Margie Tosch's Page

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What best describes my company
Bakery, Catering, Casual, Fine Dining, Hotel Fine Dining, Quick Casual, Upscale Casual
Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Deals, Gaining Knowledge

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Margie Tosch's Blog

Why Wineries, Restaurants & Hospitality Businesses need to be on Foursquare

Posted on February 17, 2010 at 10:02am 2 Comments

Today, I want to tell you about foursquare, and why your business wants to be there, now. In fact, you probably already are, whether you know it or not; another reason you want to claim your business's online identity. You'll be happy to know that there's no huge time commitment, and its fast and easy to learn. Nope, you won't even have to hire a social media consultant to do it for you.

Foursquare… Continue

Social Media as a Recruiting Tool, Your Feedback & SM Failures

Posted on October 29, 2009 at 8:39am 1 Comment

When asked how sites have worked for you specifically in regard to recruiting, the results were mixed. between My Space, Linkedin, Twitter and Facebook, the site you had had the most success with was Linkedin, with 42% of you claiming success. The least effective by far was My Space with no one claiming any recruiting success at all. Facebook came in second, Twitter in third place, although the actual winner was "other." meaning the most success found for online recruiting was not on any of… Continue

Recruiting with Social Media

Posted on October 28, 2009 at 9:01am 0 Comments

Social Media fairly extensively. One aspect I hadn't previously written about however, is using social media as part of your recruiting strategy. As I use social media extensively for business, between Facebook, Linkedin and Twitter, I have thousands of connections, with almost all being professionals in the hospitality, restaurant or wine industry. Due to this, it has made sense for me to post links to jobs posted at… Continue

The Tipping Point, Part II

Posted on September 23, 2009 at 2:26pm 0 Comments

The Tipping Point: Tipping on Expensive Wine

The San Francisco Chronicle had a post last week that caught my attention. It regarded appropriate percentages to tip on high-end wine purchases in restaurants. (Seems an interesting time for such an article, but it appears that some are still spending). The amount used in this article as an example was $300, however I can see that what qualified as a premium or super…

The Tipping Point: Tipping on Expensive Wines

Posted on September 23, 2009 at 2:24pm 0 Comments

The Tipping Point: Tipping on Expensive Wine

The San Francisco Chronicle had a post last week that caught my attention. It regarded appropriate percentages to tip on high-end wine purchases in restaurants. (Seems an interesting time for such an article, but it appears that some are still spending). The amount used in this article as an example was $300, however I can see that what qualified as a premium or super premium would vary with location, and be somewhat in line with the menu… Continue

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At 6:49am on August 19, 2009,
Margie Tosch

Glad you are getting such a great response! Sometimes we just hit the right nerve and everybody stands up and pays attention!
At 5:30am on August 19, 2009,
Ty Sullivan
I must say that the response to this piece has been tremendous. Funny how when we step back from the mechanics of what makes our industry tick and get to the (pardon the pun) "heart" of the matter, how we all remember why we are in this crazy business anyway.
Thanks for the great feedback my friend. It's a pleasure being in your company.
At 5:35am on August 18, 2009,
Ty Sullivan
It's been strange here. There is a smattering of closings but I think because the word "recession" was in the wind, people started adjusting early with cutbacks.
We ourselves had no closings, some cut backs (nothing to hardcore) but interestingly enough, our online sales continued to grow! (must be that great marketing, LOL)
We definitely saw a drop in breakfast sales. people seemed to be weighing the "do I eat lunch or breakfast" question. B'fast definitely lost.
I can see it physically on the trains though. Less people traveling, more people bringing lunches/b'fast.
When will it end? Who knows.
Calgon Take Me Away! LOL (oh I dated myself with that reference!)
At 4:26am on August 18, 2009,
Ty Sullivan
Hello there Margie!
I got your note about "the subject line" and dropping the name of the article in verses "New Blog Up". You would think that being in marketing I would have caught that, Hahaha!
Thanks for making that point my friend, moving forward you know exactly how I will be sending that out :)
How are things in the wine country this season? Are you seeing major differences with the current financial trends?
Stay in touch!
At 6:48am on March 31, 2009, David Curtis said…
Hi Margie,
Thanks for your comments and no we are not abandoning the surveys, as you say they have a value for what they provide and we rely on them as a means for folks to provide feedback and make comments. We are looking at ways to have conversations with our guests face to face to get the full impact of their feelings and thoughts. We have all the online and digital means of contact covered and will continue to support those as an important part of the dialogue, but as your article suggests, that one on one interaction is important and shows that you value customer input. Finding the right venue and timing is what we are working on with our loyalty program investigations. The more input we get the better we will be.

Thanks again for your comments.
At 10:50pm on December 6, 2008,
Paul Paz
Truth is stranger than fiction!
At 7:34am on July 22, 2008, Margie Tosch said…
Hi Margie,

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
At 7:34am on July 22, 2008, Margie Tosch said…
Hi Margie,

It's my pleasure to be the first to welcome you to our fantastic community of foodservice professionals from all over the globe. With hundreds of blogs, discussions groups and events to discover, Fohboh is the perfect place for you to connect and communicate with colleagues and friends. Don't hesitate to contact me with comments or criticisms.

Before you get started, take our quick video tour. Then check out our FohBoh Community Guidelines, as well as our FAQ. Once you're comfortable with the lay of the land, start a blog post or join a discussion group - we're glad you're here and can't wait to hear more from you.

Erin Shea
Director of Community Development, FohBoh




Social Wine Club for Craft Wineries


Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -More


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

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The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.


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: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

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