September 2011 Blog Posts (40)


Non-Operator
Lessons from the Red Sox

The Perfect Mix

Yes, the restaurant looks great: it’s clean, it’s inviting, and it’s comfortable.  Lighting is just right and conversations can be had without whispering or screaming.  The parking lot has easy access from the street, the lot is well-lit, and parking spaces are well laid out.  The menu seems to be iron-clad: tried and tested.  Yet, the customers are staying away in droves.  Sales are…

Continue

Added by Paul Letendre on September 30, 2011 at 6:51pm — No Comments


Non-Operator
The Top 5 Twitter mistakes you should avoid at all costs

 

1. “Shouting” specials at your followers

 

There is a tendency among businesses new to Twitter to simply use their account as a way to announce daily happy hour specials or menu changes without interacting with their fans.…

Continue

Added by Barry Chandler on September 30, 2011 at 5:30pm — No Comments


Non-Operator
News Flash For Lenders And Investors (again)

I spend much of my life with the investors, lenders, builders, and leasing companies who provide capital to this industry.  Let’s just acknowledge at the outset that, without them, the restaurant industry would not exist -- at least not in the grand scale, and immense variety, that we see it today.  Many thanks to them for making it all possible; after all (just to cite a few statistics which bear repeating) ... this…

Continue

Added by Rod Guinn on September 29, 2011 at 3:30am — No Comments

Chicago's First Pop Up Dinner with The Wagyu Wagon

Chicago's The Wagyu Wagon food truck raised funds through Kickstarter to equip their truck with state of the art equipment. Now they are bringing their gourmet meals indoors for a sit down dining experience. Their first pop up dinner will be on Oct 3 at Ipsento Coffee House. 

 

Guest will have three different dinning options:

A) Tempe Banh Mi - marinated tempe sauteed then drizzled with peanut sauce topped with do chua (pickled jicama, carrots, cucumber), fresh cilantro,…

Continue

Added by Todor Krecu on September 28, 2011 at 4:00am — No Comments

FSMU Reflections - My Top Moments



 

So it’s been a week since we gathered in San Francisco for the first ever Foodservice Social Media Universe Conference and I am finally getting the chance to sit and really reflect on everything that went on in those short two days.  Wow.

 



Even as a person that is immersed in the…

Continue

Added by Sarah on September 27, 2011 at 4:30pm — 10 Comments

Small Plates Make Big Profits

There has been a lot of talk in the food industry about the snacking trend as well as the popularity of small plates. This trend, which started as a way to introduce new dishes to restaurant menus without the fear of loosing profits on an unpopular dish, has grown into a major…

Continue

Added by MenuMax™ on September 27, 2011 at 8:34am — No Comments


Non-Operator
INDEPENDENT RESTAURANTS ADAPTING FORMULA a guest post by Cosmo Nicastro

This is a guest post from Cosmo Nicastro.  Cosmo is the founder and senior advisor of the Food Service Advisor.   Their services include management and financial consulting, training for front of house and training for back of house.  Their training modules are among the best in the industry and deal with all aspects of food service challenges.   …

Continue

Added by Paul Letendre on September 26, 2011 at 11:00am — No Comments


Non-Operator
Should staff be allowed to drink at the bar after a shift?

The second post in our series poling the opinion of hospitality industry professionals (read the first post HERE) is again related to how management handles…

Continue

Added by Barry Chandler on September 24, 2011 at 4:00am — 2 Comments

Is your restaurant Twitter-pated?

By Zac Bond, Content Manager for Waitrainer

Are restaurants using social media to their greatest advantage? In July of this year it seemed like the market was dominated by hip, nimble fast-casual joints like, say, Wow Bao (@baomouth)— who have successfully established a unique personality for their Twitter account, and use it to give away stacks of steamed buns and promote goodwill among all who interact with them. Or Jimmy John's…

Continue

Added by Waitrainer on September 23, 2011 at 9:30am — No Comments


Non-Operator
Top 5 reasons bars and restaurants need to pay attention to Foursquare

1. Rewards

 

Foursquare provides an easy (and free) opportunity for you to reach out to current customers and give them incentives for continuing to give you their business.



Promotions such as a free drink for patrons after every five…

Continue

Added by Barry Chandler on September 22, 2011 at 5:00pm — No Comments

Facebook Changes - Again... and what it'll mean to you

Facebook is rolling out a ton of new stuff and what it'll mean to you is pretty well lined out in a post by Jesse Stanchuk at SmartBriefs. (let me know if you need the link - FohBoh has told me that they do not allow posting links - how social is that?)

In the post Jesse says -

  • This will happen again.
  • This is an opportunity.
  • This kind of user outrage happens every time.
  • This will happen to you, too.

It's a good perspective that…

Continue

Added by Steven Groves on September 22, 2011 at 10:27am — No Comments


Non-Operator
14 Crappy Reasons for being in “the Biz”

14 Crappy Reasons

It’s common knowledge in the…

Continue

Added by Paul Letendre on September 22, 2011 at 9:30am — No Comments


Non-Operator
American Barbecue: Delicious AND Nutritious?



 

It doesn’t take a nutrition analysis expert to discern that most barbecue fare is not traditionally seen as the picture of health.  Creamy coleslaw, buttery cornbread, cheesy macaroni, and fatty meats come to mind when most diners picture this beloved culinary treasure.

 

Don’t get me…

Continue

Added by Alyson Mar, RD on September 21, 2011 at 2:33pm — No Comments


Operator
Just "Because": The Beatles Lessons in Customer Service

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no…

Continue

Added by Ty Sullivan on September 20, 2011 at 6:00pm — 1 Comment


Non-Operator
Are You A Sergeant Or A General?

For those of you who do not know me personally, I have a confession to make.  I am a huge history nerd.  This means that The History Channel’s “America: The History of Us” is taking up a large portion on my DVR.  I was watching the episode on World War II the other day when a particular statement from a General caught my attention.  He talked about the reasons soldiers fight.  He said that beyond all other reasons soldiers almost universally fight for the guy in the foxhole with… Continue

Added by David Hayden on September 19, 2011 at 8:36am — 1 Comment


Non-Operator
Leadership @or 4?

“Low-down -dirty- good for nuthin…”

I still remember the first time I heard my Grandfather

deliver his ultimate displeasure with another human being.  It was his considered opinion that you could

be “good at” something and still be “good for nothing.”  As he saw it there were people who were darn

fine farmers, welders, mechanics, truck drivers, hunters, and so on, but if

your positive-character flag wasn’t flying high, he’d keep his distance.

When it comes right…

Continue

Added by Chase Leblanc on September 16, 2011 at 3:33pm — No Comments


Non-Operator
More Butts in Seats

Keep Them Coming

The previous two guest blogs were from folks who are pretty savvy when it comes to getting more “butts in seats.”  Getting guests in the first time and getting them to come back, again and again - that’s basically what the restaurant business is all about. 

Chain restaurants are very good at this, -getting them in, getting them back; the numbers would suggest that they are…

Continue

Added by Paul Letendre on September 16, 2011 at 10:30am — No Comments

A Tale of Three Restaurants (Part 3 of 3)

This three part series will highlight three very different restaurant training styles.

For part one, click here.

For part…

Continue

Added by Waitrainer on September 15, 2011 at 4:30pm — No Comments

The Time for QR Codes is Still...Now!

Article first published as The Time for QR Codes is Still...Now! on Technorati.



The demand for mobile information is extreme. Immediate and direct access to “more” has become an expected ever-present service.



A new initiative from Mellville House Publishing, called HybridBook,… Continue

Added by John Lawrence on September 15, 2011 at 10:00am — No Comments


Non-Operator
The Top 5 Facebook mistakes bars & restaurants make

1. Your URL is not customized



We know there are those among you who pay little or no attention to that long horizontal box at the top of your web browser. For those people it may seems irrelevant that your bar’s Facebook page has random digits at the end of its…

Continue

Added by Barry Chandler on September 15, 2011 at 6:30am — 2 Comments

Blog Topics by Tags

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

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.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

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 Awards Area Development Agreement for Kansas

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.

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

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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

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."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

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.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service