The St Patrick’s Green Mile kicks off Saturday March 12th at noon and runs until 9pm.  Drink Specials YEP plenty of them $2 Drafts, $3 Bottles, $4 Well,$5 Jameson Shots, $7 Irish Car Bombs!  This is something you may want to add to your to do list folks

We found a little more about them on Facebook:

“Bar crawls are all about extreme fun, hopping from bar-to-bar with crowds of friends and revving it up with music, entertainment, contests & games. Barcrawls.com selects a few great bars in a walk-able area creating a mega all-bar party. Everyone gets to sample drink specials as they parade from one end of the crawl to the other. Crawl with friends, the more the merrier and meet new friends, it’s a real time, social networking event. The rules are no rules except laugh louder, party harder and enjoy the Social Buzz. Remember, what happens on bar crawls does not stay on the crawl; bar crawl photographers capture candids of the best moments for all to see. Join us at our upcoming barcrawls and bring a pack of friends”

Like them on Facebook here

For More info click here

Feel like Tweeting? Go Here

This is something you may want to add to your to do list folks.  Great for group parties and company events.

Restaurants meet Technology?

Technology meet Hospitality?

The techstaurant industry is part of the techspitality industry right?

How far is this going and is it all for the better?

Techspitality – Yeah We invented the term

# Techspitality: The blending of new technologies into the hospitality industry.

We are NOT condoning that the entire experience become robotic in the least there is a happy medium. Some of the companies profiled in a recent Boston.com article are a bit extreme and others are working on achieving the blend that combines true hospitality with convenience, comforts and enhancements that new technology can add to the overall experience.  It doesn’t seem to make sense to eliminate the human experience of dining out altogether or does it?

Are these innovations a game changer for an industry that usually is exceptionally slow to embrace new technology – Soon they just may not have a choice if their aim is to stay competitive, current and relevant with the clientele they want to appeal to.

Because the Boston area and MA overall has a reputation for innovation coupled with a large population of college students, it’s become a testing ground for some very interesting new restaurant industry technology.

Boston.com writes:

At Charlie’s Kitchen in Cambridge, tapping “another round of drinks’’ or “extra sauce with that’’ into a BlackBerry or iPhone is now the norm on busy nights.

“That’s the way society is going,’’ said Jaap Overgaag, manager of the Harvard Square restaurant that is trying out a new system made by Text My Food LLC, a Cambridge start-up. The service allows customers to place a food or drink order by cellphone.

Similarly, Textaurant Corp., based in Waltham, is streamlining the process of waiting in line for a table at hotspots like Finale in Boston and Café Luigi in Bedford. “It’s not always about who has the best food, it’s who is making your life easier,’’ said Textaurant’s Josh Bob.

Textaurant is the bullet in those bulky inconvenient pagers as it incorporates the iPad into the mix.  Gathering the customers phone numbers to text their phones a restaurant can save on purchasing / repairing those hideous pagers and build an opt in texting database to push coupons and deals to. Good Idea!

Social media sites such as Facebook and Twitter have emerged as key restaurant marketing tools, paving the way for start-ups like Cambridge-based I Am Hungry. Founders Alexander Kravets, 22, and Michael Markarian, 24, are working to refine their restaurant discount service, accessible by the Internet, mobile phones.  Unlike Groupon, a website that offers daily discounts on dining and shopping if enough people purchase coupons, I Am Hungry is free for users. So far, 100 restaurants in the Boston area, including Spike’s Junkyard Dogs — a chain whose Massachusetts locations include Boston and Somerville — have signed up, paying I Am Hungry $30 to $50 a month to offer deals such as a free hotdog with the purchase of a drink and fries.

Most of these fledgling companies are still more about potential than profits. But that doesn’t mean the entrepreneurs behind them say they are worried. “It’s the future of the industry. Food isn’t going to change drastically; how the restaurant business interacts with customers will change by leaps and bounds,’’ said Bob of Textaurant.

To find out  how some restaurateurs feel about the Techspitality Industry and just what is a Ziosk?

CLICK HERE for the entire Boston.com article.

Where.com acquires hyper local group buying company Local Ginger!

Local mobile based advertising pioneer WHERE, Inc. is North America’s leading location media company. Based in Boston, Massachusetts, WHERE develops a range of location-based services, including mobile advertising as well as search and recommendation services.

Being a subscriber to Local Ginger;  a north shore hyper local focused group buying player has recently become Where.com. The e-mail announcement was ominous as it really didn’t spell out anything of the relationship other than Local Ginger is now Where.com.   All geo specific niche’ group buying entities best take note  as depending upon the end game of this type of parlay made with Local Ginger may work to a similar future for your business.  Local Ginger eased into the group buying space a little over a year ago with a hyper local niche’ business model.  The plan was to take it to other niche’ communities but Where.com came along short term and we are pretty certain will adhere to the LT model set forth by Local Ginger to alpha test group buying in unison with the Where Ads program to really surround the hyper local group buying space.  GREAT IDEA!

“The award-winning, wildly popular WHERE local discovery service boasts a rapidly growing active user base of over 4 million. WHERE Ads™, the company’s widely successful hyper-local search & display mobile ad network, reaches over 50 million consumers in real-time with relevant content and advertising”

“WHERE helps you discover, save and share your favorite places by putting the best local information at your fingertips and offering great deals from nearby businesses. As you use WHERE, our recommendation engine learns about your preferences and recommends great places for you to check out. We make it easy to create lists of your favorites and places you’d like to go and share them with friends. With WHERE, you’ll never be bored again.”

WHERE Ads is where its at people;  this year is the year mobile marketing takes root.  Where.com is way ahead of the curve in this space.

WHERE Ads is the hyper-local ad network trusted by many of the nation’s premier advertisers, brands, and local merchants as the most effective way to connect with a local audience. Through our growing network of top tier publishers, WHERE Ads handles over 2 billion ad impressions monthly, reaching more than 50 million mobile users. With our proprietary location relevancy algorithm, WHERE Ads targets highly engaged consumers on a hyper-local level, effectively increasing foot traffic into local businesses. Learn more about WHERE Ads

I just installed the Where.com app on my Droid X.  I can assure you that this is going to really catch on.

Media Crush;  Boston Restaurant News publisher has contacted Where.com to present its hyper local network of URL’s.  Boston Restaurant News will keep you up to date on what transpires or you can check the Media Crush site for updates by clicking HERE

Follow Where.com on Twitter @where  and on Facebook by clicking HERE

The Local Restaurant community should already be talking to Where.com – what are you waiting for?

R.Gallagher

Media Crush LLC

@bobbygzus

Calling all lamb lovers take note:  Boston is getting ready for a lambcentric culinary event!

The second annual American Lamb Jam will be held at the Charles Hotel in Cambridge’s Harvard Square on Sunday, February 20, from 3:00 PM to 6:00 PM. The event, which partners The American Lamb Board with BostonChefs.com, will feature a number of lamb dishes created by chefs from area restaurants, along with wine and local beers. Chefs from a number of restaurants will participate like 606 Congress, Bondir, Gargoyles on the Square, Oleana, Russell House Tavern, Tomasso Trattoria, and other spots will all be competing for the opportunity to face off against top chefs at a Master Lamb Jam in New York City  September 2011.

Participating breweries at the American Lamb Jam include Berkshire Brewing Company, Blue Hills Brewery, Cape Ann Brewing Company, Harpoon Brewery, Ipswich Ale, Mayflower Brewing Company and Rapscallion.

Tickets are $50 each and  and include tastes of 16 lamb dishes along with beer and wine.   The 2011 American Lamb Jam, which will be hosted by TV Diner’s Billy Costa.

Some of the proceeds will be going to Lovin’ Spoonfuls, a Boston-based non-profit organization whose mission is to help eradicate hunger in Massachusetts.

For more information on the upcoming American Lamb Jam in Cambridge CLICK HERE !

Papagayo is  a Mex American Comfort Mash Up!   The humans behind  Legendary Restaurant Group;  also running Scollay Square, Tavern on the Water, and Max and Dylans.   Brad Dalbeck and Chris Damian are the guys behind this operation – you may remember them from their past lives as the brains behind the  Border Cafe in Cambridge.

Fort Point Mexicano!   The restaurant opened in November and has been picking up speed ever since.

There is an immense amount of tequila in the building the selections are endless at more than 100 – YES 100 different kinds!

Sunday Brunch is a must with an outstanding Blood Mary Bar and wonderful sounds of mariachi music filling the room

Along with award-winning chef Antonio Bettencourt of 62 Restaurant & Wine Bar pair up to bring you an exclusive three-course dinner at the Salem restaurant on Sunday, January 30. Esposito will prepare dishes inspired from her latest book, Ciao Italia, Five-Ingredient Favorites. Because the 6:30 PM seating is booked, the pair is adding an earlier seating that night from 4–6 PM ($75 per person, includes dinner and a signed copy of Esposito’s book; 978-744-0062).

While the Innovation District website posted this by way of The Friends of  Fort Point Channel; we are going to stick with calling Mayor Menino’s Project “Fort Point Channel“

So in the past year six new restaurants have opened;  here is the post:

Six new restaurants have opened their doors in the Innovation District in 2010. According to a release from the Friends of Fort Point Channel, “each establishment has thrived in the shaky economy, a sign that the area as a whole is maturing to its fullest potential.  Brad Delbeck, owner of Papagayo, a Mexican restaurant and tequila bar, the newest restaurant to move to the Fort Point area has exceeded predicted sales by 30%.”

Papagayo- Mexican Kitchen and Tequila Bar. “Open 11:30 every day and open till 1:00 a.m. serving food well into the night. Bloody Maria Brunch featuring a make your own Bloody Maria Bar will be open from 10:00 a.m. till 2:00 p.m. every Sunday.

Menton- Exquisite French Cuisine. “Named for a small French village a few steps away from the Italian border, Menton is located in Boston’s Fort Point neighborhood. Menton strives to create a welcoming, comfortable ambiance for guests to relax and enjoy themselves. With beautifully executed cuisine, an unparalleled wine program, gracious hospitality and a glamorous setting, we seek to excite, inspire, and transport guests for one memorable evening.”

Sam’s- “local bounty of New England’s farms and artisans; the simplicity of an American Diner; the endless and timeless appeal of the French Bistro menu; and the warmth and welcoming spirit of our home.”

Strega Waterfront- “Unforgettable Italian Cuisine… with breathtaking oceanfront views, dazzling interiors, and a new twist on its famous Italian Cuisine.”

Barlow’s- American fare. “Unique mix of American dishes… reinventing familiar comfort foods and a cozy sophistication.”

Whiskey Priest- Pub and Grill. Definitely food with a view.

Fort Point Channel Boston

Media Crush has a comprehensive site dedicated to Fort Point Channel – CLICK HERE

Michaela Larson was interviewed on the closing of Rocca.  To make this interesting please read MC Slim JBs Autopsy first by clicking HERE.  To be fair this was not a probing interview but an interesting slice of exposure for the intelligent and world renown Larson; Rocca was part of the south ends growth spurt as were and are many other restaurants and venues.  A more intricate take from the creator and one of  the Boston restaurants scene  pioneers would have made a better “story”.  Perhaps Zagat can find more real estate on its website for a more in depth interview with Larson.

Judge for yourself…

It’s never easy closing a restaurant, especially when blood, sweat and tears trump the greenbacks it takes to keep it operating in the black. With all the hubbub surrounding Rocca’s sudden closure, the Buzz talked with co-owner Michela Larson about the sudden closure and the state of the industry.

Zagat Buzz: There’s lots of speculation around Rocca’s sudden closure. In your words, why did you close?

Michela Larson: We started this restaurant in a time when there was a nice economy, and it was a big restaurant with a particular concept – and the plug was pulled on the world. After it looked like this recession was going on longer and longer, we brought in a very well-known, highly regarded chef [Top Chef's Tiffani Faison], who is extremely talented and has great culinary skills. We were getting some traction but it was slower going than we thought it would be… As we looked at the numbers – we didn’t have a choice.

ZB: In retrospect, was there a different way you would have handled closing the restaurant?

ML: I don’t think we had another avenue, or I would have taken it. We were working very hard for this to have a different outcome. There are a couple things that happened that I can’t speak about, which made it very clear to us late in the game that we were not going to be able to turn it around, things we did not have control over – and we had assumed we were going to be able to get through.

ZB: Say more about Rocca’s size.

ML: We’ve moved into an era where more contained restaurant spaces are the way to go – people need that, diners need that. In this world of unevenness, it’s really comforting to be in places that are smaller and more intimate. I would find myself thinking, ‘So what would we need to do to contain this space right now?’

ZB: What was the most successful part about Rocca?

ML: I think we moved the center of gravity a little bit; we extended the South End. We had people coming to Rocca from all over the place, and previously this was a dark and empty part of the [restaurant] world. I think it’s actually what restaurants are supposed to do, bring life and energy to their neighborhoods.

ZB: What’s your biggest take-away from this?

ML: Personally, I think we’re operating in a very different world right now. I think the world moves at a much faster clip… I really do believe in people using and learning from social networks. But it has allowed for things to happen that are not so good for small businesses, and there’s no thought about the fact that they are small businesses. On the other hand, I met an unbelievably great group of people in the arts community, and I know that I’ll be coming down to visit. I love this area.

ZB: What’s next for you?

ML: So far this week, I’ve had dinner home twice and once out. I’m thinking about other places for dinner. I have no plans right now. Probably get more involved with Community Servings in the short term. Rocca took a lot of energy and concentration, and I’m not quite finished with that.

Originally posted on Zaget Buzz