February 2010 Blog Posts (105)


Non-Operator
How To Get 10,000 Potencial Customers To See Pictures Of Your Bar



The blog posts that get the biggest responses here are those that mention new and novel ways to get more customers in the door. These posts have been re-tweeted the most, commented on the most and shared with friends more than any other,



Who am I to argue with what you want, so I’ll be focusing more on this direction moving forward.



Starting right now…Let’s look at one immediate action you can take in your bar to be put in… Continue

Added by Barry Chandler on February 15, 2010 at 6:21pm — 2 Comments


Non-Operator
Dear Gordon Ramsey,Your Email Is Too Late

I’ve been subscribed to the Gordon Ramsay Group email list for three or four years now and today was the first time I received an email from them.



I’ve been a big fan of Gordon since I began in the hospitality industry and he has always bee nan industry idol of mine, but sadly, his business of late has… Continue

Added by Barry Chandler on February 15, 2010 at 6:00pm — 2 Comments


Non-Operator
The Future Is Up For Grabs



The web is up for grabs. We are all cartographers now, discovering the nooks and crannies, the inlets and isla's of this new world. All the old rules and restrictions have come down. They were proved to be worthless. They worked for an earlier era, but only just barely. And now we are all tremendously liberated and absolutely terrified. Can you feel it? I do, all day, every moment, that sense of utter horror at the newness of everything around us. It almost feels like an acid… Continue

Added by Zachary Adam Cohen on February 15, 2010 at 12:05pm — 6 Comments


Non-Operator
Golf is More Than a Good Walk Spoiled!



Golf is the Greatest Game!



I know there are many who disagree with this statement. For me there’s not a game that comes close. One of the reasons I believe this is because there is a direct correlation between golf and life. Anyone who has played the game for a

reasonable amount of time can easily see how they are parallel. In my

blog series I am going to make an attempt to take you through the traditional

18 holes to… Continue

Added by Bill Campion on February 15, 2010 at 9:43am — 3 Comments

A Valentine's wish from the heart!

It's Valentine's Day weekend and Bill Baumgartner's blog today has caused me to think about the "diamonds" that have come into my life the past four years - new friends who've brought sparkle and brightness and joy into my life. Some are on FOHBOH, others, FACEBOOK. Some I know personally and interact with regularly, rejoicing in the pleasure and light they bring to my life. Others, I feel I know through interactions in cyberspace.



Many are intertwined with this industry we call… Continue

Added by susan holaday on February 15, 2010 at 4:30am — 3 Comments

A Valentine's Diamond- Could be worth millions



I recently discovered a rare and much sought after diamond

among the other precious gems in my care.



I am by no means an expert in the field of precious gems, but I believe I have found a diamond that will rank high in every aspect of comparison.



The clarity and sparkle seem to fit together perfectly to dazzle even the

most amateur eye.



Yes, this diamond outshines all of my other gems.



This… Continue

Added by Bill Baumgartner on February 14, 2010 at 5:26pm — 4 Comments

HOOTERS BREAST-AURANTS ON THE BLOCK FOR UP TO $250 MILLION

http://www.timesonline.co.uk/tol/business/industry_sectors/leisure/article7025905.ece

I could think up a bunch of more, big (no pun) comments on this piece of news...but, no. Discretion remains the better part of valor (darn it).

Added by Michael Albert on February 14, 2010 at 3:51pm — 1 Comment


Non-Operator
Cartoonists Dish on Food Safety

The expansion of the Huntington Meat Packing veal & ground beef recall to 4.9 million pounds has has become the meat of Editorial cartoonists.



Inspectors have found that a failure to follow food safety rules and unreliable safety records were contributing factors according to an article by MSNBC.…



Continue

Added by Paul Green on February 14, 2010 at 4:33am — 1 Comment

All the Buzz buzzing makes my head, well, buzz a bit

Seems like there is a lot of buzz about buzz, buzzing everywhere these days. The world moves so fast already; why are we making it move even faster?



One would think that after growing up and working in Silicon Valley, and after a stint working in NYC, I would be used to a fast pace. Well, I am. We move pretty quick around here at FohBoh. But last week, I took a pause and felt a bit winded by all the new stuff; the new ideas, the new media, all the new social media tools and networks,… Continue

Added by Michael L. Atkinson on February 13, 2010 at 12:35pm — 6 Comments


Non-Operator
What's Missing from This Picture Outside a Restaurant?

The nice people at Smith & Wollensky built this handsome snowman opposite their restaurant in Easton, Ohio together with a signature cocktail in his hand. I was one of dozens of passer-bys taking his picture today and I’m sure by now hundreds of pictures have been taken and shared with family members and friends?



What’s missing from this picture? Any indication of where the… Continue

Added by Barry Chandler on February 13, 2010 at 2:29am — 1 Comment


Operator
Life Of A CIA Student...

As I started my new life as a proud accepted student at the premire culinary school back in September, I really didnt know what I was getting myself into, I had an idea, but everyday since then, it has been one eye opener after another of how things work behind the CIA walls.



At the begining, you start off as a regular student, with classes in a classroom (go figure!) In order to progress into the kitchen, and be able to touch food, one needs to know about food, inside and out. Which… Continue

Added by Jimmy Nev. on February 12, 2010 at 7:26pm — 1 Comment

There is a formula to improving your results

Did you know that there is a formula that naturally drives the outcomes of your business? Once we reveal the cause and effect relationship, we can make decisions that impact our results and drive the change we are seeking. The Branding Tree can help you examine the root beliefs of culture, concept, and capital and identify the thinking that drives your results. When you uncover the story or belief you are operating under, you can change the story. This will immediately change your… Continue

Added by David Dodson on February 12, 2010 at 2:20pm — No Comments

Chefs: Web-based Portfolios for your Resume

DAWG Talks (David Rose) recent post Apps Are the New Hieroglyphs brought back to mind my thinking about chefs using the web to stand-out from the competition in searching for employment.



Our craft depends not only on fiscal, operational and organizational management skills - it's also about presentation. Many… Continue

Added by Jeffrey J Kingman on February 12, 2010 at 10:09am — No Comments

Tipping at a restaurant in Iceland is considered an insult.

I was watching America's Funniest Home Videos the other day and they showed a man and woman cutting a kids hair.

The dad slipped a little and the cutting blade cover came off the clippers he was using and he shaved this little kids hair in a 4" strip at a slight angle across his head. The kid sat in the chair looking from his mother to his father, 'cause he knew something was wrong, but of course, we can't see the top of our own head without a… Continue

Added by Mark on February 12, 2010 at 9:48am — No Comments


Non-Operator
Scalpers Hi-jack Reservation Books

Many restaurants are being victimized by reservation scalpers according to Ron Ruggles.





“I sent an e-mail out to about 20 restaurateurs that I know, and within five minutes I had four or five guys telling me they had these names all over their reservation books, from Bacchanalia to 4th & Swift -- all the top restaurants in the city,” Bramble said. “They made anywhere from 10 to 20 reservations at every restaurant.”…





Continue

Added by Paul Green on February 12, 2010 at 6:20am — No Comments


Non-Operator
Even a kick in the ass is still a step forward

The rational business owner, when asked if he would like more complaints in his business, would probably say NO quite definitely. And we can all understand that. Who wants to hear that there is something wrong with their business? Especially considering all of the blood, sweat and tears we have poured into our labors of love.



But the irrational business owner WANTS to get complaints. They have toughened their skin, swallowed their pride,… Continue

Added by Barry Chandler on February 11, 2010 at 8:51pm — No Comments

Love Top Chef, Hell’s Kitchen and Chopped?

Can’t get enough reality food television? Enjoy when it comes down to the wire when the chefs put their hands up in the air when time is up? Enthralled by the ability of the chefs to adapt to unusual working restraints? How would you like to come see the real deal?



Read the full story, check out sponsorship opportunities and watch video at… Continue

Added by Dara Bunjon on February 11, 2010 at 8:59am — No Comments

The Power of Appreciation and Gratitude

I just wanted to share an article I refer back to from time to time...





Sure, we're polite. We always say "please" and "thank you"... to strangers at least. But for some reason, it seems that we often forget to say "thank you" and show our appreciation to the people who are closest to us; to our family, our co-workers, our employees, our teachers. We especially forget to say "thank you" to the universe for our many blessings.



Saying thank you and showing… Continue

Added by Doug Golden on February 11, 2010 at 6:48am — 2 Comments

DAWG Talk: Apps Are the New Hieroglyphs

Technology, and its ease of use, has created great accessibility to information. Clearly, we’ve seen the advancement of technology impact and streamline business and personal activities. From great research to funny videos to live performances, we have the ability to enjoy, participate and share what affects us.



The convenience of the information, and the velocity for which we receive it, are tied together. Anything that saves or simplifies work, adds to one's ease or comfort, and… Continue

Added by David Rose on February 11, 2010 at 6:10am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: 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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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