Featured Blog Posts – December 2007 Archive (36)

Training, how much is too much?

After working in the restaurant industry for over eight years I have worked at several different restaurants and therefore been through several different training programs. My first experience at Macaroni Grill was a short tour, and hour of studying the menu, a short 15 question test, and then

I was on the floor. My second restaurant job at BJ's brewery was a little more

in depth. About 3 days of classroom study then some food sampling, beer

sampling, and of…

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Added by Sarah on December 31, 2007 at 10:05am — 8 Comments

Employee Dating

This is probably taboo in most other industries but seems to happen all the time in the restaurant industry. We are social creatures. After the shift, we go out and party with our shift mates. Then, before you know it, bam, the cute bartender asks you out and then, before you know it, bam, you are dating...and working together.



It's never a problem until there is a problem. Like when the bartender sees a new cute server or you meet another new employee and…
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Added by Surfer Girl on December 30, 2007 at 11:09am — 7 Comments

Hearing Voices

No, not those little voices in your ear as this business drives you a little bit crazier each year. I'm talking about your customers, your employees and your advisers. This business is tough enough; so appreciate all the feedback you receive.



I have always appreciated straight talk from people. If you ask people what they think, they generally tell you. The problem is that too many of us don't want to hear it. We are critiqued enough you say...reviewers from the newspaper, blogs,… Continue

Added by Michael L. Atkinson on December 30, 2007 at 10:35am — No Comments

Christmas party at Mr. D's

Just got back from Vegas visiting my sister and brother-in-law. Had a blast at a local watering h*** Mr. D's. Anyone visiting Vegas should make it a point to stop in. Everyone is friendly, they're local and they know how to have a good time. You won't feel like you you're in the fast lane here. Be ready to make new friends and have a good…

Added by Angela DiMauro on December 29, 2007 at 4:25am — No Comments

Does Your Food Travel More than You Do?

(jumps onto soapbox)

Pop into your local supermarket or wholesaler tomorrow and you'll find strawberries or tomatoes. But have you thought how they got there? Did you know that most produce grown in the US travels an average of 1,500 miles before it arrives at your shop or supplier?



Shipping our food from around the world has a huge impact on the environment and the health of the planet. Think of all the CO2 produced to fly those strawberries in from Holland. Not…

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Added by Mark McKellier on December 27, 2007 at 2:20pm — 6 Comments

AIS Media Survey Reveals Restaurant Industry's Approach to Internet











This is an interesting article even if it is 9 months old.

AIS Media, Inc., a leading e-business solutions company announced the results of online polling of America’s restaurant industry and its

approach to the internet and online marketing conducted March 19-23,

2007. For the poll 5937 restaurants nationwide were contacted and were

broken down by…

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Added by Michael L. Atkinson on December 26, 2007 at 9:38am — 1 Comment

Food Handling 101

I figured I would start our first post with picking everyone's brain regarding some food storage issues we have had at our coffee shop. We just turned a year old in November ( YESSS :D ) and are doing really good from our perspective, but there have been some small nagging things that I'd like to get some more opinions on. They may seem pretty mundane, but to the un-initiated, they can be quite frustrating.



We are floating in that limbo right now between having enough produce for our… Continue

Added by The Bean Cup on December 26, 2007 at 9:07am — 3 Comments

Inside the Industry: The Top 10

There are a number of interesting industry topics to discuss as members of FohBoh. The restaurant and related food and beverage industries are similar all over the world. But, economies are different, trends may be unique from market to market. It may be interesting to open this up for discussion, as we are growing in membership globally, to get a sense of the hot issues regionally, and internationally. The goal is to find some common ground to benchmark and discuss.



Here is a starter… Continue

Added by Michael L. Atkinson on December 25, 2007 at 11:32pm — 2 Comments

Chains vs. Independents

Do you agree with this?



53% of respondents who have dined out in the past year agree or strongly agree with the statement, “I don’t care if a restaurant is

independent or part of a chain."



Source: R&I, 2007 New American Diner Study



I found an article with an interesting perspective on why about a year ago by Tricia Childress.



The Price…

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Added by Michael L. Atkinson on December 23, 2007 at 11:16pm — 1 Comment

How Do Restaurants Find New Employees?

How do restaurants recruit? How do they keep the employee pool interested, active, happy, motivated and productive? What's the secret? What's your secret? Is it 70% networking or 10% networking? Is BOH turnover ratios higher or lower than FOH? Is fast food turnover ratios higher or lower than casual or fine dining? What about casinos? Hotels? Resorts?



I have often wondered why…

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Added by Michael L. Atkinson on December 23, 2007 at 1:57pm — 6 Comments

Restaurant Internet Marketing - The Next Generation (aka Web 2.5?)

Over at Restaurant Revolution we're putting together a series of videos on doing successful Internet Marketing as a restaurant owner.



There are many new things when it comes to the game of restaurant marketing, and there seems to be a general lack of information available... and we hope to fill that void (to a degree, at least).



The first post in this series… Continue

Added by Nathan on December 23, 2007 at 12:49am — 3 Comments

Butts in Seats

That's is a pretty old saying. I grew up in the bakery business and remember hearing my parents talking about "butts in seats, gotta have butts in those seats", whatever that meant. I know what it means now that I am always looking for new ways to bring in more people. Customer counts are pretty important and so is frequency.



Getting new and old customers in the door with growing competion is a challenge. Any ideas?







I found this group out of Mesa, Arizona. They are… Continue

Added by Kim on December 21, 2007 at 9:18pm — 4 Comments

FohBoh membership doubles in a day - lets get it to 1,000 members by Christmas Day!

Clearly FohBoh is just what the restaurant industry needed.

We're still in beta, yet membership is doubling every day!

Lets give the founders, Ted and Michael, a great Christmas present of having 1,000 members by Christmas Day.

We all know at least 5 people in this industry, either the people we work with, our suppliers or our favourite places to eat. Invite them to join FohBoh, you get reward points when they join and they get to be part of this great global social network.

Do… Continue

Added by Mark McKellier on December 21, 2007 at 1:54am — 5 Comments

Culinary Initiative in Houston, Texas!

Yes, in Houston! Houston is a food city that has never really been branded as such. I am involved in a big program right now to re-merchandise and re-brand Houston's Downtown Historic District as a "Culinary District". There is an incredible stock of buildings with interesting architecture, many of which are second generation spaces with grease traps, vent hoods, hvac, etc... We in Houston learned the hard way that you cannot build a sustainable urban retail district around just bars and clubs,… Continue

Added by Restaurant Broker on December 21, 2007 at 12:47am — 2 Comments

New Michael Mina Restaurant Opens in Miami

Congrats Michael...

Added by Michael L. Atkinson on December 20, 2007 at 4:29pm — No Comments


Non-Operator
Curious as to Where FohBoh Members Live?





We launched FohBoh casually November 10th. By December 1st we were still fiddling with layout, colors, features and core functionalities. Our actual launch date is January 1, 2008 and we have nearly 10,000 members now. All of you guys are early-birds - the 50k Club.



Our goal is to… Continue

Added by FohBoh on December 20, 2007 at 1:54pm — 7 Comments

Rewards Points for FohBoh Community Activity and I get Stock too?

Hi FohBoh,



Just a clarification for me. On the reward points. I started with 5,000 points because I'm one of the first 50,000 members at FohBoh and joined before January 1st, right? And whenever I invite someone using the Invite button and they join, I get another 1,000 points too? The rest of the points I earn are from my activity and by participating on forums, groups, commenting, etc., and from blogging, like this blog post. So I just got some points for this blog.… Continue

Added by Surfer Girl on December 19, 2007 at 3:29pm — 1 Comment

Nothing Heavy Tonight

Our projected customer count tonight was over 350 which is very slow for my store. When I arrived to the store around 12:45 I entered a ghost town when there should have been 367 people coming in, eating and departing. Being proactive, I called six servers, one bartender and a host and told them not to come in to work tonight. With these instant cuts, the shift began with nine servers, three hosts (one too many but two are trained as servers so they became my reserve force) and one bartender…

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Added by Erick F. Crawford on December 19, 2007 at 1:52am — No Comments

The Casual Dining Sector is in the Dumps



I was speaking with a learned friend this afternoon. He is COO at a publicly traded casual dining restaurant and has been in the industry since the beginning of casual dining. In fact, he's one of the original guys that started in the mid-1970's.



His first-hand in-the-trenches comments echoed the media's latest concerns about the casual dining segment as being crowded, tired and in need of adrenaline. He cited negative 4-7% Y/Y comps… Continue

Added by Michael L. Atkinson on December 18, 2007 at 4:52pm — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

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JOBS & CAREERS

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 National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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