Featured Blog Posts – July 2011 Archive (18)


Non-Operator
Some Things Just Go Together!

 

 

Soup and Sandwich.  Bacon and Eggs.  Love and Marriage.  Peanut Butter and Jelly.  Culture and Customer Service. 

 

Some things just go together !  Like the lyrics from a song my Mom used to sing “you can’t have one without the other”!  If there’s any truth to this premise, why then are there so many organizations that seem unable to admit it?

 

(Break out…

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Added by Bill Campion on July 30, 2011 at 8:30am — 3 Comments


Non-Operator
Gluten Free, Vegan, Raw, Slow, Organic, Kosher, Whole; what do they have in common?

By straight definition?  NOTHING     By commonality?  PLENTY!  They are all food movements of one kind or another reflecting choice whether medically necessary, of religious foundation or nutritional concerns.    These food ‘movements’ are trend signals of what people are now choosing to eat.  AND, they all require a commitment by food service to provide special accommodation.

 

I have always belonged to the ‘you are what you eat’ group.    I like to think that my choices have…

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Added by Sharna Kahn on July 28, 2011 at 12:07pm — No Comments


Operator
Standing With Norway: Tribe

On my block there is a gentle eerie calming sound of semi silence that drapes the area with the slight disturbance of an air conditioner straining under the heat. Perhaps it was the same on Norwegian Island on Friday except it was the snap of a rifle disturbing the silence and the lives of 68 predominantly…

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Added by Ty Sullivan on July 26, 2011 at 7:30pm — 1 Comment


Non-Operator
Inspiring Loyalty in the Gluten Free Diner aka The Gaps of Perhaps



 Without going down the rat h*** of percentages and numbers in regards to the gluten free market size, suffice to agree that the gluten free demand is growing faster than any other market segment and that this demand is not a fad. 

 As proof that what I say actually resembles fact, I see food service quickly embracing this market and announcing gluten free and allergen free menus.  Go into any retail food store now and you will find many, many gluten free products.…

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Added by Sharna Kahn on July 26, 2011 at 1:00pm — No Comments

Pimp My Food Truck

Sometimes I get crazy ideas.

I have a client in Atlanta who's very intent to have the hottest food truck in that metro area. I wrote her business plan early this year and have helped her research and negotiate a brick and morter restaurant to partner with, per Atlanta's code.

Over the last four months we've been negotiating to get the truck. We finally, about three months ago, settled on a food truck manufacturer. Good to go, let's get started and here's a…

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Added by Jeffrey J Kingman on July 26, 2011 at 7:53am — 1 Comment

When service exceeds limits

Can service actually be too good? We get invited to numerous restaurants as a journalist because we're always looking for good stories.

Service is always something we're i interested in. That being said, we've run into a couple of instances over the past year or so when service has gone above and beyond expectations and limits.

We're talking, unfortunately, about examples that show service gone amok, exceeding its limits in…

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Added by susan holaday on July 26, 2011 at 6:20am — 3 Comments

Why should someone "like" your restaurant Facebook page?

Expanding your reach: why someone should “like” your brand

Social media is everywhere, and its critical in the restaurant/hospitality industry . The problem is that you may not have the time to really engage your target market. As the debate on the value and ROI of engaging in social media and marketing continues, calls to like, follow, join, fan, and watch are everywhere. But why? Why should the consumer connect your brand? We could spend days analyzing  how this applies to…

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Added by Becky Hendriksen on July 20, 2011 at 12:30pm — 2 Comments

Google plus for your Restaurant

Google plus for Restaurants, why it’s going to be better than Facebook, Twitter, and LinkedIn.

 

Here we go again another social media site or so I thought. Google plus to me is the next evolution in social media. In Google fashion they found a way to unify several of the services we already use in Facebook, Twitter, and Linkedin.…

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Added by Robert Vasquez on July 16, 2011 at 10:30am — 6 Comments


Non-Operator
How can a kid's game drive more customers to your door?

When I was young I used to play a game called four square.  It was fun and easy and all you needed to play was a red rubber ball, a piece of chalk to draw the lines, and a relatively flat piece of playground.  Four people at a time would each occupy a square and bounce the ball to try to get one of the other competitors out.  As kids were eliminated a new kid from the line of those waiting to play would fill in at the starting square and the remaining 3 players would advance toward the top… Continue

Added by Michael Leaders on July 15, 2011 at 2:30pm — 2 Comments

Food Contamination Happens all the Time | How to Relieve Minor Food Reactions | Activated Charcoal





It happens, food makes us sick all the time. Most times it just gives us gas and bloating. Here is one of my all time tricks to relieving gas and bloating.



Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions… Continue

Added by Marcus Guiliano on July 15, 2011 at 1:23pm — No Comments

Bridging the Gap

James Keil, Sr. VP of Sales



“You can't teach a kid to ride a bicycle with a computer.” This is a twist on a classic quote that resonates with me because it very simply describes the value of hands-on training. Yes, this kid could watch a YouTube video, strap on the necessary safety gear and point the front tire down the hill on their own and hope for the best— but I've always found running alongside the kid while coaching to be the very best way to get them pedaling in the… Continue

Added by Waitrainer on July 14, 2011 at 3:00pm — No Comments


Operator
Cheers! Classic Sitcoms & Customer Service

 

 

I’m going to mention four sitcoms and I want you to close your eyes and try to remember each ones theme song. It doesn’t matter if you remember just the tune or some of the lyrics. Just see how you do:

Cheers…

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Added by Ty Sullivan on July 12, 2011 at 7:00pm — 1 Comment

Chris Cosentino vs. Aaron Sanchez in The Cookoff (VIDEO)

Hi everyone!

The exciting day has arrived, and the MOZO team is proud to present Part 1 and 2 of The Cookoff.  We traveled to Las Vegas recently to celebrate the launch of the CHEF SIGNATURE COLLECTION by MOZO, and challenged our friends at Zappos.com to a Cookoff:  CEO of Deckers Angel Martinez and MOZO Chef Aarón Sánchez vs. Zappos.com's Tony Hsieh and his Chef partner Chris Cosentino. 



Take a quick break from your day and have a look. We hope you enjoy…

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Added by MOZO Shoes on July 8, 2011 at 1:38pm — No Comments

Deleting Comments — Bad Move



I preach this over and over and over again -If your customers leave you a bad review or critical remark on any of your social media sites or even your company website, do NOT delete it.

Let me say that again.  Do NOT delete it.  The only thing you’re going to accomplish byKristen DAukas Twin City Sales and Marketing customer service  deleting them is ticking them off even more.

The only time that you should…

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Added by Kristen Daukas on July 7, 2011 at 8:00am — 5 Comments

CUESA- All about Sustainability in Urban Markets

Thanks, Liz for this article on CUESA...it's increasingly empowering chefs and sustainability wisdom. Hope we can help!

Celebrating Summer - and Sustainable Food - with CUESA and a Bon Appétit chef

By Liz Sullivan, Program Assistant, Bon Appétit Management Company …

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Added by Michael L. Atkinson on July 5, 2011 at 9:42pm — No Comments


Non-Operator
Steakhouse Conundrum

Steakhouse Conundrum: Improved Sales v. Higher Costs

 

We are impressed that many steak centric related restaurant concepts same store sales trends have outperformed other chain restaurant concept same store sales trends lately. But beef costs have also risen from 2009/2010 levels. This is reverse of the position in 2009 when sales were plunging and protein costs also fell from the then historic 2007/2008 highs. However, after declines in 2007 through the…

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Added by John A. Gordon on July 5, 2011 at 12:38pm — No Comments


Non-Operator
Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System



The "Tip-Out System" is a very important part of hospitality service improvement for many different reasons. Tips are the basic salary for most hospitality service employees, and must be divided with utmost respect and care. The staff's reputation, morale and income depend on a proper and fair tip-out system.

There are certain factors that must be taken into consideration, before deciding on a correct and fair tip- out system. The most important concept…

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Added by Richard Saporito on July 5, 2011 at 12:00pm — 2 Comments

Chasing Sales vs. Building A Brand

Whether you are a restaurant, a distributor, or a tabletop manufacturer, have you ever noticed how there’s a lot of attention focused on selling stuff – whether it’s a steak off from a menu or dinnerware from a catalog. All the attention is focused on how to get to a higher level of sales…..and, ideally, profitability. In today’s economic environment, selling stuff is hard….often very hard….to do. Many times, when the sales effort gets as intense as it is now, what gets…

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Added by Dave Turner on July 3, 2011 at 10:00am — 5 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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

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

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.

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: 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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