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

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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

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The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

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Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

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According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.


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.


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Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

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What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

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