July 2008 Blog Posts (128)

My First Blog

I am addicted to blogging. In reality, i started to blog when i was 13 years old when my parents sent my brother and i to a family therapist. She recommended that, if i wasnt able to verbally communicate my thoughts and feelings, that i get a pen and notebook and just burn out the ink. I did so, and havent stopped yet.

I keep blogs on numerous sites including my myspace page and blogger.com.

I want to start a blog on here for just work. I want it to include my feelings… Continue

Added by Michael Kaplan on July 31, 2008 at 10:08pm — 2 Comments

excited to be a part of this great community

While attending our Company's recent GM conference our guest speaker spoke of this new online community with such great regard that I had to join. I am looking forward to networking and staying in the know with the help of this great resource.

Make it a great day.

Added by Todd on July 31, 2008 at 8:41pm — 2 Comments

How To Stop the Waiter from Spitting in Your Food

Steve Dublanica, aka The Waiter, has just published a new book, “Waiter Rant: Thanks for the Tip--Confessions of a Cynical Waiter.”

He was interviewed by Matt Lauer, on NBC’s Today Show this morning.

When asked what three things really ticked off a waiter, he responded: (1) customers who talk on their cell phone...especially while s/he is trying to converse with them or explain the daily specials. He felt (and so do I) that it was just plain rude… Continue

Added by Roy MacNaughton on July 31, 2008 at 1:06pm — 40 Comments

Labor pains

According to the Bureau of Labor Statistics, the U.S. job market faces some tough challenges very soon. Over the next ten years (2006-2016), our nation’s overall labor force will increase by 10 percent, or 15.6 million jobs. However, the number of workers between the ages of 16 and 24 will fall. Furthermore, the share of workers in the 25-to-54 age range will also decrease.

While these figures may trouble numerous industries,… Continue

Added by restaurantdotorg on July 31, 2008 at 7:27am — 2 Comments

Have high gas prices hurt your business? Or maybe Helped?

I am curious, as to the overall effect of higher gas prices. I was in a Longhorn yesterday talking to the staff. They said business was up from last year! Others have been doing well. Others have not! How about you?

Added by John Gani on July 30, 2008 at 10:14pm — 2 Comments

It's a new marketing world...and the jargon

Take a minute to catch up on all the new jargon in the world of "word of mouth marketing"

Buzz Marketing: Using high-profile entertainment or news to get people to talk about your brand.

Viral Marketing: Creating entertaining or informative messages that are designed to be passed along in an exponential fashion, often electronically or by email.

Community Marketing: Forming or supporting niche communities that are likely to… Continue

Added by Robert Hale on July 30, 2008 at 1:59pm — 7 Comments

chef pick-up lines.

we don't get out much, but when we do, watch out. fuego!

am looking for suggestions on how chefs can pick up those in the greater public.

sure i could date a waiter or a host, but i don't want to look like i believe my own hype. it's so 5 minutes ago. it's been done. and done. I am not a Food Network star. but i want to look beyond the doors of a restaurant.

what do you think of these:

"Need your knife sharpened, baby?"

"Looks like…


Added by Shuna fish Lydon on July 30, 2008 at 1:19pm — 2 Comments

Pest Control

What are suggestions to solving the flys and noseems which plague every eating establishment. I would love to hang a fly catcher over every table but that would only last for one night before I close my doors for good!
Some spray at night. How best to do that? Solutions?


Bill Higgins

Added by Bill Higgins on July 30, 2008 at 12:57pm — 4 Comments

Dinner for one


Talk about swanky! The above snapshot is from L’Atelier de Joël Robuchonin at the MGM Grand in Las Vegas, natch.

I wandered over to Austin, Tex. for a conference a couple of weeks ago. Normally I don't travel for business, but when I do sometimes I dine by myself. It's a nice way to get away from the somewhat overwhelming hustle and bustle of such events and collect my thoughts with the help of a good meal.

Portfolio.com provides a nice little guide… Continue

Added by restaurantdotorg on July 30, 2008 at 11:23am — No Comments

Top 10 Reasons you should join the Group Talent Revolution

10. It will raise your cool status on FohBoh

9. Will be posting video blogs in the group over the next 90 days

8. There’s a cool gen y test you can take that will either make you feel really cool or really old

7. The group is full of paradigm busters that will change the way you think and behave with talent

6. There’s a synthesized generational smorgasbord of idea’s and perspectives

5. There’s 13 discussion’s going right now that will funky… Continue

Added by Amanda Hite on July 30, 2008 at 9:06am — 4 Comments

Staying Ahead of the Curve....Without Losing Your Mind...

So, how does your team stay ahead of the training curve? Do you develop new programs roll them out and let them go? Do you partner with your leaders for buy in before you put together programs? Do you ask you people the programs are meant to target what they are looking for?


I know that this is the age old question! Each team has a different dynamic with different working parts and different means ($$) of getting their… Continue

Added by Amanda Vroom on July 30, 2008 at 9:00am — No Comments

Pizza Delivery Driver - Employment of choice?

As with all food delivery businesses, gas prices are affecting our ability at Papa John's to recruit and retain delivery drivers. While tips are usually good for those drivers with adequate hospitality skills and we do have incentives for our delivery drivers, we are always on the lookout for creative ways to attract and retain delivery drivers.

If you were/are 18 or older and looking for a job, what perks/incentives might entice you to consider a job as a pizza delivery… Continue

Added by Jeff McLanahan on July 30, 2008 at 7:37am — 2 Comments

Victim Mentality….Another Leadership Road Hazard

Do you wait and hope it gets better?

Do you blame others?

Do you blame the current economic conditions on your business struggles?

Is your boss impossible and doesn’t listen?

Despite all your hard work does no one notice and acknowledge your contributions?

Are you underpaid, overworked, taken for granted?

Do people just not “get you”

If so you may be suffering from the age old syndrome…Victim… Continue

Added by Andy Swingley on July 30, 2008 at 3:30am — 13 Comments

Oregon Pinots: Plenty of Personality

Finally! My chance to go to Oregon Pinot Camp had arrived. “Camp?” My friends’ incredulous faces stare back at me. “Your work takes you to Oregon to drink wine for four days?” Well…..when you come right down to it, yes! Every year 50 of Oregon’s wineries band together and invite over 250 wine/hospitality professionals to explore Oregon wine country.

In the last thirty years, Oregon’s pinot noirs have gone from being unknown to receiving international acclaim from industry… Continue

Added by Agi Toth on July 29, 2008 at 2:32pm — 5 Comments

My Blue Hair, Leaving a Great Team

The Ultimate Career Lifestyle is having a team that accepts you… blue hair and all.

Sitting at my favorite salon I decided to dye my hair blue. (Nothing permanent. Temporary. Two weeks max.) Not twitter blue, but a sexy, dark, ‘barely noticeable’ blue.

The color’s not taking. Should I take this as a sign?

Against my better judgment, I tell the stylist, “let’s try again.”

(Check ‘blue hair’ off of my bucket list. Remember, two weeks!)

Ok, so much… Continue

Added by Amanda Hite on July 29, 2008 at 8:51am — 8 Comments

The top three 'sins' of a startup

Over at the popular networking site LinkedIn one fella asked a very thought-provoking question — "What are [the] top three 'sins' of a startup, from your experience, one should avoid?"

Here are some answers, in no particular order:

- Failure to clearly define target customers

- Not understanding your profit and cost drivers

- Not having a clear purpose and vision of the company

- No strategic business… Continue

Added by restaurantdotorg on July 29, 2008 at 8:12am — 4 Comments

How you manage your time?

I am a college student who loves to make my life busy. I feel like i am sick whenever i didn't have anything to do.

I am a student who does some part time job such as essay writing. Why? First, i love writing; second I love to make myself busy (hahaha).

I too am a blogger. And so…


Added by Camille Davis on July 29, 2008 at 12:18am — 5 Comments

More Sick People Go To Work (But Not If Congress Can Help It)

NPR's Morning Edition corespondent Joanne Silberner posted (7/28/08) a news article entitled "Why Do Sick People Go To Work? Unhealthy Fear"

Basically, she reports that more people are coming into work sick, according to a new poll conducted by NPR, the Kaiser Family Foundation and the Harvard School of Public Health. The article goes on to explain that they arrive at work ill because of increased… Continue

Added by Mark D. Dion on July 28, 2008 at 4:22pm — No Comments

Can one of the nation's great musicians cut through the fog of a D.C. rush hour?

Can one of the nation's great musicians cut through the fog of a D.C. rush hour? Let's find out.

I wanted to share this story from the Washington Post written by Gene Weingarten


It's a fascinating account of how people only let in what they want. This can come back full circle to building your brand. No matter how much money you spend on mass media telling… Continue

Added by Robert Hale on July 28, 2008 at 1:13pm — No Comments

The Most Important Word in Marketing.....

Many restaurateurs believe that if they have built what they think is the very best steak or pizza, French, vegetarian, chicken, pub or you-name-it restaurant, the public will beat a path to their door.


‘Best to forget about that ‘Field of Dreams’.

There are too many food service outlets and not enough customers. There are too many choices too. The customer is both King and Queen.

The competition is brutal.

Being… Continue

Added by Roy MacNaughton on July 28, 2008 at 12:49pm — 5 Comments

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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.

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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.


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 …

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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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