I have heard that some employers are considering paying tips added on credit cards via the company's regular payday cycle in paychecks instead of the usual and customary practice of paying these tips out in cash at the end of each shift.
In light of all the restaurants failing and leaving employees empty handed on the outstanding pay checks for hours already worked, is this practice evolving to enable restaurants to "float" the cash from these credit card tips for the period of the… Continue
Coming together is a beginning, keeping together is progress, working together is success.
Coming together on FohBoh is easy. There's no cost to become a member, no admissions process, no screening, no lengthy contract to review. Within seconds of signing up, you have instant access to thousands of your peers, countless blogs and discussion groups (updated multiple times a day), videos, photos, and other… Continue
Recipe costing is one of the most important areas a restaurant must address and it's a time consuming process to do it correctly. You need to do this so you can accurately set menu pricing, know when to increase prices and when to eliminate the items off your menu. Price it too high and you may lose customers if they feel the value is not there. If you price it too low, the difference between your actual price and what you should be charging comes right off your bottom… Continue
Two professionals go to a networking event. They’re buddies, so they plan to go together. Even though they’re friends they have very different approaches.
They arrive and Friend One, eager to meet as many people as he can, rushes in and walks directly to the center of all the activity. He’s well dressed and prepared to be remembered by as many people as possible.
Friend Two, also dressed professionally and prepared to be remembered, takes a different approach. He walks… Continue
Added by David Rose on January 28, 2010 at 5:17am —
Many organizations are fooling themselves into thinking that they are running compliant, clean, sanitary and safe facilities. Time-temperature abuse, bare hand contact and cross contamination are common. The lack of ongoing training or any training at all only compounds the problems. I visit a lot of kitchens, Hotels, Independent Restaurants and Food Service Accounts. What I have found is a wide range of compliance levels and attitudes about the subject.
There are 3 areas that I have a particular affinity for:
1. The difficulties faced by the independent restaurant owner facing competition with chain operations that have much more purchasing power, advertising capital, budget resources for H.R, R&D, and inter-unit support.
There have been co-operative purchasing efforts by independents with varying degrees of success. I'd like to hear about those here at FOHBOH.
Advertising possibilities seem to have greatly… Continue
#1 not greeting your tables in the first 60 seconds: Now I know you are in the weeds. Hey you might have been triple sat just now and you can't breath. I really don't care. Im the customer and I would appreciate you at least say hello to me. You know, acknowledge that I exist in your world. Here is all you need to do "Hi everyone, welcome to ABC restaurant. I will be right with you to take your drink and appetizer order." then when you come back (and don't take too long) thank me for my… Continue
Last evening I stopped by a local burger hot spot for take-out for my better half. He was in withdrawal and needed a banquet burger something fierce.
The place of choice is in Brampton and is probably the single largest contributor to clogged arteries in the area and loved by most. Grease abounds and the burgers and buns are large enough to take a bullet through the top and the metal never make it through to the other side.
The format is cafeteria style, so I placed my… Continue
Maybe it’s a little late to be making New Year’s resolutions, but the 2010s are still in their infancy, so it’s only appropriate to be looking ahead at what’s in store.
Though the economic doom-and-gloom seems to be leveling out, the ongoing industry changes and battles continue. This is the time to get involved.
The National Restaurant Association 2010 Industry Forecast released last week predicts that,… Continue
On a recent trip our group was in front of the art Museum in Chicago trying to decide where to eat. One IT savvy member used her cell phone to locate pizza places within 3 miles. The results led to menus, directions, reviews, transportation alternatives, and ratings.
I am fanatical about what I do; it consumes my every thought. At the end of a long day most people would turn it off and just relax; I have never learned to do that. I am constantly chasing a vision, a dream that can’t be realized by myself. I need others to buy in, come along for the ride and believe our way is the right way to operate.
In our kitchen, as in most kitchens, the staff has different reasons for coming to work. I learned a long time ago that I cannot motivate or force… Continue
I heard on the news tonight (Saturday) that Burger King (yes, THAT one , home of the Whopper) is planning to open a 24 hour eatery in Miami's South Beach.
Nothing unusual about that, but this one will be offering ice cold beer.
The scheduled opening date is in February.
From some reading and research, I have discovered that "South Beach" is
entering a burger phase, There are several "joints" that offer the gourmet burger, but I guess, Burger King wants to get in… Continue
Customers have a low tolerance for spam in their email inboxes. What you see as your restaurant's email newsletter, full of interesting content and attractive promotions, may be seen by your customers as spam.
Don't sully your restaurant's reputation by having your customers flag you as spam. Make sure that your customers know why they are giving you their email address, and periodically ask them in your emails if they want to continue receiving emails from your… Continue
A few months ago I blogged about a Menu Labeling study done in New York City (Not Quite Time for Change). The results of that study showed that calorie posting was not having the desired results of lower calorie ordering in low income areas. Since those results created uproar around the restaurant industry, other studies have been performed which seem to contradict those findings.
With the market today having talented candidates willing and able to take a “step back” in title and compensation, is the company or the candidate taking the risk or “gambling”
The fact is the same talent level candidates that companies were having a “bidding war” or offering signing bonus a few years ago are now considering opportunities with less money, title, and responsibility than they are accustomed to.
Some companies would say, “What will happen when the economy… Continue
Added by David Rose on January 21, 2010 at 5:05pm —
Tablet PC's are not new. But for Apple to create one, well, that's news. I pray those ugly PC-type boxes sitting on host stands will be tossed in favor of something as cool, efficient and sleek as the proposed Apple Table. My only concern is how easy these devices will be to steal. I sure hope there's a way to chain it to the desk, or a third-party creates a secure docking station (desk or wall mounted) so "guests" with sticky fingers don't take your reservations book with them!…
How many operators are now looking for chefs with social media and marketing skills? Should the following be added to job descriptions? How much would that be worth in additional compensation?
1. Responsible for assisting the strategic vision on incorporating social media as brand extensions for the company and accelerate the growth, increase awareness/engagement across all social platforms. Additionally, will need to effectively communicate the benefits of social communities to all… Continue
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
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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.
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.
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.
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?
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.