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


Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More


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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

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.


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 …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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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