no place more popular to tout the term local than in food.
This post was originally written by FohBoh member Jules Dalsey. You can visit his profile here.
Restaurants must make a tough decision within the next few months. Who will they favor? Themselves or their employees? A choice most restaurants have to make in next few months: Automatic gratuity. Find out why this issue is a hot topic among…Continue
Added by FohBoh on September 6, 2013 at 11:30am — No Comments
Pinterest is an excellent platform to leverage whether you are seeking an innovative way to increase profits for your bar or restaurant or you simply want to keep up-to-date on social media trends. Incorporating what appears to be the fastest-growing social media site into your marketing strategy is an effective tool to add to your arsenal.
With more than…Continue
Georgetown Bagelry has long supported Mover Moms, a group of moms who regularly complete volunteer projects around the community. Recently, they participated in the Treats-4-Troops project. Candy is collected from across…Continue
Added by Mary Beall Adler on November 8, 2012 at 5:00pm — No Comments
Thanks to everyone who supported Share Our Strength’s Dine Out For No Kid Hungry this September, we’re going to beat our fundraising goal of $5 million, and that means many more kids will get the food they need to learn, grow and be healthy.
A year ago that goal seemed impossibly high to some—it was double what we’d achieved in 2011, and the restaurant industry was predicting modest growth in a slowly…Continue
Added by Molly Burke on November 5, 2012 at 5:00pm — No Comments
Since being named Best Bagel in March, the Georgetown Bagelry has been all a flutter with activity. Of course there’s the usual bagel shop buzz, but over the past few months, GTown Bagel was showing up in different, exciting places. Let’s take a look!
Added by Mary Beall Adler on June 8, 2012 at 5:00pm — No Comments
Every week, restaurants come to us to discuss having us take over their marketing initiatives. When they do so, this is a two way interview. Obviously the restaurant wants to see what we are all about, and if we are suitable for their needs. We however also want to interview the restaurant, learn about them, what they have been doing with their marketing, where they…Continue
The one constant that will always exist in the Restaurant Industry is that there is never enough time in the day to get everything done. It is this very reason that we started the Restaurant marketing division of our company.
Added by Chris Leo on March 26, 2012 at 9:00am — No Comments
Added by David Rose on March 21, 2012 at 12:30pm — No Comments
Last week I wrote about the big, exciting changes that facebook was making to their business fan pages.As I mentioned at the end of my article: As with all exciting upgrades, there is always a downside. In this case, it has to do with the disappearance of the default landing tab. You will no…Continue
Added by Chris Leo on March 12, 2012 at 9:00am — No Comments
I remember the first POS terminal that I ever saw and used was way back in 1977. It was a monster and weighed a ton! I have no idea what this thing cost or who made it. It was all metal and brown. It didn't have a screen but it did have a keypad for entering data It was not exactly an elegant design, so I know Steve Jobs wasn't consulted. I learned about PLU (Price Look Up) codes, and remember the thing churning like it was thinking, or trying to.…Continue
“The importance of putting recipes together establishes a consistent high mark in terms of cooking standards… teaching someone that recipe is even greater”
- Chef Gordon Ramsay
My family and I went out to dinner last night to one of our favorite restaurants; unfortunately, my son and I were disappointed with our dishes. We both had steak and it was overwhelmingly under seasoned.
After drowning it with…Continue
Stay in this business long enough and you’ll end up speaking Kitchen-ese.
“I need a grill.”
“A griddle or a char broiler?”
“Just a grill.”
“Upright, range-match, counter model or free-standing, flat-top or grate-top, what length, on casters or legs, cast radiants, cast grates, what grid spacing, chrome or cold roll steel, round or scround, grooved or flat, safety pilots, piezo or…Continue
Added by Joe Ferri on May 15, 2011 at 8:36am — No Comments
Added by tim rodriguez on March 17, 2011 at 2:00pm — No Comments
Added by tim rodriguez on March 16, 2011 at 7:34pm — No Comments
Added by tim rodriguez on March 16, 2011 at 4:30pm — No Comments
While most restaurant owners know and agree that offering full nutritional information as a part of their menu is a good thing, many are quick to point…Continue
Added by Menutrinfo on December 27, 2010 at 6:00am — No Comments
Added by Menutrinfo on December 24, 2010 at 6:37am — No Comments
Let’s say you had a customer that was a raving fan of your business and as part of their support, they tweeted while at your restaurant about how much they loved your food, would you then turn around and reply publicly on Twitter to his praise by accusing him of not leaving a big enough tip for the server?
I didn’t think so..but this is…
Added by Barry Chandler on October 14, 2010 at 6:10pm — No Comments