All fish are not created equal. For example the price difference of $3 a lb for Mahi Mahi is well justified if it is handline caught. The catch method can make a big difference in the over catch. If I have learned one thing over my career as a professional chef it is that you need to pay more. When you pay less you will end up paying more in the long run. This is so true for seafood. Good seafood will cost… Continue
I had the opportunity to meet with one of my communities most accomplished owner/chef's yesterday afternoon, and to be perfectly blunt I learned a lot. I don't know if I feel that he taught me anything new necessarily, but he did prove to me that some of our local restauranteurs are doing it "right". Now, by doing it right its not that he was maximizing his food costs, or minimizing labour but instead he focused on the things that idealists preach will help a restaurant run profitable and…
I came across a blog post the other day written by the former Community Manager at LEGO. In looking back, he describes LEGO as being 'a fantastic meme'. Well, I wasn't entirely sure of what a meme was, so I clicked over to Wikipedia to get even more confused:
FohBoh has moved from its humble digs in a converted carriage house on a historic strip of old San Jose to an office park on Technology Drive just minutes from the new San Jose International Airport.
In true start up fashion, we subsisted for nearly a year in a space too small, too hot, and too funky for all our tastes. It's the Silicon Valley way; take an idea, find a garage, and tinker around until you find the right mix.… Continue
Added by FohBoh on July 12, 2010 at 11:00am —
We hear a lot these days about connecting. Today, social media has raised the art of connecting to new levels - but does this represent progress?
Back in the '50's when neighbors chatted over the clothesline in the backyard, reaching out and sharing tales of their daily lives, hopes and fears, they often related one-on-one in a more than superficial way.
Today, we have hundreds, even thousands of 'friends' and followers on Facebook and Twitter…
Dining out can be challenging if you are trying to stick to your diet plan. A restaurant meal can create a huge damage on your diet. This is particularly true if you are going out with friends. You can find yourself eating foods that are not part of your plan. You may give in to your cravings and order a bucket of hot wings and a couple of bottle of beers. It helps to subscribe to restaurants newsletters, so you…
...This is the end
This is the end
My only friend, the end
Of our elaborate plans, the end
Of everything that stands, the end
No safety or surprise, the end
I'll never look into your eyes...again
Can you picture what will be
So limitless and free
Desperately in need...of… Continue
35% of respondents to a recent Technomic survey say that they access social media sites on a mobile phone or smartphone at least once a day. (Source: Technomic's Leveraging Social Media & Mobile Technologies 2010 study)
This week at the NRA Show there was a lot of chatter about the future of social media and how it will be used in the restaurant world. Right now most, like myself, are just trying to find our way. Youtube is five years old and growing up fast. Facebook, twitter, and all the rest are changing by the day if not minute. There is a new tool being created constantly. So how do you figure out what, how and when? Who cares, stop over thinking this and get in on the action before it is too late.…
Excellence is the unlimited ability to improve what one has to offer. -Rick Pitino
Take heed, all front of house staff. Today's diners are armed with powerful tools that give them access to dynamic, richly presented information about your restaurant's food, wine, ingredients, service reviews, and more. They are connecting through social… Continue
Added by FohBoh on May 13, 2010 at 11:00pm —
There are several foodservice companies that have made the jump to be green not only because it seems to be what customers want and because it is “what’s right” but also because of the money savings associated with going green.…
Technology is changing the way we behave. I'm still not fully adjusted to the site of another driver blowing by me on the freeway, their eyes shifting up and down from their mobile device. When did we suddenly become so attached to these devices that we'd actually risk our lives to use them?
About 15 years ago, I was given a copy of William Gibson's 1994 sci-fi thriller, Virtual Light. If you're unfamiliar, it's the story of a San… Continue
In working with my main restaurant client, the highlight has been interacting with customers and responding to each and every individual. Whether positive, negative, or off-the wall, this is what it takes to build a loyal community.
It is time consuming to build a loyal following say on Twitter or Facebook, but the payoff will be worth it in the end. Here are 5 tips to get you started.
A very weird thing is happening this Spring. I know of two high-end restaurants, one recently opened and another about to open, that seem to be drawing a bit of a negative backlash reflective of the growing dichotomy between haves and have nots.
Commenting on one, which opened this Spring with a prix fixe menu with two options - tasting ($95) and full dinner ($145) and a high priced wine list, a friend confessed that he was upset by the excess in a time when "we're still in…
After listening to a range of bar owners, hospitality consultants and beverage industry suppliers at the conference sessions at the Nightclub & Bar Show, the one constant in every business that grew in 2009 was how social media drove that growth. Let me… Continue
I got mad yesterday at a Grub Street report of Uno Chicago Grill's closing of its Porter Square (Cambridge, MA) restaurant. They noted that lease negotiations were cited as a reason for the closing but went on to imply that it may have been a sign that the chain was going "the way of Brigham's," the ice cream concept that wound up going out of business.
In response to what I felt was a snide and unfair implication (not to mention uninformed), I commented (or tried to) that chains may… Continue
Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
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.
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.
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.
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" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
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.)
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.