April 2010 Blog Posts (58)


Non-Operator
FOHcus: FohChat

When I first joined FohBoh, I almost immediately began to feel an expanded sense of awareness as a food server. I would spend a few minutes on site each day, reading content, posting blogs of my own, and interacting with all of you. I would almost always leave FohBoh with some new piece of understanding or insight, something that enhanced my experience tableside. Networking in such an industry-specific…

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Added by FohBoh on April 29, 2010 at 11:30pm — 2 Comments

Submarina California Subs,NY,NJ,CT

Has anyone out in NY visited Submarina in Astoria, Queens?

Please send in your comments regarding the Food...

Added by KAASI ASSOCIATE LLC on April 29, 2010 at 11:02am — No Comments

Social Media Foodie: Would the Real Farmers Please Stand Up?

Farmers markets, a welcoming oasis especially for city dwellers, gives us that sense of connectedness to other people and more importantly to our food. When I worked in Washington, D.C. I lived near Eastern Market, which every weekend would showcase an amazingly diverse and abundant array of fresh fruits, vegetables, cheeses, seafood, and more.



I don't ever remember questioning the authenticity of who produced the food - or even if they produced… Continue

Added by Josh Hersh on April 29, 2010 at 8:00am — 7 Comments


Non-Operator
Betting On (Not Against!) The American Dream

Franchising, at its heart, is a bet on the American Dream. Interestingly, and perhaps uniquely among such bets, both parties are betting on the same outcome. As promised some weeks ago, we’ll begin exploring franchising in this column, and over the coming weeks, while also continuing to cover some of the relevant issues and details of bankruptcy, which has become so…

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Added by Rod Guinn on April 29, 2010 at 3:30am — 1 Comment

Summer cooking camps for children taught by local chefs

The benefits of enrolling your child, the one with an interest in food,

in a summer cooking camp is immeasurable. The kids that attend summer

cooking camps end up enhancing their math and reading skills without

even knowing they are doing so. They learn about other cultures and

their foods. The children that attend summer cooking camps come back

home with a skill set that lets them help with family meals. The

children who attend summer cooking camps learn about… Continue

Added by Dara Bunjon on April 28, 2010 at 12:17pm — No Comments

IS YOUR RESUME BLACKLISTED?

Not getting calls on your resume quicker than you expected?

Are you finding that recruiters tell you they’ll call you right back only to never receive a call?

Don’t think there’s a blacklist floating around within the restaurant industry? Think Again!

Getting your name blacklisted is…

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Added by Robert Krzak on April 28, 2010 at 8:03am — No Comments

How to Meet the Dinning Requirements for a Raw Foodist

There are many types of patrons these days, I mean many types of diets that patrons are following. I have personally experimented with many diets over the years. One of my favorite diets happens to be the raw food diet. Raw foodists are probably onre of the hardest patrons to take care of with a well thought out meal. Most vegans are happy with mushrooms, rice and some other vegetable. But now try to take care of vegan without cooking any of the food.



A raw foodist will typically not… Continue

Added by Marcus Guiliano on April 27, 2010 at 8:37pm — 9 Comments

Our Business -- Your Business

Most of you don't know me, but I hope to get to know as many of you as I can. I'd like to introduce myself--my name is Richard Heaps. I've been President and Chief Operating Officer of FohBoh (officially) since February 1, 2010 and an adviser to Michael and the team since the founding of the company. And let me…

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Added by Richard Heaps on April 27, 2010 at 8:30pm — 4 Comments


Non-Operator
Petulant Patron Meets Plainclothes Police

Book Chapter: Customer Hall of Shame

Where are the cops when you need them? I’ve asked myself that question several times over the years, especially witnessing cars racing by me on the highway, dangerously weaving in and out of traffic. Well, the cops were exactly where Anthony Caturano, chef-owner of Prezza wanted them on Friday night.

I had a chance to sit…

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Added by Patrick Maguire on April 27, 2010 at 1:00pm — 2 Comments

It IS Easy Being Green: Part 2 – Restaurants Going Green

There are several foodservice companies that have made the jump to be green not only because it seems to be what customers want and because it is “what’s right” but also because of the money savings associated with going green.…

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Added by Kelly on April 27, 2010 at 10:30am — No Comments

The Onion Presents Taco Bell's New "Green Menu"

This video comes courtesy of FohBoh member Brian Bruce, who's also a group member on Linkedin.





Taco Bell's New Green Menu Takes No Ingredients From… Continue

Added by Michael Biesemeyer on April 26, 2010 at 11:46am — 3 Comments

DAWG Talk: Career Utopia



For many years, I’ve asked a very simple question while conducting every interview. The question: What is your career utopia?”



Sure I’ve had to define the term for a candidate here and there. But, more importantly, I’ve tried to encourage candidates to think about their…
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Added by David Rose on April 25, 2010 at 6:00pm — 2 Comments

Believe in a better "Life Style"

For those of you in the industry at the higher levels that get to go home on Friday afternoon and not return until Monday, think about the people that make that possible. Think about what it was like when you were one of those people. Then think about how you can make it better, that is if you believe it has to get better.

If you don't think it has to get better you are working in a blind spot. The restaurant world is a "life style". Its nights, weekends, and holidays. While…

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Added by Michael Minichello on April 24, 2010 at 6:48am — 2 Comments


Non-Operator
Doldrums in the Drive Through

http://www.youtube.com/watch?v=dhWpfX4uGr0



What's wrong with this video? Other than the fact that some may think I'm being a little sneaky... Some might say nothing's wrong. What's the big deal? I went through the drive through, got what I wanted in a

relatively short period of time and I was on my way.





I'm just not okay with that! As consumers we have grown to expect this type of…

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Added by Bill Campion on April 23, 2010 at 2:46pm — 6 Comments


Non-Operator
Urban Turbine Powers Restaurant - Owner Sells Excess Electricity

Brian Great invested $375,000 in a wind turbine that generates 120% of the power needed to run his Great Escape restaurant in Schiller Park, Illinois. He estimates that it will earn back his costs in a decade.





It took nearly two years of planning… Continue

Added by Paul Green on April 23, 2010 at 11:16am — No Comments


Non-Operator
Your Copy Machine Tells All

I had no idea that copy machines store data. The Buffalo News ran "Scrub copiers' memory before discarding"





CBS News had this article: "Digital Photocopiers Loaded with… Continue

Added by Paul Green on April 23, 2010 at 5:05am — No Comments


Non-Operator
FOHcus: Sci-Fi Server

Technology is changing the way we behave. I'm still not fully adjusted to the site of another driver blowing by me on the freeway, their eyes shifting up and down from their mobile device. When did we suddenly become so attached to these devices that we'd actually risk our lives to use them?



About 15 years ago, I was given a copy of William Gibson's 1994 sci-fi thriller, Virtual Light. If you're unfamiliar, it's the story of a San… Continue

Added by FohBoh on April 23, 2010 at 1:00am — 5 Comments

Social Media Foodie: Claim Your Restaurant on Foursquare



Foursquare recently made some updates to make it easier than ever to claim your business and to get started with your first Foursquare special.



If you already have a venue created, there should be text under your contact information that says "Are you the manager of this business"? Simply click on that link and it will take you to an easy, three-step process.…



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Added by Josh Hersh on April 22, 2010 at 8:05am — 5 Comments


Non-Operator
More Thoughts on Nutrition in Schools

A few weeks ago I blogged about changing the way kids view healthy foods by introducing nutritious foods in schools. A lot of you agreed and made some great comments about different ways that schools can teach…

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Added by Alyson Mar, RD on April 22, 2010 at 5:00am — 2 Comments

It's about Hospitality

The Restaurant/Hospitality world is the ultimate place to play the "Kevin Bacon" game. Everyone eventually leads back to someone who everyone knows. Well "hospitality" is the ultimate way I like to live my life. If you think about it no one likes to wait for service in a restaurant and absolutely no one likes to be hungry in a restaurant. I apply this theory to everyday encounters that people have. When my mechanic tells me that he is "waiting for the part to come in". I tell him next time…

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Added by Michael Minichello on April 21, 2010 at 6:25pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

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®'

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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