The plant that is known around the world as the poinsettia is native to southern Mexico where it is a perennial shrub that grows up to ten feet tall.  The Aztecs of Central Mexico called the plant cuetlaxochitl, and made a dye out of its colored leaves, used it in the manufacture of cosmetics, and its sap as a medicine used to treat fever.  Poinsettias are not poisonous, although some people may develop a mild skin irritation from contact with the sap.  Since the plant does not grow at high elevations and can be harmed by temperatures below 50° F and the Aztecs had their capital in Central Mexico where the plant does not grow, they had to import it from the lowlands.

The plant was described by botanists in the 17^th century, but did not come to be well known outside of Mexico until American diplomat Joel Roberts Poinsett grew cuttings in his greenhouse in South Carolina in the 1820's.  Poinsett was a well-educated, well-traveled American who was the first United States Minister to Mexico.   

Poinsett propagated the plants and gave them away to friends who were thrilled with the bright red leaves during the bleak winter months.  By 1836 the plant was already known as "poinsettia" and was being sold in Pennsylvania. 

There are more than 100 varieties of poinsettia, but dark red ones account for more than 80% of all poinsettias sold, followed by white and pink.  While poinsettias are grown in all 50 states as well as in Mexico, it turns out that the propagation of the plant has become extremely concentrated.  One company, the Paul Ecke Ranch in California produces more than 80% of all poinsettias sold in the United States.  Almost all poinsettias are sold in the six weeks starting in mid-November and ending at Christmas.  During this time poinsettias account for more than 85% of all potted plants sold in America and most are bought by women over the age of 40.

Today we know Joel Poinsett as a minor diplomat who introduced the emblematic Christmas plant to the United States.  During his lifetime, Poinsett was well known as a diplomat, Congressman, Secretary of the Army, and one of the founders and first president of the National Institution for the Promotion of Science - the forerunner of the Smithsonian Institution!

Now that you know about Poinsettas, did you know that until 1564 March 31^st was New Year's Eve?

Just before the birth anniversary of Benjamin Franklin who told us that, "a penny saved, is a penny earned," we find ourselves at National Cut Your Energy Costs Day. Restaurants typically use five times (5x) more energy per square foot that the average retail establishment. Even acknowledging the energy used in the kitchen this suggests that there is plenty of room for improved energy efficiency. In fact, studies show that the typical restaurant can cut its direct energy costs by 10-30% without negatively impacting the customer experience. This would potentially add 0.5-1.5% to the average restaurant's profit!

In 2009 Wheelwright presented a seminar on energy saving for the New England Ice Cream Restaurant Association (NEICRA). One member reported that he implemented many of the suggestions and saved a L O T of M O N E Y, so much so that he asked the association's Executive Director to have us write an article on energy efficiency in restaurants. This article will be in their next publication and we send it out to you right after New Year's Day.

While old Ben tried his hand at many different vocations, there is no record that he ever tried to run a restaurant or an inn. He has provided us with one of our favorite quotes related to restaurant management:

"The taste of the roast is often determined by the handshake of the host."

We believe that the "welcome" that a guest receives sets the tone for their entire experience. We strongly advise you to staff your phones and front doors with personable, polite, out-going, sincere, well-informed people. These folks make that every so important first impression.

We would go a step further and recommend that managers and owners be available, visible, and actively interacting with the guests and staff to make sure that guests and staff feel welcome and appreciated. Happy guests are easier to deal with, spend more money, come back more often, and don't bad mouth the establishment. And their attitude is often reflected in the staff's attitude and wallets, which in turn may be reflected in the success of the business. So if you want to see your bottom line grow, get out there and shake some hands and welcome your guests as they come in and thank them as they leave.