Consulting, Discovering New Food, Making Friends, Networking
Living Eternal Vigilance is the price of success
I have had a life time of customer service, it is in my blood, I am obsessed with it. The only the thing I am a tad more obsessed about is quality. Quality service, quality product, doing my best is often not enough but I am in therapy for that (just joking, not really).
I love restaurants and the hospitality industry because those are areas where you can strive for excellence in customer service and people expect it of you, things are not always perfect, but by George, make the customer leave you happy and you will succeed.
One last note, treat your employees with respect and you can expect the best from them, this is the secret to stellar customer service.
Have you ever noticed how the weather affects your restaurant sales? What is worse is when the “Local Weatherman” broadcasts for days the pending doom of severe weather and every one on the news jokes about how they are “staying in to avoid the “weather”.”
Then you sit in your empty restaurant on a bright sunny Saturday morning and wonder how many ways you can get back at the weather or the weatherman for sensationalizing the weather and not taking responsibility for the losses you… Continue
Posted on December 13, 2008 at 3:16pm — 7 Comments
I got approached by a company giving away a $40,000 green kitchen, I am sure most of you that have restaurant websites also got the email, anyway I posted the giveaway on an article in my website. I do not make any money if you enter or click through. I simple did it as a favor to their marketing manager because I remembered to check my email.
The real reason I did it is because my personal motto is to add value to the world and if it means I help one person add value by saving the… Continue
They have just created a new video to help explain how to get around FohBoh which is pretty cool. Or if you don't have time for that just simply mess around with the navigational tool bar at the top. Main, My Page, Members, Map, Blogs, Events, Discussions, Groups, Photos, VIdeos, Rewards, Jobs, GPO, and Invite. All of those places takes you to a new area of the network. THat is the best way to explore the site. If you have any more questions, maybe some explanations, then I would be happy to help with that :o) I'll talk to you soon, have a great weekend!
Well I'll tell you what Abie! You've come to a great site when it comes to the benefits!
Especially you are also one of the first 50,000 members that gets to earn points towards own shares of stock. I love that they have offered that to us.
They keep coming up with more and more things for us. Like I see that the Food Buyers network has just contacted you about the GPO that they are offering exlusively to us for free. They are having a webinar on Friday about it. I'm excited to learn more myself.
I am greatful that there are so many amazing Restaurant Industry people here! I've met some great contacts. If you ever need any comments or help from me with your participation, then please feel free to contact me.
I hope you have a great night Abie! I'll talk to you later :o)
I'm glad you've joined our community. Our visitors are from over 100 countries and all interested in communicating and connecting. Check out our Rewards Program where you earn stock in FohBoh as you participate. There are hundreds of groups to join, questions to answer and blogs to read, as well as many great photos and videos to check out. If you have questions our FAQ doesn't cover, please don't hestitate to contact me.
Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
Total revenue from continuing operations of $307.3 million compared to $316.1 million in the same quarter of the prior year, a decrease of $8.8 million primarily due to a net reduction of 36 Company-owned restaurants during the year.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.