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

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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