Think Like An Owner FIU Review.pdf
(To read the article select the web link above)
Three members of the faculty of The
School of Hospitality Business at Michigan State University have had research published in the FIU Hospitality Review, Volume 26, Number Two, Fall 2008… Continue
Added by Jeff Elsworth on January 30, 2009 at 12:24pm —
Churros are a popular Spanish dessert that has become popular around the world. This snack derives its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish highlands of Castilla.
One can often find churro stands in Spain, where these delicious snacks are prepared on customer’s requests. Some tiny shops are called churrerias. Alternately, churrerias can be portable trucks or wagons that are used for local festivals or events.… Continue
Added by Wine and Food tube on January 29, 2009 at 5:04pm —
Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue
Added by Randy Caparoso on January 29, 2009 at 10:27am —
First off, I'm not saying that culinary school is a waste of time. Education is never a waste. I don't regret my education, I enjoyed learning, even it wasn't for the Culinary field.
I can understand an employer seeking a culinary grad if they've been burned too many times by some Mel's Diner chef. But if you have a substantial amount of progressive experience with reputable institutions, then why push the "you're not a culinary grad, do you even know how to cook?"… Continue
Added by Brandon Wilborn on January 29, 2009 at 10:09am —
Have you instilled such a rigid procedure for interacting with guests that your staff doesn’t think for themselves?
I went to a new hair cut place that opened today by my home. There was a small wait since they just opened and when the person asked for my name, she asked, “Have you ever been here before?” How could have I been here before if today was their opening day? Why do we push our staff to follow such a rigid outline when interacting with our guests? Why not give them the… Continue
Added by Robert Dominguez on January 29, 2009 at 8:31am —
So you have a nice restaurant with good food and service, and yet the dining room is not always full. You spend quite a lot of money in marketing and wonder why it’s not working for you.
Well let me tell you, there are many other restaurants with good food, good service and a nice ambience, so your place might not be as special in the eyes of your customers as you want it to be.
Put yourself in the shoes of your customers. Why should they come to your restaurant rather… Continue
Added by Jose L Riesco on January 29, 2009 at 8:09am —
Thank you New York City, you banned smoking from all the restaurants and bars that I visit. It's so hard to believe that the patrons and employees don't care that smoking is bad for you. But you care. Also thank you for making the Dunkin' Donuts down the street post the calorie counts for the donuts. I used to think that donuts were okay to eat now and then, but thanks to the sign, I now see that there are just too many calories for me. Finally, thank you for… Continue
Added by Jeff Schacher on January 29, 2009 at 7:52am —
What do you do if you have a boss that isn’t engaging your strengths, recognizing your true value, giving you the direction you need to move forward, or in general being the true leader that you would be if you were doing his job? Yeah, ok. I wish I had a nickel for every time someone got caught in the trap of not taking responsibility for their own career advancement. Waiting for your boss to figure it out and create an environment conducive to your… Continue
Added by Andy Swingley on January 28, 2009 at 4:33pm —
I've never been fired from a job before. Since I was 15 I haven't had more than two consecutive weeks off. Now I've been out of work for 7 weeks, and it's driving me crazy.
How much can you do in a trying economy, where your experience and marketability is high, but no one is looking....?
At least, no one that can exceed your expectations, and those that do are hesitant to take you on because you got fired from your last place...no matter that people are terminated all the time. It… Continue
Added by Brandon Wilborn on January 28, 2009 at 11:28am —
This is a follow up to my last post about the top 5 things that restaurants should be doing online
. There are several good reasons for using online applications or software as a service (SaaS) as it's sometimes called.
- Save Money - First, you'll have lower IT costs since you no longer need to employ people to worry about servers and software. Second, there are economies of scale at work.…
Added by Jeff Schacher on January 27, 2009 at 7:45am —
I remember getting a shared email from a fellow member of AHRE
(Association of Hospitality Recruiting Executives), prompting me to check out the site FOHBOH.COM, a new social networking for the restaurant industry.
Being the social media junkie I am, I signed up immediately, becoming the #836 member.
FOHBOH was one of my first experiences with a Niche Social Network. I loved the difference it made and the value that it brought, so I started to… Continue
Added by Amanda Hite on January 27, 2009 at 6:34am —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —