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…

Continue

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…

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
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

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
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
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


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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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,…

Continue

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

Featured Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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?

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service