Voice of the Restaurant Industry
A few months back I had the privilege of becoming online friends with Dave Reynolds and RickieTyler, two of the radio DJ’s at 997 FM in Campbell River, British Columbia. We are all part of the #usguys Twitter chat gang and nearly every morning Dave is kind enough to play me a request for some abstract song I torture…Continue
Added by Ty Sullivan on November 29, 2011 at 6:30pm — No Comments
We’d like to welcome Michele to the FohBoh team! Michele joins as a senior at San Jose State University studying public relations. She is a restaurant industry veteran serving at popular restaurants such as Amici’s East Coast Pizzeria, Black Angus Steakhouse, and Chili’s Grill and Bar. Michele will be assisting the social media and community management…Continue
Ten years ago “Google” was only a noun. Five years ago “friend” became a verb. Social media is rewriting how we interact — and it’s happening in every aspect of our lives. Twitter transformed how we get our news; Groupon revolutionized how we consume; Foursquare revamped how we ‘check-in’; and now, social media is redefining how we hire.
Human Resources saw the emergence of Job Boards around a decade ago; they allowed employers to reach a wider talent pool, easier than ever…Continue
Two weeks ago, I attended the Restaurant Finance & Development Conference put on by the Restaurant Finance Monitor and Franchise Times. I heard good things about several of the speakers and panels, but can’t comment, as I spent all my time in one-on-one and small group meetings. I can, however, relate the following observations:…Continue
Added by Rod Guinn on November 24, 2011 at 3:00am — No Comments
As spotted by TheDailyWhat, these are two burgers currently being offered by the restaurant BLT Steak DC:
Added by Barry Chandler on November 19, 2011 at 4:23am — No Comments
No two diners are the same, but like any groups, different styles of diners may have similar nutrition needs during dining. Here are some of the groups and trends that I have observed:
The Business Lunch Crowd:
Be careful with your price point. Some restaurant owners are not being careful with their pricing. Your guests are educated, they know how much things cost. When they don’t they can find out in 20 seconds by visiting Google.
Added by Christopher Wells on November 16, 2011 at 7:02pm — No Comments
Restaurant Stuff- the Independent’s Advantage
You are the owner or manager of an independent restaurant, café, deli, food place …whatever. The chain restaurants are eating into your livelihood. They are big, you are small; big has many advantages. We know what these advantages are, we think about them often. Let’s forget about them and focus on the…Continue
As soon as I read this first word of the text from my sister I knew I had to raise my shields.
“Your own Facebook page with 260 friends? With mutual friends? And not ONE of your…Continue
Looking for a job is a job, and a hard one. The good news is that you are an expert on the subject matter of every interview…you. You also face the challenges of preparation and logistics. Here are seven simple ways to ensure your interview is successful. I didn’t promise painless and easy, but it is simple.
1. Start Preparing a Week in Advance
One of the first questions many interviewers ask is “What do you know about us?” If you blow that one, you fail. Be…
Added by Joseph D'Alessandro on November 15, 2011 at 7:00am — No Comments
Last week Google + opened up brand pages on their platform. When a new social platform comes to play I usually ask two questions to determine whether or not I want to add it to my social media strategy or recommend it to clients. Can this platform reach people that I am not reaching now…Continue
Private Equity and Restaurants Inventory, 2011 Update
Face it, the odds are against us. Whether we own, manage, or work in an independent restaurant, the odds are roughly 2:1 that the business will be closed within a few years. Drive around …of the restaurants that you see, how many have been around for 10 or more years? Now think about those that have come and gone during that same ten years. Like it or not, probability is that you are going to go out of business and lose a bundle of money doing it.
On the plus side, once you get…Continue
Everybody knows there are some restaurant patrons who move the industry’s needle more than others. Last week…Continue
To suggest that restaurants are busy is like saying college football is loud. Whether they're serving delicious food at breakneck speed or struggling with random and unexpected dilemmas, restaurants shed new light to the term-busy. The phone rings in the background, with potential customers inquiring about the hours, or calling to reserve tables. In the perfect world, this…Continue
By now, you have realized that your restaurant or brand needs to be active on social platforms, that you need to be monitoring conversations about your brand online and that you need to be building relationships with your guests on social sites. If you didn’t know any of these aspects, or understand the importance of them, let’s have a side conversation about the importance of social media.
Last week I presented on DeMystifying Mobile for restaurants with the awesome founder of Talent Revolution, Amanda Hite at the People Report Best Practices Conference. I thought I’d share some of the things we presented that the audience found interesting.
In researching the current state of Mobile use in the restaurant industry I came across something really interesting. Larger restaurant…Continue
Here is an interesting read from the Huffington Post’s food department. The article offers up what it considers to be some of the most contentious industry…Continue
By James Keil, Sr. VP of Sales
Stop us if you've heard this one before. A new server walks into a restaurant and the following hilarity (that's sarcasm, folks) ensues...Continue
A few years ago the National Restaurant Association reported that48% of the average American household food budget is spent dining out. That’s pretty high for an average, but some of us eat out far more than the average person, in particular those of us on the road. Those of you who I see around the restaurant trade show circuit know what I am talking about; eating three meals a day (at least, sometimes there are happy hours and parties) either in…Continue
Added by Alyson Mar, RD on November 2, 2011 at 5:00pm — No Comments