Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue
It looks like health advocates are going back to old fashioned techniques for combating childhood obesity. The old reward or penalize method is the latest tactic proposed Santa Clara County California for fast food restaurants who offer free toys with kids meals.
The toy ban would only allow restaurants to offer toys in kid’s meals if the meals meet nutritional criteria (less than 485 calories, no more than 35 percent of calories from fat or 10 percent from added sweeteners, or have… Continue
Life, for many people, is about the pursuit of happiness. In fact, the Declaration of Independence is very clear. It states, “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights that among these are Life, Liberty and the pursuit of Happiness.”
We spend our lives seeking out what brings us joy. Just thinking about certain experiences can bring a sense of comfort and well-being. You know the… Continue
I was asked this week what makes a good happy hour? I touched on this topic before, but I thought it would be helpful to list what I think makes a good happy hour. Feel free to add to the list with your suggestions and examples in the comments at the base of the post:
A. Happy Hour should never be just for an hour….You want to make sure… Continue
Happy new year everyone. At the beginning of each year we all make resolutions. I would like to recommend one to business owners in all industries. If your response to not investing(spending) money on your company is either you are too slow or too busy, just say the following to salespeople. "I have no idea what I should be doing to keep business coming in the door."
Business will always fluctuate. One day you hear crickets and the next you have no time to think. Look at seasonal… Continue
It's a game everyone is playing today. Most marketing is a repeat of someone else. What ever happened to originality? Today we all have Twitter and Facebook. Is yours really that much better? The fact is we are all becoming white noise to our target audience. Although it makes sense to keep up with the Jones', it's only a matter of time before they are ahead again. Remember to ask yourself one question. "How do I stand out from the competition?"
2010 could be the year you become the new… Continue
Chances are you're excuses for not marketing are the same reasons you should be. Whether you are too busy or hurting for business, advertising strategies should always be in progress. Have you ever seen McDonald's or TGI Fridays taking time off from being in the public eye?
There is an old expression I'm sure you're familiar with. "Out of sight out of mind". As soon as a patron leaves your establishment no matter how great you're food, amenities and servers are, you are out of their sight… Continue
First there was Happy Hour which oddly enough lasted for an hour, then there was what I call Irish Happy Hour which is an hour that lasts three hours, usually around 4-7pm Monday to Thursday. But these days, every bar has a happy hour (now banned in Ireland incidentally).
So apart from the usual half off draft beers and $3… Continue
It’s always a good to look back and reflect on what your year was like. Some people seem to look toward December 31st as a way to say hello to a new year or say good-bye or even good riddance to last year. I guess it depends on the events that occurred and the goals you had as well as the things you can’t control.
Jack Canfield and Brian Klemmer, among other life coaches, like to say… Continue
It's been 180 days since Ted and I ventured into the social networking business by launching fohboh.com on January 1. 2008. I remember when I was the only blogger posting. So lonely was I that I nearly left comments for myself ;-). In just 6 months we have changed and learned and made a ton of new friends and business colleagues from around the world. We are now excited to move into the next phase of development that will make FohBoh even… Continue
Happy chefs...what a concept. Actually, it's a concept that the industry, management and ownership should embrace. Happy chefs and happy cooks make a happy FOH. While the takes FOH and BOH to bring it all together, the BOH is the horse. If the horse is not interested in water, you cannot make it drink.
I've been in enough kitchens to witness chaos, organized chaos or not...it's chaos nonetheless. But, a happy line is a good, efficient line… Continue
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
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.
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.
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.
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.