I've become really fascinated with how small independent businesses can take advantage of emergent social web tools. Much of my professional experience has been in the non-corporate world (except for Ritz Carlton, Hyatt, GTE Sprint, and some early career positions); independents generating less than $5 million in annual revenues.
The growth challenges posed to independents are, I believe, much more difficult than that for larger organizations. With larger organizations comes… Continue
I was reading the paper and having breakfast at the counter at one of my favorite greasy spoons this week, when a guy came in and sat a few stools away. I’m always doing research for my book, so naturally I listened in. The waitress approached him with her typical, Coffee, Hon? He replied, "Yes, half regular and half decaf. Don’t refill it when I’m half done; you’ll mess up the balance of the cream and sugar."
As is often the case, I started to wonder if people realize how many… Continue
A big topic for us at FohBoh this week has been engaging our current members, and of course, attracting new ones. FohBoh is the first, leading social-business community for the global restaurant industry. If you are employed by or associated with this enormous and incredible industry, FohBoh is your online water cooler to connect, voice your opinions, and do business. We are passionate about this industry and about developing… Continue
We’re getting more and more requests for ideas on how to increase business in these difficult times. One thing is for certain: The game has changed and it’s time to start thinking differently about how to grow your business. After all, doing the same thing over and over again without signs of growth is not going to keep you in business very long. These 10 Low Cost Ideas will help you get the ball rolling.
“Become a Bartender” Night
Make the most of the quiet nights by offering… Continue
Reinventing a corporate culture within the print industry requires fresh ideas. In an industry steeped in tradition (that’s Latin for bad habits and baggage) my suggestion to CEO’s, VP’s and other schmoes like me out there is to look to youth.
I put together an internship program about 5 years ago and am constantly speaking to students in my quest to find our next superstar. Last night I attended the first meeting of our local university’s Career Center Executive Council. As an… Continue
My list of 64 suggestions for restaurant customers has been compiled from my previous experience as a bartender and restaurant manager, my dining experience over the last 30 years, as well as questionnaire responses from 175 servers, and thousands of conversations with restaurant industry professionals.
I submit my list with a few caveats:
• I tried to stay consistent with the theme of service in an upscale restaurant. (Many of them could apply anywhere.)
• I… Continue
From time to time, candidates reach out to us in unique ways. There are the creative sorts that leverage every marketing tool available to gain attention. There are others who are minimalists, and feel their experience should garner attention, not the flash. Yet, there are others who do it even different than that.
I received a message earlier today from a very pleasant sounding woman. She stated in her message that she submitted her husband’s resume and was following up to make sure… Continue
Added by David Rose on February 18, 2010 at 5:46am —
I can’t stop thinking about the comments that I received after a blog I wrote a few months ago about how menu labeling was not having the desired effect on some restaurants in low income areas. A lot of you brought up some really good points about consumer responsibility and education, but I was really intrigued by the comments that I got about lack of cooking skills and less in-home food preparation.… Continue
My brother Paul, the trailblazing oldest of ten, is a true road warrior. Since 1986, he has traveled 6,000+ miles in an RV from Alaska to Boston 8 times, usually with a couple of his beautiful Newfies in tow. During Paul’s trip at Thanksgiving, there were 3 of his Newfoundlands on board, including Boomer II, a new puppy named after our mom’s loyal dog of the same breed. I often tell Paul that his tales from the road would make a great reality show (Survivor RV?). He and his boys have survived… Continue
Today, I want to tell you about foursquare, and why your business wants to be there, now. In fact, you probably already are, whether you know it or not; another reason you want to claim your business's online identity. You'll be happy to know that there's no huge time commitment, and its fast and easy to learn. Nope, you won't even have to hire a social media consultant to do it for you.
The Restaurants Association of Ireland is the representative group for the Irish Restaurant Industry. The Association has over 600 members and provides a wide array of benefits and services to restaurant owners. They have a… Continue
With two fast casual (CMG, PNRA) and three casual dining operators (CAKE, BJRI, BWLD) reporting last Thursday and Friday, its apparent that expectations are high for high stock price multiple companies.
Ourselves, we were generally happy to see the results noted, especially since all five of these companies added and continuing to add new units. If comparable sales are/will be weak, then new units, free cash flow, adequate CAPEX, debt leverage ratios and free cash flow are paramount… Continue
I recently went foraging for Golden Chanterelle mushrooms at a local winery with a group of my coworkers. Within a couple hours of our trip, dozens of pictures were uploaded to our individual Facebook accounts, comments exchanged, and status updates refreshed. It was just expected that we would share our photos and talk about it later on our social network.
Growing up, I remember the commercials that Pepsi Cola would play. Many had the slogan "The Pepsi Generation."
I heard that Pepsi decided against paying 20 million dollars to NBC for
a Super Bowl commercial, rather, they ar looking to invest a good chunk of that money into Social media and a creative Social Media campaign.
I found this out, quite by accident, by looking thru some blogs.
If i didn't have my own creative way of finding information, I probably never… Continue
Readers of my blog will know by now that my writing schedule has stepped up a bunch. What you may be shocked to hear is that I am curtailing certain other activities (use your imagination) so that I can continue to plug away at the writing. To be clear, I write for myself and because I have to. I absolutely need to write, and those days that I don't have even the shortest window to throw some thoughts down, are days that I don't feel I fully lived.
Having spent the better part of my life in NY, Boston, Hartford CT, Burlington VT and other really cold places; moving to the south was an amazing experience. No winter hat or gloves, no scraper for the windshield and year round golf. Life was good and I swore I would never be cold again. As a result of the cold snap, I have felt the urge to continue on my comfort food kick and share some of my recent dishes served.
Yesterday I served Braised Beef Shoulder (blade cut)… Continue
Now before you make fun of me and call me names like “Anal Retentive”, “Dork”, or “Old School”, let me tell you, I very rarely forget anything and some would call me the nicest a****** they know. Why, because, my strength lies in two things, I think? They are my communication skills with people and my follow up skills. When coaching, folks ask me many times, how do you remember that stuff or I can’t believe you keep talking to me about that. Why, it’s simple, I am a checklist fanatic. Yep, I… Continue
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Jamba Inc., (NASDAQ:JMBA) announced the launch of a new franchise recruiting campaign focused on single store development in existing and new domestic markets. Jamba was recently selected one of Forbes Top 10 Best Franchises in America.
The value of fast food dining has never really been about personalized service. Rather, the emphasis was on speed and convenience (price played in there, as well). We customers were thrilled to have our order turn out correctly and at the proper temperature. We may have appreciated the smile, when received, and the good wishes as we accelerated on with our lives.
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
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.
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.
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.
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.