Yes, I’m the finance geek here, and my blog on FohBoh is typically about the breathtaking worlds of accounting, lending, investing, budgeting, and other heartpounding subjects. [Side note: you may be aware that over the past thirty years there’s been a decided lack of thrilling movies about accounting and lending; hence my problems getting a best-selling book published.] However, I do have one advantage: because I get to…Continue
Added by Rod Guinn on February 29, 2012 at 7:30pm — No Comments
Gaining an advantage from commodity market price management can lead to profit boost for a limited time but does not address the long-term effects of food inflation and higher beef costs.
One way to get the most from a little beef is by using “ horsetail ”. Now this can be thoroughbred Angus, Arabian, Paint or even Appaloosa no-roll, just as long as you purchase chemically lean tail from…
Added by Fred Favole on February 29, 2012 at 2:47pm — No Comments
The official announcement from Facebook is today, but there are tips floating around the interwebs. Below are a rundown of some links to check out.
This is an opportunity for restaurants to really think about how you graphically represent your brand. There's a large "cover" image that will go at the top of your page. It's not…Continue
To measure the spend effectiveness of foodservice purchasing you must have a clear understanding of what the function is supposed to be doing in your organization. A typical buyer for an emerging brand is required to perform basic tasks that cannot be measured financially.
If you are concerned about the rising cost of goods and don’t know how to survive these difficult economic times of declining sales and higher prices, then you need to…
Added by Fred Favole on February 28, 2012 at 3:57am — No Comments
Most of us on FohBoh understand or have heard of the concept of Smart Scheduling. Essentially, utilizing stronger employees during weaker sales times to help with your overall labor costs, right?
After having a conversation with a few of the local restaurant managers (who were at our place again for a few drinks ;), I realized not all managers have truly taken the concept of smart scheduling to its full potential within their restaurants.
You see, I track each servers…Continue
Added by Travis Martin on February 25, 2012 at 10:01am — No Comments
Reported by foodem.com, the online wholesale food marketplace-Continue
Added by Foodem on February 24, 2012 at 10:00am — No Comments
Reported by foodem.com,the online wholesale food marketplace-
The organic food ball continues to roll as the TABS Group finds a significant increase in American consumers reporting they purchase organic products. Per their Annual Organic…Continue
Added by Foodem on February 23, 2012 at 2:00pm — No Comments
Bacon Mouse, Organic Free-Range Egg, all natural Bison….. are just a few of the mouthwatering "ingredients” gracing the artisan burger world today. And what’s not to love about these juicy works of art wrapped in wax paper? So much love that a $100 billion annual market has been born. And aren’t we glad it’s here.
In a recent Technomic report based on more than 2,250 online surveys of U.S. and Canadian consumers, found that 91 percent said they eat a burger at least once a month…Continue
Added by Lucy Needham on February 23, 2012 at 10:30am — No Comments
Facebook, Twitter, Foursquare, UrbanSpoon? HELP!
Restaurateurs are finding it increasingly difficult to keep up with the many options for social media marketing today. How do you decide which site is best for your restaurant?
(This article was originally featured in the Louisiana Restaurant Association's eNewsletter, The Dish.)
Consider Your Time Constraints
If you have a limited amount of time to spend on actively marketing your…Continue
A significant number of Acquirer Pass Through fees and Interchange modifications have been announced that will impact restaurants.
Visa will initiate a new pass through Fixed Acquirer Network Fee (FANF) on a merchant Taxpayer ID basis (TIN) beginning April 1, 2012. The rate assessed to each Taxpayer ID will be determined based on channel and MCC with quarterly collection by Visa beginning in July 2012 for the previous calendar quarter.
For merchants primarily operating as Fast…Continue
Added by Ty Hardison on February 23, 2012 at 6:30am — No Comments
By their very nature, brick and mortar businesses are, local businesses. The physical limitations of being in a building has been seen as a disadvantage compared to the fast and free world of e-commerce. But the reality is that over 90% of all retail purchases are still made in a brick and mortar store. While internet shopping brings a lot of convenience and cost savings to consumers, the act of shopping brings a sense of enjoyment…
Added by Ray Abram on February 22, 2012 at 8:00pm — No Comments
Here I am, entrepreneur by day and FOH by night. One thing I do have to say is that the service industry is amazing for the reasons of great hours, unique interactions and lots of room for growth. Being a FOH employee from busser to server to bartender has taught me a lot about myself, from how I interact with others to how I handle my own stress. Growth in this business has been wonderful except for the fact that because I started in casual dining, I am stuck with it.
Added by Greg Coll on February 22, 2012 at 6:57pm — No Comments
For generations Americans have had a fairly straightforward approach to cocktails – gin and tonic, highball, rum and coke – without ever giving a second thought to the possibilities a true bartender genius is capable of. Back in the 1800s and early 1900s, specialty cocktails were commonplace, featuring interesting flavor pairings and even more interesting names.
Those days are starting to come back as the craft cocktail movement gains momentum in big cities including New York and…
Vulnerable only to Kryptonite and Magic, I am both a former baby and a future skeleton.
I grew up in Williamsport PA, a town that time forgot and the decades haven’t improved.
I moved to Colorado. That was a lot nicer.
I have been a dishwasher, a logger, a fire lookout, a forest fire fighter, a Ranger, a brother, lad, and Dad. I proudly served our government.
I have spent time behind bars. But only as a Bartender.
I work in restaurants and retail and like…Continue
Added by Jim Sullivan on February 22, 2012 at 10:00am — No Comments
Restaurants frequently market through a sweepstakes or contest on Facebook or other social media. A prize promotion can publicize an updated menu, the opening of a new location, the revamping of a menu, or promote loyalty among followers.
Yet, in their enthusiasm for using this exciting marketing tool, restaurateurs frequently expose themselves to legal risk. Here is a list of ten mistakes that restaurants frequently make in launching a social media prize…Continue
Added by Kyle-Beth Hilfer on February 22, 2012 at 8:35am — No Comments
The past 3 months have been monumental within our restaurant's operations. We have been restructuring everything from training and development to managing cost of goods to marketing and new business development. And now the rewards are pouring in!
We decided one of the main focuses in our marketing efforts was going to be community involvement. Essentially we were going to aim to be recognized as the restaurant in town that just seemed to be EVERYWHERE.
In my last post I talked…Continue
Added by Travis Martin on February 22, 2012 at 5:18am — No Comments
I’m the Director of Marketing and Social Media for Café Metro’s parent company S.T. Management Group here in the quiet little…Continue
“Nobody puts HR in a corner.” Recognize the line? It’s a classic. Well, it’s a slightly-adjusted classic. “Nobody puts Baby in a corner,” might sound more familiar. It’s the line from “Dirty Dancing” when Patrick Swayze retrieves Jennifer Gray from a corner seat so they can do the last dance of the season. The point being that her character has grown up and can be more than her peers and parents expected.…Continue
Added by Nate DaPore on February 21, 2012 at 11:50am — No Comments
If you lead a company, a property, a kitchen, or a team of any size, you do not have the luxury of being “non-confrontational.” If you are working toward a goal, that means you and your team are being stretched to perform at higher levels. That will produce stress and expose weaknesses. As the leader you cannot allow such stresses to keep you from achievement, and therefore you will have to…ahem…confront them.
Confrontation does not have to be a combat. It shouldn’t be. You can…Continue
As the saying goes, "Everything in moderation", is the best rule of thumb to live by. Believe it or not, the same holds true for your restaurant's marketing efforts as well. Although, it's not for the exact same reasons you would imagine.
Running a restaurant can be grueling, to say the least. Whether you are a manager, marketing manager, owner, or…Continue
Added by Chris Leo on February 20, 2012 at 9:30am — No Comments