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............ :)… Continue
Added by Mark McKellier on December 7, 2007 at 6:54am —
I had originally posted this under the Restaurant Manager Forum but realized that I am the only member! I told myself something I already knew...so 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… Continue
Added by Erick F. Crawford on December 6, 2007 at 8:52am —
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 —
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 —
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...
November 18, 2007
When I was a college student living in… Continue
Added by Michael L. Atkinson on December 5, 2007 at 9:07pm —
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 —
As spotted at www.trendwatching.com
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
Added by Mark McKellier on December 4, 2007 at 7:54am —
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 —
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… Continue
Added by Michael L. Atkinson on December 3, 2007 at 6:57pm —
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 —
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… Continue
Added by Erick F. Crawford on December 2, 2007 at 7:47pm —
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 —