All Blog Posts (5,652)

Feels Like a Monday

Despite the long day, I'm bolstered with energy. I've been up since 6am in order to get to my horrible writing class at 8:30am. I guess they want you to be able to write a decent menu when you graduate.



I start one of my part-time jobs at noon, which gives me time to relax, have lunch, and make phone calls. Work seems to fly now that I have renewed focus.



Stu called me around 9:00 pm to see if I wanted to play tennis. He's crazy and spontaneous. He worked on his serves… Continue

Added by O on May 27, 2008 at 8:57pm — 1 Comment

Hell Kitchen 5/28

Should have fired three. I think he is keeping Matt and Jen for entertainment purposes.

How about the sweat soaked pasta Matt cooked~



Since they are not skilled where are the thermometers that would have eliminated Lourosses undercooked meat..



I can't wait till next week and see Rock. Now that was a good season. I am glad to see he has been successful. None of these people are ready to be a 250k executive chef.



Come on Matt I can smell your ending. Sooner… Continue

Added by Sam on May 27, 2008 at 8:34pm — 1 Comment

It's Burger Time

This weekend was Memorial Day Weekend, also known as the start of the summer grilling season, which, in my opinion, is a great season. Nothing beats a great burger and an ice cold drink on a bright, sunny day. Not to mention the fact that May is National Hamburger Month.



In the spirit of the beginning of this season burgers have started to make a bit of a come back. Not that they have ever really gone away, but sometimes burgers get overshadowed during colder months by comfort foods… Continue

Added by Restaurant Supply Guru on May 27, 2008 at 1:57pm — 1 Comment

Recycle Your Corks with ReCork America

From Treehugger



Don't pitch your corks after you polish off your wine!



There's a lot to like about cork as an eco-friendly material: it's harvested (primarly from the Cork Oak tree, or Quercus suber) in a way that doesn't harm the tree, making it almost unendingly sustainable (harvested in moderation, of course); it's almost totally waterproof, making it suitable for both indoor… Continue

Added by Mark McKellier on May 27, 2008 at 6:05am — 2 Comments

POS & WEB - Better Together!

If you have viewed our videos you may have seen the Aldelo POS video and the Customer 2 You video, both of which can help to grow business by streamlining many of the functions that you do on a daily basis and add to your customer base. For a limited time over the summer, we want to get as many customer ON-LINE as possible. You need the sales! People will be sticking closer to home this summer with gas prices high and looking for your restaurant on-line.



If you are a New Restaurant,… Continue

Added by ACT-POS on May 27, 2008 at 5:01am — No Comments

Genesis

I've always had an interest in food; eating, creating, dreaming, craving. Last month, I attended an open house at North Shore Community College, and I won the raffle for a free course. The decision was made.



My first actual cooking course won't be until fall when I take Introduction to Basic Culinary Techniques. Right now, I'm studying Principles of Food, Beverage, and Labor Cost Control. As boring as it sounds, it's not. Business people are more culinary savvy, but few… Continue

Added by O on May 26, 2008 at 8:10pm — 1 Comment

I made my guests day on the slowest day ever and I flipping smell like polish ; )

Happy Memorial Day Everyone!!

At least at my particular restaurant, Memorial Day is sloooooowwwww. If I wasn't working, you can bet I would have a apron on, margaritas in a blender, and more than likely a hangover tomorrow. HAHA. However, like most of you all FOHBOH peeps, holidays for us restaurant peeps can either mean SUPERKICKASS everyone working sales, or " Hey, let's clean everything today." Number two was my task with my associates today. I think the smell of polish is forever… Continue

Added by Cindi Digiantonio on May 26, 2008 at 6:41pm — 7 Comments

From the Blogosphere: How to Eat Out Cheaply

All,



there's a lot of great stuff in the blogosphere these days...I came across this link on How to Eat Out Cheaply and recession-proof your dining habits. I thought I'd share it because the rising costs of gas and transportation costs is really affecting the restaurant industry hard. As consumers grow more and more cost and value conscious, the tips that ordinary customers are sharing about their dining habits should be invaluable to all of… Continue

Added by Matt Urdan on May 26, 2008 at 7:42am — 1 Comment


Non-Operator
Nibbles of Tidbits Anyone?

Have you seen this yet?

http://www.ineedtext.com/FoodBlog/

Added by Shelly Borrell on May 25, 2008 at 1:42am — 1 Comment

Sharing My Experience NRA 2008 Chicago

It looks like everyone who attended the NRA Show in Chicago this year had a good time and I am no exception. Usually, I only spend two or three days there, but this year a friend needed some help with a pre NRA private food show for chefs and buyers, so I ended up spending an entire 6 days in this lovely city. (My liver is still complaining).



Instead of the usual $1400-$1600 hotel bill, I decided to rent an apartment for the week.

It was my first experience with Craigslist and I… Continue

Added by Steve Paterson on May 24, 2008 at 5:28pm — 9 Comments

Director's Journal: Commercial Composting: Why One Restaurant Recycles

[video story for this post]



I started composting much of my food scraps last year. I knew I wanted to start a vegetable garden this Spring (and I have!), and I feel the 2 go hand in hand. I always struggled with the first steps of composting. How do you do it? Yes, I have a container, but what’s the ratio between food and grass cuttings? What about the smell? What about… Continue

Added by Cooking Up A Story on May 23, 2008 at 6:31pm — 2 Comments

Foh Boh at the Reagle Beagle

I wanted to thank all my friends at FohBoh and Bill from the Reagle Beagle for a cool cocktail party in Chicago !! The NRA was a blast.



Cheers to all !!









Find more videos like this on FohBoh…









Continue

Added by The Tortilla Guy on May 23, 2008 at 11:28am — 7 Comments

NRA Show- IWSB

For those who attended I would like your feedback.
Please let me know what you think here or email me at sstanovich@restaurant.org

Thank you for your thoughts and have a great holiday.

After the show I think I am going to sleep till Tuesday.

Sam

Added by Sam on May 22, 2008 at 9:23pm — No Comments

NRA Show Educational Panels- What Would You Like More Of

This is a random question to the community.
What topics and discussions would you like to see more of during the NRA Show?
Let me know your thoughts.

Sam

Added by Sam on May 22, 2008 at 9:20pm — No Comments

Peeking Behind the Scenes at FohBoh, Inc. | #3



Just back from our first show at NRA in Chicago. There have been a few posts about this experience and what we thought of the show, which was awesome for our young, 140 day-old, growing enterprise. However, this post is about status…continuing our theme of being… Continue

Added by Michael L. Atkinson on May 22, 2008 at 3:59pm — 1 Comment


Non-Operator
Food Cost the Elusive Holy Grail

One of the most talked about and least understood areas of cost control is food cost. I am always surprised at how often restaurants struggle to control food cost. While food cost is widely talked about it continues to be a challenge to restaurant operators and managers alike. My goal is to outline a few very specific ideas that if followed can have an immediate impact on your food cost and consequently your bottom line. In order to have an effective approach to food cost, everyone must… Continue

Added by Jerry A. Heilpern, CFBE, FMP on May 22, 2008 at 3:22pm — 1 Comment

Crude Awakenings

The chart of the week is daily world crude oil output versus demand. This is a demand story. As the chart depicts below, crude oil production and demand have trended very close to each other for the last eleven years. Four of the last eleven years demand has outpaced production and it just so happens that two of those years were 2006 and 2007. From 1997 to 2002, daily crude oil demand rose by 5%. From 2002 to 2007 demand grew a whopping 13%. (Here’s where the data gets really interesting.)… Continue

Added by David Maloni on May 22, 2008 at 10:59am — No Comments

CHART Trainers Well-represented at the 2008 NRA Show

By John Isbell, President-elect, CHART



For those of you who were unable to attend the NRA Show (that’s the one with food – not guns) this past weekend, I just wanted to give you a recap of some of the highlights. We had strong attendance for all of our CHART members who were presenters this year, to include Gail Lyman & Todd Woodruff who both gave their first ever presentations at the NRA show and received tremendous feedback. Other speakers included funny man Rob Gage, who was… Continue

Added by John W. Isbell on May 22, 2008 at 10:51am — 2 Comments

"Sometimes it's the little things that matter to our guests"

Going out to dinner should be a bunch of little surprises of happy and delicious moments. Like the surprise when you go to walk through the door and someone is standing their with a smile, the door being opened for you and a great big ole welcome.



Then when you sit down, Your drinks get to your table pretty fast from the bar, then you are ordering your meal, and this delicious hot appetizer comes to the table with some plates and extra napkins, sauce and a very nice smile saying…
Continue

Added by peter Kazalas on May 21, 2008 at 5:15pm — 1 Comment

Making Friends at National Restaurant Association Show

While some thought it was not well attended, I thought the NRA show in Chicago was an amazing experience with crowds of people. It is truly amazing how big this show is. Over 2,500 exhibitors and over 73,000 attendees. Clearly Chicago's largest convention.





We enjoyed meeting several folks from the NRA at their booth over the past few days, and look forward to presenting to them at their offices tomorrow morning. Since we are becoming… Continue

Added by Michael L. Atkinson on May 21, 2008 at 2:53pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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