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

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

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

JOBS & CAREERS

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.

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: 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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