November 2009 Blog Posts (129)


Non-Operator
How To Utilize Creative Compensation Strategies For Your Managers

Today we are delighted to have Greg McGuire from eTundra.com as a guest writer. You will find his full contact details at the bottom of this post.



As if you didn’t have enough on your plate trying to keep your business’s head above water this year, some in the food service industry are starting to talk more and more about changing some basic assumptions about employee compensation.



The… Continue

Added by Barry Chandler on November 2, 2009 at 5:44pm — No Comments

Process Videos

We're starting to add a variety of process videos from rice steaming to hand filtration of our Momokawa Pearl Nigori. Check out what's loaded and keep checking back. Great way to learn the process of brewing saké. Only thing better is visiting us in Forest Grove, Oregon and seeing first hand how it goes.

Added by SakéOne on November 2, 2009 at 3:42pm — No Comments


Non-Operator
Chain Restaurant Earnings: Some Gaining Traction

Thus far in Q3 2009 earnings season, most of the chain restaurants have delivered “good” earnings results: generally negative sales comp results, favorable commodity and other cost reductions and as a result meeting EPS expectations.



Food commodity market conditions have been favorable, with price decreases tracking to weak demand. So long as the companies aren’t too far out in their contracting, and playing the generally favorable spot market conditions (one notable exception was… Continue

Added by John A. Gordon on November 2, 2009 at 10:33am — No Comments

Cooking with Integrity

I face the same challenges as most chefs: serving foods that are of the highest quality, “yummy tasting” (as our executive sous chef puts it), interesting, and have high customer demand while producing a profit.



I am also a consumer and frequent restaurants just like anyone else. People who know me would be shocked if I didn’t find some level of discontent when dining out. My biggest complaints are that foods are often not hot, menu… Continue

Added by Chef Len Elias CEC on November 2, 2009 at 7:00am — No Comments


Non-Operator
Do You Use Mystery Customers In Your Bar?

Many bar owners are surprised to learn that 92% of unhappy guests never complain, but instead never visit the bar again.



Studies have shown that a happy guest will tell five people of their pleasant experiences, but an unhappy guest will tell twenty people of their unpleasant experiences.



Such statistics show that in today’s market, it is essential that you see what the customer sees and what better way to achieve such a view… Continue

Added by Barry Chandler on November 2, 2009 at 1:16am — 1 Comment


Non-Operator
How To Wow Children In Your Restaurant. Hint: Happy Kids=Happy Parents



The importance of catering for children is often underestimated in today’s hospitality establishments. Few owners realize that children make the decision on the choice of establishment one third of the time and they influence the decision ninety percent of the time which means in any language that children are worthy of looking after.



Children are all too often seen as a nuisance and only a noisy pest that comes along with adults… Continue

Added by Barry Chandler on November 2, 2009 at 1:12am — No Comments


Non-Operator
Bar & Restaurant Template Toolkit



The reason my business turned into an online business was a not because we set out out to capture our share of the online space, but instead, just like many business ideas, it was born out of necessity. In 2005, the food & beverage control consultancy I had established was growing and more of my customers were looking for tools and spreadsheets to help with their cost controls and profits in between my consulting visits.



What I… Continue

Added by Barry Chandler on November 1, 2009 at 7:49am — No Comments


Non-Operator
10 Questions To Ask Before You Buy A POS System For Your Bar



Before purchasing a POS system for your business, make sure you consider all the options and ask yourself the following questions.



1. How many cash registers/POS systems do I need?



When looking at the number of cash registers/POS systems to put in your establishment you will need to look at several things. The size of your establishment, do you serve food, do you want to expand your business in the future, are you… Continue

Added by Barry Chandler on November 1, 2009 at 7:45am — No Comments

12 Ways to Shake up a Boring Business

We asked our web members for their ‘instant facelift’ experiences and received some great suggestions. Most cost time rather than money, with an extra serve of energy - any that you could use?

* Most customers arrive as singles or couples. So our tables were larger than needed - we replaced some with small round tops, and cut others down. We now have 6 more tables in the same space which gives us more sales at peak times. Why did we wait so long?!?

* Ditch the tired…

Continue

Added by Ken Burgin on November 1, 2009 at 2:01am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

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

McDonald's rules out all-day breakfast in push to simplify

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

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

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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