All Blog Posts Tagged 'bad' (13)

5 Things You Never Want to See in Restaurant Menu Design

Comic Sans font. You do not want this font anywhere near your menu. It’s reserved specifically for elementary school teacher newsletters. And there’s a documentary against it.

 

Paryrus font. This font is the stereotype of stereotypes for Greek restaurants. (There’s even a …

Continue

Added by Amanda Brandon on April 22, 2011 at 3:10pm — 5 Comments


Non-Operator
Why Staff Should Not Be Allowed Make this Decision

I’ve beat this drum many times before and it’s one that I will continue to beat for as long as I am the victim of what I call a “consistent inconsistency”: In other words, the continuing lack of a standard when it comes to drink preparation, menu presentation and service.



To cut to the chase, a bar needs to be consistent. Every business needs to be consistent.… Continue

Added by Barry Chandler on October 14, 2010 at 5:22pm — No Comments

DAWG Talk: Thanks for the Horrible Service

One of the great things I get to do for a living is meet people. Since we specialize in the restaurant, on-site foodservice and hospitality industries, one of the great perks I get is the ability, nay job requirement, to dine out.



The truth is that we find many of the great people we place [into new job opportunities] through our direct recruiting efforts. There’s no better way to see a potential candidate’s skills, then to see him or her in a restaurant, in action, leading the team… Continue

Added by David Rose on December 3, 2009 at 6:54am — 2 Comments


Non-Operator
The 10 Keys to Great Hospitality Service

Your establishment, whether it is a restaurant, bar or a hotel, is made of bricks and mortar and this gives the customer an initial impression of what your establishment is like. But it happens too often that staff are rude, pretentious or simply not up to the task at hand. Needless to say; you won’t return!



The biggest reason for customers not returning to an establishment is due to a staff member’s attitude or… Continue

Added by Barry Chandler on November 27, 2009 at 6:00pm — 3 Comments


Non-Operator
Dont Beat Your Service Into Me!

Readers to this blog will know how much I value and seek good service in our ever-expanding hospitality industry, but it seems to be getting harder and harder to find…then just when you think you have found it, just when you think this is great service, he’s done everything right, I have the correct (and hot) meal in front of me, he’s ensured my drink is topped up and then….just when I’m about to plan how to report such exemplary service and even name… Continue

Added by Barry Chandler on November 21, 2009 at 10:59pm — No Comments


Non-Operator
I Am Your Guest. Don’t Forget That

This Guest Charter is worth reading and remembering. As business owners and managers we need to remember the reason for being in business: The Guest



You often accuse me of carrying a chip on my shoulder, but I suspect this is because you do not entirely understand me. Isn’t it normal to expect satisfaction for one’s money spent? Ignore my wants and I will no longer appear in your restaurant. Satisfy those wants and I will become… Continue

Added by Barry Chandler on November 19, 2009 at 11:19pm — 1 Comment


Non-Operator
Get Off The Floor….Your Business Is In Trouble



I had lunch in a newly opened restaurant this week. Actually, correction, I attempted to have lunch. I actually ended up leaving because 12 staff and a manager on duty were too busy to bother with as small a detail as actually serving customers.



Picture the scene. Huge sums of money invested in beautiful furniture, attractive staff uniforms, fine paintings on the wall while chaos was the order of the day on the floor.



How… Continue

Added by Barry Chandler on November 6, 2009 at 10:55pm — 1 Comment


Non-Operator
When is it okay to NOT over-deliver for your customers?

Sometimes over-delivering for your customers can cost you money without any upside for your business. How do you know when to over-deliver and when not to? My quick little video will let you know!





Can’t see this video? Click… Continue

Added by Barry Chandler on October 28, 2009 at 12:21am — No Comments


Non-Operator
Dear “know-it-all” bartender, you’re wrong

An open letter to the bartender who “served” me last night.



Dear Bartender, ( I use this term loosely),



I would like to draw your attention to the incident last night when polite company and manners prevented me from dressing you down publicly as would have befitted the occasion.



When I ordered a Mojito from you, I had a basic level of expectation as to what I was going to get. After all a Mojito is not a vague guideline, but a specific recipe.



I was… Continue

Added by Barry Chandler on October 27, 2009 at 3:09am — 1 Comment


Non-Operator
What a Stupid Question! You can do much better…

Ireland used to be known as the land of 1000 welcomes. Something happened to change that though. MONEY! Back in the late 1970s and early 1980s when Ireland was on it’s financial knees, the government flew top level executives from US companies to Ireland, brought them out to a green field and told them that this was going to be the headquarters of their European Operations.



Many laughed, but the smart companies took notice and moved to Ireland in their droves to take advantage of an… Continue

Added by Barry Chandler on October 24, 2009 at 1:17am — 1 Comment


Non-Operator
Why won’t you leave me alone?

Before I put down roots and stopped living out of a suitcase, I spent four years working on four different cruise ships around the world. It was an amazing time and allowed me to see more than 80 different countries while being paid to wake up in a new city every morning.



For the first two years I worked as a waiter in an 800 seater restaurant that provided 5 Star service to every guest. This included tableside fish filleting, flambe desserts and… Continue

Added by Barry Chandler on October 23, 2009 at 1:52am — 5 Comments

Things NOT to say to your server...

I found this online and haven't stopped laughing since!

Things you shouldn't say to your server..... and what they're really thinking when you do

“You missed a spot.” If we’re cleaning, just let us clean. There will be no need for noise from the peanut gallery.

“Give me, get me, I need" etc... If you don't have respect for us, we sure as hell aren't going to have any for you.

“How much does _______ cost?” If you have to ask, then you need to cook it…

Continue

Added by Sarah on December 18, 2007 at 3:31pm — 8 Comments

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

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?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service