May 2010 Blog Posts (52)

Praying for salvation: when will we be rid of stinky corks?



Originally published in Sommelier Journal (January 2010):



The fall of 2009 was not a particularly kind on my longtime love/hate relationship with natural corks. It started with attendance an East Coast wine festival, where I was asked to judge 24 chardonnays. Two of them are badly… Continue

Added by Randy Caparoso on May 28, 2010 at 1:00pm — 2 Comments


Non-Operator
FOHcus: Engagement





























Image taken at Flea Street Cafe by Michael Biesemeyer



We hear the term engagement thrown around a lot these days. "We need to engage with our customers." "We need to find new ways to be more engaged in the social media space." " We had better start engaging with our audience before we lose their attention to… Continue

Added by FohBoh on May 28, 2010 at 12:00am — 1 Comment


Non-Operator
Thom Crosby on Information Technology

At the May 6, 2010 Pal's Business Excellence Institute training class - Achieving World-Class Resutls - Thom Crosby answers questions about Pal's Sudden Service approach to using information technology.

Thom addresses how IT is approached in the front-of-the- house as well as the back-of-the-house. This Q&A session with Thom is a feature of Achieving World-Class Results…

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Added by Clay Rolston on May 27, 2010 at 3:29pm — No Comments


Non-Operator
Why Franchise? Or Why Not?

The subtitle for this week might be “Franchising -- Not For Dummies”. We’re continuing along the first few steps in the path I introduced recently, looking at some of the key success factors -- and pitfalls -- for franchisees and franchisors. This week’s focus is on the franchisor.…

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Added by Rod Guinn on May 27, 2010 at 4:00am — No Comments

Is the iPad a realistic point of sale device?

Over the past few weeks there has been some talk of companies building point of sale software to run on the iPad. This sounds fun, but I'm not sure anyone who has worked in an actual restaurant environment would consider it a good idea. The iPad was not designed for a restaurant environment and would probably drive waitstaff and managers alike crazy.

Here's…

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Added by Steven Wei on May 26, 2010 at 7:30pm — 5 Comments

Social Media and Restaurants

This week at the NRA Show there was a lot of chatter about the future of social media and how it will be used in the restaurant world. Right now most, like myself, are just trying to find our way. Youtube is five years old and growing up fast. Facebook, twitter, and all the rest are changing by the day if not minute. There is a new tool being created constantly. So how do you figure out what, how and when? Who cares, stop over thinking this and get in on the action before it is too late.…

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Added by Michael Minichello on May 26, 2010 at 2:00pm — 22 Comments

Honestly Presented

Did you know that the FDA Food Code has a provision that says that species…

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Added by Better Seafood Board on May 26, 2010 at 10:30am — No Comments

Sulfite vs Tannin Reactions in Wine

Many people assume that they have a sulfite reaction to drinking wine. In actuality there is a very small portion of the population with a sulfite allergy. Most people are experiencing a tannin reaction to red wine.



Here is one way to self test. Eat some bright apricots. If you get the same reaction from eating these as when you drink wine then you have a true sulfite allergy. These bright apricots are loaded with sulfites.



Most people associate red wines with sulfites, but… Continue

Added by Marcus Guiliano on May 26, 2010 at 10:00am — 1 Comment


Non-Operator
Writing a Restaurant Business Plan

by Doug Marranci



In the early 90’s I wanted to create a business plan to open my first coffee house in Charlotte NC. I did a lot of research and found many different types of plans that could be written. After going to the library and looking at many books and SBA information about writing a business plan, here are some of my thoughts on writing that first business plan.



1. If you address all of the areas of a standard business plan, you will probably have uncovered all… Continue

Added by Doug Marranci on May 26, 2010 at 5:15am — No Comments

Everything You Wanted to Know About Everything Bagels

Everything bagels, at GTBagel, morphed! Thank you Professor Richard Diamond for bringing it to my attention:) Richard is a Law Professor at Georgetown University Law School, a bagel aficionado, regular customer, and when he takes the time to shoot me an email, I listen. In his words,



I LOVE your bagelry. I buy them by the dozen at the store off River Road. And, I would know a good bagel. I am from NYC, where all the bagels used to be boiled first and…
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Added by Mary Beall Adler on May 25, 2010 at 5:30pm — 1 Comment

Hold the Server, I'll Tweet My Order

Waiting for our food to come, I was discussing with one of my good friends the possibilities of using Twitter in restaurants and bars. We weren't sure if such a place existed, but how cool would it be to be able to order your dinner via Twitter or even by texting?



I'll spare you the intricacies and hilarious details we brainstormed between the time we ordered and when we got our food. But after dinner, I began to think about all of the things that are near automated in our culture.… Continue

Added by Josh Hersh on May 24, 2010 at 10:00pm — 11 Comments

Texas Pepper Works Candy Crisp Deli Slices





The beauty of a truly transformative condiment is that with one twist of the lid or bottle top an everyday burger or humble turkey sandwich is elevated to new and exotic heights. Condiments, so wonderfully…

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Added by Elizabeth Blumberg on May 23, 2010 at 2:33pm — No Comments

Les Sans Culottes

Les Sans Culottes

1085 Second…

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Added by Elizabeth Blumberg on May 23, 2010 at 2:31pm — No Comments

DAWG Talk: Perspective That Will Rile a Reporter

Have you ever been watching a live news report and noticed someone in the background waving? It’s often someone young, or young at heart. For a fleeting few seconds, that person’s sole objective is to be seen.



The calm and professional reporter will often move seamlessly through the report. Of course, we’ve all seen the videos of reporters who lost their cool (search: “Reporter Freaking Out” on You Tube for a sample) only to recall that there are cameras recording the… Continue

Added by David Rose on May 23, 2010 at 1:24pm — No Comments

Chef Brad Announce's HRBAudit's June 2010 - ServSafe® Food Manager Certification Classes for Alabama

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Added by Chef Brad Peters on May 23, 2010 at 12:50pm — No Comments


Non-Operator
Server Not Servant, Question #1

Book Chapter: Manners/Gratitude

Shortly after deciding to write a book, I circulated a questionnaire to everyone I knew and everyone I met to solicit their insights, opinions, and stories about customers, servers, hospitality and human interactions. I'm still accepting completed questionnaires for my…

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Added by Patrick Maguire on May 23, 2010 at 11:00am — 5 Comments

PRIVACY DOES MATTER

It is with some amusement tempered by grave concern as I follow the debate over Facebook's latest so-called "privacy policies". Is the default "opt in" or "opt out"? Is it Tuesday or is it Thursday. It's hard to know what the current state of affairs up with these developments and when they impact some 400 million + members of Facebook, including all age groups. I have children (14 and 22) and we have consistently drilled into them the dangers of exposing private information and to carefully… Continue

Added by Richard Heaps on May 22, 2010 at 5:04pm — 3 Comments

Soft shell crab week is coming to downtown Baltimore

What a great way to show off one of Baltimore’s and Maryland’s

regional specialties by creating Soft Shell Crab Week in downtown Baltimore. Let’s give a hand to the Downtown Partnership. This isn’t the first Soft Shell Crab week, it kicked off last summer and was so successful it has become an annual event. Soft shell crab lovers, dig in!




Check out my page for the entire… Continue

Added by Dara Bunjon on May 22, 2010 at 12:30pm — No Comments

The Wonderful World of Wine

I have been reading a lot lately about the health benefits of drinking wine on a regular basis. New findings are showing that Moderate drinkers have lower rates of heart disease, obesity and depression than people who abstain from alcohol entirely, the report indicates.…

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Added by Kelly on May 21, 2010 at 1:40pm — 1 Comment


Non-Operator
FOHcus: We Are Growing

FohBoh is growing and changing along with the needs of our community. Our platform for connecting the members of the foodservice industry is a dynamic space; creating and maintaining an environment where people can interact demands constant innovation and adaptation.



It'd be easy to get caught up in the numbers, but there is something more meaningful taking place here. FohBoh is a representative cross section of the collective brain trust of the emerging 'socially networked'… Continue

Added by FohBoh on May 21, 2010 at 1:00am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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