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

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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