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 —
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 —
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 —
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 —
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 —
For everone asking to see the menu for the upcoming event here it is.
BCA 15th Annual Cultural Awareness Salute Dinner
Sponsored by the Bahamas Ministry of Tourism
Savory Lobster Cheesecake and Watermelon Chutney
Career Academy of NY
Crab-stuffed Grouper Roll with Avocado Purée
South Bronx Job Corps Academy
Bahamian Conch and Corn… Continue
Added by Alex Askew on February 26, 2008 at 9:55am —
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 —
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 —
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 —
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 —
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 —
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
(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 —
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 —
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 —
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 —
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 —
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 —
Competition is fierce, and eateries work every angle to capture your dining dollars. Here are some angles for you to work.
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.
Added by Doug Golden on February 24, 2008 at 9:14am —
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 —
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 —