Aspiring Restaurateurs

Information

Aspiring Restaurateurs

Restaurateurs in training, preparing for the day you own your own successful food operation,

Members: 80
Latest Activity: Apr 24, 2013

Discussion Forum

Raising money

Started by Keedick Coulter. Last reply by Rosannas Restaurant Jun 12, 2011. 1 Reply

Financial Controls

Started by Robert Sloop. Last reply by Denis Sparagis Mar 11, 2011. 1 Reply

What's More Important, The Idea or The Money?

Started by RawDaddy. Last reply by ken anderson May 1, 2009. 6 Replies

Comment Wall

Comment

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Non-Operator
Comment by David Reisinger on February 26, 2013 at 1:45pm

Restaurant Owner Radio's interview with FohBoh's own CEO, Michael Atkinson!!!

http://restaurantownerradio.businessradiox.com/2013/01/28/fohboh-ce...

Join our FohBoh group: http://fohboh.com/group/restaraunt-owner-radio#ixzz2M2lWVLiP

Comment by Rosannas Restaurant on May 1, 2011 at 12:17am
I see all the posts were in 2009. Did any one open there place yet?
Comment by Jessica Riley on April 14, 2009 at 4:49pm
Hey everybody. My name is Jessica and I just wanted to pop in and say hi. I am currently a culinary student and I have plans to open my own restaurant with my mom after I graduate and get a few years in the kitchen under my belt. I hope that joining this group will help me to get all the info on the ins and outs of starting your own restaurant. I hope that we can all get to know each other better.

Operator
Comment by Bruce A. Wilson on March 16, 2009 at 8:09am
As you might see in the earlier post, my spelling is horrible Plane, I don't know where the e on the end came from. Andat teh end done that not thtza. That spellling made it sound Italian.

Operator
Comment by Bruce A. Wilson on March 16, 2009 at 8:07am
This group will prove to be very important to me I am sure. I am currently putting to gether a two year plane to open "Cuisine a la Paysanne." This is just one of many I hope to own before I am through. Ilookforward to gaiing insights from you who have been there, done thtza, and bought the t-shirt!
Comment by Chris Tripoli on March 11, 2009 at 9:03am
Happy to be a member...I enjoy teaching my class on "How to open a Restaurant" at the University of Houston small business development center as well as writing for the monthly magazine "Restaurant Start up and Growth" Going from IDEA to OPENING DAY is a trip full of fun and challenges. I love it!...look forward to learning from and contributing to the group..Chris
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

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 TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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