Featured Blog Posts – January 2010 Archive (59)


Non-Operator
Paying credit card tips via payroll checks instead of the customary practice of paying out at the end of each shift

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

Added by Paul Paz on January 30, 2010 at 10:16pm — 13 Comments

FohBoh Weekly Roundup: Becoming a Community



Coming together is a beginning, keeping together is progress, working together is success.

-Henry Ford



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

Added by Michael Biesemeyer on January 28, 2010 at 11:36pm — 6 Comments

Recipe Costing - Where Do I Begin?

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

Added by Jim McGinty on January 28, 2010 at 9:14am — 3 Comments

DAWG Talk: The Reality of Perception

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 — No Comments

Food Sanitation-Is it the Big Industry Lie?

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.



Free Standing… Continue

Added by Chef Len Elias CEC on January 27, 2010 at 7:00am — 7 Comments


Non-Operator
Incongruent Service

Have you ever received service that didn’t fit the situation? As you may have guessed, I’m going to tell you about a recent experience of mine where the service was completely incongruent.



Susan and I are committed to at least one “Date Night” once a week. With our crazy hectic schedules this is a great way for us to refresh and catch up. We absolutely cherish this time together.



Last week we went to a nationally known chain restaurant to enjoy a bottle of wine and a nice… Continue

Added by Bill Campion on January 27, 2010 at 6:04am — 5 Comments


Non-Operator
My Menu

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

Added by Paul Green on January 26, 2010 at 3:00am — 9 Comments

The Social Media Revolution: Powershift from Brand to Customer.

This week I discovered this powerful video "Bigger than TV? Social Media's Powershift" produced by Radian6 . I'd like to pass along and summarize my interpretation of that message here.



Is the Social Web is really all that revolutionary? Or is it a fad?



Make no mistake, we’re in the midst of a revolutionary shift in how brands and customers do business. If you don’t… Continue

Added by Amanda Hite on January 25, 2010 at 11:33pm — 1 Comment

Three Ways To Not Get A Good Tip

#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

Added by Kelly on January 25, 2010 at 9:43am — 8 Comments

Hell Hath No Fury Like A Consumer Scorned

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

Added by Terri Hitchcock on January 25, 2010 at 6:48am — 4 Comments

Tapping your voice

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

Added by Angelica Pappas on January 24, 2010 at 10:41pm — 1 Comment


Non-Operator
Google is Searching for Your Restaurant





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.



That was then.



This is now



The above video features QR codes.



It's a pretty… Continue

Added by Paul Green on January 24, 2010 at 7:21am — 2 Comments

Filling the Seats on the Quality Bus

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

Added by Chef Len Elias CEC on January 24, 2010 at 6:07am — 5 Comments


Non-Operator
Burger King : Have it Your Way...with a Beer Chaser

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

Added by Keith Bernhardt on January 23, 2010 at 7:48pm — 4 Comments

How Not To Be Flagged as Spam In Your Restaurant Email Marketing Campaign

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

Added by Erin Martin on January 22, 2010 at 11:28am — 2 Comments


Non-Operator
Varying Results

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.



One of… Continue

Added by Alyson Mar, RD on January 22, 2010 at 8:10am — No Comments


Non-Operator
How to Deal With Staff Members Who Need Time Off



Labor cost makes up a significant percentage of your cost base. Tracking, forecasting and achieving your ideal labor cost requires a systematic approach.



With some staff members costing more than others, it helps to know in advance who’s going to be on holiday and how much it’s going to cost to replace them.



Form the moment new staff members are hired, it is essential to have then adhere to your systems if you are going to achieve your labor cost… Continue

Added by Barry Chandler on January 21, 2010 at 10:30pm — No Comments

DAWG Talk: Got Some Gamble in You?

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 — No Comments

Apple Tablet PC Think I-Pad

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!…



Continue

Added by Michael L. Atkinson on January 21, 2010 at 3:25pm — 1 Comment

New Chef Attributes - do they increase salary valuation?

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

Added by Jeffrey J Kingman on January 21, 2010 at 10:20am — 2 Comments

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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.

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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.

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