FohBoh - Restaurant Social Media

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Bus Boy: A Story of Being There

“Is everyone alright?”- Robert Kennedy’s Final WordsI was sitting down to write a humorous piece on customer service, the restaurant industry and bus personnel in particular. As I hit the Google images icon the famous picture of bus boy Juan Romero cradling the just shot Sen. Robert Kennedy came alive on my screen. And the words…See More

Blog post by Ty Sullivan 1 hour ago

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5 Reasons To Launch A Facebook Contest for Your Restaurant

As many restaurant owners have found, investing in an active Facebook page takes consistency, creativity, and time.Creating a Facebook page and leaving it to sit dormant is like having customers sitting in your booths and no servers to take their order or fill up their glasses. Customers get annoyed and your restaurant look like they don't care.Running a contest on your restaurant's Facebook fan page is a great way to grow your fans, empower your biggest advocates, and to reach potential…See More

A blog post by Josh Hersh was featured 2 hours ago

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Defining Focus in Foodservice Hiring

In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member. Foodservice faces such high turnover rates that managers often jump to quickly fill a position.…See More

Blog post by Nate DaPore 4 hours ago

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Gus Karalekas and Lorie Smith joined FohBoh 4 hours ago

Restaurant "Dirty Jobs" Training Online? This is so cool.

You wouldn't believe how many restaurants are producing their own in-house training video! Simple cameras, simple editing, and upload. Blam! Front, Back, and in this case.. the not so glamorous of tasks.. I LOVE that this restaurant took the time to produce this. Clearly not a replacement for hands-on training, but a solid strategy to streamline the process.Do you think in-house video could help your restaurant's training efforts?Curiously Yours,James See More

A discussion started by James was featured 4 hours ago

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Restaurant "Dirty Jobs" Training Online? This is so cool.

Discussion posted by James 4 hours ago

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John Strawn and Barry Chandler are now friends 4 hours ago

John Strawn updated their profile 4 hours ago

Service First

Service FirstBy: Monica ConstantinoService is more important than food. It defines the restaurant EXPERIENCE. Food may define the restaurant, but we all know we can find great Korean BBQ in the tiniest food truck in Brooklyn, or the best fried chicken in the deepest neighborhood in Compton. The experience is what the consumer is looking for today. As the economy shifts upward, the competition will rely on service. Let’s take a moment to talk about current restaurant trends. Locations and…See More

A blog post by UCLAExtensionFood&Wine was featured 5 hours ago

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Service First

Blog post by UCLAExtensionFood&Wine 6 hours ago

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A Week of Love at The Cellar at The Cellar

February 13, 2012 from 5:30pm to 9pm

Don't wait until the last minute to make your plans for Valentines weekend. As Orange Counties most romantic dining destination, The Cellar Celebrates "A Week of Love" from February 10th through the 14th. The Cellar will serve a special four-course Valentines menu on February 10th, 11th, 12th, 13th, and 14th. Dinner also includes a fresh long stem red rose, provided by Lavenders, and each guest will receive a certificate to create your own 3 course dinner for only $29.95 in the month of…See More

An event by Frank Groff, Inc. was featured 8 hours ago

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Melt Someone’s Heart for Valentine’s Day at The Bedford Melting Pot Restaurant

February 10, 2012 at 5pm to February 14, 2012 at 10pm

We’re celebrating the most romantic of all occasions with a decadent five-course fondue experience.Valentine’s Weekend 5 Course MenuRequired menu on Tuesday, February 14th**Optional menu on Friday, February 10 thru Monday, February 13 $60 per person*Parties of 5 or More Adults - $55 per person*Vegetarian - $50 per person*Children’s Entrée (under 13) - $10 per child*Lover’s Lane Package (Tuesday, February 14)5-Course Menu in Our Secluded Lover’s Lane Booth for Two3 Roses; ½ a Bottle of Champagne…See More

An event by Paul Fischer was featured 8 hours ago

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Friends of FohBoh

Notes

Foodservice Industry Press Releases

Created by FohBoh Dec 5, 2010 at 1:51pm. Last updated by FohBoh Dec 8, 2011.

Food Handler Card Compliance Deadline Coming Jan. 1

Created by FohBoh Dec 8, 2011 at 11:33am. Last updated by FohBoh Dec 8, 2011.

Industry Pioneer Launches Elara Foodservice Disposables

Created by FohBoh Nov 1, 2011 at 11:04am. Last updated by FohBoh Nov 1, 2011.

Brinker International Honors Select Vendor Partners with Supplier Partner of the Year Award

Created by FohBoh Aug 23, 2011 at 9:07pm. Last updated by FohBoh Aug 24, 2011.

FohBoh Launches FOHBuzz, First Ever Restaurant Specific Social Media Guest Satisfaction Report Card

Created by FohBoh Aug 15, 2011 at 9:59am. Last updated by FohBoh Aug 15, 2011.

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Restaurant Social Media Index

What if there was a way to sample the mood of the restaurant industry?

What if there was a way to monitor what consumers, your guests, are saying on the social web as a collective?

What if you could know what consumers think of your competitors and compare that to your brand?

What if there was a way to benchmark your social media success with others in your market or your segment?

What should that be?
To stay informed and get on the list, CLICK HERE.

Today's FohBohist

Defining Focus in Foodservice Hiring..... In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member. Foodservice faces such high turnover rates that managers often jump to quickly fill a position. Instead of taking the time to find the best hire, ....