December 2008 Blog Posts (88)


Non-Operator
Something to think about as the year ends

At the close of this year a couple of quotes come to mind.

"It is not what life does to you it is what you do with what life does to you."
"Change is inevitable. Growth is optional."

The power of choice. "We all have the power to think about what we think about. Most of us do not make that choice."

Please add your own quotes or oneliners to the list.

Added by Mel Kleiman on December 31, 2008 at 10:43am — 3 Comments

The light behind the darkness

I received an e-mail today from a printer about how publishers will think about changes in the year ahead, and it contained the following:





I SALUTE YOU!

There is nothing I can give you which you have not;

but there is much that, while I cannot give, you can take.



No heaven can come to us unless our hearts find rest in it today.

Take Heaven.



No peace lies in the future which is not hidden in this present instant.

Take… Continue

Added by susan holaday on December 31, 2008 at 5:03am — 4 Comments

Organic Wine Match of the Day: Tandem Porter-Bass Chardonnay

If you enjoy reading about the best and latest organic wines and ideal food matches without the gibberish, check out my new daily online column on Denver Wine Examiner and subscribe. Today's story:



Chard, schmard… if you think all California… Continue

Added by Randy Caparoso on December 30, 2008 at 8:16am — No Comments

Beat the recession with wine deals at Win Signature Restaurants‏

If you enjoy being able to enjoy a good bottle of wine at dinner, news about the recession might send a shiver down your spine and directly into your wallet. Will you have to stop eating in restaurants start…gulp…cooking at home? Back away from the stove, my friend, Win Signature Restaurants has got a deal for you.

Every Sunday evening, at all five restaurants, we offer B.Y.O. wine and sake. So grab a few friends, your bottles and come on over. Corkage is only $5.

Every Monday, at all… Continue

Added by Christine Olmsted on December 30, 2008 at 8:07am — No Comments

Women Bloggers make the Top 12 Most Influential Women of 2008 list

I Stumbled Upon this article from About.com

Top 12 Most Influential Women of 2008 - Women Who Made Headlines in 2008. I was stoked to see a Social Media influence in the top 10.



Here is their list:



1. Hillary Clinton - Woman of the Year and Glass Ceiling Cracker

2. Michelle Obama - The Nation's First African-American First… Continue

Added by Amanda Hite on December 30, 2008 at 6:24am — No Comments


Non-Operator
How was your Saturday night?

Dear Fellow Restaurant Owner



We got something that will blow your mind! We test drove a new Table Planner and people said it is definitely something that an owner of a busy restaurant can use!



Why?



Because it helps him/her save time and money.



How?



You as the owner of the restaurant, or your manager/hostess (or a slightly computer literate person, who knows how to click with a mouse... ) can assign groups of guests to… Continue

Added by Kevin B on December 29, 2008 at 8:53pm — No Comments


Non-Operator
A Classic Russian Dish To Celebrate The New Year!

Beef Stroganoff a family favorite and it is on the menu this New Years

Eve. I have used tenderloin of beef in this version and it will melt in your mouth.

You can serve it over steamed rice but I prefer to serve it over fresh homemade

buttered noodles. Add a shrimp cocktail, Caesar salad, roasted beets, chocolate dipped

strawberries, and chilled champagne for a perfect meal to bring in the New Year.



Beef Stroganoff



Ingredients

2-Lbs.… Continue

Added by Philip Severson on December 29, 2008 at 12:46pm — 1 Comment


Non-Operator
The Emails

So here is a followup to those emails I sent out to the Wine Spectator 100 Greatest cheese list, as I tryed to begin to set my vendor list of suppliers for the new cheese shop in Acadiana



The email read:



Subject: Interested in your Cheese‏

From: Dana Romero (lafromagerie@live.com)

To:



We recently discovered your cheese when it was listed in the “100 Great Cheeses” article in the September 30 edition of Wine Spectator magazine and would like to get a… Continue

Added by Dana A. Romero on December 29, 2008 at 12:34pm — No Comments


Non-Operator
Get Connected and Stay Ahead

The business climate is both unpredictable and erratic. Our global economy is changing before our very eyes. As business owners and consumers, we all want things to stay the same. Consistency is our safe comfort zone; it’s where we migrate. Consumers today are well educated, connected to the Internet and tuned in to Cooking shows and whatever’s hot.

To stay ahead of today’s consumers, Restaurateurs need to be connected and constantly educating themselves. It’s no longer enough that you… Continue

Added by D*** Varano on December 29, 2008 at 10:50am — No Comments

100 mile menu

Operating from a community on the edge of Toronto, we are surrounded by prime agricultural areas and would like to focus some of our energies into creating a 100 mile menu. We are primarily a catering company and looking for input from anyone on this thought.

Added by Kevin Anyan on December 28, 2008 at 11:06am — 9 Comments

Organic Wine Match of the Day: Badia a Coltibuono & Wintry Stews

I've just begun a new daily online newspaper column (re Denver Wine Examinerr) that will focus on one organic, biodynamic or sustainably grown wine each day, matching it with a dish (plus recipe) or cheese. Without, of course, the usual wine geek gibberish. If this sounds like fun, get a gander at today's entry, and be sure to sign up to subscribe on the… Continue

Added by Randy Caparoso on December 27, 2008 at 12:15pm — No Comments

Top 5 Ways to Drive Your Private Dining Business

In April of 2008 I wrote a blog post on my company website on the 5 ways to drive private dining business. In April the recession talk was picking up steam but most restaurant operators felt that the their private dining business was "just for December" and were not too concerned. What a difference eight months make!



I thought I re-post the blog with the hope that it helps everyone who wants to make private dining a larger part of their revenue mix.



Here it… Continue

Added by Jonathan Morse on December 27, 2008 at 11:57am — 2 Comments


Non-Operator
U is for Upside Down

Let’s start by wishing everyone Happy Holidays. I first thought of writing on what I wanted to find “Under The Tree”, but in the spirit of “Upside Down” as discussed below, I’ll invite each of you to suggest your wishes. Remember, we’ve barely started the Twelve Days of Christmas, so there’s still time.



I’m sure by now we’ve all heard (and are in psychic danger of becoming immune to the pain which comes of hearing) of people who are “Upside Down” in their homes because their… Continue

Added by Rod Guinn on December 26, 2008 at 6:00am — 3 Comments

Cracks in the credit freeze?

Amid all the bad news about the industry’s prospects came a little-noticed hopeful development: Restaurant companies are getting their hands on capital again. If you think that’s the sort of yawn-inducing stuff that only lightens the hearts of guys in green eyeshades, consider what it means for everyone in the business.



Even if you’re not a shareholder, competitor or employee of Landry’s, you should be cheering founder and CEO Tilman Fertitta for getting an $81-million line of credit… Continue

Added by Peter Romeo on December 24, 2008 at 6:42am — 2 Comments

Beyond basic adaptation

In this tough economy, nickels matter more than ever before.

In this series of Success Stories, I'm going to talk about necessary innovations that go beyond basic adaptation like cutting costs. I’ll be following up with effective initiatives in several functional areas, including:



*Vendor Management;

*Building on distribution opportunities for your brand;

*Driving Sales including catering opportunities and food catalog sales;

*Production Efficiency for these new… Continue

Added by Erle Dardick on December 24, 2008 at 1:00am — 5 Comments


Non-Operator
An Elegant New Twist For A Holiday Classic Green Bean Casserole

An Elegant New Twist For A Holiday Classic Green Bean Casserole



One of the most popular holiday side dishes in the United States is the classic green bean casserole. The Campbell’s Soup Company introduced the recipe in 1955 and for fifty years it has been a common staple on as many as 30 million holiday tables every year. The dish combines green beans, cream of mushroom soup and crunchy French fried onions. My recipe combines fresh blanched green beans, cheddar cheese… Continue

Added by Philip Severson on December 23, 2008 at 12:39pm — No Comments

Holiday Pre-Prep

The holidays are upon us, and New Years Eve is just around the corner. On such a busy restaurant day, it's essential to get as much done ahead of time as possible. Fortunately, On Top bagged whipped topping can help. Only On Top can be piped onto desserts before they're stored in the cooler -- or even the freezer -- for the big night. Try that with aerosol whipped topping and… Continue

Added by OnTop(r) on December 23, 2008 at 10:21am — No Comments

Danny Meyer says it best

A short news item in Crain's New York Business recently sums up what's going on very succinctly. Dany Meyer, head of Union Square Hospitality Group, the owner of some of Manhattan's most acclaimed restaurants such as Union Square Cafe, Eleven Madison Park (recently honored by Relais & Chateaux) and Gramercy Tavern, was talking about the current state of the stock market and the economy, comparing it to "really bad weather."



Crain's quotes him as saying: "You can decide to stay in… Continue

Added by susan holaday on December 23, 2008 at 8:30am — 2 Comments

Appreciating the holiday hustle

My world speeds at 120 miles per hour. When I think it can’t go faster the holiday’s race in and I'm find myself clinched tight to an end of the year roller coaster. This year I’m working on being present and appreciating every flashing moment of holiday hustle.



Today like a holiday sucker, I’m sharing some of my recent moments. In return I hope you share yours.



Texting in Church

Last Sunday the Pastor had us text the meaning of Christmas to someone special.… Continue

Added by Amanda Hite on December 23, 2008 at 7:30am — 6 Comments

Looking ahead to a brighter new year

The old year is winding down and here in the northeast, it's really cold and blustery - the wind is howling down my chimney as I write. Will Santa bring us a better New Year and an end to the drumbeat of bad news, commentators who can't stop commenting on it, and grumpy detractors who want to connect the President-Elect to the very belligerent and possibly criminal Illinois governor.



What lies ahead is up to us! I began a column on my website early this year called "Value Vault,"… Continue

Added by susan holaday on December 22, 2008 at 12:31pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

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

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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

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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 …

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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.

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