All Blog Posts Tagged 'kitchen' (38)


Non-Operator
9 Reasons Your Restaurant Sucks

This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.

Okay, maybe your restaurant isn’t so bad. But if you’re reading this, chances are it has sucked, or you at least recognize it has that kind of potential. Check these 9 reasons to stay away from the suck:

  1. you don’t listen. Do you actually know the concerns of your staff? Not just…
Continue

Added by FohBoh on August 30, 2013 at 11:30am — No Comments


Non-Operator
Amy’s Baking Company – Have they No Shame?

Amy’s Baking Company is back in the news again after owners Amy and Sammy finally realized how completely ridiculous their behavior has been since the airing of their infamous episode of Kitchen Nightmares (and, obviously, prior to that point as well). The much-maligned restaurant is now …

Continue

Added by Stewart Anderson on August 8, 2013 at 7:00pm — No Comments


Non-Operator
Foodem Guest Blogger: Efficient Storage for Any Kitchen

Reported by foodem.com, the online wholesale food marketplace-

People often underestimate just how efficient and convenient you can make most of your storage in the kitchen. And this occurs because magnets are the underestimated component. Yes, the very things that are probably sitting with bright colors on your fridge if you have…

Continue

Added by Foodem on May 3, 2013 at 7:00am — No Comments


Non-Operator
Finesse is Essential

From Schadenfreude:

For the most part the restaurant kitchen is known as a rough and tumble kind of gig. Fire, knives, crazy hours and interesting personalities. But finesse is a key part of the BOH workplace. I am not talking about the kind of serious plating finesse that exists in some kitchens. A delicate and precise hand is necessary in even the most casual of…

Continue

Added by Tilit Chef Goods on December 11, 2012 at 10:00am — No Comments


Operator
GET OVER IT!

As a restaurateur, cook, chef, business owner, or even a server or bartender, we have a life outside the walls of work. One of the hardest things to do is to balance our lives in this regard. We have all seen employees, managers, chefs, or even business owners burn out in a few months if not shorter because they cannot balance their work life and their home life. Whether you are new to the business or you have been doing it your whole life, you may have a tough time letting others take on…

Continue

Added by Lane A. McFarland on October 26, 2011 at 2:43pm — No Comments

How to Make a Happy Customer | Who are Customers







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

Added by Marcus Guiliano on August 26, 2011 at 10:40am — No Comments

The Lady Troubles

A buddy, PT, secured a large equipment order.  It should have been his all along. 

 

Vendors compete fiercely for business.  Buyers factor in price, quality, availability and price when make purchasing decisions. Did I mention price?

 

PT was awarded only a small fraction of the contract for a large project.  When the end-users inquired of his competitor (whom they favored with the greater portion of the work) as to the status of the impending delivery, they were…

Continue

Added by Joe Ferri on June 7, 2011 at 6:23am — No Comments


Non-Operator
Quick Video: How Bar Owners can franchise out thier kitchens

I got an email from on of my subscribers today asking if I had any advice relating to leasing out/franchising out the kitchen operation to someone else to run. Well, it just so happens, I’ve come across this before so put together a quick video on what to consider if you’re thinking about this as an option:



<object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="437" height="370" id="viddler"><param name="movie" value="http://www.viddler.com/player/1741e328/"… _origwidth="437" Continue

Added by Barry Chandler on October 14, 2010 at 6:00pm — No Comments


Non-Operator
Your Kitchen is Losing Money.So Now What?

So you’ve discovered that your kitchen isn’t the profit center you want it to be. Instead for some reason, your kitchen is dragging down the other parts of your business. Unless you are happy to run your kitchen at a loss, the chances are that you want to plug the losses as soon as possible.



If you have followed my previous recommendations to create a recipe card for every menu item, then you have by now eliminated the poorly performing menu items, so this should not be the… Continue

Added by Barry Chandler on October 14, 2010 at 5:48pm — No Comments


Non-Operator
Could your kitchen be costing you your business?

As trends have shifted over the past few years, most bar owners came to the realization that they couldn’t generate enough business by focusing solely on drink and so kitchens became a standard addition to the progressive bar.



Many of the bar owners that I have worked with were the first to admit that far from being their area of expertise, they were happy to leave the management of the kitchen to the chef. Sometimes this worked, other times it didn’t. I worked with a bar… Continue

Added by Barry Chandler on October 14, 2010 at 5:46pm — No Comments

Rubber Floor Mats are a Toxic Problem For The Environment!

Have you ever seen a rubber tire dump? Well it isn't pretty! The same goes for rubber floor mats only worse! Once you put the mats into a dishwasher to be cleaned ( If they fit?) the mats fall apart. They also are a mess to clean outside. Zahler Enterprises L.L.C. has come out with a new kitchen and bar floor mat made to be washed in a janitor sink or dishwasher. Will not brake down in a dishwasher! Which also makes the new mats not break down in land fills. Guiding all the grease…

Continue

Added by Todd Zahler on August 19, 2010 at 11:26am — No Comments


Non-Operator
Who owns your kitchen's recipes? Has your chef signed an employment contract?

A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?



Let's look at a couple possible scenarios that could affect your restaurant.

  1. Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…
Continue

Added by Brandon O'Dell on June 7, 2010 at 2:10pm — No Comments


Non-Operator
Stuck on the Menu Board

You stand there and look at all the ingredients before you in your restaurant business kitchen and draw a complete blank. Nothing comes to mind. Granted, you could go home and watch the Food Network for a week, but where can you truly find inspiration?



When you have to develop daily specials and monthly specials and each one has to be stellar to sell out…and it would help if they happened to be delicious. What do you do when the bowl of imagination is empty?



The…

Continue

Added by Dean Small on April 16, 2010 at 11:00pm — No Comments

Alien-Like Kitchen Design

I can't help myself the first time i saw this kitchen design. After graduating, i will find a way to get this for myself. Would it be unlawful to paste pictures which you dont own? To be safe, i will give credit to Freshome.com, where credit is due.…







Continue

Added by Chrisham Byrne on March 25, 2010 at 7:25am — 1 Comment


Non-Operator
When keeping it Clean, Safety Comes First

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.



» Soaps and detergents can cause skin irritation.



» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.



»… Continue

Added by Dean Small on January 25, 2010 at 11:08pm — No Comments

Call me the poster girl for "cooking at home hazardous to your health"

A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.



While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows… Continue

Added by susan holaday on December 21, 2009 at 2:32pm — 7 Comments


Non-Operator
Cost Control is a Mentality and can’t be “Scheduled”

I hosted an event online yesterday for 50 Irish and UK hospitality businesses where I spoke for two hours on the subject of inventory control or stocktaking as it is referred to in Europe.



The unfortunate truth about stocktaking is that for many bars/restaurants they are either reluctantly undertaking a physical inventory every so often or they are doing nothing at all and to be quite honest, neither is good enough.



In this day… Continue

Added by Barry Chandler on December 9, 2009 at 11:03pm — No Comments


Non-Operator
How To Utilize Creative Compensation Strategies For Your Managers

Today we are delighted to have Greg McGuire from eTundra.com as a guest writer. You will find his full contact details at the bottom of this post.



As if you didn’t have enough on your plate trying to keep your business’s head above water this year, some in the food service industry are starting to talk more and more about changing some basic assumptions about employee compensation.



The… Continue

Added by Barry Chandler on November 2, 2009 at 5:44pm — No Comments


Non-Operator
10 Kitchen Secrets your chef is hiding from you



The kitchen is unchartered territory for many bar and restaurant owners who are afraid to question the chef on matters that they are not too familiar with. Well. It’s time to get familiar, because your kitchen could be hemorrhaging money and if its your business, you’ll want to know how and why.



These ten points will help identify where some of your cash could be going:



1. When stock is ordered, it is normally stored by a… Continue

Added by Barry Chandler on October 30, 2009 at 6:19am — 5 Comments

Lessons in Boh Safety from Calamity Jane

Watching this video, at first I was slightly amused, then confused, then concerned, and eventually reached the climactic point of astonishment.



You simply have to see this to believe it!



This video could easily be used by any restaurant manager or even corporate to teach employees what NOT to do if a fire erupts in the kitchen.



There are so many mistakes made by this one employee, you could easily write a quiz to see how many mistakes people catch by watching… Continue

Added by Steve Paterson on October 24, 2009 at 10:58am — 3 Comments

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service