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


Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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