Featured Blog Posts – October 2009 Archive (69)


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
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

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


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
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

Social Web: Mobile Devices Are Changing the Industry

After reviewing an article on the mobile device wars - this paragraph jumped out at me:



"Today, Gartner predicted that this year, worldwide smartphone shipments would grow by 29 percent year over year to 180 million units, exceeding laptop unit shipments. From this year, Gartner predicts that end users will spend more on smartphones than they will on notebooks. The analyst firm expects that most PC manufacturers will move into the smartphone market (where Apple already is with… Continue

Added by Jeffrey J Kingman on October 28, 2009 at 8:03am — 3 Comments


Non-Operator
How to Capture Your Restaurant Customers’ Information

Many restaurants capture their clients’ information in some way or another.



Some restaurants follow the low-tech route, and just ask their clients to fill in a simple form with their names, physical address, email, and (hopefully) their birthdays and anniversary on exchange for some kind of perk (coupons, discounts, etc.).



Other restaurants capture the information online; either with a form in their websites, or by using services… Continue

Added by Jose L Riesco on October 28, 2009 at 4:00am — 2 Comments

Why you have a high turnover

You have to manage your staff well in order to decrease your turnover, and eventually save labor costs.



The Saratoga Institute in the US revealed that 89% of managers believe employees leave for more money. But, in reality, Saratoga’s survey found that 88% of employees leave for different reasons.



• Poor induction.

• Poor training or no training at all.

• No development opportunities.

• Poor management.



The cost of replacing one of your staff can… Continue

Added by Massimo Montone on October 27, 2009 at 1:29pm — No Comments


Non-Operator
Is your bar/restaurant a one night stand?

What has my marriage got to do with your bar or restaurant? Lots. Some businesses have a marriage like connection with their customers, yet others don’t even get a second date with their patrons. Is your business a one night stand? Check out my video to find out!





Can’t see this video? Click… Continue

Added by Barry Chandler on October 27, 2009 at 3:32am — No Comments

Does your business know how to KISS?

Keep it Simple, Stupid.



I’ve never been a person who chases a promo. If it’s offered to me and it coincides with my immediate desires, I’m in. Otherwise, I’m not likely to be the woman that cashes in 30,000 pudding package bar codes for a car or puts a video on the internet of herself doing something outrageous in the hopes of winning a trip.



BUT, every once in a while there’s something that piques my interest and, “sure as shootin’”, I jump in with both feet only to find… Continue

Added by Terri Hitchcock on October 26, 2009 at 12:22pm — 4 Comments

Are you a social media slave?

Miley Cyrus left Twitter because she felt like a social media slave and I certainly felt like one last week as my to do list kept bugging me that I haven't blogged in a while.



No one ever said it was easy to do this social media thing, but I think it's especially challenging for businesses. I try to blog once a week. If I have ideas during the week, I just pop them into a folder and then when "blogging… Continue

Added by Jeff Schacher on October 26, 2009 at 9:04am — 1 Comment

<i>Leadership</i>

Leaderships is defined as the “process of social influence” in order to accomplish a common task or a number of tasks.



The question that many experts ask is whether a leader is born or whether you can learn leadership skills. Well, I am a believer that everything is learnable.



You must be the leader of your restaurant business. If you don’t see yourself as one - here are some simple steps to help you become one:



• Be proactive, analyze, plan and change your plan… Continue

Added by Massimo Montone on October 26, 2009 at 8:27am — 1 Comment


Non-Operator
Bouche Amuse

On the TWELFTH appetizer, my waitress brought to me… 12 Quesadilla, 11 Breaded hot wings, 10 Spicy Nachos, 9 Crispy cheese sticks, 8 Battered mushrooms, 7 Chips with salsa, 6 Mini eggrolls, 5 ONION RINGS! 4 garlic sticks, 3 French fries, 2 cups of soups, and some BREAD TOPPED WITH PARMESAN CHEESE!

Sung to the tune of “The Twelve Days of Christmas.” Original by…

Continue

Added by Mathew Mandeltort on October 26, 2009 at 3:00am — No Comments


Non-Operator
Do you “portion control” your bar?





I’m travelling between Columbus Ohio and San Antonio Texas today on my way to my quarterly mastermind meeting (more about that later). Walking through the maze of gates and terminals in Chicago airport, I was reminded how the larger chain restaurants and cafes can teach smaller owner run establishments a lot about portion control and cost control.



As a restaurant chain grows and more outlets are added, the risk of group failure… Continue

Added by Barry Chandler on October 25, 2009 at 10:04pm — No Comments

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