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

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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