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

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: 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" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

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.

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