All Blog Posts (5,651)


Non-Operator
Have You Seen the "Triumphant" Return of Amy's Baking Company to Gordon Ramsay's Kitchen Nightmares?

Yes, everyone's "favorite" operators made their return recently to Gordon Ramsay's Kitchen Nightmares after last year's shocking episode turned into the worst possible viral publicity for the restaurant.

It's been a rough year or so for the Bouzaglos - their Yelp and social media pages were all inundated with negative reviews and complaints following the airing…

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Added by Stewart Anderson on April 17, 2014 at 9:23am — 1 Comment


Non-Operator
To Eat or Not to Eat After a Stomach Virus

image credit to: [X]

Your stomach virus has probably run its course and you’re feeling kind of hungry. Are you…

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Added by Cess Padilla on April 15, 2014 at 8:00am — No Comments

It's a bit too Quiet...

It's all a bit too quiet, said the man. When he opened his doors and there were no customers, what then? He prepped food, staffed appropriately, trimmed the pruned the landscape and cleaned the bathrooms. Yet, no one came. What now?



This could be a journal entry made by a restaurateur from a small village in Tuscany, or an operator in Dallas. When customers just stop coming to dine, then what? What if it just suddenly or even gradually became quiet and not necessarily as a result of… Continue

Added by Michael L. Atkinson on April 7, 2014 at 12:00am — No Comments

I Don't Have Time to Train My Staff

 

"You see James," Bill said with a nervous energy in his voice, "we have so many big projects going on right now, and Spring Break is just around the corner. I've got new people coming in the door, it's going into our busy season, and we're developing a new menu. It's been downright crazy, and well, we…

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Added by James on March 17, 2014 at 7:30pm — No Comments


Non-Operator
Google Glass for Chefs

Found this on Eater and wanted to share...As the turf war between Google Glass enthusiasts and everyone else is heating up, LA food truck king Roy…

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Added by FohBoh on March 17, 2014 at 9:36am — No Comments

Trash Fish: Guess Who's Coming to Dinner

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Portland, OR  Four top chefs team up for a trash fish dinner to raise public awareness of overfishing, and create demand for alternative fish species that are not presently at risk. Cathy Whims of Nostrana, Kelly Myers of…

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Added by Cooking Up A Story on March 11, 2014 at 2:11pm — No Comments


Non-Operator
Mac POS Company Partners with The Wounded Warrior Project.

Prosperity POS has teamed up with the Wounded Warrior Project to aide physically and emotionally disabled veterans in returning to daily life in the United States.  At the end of 2014, 10% of all proceeds from Prosperity’s Mac and iPad POS systems, software, and services will be donated to the Wounded Warrior Project.  Wounded Warrior provides injured veterans and their families services and offers financial aid in a number of areas such as therapy and counseling, home modifications, college…

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Added by Ray Reynolds on March 10, 2014 at 1:00pm — No Comments


Non-Operator
Are Your Restaurant Marketing Programs an Expense or Revenue Generator?

How do restaurant operators look at the cost of marketing?

The NRA’s guidelines for restaurant marketing says that restaurants should allocate anywhere between two and four percent on restaurant marketing.  Do restaurant owners follow this model when budgeting for their business?  Like many families, the budget sometimes goes out the window when juggling expenses.  The day to day bills, gaps in the income stream and just being overwhelmed plague many independent…

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Added by Joe Welsh on March 7, 2014 at 10:30am — 1 Comment


Non-Operator
Great Menus Help Launch a Dream for Spa Entrepreneur

Wendy Hritz is doing what most of us simply dream of: going out on her own and being her own boss. After almost a decade of working for a variety of day spas, Hritz launched her own venture at the Courtyard Med Spa.…

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Added by Jim Williams on March 3, 2014 at 11:22am — No Comments

Penny-wise, Pound Foolish

“Statistics show that of those who contract the habit of eating, very few survive” George Bernard Shaw

 

While I was working as an operations manager for a very colourful Greek called “Pondo Tatziki” I had to have many debates with old and new franchisees regarding ingredient specifications.

 

Pondo Tatziki

 

Pondo Tatziki is a nickname of course. Pondo is the Zulu word for horn referring to his…

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Added by Dirk on February 28, 2014 at 6:52am — No Comments


Non-Operator
Quality Control Tips for Restaurants

We only have one stab at making a good, lasting impression for our customers. It’s either you make or break it—and it certainly rings true for any brand as much as it does for people. If a customer goes through something awful during their first visit at your restaurant, then people…

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Added by Cess Padilla on February 26, 2014 at 6:28am — No Comments


Non-Operator
What are Your Employee and Recruiting Challenges?

Employees - they're kind of important for a business to succeed, no? This is especially true of restaurants, where a happy, well-trained employee can make the difference between a one-time diner and a regular customer (and an unhappy, untrained employee can drive away business). 

So why are the employee retention statistics for the industry so poor? The average restaurant experiences 88% turnover (QSR's come in at almost 100%!) annually, which would mean replacing 44 employees…

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Added by Stewart Anderson on February 25, 2014 at 12:25pm — No Comments

Will Your Restaurant Be Audited This Year?

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Added by Jules Dalsey on February 18, 2014 at 3:00pm — No Comments


Non-Operator
Restaurant Acquisitions: What To Think About

Watching some restaurant franchisee network acquisition efforts underway currently, a number of common issues seem to be emerging. The need to get to the price right is enormous. Buying more restaurants is as final of a decision as is picking a site, signing a franchise agreement or building a new unit. You’ve got only one change to get it right.

All five of the points below have been noted in restaurant acquisition efforts underway currently.

Compose cross checks on the…

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Added by John A. Gordon on February 18, 2014 at 8:25am — No Comments


Non-Operator
The non-egg egg



Josh Tetrick, founder of Hampton Creek Foods, understands that there are people out there who can't consume eggs (and other foods associated with them). After working with more than 344 prototypes and studying about 287 different types of plants, his San Francisco-based company has successfully created…

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Added by FohBoh on February 18, 2014 at 8:00am — No Comments


Non-Operator
Foodservice Lessons From The Sochi Games

Is your foodservice organization ready to annihilate the competition leading to the total destruction of their most profitable menu item?    
Creating the proper “supersport” attitude requires advanced culinary-purchasing Olympic teamwork. It takes more than just the rocket science…
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Added by Fred Favole on February 16, 2014 at 12:50pm — No Comments

How to Produce Great Training Videos

By James Keil

Traditionally for restaurants, training videos have been hit or miss— but mostly miss. For quite some time, the video resources available to restaurant operators were pretty limited. You could purchase some stock video off the shelf on “Knife Handling”, “Bussing”, “Taking Orders”, etc., and hope the content somewhat resembled the way want things done in your restaurant. Your other option was to pour a bunch of money into professional video production. Thanks to…

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Added by Waitrainer on February 14, 2014 at 3:33pm — No Comments

UCLA Annual Restaurant Industry Conference

I absolutely love this event. Not only is it been delivering for 18 years, it's one conference that gets better and better with age.The team at UCLA Extension is so professional and because of this, they are able to attract outstanding speakers and provide a superior networking environment.

From my…

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Added by Michael L. Atkinson on February 13, 2014 at 9:47am — No Comments

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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 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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