June 2008 Blog Posts (91)

Marketing Your Way Out – Part 2

In the last post, we were asking ourselves if we would be able to constantly pass on the increased fuel, labor and food costs to our customers. How much of this will our customers take?

Let's put it this way: if there is very little you can do (because of your fixed location), you are likely going to be faced with escalating employee staffing problems; possibly declining customer counts.



What then is the best way to combat this seemingly "fixed-cost-like"… Continue

Added by Roy MacNaughton on June 30, 2008 at 11:40pm — No Comments

W.O.Wright's

I used the Entertainment coupon for W.O. Wright's yesterday. Michael ordered the 20 hot wings for 10.00. He chose all drums which added an extra 3.00 to his total. While Michael really likes their wings, I am not a huge fan. They are breaded, fried then sauced. I don't really care for breading on a Buffalo wing, and the sauce wasn't great. mary ordered the cheese fries. They seem to be handcut fries and were well seasoned and cheesy. I ordered the Chicken Strips with the hot garlic sauce and a… Continue

Added by Shelly Van Kirk on June 30, 2008 at 8:12pm — 1 Comment

Entitlement: The deal ender.

Last year, when James Lipton asked Michelle Pfeiffer, "What turns you off?" the actress replied: "Entitlement."



I knew there was a reason I liked her.



In my darkest hours, I have felt entitled—that sick, grim feeling that wenches on about how the world owes me. The times I'd be more apt to say, "What else ya got?" over "Thank you."



I tend to notice it in others too:

  • The undefeated football team who—after scoring late in the fourth…
Continue

Added by Judy "the foodie" Asman on June 30, 2008 at 4:53pm — No Comments

Other Games in Town Besides Yelp

As a former Yelper, I can honestly say, I'm scratching my head over why certain restaurateurs put so many eggs in the Yelp basket.



The appeal of this mostly-popular-among-Gen Y-user-generated-content site is two-fold, catering to innocent restaurant-goers seeking a quick online review of a certain eatery as well as those who want to open an account, jump in and become a part of the clicquish—often snarky, sometimes vulgar—culture that gives Yelp its intimidating… Continue

Added by Judy "the foodie" Asman on June 30, 2008 at 4:30pm — No Comments

Is American Ready for Real Chinese Food

I am developing the next generation of Chinese restaurants. A more authentic PF Chaings with a celb Asian chef and primo location.

Do you think America is ready for a more qualitative and chef driven PF Chaing?

What do you think? Is Chinese played out with PF Chaing or do we have a chance?

What should we do to succeed?

Added by David Dodson on June 30, 2008 at 2:36pm — 2 Comments

Has Vegas finally seen the end?

What do you think high airline prices and Macau effect Las Vegas. It has alwasy been teflon coated and grown beyond belief over the last few decades. Will high air fare and the rise of Macau (drawing many Asian high rollers) finally hurt Vegas or will the retirement trend and something else keep Vegas growing?

Added by David Dodson on June 30, 2008 at 2:32pm — No Comments

And the Winner is.... You

Are you looking for a creative way to get customers into your restaurant? How about having a recipe contest? Shows such as Iron Chef America and all of the Challenge shows on the Food Network have brought the idea of cooking contests to the forefront. When you also consider such food competitions as the Pillsbury Bakeoff and The National… Continue

Added by Restaurant Supply Guru on June 30, 2008 at 1:57pm — 1 Comment

Industry Status and Trends

I like it when someone takes the facts and figures of this industry and distills them into a bulleted list for me. I have been fortunate in the past to attend Technomic's annual event where they do just that. Didn't get there this year, but Lane Cardwell, a blogger for Chain Leader magazine did, and I thought he did a good job of summarizing.

Added by KT on June 30, 2008 at 10:00am — No Comments


Non-Operator
Pricing food - Why you're doing it wrong and how to fix it

One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.



Though most culinary programs teach many different methods for pricing… Continue

Added by Brandon O'Dell on June 29, 2008 at 9:42pm — 9 Comments

Marketing Your Way Out – Part 1

Today the New York Times carried an Op-Ed series of short comments under the heading: Is Your Tank Half Empty or Half Full?



I read the first three installments with relish, and then was blocked from reading the next remaining articles because I was not a paid member of the NY Times whatever club. I thought that this might be good ‘marketing’ (first hook ‘em on good articles, then make ‘em pay to see the rest...kinda like an old time peep show...as I am told). Then I… Continue

Added by Roy MacNaughton on June 29, 2008 at 2:22pm — No Comments

Just started using the Entertainment Book

I just got an Entertainment Book in the mail for free (woohoo!). On Thursday June 26, 2008, we used two of the coupons. I used Burger King's buy one get one for a Whopper, and I also used the one for Carr's corner restaurant.



I went to the Burger King on Wilmington Pike. I have to say they are very friendly there. They actually speak to you and thank you for coming. Props to the staff. The food however is abysmal. I burped Whopper all day. Fast food sucks and should be… Continue

Added by Shelly Van Kirk on June 28, 2008 at 6:58pm — No Comments

Improve Restaurant Margins by 5%-20% annually



This is not so much a question as a statement. Margin improvement is obviously a good thing for business profitability and sustainability. In the current economic environment margins are taking… Continue

Added by Michael L. Atkinson on June 28, 2008 at 5:15pm — 2 Comments

Hi, I'm Tom, Member...



An interesting thing is happening in the FohBoh community. Pride, association and connection. I see it more and more.



I have been traveling quite a bit lately and meeting FohBoh members from all over the country. It's always flattering to have someone that you don't know appreciate your work. Over the past two weeks, I have met FohBohtarians that have introduced themselves as "hi, I'm so and so, number X". How cool is that! All I… Continue

Added by Michael L. Atkinson on June 28, 2008 at 4:27pm — No Comments

I Highly Recommend Food Buyers Network!

Food Buyers Network has worked with my company, Anita’s New Mexican Foods, to develop contracted prices on key products, allowed us access to huge rebate savings and negotiated a distributor contract on our behalf. In addition to these procurement services, Food Buyers Network continues to work with our team in all areas of food cost control management, such as menu optimization, key item analysis and yield variances. Best of all, this is included in our FREE membership and we don't have to do… Continue

Added by Tommy Tellez on June 28, 2008 at 8:06am — No Comments

Is Chai tea still really hot?

I was sondering if there was anything new on the TEA vs. coffee lovers debate.

Added by Gerty Undaka on June 28, 2008 at 3:25am — No Comments

QSR Symposium Raises the Bar on People

By Curt Archambualt - President, Council of Hotel and Restaurant Trainers (CHART)



Just returned from People Reports second annual QSR Symposium and I have to say that is was an excellent event and one that I would highly recommend. The theme for the 2nd Annual People Report QSR Symposium held at the Las Colinas Marriott in Dallas, Texas on June 24th and 25th was “Now More Than Ever, PEOPLE MATTER”. Joni… Continue

Added by Curt Archambault on June 27, 2008 at 6:33pm — No Comments

How can this help sales for my business?

As a social site, what can I do to get benefit for my family?

Added by Gerty Undaka on June 27, 2008 at 3:27pm — 1 Comment

The Food Pornographer

I don't mean to sound so fresh with my post's title, but that is the name of one of my other favorite food blogs.

Out of Australia, The Food Pornographer boasts not only fab pictures but fantastic descriptions and stories to go with them.

Go on, take a peek. No one will judge you.

Added by restaurantdotorg on June 27, 2008 at 7:03am — No Comments

What’s Your Unique Selling Proposition?

Can you spout your USP off to someone in less than three sentences?



If you don't know what it is, or can't succinctly say it, you may want to give it some serious thought.



Formulating your 'USP' is the most important strategic marketing task you will ever do. Implementing it well is likely the second most important.



What exactly is the USP? I hear people using many different variations of it. I've even heard the USP to mean: unique selling… Continue

Added by Roy MacNaughton on June 26, 2008 at 12:43pm — 1 Comment

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National News

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Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

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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

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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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