August 2012 Blog Posts (60)


Non-Operator
(Recap) Sustainable Saturdays: Preserve The Harvest

Reported by foodem.com, the online wholesale food marketplace-

At my parent’s house in Denver we are lucky enough to have apple, cherry and peach trees, along with…

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Added by Foodem on August 31, 2012 at 7:00am — No Comments


Non-Operator
The Other Side Isn’t Always The Enemy; Sometimes, They’re Cleaning Up Your Messes

Think of this as part two of my prior posting on legal documents ...

In two transactions recently, I’ve had the following experience.  (In each case, it was an investor and an operator, but it could just as well have been lender and investor, or lender and operator.)  As the parties drew near to the final signing of…

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Added by Rod Guinn on August 30, 2012 at 8:53am — No Comments


Non-Operator
Is Modern Mixology Worth the Hype?

Midnight Mary #3 - The Aviary, Chicago

 

Modern Mixology:  Profitable?  Maybe not.

 

No longer referred to as a mere bartender, the current “Mixologist” has lately risen in esteem practically to the level of Chef.  Restaurant owners bid competitively for the services of these Stars-of-Cocktails to the extent that entire public relation campaigns have been built around one leaving someplace to move to another.

 

Cocktail consultants…

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Added by Jerry Prendergast on August 29, 2012 at 8:18am — No Comments


Non-Operator
LinkedIn: Top Social Platform For Professionals and Recruiters

Reported by foodem.com, the online wholesale food marketplace-

Many companies and professionals alike utilize social networks for marketing, branding and spreading the word about their products and services. No matter which platform is used, Facebook, LinkedIn, Twitter, Pinterest or Google +, they all have similarities in that they give everyone a voice. But, there is one social network that is valued slightly higher than the rest in…

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Added by Foodem on August 29, 2012 at 7:00am — 2 Comments


Operator
Who Says There’s No Such Thing As A Free Lunch?

When David and Luca Carteni were young boys growing up Macerata, Italy, they had dreams of becoming successful in America. Their mother, Ione, always encouraged them but had one request.  When -- and if -- they ever realized their dream, they must share their success with those who are in service to others.

Two decades later, the brothers along with their partner, Stefano Procaccini, are living the American Dream with four successful restaurants.  Now, they want to honor their…

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Added by Groff-Hinman on August 27, 2012 at 4:49pm — No Comments

Restaurant Manager Career Development Tutorial - Part 5 How To Develop a Restaurant Manager Career Strategy?

  • What type of manager will you be?
  • Will you be a team leader or a coach?
  • Will you be the motivator or the analyst?
  • Will your focus be on team management and horizontal management, or will your focus be marketing.
  • Will you study profit margins or team…
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Added by Robert Krzak on August 27, 2012 at 12:30pm — No Comments


Operator
A Hot? Sauce.

At Sanford’s Kitchen we took an old family recipe, played with it, and made a hot sauce.  We didn’t go into the process like a lot of hot sauce developers and enthusiasts.  Most people set goals right out of the gate, such as making a hot sauce that is screaming hot, the hotter the better in these cases.   Another choice might…

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Added by Nate Sanford on August 27, 2012 at 11:30am — No Comments


Non-Operator
Trouble shooting your food service | What causes low employee morale in a restaurant?

Low employee morale is one of the most devasting issues any business can face. Unhappy employees steal, don’t show up for their shifts, don’t upsell your products, don’t clean and generally don’t care about your restaurant. They feel that if you don’t have their back, then why should they bust their humps for you.

Making your employees happy takes a lot more than paying…

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Added by Brandon O'Dell on August 27, 2012 at 12:57am — No Comments


Non-Operator
Raising Up the Next-Generation of Buyers & Sellers

This rant started as a running joke between foodservice buyers and sales colleagues: “we’ll never lead a normal life, and our friends outside the industry don’t understand our level of commitment for just average wages.” But even during my “golden age of foodservice” procurement , when we worked hard, we defended the utmost importance of God, family, and country even harder.   

How are we raising up the next generation of foodservice professionals? Are we…

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Added by Fred Favole on August 26, 2012 at 11:01am — 1 Comment

Restaurant Manager Career Development Tutorial - Part 4 Am I Ready To Be A Successful Restaurant Manager

Once you understand yourself it is time to understand the worktype. Then determine how you can fit into the worktype. One of the most effective tools to understanding your strengths and how to leverage these is the Myers-Briggs Type Indicator (MBTI). 

This tool explains the…

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Added by Robert Krzak on August 24, 2012 at 12:30pm — No Comments


Non-Operator
Food Labels Translated, Grocery Shop With Ease

Reported by foodem.com, the online wholesale food marketplace-

With the onslaught of new food buzzwords, food labels remain confusing to most consumers. There’s ‘organic’, ‘cage-free’, ‘kosher’, and ‘natural’ just to name a few. No wonder…

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Added by Foodem on August 24, 2012 at 7:00am — No Comments

Restaurant & Hospitality Execs: Half of Your Managers Are Planning to Resign. What Are You Going to Do About It?

More than 50% of your managers are unsatisfied and looking for a better opportunity.

The  overall US economy may be lagging, but your industry has been hiring new staff at a time when the average manager is unsatisfied and looking for a change. The paradigm shift to a “candidate’s market” is most certainly underway. If you want to win the war for…

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Added by Joseph D'Alessandro on August 23, 2012 at 11:43am — 1 Comment


Non-Operator
Taste Perceptions - The Miracle Fruit

Foodservice product development technologists have studied the action of so called Taste modifiers that can give you a better understanding of how our taste system works.             

My connection with a new product starts with the plate presentation, followed by an aroma high, which builds to a taste crescendo expectation that lasts…

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Added by Fred Favole on August 23, 2012 at 6:00am — No Comments

What is your Real Rate for card acceptance?

Information is more readily available today than at any time in the past. Yet making smart decisions based on that information is not always easy. One problem is separating the useful information from the hype.

For example, what are the average monthly credit card merchant fees in the restaurant industry?  Are your merchant card processing fees above average or below average?

At myrealrate.com you will find valuable information on the cost of accepting card payments using free…

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Added by Ty Hardison on August 22, 2012 at 7:37am — 1 Comment


Non-Operator
Healthy Shopping – On a Budget

Reported by foodem.com, the online wholesale food marketplace-

It is becoming more and more evident that maintaining a healthy diet has a huge effect on our health. We all know people with diabetes – and most of us have friends or family members…

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Added by Foodem on August 22, 2012 at 7:00am — No Comments


Operator
When Restaurant Leaders Become Changers of Commerce

Remember Live Aid back in 1986?

 

Remember seeing Queen give one of the best performances in rock history? Phil Collins playing both London and Philadelphia?

 

Remember how it made us all fell to be a planetary communality that day?

 

You want to feel that feeling again? Well you can by helping out and getting involved and being a…

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Added by Ty Sullivan on August 21, 2012 at 6:30pm — No Comments

3 Keys To A Successful Digital Agency Review

Throughout my marketing career, I have participated in countless agency reviews, both as a member of agency teams as well as on the client side of the table.  Digital agency reviews, brand agencies reviews, shopper marketing agency reviews, PR agency reviews.  For as long as I can remember, the review process has been one that leaves clients exhausted, agencies frustrated, and both parties…

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Added by John Harris on August 21, 2012 at 10:49am — 2 Comments


Non-Operator
Social media success is about the wizard, not the wand

By Jay Baer, president of Convince & Convert, a leading social media strategy consultancy. Jay will be a keynote speaker at Foodservice Social Media Universe 2012.

Last year, thoughtful research genius Tom Webster wrote an interesting post about…

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Added by FSMU on August 21, 2012 at 7:30am — No Comments


Operator
Expectant Expert Helps Pregnant Women Avoid The "Terrible 10"

While having a baby is the ultimate high, the ultimate low for many new moms is the "Terrible Ten."  On average, women gain 25 - 35 lbs. during pregnancy but never lose 10 of those pounds.  To make matters worse, they can expect to pack on an additional 10 lbs. for each child born thereafter.  Much of that weight is gained because of a change in diet dictated by cravings for high fat, high calorie snacks,  which makes shedding the pounds particularly difficult.  To reverse the tide, one…

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Added by Groff-Hinman on August 20, 2012 at 4:27pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.

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

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.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

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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