Josh Hersh's Page

Latest Activity

Josh Hersh updated their profile
May 27, 2013

Non-Operator
Mark Moreno and Josh Hersh are now friends
Nov 27, 2012

Non-Operator
Samuel Rubenstein replied to Josh Hersh's discussion Coupons & E-Mail Marketing in the group Restaurant Marketing
"We are also researching couponing services.  Not sure if it has what you are looking for, but you might want to at least review and consider whether Gobza offers what you are looking for...here is a link: …"
Oct 6, 2012
Josh Hersh commented on Barry Chandler's blog post Why bar/restaurant owners should NOT blog.
"Great advice!! Yes, a blog takes a TON of work and it's only effective if you're actually consistent and writing about things that educate/inform your readers.  I don't read too many blogs from restaurants, but Protein Bar here…"
Jun 27, 2012
John Johnston replied to Josh Hersh's discussion Coupons & E-Mail Marketing in the group Restaurant Marketing
"Please have a look at Sterizon, they have a product called wiCoupon which provides unique coupon code generation, as well as tracking of coupon redemption. "
Mar 18, 2012
Magnus Hultberg liked Josh Hersh's blog post Restaurants: How to Make the Most of Facebook's New Look for Pages
Mar 6, 2012
Magnus Hultberg commented on Josh Hersh's blog post Restaurants: How to Make the Most of Facebook's New Look for Pages
"I think the new format is excellent. Much more interesting to explore for a new customer, wanting to learn more about the company. Using the new timeline to put all important events from the start of your restaurant, presenting your dishes and…"
Mar 6, 2012

Non-Operator
Michael Leaders liked Josh Hersh's blog post 5 Reasons To Launch A Facebook Contest for Your Restaurant
Mar 5, 2012

Profile Information

State
IL
Title
Restaurant + Social Media Enthusiast
Company
The Social Foodie
Website
http://www.thesocialfoodie.com
Twitter Handle
joshhersh
What best describes my company
Fast Casual
Interests
Consulting

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Josh Hersh's Blog

Restaurants: How to Make the Most of Facebook's New Look for Pages

Posted on February 29, 2012 at 6:53am 3 Comments

The official announcement from Facebook is today, but there are tips floating around the interwebs.  Below are a rundown of some links to check out.

This is an opportunity for restaurants to really think about how you graphically represent your brand.  There's a large "cover" image that will go at the top of your page.  It's not…

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Is Downsizing the Next Restaurant Trend?

Posted on February 15, 2012 at 7:00am 0 Comments

One of the primary arguments for providing calorie information at restaurants is that it will help people make better choices.  As Americans continue to expand at the waist, we're seeing that while knowledge might be power, it's not enough to alter decisions.

A new study from…

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5 Reasons To Launch A Facebook Contest for Your Restaurant

Posted on February 7, 2012 at 5:56am 8 Comments

As many restaurant owners have found, investing in an active Facebook page takes consistency, creativity, and time.

Creating a Facebook page and leaving it to sit dormant is like having customers sitting in your booths and no servers to take their order or fill up their glasses.  Customers get annoyed and your restaurant look like they don't care.

Running a contest on your restaurant's Facebook fan page is a great way to grow your…

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Why I’ll use Foursquare to find my next meal

Posted on January 13, 2012 at 9:30am 2 Comments

I'm not a big Yelp-er. Neither are most of my friends.

When I got to find a new restaurant, the search function in Yelp allows for many ways to target, but it's still overwhelming.

If Yelp isn't your thing, Foursquare's new "Explore" function is a must.

The search function begins…

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Restaurant Daily Deals: Like Get Skinny Fast Diets?

Posted on September 14, 2011 at 5:22am 0 Comments

A show of hands if you are happy swimsuit season is just about over. You're not the only one!

As the restaurant daily deal sphere drones on, I can't help but compare them to a "get skinny fast" method that people use to drop a few pounds before hitting the beach. Sure, you can probably shed a pound or two by drinking a strange, green liquid and starving yourself for 72 hours. By the third day, you'll be running toward a bakery fast than Kirstie Alley can say "Jenny…

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Comment Wall (8 comments)

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At 9:07am on March 24, 2011, Steven Groves said…
Josh - sorry Amigo, just 'found' your request to connect from December!  My bad...
At 9:27am on June 24, 2010,
Non-Operator
Chase Leblanc
said…
Yo Josh,

Pleased to e-meet u -I would love to "chat" about what you do - and maybe a little about me - C
At 2:46pm on June 22, 2010, Julia Graham said…
Hi Josh - nice to meet you! Would love to share some details about what we are building at PlacePop. Drop me a line at jgraham@placepopinc.com and let me know the best email address to reach you. Cheers! -- Julia
At 5:07am on June 21, 2010, Jeffrey Molander said…
Hi, Josh...
Many thanks. . Yes, Jim is a good friend and respected colleague. He's one of the original "good guys" in my opinion -- a fighter for truth and *business outcomes*. His book is great stuff! Nice to know you.

Jeff
At 10:27am on February 12, 2010, Josh Hersh said…
Thanks Doug. Yeah I am helping restaurants out with social media and figure I need to get to know the industry better, along with sharing what I'm doing. Look forward to learning from you and everyone else here at fohboh!
At 1:45pm on February 10, 2010, Doug Golden said…
Hi Josh,

Welcome and thanks for joining FohBoh! This is an awesome place to share your experience as well as gain valuable knowledge from others in the industry. There are some real characters lurking in here and a few geniuses as well (I’m somewhere in between). I look forward to your posts and bringing your unique strengths to the table. Have fun and just ask if you need anything.
At 5:59pm on February 6, 2010, Josh Hersh said…
Thank Michael. Glad to be here! I am a social media consultant, focusing primarily on restaurants and just came across this website. Seems like a great way for me to get to know the industry better in order to more effectively serve my clients.
At 1:31pm on February 6, 2010, Josh Hersh said…
Hi Josh,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

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!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

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.

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: 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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