Doug Bond's Discussions (23)

Discussions Replied To (19) Replies Latest Activity

"The cooking shows that I have the most respect for fall into two categories: 1.) a w…"

Doug Bond replied Mar 25, 2010 to Chefs, do you watch cooking shows on TV, on the Internet?

8 Mar 27, 2010
Reply by Chef Len Elias CEC

"I concur with the two previous posts that samples are a good way to get your product…"

Doug Bond replied Mar 25, 2010 to How to approach a chef with a new item suggestion

8 May 19, 2010
Reply by Karen Thomas

"Shoes for Crews with the non-slip sole is the only shoe I wear in the Kitchen. The q…"

Doug Bond replied Feb 26, 2010 to What is your favorite brand of kitchen shoes?

16 Mar 31, 2010
Reply by Karin J. Davis

"The Gleicher, Beckhard, Harris Change Equation DxVxF>R (Dissatisfaction x Vision…"

Doug Bond replied Aug 30, 2008 to When is it Worth Your Time?

9 Aug 30, 2008
Reply by Doug Bond


"Here are a couple more to add to the list: 6.) Speak in the language, style, and wi…"

Doug Bond replied Jul 10, 2008 to Revelations about Training from a Toddler

2 Jul 10, 2008
Reply by Doug Bond

"If the restaurant you are working with is switching from foam to anything else, then…"

Doug Bond replied Jun 12, 2008 to Help with eco-friendly products

8 Jun 12, 2008
Reply by Doug Bond

"Kim, Try Galaxy Foods. They have a website with contacts for Food Service. I have no…"

Doug Bond replied Jun 8, 2008 to vegan cheese distributors

3 Jun 8, 2008
Reply by Doug Bond

"Peter, This is a great question. In order to make labor modeling truly impactful in…"

Doug Bond replied Jun 7, 2008 to Labor cost balanced with exceptional service....where to draw the line?

7 Jun 7, 2008
Reply by Doug Bond

"Tracy, Give me an idea of the products, temperatures, and time increments that you w…"

Doug Bond replied Jun 7, 2008 to Help with eco-friendly products

8 Jun 12, 2008
Reply by Doug Bond


"In my server days, I used to make allot of money doing tableside Cafe Diablo. Kahlu…"

Doug Bond replied May 26, 2008 to World's Most Dangerous Drink?

10 May 27, 2008
Reply by Jeff Portwood





Social Wine Club for Craft Wineries


Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service