December 2011 Blog Posts (50)

The Ten Commandments of Online Restaurant Marketing

The Ten Commandments of Online Restaurant Marketing

 

1) Thou shalt invest more heavily in online marketing than traditional media (print, radio and TV).

This is like renting vs buying your building. What will you have to show for your investment long term? What happens after a radio ad or a newspaper ad runs? What…

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Added by Brian Ash on December 31, 2011 at 6:00am — 1 Comment

Time is Money

by Zac Bond, Content Manager for Waitrainer

You wouldn't rely on guesswork to figure how much you're spending on chanterelles or tri-tip each week— yet many…

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Added by Waitrainer on December 30, 2011 at 6:00pm — No Comments


Non-Operator
Put a face on it!

One obvious, popular, and overwhelmingly effective marketing/operational technique that we've seen blossom over the past few years is simply putting a face/name to the business. Does this mean hiring a celebrity chef or entrepreneur to represent your company? I dont think so... I think it means giving the customers someone to connect with a deeper level than just the server (although the server may be doing an excellent job of being that face).

I personally really enjoy seeing the…

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Added by Joel Lazeski on December 30, 2011 at 1:06pm — No Comments

Google Analytics: Restaurant Mobile Website Trends

In our original blog titled “Google Analytics: Analyzing Mobile Website Performance”, we reviewed a number of reporting metrics provided by Google and possible interpretations of the data. In addition, we discussed best practices for setting up a Google Analytics account for your main and mobile websites. In this most recent blog, we will take a look back at mobile website…

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Added by Jon Rock on December 30, 2011 at 8:30am — No Comments

popping the cherry

so this is my first post here. i just had  a delicious set of PEI mussels in a coconut curry with a set of toast points. mmmm...DELICIOUS!!! good food is defineately one of the perks to working in a fine dining restaurant! oh and i want to give a shout out to the wine i first sell in love with. thanks to my friend angela, i was forced (the typical non-wine drinker used to crappy 2 buck chuck (aka boones farm lol) and so did not like wine) try a 1999 bernardus marinus. It was truley…

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Added by Charlie Ford on December 29, 2011 at 10:51pm — No Comments

The Melting Pot shares 5 things restaurants should be doing to market themselves

Marie Miller-Rodriguez's day starts at 6 a.m. and stays fast-paced all day.  As the social Media Specialist for Phoenix-area's The Melting Pot restaurants, her day is the same every day, but different, too. 

With its headquarters in Florida and three restaurants in the Phoenix area, Miller-Rodriguez’s day is packed. “You have to go where the technology is - go…

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Added by Joel Cheesman on December 29, 2011 at 11:00am — 1 Comment

8 Values to Live By

Everyone has a system of values that they live by — and in business, those values come into play just as they do in everyday life. Constant decisions define each individual, as well as how a company is seen by the world. Principles, ideals and ethics guide and shape priorities and reactions.

For me, the values I choose to run my business by also serve as markers that show the progress we achieve. They are beacons guiding us in the right direction, leading us to provide the type of…

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Added by Nate DaPore on December 28, 2011 at 10:41am — No Comments


Non-Operator
New Year's Resolution

Restaurant Owners’ New Year’s Resolution

  1. 1.   Every day in 2012, make one small improvement
  2. 2.   Every day, keep a focus on doing the right thing – right thing for the customer, the enterprise, the employee  
  3. 3.   Commit to securing one new customer each week – a customer that will come back regularly
  4. 4.   Ask for staff feedback on improving plate…
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Added by Paul Letendre on December 27, 2011 at 3:58pm — No Comments

NRN's 2012 Predictions - how many are happening now?

Lisa Jennings at NRN posted last week on trends in 2012 and I swear, it looked like she'd been reading from our playbook and been briefed on our product roadmap.

Here are the highlights from her…

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Added by Steven Groves on December 27, 2011 at 9:44am — No Comments

What makes a great server?

by Zac Bond, Content Manager for Waitrainer

Truly excellent service has a je ne sais quoi about it— that seemingly unknowable quality that sets it apart— it's hard to pin down but you know it when you see it. Great service flows with grace that appears…

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Added by Waitrainer on December 23, 2011 at 1:30pm — 4 Comments


Non-Operator
Bumming, Winning

It’s almost Christmas.  For restaurant owners in many parts of North America, this means that next week there might be a few good days, then for the next three to four months, there will be gloom.  There will be too many bills and not enough customers.  You’re getting bummed-out just thinking about it. 

This discouragement …it’s part of the ballgame.  It happens.  At this time of year, it’s especially…

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Added by Paul Letendre on December 22, 2011 at 5:30am — 1 Comment


Non-Operator
New analytics for Facebook’s ‘Insights’

We wanted to make sure everybody was aware of recent updates Facebook has made to its hub for analysis. Page Insights, which helps Facebook users to track information…

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Added by Barry Chandler on December 21, 2011 at 10:08pm — 1 Comment


Non-Operator
Operations Tip: Comparing Ideal, Actual and Purchased Costs to Sales

Guest Post by Chuck Deibel, Senior Partner at BEVINCO 



Often Bar operators will calculate what their costs should be by dividing their purchases by their sales. This is a flawed method. This paper provides the actual…

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Added by Barry Chandler on December 21, 2011 at 10:00pm — No Comments


Non-Operator
Social Media Strategies Video Series: Part 4 – Measuring impact

Added by Barry Chandler on December 21, 2011 at 10:00pm — No Comments


Non-Operator
A afterthought review of the E-myth Revisited... The Franchise Entrepreneur

On route to Kauai last week I spent the majority of my flight reading the best selling novel "E-Myth Revisited" by Michael Gerber. The way the book was presented was unique & captivating and sprouted some very interesting thoughts about franchising from an independent operators point of view. I am not an operator, anymore, but I do work as an advisor for many of them now and I feel like Mr. Gerber…

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Added by Joel Lazeski on December 21, 2011 at 10:14am — No Comments


Non-Operator
Twas Three Nights Before Christmas

‘Twas three nights before Christmas, a time to prepare

For the mad rush of diners -- a hope we all share

We’ve menus all hung by the entry with care

In hopes that…

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Added by Rod Guinn on December 21, 2011 at 3:30am — 5 Comments

Where we're heading in 2012

It's good to keep track of what is created over time with hard work, passion and dedication. We at FohBoh have always advocated for the restaurant industry, working hard to deliver on our promise and this will only continue as we move in to 2012.

The FohBoh Milestone Timeline: 2007-2011…

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Added by Michael L. Atkinson on December 20, 2011 at 8:57am — 2 Comments

Happy Holidays From MonkeyMedia Software (2011)

We wish you all a happy holiday season.  This year, we had a fantastic staff event in our own community.  Hope you enjoy the video.

 

Added by Erle Dardick on December 19, 2011 at 1:30pm — 2 Comments

Last Minute Restaurant Marketing for the Holidays

Luckily, it’s a busy time of the year for many restaurants.  Trying to keep up with increased demand may have created an operational squeeze on your time.  Now here you are--in the midst of the holidays-- to find that you didn’t get to all of the marketing tasks you intended.  It is a little late in the game but there is still time for a few efforts that are pretty easy to tackle and inexpensive as well.

 

Gift Cards

Stay in the mind of your customers and shoppers…

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Added by Jon Rock on December 19, 2011 at 11:19am — No Comments

Healthy Habits in Hospitality

You are so much fun to be around.  You know how to host and how to serve; how to cook and how to present. Everyone hits you up for recipes and tips from table settings to the length of oven time their holiday roast requires for perfect medium rare.

What non-hospitality folks don’t understand is how hard it is to work around food all day long!

We asked hospitality professionals around the country what habits to make or break in order to stay healthy and we received a ton of…

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Added by Joseph D'Alessandro on December 19, 2011 at 9:41am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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