Featured Blog Posts – March 2010 Archive (34)

What You Must Know to Get Your Resume Read by a Recruiter

As a restaurant recruiter, I typically review 70+ food service resumes per day from candidates looking for restaurant jobs in a variety of leadership roles. Since I work for the restaurant client and am charged with finding the best candidate for their position, I must quickly review resumes to determine if I should contact this person now, later, or never. I will typically take 5-10 seconds to scan a restaurant resume. Here is how that 5-10 seconds goes:



I first fix on the most… Continue

Added by Brian Bruce on March 31, 2010 at 7:25pm — 6 Comments


Non-Operator
Menu Labeling in the Health Care Reform Bill

Within all of the complicated and controversial new laws and regulations written in the US Health Care Reform Bill lies a national menu labeling law. The bill will affect all chain restaurants in the country with 20 or more location and will preempt all state and local menu labeling laws.



Of course I'm stoked that soon we won't have to worry about many different pocket laws and differing regulations across the country.



Here’s a little bit more about who will be affected… Continue

Added by Alyson Mar, RD on March 31, 2010 at 5:12pm — 9 Comments

Gratitude. Free to express and priceless when received.

Technological advances rolled out in the past decade are having a profound impact on the way we interact with loved ones, friends, customers and business clients. These advances are most certainly intended to make our lives easier and more convenient (so they say). They are intended to save time so that we have more time for other “more important” things. I don’t know about you… but it has only made my life busier and at times a bit more complicated. How was I spending the same amount of time… Continue

Added by Doug Golden on March 31, 2010 at 12:52pm — No Comments


Non-Operator
64 Suggestions for Bar Customers

Sharing public space is something a lot of humans don’t do well. When you throw alcohol into the mix, a lot of people really suck at it.



A few caveats and disclosures:



•The list is geared towards bars in restaurants, rather than dive bars, nightclubs, sports bars or beach bars where jungle rules apply.

•I omitted some of the obvious items that endlessly appear on every other list about bar etiquette.

•Some obvious items made the cut because they need to be… Continue

Added by Patrick Maguire on March 31, 2010 at 8:42am — 6 Comments

I'm Not Your Typical Waiter

I often find myself unwittingly stepping into the long, dubious shadow cast by uncaring, indifferent waiters who have gone before me. On these occasions, I can sense the guest's apprehension as I approach their table. Their eyes scan me up and down, often narrowing as I open my mouth to speak. Shell-shocked and battle weary, I can tell that they have a very low opinion of my profession, that they've been the victims of horrible service, and that they… Continue

Added by Michael Biesemeyer on March 31, 2010 at 12:30am — 15 Comments


Non-Operator
A Year-and-a-Half After CBS News First Visited, Town Hit Hard By Recession Still Struggling to Bounce Back

I posted the original CBS newstory documenting the economic crush and its impact on a small Illinois restaurant and the staff. Here's the link to a follow-up story. There's also a link to the original story for more background.

Paul



In Elkhart, Few Signs of Recession's End

A Year-and-a-Half After CBS News First Visited, Town Hit Hard By Recession Still Struggling to Bounce Back

By Seth…
Continue

Added by Paul Paz on March 30, 2010 at 5:08am — 5 Comments

A Cheesey Friday Night

What are we doing for dinner tonight? It was Friday, in Lent, and we couldn’t have meat.



Trader Joes provided the whole wheat pizza dough, but we needed a topping worthy of the Ruffino Reserva Ducale Chianti Classico that would be opened.



I recalled reading somewhere that traditional Neapolitan pizzerias (“VPN”’s) don’t use what we call “mozzarella” at all. In Italy that cow’s milk cheese is known as fior di latte. Real mozzarella there is all made from buffalo… Continue

Added by Joe Ferri on March 29, 2010 at 7:42pm — 2 Comments


Non-Operator
FohBoh+Facebook+Linkedin=Social Networking Success

As a member of FohBoh, you are able to engage with thousands of industry professionals. Between the blogs, discussions, groups, and other features, you have a variety of tools to build your social networking platform. It's time to take it a step further.



Follow us on Facebook, and stay connected to the most important activity on FohBoh. Join our Linkedin Group and start networking with other restaurant industry professionals. When you starting using these resources together, you'll… Continue

Added by FohBoh on March 29, 2010 at 1:30pm — 1 Comment

When service is spelled stupid (trials & tribulations of restaurant wine professionals in other restaurants)

(originally published in Sommelier Journal (Dec. 2009) as Bottom Line column called Gotta Serve Somebody:





We knew things would get rough early in 2009 when we read about the poor slobs on Wall Street taking 50% cuts in their million dollar bonuses. Which meant the working… Continue

Added by Randy Caparoso on March 26, 2010 at 9:05am — 5 Comments


Non-Operator
FOHcus: Honey-Baked Spam: Deceptively Delicious

No matter how you slice it or spice it, spam on a community site like FohBoh leaves a bad taste in our member's mouths. We get email all week long from users who are finding it in the most unlikely of places; direct messages from their contacts, discussion forums, blog posts, and so on. We act quickly to remove the content and inform its creator of the proper posting etiquette.



But, like any inexplicably tasty treat that's ultimately bad… Continue

Added by FohBoh on March 26, 2010 at 12:00am — 3 Comments

Facebook Causes Problems

I am a server in a James-Beard-Nominated-Best-New-Restaurant and while I didn't help open the place, I began shortly after. I have worked for the chef/owners previously in their other restaurant. I need some advice; here it goes.



I texted the Chef and asked for a recommendation for a good value restaurant in the North End of Boston. He suggested Restaurant X and so my culinary school friends and I went on a Monday night. Not only was the host staff unaccommodating (since my friends… Continue

Added by Brandon M. Roderick on March 25, 2010 at 11:16pm — 10 Comments


Non-Operator
The Top 10 Things To Do To Keep You & Your Staff Safe During A Robbery

Unfortunately, being in the bar business puts you at a greater risk of robbery than virtually any other profession and that means that you need to be prepared and ready (if that’s ever possible) should the unthinkable occur. Your first priority will obviously be to protect yourself and your staff and there a number of steps you can take to make sure that no one is harmed and the chances of the perpetrator being caught increase.



Here are the top ten things to do in the event of a… Continue

Added by Barry Chandler on March 25, 2010 at 10:50pm — 1 Comment

The power of a simple 'thank you'

A very good friend reminded me recently that nothing is more powerful than two very simple words: 'thank you.'

It's very true - we all know people who come into our lives and ask for our help. But the reaction, after giving and not receiving any sign of appreciation - not even a simple 'thanks,' can be one of feeling turned off to offering help again.

That's what happened in my friend's case - he was asked to help someone by linking them with people he knew who might be interested in… Continue

Added by susan holaday on March 25, 2010 at 7:01am — 11 Comments

Hostage Crisis! Yelp Abusers Misuse the Service

With the ongoing growth of social media as a way to "get the word out" continues to grow, the seedy side always seems to rear its head. For those not familiar, Yelp is a popular online review site which contains word of mouth reviews, mostly of restaurants. The search results for Yelp tend to rank very high, meaning a post by a guest about your restaurant, whether good or bad, will often show up very readily in Google.



I read about an attempt to hold a restaurant hostage so to speak… Continue

Added by Brian Bruce on March 25, 2010 at 6:32am — 3 Comments

DAWG Talk: Stupidity Can Equal Success



In the recruiting business, we see a lot of dumb decisions. Sometimes, candidates accept an offer out of desperation. Sometimes, companies extend offers to less than ideal candidates in an effort to stave off some crisis.



For a long time though, it’s been my contention that people aren’t really stupid. It’s just that they’re self-absorbed; focused on the priority at hand. Biologically, human beings have a survival instinct. Today, our… Continue

Added by David Rose on March 25, 2010 at 5:39am — No Comments

Napa Valley + French Laundry = Oh My!

I am not a restaurant reviewer but I am a pretty experienced diner. I am guessing most of you are too. But, this isn’t a restaurant review. It’s more, well, sharing my personal and professional impressions about dining at one America’s finest restaurants located in one of the world’s most beautiful areas.





Chef Thomas Keller’s French Laundry is a French restaurant located in… Continue

Added by Michael L. Atkinson on March 24, 2010 at 8:38pm — 11 Comments

Show Some R-E-S-P-E-C-T!

As a young man I worked for many European Chef Owners. Public humiliation, domination and occasional physical abuse were the cornerstones of their management style. This was their old school European upbringing and how they thought a kitchen should be run. It was like a chain of family abuse and violence that can pass from one generation to another. I learned to walk cautiously through my day, hoping not to be the one to push Chef over the line. I learned to keep my mouth shut, eyes open and… Continue

Added by Chef Len Elias CEC on March 24, 2010 at 7:00am — 4 Comments


Non-Operator
Community Supported Restaurants - An Alternative

The Bee's Knees, Claire's, & Tabella are changing the menu for restaurant sustainability..





A little over a week ago while reading Rod Guinn's post on Avoiding… Continue

Added by Paul Green on March 23, 2010 at 3:00am — 1 Comment


Non-Operator
Why Your Bar Needs A "Ritual" To Crush The Competition



Would anyone buy a bottle of Corona if it didn’t come with a lime? Isn’t Stella Artois a lot like many other beers on the market except that it’s served in a Belgian Chalice. What about Guinness? Doesn’t the two part pour make it unique? And wouldn’t Crispin Cider be just another standard cider if it wasn’t for the fact that it has a ritual of being served over ice?



Rituals are what separate these products from their competitors. The… Continue

Added by Barry Chandler on March 22, 2010 at 10:20pm — 4 Comments

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DEPARTMENTS

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Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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.

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: 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?

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.

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