March 2008 Blog Posts (241)

Office Pranks for April Fool's Day

Yes, the favorite holiday of Practical Jokers everywhere is just around the corner. I've been compiling these favorites from email spam, over the years, and the time is ripe to share. If any of you use these wonderful little pranks in your office, please be kind enough to come back here to MTMD and comment on how they turned out!

Flip Screen…


Added by Matt Urdan on March 28, 2008 at 7:19am — 9 Comments

Pork Supplies

The chart of the week is sow slaughter during the first two months of the year. First we remember a sow is an adult female pig and slaughter levels are an indication of what farmers might be planning with future pork output levels. Why? Because we need female pigs to produce pigs for slaughter. An increase in sow slaughter would suggest that hog producers are contracting the sow or breeding herd which would limit pork production growth in the future.… Continue

Added by David Maloni on March 28, 2008 at 5:41am — 2 Comments

Tales of the Cocktail

One of the premier alcohol events is right around the corner. If you are planning a new beverage menu or looking for creative ideas this is one of the shows to be at. Tales of the Cocktail is in New Orleans July 16-21. ServSafe Alcohol has just been named the Responsible Alcohol Service Program of Tales of the Cocktail.
If you have any questions please feel free to email me. In addition if you are planning on attending lets gather together and toast this great event.

Added by Sam on March 27, 2008 at 7:43pm — No Comments

From the Alcohol Guy at the National Restaurant Association

Greetings Everyone,
My plan is to use this blog to promote activities and information surrounding Responsible Alcohol Service and Beverage Alcohol Related Issues such as Ignition Interlock, Alcohol Menu Labeling, Alcohol Drink Taxes etc. Please let me know if you have questions or need additional information.

Added by Sam on March 27, 2008 at 7:38pm — 2 Comments


My website is designed for restaurant owners/operators, and prospective restaurateurs to find products, services, and suppliers for almost everything they need to conduct business.

In addition we try to provide information that will help them be successful through a series of articles related to the restaurant industry.

So here's the catch. We constantly need new material. If you are a consultant who likes to write and want to… Continue

Added by Richard Lowder on March 27, 2008 at 4:51pm — No Comments

Coffee & Tea Festival NYC

I'm new to FOHBOH, I am the publisher and editor-in-chief of a monthly e-newsletter about coffee and tea. I'm also the show producer of the Coffee & Tea Festival NYC. The show is coming up in April. Happy to offer any of my fellow local FOHBOHers some discount tickets. Just shoot me an email There are some great demos/classes/lectures at the event (plus the sampling). Check out my… Continue

Added by lynda calimano on March 27, 2008 at 1:01pm — 4 Comments

Marketing Must Be Continual

As the person in charge of all that is creative here at the Heilpern Group, I’m often tasked with helping emerging brands - and albeit established ones as well - determine their position on advertising, marketing, the whole nine yards. That said, I’m often surprised by the common idea, that marketing is seen as something we do just when we need customers, or clients, what have you.

The fact is, any kind of product or service - or dining… Continue

Added by Jeremy A Heilpern on March 27, 2008 at 9:19am — 3 Comments

Tales of the Cocktail 2008

Registration for Tales of the Cocktail opens on April 1, 2008. Visit to learn more about this amazing event!

ServSafe Alcohol is an official sponsor of Tails of the Cocktail and we would love to see some of you in New Orleans! Come join us for an education in trend setting alcohol service and responsible alcohol service!

Added by ServSafe Alcohol on March 27, 2008 at 4:55am — No Comments

What will they eat ?

I find some restaurants still do not understand the various types of vegetarians therefore are unable to offer suggestions on what that particular vegetarian diner would like to eat. Most, I am pleased to say, go out of their way to provide a tasty meal with the result that the vegetarian concerned visits regularly.


Excludes the consumption of all food of animal origin including honey, and the wearing of any item of animal origin like wool and… Continue

Added by Jackie on March 27, 2008 at 1:50am — 10 Comments

My Business is Small, Medium, or Large: Do I Need a BDA?

We all know what websites are and we all know we need them, but have you considered adding a BDA, or Branded Desk Top Application to your site?

You know what they are. If you've been to the Weather Channel and downloaded their desktop weather application, that's a BDA. But BDA's are growing more and more sophisticated. They are the tool you need to interact with your guests, keep them coming back to your site, and to engage in play and information exchange with your… Continue

Added by Matt Urdan on March 26, 2008 at 9:39pm — 10 Comments

Consolidating Purchasing Power at

I have been thinking about how to present this idea to the members here.

Based on what I've seen, we have Owners, Operators, Chefs, Producers, Marketing People, and possibly some Broadline Distribution types as well.

I suspect that the entire membership food spend is probably in the 10's, if not 100's of millions of dollars. Obviously, groups like the Thomas and King members have much of their procurement and distribution streamlined and consolidated, but what about the… Continue

Added by Steve Paterson on March 26, 2008 at 1:49pm — 12 Comments

Just call me Cupid

In my day to day recruiting activities there are a few phrases that I find myself repeating over and over again. I am painfully aware that I do sound like a broken record, but I just can’t seem to find better descriptions of what it is we do. One of those phrases is, “Think of us as a dating service for our industry”. I must say that twenty times a day. The truth is that this phrase describes perfectly the approach that we take to recruiting at Talent Edge Solutions. I have interviewed dozens… Continue

Added by David Hick on March 26, 2008 at 10:27am — No Comments

Wendy's Putting Digital Ads in Bars

This is really interesting.

With jukeboxes going digital, so invites more opportunities for advertising. And Wendy's was wide awake for this one. I'd like to see how this plays out. But kudos to them for playing off of the post-party munchies angle. I smell subliminal attraction.

Interactive Jukeboxes Will Make Pitch as Patrons Browse Music Selections

By Emily Bryson York

Published: March 25, 2008

CHICAGO ( -- Out drinking and… Continue

Added by Judy "the foodie" Asman on March 26, 2008 at 9:57am — 10 Comments

"A picture is worth a thousand words"

Everyone has heard the old saying that a picture is worth a thousand words, right. Well it is true it is and even more. A photograph placed in the correct spot of your restaraunt can increase the sales of the one product by over 600 percent.

That being said there are several factors that also help to make this into a reality and some of them are the quality of the photograph and the pos presentaation of the photograph. I personally reccomend that when you are thinking about placing… Continue

Added by Thom LaRussa on March 26, 2008 at 9:53am — 5 Comments

New York City Restaurateurs...

I am looking for a group of single unit restaurant and catering owners based in NYC who are looking to form a resource network. If there are already sub-networks on FOHBOH that are focused on NYC area, please let me know.


Added by Marc on March 26, 2008 at 9:42am — 2 Comments

Pictures of Dex.....

For those of you who know the infamous Dexter Volpe....

I added some pics of him yesterday that will definitely start your day off right! There are also a few of our little Training Team and a few others.

Please enjoy them.

Added by Amanda Vroom on March 26, 2008 at 5:30am — 6 Comments

Let the Chef Drive

Hi all, this is a late night post here on the west coast after an impromptu dinner with my wife Kim at Boulevard, in the City tonight. It started innocently enough having appetizers at another awesome San Francisco restaurant with Chris Condy and Executive Chef Laurent Manrique. Laurent is Executive Chef at famed Aqua in San Francisco and is advising Executive Chef at the recently re-opened Fifth Floor, also in San Francisco. I find it amazing what Chef Manrique is able to create. It’s even… Continue

Added by Michael L. Atkinson on March 26, 2008 at 12:30am — 6 Comments


It is 2:40 in the morning and I am waiting on my porter to finish up. This guy cleans all my floors and actually cleans my kitchen. I haven't seen one of these since I lived in New York. Nice to have someone here who takes care of so many of the small details.

Added by David McGuffin on March 25, 2008 at 11:42pm — 1 Comment

Another reason for me to hate Walmart

Alright, so I'm not going to lie about Walmart. I grew up in a suburb of Youngstown, Ohio and when Walmart came up there, it was the greatest thing next to sliced bread in my opinion. 24 hours open, cheap prices, and lots of lines open......

Then a couple of years ago, in my opinion it's all downhill. When I go in there, it's like a flipping swap meet. 2 registers open, and about 5 managers milling around thinking of what they are going to have for lunch, or if it's break time. I only know… Continue

Added by Cindi Digiantonio on March 25, 2008 at 11:10pm — 3 Comments

I'm the only one!!!

I did a search and found out that I truly am the ONLY Egyptian restaurant on this web site! That makes me exceptional. :-) Is anyone out there associated with an Egyptian (specifically) restaurant? I know there are many "Middle Eastern" and/or "Mediterranean" restaurants. In this day and age of ethnic cuisines, it is truly a delight to know that I am the only one on this web site with a specifically specific cuisine. Makes me feel -- well -- special! :-) Plus, I'm the teacher of the dancers… Continue

Added by Sausan on March 25, 2008 at 10:27pm — 4 Comments

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