January 2009 Blog Posts (115)


Non-Operator
SEO? ROI? - It's All "ETHER-REAL" To Me

I have a proposal to make, but, first a little background.



For most of my life a telephone was tethered to a wall with a cord, and if you wanted telephone messages you subscribed to an answering service.



I'm pretty sure that 100 years from now as people look back beyond 1980 the era will be known as the Dark Age of communication.



Technological savvy is imperative in conducting business today and examples of that need are posted on websites and blogs galore, but… Continue

Added by Paul Green on January 26, 2009 at 4:04pm — 8 Comments

Great quotes on Social Media.

I've been doing a lot of research lately and have come across some really incredible stuff about this phenomenon we call social media. I wanted to share my top ten favorite quotes with the FohBoh community.



10. “If content is king, then conversion is queen.” - John Munsell, CEO of Bizzuka



9. “By creating compelling content, you can become a celebrity.” - Paul Gillin



8. “Although it is now cheaper to launch an initiative leveraging Web 2.0 technology- it requires… Continue

Added by Sarah on January 26, 2009 at 1:06pm — 10 Comments


Non-Operator
Creating value

Several months ago, before the good times ended, many restaurant managers and owners were espousing the belief that discounting and/or couponing of any sort was a bad thing, yet it’s now virtually impossible to turn on the TV, radio, or any other media, including email, without being inundated with discount offerings of one sort or another. Most people agreed months ago more damage than benefit results from couponing/discounting, yet now it’s so commonplace that if you’re paying retail you’re… Continue

Added by Mark Frank on January 26, 2009 at 10:00am — 3 Comments

Inspiration-What gets you Going?

What gets you going everyday? Is it that cup of coffee? Is it just the sunlight peaking through the window telling you to get up? What ever it is you do to get that jumpstart in the morning, you should also get inspired.

I will be honest with you, and tell you that my family inspires me every day; my 3 yr old inspires me to get going every morning (as he grabs my eyelids and says “Daddy you up?”. A lot of people don’t wake up in the morning and say “I am thankful for this new day, let’s… Continue

Added by Mark Hagan on January 26, 2009 at 8:46am — No Comments


Non-Operator
Customer Service Training: the "Diet and Exercise" of profitable restaurants

Funny the way different people approach similar challenges. Think about weight loss, something all too many of us are challenged by these days. The solution is relatively simple, very powerful, and straight forward, BUT YOU HAVE TO DO IT. Want to lose pounds, the answer is diet and exercise. You can talk about it, read about it, even pay to join a gym. At the end of the day, all your body knows is calories consumed vs. calories burned. Nothing fancy, nothing complicated. Now, some folks have no… Continue

Added by James Kohn on January 25, 2009 at 5:11pm — No Comments

Ground Beef and Beef Trimming Markets

The chart of the week is 90% beef trimming prices and the US dollar index. As the chart depicts, 90% beef trimming prices have a tendency to trend inversely with the US dollar index meaning when one market is tracking higher, the other usually moves lower. Why does this occur? Because most of the cattle in the US are grain fed, they have a tendency to be fattier and produce mostly 50% trimmings. Thus the US has to import 90% beef trimmings from countries producing leaner grass fed cows. The… Continue

Added by David Maloni on January 23, 2009 at 9:00am — No Comments

Top 5 things restaurants should be doing online

These days there are several vendors offering web-based solutions for restaurants. The more units a restaurant has, the more benefit to using an online solution. In my next post, I will dive into the details regarding all the benefits to using software as a service (SaaS), but first let's take a look at what is out there.



1. Labor Scheduling - this is the first place for any restaurant to start. Let's face it, you're online and your employees are online. With online… Continue

Added by Jeff Schacher on January 23, 2009 at 8:03am — 9 Comments


Non-Operator
W is for Words & Music

Nothing prepares one for a life in the financial markets like a degree in English Literature, followed by more than a decade as a musician for hire.



Seriously … many of the things I learned during that period of my life have continued relevance now. Take songwriting, for instance. No matter which comes first – melody or lyrics – the trick is to combine the right set of word with the right music which not only matches or complements the phrasing but also helps to establish the tone of… Continue

Added by Rod Guinn on January 23, 2009 at 6:00am — 3 Comments


Non-Operator
2008 Sexiest Golfer Survey

The question of who is the "Sexiest Female Golfer" for 2008 was decided by American Beer Drinking Club members. Members and visitors to our website voted all year.

2008's Sexiest Female Golfer is ...........

Added by David Hottle, CPC on January 22, 2009 at 7:32am — No Comments

New ads tell lawyers to pound salt

In the beginning, there was product advertising. Commercials focused on chains’ menu items, often with help from clowns, kings and other mascots. And it was good.



Then the industry begot competition. The message, “This is good,” changed to “Ours is better.” The heavens parted, and marketers were directed from on high to tout their products in comparative commercials based on taste tests. Burger King asked virgins whose sandwich they… Continue

Added by Peter Romeo on January 22, 2009 at 7:18am — 4 Comments

Funny thing happened on my way to work



So I am headed to one of my restaurants and I am reflecting on why I can’t seem to make the headway fast enough to make this the best operation in the industry. I think to myself, “Self, you have been doing the same thing you always do in these situations and it works, what is happening here?”



Being the introspective fellow I am I mull it over and over and over. Can’t find it in that big ole noggin of mine. Then the revelation comes,… Continue

Added by Andy Swingley on January 21, 2009 at 7:35pm — 18 Comments

Diversification through food manufacturing

We’ve been in San Francisco this week, visiting the Fancy Food Show. Fancy food manufacturing is a potentially lucrative activity for restaurant brand extension. We’ve seen this at the enterprise level. For instance, Wolfgang Puck, The Cheesecake Factory and the California Pizza Kitchen all make products for resale in supermarkets.



Now we're seeing the same phenomenon among mid level and small businesses.



Last post, I began to talk about catering as a potential new sales… Continue

Added by Erle Dardick on January 21, 2009 at 8:54am — 2 Comments

Organic wine match of the day: Maysara Jamsheed Pinot Noir & Szechuan baby back ribs

For a free subscription to Randy Caparoso's Organic Wine Match of the Day, visit the Denver Wine Examiner:



When Oregon’s “Papa Pinot,” the recently departed David Lett of Eyrie Vineyards, planted his first vineyard… Continue

Added by Randy Caparoso on January 20, 2009 at 10:08pm — No Comments

Our Future has roots in our past

I write with a very full heart after a long, long day, filled with joy and inspiration and tears as I watched the historic inauguration of Barack Obama as our 44th president.



The tears flowed because of many memories - memories of Chicago and Dr. Martin Luther King's march there - a march I participated in while a graduate student at the University of Chicago. At that time, there was so much to be gained for racial equality in our country. We had to go through demonstrations in the… Continue

Added by susan holaday on January 20, 2009 at 6:41pm — 4 Comments

Upside Down Snow Shovels

While shopping on a recent snowy day, I noticed employees in each shopping center which I visited clearing the walkways with cheap snow shovels. Pushing the snow to the curb, they worked quickly so as to not to linger in the cold. And, in every instance, they were using the shovels upside down! Oddly enough, it was an efficient, expedient use of the inferior tools at hand.



In 2009, we've been equipped with weakened tools. Our expectations should not be equally diminished. We need to… Continue

Added by Joe Ferri on January 20, 2009 at 5:14pm — No Comments


Non-Operator
Restaurant Inefficiencies

Yesterday I went with my wife to meet some friends in the bar of a restaurant. It was Friday night and, although the crisis, the bar was packed. Perhaps because it was 5:15 p.m.: Happy Hour time.



The bar was just next to (and open to) the, restaurant, which was almost empty, just two tables were busy. So we went around trying to find our friends but they weren't there yet. One restaurant manager came to us and told us that if wanted to enjoy the Happy Hour, we needed to wait in line.… Continue

Added by Jose L Riesco on January 20, 2009 at 12:30pm — 5 Comments

Inaugural Luncheon Menu and Recipes from the 2009 Inaugural Luncheon


Click on this link for the full menu and recipes.Inaugural Luncheon menu.pdf

Added by Michael L. Atkinson on January 20, 2009 at 11:15am — 2 Comments

Reinventing Marketing and using Web 2.0 tools

Marketing and communication has seen enormous change in the past several years, as we continue to embrace and utilize Web 2.0 technologies. With blogs, review sites, forums, social networks and Twitter, we now have an unique opportunity to better engage interactively with customers and employees. This is a powerful force of change. I know, we all are a bit overwhelmed at times with messaging, particularly the unsolicited ones from, say, Nigeria. Or, those pesky lottery emails here to save the… Continue

Added by Michael L. Atkinson on January 20, 2009 at 10:20am — 11 Comments


Operator
[ Draft ]

on grilling







grilling|definition



- applying a dry-heat cooking method where the heat is radiated from below and transferred, in part, to a metal grid/grate







grilling|benefits



- grilling, cooking on high heat, is quick and enables us to cook food to order



- grilling/charring food gives a distinctive appearance and flavor



- because the food is visible during the cooking process, it is… Continue

Added by Ron Duprat on January 20, 2009 at 10:04am — No Comments

Barack Obama the Nations "First" Black President.....

On January 20, 2009, the United States of America swore in its first African American President ever, President Barack Obama…or is it? Some people to this day believe that John Hanson Moor was the First African American President of the United States, this reportedly happened back in 1781-1782. Some of these same people also say that George Washington was actually the 8th President of the United States. If you don’t believe me, just try searching the name, John Hanson Moor.



The fact… Continue

Added by Stanley E. Roberts on January 20, 2009 at 9:00am — 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 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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