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…

Continue

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

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

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®'

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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