All Blog Posts Tagged 'Restaurant' (211)

What You Must Know to Get Your Resume Read by a Recruiter

As a restaurant recruiter, I typically review 70+ food service resumes per day from candidates looking for restaurant jobs in a variety of leadership roles. Since I work for the restaurant client and am charged with finding the best candidate for their position, I must quickly review resumes to determine if I should contact this person now, later, or never. I will typically take 5-10 seconds to scan a restaurant resume. Here is how that 5-10 seconds goes:

I first fix on the most… Continue

Added by Brian Bruce on March 31, 2010 at 7:25pm — 6 Comments

Are Culinary Schools Helping or Hurting the Industry? Part 2 - Is Culinary School Really For You?

If you are currently a culinary student or considering it, read on, you need to make an informed decision. My intent is not to discourage you or turn you off to the industry; I love the industry and have no regrets on my career choice. If this is what you want to do great, but realize you will have a long journey ahead of you filled with many challenges and sacrifices? Working off hours including weekends and holidays will be the norm. While family and friends are gathered for holidays and… Continue

Added by Chef Len Elias CEC on February 24, 2010 at 7:00am — 2 Comments

Food Sanitation-Is it the Big Industry Lie?

Many organizations are fooling themselves into thinking that they are running compliant, clean, sanitary and safe facilities. Time-temperature abuse, bare hand contact and cross contamination are common. The lack of ongoing training or any training at all only compounds the problems. I visit a lot of kitchens, Hotels, Independent Restaurants and Food Service Accounts. What I have found is a wide range of compliance levels and attitudes about the subject.

Free Standing… Continue

Added by Chef Len Elias CEC on January 27, 2010 at 7:00am — 7 Comments

When keeping it Clean, Safety Comes First

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.

» Soaps and detergents can cause skin irritation.

» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.

»… Continue

Added by Dean Small on January 25, 2010 at 11:08pm — No Comments

Tapping your voice

Maybe it’s a little late to be making New Year’s resolutions, but the 2010s are still in their infancy, so it’s only appropriate to be looking ahead at what’s in store.

Though the economic doom-and-gloom seems to be leveling out, the ongoing industry changes and battles continue. This is the time to get involved.

The National Restaurant Association 2010 Industry Forecast released last week predicts that,… Continue

Added by Angelica Pappas on January 24, 2010 at 10:41pm — 1 Comment

A little history, a little Mardi Gras, and a couple recipes too!

In addition, the Eiffel Tower Restaurant in New Orleans and Mardi Gras 2010

Join Drick Perry from Drick’s Rambling Cafe as we celebrate Mardi Gras, he is covering Mobile, AL while I cover New Orleans

Before we get to the omelet recipe, let me indulge you with a little New Orleans restaurant and Mardi Gras history. In 1981, engineers determined that the restaurant perched 562 feet on the third level above the Champ-de Mars in Paris weighted too much and was causing the… Continue

Added by Cajun Chef Ryan on January 19, 2010 at 9:16am — No Comments

Phillips Seafood Restaurant - New Chef - New Menu

I don’t think I’m wrong in stating that a good number of us Baltimoreans think of Phillips Seafood Restaurant in Harborplace as a tourist destination – we forget to think of it as a go-to-place for local dining. It really didn’t cross my mind to go there for dinner. When you are part of a restaurant family that has been around for over 50 years and Phillips Seafood Restaurant at Harborplace since back in the 80’s, there is a basis for your longevity. I have recently re-evaluated Phillips as a… Continue

Added by Dara Bunjon on December 21, 2009 at 7:35am — No Comments

The No Apology Use of the Phrase Christmas

Christmas Season, Christmas Tree, Christmas Gifts,

Christmas is American!

Restaurant Proz has a no apology use of the phrase Christmas. Christmas is as American as Baseball, Apple Pie, Chevy, Ford (They weren't bailed out) Our Great Nation was founded on Christian Principles, see below, notice it does not say Nature's Budda, or Allah or… Continue

Added by Monty Cassel on December 10, 2009 at 12:28pm — 1 Comment

International Hotel Motel Restaurant Show in NYC - some finds

Sunday my business partner and I walked the tradeshow floor at IHMRS in NYC. We wanted to share some observations for you all:

Bunny Juice

Bunny Juice produces a very stylish hotel room amenity of love-making essentials. With a great simple website and discreet, esthetically "right" packaging, we think every good hotel should offer this. We also think there could be a market for certain bars and nightclubs to keep a few behind the… Continue

Added by Jeffrey J Kingman on November 11, 2009 at 6:41am — No Comments

Developing a best practices guide to in-house wine sales- Two College Seniors Final Project- Your help is greatly appreciated!

Hi professional servers and managers,

We are two college students looking for industry professionals to help us with our senior project by participating in one of two brief surveys, pertaining to the methods used in-house to better wine sales (i.e. suggestive selling, food and wine pairings, etc.). The results of these surveys will assist us in compiling data which will be used to determine which (if any) techniques are most effective in improving wine sales.

There are two… Continue

Added by Justin and Everett on October 30, 2009 at 8:05am — No Comments

The Benefits of Fried Foods

By Richard Varano:

I know there is a general concern with the health consequences of eating fried food, especially when it comes to cholesterol. I own a seafood restaurant on the southern coast of Maine, and one of our mainstays is fried food. We serve almost as much fried food today as we have in the past. There's something about having fried clams while on vacation in Maine that is a must. Our customers always comment on how they go without all year, waiting for… Continue

Added by Restaurant Masterminds on October 22, 2009 at 8:02am — No Comments

How do You Handle Complaints?

By: Ben Martinez

Did you know that marketing is not only about getting new customers? It's also about keeping them, and keeping them happy. That's the big key to growing your business, because not only will those guests themselves keep coming back to dine with you more often, but they will send their friends and family to your restaurant as well.

Studies done by the Restaurant Association of America show that the average happy guest will tell 1-2 other… Continue

Added by Restaurant Masterminds on October 22, 2009 at 8:01am — No Comments

How Visible Are You in Your Community?

Hello Amazing Restaurateurs,

This weeks topic is about how visible you are in your community? This past week we did an annual fund raiser event at the Zoo which sold 1500 tickets for this night of fun. We decorated our booth with tons of lights and colorful decorations and plenty of information on what we have to offer at our restaurant. We took enough samples to serve everyone as did all the other food vendors. The one thing we did different than everyone else was we took a box of… Continue

Added by Restaurant Masterminds on October 22, 2009 at 8:00am — No Comments

Why Email Marketing

By: Ben Martinez

Today it's all about staying in front of your guests. Communicating with them regularly , reminding them of your value. And setting your restaurant apart from the competition. This is how you'll be able to drive repeat business and generate new business.

This is where email marketing takes center stage. It's the perfect marketing tool for independent restaurants. There are many benefits for using email marketing: It doesn't cost much, it doesn't take… Continue

Added by Restaurant Masterminds on October 22, 2009 at 7:57am — No Comments

How do You Hire?

Hello Happy Restaurateurs,

My question this week is how do you hire your waitstaff? Do you hire by personalty or by experience? Or do you hire with both in mind? I believe that you can teach and train most people to do almost anything. But you can't train someone to have the right personality to fit your restaurant so that's why I think personality is the most important aspect of hiring for waitstaff.

We recently hired two new servers with absolutely no experience but… Continue

Added by Restaurant Masterminds on October 22, 2009 at 7:52am — No Comments

Notes from YUM Q3 Earnings Call

We'll have more comments on QSRs and YUM a bit later, but a few factoids stand out from the YUM Q3 earnings results:

It's very interesting that KFC seemingly got so little of a sales lift above zero SSS from the Kentucky Grilled product launch in May. While it seems to be the right product platform and will provide for future flexibility, the sales lift impact was short.

Given the weak US results from all three major brands, the US QSR business is very bad and not getting… Continue

Added by John A. Gordon on October 8, 2009 at 6:39am — No Comments

Paradigm Shift = Genius

During the past few years I've been studying: learning, problem solving, logic, and genius. I found this article very insightful...let me know what you think!


Thinking like a Genius

The first and last thing demanded

of genius

is the love of truth

Goethe, German 1749 - 1832

"Even if you're not a genius, you can use the same strategies as Aristotle and Einstein to harness the power of your creative mind and better manage… Continue

Added by Daniel on October 7, 2009 at 12:30am — No Comments

Guest Loyalty Is Hard Work

You have a great restaurant and the guest seem quite happy when they leave. You've taught your staff the proper way to greet, prepare and serve. Why is it that you don't see these same guest for months on end? With so many great competitors out there, why should they come back to you the next time they go out for a meal?

Start looking at your guest in a different way. They are not just the money in your cash drawer, although that is the end result that we all seek to survive. Instead make… Continue

Added by Peter Boisvert on August 13, 2009 at 4:47am — No Comments

Overwhelming Requests for Restaurants to Donate, Donate, Donate: Finally a Tracking System Worth Implementing.

Systems have been put in place at restaurants to make their everyday operations run smoothly, ones they often wondered what they ever did without. Systems that can make and track reservations, such as Open Table, have transformed the way a restaurant can run its business.

There is another piece of technology hitting restaurants promising to make their everyday operations more efficient while offering benefits such as good community relations, professionalism, and a tracking service… Continue

Added by Kaijsa Kurstin on July 23, 2009 at 9:30am — No Comments

Are you Addicted? - 7 Tips to Free Yourself from Becoming a Workaholic

Do you ever feel like your management career has moved from a well intended passion, to some sort of out of control addiction?

Do you feel that the quality of the work that you produce, defines who you are as a person?

Do you feel that your conversations always center around work-related activities?

Is your social life and are your friends limited to those with whom you work with every day?

Do you frequently feel stressed at work and experience… Continue

Added by Bill Baumgartner on July 19, 2009 at 6:37pm — 9 Comments

Monthly Archives












Social Wine Club for Craft Wineries


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

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


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, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.


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: 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."

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