February 2010 Blog Posts (105)


Non-Operator
Twitter Hashtags / what they are & how to use them

First, a digression.



I've been posting a series of primers about social media basics because it seems to be assumed that we all have a working knowledge of the genre.



While I know the names of many of them, I don't have an understanding of the mechanics of using them, and I have a suspicion that I'm not the only one.





Here's the feature de jour: HASHTAGS



Interactive Insights Group has a lot of info for… Continue

Added by Paul Green on February 26, 2010 at 11:14pm — No Comments


Non-Operator
What You Need to Know About Eye Contact

There’s a lot you can learn from considering the phenomenon of eye contact. Just a fraction of a second’s eye contact yields a huge amount of information that you can – and do – use as you communicate with your interlocutor. Thinking about how this works, and why we’ve evolved to do it, can pay big dividends.





Take a look at this picture of three women and consider the amount of information you get almost instantly just by looking at their eyes. For just a little… Continue

Added by Max Israel on February 26, 2010 at 5:55pm — No Comments

When Upselling This Word Works For Me

I have noticed lately that my check average is about $10 higher in the last month or so which I guess you could say has helped me make okay money when compared to others whom I work with. Especially in these slow times we are experiencing.



One thing I am really focusing on is selling the feature martinis which go over $8.00 a drink. But another reason for the higher cheque average is my forte has always been on upselling the size of the steak. You might not get people ordering… Continue

Added by Steve Nicolle on February 26, 2010 at 8:57am — No Comments


Non-Operator
FOHcus: Five Minutes on FohBoh





FohBoh is a powerful social media tool. If you give it time and put in some steady effort, it will begin to accelerate your networking efforts, establish your voice as a social media participant, and expand your knowledge of the restaurant industry. By engaging with the community, planting seeds, nurturing your connections, and contributing content, you will begin to see results.



It's all about committing yourself to a routine.… Continue

Added by FohBoh on February 25, 2010 at 2:31pm — 1 Comment

DAWG Talk: Thanks Bernie!

YELLOW DOG's Managing Partner, Scott Rosenburg, shares some thoughts...



I recently returned from a Florida vacation with my family. We took my 6 year old daughter to Walt Disney World and she had a blast. I have been to Disney more times than I can count, as I grew up in Florida.



On this visit, however, I noticed something I haven’t seen at Disney before. I noticed the cast members (Disney terminology for any employee) were not the same, “younger generation” that I… Continue

Added by David Rose on February 25, 2010 at 5:16am — No Comments


Non-Operator
You and Greece and Goldman Sachs

So there I was, sitting on a cross-country flight, reading the most recent of several articles published in the past few weeks about the fragile state of Greece’s economy and the involvement, at key points, of Goldman Sachs (seemingly this era’s manifestation of the Wizard of Oz -- the manipulative figure behind the curtain of every economic issue). It suddenly struck me that, in at least two critical aspects, the story of Greece was illustrative of the restaurant bankruptcy… Continue

Added by Rod Guinn on February 25, 2010 at 3:30am — No Comments


Non-Operator
How One Bar Dealt With Poor Restroom Decorating...

A recent visit to the restroom in Barrel 44, Columbus, Ohio made me smile….



Although this is no laughing matter, I had to admire the owner’s take on the issue. What do you think?…







Continue

Added by Barry Chandler on February 24, 2010 at 10:04pm — No Comments


Non-Operator
Open Source Instructables Restaurant

Instructables Restaurant is the first open source restaurant in the world. Everything you see, use and eat is downloaded from instructables.com. It is an experiment in “digesting free internet culture”.





Instructables is a web-based documentation platform where passionate people share what they do and how they do it, and learn from and collaborate with others. The seeds of Instructables germinated at the MIT Media Lab as the future founders of Squid Labs built places to share… Continue

Added by Marios on February 24, 2010 at 10:24am — No Comments


Non-Operator
A great new CRM tool whose time has come!

Every so often a new tool comes along. Some people embrace it right away while others wait until it becomes "main stream". Either way, as time goes on we look back and wonder how we ever did business without it. You can think of tons of examples, including fax machines, p.c.'s and even cell phones.



As a provider of customer service solutions, much of my time is spent telling people what to do in order to attract customers, retain customers, and to exceed the expectations of customers… Continue

Added by James Kohn on February 24, 2010 at 9:15am — No Comments

Are Culinary Schools Helping or Hurting the Industry? Part 2 - Is Culinary School Really For You?

If you are currently a culinary student or considering it, read on, you need to make an informed decision. My intent is not to discourage you or turn you off to the industry; I love the industry and have no regrets on my career choice. If this is what you want to do great, but realize you will have a long journey ahead of you filled with many challenges and sacrifices? Working off hours including weekends and holidays will be the norm. While family and friends are gathered for holidays and… Continue

Added by Chef Len Elias CEC on February 24, 2010 at 7:00am — 2 Comments


Non-Operator
Should Bartenders Be Assigned To A Certain Section of The Bar

I received this question this week at http://thebarblogger.com/askbarry:



We run a very popular restaurant w/an 20 seat L-shaped bar and a service area at the end for servers lets the 3 bar tenders working any shift roam up & down with no assigned section nor one of the 3 designated for service exclusively.Sometimes the wait is long for servers and bar patrons/customers.Is it not sound business to assign them a… Continue

Added by Barry Chandler on February 23, 2010 at 9:27pm — 1 Comment

Don't Talk During This Moment

When the guest is settling the bill it is important not to talk. If you talk while the person is signing the credit card slip or putting their pin number in the debit machine you could actually blow the tip amount the guest might have left. You may say something that could lead them to think you are sucking up to them. Don't all of a sudden start talking about the weather or something stupid that will detract them from giving you the big tip. You have done the job and now it is time to just… Continue

Added by Steve Nicolle on February 23, 2010 at 6:42am — 3 Comments


Non-Operator
Gloves VS. Bare Hands

I was in the Caribbean as a food and beverage operations consultant and was surprised that most resorts and food service operations didn't use disposable gloves. When I asked about that, the logic of the reply silenced me.



"This is an island. We have very limited landfill capacity."





There are a lot if issues in play here, centered around what type of glove to use.…



Continue

Added by Paul Green on February 23, 2010 at 5:30am — 6 Comments


Non-Operator
A Genius Way to Showcase Your Menu Items

I came across this great idea this weekend whilst getting a well deserved fried American breakfast in our local diner.





What it is is a Digital Photo Frame that rotates between all of the diner’s different menu items while you pay at the cashier’s desk.



For under $40, you can do the same. Make sure your photos are high quality, they transition quickly so that customers waiting get to see as many as possible and even add a… Continue

Added by Barry Chandler on February 22, 2010 at 9:37pm — 8 Comments

We've Failed: "Increase Revenue"

Have we failed as a society that values entrepreneurship, out-of-the-box thinking, business savvy-ness and capitalism?



Today I "beat the street". No, not Wall Street. I hoofed a significant number of blocks in my local community visiting small businesses to introduce myself. One of the questions I posed to each business asked if the owners would be interested in increasing their revenue.



When I asked this question of front-line staff at businesses the owner wasn't present… Continue

Added by Jeffrey J Kingman on February 22, 2010 at 4:51pm — 3 Comments

Losing Trust in Green

The experts agree that implementing eco-friendly business practices is no longer an option or luxury upgrade when the going is good, it’s a necessity to even compete.

But a study by the National Restaurant Association found that only 10 percent of consumers trust green information they receive from businesses or the government. So, as green efforts become a… Continue

Added by Angelica Pappas on February 22, 2010 at 10:42am — 1 Comment

How to attract and retain the best employees

It is estimated that the average cost of recruitment in the hospitality industry is around $2300 per person. If you end up with over a hundred applicants for the same job it's easy to see how this figure can mount up. You have the management time to sift through all the applications, plus the advertising, interviewing, and training. That's without considering the potential lost opportunities for productivity, customer service, and increased sales due to… Continue

Added by Jim McGinty on February 22, 2010 at 8:54am — 5 Comments

Overcoming Objections





I've been touting the benefits of social networking to my coworkers for a while now. I've spent many, many hours creating a Ning site for the restaurant where I wait tables, mainly because I am convinced that my job is more fulfilling when I have the proper tools to drill deeper into the menu and the culture of hospitality. I'm also a bit of a web geek, and love making videos, taking pictures, and writing. But only a handful of my… Continue

Added by Michael Biesemeyer on February 22, 2010 at 12:05am — 6 Comments


Non-Operator
How To Add A Line Of Defense Against Bar Fraud

We got a question here at TheBarBlogger.com during the week asking us what lines of defense could be added to a bar to protect it from stock loss and one of the areas that the bar owner had not considered was how to account for complimentary/giveaway drinks.



Whatever your policy is (or isn’t…) regarding drink giveaways or discretionary drinks for customers, you need to establish a system that all staff members follow.



This quick video will show you how to establish that… Continue

Added by Barry Chandler on February 21, 2010 at 9:44pm — 2 Comments


Non-Operator
Facebook Video Tutorial

When I think about using social media my built-in data bank pulls up stories from memory about those hapless souls that somehow mistakenly posted something they hugely wish they hadn't, and they can't get it back. It's out there forever, haunting & taunting.



I admit to a certain amount of malpostaphobia and it has kept me from developing, or increasing my presence on such… Continue

Added by Paul Green on February 21, 2010 at 4:45am — 1 Comment

Blog Topics by Tags

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service