June 2009 Blog Posts (119)

Good causes prove to be great recession-busters for restaurants

Recent economic turmoil is forcing restaurants to get creative.

The saying, "adapt or perish" is true now more than ever: KFC now offers grilled chicken, Pizza Hut has pasta, and Morton's Steakhouse has a $5 burger.

But another (warmer, fuzzier) way that restaurateurs are combating the recession is by hosting charity events, where part of the proceeds go to the cause.

Indeed, many… Continue

Added by Dani on June 4, 2009 at 8:03am — No Comments

Values Based Leadership

I got the chance a couple of weeks ago to attend the CHART Regional meeting in Louisville, KY at the enormous and expansive Papa John’s Corporate Campus. What a great opportunity to network and I got to meet some “internet” faces. It is always so cool to come face to face with people you blog and twitter with daily. No pun intended but people are so much larger than life in person!

I got to meet Jeff McLanahan, and Terry Mayhem from Papa John’s. Also one of my favorite e-learning… Continue

Added by Andy Swingley on June 3, 2009 at 7:44pm — 9 Comments

Ice cream that doesn't melt but becomes pudding

Can you believe an ice cream that instead of melting turns to pudding? Well Cold Stone Creamery has developed the new product. I don’t know about you but I’m curious to see the ingredients in this item, aren’t you?

Read the whole story at the Dining… Continue

Added by Dara Bunjon on June 3, 2009 at 12:34pm — 1 Comment

Benefits To Having an Engaged Workforce

When I first started FohBoh it became clear, very early, that the center of our plate was human resources, training and development. The power of an engaged workforce is compelling and perhaps The key success factor in running and sustaining operations. With all due respect to food, and i love food, service is how a restaurant differentiates itself. I have personal experience with both happy, engaged employees and unhappy, disconnected employees. I prefer the former.

Here are… Continue

Added by Michael L. Atkinson on June 3, 2009 at 9:41am — 7 Comments

Choosing Glassware for Restaurants

Whether you have a restaurant which prides itself on serving home-cooked meals in an elegant setting, or if you cater more to a group of hungry patrons which prefer to be served gourmet delights, the quality of restaurant glassware that you will use will add greatly to the image that you want your food establishment to project.

As such, it does pay if you will use restaurant… Continue

Added by WaldoWares on June 2, 2009 at 10:39pm — No Comments

A Rose is a Rose... Unless It's a Peach

When summer hits, there are few things that satisfy as much as a juicy bite into a crisp, sweet piece of fruit. It is all the more satisfying in the peak of its season. And as June shyly raises her head, the sweetest season for peaches begins.

The peach, also known as the Prunus Persica, actually originated in China approximately 4,000 years ago. Belonging to the same family as the rose, the first few generations of peach were far from the fist-sized, abundant fruit we call the peach… Continue

Added by Terrence Lee on June 2, 2009 at 4:53pm — No Comments

How newspapers and restaurants are a lot alike

I opened my door this morning automatically to see if the paper was there and it was! It came as a surprise because I'd had a big go-around with The New York Times recently about their newest rate increase which I felt was too much. I've had two 'promotional' rates in more than 25 years of being a subscriber and felt I deserved better. I called to cancel and hung up. They called me back - surprise - they want their subscribers to stay and renew!

So we haggled a bit and I agreed to… Continue

Added by susan holaday on June 2, 2009 at 12:26pm — 6 Comments

What's Next....You Need to Decide!

So, we’ve traveled the road of the break up together from the feelings of being inadequate and let down when she says it’s time to just be friends, all the way through the roller coaster of single life and have found that perfect mate…now what?

In the last blog I talked about how to “stay hitched” knowing that being married is sometimes even harder than being single…it take perseverance.

In terms of perseverance personally, one of the things that I have been told by many… Continue

Added by Matt Smith on June 2, 2009 at 10:21am — No Comments


You'd have to be living on another planet to not notice that we’re going through big changes in our lives.

Some of the changes like the economy and employment situation are really hard to swallo.

Other changes, like the ones happening on the technology front, make me feel like I just won the lottery...like the fact that I can run my business from my iPhone.

“It’s not the strongest or the most… Continue

Added by Amanda Hite on June 2, 2009 at 8:38am — 9 Comments

What Your Customers And Employees Get With Online Ordering

Internet has become omnipresent, so it’s not surprising that Americans widely utilize it to simplify their personal and professional tasks. Internet technologies have impact on every sphere of our lives and it continues to change the way we work, the way we communicate with each other, the way we make purchases, and now even the way we eat. Thus, restaurant industry successfully utilizes Internet technologies to increase productivity, cut down on costs and improve relationships with… Continue

Added by Trevor Seemann on June 2, 2009 at 7:41am — 4 Comments

Social Networking - online and off!

Social Networking -- online and off

Wikipedia: A social network is a social structure made of nodes (which are generally individuals or organizations) that are tied by one or more specific types of interdependency, such as values, visions, ideas, financial exchange, friendship, sexual relationships, kinship, dislike, conflict or trade.…


Added by Margie Tosch on June 2, 2009 at 7:21am — No Comments

The flip side of going green - "green wash" ... and, care to take the no more bottled water pledge?

The flip side of going green - "green wash"

... and, care to take the no more bottled water pledge?


The recent 'green' articles have generated a huge response from you, so obviously this is a subject that is important to many. Even so, I promise next week there will be a new topic!

One thing that caught my eye was the flip side of going green -…

Added by Margie Tosch on June 2, 2009 at 7:17am — No Comments

Eating Green Part II

Green Eating Part II


Last week's topic of the large amount of waste involved in quick service take out struck a chord; I heard from a lot of you! (For all the comments,…


Added by Margie Tosch on June 2, 2009 at 7:15am — No Comments

Eating take out and going green: are both possible?

Last week I had some late meetings - meaning I would not be getting home until after 8PM. My boyfriend decided to make things easier and stopped at Pollo Loco on the way home, to grab something quick for dinner. I am not (never have been) much of a quick service or take out kind of girl, so my experience here is limited.

I have to say I was happy to see the food though - I hadn't realized how hungry I was until I opened… Continue

Added by Margie Tosch on June 2, 2009 at 7:10am — No Comments

David vs Goliath, Big Wine Goes after Small Retailer

Industry giant Ernest & Julio Gallo is suing a Seattle retail wine & specialty food retailer over pasta. The Spanish Table, which operates four retail locations, opened their Seattle store near Pike Place Market in 1995. This January, owners Sharon Baden and Steve Winston received a letter from a lawyer representing EJ…


Added by Margie Tosch on June 2, 2009 at 7:06am — No Comments

2000 blog views + a crash course in online networking

We hit 2000 blog views on Wordpress today, so I thought it would be a good time to thank all of our readers, and talk a little bit about social networking and the restaurant industry.

As an "evangelist" of social networking, one of the ways I try to encourage those around me to participate is by telling them, "as long as people are talking about you online, you might as well join the conversation."

Granted, there are a… Continue

Added by Dani on June 2, 2009 at 6:47am — No Comments

Increasing Gift Card Sales: Are You Getting Your Fair Share?

Not too long ago, the only time I received gift cards was as a stocking stuffer during the holidays or as an add-on to a larger gift-wrapped package. Times are changing and today, in many cases, the cards are simply replacing the packages. As of 2008, gift card sales have accelerated to reach nearly $97 billion dollars nationwide annually. With the increase in popularity, every restaurant and retailer from a single site mom and pop store to large global brands are recognizing gift cards as a… Continue

Added by Jessica Lundberg on June 1, 2009 at 10:24am — No Comments

Harnessing the Power of Word-Of-Mouth

Word-of-mouth is coming on stronger than ever, thanks to the influence of social/emerging media. In fact, to the world outside foodservice, one would almost think it’s a new or novel idea. However, those of you marketing your restaurants to patrons have always known the power of WOM. At Noble, we call it WOMP (TM) or word-of-mouth power, recognizing that this oldest of marketing tactics is now turbo-charged.

We intimately know the damage just one disgruntled customer can do. But, by… Continue

Added by John Scroggins on June 1, 2009 at 7:44am — 5 Comments

Social Networking

Wikipedia: A social network is a social structure made of nodes (which are generally individuals or organizations) that are tied by one or more specific types of interdependency, such as values, visions, ideas, financial exchange, friendship, sexual relationships, kinship, dislike, conflict or trade.

Everywhere you go people are talking about it - and doing it: social networking. And although most of the talk is about online…


Added by Margie Tosch on June 1, 2009 at 6:21am — No Comments

Blog Topics by Tags

Monthly Archives












Social Wine Club for Craft Wineries


PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

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.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

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.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

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 Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

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.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.


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: Ze Frank: Are you human? - Ze Frank (2014)

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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