All Blog Posts Tagged 'building' (17)


Non-Operator
The next level in your restaurant social media strategy? Maybe...

What do guys…

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Added by Christopher Wells on May 2, 2012 at 9:36am — No Comments


Non-Operator
10 Keys to the New Dynamics of Business in America

Understanding 10 Key Points that are at the core of the New Dynamics of Business in America is critical and nowhere are these 10 Keys more important than in the Restaurant and Hospitality industries:

  1. It’s all in the Numbers!
  2. For the first time, four generations are working side-by-side in America. So what?

  3. Millennial or Gen Y represents a New Paradigm in Generational Thinking.
  4. History…
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Added by David J. Winslow on March 21, 2012 at 8:00am — 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


Non-Operator
Restaurant profit per dollar - You need to master this!

What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.


MAKE SURE THEY DO!

Added by Christopher Wells on September 13, 2011 at 9:05pm — No Comments

Chasing Sales vs. Building A Brand

Whether you are a restaurant, a distributor, or a tabletop manufacturer, have you ever noticed how there’s a lot of attention focused on selling stuff – whether it’s a steak off from a menu or dinnerware from a catalog. All the attention is focused on how to get to a higher level of sales…..and, ideally, profitability. In today’s economic environment, selling stuff is hard….often very hard….to do. Many times, when the sales effort gets as intense as it is now, what gets…

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Added by Dave Turner on July 3, 2011 at 10:00am — 5 Comments

Restaurant Marketing Part 3: I Built It - Does Anyone Want It?

This is Part 3 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 talk more

about Need Recognition and Formulating Solutions.

Need recognition and Formulating Solutions

In parts one and two of this series, we looked at the traditional sales cycle and how it relates to restaurant marketing.  My premise here…

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

Social Media Foodie: Tweet To Engage, Build Community

During my time in college I had the opportunity to work for an organization on campus called The Institute for Civic Discourse and Democracy (ICDD). ICDD was created in light of the lack of civility and intolerance that takes place so often in public discourse. Working with this organization gave me a strong foundation in the belief that everyone has something to say and to offer.



People are often engaged in discussions about the issues that affect them, but sometimes they need… Continue

Added by Josh Hersh on May 4, 2010 at 9:00am — 5 Comments

Build a TEAM to build your Restaurant

So you’ve finally made the decision to build/remodel your restaurant. What comes next?



I know you’re thinking all you need to do is hire an architect or a designer and that’s it, right? Well, it’s not quite so simple. You need to build a TEAM to build your restaurant. By spending the time and energy in the beginning to build the right team you can save a lot of time and money in the end. We all want to save money, don’t we?…

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Added by Christine van Rooy on November 24, 2009 at 5:30am — 2 Comments

What is a Great Work Environment?

What is a great work environment? Most people would mention a good relationship with supervisors and coworkers. Others would say working in a place where they look forward to starting their shift. While these things are important to the hospitality employee, their answer may be more industry specific than for other workers in different career tracks.



The hospitality industry is heavily based in a strong dedication to a pleasant environment and friendly interaction with others.… Continue

Added by Patrick O on May 17, 2009 at 7:52pm — No Comments

Menu Matrix Resistance

I got a call from an operator the other day in regard to his menu. He had it well under way and wanted engineering tips from me. Since that's what I do for living, I was excited at the prospect. HotOperator has been in the menu development business since the early '90's and in that time I have not ever received matrix information without a fight. In this case, the operator wanted my advice but wasn't willing to get the critical information necessary to make that happen correctly. But rather… Continue

Added by Mark on February 2, 2009 at 10:09am — 1 Comment


Non-Operator
80/20 Rule Applied

Most of us are familiar with the 80/20 rule, or the Pareto Effect, as it is most commonly known. The 80/20 rule has been represented in business discussion as 80 percent of production comes from 20 percent of the producers for many years. More broadly the 80/20 rule has been applied to every imaginable situation in business with amazing accuracy. Reading this complex information is fairly heady stuff, not known for light content, however a little struggling makes it more understandable.… Continue

Added by Mark Frank on December 2, 2008 at 1:53pm — 4 Comments

Team time

We all work in teams. Generally I’ve had great experiences with them. Everyone has unique skills and experiences that they bring to the table, thus making the outcome of all the collective efforts just grand.



However, sometimes our teams encounter ruts. I know I’m not alone here. What do we need to do to bring back that special spark? (Cue the romantic music.)



As I’ve said… Continue

Added by restaurantdotorg on September 11, 2008 at 5:00am — No Comments

My Blue Hair, Leaving a Great Team

The Ultimate Career Lifestyle is having a team that accepts you… blue hair and all.



Sitting at my favorite salon I decided to dye my hair blue. (Nothing permanent. Temporary. Two weeks max.) Not twitter blue, but a sexy, dark, ‘barely noticeable’ blue.



The color’s not taking. Should I take this as a sign?



Against my better judgment, I tell the stylist, “let’s try again.”

(Check ‘blue hair’ off of my bucket list. Remember, two weeks!)



Ok, so much… Continue

Added by Amanda Hite on July 29, 2008 at 8:51am — 8 Comments

Oklahoma City Restaurant People

From district managers to dishwashers and bartenders to bussers, an open discussion of the business in Oklahoma City and surronding towns. Networking, carear building, receipe exchange or just a good story are all encouraged. Let's have some fun!

Added by Ralph 'Poppie' Martin on July 20, 2008 at 7:27am — 2 Comments

EASTER IN THE LADIES' ROOM

Do you remember the Christmas fiasco with the handicapped Ladies' Restroom?



You may recall that a close relative of mine, let’s call her Flo, had a terrible experience with a major downtown hotel on Christmas Day. She was not able to use the ladies’ handicapped stall; her wheelchair would not go through the doors, nor could she use the facilities without her daughter and daughter-in-law standing guard. The front desk clerk of the hotel was no help. He acted like a robot, caring… Continue

Added by Roy MacNaughton on March 24, 2008 at 12:23am — 2 Comments

Restaurant Sustainability

Everyone in the restaurant business is well aware of the current push for more environmentally friendly buildings, concepts, products and services. There are many instances were towns are beginning to ban future growth of drive-thrus and even the Canadian government is considering passing legislation to ban any further building of drive-thru restaurants. While everyone will agree green is good, is it affordable and convenient? How many of us in the restaurant segment are making a push to become… Continue

Added by Robert Coppock on February 7, 2008 at 4:28pm — 4 Comments

How To Avoid Costly Mistakes in Building a Customer Database

In yesterday's blog we discussed the importance of having a comprehensive marketing plan for your restaurant and ended by saying if you haven’t already done so, take the first step and start building a database of your customers.

Today I want to share with you how to avoid, the…

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Added by Randy Stefan on January 3, 2008 at 11:28am — 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

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

Movie Tavern Unveils New Theatre in Louisiana’s Northshore

Movie Tavern, a pioneer of in-theatre dining, has announced the grand opening of its first Louisiana location in Covington on July 31 as part of the company’s national expansion.

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.

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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