Berkeley and Solana Beach California have both recently adopted MANDATORY responsible alcohol server training for all front of the house employees who handle alcohol. You must use an approved a California Responsible Beverage Service (RBS) program. If you need any help implimenting or training please give me a call at 312-715-5375 or email at email@example.com
Added by Sam on April 15, 2008 at 7:00pm —
Skippy vs. Jif? That debate is SOOOO o-vah! Why would anyone settle for a plain old PB&J when you could have a Peanut Butter with European Mocha on a warm baguette?
As a child, I used to gaze longingly at my friends who got Jif and grape jelly on Wonder Bread. My enviro-hippie mama made sure that I had all-natural, organic peanut butter and no-sugar preserves on… Continue
Added by Nina on April 15, 2008 at 3:58pm —
Some curious, yet totally sensible, thoughts concerning why certain foods, and food and wine combinations, always seem to be so "right" for us once occurred to me when I reading about the period of Shojin Ryori in late 19th century Japan.
Influenced by the austere lifestyle of samurais and Zen Buddhists, Shojin Ryori was basically a vegetarian temple approach to cooking which placed emphasis on food of five colors (green, red, yellow, white… Continue
Added by Randy Caparoso on April 15, 2008 at 3:40pm —
I was learning about the different types of market structures today, and learned that restaurants are Monopolistic Competition markets. Which means, many producers try to make differenciated products. It is so hard to make your restaurants different from others, when really they are all the same. Chilli's, Applebee's, Ruby Tuesdays, T.G.I.Fridays, etc.
McDonald's, Burger King, Wendy's, etc.
They all try to do something different, but it is all still the same. Why is that?
Added by Kristen Siqueiros on April 15, 2008 at 1:32pm —
Hi, I thought this would be an interesting post about the CulinaryCorps a non-profit run by FohBoh member Christine Carroll.
The organization that designs and launches volunteer outreach trips for cooks. They are currently recruiting 12 culinary professionals for our fifth trip to New Orleans and the MS Gulf Coast.
CulinaryCorps is inviting eligible culinary students and professionals to join their fifth volunteer outreach trip to New Orleans, LA from… Continue
Added by Michael L. Atkinson on April 15, 2008 at 9:55am —
We have been open just under a month now and the reaction to food, wine, and service has been very positive. We are slowly carving our niche here. We've had people come in to give us a chance that only came once or twice before under the old owners and quit coming because of their previous experiences. They will be back again now which is always a good sign.
The kitchen is really starting to gel. Stephens philosophy of "high, tight, and sexy" is taking hold and the food just keeps… Continue
Added by David McGuffin on April 15, 2008 at 9:28am —
So, I know that I have probably the best job in the world! It's amazing. Imagine, getting the most kickass job ever, I am pretty much at that point. I get to travel all around, to teach not only associates, but GUESTS all about BEER!!!! Flipping amazing! I made it a a point, on my Perfect Beer journey to kinda make a journal....... so here it goes....
First Stop: #308: This restaurant kicks some serious ass! 3 g's, at least by 2pm for lunch sales, 3 managers, and a kickass key… Continue
Added by Cindi Digiantonio on April 14, 2008 at 9:59pm —
CookingMonster has posted this interesting blog on the Titanic First Class dinner menu
which was served the night she went down.
As tragic as this evening would become (my great, great grandfather was one of those souls lost), I have to admit, not a bad last meal. Not bad at all.
I'm thinking this might be good fodder for the topic, What Meal Would You Choose As Your… Continue
Added by Steve Paterson on April 14, 2008 at 8:20pm —
Anyone going to this week's FS/TEC 2008 in Grapevine, TX? If so, be on the lookout for Ted. He will be moderating a panel discussion
called Using Online Social Networking for Your Business on Wednesday, April 16, 2008 at 2:30 pm. Additionally, he's a sucker for chocolate martinis and I'm sure would love to hook up with any Fohbites out there who might be attending.
Added by diane on April 14, 2008 at 6:19pm —
I just wanted to share some thoughts on why I believe real estate and wine is generally more expensive in Napa than in say, some other non-Napa place....(don't want to offend anyone here).
1. It's stunningly beautiful. My wife Kim, Sarah and I visited Napa… Continue
Added by Michael L. Atkinson on April 14, 2008 at 12:11pm —
I just found out that Restaurant Report has a new "Mega CD" on sale this week. You can watch a video introducing the content on the CD here:
For a list of the CD contents, go here:
I'm not an affiliate for this… Continue
Added by Nathan on April 14, 2008 at 11:23am —
What are your favorite eating and drinking songs? There must be a million of them; but then again, not. But these days the vast library in the internet sky allows you put your favorites all together in once place, making for one, big musical food, wine, beer, whiskey, and coffee fest (for a mini-version, visit my FohBoh
Yet for all the eating and drinking songs in our own language, one of my favorites is actually French… Continue
Added by Randy Caparoso on April 13, 2008 at 5:13pm —
Scott Black (former GM of Bone’s in Buckhead) and Chef Shane
Touhy (former Executive Chef of Blue Ridge Grill) have teamed up to open Dogwood in Midtown. This highly anticipated restaurant will focus on delivering exceptional customer service complimented by Southern inspired
Slated to open in early June, they are currently accepting applications and/or résumé’s for an FOH Assistant Manager, Bartenders and… Continue
Added by Scott Black on April 13, 2008 at 3:26pm —
Anyone here from around the MB area
Added by Chris H*** on April 13, 2008 at 11:57am —
Writing in the New York Times, Ian Fisher reported that Gambero Rosso, the prestigious reviewer of restaurants and wine, sought out Rome's best Italian cuisine. In second place was L'Arcangelo, where the head chef came from India. The winner: Antico Forno Roscioli, a bakery and innovative restaurant whose chef, Nabil Hadj Hassen, arrived from Tunisia at 17 and washed dishes for a year and a half before he cooked his first pot of pasta.
With Italians increasingly shunning sweaty and… Continue
Added by Alan Williamson on April 13, 2008 at 6:55am —
If you want to check out the hottest new restaurant in Manhattan you might find it more difficult than imagined. The newest, Momofuku Ko, has almost instantly begun drawing the rich, powerful and influential trying to land a reservation the easy way. They appealed to the chef. So far, they've had little luck.
David Chang, the owner of the hot spot, even turned down
Ruth Reichl, editor-in-chief of Gourmet Magazine. He said no. A former top Microsoft executive asked too. Same… Continue
Added by Roy MacNaughton on April 12, 2008 at 3:45pm —
A recent study in the American Journal of Clinical Nutrition
examined the short term effects of dark chocolate and cocoa in relationship to cardiovascular health for healthy older adults - its thumbs down for the boomers. It seems dark chocolate is boosting the heart rate
Prior research and stories hyped that dark chocolate was good for your heart health. Now you have to forget that delectable little piece of dark, rich chocolate that you had each night and empty your cupboard… Continue
Added by Dara Bunjon on April 12, 2008 at 5:01am —
One of the skills we should all take time to be better at everyday is listening. Many opportunities pass us by each day when we don’t engage in “active” listening. There is a positive benefit to be gained from everyone you interact with on a daily business especially in your career or business. In the competitive world of business, people occasionally view listening, learning, and changing as a vulnerable or weak value. Some would say, well if I don’t stand up for my position or prove my point,… Continue
Added by Andy Swingley on April 11, 2008 at 5:06pm —
How is your contemporary wine grape IQ? Are you up on the latest “alternative” varieties? Should you even care?
If a grape makes perfectly delicious wine, I would think yes
to the last question. But for me, personally, I think a wine made from an alternative grape becomes significant the moment I have a perfectly matched dish for it. I like reasons for my wines.
And besides, the way I look at it: forty years ago Chardonnay wasn’t on anybody’s lexicon (most people… Continue
Added by Randy Caparoso on April 11, 2008 at 2:08pm —
I'm not talking about proper wine presentation. I'm talking about knowing when to have your guests to say when. Do your people know what to do if there guest has been overserved? Do you know what to do? What if someone comes in your establishment drunk already and you serve them a drink before you realize they've had too much? These are all easily answered questions if you have the right training. Some states require alcohol training while many others do not. I say even if they don't require… Continue
Added by Thomas Shackelford on April 11, 2008 at 12:47pm —