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!


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)


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


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…


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

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

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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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.


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: 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.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

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