July 2008 Blog Posts (128)

I can't imagine my Career Lifestyle without my Career Coach.

One of the coolest perks that came from working for T&K was having my own Executive Career Coach, Susan Fawcett. To the benefit of all their Director and Executive level employees, T&K hired Susan as a coach and mentor. (Testimony to the company’s commitment to People Development!) The Assessment,… Continue

Added by Amanda Hite on July 22, 2008 at 8:12am — 14 Comments

Guinea Pigs Dress Up For Dinner

From Sky News

Guinea pigs dressed up in fedoras and frilly skirts have been the unwitting participants in a fashion show at the third annual Festival of… Continue

Added by Mark McKellier on July 22, 2008 at 7:11am — 1 Comment

Career Portfolios for chefs and food service professionals

Career portfolios are used to plan, organize and document education, work samples and skills. People use career portfolios to apply to college or training programs, get a job, get a higher salary, show transferable skills, and to track personal development. They are more in-depth than a resume, which is used to summarize the above in one or two pages. Crucial for portfolios in educational environments is a degree of reflection to take place on what is in the portfolio file.

Career… Continue

Added by Mike Erickson on July 21, 2008 at 4:35pm — 2 Comments

Dining and discounts

Visit any news site, and you'll see stories regarding our nation's current economic woes everywhere. The stories come from both sides of the cash register — business owners and consumers both are feeling the stings from higher energy prices, inflation, plummeting property values... you get the idea. I'm just repeating what experts, talking heads and the like are telling all of us all the time.

NYMag.com's Eat… Continue

Added by restaurantdotorg on July 21, 2008 at 2:08pm — 3 Comments

America's Most Expensive Hamburgers

Ok, this is cool and exactly what we need to help fix this economy. We all need to be spending more on hamburgers and dining out in general. The more we spend, the better it is for all of us.

I saw this article on Yahoo and couldn't resist relaying it to you… Continue

Added by Michael L. Atkinson on July 20, 2008 at 2:20pm — 2 Comments

Oklahoma City Restaurant People

From district managers to dishwashers and bartenders to bussers, an open discussion of the business in Oklahoma City and surronding towns. Networking, carear building, receipe exchange or just a good story are all encouraged. Let's have some fun!

Added by Ralph 'Poppie' Martin on July 20, 2008 at 7:27am — 2 Comments

The Cat's Out of the Bag!

After I wrote the previous post, How to Market Your Restaurant Using Garbage, I received many comments. One such comment, by FohBoh member, Debra Straka, struck a very responsive chord, so I share it briefly just below, then expand more from there..


Debra said:

“Many of the bigger grocery chains have begun selling branded canvas tote bags for $1.00 to replace plastic and paper bags. The bags themselves are easier to use and are much more car worthy than… Continue

Added by Roy MacNaughton on July 19, 2008 at 11:19am — 1 Comment

Email Marketing has arrived

The continuing rise in postage rates makes direct mail increasingly less affordable for the restaurant community. Until recently this was one of the best options available for individual locations to market in their own backyard. But now email marketing has finally matured, is easy and affordable to execute and the response rate may just shock you.

How effective is email marketing? Companies like www.mUrgent.com that provide a full range of email marketing services are full of… Continue

Added by Garrick Arnold on July 19, 2008 at 10:30am — 3 Comments

Coffee and Food

in search for spreading my offer in my caffe ( i'm a coffee geek ), im interested in coffee and food mixing. is there any idea, your own recopies that you are willing to share, whats your touts and whats the taste? can be grounded coffee, espresso, filter...just to use coffee. with chocolate i tried some stuff, with some alcohol also, but its all to simple and im not into cooking long and mixing many stuff but if any idea that you like to share, please...

Added by nik orosi on July 19, 2008 at 8:41am — No Comments

Recording events at the POS with free cameras...

We recently started including cameras free with all of our new systems that record important events as they occur at the POS. To view the video, all the owner does is go to a POS report, double click on any item on the report to pull up the video of the transaction occuring.

Any action that you would normally see on any type of audit report such as clock ins, voids, discounts, bad password entry, etc are all included. So, for example, if you were suspicious that a particular employee… Continue

Added by Alliance POS on July 19, 2008 at 8:23am — No Comments

How to break into the food photography business

By pure coincidence I bumped into the fohboh site and find it highly interesting. I am a photographer from the Netherlands. I currently do a lot of different types of photography ranging from weddings to product photography for a major cable manufacturer. While I like to do various things my true passion lies in foodphotography. Being quite new in this field I wonder if there is anyone out here who might be able to give me some tips on how to proceed in the right direction.

I am… Continue

Added by Junglefrog on July 19, 2008 at 2:07am — 3 Comments

How To Market Your Restaurant Using Garbage

‘Interested in a unique new way to both market your restaurant and generate a halo effect over your outlet for your good work in your community?

In these days of “going green”, this is way to take advantage of the sky-rocketing prices for recycled goods that you can get your own customers to bring into your restaurant for ‘donation’.

Here’s a differentiated – and if you move fast – preemptive way how to make this happen.

The economy is taking a big toll, even on your… Continue

Added by Roy MacNaughton on July 18, 2008 at 1:01pm — 6 Comments

Lenders, Investors, and Restaurateurs -- Can't Live With'em, Can't Live Without'em

Hello, all --

I'm Rod, an Advisor to FohBoh (and other companies), and an active lender, investor, and advisor on the subject of restaurants and capital for many years. From time to time I'll be posting thoughts here on how the money side and the magic side (operations -- where the magic happens) can get along with each other, and the tensions which sometimes make such coexistence difficult.

I'll look forward to your comments and questions. Together, perhaps we can bring some light to… Continue

Added by Rod Guinn on July 18, 2008 at 12:57pm — 2 Comments

we do good things for people

what charities you ask?!

http://www. shareoursuzy. org/





http://www. lowcountryfoodbank. org/

It’s a common myth that white potatoes are fattening and unhealthy. The truth is that white potatoes are a good for you because they are: a good source of Vitamins B & C; high in iron,… Continue

Added by jimihatt on July 18, 2008 at 9:17am — No Comments

Something Might Happen!

I have FohBoh to thank for this, my first foray into blogging. It's a culmination of a few things actually.

I love technology. I grew up with it. My first real computer was a time-sharing system. Dial up? Yes, but the "keyboard and monitor" were a clunky teletype system. On a good day you might even hear me tell some stories about DARPAnet. I've played with mainframes, minicomputers and PC’s starting with DOS 1.0.

I’d giggle inside my head when visiting friends and I saw… Continue

Added by Mark D. Dion on July 17, 2008 at 8:15pm — 1 Comment

What would you tell me I need to do to improve Domino's Pizza?

Give me your ideas. I am all ears!

Added by John Gani on July 17, 2008 at 7:24pm — 34 Comments

Viral Marketing At Its Finest

There are few things in marketing that can deliver results of a good viral campaign. Witness this: my name on your Presidential Ballot this… Continue

Added by Nathan on July 17, 2008 at 6:22pm — 4 Comments

Corn still dancing with ethanol?

It’s a fear for just about every guy; you take your date to the dance and she leaves with somebody else. Do you think ethanol has been feeling a little slighted lately? The chart below is a rough estimate of ethanol producer margins. The chart illustrates two major particulars regarding the ethanol industry. First, ethanol producer margins have waned from a year ago which has been well documented. Second, when the corn markets had their latest run up it became very difficult if not impossible… Continue

Added by David Maloni on July 17, 2008 at 11:12am — 2 Comments

Sauvignon Blanc

What is it?

Sauvignon Blanc is a green-skinned grape that primarily produces medium bodied, citrusy dry white wines. It is also a component in the luscious desert wines of Sauternes, France. Sauvignon Blanc is usually consumed young as its characteristic crispness and fruitiness tend to dissipate over time. Some exceptions include some Sauvignon Blancs from Bordeaux, France and others from California crafted in a similar style which are blended with other varietals and can maintain… Continue

Added by Caitlin on July 17, 2008 at 8:42am — No Comments

FOHBOH makes the world a little smaller!

Every Thursday my To Do List includes calling any new manager that is starting with our company to talk to them about Manager Orientation with us.

I welcome them to The Rose Group, give them lots of information, answer questions for them and make sure they are all set for their first day with our company.

Today I was doing my normal calls and I had a name, Mark Dion on my list. A funny thing happened when I contacted Mark. Not even a minute into the phone conversation he… Continue

Added by Amanda Vroom on July 17, 2008 at 8:35am — 7 Comments

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Social Wine Club for Craft Wineries


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


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.


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: 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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