Featured Blog Posts – June 2008 Archive (29)

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

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

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

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

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

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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