Featured Blog Posts – November 2008 Archive (68)

Less is More

Sometimes the life of a restaurant manager can be frustrating, ugly, and downright depressing.



Sometimes I feel like the only way I am going to be happy, is

by giving up my job and my family and joining a monastery or living with the missionaries in some underdeveloped country.



Wow, did I say that?



Bill, what in the world are you thinking?



At first glance, I’m not too sure. But these are, I swear,

some of the thoughts that keep coming back… Continue

Added by Bill Baumgartner on November 11, 2008 at 8:45pm — 7 Comments

Precision Helps Keeps Food Costs Low

With the economy verging on recession and consumers everywhere reducing their dining out budget, restaurants, cafes and bars are looking everywhere for ways to squeeze a little more profit out of every item served. You might think On Top bagged whipped topping wouldn't offer much in the way of help in this arena, but there you'd be wrong. This week we're going to talk about how On Top can help reduce food costs in a… Continue

Added by OnTop(r) on November 11, 2008 at 1:09pm — No Comments

UK beekeepers demand action on hive decline

From Associated Press via www.chron.com







Honeybee deaths are below those in U.S., but some say it is getting worse.



Beekeepers swarmed Parliament and the prime minister's office last week, demanding more funds for research after the number of Britain's honeybees dropped by nearly a third in the past year.



The British bee losses have not been as dramatic as those in the… Continue

Added by Mark McKellier on November 11, 2008 at 8:19am — 2 Comments


Non-Operator
Restaurant Marketing Survey: Restaurants Turn Thumbs Down On Yellow Pages

A whopping 60% of restaurants said they have decreased their Yellow Page directory spending over the past two years, downgrading their listing from a display ad to a bold listing, or from a bold listing to free listing.



This was one of the many facts that surfaced in RestaurantMarketing.com’s “Restaurant Yellow Page Usage Report” – a survey of 214 different restaurants across the USA in various food and concept categories, from casual, to pizza to fine dining, taken in September… Continue

Added by Joel Cohen, RestaurantMarketing.com on November 11, 2008 at 4:26am — 3 Comments

Temporary Food Service Employment Agencies in the Atlanta Metro area.

Can anyone in the FOHBOH community provide some names of food service staffing agencies, here in the Atlanta metro area? Please let me know by sending a message to me or try calling me off line. Thank you all.

AHJ

Added by Food 4 Thought (Anthony Jackson) on November 10, 2008 at 11:19am — 2 Comments

Fill Your restaurant every night

Fill Your Restaurant Every Night





Almost every restaurant owner will tell you that Monday and Tuesday evenings are the hardest to fill. Of course, your restaurant may be different – your challenge may be lunchtimes or the winter season.



* Find evening classes or interest groups which meet on your quiet day and invite all of them to your restaurant with a special offer. If possible, go in person to invite them.



* Advertise one of your quiet nights as a… Continue

Added by Ray Abram on November 8, 2008 at 8:14pm — 2 Comments

Remember Tang?

If you do, you're old.



Or no you're not. You just have a good memory!



Perspective I guess.



(If you are expecting some commentary/insight on Tang, or Branding, or Marketing, or anything substantial....stop reading now)



In fact, this could almost be considering a Part 2 for one of my previous blog posts entitled;

Certified Angus, Tongs and Imperfect Blogging

http://www.fohboh.com/profiles/blog/show?id=1411008%3ABlogPost%3A221347



To… Continue

Added by Steve Paterson on November 7, 2008 at 7:47pm — 7 Comments

Thanksgiving That Dudes Can Abide

It's time for my yearly rumination on the Biggest Meal. From the perspective of undoubtedly many a wine professional – spending Thanksgivings at tables with as many as a dozen different bottles of wine at a time (the most ever for me: some five dozen with Greg and Gary Butch’s families at their restaurant, Elizabeth on 37th in Savannah) – I… Continue

Added by Randy Caparoso on November 7, 2008 at 9:03am — 2 Comments

Chicken Breast Prices and Chicken Producer Profitability

The chart of the week is chicken-feed cost ratio versus chicken breast prices. This is the same chart I featured a couple of months ago but at this point I think it is an opportune time to revisit the subject. As the chart depicts, chicken producer profitability has been better in recent weeks compared to the summer. But the improvement did not occur because of production cutbacks or higher chicken prices. The improvement was due to the notable downturn in feed prices. That being said, as the… Continue

Added by David Maloni on November 7, 2008 at 8:12am — No Comments

Unemployment Rate at 14-Year High After Big October Losses

The economy lost 240,000 nonfarm jobs in October, pushing the unemployment rate to 6.5 percent, the government reported, as the slowdown took a toll on households and businesses.

Is anybody hiring? How are you finding people? or are you inundated with applicants?

Added by Austin Lavin on November 7, 2008 at 6:20am — 6 Comments

Where in the world...


I always find it interesting and fun to see where fohboh members live. Check out the map feature "Map" on the members' page. Or, click here. Just mouse over the pins to see who and where.

Have fun!

Cheers!

Added by Michael L. Atkinson on November 6, 2008 at 9:51pm — 1 Comment


Non-Operator
Who is the most important person you hire?

I love one liner and just got this one and had to give it a little twist

When 4-time U.S. Open golf champion Ben Hogan was asked, “What’s the most important shot in golf?” he smiled and said, “The next one.”

So who is the most important person you hire? The next one.

Think about it.


If you want more go here

Added by Mel Kleiman on November 6, 2008 at 5:46pm — No Comments

Working While Sick

As the weather changes, absenteeism due to illness starts to rise. It's an age-old problem for restaurants, one that leads to understaffing and overworked employees as they struggle to compensate for the missing personnel.



But with the economy souring and pocketbooks getting stretched thin, more employees are going to be tempted to work through that illness and keep coming in even when they should be laying in bed. "Don't worry, I can power through," they say. You should be saying… Continue

Added by OnTop(r) on November 6, 2008 at 10:01am — 5 Comments

Who Wants My Traveling Dining Dollars?

With gas prices down, it's reasonable to expect that a lot of people will be traveling over the Thanksgiving Holidays. I know I will be. What are you doing to attract the transient traffic that always comes when people are on the road for the holidays?



All, I am in North Carolina. I'm traveling home to Detroit for Thanksgiving and my Birthday. Here is my route and the dates I'll be traveling. Who wants my dining dollar and what will you do to entice me to dine with… Continue

Added by Matt Urdan on November 6, 2008 at 7:36am — 6 Comments

Cindi D's voting and leadership lesson all in a day......

Holy crap! The election is finally OVER! I can't begin to say thank you to all of the networks for all of the jibberjabber off my tv's!!!!



I couldn't be more happier. I walked into my place of voting and I was in and out in 5 minutes (score!). It was 12:30pm and I had to close, so I was sweating bullets that I wouldn't be out in time.







Leadership was chosen last night, it wasn't a popularity contest. When I think about this election, it was the canadiate who… Continue

Added by Cindi Digiantonio on November 5, 2008 at 7:43pm — 3 Comments

Well. let me be the first here to offer congrat's to our new Dear Leader...

Good for you, President-Elect Obama. You've worked hard and long for this and tonight, it all pays off with victory.



You gave a great winners speech tonight at Grant Park. You are a spectacular orator. Your speech brought tears to many eyes (or was it the pot smoke?).



You are probably now realizing that the campaign was actually the easy part of the deal and that tomorrow, things start to get a lot more difficult than anyone could imagine.



(Pause.....this is not… Continue

Added by Steve Paterson on November 4, 2008 at 11:12pm — 4 Comments

Things your restaurant is doing to try to keep the guest coming in.

Hey all! I know I've been gone a little while, but I was just curious about how everyone is doing in the restaurants right now? I know times are tough, but what sorts of things are being done to keep the guests coming in the restaurants?



I know my company, a franchise of Applebee's, has extended our happy hour. It is now Monday thru Friday 11-7 and 10-close half off all appetizers and all alcohol except shots and shooters. Then they are serving half off Perfect Draft Beers all day on… Continue

Added by Kristen Siqueiros on November 4, 2008 at 6:18pm — 2 Comments


Non-Operator
4 Question HIring Quiz

Did you know a recent study by Harvard University found that nearly 80% of employee turnover is due to hiring mistakes? If you’ve made any lately, take this short quiz today and start making better hiring decisions tomorrow.



1. Do you know much time and money it costs to advertise, interview, check references, and train a new employee – only to find out after a few weeks or months that the person isn’t suited to the job?



$50 - $100

$101 – $500

$501 –… Continue

Added by Mel Kleiman on November 4, 2008 at 5:42pm — 15 Comments

I'm fascinated by umami

I just sat through a presentation by David Kasabian and Chef Tim Kushman on umami at the conference I'm at. It's actually the second time I've seen this workshop-style presentation (the last time this summer at an NRA conference), and I've realized I am absolutely fascinated by this subject.



It's not the easiest thing to explain, but it's something we're all familiar with simply because we eat. Today's chefs are well served to… Continue

Added by AnnikaS on November 4, 2008 at 2:52pm — No Comments

Making it Through the Recession

Rich's recently launched a microsite geared toward helping operators survive – even thrive – in a recession.



It's called Rich's Economic 180 Survival Program ("180" for short), and it's narrated by author and restaurant consultant Jim Sullivan. The site provides a snapshot for the global and American economies and forecasts trends in consumer spending on meals… Continue

Added by OnTop(r) on November 4, 2008 at 10:15am — No Comments

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DEPARTMENTS

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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

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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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