May 2012 Blog Posts (62)

The POS Industry: A Three-Part Rant

The phone I grew up with was clunky and served just one purpose — talk to someone. My monthly costs were high, and long distance calls were expensive. If something broke… major trouble. Today I have an iPhone. I can do a million tasks on it easily and intuitively; apps make it infinitely customizable; and while I may pay more each month, the expense is pegged to my usage- to my satisfaction.

The POS is a nerve center of a restaurant but no matter how much improvement you drive…

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Added by David Bloom on May 31, 2012 at 7:26am — 4 Comments

Top Ten: Chefs with Social Influence

Browse more infographics.

Added by Joel Cheesman on May 30, 2012 at 1:50pm — No Comments


Non-Operator
Almond Milk: Are You Convinced Yet?

Reported by foodem.com, the online wholesale food marketplace-

Almond milk continues to be all the rage among those looking for alternatives to cow’s milk. 30 to 50 million Americans are lactose intolerant, while another…

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Added by Foodem on May 30, 2012 at 7:00am — No Comments


Operator
And the Lord Said "Follow me, I'll follow U Back!"

My daughter, who is 3 going on 26, came across an Easter card as we were cleaning our house this weekend and as some children might, exclaimed the obvious, “Oh look Dad, it’s Jesus!” “That’s right honey” I replied, “And do you know who His Daddy is?” “It’s Zeus.”

 

Clearly, she needs a…

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Added by Ty Sullivan on May 29, 2012 at 6:30pm — No Comments

450K Summer Restaurant Jobs Predicted for 2012

Added by Joel Cheesman on May 29, 2012 at 2:18pm — No Comments

The 2012 CMO's Guide To Social

CMO's Guide To The Social Landscape. Developed once again by 97th Floor, an SEO, social media, and viral infographics firm, the latest social media infographic welcomes five new members to the roster. Time will tell whether they give heavyweights such as Facebook, Twitter, and LinkedIn a run for brands' advertising dollars, but incumbents including Pinterest and…

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Added by Michael L. Atkinson on May 29, 2012 at 2:00pm — No Comments

Groom Yourself for a Better Job in the Restaurant Industry

The common professional dines out on average about five times per week. They start by getting an espresso and a bagel in the morning. They may grab some burgers at lunch time. Then they go out for a nice, sit-down dinner in the evening. The restaurant career business is a booming industry for any job seeker, and once employed, there is usually nowhere to go but up. There is a lot of room for advancement in the restaurant industry, as long as one has the right attitude and knows…

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Added by Robert Krzak on May 29, 2012 at 11:00am — No Comments

Liar Liar Pants on Fire

We invested a lot of time, effort and energy, supporting a candidate through an interview process a few months back.  It’s standard operating procedure for us.  We want the candidates we work with to know we are invested in…
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Added by David Rose on May 29, 2012 at 5:33am — No Comments


Non-Operator
Nourishing Mondays: Stir-fried Vegetables and Noodles w/Peanut Sauce

Reported by
foodem.com, the online wholesale food marketplace-

This week’s recipe brings back one of my favorite childhood memories involving another one of my favorites, peanuts. If you like nuts, peanuts in particular, then you’ll love this.

I’ve always been a big peanut lover, from eating PB&Js for lunch to snacking on honeyed…

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Added by Foodem on May 28, 2012 at 7:00am — No Comments


Non-Operator
The Brand Gap

I have spent a lot of time thinking about a restaurant company’s worst nightmare - The Brand Gap.  Executives work hard to evolve their brands.  Some need a complete make over.  Others continue to tweak and tinker to make sure their brands remain relevant in an ever-changing marketplace.  They spend hours in meetings reviewing research, analyzing data and conducting focus groups trying to ensure their concept has a point of difference that resonates with consumers.…

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Added by Bill Campion on May 26, 2012 at 10:31am — No Comments


Non-Operator
Questionable Buyer and Seller Practices

Foodservice business relationships change over time as the executive chef or buyer gets to know the foodservice distributor and suppliers' sales representatives. This leads to a better understanding of expectations and performance capabilities. 

One difficulty, from an ethical standpoint, is taking favors or gifts, starting with an exchange of pricing information about a…

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Added by Fred Favole on May 26, 2012 at 4:18am — No Comments


Non-Operator
Job Interviewers Make Mistakes Too

Reported by foodem.com, the online wholesale food marketplace-Job Interviewers Make Mistakes Too

A few weeks ago, we took a look at the summer hiring frenzy, particularly in the restaurant industry. Currently, there are almost 13 million individuals in the restaurant industry, with an additional 200,000 openings to come, as forecasted…

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Added by Foodem on May 25, 2012 at 7:00am — No Comments

Expectations of a Restaurant Job Seeker

A job seeker interested in a career in hospitality will likely be wondering about how to get hired for a position with a top restaurant. It might seem tough, but there are no real secrets involved. The restaurant industry works just like any other industry, with the only difference being that what a restaurant sells is a combo of great food and superb service. Naturally, there are expectations of anyone eyeing a restaurant career. Of course, being good at what you do is…

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Added by Robert Krzak on May 24, 2012 at 11:00am — No Comments

Positive Lodging Industry Outlook Means Increasing Demand for Talent

At the American Hospitality & Lodging Association (AHLA) Hotel Industry Leadership Panel earlier this month, a panel of veteran hotel executives concurred that, although no dynamic or dramatic upswing is on the horizon, the sector as a whole will enjoy moderate growth and gradual improvement over the next two years. Demand is up, supply is tight, local governments are helping with development projects, and staying one step ahead of…

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Added by Joseph D'Alessandro on May 24, 2012 at 8:39am — No Comments


Non-Operator
It’s the Experience, Stupid: Do You Really Know What Are You Selling To Your Customers?

Reported by foodem.com, the online wholesale food marketplace-



Peter Drucker, the legendary professor credited with inventing the discipline of business management, once said:



“The customer rarely buys what the company thinks it’s…

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Added by Foodem on May 23, 2012 at 7:00am — No Comments


Non-Operator
2012 Restaurant Same Store Sales Results Don't Disappoint, But..

In May, a weakening in the restaurant space was felt.  Domino's ( DPZ), Ruby Tuesday's ( RT), Red Robin (RRGB), Wendy's (WEN), even McDonald's (MCD) April same store sales numbers disappointed.  Jamba Juice (JMBA) was great (+12.3%, a true “pop”), Tim Horton's (THI (US) and Jack in the Box (JAC)K good, Carrol's (TAST) improving. Discussions of weather, leap year/day/weekend, gasoline prices, competitive intrusions, and changes in TV, couponing timing or focus dominated the…

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Added by John A. Gordon on May 22, 2012 at 7:00pm — No Comments

Foodservice Millenials: The Post-Gen X Workforce

There is a recently completed study on the work habits of Millennials that might surprise employers. The study was done by MTV, and before you shrug it off, think — who better to get honest feedback from a younger generation?

Let’s examine the results as they apply to foodservice and the upcoming restaurant workforce.

 

Culture

In a briefing with…

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Added by Nate DaPore on May 22, 2012 at 2:38pm — 2 Comments

Introduction to Restaurant Employment

A restaurant career is an extremely viable option for a job seeker nowadays. Given the popularity of eating out today, more and more opportunities are opening up to those looking for insights about how to get hired. The restaurant industry is catching up with the healthcare industry and any job seeker who can’t seem to get a lucky break would do well to consider the possibilities of a restaurant career.

For the job seeker, here are the basics…

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Added by Robert Krzak on May 22, 2012 at 11:00am — No Comments


Non-Operator
Restaurants Can Help Performance with Mobile Ordering

You have probably seen the Domino’s commercials about them adding mobile ordering apps to their business to help them increase sales.  According to NPN, about 83% of innovators and 72% of early adopters order from restaurant apps weekly.  Big restaurants may make this process seem easy, but for smaller business creating an app for their restaurant it can seem like a daunting task. …

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Added by MenuDrive on May 21, 2012 at 6:00pm — 2 Comments

Letters from Food Stamp Families: The Truth About Federal Nutrition Programs

In our work to protect SNAP funding, Share Our Strength has invited our supporters to stand up against cuts in the program by contacting their Congressional representatives. We also asked those who had been on food assistance to share their own personal stories with us. We have received more than 80 responses, and after reading the stories submitted, Billy Shore, Share Our Strength’s Founder and CEO, sent a letter to our staff. In it, he wrote, “The connection between what we do every day…

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Added by Molly Burke on May 21, 2012 at 5:00pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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.

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: 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?

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.

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