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…


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…


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.



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

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


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…


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…


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,…

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…


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…


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…


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…


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

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

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?…


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

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

Controlling Losses – Implementing a Slip and Fall Prevention Program

By Brandon O’Dell…


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…


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…


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


us say that the inflated feed costs that protein producers are


have not made their way completely through the respective finished

products yet. Typically when input costs rise for…


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…


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

Featured Monthly Archives












Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.


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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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