September 2009 Blog Posts (114)

"Wax On, Wax Off"

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

Added by Michael Biesemeyer on September 4, 2009 at 1:25pm — 3 Comments

Valuing the Intangible -- Part 1

“Not everything that can be counted counts, and not everything that counts can be counted.” -- Albert Einstein

This will start some arguments (er, reasoned discussions). First, a little (simple) mathematics to set the stage:

[Note, I’m deliberately using data which is several months old, and one very large company, because I don’t want this to be about the company, but an illustration of something much more general.]

According to a report… Continue

Added by Rod Guinn on September 4, 2009 at 3:00am — 4 Comments

The Rapid Rise of Slow Drinks

“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

Added by Mathew Mandeltort on September 3, 2009 at 1:40pm — 3 Comments

Pie for life or pie in the sky

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

Added by Dara Bunjon on September 3, 2009 at 6:05am — 1 Comment

Food safety, handwashing and Swine flu - OH MY part 2

I am reposting a link to an interview I did back in May on food safety in restaurants. I think it is very relevant with the on set of H1N1 - Swine Flu again this fall.

Click HERE to read the full interview. When first published the CDC tweeted a link to the story.

Added by Dara Bunjon on September 3, 2009 at 6:02am — No Comments

Ethanol and Corn Dancing Again

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 — No Comments

What's your "Secret Sauce"?

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 — No Comments

What are my Options?

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.

Let’s start with some… Continue

Added by Alyson Mar, RD on September 2, 2009 at 9:25pm — 1 Comment

Social Media 101: Youtube for the FOH

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

Added by Michael Biesemeyer on September 2, 2009 at 11:51am — 1 Comment

13 cases of bananas later

Delivering on scarcity is one key to business success. If people are thirsty, open a drink stand. If healthy options are in demand, but aren't being delivered, add them to the menu. We all know this.

We sell software, but we're closing our booth at the Western FoodService and Hospitality Expo in San Diego, conspicuous because we delivered 13 cases of bananas to prospects and onlookers.

In the center of a very busy tradeshow where people are borderline burnt out on… Continue

Added by Erle Dardick on September 1, 2009 at 11:00pm — 6 Comments

Capital Formation

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.

Many of the small… Continue

Added by Michael L. Atkinson on September 1, 2009 at 6:41pm — 2 Comments

Inhospitable at what cost?

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

Added by susan holaday on September 1, 2009 at 6:11pm — 2 Comments

Announcing the launch of FohBoh Social Media Analytics™ - Reputation Management Services

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

Added by FohBoh on September 1, 2009 at 12:40pm — 3 Comments

We "Still" Have a Long Way to Go

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

Added by Michael L. Atkinson on September 1, 2009 at 10:40am — 8 Comments

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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


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

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

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.


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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer 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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