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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New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

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National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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