Voice of the Restaurant Industry
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…Continue
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
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…Continue
Added by Dara Bunjon on April 28, 2010 at 12:17pm — No Comments
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…Continue
Added by Robert Krzak on April 28, 2010 at 8:03am — No Comments
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…Continue
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…Continue
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.…Continue
Added by Kelly on April 27, 2010 at 10:30am — No Comments
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…Continue
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…Continue
Added by Paul Green on April 23, 2010 at 11:16am — No Comments
Added by Paul Green on April 23, 2010 at 5:05am — No Comments
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…Continue
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…Continue