FohBohists are regular bloggers on FohBoh, folks who have committed to contributing to our community at least once every couple weeks, with insights and knowledge and a writing style that invites you to explore their topics.
Here's a little about our current FohBohists...
Alyson Mar: Alyson Mar, RD is FoodCalc’s in house registered dietitian. After completing…
Well, a new year and a new decade is upon us.
I had the chance to see an NBC News report about the "end of the decade" or the "decade that was" .
It was the 'digital decade', essentially. In fact, the reporter, said, that with all the
blogging, tweeting, and "on line" conversations, some may have thought that
they were in a "Dr Seuss" reality series.
We can look back at 2009, as the year that "Social Media" became part of the corporate landscape. The year… Continue
High-end brands of all kinds depend more than ever before on retaining a relatively small number of high-value customers. So why are they so uncomfortable asking those customers for feedback?
Last week’s vacation in Madrid was a real balancing act between dropping in on the best and brightest luxury retailers to see what’s cooking while simultaneously not allowing Mrs. Israel to make them vastly more successful than they already are. Despite a little stress in that… Continue
There’s been tens of thousands of conversations this past year about social media:
* what is it,
* how do you quantify ROI,
* how can you compare it to traditional marketing/advertising,
* what is the role of traditional PR/Marketing/Ad agencies with it,
* how do you use it, and,
* what is the most effective strategy?
Have you figured it all out?
I haven’t – social media is extremely dynamic, fluid and changing all the time. I read the… Continue
Recently the IRI Consulting & Innovation Group conducted research report in 2008 titled “The 2009 Private Label Report: - Emerging Trends and Key Success Factors in Private labels” --- The report showed the following:
Consumers across segments view private label products more favorable than
many retailers and restaurants realized.
Much work remains to be done in converting this consumer view into
sustained private label share growth across… Continue
Added by Art Okun on December 30, 2009 at 8:16am —
Isn’t the Mallow Munchies™ chef adorable, how can you resist his smile? Well it is hard to resist Mallow Munchies ™ as well. As their website says and I, a consumer of said culinary delights concur, “not your grandmother’s crispy rice snacks.” Mallow Munchies ™ are all-natural, using marshmallows made from scratch, Kosher gelatin, and no preservatives. As their tag line states: Gooey, Chewy, Crunchy, Munchie.
Twitter-mania took over the world in 2009. You couldn’t move without hearing a mention of a tweet or a new business or celebrity using the social media platform. The trouble is, too many bars, restaurants and businesses jumped on the bandwagon too quickly, long before they understood how the platform worked and instead have wasted countless hours tweeting the wrong tweets, following the wrong people and making countless mistakes in the process. It… Continue
Anthony Bourdain is an outspoken social commentator. His book, Kitchen Confidential, recently recognized by the British food experts as one of the top 40 food books of the decade, gives true insight to the gritty, hardcore and brutal restaurant business. The book's success opened many doors and vistas for the lean, uncensored tell-it-like-it-is chef.
At the end of the year it is natural to look back at our accomplishments, our joys and our failures. As a devout foodie my mind goes to the best dishes of 2009, or what might I put together as my best meal.
I was chatting with my friend Melanie today about our recent holiday activities, and, as she knows I love to hear stuff like this, she had a couple of stories ready for me.
Melanie and her husband were early for meeting their friends at a very fancy schmancy steakhouse in the city, and because she can’t drink alcohol, she asked the bartender what she might have available that could be kinda fun and served in a festive glass. The bartender thought for a minute and pointed to the list… Continue
Would you believe me if I told you that the color of the light bulbs in your bar would affect the spending habits of your customers? Well, according to this story, it’s well and truly the case.
A glass of red wine tastes better when consumed under blue or red ambient lighting, according to German psychologists who’ve found that consumers’ brains can be fooled into believing their glass of alcohol is of… Continue
My best friend Susan travels all the time and spends an inordinate amount of time in airports. So a coupla months back, she was stuck in the Minneapolis airport for several hours and decided to treat herself to a real dinner at a real restaurant in the terminal. Trust me, this is not a decision she made lightly, as she is not ever one to pamper herself or spend a penny of her daughters’ college money on frivolities like, well, eating.
So she goes to this place that carries the same… Continue
I have been thinking a lot recently about my own operation. How could I continue to find new opportunities to be more efficient and reduce expenses without affecting the guest? As most of you know, labor is our biggest expense; fixed labor is often a financial burden in slow times but necessary when busy. So how do you create the correct staffing model for your operation?
The first step is to look at it as an outsider. If you were critiquing someone else’s operation as a consultant,… Continue
It's no secret that restaurant email marketing is a great way to connect with your most loyal customers, and ensure that they return. But one thing I often hear is "I don't have TIME to run an email campaign!" And, sure, to run a campaign that is attractive to your customers, you'll have to set aside time to create powerful content and build eye-catching emails.
But what about gathering your customer's email addresses? Do you have a stack of comment cards gathering dust in a pantry… Continue
Customer service and customer relations seem to be in fail mode in an incredible number of businesses. I tend, now, to be on the defensive when contacting a business , expecting the worst, which sets the stage for a negative experience.
There are some businesses, however, that understand how important a… Continue
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.