February 2012 Blog Posts (43)


Non-Operator
Doing It Right

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


Non-Operator
Menu Cost Management: Less Beef and More Horsetail

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…

Continue

Added by Fred Favole on February 29, 2012 at 2:47pm — No Comments

Restaurants: How to Make the Most of Facebook's New Look for Pages

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

Added by Josh Hersh on February 29, 2012 at 6:53am — 3 Comments


Non-Operator
PURCHASE PRO MEASURES FOODSERVICE SPEND PERFORMANCE

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…

Continue

Added by Fred Favole on February 28, 2012 at 3:57am — No Comments

Scheduling for Extra Sales

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


Non-Operator
5 Things To Socialize Your Restaurant

Reported by foodem.com, the online wholesale food marketplace-

Today, restaurants are being forced to supplement their traditional marketing efforts with social media tactics. Technology is a staple…

Continue

Added by Foodem on February 24, 2012 at 10:00am — No Comments


Non-Operator
Numbers Don’t Lie: Organic Food Purchases On The Rise

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

The growth of the Artisan Hamburger

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

3 Tips for Choosing Which Social Media Site Is Best for Your Restaurant

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

Added by Ryan Sides on February 23, 2012 at 7:00am — 6 Comments

New Visa & MasterCard Fees Announced for April 2012

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

The Brick and Mortar Advantage

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…

Continue

Added by Ray Abram on February 22, 2012 at 8:00pm — No Comments

Breaking Out of Casual and Into Fine Dining

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. 

Living…

Continue

Added by Greg Coll on February 22, 2012 at 6:57pm — No Comments

Craft Cocktails are the Latest Trend

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…

Continue

Added by Kathryn Sahr on February 22, 2012 at 11:55am — 2 Comments


Non-Operator
My Funky Digital Resume: Jim Sullivan, CEO Sullivision.com

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


Non-Operator
Ten Legal Errors Restaurants Make in Their Social Media Sweepstakes and Contests

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

A Million Dollar a Year Strategy? We Did It.

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


Operator
You're Hired! Celebrity Apprentice Meets Cafe Metro

This week my company had the unique opportunity to be involved with one of the biggest “reality” TV shows out there, The Celebrity Apprentice, Sunday’s at 9pm on NBC-TV.

 

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

Added by Ty Sullivan on February 21, 2012 at 6:00pm — 1 Comment

Nobody Puts HR in a Corner

“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

Confrontation...Compromise or Combat?

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

Added by Joseph D'Alessandro on February 21, 2012 at 7:30am — 2 Comments

2 Reasons Your Restaurant Marketing Efforts Should Be Multi-Channel

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

Blog Topics by Tags

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service