All Blog Posts Tagged 'menu' (101)


Non-Operator
Great Menus Help Launch a Dream for Spa Entrepreneur

Wendy Hritz is doing what most of us simply dream of: going out on her own and being her own boss. After almost a decade of working for a variety of day spas, Hritz launched her own venture at the Courtyard Med Spa.…

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Added by Jim Williams on March 3, 2014 at 11:22am — No Comments


Non-Operator
Online Menu Builders Finally Make Sense

Successful Restaurateurs Use MustHaveMenus to Do A Week’s Worth of Work in A Day

“MustHaveMenus operates like we do: very straightforward, not gimmicky. When I called for help, a real person actually answered the phone.” — Stephanie Copeland, Bimini Bar &…

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Added by Jim Williams on February 11, 2014 at 10:09am — No Comments


Non-Operator
OpenMenu

Openmenu 2

Just wondering how many restaurants understand the power of OpenMenu.

OpenMenu is a free service that allows a restaurant to enter your menu in a space that integrates with your existing website as well as your Facebook page.…

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Added by Mark Moreno on November 14, 2013 at 8:39am — No Comments


Non-Operator
Restaurants: Capitalize On Foreign Dollars

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

If you’re unaware, foreign tourism has spiked in recent years due to relaxed travel restrictions and the desire to experience the Western culture. This drives millions to the U.S. each year, eager to spend their disposable dollars shopping, dining, and visiting our major…

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Added by Foodem on June 28, 2013 at 7:00am — No Comments


Non-Operator
What are your thoughts? Calorie Labeling on Menus: Do They Help or Hinder Your Restaurant Sales?

iewpoints about whether or not to include calorie counts on menus are a mixed bag among U.S. restaurant owners, health and nutrition experts, legislators, and consumers.

While some believe the information to be valuable in helping restaurant consumers make healthier eating choices, others believe it has little or no impact on their ordering choices, and still others think it’s actually a deterrent to consumers’ dining out enjoyment.

Currently in places like California, New York…

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Added by Barry Chandler on May 21, 2013 at 9:44am — 1 Comment


Non-Operator
20 Tips and Tricks for Making the Most of Your Restaurant Menu.

You might have the best food in town, but if customers don’t order it, your restaurant is doomed. That’s why it’s so important to make sure your menu is the best it can be. Taking a few simple steps to plan, organize, and design your menu can make a world of difference to your restaurant’s success. Here are 20 ideas that can help you take your restaurant menu to the next level.

1. Organize your menu logically.

Don’t make your customers perform a…

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Added by Barry Chandler on May 8, 2013 at 10:50am — 1 Comment


Non-Operator
Restaurants: Upsell and Boost Sales

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

Upselling is anything but new for most businesses. Where restaurants are concerned, it’s the oldest, most common trick in the book to increase check sizes and boost profits. At its best, upselling can look less like sales and more like customer…

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Added by Foodem on May 8, 2013 at 7:00am — No Comments


Operator
Z’Tejas Announces New Winter Menu

OC Restaurant To Add New Dishes, Dessert & Cocktails

With the cold winter months ahead, Z’Tejas Southwestern Grill has announced a new menu focused on warm hearty meals and holiday-themed cocktails. From December 4- March 3, the Costa Mesa restaurant will offer new lunch, dinner, dessert and drink options.

New lunch entrees, $10.95- 13.95, will include blackened turkey relleno stuffed with andouille sausage, blackened turkey breast and chile cornbread; sweet habanero…

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Added by Groff-Hinman on November 19, 2012 at 1:59pm — No Comments


Non-Operator
Does Your POS System Make Money For Your Restaurant?

There are many tools that can be used to help you increase profits in your restaurant. One of them is your POS System….. do you use it?

As I work with restaurant owners I found many situations where there may be no POS system in the store to help a restaurant, or the owners do not know how to access the data in the system. Let’s take a look at five reasons why you should tap into the power of a POS System.

  1. Marketing Tools. – Your POS…
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Added by Joe Welsh on October 4, 2012 at 5:20am — No Comments


Operator
Z’Tejas Announces New Chile Fest Menu Benefiting Team Kids

Z’Tejas Southwestern Grill, located at South Coast Plaza, has announced its Chile Fest menu that will be available September 4-23. The annual promo is patterned after the famous the Hatch, New Mexico festival that for more than 4 decades has celebrated chile peppers and the versatile role they play in the culinary world.  Executive Chef Daniel Stevens said that each menu item will contain Hatch New Mexico chiles and for each entrée sold $1 will be donated to Team Kids, a nonprofit based in…

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Added by Groff-Hinman on September 4, 2012 at 10:56am — No Comments


Operator
Julia Child’s 100th B-Day Inspires Special Menu At Anaheim White House

August 15th would have marked the late Julia Child’s 100th birthday and in celebration of the legendary chef, the Anaheim White House will serve a special 3-course prix-fixe menu with recipes from her groundbreaking cookbook, “Mastering the Art of French Cooking.”  The menu was assembled by owner Bruno Serato and will be prepared by Executive Chef Eddie Mezza from Wednesday, August 15 through Tuesday, August 21 for $50 per person.…

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Added by Groff-Hinman on August 14, 2012 at 9:40am — No Comments


Operator
Anaheim White House Debuts Prime Rib Fridays & Saturdays

It used to be that prime rib could be found on nearly any menu of a fine dining establishment.  Not so true today as the cost involved has sent restaurateurs spooked by the recession in other, less expensive directions.  Now, the Anaheim White House has announced that prime rib will, once again, become a featured item on "date nights."  

Owner Bruno Serato said that on Friday and Saturdays only, the restaurant will serve 10 oz. cuts of the prime beef special, prepared and seasoned…

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Added by Groff-Hinman on August 1, 2012 at 4:16pm — No Comments


Operator
Zov Introduces New Seasonal Menu

Tear drop tomatoes, fresh mint and citrus are just a few ingredients that say Indian Summer and Zov Karamardian, owner of 5 OC restaurants bearing her name, is embracing the warm months with a new seasonal menu focusing on overall lighter fare.

Available at her Tustin, Newport Beach and Irvine locations only through Labor Day, the menu includes Housemade Cheese Tortellini with fresh peas, asparagus, garlic, pine nuts, roma tomato and goat cheese for $15.95; Shrimp and Watermelon Salad…

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Added by Groff-Hinman on July 31, 2012 at 2:35pm — No Comments

How Restaurants Should Work With Their Web Designers

Many restaurants hire professional designers to build their website, but hiring a professional doesn’t guarantee a great result. 



We talked to Jill Parks, Creative Director of Savannah design firm Sans Sheriff for tips on what to do (and not do) to give you the best chance of getting an amazing restaurant website that works for you and your customers. 



Before you…

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Added by David Bloom on July 5, 2012 at 6:00pm — 8 Comments


Non-Operator
What's Your Time Worth

During the past week I had the opportunity to meet with many restaurant owners to review how their business is going and what they are doing for the future. The conversations had one consistent theme.

For the most part the owners I had met with were so involved with the day to day management of their business that they were not aware of what is going on around them. A look at their menu which is the basis of profitability revealed that pricing was not keeping pace with inflation or…

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Added by Joe Welsh on April 16, 2012 at 11:16am — No Comments


Non-Operator
Mobile Apps for Independent Restaurants

I recently published an article on mobile apps for restaurants that has generated a lot interest. In the last week my Twitter account added about 25 followers (most of which are web marketing companies) and I have been contacted by about a dozen providers of mobile apps. I am currently sorting through all of their offers and I need to confess that the overwhelming majority of them are very confusing. 

Restaurant owners that are considering mobile options have a ton of options and I…

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Added by Mark Moreno on February 2, 2012 at 10:00am — No Comments


Non-Operator
Seven Strategies to Increase Your Restaurants Traffic and Profitability in 2012

Seven Strategies to Increase Your Restaurants Traffic and Profitability in 2012

Joe Welsh – CORE Restaurant Marketing

 

As 2011 comes to a close, it is time to think about your marketing plan for 2012. Have you considered how you are going to increase traffic and improve the profitability of your restaurant next year?

One strategy could be the method of working…

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Added by Joe Welsh on December 2, 2011 at 6:30am — 8 Comments


Non-Operator
Evaluating America’s Top 10 Healthiest Fast Food Restaurants

I recently stumbled upon this article from Health magazine: America’s Top 10 Healthiest Fast Food Restaurants.  As a secret lover of fast food (a treat that I only enjoy on road trips) I was intrigued. Surprisingly, there were more restaurants listed that I haven’t I have never even heard of, much less visited.

 

Time to investigate.

 

Jason’s…

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Added by Alyson Mar, RD on October 19, 2011 at 3:00pm — No Comments


Non-Operator
Seven Ways to Increase Sales in Your Restaurant

Added by Jim Sullivan on August 8, 2011 at 1:00pm — No Comments


Non-Operator
Look Who Else Jumped on the Low Calorie Band Wagon

Applebee’s was one of the first chain restaurants to start offering low calorie options with their Under 550 Calorie Menu, since them we have seen low calorie menu sections pop on various menus across the country.  Here are a couple of the latest low cal players:

 

Carl’s Jr,’s Turkey Burger

 …

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Added by Alyson Mar, RD on July 27, 2011 at 2:29pm — 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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