Meet Bob Kirscher. Bob owns three Broken Egg Restaurants in Florida. Dressed in costume, he plays a great Santa, going to each of his three restaurants during this holiday season spreading Christmas joy to all. Bob does this each year because it's in his heart. He loves making his customers happy and loves to see them smile. With all the technology in the world, Bob aims to make his restaurants people-pleasing…See More
Quickly approaching a week after the Super Bowl, how many of those 52 plus ads can you remember? I wrote about why Super Bowl ads are a waste of money in my ad agency business blog.You may remember the "Farmer" ad (it was great!) but what pickup truck was that for?The problem is that with all the creativity - kids, babies, animals, nerds, comedians ... no one's running out to Best Buy (who…See More
So someone pointed out that Subway's Footlongs aren't really a foot long. They're sometimes a tad shorter, as much as an inch short. And because of that, people are suing this great chain?I say, "get a life." Much like McDonald's Quarter Pounder starts out at a quarter pound of uncooked meat, the cooking process decreases the weight of the burger, Subway's unbaked buns are twelve inches, but decrease in size due to the baking process.…See More
Restaurant Marketing: In a recent workshop I gave, an attendee who had an Italian restaurant said they get a tremendous amount of business from a local funeral home.I asked how that all came about ... he simply approached the director of the home and inquired if there was ever a need to provide food for a wake or a similar event to please consider us as your caterer. It worked and he got a call within the month.See More
So, why did your customers or guests choose your restaurant, your hotel, or your clothing store? Was it because of the product? The price? The People? The Location? The atmosphere? The music?There could be a dozen plus reasons why. And then, maybe it could be a reason you never thought of!If you don't know why, then you're missing a huge piece of the marketing puzzle. So, go ahead and ask your customers, "Why did you choose us?"See More
Hi Joel, I really liked a comment of yours about Twitter and restaurants, so I checked out your website. It's a fantastic resource! My company tries to provide our customers with info about all areas of restaurant operations, which does include marketing. However, now I will absolutely start pointing our visitors to your site for additional real time, in-depth info.
Here's an opportunity- won't take but a moment and it's fun...
- go here NOW
Polls close at midnight PST
-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
"Grilled Pizzas & Piadinas"
Hello Joel! My name is Kristen and I just wanted to introduce myself and welcome you to the network. If you ever need anything, then I will try my best to come to the rescue :o) Have a wonderful day and I look forward to interacting with you in some discussions!
Hi Joel, Welcome to FohBoh! Feel free to join a group, comment on existing content, or post a blog or discussion on a topic of interest to the FohBoh community. Our members are from over 100 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you actually earn stock in FohBoh as you participate.
FohBoh Community Manager & Co-Founder
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.
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.
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.
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.
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.
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?
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.