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…

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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.…

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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…

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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,…

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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…

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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…

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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.   …

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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

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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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

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