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    The Conversation Starts Here

    Today's Fohbohist

    FOHcus: Server Issues... Whether hardware or human, located on a motherboard or on the restaurant floor, servers are complex and temperamental. One day, they're running fine, delivering information to your computer monitor or wine to your guests. Suddenly, a screen goes blank, the wrong bottle of Cabernet (always the more expensive one, right?) is opened at a table...
    Read more of the FOHcus Weekly Wrap Up ...here

    what's cooking

    How to have a Motivated Training Staff

    By Patrick O on Mar 10, 2010 at 7:04am | 3 Comments (Add) | 55 Views

    Your training staff is the core of your business, as they are the creme de la creme of your staff. It is important not to underestimate the power that your training staff has over your staff. They are leaders and are looked to for answers on a number of issues by oth... more  

    Mobile grilled Caesar salad and crème brûlée truck

    By Dara Bunjon on Mar 12, 2010 at 9:07am | 3 Comments (Add) | 12 Views

    Forget the Good Humor truck, there is a grilled Caesar salad and crème brûlée truck coming. Fresh, delicious grilled Caesar salad with your options of plain or adding free-range chicken, shrimp and steak will be offered. The grilled Caesar truck remembers your sweet ... more  

    Re: Why Are Restaurant Operators Such a Hard Sell?

    By Jeff Schacher on Mar 11, 2010 at 7:24am | 2 Comments (Add) | 40 Views

    I just read Michael's post called "Why Are Restaurant Operators Such a Hard Sell?" He was talking about how resistant restaurant operators are to adopt new technology and processes. That really got me thinking about the very question he asked. Why is it that way? I ... more  

    DAWG Talk: Career Track to Happiness

    By David Rose on Mar 11, 2010 at 5:52am | 2 Comments (Add) | 14 Views

    Life, for many people, is about the pursuit of happiness. In fact, the Declaration of Independence is very clear. It states, “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Righ... more  

    Why Are Restaurant Operators Such a Hard Sell?

    By Michael L. Atkinson on Mar 10, 2010 at 9:17pm | 19 Comments (Add) | 348 Views

    Ask any vendor who sells into the foodservice industry and they will tell you, operators are just “hard to reach”. Ask any technology purveyor the same question and they say “tough, tough sell, slow adopters and hard to sell-they want everything for free.” Ask almo... more  

    Profile Photos

    By Paul Green on Mar 9, 2010 at 5:30am | 2 Comments (Add) | 32 Views

    I was recently invited to connect with someone who offered very little information about themselves and had no photo on their profile. I was skittish about completing the connection and eventually declined. I can't help wondering about the potential of the connecti... more  

    How to Drive Your Server Crazy!

    By Sarah on Mar 8, 2010 at 9:06am | 4 Comments (Add) | 63 Views

    Saw this today and thought it too funny not to share..... (CNN) -- Many people wouldn't last a day in a server's non-slip shoes. Refilling glasses, balancing trays and clearing dirty plates with a smile can be taxing. But the prospect of a 15 percent to 20 percent ... more  

    FOHcus: Five Minutes on FohBoh

    By FohBoh on Feb 25, 2010 at 2:31pm | No Comments (Add) | 38 Views

    FohBoh is a powerful social media tool. If you give it time and put in some steady effort, it will begin to accelerate your networking efforts, establish your voice as a social media participant, and expand your knowledge of the restaurant industry. By engaging wi... more  

    You and Greece and Goldman Sachs

    By Rod Guinn on Feb 25, 2010 at 3:30am | No Comments (Add) | 14 Views

    So there I was, sitting on a cross-country flight, reading the most recent of several articles published in the past few weeks about the fragile state of Greece’s economy and the involvement, at key points, of Goldman Sachs (seemingly this era’s manifestation of the ... more  

    How to attract and retain the best employees

    By Jim McGinty on Feb 22, 2010 at 8:54am | 5 Comments (Add) | 75 Views

    It is estimated that the average cost of recruitment in the hospitality industry is around $2300 per person. If you end up with over a hundred applicants for the same job it's easy to see how this figure can mount up. You have the management time to sift through all... more  

    Notes

    About "Private Groups"

    PRIVATE GROUPS Private Groups are just like Groups on FohBoh, but private, secure and open only to those that are invited, exclusively. If you are the originator, you are in charge. You are the ga... more

    Created by FohBoh Dec 5, 2008 at 9:47pm. Last updated by FohBoh Sep. 21, 2009.

    FohBoh Microsites Home Page

                                                  Welcome to Splash Pages at FohBoh!                                                Splash Pages We have recently added Notes, or Splash Pages at FohBoh... more

    Created by Dec 5, 2008 at 9:14pm. Last updated by FohBoh Oct. 17, 2009.

    FohBoh Partners

    FohBoh partners with best-in-class companies with great reputations. We pride ourselves in who we align with and are grateful for their partnership and support. The following represent our key stra... more

    Created by FohBoh Dec 10, 2008 at 10:20am. Last updated by FohBoh Jan 15.

    Discussions

    How to approach a chef with a new item suggestion 1 Reply

    Can anyone give me suggestions as to how to approach chefs with my products? I own a specialty food business, Brimstone Originals, and I specialize in pepper jellies which most of our customers coo...

    Started by Julie Stevens in BOH Operations. Last reply by Howard Appell 3 hours ago.

    Good Idea or Bad? Waiters required to reimburse restaurant owners for credit card fees on tips. 13 Replies

    It seems that this practice is old hat to some and new news to others. While making tipped employees reimburse restaurant owners for these fees related to tops is legal (except in California and Co...

    Started by Paul Paz in Economics. Last reply by Michelle 14 hours ago.

    Starbucks is using foursquare (location sharing) 1 Reply

    Starbucks started offering foursquare users the chnce to become "Baristas" at Starbucks, on foursquare.com: http://bits.blogs.nytimes.com/2010 surprised to see a large company using foursquare, I t...

    Tagged: intentionsharing.com, plan, intention, starbucks, sharing

    Started by Mark in Social Media | Social Networking. Last reply by David Evans 1 day ago.

    Drink times 2 Replies

    What are your goals for delivering drinks to the guests? Do you have different times for alcohol and non-alcohol? Can you hit those times?

    Started by Susan in Food & Beverage. Last reply by Steve Totillo 1 day ago.

    What is your favorite brand of kitchen shoes? 15 Replies

    I just opened a shoe business and I am looking to see WHAT brand you guys / gals are looking for. Birki? Dansko? Sanita? Merrill?

    Tagged: Sanita, Merrill, Dansko, Birki

    Started by Darcy Bomer in BOH Operations. Last reply by Darcy Bomer 1 day ago.

     
     

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