Featured Blog Posts (3,071)


Non-Operator
35 Popular Restaurant Apps You Need to Know About

In 2012 alone, more than 770 million smartphones were shipped. That number is projected to increase by 30% in 2013. It seems as if almost everyone from your 10-year-old niece to your 70-year-old grandma knows the ins and outs of operating a smartphone. With that being said, one of the most enticing aspects of having a smart phone is the use of applications. As of October 2012, Android had more than 700,000 apps and as of Jan. 2013, Apple had 775,000. Keeping these astounding figures in mind,…

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Added by Barry Chandler on April 15, 2013 at 8:00am — 1 Comment


Non-Operator
Calling Out No-shows on Twitter - Fair Game or Going Too Far?

Check out this interesting story - restaurant manager decides to shame reservation no-shows on Twitter, resulting in a backlash on Yelp. Is this fair? More importantly, is this even a good idea, regardless of fairness?

Added by FohBoh on April 9, 2013 at 3:48pm — No Comments


Non-Operator
Ready to Franchise? Read this First!

Thinking about franchising your restaurant? While the risks are big, the reward can be enormous. Franchising takes a lot of planning to pull it off successfully. Determining the best time to franchise – while your product is in demand, but not over-saturating the market –can be a daunting task.…

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Added by Jessica Arnal on April 10, 2013 at 10:13am — No Comments


Non-Operator
A Homemade Hot Dog Recipe

Confession: I’m a hot dog snob. I think it started after reading Upton Sinclair’s The Jungle. In recent years I've found myself meticulously reading the ingredients of hot dog packaging, opting for the kosher all-beef franks for our annual summer barbecue  This small obsession of mine, widely known around my family,…

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Added by Jessica Arnal on April 4, 2013 at 10:27am — No Comments


Non-Operator
The Secrets to Hiring a New Bar/Restaurant Manager

Along with factors related to location, concept and marketing, one of the keys to determining a restaurant or bar’s success is the quality of its staff. How well a kitchen and dining room functions on a daily basis impacts just about everything the business is trying to accomplish.

Since that process starts with the management team, it’s probably a good idea that those hires are some of your strongest assets. Hiring a solid manager means targeting specific strengths that will give the…

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Added by Barry Chandler on April 5, 2013 at 8:37am — No Comments


Non-Operator
Positive vs. Negative

Do you have one of those friends? Everything bad seems to happen to them. They get sick more often. They have troubles in life and work. They complain about anything they can. It’s like a cloud of negativity is constantly hanging over them.

Sometimes you feel bad for them. It seems…

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Added by Matt White on April 3, 2013 at 5:17am — No Comments


Non-Operator
5 Ways to Increase Sales on Foursquare Day

The fourth annual Foursquare Day is approaching quickly, and you would be crazy not to get in on the action. According to MomentFeed, customer engagement was up 275% last year on April 16. So how can you celebrate in your bar or restaurant? Follow these five tips for promoting sales on Foursquare Day.

Do more than a discount

To…

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Added by Barry Chandler on April 3, 2013 at 11:17am — No Comments


Non-Operator
How to Use Social Media to Drive Customer Loyalty Programs

With the explosion of social media, there has never been a better time than now for bars and restaurants to get on board with a customer loyalty program.

According to an article by Fast Company, researchers tallied more than …

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Added by Barry Chandler on April 1, 2013 at 2:18pm — 1 Comment

Career Development: Are you Motivated by your Dream or Your Passion?

Restaurant Managers rarely want to remain in their current position for the rest of their career. There is always another horizon to venture, a new challenge to accept, and a new mountain to conquer. The smart manager may not move from one company to another, but they will have developed a strong career path that will move their career in the direction they want to go.

The question that most career coaches ask is ‘why?’  What motivates you? Most people understand what they want. They…

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Added by Robert Krzak on April 2, 2013 at 7:00am — No Comments


Non-Operator
Hot Dot Steamers, Rollers and Broilers: Which is the Best for You?

Here’s to the hot dog; an American classic synonymous with baseball and summer. With opening week upon us, we've decided to take a closer look at the hot dog and the equipment necessary to serve the best sausage around.

Whether you’re a hot dog cart veteran or…

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Added by Jessica Arnal on April 1, 2013 at 7:30am — No Comments

50 Ways to Kill Your Cook Staff

The kitchen is a very dangerous place. 

I was reminded of this recently while breaking down a trade show.  Four weeks afterwards, and I’m still recovering from painful second and third degree burns from hot deep-fryer oil.   There’s no doubt about it.  If you want to maim or kill somebody, the commercial…

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Added by Joe Ferri on March 30, 2013 at 4:30am — 1 Comment


Non-Operator
Customer Engagement on Social Media Sites

So your business has a Facebook, Twitter, Google+, LinkedIn account, etc. Now what? Social Media experts from all over have set etiquette guidelines, content strategies, tips for building a following, and tips for keeping them. There’s a lot of information out there, so I’m going to try and make it easy for you by summing it all up.

Let’s start from the beginning. First, Social Media Consultant Jeff Bullas says you need to ‘define and understand the target market.’  Ask yourself…

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Added by MenuDrive on March 27, 2013 at 12:05pm — 1 Comment

Restaurant Management: Managing Motivation in Employees

Career coaching at the management level can be enlightening for both the coach and the manger. I recommend that everyone pursuing a restaurant management position take a few courses in life coaching and career coaching. The basic fundamentals of coaching provide the tools needed to understand yourself, your motives, and your strengths. It also provides the structure needed to manage a team successfully.

One core element teaches managers to understand the difference between a ‘want’…

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Added by Robert Krzak on March 26, 2013 at 7:00am — No Comments


Non-Operator
Four Hot Cocktail Trends for 2013

I found myself in a precarious position this weekend while celebrating a friend’s birthday. I was at a loss for what drink to order. I venture from the grape so infrequently that I spent a good five minutes staring blankly at the bartender and another 10 minutes scavenging for a drink menu and asking my…

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Added by Jessica Arnal on March 21, 2013 at 11:54am — No Comments

How The New Facebook Newsfeed Design Will Affect Your Restaurant or Small Business Page

While Facebook began as primarily a social network for college students, it has grown into a booming marketing hub for restaurant marketing and small businesses. New job titles such as “social media marketing expert” and “social media marketing ninja” have also surfaced. But what does all the social…

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Added by Ola Ayeni on March 20, 2013 at 8:00am — 2 Comments


Non-Operator
5 Ways to Make Your Restaurant Kid Friendly

This weekend I met some friends out for lunch at a local restaurant.

Much to my delight, they brought along their adorably chubby, 14 month old son. Of course, it is MY delight to have a cute baby for me to snuggle while I’m enjoying a nice meal. However, anyone that has actually…

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Added by Jessica Arnal on March 19, 2013 at 8:20am — 2 Comments


Non-Operator
Opening a Restaurant - Why Location is Important

Location. Location. Location. It’s a cliche for a reason. Before you fold the napkins or add a dash of anything, you need to settle on a location. This should never be an afterthought. You can have the best food in the world and still be hungry for customers if you are not in the right location. Location is really the key to the success of your restaurant. Even if you have the “perfect” spot in mind, don’t get too attached until you do a little research first.

Here are four factors to…

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Added by Ian Said on March 18, 2013 at 7:34am — No Comments

OpenTable reduces direct restaurant reservations

In a recent article published in Gourmet Marketing, it has come to light that OpenTable made a change to their portal user interface. The restaurant URL previously was featured prominently on the Overview page; this was moved to the More Details section.  The article maintains that this subtle user interface change was done intentionally to capture reservations via the OpenTable…

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Added by Jon Rock on March 14, 2013 at 12:34pm — 2 Comments


Non-Operator
6 Tips for Planning a Nutritious Menu

It seems like the entire country was waiting with baited breath for NYC’s supersize drink ban to go into effect. Alas, in his last minute ruling, State Supreme Court Justice Milton Tingling dismissed the law, explaining the city’s Board of Health was only meant to intervene “when the City is facing imminent danger due to disease” despite Mayor Bloomberg’s protests that obesity is an epidemic.

All of the news and rhetoric regarding the sugary drink ban really stuck with me. Our society…

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Added by Jessica Arnal on March 13, 2013 at 11:39am — No Comments

How To Send Better Emails To Your Restaurant Customers

How do you engage your restaurant customers with your email campaigns? Studies have found that 94 percent of internet users use the internet to send or read emails (Docstoc).This is more than other activity such as social networking and buying a…

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Added by Ola Ayeni on March 15, 2013 at 6:30am — No Comments

Featured Monthly Archives

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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

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.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

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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