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…

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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
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

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

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

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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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