August 2011 Blog Posts (59)

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…


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

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…


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

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…


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

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…


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

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…


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

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…


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

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…


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

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. 



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

86 Your Customers' Problem of Running out of Menu Favorites

Reported by, 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…


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

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

“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…


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

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…


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

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…


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

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…


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

Fohboh Master Terms of Service

Updated April 18, 2011

FohBoh, Inc. (the “Company”) operates multiple websites ("FohBoh Website") that are accessed via the portal "" (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…


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

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…


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.…


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

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Social Wine Club for Craft Wineries


Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More


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National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.


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: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

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.

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