December 2010 Blog Posts (74)

Tuscaloosa, Alabama Food Safety Training Classes

Food Safety Manager Training Classes

Monday, January 17, 2011

9:00 am - 6:00 pm…

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Added by Chef Brad Peters on December 31, 2010 at 1:53pm — No Comments

Huntsville, Alabama Food Safety Training Classes

Food Safety Manager Training Classes

Friday, January 14, 2011

9:00am - 6:00pm

 …

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Added by Chef Brad Peters on December 31, 2010 at 1:36pm — No Comments

Atlanta, Georgia Food Safety Training Classes



Food Safety Managers Training Classes

Wednesday, January 12, 2011

9:00 am -…

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Added by Chef Brad Peters on December 31, 2010 at 12:30pm — No Comments


Non-Operator
Restaurant Management Training - Strive Hard For Cultural Diversity Understanding and Harmony

Cultural diversity is everywhere you look in the restaurant service business and has to be discussed with employees immediately whenever problems are beginning to mount. The "employee tension factor" must always be gauged judiciously over the course of time during the running of daily operations. This concept must be taught in every restaurant management training program. Anticipation and forethought of this type will keep a pressure cooker atmosphere from exploding, so it won't be too late…

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Added by Richard Saporito on December 31, 2010 at 4:30am — No Comments


Non-Operator
2010 Chain Restaurant Sales Momentum....and the winner is....

We thought it appropriate to take a close look at the 2010 chain restaurant same store sales year over year gains. This year on Seeking Alpha, we published about restaurant same store sales “pops”, that magical moment where the sales trend materially moved. In our opinion, a 1000 basis points improvement from trend is a real indicator…

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Added by John A. Gordon on December 30, 2010 at 1:57pm — No Comments

The Ultimate in Wine Cellar Wood Flooring

The Ultimate in Wine Cellar Wood Flooring



Does your wine cellar floor make a statement?



What better statement can you make than to have your custom wine cellar flooring made from real original Napa Valley Oak Barrels? How would you like your wine cellar flooring to be not only exceptional but unique? Having it make the ultimate statement like no other flooring can truly be easy.



So how are Wine Barrels turned into beautiful wine cellar flooring that…

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Added by Jerry Wilson on December 30, 2010 at 8:45am — No Comments


Non-Operator
10 Things You Need to Know About the New Hospitality Wage Order Issued by the New York State Department of Labor

The New York State Department of Labor has issued new wage regulations applicable to employees in the restaurant and hotel industry. The new Hospitality Wage Order, effective January 1, 2011, brings significant changes that both employers and employees in the restaurant industry should be aware of.

 …

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Added by Louis Pechman on December 29, 2010 at 3:42pm — No Comments

Is Your Website An Ugly Duckling?

I was reading through some of my news-y blogs today and came across a post from The Atlantic's Andrew Sullivan titled "Awful Restaurant Web Sites". He referenced a post by a Julian Sanchez, a D.C.-based writer that covers the interesection of privacy, technology, and politics.

 

His entire article is centered around the question:…

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Added by Josh Hersh on December 29, 2010 at 6:00am — No Comments

If You Have Nothing to Say, Discount?

I’m old enough to remember not only that there once were just three main broadcast television channels but also that programming wasn’t always 24/7. If CBS or NBC didn’t have a program to fill the 8 p.m. slot on Tuesday night, the network simply went quiet and blank. But television, like nature, abhors a vacuum and the broadcast channels and cable channels that later joined them quickly understood there’s no…

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Added by Scott Hume on December 29, 2010 at 3:00am — 2 Comments

Putting Social Media on the Front Burner

I have been asked to present a seminar for Bargreen Ellingson called "Putting Social Media on the Front Burner".  Every year Bargreen has an Foodservice show for their customers and an Annual Meeting for their sales staff.  This year the show is on January 20th, 2011.  (wow - 2011!  time flies...)  Both Bargreen and I are excited to…

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Added by Jennifer Hancox on December 28, 2010 at 12:00pm — 1 Comment

Breakfast Raw & Living Smoothie | Goji, Ginger Avocado & Coconut



Here is one of my favorative smoothies. In fact I am addicticted to this one in fact. It's so simple, avocado, ginger, coconut & goji berries. 

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant…

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Added by Marcus Guiliano on December 28, 2010 at 10:30am — No Comments


Non-Operator
The Perfect Restaurant Storm: 47 Separate Checks

I’ve often described working in a restaurant as Improv Theatre. Every shift presents unique circumstances and challenges, and even the most experienced professionals can be taken aback by the audacity of the human condition.

A seasoned general manager of a popular Boston restaurant sent me a text last week requesting to meet. Based on his extensive hospitality industry experience, I knew his story would not be an every-day tale of woe. When we met for breakfast the next day, he did…

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Added by Patrick Maguire on December 28, 2010 at 7:09am — 7 Comments


Non-Operator
Menu Labels Debunked

 

While most restaurant owners know and agree that offering full nutritional information as a part of their menu is a good thing, many are quick to point…

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Added by Menutrinfo on December 27, 2010 at 6:00am — No Comments

Chicago Local Guide Mobile Application

The Chicago Local Guide Mobile Application can now be downloaded from the Google Android Market:
The Chicago Local Guide mobile application will help you on your visit to Chicago and find: 
- interesting places and points-of-interest around you 
- deals, the best shopping options near…
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Added by Todor Krecu on December 27, 2010 at 5:30am — No Comments

A Quick Guide on Text Message Marketing

When it comes to mobile marketing, one of the most understood and available mobile technologies is text messaging. It reaches iPhones, Android phones, Blackberries, Windows phones, and Palm phones (unlike an iPhone app that only works on an iPhone). New York Times says it's the closest thing to a guaranteed read. It's instant, and it's great for your loyal audiences.…
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Added by Matthew G on December 27, 2010 at 1:53am — No Comments


Non-Operator
"Local" Demystified: Transparency in Menu Offerings Gets Close To Home

We hear the term local tossed around pretty loosely now a days.  While it’s popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is

no place more popular to tout the term local than in food.

And with good reason.  The demand for local food has exploded in the…

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Added by Menutrinfo on December 24, 2010 at 6:37am — No Comments

Restaurant Marketing Part 4: I Built It - Come And Get It!

This is Part 4 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Closing The Sale.

In this series we are looking at the traditional sales cycle and how it relates to restaurant marketing.  My premise here is:

Many believe that restaurants don't follow the traditional sales cycle, and the same rules don't apply…

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Added by Karl Koelle on December 23, 2010 at 11:30am — No Comments

Restaurant Marketing Part 3: I Built It - Does Anyone Want It?

This is Part 3 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Need Recognition and Formulating Solutions.

Need recognition and Formulating Solutions

In parts one and two of this series, we looked at the traditional sales cycle and how it relates to restaurant marketing.  My premise here…

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Added by Karl Koelle on December 23, 2010 at 11:30am — No Comments

Restaurant Marketing Part 2: I Built It - How Do I Tell People It's Here?

This is Part 2 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Establishing Relationships - creating awareness of your business

and starting a new customer's cycle.

In we talked about examining your current and desired customer base.  As I said, this is key to determining how you need to move forward - not

just who…

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Added by Karl Koelle on December 23, 2010 at 11:30am — No Comments

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Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

JOBS & CAREERS

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National News

Ruby Tuesday Reports Fourth Quarter and Fiscal 2014 Results

Total revenue from continuing operations of $307.3 million compared to $316.1 million in the same quarter of the prior year, a decrease of $8.8 million primarily due to a net reduction of 36 Company-owned restaurants during the year.

DineEquity, Inc. Reports Successful Second Quarter 2014 Results

Second quarter 2014 adjusted EPS (Non-GAAP) of $1.16 and GAAP EPS of $1.00 - Adjusted EPS (Non-GAAP) increased 14% compared to the second quarter of 2013

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

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: Ze Frank: Are you human? - Ze Frank (2014)

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 …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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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