February 2011 Blog Posts (38)


Non-Operator
5 ways for bars & restaurants to get more engagement on Facebook

Facebook is an ideal platform for bars and restaurants to socialize, actively look for new customers and re-connect with current ones. It allows for a level of customer engagement that can make or break your brand online.



What you may NOT have been aware of is the fact that not all content posted to Facebook is treated equally. In fact, Facebook has created an algorithm that ranks each piece of content posted, whether it be to a personal profile page or a fan page.…

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


Non-Operator
Five ways for your bar/restaurant to use Twitter effectively

Don’t confuse Twitter with a sales channel. Twitter is, by its very definition, a “social network”. Follow our rule of 1:4 for content. This means for every 1 promotional tweet, you should have 4…

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Added by Barry Chandler on February 11, 2011 at 9:28pm — No Comments


Non-Operator
An Idea for World Peace

 

 

I’m still basking in the memory of a Caribbean cruise.  My first encounter with a ship the size of a small town.  Forty-five hundred passengers and sixteen hundred crew members.  The fact this thing could float still boggles my mind.  

 

Throughout the years I’ve talked to lots of folks about their cruise experiences and when they’d ask me about mine the conversation would come to a screeching halt.  Those days are…

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Added by Bill Campion on February 11, 2011 at 3:49pm — No Comments

The Economies of Scales

As we begin a new decade and move ever closer to the end of the Mayan calendar, I'm still trying to understand the future of food and how much the press forgets that, ultimately, consumers are the drivers of the industry. The popular phrase “from farm to fork” may have seemed like the rule of thumb for my parents’ generation, but to my generation food took a more scenic route from farm to factory to franchise to fingers. Wasn't that the goal, to make food inexpensive, convenient and able to…

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Added by Van Anderson on February 11, 2011 at 4:30am — No Comments


Non-Operator
Improve Restaurant Service Through Balance & Consistency

There are 2 words that I constantly repeat while helping restaurants to improve their dining room service; balance and consistency. Both concepts can easily be applied to restaurants where waiter performance is basically 1/2 physical abilities and 1/2 mental abilities.

The physical aspects of balance is obvious; carrying/serving more than one plate at a time, carrying/serving cocktails on trays, balancing one’s feet while in motion etc.

For physical consistency, it amounts to…

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Added by Richard Saporito on February 10, 2011 at 8:00pm — No Comments


Non-Operator
The First Lady Wants You!

 

It has been a full year since First Lady Michelle Obama launched the Let’s Move campaign to the Country.  The campaign’s main focus is to reduce the rate of childhood obesity in America.   To the public, Let’s Move emphasizes the importance of healthier eating…

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Added by Alyson Mar, RD on February 9, 2011 at 4:34pm — 1 Comment

Choosing the Right Tech Vendor

OK, so you have decided that you are going to re-evaluate some of your current vendors, or you are looking to add something new. How are you going to make sure that you get the best bang for your buck? Let’s take a look at how you can best serve your company by choosing the right service provider.



The first step



To start off you want to identify your goals and needs. There are always going to be primary goals, but to be cost efficient you should take into… Continue

Added by Henry Kurkowski on February 9, 2011 at 4:20pm — No Comments

Do Social Media Experts Exist?

More and more I am seeing articles, blogs, webinars, etc talking about the “social media expert”. This title has become one of my biggest pet peeves. Before I read or watch any of these I always seem to have the same initial overwhelming reaction. To me, social media experts don’t exist. You may be thinking, why would someone who lives and breathes social media and executes social media campaigns for several restaurant clients say something like this? Allow me to explain. 

 

To…

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Added by Sarah on February 9, 2011 at 1:14pm — 8 Comments


Non-Operator
When It Comes to Service - THEY GET IT!

 

 

We’ve been traveling for a week and we’ve had the opportunity to experience all kinds of customer service from airports to cabs to village restaurants.  I have to admit if I net it out there was more good than bad.  It probably helped that we spent most of our travel time cruising the Caribbean aboard The Liberty of the Seas!  

 

I will…

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Added by Bill Campion on February 9, 2011 at 7:30am — No Comments


Non-Operator
TWO PAIR and CUSTOMER SERVICE ZEN

 

 

Recently, I observed my five year old during his various machinations to prepare for a morning trip to the store. There’s a lot for him to do. Change out of PJ’s, find shoes and socks that match (or not), grab rhino and silver (not red) water bottle. Stuff crayons, string, and bendy wire into pockets (just in case), then check for battery life…

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Added by Chase Leblanc on February 7, 2011 at 3:15pm — 2 Comments


Non-Operator
Five great ways bars and restaurants are using Foursquare

Many bars and restaurants are taking advantage of Foursquare, a location-based mobile platform. Foursquare allows users to “check in” and share their location with friends while earning virtual badges and discovering nearby deals and discounts.



Foursquare…

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Added by Barry Chandler on February 4, 2011 at 7:38pm — No Comments


Non-Operator
Lots of New News: Chain Restaurant Fundamentals Update, February 2011

 

In January and early February, we had a lot of restaurant earnings and investor conference news, from YUM, Darden (DRI) Wendy’s Arby’s Group (WEN), Brinker (EAT) and McDonald’s (MCD). And we’ll count SBUX too, even thought they are hoping to transition to a CPG company. As always, we look for interesting notes and common denominators.

 

Retail activity surprise: the January 2011 traditional retailer same store sales monthly values were shockingly…

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Added by John A. Gordon on February 4, 2011 at 9:03am — No Comments


Non-Operator
Waiter Training - Why Attitude Is So Important

Technique is an extremely important part of improving restaurant customer service, yet the attitude of service is just as important. Why? Customer perception. It is a great feat when a waiter has all of the mechanics down pat. But, if this waiter is perceived by customers as providing poor or indifferent service, he/she will not shine as much as the waiter who does not do everything correctly, but enthusiastically tries to please each and every customer.

The word restaurant itself has…

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Added by Richard Saporito on February 4, 2011 at 8:30am — 3 Comments


Non-Operator
How To Grow Your Restaurant Business With QR Codes

What Is This Funny Little Graphic And How Can It Help You Grow Your Restaurant Business?

[scanning the image to the left will actually bring up my business card - but it could do a lot of other things as well - read on to discover more]

These little graphics are called QR (or quick response) codes and they are simply amazing.  They are basically 2-D bar…

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Added by Russ Reynolds on February 3, 2011 at 6:47am — 1 Comment


Non-Operator
Turning On A Dime

A few weeks ago, The Economist contained a piece entitled “The Pivotal Moment: Bet on a boss who can twirl on his toes” (Dec. 4-10, 2010 edition, P. 84).  The piece was about the surprising discovery (?) of some seasoned venture capitalists that it was perhaps more valuable to invest in managers with the ability -- and agility -- to quickly shift their budding business’ focus, given the rapid rate of change in the world, rather than back a…

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Added by Rod Guinn on February 3, 2011 at 3:30am — 4 Comments


Non-Operator
Are you preventing your customers from promoting your Facebook page?

Encouraging customers to tag themselves in photos on your Fan Page is one of the easiest ways to encourage interaction and engagement.

 

Tagging is a way for users to identify themselves in photos. Once someone has been tagged in your photo,

it will appear on their profile as…

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Added by Barry Chandler on February 3, 2011 at 3:03am — 1 Comment


Operator
Power To The People: Social Media on The Front Lines in Egypt

Twitter my friend, we had you all wrong.

What started out as a 140 character ego fest has once again proven itself in the battlefield. Literally.

This last week we all watched as the uprising, the REVOLUTION,…

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Added by Ty Sullivan on February 1, 2011 at 8:00pm — 3 Comments

Tech Talk: Interview with Diner Connection

If you're vacationing in a tropical paradise, there is a lot to see: sandy beaches, gorgeous vegetation, and the crystal clear ocean. But none compare to the real reason people love beaches: the phenomenal sunsets.

 

Shawna and Geoffrey Simpson, vacationing in Waikiki, missed that sunset when they found themselves having to stay within 250 feet of a restaurant in order for their buzzer to go off. Through this and a series of frustrating events, the couple came up with a way to…

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Added by Josh Hersh on February 1, 2011 at 8:33am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

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National News

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.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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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