Jim McGinty
  • Male
  • Farmington Hills, MI
  • United States
  • WhenToManage Restaurant Solutions
Share on Facebook
Share Twitter

Jim McGinty's connections

  • Walker Thompson
  • Bernie Schwentick
  • David Terrill
  • Shane
  • Raymond Barata
  • Blaine Hurst
  • Mark Jenkins
  • Jason Blastic
  • Michael Biesemeyer
  • Jeffrey J Kingman
  • Jeff Schacher
  • Joni Thomas Doolin
  • Michael L. Atkinson
  • FohBoh
 

Jim McGinty's Page

Latest Activity


Non-Operator
Robert Sloop commented on Jim McGinty's blog post Inventory Forecasting: You Can't Manage If You Don't Measure
"Jim All tools are not created equal. Why is the restaurant industry subjected to multiple best of breed, custom integrations when the talent pool to maintain them is scarce. Where is the Full enterprise solution? (to date there is none) Why be…"
Feb 18, 2011
Jim McGinty commented on Jim McGinty's blog post Inventory Forecasting: You Can't Manage If You Don't Measure
"There are several tools available on the market place to help, WhenToManage, Compeat, ChefTec, Restaurant Magic, CTuit to name a few. All have their strengths you should take a look at 2 or 3 of these to see which one best meets your needs."
Feb 18, 2011

Non-Operator
Robert Sloop commented on Jim McGinty's blog post Inventory Forecasting: You Can't Manage If You Don't Measure
"Spot on Jim It's not the tool, it's how you use it In my history as CFO of four multi-concept groups Compeat was my tool of choice. It was the only fully integrated system that gave me everything I needed in one package"
Feb 18, 2011
Miguel A Barrera Rodriguez commented on Jim McGinty's blog post Inventory Forecasting: You Can't Manage If You Don't Measure
"I completely agree with what you wrote, I am having trouble selecting a time series method for forecasting the demand for every menu item, which would you suggest??, for casual dining"
Feb 16, 2011
Jim McGinty is now friends with Walker Thompson and Bernie Schwentick
Sep 22, 2010
Annette Aaron commented on Jim McGinty's blog post Restaurants, Dining Experience and Marketing
"Excellent points made. Thanks"
May 14, 2010
Jim McGinty's blog post was featured

Restaurants, Dining Experience and Marketing

Restaurants are a common new business venture but unfortunately, they also have a high rate of business failure. We ask ourselves... what are the reasons people go to restaurants? Dining out is more than just going for food. In many situations, dining out means a social event or an entertainment experience. The overall atmosphere within the restaurant has a large impact. The manager or owner of a restaurant needs to have a focus on the customers' entire dining experience.Many times, dining…See More
May 7, 2010
Jim McGinty posted a blog post

Restaurants, Dining Experience and Marketing

Restaurants are a common new business venture but unfortunately, they also have a high rate of business failure. We ask ourselves... what are the reasons people go to restaurants? Dining out is more than just going for food. In many situations, dining out means a social event or an entertainment experience. The overall atmosphere within the restaurant has a large impact. The manager or owner of a restaurant needs to have a focus on the customers' entire dining experience.Many times, dining…See More
May 7, 2010

Profile Information

Title
Director of Account Services
Company
WhenToManage Restaurant Solutions
Website
http://www.whentomanage.com
What best describes my company
Casual Dining

Jim McGinty's Blog

Restaurants, Dining Experience and Marketing

Posted on May 7, 2010 at 8:30am 1 Comment

Restaurants are a common new business venture but unfortunately, they also have a high rate of business failure.



We ask ourselves... what are the reasons people go to restaurants? Dining out is more than just going for food. In many situations, dining out means a social event or an entertainment experience. The overall atmosphere within the restaurant has a large impact. The manager or owner of a restaurant needs to have a focus on the customers' entire dining…

Continue

Restaurant Energy Saving Tips

Posted on April 3, 2010 at 3:21pm 2 Comments

Earth Day 2010 is fast approaching so lets take a look at ways to save our natural resources as well as saving you money.



Most restaurants are energy intensive facilities where significant energy-saving opportunities exist through wise operation and equipment selection.



Use the following tips to help reduce your restaurant's demand for energy. Some of these tips require capital investment, while others require only changes in operation and maintenance. Most of these tips… Continue

How Great is Your Customer Service?

Posted on March 26, 2010 at 11:15am 1 Comment

When guests come to your restaurant, you should treat them as if they are friends visiting your home. Treating your guests with care and providing an exceptional place for them to enjoy a meal is part of the reason they will come back to your restaurant again. They also expect quality in every aspect of the restaurant. Guests are looking for a value in the things they see, taste and touch, and so providing them with exceptional quality will certainly leave a good taste in their mouths; here are… Continue

Building Effective Employee Feedback Sessions

Posted on March 16, 2010 at 8:13am 0 Comments

Employee feedback surveys often identify the need for more one-on-one time between employees and their managers. An easy way to fulfill this is to hold regular one-on-one feedback meetings. This simple idea gets overlooked or bumped by supposedly more important priorities. Yet making time for one-on-ones can eliminate communication problems, boost morale and productivity, and guarantee higher scores on your next employee feedback survey. Here are a few reasons why this tool is so… Continue

Motivating Your Employees

Posted on March 10, 2010 at 5:17am 1 Comment

The best employee-driven operators ask themselves, "What do we want to be famous for with our employees?" Is it favoritism, mercurial moods, daily doubles, endless closing-opening shifts? Or do you offer moral leadership, fairness, energy, equity, balance, challenge and fun? The best operators know that they're not just selling food and beverages, they're selling the server's smile, energy, knowledge, attitude and empathy. The care and maintenance of… Continue

Comment Wall

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

Join FohBoh

  • No comments yet!
 
 
 

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