Featured Blog Posts – May 2009 Archive (48)

Are happy thoughts key to ending recession?

Maybe Peter Pan had it right - maybe thinking happy thoughts is the key to rising up out of the recession.



Reports this week show that consumer mood has given stocks a boost. According to Chain Leader:



The stock market rose for the first time in a week Tuesday as unexpectedly strong data on consumer confidence sparked optimism that…
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Added by Dani on May 29, 2009 at 8:06am — 2 Comments


Non-Operator
Recent News On The Economy; Getting Agreements In Writing

Two topics this week, and the start of what I hope will be some useful guest columns in coming months.



First, the topic on everyone’s mind -- the economy. Recent articles and forecasts are worth reviewing here. On May 19, the Wall Street Journal contained two articles about different components of the economy, in separate sections, but remarkable for their unintended interaction and consequence.



Article One: The headline on Page One was… Continue

Added by Rod Guinn on May 29, 2009 at 3:00am — 1 Comment

Grain Markets Concerns

The chart of the week is corn, soybean and wheat ending stocks per use ratios. Basically, an ending stocks per use ratio formula is; stocks leftover at the end of the business day on the last day of the crop year divided by how much we use in the crop year. So for example, if we have 10 bushels of corn leftover and we use 100 bushels for various outlets during the crop year, we would have a 10% ending stocks per use ratio. What you need to know looking at this chart is that the lower the ratio… Continue

Added by David Maloni on May 28, 2009 at 8:50am — No Comments

Creating Effective Loyalty Programs

I'll never forget the first time I walked into one of my favorite restaurants. I was greeted at the door, had a good experience with my server and enjoyed my meal. At the end of the meal, our server asked if I'd like to be part of their "Special VIP" club. My first thought, of course, went to how much this "Special VIP" program was going to cost me. When the server explained that there was no cost to the program and that I would be receiving special email offers, I signed up and gave my… Continue

Added by Jessica Lundberg on May 27, 2009 at 12:28pm — 12 Comments

We can talk social media until we are blue!

I always ask my friends, do you want the good news or bad news first? Facts are today that the restaurant industry is faced with the first negative index in more than 25 years, comps are down in 94% of the industry, food index is showing signs that all this could actually get worse before it gets better for the restaurant industry. Most my friends want the bad news first "most are in the restaurant business".



After all that doom and gloom many are asking where will the restaurant… Continue

Added by paul barron on May 27, 2009 at 5:39am — 11 Comments


Non-Operator
Buy/Sell Restaurants - A Guide from We Sell Restaurants

Buy/Sell Restaurants - a Guide from We Sell Restaurants



Written By: Eric Gagnon



There are three main categories of restaurants for sale:



* Restaurants for Sale by Owner

* Franchise Restaurants for Sale by Franchises

* Restaurants for Sale by a Business Broker



First and foremost, understand who's representing you. In the case of a Restaurant for Sale by Owner, Buyer Beware prevails. You represent yourself. The seller represents himself. There… Continue

Added by Eric Gagnon on May 27, 2009 at 4:54am — No Comments


Non-Operator
The Myth of Healthy Eating

Sometimes as you go through life your observations provide evidence that things that you thought were true aren’t true. For example, I once thought that government could solve all of our problems.



On the other hand, some beliefs are strengthened by evidence gathered over the years. I’ve always thought that the notion that Americans wanted healthier food when going out to eat was a media-generated myth. And the more I see, the more evidence I have that this is… Continue

Added by Rich Tandler on May 26, 2009 at 2:30am — 2 Comments

Online Ordering: ROI is Everything

Restaurant owners are always looking for more solutions to maintain their current customers and attract larger audiences. Online ordering is definitely one of these solutions, as bringing convenience to your customers will help to improve relationships with current clients as well as attract new ones! With that said, innovations in business demand wise investments and ROI is the bottom line for restaurant-owners who are looking to implement cutting-edge technologies into their… Continue

Added by Trevor Seemann on May 25, 2009 at 6:37am — No Comments


Non-Operator
Food Safety: 223-tons of CA & OH ground beef recalled this week

223-tons of California and Ohoo ground beef recalled this week...



Will at put a damper on your Memorial Day BBQ or do you just cook all ground beef well-done?



Are we getting worse at food safety or better at monitoring safety?



Paul





96,000 lbs. of Ground Beef Recalled For Possible E. Coli… Continue

Added by Paul Paz on May 23, 2009 at 11:17pm — No Comments


Non-Operator
Become a FohBohist!

FohBohist Program

Peer-to-peer Knowledge Banking





A FohBohist™ is a bi-weekly featured columnist at FohBoh.com. Your blog post will be featured prominently on the main page of FohBoh.com bi-weekly where you will be provided a powerful platform to share your expertise and/or insights with the global restaurant industry. As our readership grows, so will your reputation.





The Fohbohist program is a unique opportunity for a very select number of active FohBoh… Continue

Added by FohBoh on May 22, 2009 at 8:59am — No Comments

Historic Chicken Production Slowdown

The chart of the week is annual chicken production. As stated in the latest issue of the Weekly Commodity Report, chicken production in 2009 as an annual average is forecasted to decline for the first time in 34 years. Why? It’s well documented that chicken producer margins have suffered during the past 18 months or so which has caused them to cut production. Chicken production for the better part of 2009 has been trending 5% plus below year ago levels. 2009 will almost certainly mark only the… Continue

Added by David Maloni on May 22, 2009 at 6:46am — No Comments

Takeout Programs - Keys to Success

Let’s face it…we live in a world of convenience. With more and more Americans living in dual-income households, having to balance work, kids and life activities, and striving to find time in a busy day for those few precious moments of sanity, the last thing most of us want to think about is feeding our families. I admit it…when most people ask me what my favorite meal is to cook I usually respond, “speed dial.” The truth of the matter is that I don’t mind cooking, when I have the time. But… Continue

Added by Jessica Lundberg on May 21, 2009 at 1:00pm — 3 Comments

Social Media or Social Maniac

If it’s not Facebook, LinkedIn, RSS feeds, MySpace, Google Reader, Twitter or some other all obsessive time consuming captive you are spending your time networking with, it’s just running a business, right….



Here are my top ten red flags you may be spending too much time in Social Media!



10. You are no longer known as Mr. or Mrs. and your surname has been replaced by @.



9. Your to do list is managed by an RSS feed.



8. You “Digg” stuff and… Continue

Added by Andy Swingley on May 20, 2009 at 6:22pm — 10 Comments

The Times They Are a-Changin' -A perspective on Social Media for the FoodService Industry





If your time to you

Is worth savin'

Then you better start swimmin'

Or you'll sink like a stone

For the times they are a-changin'...




While Bob Dylan wasn't discussing social media when he wrote this song in 1963, it was a deliberate attempt to create a sort of anthem of change for the moment. I view social networking, which is a subset of social media, as a major shift that is just… Continue

Added by Michael L. Atkinson on May 20, 2009 at 11:16am — 7 Comments

Who's afraid of the big bad swine?

What are restaurants doing to take precautions against spreading the swine flu, now known as the H1N1 virus?



According to an article in QSR Magazine, managers for the National Restaurant Association's annual show in Chicago acknowledged the outbreak by placing about 140 hand-sanitizing stations on the show floor, as well as an information center, where visitors could ask questions about the… Continue

Added by Dani on May 20, 2009 at 7:34am — No Comments

NRA Show 2009 - Technology Update

This year's show was busier than I anticipated (thought the economy would take a bigger toll). It's pretty much a local show these days, but there were lots of people milling around and many of them spent time in the technology pavilion, though I did notice some tech companies exhibiting out amongst the non-tech companies. (Maybe they wanted to be next to the plentiful food tastings)



The technology companies exhibiting were most of the usual players. There were a few new folks… Continue

Added by Jeff Schacher on May 19, 2009 at 7:33am — 4 Comments

NRA 2009

The National Restaurant Show



I have been doing this show for years as both an attendee and vendor. This year from my vantage point which is basically caddy corner to the NRA booth it seems as the attendance is down. While the quality of the leads are still great, my guess would be that there is 30% less people coming through.



Even the Culinary Students which for us are tomorrows chefs and customers have not been flying through the show as they usually do !



My… Continue

Added by The Tortilla Guy on May 19, 2009 at 4:44am — 3 Comments


Non-Operator
New Survey Studies Careers Of Managers And Chefs

NEW SURVEY STUDIES CAREERS OF MANAGERS AND CHEFS



Have you ever wondered why some employees stay with a foodservice or restaurant organization for years while others leave within months? And, why some individuals are devoted professionals in their chosen field while others do little more than complete their shift and collect their paycheck?



These and other questions about employee work behaviors have interested researchers for years. This study looks at how commitment… Continue

Added by FohBoh on May 18, 2009 at 11:26am — No Comments

Food Channel's Top Ten Finds, Sunday at the NRA Show

Sunday at the NRA Show '09 - Top Ten Finds

Re-posted from Editor from The Food Channel®

Original Story: http://tinyurl.com/oevxpa











It’s Day Two of the National Restaurant Association (NRA) Show, and our crews spent some time at the exhibition hall and associated networking receptions. Here’s what we came away with today as our Top Ten Finds:



1. Kitchen Innovations – We were impressed with the interviews we did in here – great companies with… Continue

Added by Sarah on May 18, 2009 at 9:04am — 1 Comment


Non-Operator
Social Media Survival Stories, News From NRA 2009

Social Media Survival Stories

News from the NRA Show

Posted by Editor from The Food Channel®



My favorite way to start a Saturday is to eat a full breakfast that I didn’t have to cook myself. So I was eager to accept an invitation to attend the NRA Restaurant Executive Breakfast Saturday morning.



Andy Sernovitz, leading “Word of Mouth Marketing” expert and author of Word of Mouth Marketing: How Smart Companies Get People Talking, Revised Edition, moderated a panel… Continue

Added by FohBoh on May 18, 2009 at 8:43am — 1 Comment

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National News

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On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

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TED TALKS VIDEO

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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 …

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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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