Matthew Werner
  • Male
  • San Francisco, CA
  • United States
  • Culini
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Matthew Werner's connections

  • Michael Goetzman
  • Nicholas Grettler
  • Marcus Guiliano
  • Ami Annen
 

Matthew Werner's Page

Latest Activity

Matthew Werner joined Oleg Moskalensky's group
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Online Ordering & Takeout

Musings on takeout, where, why, etc. with a dash of online ordering capabilities to ease the pain (of ordering, not takeout)
Apr 1, 2011
Matthew Werner 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
Apr 1, 2011
Matthew Werner joined Mark O'Toole's group
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Public relations

What's new and exciting in food PR?
Apr 1, 2011
Matthew Werner joined Madpockets's group
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Restaurant Web Sites

Looking for the best restaurant web sites and ideas out there. Who's doing it well? Who needs help? Join the group if you can provide services, need services or want to share great ideas.
Apr 1, 2011
Matthew Werner joined Simplweb.com's group
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Restaurant websites and online marketing

Discussion of restaurant websites and online marketing techniques, services, and tools.
Apr 1, 2011
Matthew Werner joined Jeffrey J Kingman's group
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Startups

The challenges of starting a new hospitality operation are immense. A typical task or punch list has hundreds of items. This group is for hospitality pros experienced with openings and for those that are doing it the first time.
Apr 1, 2011
Matthew Werner joined FohBoh's group
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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
Apr 1, 2011
Matthew Werner and Nicholas Grettler are now friends
Mar 28, 2011

Non-Operator
Ami Annen and Matthew Werner are now friends
Mar 28, 2011
Matthew Werner posted a blog post

Why bother with a professional online presence?

Regardless of how anyone feels about having a website or being involved in social media; customers are becoming more and more active online. Love it or hate it, you need to have a solid up to date online presence. AIS recently released a study reporting that 89% of consumers research a website online prior to…See More
Mar 26, 2011
Matthew Werner is now friends with Michael Goetzman and Marcus Guiliano
Mar 16, 2011
Matthew Werner joined Andy O.'s group
Mar 16, 2011
Marcus Guiliano left a comment for Matthew Werner
"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"
Mar 16, 2011
Matthew Werner is now a member of FohBoh
Mar 15, 2011

Profile Information

Title
Entrepreneur
Company
Culini
Website
http://www.culini.com
Twitter Handle
mjwtw
What best describes my company
Other
Interests
Buying/Selling a Business, Finding Investors, Investing, Making Friends, Networking

Matthew Werner's Blog

Why bother with a professional online presence?

Posted on March 26, 2011 at 12:30pm 0 Comments

Regardless of how anyone feels about having a website or being involved in social media; customers are becoming more and more active online. Love it or hate it, you need to have a solid up to date online presence. AIS recently released a study reporting that 89% of consumers research a website…

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At 6:30am on March 16, 2011, Marcus Guiliano said…
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
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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