Featured Blog Posts – August 2008 Archive (90)


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…

Continue

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

Continue

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
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!…



Continue

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

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…

Continue

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

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

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


Non-Operator
Why The Best Leaders Take Action First And Ask Questions Later

Aspiring leaders often assume that their role models are successful because they make careful decisions. While it is true that executives who act impulsively, without considering available intelligence, risk making huge mistakes, it is also true that highly effective leaders believe quick action is key to success. Here is why:



There is No Answer Book. Today’s leaders face an extremely fluid marketplace. Instead of pouring over old data to understand a new challenge, leaders… Continue

Added by David Hottle, CPC on August 26, 2008 at 6:04am — 3 Comments

Thank you!

Thanks, FOHBOH, for opening my eyes to exploring ways of enhancing and expanding one's business! I've had a number of "light bulb" moments the past two weeks on the site and am sure there will be more.



Today's one of those Goldilocks days here in the Northeast - you may remember "this porridge is too hot" and "this one's too cold" from that story. Well, today's in the low 60's following a day in the low 80's - you see what I mean!



We've had a lot of extremes in our weather… Continue

Added by susan holaday on August 26, 2008 at 5:57am — 2 Comments

More children's menu choices please!

As a strong advocate for teaching children to eat healthy and make better food choices I've started kids cooking classes through my company. I'm not only teaching important kitchen skills but giving these children an opportunity to prepare what they are about to eat. This helps to break the barriers that many children and their parents have when it comes to foods that the children will eat. I'm a firm believer that the more varieties of food we expose even our younger children to, the more… Continue

Added by Personable Chef Lynn on August 25, 2008 at 3:30pm — 4 Comments

Notice to all Employees

It has come to our attention that we have four suspected terrorists working here.



Three of the four have been apprehended: Bin-Sleeping, Bin-Loafin and Bin-Drinkin have been taken into custody and removed from the premised.



No on fitting the description of the forth employee, Bin-Workin, has been found yet but we are confident that anyone who looks like he's Bin-Workin will be easy to spot.







This was given to me by a regular at the Applebee's in… Continue

Added by Jason D. Valdez Sabo on August 25, 2008 at 3:23pm — 2 Comments

Love/Hate

The best marketing is word of mouth. When someone you know makes a recommendation it’s almost always a good one. Friends, family, and other associates have a vested interest in giving you good information. They expect the same from you in return. That’s how “Word of Mouth” works.



Unfortunately Word of Mouth has a mean, ugly, and very powerful cousin named Bad Mouth. Bad Mouth can kill you. Don’t believe me—see for yourself. Think of any company you love to do business with. First ask… Continue

Added by Les on August 25, 2008 at 11:14am — 3 Comments

Featured Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit foodservice.idahopotato.com/recipes.

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -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

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.

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: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service