September 2011 Blog Posts (40)


Non-Operator
From Where Will The Money Come?

I’ve been in some interesting conversations recently.  On one side of the table, three different, but very appealing, young restaurant companies, which I’ll generally describe below, plus another company providing marketing intelligence to restaurant operators.  (Each is seeking growth capital and/or a change in ownership, which may be the same thing given their size.)  On the…

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Added by Rod Guinn on September 15, 2011 at 3:00am — No Comments


Non-Operator
Why Server Training Saves You Money

In the current economic climate most restaurant companies have been searching for a way to attract guests.  They have turned to a variety of discounts and value-oriented options to keep guests coming through their doors.  In order to maintain profitability, they have also looked for ways to cut costs.  One of the most common cutbacks has been in the area of server training.  Restaurants have been continuously allocating less of the budget to training servers.  This is often perceived as a…

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Added by David Hayden on September 14, 2011 at 9:30pm — 5 Comments


Non-Operator
Bring on Happy Hour

It's getting colder outside and I'm starting to think about food more often. By the time 5 p.m. rolls around, I'm a lot hungrier than I was in the summer...and a beer feels even more in order.

 

So where do I go and what do I do? I look for happy hours. I look for the most bang for…

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Added by Maggie Moulatsiotis on September 14, 2011 at 2:00pm — No Comments

Preparing for the Millenial Generation

In the coming years Millenials (those between the ages of 18-29, sometimes referred to as Generation Y) will overtake the baby boomers as the most sought after target audience for restaurants, this according to a recent…

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Added by MenuMax™ on September 14, 2011 at 12:00pm — No Comments

Restaurant Daily Deals: Like Get Skinny Fast Diets?

A show of hands if you are happy swimsuit season is just about over. You're not the only one!

As the restaurant daily deal sphere drones on, I can't help but compare them to a "get skinny fast" method that people use to drop a few pounds before hitting the beach. Sure, you can probably shed a pound or two by drinking a strange, green liquid and starving yourself for 72 hours. By the third day, you'll be running toward a bakery fast than Kirstie Alley can say "Jenny…

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Added by Josh Hersh on September 14, 2011 at 5:22am — No Comments


Non-Operator
Restaurant profit per dollar - You need to master this!

What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.


MAKE SURE THEY DO!

Added by Christopher Wells on September 13, 2011 at 9:05pm — No Comments

Stress Test, Surviving Silicon Valley

While preparing for my Keynote next Tuesday at #FSMU, I almost want to change the title to "Stress Test, Surviving Silicon Valley". Startups are hard enough without all the strange stuff Silicon Valley tosses at you. I presented to a white-shoe venture fund a couple of weeks ago. They’ve invested in several social media companies and loved what we are doing here at FohBoh. They loved our business model, how we’ve evolved a social media insights and web analytics company, our…

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Added by Michael L. Atkinson on September 13, 2011 at 3:49pm — 4 Comments

Can Google help Zagat Nurture a "Cycle-Of-Courtesy"

 

Article first published as Can Google Help Zagat Nurture a "Cycle-Of-Courtesy"? on Technorati.…



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Added by John Lawrence on September 9, 2011 at 9:00am — No Comments


Non-Operator
Should staff be allowed to void items without manager approval?

 

We posed a question on our Facebook page the other day asking whether those in the industry think staff members…

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Added by Barry Chandler on September 9, 2011 at 6:33am — No Comments


Non-Operator
A Thing Done Well

A thing done well

John Updike, when referring to baseball great Ted Williams,  once wrote: “Williams is the classic ballplayer of the game on a hot August weekday, before a small crowd, when the only thing at stake is the tissue-thin difference between a thing done well and a thing done ill. Baseball is a game of the long season, of relentless and gradual averaging-out.”

I think that…

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Added by Paul Letendre on September 9, 2011 at 6:30am — No Comments

A Tale of Three Restaurants (Part 2 of 3)

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



For part one, click here.



There is simply no replacement for hands-on training. Talk to any culinary student who begins to work in a real kitchen and they'll…

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Added by Waitrainer on September 8, 2011 at 9:30am — No Comments


Non-Operator
Why I Love Chain Restaurants (Really!)

Today's post is written by my colleague, Lara Baldwin, with whom I always find myself in conversations about the types of restaurants we enjoy most.  I love quaint, little known h***-in-the-walls.  Lara has an affinity for large chains.  I asked her to articulate her argument and let you guys be the judge.  Let me know if you feel the same way...perhaps I'll write my side of the story next time ;)

 

Let’s face it: chain restaurants don’t exactly have a glamorous…

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Added by Alyson Mar, RD on September 8, 2011 at 6:30am — 2 Comments


Non-Operator
Service by iPad - Pros, Cons and Recommendations

Adapted from original post on www.pamross.ca

There is a lot of buzz about De Santos, a restaurant in New York, using iPads to help serve their guests. Several months ago, I experienced "service by iPad" recently at a Canadian chain restaurant which was testing the technology. It…

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Added by Pam Ross on September 7, 2011 at 2:46pm — 3 Comments


Non-Operator
Why it’s not about 4,000 fans, it’s about 1 customer

About a month ago a regular at the Ugly Tuna Saloona in Columbus, OH, sent a tweet that her phone had been stolen. A few hours later she tweeted she was on her way to the bar, adding that she was having a “(bad) day.” Ugly Tuna’s…

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Added by Barry Chandler on September 7, 2011 at 6:30am — 4 Comments


Operator
Escape from The Planet of the Social Media Apes: The Burnout

The joints of their knuckles ached. Their wrists were stiff as the first sign of primate related Carpal Tunnel Syndrome waged war on their usually limber joints. Many of the Apes had gone to be fitted for reading glasses as the hours spent in front of computers had taken its toll. The hunt for those filthy human pests,…

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Added by Ty Sullivan on September 6, 2011 at 7:30pm — No Comments

Georgetown Bagelry Receives National Certification as a Women’s Business Enterprise

Georgetown Baglery, well-known for its artisan bagels for the Washington DC Metropolitan region, received national certification as a Women’s Business Enterprise by the Women Presidents’ Educational Organization (WPEO), a regional certifying partner of the Women’s Business Enterprise National Council (WBENC).…

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Added by Mary Beall Adler on September 6, 2011 at 10:00am — No Comments

What Social Media Should Be…Original

The goal of social media...should not be thought of as a marketing strategy. Social media should be thought of as an ecosystem…nurturing knowledge, stimuli and co-creation…across any device.



Advantages stream from collective ideas, not individual agendas, or imposed direction...



When messages and content are original, they are destined to be shared. They benefit from a natural progression of emotion, and when elements are co-created, they are also considerably… Continue

Added by John Lawrence on September 5, 2011 at 9:30am — No Comments


Non-Operator
Labor Day - Important Matter

Labor Day

In our industry, Labor Day, more so than any other day of the year, traditionally signals the end of one period, start of the next.  It’s a time of change.  Urban areas are gearing up; seasonal areas are gearing down. Seasonals are getting ready to wrap up the year: probably working short-handed for a few more weeks, with very slow weekdays and crazy busy weekends, -“weather…

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Added by Paul Letendre on September 3, 2011 at 5:30pm — No Comments

A Tale of Three Restaurants (Part 1 of 3)

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

Some people just have it. You know the 'it” I'm referring to? That sparkle, that ability to connect instantly to every…

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Added by Waitrainer on September 2, 2011 at 3:30pm — No Comments


Non-Operator
Who Will Buy Your Burritos? (Volume II) -- A Wish For Labor Day

I could have called it Part 2, but I just saw Harry Potter, and thought a more grandiose title was in order.  

 

Back in March, I wrote a column entitled “Who Will Buy Your Burritos?”, which was -- in part -- focused on a longstanding concern of mine, that the US economy will continue to lag,…

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Added by Rod Guinn on September 1, 2011 at 3:30am — No Comments

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Smartbrief

Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit foodservice.idahopotato.com/recipes.

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -More

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National News

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.

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: 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.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

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