The customer is always
Well, maybe not always, but how about at least treating them as such.
I would first like to apologize to the Fohboh Community for disappearing for the last three or four weeks. My mother had been diagnosed with liver and pancreatic cancer a few months ago and rather quickly regressed from a fairly healthy senior, to a hostice patient, to her eventual death the week before last.
She was not only my mother but my best… Continue
Added by Bill Baumgartner on August 30, 2009 at 7:57pm —
You can do anything on the internet these days, and increasingly people are relying on the web to do all kinds of things that make their daily lives more convenient. On paper, the idea of introducing an online ordering service sounds exciting to restaurateurs. After all, who can complain about making sales before your customer ever steps through the door?
At this point, it’s mostly national chains that have introduced online ordering, many with some considerable success.
Added by Caribou on July 29, 2009 at 2:30pm —
So you just got off the phone with someone who has called to let you know that the email that they just sent you has bounced back. You sheepishly respond that there must be something wrong with your server. You apologize for any inconvenience and promise to contact the host company to straighten out the situation.
Upon hanging up the receiver, you sigh knowing that the real reason that the email bounced was because your in-box contains more than 2,000 emails and you just haven’t had… Continue
Added by Leslie Howard on July 10, 2009 at 7:18am —
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 —
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 —
So what's your pet peeve when it comes to resaurant etiquette?
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
the behave differently… Continue
Added by Paul Paz on May 13, 2009 at 9:25am —
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 —
By David Scott Peters
I was recently interviewed as a restaurant expert about how to keep restaurant employees from riding the clock and robbing restaurant owners of precious labor dollars. It struck me as great information for FohBoh as well.
In some restaurants, there are employees who have more than one job code, or job role. Employees may try to take advantage of this and clock in with the higher-paying job code for the lower-paying… Continue
Added by David Scott Peters on May 6, 2009 at 2:00am —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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
as an example) created a MySpace site to promote their… Continue
Added by Jose L Riesco on January 14, 2009 at 8:17pm —