All Blog Posts Tagged 'East' (6)

The power of a simple 'thank you'

A very good friend reminded me recently that nothing is more powerful than two very simple words: 'thank you.'

It's very true - we all know people who come into our lives and ask for our help. But the reaction, after giving and not receiving any sign of appreciation - not even a simple 'thanks,' can be one of feeling turned off to offering help again.

That's what happened in my friend's case - he was asked to help someone by linking them with people he knew who might be interested in… Continue

Added by susan holaday on March 25, 2010 at 7:01am — 11 Comments

New Restaurant coming to burgeoning east Harbor

Talara, nuevo Latino restaurant is opening up in Baltimore's burgeoning east Harbor. It is suppose to have an insanely large seviche bar. Read more and link to their website at Dining Examiner

Added by Dara Bunjon on May 15, 2009 at 3:00pm — No Comments

They'll eat your veggies but they want creative presentations

My website has a new guest column that just went up - http://www.foodserviceeast.com/current.html and it is from a longtime animal rights activist who basically is bored with what he, as a vegetarian, sees on menus when he dines out.



Yes, he admits, there are a few places that go to the trouble of creating something special, something with as much thought, for vegetarians and vegans as they do for the rest of their clientele - but it's a small number.



He's bored, he says,… Continue

Added by susan holaday on October 1, 2008 at 5:57pm — 1 Comment

The times they are a-changin'

Bob Dylan certainly had it right - and his words apply today as we look back on a week of dramatic downs, ups, and signs that we are in for continued tough slogging in a business climate that can only be called challenging.



I can't help but look with amazement and pride at people in our industry here in the Northeast who saw what was ahead and took measures to stay ahead of it - people like John Elkhay of Chow Fun Food Group down in Providence, RI who took a seafood, pizza and pasta… Continue

Added by susan holaday on September 20, 2008 at 5:38am — 2 Comments

Hot topics and cool implementations

My new (Fall Equinox, 2008) issue is out and full of hot topics and cool implementations! From "going green" and installing solar panels to crafting high end menus with fresh, sustainable, local foods, there's a lot happening in the Northeast.



Others may focus on the doom and gloom of a down economy but I prefer to look on the bright side, at all the bright people in our industry who are doing creative, exciting and innovative things in a variety of areas from food prep to FOH to… Continue

Added by susan holaday on September 14, 2008 at 1:40pm — 1 Comment

The great thing about this industry is....

The greatest thing about this industry for a professional business press editor is the wealth of ever-changing stories



Change, of course, is the nature of life. This week's updates to my website at www.foodserviceeast.com include new News Bytes - items such as Joey Crugnale's latest concept (he founded Bertucci's and later, Naked Fish); new restaurants at New York's Avery Fisher Hall from Restaurant Associates, and lots more.



We always like to know why something is going… Continue

Added by susan holaday on September 8, 2008 at 7:42am — 2 Comments

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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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