Featured Blog Posts – August 2011 Archive (31)


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


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

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
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
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
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

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


Non-Operator
Take a seat for Twitter 101

New technology can be scary. Not quite “My son brought Snooki Polizzi home for Christmas dinner” scary, but it’s definitely an arena where apprehension occasionally rears its ugly head.



In an effort to assuage those icky feeling with regards to one of social media’s biggest and most…

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Added by Barry Chandler on August 18, 2011 at 8:00pm — No Comments

Food Truck Statistics

 

I borrowed this from Mashable. Very cool article about Food trucks.

 

The Social-Savvy Food Truck Series is supported by the Ben and Jerry’s Scoop Truck. For more information on the scoop truck and where it stops, …

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Added by Michael L. Atkinson on August 18, 2011 at 5:29pm — 1 Comment


Non-Operator
taking it on the chin

Indies Losing Ground

For the twelve months that ended on March 31st, 2011, restaurant receipts were up 2% (USA numbers).  That’s the good news, the not so good: restaurant closures were also way up.  Of the 9450 restaurants that closed, 8650 were independents.  The chains are kicking butt.  If this were a football score it would be like 72-3. 

How come, -you ask?  Because people are choosing to eat at…

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Added by Paul Letendre on August 16, 2011 at 2:11pm — No Comments

Video— New Star of Training Manuals

Everyone who has sat through a training video, raise your mouse.

Until just a few years ago, a restaurant's options for utilizing a training video were very limited.  The options were to purchase an off-the-shelf solution or invest heavily in a production company to produce something custom at hundreds of dollars per finished minute.  Regardless of cost or format, delivering restaurant training through video was difficult. 

Enter Streaming video.

Streaming video, with…

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Added by Waitrainer on August 16, 2011 at 12:30pm — 3 Comments


Non-Operator
Why you should never remove Facebook comments, even the bad ones

Everybody loves to read something nice. That goes double when the something nice is about your business. “Had a great time Friday night!” “The new sound system rocks!” “Your toilet paper is the softest!” It’s all good.



But what happens when a customer (gasp!) has a complaint? Be…

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Added by Barry Chandler on August 11, 2011 at 6:30am — 2 Comments


Non-Operator
Designing to Dine

"I feel like a VIP in here"

 

 

A restaurant's front of house design reflects the establishment's concept well before a guest is able to browse the menu. The overall layout and feel of the dining area broadcasts a message…

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Added by Maggie Moulatsiotis on August 10, 2011 at 2:00pm — No Comments


Operator
Rise of the Planet of The Social Media Apes

We are all familiar with the Planet of The Apes storyline yes? How the apes evolve, take over the planet, enslave man and, as we saw in the first 5 movies, they lived a very technologically free existence. Now comes the new updated movie “Rise of the Planet of the Apes” and my question becomes; since we have changed so much…

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Added by Ty Sullivan on August 9, 2011 at 7:00pm — No Comments

Is GroupOn good for business? Over 80% of GroupOn customers are dissatified?!

I get to peruse through a lot of articles every day and one that stood out today was one that was titled "Merchants Split on Groupon Satisfaction" (seems I cannot put a link here, but you can search and find it on eMarketer.com)  The stat they report is that over 80% of merchants who use GroupOn… Continue

Added by Steven Groves on August 9, 2011 at 2:10pm — 3 Comments


Non-Operator
How did 500,000 people build a Sports Bars at no cost?

Why online of course!

 

ESPN has teamed up with Samsung and Disney-owned Playdom Online Games to create the Sports Bar and Grill application. The game was launched just over three weeks ago and…

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Added by Barry Chandler on August 9, 2011 at 6:52am — No Comments


Non-Operator
How Many Times Have You Heard This One?

 

 

Communication is the key to success!   If we have heard it once we have heard it a gabillion times.  It’s easy to say and much harder to do.  Why do organizations typically struggle with communication?  I realize opinions are like noses - everyone has one.  Allow me to offer several on this important topic.

 

The Telephone Game

 

If you are of a certain…

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Added by Bill Campion on August 9, 2011 at 6:00am — 2 Comments

A Tech Solution to Food Allergies

Much of the talk about transparency and food served at restaurants has to do with Congressional action, posting nutrition facts on menus, and the debate over what size of restaurant chain can actually comply without suffering a significant financial  hit.

I'm loving how this…

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Added by Josh Hersh on August 9, 2011 at 5:42am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

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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