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

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Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

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Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

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

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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: 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 …

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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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