February 2011 Blog Posts (38)

Why you should use WordPress for your restaurant website

It no longer makes sense to have a static website for your restaurant. With the number of smartphones in the market, having a dynamic website that’s interactive is the best way to keep your customers coming back and attract new customers.



If you’ve been following my posts, you know I’ve been working with Crepemaker restaurant franchise as my case study. We… Continue

Added by Robert Vasquez on February 28, 2011 at 9:00pm — No Comments

ServSafe Food Manager Certification Classes in Louisiana

ServSafe Food Manager Certification Classes in Louisiana

March 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and…

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Added by Chef Brad Peters on February 27, 2011 at 3:10pm — No Comments

ServSafe Food Manager Certification Classes in Georgia

ServSafe Food Manager Certification Classes in Georgia

March 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification…

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Added by Chef Brad Peters on February 27, 2011 at 3:03pm — No Comments

ServSafe Food Manager Certification Classes in Mississippi

ServSafe Food Manager Certification Classes in Mississippi

March/April 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and…

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Added by Chef Brad Peters on February 27, 2011 at 2:55pm — No Comments

ServSafe Food Manager Certification Classes in North Carolina

ServSafe Food Manager Certification Classes in North Carolina

March 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and…

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Added by Chef Brad Peters on February 27, 2011 at 2:46pm — No Comments

ServSafe Food Manager Certification Classes in South Carolina

ServSafe Food Manager Certification Classes in South Carolina

March 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and…

Continue

Added by Chef Brad Peters on February 27, 2011 at 2:35pm — No Comments

ServSafe Food Manager Certification Classes in Alabama

ServSafe Food Manager Certification Classes in Alabama

March 2011



ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food…

Continue

Added by Chef Brad Peters on February 27, 2011 at 2:00pm — No Comments


Non-Operator
Include your customers in the fun!

Whenever you have a chance to include your guests in the fun you should do so. Try to include them in your operation and them feel like they are a part of your business. In time loyalty will increase because they’ll feel like they’re part of the place.

Too often our staff have fun amongst themselves but forget…

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Added by Christopher Wells on February 22, 2011 at 2:30pm — No Comments

DAWG Talk: Industry Wisdom: I've Learned...

I find motivators fascinating. The specific thing (or things) that motivate an individual to do something is really intriguing. For each of us, it’s something different. Stage of career, or stage of life, also… Continue

Added by David Rose on February 21, 2011 at 1:42pm — No Comments


Non-Operator
Improve Restaurant Dining Room Service With Anticipation and Reaction

Anticipation and Reaction are crucial concepts in delivering and maintaining excellent restaurant dining room service. These two concepts must be included in every waiter training program for success as they are used in all types of business marketing. All waitstaff must read the customers individually--- and the table as a whole ahead of time, anticipating their needs and reacting to please accordingly.

For example, a good waiter can often anticipate when a table will be ordering…

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Added by Richard Saporito on February 17, 2011 at 8:00pm — 1 Comment

Build your own restaurant POS for less than $1,800

How to build and setup your own point of sale system for less than $1,800



If you're technically inclined and adventurous, you can save yourself thousands of dollars by building your own point of sale system. It's the same system you might buy from the leading point of sale companies that dominate the market and charge absorbent…

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Added by Robert Vasquez on February 17, 2011 at 5:30pm — No Comments


Non-Operator
As Seen On TV ...

Much though I’d like to claim the idea, you didn’t hear it here first, unless you’ve lived a singularly sheltered life.  I’ll give the credit to Gene Roddenberry, creator of the original Star Trek TV series, although we might find out from readers that there are earlier sources for the idea.

 …

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Added by Rod Guinn on February 17, 2011 at 3:30am — No Comments

Appell Pie Jan. 2011

Appell Pie Jan. 2011

Back to school

 

I recently received an email from one of our readers who is a professor in a  Hospitality program at a college in the South Florida area. I began reading the letter and began to sweat and shake at the same time.  As I read further the sweating got worse. Why, you ask?  Keep reading!

 

I was being asked to be a guest speaker in the class he taught about purchasing.  At first I was surprised to be asked to speak on a…

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Added by Howard Appell on February 16, 2011 at 5:30am — No Comments

Know your online competition... don’t pay for keywords

Here are some popular SEO questions:



  • How can I get my website to rank number one?
  • Where does my competition rank?
  • How do I get to the top of Google on the first page?
  • How did my competitor get to the top of the search engines?
  • What key words should I use?


There are so many questions when trying to be ranked number one on Google, Yahoo, Bing,…

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Added by Robert Vasquez on February 15, 2011 at 8:19pm — No Comments


Operator
Twitterville Etiquette: Quote THIS!

There have been 9,165 blogs, articles and posts about Twitter and Social Media etiquette that we have all read and hoped we have not made near fatal mistakes with and I know I have read at least 1,964 of them.

 

But, I did something last week that in Twitterville is a major Go…

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Added by Ty Sullivan on February 15, 2011 at 8:00pm — 6 Comments

What's In A Name? Better Yet, What's In A Campaign?

I'll be the first to confess that when classically-trained marketers start using their "market-speak", my mind heads for the doldrums (or dulldrums). I've read and heard larger restaurants designing campaigns to promote a particular product, promotion, or event. The explanation is usually vague (as they probably don't want to give away any secrets). 

 

But remember, you don't need a high-dollar social media or PR firm to make your campaigns effective. Here are some…

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Added by Josh Hersh on February 15, 2011 at 4:00am — No Comments

Give your Facebook landing page a "face-lift"

What does your Facebook page say to your fans?

Facebook has become one of the major platforms to drive traffic to website and their statistics say it all (see Facebook statistics). Unfortunately, many restaurants do not design a strong landing page. This is one of the few places that you can brand your page in Facebook and allows for some freedom and creativity.



In this example and the videos I will use…

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Added by Robert Vasquez on February 14, 2011 at 6:30pm — No Comments


Non-Operator
Does Valentine's Day Do Love Justice?

 

I think Valentines Day is too narrow.  According to Wikipedia “Saint Valentine's Day, commonly shortened to Valentine's Day is an annual commemoration held on February 14 celebrating love…

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Added by Bill Campion on February 14, 2011 at 10:03am — No Comments

Building a Restaurant Website and Social Networks

Building a Website and Social Networks

If you’ve been keeping up with the news, then you know that Facebook has consumed the world, and everyone and their grandma has a Facebook page today. Facebook has change the way we interact with the Internet and searching for our favorite singer to our favorite restaurant may all be done one day from Facebook. As a… Continue

Added by Robert Vasquez on February 13, 2011 at 7:00am — No Comments


Non-Operator
What the new Facebook Page Layout means for your Bar/Restaurant

Yesterday, Facebook began rolling out the new layout for Pages. This update now allows more opportunities to optimize your brand presence on the social-networking site. Upon upgrading to the new layout, Facebook offers a guided page tour. The tour touches on changes in navigation and wall settings, but it barely…

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Added by Barry Chandler on February 11, 2011 at 9:30pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

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.

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