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

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

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?

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