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
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!
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.
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
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.
"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.
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.
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.
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?