May 2008 Blog Posts (122)

Why most Restaurant Recruiters creep me out. Hite on the market Post 3 of 9.

Unfortunately there are too many Restaurant Recruiters out there who are undertrained, unprofessional and stuck in the 80’s with their tactics. In this post I’ll share a few of my recent experiences as a job seeker working with Recruiters. Read and learn why the Recruiters representing your Company may not be as sexy as you think.



Being a Restaurant Recruiter for me was a blast. I’m addicted to innovation, networking and inspiring people to action. I’d get a buzz from helping people… Continue

Added by Amanda Hite on May 13, 2008 at 8:03pm — 20 Comments

Smoothies: The Next Big Trend

With the weather starting to warm up it seems the next big food trend to surface is the smoothie. Everyone from McDonalds to Starbucks is adding the healthy treat to their menus to answer the drink’s rising popularity, according to recent articles in the Seattle Post-Intelligencer . Many businesses such as Smoothie King and Jamba Juice have been selling the fruit-based drinks for years, but now other businesses are starting to see that these simple… Continue

Added by Restaurant Supply Guru on May 13, 2008 at 2:18pm — No Comments


Non-Operator
Weakness or Strength?

I heard this story and hope I can repeat properly.



Sometimes your biggest weakness can become your biggest strength. Take for example, the story of one 10-year old boy who decided to study judo despite the fact that he had lost his left arm in a car accident.



The boy began lessons with an old Japanese judo master. He was doing well, but he couldn’t understand why, after three months of training, the master had taught him only one move.



“Sensei’” the boy finally… Continue

Added by David Hottle, CPC on May 13, 2008 at 5:04am — No Comments

Time to double up at FohBoh!



Hi, we have been slow with bringing on new members lately. Maybe it's my fault. As an operator, the "soft opening" is the standard. Ever being cautious...making sure everyone is trained, in their station and ready to serve. I can't help myself!



The Internet is a bit different but I have treated it the same as a restaurant opening.



> Developing the budget

> Raising capital

> Being careful about real… Continue

Added by Michael L. Atkinson on May 12, 2008 at 8:05pm — 1 Comment

MONAVIE MEETING IN NEWNAN - GA - May/25th

Hello every one………

On May/25 at 7:30 pm, will be happening a MonaVie meeting in Newnan at the Courtyard inn, by Wal-Mart.

The Blue diamond Scott, will be speaking and there you will be able to try this delicious juice.

If you would like to learn a bit more about this incredible product, please come on over and look for me an/or Ray at the entrance, you also may call me at (540) 958-3486.

LOOKING FORWARD TO SEEING YOU THERE…

Carol

P.S.: IT’S… Continue

Added by Carolina Brook on May 12, 2008 at 5:53am — No Comments

Grease is the word

Anyone remember how much shortening was last October? Are you sitting down? Do you really want to know how much more it costs per case this year than it did last year? Answer: $13.75/case. Yep, that’s right, $10 a case more than last year’s price. If you use 10 cases of shortening a week, that is a difference on your bottom line of over $5200 on one ingredient alone! Most economists do not see an end to the rising costs of oil. Most pop culture watchers do not see an end to America’s insatiable… Continue

Added by DJ Tryba on May 11, 2008 at 11:57am — No Comments

To my friends who enjoy a glass of wine ... and those who don't.







As Ben Franklin said: In wine there is wisdom, in beer there is freedom, in water there is bacteria?



In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli, (E. coli) - bacteria found in feces.



In other words, we are consuming 1 kilo of poop.



However, we do… Continue

Added by The Tortilla Guy on May 11, 2008 at 11:39am — 3 Comments


Non-Operator
Engage The Person, Not The Employee!

How many times have you seen a manager try to stuff a round peg into a square h***? Typically they know better but they do it anyway for one reason or another. As we all know this is a formula for disaster. How do we avoid this tendency? There are a variety of tools that you can utilize to gain knowledge about a person's strengths, weaknesses, personality type, etc. These formal assessments are an important part of the process however it doesn't stop there.



There simply is no… Continue

Added by Bill Campion on May 10, 2008 at 8:52am — 4 Comments

Happpy Mother Day to all

From a mom, wishing you all a happy mother day! I can't wait for Sunday I get the whole day off, I don't have to do anything. Hubby will cook, and clean and I will get to do whatever I want.



I plan on taking a long hot bath with a good book, sleeping in (if my body will let me,) and just being lazy all day long. I really am super excited about it lol.



Anyway I just wanted to drop in and wish the rest of the mothers out there a happy moms day. I hope it is everything u… Continue

Added by Rachel on May 10, 2008 at 7:56am — 1 Comment

When it tough, the tough must get going, Top line sales? How do we do it?

Everything we do starts from within our four walls; I can give you consulting all day long, if you can't guarantee me that within your four walls, every single guest that comes to your restaurant, for what ever reason they are there.

Someone told them how great you are, they saw your restaurant while driving by, the received a coupon in the mail, it doesn’t matter to me how they were brought to your restaurant. The key is number one, how are you going to make sure they are enjoying…
Continue

Added by peter Kazalas on May 9, 2008 at 4:22pm — 2 Comments

Salads Top the List of Great Dishes

USA Today released a list of the 10 best places to go to get a salad that makes a filling meal. The list is part of the celebration of the fact that May is National Salad Month.



Really it’s no surprise that May is the month of the salad. The weather is really starting to get nice and temperatures are on the rise, which tends to make people switch from heavy winter foods to light, healthy summer foods,… Continue

Added by Restaurant Supply Guru on May 9, 2008 at 1:34pm — No Comments

Personal life vs. Professional life...

Where do you personally draw the line between your personal and professional life? Have you thought about that balance recently? Are you aware of how one or the other impacts everything?



I often find myself riding a roller coaster...work is chill, I am home more; weather is nice, I am traveling to stores in the far reaches of our territory; big meetings, no time for the gym; vacation scheduled, how do I get the work done while I am gone...you get the idea....



As a few of… Continue

Added by Amanda Vroom on May 9, 2008 at 7:43am — 12 Comments

Leadership sucks……

Alright so I was just looking for a controversial title that would grab your attention!



This week’s Leadership group contest has kicked off with a bang and many people have already posted their best stuff. Remember $100 to your favorite eatery and 10,000 points are up for grabs! Check out the posting in the group about our current contest!



Proven “Best Practice” postings so far this week!



J’s entry on the Discussion page about “Making their… Continue

Added by Andy Swingley on May 9, 2008 at 6:32am — 2 Comments

Gordon Ramsay orders seasonal-only menu

From BBC News



Video Interview



Celebrity chef Gordon Ramsay says British restaurants should be fined if they serve fruit and vegetables which are not in season.



He told the BBC that fruit and vegetables should be locally-sourced and only on menus when in season.



Mr Ramsay said he had already spoken to Prime Minister Gordon Brown… Continue

Added by Mark McKellier on May 9, 2008 at 2:12am — 6 Comments

Best Practice: Consistency (con•sis•ten•cy)

: agreement or harmony of parts or features to one another or a whole.

http://www.merriam-webster.com/dictionary/consistency

A leader must exhibit consistency at all times, even when alone. This process will allow a leader to show others that through their actions others will be satisfied with what is being presented.

Being consistent within customer service in a restaurant, retail establishment, or manufacturing will drive standards and expectations to be created and… Continue

Added by Adam R. Cox on May 8, 2008 at 9:20pm — No Comments

The Protein Tipping Point

The chart of the week is US weekly sow slaughter. As I shared last week, broiler (chicken) egg sets have been in a decline during the past month and have fallen appreciably below year ago levels as chicken producers attempt to ration supplies in order to pressure chicken prices upward to account for the increase in feed costs. And as also as I shared last week, the chicken industry was not the only trade that was beginning to adjust production level plans. Hog producer margins, like the chicken… Continue

Added by David Maloni on May 8, 2008 at 11:38am — 1 Comment

Cooking Classes at LIT

Good Afternoon,
Its been a while since LITKitchen has had hosted any cooking classes, but now we have some really great classes on the calendar. Check out www.litkitchen.com to see what we got going on!

SIgn up for your favorites and tell your friends
Thanks
The LITKitchen Team

Added by LITKitchen on May 8, 2008 at 11:07am — No Comments

Celebrating the Sweet Strawberry

One of the great things about May is that strawberries start to show up in the grocery store and on restaurant menus everywhere, which is why May is National Strawberry Month. Nothing makes for the perfect end to a Mother’s Day lunch than scrumptious strawberry shortcake pilled high with fresh whipped cream.







Strawberries have come a long way over time. According to the University of Illinois’ Extension Office Web site, when the Colonists arrived in this country the… Continue

Added by Restaurant Supply Guru on May 8, 2008 at 9:50am — No Comments

Attention Operators - The NRA Wants to Give You $100 for "Green"

Attention restaurateurs!

The National Restaurant Association is looking for input on environmental practices in the restaurant industry from members like you!



If you haven't already, please take a few moments to complete this 10-minute online survey about what you're doing. Take the survey.



After you complete the survey you can sign up for a chance to win a $100 American Express gift… Continue

Added by Chris Moyer on May 8, 2008 at 8:25am — No Comments

Myths, Chocolates & Other Sweet Mysteries of Life

Oh, to be blissfully unimpeded by thought or effort when matching wine with food. There’s nothing wrong with the “drink-whatever-you-like” approach when it comes to that. Not much different than when it comes to cooking: whenever you’re hungry, just open up a can of your favorite food or stop by the nearest fast food joint on the way home.



But if you give what you want to eat some considerable thought – weighing the proportions of herbs and spices, picking out the exact fresh… Continue

Added by Randy Caparoso on May 7, 2008 at 5:53pm — 1 Comment

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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

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

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 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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