Voice of the Restaurant Industry
HI everyone! Just joined the website today; trying to get some ideas on "how tos" and where to begin. My aunt currently owns a restaurant in a local market around town that I have been working at now for almost 6years. She decided to put me in charge of starting this social media network for the restaurant and finding out as much information as needed to run a website. So if there is anyway any of you could give me some pointers; point me in the direction of good websites to check out or…Continue
There are few things as stressful and time consuming as opening a new restaurant or bar. You are essentially balancing the pressure of moving with what is a major change in your business. Free moments are going to be few and far between.
But don’t use that easy excuse to ignore the…
Added by Barry Chandler on August 30, 2011 at 6:00pm — No Comments
So you’ve finally become familiar with the world of social media. You’re monitoring Foursquare check-ins, interacting with Facebook fans and cell phone-tweeting with speed and accuracy that would make a high school sophomore envious.
Just as important as your technical savvy is…
Added by Barry Chandler on August 30, 2011 at 5:30pm — No Comments
Outperforming the Competition -not
About 6 weeks ago the local paper did an article on a new pizza-grille opening in town. We are a two-restaurant town so this was newsworthy. The new owner was interviewed and stated that he knew what the public wanted - “cheap prices for food.” He claimed that he would have the cheapest chicken nuggets…Continue
Added by Paul Letendre on August 30, 2011 at 12:06pm — No Comments
Added by Ken Burgin on August 29, 2011 at 11:46pm — No Comments
Food vendors know the true investment of time and money required towards building a personal selling team. Yet, even the sales rep that ‘WOWs’ clients may not have what it takes to break the barriers in place for wholesalers to meet new clients. Industry norms make it difficult to ensure maximum returns on your investment in the prep and training of a sales team. Preexisting relationships between vendors and their customers are like family bonds. Even in the face of losing money the…Continue
Added by Kash Rehman on August 27, 2011 at 10:00am — No Comments
Added by Marcus Guiliano on August 26, 2011 at 10:40am — No Comments
You can’t have missed it. Marketing has changed forever. Many of you reading this blog post, found me originally through LinkedIn, Facebook or Twitter. If you hadn’t, you might never have known I existed! Well, I’m glad you found me. In any…Continue
Added by Barry Chandler on August 26, 2011 at 1:10am — No Comments
From time to time in this space we will highlight work we are doing with clients as we utilize social media to generate more business. We hope it provides a sense for what can be achieved when tools such as Facebook, Twitter sand Foursquare are in the right hands.
Restaurant and grille Adobe Gilas is a small chain with two locations in Ohio; one in Dayton and another in…
Added by Barry Chandler on August 26, 2011 at 1:00am — No Comments
Back to school time is here, and for a few thousand college freshmen the dreaded Freshman 15 is looming. I remember college when a burrito with salsa qualified as a good wholesome meal with a serving of vegetables, and in the on campus dining halls the meal choices were typically covered in cheese or deep fried. But the new generation of college students are a much more concerned with their health and wellness.
Reported by foodem.com, the online wholesale food marketplace-
Anyone who has worked in a restaurant is familiar with the chaos of a kitchen manager shouting, “Hold your orders! [insert most popular appetizer] is 86′d!” Talk about a wrench in the gears. Once a restaurant has run out of a popular dish, its back to the tables hoping the #2 suggestion fits the bill. In the midst of all the chaos it causes, have you ever wondered where the phrase, ‘86′d’ came from? Here are some popular…Continue
Added by Kash Rehman on August 24, 2011 at 2:00pm — No Comments
The sad part is you won’t ever meet him because he died on August 16th, 2011.
Added by Ty Sullivan on August 23, 2011 at 7:00pm — No Comments
So-So Advice about Dumb Advice
One of the wonderful things about running a restaurant is the amount of free advice that everyone is willing to give you. Everybody else knows how to run your restaurant. They spend five bucks for a coffee and a muffin and it gives them the right to tell you how to run your business. And you smile and thank them while you are thinking, ‘yeah, good advice, you don’t have a frigg’n clue.’ (And here I am, writing so-so…Continue
Added by Paul Letendre on August 23, 2011 at 5:50pm — No Comments
The Big Bar & Grill is located in Columbus on the campus of The Ohio State University. It is a popular watering h*** nestled in prime real estate near the university’s athletic facilities, off-campus student…
Added by Barry Chandler on August 20, 2011 at 11:30pm — No Comments
Updated: July 16, 2011
Added by FohBoh on August 19, 2011 at 4:30pm — No Comments
FohBoh, Inc. (the “Company”) operates multiple websites ("FohBoh Website") that are accessed via the portal "www.fohboh.com" (the "Portal") that, among other purposes,serve as social communities ("FohBoh Communities" and business exchange that offers a powerful platform for food, beverage, hospitality and related professionals worldwide to connect, communicate and do commerce. FohBoh also offers software-as-service (SAAS), professional services, information…Continue
Added by FohBoh on August 19, 2011 at 4:30pm — No Comments
How much are your peas?
Zero food cost: it would be wonderful but it ain’t going to happen. It is a good thing to know; however, what would your cost of doing business be if you didn’t have to pay for food product?
I know a few operators who do this regularly; one calls it the “zero plate cost”, another calls it “cost per cover”. I’m sure the bean counters have a more professional sounding…Continue
Added by Paul Letendre on August 19, 2011 at 9:30am — No Comments