Featured Blog Posts – December 2008 Archive (53)


Non-Operator
How Safe Is Our Food Supply?

Food Safety Image In recent years I have noticed the increased frequency of incidents and reports describing contaminated food items or food-borne illness outbreaks. Just in the last 18 to 24 months or so I can remember a few of them off the top of my head, such as green onions contaminated with E Coli at Taco Bell’s across the northeast, salmonella tainted tomatoes from Florida and Mexico, spinach recalled due to E Coli, baby formula from China contaminated with melamine. Today I read about dioxins… Continue

Added by Cajun Chef Ryan on December 8, 2008 at 10:21am — 7 Comments

Help them love Christmas shopping!

I think this is such a brilliant way to get some additional gift certificate sales this season. Not to mention that with this economy, most people are looking for very basic ways to give gifts that are practical, so it is prime for promoting restaurant gift certificate sales. The restaurant that put this poster in the front doorway, by the cash register, and in the bathrooms is reporting a dramatic increase in gift certificate sales.



How nice to get a 13th month of sales during these… Continue

Added by Tressa Mills on December 7, 2008 at 4:43am — No Comments


Non-Operator
S is for Same Store Sales

At times in recent weeks, I’ve talked about various subjects which are constantly in the minds of investors and lenders, and how operators need to have a better understanding of these topics -- return on investment, hurdle rate, cost of capital, leverage, collateral, security, and the like. This week I’d like to turn the tables a bit, and point out some of the areas in which investors and lenders often fall short of understanding what really matters,… Continue

Added by Rod Guinn on December 5, 2008 at 6:00am — 4 Comments

Where's the Beef?

The chart of the week is weekly beef output. As depicted in the chart below, beef production during the last month or so has been trending appreciably below year ago and 2006 levels. Why is this occurring? Well, principally for two reasons. Earlier this fall beef packers margins were being challenged by deflated beef markets and inflated cattle prices. In an attempt to pressure cattle prices lower and/or influence beef prices higher, beef packers slowed beef output. The slowing and expanding of… Continue

Added by David Maloni on December 4, 2008 at 8:13am — No Comments

The sky is NOT falling! Turn off the TV!

No, the sky is not falling and is not going to in the foreseeable future.

Despite the words of pundits and prognosticators on virtually every TV channel these days, this is not a realistic assessment of where the American economy is headed.



And more importantly, those who believe everything they hear help to perpetuate what could become a self-fulfilling prophecy - and that is the frightening part of what's been happening in recent months. We know of one operator who laid off an… Continue

Added by susan holaday on December 4, 2008 at 5:54am — 4 Comments

Holiday Parties & Sexual Harassment!

Once again, I have been caught up in work – and life – and suddenly, surprisingly, discovered we are almost at the end of 2008! I swear it was just summer a few weeks ago…



This week’s topic of Sexual Harassment may not be the most pleasant, but it is important – and necessary - and is timely with both the year end compliance and holiday parties quickly approaching.



First "The Holiday Party"



by: Kim Parker, Exe Dir. California Employers… Continue

Added by Margie Tosch on December 3, 2008 at 12:00pm — 2 Comments


Non-Operator
THE SIXTH COMPONENT

A restaurant concept consists of five (5) primary components. They are Service, Design, Management, F&B Product and Atmosphere.



The critical component most often given less than desireable attention; is the OPERATING INFRASTRUCTURE. The Operating Infrastructure is the "Sixth Component".



The Operating Infrastructure consists of the systems developed, trained and installed; that going forward maintain constant operating standards & consistant customer… Continue

Added by SCOTT KAMALSKI on December 3, 2008 at 10:00am — No Comments


Non-Operator
80/20 Rule Applied

Most of us are familiar with the 80/20 rule, or the Pareto Effect, as it is most commonly known. The 80/20 rule has been represented in business discussion as 80 percent of production comes from 20 percent of the producers for many years. More broadly the 80/20 rule has been applied to every imaginable situation in business with amazing accuracy. Reading this complex information is fairly heady stuff, not known for light content, however a little struggling makes it more understandable.… Continue

Added by Mark Frank on December 2, 2008 at 1:53pm — 4 Comments

Pure Economics: Cans Lose

Now that it's officially official that we're in a recession, food service companies have even more reason to cut costs as the country collectively tightens its belts for the economic downturn.



One of the easiest ways to save money is to reduce waste. In times like these, you need to maximize yield on every food item in your refrigerator. Of course, that instantly puts aerosol whipped topping at a disadvantage. In… Continue

Added by OnTop(r) on December 2, 2008 at 12:26pm — 1 Comment

Employee Meal Benefits

What does your company offer for Employee Meal Benefits (employees dining as guests, not during / following a shift)? Has your organization cut these benefits in response to the current economic conditions? Thank you!

Added by Kat Hoffman on December 2, 2008 at 11:00am — 1 Comment

Advertising in an Economic Downturn

Advertising_in_an_Economic_Downturn.ppt





Attached is a powerpoint I used recently at a CO-OP meeting I had with my franchisees and managment team. It helped me shed a little light at the end of the tunnel and that cutting costs on marketing which seems to be a natural defense given the current… Continue

Added by Scott on December 1, 2008 at 10:21pm — 3 Comments

Loyalty & Mobile Marketing

What are restaurants doing to increase sales and drive traffic in this difficult economy? Is anyone using mobile marketing programs (mobile coupons, etc.)? Has anyone had success on the mobile front?

Added by Matt Armstead on December 1, 2008 at 8:57pm — 2 Comments

So, you want to open your first restaurant...

It's been your dream for years, and now you plan to make it a reality: your first restaurant. Now what do you do?



Fans of the Food Network may remember David Adjey from his appearance on a 2008 episode of “Iron Chef America” when he competed against Iron Chef Michael Symon, resulting in a rare tie between the two chefs. He is also known in Canada for his appearances in “Restaurant Makeover”.



David Adjey’s Restaurant 101, his newest… Continue

Added by Heidi Burbela on December 1, 2008 at 12:15pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

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?

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