All Blog Posts Tagged 'The' (35)

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

Liar Liar Pants on Fire

We invested a lot of time, effort and energy, supporting a candidate through an interview process a few months back.  It’s standard operating procedure for us.  We want the candidates we work with to know we are invested in…
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Added by David Rose on May 29, 2012 at 5:33am — No Comments

10 Food Tech Start-Up Lessons

I remember the first POS terminal that I ever saw and used was way back in 1977. It was a monster and weighed a ton! I have no idea what this thing cost or who made it. It was all metal and brown. It didn't have a screen but it did have a keypad for entering data It was not exactly an elegant design, so I know Steve Jobs wasn't consulted.  I learned about PLU (Price Look Up) codes, and remember the thing churning like it was thinking, or trying to.…

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Added by Michael L. Atkinson on January 4, 2012 at 9:30am — 8 Comments


Operator
Don't Be a Turkey, GIVE a Turkey This Holiday!

A few months back I had the privilege of becoming online friends with Dave Reynolds and RickieTyler, two of the radio DJ’s at 997 FM in Campbell River, British Columbia. We are all part of the #usguys Twitter chat gang and nearly every morning Dave is kind enough to play me a request for some abstract song I torture…

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Added by Ty Sullivan on November 29, 2011 at 6:30pm — No Comments


Operator
HELP! Leadership, Mentoring & The Beatles

What is “HELP”? Well, besides it being the blood curdling yell to summon someone who just happens to have a great big “S” under their dress shirt, it’s one of the words all leaders should have in their top 10 terminology list.

 In this case it has two meanings: the classic definition of aiding someone who…

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Added by Ty Sullivan on November 1, 2011 at 7:00pm — 1 Comment


Operator
Just "Because": The Beatles Lessons in Customer Service

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no…

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Added by Ty Sullivan on September 20, 2011 at 6:00pm — 1 Comment

Restaurants Get Social

So October 22nd was the last time that I blogged here at FohBoh and I know the millions of you that have read this have been dieing with anticipation as to what I have been doing. Actually my wife Kelly is really the only one that reads anything I write but it made me feel good to write that sentence. Those of you that know me know that I am a little bit of a talker (ok a lot of a bit) and not so much a writer. I can write but it takes a long time because I write the way I talk and that is…

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Added by Michael Minichello on April 26, 2011 at 9:34am — No Comments

Restaurant Marketing Part 1: I Built It - When Will They Come?

This is Part 1 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we examine the

beginning of the client-business relationship.

Introduction

Ah, the joys of being a small business owner.  You have an idea, develop your concept, fill a need, have unique selling points - whether you are marketing a restaurant or a hardware store, you have…

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Added by Karl Koelle on December 23, 2010 at 11:30am — No Comments


Non-Operator
Melissa Papaleo - The Top Ten Signs of Your Awesomeness #TRgratitude

Submitted by The Talent Revolution Team

 

10.  The fact that it's nearly impossible to narrow it down to ten!

 

9.  Your hugs!

 

8.  Your uncanny ability to direct and execute every last detail of the People Report Events!

 

7.  Your deft ability to answer 3 or 4 questions simultaneously and still maintain your focus on the task at hand.

 

6.  Sophia!

 

5.  Your willingness to put yourself out there and your…

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Added by Bill Campion on December 22, 2010 at 10:14am — No Comments


Non-Operator
Please Help Saul Good Make a Difference

I’m a big fan of Saul Good. I love my friends Rob and Diane Perez who own and run the two locations in Lexington. I’d be a liar if I told you I wasn’t a bit biased. However you are just going to have to believe me when I tell you if Saul Good was a lousy restaurant I wouldn’t be a fan regardless of my relationship with Rob and Diane.

The food and service are both “out of this world” at Saul Good. I can guarantee you will enjoy your experience at either one of their locations.…

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Added by Bill Campion on December 9, 2010 at 12:23pm — No Comments


Non-Operator
WARNING – There’s No Such Thing as a Casual Consumer!

It’s true… The day of the casual consumer has come and gone. The 21st century consumer is anything but casual. In other words today’s consumer is much more sophisticated than in the past. The word discriminating comes mind. Allow me to explain……

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Added by Bill Campion on September 30, 2010 at 8:03am — No Comments


Non-Operator
At Least I'm Ahead of Carl Spackler!

I’m 19 days into my personal challenge. (Check out #TR30days on Twitter) For those of you who don’t know this was peer pressure prompted by my significant other Susan and our best friend and Talent Revolution CEO, Amanda Hite. It’s pretty simple – you create a bucket list for 30 days of your life and you…

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Added by Bill Campion on September 1, 2010 at 6:14pm — No Comments


Non-Operator
This Could Be My Toughest Challenge



So much has been written about the value of being present. (Read The Power of Now – Eckhart Tolle) That seems like such a simple concept. Just focus on the moment and life will get better. I don’t know about you but for me this could be one of my toughest challenges. For me it’s certainly a work in process.



I think it starts with slowing down. For some of us that’s a little counter-intuitive. Few would argue that the world is speeding up. Business is changing at warp speed.…

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Added by Bill Campion on August 18, 2010 at 5:00am — No Comments


Operator
"On the Line at the Cheescake Factory"

Im a 21 year old who went to culinary school and worked at a french restaurant called Passionne in Montclair, Nj. Fantastic food, made with passion, and made authentic. We made our own bread..which i made...a foccacia that would give you an orgasm. Anyway...now because of reasons we dont need to speak of someshit happened and im working at the cheescake factory. yeah...a chain restaurant...So thats how i went into the job thinking..everything comes in a bag and they use mocrowaves and… Continue

Added by LineCook21 on November 21, 2009 at 11:28pm — 2 Comments

Restaurants responding to bad blogger post

I saw on Eater LA a post on the restaurant, THE MUST.

According to the article by Kat Odell, a tipster had informed her of the unsanitary practices in the said restaurant. What is appalling here is that the writer, Ms. Odell didn't seem to verify or produce any evidence to prove it false.

The Must's owner, Coly Den Haan and Rachel Thomas are fighting back, but is it really worth it?

Added by Thumbbook on July 1, 2009 at 5:31am — 2 Comments

The Food Channel's Top 10 Dessert Trends for 2009

With the current state of the economy, people are looking for a little pampering. And restaurants are looking for a way to excite customers and give them a reason to visit. A dessert is that 'something special' that leaves you talking and excited about going back," said Kay Logsdon, editor of The Food Channel.



The Food Channel Top 10 Dessert Trends for 2009



1. Ice Cream as the Star--Usually relegated to a topping or an accompaniment

to the dessert star, frozen… Continue

Added by Michael L. Atkinson on April 17, 2009 at 9:02am — 5 Comments

So..You wanna be in the Restaurant Business

Okay, let's not Sugar Coat this...Why does this particular segment of commerce attract so many Failures? Everyone thinks they can run a Restaurant better than the next person, every mans Job seems easier to the person who never did it before. I've met so many of these people in my career, as did most of you. We shake our heads in wonder and repeat ourselves over and over, "Did he just say, he spent $3 Million on this Place?" Then you eat there and the Food.."BLOWS." This is the beginning of the… Continue

Added by Chef Joe DiMaggio, Jr. on March 19, 2009 at 9:51am — 18 Comments

Perlage Commercial Champagne Systems from Rinaldini Distribution

http://www.rdwine.com/PressRelease_Perlage_Dec.12,2008_v4.pdf



Press Release

For Release 08:00 Pacific Standard - December 12, 2008



Perlage Commercial Champagne Systems from Rinaldini Distribution



Laguna Hills, California, December 12, 2008 – Perlage Systems, Inc., makers of the world's highly acclaimed first effective Champagne and sparkling wine preservation system, has appointed Rinaldini Distribution as its global master distributor of Perlage's… Continue

Added by Enomatic on December 12, 2008 at 11:12pm — No Comments

Are you cut out to be the next Food Network Star?

The California Restaurant Association included this in their recent e-newsletter. Just wanted to share with you all because I'm sure the next Bobby Flay, Giada DeLaurentis or Rachael Ray are among us ...

Learn more here.

Added by Judy "the foodie" Asman on September 25, 2008 at 5:21pm — 2 Comments

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Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -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

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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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