Are you a food server that's "going through the motions?" If so, keep it up. You are absolutely doing the right thing. Just be sure your priorities are in alignment with those of your employer and your values as a professional.
So, what I am referring to? 'Going through the motions' can mean cultivating an attitude of service before you even clock in. You have studied the wine and food menu so thoroughly (with the help of online resources that your… Continue
“Slow down, you move too fast. You've got to make the morning last.”
The 59th Street Bridge Song (Feelin' Groovy)
Simon & Garfunkle
There is no question that energy drinks have not only enervated people but the beverage market as well. Sales of energy boosting beverages have grown from $1.2 billion in 2002 to $6.6 billion in 2007. The market research firm Packaged Facts projects that the market will reach $9.3 billion by 2011. Even in India, the… Continue
Who doesn’t love pie? Blueberry, chocolate silk, lemon meringue, and coconut custard – these are a selection of some of my favorites. If you love pie, really, really love pie there is a company in Texas, Royer’s , who will send you a pie a month for your lifetime.
For just a small fee
Get a jump on the holidays and sign your pie lover up for a lifetime of pies - read the complete story at the… Continue
Several months ago I wrote about the relationship of corn and ethanol and how inflated corn prices, amongst other factors, were causing the ethanol industry to come to a crossroad. If you remember, ethanol producer margins were struggling and financial demand incentives for their product were basically nil. The chart of the week is the economic incentive for gasoline blenders to utilize ethanol. What in the world does this have to do with the food commodity markets? A lot and then some. Why?… Continue
Added by David Maloni on September 3, 2009 at 4:30am —
People are creatures of habit. My 89 year old mother in-law is no exception. Every visit finds us taking her to dinner at her favorite restaurant. I am not complaining mind you--I enjoy visiting and dinner out. She likes this particular place because-- well they know her and make her feel welcome. I like it because it’s clean, well run, with good food and service. They’re located in a small college town in a very rural part of Northern California. This visit was no different than any other with… Continue
Added by Les on September 2, 2009 at 10:17pm —
Earlier this week I had the opportunity to attend a brilliant presentation at the Western Foodservice & Hospitality Expo in San Diego about creative solutions for developing healthy menus. I have to be honest with you and admit that one of my close colleagues was one of the co-presenters, and I may have had a hand in some of the content, but all the same BRILLIANT. I thought that for this week’s blog I would share a few points from the presentation with you.
If you are considering introducing social media to your FOH staff, Youtube might be the best place to start. Video is a powerful tool, whose influence online has been...well, do I really need to go on? It will have an immediate impact on your staff culture if and when you start using it.
You can embed your videos into your company blog or social networking site. You can use video to make announcements, introduce new wines, promote the… Continue
Capital Formation . Two words that scare the hell out of entrepreneurs. The notion of going through this process, particularly at an early stage, brings on such anxiety, that in many cases, success is not an option.
As a “recovering” investment banker, I have been involved in many, many financing efforts for many different companies in a wide array of industries. Rarely in the start up phase though. Venture capital is quite different from private equity.
This is an industry that has, at its heart, hospitality and many years ago, the National Restaurant Association had as a slogan, “We’re glad you’re here.”
Somewhere along the way, that spirit got a bit dampened. Not that the industry is no longer hospitable, by and large. But somehow, in the flush years, some began to be less focused on being glad the guest was there and more focused on reaping the benefits of the visit.
And so it was that this summer, a woman with a… Continue
In addition to our recently launched FohBoh Social Media Kitchen™ [SMK] in June, we are pleased to announce the official launch of FohBoh Social Media Analytics™ [SMA] services to restaurants and foodservice industry brands.
Social media is a powerful force of change and much more than blogs. Social media is people sharing content in and between social networks. In the old days, there were forums, message boards and opinion sites. But now, there is… Continue
We are exhibiting at the Western Foodservice & Hospitality Expo in San Diego. The turnout is surprisingly good...compared to last year. The mood is much better and I get the sense that operators believe the economy is showing signs of recovery.
On the social media front...still mostly dear-in-the-headlights. It will just take time. Social media is greater than Facebook and Twitter. There are many hundreds of companies or "tools" that we can use to network, express and share. This… Continue
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.
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 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.
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.
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."
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.)
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.