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 —
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 —
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 —
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 —
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 —
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.
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 —
Added by Paul Green on March 30, 2010 at 3:00am —
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 —
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 —
(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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
The Bee's Knees
, & 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 —
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 —