All Blog Posts Tagged 'restaurants' (206)

Commitment

It's what we all want. It's what we all need. It's what drives achievement and connects the dots to success. Commitment is dedication and in business, without it, you are dead in the water. Three years ago this October, I committed my full time and a fair amount of resources to create FohBoh. My goal was and still is, to connect all industry stakeholders so we can be a stronger, more successful industry. Shared experiences, collaborative thinking, collective intelligence. Powerful stuff.…
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Added by Michael L. Atkinson on August 18, 2010 at 8:39am — 3 Comments

How to Buy Sustainable Seafood | Bycatch and Trawling method of Fishing









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

Added by Marcus Guiliano on August 15, 2010 at 7:00pm — No Comments


Non-Operator
FOHcus: Change Your Mindset

At various stages throughout the year, restaurant employees from Portland to Pittsburg suffer from the same condition. Like an epidemic, it sweeps the entire industry, taking no prisoners.



It's called complacency. And no, frequent hand washing won't make it go away.



Servers stop doing their sidework. They forget to reset a table between courses, or say goodnight to guests. They pour tepid coffee, or stroll past a dropped lemon… Continue

Added by FohBoh on August 5, 2010 at 11:30pm — 4 Comments


Non-Operator
Local Potatoes

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…

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Added by Joel Lazeski on August 4, 2010 at 9:31pm — No Comments

FohBoh Is...

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:



A meme…
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Added by Michael Biesemeyer on August 2, 2010 at 5:30pm — 4 Comments


Non-Operator
Here We Grow Again!

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.…
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Added by FohBoh on July 12, 2010 at 11:00am — No Comments

Connections that make a difference

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…
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Added by susan holaday on July 2, 2010 at 7:10am — 2 Comments

Restaurants Newsletters: Helping You Stick to Your Diet

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…

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Added by ChefBlogDigest on June 19, 2010 at 11:00am — No Comments

New New York Restaurant Gets Socialized



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Added by Sarah on June 16, 2010 at 2:31pm — 3 Comments

Floating Adrift Somewhere in the Specific Ocean

Young and Innocent



"Que the music..."



...This is the end

Beautiful friend

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

Added by Steve Paterson on June 15, 2010 at 7:00am — 2 Comments

Social media factoid (social media and smartphones)

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)

Added by Erik Thoresen on June 10, 2010 at 2:24pm — No Comments

Social Media and Restaurants

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.…

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Added by Michael Minichello on May 26, 2010 at 2:00pm — 22 Comments


Non-Operator
Be FOHnomenal



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 — No Comments


Non-Operator
Chain Restaurant Disclosure and Analysis Can Improve

Chain Restaurant Disclosure and Analysis Practices Can be Improved

In April, we had…

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Added by John A. Gordon on May 3, 2010 at 3:31pm — No Comments

It IS Easy Being Green: Part 2 – Restaurants Going Green

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.…

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Added by Kelly on April 27, 2010 at 10:30am — No Comments


Non-Operator
FOHcus: Sci-Fi Server

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

Added by FohBoh on April 23, 2010 at 1:00am — 5 Comments

Restaurants With Ears: Listen To Your Customers!

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.



1. Find Your Voice:…
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Added by Josh Hersh on April 21, 2010 at 10:41am — No Comments

Is the high-end in for a backlash from its own clientele?

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…
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Added by susan holaday on April 15, 2010 at 9:07am — 1 Comment


Non-Operator
Video: What Onr Thing Consistently Made Money for Bars in 2009?

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

Added by Barry Chandler on March 14, 2010 at 11:34pm — No Comments

Why service matters so much

Sometimes we think people eat out because of the food - and certainly that's oftentimes the draw that brings them away from their kitchens.



But it's clear to me that service sets the tone, enhances the experience and can contribute to the desire to return.



Yesterday was set-up day for the New England Food Show. A friend and I went over to set up my booth, a relatively simple thing to do as it's pretty uncomplicated.



Going to the registration desk to pick up my… Continue

Added by susan holaday on March 14, 2010 at 5:55am — 8 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

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

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

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.

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.

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