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 Continue
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…
Added by Sarah on December 31, 2007 at 10:05am —
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… Continue
Added by Surfer Girl on December 30, 2007 at 11:09am —
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 —
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 —
(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… Continue
Added by Mark McKellier on December 27, 2007 at 2:20pm —
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 Continue
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…
Added by Michael L. Atkinson on December 26, 2007 at 9:38am —
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 —
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 —
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… Continue
Added by Michael L. Atkinson on December 23, 2007 at 11:16pm —
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… Continue
Added by Michael L. Atkinson on December 23, 2007 at 1:57pm —
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 —
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 —
Added by Mark McKellier on December 21, 2007 at 7:30am —
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.
Added by Mark McKellier on December 21, 2007 at 1:54am —
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 —
Added by Michael L. Atkinson on December 20, 2007 at 4:29pm —
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 —
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 —
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… Continue
Added by Erick F. Crawford on December 19, 2007 at 1:52am —
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 —