Featured Blog Posts – April 2012 Archive (28)

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

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


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

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

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


Operator
Who Was Your Yoda?

Recently I sat in my therapist’s office all ready to bark at the moon and lay blame for all my issues on my mother, the kid that aimed at me in dodge ball and possibly Nixon. But the session turned into a warm and fuzzy remembrance of the man who turned my life around.

 

In high school we had a…

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Added by Ty Sullivan on April 17, 2012 at 6:00pm — 1 Comment

You've Got Them Talking......Now What?

If you are anything like me, you like to dig into things. The more I look into, the more I learn. The more I learn, the better job my firm can do for our restaurant partners.



One thing I always find curious when I'm digging around the internet, is when I see a restaurant's social media property, where they have a fairly large group of fans or followers.…

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Added by Chris Leo on April 16, 2012 at 9:00am — No Comments


Non-Operator
Inside Scoop – Being Wrong the Right Way

And now…I will shed some light on a—not so little—secret of organizational life.

There are some over-eager beavers, who deftly scramble up the political and positional ladder seemingly salivating at the prospect of power. Their mastery of corporate gamesman/woman-ship does not guarantee that they are the “sharpest knives in the drawer.” All too often, my experience has shown that if you were to strip away their job title, many lack the influence or substance for making critical…

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Added by Chase Leblanc on April 12, 2012 at 10:12am — No Comments

How Groupon-Type Deals Sucked $115M from Independent Restaurants in 2011

Groupon and the other deal sites had a great 2011.

The total “deal” volume grew a whopping 140%! So that should mean a big lift for restaurants, especially independent restaurants, that sell a majority of daily deals, right?

Unfortunately, the data reveals that visits actually fell while money was siphoned out of the restaurant industry. …

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Added by Seth Gardenswartz on April 11, 2012 at 10:00am — No Comments


Non-Operator
The Best of the Rest: Pinterest, Foodspotting, Foursquare, and FohBoh

Your restaurant is well established on Facebook, Twitter, and Yelp, but what about the onslaught of newly-popular social media outlets? Pinterest, Foodspotting, foursquare, and FohBoh all cater to food or restaurants. Pinterest and Foodspotting both revolve around pictures, which we all know is a strong way to sell your restaurant’s fresh, beautiful delicacies. Brands are already marketing through these lesser-known venues, so don’t be the last one on board!…

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Added by Jammie Mountz on April 11, 2012 at 8:45am — 1 Comment


Non-Operator
Suddenly, We Are What Our Customers Require Us To Be

For the past few years, we’ve heard industry leaders and visionaries telling us that social media was going to change the way businesses interacted with their customers, and vice versa.  Notably, most of these leaders were not from the retail, restaurant, food manufacturing, or consumer products industries, but from the various internet communities and social media hubs.  We all listened as people like Mark…

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Added by Rod Guinn on April 10, 2012 at 7:10pm — No Comments


Non-Operator
Free Advise to the Purchasing Guys BOSS!

Advise to the Boss: 
 
In many foodservice organizations the Purchasing function is viewed as a routine low level activity. A couple of years ago our firm completed a survey of 15 emerging chain CEO's that revealed that 48% could not readily recall their annual total food spend or discuss the…
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Added by Fred Favole on April 9, 2012 at 1:30pm — 1 Comment

The Power of Push (Messages!)

Push notifications are messages delivered to those who have downloaded your app and accepted notifications. They can be delivered whether or not the user is using the app at the time of send - which is one of best things about them. Instead of relying on your customer going into their inbox and opening your email, your push message appears automatically on their screen.



This is what makes push messaging so effective, and why push ads have a click through rate that is ten times…

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Added by Angela Stoner on April 9, 2012 at 12:30pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

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.

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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