Restaurant Managers Social Network


Restaurant Managers Social Network

A professional and social networking group for Hospitality managers.

Members: 42
Latest Activity: Mar 5, 2013

Restaurant Manager Professional and Social Network

I often marvel at the industry's plague with management individuals who often feel stuck, or rather are stuck in the daily grind/routine of the their restaurant management jobs.

I love what we do! I love the energy, the interaction, the problem solving, the relationships, the successes, the failures, the long hours, the food, the wine, the coffee, the tea, the beer, the special events, the banquets, the caterings, the industry shows, the thrill of a busy service... all of it!

But I have spent too much time with uninspired managers!

I believe a some of the lack of inspiration is attributable to an employer's lack of investment in engaging their management staffs. But I also believe we as managers would be much more engaged if "WE" made more of an effort to read, to learn, experiment and educate ourselves about subjects relevant to our profession.

Furthermore, we would be more engaged if we could discuss and share our experiences with like minded and similarly experienced individuals in our industry.

I believe that our careers in restaurant management are often regarded as second class. And further believe that we succumb to that notion.

We are left feeling that our jobs are unglamorous and perhaps even ashamed to admit that we are restaurant managers.

We are not any less professional than any other occupation. Our credentials may often come from the school of hard knocks, but our profession should be no less esteemed .

The landscape and the educational accreditation of our industry is vastly changing, but no degree, certification or diploma will ever substantiate the worth of our profession if we don't take pride in who we are and what we do.

I hope by creating this network, we can begin to associate with individuals who share common interests and experiences. Additionally I hope to create a forum where like minded professional restaurant managers can engage in intellectual conversation, and have interaction that inspires them to pursue more engaging endeavors in their restaurant management careers. Ultimately, I hope these interactions will embolden the pride in our profession that is too often lacking.

And what the heck, maybe we'll even get together and have a drink.


Discussion Forum


Started by 1chili Nov 10, 2008. 0 Replies

Comment Wall


You need to be a member of Restaurant Managers Social Network to add comments!

Comment by Keith Bernhardt on March 31, 2011 at 6:45pm

I represent Compound Profit, which is a company that provides working capital to small and medium size businesses. I am in the Springfield, Missouri area, but can accept clients from all over. We have Unsecured Business Financing, Merchant Card Advance and Processing, Invoice Factoring, Equipment Leasing, Cash Equivalent Dollars, Vehicle Wrap Financing and an array of products and services to help your business keep its profits and not lose sales or operating expenses.


Please feel free to contact me at FohBoh and i will be happy to set up a call.

Comment by Julie Shultz on March 2, 2011 at 5:27am


I have Casual Dining and Quick Serve GM opportunities in NYC, South Florida and West Central Florida. If you are interested in learning more, please contact me Thank you, Julie

Comment by Ashley Fowler on December 1, 2009 at 6:48am
Buffalo Wild Wings is expanding in the Central Valley, CA area. We are currently seeking restaurant managers. If you or someone you know is interested in discussing this opportunity please contact me.


Comment by Bob Frank on November 20, 2009 at 9:38am
We have a multi unit operation and are looking for an IT/software system that will help us capture data on revenues, purchasing, inventory, labor, etc. - that will feed into the G/L, show trending and generate reports. Any suggestions?
Comment by Keri on August 5, 2009 at 10:28am
I am a restaurant manager for a corporate franchise chain. I am looking for some inspiration. My store is very low volume and our marketing sucks. They give our marketing managers no room to really be creative and market to our communities past fundraisers that aren't working. I think I'm getting frustrated with it. We are so slow and we have four managers. There's always this "what do I do" lul in the day. It's not fast paced AT ALL. Anyone have any advice?

Comment by FohBoh on July 14, 2009 at 10:27pm
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 Restaurant Managers Social Network 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 Gex on June 20, 2009 at 11:58pm
hello! i used to be a service manager of VIP club and restaurant :) actually now i am working as a service trainer.
I hope all of you guys will share your experiences and ideas.

Comment by Alex Montanez on December 2, 2008 at 11:10am
I am looking for a company that resurfaces table tops for my restaurant. I want to put permanent images of Italy scenes on my you know of anyone who might do this kind of work?


Comment by Rick Anthony on November 11, 2008 at 9:48am
I am a Restaurant Management Recruiter and work with over 50 different concepts across the country. I am in constant need of good experienced restaurant mangers. If you are interested please send me a copy of your resume at:




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

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.


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 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?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service