Featured Blog Posts – July 2010 Archive (47)


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

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


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

And that has made all the difference!

The other day I went to the hospital (a very rare occurrence) for a routine colonoscopy - my first. I entered the building filled with anxiety and trepidation, somewhat expecting a miserable experience. The first person I encountered, a nurse, was welcoming and smiling, friendly and helpful. She asked me to wait at a desk for a woman who could take my information.


I was heartened. Her friendliness eased the anxiety and I began to feel like this might not be so bad after…
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Added by susan holaday on July 21, 2010 at 3:46am — 4 Comments


Operator
The Story of How Every Life Has a Story: Knowing Our Guests Emotions

At home I have a two year old daughter.



She is your very typical two year old. Sings her A-B-C’s, creates Pollack inspired art on the wall with Crayola and discusses the philosophical disciplines with Beddy Bear and the family dog, Lily. But what really amazes me in my daily study of her development, is her (and children in general) keen awareness to the physical and mental mind set of those around her.

If she notices a slouched posture,… Continue

Added by Ty Sullivan on July 20, 2010 at 7:30pm — 7 Comments

The Power of an Acronym



We all use them and in some cases don’t even realize it. The military, I think, invented them. I particularly love SNAFU (Situation Normal, All 'Fouled' Up). As a kid, I heard my Uncle Jack, a WWII veteran, used this one a lot with a slightly more… Continue

Added by Michael L. Atkinson on July 20, 2010 at 6:30pm — 13 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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

JOBS & CAREERS

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.

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: 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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