Featured Blog Posts – February 2008 Archive (99)

Nine Stages of the Weeds

Courtesy of a group of cooks that lived through this a few too many times:

Stage 1: The Clubhouse

You're not busy at…

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Added by Terrence Lee on February 19, 2008 at 9:35pm — 4 Comments

Blogroll Please.....

I check the latest posts on a few favorite blogs almost daily, and I keep them on my blogroll. I'm always looking for interesting blogs to peruse, so what are your favorites?

I really like Bay Area Bites, Chocolate & Zucchini, Chow (ok--this might not count as a true blog, but it's interesting), The…

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Added by Restaurant Guru on February 19, 2008 at 6:19am — 4 Comments

where's the beef?

USDA announces biggest beef recall ever















CHINO , Calif. (Feb.

17,

2008)



In the largest beef recall in U.S. history, the Hallmark Meat Packing

Co. and its affiliated Westland Meat Co. are trying to recover…

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Added by Kristin S on February 18, 2008 at 12:03pm — 1 Comment

House Of Cards

With out a strong base a house can not be built. With out strong roots a tree will no grow strong. With out strong employees your business will crumble. Look after those at the bottom of your business, with out them theres no way you at the top can sit comfortable. Don't take what they do as "just their job." Some are easily replaced, others would take months to hire someone and turn them as knowledgable and…

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Added by ethan seiden on February 17, 2008 at 11:26pm — 1 Comment

Why Is a Cookbook Like a Blog?

One Fast Route to Becoming an Authority for High-Motivation Owners



When working with restaurant owners, I like to recommend that they write and publish a cookbook of their best everyday recipes and their most well-received specials. Fast? Worked in around all the other jobs you do, it can take two to four months to complete. For a project that will continue to enhance the public's Perception of your restaurant for years to come, that's pretty…

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Added by KellyE on February 17, 2008 at 7:43pm — 4 Comments

Chino Slaughterhouse Prompts USDA Recall

About 143 million pounds are targeted, but the amount may be much greater due to processing methods.






By Victoria Kim and Mitchell Landsberg, Los Angeles Times Staff Writers

February 18,…
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Added by Judy "the foodie" Asman on February 17, 2008 at 5:07pm — 4 Comments

All I want is a cup of tea

Having expertise in your product is expected at a speciatly establishment. If you brag about how great your product is, then serve it with mediocre condiments, there is an immediate disconnect. Add poor customer service and you may never go back. Worse for the establishment, tell other about your experience...

Yesterday, I bypassed Starbucks in Santana Row for the tea place around the corner. A real tea house! I love tea and I was excited to finally try this place.

Well, my…

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Added by Kim on February 17, 2008 at 10:50am — 1 Comment

4 stepsof leadership growth

this is from a book i read by john c. maxwell, it shows that not everyone is a natural born leader and just like most things in life in order to get good at something you have to practice and know your strengths and weaknesses in what you are trying to improve.

step 1 I don't know what i don't know.

its simple...as long as a person doesn't know…

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Added by ethan seiden on February 17, 2008 at 12:18am — 4 Comments

Christmas in the Ladies’ Room--Revisited

A week ago, I shared with you the story of a

close relative of mine, ‘Flo’ who is 87 years old. She lives in a ‘nursing home’ and is confined to a wheelchair. On Christmas Day, she and her family went out to a big local brand name hotel for Christmas dinner, since she was unable to…

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Added by Roy MacNaughton on February 17, 2008 at 12:14am — 1 Comment

Managing People

I love using management theory in the real world. W. Edwards Deming, the genius who revitalized Japanese industry after World War II, was a quality hound. Some say Deming is to management what Benjamin Franklin was to the Republican conscience - a guide, a prophet and an instigator. He was also a foodie. He love to eat and cook when he had time and was a big fan of Japanese food. Dr. Deming also loved to entertain and frequently had dinner parties with. Deming make a lot of friends and enemies… Continue

Added by Michael L. Atkinson on February 16, 2008 at 11:27pm — 6 Comments

Best Restaurant Cities....

I saw this article online and found it very interesting!

America's Best Restaurant Cities

These are the places where foodies go to town

Twenty years ago it would have been difficult to call more than a handful of American cities “great restaurant towns.” There were New York and…

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Added by Sarah on February 16, 2008 at 6:20pm — 3 Comments


Non-Operator
12 Bartender Scams That are Costing You Profits

by Ian Foster



As a BEVINCO auditor, I often hear the comment that "all bartenders steal". Although sometimes it might seem to be true, that accusati on probably isn't fair.



In my experience, 25% of all bartenders are completely honest all the time and do a great job - those are the ones we all want to find and retain. The majority, probably half of all bartenders, will play by the rules as long as they believe that the operator has adequate controls in place and see that… Continue

Added by Steve Gatt on February 16, 2008 at 8:00am — 1 Comment


Non-Operator
Digital Witness Surveillance Announces Video Contest Winner

(PRLEAP.COM) Digital Witness (http://www.digitalwitness.com)

the leading national video surveillance supplier announces the winner

of its “Best Video” contest. “We see some of the most outrageous videos

you can imagine” notes Digital Witness President, Kelby Hagar, “so we

asked our customers to send us their best clips. The winner receives a

$1000 grand prize.”



Video… Continue

Added by Steve Gatt on February 16, 2008 at 7:49am — No Comments

Quality vs. Quantity. Who says you can’t have both in restaurant equipment?

Quality vs. Quantity. Who says you can’t have both in restaurant equipment?…

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Added by Kristin S on February 15, 2008 at 1:38pm — No Comments


Non-Operator
Limiting your loss liability: Implementing a slip and fall prevention program

Controlling Losses – Implementing a Slip and Fall Prevention Program

By Brandon O’Dell…

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Added by Brandon O'Dell on February 15, 2008 at 12:53pm — 1 Comment

Delia Smith does not 'do organic' food

From The Telegraph, UK

Delia Smith has put herself on a collision course with the organic movement by declaring that she does not "do organic" and understands why people buy battery-reared chickens.



The chef, who has taught the nation how to cook for more than 30 years, said it was vital that poorer families had access to nutritious foods.



"I can’t…

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Added by Mark McKellier on February 15, 2008 at 6:35am — 1 Comment

Contemporary Insanity

Every couple of years I write about the urgent need to prepare a “marketing disaster, what-if plan” for your restaurant or hospitality business. I’d be willing to guess that less than one percent of business owners ever bother.

What if you were the marketing person for a major airline? Maybe even in charge of marketing a unique vacation island? Or perhaps you’re the…

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Added by Roy MacNaughton on February 14, 2008 at 11:22pm — No Comments

Long Term Protein Supplies

The chart of the week is USDA baseline annual change in total beef, pork and chicken output

for the

next few years. If you have attended any of our seminars, you have

heard

us say that the inflated feed costs that protein producers are

experiencing

have not made their way completely through the respective finished

products yet. Typically when input costs rise for…

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Added by David Maloni on February 14, 2008 at 10:09am — No Comments

OH No !!! The Health Inspector is at the Door.

To some, those words can strike fear in the heartiest of food service managers. Sooner or later someone from the health department is going to pay your establishment a visit.



The best approach at preparing for this inevitable reality is to remember the 3 C's: Courtesy, Cooperation, and Compliance.



As a former health inspector, I tried to convey a sincere desire to help the establishment by lending my knowledge and information to operators. It's important… Continue

Added by Food 4 Thought (Anthony Jackson) on February 14, 2008 at 8:01am — 1 Comment

Putting Innovation on the Front Burner

How can you inject more creativity into your restaurant, or generate more innovation in your marketing?

John Sweeney is world leader in workplace innovation. Years ago, John left a successful corporate real estate career to follow his passion for performing improvisational comedy. Today, he has found a way to combine his business…

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Added by Roy MacNaughton on February 14, 2008 at 1:22am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

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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