All Blog Posts Tagged 'consulting' (26)


Non-Operator
5 Ice Types and 3 Ways to Stop Freezing Profits

This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.

Gary, a midtown restaurant owner, recently began searching for ways to cut costs. He hasn’t gone over the top, making flowcharts or fifty point checklists, but he does recognize the need to tighten things up a bit.

One day he notices that ever since he got another ice machine, the water bill has always been a…

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Added by FohBoh on September 19, 2013 at 7:00pm — No Comments


Non-Operator
How to Increase Traffic Inflow Of Your Newly Established Restaurant?

This post was originally written by FohBoh member Jonathan Munsell. You can visit his profile here.

Whether it’s the economic climate, competition, location, or time of year, the issue of restaurant traffic is something that restaurant owners have to be constantly mindful of in order to be successful. As with many restaurants, business is good during popular times, but greater effort is needed to fill…

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Added by FohBoh on September 16, 2013 at 11:30am — No Comments


Non-Operator
Trouble shooting your food service | What causes low employee morale in a restaurant?

Low employee morale is one of the most devasting issues any business can face. Unhappy employees steal, don’t show up for their shifts, don’t upsell your products, don’t clean and generally don’t care about your restaurant. They feel that if you don’t have their back, then why should they bust their humps for you.

Making your employees happy takes a lot more than paying…

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Added by Brandon O'Dell on August 27, 2012 at 12:57am — No Comments


Non-Operator
Restaurant Service and Waiter Training Tips

Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, "how the dining room runs" which includes all of the service tools provided (or to be provided) by the management.

These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.

 

There are two main aspects to the Restaurant Service Consulting…

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Added by Richard Saporito on March 20, 2011 at 10:30pm — No Comments

Great Brands Build Tribes. Is Yours Worth Joining?

Everyone craves to be part of something greater than themselves, to belong to a…

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Added by David Dodson on July 28, 2010 at 9:50am — 2 Comments


Non-Operator
Who owns your kitchen's recipes? Has your chef signed an employment contract?

A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?



Let's look at a couple possible scenarios that could affect your restaurant.

  1. Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…
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Added by Brandon O'Dell on June 7, 2010 at 2:10pm — 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

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


Non-Operator
Want More Social Media Clients? Keep Writing



Readers of my blog will know by now that my writing schedule has stepped up a bunch. What you may be shocked to hear is that I am curtailing certain other activities (use your imagination) so that I can continue to plug away at the writing. To be clear, I write for myself and because I have to. I absolutely need to write, and those days that I don't have even the shortest window to throw some thoughts down, are days that I don't feel I fully lived.



But I've noticed… Continue

Added by Zachary Adam Cohen on February 16, 2010 at 10:08am — 7 Comments

There is a formula to improving your results

Did you know that there is a formula that naturally drives the outcomes of your business? Once we reveal the cause and effect relationship, we can make decisions that impact our results and drive the change we are seeking. The Branding Tree can help you examine the root beliefs of culture, concept, and capital and identify the thinking that drives your results. When you uncover the story or belief you are operating under, you can change the story. This will immediately change your… Continue

Added by David Dodson on February 12, 2010 at 2:20pm — No Comments


Non-Operator
Keeping it simple: How to create a restaurant concept that can succeed

High failure rates for restaurants. Yes they're exagerated, but they're still high. According to recent studies from Cornell and Ohio State universities, 59-60% of restaurants fail within the first three years. As many as 75% may fail within the first five. Why are they so high? For a list of the six biggest reasons, see The biggest mistakes restaurants make, and why they have a high failure rate.



For… Continue

Added by Brandon O'Dell on December 19, 2008 at 7:00am — 2 Comments


Non-Operator
Who is the target market for your restaurant?

This may be the most important question you can answer when designing a restaurant concept. It is definately the most important question to answer when creating a marketing plan.



One of the biggest mistakes restaurants make is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up to fail. If you want to be successful in any business, especially… Continue

Added by Brandon O'Dell on December 15, 2008 at 7:45am — 11 Comments


Non-Operator
It's all about alliances

Getting through the challenge of tough economic times

By Tom Kelley and Denis Sparagis



Alliances. It is the one simple word that successful operators have realized truly matters in both good and challenging times. As your business navigates the leaner times ahead, consider the following recommendations:



Community alliances: reach out and sustain win-win partnerships with professional and recreational groups that cater to your primary customer segments – baseball… Continue

Added by Tom Kelley on September 17, 2008 at 6:43am — 2 Comments

Thank you

I would just like to extend my gratitude and thanks for the kind greetings I've received so far welcoming me to the site. I will just leave this brief for it's late at night and I'm trying to get out of the restaurant and catch at least a little sleep. I am the General Manager for India's Pearl indiaspearl.com a new and exciting Indian fusuin restaurant on Old South Pearl Street in Denver, CO. please visit our site and if your in the area please stop in for… Continue

Added by WADE T BAIRD on August 21, 2008 at 10:18pm — 1 Comment


Non-Operator
Pricing food - Why you're doing it wrong and how to fix it

One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.



Though most culinary programs teach many different methods for pricing… Continue

Added by Brandon O'Dell on June 29, 2008 at 9:42pm — 9 Comments


Non-Operator
How to teach in 10 easy steps

One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.



While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue

Added by Brandon O'Dell on June 4, 2008 at 7:30pm — 2 Comments


Non-Operator
Are you overloading your kitchen stations?

Long ticket times are a common problem in restaurants, and nothing will scare a potential regular customer away like having to wait 45+ minutes to get their food.



There are many factors that can increase ticket times. In this post, I would like to cover one of those issues, overloading a kitchen station.



Part of designing a menu that works is making sure you are not overloading one station in the kitchen, or one piece of equipment. Your menu needs to be designed with… Continue

Added by Brandon O'Dell on May 30, 2008 at 12:09pm — 7 Comments


Non-Operator
Does your restaurant have an identity?

Who are we?

What do we want our restaurant to be known for?

What style of service do we offer?

What kind of food do we cook?

What can our customers get from us that they can’t get anywhere else?

How can we make our customers FEEL?

What is our color scheme?




These are all questions you should ask yourself about your restaurant long before you open your doors. The answers to these questions will determine whether potential customers will ever make… Continue

Added by Brandon O'Dell on May 16, 2008 at 3:44pm — 2 Comments


Non-Operator
"Anything worth doing, is worth paying someone else to do."

This is one of my favorite quotes. Maybe because I'm the one who made it up.



It could also be that I love this quote because it deals with another major reason for failure in the restaurant world, and really, in every industry. Most managers don't know how to delegate. That is a simple, but true, observation from years of seeing managers and owners struggle to scratch out a profit (or more commonly not making a profit), while losing their personal lives to their… Continue

Added by Brandon O'Dell on April 10, 2008 at 8:07pm — 3 Comments


Non-Operator
The biggest mistakes restaurants make, and why they have a high failure rate

The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.



The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue

Added by Brandon O'Dell on March 31, 2008 at 7:22pm — 13 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

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

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 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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