All Blog Posts Tagged 'management' (148)

Social Media - The Next Frontier

Dare to go where no man has gone before.



Star Trek Quote:

"Sybok: The people of your world once believed the world was flat. Columbus proved it was round. They said the sound barrier could never be broken!... It was broken. They said warp-speed could not be accomplished..."



After much research, it seems to me that the practical application, using social media to benefit the restaurant industry, is still very much a work… Continue

Added by Bill Baumgartner on June 8, 2009 at 2:00am — 7 Comments

<b>Higer Quality Lower Cost?</b>

For me, these “times” have expanded the creative side of P&L management like never before. In the past, my thinking was somewhat linear when it came to food cost control- Portioning, Purchasing, Menu Pricing, & Waste Control. Now that we have entered into the Great Reset, I have had to change the way I go about thinking and doing things in my restaurant.



It was December of 07’ when I started to feel a little pain. Sales were trending down and I did not quite know why. At this… Continue

Added by Dan Parsons on June 5, 2009 at 6:08pm — 2 Comments


Non-Operator
National Etiquette Week--May 11-15: What's your pet peeve?

So what's your pet peeve when it comes to resaurant etiquette?



Categories:



1. Staff to Customer

Absence of eye-contact and a smile as an ivitation to service.



2. Staff to Staff

"Dissing" eachother or their company in the presence of customers.



3. Management to Staff

Mocking or condescending public treatment of staff in public.



4. Staff to Management

Ass-kissers the behave differently… Continue

Added by Paul Paz on May 13, 2009 at 9:25am — 4 Comments

Easy Labor Management - 5 Tips to Better Employee Schedules and Higher Profits

Fingerprint scanners are delicate pieces of technology. Use them to clock in/out. Don’t use them to enter PINs. Restaurant and hospitality staff normally must enter a PIN / id into a Point of Sale system every few minutes, and with greasy hands, fingerprint scanners become defective quickly.



Employees who ride the clock are draining business profits. Monitor timesheets and schedules to effectively stop early clock ins. Better yet, use a labor management system that does… Continue

Added by Anthony Presley on May 8, 2009 at 9:46am — No Comments

Turning off the cameras

By now even the creatures of Uranus probably know that Domino’s reputation was jeopardized last week by two creatures with a head up their anus. Most leaders of the restaurant business are probably aware the pizza giant initially stumbled, mistakenly thinking the flap would fizzle if headquarters did or said nothing. Many likely realize the home-office snapped out of its ostrich stance to do a masterful job of reassuring patrons and other believers in the brand. But no one seems to have an… Continue

Added by Peter Romeo on April 24, 2009 at 5:00am — No Comments


Non-Operator
Creditor vs. Predator? (part 1)

In the good old days (say, 2006 and before), the bulk of the lending world consisted of institutions and funds that chose to finance certain types of risk, which they priced and structured according to their analysis and overall world-view of the expected hazards. The debt instruments were of all the types we’ve all heard about: senior debt, mezzanine or subordinated debt, asset-based, mortgage, cash-flow, secured, unsecured, publicly rated, private placements, amortizing, revolving, bullet… Continue

Added by Rod Guinn on April 3, 2009 at 3:00am — 6 Comments

FohBoh is a Social Media Hub

Social media is more than a grass-roots strategy for your business. There are tides and there are waves. Social media is definitely a big wave that you want to catch.



There are a lot of social media tools out there, to be sure. These emerging technologies may or may not be relevant for you and your business. But one thing is certain; there has never been a better time to test word of mouth advertising and customer engagement than today. It’s called joining the conversation. This is… Continue

Added by Michael L. Atkinson on March 30, 2009 at 5:29pm — 3 Comments


Non-Operator
Motivating the frontline $25.00 or less

Would you spend $25.00 or less to make someone feel important? If the answer is yes. Than give you frontline employees and your managers business cards. You can order a couple of hundred of them for $25.00 or less from most printers or get them on line. If you want to spend a lot less money and have a colored printer all you need to do is buy the card stock forms at the office supply store and print out a couple of sheets of cards every time you get a new employee or promote someone. (Tell them… Continue

Added by Mel Kleiman on March 30, 2009 at 1:12pm — 6 Comments

T. R.E. - the Preferred Tool of the Pros

As restaurant managers and owners,

everything we say or do will inevitably bond together to determine our success or failure.



This is the beginning of what I and others have referred to as, T.R.E.

"The Ripple Effect."


This mass of information can best be likened to a smooth stone clenched inside my hand. Now imagine that I purposely tossed into the water. The ripples transcend in every direction, now… Continue

Added by Bill Baumgartner on March 29, 2009 at 12:42pm — 7 Comments


Non-Operator
Becoming a better me

Perhaps you remember the story of the person who goes to the doctor and the doctor upon his examination tells the patient he needs to lose weight, begin physical activity, stop smoking and change self destructive habits. The patient, upon leaving the office murmurs, “quack” and immediately finds another doctor.



There are many managers who in essence do the same thing. I speak from personal experience, in my early career I was like that, I worked hard, too hard, which is precisely the… Continue

Added by Mark Frank on March 1, 2009 at 6:42am — No Comments


Non-Operator
How would you anser these 5 ?'s Your answers will determine your future,

1. Where is your organization or you department now?
2. Where do you want it to be a year from now?
3. Who on your staff is going to help you get it there?
4. Who on your staff is going to stand in the way of achieving your objective?
5. What action are you taking to remedy the problem?

It is all about having the right employees in the right place doing the right things.

Added by Mel Kleiman on February 11, 2009 at 8:31am — 4 Comments


Non-Operator
COOPETITION in the Restaurant Industry

Have you heard the term Coopetition? If not, you'll hear it soon. It is causing quite a stir in the marketing circles.



So in case that you are not familiar with the term, let's start by defining coopetition. If we look at Wikipedia, we find the following definition:



"Coopetition or Co-opetition is a neologism coined to describe cooperative competition. Co-opetition occurs when companies work together for parts of their business where they do not believe they have… Continue

Added by Jose L Riesco on January 31, 2009 at 11:03am — 3 Comments


Non-Operator
How To Make Your Restaurant Stand Out

So you have a nice restaurant with good food and service, and yet the dining room is not always full. You spend quite a lot of money in marketing and wonder why it’s not working for you.



Well let me tell you, there are many other restaurants with good food, good service and a nice ambience, so your place might not be as special in the eyes of your customers as you want it to be.



Put yourself in the shoes of your customers. Why should they come to your restaurant rather… Continue

Added by Jose L Riesco on January 29, 2009 at 8:09am — 1 Comment


Non-Operator
Restaurant Inefficiencies

Yesterday I went with my wife to meet some friends in the bar of a restaurant. It was Friday night and, although the crisis, the bar was packed. Perhaps because it was 5:15 p.m.: Happy Hour time.



The bar was just next to (and open to) the, restaurant, which was almost empty, just two tables were busy. So we went around trying to find our friends but they weren't there yet. One restaurant manager came to us and told us that if wanted to enjoy the Happy Hour, we needed to wait in line.… Continue

Added by Jose L Riesco on January 20, 2009 at 12:30pm — 5 Comments


Non-Operator
Join Ventures

I was reading today the Wall Street Journal online when I read the news that in a new promotion with TiVo Inc., Domino's Pizza Inc. will begin taking orders using only a TV set from customers who have broadband TiVo service. For the ones of you who don't know what TiVo is, you can find more information here: (http://www.tivo.com/whatistivo/tivois/index.html)



This is how it works: When a customer forwards through a commercial for Domino's, TiVo will flash a pop-up advertisement that… Continue

Added by Jose L Riesco on January 14, 2009 at 8:18pm — No Comments


Non-Operator
Using Online Social Networking to Attract New Customers to Your Restaurant

Brenda Segna writes in her blog about using MySpace to attract young customers to a Pizza place.



Some restaurant owners (check out these ones: http://www.myspace.com/tarantinopizza and http://www.myspace.com/mamacitascafe as an example) created a MySpace site to promote their… Continue

Added by Jose L Riesco on January 14, 2009 at 8:17pm — No Comments


Non-Operator
Why Restaurant Marketing is So Important for Your Business

Many restaurateurs spend most of their time running the daily operations: inventory control and ordering, making sure that the place is clean, that the employees turns are in order, that the broken dishwasher gets fixed, etc.



There are a million tasks that form part of the daily routine of running a restaurant business. All are important and all of them need to be taken care of.



However, there is usually one task that most of the restaurateurs are happy to delegate: their… Continue

Added by Jose L Riesco on January 14, 2009 at 8:09pm — No Comments


Non-Operator
Restaurant Marketing: Do you know your customers?

Do you know your customers? No really; do you?



Often restaurateurs market to the wrong people instead of trying to target their message to their core customer base.



Again, who are your customers? Think about it, this is important for your marketing.



If you have a fast food place, your customers could be almost anybody (even Warren Buffet eats once in a while at McDonald's) but they all have some common expectations such as:



* They want a quick… Continue

Added by Jose L Riesco on January 14, 2009 at 8:05pm — No Comments


Non-Operator
Staffing Questions 2009

In order to clarify your intentions, goals, and objectives when it comes to employee recruiting and retention in 2009, ask yourself these questions:

• How many new employees will I need to attract this year and how will I do it?

• How will I get more referrals for potential new employees?

• How many of our best employees who have left the organization will I try to re-recruit?

• What am I going to do to retain our best employees this year?

• What am I going to do to… Continue

Added by Mel Kleiman on January 7, 2009 at 9:54pm — 1 Comment

Mexican Restaurant Serves "Hilli-rellanos" and "Bar-Taco" Obama's?

During the hype of the campaign, I had such a blast re-naming some of our favorite dishes after the candidates, that it actually caught the attention of the media...who would of thought that taking my Chili Rellanos and naming them Hilli-rellano's ,would of excited the media enough to come to my restaurant to cover my restaurants political campaign?



It all began with a simple email blast asking my guests if they would vote for one of the following candidates....or as I wrote,… Continue

Added by Ben Martinez on January 6, 2009 at 10:03am — No Comments

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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.

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