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

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

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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.

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National News

Darden Announces Leadership Succession Plan

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.

National Restaurant Association Statement on NLRB Joint Employer Decision

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:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

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.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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: Ze Frank: Are you human? - Ze Frank (2014)

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 …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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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