It’s been four years since we entered The Great Recession. Now, at long last, optimism about economic growth in Leisure & Hospitality and Food & Beverage is taking root.
For operators this means finding leaders who have the skills and proficiency to do the job will become harder and harder. Sourcing values and character matches will be a monumental challenge. Operators will need to step up benefits and retention strategies, and salaries will begin to rise… Continue
Added by Joseph D'Alessandro on January 25, 2012 at 8:30am —
Ever wonder why Chik-Fil-A has had something like 56 straight quarters of same store sales growth? What is their secret to success? In my opinion it begins and ends with a company culture that is unique and special. An… Continue
Added by Bill Campion on August 17, 2010 at 7:31am —
I met a man this weekend, and he's a bartender. He had skills. Really good skills.
If my husband were reading this right now, he might be looking at me with a concerned face, but never fear. This bartender was perfect in a completely unromantic way.…
Added by Amanda Brandon on August 3, 2010 at 12:30pm —
Tonight was Sunday night. Our forecast was for about 400 covers and I had a nice section. As soon as I got in they sat me. I had 32 covers tonight mainly big tables. One was a 6 top and two more were a 7 top.
But this table of three made my night. I got their drinks which was a screwdriver , long island ice tea and a cape codder. That last one is vodka and cranberry juice. As soon as they got them they toasted to a birthday on the table. Putting that in my memory I get their order… Continue
Added by Steve Nicolle on January 18, 2010 at 6:13am —
Your establishment, whether it is a restaurant, bar or a hotel, is made of bricks and mortar and this gives the customer an initial impression of what your establishment is like. But it happens too often that staff are rude, pretentious or simply not up to the task at hand. Needless to say; you won’t return!
The biggest reason for customers not returning to an establishment is due to a staff member’s attitude or… Continue
Added by Barry Chandler on November 27, 2009 at 6:00pm —
Ireland used to be known as the land of 1000 welcomes. Something happened to change that though. MONEY! Back in the late 1970s and early 1980s when Ireland was on it’s financial knees, the government flew top level executives from US companies to Ireland, brought them out to a green field and told them that this was going to be the headquarters of their European Operations.
Many laughed, but the smart companies took notice and moved to Ireland in their droves to take advantage of an… Continue
Added by Barry Chandler on October 24, 2009 at 1:17am —
Before I put down roots and stopped living out of a suitcase, I spent four years working on four different cruise ships
around the world. It was an amazing time and allowed me to see more than 80 different countries while being paid to wake up in a new city every morning.
For the first two years I worked as a waiter in an 800 seater restaurant that provided 5 Star service to every guest. This included tableside fish filleting, flambe desserts and… Continue
Added by Barry Chandler on October 23, 2009 at 1:52am —
September 20 was the official end of summer in Colorado! It was also the first day of the Great American Dine Out and Matt
and I set out on our seven-day quest to support restaurants participating in the Dine Out event
. Our first two stops were Crested Butte and Aspen, two gorgeous mountain towns that fed us well. We're updating in more detail on our… Continue
Added by Mindi Cabe on September 22, 2009 at 1:07pm —
Make your meal count – Sept 20-26, 2009
Share Our Strength’s Great American Dine Out®, Sept. 20-26, 2009, rallies thousands of restaurants and millions of consumers for a week of dining out to end childhood hunger in America. More than 12 million children in the U.S. are at risk of hunger – that’s one in six children in the wealthiest country in the world and this number is on the rise! Visit www.greatamericandineout.org to find participating restaurants in your area and eat out… Continue
Added by FohBoh on September 16, 2009 at 11:41am —
Well Baking Bread is in it's second year now and things have been going well. I now have the time to focus 100% on my business aswell as other ventures I want to get into. I plan on working on new products and getting them out there. I know that 2010 is going to be a great year for Baking Bread.
Added by Jennifer on September 15, 2009 at 7:49am —
Da dada dum – da dada dum – we all know how the opening notes of Beethoven’s Fifth symphony transport the listener to new levels, expressing the very being of the composer and all that has made him who he is.
Such is the case as well with an amazing meal. From the moment of arrival and greeting to the first sip of a beverage and through the myriad flavors and nuances of each course, the diner becomes one with the chef. The connection is sensual and even erotic, as well as… Continue
Added by susan holaday on August 25, 2009 at 6:57pm —
Fellow FohBoh member Chef Joe DiMaggio Jr. recently received an awesome writeup for his restaurant in NY.
It's not the first time this has happened. I'm certain it won't be the last.
Understand, Chef Joe has fed the Clintons, The Rolling Stones, the bands at Live 8 in Dublin and so on. He's designed and opened restaurants all over the world so you can imagine how deep his portfolio is.
Getting a good review is one thing. It's free publicity and generates… Continue
Added by Steve Paterson on April 4, 2009 at 2:45pm —
Here is my advice to every restaurant manager and owner out their. Your assignment for tomorrow is to put a NOW HIRING or similar banner or sign in front of your restaurant.
Think about it if you drove by a restaurant with us a sign what would you think? I know what I though today when I did just that. The first thing that went through my mind is things can not be that bad if this people are looking for help and two this must be a great place to eat I need to try them… Continue
Added by Mel Kleiman on December 9, 2008 at 6:43pm —
IThis is not my idea but comes from Max Hitchin
in his e-book 25 Successful Ways To Motivate and Incentivise Your Staff He talks about an ideas he used that he calls the 3x3 principle. He introduced it when we owned a Pub in Bondi Junction – Sydney in the 1990’s. Here is how it worked in his own words.
I would arrange a one on one meeting with each of our Managers and Assistant Managers. At the meeting I would ask them to give me three… Continue
Added by Mel Kleiman on September 23, 2008 at 9:50am —
Imagine, if you will, two individuals with equal intelligence and equal ability entering the marketplace.
Both given the same opportunities, what causes one individual to achieve average success, and the other to excel, really excel?
I used to ask myself this questions, because I really wanted to Excel.
As a matter of fact, ‘My Story’ was fashioned by the answer to this question.
I went to work everyday. I showed up on time, I kept my uniform looking good.… Continue
Added by Bill Baumgartner on September 20, 2008 at 2:59pm —
i just moved to brooklyn and wanted to know about the best h*** in the wall places to go eat... does anyone know where i should go?
Added by david andrew brewer on February 8, 2008 at 7:52am —