March 2008 Blog Posts (241)

A "missed table greet"...what does that mean to you...?

How many of us find ourselves when out to eat basically wondering, when our server will ever get to our table? Since we are all FOHBOH peeps, we are probably very lienant, and let our server get away with that extra minute, but what if we are in a hurry and have a movie to catch, or for some of my friends meetings or children's sports activities? How long does that minute decide if you actually eat at that restaurant again? I gave it 15 minutes, it was like an eternity......



I had a… Continue

Added by Cindi Digiantonio on March 31, 2008 at 9:18pm — 6 Comments

First Full Week

The first full week is now behind us. I finally had a day off and made great use of it by sleeping. Sales have been good considering we have battled the weather and spring break. Hopefull we will turn the corner this week. We have gotten rave reviews on the food, service and wine by all the guests we have had. Less than 5 complaints on food on the 700 people we served the past week. Things are definitely looking up. We are also expecting an AJC review this week which will be published the… Continue

Added by David McGuffin on March 31, 2008 at 7:39pm — 4 Comments


Non-Operator
The biggest mistakes restaurants make, and why they have a high failure rate

The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.



The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue

Added by Brandon O'Dell on March 31, 2008 at 7:22pm — 13 Comments

Educational Panels being held at the International Wine, Spirits and Beer Show May 19-21 during the NRA SHOW

Sharpen Your Competitive Edge with Insights From Beverage Alcohol Industry Experts

at the

International Wine, Spirits & Beer Event, May 19-20

McCormick Place, Chicago



Attend IWSB and increase bar program profits with new ideas from these highly focused FREE education sessions.



Hot New Trends in Beverage Alcohol with panelists Liza Zimmerman, wine educator and writer; Stephen Beaumont, author, writer and beer trends analyst, and Noah Rothbaum, author,… Continue

Added by Sam on March 31, 2008 at 7:06pm — 1 Comment

Can any of you tell me what these are ?










Just having some fun - lets see what you foodies think these are Continue

Added by The Tortilla Guy on March 31, 2008 at 9:55am — 12 Comments

The 2008 Eat Across America Tour Bus is Coming!



We are getting closer to making some pretty cool announcements about the 2008 Eat Across America Bus Tour.



Look for the following information this… Continue

Added by Michael L. Atkinson on March 31, 2008 at 12:02am — 5 Comments

Words from the newbie

Hello everyone, my name is Kathleen. I have been in the restaurant biz for about fifteen years now. I have done practically everything it entails. Foh, Boh, I have washed dishes, fry cook, salad girl, line cook, server, bartender. I have also independently catered numerous music festivals. People actually have stopped to copy my menu, commenting on its extensive, yet simplictic style. I am very proud of my veggie chili, and my "not yet famous chicken wings". I also offer a wide array of of… Continue

Added by Kathleen Newton on March 30, 2008 at 11:36pm — 1 Comment

Natural Resources

Natural Resources

Foreign recruitment has got to be the hottest trend in hospitality staffing right now. With the added support that the Canadian federal and provincial governments have lent to the process through programs like the Expedited Labour Market Opinion and Provincial Nominee Program, many employers are embracing overseas recruiting as the answer to all of their front line staffing concerns. While this solution certainly has its benefits, it does not address the primary issues of… Continue

Added by David Hick on March 30, 2008 at 7:44pm — No Comments

Guest bartending Tuesday April 8th @ Woody's!!!!

Hey Everyone!!!

Anyone here in the Columbus, Ohio area....... I will be guest bartending next Tuesday April 8th from 7pm-2:30 AM at Woody's located in the University City Shopping Center!! Stop in because we will be celebrating my birthday that night, since I have to work on my birthday. $1.00 ( not perfect) draughts, 2.00 shots of the week, mini bombs....and lots of fun with Brian Hockenberry and I!





Hope to see you all there!!

Cindi D…

Continue

Added by Cindi Digiantonio on March 30, 2008 at 6:50pm — No Comments

Trends in Coffee: Quality is Back in Fashion

Hello -

Attached is an article which I wrote that is published in the Michigan Restaurant Association magazine.

Trends in Coffee: Quality is Back in Fashion


Spencer

Added by Spencer on March 30, 2008 at 6:05pm — 5 Comments

Restaurant First Aid

All, I just created a new group for the discussion of restaurant first aid topics. I plan on posting 3-4 items a week initially.

The first topic will be on Burns.

Be sure to check the First Aid Group often, and I hope you'll consider joining.

Cheers!

Added by Matt Urdan on March 30, 2008 at 3:27pm — 5 Comments

Ramblings of Political Chef

Sad to see the restaurateur in Pennsylvania lost his lawsuit against the critic (sued for slander)…. I’ve read many a restaurant review over the years and have found that more often than not they (the restaurant critic) has NO idea about cuisine or what they are eating…and how restaurants operate…I’ll cite a personal example….one reviewer described my Meyer Lemon Napoleon as having a wonderful “caramelized whipped cream topping” I guess the shameless/nameless critic didn’t know what a Meringue… Continue

Added by Carlo Cavallo on March 30, 2008 at 3:10pm — 13 Comments

Excellence

Thank you for showing that EXCELLENCE is more than just a word. What does that mean to you from an owner/operator, managers, employees and guests perspective? ...

Added by Merrili Jones on March 30, 2008 at 12:04am — 1 Comment

Emerging Stronger

I attended a food show yesterday and spent some time discussing the current state of the industry marketplace with many industry experts, vendors, brokers and successful operators. The most common insight I received from them was that this “down season” was going to end, and that it was important that operators emerge from it in as strong a position as possible. Now is the time to explore how to bring more profit to the bottom line. How they suggested accomplishing this took many forms, some of… Continue

Added by DJ Tryba on March 29, 2008 at 9:53pm — 2 Comments

Sound Off: CPR and First Aid

Hello FohBoh-ites....



I am in the middle of a two-day Wilderness First Aid Class. As part of the class, we finished the two-year certification from the American Heart Association on CPR, AED Use, and Choking.



One of the most interesting stats in the group, and one that our instructors validated, is that just about everyone either knows someone who was choking or was involved in administering what was then known as the "Heimlich Maneurver," and which now is referred to as… Continue

Added by Matt Urdan on March 29, 2008 at 6:01pm — 3 Comments

Are you advancing someone’s future?

If I ventured to guess, I bet a large percentage of us got into the restaurant biz because it was a place to earn some extra cash while we worked our way through school to find a “real job” As time wore on, we soon discovered this was a dynamic business that engaged us with all kinds of people from all walks of life and that was exciting! Make good money; meet some great people, and next thing you know it is in your blood. Heck, you may have even ventured out to another industry to see if the… Continue

Added by Andy Swingley on March 29, 2008 at 9:52am — 10 Comments


Non-Operator
Happy Birthday

Happy Birthday to FOHBOH's founder Michael Atkinson. Michael will be 54 on Saturday. Lets all wish him a Happy Birthday. Just wish we could have made it to 5000 members before your big day!

Added by Larry DuLittle on March 28, 2008 at 10:59pm — 10 Comments


Non-Operator
Diane Cohn Joins FohBoh, Inc. as VP Community Development

FohBoh is thrilled to announce that it has hired Diane Cohn as VP Community Development starting April 1, 2008. Diane brings her passion for and experience with community management, having worked successfully at Apple managing its worldwide user group community. Last year she was one of Reno, Nevada's top producing Realtors®, and is one of the country's most recognized and prolific real estate bloggers (see her… Continue

Added by FohBoh on March 28, 2008 at 8:37pm — 14 Comments

FOHBOH Music!

Hi there: I am such a lover of Music. So much so, that I have



uploaded songs from my favorite groups from the Portland, OR area.



This is not your mainstream music. It's regional and very fun.



What's on your iPod, Car Stero, 8-Track Tape Player and playing in your Restaurant, Wine Cellar and… Continue

Added by Adam R. Cox on March 28, 2008 at 1:39pm — 37 Comments


Non-Operator
Cook the Vote - Part 3

In Part 2, I blogged about how Cuzini, a Sri Lankan restaurant, got out the vote for the Restaurant of the Year award, voted for by the readers of the local newspaper.



Well, I've just heard that Cuzini has won the runner-up spot and was beaten to the top spot by just a handful of votes. Not bad for a restaurant, that just a few months ago, wasn't sure how it should be positioned in the over-crowded UK curry house market place.



Here's the key guerrilla marketing strategy in… Continue

Added by Alan 'Brand' Williamson on March 28, 2008 at 8:52am — 4 Comments

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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

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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

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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

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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."

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