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 —
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 —
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 —
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 —
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 —
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 —
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 —
We are pleased to announce the launch of www.Recruiter2Recruiter.biz ... your new internet recruiting resource.
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 —
Sugar on snow, Kentucky bourbon, witbier, and a large motorcycle. What more is there?
Added by teecee on March 24, 2008 at 7:52pm —
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 —
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 —
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:
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —