Featured Blog Posts – October 2008 Archive (70)

Theoretical Labor Schedules are Important for Staff, And Costly to Make

(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 — 3 Comments

Auntie Anne's & FYE

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 — 3 Comments

Why I Love Papa John's Pizza!

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 — 2 Comments

Labor Scheduling is More Complicated than it Looks .....

(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 — 4 Comments

The Amazing Exploding Towelette

How cool is this?



(I had problems uploading the video clip to FohBoh so you have to click the link below to view)



http://media-mobi.com/en/?play-rwzoq6ap0zzht8fuyzk9zytopge1gqpl



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 — 1 Comment

California Title 24 Energy Compliance

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 — No Comments

Organic Wines You Can Sink Your Teeth Into



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 — No Comments

Do you enjoy sushi?

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 — 8 Comments

A Slice Of Americana





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 — 7 Comments

Food, Alternative Uses and the Decisions We Make

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 — 2 Comments

School Lunches



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 — 1 Comment

The Dairy Issue

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 — No Comments


Non-Operator
Fi yuo cna raed tihs, yuo hvae a sgtrane mnid.

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 — 2 Comments

Ethanol and Corn

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 — 1 Comment

Food costs: World and US trends as predictors of what is to come

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 — No Comments

You are not a human but a billboard

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 — 2 Comments

Disappointing Yields

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 — No Comments

Where do we go from here?

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 — 4 Comments

Holly, Jolly, Organizing!

Part 1 of 2



Just because the holiday season seems far away, it will sneak up on you before you know it. Now is the time to figure out a game plan for the month of December and January. This can help alleviate some of the stress and anxiety surrounding this time of year.



Reservation Book: Order your new edition for 2009. Many companies may want to host a Christmas Party in January.



Business Hours: Decide now when you will be closing for the holidays… Continue

Added by Leslie Howard on October 14, 2008 at 5:10am — 1 Comment


Non-Operator
Card-check for unionizing the restaurant industry

This is a hot topic, considering the potential ramifications to the entire restaurant industry. This is also a key issue in the presidential election for the foodservice industry and the entire business community.



Issue: Card-check issue is potentially over-whelming if unions succeed in passing it. It will permanently change the rules of union organizing and it will likely underwrite the political campaigns of those that help the unions succeed in passing this program. The fees paid… Continue

Added by FohBoh on October 12, 2008 at 11:52am — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

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National News

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®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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.

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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