Michael L. Atkinson
  • San Jose, CA
  • United States
  • FohBoh, Inc.
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Michael L. Atkinson's connections

  • Ralph Hoestra
  • Marc Bosler
  • Bob Waters
  • Michael Baraz
  • Alex Dana
  • Ashley Chavez
  • Arnaud Rannou
  • Richard Franek
  • Bryan OConnor
  • Michael Stern
  • Steven Johnson
  • Jammie Mountz
  • Tim Pulido
  • Michele Wagaman
  • FSMU

Michael L. Atkinson's Discussions

Restaurant M&A Due Diligence

Started Jan 10, 2012

Are restaurants able to see a ROI on the philosophy of " local and sustainable"?
1 Reply

Started this discussion. Last reply by Robert Sloop Feb 2, 2011.

Batesville, Indiana gets it. Do you?
1 Reply

Started this discussion. Last reply by Michael Biesemeyer May 28, 2010.

Twitter feed for me

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Latest Activity

Michael L. Atkinson posted a blog post

It's a bit too Quiet...

It's all a bit too quiet, said the man. When he opened his doors and there were no customers, what then? He prepped food, staffed appropriately, trimmed the pruned the landscape and cleaned the bathrooms. Yet, no one came. What now?This could be a journal entry made by a restaurateur from a small village in Tuscany, or an operator in Dallas. When customers just stop coming to dine, then what? What if it just suddenly or even gradually became quiet and not necessarily as a result of the lowering…See More
Apr 7

Non-Operator
Bill Baumgartner liked Michael L. Atkinson's discussion What Social Media Are you Using At Your Restaurant? FohBoh Wants to Know
Mar 14

Non-Operator
David Mark liked Michael L. Atkinson's group San Francisco Food Network
Mar 10

Non-Operator
Patrick Donnelly joined Michael L. Atkinson's group
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San Francisco Food Network

This food network group is for all FohBoh members living in the San Francisco Bay Area. Let's share and list favorite restaurants, wines, wineries and lifestyle. No better place than SF for F&B.See More
Mar 6

Non-Operator
Patrick Donnelly liked Michael L. Atkinson's group San Francisco Food Network
Mar 6
Michael L. Atkinson posted a blog post

UCLA Annual Restaurant Industry Conference

I absolutely love this event. Not only is it been delivering for 18 years, it's one conference that gets better and better with age.The team at UCLA Extension is so professional and because of this, they are able to attract outstanding speakers and provide a superior networking environment.From my seat, this is a must…See More
Feb 13
Michael L. Atkinson's blog post was featured

Making Decisions is Getting Tougher and Tougher in a Faster and Faster Business Envionment

Feeling ok about reversing a "good" decision.It's all a roll of the dice isn't it. There are no absolutes in life or in business, so why do we languish about decisions made or become indecisive when the time comes to make a decision? We live in a modern environment that is very competitive, technically…See More
Jan 9
Michael L. Atkinson posted a blog post

Making Decisions is Getting Tougher and Tougher in a Faster and Faster Business Envionment

Feeling ok about reversing a "good" decision.It's all a roll of the dice isn't it. There are no absolutes in life or in business, so why do we languish about decisions made or become indecisive when the time comes to make a decision? We live in a modern environment that is very competitive, technically…See More
Jan 9
 

Michael's Page

Michael L. Atkinson's Blog

It's a bit too Quiet...

Posted on April 7, 2014 at 12:00am

UCLA Annual Restaurant Industry Conference

Posted on February 13, 2014 at 9:47am

The World of Foodservice Supply Chain Must Change

Posted on March 8, 2013 at 11:00am — 2 Comments

Pimp My Pizza at Custom Built Pizza Las Vegas

Posted on October 9, 2012 at 2:30pm

Profile Information

State
California
Title
Founder
Company
FohBoh, Inc.
Website
http://fohboh.com
Twitter Handle
@michaelatkinson
What best describes my company
Fast Casual
Interests
Finding Investors, Investing, Networking
Personal Quote
Money is a Renewable Resource, Time and Opportunity Aren't
Biography
Restaurateur, entrepreneur and investment professional with over 30 years of progressively complicated experience resulting in a fair amount of gray hair. Some winners; others, not so much.

I love to combine online social media with my passion for the restaurant, food and beverage industries. This has resulted in an interesting career spanning over 30 years.

As a restaurateur, I've developed dozens and dozens of concepts, owned five, managed many and sold a few. I have advised chains, CEO's, CFO's, COO's, celebrity chefs and entrepreneurs on matters relating to growth, investment, development, franchising and finance.

As investment banker, I have over 150 transactions under my belt working in Asia, Europe and the U.S. Whew!

As manager, I've held C-level operations and finance positions at fast growing, high-profile chains and as the chief-cook-and-bottle-washer at a few of my own restaurants too. I understand what it takes to make a payroll, work the line, serve customers, make a perfect Martini and close a restaurant at 4 AM.
Years in the Industry
30+

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Comment Wall (467 comments)

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At 11:40am on December 19, 2012,
Non-Operator
Misty Young
said…

We use Royalty Rewards which is a super comprehensive direct marketing platform. It does everything, kind of a "set it and forget it" system. Misty

At 11:00am on June 19, 2012, Bob Waters said…

Michael,

I hope you had a great trip, Mexico is a lot of fun! I would like to start advertising in 2 weeks and would love to talk to you and get your input for the best route. I think I want to start with Plan C, but am open to any suggestions. Give me a call at your convenience at 352-215-4589. Thanks!

At 1:58pm on June 3, 2012,
Non-Operator
Misty Young
said…

Hi Michael! I have not been active in FohBoh, but have reached a very different place in my professional development, and decided to hop back on. I think I was one of your very first sign ups, and now you've got what one million people on the forum? How awesome is that?!! Congratulations!

Since we first connected in 2008, we did things a little bit backwards, I had told you then the Squeeze In would do our next location in Spanish Springs, and then in south Reno, but we ended up in south Reno first and we're opening Spanish Springs in just a couple of months. What's next for us? We're working toward that march down the California coast with a well regarded, focused, energized Squeeze In brand (including a huge list of tens of thousands of followers through our custom, in-house loyalty program!).

It's thrilling to do business, it's been a lot of fun to be successful, and I'm very excited to have a really big media opportunity heading our way in the short future (Oh, I want to tell, OH I WANT TO TELL, but I have to be silent!!!). BTW, did you happen to catch us on the Food Network's Throwdown with Bobby Flay? It was awesome! You can see it here: http://www.youtube.com/watch?v=8tUsnWzKEIg

Thank you for being patient with me! I look forward to being involved at FohBoh!!

Misty Young

President/CEO

Squeeze In

 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

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JOBS & CAREERS

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National News

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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