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


Non-Operator
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


Non-Operator
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


Non-Operator
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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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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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®'

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: 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?

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.

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