All Blog Posts Tagged 'Joe' (14)

Restaurant & Hospitality Execs: Half of Your Managers Are Planning to Resign. What Are You Going to Do About It?

More than 50% of your managers are unsatisfied and looking for a better opportunity.

The  overall US economy may be lagging, but your industry has been hiring new staff at a time when the average manager is unsatisfied and looking for a change. The paradigm shift to a “candidate’s market” is most certainly underway. If you want to win the war for…

Continue

Added by Joseph D'Alessandro on August 23, 2012 at 11:43am — 1 Comment

Corporate Retention, Compensation and Behavior

In the past few years, a slow economy and shaky job market have actually helped keep key personnel on staff. A secure position was enough to overcome the temptation to leave for higher pay or new opportunities.

However, in the past six months the calls from single-unit, independent operations have risen sharply compared to 2010 and 2011. These operations are hungry for talented staff. The “Indies” do not have corporate recruiting resources at their disposal, so when they cannot find…

Continue

Added by Joseph D'Alessandro on June 25, 2012 at 1:28pm — 1 Comment

If Perception Is Reality, Are You At Risk?

Your attire, handshake and eye contact still matter significantly. But if your head is in the sand about your media presence, you need to get serious about ensuring your public media persona – your true first impression – is up to snuff.

In a study of 300 corporate hiring professionals conducted by social media monitoring service Reppler, the following was discovered:

  • 91% used social networking sites to screen…
Continue

Added by Joseph D'Alessandro on May 1, 2012 at 6:00am — No Comments

It’s About The Food, Stupid!

I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.

Although this is a mostly proper strategy for…

Continue

Added by Joe Ferri on April 30, 2012 at 5:30am — No Comments

Spiders, Spatulas and Speed racks, oh my!

A spider is, in and of itself, an unusual thing to deliberately add to a foodservice establishment.   What bugs me is when there are several different “species” on the menu…

Spiders, Spatulas and Speed racks, oh my!  What images do they convey?  If you’re a baker, (AKA a “Dough Hoe”) they might conjure up visions of the fryer skimmers, icing knives and sheet pan racks. A restaurateur could easily imagine them as table bases, burger turners and liquor bottle holders.

Another…

Continue

Added by Joe Ferri on March 28, 2012 at 5:00am — No Comments

Confrontation...Compromise or Combat?

If you lead a company, a property, a kitchen, or a team of any size, you do not have the luxury of being “non-confrontational.”  If you are working toward a goal, that means you and your team are being stretched to perform at higher levels.  That will produce stress and expose weaknesses.  As the leader you cannot allow such stresses to keep you from achievement, and therefore you will have to…ahem…confront them.

Confrontation does not have to be a combat.  It shouldn’t be.  You can…

Continue

Added by Joseph D'Alessandro on February 21, 2012 at 7:30am — 2 Comments

Making Succesful Concessions

Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.

No matter whether concession fare is pretzels, hot…

Continue

Added by Joe Ferri on February 12, 2012 at 8:00am — No Comments

Can You Cook an Egg On It?

Stay in this business long enough and you’ll end up speaking Kitchen-ese.

For example:



“I need a grill.”

“A griddle or a char broiler?”

“Just a grill.”

“Upright, range-match, counter model or free-standing, flat-top or grate-top, what length, on casters or legs, cast radiants, cast grates, what grid spacing, chrome or cold roll steel, round or scround, grooved or flat, safety pilots, piezo or…

Continue

Added by Joe Ferri on May 15, 2011 at 8:36am — No Comments

A Cheesey Friday Night

What are we doing for dinner tonight? It was Friday, in Lent, and we couldn’t have meat.



Trader Joes provided the whole wheat pizza dough, but we needed a topping worthy of the Ruffino Reserva Ducale Chianti Classico that would be opened.



I recalled reading somewhere that traditional Neapolitan pizzerias (“VPN”’s) don’t use what we call “mozzarella” at all. In Italy that cow’s milk cheese is known as fior di latte. Real mozzarella there is all made from buffalo… Continue

Added by Joe Ferri on March 29, 2010 at 7:42pm — 2 Comments

Congats to FobBoh member Chef Joe Dimaggio Jr on opening his newest restaurant in Montgomery.

UPDATE March 2010



Chef Joe continues to rock the Montgomery Dining Scene.



Here's some photos of the restaurant and the food.…







Continue

Added by Steve Paterson on October 29, 2009 at 6:08pm — 7 Comments

Creative Social Media On The Cheap

Think Like A Musician



Musicians amaze me. A lot like a good chef, they are consumed with creating wonderful things. On the flip side, they need to expand and massage their fans, satisfy them and bring in revenue. The similarities are unique; a restaurant also needs to expand and massage its customers, satisfy them and bring in revenue.



With only 10% of affordable fine-dining restaurants using social media, I thought an introduction to how musicians have… Continue

Added by Jeffrey J Kingman on September 27, 2009 at 10:42pm — 3 Comments

When your Restaurant gets a GREAT REVIEW....What do you do with it?

Fellow FohBoh member Chef Joe DiMaggio Jr. recently received an awesome writeup for his restaurant in NY.



It's not the first time this has happened. I'm certain it won't be the last.



Understand, Chef Joe has fed the Clintons, The Rolling Stones, the bands at Live 8 in Dublin and so on. He's designed and opened restaurants all over the world so you can imagine how deep his portfolio is.



Getting a good review is one thing. It's free publicity and generates… Continue

Added by Steve Paterson on April 4, 2009 at 2:45pm — 9 Comments

RAISING FUNDS WITH JOE

In the past, I’ve talked about how you can work with the National Association of Pet Rescue Professionals (http://www.naprp.com ). At my new blog, www.restaurantmarketingjournal.com I recently spoke about using wine tastings to draw in the public and your best customers for an evening...or even a week of fund-raising events related to pets; the rescue of animals and shelters.



But what about those restaurants or coffee shops that don’t have a license to serve… Continue

Added by Roy MacNaughton on June 7, 2008 at 3:04pm — No Comments

Fun in the Foodservice Business. I've always seen myself as capable of having fun specifying and selling foodservice equipment. Recently, though, I thought that I'd lost my way. A dear friend of mine…

Fun in the Foodservice Business.

I've always seen myself as capable of having fun specifying and selling foodservice equipment. Recently, though, I thought that I'd lost my way. A dear friend of mine, who will be retiring in just 28 days reminded me that, just like me, he's still enjoying himself.



How can this be? With less than a month to go? Still flying out to buying group conferences. Still getting home late from meetings. Still in… Continue

Added by Joe Ferri on March 25, 2008 at 7:35pm — No Comments

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service