March 2008 Blog Posts (241)

Fun in the Foodservice Business. I've always seen myself as capable of having fun specifying and selling foodservice equipment. Recently, though, I thought that I'd lost my way. A dear friend of mine…

Fun in the Foodservice Business.

I've always seen myself as capable of having fun specifying and selling foodservice equipment. Recently, though, I thought that I'd lost my way. A dear friend of mine, who will be retiring in just 28 days reminded me that, just like me, he's still enjoying himself.



How can this be? With less than a month to go? Still flying out to buying group conferences. Still getting home late from meetings. Still in… Continue

Added by Joe Ferri on March 25, 2008 at 7:35pm — No Comments

Motivational Moment

Trolling through the last two weeks of posts, catching up on the world of FohBoh, it occurs to me that this is a community of change agents. Those who participate are the ones who Think Different. Maybe you're trapped in an old-world institution surrounded by dead wood, or maybe you're lucky enough to work with innovative, like-minded people creating the next big thing... either way, one degree can make the difference:… Continue

Added by diane on March 25, 2008 at 5:51pm — 9 Comments

Artistry of Wine, June 19th, 2008 @ The Ritz Carlton Hotel Chicago

There will be a chef event for the Foundation Fighting Blindness pairing food and wine from 18 of Chicago's Top Chefs and 8 of Chicago's Top Sommeliers. Well-known artists will be donating orignal works for the silent auction as well as trip, wines and other fabulous items. For $150.00, it really is a great evening out!!! Including great food and wine, live music from up and coming local artists throughout the evening.

Please contact me for more information or check out the… Continue

Added by Doreen Kaminski on March 25, 2008 at 12:16pm — No Comments

Different Name...

I am currently in the process of revamping our hourly associate book which is currently called the 'Key Hourly Supervisor Book'. The trouble is that no one in our organization is particularly fond of the names Key Hourly or Supervisor for those associates who occasionally run a shift for us.

I NEED YOUR OPINION- What should the name of this program be? What should the title for these associates be?

I am drawing a big fat goose egg!

Added by Amanda Vroom on March 25, 2008 at 12:05pm — 13 Comments

Menu-Labeling: I’m calling you out USA Today!

I just read the laziest, most untruthful article I have ever read in the USA Today about an hour ago and I have to get this off my chest. David Zincznko of Men’s Health magazine and Matt Goulding, who co-authored the book, “Eat This, Not That!” wrote the most misdirected, self-indulgent article, and factious article to meet the press that I can remember - “Feeding the obesity epidemic”.



In the article, they blame the restaurant industry and the trade association the National… Continue

Added by Chris Moyer on March 25, 2008 at 11:59am — 4 Comments

California

Baking Bread has been doing great considering I haven't been open for a year yet!!! California is showing us a lot of love with orders for cinnamon rolls and apple pie. I noticed a lot of the orders are gifts for other people which I think is very nice. I just sent some cinnamon rolls to Texas to see if a groom wants to use my cinnamon rolls in place of his grooms cake for his wedding, cross your fingers!!! I am very excited about my business and taking it one day at a time.

Added by Jennifer on March 25, 2008 at 11:43am — 2 Comments

Britons emulate celebrity chefs at weekend but increasingly turn to convenience food in the week

How UK's food tribes mix and match



by James Meikle at The Guardian



Britons emulate celebrity chefs at the weekend but increasingly turn to convenience food during the week, according to a new analysis of how we eat.



Preparing meals from scratch is more popular than it was four years ago as eating together becomes a "leisure experience".



Half of us eat ready meals every… Continue

Added by Mark McKellier on March 25, 2008 at 10:49am — No Comments


Non-Operator
Recruiter's Networking

Dear Recruiters,



We are pleased to announce the launch of www.Recruiter2Recruiter.biz ... your new internet recruiting resource.



Our View...



In today's staffing industry; unprecedented changes are transforming virtually every aspect of how recruiters work and how companies hire. We, as recruiters, must adapt to the ever increasing obstacles that we encounter. Our collective objective is to know and establish a relationship with the very top talent in the… Continue

Added by Brad Remington on March 25, 2008 at 9:23am — No Comments

Mmmm Spring

Sugar on snow, Kentucky bourbon, witbier, and a large motorcycle. What more is there?

Added by teecee on March 24, 2008 at 7:52pm — 4 Comments


Non-Operator
Customer Service VS Rules & Policy

Too any times we think we are so clever quietly making rules and policy under the guise of trying to deliver consistently good service when we are really trying to make things as easy as possible for us. Then we pound it in to our employees in "training" so that their only responses are "its policy", "its the rules" or "would you like to talk to the manager" thus completely removing any responsibility from our employee to give exceptional service.Maybe this video clip will illustrate the… Continue

Added by Jerry A. Heilpern, CFBE, FMP on March 24, 2008 at 6:04pm — 5 Comments

Leave This Info Out of Your Interview

I came across this advice on the internet. It's filled with good advice for a first interview, so I decided to post it here:



Everyone knows someone privy to sharing too much information – the TMI, if you will. TMIs have no boundaries and no shame. They will tell you any and every piece of personal information, whether it's filling you in on her latest try at the fertility doctor or the dream he had about your boss last night.



Sharing too much information with your… Continue

Added by Matt Urdan on March 24, 2008 at 2:35pm — 2 Comments

Walk a Different Mile

A wise old saying suggests that you try walking a mile in another’s shoes to improve your own perspective.



This advice can be especially pertinent to a small business owner. By trying to see things from another important perspective, you can identify areas of your business that might need improving.



Try these shoes on for size:



An Employee.

What should an employee know about the business? The products and services? The warranties and… Continue

Added by Doug Golden on March 24, 2008 at 11:55am — 2 Comments

Dumb thing of the day

So, I was cleaning out my friend requests that have been lingering for a very long time since I just apparently hit the limit of how many I could send. So, instead of cleaning out those, I deleted about 30 of my friends who had accepted.

So sorry about all of that! You are all my friends. I wish there was a auto recover! Ok, it's monday..

Added by Adam R. Cox on March 24, 2008 at 11:51am — 4 Comments

FDA Suspects Melons in Salmonella Cases

WASHINGTON (March 23) - People should throw away cantaloupes from a Honduran manufacturer believed to be linked to a salmonella outbreak, the government said Saturday.



The Food and Drug Administration issued the alert for the melons from Agropecuaria Montelibano. Grocers are advised to remove from their stock any cantaloupes from this company. People should check with stores to see if recently purchased cantaloupes came from Honduras.



So far, 50 people have become sickened… Continue

Added by Matt Urdan on March 24, 2008 at 11:36am — No Comments

Dioxins and their effects on human health

Background

Dioxins are environmental pollutants. They have the dubious distinction of belonging to the “dirty dozen” - a group of dangerous chemicals known as persistent organic pollutants. Dioxins are of concern because of their highly toxic potential. Experiments have shown they affect a number of organs and systems. Once dioxins have entered the body, they endure a long time because of their chemical stability and their ability to be absorbed by fat tissue, where they are then stored in… Continue

Added by Matt Urdan on March 24, 2008 at 7:03am — No Comments

Be Aware: Dioxin Found in Italian Mozzarella Milk

ROME (March 21) - Makers of Italy's prized buffalo mozzarella took out full-page ads in Italian newspapers Friday assuring consumers that their cheese was safe after high levels of dioxin were found in some samples of buffalo milk.



The tainted products came from a few buffalo dairies in the southern Campania region, whose reputation as a top agricultural producer has already been tarnished by a months-old garbage crisis that has fueled fears of food contamination.



Over the… Continue

Added by Matt Urdan on March 24, 2008 at 7:02am — No Comments

Branding Starts Inside

Developing a company worth doing business with - and working for - takes a lot of time and energy. It’s not always about what you say you are about. Rather, it’s about what those who work for you say you are about. Getting those within your four walls to buy in to your product is the pinnacle of success when it comes to developing internal branding. We’ve got to make them excited about who they work for, what they do every day, and how they do it. Additionally they’ve got to be energized to do… Continue

Added by Jeremy A Heilpern on March 24, 2008 at 6:37am — 2 Comments

EASTER IN THE LADIES' ROOM

Do you remember the Christmas fiasco with the handicapped Ladies' Restroom?



You may recall that a close relative of mine, let’s call her Flo, had a terrible experience with a major downtown hotel on Christmas Day. She was not able to use the ladies’ handicapped stall; her wheelchair would not go through the doors, nor could she use the facilities without her daughter and daughter-in-law standing guard. The front desk clerk of the hotel was no help. He acted like a robot, caring… Continue

Added by Roy MacNaughton on March 24, 2008 at 12:23am — 2 Comments

Ever feel like a frog in boiling water?

Whether you own your own business or manage one, long tenure within an establishment can cause complacency and at times a leader can grow a set of blinders to the opportunities within the restaurant



A friend not too long ago shared a story with me about how over time one can lose sight of the simple and most important things in your business. If you walk in the same doors over and over again for years at a time the business can unintentionally deteriorate in standards of execution… Continue

Added by Andy Swingley on March 22, 2008 at 7:28pm — 8 Comments

Some Typical Restaurant Manager Interview Questions

Following are some of the typical interview questions you should be prepared to answer truthfully, confidently, succinctly, and intelligently when interviewing for a management position. Remember, these questions are used not only to elicit a direct response, but also to assess your thought processes, work ethic, personality, perception of your self and others, etc. You should always try to answer in a positive fashion or with an answer that will indicate a positive resolution or outcome… Continue

Added by Tony Lyons on March 22, 2008 at 6:06pm — 5 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

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?

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