Featured Blog Posts (3,071)

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


Non-Operator
Post one Job on FohBoh and save $149...50% ROI on annual membership fees

An operator member reached out to us yesterday asking about the value prop of FohBoh as a paid access community. Rather than get into a defensive conversation citing all the benefits of FohBoh, I asked if they use jobs boards to post job openings at their restaurants. She said yes, that she used several boards and even on a contact, the average post costs her $200. So,since FohBoh also has a jobs board dedicated to the foodservice industry and since our posts are syndicated and picked up by…

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Added by FohBoh on March 18, 2014 at 5:19pm — 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


Non-Operator
Quality Control Tips for Restaurants

We only have one stab at making a good, lasting impression for our customers. It’s either you make or break it—and it certainly rings true for any brand as much as it does for people. If a customer goes through something awful during their first visit at your restaurant, then people…

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Added by Cess Padilla on February 26, 2014 at 6:28am — No Comments


Non-Operator
Foodservice Lessons From The Sochi Games

Is your foodservice organization ready to annihilate the competition leading to the total destruction of their most profitable menu item?    
Creating the proper “supersport” attitude requires advanced culinary-purchasing Olympic teamwork. It takes more than just the rocket science…
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Added by Fred Favole on February 16, 2014 at 12:50pm — No Comments


Non-Operator
Digital Marketing Trends for Hotels - Infographic

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Added by FohBoh on January 14, 2014 at 10:03am — No Comments

Making Decisions is Getting Tougher and Tougher in a Faster and Faster Business Envionment

Feeling ok about reversing a "good" decision.

It's all a roll of the dice isn't it. There are no absolutes in life or in business, so why do we languish about decisions made or become indecisive when the time comes…

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Added by Michael L. Atkinson on January 9, 2014 at 1:47pm — No Comments


Non-Operator
OpenMenu

Openmenu 2

Just wondering how many restaurants understand the power of OpenMenu.

OpenMenu is a free service that allows a restaurant to enter your menu in a space that integrates with your existing website as well as your Facebook page.…

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Added by Mark Moreno on November 14, 2013 at 8:39am — No Comments


Non-Operator
4 Mistakes Your Restaurant is Making in Social Media

No one is perfect. And, when it comes to restaurant social media, the same is true. While perfection isn't necessarily the goal (you'll never get there, and neither will I!), there are certainly some mistakes that can and should be avoided. …

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Added by Matt White on July 30, 2013 at 8:42am — No Comments

Habits Your Managers Have That Kill Employee Productivity

Like any human, managers make the occasional mistake.  Some mistakes are easily fixed, while others have lasting consequences.  Mistakes that kill employee productivity are especially costly, both to the team and to the organization as a whole.

 

Many productivity-killing mistakes are made in good faith; managers believe that their team really does have things “figured out” or that they’ve judged a situation correctly.  That’s why it’s so important for hospitality managers to…

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Added by Robert Krzak on July 30, 2013 at 11:00am — No Comments

Worlds 10 Strangest Theme Restaurants

Ever dined with monkeys? Ever eat 13 feet underwater?

Restaurant owners: find some of the worlds strangest here:

Strangest Restaurant Around The World

 

Brought to you by Liberty Capital Group, Via Fox Business News…

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Added by Jules Dalsey on July 24, 2013 at 9:00am — No Comments


Non-Operator
Delicious Ideas And Inspiration For Planning Your Fall Menu

As we enter into late summer, chefs and restaurant owners are starting to plan and create their fall menus to entice and delight customers.

Fall is an ideal time to celebrate the bountiful harvests of the season, which brings with it an abundance of hearty vegetables, such as squashes and gourds, potatoes, and parsnips, as well as delicious and sweet fruits like apples, pomegranates and pears.

And as temperatures cool down, the fall season is also a time when Chefs can put fun,…

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Added by Barry Chandler on July 23, 2013 at 12:50pm — No Comments


Non-Operator
Kindness is Contagious

Love this! 

We do something similar at our church each year around Christmastime, called "You've Been Gifted," where the idea is to do random acts of kindness for others to share a little example of why we celebrate Christmas.

What I love about the "Chick-fil-A Drive Thru Difference" is the fact that it's not tied…

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Added by Matt White on July 17, 2013 at 8:25am — No Comments


Non-Operator
Why Fewer Menu Items is Better for Your Restaurant Business

While it may be tempting to offer your customers a large selection of menu items, it is actually far more profitable for your business to limit your menu. Read on for insight into why less is more when it comes to menus. 

Fewer Items, Fresher…

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Added by Ian Said on July 15, 2013 at 7:00am — No Comments


Non-Operator
Yelp Adding Food Delivery Service

Everyone's least favorite online review site is adding food delivery service in an effort to try and keep businesses onboard:

http://www.bloomberg.com/news/2013-07-09/yelp-adds-food-delivery-services-to-site-through-partnerships.html

Will it work? Will it help Yelp turn around its, how do I say this diplomatically, "less than ideal" image in…

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Added by FohBoh on July 10, 2013 at 8:32am — 1 Comment

Cultivating Your Top Managers to Increase Retention Rates

When it comes to staffing key positions in any company, finding great people is only half the battle –keeping them is the other half.  To increase retention rates, cultivate managers with solid skills, experience, and the personal traits necessary to thrive within your company’s culture.

 

Five ways to improve talent management and increase retention include:

 

  • Use effective mentoring programs.  Effective mentoring programs offer more than just…
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Added by Robert Krzak on July 9, 2013 at 8:00am — No Comments


Non-Operator
5 Ways Restaurants Can Leverage The New Instagram Videos

Just last week, Instagram introduced its new video feature. Users of Instagram can now take videos up to 15 seconds long.

This was released In hopes of competing with Vine, a video clip sharing app, which was released on January 24th by Twitter. Just like with Vine, the…

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Added by Barry Chandler on June 26, 2013 at 6:15am — No Comments


Operator
Choice Beef Cuts Increase in Cost

Now that summer is here, many people look forward to enjoying grilled meats. But the price of wholesale beef has gone up at least 5 percent and there’s no indication that this cost will decrease any time soon. The higher costs are a growing concern for both consumers and the restaurant industry.

 

According to the U.S. Department of Agriculture, the latest numbers show ground beef at an average of $3.31 per pound. This is a 32 cent increase per pound from May of 2012. However,…

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Added by Aprons & Smocks on June 27, 2013 at 9:09am — No Comments


Non-Operator
Does Your Restaurant Marketing Have A Rainy Day Fund?

Last night I went out for dinner to a local restaurant and had my meal on their outdoor deck. It was a great night, about 70 degrees, no wind and just a great night to sit out and enjoy a meal. During the course of the night, the owner “Dutch” stopped by our table to see how everything was going. My wife had mentioned to him that dining on the deck was such a wonderful experience and that it was probably a great thing for his business. Dutch’s reply was one that hit a chord with…

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Added by Joe Welsh on June 22, 2013 at 7:00am — No Comments


Non-Operator
6 Things Restaurants Can Learn From The Amy’s Baking Company Nightmare

As many people are well aware, social media, specifically Facebook and Yelp, have become helpful tools for restaurants and bars to utilize.  They allow owners and managers to easily communicate and market themselves directly to their customers and receive feedback. However, as …

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Added by Barry Chandler on June 11, 2013 at 12:23pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

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.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

McAlister's Deli Signs Franchise Agreement to Expand to Cleveland

McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

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: 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?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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