Featured Blog Posts – September 2011 Archive (22)


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

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
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

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
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
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


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

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
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

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

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Customer traffic levels behind RPI decline

Softer customer traffic resulted in the Restaurant Performance Index registering a moderate decline in June.  -More

Subway tops social media index, Chipotle bumped from Top 10

Digital CoCo's Restaurant Social Media Index determined the top digital influencers for the second quarter, with Subway retai -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

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.

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: 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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