June 2008 Blog Posts (92)

Mobile marketing madness

I'm a little sick of all the furor over "Web 2.0." I mean, how often do we have to talk about it before we fully realize its potential?



Then again, I am one of those folks who seeks instant gratification — hence my love of food and dining out.



But one aspect of 2.0 that still interests me is mobile marketing. I ran across this nifty article that provides tips on how small… Continue

Added by restaurantdotorg on June 26, 2008 at 11:39am — No Comments

A Great Thing Happened on the Way to the Fancy Food Show

I'm very happy to report that all has been resolved with the folks at NASFT and I will indeed be attending the show. I'll have to miss a day but as they say “2 out of 3 ain’t bad”. I will consequently be removing the additional posts about this situation so that we can all move forward positively.



I would also like to share that both Ann Daw and Mike Tucillo were extremely magnanimous, accommodating and helpful in making sure this resolution came about in time for the show. My thanks… Continue

Added by Logan Niles on June 26, 2008 at 8:58am — 1 Comment

In the Hot Hot Kitchen.

Img_6811 Do you know what makes most kitchens really hot?



Freezers. And walk in refrigerators. And lowboys. And reach ins. Ice machines.

You wouldn't think. But it's so.



Kitchens can get really hot.…



Continue

Added by Shuna fish Lydon on June 26, 2008 at 7:23am — 5 Comments

NASDAQ OMX Food and Restaurant Industry Forum Webcasts

It's summertime again, which, among other things, means it's time for the NASDAQ OMX Food and Restaurant Industry Forum. This year's forum will take place in Times Square in NYC on Monday, June 30. That's this Monday.



What's this about? Basically restaurant industry execs are gathering at this crucial time to discuss important issues such as brand awareness, sustainability and access to capital markets.… Continue

Added by restaurantdotorg on June 25, 2008 at 10:46am — No Comments


Non-Operator
Advocates and Ambassadors

...that's what training creates...



We - or least our goal is to - create Advocates out of customers and Ambassadors out of employees.



Don't consider the term "advocate" or "ambassador" lightly. The difference between a satisfied customer and an advocate can be measured in light-years; the same goes for an employee who serves as a brand ambassador versus just working shifts.



Research has shown (Gallup, Service Management Group, et al) that a "brand advocate" is… Continue

Added by Jeff Portwood on June 24, 2008 at 1:44pm — No Comments

Food Handler's Card

FYI: I just re-passed my food handler's card test. I am now valid to touch food for three years. Since I had not been in the industry for awhile, it's good to know that my knowledge is still where it needs to be. I did not even study and I passed!!

Added by Adam R. Cox on June 24, 2008 at 10:30am — 1 Comment

Microsoft Surface and your establishment

Just yesterday I learned about an innovation that's still in the very early stages of the adoption curve. Check it out:







I definitely think this can revolutionize the dining experience if integrated correctly. Do you have any experience with this type of technology in your operation? What do you… Continue

Added by restaurantdotorg on June 24, 2008 at 9:30am — 1 Comment

Exclusive Boys' Club

I was glad to see Stephanie win Top Chef. But how can Andrew not be the Fan Favorite? "Culinary B****" is a classic :P Okay, even though I have yet to step foot inside a professional kitchen, I'm well aware that most chefs are men, and it must have something to do with basic male hardwiring that program him to always seek sex; clone his genes. Cooking is a metaphor for what guys do best, or at least what we think about every seven seconds anyway.



Principles of Food, Beverage, and… Continue

Added by O on June 23, 2008 at 9:54pm — No Comments

Career Pride

I often marvel at the industry's plague with management individuals who often feel stuck, or rather are stuck in the daily grind/routine of the their restaurant management jobs.



I love what we do! I love the energy, the interaction, the problem solving, the relationships, the successes, the failures, the long hours, the food, the wine, the coffee, the tea, the beer, the special events, the banquets, the caterings, the industry shows, the thrill of a busy service... all of… Continue

Added by Chris on June 23, 2008 at 9:37am — No Comments

What makes you smile?

What makes dining out unique to me are the memories. The right ambience, the right friends, the right bites, the right sips — it all can come together in the right setting at the right time. Right? Haha.



Of course, all this doesn't matter if the customer service is shoddy. This is true of any business. A few years ago Chicago Tribune restaurant critic Phil Vettel noted in a meeting that 90 percent of the complaints he receives are regarding this very topic. I'm sure this comes… Continue

Added by restaurantdotorg on June 23, 2008 at 8:56am — No Comments

Peeking Behind the Scenes at FohBoh, Inc. | #4



Managing a start up requires a lot of energy, particularly one like FohBoh, which is moving pretty fast after just 175 days. It's a bit like a puzzle really. Sorting though the various pieces of data. Moving the square edges to the side, and separating like-colors while looking for those small clues that help distinguish one piece from another. That's what I do as CEO. I sort through the loads of data and try not to be over-whelmed while… Continue

Added by Michael L. Atkinson on June 22, 2008 at 11:28pm — 1 Comment

Systems Make a World of Difference to Our Employees and Guests

Restaurant Owners & GM's Need Systems in Order to Take Care of Their Guests



I have received so many emails and talked to so many people over the last week that I am as fired up as ever. My passion for the restaurant business absolutely consumes me. I just can’t walk into a restaurant without performing some sort of mental checklist to see what is functioning well and what could use improvement. Often I look around and realize that simply following established systems and… Continue

Added by peter Kazalas on June 22, 2008 at 4:29pm — No Comments

Carpe Diem

Carpe Diem



“The trouble with opportunity is that it’s always more recognizable going than coming.” Author unknown.



I am hearing it everywhere – on TV, Radio, Internet, in the office, at work, at church….just about anywhere. The economy is not where any of us would like it to be. Sales are down. Customer counts are down. Profits are down. Everyone is getting a little nervous. Are you? What are you doing? How are you going to insure that you are going to come out of this… Continue

Added by DJ Tryba on June 22, 2008 at 3:19pm — No Comments

If You Were Thinking of Buying Here......Caveat Emptor!

ATTENTION! Galasource.com Closed - Paid Orders Unfilled Across USA



Galasource, Inc., a Denver based web site that caters to restaurant, retail and hospitality businesses appears to have closed and may be leaving thousands of dollars of paid orders unfilled across the country.



As of June 20, the Galasource web site is still up, but states the shopping cart is inactive and the site is not accepting orders. BBB Denver/Boulder, where the firm is based, reports that… Continue

Added by Roy MacNaughton on June 21, 2008 at 12:03pm — 2 Comments

The Line between Teaching, Coaching, and Accountability

When can I say enough is enough and just hold a manager accountable to the desired behavior I am looking to achieve? The answer requires that a few steps must be taken first and the steps are clear.



Teaching – The most often overlooked step in any leadership model, everyone has to be taught how to accomplish a task, objective, or behavior before he/she can be held accountable. It applies to everyone – children, new hires, pets, you name it – everyone gets to be taught first and… Continue

Added by Andy Swingley on June 21, 2008 at 8:18am — 2 Comments

I love meat. Is that so wrong?

Back in the day (circa college) I suddenly felt the need to become a vegetarian. I wasn't motivated by diet but by animal rights. I honestly didn't know much about the issue, but I followed through and avoided meat and similar products for about three years.



And then one day I fell apart.



I'm not quite sure how it all went down, but I genuinely believe it wasn't so much the my hopes and desires to remain a vegetarian but my methodologies. I didn't eat healthy meals; my… Continue

Added by restaurantdotorg on June 20, 2008 at 2:52pm — No Comments

Chef to Cook Advice

I had an important talk with a cook the other day. What struck me the most was that she has probably never heard what I had to say from anyone else.



For the last few years I have been writing about my industry here at Eggbeater. In some ways I have made guesses based on previous experience, current experiences and what other cooks and chefs have told me the last few years. But it was not until I began…

Continue

Added by Shuna fish Lydon on June 20, 2008 at 2:11pm — 3 Comments

A good glass of wine

Yesterday I discussed my love of cupcakes, and today I continue revealing my vices by discussing another love of mine — wine.



I blame my interest in this particular beverage on my hometown. No, I didn't grow up in Napa Valley or in another country that boasts fine wines such as France or Spain. I grew up in Roselle, Illinois, a northwest suburb of Chicago.



There's a cute little winery in Roselle, Lynfred Winery (… Continue

Added by restaurantdotorg on June 19, 2008 at 8:15am — No Comments

Appell Pie Look Around

Look Around



I think we all are feeling the pinch by now from the economic downturn. I truly believe that those of us who can think outside of the box or just go with the flow rather than fighting it will survive and grow when it turns around. Stop wringing your hands and crying over how bad business is or could get in the coming months. Get smart and strong now to be successful later. Don’t be fooled into all the gloom and doom. People make fortunes in economic downturns and you can… Continue

Added by Howard Appell on June 18, 2008 at 7:00am — No Comments

Food blog of the day

There are so many great food blogs out there that it's really tough to select just one to feature. So I'll be highlighting some of my favorites from time to time here.



Since I'm known for my unrelenting sweet tooth (which my dentist claims he doesn't appreciate... but it gives him more business, right?), my food blog of the day is Cupcakes Take the Cake (… Continue

Added by restaurantdotorg on June 18, 2008 at 5:56am — 2 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

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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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