May 2011 Blog Posts (60)


Non-Operator
Product or Concept

One question entrepreneurs, investors, operators, and lenders wrestle with constantly is whether a hot new idea is a concept or merely a product, and how the latter might be transformed into the former. Consumers wrestle with this question, too; as the final arbiters, They've cast some surprising votes in both directions.  Let's acknowledge from the outset that some decisions are easier than others. Despite being identified with a…

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Added by Rod Guinn on May 12, 2011 at 3:00am — 1 Comment

Dining experience

Dining experience

Last night after dinner was finished, the usual question was asked – “how do you make this dining experience look so casual and easy?”

Well, I said I usually sit down, have a cup of coffee, a few Amaretti biscuits and start to think.

First I plan a three course menu I would like to prepare and then I write down all the ingredients I require. Preparation takes the longest time. Three days before,I do the purchasing and when I have everything together I…

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Added by Giuseppe De Carlo on May 11, 2011 at 10:30pm — No Comments


Non-Operator
Case Study: Pulse Nite Club

It’s easy to get caught up in the social media hype and feel as though your bar or restaurant is getting left behind. That being said, many bars and restaurants seem to be using social media just to say that they are online, and they aren’t really getting anything out of it.



Social media does take some time and effort, but with that should come positive results and increased business.



The Brief:…



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Added by Barry Chandler on May 10, 2011 at 10:30pm — 4 Comments


Non-Operator
Waiter Training - Teach Your Waitstaff Basic Food Knowledge & Preparation Methods

As owner/operator of a restaurant, if you asked one of your waiters: "what is the difference between broiled chicken and roasted chicken?' or "what is a ragout sauce?' Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant's dining room.

Most chefs…

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Added by Richard Saporito on May 9, 2011 at 5:00am — 2 Comments

The 2% Effect for Restaurant Profit Improvement

How a 2% increase in menu prices can make a big profit improvement in profit. And when a 2% increase in customer numbers is added, the effect multiplies. How can you apply these ideas to your business?

 

Added by Ken Burgin on May 9, 2011 at 2:10am — 1 Comment


Non-Operator
How Middle West Spirits Engages Fans on Facebook

With each passing day, more and more brands are looking to Facebook as a place of engagement and interaction with their fans. Middle West Spirits, a micro-distillery located in Columbus, Ohio, is no different. On April 25, Middle West Spirits posted a status update inviting members of the community to help bottle some of their delicious vodka.

 …

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Added by Barry Chandler on May 6, 2011 at 11:00pm — No Comments


Non-Operator
Important Decision on Tip Credit Issued in Applebee’s Case

A tipped waiter who spends more than twenty percent of his time performing work which does not generate tips should receive the full federal minimum wage of $7.25 per hour and not the reduced wage for tipped employees allowed under the law, according to the Eighth Circuit Court of Appeals.  The Court’s…

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Added by Louis Pechman on May 6, 2011 at 1:02pm — 1 Comment


Non-Operator
What’s Your Mission?

Guest Post by Dave Magrogan

CEO of Kildares Irish Pubs

 

“If one advances confidently in the direction of one’s dreams, and endeavors to live the life which one has imagined, one will meet with a success…

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Added by Barry Chandler on May 6, 2011 at 5:00am — No Comments


Non-Operator
Why You Need Opening & Closing Checklists in Your Bar

 

Bars cannot grow and cannot survive without having standard operating procedures, systems and policies in place. These allow owners to scale the business and figure out where their efficiencies lie and where they need to make improvements. Bar opening and closing checklists should be part of the standard operating procedure.



The opening checklist sets your staff up for the day. The staff member coming in at the start of the day can follow the…

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Added by Barry Chandler on May 6, 2011 at 4:30am — No Comments

Thinking Out of the Box – Managing Within the Four Walls

This post continues my multi-part perspective on restaurant social media and social media brand management. The following is excerpted from my forthcoming book, Restaurant Social Media – Staying ahead of your customer.

 

TGI Friday’s restaurants have history. They were innovators and changed casual dining in the 1970′s. They brought us brass and plants and stain-glass in a well lighted high energy environment. They created happy hours and potato skins. They introduced…

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Added by Michael L. Atkinson on May 5, 2011 at 1:30pm — 1 Comment

Our Guests

As we get closer to Mother's Day, one of the busiest days of the year for restaurants, I am reminded of a piece of paper hanging by my desk with the following written on it.

 

OUR GUEST

 

1. Our guest is the most important person in our business.

 

2. Our guests are not dependent on us.

We are dependent on them.…

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Added by Matt Harper on May 5, 2011 at 7:55am — No Comments


Non-Operator
What Facebook Deals Means for Your Bar or Restaurant

Last Tuesday, Facebook launched a trial run of it’s new service, Facebook Deals, in five cities:  Atlanta, Austin, Dallas, San…
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Added by Barry Chandler on May 5, 2011 at 3:00am — 1 Comment


Non-Operator
The Royal Wedding: A Celebration of Not so Nutritious British Foods

You may have heard about a certain royal wedding that took place last week in Great Britain (*insert sarcasm here*).

 

The buzz was awfully hard to avoid!  One of the girls in the FoodCALC office got especially into watching the coverage, and even went so far as to throw a “royal wedding viewing…

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Added by Alyson Mar, RD on May 4, 2011 at 10:33am — No Comments


Operator
People Report Summer & Digital Brand Camp: Keeping the Social in Social Media

Come. Sit down around the camp fire faithful campers and let me tell you a tale of friendship and growth. It is a tale of a gathering of people from all walks of life, all corners and crevices of the country. It is a story of “tribe”.

 …

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Added by Ty Sullivan on May 3, 2011 at 7:00pm — 3 Comments

TwEAT OUT to Fight Child Hunger

Dine Out for No Kid Hungry

As hospitality professionals we are in the business of feeding people. Unfortunately, in today's world there are almost 17 million children who struggle with hunger on a daily basis or don't know where there next meal will come from. Thanks to Share our Strength we have an opportunity, and an obligation if you ask me, to help end childhood hunger in America. Please…

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Added by Sarah on May 3, 2011 at 5:30pm — No Comments


Non-Operator
Saturday Market Theory of Waiting Tables

THE SATURDAY MARKET THEORY OF WAITING TABLES ©

by Paul C. Paz

It's my morning…

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Added by Paul Paz on May 3, 2011 at 11:09am — 3 Comments


Non-Operator
If You're Not First, You're Last!

I’m wondering when a chain of full service restaurants is going to do it.  I’m certain it’s just a matter of time before one company goes against the advice of their legal counsel, pretends they are Nike and just does it.  The one that goes “all in” will reap huge rewards because the others will be too afraid to pull the trigger.  If I ran a restaurant or a chain, I’d do it tomorrow.  Yea, I know that’s easy for me to say...

 

I’m talking about…

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Added by Bill Campion on May 3, 2011 at 7:00am — 13 Comments

Start the Conversation...Now

Do you have an email list, do people “like” you on Facebook, do you have “followers” on Twitter? If you answered yes to any of these, you have customers who want to hear from you. They made an effort to either get on your email list, “like” you on Facebook or “follow” you on Twitter. They want to receive information from you. Still not convinced? Here is an… Continue

Added by Matt Harper on May 2, 2011 at 1:58pm — 1 Comment

DAWG Talk: Reinvention

 

My kids saw snow for the first time a few weeks ago.  We were visiting Colorado over Spring Break.  We live in Florida, so we can tell you all about humidity, heat, sunshine and afternoon thunderstorms, but snow is foreign.  Like any parent, I want my kids to have as many experiences as I can afford to provide them.  Varied experience builds character and teaches lessons.  So, I scraped together the dough for a Private Ski Instructor to spend time teaching my kids the right way to…

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Added by David Rose on May 2, 2011 at 1:20pm — No Comments


Non-Operator
9 Awesome Ways to Use QR Codes For Your Restaurant

In an earlier article, I discussed QR Codes. I explained what they are and how they work. If you haven’t yet discovered QR Codes or are wondering how you might use them to market your restaurant, here are some ideas:

  1. Take-Out Menus: Print a QR Code on table tents, front door posters or anywhere it’s appropriate. Customers scan the code and are redirected to a…
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Added by Jon Eric Sooy on May 2, 2011 at 12:30pm — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

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National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: 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" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

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