Members

See More Members

Latest Activity

Patrick O joined the group Great food quality or great service? 32 minutes ago

Stoligirl added 8 photos. View More Photos

33 minutes ago

Patrick O's profile changed 37 minutes ago

Patrick O started a discussion called What defines a Server, or Guest Satisfaction Expert 49 minutes ago

Dorothy Frisch started a discussion called Wine Kegs 1 hour ago

Dorothy Frisch replied to the discussion Suggestive Selling 1 hour ago

Mohamed Alawdan's profile changed 3 hours ago

Mohamed Alawdan left a comment for sarah doheny 3 hours ago

Mohamed Alawdan added 2 photos. View More Photos

4 hours ago

Louis N. Batides joined FohBoh. Leave a Comment for Louis N. Batides. 12 hours ago

Andy Swingley commented on the blog post Don't shoot me, General Patton! 19 hours ago

OCRA and Carlos Calderon are now connected

1 day ago

Carlos Calderon is undecided about attending the event The Green Feast at the www.theecologycenter.org 1 day ago

Carlos Calderon is undecided about attending the event Western Foodservice & Hospitality Expo 1 day ago

Robert Krzak added the blog post 'IS YOUR RECRUITER OR RECRUITING FIRM CERTIFIED?' 1 day ago

Merrili Jones's profile changed 1 day ago

Carrie Mallen joined FohBoh. Leave a Comment for Carrie Mallen. 1 day ago

Joshua Brownell joined FohBoh. Leave a Comment for Joshua Brownell. 1 day ago

Erle Dardick left a comment for Mark Netsch 1 day ago

Debra Straka left a comment for Charles Redmon 1 day ago

FohBoh Friends

FohBoh QR Code

FohBoh QR Code

qrcode

A QR Code is a matrix code (or two-dimensional bar code) created by Japanese corporation Denso-Wave in 1994. QR Codes are now used in both commercial tracking applications and convenience-oriented applications aimed at mobile phone users.

Get yours at Kaywa.

FohBoh on Twitter

Follow us on Twitter!

The Food Channel

Events

Basic Culiinary Skills I - Cooking Class at PCI
July 18, 2009 from 10am to 2:30pm ... Professional Culinary Institute
International Cuisine - Cooking Class at PCI
July 18, 2009 from 10am to 2:30pm ... Professional Culinary Institute
Baking Basics: Tart Dough’s and Pie Crusts - Cooking Class at PCI
July 18, 2009 from 10am to 2:30pm ... Professional Culinary Institute
Champagne and Sparkling Wine - Wine Education at PCI
July 18, 2009 from 12:30pm to 2pm ... Professional Culinary Institute
Industry Insider Event at Nicholson Ranch Winery
July 20, 2009 at 5pm ... Nichoison Ranch Winery
Web 2.0 & Beyond: Emerging Technology & Trends that Work
July 20, 2009 at 5:30pm ... Viansa

See More Events

The Conversation Starts Here

Meet the FohBohists!

Andy Swingley

Amanda Hite

Bill Baumgartner

Alyson Mar

Meet the FohBohists!

John Scroggins

Erle Dardick

Rod Guinn

Susan Holaday

Ty Sullivan

today's special

Don't Shoot Me General Patton!.... Very seldom do I read quotes from people I truly respect and end up mentally battling over their validity. Here is a simple-sounding and brilliantly profound statement by General George S. Patton: Don't tell people how to do things, tell them what to do and let them surprise you with their results. George S. Patton. My first, knee-jerk reaction to this statement was to say that it was antiquated and in this age of technology, it cannot be applied properly without a major system crash! I cut into it and explored it and dissected it and tried to justify what I thought. Well…I ended up flailing in brutal self-reflection. Read more from Andy Swingley, a FohBoh FohBohist!

Visit Andy at FohBoh!

Monkeydish TV and speed surf...

July 5, 2009

Flexi-whatians?
Flexitarians—they cut back on meat, bubba

And on that note…
vegdining.com: A vegetarian resource

Oh, yum
Making Danish

Recycling and so on
How to be green

Great freebie
Sign up for online ordering services, get a Web site

More Speed Surf...

Posted 5 July 2009 | 7:59 am

Groups

Great food quality or great service? (25 members)
Ambitions (47 members)
Restaurant Web Sites (40 members)
Kids In Restaurants (27 members)
Food Safety Training (48 members)

See More Groups

what's cooking

Nutrition analysis?

By FoodCalc on Jul 2, 2009 at 1:38pm | No Comments (Add) | 5 Views

It has recently occurred to us that many restaurants have either started to or have to consider counting calories. So what do you need to get started on nutrition analysis? Here are a few things you'll need to gather before you start using any database analysis meth... more

Trends from Fancy Food Show and video

By Dara Bunjon on Jul 3, 2009 at 7:04am | No Comments (Add) | 2 Views

Here is your opportunity to take a virtual tour on the Summer International Food Show that was held the beginning of this week in New York City. Foods from around the world as well national are spotlighted, sampled and promoted. As an experienced attendee taster, I t... more

Beef recall: a refresher course in time-temperature abuse

By Marie on Jul 2, 2009 at 9:10am | No Comments (Add) | 14 Views

In light of the current beef recall, I thought it would be the perfect time to offer a short refresher course in time-temperature abuse and preventing food-borne illnesses like e-coli. What is time-temperature abuse? According to Daydots, a supplier of food safety ... more

What does your restaurant opening say about you?

By susan holaday on Jul 1, 2009 at 5:30am | 4 Comments (Add) | 26 Views

I went to a restaurant 'opening' the other night at Bella Luna/Milky Way, a long-time favorite neighborhood place in Jamaica Plain, a Boston neighborhood that moved into a new space. It turned out to be totally different from any opening I’ve maybe ever been to befo... more

Organic wine & food matching: Neal Cabernet Sauvignon & braised lamb with mint gremolata

By Randy Caparoso on Jul 1, 2009 at 3:32pm | No Comments (Add) | 1 View

“When I told my dad we were going to take the company organic,” says Mark Neal, “he drove over to Sonoma and came back with a tray of rotten apples and peaches and said, ‘this is how our grapes will look when you grow organic.’” Not to be dissuaded, Mark initiated t... more

The 8th Habit

By Jerry A. Heilpern on Jul 1, 2009 at 7:35am | 3 Comments (Add) | 21 Views

Several years back I read a book by Stephen R. Covey entitled The 8th Habit”. In that book he talks a lot about finding your “voice”. In the process of that discussion he laid out 4 imperatives that I have found both profound and yet obvious. I had all but forgotten ... more

Taking A Bite Out of the Great American Pasttime

By Keith Bernhardt on Jul 1, 2009 at 6:00am | 3 Comments (Add) | 9 Views

I just read an Associated Press Report that a new billboard has shown up in St Louis, Missouri, asking that "dietary disaster" warning labels to be put on hot dogs sold at Busch Stadium (home of the St Louis Cardinals). From what I gather, this will be similar to th... more

Video Blog: The I Want To Be An Entrepreneur Trend

By Amanda Hite on Jun 30, 2009 at 9:24am | 21 Comments (Add) | 127 Views

On a flight last week, I was sitting next to a boy and a girl who were both in their mid twenties. The girl noticed the “start-up magazine” in my bag, pointed to it and said to the boy, “Hey, have you heard of this magazine?” It was an obvious and awkward moment wh... more

Vendor Bender

By Leslie Howard on Jun 30, 2009 at 7:12am | 1 Comment (Add) | 30 Views

I received an alarming call last week; the message left informed me that my business “must not be doing very well.” Wow, that might have been a scary message except for the fact that things are going great. So who left this message for me? My bank, a disgruntled bus... more

Breaking News Update

By John Scroggins on Jun 29, 2009 at 3:00am | 14 Comments (Add) | 46 Views

Not to get on the Michael Jackson bandwagon, but it wasn’t lost on me last week as news broke of his cardiac arrest and death, that traditional, mainstream media sources were my last resort for breaking news. Not that this should surprise me, but it’s been somewhat ... more

Notes

Did You Know?

The restaurant business has been around for a while. So have many of you! Let's share some interesting facts that other FohBoh members may be interested in. So, each week we will post three to fiv... more

Created by FohBoh Apr 26, 2009 at 11:08am. Last updated by FohBoh Apr 27.

The Advantage Group

TurboChef C3 Speed Ovens Garland SH/BA 3500 FH Induction Fajita Skillet Warmers Hatco FST-1 Flav-R-Savor Heated Display Cabinets Lang EHS-C Convection Ovens Montague 236W36 Double Broilers Tons ... more

Created by FohBoh Feb 18, 2009 at 11:06am. Last updated by FohBoh Feb 25.

FohBoh TV

Get the official tour of FohBoh! Sit back, relax for 12 incredible minutes to get the inside scoop on how to maximize your benefit and hear what prominent members have to say about FohBoh. 2009... more

Created by FohBoh Jan 6, 2009 at 6:58am. Last updated by FohBoh Jan 17.

FohBoh Preferred Vendors

FohBoh has unique access to thousands of vendors and service providers that you can depend on worldwide. Those that meet our qualifications are listed here. We encourage you to use these vendors ... more

Created by FohBoh Dec 16, 2008 at 12:46pm. Last updated by FohBoh Feb 18.

FohBoh Partners

FohBoh partners with best-in-class companies with great reputations. We pride ourselves in who we align with and are grateful for their partnership and support. The following represent our key stra... more

Created by FohBoh Dec 10, 2008 at 10:20am. Last updated by FohBoh Jun 25.

About "Private Groups"

PRIVATE GROUPS Private Groups are just like Groups on FohBoh, but private, secure and open only to those that are invited, exclusively. If you are the originator, you are in charge. You are the ga... more

Created by FohBoh Dec 5, 2008 at 9:47pm. Last updated by FohBoh Jan 17.

FohBoh Notes Home Page

Announcing Note Pages at FohBoh! We have recently added Notes, or Pages at Fo... more

Created by Dec 5, 2008 at 9:14pm. Last updated by FohBoh Dec. 17, 2008.

Call for Fohbohists

The FohBohist™ Program Peer-to-peer knowledge banking A FohBohist™ is a bi-weekly featured columnist at FohBoh.com. Your blog post will be featured prominently on the main page of FohBoh.com whe... more

Created by FohBoh Dec 5, 2008 at 9:06pm. Last updated by FohBoh Mar 23.

View All

Videos

Dining Etiquette American vs European Styles Added by pubmaster
Michael, Foh Boh & " The Tortilla Guy" Added by The Tortilla Guy
The NRA-Serving our Nation Added by FohBoh

The "new red" for dinner! The Ketchup Snob! Added by Paul Paz
How to Post a Blog on FohBoh Added by Michael L. Atkinson
Food fight Added by John Dumbrille

Watch More Videos

Discussions

Too much green. 4 Replies

When is green too much? When is green too much? Let me preface that I have been l have two compost bins, worms (in a bin, not me), I recycle and reuse, and have done so for years. I was a slow fo...

Tagged: journalism, marketing, sustainable, green

Started by Jo Lynne Lockley in General. Last reply by Jo Lynne Lockley Jun 23.

A Win-Win for Equipment/Suppliers and Restaurants 23 Replies

Does anyone have any good examples where the companies who produced equipment/supplies for restaurants benefited from direct interaction with their restaurant clients? What were the benefits to bot...

Started by Ray in Equipment/Supplies. Last reply by Ray Jun 21.

Why should your company keep you on the payroll? 11 Replies

How would you answer this question if your boss called you into his or her office and ask you to justify what they are paying you?

Tagged: ROI, motivation, Management

Started by Mel Kleiman in General. Last reply by Paul Paz Jun 21.

Remembering Norman Brinker 4 Replies

Norman Brinker was a legend and will forever be remembered as an inspiration to members of the restaurant industry. Did he impact you? Your work? Your restaurant? Did you have the opportunity to wo...

Started by FohBoh in General. Last reply by Pat Jack Jun 12.

What Social Media Are you Using At Your Restaurant? FohBoh Wants to Know 19 Replies

Hi all, I am compiling a list of social media that operators are using now to manage their operations, manage their online reputation, promote to the "crowd" and drive traffic to the door. So, wha...

Tagged: social media for restaurants

Started by Michael L. Atkinson in Marketing/Branding. Last reply by Mark Jun 16.