Featured Blog Posts – December 2010 Archive (22)


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…

Continue

Added by John A. Gordon on December 30, 2010 at 1:57pm — 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.

 …

Continue

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:…

Continue

Added by Josh Hersh on December 29, 2010 at 6:00am — 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…

Continue

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…

Continue

Added by Menutrinfo on December 27, 2010 at 6:00am — 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…

Continue

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

Confessions of a Foodie Photo Addict

Photos: Cinnamon rolls (Ann Sather's), Red curry (Thai Linda Cafe), Veggie dog (Portillo's), Caprese salad (Fox & Obel), Curry chicken pizza (Ian's Pizza)

All of these are restaurants in Chicago, IL.…

Continue

Added by Josh Hersh on December 20, 2010 at 11:00pm — 1 Comment


Non-Operator
Zagat Letter to New York Times Gets Rated By Waiterpay.com

 

Tim and Nina Zagat, co-founders of Zagat Survey, in their December 13 letter to the New York Times titled “Adding Fairness to the Tip” raise important issues as to why New York City restaurants are being sued by their workers and what the future holds for the industry.  The Zagats rhetorically ask what is behind the onslaught…

Continue

Added by Louis Pechman on December 20, 2010 at 4:00pm — No Comments

Personal Points of Differentiation

Differentiation is the answer to the common business strategy question - How can we as a company, stand out in a crowded marketplace? There is a classic list that companies draw from – bigger, better, faster, decor’, innovation, location, value, etc. Interestingly enough, this question can also be applied to individuals, not just businesses. Heading into a New Year always offers an opportunity for pause and reflection. Perhaps, the following will…

Continue

Added by David Rose on December 17, 2010 at 11:22am — No Comments

What's Up for 2011? Social Integration

2010 was a very interesting year for restaurants and restaurant social media. That means it was a pretty amazing year for us here at FohBoh. Why? Because it’s just starting to gel and we can see investment starting to take place. As a start-up, it’s always a good thing to be ahead of the curve. Be the “first mover”, as they say, but not too far ahead. There are also many advantages to being “second mover”. I’ve written about this before citing Google, Oracle,…

Continue

Added by Michael L. Atkinson on December 15, 2010 at 1:30pm — 2 Comments

Reasons Why Hospitality Management Professionals Are Giving Notice Surprises Many

by: Robert Krzak CPC, CERS…

Continue

Added by Robert Krzak on December 15, 2010 at 9:30am — No Comments


Non-Operator
One Size Doesn’t Fit All

I read a blog the other day where the author was complaining about an over-zealous waiter. He was trying to conduct business over lunch and this waiter kept interrupting the conversation. As I read this account it sent a wake-up call to an idea about service that went to sleep years ago somewhere in the catacombs of my mind.

Why wouldn’t we just ask our customers what type of service they desire instead of guessing? One might say that this waiter…

Continue

Added by Bill Campion on December 15, 2010 at 2:36am — No Comments


Non-Operator
5 reasons Social Media will never work for your bar or restaurant

It can be easy to succumb to the temptation to dive into something that you hear being praised every day for its benefits. All you hear about is Facebook this and…

Continue

Added by Barry Chandler on December 15, 2010 at 1:00am — 1 Comment


Non-Operator
Why Facebook shut down a Bar’s Facebook Page and How to Avoid it

I spoke this week with a Bar owner who mentioned that his Facebook Page for his bar had been shut down by Facebook without warning and as a result, he had lost all his bar’s friends and their contact details. In essence, he had lost a targeted effective marketing channel overnight. I discuss the reason for this in the video below together with recommendations on how you can avoid this happening to your Facebook presence too.

Can’t see this…

Continue

Added by Barry Chandler on December 10, 2010 at 12:35am — 3 Comments


Non-Operator
Memo to FOH Staff: "Change or be changed."

According to Donna Goodison in the 12/8/10 Boston Herald, Kevin Fitzgerald, the owner of Jacob Wirth, a Boston restaurant institution, posted a memo to his servers that included the following comment and ultimatum:



“You are the LOSERS!!!” … “Change or be changed. Please, don’t force your termination for the holidays.”



The Herald piece goes on to say; The memo, posted Saturday in a private work area, included eight pages of mostly negative customer comments about Jacob…

Continue

Added by Patrick Maguire on December 9, 2010 at 9:43am — 2 Comments


Operator
John Lennon: Leadership, Customer Service, Peace & Love

This week, Wednesday December 8th, marks the 30th anniversary of the assassination of John Lennon. Hard to believe it has been that long since we all gathered around our radios and TV’s trying to take in the news that one of the last great pacifists was murdered. Just like Robert Kennedy. Just like Martin Luther King. And just like Gandhi.



There is a lot that can be said about Lennon. We’ve heard all the good, the bad and…

Continue

Added by Ty Sullivan on December 7, 2010 at 8:00pm — 2 Comments


Non-Operator
Using Words That Matter (Sell)

"It's the damn economy's fault!" -Most small business owners



It's not the economy, it's not that your people are lazy or any other multitude of reasons that you may be falling behind. A major component as to why you're unable to sell your product and/or service is because your words STINK!



Being "good" is simply not good enough! Your mission, should you choose to accept…
Continue

Added by Brooks Briz on December 7, 2010 at 8:00am — No Comments

Reeling In Groupon Gurus

Living in Chicago, it's difficult going a day without hearing a conversation about Groupon. They are also the talk of the country after recently rejecting an offer from Google. When it comes to their daily deals, there's a lot of evidence that they can drive traffic to a restaurant. No system is perfect and this one-time shot deal is no different. Some restaurants have experienced a sharp increase in traffic to a degree that service suffered.


But there's no question Groupon…
Continue

Added by Josh Hersh on December 6, 2010 at 10:00pm — 2 Comments

How to Get Your Restaurant Noticed By the Local Media

It was a warm March afternoon, and I was late for a test in my senior year of college. Luckily, the class was a journalism class. My professor understood that I'd just launched my career.

 

And, it all started with a simple letter to a producer at a big Hollywood studio.

 …

Continue

Added by Amanda Brandon on December 3, 2010 at 10:30am — No Comments


Non-Operator
"Merry Christmas" or "Happy Holidays"?

Me"Merry Christmas" or "Happy Holidays"?

It's a…

Continue

Added by Paul Paz on December 3, 2010 at 8:42am — 2 Comments

Featured Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.

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

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.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service