Featured Blog Posts – May 2011 Archive (25)


Operator
BECAUSE Pt. 2: Beatles, Customer Service & Biz, Oh My!

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no ego but…

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Added by Ty Sullivan on May 31, 2011 at 7:30pm — 3 Comments

Chicago Rising Star Chefs & Pork Carpaccio

Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.

 …

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Added by Joseph D'Alessandro on May 31, 2011 at 11:30am — 1 Comment


Non-Operator
Blowing Up Age Old Paradigms

 

 

Remember when “shifting paradigms” was the buzz phrase back in the 90’s?  It became “marketing speak” and just like any great phrase it got used and abused and eventually lost its meaning.  I’m bringing it back for this blog because quite honestly I can’t think of a better way to communicate my point. 

 

Shifting a paradigm is described by Wikipedia as follows:

 …

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Added by Bill Campion on May 31, 2011 at 8:39am — 6 Comments

Staff Morale

Currently, I'm working FOH in a busy restaurant with a small service staff. We had about 7 full time servers and the servers really own the floor. Management is helpful but the pooled house selects servers as the top of the food chain.

 

My question / concern is with staff morale. This past Saturday night, management seemed to be on a warpath with the waitstaff. Forgive my bias, but I don't think we do a bad job. We were nominated best new restaurant in the NE b James Beard…

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Added by Brandon M. Roderick on May 29, 2011 at 9:53pm — 5 Comments

Austin's Famed Food Truck Scene

Photo By Daina Falk



Lately, it seems like we're all about the fine wining and dining experience. But as a posh professional in high demand, you're often pressed for time and have to resort to that sin of all sins: fast food. Fear not, when in or traveling to Austin, let that fair Texas city's famed trailer cuisine rescue you from culinary mediocrity. Who knew fast could be so delicious...or naughty?

Love Balls Bus

How much do we love Love Balls? Enough to avoid… Continue

Added by Magazine BLU on May 26, 2011 at 9:00pm — No Comments


Non-Operator
Vacation Pictures

I’ll acknowledge up front that subjecting non-participants to vacation pictures puts a strain on the strongest and healthiest relationships -- there’s no way the one who wasn’t there can appreciate the full context, although a skillful photographer can at least convey some of the beauty or exotic features of a destination.  I’m decidedly NOT a skillful photographer, so I’ll spare you the amateurish snaps.…

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Added by Rod Guinn on May 26, 2011 at 3:30am — 2 Comments


Non-Operator
Before They Walk in the Door: The Importance of Interior and Exterior Photography

Guest Post by Catherine Murray

of Photo Kitchen

 

Does your website have a virtual tour? Well,…

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Added by Barry Chandler on May 21, 2011 at 6:57am — No Comments

Wake up Parents! this Common Drink is Loaded with High Fructose Corn Syrup.m4v





This is the most common drink for kids at restaurants. Chef Marcus Guiliano tells you how to get a healthier version of this drink.



Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of…

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Added by Marcus Guiliano on May 20, 2011 at 12:00pm — 1 Comment


Non-Operator
From menu to label: Restaurant foods begin hitting grocery shelves

Stroll the aisles at your local supermarket and you may find yourself wondering if you just entered a grocery store or a popular restaurant chain’s dining room.  TGI Friday’s, California Pizza Kitchen, Taco Bell, and PF Chang’s are just a few restaurants who have licensed retail versions of their menu items to…

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Added by Alyson Mar, RD on May 19, 2011 at 7:41am — No Comments

Why I "Eat More Chikin"

I often ask myself, why are you obsessed with Chick-Fil-A? Maybe it’s their waffle fries, or tasty breakfast options? Maybe the incredible customer service is to blame. Maybe it’s that the nearest location to me is hours away, and we all know absence makes the heart grow fonder. In the end I tend to blame it on the Polynesian sauce.   …

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Added by Emerald Reilly on May 18, 2011 at 2:56pm — 7 Comments


Operator
The Superman Complex & Customer Service

I, like many other Americans, tuned in to watch the final episode of Smallville this last Friday night. For those not familiar, it is the story of Clark Kent growing up in Smallville, Kansas and his life lessons and upbringing that lead him to become the Man of Steel.

 

 …

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Added by Ty Sullivan on May 17, 2011 at 7:00pm — 1 Comment


Non-Operator
What Does It Mean To Be “Customer-Centric”?

 

 

Our mission: to inspire and nurture the human spirit – one person, one cup and one neighborhood at a time.



Our mission is to support our stores so that they are able to do what is most important in retail — serve our customers' needs.



The mission…

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Added by Bill Campion on May 17, 2011 at 2:30am — 10 Comments

All California Restaurant Employees Required to Obtain Food Handler Card

Last year California passed a law (SB 602) that several other states already have: the requirement of all restaurant employees to obtain a California Food Handler Card. The law is designed to ensure that restaurant employees receive a reasonable level of training in food safety practices to reduce the potential for food borne illness.

 

While not much has been publicized about the passing of this law, the deadline for employees to obtain these cards is coming upon us quickly.…

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Added by Emerald Reilly on May 16, 2011 at 5:24pm — No Comments

Can You Cook an Egg On It?

Stay in this business long enough and you’ll end up speaking Kitchen-ese.

For example:



“I need a grill.”

“A griddle or a char broiler?”

“Just a grill.”

“Upright, range-match, counter model or free-standing, flat-top or grate-top, what length, on casters or legs, cast radiants, cast grates, what grid spacing, chrome or cold roll steel, round or scround, grooved or flat, safety pilots, piezo or…

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Added by Joe Ferri on May 15, 2011 at 8:36am — No 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

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


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

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

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Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -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

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.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

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: 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.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

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