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

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The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

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JOBS & CAREERS

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National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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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