Featured Blog Posts – February 2010 Archive (33)


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


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

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

Small Business Social Media

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

Added by Jeffrey J Kingman on February 20, 2010 at 4:24pm — 3 Comments


Non-Operator
Water Torture -You Think Serving's Easy?

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

Added by Patrick Maguire on February 19, 2010 at 8:56am — 4 Comments


Non-Operator
Restaurants Replacing Home Ec

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

Added by Alyson Mar, RD on February 17, 2010 at 6:10pm — 3 Comments

International Networking- The FohBoh Member Map



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

Added by Michael L. Atkinson on February 16, 2010 at 9:19pm — 2 Comments


Non-Operator
Early February Chain Restaurant Earnings "Rush Hour"

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

Added by John A. Gordon on February 16, 2010 at 4:12pm — No Comments


Non-Operator
Want More Social Media Clients? Keep Writing



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.



But I've noticed… Continue

Added by Zachary Adam Cohen on February 16, 2010 at 10:08am — 7 Comments

Its Cold Here in Atlanta-Try Some Comfort Food

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

Added by Chef Len Elias CEC on February 16, 2010 at 3:16am — 3 Comments

The Checklist

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

Added by Andy Swingley on February 15, 2010 at 7:12pm — 7 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

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


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

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

Social Media Revolution

If you haven't seen this video you must. If you already have it's worth seeing again.





Amazing how far this has come so… Continue

Added by Doug Golden on February 10, 2010 at 12:34pm — 2 Comments

Happy Employees – Not Easy But The Payoff Is Worth It

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 — No Comments

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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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