Ray Welch
  • Male
  • Boca Raton, FL
  • United States
  • ThirsTea Corp.
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  • Groups (3)
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Ray Welch's connections

  • FSMU
  • Jen Robinson
  • kristie campbell
  • Steven Groves
  • Jeff Cattell
  • Mark Moreno
  • paul barron
  • Howard Appell
  • Sarah

Ray Welch's Page

Latest Activity

Ray Welch and FSMU are now friends
Nov 17, 2011
paul barron and Ray Welch are now friends
Sep 22, 2011
Ray Welch commented on Ty Sullivan's blog post Of Superman and Authentic Customer Service on Twitter
"Foodservice, social media AND Superman...isn't that the trifecta of blog posts here in this community?    Great post and great information.   As a business owner, I am always cognizant of the fact that an employee (non-owner) can…"
Apr 8, 2011
Ray Welch joined Eric S. Crane's group

Distributor / Supplier Forum

This area is dedicated to those of us in the Distributor / Supplier Network. All comments and views are appreciated and requested. What do we do wrong and what do we do right?
Mar 25, 2011
Ray Welch left a comment for Steven Groves
"Thanks for the connection.  It's nice to see you here too.  Looking forward to catching up."
Mar 25, 2011
Ray Welch and Steven Groves are now friends
Mar 25, 2011
Ray Welch commented on Bill Campion's blog post Opposite Ends of The Customer Service Spectrum
"Bill,  Loved the post.  Sorry about your experience with Meijer, but thanks for sharing.   As an interesting note, I did a quick twitter search on "meijer"...all I can say is you are not alone in your frustration.  AND,…"
Mar 25, 2011
Ray Welch commented on Eli Chait's blog post The Cost of Last Minute Reservations
"Eli,   Got it.  The trick would be to understand who those "flexible guests" and how to incentivize them.     Maybe there is a secondary market for "premium" reservations?  Operators could use social…"
Mar 22, 2011
Ray Welch commented on Eli Chait's blog post The Cost of Last Minute Reservations
"I'm not an operator, so I can't speak for that side of the equation.  BUT, I am one of those people who typically make a dinner reservation less than 5 hours in advance.   As is true with most of us in this industry, I travel…"
Mar 22, 2011
kristie campbell left a comment for Ray Welch
"I am impressed you read that far into my bio. Just realized how outdated it is - I cut and pasted it from an old promo. I miss the weather in Miami & the football games!"
Mar 21, 2011
Ray Welch joined FohBoh's group

Social Media for Foodservice

A place for collaboration about best practices and success stories, share ideas and tools to fully leverage the social web.See More
Mar 21, 2011
Ray Welch left a comment for kristie campbell
"  Welcome!  I'm also relatively new to FohBoh, but I've been pleasantly surprised by the amount of useful content and industry specific information that is shared here.    BTW...Go Canes!   Ray"
Mar 21, 2011
Ray Welch added a discussion to the group Let's Talk Tea!

Anyone home?

Sorry to be joining the party so late.  According to the discussion board, it's been awhile since this group has had any active discussion. Hopefully this is still an active group, and we can re-engage in conversations about tea. I am an owner in a beverage company that specializes in tea.  I also enjoy talking with people about the most "social" of beverages...tea. ...so...is there anyone still out there?  See More
Mar 21, 2011
Ray Welch joined David Enser's group

Let's Talk Tea!

Tea is the most widely consumed beverage in the world next to water. It is the only beverage commonly served hot or iced, anytime, anywhere, for any occasion. On any given day, over 127 millionAmericans are drinking tea. Let's talk tea!See More
Mar 21, 2011
Ray Welch added the App Twitter Tracker (Personal)
Feb 3, 2011
Ray Welch left a comment for Howard Appell
"Thanks for the connection. I'm looking forward to be a part of this network.   -Ray"
Feb 3, 2011

Profile Information

ThirsTea Corp.
Twitter Handle
What best describes my company
Learning, Making Friends, Networking
Years in the Industry

Comment Wall (1 comment)

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At 3:35pm on March 21, 2011, kristie campbell said…
I am impressed you read that far into my bio. Just realized how outdated it is - I cut and pasted it from an old promo. I miss the weather in Miami & the football games!




Social Wine Club for Craft Wineries


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Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

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National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.


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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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