Chris Fusco
  • Male
  • Vancouver, WA
  • United States
  • Rainbow Rewards
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  • 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
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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
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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)

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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
 
 
 

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