April 2012 Blog Posts (47)

Satisfy Your Customers Digital Hunger!

In this digital age, most businesses have managed to stay afloat with a potential growth on the horizon despite economic struggles. Social media has played a huge role in marketing and businesses have grasped this concept to continually expand their brand. Restaurants are no exceptions. Just like any growing…

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Added by Angela Stoner on April 30, 2012 at 12:00pm — No Comments


Non-Operator
Mini Meat Loaves Save The Week

Reported by foodem.com, the online wholesale food marketplace-

This past Sunday, I knew I had a busy week ahead, so in planning my weekly meals, I decided to try my hand at making meat loaves (mini loaves). I figured I could create a few meals out of…

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Added by Foodem on April 30, 2012 at 7:00am — No Comments

It’s About The Food, Stupid!

I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.

Although this is a mostly proper strategy for…

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Added by Joe Ferri on April 30, 2012 at 5:30am — No Comments


Non-Operator
10 Point Food Purchasing Survey

The following survey covers 10 critical imperatives to help emerging chains (and especially multitasking executives) determine how much purchasing is costing their business. This quick evaluation may help you understand your strengths and weaknesses, so you can make an informed decision about purchasing and the resources required to support profitable growth.



Your Survey Key: (1 - 5 )…



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Added by Fred Favole on April 29, 2012 at 3:30am — No Comments


Non-Operator
Improve Hospitality Service by Keeping Daily Logs and Holding Pre-Shift Meetings

 

Since it is impossible for hospitality owners and operators to be on premises during all business hours, it is extremely important for the assistant managers to communicate current policies and procedures through daily logs and pre-shift meetings.

Communication is of utmost importance for superb hospitality service which involves preparation, awareness, organization and execution. Restaurants are always in a state of flux, so the best way to keep continuity is for assistant…

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Added by Richard Saporito on April 28, 2012 at 3:25pm — 1 Comment


Non-Operator
Creating A Successful Social Media Strategy for Restaurants

You probably have heard all about the benefits about using social media for your restaurant and all the different types, but do you actually know how to use it effectively? Connection to these sites allows restaurants to have almost 24 hour access to their customers and what's even better is that it's free advertising. When was the last time Facebook asked someone to pay to post how good their Starbucks frappacino was? However, if a restaurant wants to be successful in creating a social…

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Added by MenuDrive on April 27, 2012 at 8:05am — No Comments


Operator
The IKEA Effect @ Your Restaurant: Customization Increases Loyalty and Spending

Every restaurant owner understands, innately, that customers like customization.  From "Hold the mayo" to "Can I have a salad instead of fries", custom requests happen daily.  

But some restaurants take this customization to an extreme level, with great results.  A New York burger joint, for instance, gives customers literally thousands of possible burger combinations as they choose…

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Added by Duessa Holscher on April 26, 2012 at 11:30am — No Comments


Non-Operator
Build On Customer Relationships Using LinkedIn

Reported by foodem.com, the online wholesale food marketplace-

Building and growing a business definitely takes time and a great deal of effort. Aside from getting a business off the ground, attracting new and keeping existing customers…

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Added by Foodem on April 26, 2012 at 7:00am — No Comments


Non-Operator
Who Is Watching What You Can’t See?

I’m working on a longterm project for a fast-growing concept, with operations already scattered over four states and more to open this year.  It’s an exciting time for this company: the concept’s been refined to enable fast growth, the capital’s in hand, and performance is strong.

One of the essential controls which was recently reinforced…

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Added by Rod Guinn on April 25, 2012 at 1:14pm — No Comments

Focus on What Hasn't Changed

Sometimes, when you’ve been in your role for a while, it doesn’t seem like anything changes.  Work may become mundane or, perhaps, less challenging, especially when you have seen few prospective opportunities.  And, then…



Everything changes.  



A leader resigns.  A co-worker is…

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Added by David Rose on April 25, 2012 at 12:17pm — No Comments


Non-Operator
Happy Hour Advertising and Unhappy Legal Complications

A recent study showed that men are more creative when drinking beer. Whether this is true or not, the study may lead to bars and restaurants being more bold in advertising their happy hours. Indeed, restaurants and bars are increasingly turning to social media and mobile campaigns to promote happy hour specials. They may advertise on their websites or their Facebook pages, or they may push messaging via cell phones.

 

Happy hour advertising may seem like a great way to draw in…

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Added by Kyle-Beth Hilfer on April 25, 2012 at 10:30am — No Comments


Non-Operator
Are You An Effective Leader? Are You A Great Leader?

Reported by foodem.com, the online wholesale food marketplace-

Each time you open your internet browser it seems as if there is a new company on the rise. It may be a “tech” company, a new restaurant, an e-commerce…

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Added by Foodem on April 24, 2012 at 7:00am — No Comments

National Restaurant Association Enhances Support for No Kid Hungry

Share Our Strength’s No Kid Hungry campaign got a huge boost recently when our fabulous longstanding partners, the National Restaurant Association, committed to enhanced long-term support for our campaign.

At the Association’s Leadership Affairs Conference Gala on April 17th, National Restaurant Association President and CEO Dawn Sweeney announced that the organization’s commitment to work together with Share Our Strength to triple the funds raised for Share Our Strength’s No Kid…

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Added by Molly Burke on April 23, 2012 at 5:00pm — No Comments

Market Your Restaurant With A Rifle and NOT A Shotgun.

Every week, restaurants come to us to discuss having us take over their marketing initiatives. When they do so, this is a two way interview. Obviously the restaurant wants to see what we are all about, and if we are suitable for their needs. We however also want to interview the restaurant, learn about them, what they have been doing with their marketing, where they…

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Added by Chris Leo on April 23, 2012 at 8:30am — 2 Comments


Non-Operator
Nourishing Mondays: Coconut Cream Pie

Reported by foodem.com, the online wholesale food marketplace-

I have the biggest sweet tooth, which unfortunately isn’t usually the best for my health. Because of this, when I’m indulging in my sweet tooth, I often try to create recipes with some health…

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Added by Foodem on April 23, 2012 at 7:00am — No Comments


Non-Operator
Ode to a Food Purchasing Agent

The Food Purchasing Agent stood at the Golden Gate,

                         -His head was bending low. 

He merely asked the man of fate,

                         -Which way he ought to go.

“What have you done", St. Peter said,

                         -To seek admittance here?”

“ I was a Food Purchasing Agent down on earth,

                         -For many and many a…

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Added by Fred Favole on April 21, 2012 at 2:48pm — No Comments

How to Use Facebook Timeline for Restaurant, Hotel, Bar and Club Marketing

Here's a visual outline of the recent changes - many new opportunities to use images to promote your business...

 

Added by Ken Burgin on April 21, 2012 at 1:59pm — No Comments


Non-Operator
How Mobile Usage Brings Businesses and Consumers Together

When you walk down the street most of the time all you see is the tops of people's heads coming towards you. Why? Most of them are too engrossed in their iPods or cellphones to even bother to look up. They are sharing pictures, articles, opinions; just about anything that can be transferred over the web to their friends. Mobile devices have become a way of life for people today and they are becoming even more connected with each other over them.

 

The use of mobile…

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Added by MenuDrive on April 20, 2012 at 8:30am — No Comments

Restaurants and the Instagram Buzz

Last week, Facebook purchased Instagram, the barely 2-year old photo sharing startup for $1 billion dollars. The New York Times recently chronicled Instagram’s road to success, struggling as a fledgling start-up to keep up with server demand as thousands downloaded the iPhone version of the app and began uploading pictures hours after it…

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Added by Jon Rock on April 19, 2012 at 5:00pm — 3 Comments


Non-Operator
Buyers Improve When "MONEY TALKS"

Ratcheting up spend performance through SPS best practices includes supplier development, seasonal buying calendars, commodity management and expert distribution audits & price-compliance.



However, cost savings can be realized and buyers can document results for years, but this will not deliver the incredible payback possible to foodservice organizations until top management (or owners) understand what procurement can really accomplish.



Given the…

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Added by Fred Favole on April 19, 2012 at 1:30pm — No Comments

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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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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