November 2009 Blog Posts (129)


Non-Operator
"Students Arrested for Not Paying Tip" - Automatic Gratuties

Is this going too far?



Check the article below about customers refusing to pay an autmatic gratuity (posted on the menu) because the service was unsatisfactory.



If I set a mandatory gratuity of 18% then I cap my potential of 25% or more that I can earn with extraordinary service.



The mandatory gratuity/seervice charge is nothing more than a formal statement of entitlement!



What do you think?



Paul



Students Arrested… Continue

Added by Paul Paz on November 22, 2009 at 1:02pm — 5 Comments


Operator
"On the Line at the Cheescake Factory"

Im a 21 year old who went to culinary school and worked at a french restaurant called Passionne in Montclair, Nj. Fantastic food, made with passion, and made authentic. We made our own bread..which i made...a foccacia that would give you an orgasm. Anyway...now because of reasons we dont need to speak of someshit happened and im working at the cheescake factory. yeah...a chain restaurant...So thats how i went into the job thinking..everything comes in a bag and they use mocrowaves and… Continue

Added by LineCook21 on November 21, 2009 at 11:28pm — 2 Comments


Non-Operator
Dont Beat Your Service Into Me!

Readers to this blog will know how much I value and seek good service in our ever-expanding hospitality industry, but it seems to be getting harder and harder to find…then just when you think you have found it, just when you think this is great service, he’s done everything right, I have the correct (and hot) meal in front of me, he’s ensured my drink is topped up and then….just when I’m about to plan how to report such exemplary service and even name… Continue

Added by Barry Chandler on November 21, 2009 at 10:59pm — No Comments


Non-Operator
Why Staff Need Incentives To Make You Money

Staff rarely have the same enthusiasm or drive for their work like you do as the business owner. I was reminded of this when a staff member came to remove my empty glass in the middle of my lunch yesterday, but didn’t offer me a refill. Had she offered, I would have taken another.



With staff members on duty, serving additional drinks doesn’t cost any more. So what can you do to make them more productive? Well training is obviously the first… Continue

Added by Barry Chandler on November 21, 2009 at 10:52pm — No Comments

Why are Passive Job Seekers so Valuable to your Recruiting Campaign?

First of all, what is the passive job seeker? Well generally, they are already employed, and although not actively looking for a new job, they are always keeping their eyes open for an opportunity to move their careers forward.



Why are they so valuable? The first point is a simple one but can't be ignored, and that's the fact that since they are already employed it's a sign that they are likely employable. An extrapolation of this would be that they are likely doing well in their… Continue

Added by Giuseppe Rosati on November 21, 2009 at 8:08pm — No Comments


Non-Operator
How about a Nomination for FohBoh?

I think we have a shot at the distinguished Achievement Award. If you agree, please vote with this nomination form by December 6th!



Thank you. We love winning awards :-)





HERE IS THE FORM.

FSTEC10_AwardNominations-1.pdf



FohBoh,… Continue

Added by FohBoh on November 21, 2009 at 4:12pm — No Comments

How to Incorporate Social Media to Recruit the Best Candidates for Your Restaurant

Some estimates that I’ve read recently:



• 67% of all internet users engage in social media (twitter, facebook, linkedin, etc..)



• 72.8% of all internet users read blogs



• The data from recently issued surveys shows that employers are more and more extensively recruiting on social networks, such as Facebook and Twitter. It also shows that the companies appear more satisfied with these types of recruits versus the ones they find solely from job… Continue

Added by Giuseppe Rosati on November 21, 2009 at 11:32am — No Comments

#BagelTweetup Supports DC Central Kitchen

#BagelTweetup 3 will be a pre-Thanksgiving breakfast Tweetup at Georgetown Bagelry. Come meet other business owners, parents post school-dropoff, those trekking into the office to work for the day, and other fun neighborhood people. Thanksgiving will only be 2 days away so escape the humdrum and enjoy a cup of coffee and your favorite bagel for a bit.CHARITY: Free bagel adventure with donation to DC Central Kitchen - let's feed the hungry this holiday season. When: Tuesday, November 24 8-10am… Continue

Added by Mary Beall Adler on November 21, 2009 at 10:52am — No Comments


Operator
The Fastest Way To Drop Those Unwanted Food Cost Percentages





Lower your food cost today, without changing how you do anything and maybe even put some of that savings in your bank account! [pause for cheesy Infomercial Music]



We work in a world of percentages: Food Cost Percentage, Labor Cost Percentage, Profit Percentage. The list goes on and on and we face tremendous pressure and often depend on achieving our percentage goals so that we can make our bonuses or even keep our jobs.



There are hundreds of…

Continue

Added by beingthechef on November 20, 2009 at 10:25pm — 2 Comments

Enter to Win FoodCalc's Calorie Contest!

Hello Fellow FohBohists!



FoodCalc has just launched a new, fun contest in which you could win a free nutrition analysis package courtesy of FoodCalc (a $699 value)!



All you have to do is check out our contest page here: http://www.foodcalc.com/calorieguess/ , and guess how many calories are in each food.



Good Luck, and happy guessing!



- FoodCalc



P.S. The answers and results will be… Continue

Added by FoodCalc on November 20, 2009 at 7:30pm — No Comments


Non-Operator
Our Exciting Collaboration with the Nightclub & Bar Show

2010 marks the 25th year that the Nightclub & Bar Show has been serving the bar and nightclub industry in the US and all indications are that next year’s show will be the biggest and best yet.



We are delighted to help them celebrate this important milestone and are delighted to announce our collaboration with the show. Starting today, we will be writing for the show’s website and providing more of… Continue

Added by Barry Chandler on November 19, 2009 at 11:27pm — No Comments


Non-Operator
I Am Your Guest. Don’t Forget That

This Guest Charter is worth reading and remembering. As business owners and managers we need to remember the reason for being in business: The Guest



You often accuse me of carrying a chip on my shoulder, but I suspect this is because you do not entirely understand me. Isn’t it normal to expect satisfaction for one’s money spent? Ignore my wants and I will no longer appear in your restaurant. Satisfy those wants and I will become… Continue

Added by Barry Chandler on November 19, 2009 at 11:19pm — 1 Comment


Non-Operator
How a Clever Hotel Is Using My Accent!

Being based in Ohio, my Irish accent stands out! It normally takes service staff a second or two to “tune” into the different sounds and it’s always a conversation starter with everyone wondering what brought me so far inland!



Recently though, my accent went from being just a conversation starter to being a “for hire” commodity! Two weeks ago, I received a Twitter message from a friend in the city mentioning that the… Continue

Added by Barry Chandler on November 19, 2009 at 11:13pm — No Comments

What is a Guest?

WHAT IS A GUEST?



Never underestimate his/her importance!!! A GUEST:



Is the most important person at our place of business.

Is not dependant on us...we are dependent on him.

Is not an interruption of our work...he is the purpose of it.

Favors us with his presence...we are not doing him a favor by serving him.

Is the essential part of our business...without him we do not exist.

Comes to us with their needs... and we must provide and anticipate their… Continue

Added by Food on Film on November 19, 2009 at 9:06pm — No Comments


Non-Operator
How Does "Black Friday" affect the Restaurant Trade ?

Well, it is that time of year again. All the commercials on television and news reports are talking about "Black Friday"(the day after Thanksgiving and , traditionally the start of and busiest day of the holiday shopping season).



Stores open at ridiculously early hours, and people , usually are camped out for hours, before the official opening.



I have heard about the retail effect (and every year store executives say the revenue is less than anticipated), but I do not… Continue

Added by Keith Bernhardt on November 19, 2009 at 12:30pm — 1 Comment

Web 2.0 NYC Conference: Restaurants Missing Out

Yesterday I attended the Web 2.0 Conference and Exposition at Jacob Javits in NYC. While this was considerably "tech" heavy, there were three conversations I'd like to relate - each of them shows the future for the hospitality industry AND that future is a lot closer than you think.



Cell Phone Technology & Holographic Web Surfing

This emergent technology is only a couple years out and has revolutionary applications for restaurants. I had a conversation with a senior… Continue

Added by Jeffrey J Kingman on November 19, 2009 at 5:40am — 7 Comments

Travel Expected To Increase; How Can Restaurants Draw in Tourists?

Deloitte published a study today announcing that 45% of American households are planning an overnight trip that includes a stay in a hotel or other lodging facility from now until March 2010. This opens some doors to restaurant marketers to put their eateries in front of these visitors. What's the best way for a restaurant business to market to tourists visiting their city? My suggestions include local search marketing, upgrading the restaurant's… Continue

Added by Mindi Cabe on November 18, 2009 at 12:06pm — No Comments

From My Window: Seafood that's good for You and good for the OCEAN

If you are preparing seafood, this brief post is well worth reading.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_health.aspx

Monterey Bay Aquarium lists 14 Fish & other Seafood "Super Foods".

Added by Michael Albert on November 18, 2009 at 9:24am — 9 Comments

You say you want a ReFOHlution?

I am a professional food server who wants to shake things up in this industry. I want to light a fire inside each and every person who wears a service apron. I want to connect with other servers and feel supported by a vibrant community.



I crave a network that reflects my values, and I know I'm not alone.



I want to meet other servers who are serious about their craft, and are willing to participate in a network of empowered professionals. I want to lift the… Continue

Added by Michael Biesemeyer on November 18, 2009 at 12:30am — 5 Comments

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Smartbrief

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National News

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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.

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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

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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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