All Blog Posts Tagged 'restaurants' (205)

Why I’ll use Foursquare to find my next meal

I'm not a big Yelp-er. Neither are most of my friends.

When I got to find a new restaurant, the search function in Yelp allows for many ways to target, but it's still overwhelming.

If Yelp isn't your thing, Foursquare's new "Explore" function is a must.

The search function begins…

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Added by Josh Hersh on January 13, 2012 at 9:30am — 2 Comments

NRN's 2012 Predictions - how many are happening now?

Lisa Jennings at NRN posted last week on trends in 2012 and I swear, it looked like she'd been reading from our playbook and been briefed on our product roadmap.

Here are the highlights from her…

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Added by Steven Groves on December 27, 2011 at 9:44am — No Comments

Online Commentary = Valuable Insights into Your Restaurant

By now, you have realized that your restaurant or brand needs to be active on social platforms, that you need to be monitoring conversations about your brand online and that you need to be building relationships with your guests on social sites. If you didn’t know any of these aspects, or understand the importance of them, let’s have a side conversation about the importance of social media.

 …

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Added by Emerald Reilly on November 8, 2011 at 12:00pm — 5 Comments


Operator
HELP! Leadership, Mentoring & The Beatles

What is “HELP”? Well, besides it being the blood curdling yell to summon someone who just happens to have a great big “S” under their dress shirt, it’s one of the words all leaders should have in their top 10 terminology list.

 In this case it has two meanings: the classic definition of aiding someone who…

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Added by Ty Sullivan on November 1, 2011 at 7:00pm — 1 Comment


Operator
Dipping Toes In The Social Media Stream

Strolling along a country path with a meditative mind, I observed how many different colors canvassed the landscape I tread upon.  As I listened to the sounds of the earth and watched the falcon soaring trough the winds strategically above me, I stumbled upon a young pensive man sitting on the pier ahead.

With his feet dangling from the worn fishing pier, his toes simply…

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Added by Ty Sullivan on October 17, 2011 at 7:00pm — 3 Comments

The closed-loop process in restaurant marketing - a new group!

John Wanamaker said it to illustrate how difficult it is to reach potential customers using traditional advertising: "Half the money I spend on advertising is wasted; the trouble is I don't know which half." 

What I think he was looking for was Closed-Loop Marketing, but the idea was not presented…

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Added by Steven Groves on October 10, 2011 at 1:23pm — No Comments


Operator
The 80's Solid Hits of Customer Service from K-Tel!

The following is an actual transcript of a cassette tape that was discovered in the basement of a warehouse to a long gone company called K-Tel Records that produced “greatest hit” compilations from the 70’s through the late 80’s.

 

The date on the tape is labeled 1989 and the handwritten black marker…

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Added by Ty Sullivan on October 4, 2011 at 7:30pm — 1 Comment

Facebook Changes - Again... and what it'll mean to you

Facebook is rolling out a ton of new stuff and what it'll mean to you is pretty well lined out in a post by Jesse Stanchuk at SmartBriefs. (let me know if you need the link - FohBoh has told me that they do not allow posting links - how social is that?)

In the post Jesse says -

  • This will happen again.
  • This is an opportunity.
  • This kind of user outrage happens every time.
  • This will happen to you, too.

It's a good perspective that…

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Added by Steven Groves on September 22, 2011 at 10:27am — No Comments


Operator
Just "Because": The Beatles Lessons in Customer Service

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no…

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Added by Ty Sullivan on September 20, 2011 at 6:00pm — 1 Comment

Restaurant Daily Deals: Like Get Skinny Fast Diets?

A show of hands if you are happy swimsuit season is just about over. You're not the only one!

As the restaurant daily deal sphere drones on, I can't help but compare them to a "get skinny fast" method that people use to drop a few pounds before hitting the beach. Sure, you can probably shed a pound or two by drinking a strange, green liquid and starving yourself for 72 hours. By the third day, you'll be running toward a bakery fast than Kirstie Alley can say "Jenny…

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Added by Josh Hersh on September 14, 2011 at 5:22am — No Comments

The Social Web: Focus on the 'What'

Google Plus, or Google+ is making some headlines after opening the gates for one and all to enter.



As a restaurant owner, a manager, server, or chef, your first reaction is likely, "oh, another social network..."



In case you are already overwhelmed with Twitter, Facebook, and have no clue what Foursquare is, have no fear. I'll let you in on a… Continue

Added by Josh Hersh on July 26, 2011 at 5:43am — 1 Comment


Operator
Cheers! Classic Sitcoms & Customer Service

 

 

I’m going to mention four sitcoms and I want you to close your eyes and try to remember each ones theme song. It doesn’t matter if you remember just the tune or some of the lyrics. Just see how you do:

Cheers…

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Added by Ty Sullivan on July 12, 2011 at 7:00pm — 1 Comment


Non-Operator
Steakhouse Conundrum

Steakhouse Conundrum: Improved Sales v. Higher Costs

 

We are impressed that many steak centric related restaurant concepts same store sales trends have outperformed other chain restaurant concept same store sales trends lately. But beef costs have also risen from 2009/2010 levels. This is reverse of the position in 2009 when sales were plunging and protein costs also fell from the then historic 2007/2008 highs. However, after declines in 2007 through the…

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Added by John A. Gordon on July 5, 2011 at 12:38pm — No Comments


Operator
Being There: Customer Service & Community Gardening

Chance the Gardener: As long as the roots are not severed, all is well. And all will be well in the garden. In the garden, growth has it seasons. First comes spring and summer, but then we have fall and winter. And…

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Added by Ty Sullivan on June 28, 2011 at 7:00pm — 2 Comments


Non-Operator
Share Our Strength - What a Concept!

 

 

I come from an Italian family.  Those of you familiar with Italian tradition, know sharing a meal tops the list.  Growing up, no matter what aunt, uncle or cousin we’d visit there always seemed to be an excuse to eat.  Didn’t matter the time of day, whether you had just finished a meal elsewhere or if you didn’t like what was being served you always had to “mange” which of course is Italian for eat.  I was always relatively skinny as a kid so my aunts…

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Added by Bill Campion on June 21, 2011 at 11:18am — No Comments


Operator
Bad Customer Service Star Wars Style!

I think it’s safe to say that we can all remember what it was like seeing Star Wars for the very first time. The image of the opening credits cascading at the opening, the Imperial ship coming from the corner of screen then stepping into the Cantina Bar to a world of far out aliens and a groovy jazz beat.

But can I share with you one of the oddest things that stuck with me about that film…

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Added by Ty Sullivan on June 14, 2011 at 8:30pm — 6 Comments


Operator
BECAUSE Pt. 2: Beatles, Customer Service & Biz, Oh My!

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no ego but…

Continue

Added by Ty Sullivan on May 31, 2011 at 7:30pm — 3 Comments


Non-Operator
Blowing Up Age Old Paradigms

 

 

Remember when “shifting paradigms” was the buzz phrase back in the 90’s?  It became “marketing speak” and just like any great phrase it got used and abused and eventually lost its meaning.  I’m bringing it back for this blog because quite honestly I can’t think of a better way to communicate my point. 

 

Shifting a paradigm is described by Wikipedia as follows:

 …

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Added by Bill Campion on May 31, 2011 at 8:39am — 6 Comments

Why I "Eat More Chikin"

I often ask myself, why are you obsessed with Chick-Fil-A? Maybe it’s their waffle fries, or tasty breakfast options? Maybe the incredible customer service is to blame. Maybe it’s that the nearest location to me is hours away, and we all know absence makes the heart grow fonder. In the end I tend to blame it on the Polynesian sauce.   …

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Added by Emerald Reilly on May 18, 2011 at 2:56pm — 7 Comments


Non-Operator
YUM Acquisition of Little Sheep: Peek at Unit Economics

 

YUM’s announcement last week of the acquisition of the 415 unit Little Sheep hot pot chain was not a surprise. YUM had invested via a minority stake earlier, and its earnings model more and more depends on China feeding its China operations.

 The YUM acquisition is estimated at $585M (US$), or about 8.5X 2011 projected EBITDA. Little Sheep had doubled its EBITDA since 2008.

 Little Sheep went public on the Hong Kong Exchange in June 2008 and we now have some…

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Added by John A. Gordon on May 17, 2011 at 7:39am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

McAlister's Deli Signs Franchise Agreement to Expand to Cleveland

McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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