No doubt about it, metropolitan Denver, and the industriously growing five counties surrounding it, is one of the most significant in the nation – population nearing 2.5 million (21st
in the country) – but not so intricate that even a newcomer couldn’t get the hang of it fairly quickly.
It’s like Manhattan in reverse; broad and muscular… Continue
Added by Randy Caparoso on October 22, 2008 at 4:59pm —
(Part 3 of a Labor Management and Scheduling Series, read part 2 here
We previously discussed that employee scheduling is hard, time consuming, and costly to a business. Where possible, businesses should use software tools to automate labor scheduling – saving time and money while improving profits makes a lot of sense! Once the employee schedule or the theoretical labor schedule, is complete, it… Continue
Added by Anthony Presley on October 22, 2008 at 3:02pm —
(Part 2 of a Labor Management and Scheduling Series, read part 1 here
The posted work schedule is also known as the “theoretical labor schedule
” - it is the perceived
labor necessary to operate the business and meet expected customer demand.
The posted work schedule will most likely change throughout the week as employees fail to show up, swap shifts with other staff… Continue
Added by Anthony Presley on October 21, 2008 at 2:12pm —
Mary and Mary used the Auntie Anne's and F.Y.E. coupons this weekend. They were thrilled with the deal they got at Auntie Anne's. For a total of 2.00, they both received a combo of pretzel sticks and a drink. Although I usually try to avoid the chains, Auntie Anne's is consistently good. Fat and carbs...where can you go wrong? :)
The girls had some birthday gifts to buy for friends, so they also used the F.Y.E. coupon to purchase some CD's. It was a 20% coupon, and that is always a… Continue
Added by Shelly Van Kirk on October 21, 2008 at 9:44am —
02/12/09 PAPA JOHN’S FOUNDER JOHN SCHNATTER SERVES PIZZA TO TROOPS STATIONED IN KUWAIT
LOUISVILLE, Ky. (February 13, 2009) – In 2003 Papa John’s International (NASDAQ: PZZA) made one of its most important deliveries ever when it delivered pizzas to air force troops stationed in Iraq for Operation Iraqi Freedom. This week, Papa John’s Founder John Schnatter did one better by visiting the region and helping serve more than 250 troops stationed at Camp Buehring in Kuwait.
Schnatter also… Continue
Added by Jeff McLanahan on October 20, 2008 at 5:23pm —
(Part 1 of a Labor Management and Scheduling Series)
Although employee work schedules sometimes appear simple to create, building a “good” labor schedule is extremely difficult using traditional methods. Managers must build a schedule so that qualified employees are available to meet the forecasted demand for business. A good schedule accurately reflects projected sales (or covers) for the upcoming week or month, providing adequate work hours for employees, but must not overstaff the… Continue
Added by Anthony Presley on October 20, 2008 at 3:41pm —
How cool is this?
(I had problems uploading the video clip to FohBoh so you have to click the link below to view)
What a great invention! For the kids at the park or picnic before eating or whenever a handsink is not easily accessable.
Also great for higher end restaurants, for customers after eating finger foods (ribs, wings etc) or lobster, crab legs etc.
What a fun tableside… Continue
Added by Steve Paterson on October 18, 2008 at 2:59pm —
Undertaking construction or a simple addition or remodel to a
residential or commercial structure in California, calls for preparation
of Title 24 Energy
Compliance Reports in order to get a building permit.
Also known as Certificate of Compliance or CF-1R, the report is
prepared to ensure that a minimum standard of energy efficiency is
maintained in the buildings in that particular Californian zone. Title
24 report works… Continue
Added by Jenny on October 18, 2008 at 2:38am —
WHY DRINK ORGANIC WINES?
Like organic foods twenty, thirty years ago, wines produced in organic, biodynamic, as well as vegan and sustainable fashions are emerging out of the fringe elements of commercial taste, and… Continue
Added by Randy Caparoso on October 17, 2008 at 10:33pm —
The World Wildlife Fund warns
that some tuna species may become extinct due to sushi's increasing popularity. In other words, demand might outstrip supply very soon.
I myself am not a fan of sushi. It's OK, but I don't love it as much as other people do. How about you? Are you alarmed about this sushi situation?
Added by restaurantdotorg on October 17, 2008 at 9:18am —
If you could bottle a slice of Americana, I think I may order fried bologna, a coke, side of fries and the vibe of Ike's in that bottle.
I had the pleasure of enjoying a relaxing weekend with dear friends and the pure joy of enjoying one of their favorite, local Spartanburg South Carolina iconic haunts - Ike's. I had no idea what I was in store for when they suggested… Continue
Added by Rob Corliss on October 17, 2008 at 5:17am —
The more I study the global food market, the more it is clear to me that our society has some decisions to make as a whole over the next several years that will dramatically impact our businesses, the world food market and the human race. Public awareness can impact the world food equation and it is important for all of us to ask ourselves, and then our neighbors, about what we are doing with our resources.
It is the job of the grower’s associations that support wheat, maize (corn),… Continue
Added by Dan Ettling on October 16, 2008 at 10:57am —
This was from a colleague of mine, she writes:
I personally do not have kids in school yet, but I am married to a teacher and he eats the school lunch most every day. So, I get the comments that I am sure many parents get from their kids. I hear things like - "...today we had pizza/corn". This is how he refers to this perfect meal - not as two separate menu items, but rather as one since they are always served together and have been… Continue
Added by Rob Corliss on October 16, 2008 at 10:15am —
Picture this: You're behind the counter at the espresso bar, and it's a fairly quiet morning. Someone orders a mocha, which you take care in making, topping it with a generous spray of dairy whipped topping. Just as you hand the customer her drink, the lunch rush starts early, and you find yourself slammed for two and a half hours straight. Finally things cool down, and you can start cleaning up. You turn around and there's the can of dairy whipped topping, still sitting out right on the… Continue
Added by OnTop(r) on October 16, 2008 at 9:29am —
According to a rscheearch taem at Cmabrigde Uinervtisy, it deosn’t mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Such a cdonition is arppoiately cllaed Typoglycemia.
Amzanig huh? Yaeh and yuo awlyas thought slpeling was ipmorantt. (Hrad to… Continue
Added by Mel Kleiman on October 15, 2008 at 6:19pm —
The chart of the week is a rough estimate of ethanol producer margins. The data does not include distiller grain sales or hedge positions however the data does support news that ethanol producer margins have been challenged in recent months. In July it was due to extremely inflated corn and natural gas prices. Recently however, it has been a different story. Corn and natural gas prices have fallen sharply since July but so have wholesale ethanol and… Continue
Added by David Maloni on October 15, 2008 at 1:44pm —
Many theories abound about recent increases in food costs. Accurate projections about the near future can be achieved though knowledge of the causes, and what is being done about them. It is important to attempt to differentiate between responsible concerns and sensationalism in this discussion.
So why are the prices of major ingredients used by bakers and other food producers so high? When will we see some moderating, where will the moderating be and how stable will the market be… Continue
Added by Dan Ettling on October 15, 2008 at 12:05pm —
Have you ever walked into a business and are asked " Where's my pizza?" or "got one for me" or "you bring me my pizza?". This is the price of wearing your brand on your shirtsleve. Literally.
I am asked at least 6 times a day. No joke. My usual reply is something witty like " I was so hungry trying to get here, I couldn't help myself" or "the line was just too long" or even "I left it at the store until I knew you were ready for a break."
I wonder: Do plumbers get the same… Continue
Added by Tim Johnston on October 14, 2008 at 11:28pm —
One of the biggest problems with aerosol whipped topping is low yields
per can. Aerosol cans are an inexact and inefficient delivery system.
According to Encyclopedia Britannica
, "The most common type of aerosol container consists of a shell, a valve, a “dip tube” that extends from the valve to the liquid product, and a liquefied-gas propellant under pressure. The liquid product is generally mixed with the… Continue
Added by OnTop(r) on October 14, 2008 at 11:00am —
A question we are all asking, or at least should be! We are where we are, as scary and uncertain as it is; what's more uncomfortable, is that we all have to own the actions that got us where we are as an industry...substandard operations, indifferent service, and no appreciation for the guests who choose to walk through our doors (or choose not to!) every day.
It's easy to get caught in the trap of obsessing about where we are. I call it a trap, because unless we are heading… Continue
Added by Chip Becker on October 14, 2008 at 9:55am —