All Blog Posts Tagged 'operations' (39)

Business Insider- You Must Have The Right Mindset to Gain Huge Sales and Profits in The Restaurant Business!

How do you think of your restaurant?

Are you thinking too small? What are all the ways that you can use your restaurant? What are all the ways you can use your resources, your staff, and your expertise to make money? What are all the things you can do with everything you have available to you?

Don’t have an antiquated thought process of the restaurant business. Don’t think that you have to get everyone to come in to your restaurant. Times have…

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Added by Jonathan Munsell on June 14, 2013 at 9:24am — No Comments

Breaking Free of The Process Rut

Are you being weighed down by the proverbial “ball and chain?” No, not that ball and chain. I’m talking about the processes that your restaurant just can’t operate without. Remember your great idea from 10 years ago? The one that changed the way your restaurant operated, or saved a ton of money … or even revamped your brand. Is it still the biggest thing to happen to your restaurant?

Being locked-in to certain business practices can stunt your creativity and growth. Every successful…

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Added by Nate DaPore on July 3, 2012 at 2:52pm — No Comments


Non-Operator
A Concise Strategy for 2012 Profitable F&B Results

 

There are only three ways to increase food & beverage sales.

The economy and unfavorable weather has robbed resort, restaurant, and F&B executives of the simplest method to improve sales. Luckily, two remaining methods still offer opportunity, yet one single F&B Core-Competency Focused Strategy is best for Profit Increases.

1. Sell F&B to more people. Gone!

Today this option is…

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Added by Jonathan Raduns on June 18, 2012 at 9:00am — No Comments


Non-Operator
Who Is Watching What You Can’t See?

I’m working on a longterm project for a fast-growing concept, with operations already scattered over four states and more to open this year.  It’s an exciting time for this company: the concept’s been refined to enable fast growth, the capital’s in hand, and performance is strong.

One of the essential controls which was recently reinforced…

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Added by Rod Guinn on April 25, 2012 at 1:14pm — No Comments

Scheduling for Extra Sales

Most of us on FohBoh understand or have heard of the concept of Smart Scheduling. Essentially, utilizing stronger employees during weaker sales times to help with your overall labor costs, right?

After having a conversation with a few of the local restaurant managers (who were at our place again for a few drinks ;), I realized not all managers have truly taken the concept of smart scheduling to its full potential within their restaurants.

You see, I track each servers…

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Added by Travis Martin on February 25, 2012 at 10:01am — No Comments

A Million Dollar a Year Strategy? We Did It.

The past 3 months have been monumental within our restaurant's operations. We have been restructuring everything from training and development to managing cost of goods to marketing and new business development. And now the rewards are pouring in!

We decided one of the main focuses in our marketing efforts was going to be community involvement. Essentially we were going to aim to be recognized as the restaurant in town that just seemed to be EVERYWHERE.

In my last post I talked…

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Added by Travis Martin on February 22, 2012 at 5:18am — No Comments


Non-Operator
Value For Thanksgiving?

Two weeks ago, I attended the Restaurant Finance & Development Conference put on by the Restaurant Finance Monitor and Franchise Times.  I heard good things about several of the speakers and panels, but can’t comment, as I spent all my time in one-on-one and small group meetings.  I can, however, relate the following observations:…

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Added by Rod Guinn on November 24, 2011 at 3:00am — No Comments


Non-Operator
Vacation Pictures

I’ll acknowledge up front that subjecting non-participants to vacation pictures puts a strain on the strongest and healthiest relationships -- there’s no way the one who wasn’t there can appreciate the full context, although a skillful photographer can at least convey some of the beauty or exotic features of a destination.  I’m decidedly NOT a skillful photographer, so I’ll spare you the amateurish snaps.…

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Added by Rod Guinn on May 26, 2011 at 3:30am — 2 Comments

Distributors vs. Club Store Shopping

Independent restaurant owners have been weighing the pros and cons of using club stores versus traditional suppliers (Broad-liners and other distributors) for a long time. With economic conditions being what they are this is far more prevalent today.



Large warehouse retailers are not new they've been around for a while. They are however getting more aggressive in pursuing more commercial business in key markets. Costco, Sam’s Club and the like have started to hire…
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Added by Les on August 16, 2010 at 9:00am — No Comments


Non-Operator
Two Kinds Of Investors -- And The Operators Who Love Them?

There are, it seems, two ways to establish a competitive advantage -- in the restaurant industry, as well as other fields.…



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Added by Rod Guinn on July 22, 2010 at 4:00am — No Comments

We've all experienced it. Terrible service.

I was in Winston-Salem, NC this week for a client meeting and it happened again. Terrible, uncaring service at a hotel where I have stayed at least 40 times over the past seven years. No, I'm not dumb enough to have stayed on 40 occasions at a hotel with poor service. Just the last two times.


The reason I gave it a second chance was the extraordinary service I had enjoyed on 38 occasions which left me with enough loyalty to give them one more…
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Added by Tony Treadway on June 19, 2010 at 2:34pm — No Comments

There is a formula to improving your results

Did you know that there is a formula that naturally drives the outcomes of your business? Once we reveal the cause and effect relationship, we can make decisions that impact our results and drive the change we are seeking. The Branding Tree can help you examine the root beliefs of culture, concept, and capital and identify the thinking that drives your results. When you uncover the story or belief you are operating under, you can change the story. This will immediately change your… Continue

Added by David Dodson on February 12, 2010 at 2:20pm — No Comments

What do you have to lose but the illusion that you are in control of your customers?

An excellent question posed by John Sviokla in the Harvard Business Review today.



http://blogs.hbr.org/sviokla/2009/12/better_customer_service_throug.html



Transparency with the consumer is one of the biggest fears that our business has to overcome with the restaurant industry during the sales process. Not once have I heard a potential customer tell me that our process is wrong or that our software isn't right for the consumer or that it won't make the establishment a… Continue

Added by Terri Hitchcock on December 22, 2009 at 9:30am — 1 Comment


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

Service Cramps - Aspirin anyone?

Below is an amazing article that was forwarded to me. I'm willing to bet that once you stop shaking your head in disbelief you'll be nodding in acknowledgement...LOL



Admit it, you've seen at least one of these scenarios...LOL



By LESLIE BRENNER / The Dallas Morning News

12:03 PM CDT on Friday, October 16, 2009




Diners dish about their restaurant peeves



As a seasoned diner, you've been through it all.



You've listened,… Continue

Added by Terri Hitchcock on October 20, 2009 at 8:44am — 5 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

You Wear a Name Tag – Right?

I find it funny that we use labels to identify humans, but not product. It’s the idea of nametags versus labels. After all, isn’t it much easier to identify a human wearing a uniform in comparison to items and product that are hidden behind closed doors or behind other items?



A few weeks ago I was in one of those office supply giants having some printing done. After the first test page was complete we noticed that the black ink was causing… Continue

Added by Leslie Howard on April 16, 2009 at 11:45am — 6 Comments


Non-Operator
It's all about customer experience

A Harvard Business Review interviewee made a point I found memorable, he said, many businesses know little about their customers, their likes and dislikes, but rather base decisions on what they think customers think. This author said we should talk with our most frequent customers in an effort to learn strengths and perhaps an opportunity or two. His principle view, our most frequent customers should be the ones that influence management decision-making.



Like many of you I’ve made… Continue

Added by Mark Frank on February 23, 2009 at 7:13am — 4 Comments

Employees are Assets, Not Liabilities

(Part 6 of a Labor Management and Scheduling Series, read part 5 here)



In many businesses, employees are perceived as a required evil – payroll is a liability that is necessary to be in business. Unfortunately, in many service oriented industries (such as food-service), this attitude harms the business by increasing turnover, deflating morale, complicating…

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Added by Anthony Presley on February 14, 2009 at 2:38pm — 2 Comments


Non-Operator
Creating value

Several months ago, before the good times ended, many restaurant managers and owners were espousing the belief that discounting and/or couponing of any sort was a bad thing, yet it’s now virtually impossible to turn on the TV, radio, or any other media, including email, without being inundated with discount offerings of one sort or another. Most people agreed months ago more damage than benefit results from couponing/discounting, yet now it’s so commonplace that if you’re paying retail you’re… Continue

Added by Mark Frank on January 26, 2009 at 10:00am — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

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.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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