Voice of the Restaurant Industry
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Posted on March 30, 2013 at 4:30am 1 Comment 0 Likes
The kitchen is a very dangerous place.
I was reminded of this recently while breaking down a trade show. Four weeks afterwards, and I’m still recovering from painful second and third degree burns from hot deep-fryer oil. There’s no doubt about it. If you want to maim or kill somebody, the commercial…
Continue Posted on March 18, 2013 at 2:02pm 0 Comments 0 Likes
When Sal and Amanda discovered that she was expecting, they started dreaming of the heights that their future little Salamander would surmount. Despite his gas problems, they were intent on raising him properly.
It is that very sentiment which causes the parents of foodservice equipment to continue naming their…
Continue Posted on January 12, 2013 at 6:30am 0 Comments 0 Likes
The last thing that I want to think about during the winter solstice is more shopping. Yet, here I am pondering the greatest spree that that the foodservice equipment and supplies industry has to offer. It comes only once every two years and thankfully, it is in a warm place in the dead of winter. The NAFEM show in Orlando, FL, February 7-9, 2013 is many things to many people. But, at its heart, it is still essentially a bazaar in the fine traditions of the country…
Continue Posted on September 30, 2012 at 1:43pm 0 Comments 0 Likes
This may be the oldest of all foodservice fixtures known. The humble counter has served us since antiquity. Separating the server from the patron, displaying the wares, maintaining the integrity of the food, or just facilitating the transaction, the counter has been a (sometimes invisible) component of our foodservice world for millennia.
Originally ensconced in pharmacies, counter restaurants gave birth to the fountain soda industry. Quick-service (formerly known as “fast food”)…
Continue Posted on April 30, 2012 at 5:30am 0 Comments 1 Like
I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.
Although this is a mostly proper strategy for…
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Every day, millions of potential customers search for restaurants on hundreds of different online sites. At least one of these sites displays the wrong restaurant name, phone number, or address for 68% of established restaurants.
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Do you know how your restaurant appears online? Make sure potential customers can find you easily. In less time than it took you to read this, you can discover where you are losing out on customers. Click here now to get a free report detailing where your restaurant’s information is incorrect or missing across the internet.
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Non-OperatorKitty Devecky said…
Regards, Kitty
Non-OperatorDana A. Romero said…
Cheers!
Michael Atkinson
FohBoh Community Manager & Co-Founder