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…

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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…

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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…
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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…

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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…

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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…

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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…

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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…

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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.…







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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

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Ice cream makes a comeback with unusual new flavors

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but n -More

Grand Cru® Pistachio Crisps with Spicy Red Pepper Jelly
Pistachios pair perfectly with Grand Cru® in this unique, on-trend application. Grand Cru is an award-winning Alpine-style cheese that's crafted to achieve memorable menu items, and this one is no exception. Plus, it is now available in a convenient, slice-on-slice format. Find this and other inventive recipe ideas that will help you create a masterful menu.

Panda Express aims to stay trendy with new store concept

Panda Express opened a new eatery in a Pasadena, Calif., strip mall last month, which doubles as a test kitchen for new menu  -More

3 reasons why "charitable giving" law is good for business

Many restaurateurs already participate in food-donation programs because it's the right thing to do, but may not realize the  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Commends House Passage of Charitable Giving, Anti-Hunger Measures

The National Restaurant Association today applauded members of the House of Representatives for passing H.R. 4719, 'America Gives More Act of 2014.'

NRA Releases Sustainability Report Offering Expert Advice and Money-Saving Tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Meritage Reports Second Quarter 2014 Results

Sales increased 15.4% to $40.5 million from $35.1 million for the same period last year.

Kaiser’s Pizza Increases Their Dough With Future POS

Kaiser’s Pizza in Gurnee, IL and Kenosha, WI upgrades to POS Partners, Inc. for higher profits and better service

Carrols Restaurant Group, Inc. Signs Agreement to Purchase 21 Burger King® Restaurants in Upstate New York

Carrols Restaurant Group, Inc. (Nasdaq:TAST) today announced that on July 11, 2014 it signed a definitive agreement to purchase 21 BURGER KING® restaurants from Kessler Group, Inc.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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