Food 4 Thought (Anthony Jackson)
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  • Decatur, Ga
  • United States
  • F4T LLC
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  • Selph Image Design
  • Robert Dominguez
  • Connie, One Fat Frog
  • Angela
  • Jeff Collins
  • Robert Schaefer
  • Craig Pendleton
  • Alison
  • Steve Gatt
  • Jeff
  • Shell
  • Michael Deihl
  • Judy "the foodie" Asman
  • Spanish Food&Alcohol Training
  • John Sawyer

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Food 4 Thought (Anthony Jackson) posted a discussion

What percentage of imported food is actually inspected?

65 billion dollars of food are imported in America each year. In our regulated food supply chain, foods are inspected and reinspected from the farm to the table.  However, are other countries required to hold such food to a standard prior to their exporting?See More
Aug 29, 2011
Food 4 Thought (Anthony Jackson) posted a status
"Investing in people sometimes can be the best investment, because the returns of what you get back could be greater than what you put in..."
Aug 29, 2011
Food 4 Thought (Anthony Jackson) posted a status
"Put your money where your mouth is.."
Aug 29, 2011
Jeff Collins and Food 4 Thought (Anthony Jackson) are now friends
Nov 29, 2010

Profile Information

Consultative Review Specialist
Consulting, Making Friends, Networking, Gaining Knowledge
Personal Quote
"Helping Businesses to provide solutions of Protecting, Improving and Minimizing Losses"
At FOOD4THOUGHT, you receive the kind of quality and service you expect from a leader. Our management team of consultants consists of 8 men and women. Their combined backgrounds consist of more than 45 years experience in Operational Developments, Engineering and Design, Regulatory Agency Interfacing, Litigation Support and Marketing. We make it our responsibility to know you and your business needs.
Years in the Industry
10 Years Private Industry, 6 Years Regulatory Governmental

welcome... and thank you for the visit

Evaluating the past, Focusing on the future and taking Action in the present.....

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Food 4 Thought (Anthony Jackson)'s Blog

7 Tips for Low-Cost Marketing

Before I begin, my disclosure is that I am not a marketing executive, guru, etc... I am just a guy in a struggling market trying to make it like the everyone else. However, I am pleased to share what has worked for me. Note: Results may vary... Good Luck

Tip 1) Use your own products and/or services. If you believe in your company and yourself, your customers will pick up on your passion and fee confident about doing business with you.

Tip 2) Make sure your company logo is… Continue

Posted on February 4, 2009 at 8:59am — 4 Comments

Temporary Food Service Employment Agencies in the Atlanta Metro area.

Can anyone in the FOHBOH community provide some names of food service staffing agencies, here in the Atlanta metro area? Please let me know by sending a message to me or try calling me off line. Thank you all.


Posted on November 10, 2008 at 11:19am — 2 Comments

Staying Competitive in Today's Market

Staying competitive in today’s marketplace has become increasingly difficult. The

U. S. Department of Labor reports that 87% of new jobs are expected to be filled in

the next decade by workers with at least some postsecondary education, such as

an associate degree, technical certificate, or specialized formal training. The world

has never faced a greater need for quality technical education and F4T is

exceptionally well positioned to answer this call.

Today,… Continue

Posted on July 8, 2008 at 9:43am

OH No !!! The Health Inspector is at the Door.

To some, those words can strike fear in the heartiest of food service managers. Sooner or later someone from the health department is going to pay your establishment a visit.

The best approach at preparing for this inevitable reality is to remember the 3 C's: Courtesy, Cooperation, and Compliance.

As a former health inspector, I tried to convey a sincere desire to help the establishment by lending my knowledge and information to operators. It's important… Continue

Posted on February 14, 2008 at 8:01am — 1 Comment

Comment Wall (3 comments)

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At 8:24pm on March 5, 2009, Craig Priebe said…
Hi Anthony

Here's an opportunity- won't take but a moment and it's fun...

- go here-

-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends

I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6

Craig Priebe
"Grilled Pizzas & Piadinas"
At 7:30am on February 4, 2009, Michael Deihl said…
How ya been doin?
At 10:35am on October 30, 2008, Food 4 Thought (Anthony Jackson) said…
" When the power of Love becomes more important than the love of power.... then there will be peace" Jimmy Hendrix




Social Wine Club for Craft Wineries


Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.


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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

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