All Blog Posts Tagged 'restaurants' (205)

TAP Project 2010 - Get Involved

As business owners, it has always been our goal to give back or help make the world a better place. We admire companies like TOMS Shoes who do just that . . . their motto, “one for one”. Every pair of shoes a customer buys they give one pair away to a child in need. That's awesome!



While we don’t make shoes, we still want to do… Continue

Added by Christine van Rooy on March 2, 2010 at 8:09pm — No Comments

How to Properly Use Olive Oil

Don't Bake or Cook with Olive Oil

I don't care what the Food Network Chefs do or say, don't to cook or bake with olive oil. It is downright stupid to heat olive oil. Olive oil is extremely healthy and should be stored and consumed with great care. Buy the good stuff and keep it in a cool and dark place and keep it airtight. And don't bother with anything other types of olive oil beside Extra Virgin Cold Pressed. The other olive oils are not worth consuming, all the goods are in the first… Continue

Added by Marcus Guiliano on March 2, 2010 at 4:38am — No Comments


Non-Operator
The Future Is Up For Grabs



The web is up for grabs. We are all cartographers now, discovering the nooks and crannies, the inlets and isla's of this new world. All the old rules and restrictions have come down. They were proved to be worthless. They worked for an earlier era, but only just barely. And now we are all tremendously liberated and absolutely terrified. Can you feel it? I do, all day, every moment, that sense of utter horror at the newness of everything around us. It almost feels like an acid… Continue

Added by Zachary Adam Cohen on February 15, 2010 at 12:05pm — 6 Comments

Bring people together - the need has never been greater!

Danny Meyer has done it again! Mailalino, his newest, Roman-style restaurant in the Gramercy Park Hotel, received two stars today from The New York Times' Sam Sifton who points out:



"Yes, the impetus for change here was Mr. Schrager’s hotel. But it is Mr. Meyer who has brought New Yorkers to the room, to the view, back to the neighborhood. His restaurants have almost always done this in some way. They encourage their customers to appreciate what sits outside them, to rediscover… Continue

Added by susan holaday on January 20, 2010 at 6:01am — 1 Comment

Baltimore restaurants and bars raising money for Haiti’s earthquake victims

The food service industry never ceases to amaze me with their generosity in spirit in times of tragedy. The devastating earthquake in Haiti has left many dead, many homeless and many missing. How can your hearts not go out to these people, to their children?

Get the whole story HERE

Added by Dara Bunjon on January 17, 2010 at 9:27am — No Comments

A front row seat at the ‘ballet’: a New Year’s education

Even those of us who’ve been writing about the foodservice industry all our lives often don’t realize what it takes to make the dining experience happen seamlessly, but last night I had the amazing opportunity to have a seat at the table and simply watch as the extraordinary ‘ballet’ of New Year’s Eve took place before my eyes in my neighborhood restaurant, Navy Yard Bistro.



We’re lucky – those of us who live here because not only is it a beautiful, historic and special place to be,… Continue

Added by susan holaday on January 1, 2010 at 7:28am — 3 Comments


Operator
Top Ten Food Trends for 2010

Experimentation nation, umami, and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel®. The website released its top 10 for ’10 today based on research conducted in conjunction with CultureWaves® and the International Food Futurists®. This year’s list identifies the significant food movements consumers, foodservice professionals and manufacturers should watch in the coming year.



“This year we are seeing a return to… Continue

Added by The Food Channel on December 24, 2009 at 8:42pm — 2 Comments

Call me the poster girl for "cooking at home hazardous to your health"

A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.



While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows… Continue

Added by susan holaday on December 21, 2009 at 2:32pm — 7 Comments

Let's Play Repeater

It's a game everyone is playing today. Most marketing is a repeat of someone else. What ever happened to originality? Today we all have Twitter and Facebook. Is yours really that much better? The fact is we are all becoming white noise to our target audience. Although it makes sense to keep up with the Jones', it's only a matter of time before they are ahead again. Remember to ask yourself one question. "How do I stand out from the competition?"

2010 could be the year you become the new… Continue

Added by David Callahan on December 11, 2009 at 6:55am — No Comments

Social Media Marketing in the Restaurant Business - Guest Posting



"I’m often asked about the story of my little steakhouse, Caminito Argentinean Steakhouse, in Northampton, MA. It’s not often that I write about our full story. Well, recently I was asked to contribute a case study to the WOMMA Metrics Guidebook. I thought it may provide for an interesting read for you and may give you some insights or be helpful to you for application into your… Continue

Added by Jeffrey J Kingman on December 8, 2009 at 10:42am — No Comments

Out of sight... you know the rest.

Chances are you're excuses for not marketing are the same reasons you should be. Whether you are too busy or hurting for business, advertising strategies should always be in progress. Have you ever seen McDonald's or TGI Fridays taking time off from being in the public eye?

There is an old expression I'm sure you're familiar with. "Out of sight out of mind". As soon as a patron leaves your establishment no matter how great you're food, amenities and servers are, you are out of their sight… Continue

Added by David Callahan on December 4, 2009 at 11:20am — 1 Comment


Non-Operator
Cursing as the customary dialect in the restaurant industry



I pride myself not to curse in the exchanges I have with my co-workers during the shifts that we share. The job is already stressful enough and disrespecting eachother (especially when under stress) only opens the door to exacerbation of violence in the workplace (keeping in mind that the restaurant industry ranks high in the USA for death in the workplace by homicide).



The link below is an example of the language often used in the… Continue

Added by Paul Paz on December 1, 2009 at 1:00am — 5 Comments


Non-Operator
Guns in bars law overturned - Should we also arm the staff?

Our industry ranks high in the US labor force when it comes to death in the work place. Given the stresses of the job, in all positions, what's the practical benefit of arming the customers when imbibing their favorite alcoholic beverage? Interesting points made in the editorial column below.

Any thoughts?

Paul





Guns-in-bars ruling is a win for tourism industry

BY GAIL KERR • TENNESSEAN.COM - NOVEMBER 22,…
Continue

Added by Paul Paz on November 22, 2009 at 3:15pm — No Comments


Non-Operator
I Thought Restaurant Chains Understood Cost Control

Burger King franchisees, who are suing their franchisor over a $1 double cheeseburger promotion, say they are losing 10 cents or more per sandwich and are challenging the parent company’s ability to set prices.



The chain’s National Franchisee Association in Atlanta, Ga., which represents about 80 percent, or 5,200 locations, of Burger King’s U.S. franchise base, filed a suit this week in U.S. District Court for the Southern District of… Continue

Added by Barry Chandler on November 17, 2009 at 11:11pm — 1 Comment

Nobody wants a free a dessert!

Nobody wants a free a dessert!



Independent Restaurateurs have long embraced advertising discounted deals to grow their business. Consumers have been lining up for ‘Free’ and ‘half off’ for decades. Deals have been legendary in their quest to rope in more business. The consumer has become more discriminating in our recent economic climate and many restaurants have put out the same old deals, like 10% off a dinner check in hope of enticing diners into their place. Other restaurants… Continue

Added by BOG Tonight on November 3, 2009 at 11:42am — No Comments


Non-Operator
Not Quite Time for Change

You may or may not have read about the recent study from New York University that showed that menu labeling laws in New York City are not having an effect on the total number of calories ordered in fast food restaurants. The law in NYC has been in effect for over a year now, so it’s fair to assume that most New Yorkers are pretty use to seeing these numbers. But the results of this study show that the numbers aren’t quite having the effects they were hoping for, at least not yet.…



Continue

Added by Alyson Mar, RD on October 14, 2009 at 5:00pm — 13 Comments

H1N1, restaurants and Elmo

I’m in a line at a fast food restaurant when the cashier opens up the top of her shirt puts her face in it and sneezes. What I thought was disgusting was really much better than her sneezing out into the public space. I guess she never watched Elmo on where one should sneeze.



Check out videos and the rest of this story about what restaurants can do about H1N1 - full story at… Continue

Added by Dara Bunjon on October 10, 2009 at 4:40pm — No Comments

Don’t Look Back.......Appell Pie Sept. 2009

As published in Today's Restaurant www.trnusa.com



“Try explaining Twitter to a 40 year old. The best way I think of it is it is like a bull horn over the internet. You can broadcast a message to anyone who is listening (following) via the internet. Hell it took me a year to really figure out how and why to use it and I deal with technology everyday.” How’s that for an opening? I didn’t say it, it was written by Andrew Fickert, who is the CEO of CommunityMenu .com on a Social Network… Continue

Added by Howard Appell on October 3, 2009 at 7:14pm — 1 Comment

Denver TastePromoters, "Let's Spread The Word On Your Food Establishment"



Denver 'TasteCasting' utilizes social networking and social media by combining great people and good food to benefit the many food and drink establishments in our area. If your establishment is looking to spread the word about a grand opening, new product, new… Continue

Added by Kyle J. Soltesz on September 20, 2009 at 11:04am — No Comments


Operator
Honestly Deceiving: Being Real with the Restaurant Consumer



From the moment we are born we are marketers.



It starts with ourselves and manifests into some other form down the line. No mater what business direction we end up taking, let’s face it, we are marketing.



Before we have learned to walk and talk, we are trying to get through to those higher beings in our lives. The ones who have all the answers and can give us what we want. We learn to market our needs by distorting our… Continue

Added by Ty Sullivan on September 14, 2009 at 7:22pm — 4 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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