Restaurant Social Media
BOH Operations (33)
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 What BOH operational task gives you the most problems?What is your worst BOH headache? Inventory Nutrition Analysis Food Costing Other? Let us know. Started by MenuMax™Latest Reply |
 Need Help With My ChefHello Everyone....I need a little advice...Our chef has been with the company for over 10 years but was recently promoted from sous chef to… Started by Christa ShawLatest Reply |
 How to approach a chef with a new item suggestionCan anyone give me suggestions as to how to approach chefs with my products? I own a specialty food business, Brimstone Originals, and I sp… Started by Julie StevensLatest Reply |
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 If you (restaurant operator) could create the best back office system to improve store performanceImagine you could crack the whip and get some group of Mountain Dew-energized engineers to create whatever Back Office software you wanted.… Started by Walker Thompson |
0 | Sep 20, 2011 |
What BOH operational task gives you the most problems?What is your worst BOH headache? Inventory Nutrition Analysis Food Costing Other? Let us know. Started by MenuMax™ |
0 | Sep 14, 2011 |
Need Help With My ChefHello Everyone....I need a little advice...Our chef has been with the company for over 10 years but was recently promoted from sous chef to… Started by Christa Shaw |
3 |
Aug 23, 2011 Reply by Travis Martin |
 Recipe & Food Cost SoftwareAny recommendations for a great recipe and food cost system... or online service. In a perfect world we would love one that can integrate… Started by Matthew Pannek |
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Aug 1, 2011 Reply by Anthony Presley |
How to approach a chef with a new item suggestionCan anyone give me suggestions as to how to approach chefs with my products? I own a specialty food business, Brimstone Originals, and I sp… Started by Julie Stevens |
8 |
May 19, 2010 Reply by Karen Thomas |
 What is your favorite brand of kitchen shoes?I just opened a shoe business and I am looking to see WHAT brand you guys / gals are looking for. Birki? Dansko? Sanita? Merrill? Started by Darcy Bomer |
16 |
Mar 31, 2010 Reply by Karin J. Davis |
 Used Cooking Oils to BiodieselConverting Used Cooking Oil to Biodiesel helps restaurants attract green customers. Are any NW Restaurants paying to have Used Cooking Oils… Started by Steve Gunther |
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Mar 24, 2010 Reply by FohBoh |
 Kitchen Management Forms? Help?I've been looking high and low for templates of forms and procedures that I can use with my kitchen staff. I want to make my kitchen more e… Started by yohann24 |
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Dec 14, 2009 Reply by Dan Farmer |
 Refrigeration MaintenanceI am having trouble trusting my HVAC/Refrigeration company. We have a contract for monthly preventative maintenance and use the same compan… Started by David King |
1 |
Dec 14, 2009 Reply by Dan Farmer |
 TRAINING MANUAL / NEW STAFFHi all, I'm Lisa from Sweet Mandarin (www.sweetmandarin.com) I just wondered how do you normally train you chefs / new starters? Anyone… Started by Lisa Tse |
0 | Aug 3, 2009 |
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