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

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

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.

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