Featured Blog Posts – June 2008 Archive (29)

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

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

Social Networking & New Employees

One of the things I've seen that makes a person want to stay or leave a restaurant or any organization, is their ability to establish their own social network at work.



People who establish these stick around -- friends don't want to leave friends -- even if the boss is less than stellar or the work isn't the most interesting.



Those new to the workforce might not understand this dynamic. The "old timers" might not understand how important it is to let the new folks "in" and… Continue

Added by Sandra Spivey on June 13, 2008 at 8:37am — 2 Comments

Group Dynamics In Kitchens

I am having a hard time. A lot of people I know are having a similarly hard time and so maybe it's time to be having a hard time. I am trying to see and understand where I fit and don't appear to fit in my job, the kitchen, among cooks, with chefs, in the industry as a whole, and all the invisible crevices in which ickinesses take up residence if we're not careful.



I attempt to be as honest with my weaknesses as I can, without creating a ladder from which to climb over the bridge on.… Continue

Added by Shuna fish Lydon on June 6, 2008 at 12:01am — 3 Comments

Beef Buying Opportunity Knocking?

The chart of the week is the weekly USDA choice boxed beef cutout which is an index of choice beef prices. The choice boxed beef cutout has hovered at relatively inflated levels for roughly 8 weeks after trading at historically low levels earlier this year. As noted in the Weekly Commodity Report, the USDA choice boxed beef cutout is anticipated to depreciate during the next few months. Why? Well weekly beef production typically rises into the deep spring remaining relatively strong well into… Continue

Added by David Maloni on June 5, 2008 at 10:08am — No Comments


Non-Operator
How to teach in 10 easy steps

One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.



While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue

Added by Brandon O'Dell on June 4, 2008 at 7:30pm — 2 Comments


Non-Operator
Big-mouth chef Gordon Ramsay missing from his opening night

Reprinted from RESTAURANT JOURNAL

June 4, 2008



Celebrity chef Gordon Ramsay has made his reputation on his outsize personality as much, it seems, as his food. On his numerous television shows, he is loud, profane, in control -- and very much in-your-face.



So when the volatile host of "Hell's Kitchen," "Ramsay's Kitchen Nightmares" and, most recently, "The F-Word" opened his first Los Angeles restaurant, Gordon Ramsay at the London West Hollywood, last Tuesday night,… Continue

Added by FohBoh on June 4, 2008 at 10:27am — 2 Comments

Is your Company sexy enough to attract the Talent of the future? When Hite was on the Market post 5 of 9.

What’s sexy about the jobs your company has to offer…. For me the match is about who I am and who you are, not what I do or what you do. Change your focus from title’s and tasks and onto values, passion and purpose and now you have my attention… If you want to appeal to candidates today, especially younger workers, you have to drastically change the way you think and behave when it comes to attracting talent.



Things that will differenciate a Company and attract the Talent of today… Continue

Added by Amanda Hite on June 4, 2008 at 7:43am — 1 Comment

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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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