All Blog Posts (5,681)


Non-Operator
Why Restaurants Should Use Mobile Ordering

In the past, smartphones were a thing of dreams. Now-a-days, smartphones are seen everywhere, owned by almost everyone. With nearly 85% of Americans owning some kind of smartphone, the technology for these phones has been increasing dramatically. With users between the ages of 19-30 being the biggest users of smartphones, it is no wonder that mobile ordering has taken off.  Mobile ordering is definitely not considered new. Pizza hut has had mobile ordering since 2009, offering convenience…

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Added by MenuDrive on May 30, 2014 at 9:30am — No Comments


Non-Operator
McDonald’s Answers Your Food Questions

Fast food giant McDonald’s responds to consumer’s questions on its manufacturing processes. Most of the queries found in the Your Questions Answered section in their website…

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Added by Zai Estabillo on May 28, 2014 at 6:12am — No Comments


Non-Operator
Food Tech Funding Fuels Growth

NoWait Inc., a Pittsburgh-based app for restaurant waiting lists, has raised $10 million in Series B funding. Drive Capital led the round, and was joined by return backers like Birchmere Ventures. www.nowaitapp.com

Added by FohBoh on May 25, 2014 at 11:19am — No Comments


Non-Operator
In Memoriam of Mike Nahkunst

Mike Nahkunst 1950-2014

FohBoh lost one of its biggest supporters and the restaurant industry lost a true leader when Mike Nahkunst passed away Friday, May 16, 2014 in Austin, Texas. 

Mike worked as a restaurateur and executive for such restaurants as The Cheesecake Factory, BJ’s Restaurants, and Kona…

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Added by FohBoh on May 21, 2014 at 4:30pm — 1 Comment


Non-Operator
Finding The Time To Do Everything In Your Restaurant

Every week I speak with restaurant owners in many parts of the country. In each conversation, they tell me of their concerns in running their restaurant business.

In each of these conversations they all expressed many of the same concerns and they revolve around these five issues:…

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Added by Joe Welsh on May 16, 2014 at 9:30am — No Comments


Non-Operator
Empower Managers to Control Labor Costs in Your Restaurant

Labor is always a hot topic of conversation in restaurants, because optimizing labor costs is a never-ending quest. Here are some tips to help you control your labor costs:

1) Create the Optimal Schedule

Don’t forget the power of historical performance! Consider the sales you are bringing in relative to the labor dollars going out at each hour of the day, and then pull together the…

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Added by Ally Welsh on May 16, 2014 at 7:03am — No Comments


Non-Operator
Three Ways to Improve Your Guest’s Experience Using Avero Restaurant Software

Service is always a hot topic of conversation in the hospitality industry, because every restaurateur strives to provide great experiences for their guests.

However, there are so many factors that go into providing great service and so little transparency into how each variable is performing. As the holiday season is in full swing and you are striving for ways to make the guest experience extra special, learn how you can use Avero Restaurant…

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Added by Ally Welsh on May 15, 2014 at 8:30am — No Comments


Non-Operator
Three Ways to Improve Communications Across Your Restaurant Team

We here at Avero are fortunate to serve as a partner and mentor to over 5,000 restaurants across the globe. So we thought why keep our industry knowledge behind closed doors?! We’re beginning a series of blogs that will help restaurateurs increase efficiency, save time, and make more money! These Avero tips & tricks into the industry can help restaurant operators determine best practices and be more successful in the long run.

Our first post…

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Added by Ally Welsh on May 14, 2014 at 9:03am — No Comments


Non-Operator
Would 4% Points Make a Difference To Your Restaurants Bottom Line?

With food costs rising every week are your restaurants profits taking a hit?

Almost every day there is something in the news about the price of something going up. Beef, pork, dairy, and coffee are all going up. As a restaurant owner, what is your strategy to handling these increases?

Some chains will be raising prices, others will not. What will work for you? Put yourself in the…

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Added by Joe Welsh on May 6, 2014 at 7:30am — No Comments


Non-Operator
Question: How can a restaurant survive? So many people are struggling…

A: The difference maker is to have a restaurant management system. What this means is that you have set rules for every aspect of running your restaurant. You take out guessing and trial and error. And this applies to any concept. You could switch from fine dining to family style easily if you follow the system. Think of it this way, the chains aren’t making the best food in their niche, they just have systems for every aspects of the restaurant.

Your system should cover:

- HR…

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Added by Christopher Wells on April 29, 2014 at 12:05pm — No Comments

Achieving True Trust and Respect from Your Staff

In life many things can change your mind in a second. What we choose to follow or support can come down to the simplest detail or turn of phrase. Over the years I have realized, it is the genuine, and allow me to be blunt, not the pull the wool game any slick talking manager with other true skills can get over with. I am speaking of the god given traits of you. It is said by many a Restaurant Manager. I don’t care if…

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Added by Anthony Boyd on April 25, 2014 at 12:08am — No Comments

Data Breach: Coming to a Small Business Near You

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Added by Jules Dalsey on April 24, 2014 at 1:36pm — No Comments


Non-Operator
Have You Seen the "Triumphant" Return of Amy's Baking Company to Gordon Ramsay's Kitchen Nightmares?

Yes, everyone's "favorite" operators made their return recently to Gordon Ramsay's Kitchen Nightmares after last year's shocking episode turned into the worst possible viral publicity for the restaurant.

It's been a rough year or so for the Bouzaglos - their Yelp and social media pages were all inundated with negative reviews and complaints following the airing…

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Added by Stewart Anderson on April 17, 2014 at 9:23am — 1 Comment


Non-Operator
To Eat or Not to Eat After a Stomach Virus

image credit to: [X]

Your stomach virus has probably run its course and you’re feeling kind of hungry. Are you…

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Added by Cess Padilla on April 15, 2014 at 8:00am — No Comments

It's a bit too Quiet...

It's all a bit too quiet, said the man. When he opened his doors and there were no customers, what then? He prepped food, staffed appropriately, trimmed the pruned the landscape and cleaned the bathrooms. Yet, no one came. What now?



This could be a journal entry made by a restaurateur from a small village in Tuscany, or an operator in Dallas. When customers just stop coming to dine, then what? What if it just suddenly or even gradually became quiet and not necessarily as a result of… Continue

Added by Michael L. Atkinson on April 7, 2014 at 12:00am — No Comments

I Don't Have Time to Train My Staff

 

"You see James," Bill said with a nervous energy in his voice, "we have so many big projects going on right now, and Spring Break is just around the corner. I've got new people coming in the door, it's going into our busy season, and we're developing a new menu. It's been downright crazy, and well, we…

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Added by James on March 17, 2014 at 7:30pm — No Comments


Non-Operator
Google Glass for Chefs

Found this on Eater and wanted to share...As the turf war between Google Glass enthusiasts and everyone else is heating up, LA food truck king Roy…

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Added by FohBoh on March 17, 2014 at 9:36am — No Comments

Trash Fish: Guess Who's Coming to Dinner

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Portland, OR  Four top chefs team up for a trash fish dinner to raise public awareness of overfishing, and create demand for alternative fish species that are not presently at risk. Cathy Whims of Nostrana, Kelly Myers of…

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Added by Cooking Up A Story on March 11, 2014 at 2:11pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

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

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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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