All Blog Posts (5,681)

SPICY CHEFS TAKE NOTICE OF THIS OPPORTUNITY !

Attention: calling all chefs who are experts with spices, herbs and flavorings....and who the heck isn't?



Here's yet another media opportunity you need to follow up with by June 15th....Dad's Day.



The details:



TALK HERBS & SPICES WITH CHEFS




Name: Shaun Ellsworth



Email: info@mtnbiz.com



Title: Talking about spices...



Media Outlet/Publication: cooking and food website



Anonymous?… Continue

Added by Roy MacNaughton on June 6, 2008 at 11:22pm — No Comments

Get Your FREE 2009 Zagat Guide!

Added by Mikuni Restaurant Group on June 6, 2008 at 6:13pm — No Comments

Need interviewees for upcoming article

I'm looking for interview subjects for an article I'm writing for the California Restaurant Association's magazine The Restaurant Standard about how to keep employee morale up during this economy slump in light of decreasing tips, fewer shifts, etc.

If you're an expert, I'd love to hear from you. I can be reached through FohBoh or at nvannoy@calrest.org.

Thanks!

Added by Nikki on June 6, 2008 at 4:42pm — 2 Comments

Tell me where to go :)

Where do restaurant owners purchase their furniture from? How is the best way to get in contact with the key decision makers to tell them about what we offer? My brother designs furniture and up to this point has focused on Modern Boutique Residential. Because of my restaurant experience I understand function in a restaurant environment and my part is more on the Business Development end. We'll be able to fabricate or source anything they can think of. While we are associated with designers,… Continue

Added by Jeannine on June 6, 2008 at 1:44pm — 4 Comments

It's your lucky day! Inspiration for today and more...

This is from a book we've published entitled Schools of FISH! that is a compilation of stories gathered over the years about "Hero Teachers" and their effect on students. I have a personal connection to this particular story as I had the opportunity to work with Robert's Grandpa shortly after joining ChartHouse Learning. Please enjoy this story that has touched me and inspires me regularly:



No one at Buchanan knew how to choose his attitude better than Robert did. Now a fifth grader… Continue

Added by Jay Larson on June 6, 2008 at 11:28am — No Comments

National Donut Day...

This is totally fun, nothing serious and great for Friday I am still at work blues....

Today is National Donut Day...have you had your deep fried, covered in glaze, topped with sprinkles/jimmies, maybe some gooey chocolate goodness today??

If not I hear that Crispy Creme is doing very well today!

Enjoy!!!

Added by Amanda Vroom on June 6, 2008 at 8:15am — 4 Comments

National Restaurant Association Show

I'm looking for some thoughts on what people saw at the show...Who had the best booths and why? I left a few categories out there for everyone to give me some responses on. It seemed like attendance was down, but what got you into the booths?



Categories



Best Food Booth



Best Equipment Booth



Most Unique Booth



Best Booth that was Safety oriented



Best Give-a-way



Worst Booth Overall



I'm interested… Continue

Added by Jon Frank on June 6, 2008 at 5:55am — 1 Comment

Group Dynamics In Kitchens

I am having a hard time. A lot of people I know are having a similarly hard time and so maybe it's time to be having a hard time. I am trying to see and understand where I fit and don't appear to fit in my job, the kitchen, among cooks, with chefs, in the industry as a whole, and all the invisible crevices in which ickinesses take up residence if we're not careful.



I attempt to be as honest with my weaknesses as I can, without creating a ladder from which to climb over the bridge on.… Continue

Added by Shuna fish Lydon on June 6, 2008 at 12:01am — 3 Comments

Beef Buying Opportunity Knocking?

The chart of the week is the weekly USDA choice boxed beef cutout which is an index of choice beef prices. The choice boxed beef cutout has hovered at relatively inflated levels for roughly 8 weeks after trading at historically low levels earlier this year. As noted in the Weekly Commodity Report, the USDA choice boxed beef cutout is anticipated to depreciate during the next few months. Why? Well weekly beef production typically rises into the deep spring remaining relatively strong well into… Continue

Added by David Maloni on June 5, 2008 at 10:08am — No Comments

The Cost of Keeping Your Doors Open

Its that hot summer season again and in the restaurant equipment service industry, it's a constant struggle to keep every customer calm, cool and collected. With gas prices pushing $4.00 a gallon in the NJ/NY area, tolls going up, insurance being raised, is it safe to say we are in a recession? From our industries standpoint, I will have to say yes. You would think eating out is something we all do, therefore, how can we be affected? Simple. People are eating out less and less. People are… Continue

Added by Malachy on June 5, 2008 at 5:10am — 3 Comments


Non-Operator
How to teach in 10 easy steps

One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.



While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue

Added by Brandon O'Dell on June 4, 2008 at 7:30pm — 2 Comments


Non-Operator
Big-mouth chef Gordon Ramsay missing from his opening night

Reprinted from RESTAURANT JOURNAL

June 4, 2008



Celebrity chef Gordon Ramsay has made his reputation on his outsize personality as much, it seems, as his food. On his numerous television shows, he is loud, profane, in control -- and very much in-your-face.



So when the volatile host of "Hell's Kitchen," "Ramsay's Kitchen Nightmares" and, most recently, "The F-Word" opened his first Los Angeles restaurant, Gordon Ramsay at the London West Hollywood, last Tuesday night,… Continue

Added by FohBoh on June 4, 2008 at 10:27am — 2 Comments

Is your Company sexy enough to attract the Talent of the future? When Hite was on the Market post 5 of 9.

What’s sexy about the jobs your company has to offer…. For me the match is about who I am and who you are, not what I do or what you do. Change your focus from title’s and tasks and onto values, passion and purpose and now you have my attention… If you want to appeal to candidates today, especially younger workers, you have to drastically change the way you think and behave when it comes to attracting talent.



Things that will differenciate a Company and attract the Talent of today… Continue

Added by Amanda Hite on June 4, 2008 at 7:43am — 1 Comment

The 100 mile diet with Michael Chiarello

From PlanetGreen







By Sara Frieden



Challenging yourself to eat entirely locally can seem pretty intimidating. But, as world renowned chef Michael Chiarello explains on Supper Club with Tom Bergeron, making your diet totally local is really a lifestyle change. On the show, Chiarello puts… Continue

Added by Mark McKellier on June 4, 2008 at 6:01am — No Comments

RP146: Pantry Tips with The Full Time Mom

ReMARKable Palate #146: Pantry Tips with The Full Time Mom



On today’s show, I bring you the audio from a recent interview I did with Stephanie Ravenscraft on The Full Time Mom Podcast. Stephanie is… Continue

Added by Chef Mark Tafoya on June 3, 2008 at 8:26pm — No Comments

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1



Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico… Continue

Added by Chef Mark Tafoya on June 3, 2008 at 8:24pm — No Comments

RUTHLESS MANAGEMENT & MARKETING

I just got off the phone listening to Dan Kennedy, the famous marketer who has continuously had a business book on most booksellers’ shelves for the last seventeen years. His newest one is titled Ruthless Management of People and Profits.

He was asked in the interview why he used the word ‘ruthless’ since it’s so harsh. His response was that you must learn how to ruthlessly manage not just your business, but yourself too.



For instance, most business owners complain about… Continue

Added by Roy MacNaughton on June 3, 2008 at 5:34pm — 2 Comments

Coconut Bay has joined FohBoh

Hello Everyone! Coconut Bay would like to extend a greeting to everyone on the FohBoh network! We are NEW to the network, and are looking to make lots of friends, hear ideas, and learn new things about the Restaurant/ Bar business! Add us as a friend, or send us some ideas! We are open to suggestions-so those of you who are pros, help us out! =)

Added by Coconut Bay Cafe on June 3, 2008 at 12:50pm — No Comments

Foodservice Institute of America (F.I. A.)

As you may be aware, FIA recently held a symposium, second in the “Advantage Series” on Industry Survival: Overcoming Commoditization. We know this is an issue that affects all organizations and business. Many new ideas and real solutions were generated on this business challenge at the symposium. FIA will continue to focus on topics relevant today and in the future for the betterment of the foodservice industry.



FIA has and will continue to provide valuable educational and… Continue

Added by Joe Ferri on June 3, 2008 at 6:01am — No Comments

Sous Chef, defined.

What makes a sous chef great? Or how about even good? What does that mean, "sous chef"? Who are they and why are they necessary? Where does the sous chef reside in the hierarchy? When do you say yes to becoming a sous chef? Can you become a Chef without first being a sous chef? Can you become a sous chef if you've never been a line cook?



Who writes the sous chef's job description? What are the sous chef's duties? When does a sous chef punch in, and will he ever punch out? Will the… Continue

Added by Shuna fish Lydon on June 2, 2008 at 7:18pm — 2 Comments

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Social Wine Club for Craft Wineries

Smartbrief

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

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

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.

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.

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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