What would you do to get free meals? Take your picture in a restaurant? Add a picture represent the population of your city sign? Taco Johns is hoping customers will all these things and more to do as Rolls rewards a new online game called My Town mania.

customers are rewarded for the exercise of Taco Johns online by posting pictures and videos of themselves, relatives and friends eating at Taco John’s menu items and interact with the brand through various missions. The mission will feature local institutions and community sites outside the Taco Johns restaurant. Customers earn free food, coupons and merchandise like retro t-shirts with some of Taco John’s historic logo, because they have a higher level of point.

customers have deep connections to their communities. This is a nice, natural next step for our My Town. Taco Johns my campaign to digital, Ren is going? E Middleton, VP of Marketing for Taco Johns. We want it easy for customers to play, so we have made available in My Town mania http://www.MyTacoJohns.com and Facebook. After joining, they will receive a coupon good for free potato fragment? S •.

customers are able to provide an online community and with other players from their country. A leader board will follow with the most points and how many missions are completed. Facebook integration makes it easy for the game to share with friends on social media sites.

To keep the customers attention is also offering bonus missions, says Middleton. The mission is time sensitive and reward first responders. Most importantly, we hope that all customers of Taco Johns Town will earn my love and enjoy free food and awards try.

Subscribe to My Town Mania is available http://www.MyTacoJohns.com and http://apps.facebook.com/mytacojohns/

Fast Facts:

? The first Taco John’s opened in 1969. Now more than 400 Taco John’s restaurant is located in 24 countries, mainly in the Great Plains and Middle West.
? One of the signature products of the Taco John’s Potato ol -? Crispy, golden nuggets of potato rotation less seasoned with secret spices.
? Taco Tuesday? is one of the most successful and recognizable Days Amount provided by Taco Johns. Every Tuesday, Crispy Tacos are sold at a special discount price. Taco Tuesday was started in 1983

Links.:

? My Town Mania
? Taco Johns
? Place

Social Media Links:

? Facebook
? Twitter
? YouTube
? Flickr
?

LinkedIn Contact:

Ren? e Middleton, Vice President of Marketing

Taco Johns International

307-772-3943

RMiddlet (at) taco johns (dot) com

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internationally renowned chef cook Jerome Brown (Chef Rome), veteran event maker V. De’Vonne Williams, and the famous comedian and actor Rodney Perry have identified an untapped niche on the subject of cooking and wine to tackle from a professional standpoint. Now the partners announced the launch of Basil, a monthly online magazine that focuses on the areas of food and wine, while adding appeal by including sections on lifestyle and philanthropy. Basil the slogan “Eat. Beverages. Live. To give.” clearly reflects the concentrated subject. Internet Basil Magazine is free to subscribers worldwide.

journal focused on ingredients known for distinctive flavor – chefs, industry professionals and lovers of food and wine, in particular the often overlooked components of color. Chefs, foodies, caterers, restaurant owners and enthusiasts to organize the dinner and / or cocktail Basil Magazine will find an exciting and important source of culinary and beverage facts and serving ideas.

chief cook of Basil Magazine, the heartbeat of the journal, consists of a number of influential people, including celebrity chefs and food and wine industry professionals, among others who have contributed to a range of skills and knowledge in each Mon The current councilors are:

V. De’Vonne Williams, Publisher and Editor-in-Chief
Chef Jerome Brown (Chef Rome), Managing Partner, celebrity chef cook-
Rodney Perry, Managing Partner, comedian / actor
Chief cook Ora Fink, personal cook and host of ‘The Secret Life butter ”
Chef Mimi cook, chef cook, educator and producer of food
Chief cook Tony Moore, Executive Chef, One Flew South Restaurant
The chief cook Yorman N. Ramirez, executive chef of the kitchen of the International
The chief cook Ben Diaz, Chef Host, Home Cook knows best and founder, the HotCuisineINC.
Chief cook Todd Shanks, chief cook, owner of MyFoodArts.com
R. Veronique “Vee” Fitzgerald, President, “Women for Wine Sense”
Rebecca Brenner, Ph.D., nutritionist and author, Park City’s overall health and playful Noshings

“Basil Magazine is a springboard for minority chefs. It is important that outlet, the rest of the world can learn how various culinary really the world. There are many chefs with something to offer which is currently “Top Chefs” and those who do not know who they are and what they are doing. Basil EDGE is cut and the bar on a new height. Basil is more than just a magazine, “says chef-cook Rome, Basil managing partner and chief cook of this Council.

Brown, Williams and Perry believe that developing a publication, such as Basil is important and useful to readers and advertisers for the magazine that focuses and focuses on the needs of a rapidly growing and influential market.

advertisers know about Basil, they were as equally impressed by the number of readers online publication. Basil is a magazine that really believes in the art of giving and it is very useful to advertisers of 5% of the magazines U.S. dollar goes to its partners, the World Food Programme. The World Food Programme of the United Nations’ frontline agency in the fight against hunger in the world and is the world’s largest humanitarian organization. “We are pleased to partner with Basil Magazine and we look forward to a long working relationship,” said Caitlin Masters of Friends of the World Food Programme Special Gifts Unit. “Not only can readers learn more about the adventure of the WFP, but Billy will also meet with constituents other worthy organizations and individuals doing outstanding work in philanthropy.”

Basil describes his audience as individuals who have a critical palette and an incredibly strong sense of style. The mixing of the global magazine readers are sophisticated and wealthy consumers and industry professionals with a keen interest in food and alcohol, healthy living and lifestyle, and philanthropy, and together represent a dynamic mix of culture and entrepreneurship.

Williams: “I am excited to introduce Basil in the world. The world we live in such diverse fields variations of food and cultures throughout the world, and even in our own backyard is quite impressive and beautiful like that We celebrate diversity. Basil is a great team of professionals who are dedicated and passionate about the work we do. We know that our readers will cheer when we mention the lives and careers of people in this industry worldwide. Basil is the vehicle it all together for everyone! “

online availability

Basil will be easy to make testable to subscribers worldwide. Recipes, culinary book reviews, restaurant reviews, wine and spirits, food scraps, cooking ideas for kids, dinner club suggestions and special food and drink related stories from around the world are characterized Basil. Some parts of the magazine include:

“Basil is hot!” exclaimed Perry. “My partners and I developed a magazine that shows the talents of people of color are great things in the food, wine, spirits, travel and tourism, lifestyles and philanthropy industry, which the reader can see, read and celebrate each monthly issuance. I am particularly proud of that part of the magazine that encourages giving back and demonstrates our philanthropic efforts. Basil is the next big thing! Stay tuned! “

Basil Magazine

V. De’Vonne Williams, Publisher and Editor-in-Chief

909 Marina Village Parkway # 219

Alameda, CA 94501

http://www.BASILmagazine.com

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