October 2008 Blog Posts (114)

The Food Channel Widget is Here

You asked for it - you got it! Our partner, the Food Channel, has developed a very cool recipe widget to add to your profile and share with your friends.This Food Channel widget delivers daily recipes so you don't have to look for them.

Get your widget here.

This so cool. Need a special, here it… Continue

Added by Michael L. Atkinson on October 4, 2008 at 4:39pm — No Comments

How can we apply this to restaurants?

The idea of the "right way" to prepare spaghetti sauce or coffee has recently been smashed into a million pieces that make up an elongating tail of the market. The same can be applied to most restaurant items.

Change for change's sake can be misleading. And we will always like to bond over what is imprinted as common - for instance, a Big Mac is a Big Mac, and Thanksgiving dinner is very similar from home to home. One lesson seems to be this: there is room to be distinguished, and… Continue

Added by John Dumbrille on October 3, 2008 at 8:55pm — No Comments

Christopher's - Usually a Standby

Mary and I went to Christopher's Restaurant at 2318 E Dorothy Lane, Kettering on Tuesday afternoon. Christopher's is usually an old stanby. Typically everything is made from real food and is fresh. This time though, I was disappointed. I blame myself for ordering badly. I had this Italian craving, and I ordered their lasagna. I was touted as having four cheeses and homemade pasta sauce. I am not sure which four cheeses they chose to use, but one had a very bitter taste, and the sauce was… Continue

Added by Shelly Van Kirk on October 3, 2008 at 7:39pm — No Comments

Pork Supplies

The chart of the week is the annual decline in the September 1st swine breeding herd inventory. As noted in previous issues of the Weekly Commodity Report, pinched hog producer margins have propelled hog producers to reduce some of their breeding herd in an effort to decrease the available supply of market hogs in the future. Eventually this could be very bullish for pork prices as a lesser supply of market ready hogs will tighten pork production and thus pork cut supplies. The September 1st… Continue

Added by David Maloni on October 3, 2008 at 10:04am — No Comments

Bad Hire or Bad Management?

When determining their role in an employee’s failure on the job, managers should ask themselves:

Did I tell the employee what they were doing well and why it was good?

Did I tell the employee, plainly and directly, what was ineffective about his / her work, why it was ineffective, and provide suggestions on how to correct it?

Did I put a system in place / provide an avenue of support to help the employee along as they attempted to make the requested… Continue

Added by Mel Kleiman on October 3, 2008 at 9:05am — 4 Comments

J is for Judge and Jury

Our fellow FohBoh member Keith Bernard suggested I title this one J is for Jump Start. Given the week’s economic travails, that would no doubt have led to a discussion over the currently proposed economic rescue package (this is being written on 10/2, before the House vote) and whether it will have the desired effect in opening the credit gates. A good topic, but highly speculative this week. Instead, I want to attempt to explain one of the mysteries of the credit world -- and, to… Continue

Added by Rod Guinn on October 3, 2008 at 6:00am — 3 Comments

Lobbyist, Grassroots, Political Action Committee, Legislation & Government Affairs

Have any of you or anyone you know been a part of government affairs at a state or national level with a restaurant association?

Added by Merrili Jones on October 2, 2008 at 10:08pm — 1 Comment

In order to correct some wrongs, we have established this list of Rights.

As a group of independent restaurant operators...

We Believe:

We Have a Right to Know When Prices Increase, Before We Buy.

We wouldn’t think of charging our customers a different price than was agreed without telling them. We expect the same treatment. We will purchase products from vendors that are upfront and honest with us and we will work only with those who inform us of price changes… Continue

Added by Adam New on October 2, 2008 at 8:29pm — No Comments

Wow what a return on Investment!

Pizza.com goes for $2,605,000

An unidentified bidder snagged the pizza.com domain name on April 3 for $2,605,000. Former owner Chis Clark paid $20 for the name in 1994.

Added by Robert Hale on October 2, 2008 at 11:36am — 3 Comments

Do you practice forgiveness?

I thought I'd offer you something to ponder and hopefully take ownership in and practice - today. This may not be your typical FohBoh-related message, but then again, we're human before we're FohBohists. Right?

I've learned (and still learning) the power of forgiveness. It's not merely my opinion, but also a fact, forgiveness combined with genuine love for one another will provide you an abundant life beyond your wildest dreams. You may think, "David, my life is already abundant".… Continue

Added by David Mark on October 2, 2008 at 11:16am — 4 Comments

Teach a person to laugh...

On my last job search I came across the following position: Court Jester. You read that right. This particular company was hiring someone to liven up the office through his or her antics. At the time it was the only company I saw that had a position like that.

How times have changed... Just when you thought you had seen everything, here comes the humor consultant. We now seek advice from folks who claim to know how to keep workplaces fun and frivolous.

If I sound cynical,… Continue

Added by restaurantdotorg on October 2, 2008 at 7:34am — 5 Comments

They'll eat your veggies but they want creative presentations

My website has a new guest column that just went up - http://www.foodserviceeast.com/current.html and it is from a longtime animal rights activist who basically is bored with what he, as a vegetarian, sees on menus when he dines out.

Yes, he admits, there are a few places that go to the trouble of creating something special, something with as much thought, for vegetarians and vegans as they do for the rest of their clientele - but it's a small number.

He's bored, he says,… Continue

Added by susan holaday on October 1, 2008 at 5:57pm — 1 Comment

Suggestive Selling our best and worst friend...

Suggestive Selling is something we all try to train our FOH people on so they can not only increase their check averages that we pain stakingly track but also hopefully make them a little more money. Some people are BORN to sell things to guests...others couldn't sell their presence.

As I sit here and write a suggestive selling piece to help support our training efforts I stuggle to find the right words, key phrases, and highlights that would allow a new person to see the 'light' and… Continue

Added by Amanda Vroom on October 1, 2008 at 9:34am — 5 Comments

The Power of One

I know that in the fun, energetic and playful environments that are called restaurants it can be easy to forget the impact each associate has on the overall success of their company, and really their community. As a manager of restaurants for over 10 years I know I sometimes got too "caught up" in the day and lost sight of the impact I had on people around me.

It is truly one of my favorite things to see a manager who chooses to "make the day" of an associate in front of guests or… Continue

Added by Jason Lechner on October 1, 2008 at 9:15am — 1 Comment

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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


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.


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: 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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