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Blender Technology

Back in the old days, a blender was simply a blender. You’d have a high setting, a low setting, and a power switch.  You’d have to use your skills to determine when a mix was done and actually look into the pitcher.  Where are we going with blending technology?

We could point out several high-powered commercial blenders that have two speeds and a power switch. Take the ,…

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Table Touch: Your New Favorite Restaurant Podcast

We all love the restaurant industry or we wouldn't be here, amiright?

The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. 

Well, let's change that. How about a blend of fun AND insights? 

How about a restaurant podcast -- a magazine-style…

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Choosing an Ice Machine

Choosing the right ice machine for your establishment can be a frustrating experience. There are countless makes and models, from the simple machines that produce 60 pounds of ice a day to giants that can make over 1500 pounds of ice a day. How can you decide which ice machine is the best for you?
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The World of Technology

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THE NEXT STEP YOU TAKE By Vikash Mishra

THE NEXT STEP YOU TAKE:-The next step you take is the one that matters. You have the power to choose right now what that step will be. Even if you’ve been going for weeks or for years in a negative direction, your next step can be a positive one. Even if it’s a small positive step, it can change your direction and establish a new momentum.No matter where you are or what you’ve done or failed to do, you can now choose to move toward what you value most. The way to make that choice is with your…

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Is This Motivate You?

Opportunity:-You have the opportunity to take a negative situation and transform it into positive value. You have the opportunity to take an ordinary moment and make it into an extraordinary experience.You have the opportunity because you can make a difference. You have the opportunity because you care very deeply about life, and have the ability to put that caring into action.Life can unfold in many different ways, creating an unimaginable variety of situations. In every one of those…

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HMSHost Jobs

HMSHost has openings for Restaurant Shift Supervisors Restaurant  - BNA – Nashville International Airport Restaurant Lovers? #HMSHost is hiring Restaurant Shift Supervisors @ BNA! 6 mnths exp. Apply! http://jobs.hmshost.com/Nashville-TN/jobs.aspx     Restaurant  - TYS – Knoxville Airport Location Restaurant Lovers? #HMSHost is hiring Restaurant Shift Supervisors @ TYS! Must have 6 months of exp. Apply online today! http://jobs.hmshost.com/Alcoa-TN/jobs.aspx

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Hiring a Sous Chef/ Potential for Executive Chef in Near Future

We are currently seeking a qualified Sous Chef.  Quality of Life, with Five day work week/ guaranteed Sundays off.  The right candidate will assist the Executive Chef. We are looking to ehoxpand and wanting to train the right person to be an Executive Chef and Partner at the next location.  Please email me your resume at: shelly.kw@hotmail.com  Location.  Canton/ Woodstock, Georgia

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Line Cooks vs Caterers

Recently The Painted Table expanded to an experimental Bistro partnership.  Taming down our nouvelle style cuisine we made a menu in less than two days while "Restaurant Impossible-ing" the grime coated kitchen.  In two days we went from nothing to full fledged bistro and the discussion I bring to the table is what everyone else thinks of the differences between a line cook and a caterer. During our time in the bistro we sent over each of our Catering Food Warriors to the Bistro to learn how to…

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Activity

James’s blog post was featured
Restaurateurs know proactive training translates to bottom line performance, and things like great service, high standards, and expert menu knowledge don't come easily. Precious time required for training can be obliterated by the chaos that defines…
16 hours ago
FOHBOH’s blog post was featured
Just grabbed these from Tabeau Public as a point of reference> Interesting how VC's have decided now is a good time to do what they could have been doing for quite some time. I guess, better late than never? I just hope they enlist some real industr…
16 hours ago
Brandon Hull’s blog post was featured
We all love the restaurant industry or we wouldn't be here, amiright?The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. Well, le…
16 hours ago
Brandon Hull’s blog post was featured
We all love the restaurant industry or we wouldn't be here, amiright?The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. Well, le…
16 hours ago
Brandon Hull’s blog post was featured
We all love the restaurant industry or we wouldn't be here, amiright?The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. Well, le…
16 hours ago
Brandon Hull’s blog post was featured
We all love the restaurant industry or we wouldn't be here, amiright?The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. Well, le…
16 hours ago
FOHBOH’s blog post was featured
Understanding what your customers think of your restaurant is critical to success. Listen to their feedback, respond, improve, and develop stronger customer loyalty. Here are a few questions to get you started with your customer feedback questionnai…
16 hours ago
Brandon Hull’s blog post was featured
We all love the restaurant industry or we wouldn't be here, amiright?The problem is, for many of us, it's business-business-business all the time. When we're ready to go out and actually eat with our loved ones, we've got work on our minds. Well, le…
16 hours ago
FOHBOH liked FOHBOH's blog post Amy's Bakery is at it Again
16 hours ago
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Hot off the press! Food, Tech & Media Today is out! http://infoh.com/

Jill Abramson's Post-NYT Plans? A Startup, of Course

infoh.com

Jill Abramson said in an interview late Monday that…

Jill Abramson's Post-NYT Plans? A Startup, of Course via Food, Tech & Media Today

mashable.com - Jill Abramson said in an interview late Monday that she is in the planning stages of a new startup that will focus on one big story annually. It will be her first big move since she was fired as ex...

yesterday
Starbucks Will Test Pre-Order App at 150 Portland Stores This Year via Food, Tech & Media Today

adweek.com - Starbucks is preparing to field-test a mobile app that lets customers preorder their lattes from a smartphone before even walking into the store, avoiding long lines at the counter. In a move to in...

yesterday
Larry King Went On A Late-Night Twitter Run For The Ages via Food, Tech & Media Today

uproxx.com - A hot dog is a sausage in a bun. If it is not in a bun, it is just called a frankfurter if your allegiance is to Frankfurt/Germany, but if your allegiance is to Vienna/Austria, they are called wien...

yesterday
Trying to Live in the Moment (and Not on the Phone) - NYTimes.com via Food, Tech & Media Today

bits.blogs.nytimes.com - There’s a scene in the movie “Her,” a love story between a lonely writer and an artificially intelligent software program, that shows dozens of people riding the subway, deeply absorbed in their sm...

yesterday
Danielle Gould: Founder of Food+Tech Connect via Food, Tech & Media Today

ravishly.com - While most of us don't want to see food and technology in the same sentence (we all too often equate it with GMOs and pesticides), technology is actually the unlikely hero in a recent surge of educ...

yesterday
Join Us for a Food Tech Entrepreneur Storytelling Meetup via Food, Tech & Media Today

foodtechconnect.com - Our Food+Tech Meetup is all about bringing entrepreneurs, investors, advocates, makers and hackers of all kinds together to share ideas, learn from one another and explore the future of food. This ...

yesterday
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Comments

  • Reading about Angelo Garro at Renaissance Forge in San Francisco, So amazing!
  • I love the concept of employees being the longtail of a brand. This is sold social media thinking
  • Ever heard of a black burger? Everything is black, even the cheese. Yum?
  • Zuppler and LevelUp Partner to Launch Restaurant Mobile Apps Changing the Way Customers Order and Pay
  • Activating mobile payments at a restaurant will absolutely gain adoption and momentum in 2015.
  • We invite you to meet our team that serves you at www.mthrailkill.com and click on Meet the Team!
  • Appreciate the solid review of Reservation Genie by the guys at Gourmet Marketing. They're pretty sharp! http://www.gourmetmarketing.net/reservation-genie-review-opentable-...
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