All Blog Posts Tagged 'restaurant' (677)


Non-Operator
How to Keep Restaurants Cool During the Summer Months

With Arizona's recent run of intensely hot days this summer and temperatures around the country continuing to rise, 2013 looks set to offer an obnoxious few months of stifling heat and humidity. Alas, the time-honored traditional methods of keeping the multiple heatwaves at bay - ceiling fans, shades and awnings - sometimes prove ineffective, especially when the warmth becomes so gruelingly unforgiving. Homeowners everywhere tend to rely on their modern air conditioning cooling systems,…

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Added by Mike Workman on July 5, 2013 at 9:10am — No Comments

Restaurant Equipment Financing

 

 

Whether operating a restaurant, bar or even a grocery store, it is important to have the right equipment to meet the demand of customers and the current market. Businesses need to provide optimal services and in order…

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Added by Jules Dalsey on July 1, 2013 at 3:30pm — No Comments


Operator
Choice Beef Cuts Increase in Cost

Now that summer is here, many people look forward to enjoying grilled meats. But the price of wholesale beef has gone up at least 5 percent and there’s no indication that this cost will decrease any time soon. The higher costs are a growing concern for both consumers and the restaurant industry.

 

According to the U.S. Department of Agriculture, the latest numbers show ground beef at an average of $3.31 per pound. This is a 32 cent increase per pound from May of 2012. However,…

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Added by Aprons & Smocks on June 27, 2013 at 9:09am — No Comments


Non-Operator
Does Your Restaurant Marketing Have A Rainy Day Fund?

Last night I went out for dinner to a local restaurant and had my meal on their outdoor deck. It was a great night, about 70 degrees, no wind and just a great night to sit out and enjoy a meal. During the course of the night, the owner “Dutch” stopped by our table to see how everything was going. My wife had mentioned to him that dining on the deck was such a wonderful experience and that it was probably a great thing for his business. Dutch’s reply was one that hit a chord with…

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Added by Joe Welsh on June 22, 2013 at 7:00am — No Comments

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


Operator
The Importance of Uniforms

Your restaurant has an image to present. In addition to the quality of food and the appeal of the environment you offer, your staff members embody an important impression to patrons in your community. And a significant aspect of your employees’ appearance involves the uniforms they wear each day.

 

Uniforms are important on multiple levels. Not only do they provide a certain look and feel for customers, a specific dress code can also affect the attitude of your staff. If you…

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Added by Aprons & Smocks on June 10, 2013 at 1:46pm — No Comments


Non-Operator
The Squirrel and the Entrepreneur

Spent most of the other day in meetings for My Restaurant Posts. On the way from one meeting to the next, I witnessed a scene we all see at least once a day. It went like this…

  1. Sammy Squirrel has plans to get to the other side of the road.
  2. He starts by sprinting about 4 feet into the road, then stops.
  3. Car flies by at 40…
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Added by Matt White on June 5, 2013 at 7:44am — No Comments


Non-Operator
Waiter Training - Teach Waiters to Lose Their Egos

 

One of the most important concepts for improving restaurant dining service is for the staff to lose their egos before they begin their work shift. This way of thinking and acting must be taught in every waiter training program.

When people go out to eat in a restaurant, they are paying hard earned money to get something "extra." People dine out because they want something that they ordinarily would not get at home. Of course, it is the food, but also…

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Added by Richard Saporito on June 4, 2013 at 6:44pm — No Comments


Non-Operator
Infographic: 2013 Bar & Restaurant Marketing Trends

Today, smart restaurant marketers focus on building relationships and creating meaningful interactions by engaging audiences through multiple channels. Your ability to understand the consumer and stay in tune with current trends ensures that you stay in front of the right people in order to build a strong following, and stay relevant in an ever-changing marketplace. This infographic shows the Top Restaurant Marketing Trends of 2013 to help you target consumers in smart and influential…

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Added by Barry Chandler on May 14, 2013 at 1:51pm — 1 Comment


Non-Operator
13 Food Cost Tips

It’s not cheap to run a restaurant, but food is one of the biggest costs associated with it. It is therefore of utmost importance to keep your food costs within an acceptable percentage to avoid financial hardship and prevent having to pass on the costs to your customers.

Here are 13 tips on how you can achieve this:

1) Take Inventory Regularly

Making note consistently and regularly…

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Added by Ian Said on May 13, 2013 at 5:17am — 2 Comments


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


Non-Operator
Mother’s Day Marketing Ideas for Restaurants

Please see the original article at this restaurant blog.

When it comes to restaurants (and well nearly everyone on Planet Earth), mothers trump all.  Mother’s Day has historically been the busiest sales day in the restaurant industry, even ahead of Valentine’s.  With…

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Added by Emily Fritz on May 2, 2013 at 11:38am — No Comments


Non-Operator
2013 Bar & Restaurant Trends to Keep On Your Radar

From artisan craft cocktails to shareable plates and mobile apps, let’s explore some of the top trends that bars and restaurant owners should be paying attention to this year according to industry experts.

Food

The National Restaurant Association (NRA) surveyed more…

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Added by Barry Chandler on April 17, 2013 at 6:19am — No Comments


Non-Operator
35 Popular Restaurant Apps You Need to Know About

In 2012 alone, more than 770 million smartphones were shipped. That number is projected to increase by 30% in 2013. It seems as if almost everyone from your 10-year-old niece to your 70-year-old grandma knows the ins and outs of operating a smartphone. With that being said, one of the most enticing aspects of having a smart phone is the use of applications. As of October 2012, Android had more than 700,000 apps and as of Jan. 2013, Apple had 775,000. Keeping these astounding figures in mind,…

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Added by Barry Chandler on April 15, 2013 at 8:00am — 1 Comment


Non-Operator
The Dangers of Do-It-Yourself Trademark Applications

Aside from food, menu design, décor, and personable help, a restaurant’s name is its calling card and chief intangible asset. Protecting that name under trademark law is a key part of corporate due diligence. Too many restaurateurs, however, mistakenly believe that seeking trademark protection merely involves filing a form with the United States Patent and Trademark Office (USPTO). They forego legal counsel, assuming they can secure protection themselves and save some money. In the end, they…

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Added by Kyle-Beth Hilfer on April 9, 2013 at 12:14pm — No Comments


Non-Operator
5 Common Restaurant Facebook Page Mistakes

Facebook is certainly NOT the “end-all, be-all” of online marketing. But, it sure can play an important role. And, if it’s not done well, a poorly managed Facebook page for your restaurant can result in missed opportunity, to say the least. Worst case…it could be providing wrong information or representing your…

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Added by Matt White on April 9, 2013 at 6:16am — No Comments

Should Your Restaurant Serve Gluten Free Items?

When it comes to restaurant marketing, it’s impossible to predict and adhere to every menu request that a customer makes. So how do you know when a menu request crosses the barrier of being a trending food fad to becoming a legitimate concern that your restaurant should prep for? When it comes to deciding…

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Added by Ola Ayeni on March 28, 2013 at 1:56pm — 5 Comments

Is Your Restaurant Website Mobile-Friendly?

If it’s not, it should be. According to Intuit, 55% of people that have cell phones use them to go online. Another 31% of cell phone users claim to only go on…

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Added by Ola Ayeni on March 28, 2013 at 12:06pm — No Comments

Congrats To OpenTable Diners Choice 2013 Winners!

When it comes to the wide variety of restaurant choices that customers have on a daily basis, it’s monumental to be considered a favorite dining location in the culinary world. OpenTable has recently announced its 2013 Diners’ Choice Award Winners for Service. “Providing high-caliber hospitality to…

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Added by Ola Ayeni on March 21, 2013 at 2:03pm — 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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