March 2012 Blog Posts (50)

Georgetown Bagelry Voted Best Bagel 2012

The results are in! Georgetown Bagelry was voted Best Bagel in the Washington City Paper’s Best of D.C. 2012 Reader’s Poll. We are very honored to receive this distinction for two years in a row. We love…

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Added by Mary Beall Adler on March 30, 2012 at 5:00pm — No Comments


Non-Operator
How Foodservice Buyers Can Reduce Kopi Luwak Costs

In your business, it is unlikely that you want to enter into spending wars for the worlds most expensive bean to support your civet coffee habit.  On the other hand, you want to take advantage of the best prices offered in the supply community and work to create competitive markets to reduce food acquisition costs.

The solution…

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Added by Fred Favole on March 30, 2012 at 5:00am — No Comments


Non-Operator
Not-so-Random Thoughts From The 2012 RLC ...

Each spring, just as spring training is wrapping up, Scottsdale is the scene of the Restaurant Leadership Conference.  It’s neither the largest, nor by most measures the most frenetic of the key restaurant conferences; the first title must go to Chicago’s NRA extravaganza, and arguably the second goes to the well-run, but adrenaline-filled, RFDC in Las Vegas (the adrenaline perhaps unavoidably due to the locale as well…

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Added by Rod Guinn on March 29, 2012 at 8:07am — 1 Comment


Non-Operator
2012: The Year To Change The Game

Reported by foodem.com, the online wholesale food marketplace-

This is one of the most innovative times of our lives. Every time you turn around, there is a new convenience to simplify a task in our lives. Today, many businesses, as well as individuals, are…

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Added by Foodem on March 29, 2012 at 7:00am — No Comments


Non-Operator
Why I Wish I Lived In Cleveland!



At times I feel displaced.  I spent my first 18 years in one town then I started my life as a ping pong ball.  Don’t get me wrong, I’ve loved my life and wouldn’t trade my experiences for the world. 

After high school it was 4 years in Ashland Ohio for…

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Added by Bill Campion on March 28, 2012 at 4:30pm — 1 Comment

Picture This

A buddy of mine has been dating. He’s newly returned to the dating scene since his divorce and he’s trying to figure out how to feel less awkward.  He, like many people, turned to online options.  It’s been a running joke for us for…

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Added by David Rose on March 28, 2012 at 3:55pm — No Comments


Operator
Restaurant Online Ordering: 6 Steps to Choosing the Right Provider!

Ready to push your restaurant into the world of online ordering? Overwhelmed by the choices of online ordering providers?   Here's a step-by-step guide to picking the solution that's perfect for your restaurant!    Need more info?   There's a link on my profile (scroll down to whitepapers) to download the Granbury Restaurant Solutions "Online Ordering Launch Guide", a great resource of ideas for promoting your online…

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Added by Duessa Holscher on March 28, 2012 at 10:49am — 1 Comment

Spiders, Spatulas and Speed racks, oh my!

A spider is, in and of itself, an unusual thing to deliberately add to a foodservice establishment.   What bugs me is when there are several different “species” on the menu…

Spiders, Spatulas and Speed racks, oh my!  What images do they convey?  If you’re a baker, (AKA a “Dough Hoe”) they might conjure up visions of the fryer skimmers, icing knives and sheet pan racks. A restaurateur could easily imagine them as table bases, burger turners and liquor bottle holders.

Another…

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Added by Joe Ferri on March 28, 2012 at 5:00am — No Comments


Non-Operator
A Proven Way to Earn More in Tips...

How restaurant mints are a personalized affair. Let’s a say a restaurant provides mints for its customers on the way out. If the amount of tips per week is the baseline for that restaurant, let’s make the waiters include a mint as they give the check to…

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Added by John Kallerup on March 27, 2012 at 10:30pm — No Comments


Non-Operator
The Case of the $11 Margarita: Is It Legal to Withhold Menu Prices?

Many restaurants do not disclose the price of specials or cocktails on menus, hoping the impulse to imbibe will sway the customer. Restaurateurs should be aware that this practice has legal risk.

In February, 2012, the Cheesecake Factory announced that it would begin posting drink prices at its Massachusetts locations. This announcement came after a patron’s attorney threatened to sue under the Massachusetts Consumer Protection Act (MCPA) because the restaurant charged $11 for a…

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Added by Kyle-Beth Hilfer on March 27, 2012 at 3:18pm — 6 Comments


Non-Operator
There’s Nothing Like DIY Granola

Reported by foodem.com, the online wholesale food marketplace-

This past weekend, unlike many, I had the opportunity to lounge around the house and do nothing. After rising from a full eight hours of sleep, I decided I’d try a recipe that I stumbled across while…

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Added by Foodem on March 27, 2012 at 7:00am — No Comments


Non-Operator
Jason Falls to Deliver Keynote at Second Annual Foodservice Social Media Universe

 



 

Quote start The first and only specialized conference for restaurant and hospitality industry professionals where attendees connect, learn and share social media practices for community management, engagement, measurement and analytics.…Quote end

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Added by FSMU on March 26, 2012 at 2:30pm — No Comments

When Selecting A Diner Loyalty / Restaurant Marketing Program, “Integration” Should Be The Name Of The Game



Every week, I have numerous phone conversations, meetings and webinars with perspective Restaurant Clients that are interested in our …

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Added by Chris Leo on March 26, 2012 at 9:00am — No Comments

Never been so excited for a Monday.....

 

I get to do a lot of cool things for my job but I don’t think it’s any secret to those that know me that about a year and a half ago I really found my passion when we started planning FSMU.  Since FohBoh started we’ve seen trends come and go, different marketing strategies win and fail and…

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Added by Sarah on March 23, 2012 at 10:00pm — 2 Comments

Why IN-N-OUT has it right

by Celeste Edman, Marketing Expert



Say what you want about fast food, but IN-N-OUT is the standard that we should all hold ourselves to. Your restaurant may be fine dining or have a specific niche, so you may be wondering what you could possibly learn from…

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Added by Waitrainer on March 23, 2012 at 4:00pm — 1 Comment


Non-Operator
Competing Priorities: When To Fulfill, When To Chop

Reported by foodem.com, the online wholesale food marketplace-

It’s a new year and many of you have a plate full of priorities. Some are more important than others, but for most, they are all important; at the same time, each priority is competing with another. For…

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Added by Foodem on March 22, 2012 at 7:00am — No Comments

Empower Your Staff to "Walk the Walk"

At some point in your life it’s likely you have offered, received or heard the advice, “If you’re going to talk the talk, you’ve got to walk the walk.” Often this piece of wisdom is shared between friends or familiar business associates as a kind of friendly ribbing. But have you ever taken the time to really think about it?



What if you could get your staff to “walk the walk?” Or to throw another common phrase out there, what if your entire staff “acted like they owned the…

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Added by Nate DaPore on March 21, 2012 at 3:00pm — No Comments

A Business Plan for Your Career

Quite regularly, I’m contacted by candidates who don't realize they are candidates.  Most often, people consider themselves candidates only when they’re participating in an interview process.  They view candidacy as the point in…
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Added by David Rose on March 21, 2012 at 12:30pm — No Comments


Non-Operator
FohBoh Joins Share Our Strength's Dine Out For No Kid Hungry to Help End Childhood Hunger in America

 

FohBoh Joins Share Our Strength’s Dine Out For No Kid Hungry to Help End Childhood Hunger in America

 

FohBoh is proud to announce its partnership with Share Our Strength’s Dine Out For No Kid…

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Added by FohBoh on March 21, 2012 at 11:30am — No Comments


Operator
5 Common Mistakes in Choosing a Pizza POS System

Choosing point-of-sale software for your pizza restaurant? Avoid these common pitfalls to get the most from your investment. 

1. Forgetting the "pizza" part.

What's so special about a pizza point-of-sale system?  Isn't a pizza restaurant just like any other restaurant?   Many pizza shop owners get distracted by a local restaurant POS sales rep who convinces…

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Added by Duessa Holscher on March 21, 2012 at 10:00am — No Comments

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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

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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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