Unavailable alternatives are choice options that are present in the choice set but cannot be selected at the time of the decision, and therefore are not actual options. Further, we present preliminary evidence that information about unavailable donation options increases the donor’s perceived impact on the available one. Would you be more likely to donate to the financial aid fund than if no information about the unavailable research fund campaign had been presented? Although, normatively, information about the unavailable donation option should not influence your decision regarding whether to donate to the available option, we advance current knowledge by showing that unavailable alternatives increase donation choice. As an example, imagine receiving a donation request from your alma mater, asking for donations to either their financial aid fund or their research fund, but also stating that the research fund is not currently accepting donations. Building on this work, we suggest that providing consumers with information about an unavailable fundraising opportunity increases contributions to an available option. Although normative theories would predict that information not relevant to the donation’s impact should not influence a donor’s motivation, research consistently finds evidence to the contrary. Although many situational factors influence a decision to give, contextual information often influences compliance with donation requests (Andreoni & Payne, 2013 Frey & Meier, 2004 Jenni & Loewenstein, 1997). In 2020 Chef Poe started the Crane River Cheese Club and in 2022 he partnered with Nick Gianotti (GM & Beverage Director of the Tip Tap Room) to build the Crane River Cheese Club- a specialty boutique locally sourced grocery store, butcher, charcuterie, sandwich, cheese shop and catering company located conveniently next door to the Tip Tap Room.When given an opportunity to help those in need, individuals sometimes act on this opportunity, whereas other times they do not, supporting the constructive nature of prosocial behavior. Then in 2017 he joined the legendary Parish Cafe in Boston's Back Bay which famously features sandwiches by local James Beard award winning chefs. In 2015 Chef Poe took the helm at Bukowski Tavern in Cambridge with offerings that celebrate his love of beer and fun bar food. What started as a simple concept inspired by steak tips, a New England staple, has evolved into an eclectic menu including exotic wild game like kangaroo, elk, ostrich and antelope, that draws inspiration from his travels through 38 states and 24 countries.
In 2012 Chef Poe opened the Tip Tap Room on Beacon Hill where he experiments with high end cuisine that's served in an upscale casual environment. Poe's Kitchen at the Rattlesnake was born and featured a southwestern-inspired menu influenced by Mexican and South American cuisine.
In 2009 Chef Poe partnered with The Rattlesnake Bar & Grill to pair the successful bar program with Poe's creative culinary spirit.
Poe returned east to Siro's in Saratoga Springs, New York, where he received three- and four-star reviews from DiNora, Zagat, and local publications for his tantalizing menu. He traveled out west to Arizona and honed his skills at the Pinon Grill in the Millennium Scottsdale Resort.Īfter a guest appearance at the Los Angeles Biltmore, Poe moved to Boston in 2003 and followed in the footsteps of local icons Jasper White, Lydia Shire, Susan Regis and Jody Adams by taking over as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. Originally from a small town in Georgia, Poe began his cooking career in 1992 at the Auburn University Hotel and Conference Center before cooking in 1996 at the Olympic Games in Atlanta.
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