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
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 —
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
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
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
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
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 —
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 —
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
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 @.
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
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 —
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
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 !
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 —
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
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
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
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.
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:
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.
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.
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.
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.
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.