Chris Fusco
  • Male
  • Vancouver, WA
  • United States
  • Rainbow Rewards
Share on Facebook
Share Twitter

Chris Fusco's connections

  • Anne Marie Standley
  • Bob Levin
  • Jennifer Hancox
  • Barry Chandler
  • Washington Restaurant Association
  • Darcy G
  • The Food Channel
  • Jeffrey J Kingman
  • FoodCalc
  • Alyson Mar, RD
  • Adam R. Cox
  • Cooking Up A Story
  • Michael L. Atkinson
  • FohBoh

Food-Eze Blog RSS

Loading… Loading feed

 

Chris Fusco's Page

Latest Activity

Chris Fusco posted a blog post

A Better, and more cost effective way to gain new customers and new revenue.

In todays economy it is even more important to ensure that your tools are working just as hard as you are.  So many business owners are currently in "panic mode" trying everything they can to drag customers in the door.  One of the biggest methods being used today is group buying, and giving out massive discounts, while this may work to get someone in the door, it's very important to think about the affect on your business.  Let's use a restaurant as an example.  You put out this coupon…See More
May 16, 2011
Chris Fusco updated their profile
May 16, 2011
Chris Fusco updated their profile photo
May 16, 2011
Chris Fusco joined Paul Paz's group
Thumbnail

Oregon Foodservice-Hospitality Professionals

Mix and mingle with like-minded Oregon hospitality and foodservice professionals.
Nov 18, 2010
Chris Fusco and Anne Marie Standley are now friends
Jul 21, 2010

Profile Information

Title
Business Development Manager
Company
Rainbow Rewards
Website
http://www.rainbowrewards.com
What best describes my company
Contract Management
Interests
Career Advancement, Consulting, Discovering New Food, Investing, Learning, Making Friends, Networking, Organic Foods
Biography
I have over 17 years of hospitality experience, 15 of that in a Management role. My strong suits are helping businesses be more profitable, and minimize waste in all areas of their business. My passion is in helping people succeed and accomplish their goals.
Years in the Industry
17

Me at a glimpse

I've been in the foodservice industry for 17 years most of that in the kitchen. In my complete career I've had exposure and extensive experience in the following:

Menu Development
P&L
Kitchen Design
Food Costing/Profitability
Internal Consulting
Catering
Buying
Hiring/ HR
Training
Cooking Instruction

Chris Fusco's Blog

A Better, and more cost effective way to gain new customers and new revenue.

Posted on May 16, 2011 at 9:00pm 0 Comments

In todays economy it is even more important to ensure that your tools are working just as hard as you are.  So many business owners are currently in "panic mode" trying everything they can to drag customers in the door.  One of the biggest methods being used today is group buying, and giving out massive discounts, while this may work to get someone in the door, it's very important to think about the affect on your business.  Let's use a restaurant as an example.  You put out this coupon… Continue

Dinnertime Salvation for us busy people

Posted on March 6, 2010 at 8:27pm 0 Comments

It’s Sunday night, or as most men know it as 4th and long. You’ve got a long busy week of kids, school, work, appointments, and general household duties, oh and let’s not forget that important one…cooking. I’m pretty sure the first person to ever think up cloning had to have been a parent, but that will have to be another topic for now let’s get to making your life easier. Sunday for me is a great time to set up my week for success by preparing “components” so that meals can be put together in… Continue

Stock is easier than you think

Posted on March 5, 2010 at 1:30pm 0 Comments

I recently received a question from one of my readers that asked about making stock, and what was the difference between broth, and stock. Well the main difference between broth and stock is that stock is made from the bones which is where all the flavor and body is.( no pun intended) I am not a fan at all of bouillon, because if you look at the ingredient label one of the main ingredients is salt. If you really want good flavor go to the meat department of your grocery store and they always… Continue

Tips to prevent premature food rotting

Posted on March 5, 2010 at 1:29pm 0 Comments

In my many years in restaurants I found that more restaurants wasted food by not storing it correctly, which would increase their costs. Well these same principals apply in our homes, think about it, if we don’t store foods properly they go bad faster, and ultimately go in the trash making us go and buy the foods we already had. Here are some quick tips to help understand where foods should be held.



One easy method is, while you are shopping look at where the foods are stored there.… Continue

Comment Wall (3 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 9:34pm on March 10, 2010, Michael L. Atkinson said…
Hi Chris, sorry for the delay. Yep, bugs and tech gremlions haunted us these past two weeks. Seems all is working fine now. We are working on a new platform so we will likely suspend points temporarily (keeping yours until we add them back) at a later date. We will keep you in formed as we strive to make FohBoh even better.

Cheers!
At 7:34am on March 10, 2010,
Non-Operator
FohBoh
said…
Hi Chris!

There should be no delay in the points updating after you've commented, posted a blog, discussion, etc..... However we were having some technical issues over the last week that suspended the point accumulation. All should be back to normal now and we have added 100 points to your tally.

Have a great day!
At 3:21pm on September 24, 2009, Chris Fusco said…
Hi Chris,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

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 TALKS VIDEO

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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service