Voice of the Restaurant Industry
Discussion Forum (20)
| Featured Discussions |
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 P&L for hotel operations and kitchen expenseWe are a private club and in discussion I have been asked why we have a kitchen P&L with no revenues associated with it. Our accounting… Started by Robert in AdvertisingLatest Reply |
 Non-Operator POS reviewsWe are currently using the Aloha POS software and looking at other options. If anyone has advice on software they like, we would appreciate… Started by Daniel L Kosberg in FOH OperationsLatest Reply |
 Non-Operator Employee Success & ChallengesI'm doing research to understand what HR or employee challenges are important to restaurant managers in 2013. As an example: When my par… Started by Holly A West in Human ResourcesLatest Reply |
| Categories | Discussions | Latest Activity |
|---|---|---|
AdvertisingDo you have a great idea for an ad campaign? Have questions for members about advertising effectiveness? Want to talk about advertising firms? Do you want to promote your advertising firm? Discuss it all here. |
206 |
Apr 26 Have You Even Been In Need Of Working Capital For Your Business? by Jules Dalsey |
BOH OperationsWhat's new in the kitchen? How are labor costs? What do you do about managing the line? Is there a process for hiring, training and retaining good cooks? |
33 |
Dec 30, 2012 Reply by David Kaye |
BakingWhat's new with on-premise baking? Is it better to add freshly baked breads or just buy them? What are customers asking for? Is Dutch Crunch dead? Is too much variety just too much? Is there an 80/20 rule here? |
8 |
Feb 26, 2012 2 Unique Food Concepts - Seeking Investors, Partners, Capital or all of these! by Steve Gara |
BeverageThis broad category covers everything you can drink. Talk about water, smoothies, sodas, energy drinks, fruit and veggie juice, etc. Talk about branding, bottling, distribution, sales, and more. Use the Liquor category for all things alcoholic. Will it be Pepsi or Coke? How much will it cost them, or you, to have preferred vendor status? |
16 |
Aug 20, 2010 Beverage industy authors needed for print and online magazine by Justin A Ragusa |
Casual DiningTalk about anything from Applebee's to Zacks. Why is the casual dining segment suffering? What are you doing to keep from sliding backwards in sales. Are flat comps positive for 2008? Are we just believing what we read and manifesting our own destiny? Are we really out of real estate? How can casual feeders differentiate their menu, concept or service to stand out in the crowd? What's your story? |
15 |
Oct 2, 2010 Building Team Members Self-Esteem by Steve Malaga |
CommunityThis is your place to talk about the FohBoh community. |
47 |
May 10 NRA Show 2013 by Nate Sanford |
Crystal BallGot thoughts about the future? Share them! Want to know what others think might happen in the industry? Ask 'em here. Will 2008 be HOT or NOT? |
2 |
Aug 29, 2008 Reply by KT |
Customer ServiceThis business is all about the customer. Discuss how to serve them better, keep them coming back, and deal with difficult ones because they are not always fun to deal with are they? What will you do to improve service standards? How important is training and recruiting? |
30 |
Feb 28 The Importance of Customer Feedback In Customer Service by Linda Ranielli |
Design/ArchitectureInterior design, exterior design, signage, look and feel. All critical elements of your establishment to differentiate, attract and entertain customers. What designers are on-trend? Who is the change-agent? Recommendations, suggestions? How do they price their services? Who's the best and why? |
4 |
Apr 9, 2009 Reply by Don Barrick |
EconomicsThis is a big topic too. It is important from a local, regional, national and international perspective. What about gas prices and oil hitting $100 a barrel? How will that affect your meal counts or frequency? How will that affect commodity prices? How many times can you change your menu and increase prices? How will global trade affect profitability, growth, employment and valuations? What works in your neighborhood and why? What about unit-level economics? Prime costs? Benchmarking by segment, concept, country would be very interesting to see. Tell us your story. Send in your Food, beverage and labor costs and let us create a report to share. |
39 |
Oct 2, 2010 Leap of Faith by Howard Appell |
Employee TrainingThis is a big issue and can be expensive. Employee turnover is huge in this industry. What are you doing to reduce that? |
35 |
Sep 14, 2011 Reply by David Hayden |
Equipment/SuppliesIt's about more than ovens, fryers, stoves and refers. What are manufacturers doing about efficiencies? Do you have a green policy? What about maintenance, repaid services, replacement? Will prices rise or fall? Is buying used equipment the answer? Where and how do you find used equipment? Online shopping vs. retail? Will eBay own the market? |
19 |
Apr 25 Reply by Malachy |
Events/PlanningTell us about upcoming events FohBoh members will find useful, such as trade shows, grand opening thoughts, challenges, book releases and more. Look for a calendar application to add to your profile in early 2008. |
28 |
Aug 10, 2010 WFF Regional Connect 2010 by Michele Lange |
FOH OperationsRules, perspective, employee dating, side work, seating, hosting, busing and operational ideas. What works and what is a concern for 2008? |
43 |
Apr 17 Reply by Jon Hainstock |
Fast CasualThe hard-to-pin-down space between fast food and casual dining, includes chains like Chipotle, Noodles, Starwich, The Counter Burger and Panda Express. Who are the new leaders? What are the hot concepts and why? Is yours? |
5 |
Apr 15 Restaurant Technologies that Create Better Restaurants by Long Range Systems |
Finance/CapitalThis is a also a huge topic and should include discussion on local, regional, national and international issues. It should also includes credit, private equity, rates, yield premiums. What are lenders thinking? How much will it cost? Are mezzanine warrants plus interest costing more than 20% now? Who are the leading lenders in 2008? Who is on the list of private equity firms that like to invest in restaurants? Will VC's finally start investing in restaurant deals? What's your story? How about accounting, loans, financial reporting, private equity and debt? |
10 |
Apr 26 Have You Even Been In Need Of Working Capital For Your Business? by Jules Dalsey |
FohBohFohBoh publish discussions of interest on the Network itself. |
15 |
Jan 11 Reply by Jonathan Schneider |
FohBohistFohBohists are regular bloggers on FohBoh, folks who have committed to contributing to our community at least once every couple weeks, with insights and knowledge and a writing style that invites you to explore their topics. |
1 |
Oct 1, 2012 Reply by Kevin Brown |
Food & BeverageHow important is farm fresh? Will the freezer disappear or be more important than ever? What's next in prep? Will food costs rise or fall? |
71 |
Apr 17 How Can Technology Improve Table Management? by Long Range Systems |
FranchisingTrends, opportunities and costs? Which franchises are the best? How much is too much in fees? Let's discuss co-op advertising? |
1 |
Mar 24, 2009 Reply by Andrew |
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