October 2009 Blog Posts (146)


Operator
10 Reason’s Every Chef Should Have A.D.D.



As I read this article on the advantages of A.D.D. or Attention Deficit Disorder by Jennifer Koretsky, I was struck by how many of these strengths are essential to being a good chef. I have dealt with my own A.D.D. most of my life and had always considered it a blessing within my chosen occupation, but reading through this article helped to pin point the corelation between A.D.D. strengths and the characteristics of a successful chef.



Creativity- It goes without… Continue

Added by beingthechef on October 31, 2009 at 6:12pm — No Comments


Operator
Don't Just Do Something, Stand There!

“Is your team there to support you or are you there to support your team?”



This was the topic of conversation the other day between myself and a corporate VP. There are times when the work is mostly driven by the Chef and the staff is just there for support, but this tends to work only in small venues. Our conversation started with a comment about how well I take care of my guests, to which I replied that I don’t do much for the guests at all because my job was to take care of my… Continue

Added by beingthechef on October 31, 2009 at 8:57am — 3 Comments


Non-Operator
How to remove the fear your customers have

This is my second post from the hospital today and I came across the sign below on the back of a toilet door of all places!



This is a simple sign that lists a number of testimonials previous patients have submitted relating to their time in the hospital.



Each one is more glowing than the next making you almost want to have any future medical work done right here!



It might not seem like a big deal. But we’ve all been afraid in a hospital at some point. Most fear… Continue

Added by Barry Chandler on October 31, 2009 at 3:14am — No Comments


Non-Operator
What if your Bar was like a Hospital?

I’m sitting in a hospital waiting room as I type today’s post. My wife is having gall bladder surgery so Dr. Bar Blogger is on call to be there when she wakes up.



Looking around at the systems, procedures and controls in place here in the hospital, it made me wonder what prevents smaller businesses adopt them.



Let me give you an example. When my wife was registered at the desk, she was “tagged” with a bar coded bracelet. From that moment on, we could track her whereabouts… Continue

Added by Barry Chandler on October 31, 2009 at 3:12am — 1 Comment

Developing a best practices guide to in-house wine sales- Two College Seniors Final Project- Your help is greatly appreciated!

Hi professional servers and managers,



We are two college students looking for industry professionals to help us with our senior project by participating in one of two brief surveys, pertaining to the methods used in-house to better wine sales (i.e. suggestive selling, food and wine pairings, etc.). The results of these surveys will assist us in compiling data which will be used to determine which (if any) techniques are most effective in improving wine sales.

There are two… Continue

Added by Justin and Everett on October 30, 2009 at 8:05am — No Comments


Non-Operator
10 Kitchen Secrets your chef is hiding from you



The kitchen is unchartered territory for many bar and restaurant owners who are afraid to question the chef on matters that they are not too familiar with. Well. It’s time to get familiar, because your kitchen could be hemorrhaging money and if its your business, you’ll want to know how and why.



These ten points will help identify where some of your cash could be going:



1. When stock is ordered, it is normally stored by a… Continue

Added by Barry Chandler on October 30, 2009 at 6:19am — 5 Comments


Non-Operator
Unintended Consequences -- Scared Yet?

I know I promised a cheerier topic, but it is Hallowe'en, after all ...



There have been many news articles in recent months about the terrible damage done to the lives of homeowners unable to cover their mortgages -- being uprooted, losing perhaps their most valuable investment, and damaging their credit standing for the foreseeable future. I won’t to try to suggest an equivalency, as it’s evident the borrower bears the brunt, but there is also damage done to the… Continue

Added by Rod Guinn on October 30, 2009 at 3:00am — 4 Comments

Congats to FobBoh member Chef Joe Dimaggio Jr on opening his newest restaurant in Montgomery.

UPDATE March 2010



Chef Joe continues to rock the Montgomery Dining Scene.



Here's some photos of the restaurant and the food.…







Continue

Added by Steve Paterson on October 29, 2009 at 6:08pm — 7 Comments

Social Media as a Recruiting Tool, Your Feedback & SM Failures

When asked how sites have worked for you specifically in regard to recruiting, the results were mixed. between My Space, Linkedin, Twitter and Facebook, the site you had had the most success with was Linkedin, with 42% of you claiming success. The least effective by far was My Space with no one claiming any recruiting success at all. Facebook came in second, Twitter in third place, although the actual winner was "other." meaning the most success found for online recruiting was not on any of… Continue

Added by Margie Tosch on October 29, 2009 at 8:39am — 1 Comment

DAWG Talk: Move Over, Passion’s Driving

From the very beginning of my recruitment career, I chose not to think of myself as a headhunter. Instead, I view myself as a relationship builder. Regardless of industry or specialty, I enjoy the chase. I like seeking out talented people and getting to know them. Once I understand motivators and requirements, I can identify opportunities specific to the individual. Clearly, I’m candidate-centric. I want candidates to not only be qualified for the positions they’re interviewing for, but to also… Continue

Added by David Rose on October 29, 2009 at 6:07am — 2 Comments

Customer Opinions: what regulars want you to understand

If you're really paying attention to the customers, what will you hear? They have plenty to share, if you slow down to listen – how many of these would they say?

  • I love it when you play good music – it sounds like you’ve got people on staff who really know how to build atmosphere.
  • I like to get treats that no one else does - it makes me think I'm special!
  • When I refer my friends and they have a great time, it makes me look smart. I like that.
  • My busy…
Continue

Added by Ken Burgin on October 29, 2009 at 5:05am — 2 Comments

Building Local Business with your Website

Most internet searches are for terms such as “pizza delivery Hilltop” or “wedding caterer in Waterside’ – people commonly use 3 or more words in their search, including a location. If you’re not competing nationally or chasing tourists, use every opportunity to show up in the local market: tightly focused, and deep.

Here’s how to make your website easy to find for a local search:

* Include the Name and Address on every Page. Search engines look for this level of detail to…

Continue

Added by Ken Burgin on October 29, 2009 at 4:56am — No Comments


Non-Operator
Stop Me In My Tracks, Please: 5 Suggestions for Advertising your Bar

When businesses first put signs outside their door, they had a couple of goals in mind:



1. That passers-by would read what was written on the sign

2. That these people would then become customers based on what the sign was offering.



The first sign must have been a surprise to potential customers! Such a novelty!



But things have changed considerably from those days (whenever they were!) and we are now bombarded with advertising from every angle: radio, TV,… Continue

Added by Barry Chandler on October 29, 2009 at 12:36am — 1 Comment


Non-Operator
Mr. Business Owner, Tear Down That Sign…

I like to think that I can weigh up several solutions to a problem before making a decision without relying on “the way it’s always been done” . I haven’t always questioned the status quo though.



I think I can pinpoint when that change took place. I still remember that afternoon when a simple conversation with a french tourist made me think differently.



I was an assistant bar manager in a hotel in Galway, Ireland about ten years… Continue

Added by Barry Chandler on October 29, 2009 at 12:29am — No Comments


Non-Operator
Increase Wine sales with this one simple menu change

If you sell wine in your business, there is a simple way that you can increase wine sales today. I was reminded of this on a recent visit to The Wine Guy Wine Shop in Gahanna, Ohio. The Wine Guy Shop is a retail wine store with a bar and dining facilities.



There’s something special about sitting in the middle of a wine store surrounded by wines from around the world while… Continue

Added by Barry Chandler on October 29, 2009 at 12:24am — No Comments


Non-Operator
Could a dating couple bankrupt your business?



It’s bad enough when you have a thieving staff member or a manager that thinks it’s their right to fiddle the accounts while they line their pockets, but it’s double the trouble when the staff member and manager collude to defraud you and your business.



It’s more common than you think and a recent conversation with an industry consultant reminded me that you can never underestimate the potential for fraud in the bar.



Here… Continue

Added by Barry Chandler on October 29, 2009 at 12:13am — No Comments


Non-Operator
How to get the most from FohBoh and build the FohBoh community

FohBoh is a the leading online community for the foodservice industry. Our membership is made up of industry professionals who are interested in connecting, collaborating and networking… Continue

Added by FohBoh on October 28, 2009 at 7:04pm — No Comments


Non-Operator
Health Halos

In business and marketing we’re always trying to hit on the latest buzzwords; what are people looking for right now? In nutrition I like to use the words “empower” and “satisfy”; when looking for good place to eat the two hottest words in the industry are “value” and “fresh”. According to report by Hartman Group the importance of freshness to consumers has not only increased the popularity of farmers markets, but has also changed the way people look at foods when dining out.



The term… Continue

Added by Alyson Mar, RD on October 28, 2009 at 5:22pm — No Comments

Amazing Social Media Statistics - updated as you watch...

Want to understand the speed and size of social media development?



Check these fascinating counters, updated second by second to show you what's happening. Share it with someone who's unsure about whether social media is something they should be venturing… Continue

Added by Ken Burgin on October 28, 2009 at 2:01pm — 3 Comments

Clarity and creativity in the restaurant business

It is said that clarity in a business significantly impacts on its propensity for success. A lack of clarity is responsible for misunderstandings between yourself and others, which leads to underachieving.



• Decide what you want from yourself, your restaurant and your staff.

• Be specific, all the time and give the right information.

• Be prepared to take and give constructive feedback, considering cultural differences.

• Inform, inform, inform. Keep communication… Continue

Added by Massimo Montone on October 28, 2009 at 12:36pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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