Featured Blog Posts – November 2011 Archive (21)


Operator
Don't Be a Turkey, GIVE a Turkey This Holiday!

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…

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Added by Ty Sullivan on November 29, 2011 at 6:30pm — No Comments


Non-Operator
Meet FohBoh’s Newest Intern: Michele Wagaman!

 

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…

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Added by FohBoh on November 28, 2011 at 5:00pm — 5 Comments

Social Media Tech-tionary – Redefining Hiring

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…

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Added by Nate DaPore on November 28, 2011 at 11:17am — 1 Comment


Non-Operator
Value For Thanksgiving?

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:…

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Added by Rod Guinn on November 24, 2011 at 3:00am — No Comments


Non-Operator
The most clever menu item you’ll see today

As spotted by TheDailyWhat, these are two burgers currently being offered by the restaurant BLT Steak DC:

 …

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Added by Barry Chandler on November 19, 2011 at 4:23am — No Comments


Non-Operator
Different Diners, Different Dietary Needs

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: 

 

  • Who they are:  If you operate in a metro area you know them well.  Smartly dressed, they either come in to grab a quick desk meal, or come in and sit down for a business lunch/meeting.  Whether in a group or on their own, one thing is…
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Added by Alyson Mar, RD on November 17, 2011 at 7:07am — 1 Comment


Non-Operator
The price is right?

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


Non-Operator
The Independent's Advantage

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…

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Added by Paul Letendre on November 16, 2011 at 12:30pm — 1 Comment


Operator
To Friend or Not to Friend: Family & Professional Facebook Pages

"Seriously?”

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…

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Added by Ty Sullivan on November 15, 2011 at 9:00am — 2 Comments

Seven Ways to Ace Any Interview

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…

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Added by Joseph D'Alessandro on November 15, 2011 at 7:00am — No Comments

Restaurant Google + Pages: Start Your Engines!

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…

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Added by Sarah on November 14, 2011 at 4:30pm — 4 Comments


Non-Operator
Private Equity and Restaurants Inventory, 2011 Update

Private Equity and Restaurants Inventory, 2011 Update

 …

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Added by John A. Gordon on November 10, 2011 at 2:00pm — 1 Comment


Non-Operator
Holiday Blues - Fighting Back

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…

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Added by Paul Letendre on November 10, 2011 at 6:00am — 1 Comment


Non-Operator
Forbes names its Seven most powerful foodies

Everybody knows there are some restaurant patrons who move the industry’s needle more than others. Last week…

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Added by Barry Chandler on November 9, 2011 at 3:53pm — 1 Comment

Restaurants: The No Cold Call Zone

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…

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Added by James on November 8, 2011 at 7:15pm — 1 Comment

Online Commentary = Valuable Insights into Your Restaurant

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.

 …

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Added by Emerald Reilly on November 8, 2011 at 12:00pm — 5 Comments

Did You Know Your Franchise Has an App?

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…

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Added by Jill McFarland on November 8, 2011 at 9:30am — 4 Comments


Non-Operator
The 10 most controversial restaurant policies

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…

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Added by Barry Chandler on November 6, 2011 at 5:17am — 6 Comments

A server walks into a restaurant...

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...

Server: I'm so excited to join this restaurant!

Manager: You should be! We have a strong training culture…

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Added by Waitrainer on November 4, 2011 at 4:30pm — 1 Comment


Non-Operator
Nutrition on Hotel Menus

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…

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Added by Alyson Mar, RD on November 2, 2011 at 5:00pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

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

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Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -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

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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