August 2008 Blog Posts (132)


Operator
Hope the restaurante show in Florida is good this year!

I can't wait for this coming weekend, I hope the restaurant show has some new and innovated things for the food business.

Added by Chef Nathalie on August 31, 2008 at 10:14pm — No Comments

Making Good Menus Great



A restaurant's menu is it's single best marketing tool. It's the one marketing piece every customer sees. Here are 10 common mistakes you'll want to avoid.

No. 10: The price list line up!

Nice neat rows of right hand justified pricing takes the focus off of the menu item and gives your guest the ability to price shop. The best place for the price is at the end of…

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Added by Les on August 29, 2008 at 8:42pm — 3 Comments

Good business for customers with food alergies: FAAN

Food sensitivity is all the rage now, with one in 25 Americans report a food allergy. A lot of business owners are wary of bending their business out of shape to accommodate small segments of the population. But if you are wondering if it's not a lot of business to go after, consider this: if the allergenic customer eats with just one other person on average, turning them away may means turning more than 1 in 13 potential customers.…

peanuts warning

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Added by John Dumbrille on August 29, 2008 at 9:02am — 3 Comments

Drama at Google's cafes

Before I proceed, I must disclose that that I know a couple of Google employees. They are good people, I might add. I'm also a regular Google user. Then again, who isn't?



Google has tried to be the perfect company. Not only are many of its products free, it also aims to be one of the most generous employers around. Whether the first notion is sustainable is another topic for another time, but it definitely looks like Google still needs to work on the second one.



I… Continue

Added by restaurantdotorg on August 29, 2008 at 7:49am — 3 Comments

What's at the heart of hospitality?

Sometimes it's not easy being hospitable! The "hospitality" industry is not an easy thing. The difficult customer, the server who calls in sick at the last minute, the vendor who makes a mistake in a shipment - there's always something.



But, find a successful operator and you'll find someone who likes people - other people and himself/herself.



Hospitality is at the core of what foodservice is all about. It's not just putting food on the plate - it's about welcoming,… Continue

Added by susan holaday on August 29, 2008 at 6:08am — 3 Comments


Non-Operator
E is for Equity

As we continue through this alphabetic exploration of the intersection between Operators and Finance (lenders and investors, among others), E is actually for many things we’ll touch on -- Equilibrium (as in, too much of a good thing may not be a good thing) and Everyone (as in, your employees, suppliers, neighbors, and customers all have a stake of some kind in your success). Today, however, we’ll just focus on the first word which seems to be on everyone’s lips when the subject is broached… Continue

Added by Rod Guinn on August 29, 2008 at 6:00am — 2 Comments


Non-Operator
Labor Day Celebrates The Worker

I’d like to honor each and every one of you who is involved in hiring or recruiting your companies talent throughout the world. Labor Day celebrates the “worker” and you each play a VITAL role in enhancing the lives of the individuals you have hired in jobs!



Take time today to feel “GREAT” about the work you do because you “change people’s lives for the better.” Congratulations and take time to celebrate and give yourself, a well deserved “pat on the back” this Holiday!…



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Added by David Hottle, CPC on August 29, 2008 at 5:20am — No Comments

Russia's Game of Chicken

The chart of the week is annual chicken export growth to Russia compared to domestic chicken breast prices. US pork exports to Russia have grown significantly in recent years. US chicken exports to Russia during the first half of 2008 accounted for 30% of total US chicken exports. Earlier this week Russia’s agricultural minister, Alexei Gordeyev, announced that they are considering reducing current pork and poultry import quota agreements with supplying countries. The perception is that the… Continue

Added by David Maloni on August 28, 2008 at 10:25am — No Comments

When does e-mail become overload?

When you start deleting e-mails instead of opening them because you just don't have the time to read any more, is that indicative of a problem?



What makes you open an e-mail - clearly, when it's from a friend or business connection you want to hear from - but when it's from a retired friend whose retirement seems to be spent collecting and forwarding jokes by e-mail, a "commercial message" or something that you don't want to take the time to read - do you delete?



A friend… Continue

Added by susan holaday on August 28, 2008 at 8:07am — 8 Comments

Success: It's simpler than you think.

Currently I'm in graduate school. These days I spend a lot of time reading chapters, pouring over case studies and working on presentations with fellow students. It's all good stuff that helps me hone skills I already have and aids me in the development of new ones as well. Perhaps my career will progress as a result too.



But I also know that lectures and homework assignments have their limits. There are many things in business and life that you just can't learn within the walls of… Continue

Added by restaurantdotorg on August 28, 2008 at 4:00am — 2 Comments

Think the market is fragile?

We’re often told that markets are fragile. But when it comes to food, the market lives on...and a train runs through it.





A story from Bangkok, via Rudy Maxa's…

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Added by John Dumbrille on August 27, 2008 at 5:36pm — 2 Comments

Recession= Opportunities

Despite the dark clouds ahead, studies continue to show that online advertising still manages to retain its position as the fastest grower. Jupiter predicted that the U.S. online ad market is on pace for 20% growth in 2008. December 2007 research from Zenith Optimedia showed that online advertising expenditures would grow at least 23% this year as compared to flat growth for all other segments except for television.



It's amazing that the growth rate sustained at this level comes with… Continue

Added by Robert Hale on August 27, 2008 at 12:42pm — 1 Comment

Everybody loves a secret

Everybody loves a secret! On the home page of my website I have an ongoing feature, "Secrets of Success," which is a question and answer discussion with a chef, foodservice operator, restaurateur, hotel exec, etc. about their"secrets."



The one currently posted is about a chef, born in Korea, raised in Belgium, and today, bringing that rich background to a posh new resort in Stowe, VT where he's melding his back of the house skills with front of the house management to create a dining… Continue

Added by susan holaday on August 27, 2008 at 9:47am — No Comments

Fried green tomatoes all year long

Fried green tomatoes



During my search for a fried green tomato recipe, I came across an article that tauts my favorite as a springtime treat. I never knew this. Now I feel like my desire for the dish is like wearing white after Labor Day — in other words, I should avoid…

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Added by restaurantdotorg on August 27, 2008 at 1:00am — 2 Comments

Eating this could kill you



How would you feel if the name of your restaurant, firm or chain was part of a front page story titled: "Have You Eaten Any Of These?"




The sub-headline is: "Check your fridge: More and more of our favorite meat dishes, sandwiches pulled from shelves."



This is yesterday's front page for the Vancouver Sun.




Canada is in the midst of possibly the worst food-borne disaster in its history. One of the best known, almost revered100-year… Continue

Added by Roy MacNaughton on August 27, 2008 at 12:27am — No Comments

Life isn’t fair but that’s a good thing

So, this morning I’m getting my exercise time, catching up on my morning dose of “Mike and Mike in the Morning” on ESPN and one of the headline stories is “Nine year old banned from Little League because he pitches too fast!” Now, I’m thinking to myself in this world of “we don’t keep score,” “we want everyone to get a chance to bat,” and “there are no losers,” you know the mentality, what exactly are we teaching our restaurant owners of tomorrow? Are we teaching them that life should be fair… Continue

Added by Andy Swingley on August 26, 2008 at 6:22pm — 14 Comments

Want To Be On The Radio? Become Famous? Market Your Firm/Product?

Here's another opportunity to be on a radio show that deals with "Green" or "eco-issues".



It's open to anyone, anywhere....it's radio!



If you are an operator, supplier, or manufacturer of "green, eco-friendly, environmentally-positive products or services....or you operate your restaurant(s) in such a manner, with such a philosophy....I would like to hear from you....soon.



A radio show producer is looking for people who fit this bill. If you do,… Continue

Added by Roy MacNaughton on August 26, 2008 at 3:30pm — 1 Comment

Are You A Prominent, High-Profile NYC Chef? Do You Know One?

Sorry all you non-New Yorkers...this is just for the folks in the Big Apple or those who represent or service them.



This is a great media and public relations opportunity for a Chef or a firm that represents one....or if you supply one and want to win some 'brownie points'...



Just check this out; and note the deadline: act quickly and be on target...if you are NOT a high-profile Chef or represent one....don't bother this person....it never pays off. (Just a… Continue

Added by Roy MacNaughton on August 26, 2008 at 3:10pm — No Comments

Free food allergy fundamentals guide

When some people say the best things in life are free, my cynical self usually disagrees. But here's something gratis that I believe most restaurateurs will appreciate.



The Food Allergy & Anaphylaxis Network, in cooperation with the National Restaurant Association, just released a free publication about handling customers with allergies,… Continue

Added by restaurantdotorg on August 26, 2008 at 10:45am — 1 Comment

A new semester for The School of Hospitality Business at Michigan State University

It's the start of a new semester and everyone is excited about new classes, new friends and new activities.



If you're in one of the classes in The School of Hospitality Business you might notice more friends in your classes. We've grown to over 950 students this year and I think we're still getting students transferring into our program.



The hospitality industry is still one of the strongest, most economically stable industries in the US. We are one of the few industries… Continue

Added by Jeff Elsworth on August 26, 2008 at 7:47am — 5 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

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Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

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

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.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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: 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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