November 2009 Blog Posts (129)


Non-Operator
I Thought Restaurant Chains Understood Cost Control

Burger King franchisees, who are suing their franchisor over a $1 double cheeseburger promotion, say they are losing 10 cents or more per sandwich and are challenging the parent company’s ability to set prices.



The chain’s National Franchisee Association in Atlanta, Ga., which represents about 80 percent, or 5,200 locations, of Burger King’s U.S. franchise base, filed a suit this week in U.S. District Court for the Southern District of… Continue

Added by Barry Chandler on November 17, 2009 at 11:11pm — 1 Comment


Non-Operator
Give Before You Try To Get

You know that feeling of excitement you get when you walk into an ice cream shop and see the range of colors and flavors available? It’s almost too much to handle. You could never possibly make a decision. And then, just as you feel like you might crumble under the pressure and run out of the shop screaming for help, the helpful server asks you the question that changes everything: “Would you like to sample some of the flavors?”



Well, it’s… Continue

Added by Barry Chandler on November 17, 2009 at 11:05pm — No Comments

Re-engaging Old Customers

Four hundred and twenty-eight. That’s how many pages of members FohBoh has as of today. Every once in a while I float though the older pages checking in on some of those early adopters that found FohBoh when we had 10 blogs, 3 photos, a video and 5 discussions, and not much else. I poke them, say hi and encourage them to wonder back once in a while to take a look, meet new members and join the conversation, again. It’s good to do that. Poke people who were once a regular, now not so… Continue

Added by Michael L. Atkinson on November 17, 2009 at 6:08pm — 2 Comments


Non-Operator
Attracting New Guests...One of Those "Gotta Do's"

The necessity of attracting new guests into a restaurant is usually one of those things taken as a given...you just gotta do it.



That's true...you gotta do it...but sometimes it's worth thinking about both the upside and the downside of new guest attraction.



Here's the upside: Each new guest that happens to walk into your location has a real "future potential" dollar value. If you can convince them to come back multiple times into the future, then the "future potential"… Continue

Added by Rod Brant on November 17, 2009 at 1:26pm — 7 Comments

Finding A Job: Advice From a 7-Year Old with First Hand Experience.



In the past year, Conner, age 7, has found both of his parents laid off and looking for jobs. In this video, he lays down some advice of his own for job seekers. While there are a lot of so-called "Career Experts" on the market, I bet none of them are offering this simple perspective from an optimistic kid whose personal UCL and passion are hanging out with his puppy Samson...



Have you been laid off and had to talk to your kids about it?

What did you… Continue

Added by Amanda Hite on November 17, 2009 at 6:54am — No Comments

14 holiday catering tips from the experts

From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.



According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.



Although the recession has taken a toll on catering to business customers for corporate… Continue

Added by Dani on November 17, 2009 at 6:19am — No Comments


Non-Operator
How Easy Do You Make It For Customers To Pay?

Isn’t it funny? You’ve gone to all that work to attract customers, spent significant sums of money on advertising, staff and food and beverage ingredients, you’ve provided great service, but on the last hurdle, the last impression, the final test, you make it difficult for your customers to pay.



How often have you been out for a meal, in a rush to leave and because the server has removed the last plates, has ignored your desperate attempts… Continue

Added by Barry Chandler on November 16, 2009 at 11:03pm — No Comments

The profit and loss (P&L) of a restaurant

Your profit and loss document summarize income, sales and inventory giving you an overview of the progress you are making, where your money is going and whether you are making any profit.



You must have in place a system to ensure your P&L is being produced on time and is accurate. You should aim to produce your P&L monthly, for your review and possibly your team’s information.



It is best for you to divide your P&L divide into two sections:



1. Source… Continue

Added by Massimo Montone on November 16, 2009 at 1:29pm — No Comments

Not Another "Reality of Reality Chef TV" Blog

Since starting this blog, I have developed a new appreciation for Chef Reality TV. I originally began this blog with the statement that “I am not a big fan of most reality Chef TV Shows” I was actually embarrassed by the performances and images portrayed by some contestants. The biggest culprit, as most of you probably might have guessed, was “Hell's Kitchen”, a show where mostly novice cooks and a few chefs can't execute a simple bistro style menu. This season has somewhat of a better… Continue

Added by Chef Len Elias CEC on November 16, 2009 at 7:00am — 6 Comments


Non-Operator
Old Man Sues Bar After Tripping Over Dog & Losing Sex Drive



Just when you thought the worst insurance claims you would have to deal with were customers slipping on a wet floor or contracting food poisoning,… Continue

Added by Barry Chandler on November 15, 2009 at 10:07pm — No Comments


Non-Operator
Advertise Where Your Customers Are Looking

Sometimes a little creative thinking about where your place your messages or advertisements might yield some great results. Even the men’s restrooms can be an unlikely billboard! Have a look at where Spagio Wine Cellars, in Grandview, Ohio chose to advertise some seasonal promotions:







Similar Posts:



* Do you… Continue

Added by Barry Chandler on November 15, 2009 at 9:54pm — 1 Comment

Isn't it up to us how 2010 turns out?

The other day in the course of an interview, a successful restaurateur asked me what I thought would happen in 2010 in terms of the economic climate.



I was, of course, deeply flattered as I am by no means an expert on the economy. In fact, I don't see myself as an expert, period! I am first and foremost, a journalist, who tells people's stories, reports news, and now and then, attempts to analyze trends.



My response was that I was hoping to see improvement by mid-year in… Continue

Added by susan holaday on November 15, 2009 at 7:59am — 3 Comments

Complaints | How to gain repeat guests

A complaint is an opportunity to shine and build a lifelong guest, so turn the negative into a positive. In fact, if you go to a restaurant and everything goes well, nothing interesting has happened and you are most likely to judge the restaurant as being just good.



If, however, there is a complaint and you handle it well, the story changes. What matters is how to handle a complaint. There are six steps in handling a complaint



• Listen.

• Emphasize.

•… Continue

Added by Massimo Montone on November 13, 2009 at 1:28pm — 1 Comment

Hoodia Gordonii, delivery reinvented

Contrary to many make-believe advertisements and story boards there are no magic products to make you loose weight overnight but there are products which will assist in achieving magic results through regular and moderate use in combination with a healthy diet and exercise program. Rapid weight loss is not only dangerous to body functions but is, as most dieters know, most certainly doomed to rebound.



Rooibos and Hoodia Gordonii are indigenous to South Africa where they are grown,… Continue

Added by Express Barista on November 13, 2009 at 11:38am — No Comments

Bestseller Novel, HBO Series & Rooibos

In the New York Times Bestseller >>The No 1 Ladies Detective Agency Precious Ramotswe, the main character of this exciting novel and HBO hit series, frequently entertains visitors with a cup of hot African Red Bush Tea, bringing Rooibos once again to the forefront of the Western World and causing demand for Rooibos to spike.



Rooibos is not only healthy to consume orally but has also been known for centuries as a powerful ingredient for skincare. A truly versatile… Continue

Added by Express Barista on November 13, 2009 at 11:37am — No Comments

ExpressBarista™, a solution to less waste

Being the second most consumed beverage in the world, tea comes with a ticket of a whopping 5 trillion 148 billion pounds being consumed and discarded annually.

In addition, it generates more than 2 million pounds of indirectly associated waste when using tea bags. In the USA alone, Americans consume about 200 million pounds tea annually.



Picture just the amount of paper and synthetic waste material dumped directly associated with wrapping tea. It’s a lot of trash isn’t… Continue

Added by Express Barista on November 13, 2009 at 11:36am — No Comments

Western Cape Rooibos Plantation

South Africa is the only producer of Rooibos tea in the world. It requires specific climatic conditions, can only been grown at certain altitude and in deep sandy soils. It only needs little rain, a combination of factors that apparently only prevails in this part of the world.



Rooibos is a shrub that grows up to 5 feet high with fine, needle-like leaves. The Rooibos roots reach very deep down to the groundwater and can also absorb humidity through a complex root system just under… Continue

Added by Express Barista on November 13, 2009 at 11:34am — No Comments

Mid-Atlantic Pork competition winner shares his recipes

Baltimore’s Chef Jerry Edwards of Chef’s Expressions Catering was the winner at the National Pork Council’s Taste of Elegance competition this past week. Edwards was the runaway winner with four awards including two for Wine and Food Pairings, the People’s Choice, and the most coveted first prize - the Judge’s Choice which qualifies Jerry to compete for the National Title in May 2010.



Read the full story and get the award winning recipes at the… Continue

Added by Dara Bunjon on November 13, 2009 at 4:12am — No Comments

Food Network's Chopped outreaching to Baltimore chefs

In the past couple of weeks I heard from two different Baltimore chefs that the Food Network’s cooking competition show, Chopped, hosted by Ted Allen has approached them to come to New York for an interview. Being food nosy, maybe I should say food curious, I gave the Chopped staff a call.



Read the full inteview and see how you can get on Chopped at… Continue

Added by Dara Bunjon on November 13, 2009 at 4:09am — No Comments


Non-Operator
The RFD Conference -- Some Incomplete Observations

As I mentioned in a prior column, I just spoke at the Restaurant Finance and Development Conference, an annual event put forth by the Restaurant Finance Monitor and Franchise Times. As always, it was a quality event; John Hamburger and Mary Jo Larson have done a terrific job of making this a valuable information forum for operators, investors, and lenders, as well as an opportunity for many of us to gather with current, past, and prospective clients and renew a few… Continue

Added by Rod Guinn on November 13, 2009 at 3:00am — 7 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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