July 18th, 2012 hustling

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so the plan is to cosplay Hiroki the first day.
then switch up to DMX the second.

beans

July 13th, 2012 hustling

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April 1st, 2012 hustling

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stop playing

April 4th, 2011 hustling

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Porn stars wearing Abercrombie. Yes.

b.i.g.b.r.o.w.s

February 23rd, 2011 hustling

Junior-MAFIA-05

“They had real jobs. Instead of freelancing on WordPress.”

October 29th, 2010 hustling

karma
Sorry for the lack of updates—hectic week in Boston trying to lock down an apartment.  For the 3 of you that follow my twitter you probably already know.  Ink is still trying but everything worked out, excited to be part of the Karmaloop team and I can’t wait to shit all over IKEA tomorrow to set up the new place.

Ladies, let me know if your in the Boston Area, trade miss you pics for couch space.

#HAAAANH

Editor’s Note: Will try to catch up on posts, but if your reading this it means you already went through what I posted.  And uhh, I think thats about it.  But seriously, who the fuck runs http://fuckyeahmenswear.tumblr.com/ ?

might flip a table tomorrow

September 10th, 2010 hustling

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Puzzles, anchors, stars, and plowhorses; those are a few of the terms consultants now use when assembling a menu (which is as much an advertisement as anything else). “A star is a popular, high-profit item—in other words, an item for which customers are willing to pay a good deal more than it costs to make,” Poundstone explains. “A puzzle is high-profit but unpopular; a plowhorse is the opposite, popular yet unprofitable. Consultants try to turn puzzles into stars, nudge customers away from plowhorses, and convince everyone that the prices on the menu are more reasonable than they look.” Poundstone uses Balthazar’s menu to illustrate these ideas.

1. The Upper Right-Hand Corner

That’s the prime spot where diners’ eyes automatically go first. Balthazar uses it to highlight a tasteful, expensive pile of seafood. Generally, pictures of food are powerful motivators but also menu taboos—mostly because they’re used extensively in lowbrow chains like Chili’s and Applebee’s. This illustration “is as far as a restaurant of this caliber can go, and it’s used to draw attention to two of the most expensive orders,” Poundstone says.

2. The Anchor

The main role of that $115 platter—the only three-digit thing on the menu—is to make everything else near it look like a relative bargain, Poundstone says.

3. Right Next Door

At a mere $70, the smaller seafood platter next to Le Balthazar seems like a deal, though there’s no sense of how much food you’re getting. It’s an indefinite comparison that also feels like an indulgence—a win-win for the restaurant.

4. In The Vicinity

The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.

5. Columns Are Killers

According to Brandon O’Dell, one of the consultants Poundstone quotes in Priceless, it’s a big mistake to list prices in a straight column. “Customers will go down and choose from the cheapest items,” he says. At least the Balthazar menu doesn’t use leader dots to connect the dish to the price; that draws the diner’s gaze right to the numbers. Consultant Gregg Rapp tells clients to “omit dollar signs, decimal points, and cents … It’s not that customers can’t check prices, but most will follow whatever subtle cues are provided.”

6. The Benefit Of Boxes

“A box draws attention and, usually, orders,” Poundstone says. “A really fancy box is better yet. The fromages at the bottom of the menu are probably high-profit puzzles.”

7. Menu Siberia

That’s where low-margin dishes that the regulars like end up. The examples here are the easy-to-miss (and relatively inexpensive) burgers.

8. Bracketing

A regular trick, it’s when the same dish comes in different sizes. Here, that’s done with steak tartare and ravioli—but because “you never know the portion size, you’re encouraged to trade up,” Poundstone says. “Usually the smaller size is perfectly adequate.”

via http://nymag.com/restaurants/features/62498/

for a rainy day

August 23rd, 2010 hustling

Hungry-Money-YUP-TONE-IS-A-BALLER.4REAL.-IF-U-DONT-BELIEVE-ME-THEN-JUST-ASK.-Pantry

the thug say i’m cool, the cool say i’m thug

August 17th, 2010 hustling

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THE BROS SAY I’M ARTFAG, ARTFAGS SAY I’M BRO.

Lots of good pics here — Singapore 2010 Youth Olympics – The Big Picture – Boston.com

i wanna welcome you to extravaganza

July 14th, 2010 hustling

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