Featured Blog Posts – September 2008 Archive (86)

Ready for menu transparency?

First it was trans fats; today Arnold Schwarzenegger signed a bill that enforces the posting of calorie information on menus and indoor menu boards throughout California.



Already, services like Calorie Count(TM) provide web access to nutritional information; some establishments like chicken restaurant chain Koo Koo Roo are using nutritional transparency as a selling point.



As of July 1 2009, chains with… Continue

Added by John Dumbrille on September 30, 2008 at 9:54pm — 12 Comments

The Importance of a Smile

"A SMILE costs you nothing, but gives much. It enriches those who receive, without making poorer those who give. It takes but a moment, but the memory of it sometimes lasts forever. None is so rich or mighty that he can get along without it, and none is so poor but that he can be made rich by it. A smile creates happiness in the home, fosters good will in business, and is the countersign of friendship. It brings rest to the weary, cheer to the discouraged, sunshine to the sad, and is nature's… Continue

Added by Merrili Jones on September 30, 2008 at 9:33pm — No Comments

Rookie manager has the first ever CRAZY day, and did NOT freak out........

Have you ever had one of those days when you woak up and just thought " Hmmm, I'm up earlier than my alarm, I'm kicking some ass today, and then one thing leads to another......



Well today was one of those days for me! I was out of my house at 6:15, and excited because I left my house before my ONTIME, and excited to check in my first ever truck order. So I am driving to work and when I am about almost half the way to work I realized, "S***, I forgot my ^&^&*$$ keys". ( I'm… Continue

Added by Cindi Digiantonio on September 30, 2008 at 9:05pm — 5 Comments

Start going green and saving green tomorrow

Tomorrow NRA Conserve hosts a free online seminar, 'Go Green to Save Green,' tomorrow at 2 p.m. ET. Vaughan Lazar of Eric Haley of Pizza Fusion and Matthew McLaughlin from The Rockfish will share their stories about how they made their restaurants more sustainable. Conserve project manager Chris Moyer will also chime in with some of the latest… Continue

Added by restaurantdotorg on September 30, 2008 at 1:23pm — No Comments

Spray Can Safety, Part 2

Ever notice the fine print on the side of a whipped topping can?



WARNING: Contents Under Pressure. Do Not Expose to Temperatures Above 120° F. Do Not Puncture Or Incinerate Can. Keep Out of The Reach of Children. Choking Hazard, Cap Contains Small Parts.



I've already explained why all that pressure isn't such a good thing for your desserts and hot beverages. Now let's… Continue

Added by OnTop(r) on September 30, 2008 at 8:27am — No Comments


Non-Operator
Stay Home ?....And Do What ?...Watch the (Bleak) News ?

I saw the news that the House of Reprsentatives has turned down the $700 billion "rescue" package (Congress doesn't want to use "bailout"). Some officials have said the wording is "obscure" and that there was too quick a turn around.



Before I heard this news, I heard something equally disturbing, over the

weekend. This is "National Stay at Home" week. Is this a new tradition ?

This means what, exactly ? No restaurants ? No weekend getaways ?

No movies ? No "guys night… Continue

Added by Keith Bernhardt on September 30, 2008 at 8:00am — 4 Comments

Wine 2.0 - a Webster Hall Wine and Technology Extravaganza

When I first heard of Wine 2.0, with its unabashed tongue-in-cheek reference to Web 2.0, I knew that the audience would be a decidedly "wired" crowd. Indeed, walking into cavernous Webster Hall in the East Village, a venue that is ideally suited for dance parties, burlesque shows, and the hippest New York crowds, I expected that almost anything could happen. Attractive models and self-described "sexy sommeliers" walked the floor, hawking wines from such companies as Raymond Vineyard &… Continue

Added by Emiliano De Laurentiis on September 30, 2008 at 4:33am — 1 Comment

"Another Brick Closer"

Regardless of what rung of the management ladder you are standing on, you undoubtedly have some plan of where you want to go next.



At least, I hope so.



If you were like me, you're chasing a job title,

a new pay level,

or the next promotion.



It would seem that these intentions should keep you or I adequately motivated

to move our careers forward.



If I wanted to be the next general… Continue

Added by Bill Baumgartner on September 29, 2008 at 8:00pm — 2 Comments

Stop blaming the economy

I’m sure getting sick of hearing that our problems are caused by the economy. Everyone keeps talking about the “economy” and how it has caused this massive mess we’re in right now in our industry. Others keep asking if the sky is falling…or not.



I believe that if you think this is just a ‘temporary economic trough’ we’re in…and it will pass just like all the others in the last 50 years….this time, you are sadly mistaken.



As Don Henley and the Eagles say in their… Continue

Added by Roy MacNaughton on September 28, 2008 at 6:46pm — 23 Comments

Is the sky falling?

Is the sky falling? Should we all be playing "Chicken Little" and panicking as one might think if they read too much news and listen to too many TV commentators?



Or is this a time to step back, take a deep breathe, and focus on some age-old realities?



The securities industry in New York is said to account for five percent of its jobs but more than 20 percent of wages. There will be repercussions from the loss of jobs on Wall Street, to be sure. Making the pain a little bit… Continue

Added by susan holaday on September 28, 2008 at 5:46am — 6 Comments


Non-Operator
POW + WHAM = WOW

You do not have to be a Super Action Hero from the Classic Comics to appreciate the impact of these words: POW, WHAM and WOW. They are usually displayed as some nefarious dark character is dismissed, paving the way for goodness and light. This is a bit like we would wish to accomplish with our Brand, reflecting energy and passion, as we deliver on the promise.



The crux of being a successful brand in the Experience Economy revolves around orchestrating 'Branded Moments of Truth', not… Continue

Added by John R. Hendrie on September 27, 2008 at 9:58am — No Comments


Non-Operator
Restaurant Gift Card Programs

I've worked successfully on these programs for several independent and chain restaurants. Given the economy and that we're all looking for new ways to drive customers into restaurants... take another look at how this works:



Is your gift card program working for you? Do you have a gift card program? Is it creating loyalty and incrementally driving new customers to your restaurant, or are you spinning your wheels trying to figure out how to meet minimum card runs with your… Continue

Added by Mark on September 26, 2008 at 7:08am — 9 Comments

Hell's Kitchen The Video Game: You too will yelled at by Ramsey!

Something completely out of left field was being advertised on my favorite web radio station this morning: Hell's Kitchen The Game.



Available on Wii, Nintentdo DS and PC/Mac as of Sept 8, this game is getting a mixed bag of reviews depending on the platform.



This follows my previous thoughts on how many restaurant and cooking games are on the market, with even more to come.… Continue

Added by Nathan on September 26, 2008 at 6:45am — 3 Comments

Happy, happy, joy, joy!

Crazy cupcakes!



This pic is from the blog of the 30 Rock fictional character Frank Rossitano. Fab show, by the way.



Is there anything that's too cute to eat? Now I think there… Continue

Added by restaurantdotorg on September 26, 2008 at 6:00am — 1 Comment

The Great American Bail Out

I'm against the $85,000,000,000.00 bailout of AIG.



Instead, I'm in favor of giving $85,000,000,000 to America in a 'We Deserve It' Dividend.



To make the math simple, let's assume there are 200,000,000 bonafide U.S. Citizens 18 and older.

(Our population is about 301,000,000 +/- counting every man, woman and child. So 200,000,000 might be a fair stab at adults 18 and up.)



So divide 200 million adults 18+ into $85 billion -- that equals… Continue

Added by Joe Archuleta on September 25, 2008 at 10:50pm — 4 Comments

Double-Blinded by Illuminating Pinot Noirs

Double-blind tastings are always so broadening. All prejudices, except for the ones that persist in your mind (or sensory memory), are thrown out the window. Let the chips fall where they will: if you taste something you like that you previously didn’t, or vice-versa, there you go…



Here’s a tasting of ten that I did with a group of hardened Denver oenophiles last… Continue

Added by Randy Caparoso on September 25, 2008 at 7:06pm — No Comments

Are you cut out to be the next Food Network Star?

The California Restaurant Association included this in their recent e-newsletter. Just wanted to share with you all because I'm sure the next Bobby Flay, Giada DeLaurentis or Rachael Ray are among us ...

Learn more here.

Added by Judy "the foodie" Asman on September 25, 2008 at 5:21pm — 2 Comments

What comes first? Job or family?

You have an employee who stays to help you when you are understaffed due to circumstances such as people calling in. That employee in turn needs your help, they can't stay for that extra shift because they have a situation at home that needs their attention. A family member is in the hospital and that employee needs to take care of some personal business and the employee explains this to the manager in charge of that shift. However, you will be understaffed without them. How would you handle… Continue

Added by Merrili Jones on September 25, 2008 at 11:15am — 6 Comments

The other side of the beanstalk

I'm looking for some restaurateurs - they have to be in the Northeast (which I define as ME, MA, RI, CT, NH, VT, NY, NJ and PA) who are doing creative vegetarian and vegan items for the vegetarian/vegan customers.



This coming week on my website I'll have a guest column from an animal rights activist who complains that restaurateurs are not taking advantage of the growing numbers of vegetarians and vegans who are "bored" with the usual 'vegetable plate' offering of some miscellaneous… Continue

Added by susan holaday on September 25, 2008 at 10:31am — No Comments

Huffing: A Breathtaking Problem

Have you ever noticed your restaurant or cafe goes through cans of whipped topping sort of fast? Or find yourself reordering whipped topping chargers at an unusually frequent rate? You may have a huffer in your midst.



"Huffing" is the abuse of inhalants, such as nitrous oxide, aerosol sprays, gasoline and other fuel products, refrigerants and other volatile gases. The term sounds funny, but it can be addictive and… Continue

Added by OnTop(r) on September 25, 2008 at 9:03am — 2 Comments

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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
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Animal fats ramp up flavor

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JOBS & CAREERS

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National News

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

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Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

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

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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?

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.

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