It's not quite war time, although sometimes it feels like it... Endless articles on the "credit crunch", cutbacks and soaring food prices are putting a chill in the air. During WW2 the British were digging Victory gardens in squares and public parks across the country. They were growing their own food in very tight compact spaces as a response… Continue
Added by Mark McKellier on May 30, 2008 at 6:45am —
By: Robert Krzak
President, Gecko Hospitality
There should be no doubt in anyone’s mind that the cost of high gasoline is here to stay. Just recently, futures analysts on Wall Street predict the price of a barrel of gasoline to skyrocket up to $250.00 by the year 2012. As a professional recruiter in the hospitality industry we are constantly fulfilling the obligations of our clients in scheduling meeting after meeting with talented… Continue
Added by Robert Krzak on May 29, 2008 at 6:56am —
ReMARKable Palate #136: Moroccan Olive Oil
I speak with Majid Slimani and Driss Chaouni from Alili Morocco
, a new company bringing the fine products of Morocco to the United States. They won the Runner… Continue
Added by Chef Mark Tafoya on May 28, 2008 at 12:37pm —
Despite the long day, I'm bolstered with energy. I've been up since 6am in order to get to my horrible writing class at 8:30am. I guess they want you to be able to write a decent menu when you graduate.
I start one of my part-time jobs at noon, which gives me time to relax, have lunch, and make phone calls. Work seems to fly now that I have renewed focus.
Stu called me around 9:00 pm to see if I wanted to play tennis. He's crazy and spontaneous. He worked on his serves… Continue
Added by O on May 27, 2008 at 8:57pm —
Should have fired three. I think he is keeping Matt and Jen for entertainment purposes.
How about the sweat soaked pasta Matt cooked~
Since they are not skilled where are the thermometers that would have eliminated Lourosses undercooked meat..
I can't wait till next week and see Rock. Now that was a good season. I am glad to see he has been successful. None of these people are ready to be a 250k executive chef.
Come on Matt I can smell your ending. Sooner… Continue
Added by Sam on May 27, 2008 at 8:34pm —
This weekend was Memorial Day Weekend, also known as the start of the summer grilling season, which, in my opinion, is a great season. Nothing beats a great burger and an ice cold drink on a bright, sunny day. Not to mention the fact that May is National Hamburger Month.
In the spirit of the beginning of this season burgers have started to make a bit of a come back. Not that they have ever really gone away, but sometimes burgers get overshadowed during colder months by comfort foods… Continue
Added by Restaurant Supply Guru on May 27, 2008 at 1:57pm —
Don't pitch your corks after you polish off your wine!
There's a lot to like about cork as an eco-friendly material: it's harvested (primarly from the Cork Oak tree, or Quercus suber) in a way that doesn't harm the tree, making it almost unendingly sustainable (harvested in moderation, of course); it's almost totally waterproof, making it suitable for both indoor… Continue
Added by Mark McKellier on May 27, 2008 at 6:05am —
Happy Memorial Day Everyone!!
At least at my particular restaurant, Memorial Day is sloooooowwwww. If I wasn't working, you can bet I would have a apron on, margaritas in a blender, and more than likely a hangover tomorrow. HAHA. However, like most of you all FOHBOH peeps, holidays for us restaurant peeps can either mean SUPERKICKASS everyone working sales, or " Hey, let's clean everything today." Number two was my task with my associates today. I think the smell of polish is forever… Continue
Added by Cindi Digiantonio on May 26, 2008 at 6:41pm —
there's a lot of great stuff in the blogosphere these days...I came across this link on How to Eat Out Cheaply and recession-proof your dining habits. I thought I'd share it because the rising costs of gas and transportation costs is really affecting the restaurant industry hard. As consumers grow more and more cost and value conscious, the tips that ordinary customers are sharing about their dining habits should be invaluable to all of… Continue
Added by Matt Urdan on May 26, 2008 at 7:42am —
Just back from our first show at NRA in Chicago. There have been a few posts about this experience and what we thought of the show, which was awesome for our young, 140 day-old, growing enterprise. However, this post is about status…continuing our theme of being… Continue
Added by Michael L. Atkinson on May 22, 2008 at 3:59pm —
One of the most talked about and least understood areas of cost control is food cost. I am always surprised at how often restaurants struggle to control food cost. While food cost is widely talked about it continues to be a challenge to restaurant operators and managers alike. My goal is to outline a few very specific ideas that if followed can have an immediate impact on your food cost and consequently your bottom line. In order to have an effective approach to food cost, everyone must… Continue
Added by Jerry A. Heilpern, CFBE, FMP on May 22, 2008 at 3:22pm —
The chart of the week is daily world crude oil output versus demand. This is a demand story. As the chart depicts below, crude oil production and demand have trended very close to each other for the last eleven years. Four of the last eleven years demand has outpaced production and it just so happens that two of those years were 2006 and 2007. From 1997 to 2002, daily crude oil demand rose by 5%. From 2002 to 2007 demand grew a whopping 13%. (Here’s where the data gets really interesting.)… Continue
Added by David Maloni on May 22, 2008 at 10:59am —
Going out to dinner should be a bunch of little surprises of happy and delicious moments. Like the surprise when you go to walk through the door and someone is standing their with a smile, the door being opened for you and a great big ole welcome.
Then when you sit down, Your drinks get to your table pretty fast from the bar, then you are ordering your meal, and this delicious hot appetizer comes to the table with some plates and extra napkins, sauce and a very nice smile saying… Continue
Added by peter Kazalas on May 21, 2008 at 5:15pm —
While some thought it was not well attended, I thought the NRA show in Chicago was an amazing experience with crowds of people. It is truly amazing how big this show is. Over 2,500 exhibitors and over 73,000 attendees. Clearly Chicago's largest convention.
We enjoyed meeting several folks from the NRA at their booth over the past few days, and look forward to presenting to them at their offices tomorrow morning. Since we are becoming… Continue
Added by Michael L. Atkinson on May 21, 2008 at 2:53pm —
Recently an online portal pitched something similar to the following offer:
“Give 20% discount to online orders coming from our portal and we’ll promote your restaurant to 70,000+ of our customers”.
As a restaurant owner, you:
a) Sign-up (what’s there to lose?)
b) Ignore the promotion because you already get PLENTY of orders from the portal
c) Ignore the promotion because you get VERY FEW orders from the portal
d) Wonder what the right… Continue
Added by Atul on May 21, 2008 at 12:31pm —
This year has just been plain crazy for me! I'm not talking since January, but since a year ago, at least for myself in my professional surroundings. It seems like every time I turn around, someone who I work for or with is gone. In some cases, they have sealed their own fate... being late, being lazy ( scamming my company I work for out of money), or just not performing to the standards that they need to be. In better cases, they are or in the process of making their own dream a reality, which… Continue
Added by Cindi Digiantonio on May 19, 2008 at 8:25pm —
I have heard this buzzword a lot recently and I get it but how do you “manage” talent? Talent can’t be managed, it has to be lead! As soon as one starts managing talent, it will go away. Here are some tips on what “talent” needs to stick around in your business!
– if “talent” isn’t getting constant direction and a clear path to the outcome, “talent” will leave you. Look for ways to help them improve their skill sets. If you don’t, they, or someone else… Continue
Added by Andy Swingley on May 19, 2008 at 7:48pm —
I was wondering about the recent statistics and opinions that were tossed about at the recent Specialty Coffee Association trade show.
FOHBOH may be a great place to research a few opinions of restaurant and foodservice folks......
Are you seeing a change in drinking habits from coffee drinkers? Less cappucicno and cafe latte's and more drip brew orders?
Are you still reeiving inquiries from consumers for cappuccino, espresso and cafe latte?
Are your… Continue
Added by Spencer on May 19, 2008 at 3:26pm —
Hi fellow bloggers,
I just joined the FOHBOH community today at the NRA Show!
We're blogging about all the interesting attendees and innovative exhibitors at the Show, as well as speakers, education sessions and the International Wine, Spirits and Beer Event.
Tell us what about the trends you've seen on the floor, whom you think we should meet and what ideas you're taking back from the Show. Check us out at www.restaurant.org/blog.
And have fun… Continue
Added by blog-grrl on May 19, 2008 at 2:30pm —
Hey All! Im very new to this site. I was hoping to connect with some other cooks in NYC area. I am looking to work alot more than I am right now.
I work for Hudson Yards Catering in NYC, I love what I do, so I want to do it more. If you are in catering and know of any companies looking for prep cooks or cooks for parties please let me know! It would be much appreciated!
Added by Signe on May 18, 2008 at 2:05pm —