February 2008 Blog Posts (137)

Speed interviews to find new managers

From CatererSearch, UK

Budget hotel chain Travelodge is replacing traditional style interviews in favour of three-minute speed interviews as it looks to recruit 30 managers in London.

Ruth Saunders, Travelodge resourcing manager, said: “We all know that first impressions count. Statistics differ but most experts agree that we all decide… Continue

Added by Mark McKellier on February 27, 2008 at 3:00am — 2 Comments

Las Vegas is alive and well with over 30,000 restaurant and bar pros

Wednesday is exhibitor day and there are over 2,000 companies here working the floor and making friends. The bar scene is populated with all the major brands and a ton of small specialty brands...Pink Vodka, and energy drinks galore. The girls are here...handing out collaterals and posing for photos with all those bad boys away from home. This is Las Vegas + restaurants + bars, so go figure.…


Added by Michael L. Atkinson on February 26, 2008 at 5:06pm — 2 Comments

Kind of disappointed...

I have put up some of my photography and i would love some feedback...
No one has commented so far..
Thanks FOHBOH friends!

Added by Kristin S on February 26, 2008 at 2:16pm — 6 Comments

Greening The Restaurant Equipment Scene

To steal a fashion-week phrase, “green is the new black.” Going efficient is becoming more and more mainstream, and restaurateurs are finding out that it’s about saving money as much as it is about saving the planet. (Oh, and it doesn’t hurt that many potential customers take a keen interest in the issue, too!)

The National Restaurant Association recently released the results of an informal poll, asking what “green” measure made the most business sense to restaurateurs. The results… Continue

Added by Debra on February 26, 2008 at 1:44pm — 1 Comment

Perfect Beer and Guitar HERO!!!!!!!!

Hey Everyone!!!!

Fun times, will start tonight at my Applebees from 4:30-CL. Myself, and Donald will be starting Guitar Hero on our shift tonight!!!! We have all of the games including the 80's edition, so get ready to rock out!! Enjoy our awesome draft system which pours at under 38 degrees, and if you are looking for something even colder, hook yourself up with a 22 degree aluminum bottle of Bud or Bud Light!!

Can't wait to see you all there, and I look forward to… Continue

Added by Cindi Digiantonio on February 26, 2008 at 12:06pm — No Comments

Menu for March 8th Event with Culinary Students

For everone asking to see the menu for the upcoming event here it is.

BCA 15th Annual Cultural Awareness Salute Dinner


Cocktail Reception

Sponsored by the Bahamas Ministry of Tourism

Savory Lobster Cheesecake and Watermelon Chutney

Prepared by

Career Academy of NY

Crab-stuffed Grouper Roll with Avocado Purée

Prepared by

South Bronx Job Corps Academy

Bahamian Conch and Corn… Continue

Added by Alex Askew on February 26, 2008 at 9:55am — No Comments


I decided to sign up for FohBoh because I am thinking it might be a good way to network with like minded professionals in the restaurant business. I am always interested in meeting new people in this biz.

I have been cooking for 14 years. I have been an Executive chef for the past 10 years. All in fine dining. I work in the DC metro area. I have loved to cook since I was a little boy. My Grandfather was a Chef and I would watch him and help (such as it was) in his kitchen at home. My… Continue

Added by Tony on February 26, 2008 at 7:41am — No Comments

Gaining interest

After spending about an hour or so on here checking everything out. I actually invited both of my direct reports and few other co-workers to join this site.

I keep telling them "You have to check it out....it's like an adult Face Book, My Space." My Training direct report bought in, this afternoon, we are going to set him up.

I still have a little more work to do convincing my HR report that this is worth his time.

I am finding that this is a great way to gain… Continue

Added by Amanda Vroom on February 26, 2008 at 7:36am — 2 Comments

Do you have too much on your plate?

Recently my company turned to a Perfect Portions menu to offer a great dinner value. $5.99 to $8.99 is the price range for some fairly filling items. It sparked my thought process with the roll out and implimentation though. Do we take on too many projects at once in the corporate world? I know that we need to stay ahead of whats out there and try to be cutting edge. When do we get GREAT at what we do? I think we do a nice job as a company with all the roll outs and putting new things out there… Continue

Added by Joshua Huth on February 26, 2008 at 5:56am — 2 Comments

Is Your Restaurant Remarkable?

purple Have you noticed lately that the bar has been raised? Good enough just isn't good enough any more. Seth Godin is the wildly popular author of such marketing books as Purple Cow.

The main idea behind Purple Cow is to stand out in your field (no pun intended). In other words if you want to be successful, you need to be Remarkable.

Is your restaurant remarkable? You might have great food and great service but is your restaurant worth talking about? What do… Continue

Added by Russ Reynolds on February 25, 2008 at 5:17pm — 7 Comments

Smoking Receptacles: Becoming a must have piece of restaurant equipment!

Smoking Receptacles: Becoming a must have piece of restaurant equipment!

As you may have noticed many states in the United States have started a smoking ban in bars and restaurant. Smoking bans are public policies, including criminal laws and occupational safety and health regulations, which restrict tobacco smoking in workplaces and public spaces. States where the smoking ban is already in effect either in the entire state or in a county include: Alabama, Arizona, Arkansas,… Continue

Added by Kristin S on February 25, 2008 at 2:30pm — 2 Comments

Interesting...beer with dessert

Very interesting I say!***

From the NRN.com newsletter.


BEER, WINE & SPIRITS: Sweet sudes: Pairing desserts with beer, yes beer, finishes off an exicting meal for guests


Stephen Beaumont

(Feb. 25, 2008) Without question, the most difficult course with which to sell a drink has to be dessert. While many a sommelier will profess an affection for certain… Continue

Added by Kristin S on February 25, 2008 at 1:13pm — 1 Comment

Restaurant Lessons From Political Branding (Democrats)

The Fab Four:

1. Future-focus your big brand idea.

Obama is giving 'Hope' to America

2. Stay focused on a single brand idea.

Obama has stayed focused on his 'Change - We can believe in' while Hillary has shifted from 'Experience - Ready on Day One' to 'Solutions for America'

3. Create an Enemy.

While 'Obama vs Hillary' and 'Democrats vs Republicans' are the obvious enemies, Obama has created an even bigger enemy:… Continue

Added by Alan 'Brand' Williamson on February 25, 2008 at 12:56pm — 4 Comments

Recognition & Reward

How in today's restaurants does your company approach the whoe recognition and reward topic?

Our department was just challeneged with restucturing this for our in-house Associates who train both new Associates and MITs. Of course it can't cost a lot. It has to be able to be maintained in-house by our Managers. There ineeds to be a variety of rewards that appeal to all of our Associates, plus be rewards that are not "untouchable".

My thought was that everyone wants to chose… Continue

Added by Amanda Vroom on February 25, 2008 at 12:34pm — 4 Comments

Just Starting...

I recently learned how valuable blogging can be after I became engaged and joined the thousands of Knotties out there on theknot.com. Surprisingly, I found it theraputic, useful, and also very entertaining.

So, as I start out on Fohboh, I thought that it would be beneficial to start another blog since I am sure that many of you out there go through the same trials and tribulations.

As I start to become more familiar with the site I look forward to adding more value and… Continue

Added by Amanda Vroom on February 25, 2008 at 12:14pm — No Comments

Advertising For Dummies

Appell Pie Feb 2008 Today's Restaurant News

Advertising for Dummies

By Howard Appell

Gas prices going wild, food prices going up, stock market going down and the R (recession) word is being thrown around more and more each day. What is your first reaction? I suggest, take a deep breath and look at what has to be done. Now is the time to get aggressive if you want your business to survive.

First let me say that I believe any business should be advertising… Continue

Added by Howard Appell on February 25, 2008 at 6:00am — 1 Comment

Purchasing the correct equipment.

With so many different channels to purchase restaurant equipment , furnishings and smallwares (internet , food houses) in todays market it is easy to move your purchasing to organizations not qualified to be a true partner.

I often see restaurant owners and purchasers make mistakes that could easily be avoided by dealing with a true equipment dealer.

It all boils down to knowledge and asking a few pertinent questions.

Is this the correct piece of equipment to meet your long term… Continue

Added by DANNY CACCAMISI on February 24, 2008 at 2:06pm — No Comments

10 things your restaurant won't tell you

Competition is fierce, and eateries work every angle to capture your dining dollars. Here are some angles for you to work.

By SmartMoney

1. "It's more about the sizzle than the steak."

Business is good for the restaurant industry. Americans now spend roughly half their food budget dining out, and restaurants expect revenue of more than $537 billion in 2007. That's a 67% increase since 1997.

But… Continue

Added by Doug Golden on February 24, 2008 at 9:14am — 2 Comments

Attitude is everything

I have heard this time and time again no matter what stage of life I am in... Life is like a box of chocolates.... Yada Yada.

I really have to laugh when we hear phrases like these because I wonder how often we REALLY pay attention to the simplicity that lyes behing them....

I am currently in a group that their motto is:

Positive Attitude=Positive Results.... I thought HOW INSPIRING then i got to thinking about this....

How often have servers told us as managers that they… Continue

Added by Rae Rae on February 23, 2008 at 12:12pm — 1 Comment


I love salt. Not that I over due my personal intake. But, salt is, in moderation, and provided you do NOT have high blood pressure, or other health issues, the king of spices. Salt is no longer just plain salt. There are hundreds of different varieties available all over the world. Selection is down to personal… Continue

Added by Michael L. Atkinson on February 21, 2008 at 9:37pm — 5 Comments

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Social Wine Club for Craft Wineries


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Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

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.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


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: 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?

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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