All Blog Posts Tagged 'foodservice' (56)

It’s About The Food, Stupid!

I was reminded how insular the foodservice equipment and supplies industry can be when I went to a recent meeting. While attending the SFM’s workshop for vendors, I noticed that all talk centered around the procurement of comestibles. Supply chain management for the foodservice contract management firms revolves around their food buys. The purchasing by these largest of end-users pay scant attention, if any, to E&S specifications.

Although this is a mostly proper strategy for…

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Added by Joe Ferri on April 30, 2012 at 5:30am — No Comments

Who's Watching You Online? See Whose Cookies Are On Your System Now

I get to consume lot of content daily and one of my sources is an email listserv that Doc Searles runs which covers the topic of 'VRM' or Vendor Relationship Mgmt (think the other half of the coin to CRM, Customer Relationship Mgmt).  The underlying premise of the discussions in the group are that consumers can, and are preparing to, control the data relationship with the vendors they choose to…

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Added by Steven Groves on April 6, 2012 at 9:30am — No Comments


Non-Operator
Jason Falls to Deliver Keynote at Second Annual Foodservice Social Media Universe

 



 

Quote start The first and only specialized conference for restaurant and hospitality industry professionals where attendees connect, learn and share social media practices for community management, engagement, measurement and analytics.…Quote end

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Added by FSMU on March 26, 2012 at 2:30pm — No Comments

Making Succesful Concessions

Is it an impulse or a compulsion that makes you want to eat that soft pretzel? Or is it simply the tangy mustard pumped onto it? Displayed food must look its best when laid out for speed and convenience, even for captive audiences at arenas, stadiums and outdoor entertainment venues.

No matter whether concession fare is pretzels, hot…

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Added by Joe Ferri on February 12, 2012 at 8:00am — No Comments

Defining Focus in Foodservice Hiring

In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member.

 

Foodservice faces such high turnover rates that managers often jump to quickly…

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Added by Nate DaPore on February 7, 2012 at 3:30pm — No Comments

The Paper World Ends in 2012

I predict that 2012 will be the year for paper to finally become obsolete in all foodservice business transactions and information storage. Restaurant owners, finance officers and HR teams can deliberate how long it will take, but it is obvious that the days of using paper on the business side of foodservice are numbered. What’s causing the end of the paper world? Technological advancement.

 

Tech-savvy consumers, employees and managers alike are increasingly fed up with paper…

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Added by Nate DaPore on December 15, 2011 at 10:54am — 3 Comments

Social Media Tech-tionary – Redefining Hiring

Ten years ago “Google” was only a noun. Five years ago “friend” became a verb. Social media is rewriting how we interact — and it’s happening in every aspect of our lives. Twitter transformed how we get our news; Groupon revolutionized how we consume; Foursquare revamped how we ‘check-in’; and now, social media is redefining how we hire.

 

Human Resources saw the emergence of Job Boards around a decade ago; they allowed employers to reach a wider talent pool, easier than ever…

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Added by Nate DaPore on November 28, 2011 at 11:17am — 1 Comment


Non-Operator
My Brain Hurts in a Good Way

My Brain Hurts in a Good Way!

 

This was one of my favorite tweets from Foodservice Social Media Universe conference held last week in San…

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Added by Bill Campion on October 5, 2011 at 8:47am — 2 Comments


Non-Operator
Before You Go...

A friend just mentioned to me that Steve Jobs, CEO of Apple (as if you don’t know who he is) had hired top business school professors to work up a project they call Apple University. It seems as if they are producing business case studies that review major decisions made by the Apple team over the years in an effort to capture, and make available internally the business magic that polishes the Apple.

Major business schools utilize the business case study as a foundational teaching…

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Added by Chase Leblanc on June 27, 2011 at 1:30pm — No Comments


Non-Operator
FOHcus: Not To Be Missed This Week on FohBoh

If you are in a rush and want to make the most of your time on FohBoh, be sure to check out the most active members and hottest content this week. FohBoh is a deep community. If you're like most of us in the foodservice industry, time is precious. Scroll down to see what should not be missed.



If you have a second, though, please read…

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Added by FohBoh on August 19, 2010 at 12:00pm — No Comments

Commitment

It's what we all want. It's what we all need. It's what drives achievement and connects the dots to success. Commitment is dedication and in business, without it, you are dead in the water. Three years ago this October, I committed my full time and a fair amount of resources to create FohBoh. My goal was and still is, to connect all industry stakeholders so we can be a stronger, more successful industry. Shared experiences, collaborative thinking, collective intelligence. Powerful stuff.…
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Added by Michael L. Atkinson on August 18, 2010 at 8:39am — 3 Comments


Non-Operator
FOHcus: Calling All FohPros

FohPros

Socially Networked Foodservice Professionals


August 2010


Do you have a passion for the foodservice industry that is often unmatched by those around you? Do you have a desire to… Continue

Added by FohBoh on August 12, 2010 at 11:00pm — 9 Comments

"The world needs ditchdiggers too ya know..."

I know I know, it's a bit harsh. But when I read post after post (not here on FohBoh, out in the blogosphere) about how pissed industry people are at customers, conditions, salary, hours, etc. I just want to ask, "Why are you here?" This is the SERVICE industry. It pretty much defines everything right there in the title. Service.

I am a Chef because I could not be fulfilled doing any other job. When I decided to persue this life I understood what it came with. Dealing with the…

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Added by Christopher Rovezzi on August 6, 2010 at 2:59pm — 5 Comments


Non-Operator
FOHcus: Change Your Mindset

At various stages throughout the year, restaurant employees from Portland to Pittsburg suffer from the same condition. Like an epidemic, it sweeps the entire industry, taking no prisoners.



It's called complacency. And no, frequent hand washing won't make it go away.



Servers stop doing their sidework. They forget to reset a table between courses, or say goodnight to guests. They pour tepid coffee, or stroll past a dropped lemon… Continue

Added by FohBoh on August 5, 2010 at 11:30pm — 4 Comments

FohBoh Is...

I came across a blog post the other day written by the former Community Manager at LEGO. In looking back, he describes LEGO as being 'a fantastic meme'. Well, I wasn't entirely sure of what a meme was, so I clicked over to Wikipedia to get even more confused:



A meme…
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Added by Michael Biesemeyer on August 2, 2010 at 5:30pm — 4 Comments


Non-Operator
FOHcus: Well-Connected

What is it about the foodservice industry that seems to drain the life out of its employees? With so many opportunities and outlets for career advancement and creative expression, its unfortunate that so many of our colleagues are either completely disenchanted or approaching burnout. What's even more surprising is that many of them are young, and barely a year or two into their careers.



What’s going on here? A failure to inspire,… Continue

Added by FohBoh on July 23, 2010 at 1:00pm — 2 Comments


Non-Operator
FOHcus: The Nerve Center of the Restaurant Industry



The economic downturn in late 2008 set off a series of events leading to a complete shift in the culture at my restaurant. This was a neighborhood spot, the kind of place where 'waiters come to die'. There was very low turnover, a steady income, an appropriate level of autonomy, and a very wealthy clientele. I had been there for 7 years, an eternity in this industry.



Unfortunately, the pressures of reduced business and a bad management hire turned this once smooth operation… Continue

Added by FohBoh on July 16, 2010 at 8:30am — No Comments


Non-Operator
Here We Grow Again!

FohBoh has moved from its humble digs in a converted carriage house on a historic strip of old San Jose to an office park on Technology Drive just minutes from the new San Jose International Airport.



In true start up fashion, we subsisted for nearly a year in a space too small, too hot, and too funky for all our tastes. It's the Silicon Valley way; take an idea, find a garage, and tinker around until you find the right mix.…
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Added by FohBoh on July 12, 2010 at 11:00am — No Comments


Non-Operator
FOHcus: Social Media ReMixt





FOHcus: Social Media ReMixt






Is it just me, or do the social media experts gurus 'dance instructors' have a habit of knocking into the record player right when the music gets good?



Screech...Scratch....Buzzkill!



I know, I know. They just want to tell us all how to dance, how to do this social… Continue

Added by FohBoh on July 9, 2010 at 12:00am — 2 Comments


Non-Operator
FOHcus: Grabbing FohBoh By The Tail



Coming together is a beginning, keeping together is progress, working together is success.
-Henry Ford…


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Added by FohBoh on June 24, 2010 at 11:30pm — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

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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