April 2011 Blog Posts (50)

Pest Control

The sun has returned to California..................is your business current on it's sanitation standards before the pests arrive?

Added by Kirk Pearson on April 28, 2011 at 9:31am — No Comments


Non-Operator
Why Your Franchise Needs Social Media

I’m sure you’ve heard the buzz, Social Media is a hyped thing; but what is it really all about, and why do you need it?

 When I first started using social media a few years ago I wasn’t sure how and where it would fit in as part of my overall…

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Added by Kimberly Kelsey on April 28, 2011 at 8:48am — No Comments


Non-Operator
Notes From The Western Front -- the UCLA Restaurant Conference

Never have I heard so many operators, chefs, designers, and advisors, in so many ways, emphasize the importance of spending on -- not cutting from -- operations and menu in order to survive and thrive.  UCLA’s one-day Restaurant Conference was a huge success.

 …

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Added by Rod Guinn on April 28, 2011 at 3:30am — 3 Comments

The Ultimate Killer Social App for the Restaurant CEO

The modern restaurant CEO carries a ton of stress around. Some cause it, other give it, but S T R E S S is part of the job. Whether s/he is responsible for 5 units or in Julia Stewart's case, 3,500 at Dine Equity, they clearly have a full time job. So, how do they stay informed? What do they measure and how frequently? What do they worry about?

I wonder...where is their playbook? Is it a laptop that sends them rich quantitative data? Is it broken down by unit, region or systemwide? Is…

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Added by Michael L. Atkinson on April 27, 2011 at 11:35am — 3 Comments

Ten Things to do Now

To have a successful integrated marketing plan, you must first do the basics.  Below are  "Ten Things to do Now" which are the first steps in utilizing technology tools as part of your overall marketing program.

 

1-Embrace New Marketing Opportunities- In a few short years, the Internet has gone from being an obscure new idea to being an essential part of any marketing strategy. Customers are now looking for you,…

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Added by Matt Harper on April 26, 2011 at 1:54pm — 2 Comments

Restaurants Get Social

So October 22nd was the last time that I blogged here at FohBoh and I know the millions of you that have read this have been dieing with anticipation as to what I have been doing. Actually my wife Kelly is really the only one that reads anything I write but it made me feel good to write that sentence. Those of you that know me know that I am a little bit of a talker (ok a lot of a bit) and not so much a writer. I can write but it takes a long time because I write the way I talk and that is…

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Added by Michael Minichello on April 26, 2011 at 9:34am — No Comments

In the Words of Harry Snyder...

Keep it real simple. Do one thing and do it the best you can.

I guess I've known this about myself to some degree ever since I was really little. My personality often reflects it. My thought patterns are often consumed by it. The end result of my labor isn't flawless, but I have always seemed to chase after that same goal: perfection.

A month or so ago I picked up the…

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Added by Josh Hersh on April 26, 2011 at 4:00am — No Comments

Do you know what the #1 wish for online marketers is? (besides a lot of click traffic)

Love, LOVE, love - (or at least strongly like) coming across data like that posted in the 2011 Social Media Marketing Industry Review from the really smart people at Social Media Examiner. 

In it they cover so many things that online marketers should know.  We've highlighted about 9 of…

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Added by Steven Groves on April 25, 2011 at 2:08pm — No Comments


Non-Operator
If Leadership Requires Vision - Why Is It So Often Short Sighted?

Not all companies want their managers to be great leaders—it depends on the

leadership of the company.

Truthfully, many companies would be more agreeable to producing better

followers than better leaders for a myriad of reasons. It could be the small

mindedness of the people in the top-jobs who feel threatened when a

subordinate outshines them and realistically there is a startling lack of rewards for

mentors involved with mentoring relationships.

There is…

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Added by Chase Leblanc on April 25, 2011 at 12:10pm — No Comments


Non-Operator
News for the FohBoh Restaurant Network

 

New Ways to Facebook "Like", Favorite and Share Content with other social networking sites 

Did you notice the hearts yet?  Have you seen the the now famous Facebook "Like" buttons at the bottom of photos, video, blogs and discussions on FohBoh? They are right next to the share on Twitter and Facebook social tabs.

A couple of years ago we had some pretty advanced features that are slowly returning to FohBoh. Points are still in the queue, so please be…

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Added by FohBoh on April 25, 2011 at 9:04am — 2 Comments

Will your marketing change customer behavior? Should it?

It seems to be an underpinning of many solutions introduced to the market that in order to leverage the technology, there seems to be some expectation that consumers will somehow alter their usual behavior.  Not a bad thought and yes, I think some marketing activities can alter a consumers usual behavior, but how far do you think we (as an industry) can expect it to…

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Added by Steven Groves on April 25, 2011 at 9:03am — No Comments

Yelponomics: What Really Drives Yelp Reservations

Restaurants understand the growing importance of Yelp, but effectively managing it can be a challenge. I set out to study what really moves the needle on Yelp so business operators can prioritize their efforts accordingly. I compared online reservation volume over time from Yelp.com for 35 restaurants with different Yelp profile characteristics. The data spans 3 cities and comes from the ever-growing Eat Metrics dataset of 2,100,000 pageviews and almost 50,000 online…

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Added by Eric Rodriguez on April 25, 2011 at 9:00am — 2 Comments

5 Things You Never Want to See in Restaurant Menu Design

Comic Sans font. You do not want this font anywhere near your menu. It’s reserved specifically for elementary school teacher newsletters. And there’s a documentary against it.

 

Paryrus font. This font is the stereotype of stereotypes for Greek restaurants. (There’s even a …

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Added by Amanda Brandon on April 22, 2011 at 3:10pm — 5 Comments


Non-Operator
Decoded: the National Menu Labeling Law

By now you have probably read headline after headline announcing the FDA’s release of proposed guidelines for calorie labeling in restaurants and vending machines.  But what does it all mean?  The document itself is 138 pages, but all you want are some answers to some very standard questions, right?  What rules have actually been enacted?  What types of establishments will be included?  When will this all be enforced?

These questions have flooded the FoodCALC office since the FDA’s…

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Added by Alyson Mar, RD on April 20, 2011 at 7:00pm — No Comments

Put Away the Carving Knife : A New Main Dish is Now Being Served



A New Main Dish will be featured in the next few weeks at my restaurant.

I'm working on beefing-up my service with some back-to-the basics training techniques that have somehow fallen from the plate over the last few months.



With Spring in the air, it…

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Added by Bill Baumgartner on April 20, 2011 at 7:00pm — No Comments


Operator
....And While on Vacation in Florida....

So, I'm on vacation in Ft. Lauderdale Florida this week and had no laptop to write my blog, so, I did a video blog instead. I did have an HP Notebook but I may as well have been on a 1st model of the Bell telephone!

So, my subject was on what?

On customer service standards in Florida of course! Tune in. Tune on. Turn to your video screens!

See my next video that will be a lot faster in speach patterns when I get back to NYC!…

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Added by Ty Sullivan on April 19, 2011 at 7:30pm — 2 Comments


Non-Operator
The restaurant business in BC

In British Columbia we have been presented with an extremely trying 2 year stretch between 2010 and 2012. Not only have we been presented with the world wide economical challenges that have driven our tourism to an unexpected low but there have been many inter-provincial changes that have caused the economic challenge to be even more difficult to manage.

 

Last June we saw a new tax law come into play in BC called the Harmonized Sales Tax (HST). Previously consumers were only…

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Added by Joel Lazeski on April 19, 2011 at 12:30pm — No Comments


Non-Operator
Pursuing Your Passion

 

 

Pursue your passion. I suppose this is an overused cliche.    If we’ve heard it once we’ve heard it a thousand times.  Come to think of it every cliche is overused.  Isn’t that the very nature of a cliche?  How many times have you heard these cliches - “What goes around comes around” or “Worry about what you can control and let go of what you can’t control” both overused and both cliches.  The reason we’ve heard them a lot is because they are the truth.

 

So…

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Added by Bill Campion on April 19, 2011 at 7:43am — 5 Comments


Non-Operator
How To Be Successful in the Restaurant Business: Balance the Hard Elements and Soft Elements

To understand the restaurant business, one must take into account the unique balance and consistency between hard elements and the soft elements involved. Often times a restaurant will have a greater emphasis on one area, but totally forget the other area only to find out too late - when they are out of business altogether.

 

The hard elements (restaurant hardware parts) are items such as location, menu design, restaurant/kitchen design and layout, décor, ambiance, computer systems,…

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Added by Richard Saporito on April 16, 2011 at 5:30pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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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