March 2011 Blog Posts (54)


Non-Operator
The Cost of Last Minute Reservations

Eat Metrics is a restaurant advertising and analytics company. We publish articles about restaurant technology, marketing, and advertising, often using aggregated data from our restaurant users.

 



Restaurants record when reservations are made, but rarely have an ability to see when customers want to make reservations. Many…

Continue

Added by Eli Chait on March 21, 2011 at 1:00pm — 3 Comments


Non-Operator
Saul Good Redefines Neighborhood Restaurant

 

Anyone who has been reading my blogs knows that I have spent decades in the restaurant business.  I’ve worked for three national chains, all in different segments. I’ve eaten at almost everyone of these brands’ competitors; until I literally felt like throwing up.  I once spent a week visiting restaurants between the hours of 11pm…

Continue

Added by Bill Campion on March 21, 2011 at 2:30am — No Comments


Non-Operator
Restaurant Service and Waiter Training Tips

Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, "how the dining room runs" which includes all of the service tools provided (or to be provided) by the management.

These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.

 

There are two main aspects to the Restaurant Service Consulting…

Continue

Added by Richard Saporito on March 20, 2011 at 10:30pm — No Comments


Non-Operator
David Shinney

No one lives in the ideal world; no one's naive. Stuff happens and so does poaching. It's an unfortunate fact of our business lives. 

Poaching is also arguably (especially with a deeply financed, human-resourced national company entering the market) the default position of the less than reputable, less than imaginative, less than skilled (in talent development) among us. Do the work...

Poaching is just plain bad manners and lacking in loyalty, particularly if you've been…

Continue

Added by David C. Shinney on March 20, 2011 at 9:56am — No Comments

Is poaching fair game?

For many years, restaurateurs have checked out the competition and no one so much as commented on those activities. Chains coming into a new market would routinely have managerial personnel visit existing operations, observe the service, and sometimes make offers to particularly talented servers/bartenders/etc.



This happened recently in Boston, where national chains in the past often found it difficult to open new units. Today, with a number of real estate opportunities, we've…

Continue

Added by susan holaday on March 19, 2011 at 5:42am — 10 Comments

How about a side of profits to go with that double order of growth? - 5Ways E&S controls food costs

We’ve all seen headlines trumpeting the economy’s recovery. With restaurant counts and reservations projected to be up, per-check averages rising, "trading down” is now being replaced by “trading up”.

 

But are operator profits going to rise? Food and fuel costs are spiraling, and labor costs can’t be far behind.

 

The foodservice equipment professional’s new mandate will be to…

Continue

Added by Joe Ferri on March 18, 2011 at 5:30am — No Comments


Operator
You get what you get

Especially if you do what you've always done.

  It's been about 4 months since I last posted and the absence has been a planned one, albeit a bit longer than I anticipated.

  For those of you who've followed me for a while you'll remember that my personal and professional story had been reflected in the daily headlines as the recession affected millions of people, myself included.

  For those of you who haven't followed me, my recent history was as challenging as it was…

Continue

Added by Adam M Lamb on March 17, 2011 at 9:07pm — No Comments

7 Style Guides brands and develops website for Chef Gabbi Patrick

Talk about one of our favorite clients! Gabbi and Ed Patrick have been so great to work with in the past years and 7 Style Guides was excited to get to work on the refresh of Gabbi’s website.… Continue

Added by tim rodriguez on March 17, 2011 at 2:00pm — No Comments


Non-Operator
Who Will Buy your Burritos?

There’s good news and bad news regarding the prospects for an economic recovery. This should not be a surprise, especially since the news has to do with the findings of economists, perhaps the only subspecies of humans needing a third hand to settle arguments.  (You know the old joke: arguments which often include the phrases 'on the one hand...' and 'On the other hand.....’).…

Continue

Added by Rod Guinn on March 17, 2011 at 3:30am — 2 Comments

7 Style Guides developing brand and website for Sabor Cocina Mexicana

7 Style Guides has begun work on the Sabor Cocina Mexicana brand development and website, there are two restaurants, Woodland Hills and Valencia, the food is unbelievable and the atmosphere is beautiful, everything is hand crafted and… Continue

Added by tim rodriguez on March 16, 2011 at 7:34pm — No Comments

7 Style Guides brands and developes website for Zeytoon Mediterranean Cafe in Laguna Beach

7 Style Guides just launched zeytooncafe.com, this little place is soo good, I'm not kidding, if you love Mediterranean cuisine you have to go to Zeytoon. Why can't all… Continue

Added by tim rodriguez on March 16, 2011 at 4:30pm — No Comments


Non-Operator
Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is…

Continue

Added by Dorothy Frisch on March 16, 2011 at 1:39pm — 1 Comment


Operator
Social Media 4 Social Good: A Tsunami of Care

This weekend as the media and music savvy minds gathered in Austin Texas for the South By Southwest Conference to marvel at the advancements we have made with our technical evolution, Mother Nature gave us a reminder of who is really in charge of this planet and how frail we are as humans.



For all our…

Continue

Added by Ty Sullivan on March 15, 2011 at 7:30pm — 1 Comment

Checking in at SXSW

Checking in at SXSW in was nearly a full-time job. This being my first time I was a bit overwhelmed. If you don't know, SXSW means South-By-South-West, a conference held annually for the past 25 years in Austin, Texas. It started out as a music festival and now, more than 125,000 people attend during its 10 days. This place is nuts. It's where Interactive, film and music intersect. Tech executives, geeks, musicians and movie stars collide with movie buffs, authors, fans,…

Continue

Added by Michael L. Atkinson on March 15, 2011 at 1:32pm — 2 Comments

Do It Yourself Meals: Blame the customer?

Sunday was the second week of America's Next Great Restaurant. The NBC restaurant reality TV show will pick a winning fast-casual concept to open in three American cities this summer - in Los Angeles, New York, and Minneapolis.

 

The idea behind the show intrigued me more than…

Continue

Added by Josh Hersh on March 15, 2011 at 7:39am — 1 Comment


Non-Operator
Should Food Safety be Mandatory for all?

 
There is no doubt that food safety is critical.  With Michigan requiring that you only need one certified food safety manager, is that enough?



During a recent food safety managers class an interesting discussion took place regarding that question.



The students who were restaurant employees mentioned their concern with taking time off for certification.  The… Continue

Added by Bj Strawter on March 14, 2011 at 2:30pm — No Comments


Non-Operator
Social Media: Simplicity is the name of the game





You spend a lot of time brainstorming how to engage your customers. You finally get them to Facebook, then proceed to divide their attention by giving them 5 or more tabs to choose from.  Not only that, but each tab has multiple actions required.



Remember the old adage, keep it simple.



To get the most out of your Facebook page you need fans.  Considering the average Facebook fan page has less than 100 likes, how do you do this?  Some simple… Continue

Added by Bj Strawter on March 14, 2011 at 12:00pm — No Comments


Non-Operator
Our restaurant doesn't need a website...





Really? No call out here. Let's just say I've heard those words recently. And it wasn't the first time.



As a business owner, I'm amazed at the number of companies that feel as if having a presence on the web is all about them. That if they deem it unnecessary, so do their customers.



I'm not saying every business needs a website or web presence, but maybe I should. Every business needs a website.



Don't take my word for it, let's look at the… Continue

Added by Bj Strawter on March 14, 2011 at 6:53am — No Comments

Georgetown Bagelry Voted ‘Best Bagel’

Georgetown Baglery was named Washington, DC’s Best Bagel in 2011 according to the Washington City Paper and the results of its annual Reader Poll.

We attribute the Bagelry’s success to putting customers first when making decisions for menu items, ordering experience, physical…

Continue

Added by Mary Beall Adler on March 11, 2011 at 9:30am — No Comments


Non-Operator
Social Media: Divide and Conquer (dilute)?





Do you really need a Facebook page? Does EVERYONE really need a Facebook page?  Perhaps that's a better question.



Checking out my Facebook Fan Page with my awesome 3 fans (including myself), I started asking questions.



Why do I have Facebook Page?



To connect with my blah blah...not there yet.  As this section of our… Continue

Added by Bj Strawter on March 11, 2011 at 6:30am — 2 Comments

Blog Topics by Tags

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

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

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

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service