All Blog Posts Tagged 'beverage' (27)

Attention all Colorado Food & Beverage Business Owners and Industry Professionals!

Hello to all my fellow Colorado foodies! I noticed there aren't many groups dedicated strictly to Denver or Colorado in general, so I also created a group called Colorado Food / Beverage Businesses and Industry Professionals.

Look forward to seeing you there!

Added by Lance Myers on June 19, 2012 at 8:19am — No Comments

A Response to a Customer’s Concern

Q: I was in Georgetown Bagelry today and was unable to buy a fountain soda. What gives?



A: I apologize for the inconvenience. While I would love to have fountain soda in the bagel shop, it was a tough decision and one I couldn’t put off any longer. I was hoping to have a rush of capital to totally renovate, but since…

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Added by Mary Beall Adler on August 14, 2011 at 10:00am — No Comments


Non-Operator
Start with the basics, the business basics...

Independant operating restaurants are constantly surprising me with their business operations. I would be interested in doing a research profile on how many of my customers actually do a monthly inventory (weekly?), track their labor costs related to sales (revenue/labour hour), or even understand their margins item to item.



This is a common theme among restaurant dreamers.



"I know how to cook & I have alot of friends & my husband can operate the foh because he…

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Added by Joel Lazeski on September 17, 2010 at 11:33am — No Comments


Non-Operator
20 steps to lowering your food or liquor costs

This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me. These steps would be the same for liquor costs, but would focus on different employees in a different area of the… Continue

Added by Brandon O'Dell on June 3, 2010 at 7:27pm — No Comments


Non-Operator
Video: How To Manage Your Bar Between Inventories

In another in my series of videos from the Nightclub & Bar Show in Las Vegas, I am bringing you my interview with Brian Pohl, a Bevinco partner from Dayton, Ohio who has some unique suggestions for bar owners on how to drive their profits.



For example, what a Top 10 Drinks List can do for your bottom line, how to manage your stock between inventories and what the effect can be on your business if you don’t know the cost of your… Continue

Added by Barry Chandler on March 23, 2010 at 8:39pm — No Comments


Non-Operator
No! Don't spend your money here!

Whenever an established restaurant or group first contacts me with a percieved service problem, the first thing I generally do is ‘go undercover’ to get a first hand, customer’s view, of what is happening in the dining room.



I have certainly seen my share of scary service, but one thing that always strikes me is how often servers don’t allow guests to spend as much money as they want. Don’t get me wrong. I’m not talking about the classic ‘upsell’, which wary diners cotton on to… Continue

Added by Dorothy Frisch on January 14, 2010 at 5:06pm — 9 Comments

Why I Cannot Be a Dining Room Manager

An opening has just come up for a dining room manager just 8 minutes from our place. It has an extensive wine list , nice white tablecloths , people with some money eat there etc..



But I wouldn't even apply for it now whereas one time I might have. You see the hours I would work will double what I am working now. I would be away from seeing my kids , it would interfere with my wife's schedule and the family take home pay would actually drop.



All good reasons I remain a… Continue

Added by Steve Nicolle on January 6, 2010 at 9:00pm — 12 Comments

This is Really Dumb

I am dumping plates in the dish pit when a fellow waiter ask me if I am busy. At that time I was and said yes. Then wondering why he was asking anyway , he said oh I just wanted you to walk by table 18 and check if they have a credit card on their bill and are ready to pay.



Now why in the world would anyone ask someone to do that? It has happened more than once that someone has asked me that and this is the only place in all the jobs I have had that this has occurred.



Now… Continue

Added by Steve Nicolle on January 6, 2010 at 5:08am — No Comments

Rule Number 1 - Don't Stop or Move Backwards

One of the things while working at high speed in a busy restaurant that can be very annoying is when you are walking behind another server with some empty plates or are carrying out some entrees to a table when all of a sudden that person you are following decides to halt immediately.



It happens more often than you can imagine. When you are at the dish pit balancing a bunch of dirty plates and the person in front of you decides to back up. Then you have to make a deft maneuver with… Continue

Added by Steve Nicolle on January 4, 2010 at 6:14am — 4 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 21, 2009 at 6:22pm — 1 Comment

How to combat rising food costs

According to the National Restaurant Association, food costs are one of the most important line items for a restaurateur. Research shows that food and beverage costs represent approximately 33 cents of every dollar in restaurant sales. The Association projects restaurateurs and other foodservice operators will buy $202.5 billion in food and drink from industry suppliers in 2008. It also predicts wholesale food costs and menu prices will continue to rise,… Continue

Added by Dani on October 20, 2008 at 5:49am — No Comments

Midyear trend update

It seems like only yesterday that the National Restaurant Association revealed the results of its second annual "What’s Hot… What’s Not" survey. But, in fact, it was near the end of last year. (Cliché alert!) How time flies!



The questionnaire collected data from over 1,000 members of the American Culinary Federation, one of the country’s… Continue

Added by restaurantdotorg on August 7, 2008 at 6:09am — 3 Comments

Silence That Resonates

Sometimes the smallest things make the most noise. A crying newborn baby can make a lot of noise. A bird singing outside your bedroom window early on a Saturday morning can make a lot of noise. Someone’s cell phone ringing in a packed movie theater can make a lot of noise. And, a seemingly insignificant beverage napkin lying on the floor of a restaurant for thirty minutes can certainly make a lot of noise.



The noise made by that napkin is a noise of a different kind. In fact, the… Continue

Added by Chris Reed on August 7, 2008 at 6:08am — 2 Comments

Cocktail connoisseurs have a new gathering place

Funky barware



They have museums for just about anything these days! Last month the Museum of the American Cocktail found a permanent space at the Southern Food & Beverage Museum in New Orleans. (Exhibits also exist in Las Vegas and New York.) The purpose of such a place? 'To celebrate a true American cultural icon, the American Cocktail, ' according to its Web… Continue

Added by restaurantdotorg on August 6, 2008 at 11:48am — No Comments

Director's Journal: Eau De Vie Pear Brandy: A Personal Quest





Summer has to be one of my favorite times of the year. It’s not that the Winter and Spring rains have finally stopped (I love the rain and all it brings!). It’s the fruit. The berries, cherries, peaches, pears, apples, figs, apricots, nectarines, and, well, you get the picture.



I feel so fortunate to live in an area of great abundance when it comes to many of these fruits. And Steve McCarthy, of… Continue

Added by Cooking Up A Story on August 3, 2008 at 6:10pm — 1 Comment

Spots for tea

I've never been much of a tea drinker myself, but I came across this item as I randomly thought about how much beverages contribute to a restaurant's success.



Here are five new things I learned about tea:



1.) According to the article, "wholesale tea sales more than tripled to an estimated $6.5 billion" from 1990 to 2006.



2.) If you are… Continue

Added by restaurantdotorg on July 1, 2008 at 11:20am — No Comments

A good glass of wine

Yesterday I discussed my love of cupcakes, and today I continue revealing my vices by discussing another love of mine — wine.



I blame my interest in this particular beverage on my hometown. No, I didn't grow up in Napa Valley or in another country that boasts fine wines such as France or Spain. I grew up in Roselle, Illinois, a northwest suburb of Chicago.



There's a cute little winery in Roselle, Lynfred Winery (… Continue

Added by restaurantdotorg on June 19, 2008 at 8:15am — No Comments

Grape Soda Cocktails

We are having the great Grape Soda debate at work and I need your help.
What is your favorite Grape Soda Alcohol Cocktail?

Thank you for your help.

Don't forget to visit the bartending challenge at www.bartendingchallenge.com

Added by Sam on June 12, 2008 at 8:03am — No Comments

Alcohol Panel at NRA Show

The Dollars & Sense of Responsible Alcohol Service- open to the General NRA Show Members

Sunday, May 18, 12:00 pm - 1:30 pm

Profitable beverage sales and responsible alcohol service can, and should, go hand-in-hand. This panel of leading operators, moderated by Donna Hood Crecca, editor of Cheers Magazine, will discuss the challenges facing hospitality professionals from guests, staff, and regulators when it comes to alcohol service, in addition to sharing their own unique… Continue

Added by Sam on April 30, 2008 at 9:09am — No Comments

iGourmet.com Begins Carrying Omoma Coffee in May!

iGourmet.com, an online retailer of gourmet products has just added Omoma Coffee to its line of gourmet coffees.



Omoma Coffee will be featured as the Coffee of the Month for May! So if you're a member of iGourmet's Coffee of the Months Club, you will be receiving 1 lb. of our delicious Medium Roast Whole Bean Coffee.



Check out iGourmet.com starting in May:



Or just head to our website anytime to get… Continue

Added by Jennifer on April 29, 2008 at 11:02am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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