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


Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -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

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.


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: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service