All Blog Posts Tagged 'items' (7)

When Upselling This Word Works For Me

I have noticed lately that my check average is about $10 higher in the last month or so which I guess you could say has helped me make okay money when compared to others whom I work with. Especially in these slow times we are experiencing.



One thing I am really focusing on is selling the feature martinis which go over $8.00 a drink. But another reason for the higher cheque average is my forte has always been on upselling the size of the steak. You might not get people ordering… Continue

Added by Steve Nicolle on February 26, 2010 at 8:57am — No Comments

Rule Number 1 - Don't Stop or Move Backwards

One of the things while working at high speed in a busy restaurant that can be very annoying is when you are walking behind another server with some empty plates or are carrying out some entrees to a table when all of a sudden that person you are following decides to halt immediately.



It happens more often than you can imagine. When you are at the dish pit balancing a bunch of dirty plates and the person in front of you decides to back up. Then you have to make a deft maneuver with… Continue

Added by Steve Nicolle on January 4, 2010 at 6:14am — 4 Comments


Non-Operator
Simplify Your Life: Reduce Your Restaurant Menu Items



In these times of economic uncertainty, it is easy to get lost in trying to do many things all at once. A good example is restaurateurs trying to manage their inventories, their staff, their operations, their books, their sales, their marketing, and so on.



Do you know anybody like that? I thought so.



This is the first of a series of blogs covering simplification. You need to simplify your life and focus on just a few basic core competences to make your… Continue

Added by Jose L Riesco on November 25, 2009 at 4:00am — 1 Comment


Non-Operator
Health Halos

In business and marketing we’re always trying to hit on the latest buzzwords; what are people looking for right now? In nutrition I like to use the words “empower” and “satisfy”; when looking for good place to eat the two hottest words in the industry are “value” and “fresh”. According to report by Hartman Group the importance of freshness to consumers has not only increased the popularity of farmers markets, but has also changed the way people look at foods when dining out.



The term… Continue

Added by Alyson Mar, RD on October 28, 2009 at 5:22pm — No Comments

Restaurant Product Placement in Online Auctions vs. Media -A New Channel for Marketers/Advertisers; A fresh look at ROI Metrics

Consumers, especially in the US, have noticed product placement on popular television shows and hit movies; one may have recognized their favorite cereal box on “Seinfeld” or coffee mug on “Friends”. As consumers are still continually blasted with an overwhelming amount of advertising, marketers have been forced to find other outlets to get their brand messages across and product placement is taking the lead.



Every year, marketers/advertisers set their annual budget which includes… Continue

Added by Kaijsa Kurstin on August 3, 2009 at 12:29pm — No Comments


Non-Operator
Don't give your customers what you want

How to make sure your products will sell



Pretty confusing main title, isn't it? I'll bet you're wondering exactly what I'm talking about.



Along with the other biggest mistakes restaurants owners make, offering customers what the owner thinks is good, instead of what the customer thinks is good, is a surefire… Continue

Added by Brandon O'Dell on May 2, 2008 at 1:15pm — 8 Comments


Non-Operator
Creating a manageable menu

One of my favorite shows is Gordon Ramsay's Kitchen Nightmares. If you haven't seen it, and you're in the restaurant business, you're missing out on a lot of free lessons.



Gordon Ramsay is a bit of bully. He likes to push people's buttons. I think one of his other shows, Hell's Kitchen, is just a stage for him to berate future chefs for ratings and money. That said, I still think Kitchen Nightmares is the most important show on television for current and would-be… Continue

Added by Brandon O'Dell on May 2, 2008 at 3:46am — 20 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Casual chains aim to take menus up a few notches

Casual-dining chains including Tony Roma's, Olive Garden, Carrabba's Italian Grill and Smokey Bones are getting creative with -More

Sikkimese Turmeric and Ginger Idaho® Potatoes
Enjoy a taste of the Himalayas with these flavorful cubed Idaho® Potatoes seasoned with garlic, ginger, turmeric, coriander and chile flakes. For this and more great recipes, visit foodservice.idahopotato.com/recipes.

Crumbs debuts the Crumbnut

Cupcake chain Crumbs Bake Shop is offering the Crumbnut, a croissant-doughnut combo product, in BJ's Wholesale Clubs in addit -More

Restaurant sales rebounded in March, report says

Restaurants saw same-store sales growth of 0.7% in March, the first increase since last November, as warmer weather melted wi -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

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

The Habit Burger Grill Opens Fourth Utah Location In May

The Habit Burger Grill is opening its fourth Utah location on May 1st in Sandy, Utah. The California-based restaurant known for its popular Charburgers opened its first Utah location in Sugarhouse in 2013, and has since expanded to include three more locations.

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: 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.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

TED: Louie Schwartzberg: Hidden miracles of the natural world - Louie Schwartzberg (2014)

We live in a world of unseeable beauty, so subtle and delicate that it is imperceptible to the human eye. To bring this invisible world to light, filmmaker Louie Schwartzberg bends the boundaries of time and space with high-speed cameras, time lapses and microscopes. At TED2014, he shares highlights from his latest project, a 3D film titled "Mysteries of the Unseen World," which slows down, speeds up, and magnifies the astonishing wonders of nature.

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