November 2007 Blog Posts (16)

Mushrooms with Halloumi and Asparagus

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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Added by Mark McKellier on November 30, 2007 at 8:32am — 12 Comments

Calling all foodies

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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Added by Angela DiMauro on November 30, 2007 at 8:05am — 3 Comments

Applebee's Sales Drop

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

Added by Michael L. Atkinson on November 29, 2007 at 7:48am — No Comments

Do Restaurant Managers Work Too Many Hours?

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

Added by Michael L. Atkinson on November 28, 2007 at 5:12pm — 16 Comments

Raising Money For Your Next Restaurant



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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Added by Michael L. Atkinson on November 23, 2007 at 3:12pm — 2 Comments


Non-Operator
Eating Thanksgiving Dinner In Restaurants

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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Added by FohBoh on November 21, 2007 at 11:35am — No Comments

The Las Vegas Restaurant Scene is Insane

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

Added by Michael L. Atkinson on November 17, 2007 at 6:53pm — 2 Comments

$haring Tips

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

Added by Michael L. Atkinson on November 13, 2007 at 6:40pm — 1 Comment

Danny Meyer

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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Added by Michael L. Atkinson on November 12, 2007 at 10:27am — No Comments


Non-Operator
Restaurants Need To Blog

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

Added by FohBoh on November 10, 2007 at 10:57am — 3 Comments


Non-Operator
Making Social Networks Work for You

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.…
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Added by FohBoh on November 9, 2007 at 9:22pm — No Comments

Where is the National Sushi Chain?

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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Added by Michael L. Atkinson on November 9, 2007 at 12:39pm — 6 Comments


Non-Operator
Does a Hot Concept Award Lead to Long-Term Success?

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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Added by FohBoh on November 9, 2007 at 11:16am — No Comments

Will the Credit Crunch Affect M&A?

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

Added by Michael L. Atkinson on November 4, 2007 at 5:44pm — No Comments

Do Restaurants Just Lose Steam?

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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Added by Michael L. Atkinson on November 3, 2007 at 10:31am — No Comments

Connecting with the Restaurant World

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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Added by Michael L. Atkinson on November 2, 2007 at 4:53pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

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National News

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.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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.

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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