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
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 —
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
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
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
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
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
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
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
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.
We've all heard the statistics and you've probably done your own research regarding how much it costs to replace an employee. There's the cost to recruit a new employee and once hired, you have to train the new person, which will be even more expensive. Sometimes, the new person ends up quitting or isn't right for the job and we repeat the entire process. There are also the intangible costs associated with turnover, such as repeat customers who may miss… Continue
Added by Jim McGinty on February 9, 2010 at 6:44am —
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.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
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.