All Blog Posts Tagged 'restaurants' (205)

The Cat's Out of the Bag!

After I wrote the previous post, How to Market Your Restaurant Using Garbage, I received many comments. One such comment, by FohBoh member, Debra Straka, struck a very responsive chord, so I share it briefly just below, then expand more from there..

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Debra said:



“Many of the bigger grocery chains have begun selling branded canvas tote bags for $1.00 to replace plastic and paper bags. The bags themselves are easier to use and are much more car worthy than… Continue

Added by Roy MacNaughton on July 19, 2008 at 11:19am — 1 Comment

How To Market Your Restaurant Using Garbage

‘Interested in a unique new way to both market your restaurant and generate a halo effect over your outlet for your good work in your community?



In these days of “going green”, this is way to take advantage of the sky-rocketing prices for recycled goods that you can get your own customers to bring into your restaurant for ‘donation’.

Here’s a differentiated – and if you move fast – preemptive way how to make this happen.



The economy is taking a big toll, even on your… Continue

Added by Roy MacNaughton on July 18, 2008 at 1:01pm — 6 Comments

In the Hot Hot Kitchen.

Img_6811 Do you know what makes most kitchens really hot?



Freezers. And walk in refrigerators. And lowboys. And reach ins. Ice machines.

You wouldn't think. But it's so.



Kitchens can get really hot.…



Continue

Added by Shuna fish Lydon on June 26, 2008 at 7:23am — 5 Comments

Finally here

Hi, everyone!



The National Restaurant Association has finally arrived on FohBoh. Took long enough, right?! Well, better late than ever.



I look forward to meeting you all eventually. In the meantime, please check out the following video. It inspired me, and I hope it makes you proud of the restaurant industry… Continue

Added by restaurantdotorg on June 17, 2008 at 12:56pm — 2 Comments

RAISING FUNDS WITH JOE

In the past, I’ve talked about how you can work with the National Association of Pet Rescue Professionals (http://www.naprp.com ). At my new blog, www.restaurantmarketingjournal.com I recently spoke about using wine tastings to draw in the public and your best customers for an evening...or even a week of fund-raising events related to pets; the rescue of animals and shelters.



But what about those restaurants or coffee shops that don’t have a license to serve… Continue

Added by Roy MacNaughton on June 7, 2008 at 3:04pm — No Comments

Sous Chef, defined.

What makes a sous chef great? Or how about even good? What does that mean, "sous chef"? Who are they and why are they necessary? Where does the sous chef reside in the hierarchy? When do you say yes to becoming a sous chef? Can you become a Chef without first being a sous chef? Can you become a sous chef if you've never been a line cook?



Who writes the sous chef's job description? What are the sous chef's duties? When does a sous chef punch in, and will he ever punch out? Will the… Continue

Added by Shuna fish Lydon on June 2, 2008 at 7:18pm — 2 Comments

Myths, Chocolates & Other Sweet Mysteries of Life

Oh, to be blissfully unimpeded by thought or effort when matching wine with food. There’s nothing wrong with the “drink-whatever-you-like” approach when it comes to that. Not much different than when it comes to cooking: whenever you’re hungry, just open up a can of your favorite food or stop by the nearest fast food joint on the way home.



But if you give what you want to eat some considerable thought – weighing the proportions of herbs and spices, picking out the exact fresh… Continue

Added by Randy Caparoso on May 7, 2008 at 5:53pm — 1 Comment

You know you've opened a restaurant when...

You know you’ve opened a restaurant when…



*You showed up and there were no windows and electricity, and you did intro night with flashlights and jackets.

*A piece of long sheet metal fell on you during a directional on the back dock in Tennessee.

*You took the entire staff out in a field, and played Zoom during the health department inspection.

*You spoke English, and Jacques spoke Spanish, while writing the prep list in French.

*You have a beautiful flip… Continue

Added by Stoligirl on April 27, 2008 at 2:43am — 6 Comments

S. Pellegrino World’s 50 Best Restaurants

For the S. Pellegrino World’s 50 Best Restaurants, presented at Covent Garden of London on 21st april 2008, world first restaurants are:

1. El Bulli (Spain)

2. The Fat Duck (Great Bretain)

3. Pierre Gagnaire (France)

4. Mugaritz (Spain)

5. The French Laundry, Yountville (USA)

6. Per Se, New York (USA)

7. Bras (France)

8. Arzak (Spain)

9. Tetsuya's (Sydney Australia)

10. Noma (Copenaghen Danmark)

11. L'Astrance (France)

12. Gambero… Continue

Added by roma-gourmet.com on April 23, 2008 at 5:12am — No Comments

Everything is Coming Up Rosés

It’s spring, and everything should be coming up rosés. Oh, I know times are toughening up again. You aren’t seeing your regulars quite as often, and the rising cost of oil (and I mean, cooking oil) and everything else is making your P&Ls go haywire.



So maybe it’s time to start thinking radically rather laterally… something “new” to chill your rising ire and tickle your guests’ increasingly fickle fancy. Re this recent report in Wines & Vines: sales of rosés selling for… Continue

Added by Randy Caparoso on April 21, 2008 at 5:22pm — 4 Comments

Red Wine with Fish Revisted

The concept, red wine with fish, is now as firmly entrenched in culinary phraseology as red wine with meat and white wine with fish. Exactly how does this work, and why?



Almost twenty years ago David Rosengarten and Joshua Wesson wrote a book about it (Red Wine with Fish – out of print today), explicating a basic methodology that also applies to all wine and food matching. The thinking going that all wines and foods find their matches in two… Continue

Added by Randy Caparoso on April 17, 2008 at 2:38pm — 2 Comments

How Is Your Wine Grape IQ?

How is your contemporary wine grape IQ? Are you up on the latest “alternative” varieties? Should you even care?



If a grape makes perfectly delicious wine, I would think yes to the last question. But for me, personally, I think a wine made from an alternative grape becomes significant the moment I have a perfectly matched dish for it. I like reasons for my wines.



And besides, the way I look at it: forty years ago Chardonnay wasn’t on anybody’s lexicon (most people… Continue

Added by Randy Caparoso on April 11, 2008 at 2:08pm — 5 Comments

(At Long Last) Deconstructing Umami

What is umami and why is everyone talking about it? I mean, aren't foods and wines complicated enough?



When I think of many of the natural food and beverage combinations I've enjoyed in my life – like sushi and beer, ‘ahi tuna and Pinot Noir, green tea and rice cakes, and maybe even corn chips and coke -- I used to think it was because various sensations of sweetness, saltiness, sourness, and even bitterness were coming together in perfect harmony and balance. But some time… Continue

Added by Randy Caparoso on April 10, 2008 at 1:05pm — 4 Comments

Dreams of Velvety Reds

I have this recurring dream. It's almost mid-day. We wake up late, and haven't yet eaten. So after stopping at a tiny charcuterie for some sausages, marinated olives, a round of local bread – tasting of freshly risen dough, not salt or chemicals, crusted on the outside, silky on the inside – and a bottle of wine, we follow a winding brook outside the village in search of a restaurant in the sky.



The vestiges of morning chill are still in the air as our shoes crunch over some loose,… Continue

Added by Randy Caparoso on April 7, 2008 at 9:53am — 5 Comments


Non-Operator
The biggest mistakes restaurants make, and why they have a high failure rate

The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.



The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue

Added by Brandon O'Dell on March 31, 2008 at 7:22pm — 13 Comments

Wine, Cheese & Culinary Debauchery

They say that cheesemaking goes back as long ago as 9000 BC, when animals were first domesticated for their milk. Milk is turned into cheese by an enzyme known as rennet, originally found in the lining of calves’ stomachs. Seems some ancient dude decided to carry his milk in such a skin, checked it out a little later and I’ll-be-a-bull-bucker, he “discovered” cheese.



Like cheese, wine is the product of a natural fermentation, and at which point in history the first wine and cheese… Continue

Added by Randy Caparoso on March 21, 2008 at 4:15pm — 2 Comments

Restaurant vs. Retail Wine Sales - Who's to "Blame?"

Restaurants vs. retailers. Sommeliers vs., er, wine store salesmen (oh heck, let’s call them “retail wine specialists”). Who has done more for America’s growing interest in wine? Who’s to blame for the majority of Americans’ continuing lack of interest?



What do you say? Here's my two cents, starting with the difference between restaurant and retail wine experiences:



In restaurants the act of ordering wine and having it opened for you is almost like a ballet. There… Continue

Added by Randy Caparoso on March 19, 2008 at 9:09am — No Comments

Is Pinot Noir the Ultimate "Food Wine?"

It’s often said these days that Pinot Noir is the ultimate “food wine.” Not that it goes with “everything” or is the wine that everybody loves. But it does have the highest percentage chance of matching any specific dish than any other wine type.



Or does it? Well, let’s talk Pinot. Not all Pinots are alike, but generally speaking they come with a light to medium sized body, moderate and relatively soft tannin, mild but perceptive acidity, marked textural qualities (“velvet” or… Continue

Added by Randy Caparoso on March 15, 2008 at 10:16am — 8 Comments

Increasing Internet Visibility While Cultivating a Personal Touch

As a busy restaurateur, you embrace anything that accomplishes two goals with one action. If that action happens to take advantage of the very latest trend, all the better!



Two goals any business owner strives to pursue are increasing internet visibility while keeping your business personal. Blogging is the perfect way to take advantage of social network trends while increasing traffic to your restaurant website – and restaurant - by connecting emotionally with… Continue

Added by Kathleen on March 3, 2008 at 10:54am — No Comments

Is Your Restaurant Remarkable?

purple Have you noticed lately that the bar has been raised? Good enough just isn't good enough any more. Seth Godin is the wildly popular author of such marketing books as Purple Cow.



The main idea behind Purple Cow is to stand out in your field (no pun intended). In other words if you want to be successful, you need to be Remarkable.



Is your restaurant remarkable? You might have great food and great service but is your restaurant worth talking about? What do… Continue

Added by Russ Reynolds on February 25, 2008 at 5:17pm — 7 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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