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

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

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National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

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