Ready, set, dink! On June 29th Overheard LA partnered with Truly Hard Seltzer for the first Keep It Light Classic, a pickleball tournament and summer party hosted at Truly LA. With 50 teams across two courts reffed by pickleball coach to the stars Matt Manasse, attendees were treated to branded merch, food, drinks aplenty, and exciting pickleball action. Congrats to the champions! 🏆
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Chief of Staff & VP at John Burns Research and Consulting | Business Insider 30 Under 35 in Real Estate
The *next* pickleball is... 👇 More pickleball - but with food & bev. Pickleball is already a social sport. Adding drinks and food makes it even more so. In the webinar snip below, William Bullock shares that the next evolution of pickleball integrates food & bev instead of tucking the courts off in a corner. The challenge, of course, is noise. Pickleball is LOUD, hence the "tucking off in a corner". But when possible, what a way to take things up a notch. 📽 NHTI Quarterly Webinar: Unlocking the Secrets of Top-Performing MPCs Hosted by Kenneth Perlman #NHTI #JBREC
Are you planning an Super Bowl party? Allen Tate blog provides the essentials to make your party a success. #superbowl #football #chiefs #49ers #realestate #buy #sell #teamkachellek #allentate #charlottenc
Who's ready for a #BREG Chili Cookoff recap?! 🌶️ Last week we had a sizzling competition🔥 full of amazing flavors & awesome participants. Check out the video below for a closer look at our last #employeecompetition of 2023! #ChiliCookoff #Competition #Yummy #employeeengagement
What to Serve With Chili (30 Tasty Ideas): This post has you covered if you’re searching for what to serve with chili. You’ll find desserts and classics that are sure to please everyone. Continue reading What to Serve With Chili (30 Tasty Ideas) at Recipes From A Pantry.http://dlvr.it/T32wcS
🎾☕ Exciting parallels between the tea industry and pickleball! 🍵🏓 As a Tea Expert and Pickleball FANATIC, I'm fascinated by the unexpected connections between two seemingly different worlds. 🌐 What can we learn from the art of steeping tea that applies to the finesse of a perfect pickleball serve? 🤔 I've spotted a few intriguing similarities but would love YOUR insights! 🧠💡 Whether it's the blend of traditions, the competitive spirit, or the quest for perfection, share your thoughts on the common threads that tie these two together. Let's brew up some creative ideas and smash a few thoughts across the court of imagination! 🚀💭 Can't wait to hear your brilliant perspectives! 🔍👂 #TeaAndPickleball #UnexpectedConnections #MarketingMusings
Manager of Inside Sales | Perpetual Student | Cyber Security Specialist | Detect Cloud Threats Using Identities | Permiso Security
Who played Permiso Survivors game last year in 2023 at fwd:cloudsec?!?!? Come play pinball, pool, and have some pints with Permiso Security and our P0 Labs Team at fwd:cloudsec! Drop by Table 16 and learn our unique intel on IdP, IaaS, PaaS, SaaS, CI-CD attacks and innovative identity-centric approach to threat hunting, detection, mgmt/ containment.
If you're heading to fwd:cloudsec next week, you should join us for Pinball, Pool & Pints with Permiso on Monday night! We're hosting this event at CarPool, directly across the street (about 300ft) from the event venue from 8pm-11pm for some drinks and appetizers after happy hour. Paul Nguyen, Sanjeev Williams, Ian Ahl, Daniel Bohannon, Silvio P., Danielle M. Gagnon, Andrew Kraut, Nathan E. and Jared Elder will be in attendance.
Stephen Wolfram says live streaming your work elevates your quality in a few ways. Since you know you are sharing to the world, it encourages you to hold yourself to a higher standard. The audio is muted for the privacy of the patrons of our restaurant but if you have the ability to put the song “week end a rome - etienne Daho” on repeat, it’s the song I find myself humming. https://lnkd.in/etVK7WEE You can streamline the raw bar of any restaurant by putting the ice machine next to your plating station. The second strategy is make your raw bar plate “plateable” without taking a single step. On a raw bar Tuesday at Benjamin’s Raw Bar in Newport, Rhode Island, on a double shift (10AM-2AM) you’ll open between 2,000 & 3,000 pieces of raw bar. Extra steps is the difference between a great experience for patrons and a good experience. Third strategy, have your plating station streamlined for your “shucker,” but also have a reserve of essentials (lemons, mignonette, sauce, shrimp) for servers in your restaurant to access. Each time you have to put that knife down to fulfill a task for someone else, your ticket times keep going up. 4. Pre opening oysters may make things slightly easier in the long run, but in the short run it doesn’t make sense. You sacrifice the quality of the oyster. Anyone who knows what a freshly opened oyster tastes and feels like will know the difference immediately. Secondly, the time it takes to put the oyster on a tray and pick up in the future is time wasted. Thirdly when you put an oyster on a tray to be served in the future, you lose the precious juices that are in essense what patrons are paying for.
Finally: E-bundling takes less time than making a cup of tea (or coffee!). However you get your caffeine, check out Casedo—the #betterbundler. #ebundling #betterbundler #legaltech #casedo #reclaimtime #efficiency Start saving time & headaches today: https://lnkd.in/gdS5zG-q
📢🍺 Be always up to date with our minikeg newsletter! Are you interested in exciting news on the topic of beer, our 5 litre party keg, and do you always want to be up to date? Sign up for our newsletter on the Minikeg Blog now and be the first to know. 📧👉 https://minikeg.blog/en/ Cheers to being in the know! 🍻📰 https://minikeg.blog/en/ #Ourenvases #Minikeg #Envases #Beer #MinikegNewsletter #StayUpdated
