All Blog Posts Tagged 'catering' (18)

Online Ordering: Convenience & Limitations

Last year, Georgetown Bagelry added online ordering to its website. Since then, many of you have ordered your bagels online. Whether it’s to avoid the lines or to plan ahead, online ordering is a great benefit to our customers. To make it easier for you to plan ahead for big orders, we’ve added online ordering…

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Added by Mary Beall Adler on November 4, 2011 at 10:00am — No Comments


Non-Operator
Shared Kitchens Coming to Atlanta Metro Area

Atlanta, GA, June 09, 2010: Budding kitchen entrepreneurs get ready! Shared Kitchens was designed for

those who want to enter the food service

business, but find the costs prohibitive!





Caterers, Bakers, Product Developers and even Grandma's Cupcakes can now produce their products in accordance to local health regulations in this "incubator kitchen" concept that…

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Added by Doug Marranci on June 9, 2010 at 6:30am — No Comments

Chef Brad Announce's HRBAudit's June 2010 - ServSafe® Food Manager Certification Classes for Alabama

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Added by Chef Brad Peters on May 23, 2010 at 12:50pm — No Comments

Holiday catering food safety tips

We published a holiday catering guide a few weeks ago with some helpful info on making the most of holiday catering season. It include some broad tips and tricks for catering events and parties, but I thought I'd go into greater detail today on some of the food safety guidelines surrounding buffets and catering.



This information comes from… Continue

Added by Dani on December 10, 2009 at 8:38am — 1 Comment

14 holiday catering tips from the experts

From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.



According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.



Although the recession has taken a toll on catering to business customers for corporate… Continue

Added by Dani on November 17, 2009 at 6:19am — No Comments

DAWG Talk: It’s Just Too Easy

For me, the recent Labor Day Weekend brought upon some reflection. Holidays do give us time to look back and revisit our distant, and recent, past in a way that’s simply cathartic. The distance gives perspective, and perspective helps us understand others’ points of view.



So, while I was kicking back enjoying some down time, it wasn’t a hard decision to call our local pizza joint and have a pizza delivered. While waiting for my extra cheesy, thin crust, I got to thinking. Things are… Continue

Added by David Rose on September 11, 2009 at 5:21am — No Comments

Turning an uptrend in home dining to your advantage

We’re in a great industry: no matter what, people have a great love for food. And their love for food is like the air in a balloon – you can crush it on one end, but it comes up somewhere else. Which can be good news.



People are dining out less in many restaurant segments; in others, the growth has slowed to a crawl.



No use whining about it. The love of food is showing up in other areas, and if we follow where people are going, and… Continue

Added by Erle Dardick on August 4, 2009 at 9:37pm — 5 Comments

Group Dining is “found money” for restaurants!

“Group Dining is “found money” for restaurants! How hard is that to understand?”



That was a recent quote from an e-mail exchange that I had earlier with someone in the restaurant and software business. It made me chuckle at first, then, when I thought about it, I felt frustrated.



Let me explain. Group Dining, Private Dining, catering, whatever you want to call it is more than “found money” it represents over 30% to 40% of a restaurants entire revenue. If a restaurant is… Continue

Added by Jonathan Morse on June 4, 2009 at 12:19pm — 2 Comments

Are you Incentivizing?

Beneficial investments that can be made, should be made. For instance, if an ad will bring in revenue that more than pays for itself – and it can be done – it should be done. Because it’s a net positive investment. That's what business is all about.



The same applies to staff. As a business owner, right now I can say, “Supply and demand are on my side, when it comes to hiring.” But if employees only have a negative incentive, i.e. they get to keep their jobs if they work hard, the… Continue

Added by Erle Dardick on March 31, 2009 at 10:27am — 2 Comments

Diversifying - going out to get more business

In mid November, the story “Fine-dining Spots Adjust Ops to Add Delivery", ran in NRN. In it, Steve Coomes mostly wrote about restaurants in New York, but the article could apply to most restaurants.



His observation: New Yorkers are spending less, but they’re not about to cook for themselves a whole lot, either. For the customer, restaurants can be expensive because of the extras –… Continue

Added by Erle Dardick on January 7, 2009 at 1:00am — 7 Comments

Have you contemplated using a Call Center to extend your restaurant?

Hi all,



Exit41 runs a specialty call center for restaurants. We focus on being an extension of your restaurant, serving customers for on-demand ordering and catering orders. We have seen success in capturing simultaneous orders and increasing average check by focusing and serving the customer well.



We are looking to extend our offering....my question is how else can we serve you and your restaurants? Where do you see opportunities for extending your restaurant and the… Continue

Added by Ed on November 20, 2008 at 11:39am — No Comments

My podcast with Vance

Vance Carlton, of the Einstein Noah Restaurant Group, speaks about capitalizing on untouched catering & delivery opportunities while keeping existing customers satisfied. The company is bullish about the future, and should be.

"Adding new customers each day is just something we're doing right now... A telephone podcast I did at my place of employment - MonkeyMedia - this week. Hopefully worth your… Continue

Added by John Dumbrille on November 13, 2008 at 3:30pm — 5 Comments

Clock's ticking for the FohBoh Innovation Challege.

Other than stand there and bogart all of the lobster, what would else would you do to operate an efficient lobster station at a wedding reception and provide a scrumptious experience for friends, family and crashers?



That's the question for this week's FohBoh Innovation Challenge presented to us by Chef Oscar M. Gayer.



There are some… Continue

Added by Judy "the foodie" Asman on September 23, 2008 at 10:56pm — No Comments

Just how valuable is "expert advice"?

The example set by Fohboh is loud and clear: Facts and knowledge can only go so far. So can the words from the stars in the business. I've recently helped bring together a group of experts in deli, bakery, catering and food branding: Ari Weinzweig, Roy Bergold, Trish Karter, Michel Suas... - all willing to answer everyday questions.…

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Added by John Dumbrille on September 11, 2008 at 8:02pm — 5 Comments

Spend Money to Make Money

I run a small, but very busy cafe in the heart of the Five College area in Western Massachusetts. All summer long, we stay moderately busy with the "loyal locals", residents and business folks alike. But when the school year starts again, this small town's population grows dramatically. The rush of 18-22 year olds moving back into there dorms and apartments creates gridlock on all major roads in and out of town. Most of residents in town walk the streets now with a sour look on their faces… Continue

Added by Larry Severance on August 23, 2008 at 8:00am — 6 Comments

Hurry Up and Wait and Wait and Wait . . .

I have always found the food & beverage industry to be the most exciting. I don't think that I could sit at a desk and only speak to clients or customers over the phone or email. I need to be out on the floor, keeping an eye on service and the presentation of the food. My first experience in catering was as the Assistant Banquet Manager of the Radisson Airport Hotel in Rhode Island. What a thrill ride. Up and down stairs, rushing to complete the room set ups, last minute spot vacuuming. All… Continue

Added by Larry Severance on August 9, 2008 at 8:00am — 4 Comments

The Squeeze is On

As owners or managers, we are all aware of our prices, costs, yields, margins and breakeven numbers. Being an owner, I think about these all day, everyday. From ordering to recipe development, I’m calculating in my head or building a spreadsheet.

We all would like to sell our products for ultimately the highest price the market will bare. But, for the most part, it’s the customer that will dictate that number. All things being equal, if prices are too low, business may thrive and before… Continue

Added by Larry Severance on August 2, 2008 at 8:00am — No 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

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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?

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