Featured Blog Posts – February 2008 Archive (99)

New Stuff at FohBoh

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…

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Added by Michael L. Atkinson on February 29, 2008 at 4:24pm — 8 Comments

Improving Your Connections: Networking in the Food Industry

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 — 1 Comment


Non-Operator
Cook Accused of Putting Hair in a Steak

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 — 2 Comments


Non-Operator
Drunken driver turns tables on restaurant

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 — 1 Comment

Step by Step Guide to Making a Shaken Cocktail

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







Shaken… Continue

Added by Debra on February 29, 2008 at 6:49am — No Comments

Building Employee Pride in Your Small Business

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 — 1 Comment

Blogging with Flickr

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?



Use Flickr, 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 — 6 Comments

Great Service at Lucky Strike



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 — 2 Comments

WHY YOU SHOULD NEVER COMPETE WITH YOUR OWN CUSTOMERS

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 — 7 Comments

$1.50 = 1Euro!

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 — 2 Comments

Checking out Perks.com

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 — 5 Comments

The Future of the Global Food System

From Treehugger.com



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 — No Comments

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.…



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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

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

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DEPARTMENTS

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Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

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National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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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