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 —
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 —
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 —
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 —
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 —
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 —
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 —
As a group of independent restaurant operators...
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 —
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 —
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 —
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 —
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 —
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 —
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 —