August 2011 Blog Posts (59)


Non-Operator
Shake It Like a Polaroid Picture: Selecting a Cocktail Shaker

In the 1920's, speakeasies around the United States shared a collective ambient sound. A steady rhythm of “shka shka shka” was heard in the background of whispered passwords and secret knocks. The busy barkeep's cocktail shaker constantly sloshed gin and sweet mixtures into tasty concoctions, masking the bathtub varietals harsh and unsavory flavor. This familiar tool quickly became associated with the… Continue

Added by Maggie Moulatsiotis on August 31, 2011 at 4:00pm — 2 Comments

Starting off simple! Need some ideas

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…

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Added by Brittany Jackson on August 31, 2011 at 10:29am — 1 Comment


Non-Operator
New bar still under construction? It’s not too soon for social media

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…

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Added by Barry Chandler on August 30, 2011 at 6:00pm — No Comments


Non-Operator
Establishing the best social media voice for your bar

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…

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Added by Barry Chandler on August 30, 2011 at 5:30pm — No Comments


Non-Operator
cheap food

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…

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Added by Paul Letendre on August 30, 2011 at 12:06pm — No Comments

Quick, Low-Cost Makeovers: Cafe and Restaurant Design

Added by Ken Burgin on August 29, 2011 at 11:46pm — No Comments


Non-Operator
All the Right Moves- Prep your Sales Force and Set your Business Apart

 

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…

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Added by Kash Rehman on August 27, 2011 at 10:00am — No Comments

How to Make a Happy Customer | Who are Customers







Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue

Added by Marcus Guiliano on August 26, 2011 at 10:40am — No Comments


Non-Operator
The next wave of marketing for bars & restaurants

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…

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Added by Barry Chandler on August 26, 2011 at 1:10am — No Comments


Non-Operator
Customer Spotlight: Adobe Gilas

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…

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Added by Barry Chandler on August 26, 2011 at 1:00am — No Comments


Non-Operator
College students: "Give us healthier food."

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. 

 …

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Added by Alyson Mar, RD on August 24, 2011 at 3:33pm — 2 Comments


Non-Operator
86 Your Customers' Problem of Running out of Menu Favorites

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…

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Added by Kash Rehman on August 24, 2011 at 2:00pm — No Comments


Non-Operator
8 Reasons Your Restaurant Needs A Website…

You’ve been putting it off. I don’t have time to create or maintain one. It costs too much money to have one done. My restaurant is too small to need one. I don’t know anything about computers or where to even start to get a website. These are a few of the excuses… Continue

Added by Michael Leaders on August 23, 2011 at 8:00pm — 9 Comments


Operator
“And…Scene": Passing of a Customer Service Rock Star & How to End a Bad Day

 

You don’t know Kevin Curtis. He’s not networking on Twitter or hawking his blog on Facebook or LinkedIn . He doesn’t lecture or write books.

 

The sad part is you won’t ever meet him because he died on August 16th, 2011.

 

But I…

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Added by Ty Sullivan on August 23, 2011 at 7:00pm — No Comments


Non-Operator
So-So Advice about Dumb Advice

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…

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Added by Paul Letendre on August 23, 2011 at 5:50pm — No Comments


Non-Operator
Customer Spotlight: The Big Bar



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…

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Added by Barry Chandler on August 20, 2011 at 11:30pm — No Comments


Non-Operator
FohBoh Privacy Policy

Updated: July 16, 2011

We want you to protect your Personal Data. We define Personal Data as any data from which it is practical to directly determine your identity or the identity of any individual. We have established this Privacy Policy to explain how Personal Data is collected on the FohBoh Platform, and how FohBoh uses this Personal Data. Any capitalized term not defined in this Privacy Policy has the meaning, which we lay out in the FohBoh User Agreement. From…

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Added by FohBoh on August 19, 2011 at 4:30pm — No Comments


Non-Operator
Fohboh Master Terms of Service

Updated April 18, 2011

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…

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Added by FohBoh on August 19, 2011 at 4:30pm — No Comments


Non-Operator
zero food cost???

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…

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Added by Paul Letendre on August 19, 2011 at 9:30am — No Comments

Everything Is Different!

Article first published as Everything IS Different on Technorati.…



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Added by John Lawrence on August 19, 2011 at 6:00am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

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.

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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