Matt Urdan
  • 49, Male
  • Bryson City, NC
  • United States
  • Nantahala Outdoor Center
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Matt Urdan's Discussions

Thanksgiving Music and Dining

Started this discussion. Last reply by Howard Appell Nov 24, 2008. 2 Replies

Cherry Coke Porkloin

Started this discussion. Last reply by cookingwithfat Mar 25, 2008. 3 Replies

 

Matt Urdan: aka michiganrafter

Meltwater. Torrents. Meanderings. Delta.

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Comment Wall (355 comments)

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At 10:44pm on September 11, 2009, Food on Film said…
WOW! Matt, you've got a lot of points! Here's something you should tell all your friends about!

Watch a sample of the World Class Restaurant Service training film from World Class on Vimeo.

Award-Winning Training Film, World Class Restaurant Service Will Make You Money!

Whether you are a Restaurant Owner, a Restaurant Manager, or an aspiring Restaurant Waiter; invest in the techniques and knowledge that will make you money. With the World Class Restaurant Service training film, anyone can learn the principles for generating higher income and winning loyal customers, table by table, in the exciting world of customer service. Buy one DVD and train your entire staff!

Filmed against the breathtaking backdrop of Waikiki Beach, with it's world class beaches, resorts, and restaurants, this informative and entertaining DVD will capture your staff's attention as they learn about: Great Service, Serving a Quality Product, Showtime Attitude, Teamwork, Serving with Aloha, Product Knowledge, Greeting, Seating & Meeting the Guest, Winning Confidence, Increasing Sales, Anticipating Guest's Needs, Basic Service Standards, Wine Service, Lasting Impressions, and much more!

Visit us at: www.WorldClassProductionz.com
At 10:37am on July 31, 2009,
Non-Operator
Paul Paz
said…
Hey Matt..
Good to see you back.
Interesting question.
How many beverages served in a coffe house a day?
I'd run that by FOHBOH, Matt Milletto, as he heads up the Barista Exchanged located in my neck of the woods, Portland, OR.
Paul www.WaitersWorld.com
At 10:53am on March 6, 2009, Craig Priebe said…
Hi Matt
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is TODAY Friday March 6
Thanks
Craig Priebe
"Grilled Pizzas & Piadinas"
www.craigpriebe
At 11:49am on January 30, 2009, pubmaster said…
I don't know if this will help - from what I'm seeing in No. Nevada:
8.50-9.00 - sandwich, deli, pizza makers
9.00-10.00 - entry line cooks
12.00-15.00 - senior broiler & saute
28-35k - sous chefs - hotels

A few years ago, In-N-Out Burger came to town, and started cooks at 12.00. It really skewed local comparisons.
Also, some Feds came through town once - Labor Dept, but doing a survey connected with Military contracts - don't remember exactly. Anyway, they sent me a copy of a report they did with a breakdown of wage ranges for our entire area.

It's out there somewhere

Cheers !
At 9:09am on January 26, 2009, Marlene said…
Hi Matt! I did demographic research last summer using Claritas. It's very thorough and I was able to comprise adverse impact per location based upon a 5 mile radius.
At 1:05pm on January 15, 2009, Jeff McLanahan said…
Matt,
I just requested white water rafting information from a couple of places in West Virginia. I don't have an answer for you about the pizza delivery but I plan on sending it to our development team!
Thanks,
Jeff
At 10:45am on January 12, 2009, susan holaday said…
you make me want to go there - and I have been pretty down on Disney parks since going to the Orlando Disney World some years ago and being appalled at how commercial everything was!
At 2:50am on December 18, 2008, Libiu Solomon said…
Hi Matt,

Would the following be of any interest to you, please write me back a short email. Thanks!

ClickATable can make a good day even better,



Libiu Solomon

VP for Business Development

Restorun
Phone North America: 1 8666 0999 22

M:+972 54 4848 547

libiu@restorun.com


Position: Regional Distributor

Company: Restorun - One of the global leaders of Restaurant Managements systems.

Territory: To Be Discussed

General Scope:

We are actively recruiting a Software House or Point of Sale (POS) Integrator
that will be responsible for the expansion of our Restaurant Management Systems
in his territory.


Job responsibilities:

· Direct Sales of our restaurant Management Products Suite
Target customers: Full Service Restaurants and Restaurants chains

· Partners/Distributors recruit
Target customers: Restaurant and Hospitality web portals, POS Software Houses, POS resellers

Reporting line: To the VP for International Business Development

Required skills:

· Software house with Sales and Support resource of minimum 5 years
in the restaurants business.

· Point of Sale (POS) integrator with Sales and Support resource of minimum 5 years
in the restaurants business.

· Micros, Retalix, IBM POS, Casio POS, Radiant resellers - a major advantage

· Proven experience in Direct Sales into the Restaurants andd Hospitality market

· Proven experience in Channels Management, Partners recruiting - minimum 5 years

· Previous Sales Experience with - Opentable, Zagat, LiveBooking – a major advantage

· Previous Sales Experience with the major POS providers.

· Sales Revenue responsibility - minimum 3 million USD per year

· Software solutions – high level presentation skills

· Sustained Revenue/Budget/Target meeting – minimum 5 years

· Languages: English (Mother tongue), Spanish (an advantage)


Products and Services:



· Restorun's flagship table management solution, RESTORUN 2.0 is probably the most comprehensive restaurant management system in the Hospitality segment. It was purposely created to increase the restaurants main business drivers - enlarge the volume of reservations, enhance customers' loyalty, manage the customer database, optimize the restaurant occupancy to minimum and eliminate "No Shows".

· Our solutions were designed by restaurants owners with the restaurant special "touch" in mind such as to rapidly and easily update reservations in real time, dynamically change the layout of the restaurant, use "State of the art" technologies (as IVR, SMS, GPS and more…) to alert all involved parties - the restaurant staff, the guests, restaurant web portals and the operations IT teams.

· More than 1.3 Million guests worldwide have booked their orders in the course of the last 12 months with Restorun web based reservation system.

· Core functionalities of RESTORUN 2.0:

1. Table/ Seat Management (one of the best table management systems in the market) please visit www.restorun.com

2. Web Reservations - Online/ Web Based table and events booking www.clickatable.net

3. CRM unique database and data mining reporting

4. Business Intelligence data mining – Top ten customers/ Worst ten customers "dashboard"

5. Alerts and acknowledgment via IVR / Wireless

6. Restaurants "Call" functionality Center

7. Concierge "Restaurant Module"

8. Multilingual operational support (English, Spanish and other 10 languages)
At 10:34am on November 24, 2008, Jeni Michelson said…
Hi Matt, Happy Thanksgiving. Say Hello to Michigan for me, I'm a former gander from Lansing. Have you heard the Motown CD from Boyz II Men? It's gorgeous!!!!! I think it came out in 2007, but I just heard a couple cuts from it and I was mesmerized.

Hope biz is hanging in for you, December is always good for us but we're squeaking by in the first quarter.

The Jen-I
At 9:06am on November 24, 2008, pubmaster said…
Happy Turkey

Cheers

Latest Activity


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Local Store Marketing

This group is all about sharing ideas and strategies to market your restaurant in the local community. Different concepts need different approaches. Hopefully we can springboard off of each other for some very synergistic benefits.See More
Apr 3, 2013

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Angie Silberberg liked Matt Urdan's blog post Weekly Manager Meeting Agenda
Mar 31, 2013

Non-Operator
Kirsten Love joined Matt Urdan's group
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Local Store Marketing

This group is all about sharing ideas and strategies to market your restaurant in the local community. Different concepts need different approaches. Hopefully we can springboard off of each other for some very synergistic benefits.See More
Feb 13, 2013

Non-Operator
Steve Brown commented on Matt Urdan's group Local Store Marketing
"Loyal Mobility Positive Reviews Increase Page Rankings!"
Feb 5, 2013

Non-Operator
Steve Brown joined Matt Urdan's group
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Local Store Marketing

This group is all about sharing ideas and strategies to market your restaurant in the local community. Different concepts need different approaches. Hopefully we can springboard off of each other for some very synergistic benefits.See More
Feb 5, 2013

Non-Operator
Steve Brown commented on Matt Urdan's group Coffee Lovers
" We are Green People Certified too! "
Feb 4, 2013

Non-Operator
Steve Brown joined Matt Urdan's group
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Coffee Lovers

All about coffee, coffeehouses, the coffee bean, coffee drinks, and pretty much anything else having to do with coffee...recipes, mugs, and more.
Feb 4, 2013

Operator
James Thomas joined Matt Urdan's group
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Coffee Lovers

All about coffee, coffeehouses, the coffee bean, coffee drinks, and pretty much anything else having to do with coffee...recipes, mugs, and more.
Nov 24, 2012

Profile Information

Title
Guest Relationship Marketing Manager
Company
Nantahala Outdoor Center
Website
http://www.noc.com
What best describes my company
Casual, Fine Dining
Interests
Discovering new food, Discovering new wines, Consulting, Networking, Deals, New locations, Finding a Job, Career Advancement, Gaining Knowledge, Other
Personal Quote
"The first question which you will ask and which I must try to answer is this, 'What is the use of climbing Mount Everest?' and my answer must at once be, 'It is no use.' There is not the slightest prospect of any gain whatsoever. Oh, we may learn a little about the behavior of the human body at high altitudes, and possibly medical men may turn our observation to some account for the purposes of aviation. But otherwise nothing will come of it. We shall not bring back a single bit of gold or silver, not a gem, nor any coal or iron. We shall not find a single foot of earth that can be planted with crops to raise food. It's no use. So, if you cannot understand that there is something in man which responds to the challenge of this mountain and goes out to meet it, that the struggle is the struggle of life itself upward and forever upward, then you won't see why we go. What we get from this adventure is just sheer joy. And joy is, after all, the end of life. We do not live to eat and make money. We eat and make money to be able to enjoy life. That is what life means and what life is for." -- George Leigh Mallory, 1922
Biography
10+ Years in Restaurants/Hospitality Industry, Research, Library, Entertainment, Debate Coach and now Marketing, HR, and Creative Writing. Passion for knowledge, people, creativity, fun, food, drink and above all else, Whitewater Rafting.
Years in the Industry
In restaurants? 10+

A Photo to Keep Me Humble: Me in front of General Sherman

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Matt Urdan's Blog

Too much coffee can lead to hallucinations

Posted on January 19, 2009 at 11:31am 3 Comments

According to a study by researchers at Durham University people with a higher caffeine intake, from coffee, tea and caffeinated energy drinks, are more likely to experience hallucinatory experiences such as hearing voices and seeing things that are not there.



This is a great excuse for ignoring your GM or District Manager: "What? You did? I'm sorry, I must have had too much coffee and thought I was hallucinating and hearing voices.… Continue

Omoma Cafexotico: El Salvadoran Coffee Rivals Kona

Posted on January 15, 2009 at 12:19pm 3 Comments

Photobucket
It's not good enough anymore to have a great product. You have to get the word out. Which is why I'm doubly pleased to be able to make this post. Most of my readers know that I love 100% Kona Coffee. I drink it. I write about it. I make updates on facebook on looking forward to brewing it. Well if you brag about something long enough, others will… Continue

Take Responsibility For Your Business

Posted on January 13, 2009 at 1:28pm 5 Comments

WOW! I can't believe all the whining that is going on in this country right now. Yes, times are very hard and a lot of people are struggling just to put food on their table. But what is all this blame that is being passed around through emails about everything from the economy to what Oprah tells her viewers?



We can all blame Congress for the deep recession we're in right now, but who really let our country get this way? We did. We're the ones that took out subprime mortgages. We're… Continue

Walt Disney World Service Standards

Posted on January 9, 2009 at 12:25pm 0 Comments

Photobucket
You just cant match the service you receive if you ever visit Walt Disney World. Customer service is a dying art. Can you believe, when on vacation the last two weeks, that I once asked for directions to a local movie theater from I-95--the major highway in the area, and no one at the movie theater could give me directions? When I explained I was in… Continue

In This Economy, Can You Afford Food Poisoning?

Posted on December 12, 2008 at 9:26am 1 Comment

Times are rough, I know. Congress is spending our tax dollars like there's no tomorrow and even Governors are trying to sell their Senate Seats. It's a dog-eat-coyote world out there and it's necessary to tighten every belt.



That being said, I caution against too much cost-cutting. What can one employee hour mean for you? It might be the difference between meeting your new labor guidelines and a guest getting food poisoning.



On Wednesday afternoon, I ate at the Ryan's of… Continue
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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

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Fuddruckers Reenters New York State With Restaurant In Middletown

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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.

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: 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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