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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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,…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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,…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

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.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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.

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service