February 2012 Blog Posts (43)


Non-Operator
Are Foodservice Buyers Smarter than 5th Graders?

Part 1



The Foodservice Chain Buyer's job is to minimize the risk associated with the fluctuating food processing and commodity markets.  The Fortune 500 foodservice chains buy on the cash market, use "futures" transactions and employ advanced buying techniques, which makes them  smarter than the average 5th grader!



Emerging chains and progressive owner / operators can move faster than the big chains, providing them…

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Added by Fred Favole on February 18, 2012 at 1:00pm — No Comments

Pinterest: How can restaurants use this online pinboard?

There’s been a lot of buzz around Pinterest in the media lately. According to an article published this month in TechCrunch citing data collected by comScore, Pinterest hit 10 million unique visitors per month faster than any standalone website ever. Its rise to prominence can be demographically credited to 18-34 year old women from the…

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Added by Jon Rock on February 16, 2012 at 8:00am — 2 Comments


Non-Operator
The Pipeline

At various times in my career I have worked in institutions which more or less depend on the steady flow of new business to insure their continued profitability.  Hmmm ... sounds a lot like a restaurant so far, doesn’t it?  Hold that thought -- there are some important differences, and at least the beginnings of some tools to minimize those differences.  Let’s play this idea out a…

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Added by Rod Guinn on February 15, 2012 at 8:10pm — No Comments

My Food + Tech + Co-working Discovery Tour

I'm on a bit of a food+technology discovery tour to better understand the buzz on what is new for the foodservice industry; the why and the why now. As a start-up entrepreneur, I am fascinated by what drives someone to want to be an entrepreneur, or even a food and/or tech entrepreneur. One would think that will all the buzz around start-ups these days that the number of new companies being formed would also be up. But, not so fast.

According to a quarterly survey from…

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Added by Michael L. Atkinson on February 15, 2012 at 5:30pm — 4 Comments

3 Ways To Increase Revenues Using SMS (Text Message) Marketing In Your Restaurant

Lately I've been reading many great articles about restaurant websites and why you should have a mobile enabled version of your website, for when visitors browse your restaurant on a smartphone.  The general consensus of these articles is that you should seriously consider having  a mobile version of your site.  I agree wholeheartedly with this.

While I may agree…

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Added by Chris Leo on February 15, 2012 at 9:00am — 4 Comments

Is Downsizing the Next Restaurant Trend?

One of the primary arguments for providing calorie information at restaurants is that it will help people make better choices.  As Americans continue to expand at the waist, we're seeing that while knowledge might be power, it's not enough to alter decisions.

A new study from…

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Added by Josh Hersh on February 15, 2012 at 7:00am — No Comments

Making Succesful Concessions

Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.

No matter whether concession fare is pretzels, hot…

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Added by Joe Ferri on February 12, 2012 at 8:00am — No Comments


Non-Operator
Charleston, SC

Perhaps the best birthday gift to date, my wife took me to Charleston, South Carolina this past weekend to feast in the low country cuisine that is booming there.  In 48 hours we managed to eat 5 meals,  not including breakfast.  It all started at Husk, then led to afternoon local oysters, seven course tasting menu at McCrady’s, Sunday Brunch at…

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Added by Tilit Chef Goods on February 9, 2012 at 10:30am — 2 Comments

American Barbecue: Delicious AND Nutritious?

Tricks to make home-style cuisine appealing to the health conscious diner 

Unfortunately for the restaurant industry, diners trying to watch their waistlines typically avoid most barbecue fare.  Creamy coleslaw, buttery cornbread, cheesy macaroni, and generous slabs of meat are most often associated with this beloved culinary treasure.

Rather unfairly, barbecue has built up a bad reputation for expanding summer waistlines.  This is quite a shame,…

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Added by Lucy Needham on February 9, 2012 at 10:09am — No Comments

Google+ for Foodservice - What's the holdup?

Google+ appears to be having a problem with connecting to the consumer audience out there - I want to know why.

Could it be that the brands that appeal to consumers, are not there yet enmass?  Could it be that the engagement options are limited?  Could it be that the 3rd party developer community that has made Facebook so useful is not yet invited to the party?

The answer is yes, yes, and yes - but I'm…

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Added by Steven Groves on February 9, 2012 at 10:08am — No Comments

Restaurant Social Media Explained

Ok so I am jumping on the "[Insert your interest here] Social Media Explained" train. If you haven't seen them there are a few that have been circulating the web using Donuts as a point of reference as well as using the bathroom to explain social media. 

Well here's my stab at restaurant social media…

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Added by Sarah on February 8, 2012 at 12:30pm — 3 Comments


Operator
Bus Boy: A Story of Being There

“Is everyone alright?”- Robert Kennedy’s Final Words

I was sitting down to write a humorous piece on customer service, the restaurant industry and bus personnel in particular. As I hit the Google images icon the famous…

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Added by Ty Sullivan on February 7, 2012 at 6:30pm — 5 Comments

Defining Focus in Foodservice Hiring

In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member.

 

Foodservice faces such high turnover rates that managers often jump to quickly…

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Added by Nate DaPore on February 7, 2012 at 3:30pm — No Comments

Service First

Service First

By: Monica Constantino

Service is more important than food.  It defines the restaurant EXPERIENCE.  Food may define the restaurant, but we all know we can find great Korean BBQ in the tiniest food truck in Brooklyn, or the best fried chicken in the deepest neighborhood in Compton.  The experience is what the consumer is looking for today.  As the economy shifts upward, the competition…

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Added by UCLAExtensionFood&Wine on February 7, 2012 at 1:00pm — No Comments

5 Reasons To Launch A Facebook Contest for Your Restaurant

As many restaurant owners have found, investing in an active Facebook page takes consistency, creativity, and time.

Creating a Facebook page and leaving it to sit dormant is like having customers sitting in your booths and no servers to take their order or fill up their glasses.  Customers get annoyed and your restaurant look like they don't care.

Running a contest on your restaurant's Facebook fan page is a great way to grow your…

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Added by Josh Hersh on February 7, 2012 at 5:56am — 8 Comments

7 Ways To Integrate Social Media AND Email Marketing, When Promoting Your Restaurant

Have you been trying to figure out how to integrate Social Media into the email communications you send out for your Restaurant? Fear not! It's actually far easier than you think.

Each, taken on their own, are effective. Put them together though and you will have something very powerful. Email marketing and social media go together perfectly,…

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Added by Chris Leo on February 6, 2012 at 6:30am — No Comments


Non-Operator
Top Chef Down Under...really?

Reality Chef Programming:

I'll be the first to tell you I throw pillows at the flatscreen when young chef's banter with some of the most respected chefs in the country. "Alfred Portale just dosent understand my style of food" Jesus really? I need to throw bigger objects at my Television (my son is trying to put a parental lock on the food network, who's the parent I ask you ) Chef Portale was doing the most amazing cutting edge cuisine when most of these "Chefs" were in…

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Added by Chefdaveabella@gmail.com on February 3, 2012 at 2:15pm — No Comments


Non-Operator
Mobile Apps for Independent Restaurants

I recently published an article on mobile apps for restaurants that has generated a lot interest. In the last week my Twitter account added about 25 followers (most of which are web marketing companies) and I have been contacted by about a dozen providers of mobile apps. I am currently sorting through all of their offers and I need to confess that the overwhelming majority of them are very confusing. 

Restaurant owners that are considering mobile options have a ton of options and I…

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Added by Mark Moreno on February 2, 2012 at 10:00am — No Comments


Non-Operator
Scary Ideas? Good Ideas?

There are two distinct, yet related, ideas in brand extensions which have been in the news recently.  I’m going to be following both with more than idle curiosity to see if they create added brand awareness, added traffic, or a negative backlash -- or all three.

First ... Friendly’s and Burger…

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Added by Rod Guinn on February 2, 2012 at 3:00am — 2 Comments

Save Your Non-Stick Pans

Non-stick pans are a gift that we all have been taking for granted. We all, myself included, have slowly been ruining our beloved non-stick pans. Yes, they are useful for almost everything, but it turns out, they aren’t as durable as you might think. Avoid the following and extend the life of your non-stick items!

1.    Let’s start with the heat you typically use with your pots and pans. Now I always thought that non-stick pans were the toughest of them all. This is not true. As it turns…

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Added by Kathryn Sahr on February 1, 2012 at 1:01pm — 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

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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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