June 2011 Blog Posts (36)


Operator
Bad Customer Service Star Wars Style!

I think it’s safe to say that we can all remember what it was like seeing Star Wars for the very first time. The image of the opening credits cascading at the opening, the Imperial ship coming from the corner of screen then stepping into the Cantina Bar to a world of far out aliens and a groovy jazz beat.

But can I share with you one of the oddest things that stuck with me about that film…

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Added by Ty Sullivan on June 14, 2011 at 8:30pm — 6 Comments


Non-Operator
Why Am I Shaking My Head?

 

 

They did it again.  I walked away from another PR/BBI event shaking my head.  I guess I shake my head because for about a day afterward I'm speechless.  

 

People ask me , "How was the conference?" and I have a hard time describing the experience.  It's more than just a conference and people just don't get why it's so different.  It's for this reason I shake my head and mumble something like, "You had to be there..."

 

Now that I've had a chance…

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Added by Bill Campion on June 14, 2011 at 10:30am — No Comments

Text Message Marketing Testimonial

Amigos Tex Mex thought to try mobile marketing after we seen that a few restaurants in our area had been successful with it, says John Lannin, General Manager. It seemed like a good way to drive business since everyone is looking for a coupon and what better way than to put it directly in their hands via text. We currently still use the entertainment book and have a few Waterford Lakes coupons out there for the movie theater and the town center. …



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Added by Brandon Munson on June 12, 2011 at 8:43pm — No Comments


Non-Operator
Restaurant Operator Survey about "DEALS"

We would be grateful if you would take this very short survey. We are reviewing the concept of a business-to-business deals feature that would bring the a "Groupon-like" service to restaurant operators.

 

Saving money using the group purchasing capability of the FohBoh community would be a good thing, eh?

 

Got a minute? CLICK…

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Added by FohBoh on June 10, 2011 at 9:30am — No Comments

Of Amazon, Open Table and Groupon: Does an IPO Have Anything to do With Real Value?

I'm Back.....

 

Today I am inspired by Michael Atkinson's post on June 2 in our corporate blog  "Seriously Dumb--We May Be Peaking" and reflections of my over 25 years in Silicon Valley seeing many "Seriously Dumb" ideas and waves of IPO's of the same of whether in our industry the service companies that go public actually deliver value to…

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Added by Richard Heaps on June 9, 2011 at 3:00pm — 2 Comments


Non-Operator
Restaurateurs Honor Banker (really!)

Recently, a group of high-profile, accomplished, Boston-area restaurateurs gathered to honor the memory of Jack Sidell.

 

I spent almost twenty years in Boston.  While I was there, I learned about raising debt and equity for restaurant chains, and just enough about their operations to be really dangerous.  I also developed a fondness for the industry which…

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Added by Rod Guinn on June 9, 2011 at 3:30am — No Comments

An Open Letter to FohBoh Members - Round It Up America National Relief Fund

Dear FohBoh Members,

 

We are supporters of Round it up America founded by executives at the Yard House Restaurant chain. It's a novel idea to feed the needs of American charities by rounding up your bill  to the nearest dollar. I asked Jennifer Weerheim if I could repost her letter to solicit support for this cause…

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Added by Michael L. Atkinson on June 7, 2011 at 11:09am — No Comments

The Lady Troubles

A buddy, PT, secured a large equipment order.  It should have been his all along. 

 

Vendors compete fiercely for business.  Buyers factor in price, quality, availability and price when make purchasing decisions. Did I mention price?

 

PT was awarded only a small fraction of the contract for a large project.  When the end-users inquired of his competitor (whom they favored with the greater portion of the work) as to the status of the impending delivery, they were…

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Added by Joe Ferri on June 7, 2011 at 6:23am — No Comments

The server friend Training-4-Hospitality part 3

As I said in my last blog I will try and give you advice on servers knowledge. tuday I will give you some inserts on wines from my book

How to present and pour the wine.

Wines must be served in the proper fashion so you will need to learn the following technique. Approach the host when he is ready to choose the wine and take the order.

 

Whether it is a red or white wine, have a serviette folded in the middle in…

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Added by Giuseppe De Carlo on June 6, 2011 at 10:00pm — 1 Comment


Non-Operator
Restaurant Dining Room Service Improvement - Staff Scheduling Tips Part 2

Proper staff scheduling is extremely crucial for providing excellent restaurant dining room service. There are 2 basic concepts that can improve restaurant service immensely. In every way, a balance must be achieved by matching labor needs to the forecasted business.

The first concept is the "on call waiter" who can be scheduled for any shift necessary. The "on call waiter" function is to call the restaurant about 1/2 - 1 hr. before the work shift commences food service to see if…

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Added by Richard Saporito on June 5, 2011 at 7:05am — No Comments

The server friend Training-4-Hospitality

HI this is my second part  to how to understand cooking, this part I have written before, about two years ago, which is my explanation about cooking.

At 7:41pm on October 8, 2009, Giuseppe De Carlo said…

Hi Giuseppe here, I just looked at Garibaldi. re food knowledge for waiters, I will agree fun does relax a person, I am not sure about it having learning retention. I belive learning has its…

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Added by Giuseppe De Carlo on June 5, 2011 at 4:18am — No Comments

The server friend Training-4-Hospitality

Hi I have been speaking with student servers, helping them on how to set up a table, how the room shold be geometrically correct, and approach to work. up to here they do well, but the next step worries them, food? when we discuss problems that they forsee, I get questions?

I dont know anything about food, wines, bar drinks? I understand their problems I had them for years, as I explain food first, they seem to understand the logical explanation that I give, which took me years to…

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Added by Giuseppe De Carlo on June 5, 2011 at 3:31am — No Comments

Ice Cream Trucks Have Outgrown "Pop Goes the Weasel"

I live in a neighborhood with a twice daily visit from the ice cream man. I know he’s coming because my lab and German shepherd go crazy when they hear that familiar tune – Pop Goes the Weasel.

 

The idea of an ice cream truck is appealing when you combine 90 degrees, lots of kids and cheap treats. However, it’s rather annoying to the parents at home with eager kids and to the neighbors who could care less about your sweet treats and catchy…

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Added by Amanda Brandon on June 3, 2011 at 11:45am — 2 Comments


Non-Operator
Putting Restaurant Nutrition Facts to the Test

Link to video:  http://www.myfoxal.com/category/195956/video-landing-page?autoStart=true&topVideoCatNo=default&clipId=5887033

 

A few years ago a local news station released an exposé on a few major chain restaurants revealing that the nutrition facts that they had been disclosing to the public about some of their healthier meal offerings…

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Added by Alyson Mar, RD on June 1, 2011 at 5:00pm — No Comments

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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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