Discovering new food, Discovering new wines, Consulting, Franchising, Career Advancement
Born in Danbury Connecticut, raising in Yorba Linda Ca. Graduated from California University Long Beach with a BS in Finance and a BS in Human Resources. I have worked in the food service industry for 10 years and have loved every minute of it. I have worked as a host and made my way to my current position. I am passionate about the industry and company I work for. I am looking forward to the aggressive advancement of my career and furthering my education by attaining my MBA.
Years in the Industry
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Welcome to one cool network! My name is Amanda Hite Change Agent and Founder of Talent Revolution LLC. I'd like to invite you to join our group Talent Revolution. TR has over 100 members and is full of innovative funky thinkers that are sure to change the way you think and behave with talent! You can find the group on the Main Page under Groups.
Whats up punk? Y'all getting ready for another great store out in Centennial Center? Are y'all going to use your own NSO team for this one? Thought you might've been interested in this site soI sent ya the invite. It's pretty cool. I've seen a bunch of people that I met last year at the Chart Conference. Anyway, holla at ya boy. Late.
Welcome to the FohBoh Network! I’m Donald Burns, CDMP & owner of chefTrac™.
There are a lot of resources here if you apply them…..some of the groups I like are Leading Generation Y, Restaurant Marketing, Ask The Experts……
I joined FohBoh to network with culinary professionals (like you) that are looking for more……from their team, themselves and their career. I thought you would be interested in the result and value based services that my company chefTrac™ offers.
My 27 years experience I have within the culinary industry lead me to create a set of tools for the modern culinary professional. They are designed to increase their success and your operations bottom line. Our programs provide results that are 100% guaranteed. Here are just a few of the benefits of incorporating our programs into your corporate culture.
• Reduce turnover and replacement costs
• Accurate job matching (we have a 96% accuracy rate!)
• Capitalize on the natural strengths of your people
• Reduce interpersonal conflicts
• Increase productivity
• Creation of team action plans that achieve goals
• Form high performance teams quickly
• Enhance your current succession plan for growth
“A unanimous commitment to self improvement, through the understanding of our natural strengths through statistically based programs that improve relations within and those we interact with.” – ChefTrac Mission Statement
chefTrac™ has centered it’s programs that support this mission. We create an immediate bond with those very unique individuals called chefs. They have their own language and sub-culture that can be difficult to communicate with. That is were I have the advantage, I am a chef working with chefs. I understand the real world frustrations and challenge that chefs and their teams face.
I have created a mini presentation that is just a brief overview of the programs offered.
If you have questions or would like to receive a package that contains more information on the programs mentioned in the presentation, just let me know.
I invite you to visit our website at www.cheftrac.com
Cooking with Success,
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You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.