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
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
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
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 —
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
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 —
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
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
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
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
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
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!!
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.
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
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
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
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
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.
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.
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.