Voice of the Restaurant Industry

Started May 10 0 Replies 0 Likes
Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of…Continue
Started this discussion. Last reply by Nate Sanford Jul 24, 2012. 2 Replies 0 Likes









Bob Ryals left a comment for Nate SanfordPosted on April 15, 2013 at 6:54am 0 Comments 0 Likes
Why buy a cook and hold? http://foodminded.blog.com/2013/04/10/why-buy-a-cook-hold/
Posted on August 27, 2012 at 11:30am 0 Comments 0 Likes
At Sanford’s Kitchen we took an old family recipe, played with it, and made a hot sauce. We didn’t go into the process like a lot of hot sauce developers and enthusiasts. Most people set goals right out of the gate, such as making a hot sauce that is screaming hot, the hotter the better in these cases. Another choice might…
Bob Ryals said… Thanks for the comment. I create those in Second Life (it is a great way to create when you have no drawing skills). You can see the eight that have been created so far at www.foodserviceradio.net and there will be 1-2 new ones each week. It is great to know that it is liked, thanks again for comments.
-- Bob Ryals

Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.
Chef Marcus Guiliano
Hurray!
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Thanks so much and please, surf around a bit and learn what you can do with FohBoh:
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2. Join or start a group that is for your restaurant (kinda like your own mini community, that's public or private).
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