There is an Asparagus grower a mile down the road from me - every May this is what I make. Yes you can get asparagus all year round, but unless it's uber fresh I'm not interested!

Serves 4

Ingredients

225g Flat Mushrooms

225g Halloumi Cheese

125g Flaked Almonds

3 Sprigs of Fresh Mint

2 tablespoons of Lemon Juice

15g Butter

Freshly ground Black Pepper

Pinch of Nutmeg

1 bunch Asparagus (approx…

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Hey there all you wonderful fellow foodies. Angie here! Just wanted to see if anyone would like to share any of their favorite, show stopping, one of a kind dishes out there? I love food and then again, I love food. Wow! It feels good to come out of the closet finally. All kidding aside, please share. If you can include pictures. Nothing like seeing what you're going to eat before you actually make it. Thanks a bunch, Angie

I've attached a picture of a dish that I…

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Applebee’s Nov. sales drop



With the IHOP Corp. acquisition of Applebee’s International Inc. expected to

close Thursday, the Applebee’s chain reported on Wednesday a

1.6-percent year-to-year drop in systemwide, domestic same-store sales

for November.



NRN reported that surprise, surprise, Applebee's same store sales dropped. If… Continue

Probably is the short answer. I just had a conversation with the COO of a growing restaurant chain last night about this. I also, coinicidently, was talking with a restaurant manager yesterday about why he was leaving the business. Both answered yes; too many hours.



Mr. COO was worried about training, turnover and the Company's ability to grow and the need for good managers. Mr. Restaurant manager, on the other hand, was just burned out and missed his family. So, why can't the… Continue

This is a very interesting topic and one that I hear discussed often. Depending on your perspective, timing, growth strategy, the amount of capital required, type of concept, sensitivity to risk, geography, personal financial situation, unit-level economics, corporate structure, and capital requirements, among other prerequisites, the answer is different. And, so will the answer for each business cases.…

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Most people still prefer to experience Thanksgiving dinner at

home with friends and family. Thanksgiving still remains the single largest holiday of the year

for grocery stores...and the travel industry. Nonetheless, each year, more and more people are choosing to dine out on

Thanksgiving Day, and even more are enjoying the convenience of having

one or more dishes prepared outside the home.

According to the…

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I just returned from Las Vegas on a quick business trip. Restaurants are so incredible and plentiful that it's nearly impossible to make a decision on where to drink and dine. Is there any room for any more restaurants?



The incredible Las Vegas City Center is coming with an $8 billion price tag as one of the largest privately funded project ever. Of course, it's in Vegas. I was told by an informed source, that there are over 100 new restaurants planned just on The Strip, somewhere,… Continue

This post isn't about what you think it's about. It's not about sharing tips with other FOH and BOH employees. It's about sharing tip information, anonymously, with the world. It's about disclosing how much you make on each shift, assuming you are a tipped employee. Don't worry, I am not an agent for the IRS, just curious.



When I was a food server, way back when, I decided where to work based on convenience, the employee group and whom I knew. So I networked. I never blindly applied… Continue

I have been a fan of Danny Meyer for years and love to dine at any one of his restaurants in New York.



Here is an article I cam across that talks about him, his restaurants and his management philosophy.

Danny Meyer on being a restaurant manager, your own boss

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By ELIZABETH LAZAROWITZ

DAILY NEWS BUSINESS WRITER

Monday, November 12th 2007, 4:00…

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An interesting article showed up today, courtesy of one of our members, from an old Restaurants and Institutions (R&I) article published in 2005.



Michael Allenson, principal with Chicago-based research firm Technomic Inc. said “There are few, if any operations

that have truly harnessed the Internet to the point that they

can today. There’s always going to be further innovation

to allow operators to do more with it." So, here we are, over two years later, enabling… Continue

I have always looked to combine technology with the restaurant business. Growing up in Silicon Valley and attending high school with Steve Jobs, I can't help it. The reality is that technology will greatly help make managing restaurants and hotels more efficient and social networking is an incredible tool that can also be leveraged for the restaurant industry, nationwide and worldwide.



I remember in 1977 using a POS terminal at Victoria Station.… Continue

P.F. Chang's seemingly came out of nowhere years ago to take a leadership position as the first national Chinese restaurant chain. Darden did the same thing years earlier with Olive Garden in the Italian segment. Even before that (now I'm showing my age) Victoria Station in the steak segment. So, I ask, who is it going to be in the Hot Hot Sushi segment.

• Ra Sushi
• Nobu…

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Since 1995, Nations Restaurant News has been running a popularity contest to award talented entrepreneurs with The Hot Concept of the year award. With 95 past winners, how many are still operating? How many have achieved their goals? How many have been sold and how

many are still hot?

Each year the editors of Nation's Restaurant News select the six emerging restaurant brands…

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Now this is an interesting question. If so, this affects valuations, which we know have been all over the map, ranging from 5X to 12X...OMG! Remember discount factors? Remember when lack of geographic diversification was a bad idea? Remember the old days when a "rapid unit expansion strategy" was acceptable?



So how bad is it? Are deals getting done? Is Chapman still the big dog and prognosticator of all things M&A? Will GE close its doors to restaurants and finally stop its bait… Continue

Why is it that some restaurants just keep plugging along; year after year. How can they keep improving and stay fresh, stay relevant and comp year over year? Why is it that some restaurants lose steam, even if they are still relevant and still offer good food and service in a clean, inviting atmosphere?

I was in Campbell, California last night looking for a new dining experience. I found an interesting Mexican fast-casual restaurant that was packed at about 7:30 PM. It was brightly…

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FohBoh shrinks the world and enables global access to resources.

Your favorite wine may be from a small town in Washington, or Near Lyon, France...you just don't about it know yet.

You are thinking about your next location in San Francisco, but a broker tells you about a AAA site in San Jose.

You find a supplier in China that reduces your food cost by 1%.

You need a job and find one.

You need a manger and hire one, verifying her background online, with all…

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