December 2007 Blog Posts (52)

A soft pitch - our work for

About 6 years ago we were involved in marketing a similar site to FohBoh - called the restaurant game - social networking sites weren't around back then so it was more of a magazine/resource type site - I've dug up some of the work we came up with - mostly consecutive page magazine ads (we only handled the press advertising). So Ted and Michael if you need any marketing ideas for FohBoh............ :)…


Added by Mark McKellier on December 7, 2007 at 6:54am — 3 Comments

Documentation can save your company money!

I had originally posted this under the Restaurant Manager Forum but realized that I am the only member! I told myself something I already decided that I will post it here as well...with one more to follow.

Document, Document, Document!

Documentation of employee performance can and will save a company a great deal of money in unemployment insurance, there will never be enough paragraphs written that can stress this point enough. I am reminded of this finer point of…


Added by Erick F. Crawford on December 6, 2007 at 8:52am — 5 Comments

Reno-Sparks Rib Cook-off

One of Reno's incredibly fun events is the annual Rib Cook-off held at the Golden Nugget in Victorian Square. (My friends and family find this a more compelling reason to visit us in Reno than, well, just us!) Vendors nationwide (even from Australia) converge on Reno for six days around Labor Day to share their succulent cuisine, make some bucks and compete for top awards.

Naturally, in addition to fabulous ribs, you can find mouth-watering corn-on-the-cob, funnel cakes, fresh… Continue

Added by Ted Cohn on December 6, 2007 at 8:10am — 1 Comment

Big Burger - Heston Blumenthal: In Search of Perfection

Heston Blumenthal uses science to make the perfect recipes - he has a fully kitted out lab next to his restaurant!
He's currently on BBC2 with his second TV series - he's a link to a programme on YouTube. (I can't embed it)

I'm a pescitarian (eat fish, not meat) but I can see the appeal!

Added by Mark McKellier on December 6, 2007 at 5:27am — No Comments

Beer and Chips...yum

There is something about having a freshly made beer and freshly cooked potato chips or even Belgium fries. While I would have this as a regular part of my diet, my wife says otherwise. Ok, I sneak out from time to time...

Beer and Chips

November 18, 2007

When I was a college student living in…


Added by Michael L. Atkinson on December 5, 2007 at 9:07pm — 4 Comments

Cool Restaurant Concept Spotted

Minnies has been around since 1975 and if you live in Chicago, this isn't exactly news. But, it's news to me and will likely be new to you. They are not franchising...yet. This is dangerous for them because this is going to be copied.

When Segal was a boy, his mother realized that he hated sharing his food. So for his fourth birthday party, his mother served… Continue

Added by Michael L. Atkinson on December 4, 2007 at 11:20am — No Comments

Trendwatching - consumer trends for 2008 - Snack Culture

As spotted at

SNACK CULTURE represents the 'transient sphere' on steroids, catering to consumers’ insatiable craving for instant gratification. SNACK CULTURE thus embodies the phenomenon of products, services and

experiences becoming more temporary and transient; products that are

being deconstructed in easier to digest, easier to afford bits, making

it possible to collect even more experiences, as often as possible, in

an even…


Added by Mark McKellier on December 4, 2007 at 7:54am — 2 Comments

The Ice Cream Man Cometh

Jerry Greenfield, one half of Ben and Jerry's ice cream is on BBC Radio 4 today. Called 'The Ice Cream Man Cometh' he is talking about his project to send a group of young people into the Arctic to gain first-hand experience of global warming in the hope that they can then provide solutions to the problem.

You can listen to the programme online (available the the next 7 days ony) using the BBCs 'listen again' feature.

Added by Mark McKellier on December 4, 2007 at 1:54am — 1 Comment

Chef & Restaurant Management Specific Job Boards

The following sites were selected based upon a number of factors including the quality and/or quantity of their Restaurant Management job listings as well as the number of potential Hospitality & Restaurant Managers and Chefs that will visit the sites. These are listed only as a convenience to our visitors and not as an endorsement.

Starting January 19, 2008, FohBoh now has a job board!

Go to FohBoh…


Added by Michael L. Atkinson on December 3, 2007 at 6:57pm — 5 Comments

Top Grossing Independent Restaurants

I always find it interesting to learn what the top independent restaurants generate in sales volume. Maybe it's me, but I've always thought it would be easier to operate one $50 million restaurant than 50 $1 million restaurants. What do you think?

Download Top 100 Independent restaurants.xls

Added by Michael L. Atkinson on December 2, 2007 at 8:58pm — 3 Comments

Slow but Busy...with High Morale

Slow but busy.

During peak season, it is far less challenging to have projects completed, employees tend to move with purpose and the cleanliness of the store maintained. A challenge of any manager is keeping staff busy and alert when seasonal changes are marred with the typical drop in…


Added by Erick F. Crawford on December 2, 2007 at 7:47pm — 3 Comments

Study finds no-reservations policy can mean significant lost traffic

ITHACA , N.Y. (Nov. 27) Nearly 60 percent of patrons dining out for business reasons will avoid an establishment with a no-reservations policy, a virtual convention among large casual-dining chains, according to new research from Cornell University.

The report from the school's Center for Hospitality Research prompted its authors to recommend that casual chains rethink their no-reservations stance to capture more of the lucrative expense-account market.

As part of the study,… Continue

Added by Michael L. Atkinson on December 2, 2007 at 11:58am — 3 Comments

Blog Topics by Tags

Monthly Archives












Social Wine Club for Craft Wineries


GrubHub: Hotel guests rely more on local restaurants

Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More

GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit

Tweet this: What did your #FirstJob teach you?

Team work, multitasking and customer service are among the lessons restaurant employees learn early on.  -More

Many contenders are seeking to become a breakfast champion

Yum Brands, Burger King and others see big potential for growth and profit in breakfast as consumers move away from cereal, b -More


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

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.


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: 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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service