Bakery, Casual, Fine Dining, QSR, Quick Casual, Upscale Casual
Discovering new food, Consulting, Finding a Job, Career Advancement, Gaining Knowledge, Other
Respect is earned, not a title, learn the culture of all your co-workers and remember names. Be respectful of everyone from diswasher to owner, learn from everyone!
Culinary product development for food manufacturers. Culinary services support for manufacturer sales and marketing initiatives. Product application ideation and menu presentations to multi-unit restaurant chains for food manufacturers. Consulting for manufacturers focused on culinary R&D projects. Indepth understanding of cutting edge and global cuisine, consumer trends, and innovative product design. Product applications for potential multi unit restaurants, QSR, C-Stores, Fast Casual, Casual, Multi-Theme, High End Gourmet Grocery. Eighteen years experience in managing menu development R&D chefs, twenty five years of international travel to global food markets.
Available to Multi-Unit QSR, Fast Casual, Casual Theme, C-Store, Retail, Gourmet or Organic Grocery for: commercialization of menu ingredients or value added products from food manufacturers, conception, bench top, test and production runs. Menu Analysis, Ideation Sessions, R&D, Culinary and Technical support, recipe standardization, operations training. Operations audits and assesments, HACCP performance, labor \ food cost savings, receiving and inventory shrink prevention, supply chain management.
Years in the Industry
Comment Wall (4 comments)
You need to be a member of FohBoh to add comments!
When you need duck info. contact me. You might consider our discussion group Duck for yummies.
I'm a 5th generation duck farmer/producer. We were the first Long Island duck farmers since 1858.
We won NASFT awards and BBQ Awards. I believe we can help you with technical data. You can offer great duck ideas. Burt
Brian, welcome! Let me know a little about your work! I have a company in Houston that also focuses on the Texas Restaurant market. Have fun on this site, it seems to be just starting to break open with opportunities!
As a member of the industry you are entitled to a free subscription to Today's Restaurant News, the trade newspapers for Florida and Texas. Visit our website www.trnusa.com to sign up. Join over 65,000 readers every month who get their news of the restaurant industry in the pages of TRN. Mention FOHBOH and it is free to you.
Hi Brian, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.
FohBoh Community Manager & Co-Founder
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
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.