Featured Blog Posts – November 2010 Archive (23)

Team FohBoh; A Truly Amazing Group Part 2

Ok, my turn. I tried to comment on Michael's blog but after all the "gushing" I wanted to do it turned into its own full fledged blog. And as employee number one, I think I have earned some gushing rights. At FohBoh we dream big. Really big. I can't imagine a better group of people to be entering FohBoh's next chapter with. They are smart, motivated, passionate, and down right hilarious. They have become more than… Continue

Added by Sarah on November 30, 2010 at 11:00am — No Comments

Team FohBoh; A Truly Amazing Group

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Added by Michael L. Atkinson on November 30, 2010 at 8:30am — 5 Comments


Non-Operator
The Importance of Storytelling and Community (Video)

A few things before I tell you my story of why I'm standing before you and stressing the importance of the FohBoh community:



  1. First and foremost, thank you for taking your time to watch this as I feel confident that the message will genuinely help you.

  2. Please make yourself comfortable with a snack and/or drink (as this video just surpasses the 10 minute…
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Added by Brooks Briz on November 29, 2010 at 9:30pm — 3 Comments


Non-Operator
Happy Thanksgiving -- more reasons to be thankful

Hi, all -- last year I filled this space with some predictable, and some less predictable, reasons to be thankful we’re connected with the restaurant and food industry. Some of you responded on the web site, and more in emails, with supporting, or additional, thoughts, and for that I’m most appreciative.…

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Added by Rod Guinn on November 25, 2010 at 3:30am — No Comments

SF restaurants banned from offering toys or other free incentives in most current kids’ meals.

From the California Restaurant Association.



Despite strong opposition by the California Restaurant Association, restaurateurs, chain restaurants and San Francisco constituents, on Nov. 2, the San Francisco Board of

Supervisors passed legislation that will effectively ban restaurants

from offering toys or other free incentives in most current kids’ meals.

On Nov. 12, Mayor Gavin Newsom took a stand against this overreaching

and…
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Added by Michael L. Atkinson on November 24, 2010 at 3:15pm — No Comments

If I Were a Manager...

I was inspired by Bill Campion's post, so decided it was time to chime in.

If I were a Manager....

I would make sure the back dock looked just as clean and organized as the front door. Delivery drivers should get the same courtesy as our guests.

I would consider the type of volume and business when making a schedule. Yes, Friday nights are…

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Added by Stoligirl on November 23, 2010 at 8:00am — 3 Comments

Your Tweets: A Lot of Hot Air?

We all know those people. The words come tumbling out of their mouth without much reason or purpose...they just blab on and on, unaware that their audience is quickly shutting down. We have also heard that “an unexamined life is not worth living”. Your restaurant’s tweets shouldn't be any different. Some of you have chosen not to join the Twit-o-sphere while others jumped in tweet first.



If you’ve been tweeting or want to…

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Added by Josh Hersh on November 22, 2010 at 10:00pm — 1 Comment

Can you put a price on customer loyalty?

I'm mad and I don't want to take it anymore - it being abuse from companies that seem to no longer value customer loyalty. For more decades than I wish to disclose, I've been a loyal customer of The New York TImes. I began subscribing after graduate school but read it growing up and at college before that. That's a lot of years.


Today the Sunday Times, the only print paper I receive any longer, did not come. I knew they'd been on my floor because my neighbor's Boston Globe…
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Added by susan holaday on November 21, 2010 at 8:28am — 2 Comments


Non-Operator
20 things your service staff should NEVER do

As owners and managers, we are sometimes blinkered as to the actual experiences being had by our customers as we delegate more and do our “top level” thinking. With this in mind, now is a good time to sit down with your staff and remind them of this list of 20 things they should never do. Maybe you have other suggestions too? Let me know in the comments.



1. Hide the service… Continue

Added by Barry Chandler on November 18, 2010 at 9:32pm — 4 Comments

Perspectives on the New Conversation Economy

This is an incredibly interesting concept: an economy fueled by dialog, by the crowd, via the Internet. We are using social networking platforms as the communications channel of choice. It's an amazing shift in human behavior that is real-time, all the time.


Now that nearly 82% of us are using some form of social network to interact, there is an opportunity to reflect on this and gain some perspective. In other works, why you should care.


First,…
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Added by Michael L. Atkinson on November 17, 2010 at 4:00pm — No Comments


Non-Operator
If I was a server…

1. I would start the service experience by introducing myself to the customer in a special way. Here are a couple of examples:…

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Added by Bill Campion on November 17, 2010 at 6:30am — 4 Comments

One More Brand Lesson

In my previous Fohboh post, I outlined five lessons to be learned from McDonald’s marketing for McRib. One was “Consumers, not you, own your brand.” I still think that’s true, but apparently I should have phrased it “Consumers, not you, own your brand, so let’s be careful out there.”…

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Added by Scott Hume on November 17, 2010 at 4:30am — 1 Comment

The perennial dilemma - delivering service

A recent weekend hotel stay led me to ponder what constitutes good service. It seems in some ways to be a very subjective thing - is service only good when it lives up to customer expectations ?


My reflections came in response to a hotel folio that was almost impossible to decipher. Because we had checked out and then back in when we decided to stay another night, charges were, at least to my reading, all but impossible to figure out.


Many calls…
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Added by susan holaday on November 14, 2010 at 12:59pm — 2 Comments


Non-Operator
Updates And Observations From the Restaurant Finance Conference ...

Two years ago, the Restaurant Finance Conference fell (choice verb?) just after the capital market cataclysm of September 2008. As I’ve noted before, the mood was so unsettled that man suggested Zombie costumes be issued. Last year, their was still considerable uncertainty -- and accompanying gallows humor -- but as one reader noted at the time, “we’re still here”; there was at least a general…

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Added by Rod Guinn on November 11, 2010 at 2:30am — No Comments


Non-Operator
Quick Notes from 2010 Restaurant Finance and Development Conference

We just returned from the 2010 Restaurant Finance and Development Conference. We will compose a longer. more detailed blog post, but we did wish to highlight a few themes:

(1) the conference was bigger and more diverse than last year. It seemed that the number of franchisees showing off their brands had multiplied by a factor of four from 2008/2009 levels.

(2) the bankers and PE firms were present in force... they say money is available...and they…

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Added by John A. Gordon on November 10, 2010 at 7:30pm — No Comments

DAWG Talk: Communicate Like They Do

Today, we all work very hard to be flexible. Technology certainly helps us to work when we’re on the move, and social media allows us to stay connected to everything going on, whenever we’re inclined to check. The ability to connect on our terms has made us more self-focused, if not self-absorbed.



Self focus may actually be a hindrance as candidates explore new career opportunities. Consider the following:



I recently sent an email to a prospective candidate. My… Continue

Added by David Rose on November 10, 2010 at 11:25am — No Comments


Operator
Let It Be: The Beatles Take on Customer Service in Social Media

LET IT BE is one of my favorite songs from the entire Beatles catalog. The melody is flawless and inspiring. The lyrics are timeless and encouraging. It was also one of the final tracks that the group had COME TOGETHER on (with HELP from guest Billy Preston on organ) before THE END.…

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Added by Ty Sullivan on November 9, 2010 at 7:30pm — 10 Comments

Going Into 2011: It's All About the "Places"

Foursquare, Gowalla, and other location-based startups have been allowing smartphone users to check-in for well over a year now. A few months ago, Facebook launched their "Places" feature - hoping to leverage their 500+ million users. They have recently partnered with different brands to start offering deals, as well as letting restaurant owners do the same. The… Continue

Added by Josh Hersh on November 9, 2010 at 1:23pm — 2 Comments


Non-Operator
People Report Conference – What’s the Difference?

WOW! Just got back from the People Report Conference in Dallas and my jaw is still firmly planted on the ground. I’m searching for the adjective to describe the event. Not sure I will ever find it. Scintillating, Fascinating, Awe-Inspiring, Outta This World, Off the Charts, Molecule Rearranging, Inspirational, Motivational, Mind-Boggling, Flabbergasting? String em together - MAYBE. Any…

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Added by Bill Campion on November 8, 2010 at 7:00pm — 4 Comments


Non-Operator
You Can't Make This Up

This is too good not to share.

One of my favorite neighborhood restaurants in Boston’s South End posted this on their facebook wall this evening:

Customer forgot doggie bag w leftovers. Too far away to come back and get them. Now wants gift certificate to replace them. Thoughts?

I love the fact that they post these real-life snippets. It’s genius marketing, and it lets people know what reality is on the firing…

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Added by Patrick Maguire on November 5, 2010 at 11:00am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

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.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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