All Blog Posts (5,651)

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

A Tip of the Hat to Waiters and Waitresses

Make sure that you thank all of your wait staff today and wish them all a happy National Waiter and Waitress Day. According to the Web site Holiday Insights, today is a day to acknowledge “the value and importance of a good waiter or waitress.”



While servers are thanked daily with tips from customers, it is a nice idea to step back today and think about all of the important things your servers do for your… Continue

Added by Restaurant Supply Guru on May 21, 2008 at 1:58pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

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Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

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?

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