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

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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