Remarkable Restaurants


Remarkable Restaurants

This is a group to discuss how restaurants are or can become 'remarkable'. Remarkable means something extraordinary worth talking about. You become remarkable by working 'on' your restaurant....not 'in' your restaurant.

Members: 86
Latest Activity: Mar 5, 2013

Discussion Forum

McCormick & Schmick’s 3Q revenues drop

Started by Michael Albert Nov 6, 2009. 0 Replies

Race to the bottom of the toilet...

Started by Russ Reynolds. Last reply by Jo Lynne Lockley Apr 17, 2009. 6 Replies


Started by Joseph Szala Mar 12, 2009. 0 Replies

Comment Wall


You need to be a member of Remarkable Restaurants to add comments!

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

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

Join our FohBoh group:

Comment by Luc Chamberland on January 22, 2010 at 8:03pm
Hello RR Group Members,
RR are those that recreate themselves without losing their essential qualities.

Comment by FohBoh on July 23, 2009 at 12:22am
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Remarkable Restaurants is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
FohBoh Community Development
Comment by Chris Tripoli on March 11, 2009 at 8:08am
It is wonderful when you can work with a GOOD restaurant that really wants to become GREAT! Happy to be a part of the group...Chris
Comment by Emily Daubney on March 7, 2009 at 2:16pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.
Comment by Sherri Maddick on October 23, 2008 at 2:54pm
As a publicist for restaurants, I found David Mark's comments interesting. I will have to look up Seth Grodin because I have never heard of him, but what I think makes most "remarkable" is great service. There is good food and even great food in every restaurant genre, but great service is harder to come by. And when I say great service I mean ALL THE TIME great service. Consistant service at a high level is remarkable and because I dine out frequently, I see less and less "remarkability." I do not know if that is due to poor training or service staff not really caring about what they do for a living. If restaurant owners paid more attention to the service then there would be more "stand-outs." I am not just talking about good service in very high end restaurants. There is no excuse not to have good service in every restaurant no matter the price point or check average!
Comment by David Mark on August 22, 2008 at 1:54pm
Kudos to you Russ! You're definitely a Seth Godin fan aren't you? His principles have literally made me lots of money. Why don't more folks stray from conventional thinking and be truly remarkable? Maybe folks need to be educated on what "remarkable" means. I mean that with respect. I see so many restaurants following each other down the same wretched path and they end up doing one of two things: they're sold or they fold. I don't like to see this happen (for many reasons).
As an unfair blanket statement, most folks think moving in small steps to the left or right is remarkable. As Seth preaches, you must move to the edges and beyond. There's nothing remarkable about offering "little" things. If you, the marketer (and everyone is the marketer) understands what a FREE PRIZE is, then you have a chance at creating something special. The free prize is NOT a gimmick, it's something of much value. It's that thing you don't necessarily need, but very much want (Think BMW, Tag watches, etc...). You don't need to spend 50-70K on a car to get you from A to B, but you buy the BMW because of how it makes you look and feel - The Free Prize! You can buy a $10 watch at Target that tells the EXACT same time as a Tag (sorry, but it's true). So why buy the Tag? It's the same reason you buy the BMW - it makes you look and feel good (or, so you think!). If you're going to be TRULY remarkable, you must tease the edges and beyond. Also, understand people RARELY buy things for the reason(s) they say they buy them. Nobody admits the REAL reason for buying a BMW do they? Of course not. Also understand EVERYTHING you do IS the marketing. It's not just the taste of the food, it's the menu design, the waitstaff and even how the check is presented! What is going to keep me coming back time and time again? No offense, but whatever it is you're cooking just might not be good enough. Stretch out of your comfortzone my fine chef friend!





Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


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

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

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.


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

"The computer is an incredibly powerful means of creative expression," says designer 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?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service