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

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

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