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.…



Continue

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



Menu





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

Hello!

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.

http://www.nrn.com/landingPage.aspx?coll_id=654&menu_id=1384&globalMenuTab=-1



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

Author:

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


Non-Operator
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

S A L T



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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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

CROWD FUNDING

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 TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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