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 —
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 —
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 —
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 —
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 —
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 —
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 —