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

Blog Topics by Tags

Monthly Archives












Social Wine Club for Craft Wineries


Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More


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

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.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.


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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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