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


Non-Operator
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


Non-Operator
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

Change

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


Non-Operator
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.…

Continue

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


Non-Operator
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?

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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 -…
Continue

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


Non-Operator
Eating Green Part II

Green Eating Part II

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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,…

Continue

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


Non-Operator
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


Non-Operator
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…

Continue

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…

Continue

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

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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