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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Social Wine Club for Craft Wineries


Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More


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National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.


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: 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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