Featured Blog Posts – October 2011 Archive (21)

The Answer is Yes. What's the question?

By Celeste Edman, Marketing Expert

So you want to run a restaurant. You love food and want to open a restaurant like no one has ever seen before, with food and an atmosphere that people talk about—in a good…

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Added by Waitrainer on October 28, 2011 at 3:30pm — 1 Comment


Non-Operator
5 Facebook contests you can learn from

With so much going on these days on Facebook (Yes, we know you want Mark Zuckerberg to quit tinkering) it can be difficult to draw the attention of users to your business and its fan page. One way to cut through the noise is with a contest.



Giving potential customers/fans…

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Added by Barry Chandler on October 28, 2011 at 5:30am — 1 Comment


Non-Operator
Creative Destruction Is Difficult!

In little old Albuquerque, where I reside when not on the road, we’re fortunate to have a very good business and economics writer named Winthrop Quigley; he recently wrote a column which began “Steve Jobs killed my employer”, about the cycle of destruction and rebirth in the tech industry.  Here’s a link if you’d like to read his piece:…

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Added by Rod Guinn on October 27, 2011 at 3:00am — 1 Comment

Four Years = 1,460 days = 5.2% of a lifetime



While Yogi Berra didn't originate the quote "numbers are clearly important to those who count on them", he could have.

1,460 days is exactly 4 years, assuming the 365-day calendar is the one we all share. Four years is equal to 32 dog years. One can almost earn a college degree in four years. The world cup happens every four years as does the Olympics,…

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Added by Michael L. Atkinson on October 25, 2011 at 6:00pm — 6 Comments

Food Day, October 24, 2011

Monday was the first annual Food Day. Food Day is a day devoted to awareness and celebration of consuming local and healthy food. Proclaimed by over 30 governors and mayors, this day was observed in one form or another in all 50 states with over 20,000 organized events. The buzz in the social sphere was also booming. Use of the #FoodDay hashtag generated 2,328,052 impressions reaching an audience of 1,368,352 people and while conversations continue to unfold on twitter, that…

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Added by Sarah on October 25, 2011 at 2:00pm — No Comments

Can you text me my schedule?

By Celeste Edman, Marketing Expert

Can you text me my schedule?

There it waits faithfully in the hallway, between your employees' lockers and your desk piled high with to-dos from the last three months, soberly displaying employee policies and regulations, schedules, new positions, and best wishes to those who are moving on. Its cork background is shredded from years of thumb tacks hastily pulled and re-tacked while ripped and aging corners of paper remain from past…

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Added by Waitrainer on October 21, 2011 at 3:30pm — 1 Comment


Operator
Helping your Sous to Excel

Use these tips to teach your Sous become better at running that line. These tips are also great for your new Exec Chef, or even managers.

When the chef is out, you are it. You are the main guy that everyone, cooks, dishwashers, bartenders, and servers look to for all the answers. The minute you panic, they all panic. Keep a cool head and split your problems up. Delegate: Delegate with authority and confidence. Never place blame: On equipment or persons. If you are the IT guy, you…

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Added by Lane A. McFarland on October 21, 2011 at 1:14pm — 1 Comment


Non-Operator
re-Butting the Seats

It's Always about Butts in Seats

Owning or managing a restaurant is tough stuff.  For all the things that you are responsible for: the menu, prep, inventory, safety aspects, health aspects, constant cleanliness, temperature monitoring, dining room ambiance, staff…there’s so much stuff.  The bottom line is -it’s really all about butts in the seats: if customers come, you are successful…

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Added by Paul Letendre on October 21, 2011 at 9:30am — No Comments

Are You an Impact Player?

Culinary and hospitality schools afford me the privilege of lecturing to future leaders on the finer points of interviewing skills, résumé writing, business correspondence and job hunting.  I spend a good portion of the résumé-writing time discussing the importance of using “impact” language to describe career experience.

But you really can’t use impact terms if you’re not an impact player!

The Encarta Dictionary cites one definition of impact as “the powerful or dramatic…

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Added by Joseph D'Alessandro on October 19, 2011 at 9:30am — No Comments


Operator
Dipping Toes In The Social Media Stream

Strolling along a country path with a meditative mind, I observed how many different colors canvassed the landscape I tread upon.  As I listened to the sounds of the earth and watched the falcon soaring trough the winds strategically above me, I stumbled upon a young pensive man sitting on the pier ahead.

With his feet dangling from the worn fishing pier, his toes simply…

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Added by Ty Sullivan on October 17, 2011 at 7:00pm — 3 Comments

How to create an html dynamic restaurant Facebook landing page

Static FBML V.S. Dynamic HTML

 

Several months ago I created a video on how to give your restaurant Facebook page a facelift. Today I created…

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Added by Robert Vasquez on October 14, 2011 at 7:30am — No Comments


Non-Operator
How Restaurants Can Draft Social Media Policies to MInimize Legal Risk of an NLRB Complaint

Last week, I discussed how the NLRB’s August, 2011 report on social media investigations has ushered in a a new age of corporate social media policies. We find little solace in the recent administrative law judge ruling that Knauz BMW had fired properly an employee because some of his Facebook posts were not protected (others were). The same ruling also declared the employer’s policy overly broad and ordered the dealer to post a notice…

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Added by Kyle-Beth Hilfer on October 14, 2011 at 7:22am — 8 Comments


Non-Operator
Don’t Look Back

Some big, and not-so-big, parts of the restaurant industry’s history have been in the press lately.  A&W (probably my favorite restaurant as a child, back in the Paleolithic Era) has been sold -- again -- after experiencing little or no visible change or updating in the past decade or so; Friendly Ice Cream, which was restaurant of the town square for a couple of generations of small-town New…

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Added by Rod Guinn on October 13, 2011 at 3:00am — 2 Comments

Just Picking Grapes...Or Harvesting Our Next Occasion?

We came up with this title after viewing two very different YouTube videos, from two very different win

emakers, showcasing their most recent harvest. Although both showed grapes being picked, they each told a very different story.



One video from Benziger Family Winery, was simple and shot in the vineyard. It was authentic, and captured the heartfelt excitement and enthusiasm of a new harvest. It highlighted happy family members, to include a new granddaughter. It…

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Added by John Lawrence on October 12, 2011 at 1:30pm — 1 Comment

The closed-loop process in restaurant marketing - a new group!

John Wanamaker said it to illustrate how difficult it is to reach potential customers using traditional advertising: "Half the money I spend on advertising is wasted; the trouble is I don't know which half." 

What I think he was looking for was Closed-Loop Marketing, but the idea was not presented…

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Added by Steven Groves on October 10, 2011 at 1:23pm — No Comments

The importance of creating recipes for your restaurant

“The importance of putting recipes together establishes a consistent high mark in terms of cooking standards… teaching someone that recipe is even greater”  

- Chef Gordon Ramsay

 

chef-gordon-ramsay-kitchen-porter-tech My family and I went out to dinner last night to one of our favorite restaurants; unfortunately, my son and I were disappointed with our dishes. We both had steak and it was overwhelmingly under seasoned.

After drowning it with…

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Added by Robert Vasquez on October 8, 2011 at 10:00am — 2 Comments

A little sad today with the passing of a great visionary -Steve Jobs

Even though I expected this news, it felt like a big punch in the stomach when I heard that Steve had died yesterday. The words "Steve Jobs just died" on a text message gave me chills. It gives me chills just writing this.

I bought my first Mac in 1984 and taught myself to use it. I never read the…

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Added by Michael L. Atkinson on October 6, 2011 at 9:25am — No Comments


Non-Operator
Doing it Wrong, Making it Right - True to Herself

True to Herself

We’ve heard them all: “The customer is the #1 concern.”  “We care about the customer.”   “The customer comes first.”  “The customer is always right.” -They have all become clichés; they have become all but meaningless words.  “Thank you,” more often than not means “sign on the dotted line and move along so I can go do my next task.”  “Care” is handed out as…

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Added by Paul Letendre on October 6, 2011 at 6:00am — No Comments


Non-Operator
Serving Diners with Special Dietary Needs

I have been reading a lot of articles and blogs about the great responsibility that a restaurant assumes when serving a diner with special dietary needs.  I remember a time a when it was quite rare to encounter someone with a food allergy, especially a life threatening one; nowadays we serve tons of people with specific food intolerances and sensitivities, or just intense preferences.  It’s kind of a lot for the restaurant/hospitality industry to handle; not all servers and line cooks have a…

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Added by Alyson Mar, RD on October 5, 2011 at 2:47pm — 1 Comment


Non-Operator
My Brain Hurts in a Good Way

My Brain Hurts in a Good Way!

 

This was one of my favorite tweets from Foodservice Social Media Universe conference held last week in San…

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Added by Bill Campion on October 5, 2011 at 8:47am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

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.

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