Hey there folks! My name is Ray and I'm new comer to this sight. I find it very intertesting that in these times we in this industry must look for new ways to improve and maximize our profit potential. I pose a question for all Restaurant and bar owners and managers, What do you feel you could do to maximize your profit potential and increase your walk in business?
Last week, we got the Q4 and full year earnings of Burger King (BKC) and on August 20th, the Q2 earnings of Popeye’s (AFCE). Burger King reported disappointing sales comparables—US/Canada down 4.5%, while AFCE was one of the very rare chain restaurant universe gainers—up 4.3%.
We were intrigued as to why such a large sales performance difference.
Neither chain reported comparables components-traffic and average check, and check sub components, price and mix. AFCE said… Continue
Operating a business is challenging. I've managed software companies and restaurants and there was never a shortage of difficult decisions to make. I want to share a story about a choice I made, how it cost me my job, and how I was rewarded for it.
I was managing a restaurant near Rockefeller Center in New York City many years ago. It was the first week of December and business was crazy (as it always is that time of year). The owner came in to visit and dropped a bombshell on me. He… Continue
Well, maybe not always, but how about at least treating them as such.
I would first like to apologize to the Fohboh Community for disappearing for the last three or four weeks. My mother had been diagnosed with liver and pancreatic cancer a few months ago and rather quickly regressed from a fairly healthy senior, to a hostice patient, to her eventual death the week before last.
I often hear waiters say restaurant work is far removed from how they view themselves professionally. Most of them are trying to make a living, and have plans of some day landing a "real job."
Some were once employed in other professions, and now feel that they have lost a certain measure of their worth. Almost all are disenchanted, and often complain and grumble their way through the night. They are literally 'waiting' until something better comes along.
Usually, at this time of year, parents are rejoicing and the kids are wondering how the summer passed by so quickly. You've probably loaded up on backpacks, notebooks and a whole new wardrobe for the kids, glad to send them off to learn something more than X Box skills.
While most of the country goes back to school right after Labor Day, down here in Florida the kids went back this week with most returning to classes this past Tuesday. The private… Continue
The chart of the week is the monthly milk production change compared to the prior year. As one can tell from the chart, it’s been a long time since we have experienced a decline in milk output. How long? How about sixty months or five years! It’s been a great run for milk production but the trend is almost certainly coming to an end. Milk production during June and July were only up fractionally from the previous year and that is due in a large part to relatively cool weather relieving stress… Continue
Restaurants have the ability to create their own custom web video to train and motivate employees. There is no reason to invest in expensive, polished, and highly staged video production companies to produce this much needed content.
There are video cameras on the market that cost less than $300, shoot in high definition, and plug directly into a computer's USB port. Get creative, be resourceful, and tap into your staff's innate connection to media making… Continue
We all have to have a career…how we define our career is what sets us apart and makes us either happy or, well, not so happy.
A career is needed to provide an income
A career is needed and frankly it is healthy, provides direction and organization
A career is one of the places where we meet others and expand our network
A career doesn’t have to be bad and it doesn’t have to be defined by someone else, it can be defined by you.
I stopped calling myself a waiter about a year ago. It's changed the way I see myself, in all areas of my life. I now refer to myself as a server, and it is opening my eyes.
Titles are powerful.
I work with waiters, though. They stand around waiting until their first tables arrive, and then count the hours until their shift ends. They wait for their guests to order; they don't have any personal insights into the menu. They wait to be told about the… Continue
Why don’t most restaurants understand that it’s the little things you do that make a huge difference? At the Longhorn Steakhouse in Asheville, our steak wasn’t perfect. Too much fat for the cut.
Immediately our server noticed it and said, “this has too much fat, let me take it back and get you a new one.” Then the manager came by to offer his apologies. Much to our amazement, he had also comp’d the steak. He certainly didn’t have to do that.
Da dada dum – da dada dum – we all know how the opening notes of Beethoven’s Fifth symphony transport the listener to new levels, expressing the very being of the composer and all that has made him who he is.
Such is the case as well with an amazing meal. From the moment of arrival and greeting to the first sip of a beverage and through the myriad flavors and nuances of each course, the diner becomes one with the chef. The connection is sensual and even erotic, as well as… Continue
A few weeks ago, Laurie Ruettimann wrote a blog onPunk Rock HR asking the community to provide tips for job seekers on how to get the job. My advice was to approach getting the gig in the same way you would attempt to get into an exclusive club.
Here's an example from my "clubbin days".
I remember the first time I tried to get into an… Continue
It is clear that the FohBoh community is enthusiastic about Social Media for the workplace. However, the voices on FohBoh are mainly those of managers, restaurant operators and C-level executives. At the decision maker level, acceptance of social media has reached a tipping point, or "Social Shock," as Michael Atkinson has stated. Awesome!
But for this to really take off, for this to really have any… Continue
The similarities between General Motors and the Restaurant Industry are very striking. Please let me explain:
6 Reasons (in my opinion) General Motors failed? 1.Head In The Sand-stuck to their ways and felt that they “knew best” 2.Stubborn-Refused to adapt despite all the warning signs 3.Failure to Launch-To much bureaucracy to make decisions in a timely manner 4.Action vs. Momentum-Busy doing “things” that got confused with momentum which… Continue
Your Facebook fan page doesn't seem to be adding any new fans. You blog is not receiving many hits, your website seems old even though you just built it. These are a few of the problems with social networking being just an ad for your restaurant. Yes that is the main reason you do it, to advertise about your goods and services. How do you keep those people that already know who you are and what you do coming back to see more?
Keep It Fresh And Fun!
Don't allow your fan to know what is… Continue
So, there is a lot going on for everyone everywhere. Big announcements are made everyday in companies around the world. I also know that our world gets rocked and rattled sometimes as a result of changes that occur. Take a moment and think about this. It all starts with your mental frame of mind and how you choose to handle the situations that come up. "Dream Teams" don't just happen, they have to be developed. Andy Swingley is a master at developing teams. I am a product of his development… Continue
The ‘literati’ amongst you will instantly recognize that I shamelessly ripped off the title of this blog post from two truly epic novels by renowned author Ken Follett and if you’ve read them both, by the time you are finished reading this, you will completely understand why I chose the title I did.
What is ironic to me is that gathering the information and material for this posting was actually easier than figuring out what to title it.
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
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.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.