Restaurant review

6 Ideas for Using Technology to Help Run a Restaurant

Management of any business can be challenging, particularly when there are many factors to consider on a daily basis. When running a restaurant, countless moving parts must come together to achieve success. From food orders to staff scheduling, many aspects of the business demand careful planning and management. Fortunately, technology can help make this task easier. Here are six ideas for using technology to help run a restaurant.

1. Establish a POS System

Point of sale (POS) technology is critical to the success of any restaurant. The system allows employees to quickly record orders, allowing for faster service and fewer errors. If you already have a POS system in place, updating the software may help ensure it is running smoothly. You can also go online to find tutorials or support forums which allow users with similar systems to share information about how to set it up, configure the software, and troubleshoot issues with the hardware.

2. Keep Track of Inventory

Restaurant managers must keep careful track of their inventory to ensure that they don’t run out of crucial ingredients or supplies. Technology can help make this task easier by automating inventory tracking across multiple locations; this way, if a restaurant is running low on potatoes in Charlotte, you can quickly identify the location where more is needed.

3. Implement a POS App

A point of sale app allows managers to run their restaurants from anywhere, using their mobile phone or tablet. This allows them to address problems as they occur and makes it easier to participate in staff meetings, in-person training sessions, and other managerial duties.

4. Track Employee Performance

Even the best employees can have an off day now and then; however, if you consistently fail to meet your targets, it may be time to re-evaluate their performance. Luckily, there are numerous free resources online which allow restaurant managers to track their employees’ performance and see how they stack up against their peers.

5. Create a Loyalty Program

Customer loyalty programs have been around for years, and they’re still effective at building repeat customers and increasing revenue. What’s changed is the number of options for these types of programs–applications now exist that enable you to track customer data from almost any device since most people now have smartphones with them almost constantly. That means restaurateurs can offer discounts through those applications and on their websites or traditional social media sites like or Twitter. More importantly, restaurateurs can manage these loyalty programs almost completely in-house, which means they don’t have to pay a third party to handle the program for them.

6. Use Dynamic Menus

Many restaurateurs have also started using dynamic menus, which allow them to share information about their food and drinks across social media platforms. Not only does this help people decide where they want to eat while they’re out and about, but it’s also another way for restaurateurs to show off the creativity and passion that went into creating each dish. After seeing pictures of its food online, customers who visit a restaurant may be more likely to return to try the specialties they saw advertised.

Investing in the latest technology can help you take your restaurant to the next level. Whether it’s using a POS system that keeps track of inventory or building a customer loyalty program, there are many ways that technology can improve the efficiency of your business.

What Social Media Is Right For Your Restaurant

Having a social media page is essential for growing as a restaurant. In fact, when choosing a restaurant, younger generations are 99% more likely to rely on online reviews and social media. When first choosing to open a social media account it is important to consider your target market and how you would effectively reach them. Each social media platform has its own benefits to each. For example, if you have a younger audience you may consider Instagram a better promotional platform than others. To learn more about what social media is best for you restaurant make sure to check out the infographic below for more information.

Infographic created by Clover Network, a POS system provider.

The 7 Must-Visit Restaurants in Montreal

If you’re planning a visit to Montreal, you need to take this opportunity to see for yourself why the city is widely considered as a foodie’s paradise. To do that, you should begin by making your reservations at these seven excellent restaurants. They’ll provide you with the best restaurant experiences that no visitor to Montreal should miss out on.

  1. Baton Rouge. Most of the restaurants on this list are generally on the expensive side, as the rule about steakhouses is that cheaper places tend to offer inferior steaks, but Baton Rouge is the exception. The restaurant offers tasty steaks with excellent service, a convivial atmosphere, and reasonable prices. It’s no wonder that it’s almost always full, so getting a reservation is a very sensible idea.
  2. Schwartz’s Deli. You don’t score a reservation with this establishment. Instead, you have to line up for the food like everybody else, but it’s worthier of your efforts than lining up for the newest iPhone or the latest Star Wars film. The smoked meat sandwiches you get here will blow your mind. The meats in these sandwiches have been prepared with the same secret blend of herbs and spices since 1928. This blend is marinated onto the meat for 10 days. That’s why your sandwich will be meat on white bread with a bit of mustard. It doesn’t need anything else.
  3. Au Pied de Cochon. If you’re expecting excellent French dining in a city that’s been dubbed as the Paris of North America, you must visit this French bistro. You know it’s a great place when both locals and tourists flock to it. Try to grab a seat by the bar so you can get a good view of the chefs preparing the food with artistic flair. Start your order with the signature dish “Duck in a Can” along with some foie gras and French onion soup.
  4. Le Garde-Manger. Canada’s national dish is poutine. This is French fries (called “chips” here) smothered in cheese curds and gravy. There are many different types of poutine, but the Le Garde-Manger offers the coolest version with its lobster poutine. This dish has the poutine topped with huge chunks of tasty Canadian lobster, and it’s the dish that garnered the Iron Chef America title for chef Chuck Hughes over the renowned chef Bobby Flay.
  5. Are you looking for some adventure that’s hard to encounter in NYC or LA? Then you need to try the Onoir experience which requires you to dine in complete darkness. It’s so dark here that you won’t be able to see your hand right in front of your face. It proves the Daredevil premise that your lack of sight will increase your focus on other senses. You can then come here and pick the “Surprise” menu—you can guess what you’re eating, but at the end of the meal the staff will tell you what you had. All you will know is that the dishes are terrific and you’ve focused more on its taste, smell, and texture. It’s a thrill.
  6. Hoogan et Beaufort. What kind of place is this when just about every food critic in the area raves about it? The flavorful food is locally sourced while the signature dish is handmade strozzapretti (pasta shaped like a hangman’s knot) with sea urchin. The vegetarian dishes are so good that even meat lovers will appreciate it. The dining vibe is alluring with an airy atmosphere mixing well with the industrial style of the décor.
  7. Fairmount Bagel and St-Viateur Bagel. These two bagel establishments are embroiled in a bagel war, so everyone enjoys bagels that rival anything you might get from NYC. This is “friendly fire” at its finest and shows you how a war can be a very good thing for everyone!

Top Diners on Long Island

Diners are as essential to the Long Island experience as pronouncing “ohs” as “aws” and drinking on the Long Island Rail Road. They’re the places we converge after a night out or for Sunday breakfast. The only place where you can get a fairly authentic gyro and a stack of pancakes at 2am. So, where do Long Islanders go when they choose which diner to go to? We’ve compiled a list of some of the best diners on Long Island for your convenience.


1. Landmark Diner
Roslyn, Nassau County

For over 45 years, Landmark Diner has lived up to its name as being an essential establishment on the island. With two stories and fashioned with an old-school, retro motif, Landmark prides itself on being the quintessential American dinner. It’s state-of-the-art water filtration system, energy-efficient heating, cooling, and lighting, and use of eco-friendly cleaning products ensure the establishment runs as sustainably as possible. Most importantly, their lengthy menu features everything from omelettes to signature sandwiches and desserts.


2. Thomas’s Ham and Eggery
Carle Place, Nassau County

A place notorious for long lines but friendly service, Thomas’s Ham and Eggery ranks high on many Long Islander’s lists for best diners around. Their famed egg scrambles are fluffy and flavorful and served in a skillet. While their breakfast menu is the talk of the town, they serve lunch and dinner that’s just as delicious.


3. Tim’s Shipwreck Diner
Northport, Suffolk County

If you’re not a local, you may recognize this place from their appearance in an episode on Food Network’s American Diner Revival. Located just across from the Northport Village Dock on Main Street, Tim’s is a local favorite famed for their seafood-infused menu and breakfasts. We recommend the local favorite “wreckfast burrito”, if you can handle the hot sauce’s heat.


4. Sunny’s Riverhead Diner & Grill
Riverhead, Suffolk County

If you’re on your way out to The Hamptons, a stop at Sunny’s in Riverhead should be on your agenda. Since 1932, Sunny’s has served the Riverhead community with fresh, local ingredients and a smile. While the ownership may have changed throughout the years, the same family still runs the establishment, ensuring the quality and community values core to the place have been maintained.


5. East Bay Diner
Seaford, Nassau County

This classic hometown diner is always a hotspot for locals. Outfitted with a nautical theme fit for the south shore, the establishment prides itself on a traditional diner experience with a Long Island twist. Portions are large and filling, perfect for taking a doggy bag home at the end of the meal.


6. Park City Diner
Garden City Park, Nassau County

A favorite for Long Islanders all over the county, Park City Diner is an establishment that is proud of it’s non-traditional take on the diner experience. Diners can take advantage of the full bar and screens to turn the diner into a sports bar for events. Also, the diner offers takeout and delivery options as well if you feel like enjoying the meal at home.


So, if you’re looking for an authentic Long Island experience, stop by any of these diners and thank us later!

Food & Fun: San Diego Restaurant Week

It’s time once again to celebrate San Diego’s rich cultural and culinary scene at San Diego Restaurant Week, running from January 21st to the 28th. This year, over 180 restaurants around the county are participating, ensuring everyone can experience the food and fun. With the slogan “Eat. Laugh. Share.” organizers hope to inspire an environment and “experience that extends far beyond the dinner plate.”


As typical with most restaurant weeks, participating restaurants offer three-course, prix-fixe meals as a part of the celebration. The menus are specially designed to showcase the best dishes the establishments have to offer, ensuring a delicious and quality meal. Depending on the restaurant, dinners typically range from $20 – $50. If you’re looking to stop by for lunch, prix-fixe ranges between $10 – $20. While there is no need for tickets or to pay ahead of time, reservations are recommended.

Get a taste of some restaurants participating at San Diego Restaurant Week below!


For Lunch:

Cafe Coyote

Located in San Diego’s Old Town, Cafe Coyote is an immersive Mexican dining experience, complete with decorative fountains, live mariachi music, and a selection of over 100 tequilas to complete your margarita. Their lunch menu is affordably priced at $10 for 2 courses, one entree and your choice of appetizer or dessert. We recommend the Famous Old Town Carnitas as an entree, Quesadilla Mexicana as an appetizer, and the Mexican Flan for dessert.

Cucina Urbana

Uptown in Bankers Hill sits Cucina Urbana, a chic Italian restaurant with a California twist. Highlighted here is the extensive, high-quality wine selection to pair with your meal, as well as the wine shop to take some home with you. Priced at $20 for lunch, you can choose an appetizer and an entree. We would choose the arugula and heirloom tomato salad as an appetizer and  the margherita pizza as an entree.


For Dinner:

Draft Republic

Located in Carlsbad, Draft Republic is a California-inspired bar & grill that’s a part of the local Cohn Restaurant Group. With 101 beers on tap, it’s the perfect environment to sit back, relax, enjoy a game, and get together with friends. Their restaurant week dinner menu is priced at $20 for a three course meal. We recommend the Buffalo Buttermilk Chicken Lollipops for an appetizer, Draft Republic Burger as an entree, and the Skillet Brownie for dessert.

1500 Ocean at Hotel del Coronado

Located inside the Hotel del Coronado, this upscale coastal restaurant offers the best in a San Diego beachfront dining experience. The menu is designed by renowned Chef Patrick Ponsaty, specializing in fresh seaside cuisine. With a beautiful view of the pacific ocean, stopping by for dinner during sunset is highly recommended. Their restaurant week dinner menu is priced at $50 for three courses, not including drinks. We’d get the Lemongrass Ginger Lobster Infusion for the first course, Roasted Mary’s Chicken for the second course, and Vanilla Creme Brulee for dessert.


Bon Appetit San Diego!

Caviar Bars: Courtesy Of LAX Airport

Airport terminals are often known for providing first-class luxury supplies to flyers, but now thanks to the opening of Petrossian’s Champagne and caviar bar at the Tom Bradley International Terminal at LAX, the world of airport service just got a whole lot classier.

The Petrossian Bar

The Petrossian Champagne and Caviar bar at LAX offers a range of luxuries, including more than 20 vodkas that are served in flutes and not shot glasses, including the $33 a glass ‘Beluga Gold Line’. LAX are also providing many of the finest champagnes, such as a 2002 Louis Roederer “Cristal” rose, which sells for $1,120. The lavish new menu also contains a ‘Tsar Imperial’ caviar range that consists of a caviar selection that comes complete with equally luxurious names: the Tsar Imperial Kaluga, Tsar Imperial Ossetra and Tsar Imperial Siberian. If a customer doesn’t want to indulge in an entire caviar meal, they also have the option of ordering smaller caviar delights, such as blini with caviar and trout, or a portion of deviled eggs or pike and salmon roe.

Other meals that are part of this new Petrossian selection include freshly hand-sliced smoked salmon, and smoked trout platter with caviar flatbread. The prices for smaller meals vary between $19 for the slighter blini with roe meals, to $725 for the larger Tsar Imperial dishes.

Image courtesy of Wikipedia Commons


Mid-Flight Caviar Meals

For those flyers travelling internationally over the Christmas holidays, there are also mid-flight caviar snacks available. Among the offerings is a ‘Caviar in the Air’ meal priced at $1,581.50 and guaranteed to make any flight a more refined experience. An ‘in the air’ serving is the most expensive meal available, containing 125 grams of first-class Tsar Imperial Kaluga caviar combined with crème fraiche, smoked salmon and toast points which is then served inside of an insulated bag to maintain the fresh taste and aroma. It’s safe to say this is a little different from the usual in-flight meals airlines serve.

The Caviar Cube Martini

The most glamorous meal of all though is the Caviar Cube Martini, which is, as the name suggests, a cube of compressed caviar that the Petrossian Company has created and have been making a major part of their servings for the past couple of years, having been included as a topping on various canapés and oyster dishes. Mixologist Ricardo Murcia is the man responsible for this recipe which is creating whole new culinary possibilities for caviar.

His Caviar Cube Martini, now a familiar part of the Petrossian menu, is a $39 mixture of Beluga Gold Line caviar and Russian Vodka that finds its recipe originating from a revered Siberian recipe. No wonder Murcia refers to his vodka and beluga caviar recipe as the ‘Mercedes of the kitchen’!

Will the Petrossian servings at LAX airport begin a new trend in caviar production? Would you want to eat a caviar dish during a flight? Comment and let us know.

Featured images:

Liam Brennan is a blogger with extensive knowledge of quality caviar. He recommends Caspian Caviar for all Caviar purchases.

Cell Phone Etiquette in Fancy Restaurants.

So you’re on a cheap date at a burger joint and the ring tone on your cell phone lets you know it’s your best bud in the world, probably calling back about those football tickets he was getting for you.  You tell the girlfriend, or boyfriend, to excuse you a minute, and you take the call.  No big deal, right?  Cell phones are so ubiquitous today that funeral homes offer to bury your loved one with a cell phone – in case they wake up or something, I guess.  We talk on our phones in the bathroom, the office, on the bus, in the car, at the movie theater, while waiting in line, and so on.  But there are occasions when you should put your cell phone on ‘vibrate’ and leave it alone, if you want to avoid losing a client or getting slapped by your date.  Here’s the QT:

When you’re on an important business lunch or romantic date at a plush and expensive restaurant, the kind of place that has REAL waiters, not busboys in used usher uniforms, and where you know the tip is going to exceed the gross national product of Cambodia, you should cool it when it comes to answering your cell phone, or playing with its aps.

Of course, restaurants can be both casual and expensive, and if that’s the case you can usually get away with taking a call, or even initiating one if you have to.  Also, if you’re in a bar, even a fancy one, it’s okay to have the trusty cell phone in hand and talk to anybody you want, whenever you want.  You may not be able to smoke in a bar anymore, but you can darn well talk to anybody you please on your cell phone.

The rule of thumb is that if you have to dress up like you’re going to church or synagogue or mosque, then it’s the kind of restaurant where the cultured clientele will not appreciate your ring tone shredding the air with “Who Let the Dogs Out?”  If you find yourself going to fancy-schmansy restaurants often, you should consider ring tones by Mozart and Hayden, instead riffs by Jimmy Hendrix.  Also, make sure you tell everyone at your table that the call is from your money market manager, even if it’s just the plumber calling about your clogged toilet.

Best of all, if you REALLY want to impress your dinner date or business lunch guests, don’t bring your cell phone along at all, and breezily inform your co-dinners that you no longer have one because it’s too distracting.  Instead you use a personal messenger service.  That will impress the heck out of them.  The downside is that they’ll probably stick you with the bill . . .

5 Things You Can’t Skimp On In Your New Restaurant

While there are many factors that are important in the success of any restaurant, five factors are essential. Not only do these guidelines assure success, failure to meet any one of them may be fatal to your fledgling enterprise.


Customer Service

Prompt, friendly interaction with customers establishes the foundation of an enjoyable experience for your customers. Train staff to remember “ABC” in any situation: Always Be Courteous. Regard problems as a challenge to meet, not as a disruption to routine. Take complaints seriously, and address problems as soon as they are discovered.


Kitchen Staff

One of the most disruptive conditions in the restaurant business is high turnover among kitchen staff. There is a learning curve in both preparation, and presentation of your menu items. Hire good people; train them well; let them know how important they are. While adequate pay is important, intangibles such as expressing appreciation for a job well done, and making sure that unpleasant tasks are assigned fairly will inspire loyalty and minimize costly turnover.


Food Quality

There are many factors to consider in menu planning: freshness, flavor, current food fashion, and attractive presentation. On the practical side, you also need to consider cost, preparation time, and potential waste. Developing a few unique items can help set your restaurant apart from competitors. A favorite family dessert, or Aunt Gertrude’s Secret Recipe Salad Dressing can have customers coming back for more.


Kitchen Cleanliness

While most customers don’t see behind the scenes to know whether or not your kitchen harbors dirty little secrets, a dirty kitchen poses health and safety hazards, and can negatively impact employee morale. Most Health Department violations are a matter of public record, and can be a source of bad publicity for months after violations have been corrected. The only thing worse than a Health Department violation, is the potential financial liability for a food-borne illness affecting one or more customers.



Finally, the overall appearance of public areas are vital to success. Plumbing leaks in bathrooms, or cracks in sheetrock on dining room walls creates a bad impression. Fresh, clean decor affirms the impression of fresh, clean food. Attention to detail in maintaining the overall appearance of your restaurant indicates that you pay attention to detail with the menu as well.


Opening a new restaurant can be an exciting experience. By paying close attention to these basic success factors, you can overcome the many challenges that often follow.


Best Sushi In America

Some people become downright fanatical about their sushi. With good reason, though, since well-prepared sushi provides a healthy indulgence that’s beautiful to look at. The combination of flavors and textures in your mouth – crunchy cumbers, spicy sauce, the crunch and saltiness of seaweed – give the tiny packages a big payoff. For elitists, some of the best sushi is also expensive – one restaurant in Los Angles runs $1,000 for two diners.

East Coast

  • Soto, New York City: If you’re looking for a hidden treasure, Soto in the West Village fits the bill. For one, no sign denotes the restaurant’s front door. For another, the dining room seats only 42 people. However, the proprietor, Sotohiro Kosugi, is a third-generation sushi chef. He hails from a northern-Japanese village that he boasts features “more fish than people.” Soto serves fresh sushi specialties Monday through Saturday and offers a wide variety of artisanal sakes. 357 Sixth Ave., 212-414-3088
  • Makoto, Washington, DC: Diners looking for
  • an authentic experience should head over to Makoto in Georgetown. Guests of the 25-seat establishment exchange shoes for slippers in the foyer and make few choices in the chef-designed 10-course menu. No cellphone calls are allowed, and strong cologne and shorts are likewise banned. With soft jazz playing in the corner, this is a classy sushi bar. 4822 MacArthur Blvd. NW, 202-298-6866


  • Tomo, Atlanta: Chef-owner Tomohiro Naito recently moved his restaurant from an Atlanta strip mall to the glamorous Ritz-Carlton Residences. The sushi restaurant, which achieved cult status in the strip mall, continues its tradition of fine culinary techniques not only Japanese but Italian and French as well. Naito, who worked for years at the prestigious Nobu in Las Vegas, serves peak-fresh fish over puffs of perfect rice as well as several creative examples of fusion cuisine. 3630 Peachtree Rd. #140, 404-835-2708
  • Makoto, Miami: Makoto Okuwa is a sushi chef for celebrities, though foodies are very welcome in his Bar Harbour restaurant. Okuwa mentored under Iron Chef Morimoto, of Food Network fame, and even appeared next to him on the show. He brings 20 years of experience to his restaurant. Besides using ultra-fresh local fish, Okuwa also receives shipments straight from Japan. The star chef even offers beginners’ lessons on proper sashimi enjoyment . 9700 Collins Ave., 305-864-8600


  • Nobu, Las Vegas: This iconic sushi restaurant is featured at The Hard Rock Hotel and a new venue at Caesars Palace. Nobu at The Hard Rock Hotel is the more homey of the two, offering tasting menus geared towards master chef Nobuyuki Matsuhisa’s specialties. Yet both restaurants offer fine dining with traditionally austere décor and pristinely-prepared seafood. Besides immaculate, beautiful sushi, Nobu offers a surprising fusion of Japanese and Peruvian cuisine. 4455 Paradise Road (inside the Hard Rock Hotel), 702-693-5090
  • Sushi Sasa, Denver: Another disciple of Iron Chef Morimoto, Sushi Sasa chef Wayne Conwell has managed to beat longtime Denver favorite Sushi Den for top marks. Sushi Sasa offers spot-on creations of omakase tasting menus, highlighting both modern and traditional dishes. Conwell’s sushi is a true work of art, with every piece given scrupulous attention to maximize the fish, flavors and textures. 2401 15th St., 303-433-7272

West Coast

  • Sushi Ran, San Francisco: This Sausalito staple of 25 years offers the freshest fish, handpicked from a Japanese fish market or caught locally. Sushi Ran’s cult following includes over 1,000 members in its sushi lover’s club. Chef Scott Whitman creates a top-notch array of sushi and rolls. Whitman also cooks traditional Japanese dishes and not-so-traditionally Japanese desserts such as Bananas Foster and crème brûlée. 107 Caledonia St., 415-332-3620
  • Urasawa, Los Angeles: While dining at the traditional Urasawa in Beverly Hills might be cheaper than flying to Japan for sushi, the experience is an indulgent one. The sushi bar seats only ten diners who remain up to five hours. Omakase and other menus cost hundreds of dollars per guest, but fans swear the artistic, personally-prepared meals are worth every penny. Chef Hiroyuki Urasawa flies in rare, organic ingredients from Japan and around the world then prepares the delicacies right in front of patrons. 218 North Rodeo Dr., 310247-8939

No matter which part of America you are in, fresh, delicious sushi is within reach. Try one of the popular spots named here, or ask the locals for a recommendation. Fanatical sushi lovers are well-informed, and don’t mind sharing their knowledge.

Featured images:

-Brandon’s a travel writer working with the Hard Rock Hotel.

Where to Get Great Pizza in Thailand.

Thailand is now the home of some of the best brick oven-baked pizza in Southeast Asia.  Lucky’s Kitchen, which opened last year, has been offering scrumptious and authentic brick-fired pizza to the enthusiastic hordes of tourists and native Thais that have descended upon this small, cosy beachfront restaurant just outside of the small fishing village of Ban Phe, on the Gulf of Thailand, for ridiculously low prices.

Lucky’s Kitchen is the brainchild of married couple Bruce and Lucky Veldhuisen.  For many years they have hosted delicious student banquets at their TESOL certification school, TEFL International, to welcome farang students to Thailand and to celebrate their graduation into the teaching job market a month later.  Bruce is an expert at the barbeque, and his wife Lucky is a wizard in the kitchen; she can whip up traditional and tasty Thai dishes from scratch in a matter of minutes.  Since they both enjoyed cooking for their students so much, they decided to branch out and open a regular restaurant on the beach just outside of Ban Phe, a spot much celebrated as the gateway to Koh Samet Island.

Bruce was able to hire a professional chef and bricklayer from Holland to build the authentic brick oven he uses for his pizza.  It’s the only one within a hundred kilometer radius.  He stacks fragrant and exotic tropical wood into the oven, lets it burn down to glowing charcoal, and then slides in the freshly prepared pizza, which comes back out in ten minutes as a mouth-watering extravaganza of molten cheese, spicy meats, and tangy vegetables.  He is over-generous with his pizza sauce; it literally drips over the side of each slice, and is made with real, garden-fresh tomatoes, not canned produce.  Connoisseurs of robust pizza have been known to come from as far away as Pattaya and even Bangkok just to sample the garlicky greatness of a pepperoni pizza at Lucky’s Restaurant.  Besides, after enjoying the pizza you can simply slip off of the porch and into the ocean for a leisurely swim in the warm and lazy current of the Gulf of Thailand.  What’s not to like?

Of course, if you are not in the mood for pizza you can always have lasagna, a steak, or a fiery Thai curry, straight from Lucky’s skilled hands in the kitchen to you, with a heaping helping of fragrant jasmine rice on the side.  When Bruce and Lucky are not at their TEFL International school, they are your gracious hosts at the restaurant, where Bruce is always glad to tell stories of his glory days on the high school football team in Oregon, or his days at Oregon State University studying for his MBA, and Lucky retails all the latest gossip about local and national Thai celebrities to one and all.  They are a fascinating couple, well-connected and well-respected in the community, as well as recognized throughout all of Asia for their accomplishments at providing English teachers to schools in many distant lands.

When you come to Thailand you definitely want to eat as many meals on the beach as you can – and you definitely want to have most of them at Lucky’s Restaurant – only a year old, but already a famous tradition for both Thais and Farangs.