Leadership Discussions (35)

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Investing in Brazil's Food Business ??

. . Hi dear; . I’m Brazilian, born in Rio de Janeiro, living in Leblon, and lived 8 years in the US, San Diego-CA, working on restaurants a…

Started by Eduardo Felipe

0 Mar 1, 2011

"Breakfast with Danny Meyer"

Sobel Media, in alliance with NY:MIEG, Adrian's Network, Trish Rubin's New York and Danny Meyer, CEO of the Union Square Hospitality Group…

Started by Bill Sobel

0 Jun 14, 2009


Hospitality Leader now PhD student needs help with Industry Survey

Dear Industry Leaders, I need participants for my PhD survey which focuses on all levels of foodservice and restaurant managers and chefs.…

Started by Nancy Caldarola, PhD, RD

0 Jun 6, 2009

Materials to enhance Training

One of my current projects for our company has been to develop supplemental materials to help enhance our current training program and help…

Started by Amanda Vroom

4 Feb 23, 2009
Reply by Sandra Banks

A C H I E V E High Performance Teams

The rewards for the Restaurant Operator are clear. High Performing Teams make money, build sales and retain more responsible and inspired e…

Started by Bob Fenzel

0 Feb 17, 2009

They are freakin’ out!

Some of the most important lessons I have learned in leadership, management, and organizational development have come from the people tha…

Started by Andy Swingley

3 Feb 14, 2009
Reply by Bob Fenzel

Clarity, Content, Coaching…

We all have dreams, aspirations, and desires to be something larger than current life. Whether it is personal or professional, we want to…

Started by Andy Swingley

1 Jan 12, 2009
Reply by Mark

Economic downturn....phooey!

Every day your team counts on you to lead them in the most positive, motivating, encouraging, and inspirational way possible. Just acknowle…

Started by Andy Swingley

2 Sep 10, 2008
Reply by Keith Bernhardt

Hiring Made Simple

A foundational piece of all great leadership is surrounding yourself by other great people but you need to start with the basics, hiring. I…

Started by Andy Swingley

5 Sep 9, 2008
Reply by Sean Moloney


Best Practice: Respect, Recognition and Rewards (We call it "Cane's Love")

[Disclaimer: The author harbors no resentment toward companies who care only about growth and the bottom line – it just seems that way. Pro…

Started by Jeff Portwood

11 Jul 28, 2008
Reply by Merrili Jones





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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