Erin Martin
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  • Oregon
  • United States
  • MustHaveMenus
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  • Michael Biesemeyer
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  • Bill Baumgartner
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Latest Activity

Dustin Santos commented on Erin Martin's blog post Your Craziest "In the Trenches" Restaurant Story?
"Restaurants never run out of stories. Unfortunately, this one happened to me: Waiting for my girlfriend to bring me ToGo from Ol' Charley's. When she arrived I excitedly opened my ToGo box to find a prep glove between the aluminum foil…"
Sep 28, 2010

Operator
Ty Sullivan commented on Erin Martin's blog post Your Craziest "In the Trenches" Restaurant Story?
"My first job as a teenager in a restaurant: I was cutting onions in the kitchen for onion soup and took a chunk off the side of my index finger. The chef scooped it all into the pot. As each onion soup was served he kept running to the window…"
Sep 28, 2010
Erin Martin's blog post was featured

Your Craziest "In the Trenches" Restaurant Story?

I haven't waited table for a few years now, but today I was thinking back on some of the craziest things I've seen as a server. Stuff that seems like it's out of a movie or a bad sitcom. Opening a box of lettuce from the distributor and finding a live frog.Having a salad thrown at me by a customer who insisted that it was "used."Watching in horror as the bar I worked in was raided by police because of drug dealing suspicious. I knew NOTHING, really!What's your craziest story?See More
Sep 21, 2010
Steve Paterson commented on Erin Martin's blog post Your Craziest "In the Trenches" Restaurant Story?
"Two middle aged and extremely drunk golfers getting a hand job at the bar by a morbidly obese and very fugly prep cook after her shift. I am not kidding or exaggerating."
Sep 21, 2010
Amanda Brandon commented on Erin Martin's blog post Your Craziest "In the Trenches" Restaurant Story?
"A used bandaid in the ice machine may be the worst thing I've ever seen."
Aug 13, 2010
Erin Martin posted a blog post

Your Craziest "In the Trenches" Restaurant Story?

I haven't waited table for a few years now, but today I was thinking back on some of the craziest things I've seen as a server. Stuff that seems like it's out of a movie or a bad sitcom. Opening a box of lettuce from the distributor and finding a live frog.Having a salad thrown at me by a customer who insisted that it was "used."Watching in horror as the bar I worked in was raided by police because of drug dealing suspicious. I knew NOTHING, really!What's your craziest story?See More
Aug 12, 2010
Erin Martin commented on Christopher Rovezzi's blog post "The world needs ditchdiggers too ya know..."
"um, CADDYSHACK, hello?!?!?!?! Good post, I agree!"
Aug 8, 2010
Erin Martin was featured
Jun 21, 2010

Profile Information

Title
Editor
Company
MustHaveMenus
Website
http://www.musthavemenus.com
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Interests
Making Friends, Networking, Other

Erin Martin's Blog

Your Craziest "In the Trenches" Restaurant Story?

Posted on August 12, 2010 at 4:04pm 4 Comments

I haven't waited table for a few years now, but today I was thinking back on some of the craziest things I've seen as a server. Stuff that seems like it's out of a movie or a bad sitcom.



  • Opening a box of lettuce from the distributor and finding a live frog.
  • Having a salad thrown at me by a customer who insisted that it was "used."
  • Watching in horror as the bar I worked in was raided by police because of drug dealing suspicious. I knew NOTHING,…
Continue

Five Tips for Branding Your Email Marketing Campaign

Posted on February 5, 2010 at 1:56pm 6 Comments

Branding. It's hard to describe—but crucial to success. Using the look, feel and sound of your communications to alert your customers to the experience they'll have at your establishment is not only good business practice, it allows you to stand out from the sea of competitors.



Branding your restaurant email campaigns is just as important as branding your menu and your advertisements. Here are five tips that will help you brand your email campaign.



1. Add your restaurant… Continue

How Not To Be Flagged as Spam In Your Restaurant Email Marketing Campaign

Posted on January 22, 2010 at 11:28am 2 Comments

Customers have a low tolerance for spam in their email inboxes. What you see as your restaurant's email newsletter, full of interesting content and attractive promotions, may be seen by your customers as spam.



Don't sully your restaurant's reputation by having your customers flag you as spam. Make sure that your customers know why they are giving you their email address, and periodically ask them in your emails if they want to continue receiving emails from your… Continue

How To Write a Great Subject Line for your Restaurant Email Marketing Campaign

Posted on January 6, 2010 at 11:51am 1 Comment

You're all set up, ready to go with your restaurant email campaign. You've got killer content, a mailing list full of customers hungry to hear from you and an eye-catching email layout. Now, all you need is a great subject line.



All too often, the subject line is a last-minute decision when sending out an email newsletter or promotion. A quick scan of my restaurant email folder in my email, and I see ho-hum lines like "Thank You" and my personal favorite:

"confirm… Continue

An Easy Way to Collect Your Customers' Email Addresses

Posted on December 26, 2009 at 2:58pm 10 Comments

It's no secret that restaurant email marketing is a great way to connect with your most loyal customers, and ensure that they return. But one thing I often hear is "I don't have TIME to run an email campaign!" And, sure, to run a campaign that is attractive to your customers, you'll have to set aside time to create powerful content and build eye-catching emails.



But what about gathering your customer's email addresses? Do you have a stack of comment cards gathering dust in a pantry… Continue

Comment Wall (3 comments)

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At 7:17pm on December 21, 2009,
Non-Operator
Paul Paz
said…
Welcome Erin...
We look forward to your contributions and your representation of the Pacific NW FOHBOH network!
Paul
At 11:07pm on December 17, 2009, Bryon said…
Erin,

Welcome aboard.... Get to have you on FOHBOH.

Bryon
At 9:51am on December 16, 2009, Erin Martin said…
Hi Erin,

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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DEPARTMENTS

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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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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