Hey TORTILLA GUY,
I heard you are now teaming up with the Burrito Boy? Is this true? Can you put some new videos of you and the Burrito Boy on Foh Boh? I saw a video of you and the Burrito Boy "wrapping" with the schools, but heard he has some new videos. Also, what about putting your Perrito on your logo and if you have an Osita bonita, please put her on as well. Tortilla Guy, YOU ROCK!!!!
YOU MAKE MY EATING EXPERIENCE FUN!!! WRAP ON!!!
GOD BLESS AMERICA AND… Continue
Added by Osito on February 29, 2008 at 7:47pm —
We're making great progress after just 60 days, in large part because we listen to you, our members. This is your community and represents your voice; globally as the leading social-business network in the restaurant industry. We have had hundreds of thousands of visitors from over 122 countries, and now, our membership is on track to meet our first goal of 5,000 by March 31st. So thanks everyone!
We appreciate all of your excitement, participation and willingness to share FohBoh with… Continue
Added by Michael L. Atkinson on February 29, 2008 at 4:24pm —
My work is searching for a Bakery that will ship cookies or deliver them in OVIEDO, FL. We are interested in purchasing homemade Italian cookies.
If you know of someone with this product PLEASE contact me with the information.
Added by Chef Nathalie on February 29, 2008 at 2:34pm —
HI to all that read this, I have a Big Question for you??
I work at Italian restaurant and i just recently started my own little business baking Biscotti for the restaurant, but for some reason my flavors are not strong.
HOW CAN I KEEP FLAVOR IN MY BISCOTTI??
If you have any advice for me and my product I would appreciate. I really want my business to flourish but I need help in this matter.
I have try using PURE EXTRACT and they are great until I bake… Continue
Added by Chef Nathalie on February 29, 2008 at 2:27pm —
As a professional in the restaurant industry, you realize keeping your edge is essential. Somewhere in the midst of ordering supplies, managing employees, and maintaining a robust menu, you need to take the time to network with other restaurant owners and suppliers to make sure you are up on the latest and greatest.
How can you make sure your establishment is competitive? Where can you find the best prices for quality foodstuff? Who can give you a sneak peek at the most popular… Continue
Added by Kathleen on February 29, 2008 at 11:31am —
Wisconsin Restaurant Cook Accused of Putting His Hair in 16-Ounce Ribeye
A restaurant cook is out of a job and facing a felony charge after being accused of hiding hairs in a ribeye because a customer complained the first steak served to him was overcooked.
Kevin Hansen, who dined at the steakhouse with friends and family Saturday, said he ordered a 16-ounce ribeye cooked… Continue
Added by Steve Gatt on February 29, 2008 at 8:43am —
Patron hurt in 2006 crash sues former Trumbauersville bistro, claiming they allowed him to drink for too long.
By Scott Kraus | Of The Morning Call
February 28, 2008
It's not unusual for drunken drivers' victims or their families to sue the restaurant that served the drivers enough alcohol to put them over the legal limit.
But on Tuesday, a Bucks County man sued a defunct Trumbauersville restaurant for serving him alcohol that contributed to his own drunken… Continue
Added by Steve Gatt on February 29, 2008 at 8:38am —
I found this article on wikihow.com that tells how to make a shaken cocktail.
Have you ever wondered how to make a martini or cocktail like the one you ordered out at dinner? One foodservice item that is a necessity for making mixed drinks is the shaker. Read the following article below from www.wikihow.com for details on how to make a shaken cocktail.
How to Make a Shaken Cocktail
from wikiHow - The How to Manual That You Can Edit
Added by Debra on February 29, 2008 at 6:49am —
So, we enter into this as though food/wine is the ultimate commodaity(sp?). But what in this entire existence is more than what food/wine gives to us than the liquid means of expression. I want to know this from those that have chosen this way, does it only end in networking or did we do this to experience our choice of lifestyles! I ask only in the vein of living and of lost. To me those that embody our choices also embody our emotions. I want for once to hear from someone that in the throws… Continue
Added by Tamara on February 28, 2008 at 10:15pm —
Employees who take pride in their work are the only employees you want in your business. Employees who are actively plugged-in will help to increase profit, reduce loss, and open new opportunities for growth.
As a small business owner, it is important for you to realize that an employee’s pride in a job well-done often starts with you. It can be as simple as a verbal acknowledgement that you are paying attention, and that everything they do within your business does… Continue
Added by Doug Golden on February 28, 2008 at 11:44am —
As everyone knows a picture is worth a thousand words, so if you're blogging it makes sense to illustrate your post with an image. But what if you've not got anything on your PC to drop in?
, the photo sharing site. Thanks to Creative Commons
, providing you credit the photographer you can use images from Flickr in your blog. (There might be other restrictions, like non commercial use, so you'll need… Continue
Added by Mark McKellier on February 28, 2008 at 2:57am —
Michael and I attended the Law Vegas Restaurant Show this week and incidentally ended up last night at the Rio. We decided to kick back at the Lucky Strike bowling alley there. I call it "bowl for booze" because it was an incredible package combining modern, hip, upscale bar with food, large screen videos, lounge,… Continue
Added by Ted Cohn on February 27, 2008 at 10:18pm —
The other day I was watching a hockey game between the Detroit Red Wings and the Vancouver Canucks. The game came from British Columbia, so it contained Canadian commercials.
I was surprised and shocked to see a 30-second spot prepared and aired by Kraft Foods®, the maker of this brand extension, Delicio Ultimate®, a pizza they claim is even better than those produced by independent pizza restaurants.
I never did like the idea that they pitted their product against the… Continue
Added by Roy MacNaughton on February 27, 2008 at 7:38pm —
Wow, a new high are we screwed in the wine industry or what?
I thought things had gotten bad when the dollar got to 1.40, the prices on the 2006 pre-release on Burgundy and the futures on Bordeaux were sickening, but looks like things are going to get worse.
Quickly we all assume - o.k. we'll just drink domestic wines, but the reality is the wine prices of domestic wines base their pricing structure on other wines of world and many wines use barrels produced in Europe. I… Continue
Added by Christopher S. Miller on February 27, 2008 at 7:01pm —
Thanks to all that came in for Guitar Hero!!! It was fun, and yes I did rock you all out!!!! Because of the OSU away BB game, we played in the pop out area, and we are working on getting it hooked up in the bar area! I'm looking for any ideas from any of my friends, on how we can do a weekly tournament! Being the Perfect Beer East Region store, we have lots of opportunites for prizes and such! What kind of format would you like to see and be a part of? All of your feedback is important because… Continue
Added by Cindi Digiantonio on February 27, 2008 at 6:31pm —
An Alaskan staple, Wild Sockeye Salmon now available year round. Wong Seafood joins Klick Kitchen’s revolutionary web site.
Klick Kitchen CEO, Jordan Glaser announces that Wong Seafood Inc. has come on board with Wild Alaskan Salmon and other delicacies of this northern region.
Glaser continues "We created an opportunity for the small fisherman located at the farthest reaches of this country to make their products available to chefs everywhere." Klick Kitchen… Continue
Added by Dan Ziegler on February 27, 2008 at 10:36am —
As per the Doctor William Losey III: He recomends (and likes) setting a table with a Perfect Portion Menu in front of every guest. He suggested setting the normal menus stacked by the sugar caddy.
Host Script: Tonight (day) we are featuring our AWESOME Perfect Portions Menus and its really good. (Server Name) will be with you in a jiffy to give you an awesome Apple-experience. Oh BTW we have our normal menu up there ... if you wanted to look at it.
Ok Bill .... sounds… Continue
Added by Joshua Huth on February 27, 2008 at 9:54am —
As I have mentioned, I have been charged with finding a replacement to our recognition and reward program for our trainers in the restaurants.
I searched "Incentive Programs" and found several hits and started with Perks.com. I have had a call to gather information and had them send me information about what they can offer our company.
Now the question remians...Has anyone out there heard of, used, or decided not to use this company? With everyone on this network there has… Continue
Added by Amanda Vroom on February 27, 2008 at 8:49am —
Show Days & Hours:
Sunday, March 9 10:00 am- 5:00 pm
Monday, March 10 10:00 am- 5:00 pm
Tuesday, March 11 10:00 am- 4:00 pm
Admission is for the trade ONLY. No one under 18 years of age, including infants, will be admitted to the Show at any time. NO EXCEPTIONS.
Exhibit Hall Registration Fees:
Through February 1 $30
Beginning February 2 $50
Team discounts are available with our Ambassador Program.
Added by The Tortilla Guy on February 27, 2008 at 6:02am —
Wired has an interesting dispatch from the AAAS Annual Meeting on the future of the global food system. The annual meeting, that took place last weekend in Boston, featured a speech by Per Pinstrup-Andersen, a professor of food at Cornell, who argues that the global food system is broken and needs to be fixed. How? He has some ideas about how to make our food system more sustainable and more… Continue
Added by Mark McKellier on February 27, 2008 at 3:07am —