July 2010 Blog Posts (61)


Non-Operator
It is becoming very clear

As I have entered my newest and most mature role in the food service industry I am truly embrassing my responsibility to provide my customers with valuable suggestions for improving their business. I have been working diligently with restaurant owners and operators to dig deeper into the root of their business. What do they want to achieve? How have they done in the past? What are their biggest issues and concerns? And the biggest question of all is.... How do I get to where I want to…

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Added by Joel Lazeski on July 30, 2010 at 11:46am — 3 Comments


Non-Operator
FOHcus: Is This Thing On?

Understand your audience, develop relationships, engage your community, deepen the conversation.
Zachary Adam Cohen


When you sit down to write a blog post, what's the most that you hope for? A comment or two? A mention on a friend's Facebook…
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Added by FohBoh on July 30, 2010 at 11:30am — 1 Comment

Burger King used Facebook to drive provable, profitable restaurant sales (and so can you)

At first glance, Burger King's Whopper Sacrifice campaign looks like a simple coupon promotion. But consider the layers of qualitative value provided to Burger King and its customers. Now the program looks ground-breaking.



This short case study teaches restaurant owners and employees how to create real, prove-able results with social media tools like Facebook and Twitter.… Continue

Added by Jeffrey Molander on July 29, 2010 at 9:30am — 3 Comments

U.S. Fine Diners are Changing, But Not their Enthusiasm for Fine Wine

In a previous post, the consultancy firm, Restaurant Rx, described the Changing Face of U.S. Fine Diners: Upscale diners are signalling they want more exotic, international cuisine delivered in a more casual, more intimate atmosphere. In this study of 1600 U.S. fine diners, only a minority wanted the white linen tablecloths, fine crystal and filet mignon - signatures of yesteryear's fine dining… Continue

Added by Lisa Thorell on July 28, 2010 at 8:00pm — No Comments


Non-Operator
Let’s Have Fun!!!

If you have time please take a minute to watch this short video clip, it’s less than 2 minutes: http://www.youtube.com/watch?v=2lXh2n0aPyw.



Isn’t that great?!? This company was able to get 66% more people to take the stairs just by adding an element of fun. This got me thinking about our industry and how we may be able to use The Fun Theory to get… Continue

Added by Alyson Mar, RD on July 28, 2010 at 7:00pm — 1 Comment


Non-Operator
The Power of Community Service

Over the past few weeks I have been involved in a lot of conversations over the very real concern that “if the economy comes around are we are going to lose our great people because we have not given them a raise or a bonus in the past two years? Someone will make them a better offer.” Now I could go on and on however, you probably know where it leads and you wouldn’t have to worry about that if you were taking care of them all along and that your staff was stretched to the point of breaking.… Continue

Added by Kathleen Wood on July 28, 2010 at 11:27am — 3 Comments

Great Brands Build Tribes. Is Yours Worth Joining?

Everyone craves to be part of something greater than themselves, to belong to a…

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Added by David Dodson on July 28, 2010 at 9:50am — 2 Comments


Non-Operator
Learn to speak the royal language.

There is no way you can be considered for, let alone achieve, a top hospitality dream job without walkin’ and talkin’ dollars and cents. You may be a front of the house/heart of the house expert, but to grow or perhaps, at times to survive, you may need to travel beyond your personal network to obtain money. It doesn’t matter if it is the bank, the boss,…

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Added by Chase Leblanc on July 28, 2010 at 5:53am — 2 Comments


Non-Operator
Regular or Irregular?

Restaurant workers are a unique breed. Cagey veterans are durable, resourceful and irreverently funny. They’ve seen and heard it all. They put their game face on and deliver great hospitality shift after shift, double after double, week after week. Despite their resiliency, it’s hard to be the life of the party when they’re running on fumes, the laundry and errands are piling up at home, and funds are tight. The daily grind takes its toll on even the most seasoned servers.

A…

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Added by Patrick Maguire on July 27, 2010 at 12:30pm — No Comments

Business Ethics : Customer or Client?

It came to my recent attention, that successful businesses and business men and women possess a certain quality that emanates in all of their undertakings.

That quality or brand is Caring.

  • * We CARE about You.
  • * YOU are the reason we are in business.
  • * In our business you are NUMBER 1.



There is nothing magical about excellent service. We all want to be respected, valued and treated fairly by the people with whom we do…

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Added by Bill Baumgartner on July 27, 2010 at 8:30am — 1 Comment

Leadership from the Deep End of the Pool

In the FOHcus last Friday, the first paragraph simply and eloquently states:…

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Added by Andy Swingley on July 26, 2010 at 7:54pm — 1 Comment

How to Develop a "User Experience" Focus Group for Your Menu

Yesterday, I got to thinking about how all sorts of companies do a "user-experience" test with their websites.

What if you did the same thing with our menu in our restaurants? Sure, we can use mystery shoppers, but you actually seeing guests order from your menu can teach you so much about your…

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Added by Amanda Brandon on July 26, 2010 at 11:30am — 3 Comments

BP Oil Spill Hits Massachusetts



Being so far away from the disaster that has been unfolding for months in the Gulf of Mexico, it's hard to fathom that it would have an impact on life here in New England. But, as the title suggests, the effects of the worst environmental disaster to effect the United States has in fact "come to the Northeast". I am speaking mainly about…

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Added by chef randy on July 25, 2010 at 10:00am — 1 Comment


Non-Operator
FOHcus: Well-Connected

What is it about the foodservice industry that seems to drain the life out of its employees? With so many opportunities and outlets for career advancement and creative expression, its unfortunate that so many of our colleagues are either completely disenchanted or approaching burnout. What's even more surprising is that many of them are young, and barely a year or two into their careers.



What’s going on here? A failure to inspire,… Continue

Added by FohBoh on July 23, 2010 at 1:00pm — 2 Comments

'Healthy Alternative' vs. 'Fresh Ingredients'

Fast-food hasn't ever (seriously) been associated with slim and trim. If the doctor prescribes you visit fast-food institutions no more than once a week...should that suggestion change with the increasing presence of healthier options?


I'm not sure how long places like McDonald's, Wendy's, Taco Bell, and all the rest have been pitching healthier alternatives, but how much do these change your perception of them? More importantly, do they influence your…
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Added by Josh Hersh on July 23, 2010 at 9:38am — No Comments


Non-Operator
Two Kinds Of Investors -- And The Operators Who Love Them?

There are, it seems, two ways to establish a competitive advantage -- in the restaurant industry, as well as other fields.…



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Added by Rod Guinn on July 22, 2010 at 4:00am — No Comments


Non-Operator
Small Business and the LA Restaurant Scene

In case anyone didn't have to remind you, yes we're still very much in a recession. And it's hurt the restaurant business tremendously. Having worked with all sorts of sizes of restaurants, from the famous to the famous only in their mind (hey, I'm in LA....everyone's a dreamer out here) and recently with a couple of small restaurant operations and their restructuring, I can only tell you that to be a small mom and pop style restaurant in 2010 is going to be a much larger haul than it ever has… Continue

Added by Adam Bell on July 21, 2010 at 5:30pm — No Comments

Amanda Hite Video: Drive Sales Using Cause Marketing & Social Media Webinar 7/22 #NoKidHungry







Thursday Webinar: How to Drive Sales through Social Media and Cause Marketing



Learn how social media and cause marketing can help grow your business

while helping end childhood hunger in America. Amanda Hite, founder and

CEO of Talent Revolution, and Diana Hovey, senior VP of marketing for

Corner Bakery Cafe, will share their insights and expertise on the power

of social media and cause marketing as business-building tools,… Continue

Added by Amanda Hite on July 21, 2010 at 1:27pm — No Comments

Celebrating Badu!

Sunday, July 18, 2010 will go down in Georgetown Bagelry history. Badu, Badara Njai, wrapped up his last day working at the bagel shop. Anybody that’s ever been in the shop will know Badu. He’s been opening the store for nearly 14 years. Badu has been my right hand man. This was a tough decision for him, yet a well thought and honorable decision. He listened to his heart and he is…

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Added by Mary Beall Adler on July 21, 2010 at 8:30am — No Comments


Non-Operator
Say Hello to My Little Friend!



I love to read self help books. A – it’s cheaper than therapy. B – It beats watching Dr. Phil and C – I can always find a nugget or two I can apply to my life which ultimately makes it better.…

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Added by Bill Campion on July 21, 2010 at 8:30am — 4 Comments

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DEPARTMENTS

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Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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.

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: 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?

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.

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