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"Hello Tony,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 on a Mission"
"I hung in my job for 3 years started as a server and got hourly key team member(shift manager) at a year and a half. I hung in there getting the bad shifts, short hours, just trying to get my name in the hat. We were going from 5…"
"I believe that all training should be on customer service because if you try to get one check up, and have bad service that customer will not be back so you lost that later money for that few extra dollars you made on that night."
"You see there are cycles. Management sometimes tries to crack down when they let it get to out of hand in the first place. Or, maybe they are going for a promotion or it's right around bonus time. This is where the trend…"
"I don't really understand a problem in your post. As a person in the "service industry" and also a guest in establishments I see every day that I can overlook small problems with food or atmosphere as long as it is made right…"
"One more thing don't always say WE WANT EXPERIENCE. That can take some of your best workers away. I had never served before, but they gave me a chance. I relished the job oppurtunity and excelled in it. I went from…"
"I agree the food can be subpar but if you have service that is top notch you wont even notice it. You always can tell once the server does something the guest will find more things wrong to complain/comment on."
"The best i have seen was hotschedules. I used it as an hourly team member and also management. I had the iphone app which made everything super easy. You can check availability, send messages, swap shifts. It is a great tool."
"I am not sure how your restaraunt does their dish room. But, my restaraunt has played the "lemon game." It worked because the servers pulled the dishes from the dish room to put on the line. If a team member came in…"
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
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!
During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.
Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
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.
"The computer is an incredibly powerful means of creative expression," says designer 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.
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.
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.
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?