All Blog Posts Tagged 'restaurant' (681)


Non-Operator
Start up takes a different personality and Isn’t for everyone

It occurred to me that there is a difference between being an entrepreneur and being entrepreneurial. It’s a subtle difference, but it’s real and very telling. Let me explain.

Being an entrepreneur requires a commitment to accept uncertain outcomes. To accept, with some prejudice, disappointment, rejection, frustration and economic hardship. There is no security, no roadmap to success and no timeframe that regulates risk. Clearly, this occupation isn’t for everyone. Yet, millions of…

Continue

Added by FohBoh on August 12, 2013 at 7:30pm — No Comments


Non-Operator
Questions are the answer!

Use questions to solve most of your management problems! 

Added by Christopher Wells on July 17, 2013 at 9:53pm — No Comments


Operator
How To Save On Restaurant Equipment

The costs of running a restaurant can add up quickly, making it difficult to earn a profit. It’s especially hard in a tough economy. That’s why some restaurant owners often prefer to leave maintenance of their equipment out of their budgets. They simply feel the funds could be better spent elsewhere.

 

Sometimes it takes an emergency to discover why regular equipment maintenance is worth the price tag. Steve Pottinger, vice president of operations at the Greer Companies,…

Continue

Added by Aprons & Smocks on July 17, 2013 at 9:26am — No Comments


Non-Operator
Kindness is Contagious

Love this! 

We do something similar at our church each year around Christmastime, called "You've Been Gifted," where the idea is to do random acts of kindness for others to share a little example of why we celebrate Christmas.

What I love about the "Chick-fil-A Drive Thru Difference" is the fact that it's not tied…

Continue

Added by Matt White on July 17, 2013 at 8:25am — No Comments


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,…

Continue

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…

Continue

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,…

Continue

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…

Continue

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…

Continue

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…

Continue

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…
Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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…

Continue

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,…

Continue

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…

Continue

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

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service