February 2009 Blog Posts (119)

15 Common Owner Exit Roadblocks

The essence of Transition Growth Planning includes overcoming your exit roadblocks. Some of these are from internal forces. Some are from external forces. Fifteen common roadblocks are:



• Hanging On Too Long. You simply want to keep owning and/or working for personal, non-economic reasons. You aren’t ready to retire or you aren’t ready to move on to a new venture. You may have accomplished all of your economic goals and all of your other roadblocks to a successful exit have all been… Continue

Added by Andrew Horowitz on February 23, 2009 at 12:32pm — No Comments

"The Best Employer in Town"---Great Article for Retention

The Best Employer in Town

by Bill Marvin



As I travel around the country, a common lament from operators is that it is getting harder and harder for them to find the quantity and quality of workers they need. On one hand, I believe that if you need five good people, there are certainly five good people looking for work. At the same time, the challenge is how to locate them or how to get them to knock on your door. Perhaps we should look at the issue of how to attract the right… Continue

Added by Sandra Banks on February 23, 2009 at 9:48am — 1 Comment


Non-Operator
Mind your business... less whining please!

Challenging times require... less whining! Recently a national organization of C.P.A.’s advised clients to save money by spending less on dining out. As if the suggestion from the accountants wasn’t enough, Suze Orman and other personal finance gurus are giving their clients the same advice. I don’t particularly like this advice, but I do know from personal experience that it’s sound. Much of the restaurant industry response, so far anyway, is to point out how vital we are to the economy, how… Continue

Added by James Kohn on February 23, 2009 at 9:04am — 2 Comments

How do you measure learning and success in your organization?

I would encourage you to Google Kirkpatrick's Levels of Evaluation. It is a great system to truly analyze your return on investment. It's not going to give you the 'silver bullet' since your results are individualized. There is no blanket answer, but this will give you a great start. You can't measure results if you didn't have a goal to begin with, all you get is loose data that you attempt to draw a conclusion from...but what if it's the wrong one?



The 5 levels… Continue

Added by Sandra Banks on February 23, 2009 at 8:51am — No Comments


Non-Operator
It's all about customer experience

A Harvard Business Review interviewee made a point I found memorable, he said, many businesses know little about their customers, their likes and dislikes, but rather base decisions on what they think customers think. This author said we should talk with our most frequent customers in an effort to learn strengths and perhaps an opportunity or two. His principle view, our most frequent customers should be the ones that influence management decision-making.



Like many of you I’ve made… Continue

Added by Mark Frank on February 23, 2009 at 7:13am — 4 Comments

The Owner vs. The Entrepreneur

If you are starting or already running a business and you haven't had the pleasure of reading any of Michael Gerber's E-Myth books, I would highly recommend that you grab one. E-Myth stands for the "Entrepreneurial Myth." In his books, Michael dispels many myths about being an entrepreneur and talks about working on your business vs. working in your business.



It's fairly common to see a… Continue

Added by Jeff Schacher on February 22, 2009 at 6:51pm — No Comments

Organic wine & food matching: Ca' del Solo Muscat & Dong steamed whole fish

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Added by Randy Caparoso on February 22, 2009 at 6:34pm — No Comments

Catersource Tradeshow and Conference this Tues-Thurs in Vegas

https://www.catersource.com/index.asp



I'm curious if any FohBoh members will be attending this event in the next couple of days.



I realize that business travel is way down and many people are reducing expenses like these, but thought I'd ask anyway. The Boston Seafood Show (next month) is reporting some big players will not be boothing there this year. Contessa Shrimp being the most notable.



If any FohBoh members will be in Vegas for this, I'll be around the… Continue

Added by Steve Paterson on February 22, 2009 at 5:30pm — 3 Comments

Organic Wine & Food Matching: Domaine Carneros & Authentic Hawaiian Poke

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Added by Randy Caparoso on February 20, 2009 at 8:55pm — No Comments

Chicken Producer Margins and Demand

The chart of the week is chicken-feed cost ratio and the boneless skinless chicken breast market. The chart below is busy, but it tells the tale how as boneless skinless chicken breast prices trend, so does chicken producer profitability. And as the chart depicts, both are historically depressed. The producers have made unprecedented cutbacks as of late. During the last 3 weeks, chicken production is estimated to have been 6% plus below year ago levels. This follows various weeks during the end… Continue

Added by David Maloni on February 20, 2009 at 7:26am — No Comments


Non-Operator
Y Is For Yards Wide, Inches Deep

Like the restaurant industry, there are a handful of very large institutions which provide the “press image” of banking in this country -- if I mention the initials C, J, B, and W, most of you would be able to name the institution and probably draw the logo. If I added G, and suggested you think of a non-bank financial institution, I think we’d still communicate. But these five names are NOT the entire financial services or lending environment in our economy, any more than McDonald’s,… Continue

Added by Rod Guinn on February 20, 2009 at 6:00am — 2 Comments

Post-event wrapup: NAFEM 2009, Orlando

The 2009 NAFEM Show, held in Orlando, Florida, this month at the Orange County Convention Center featured several common trends in foodservice products and equipment, including food safety, green/sustainability trends, multi-function appliances, and appliances that increase productivity and decrease prep time.





Tarrison offers an induction range with a concave surface, like a wok. Chefs love induction ranges for their powerful and precise heating capabilities;… Continue

Added by Dani on February 20, 2009 at 5:37am — No Comments

Yep, Yelp Still Sucks!



YELP SUCKS...STILL. Please read the article in its entirety below or click on this link to see the story. I am amazed that Yelp can still attract readership. I filtered them a long time ago.



Yelp and the Business of Extortion 2.0

Local business owners say Yelp offers to hide negative customer reviews of… Continue

Added by Michael L. Atkinson on February 19, 2009 at 2:41pm — 30 Comments

Restaurant chains and the new corner restaurant

An excellent article by Alice Julier, Professor of Sociology, makes me think of how to apply this knowledge to restaurant chains.



"Food seems like a pretty basic and obvious necessity -- everyone needs it. The problem is that in our previous incarnation as a Land of Abundance, we produced enough food to feed our… Continue

Added by John Dumbrille on February 19, 2009 at 2:39pm — 2 Comments


Non-Operator
Stricter Food Labels - weigh in

Obama's administration is wasting no time implementing programs and policies it deems important. The latest news emphasizes new labeling guidelines established by the new administration. These rules touch those of us in the food industry and I am curious to know your views. As a consumer, I find great value in the new effort to identify where products are coming from - I believe the supply chain should be transparent to the end user. As a business professional in the food industry, I can see an… Continue

Added by Mark on February 19, 2009 at 6:17am — 7 Comments

Darned if I do, darned if I don't

When I arrived home tonight I was in a mood most foul. I had been stewing all the way home over an email skirmish between myself and a customer who was not working with the system and creating a bad scene. To make matters tricky, this customer is not only responsible for a recent significant donation of technology to my workplace, this person also has strong professional connections to the newly installed president of my club.



We are in the private club business, where member service… Continue

Added by David King on February 18, 2009 at 8:15pm — 4 Comments


Non-Operator
Having Other People Writing Content for Your Restaurant's Blog, Website or Newsletter

So you have a website and, since you have done your homework, you have also a subscription form where you capture your visitor's names and email on exchange from some freebies or discounts to try your restaurant (because you do this don't you?).



So now what can you do with all these names and emails?



Well, of course, you are going to send them newsletters, or emails or refer them to your blogs to keep your restaurant fresh in their minds.



But, who has the time… Continue

Added by Jose L Riesco on February 18, 2009 at 5:49pm — No Comments


Non-Operator
Service overload - is there such a thing as too much service?

It isn’t something I had given much thought to in the past. However, a recent experience made me give it considerable thought. I’d love to know what you think, and if you’ve ever experienced “service overload.”



It started with the Bottle Shock James Beard Wine Dinner tickets we had to give away on http://wineandhospitalitynetwork.com. Many members submitted entries, which included submitting “what food & wines you would serve, and who you would invite” to a Bottle Shock Party. I… Continue

Added by Margie Tosch on February 18, 2009 at 5:49pm — 1 Comment

Old School Ways

Today on FOHBOH I read Jerry Heilpern’s post, To Survive We Must Think Differently, and the reason behind my blog is not to agree or disagree with Jerry. I respect Jerry’s opinion and his professional background and accomplishments. His isn’t the first blog post I have read to tell me that based on the current state of the union that we have to… Continue

Added by Andy Swingley on February 18, 2009 at 5:40pm — 25 Comments


Non-Operator
"Employees do most what managers manage most"

I recently changed my professional tag line from “Restaurant Consulting” to “Customer Service Training Program for Restaurants”. There were a number of reasons for this. One was so that I could replace the word “consultant” with the word “program”. “Program” implies a specific purpose, as well as a finite time frame and price. I’ve encountered too many managers who felt threatened by the presence of a consultant and uncertain about where the consultant’s responsibility and authority would end.… Continue

Added by James Kohn on February 18, 2009 at 3:34pm — No Comments

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Social Wine Club for Craft Wineries

Smartbrief

Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -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

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.

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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