All Blog Posts Tagged 'restaurants' (206)


Non-Operator
Are they kidding!!!???

Susan Holaday's excellent Blog post here on FohBoh yesterday referenced a now much talked about Frank Bruni article in the NY Times. ( http://www.nytimes.com/2009/02/04/dining/04note.html?emc=eta1 ). The gist of the article was now that the stuff is really hitting the fan some NYC restaurants, including some marquis names in the fine dining segment, are bending over backwards for customers in an effort to build revenue. Some of them (gulp!) are even trying to be especially friendly, or… Continue

Added by James Kohn on February 5, 2009 at 4:16pm — 7 Comments

Sunny Side Up! Very Clever Denny's!

Sunny-Side Up?



A FREE breakfast for everyone in America? Are you kidding me? How many Denny's managers now have the marketing reps picture on a dart board? What the hell were they thinking? Just how did the board meeting go at executive headquarters when the marketing/ad rep guy stood up and said, "how about a free grand slam breakfast for everyone in America"....The CFO, accountants and controllers all passed out with dollar signs floating above their heads....regional managers… Continue

Added by Ben Martinez on February 3, 2009 at 8:13am — 6 Comments


Non-Operator
Customer Service Training: the "Diet and Exercise" of profitable restaurants

Funny the way different people approach similar challenges. Think about weight loss, something all too many of us are challenged by these days. The solution is relatively simple, very powerful, and straight forward, BUT YOU HAVE TO DO IT. Want to lose pounds, the answer is diet and exercise. You can talk about it, read about it, even pay to join a gym. At the end of the day, all your body knows is calories consumed vs. calories burned. Nothing fancy, nothing complicated. Now, some folks have no… Continue

Added by James Kohn on January 25, 2009 at 5:11pm — No Comments

10,000 members and getting stronger



So cool, the FohBoh community has over 10,000 members now. Congratulations! Why is this such a big deal? Well, this is the first time that we have a shared place to meet, discuss, learn, share, connect, communicate, vent and network 24/7/365. The restaurant industry is a true community and we needs a place to hang and call our own.



The NRA created this video last year for the industry, as well as for those not part of the industry… Continue

Added by Michael L. Atkinson on January 19, 2009 at 8:52am — 12 Comments

Hot Italian in Sacramento

Andrea Lepore is the co-founder and principal of the still under-development, all-Italian pizzeria concept coming soon to Sacramento, California. "Hot Italian" is a new, hip all green restaurant and scooter shop near downtown. They are getting a lot of buzz and based on what I have seen and tasted, they will change the way we think pizza should taste. No kidding!



Pizzaiolo is a pizza chef; a passionate pizza craftsman and pizza-maker that is incredibly focused and dedicated to honing… Continue

Added by Michael L. Atkinson on January 15, 2009 at 3:38pm — No Comments

France's Tasted Magazine Winter 2009 Edition Sums Up The World's Best Vodkas Andrew Larsson, Best Sommelier of the World blind tasted several high quality vodkas, which included Level 1 Vodka, Grey G…

France's Tasted Magazine Winter 2009 Edition Sums Up The World's Best Vodkas

Andrew Larsson, Best Sommelier of the World blind tasted several high quality vodkas, which included Level 1 Vodka, Grey Goose, Wybrowa, Finlandia and Naturally Ikon True Russian Vodka " IKON TRUE RUSSIAN VODKA: BRIGHT WITH A LOT OF SPICINESS ON THE NOSE, CARAWAY AND FENNEL, ALMOST AKAVIT-LIKE, SPICY AND WARM PALATE, NICE PEPPERY… Continue

Added by Sveta on January 14, 2009 at 11:59am — No Comments

Starbucks to settle NLRB case in Michigan

This story was plucked from Associated Press, but powerful enough to re-post nonetheless.



NEW YORK - Starbucks Corp. said Wednesday it will settle a dispute with the National Labor Relations Board over a Michigan barista who said he was fired for participating in union activities.



The settlement allows Starbucks to avoid an administrative trial that was scheduled to begin today. More of the story



As many of… Continue

Added by Michael L. Atkinson on January 8, 2009 at 3:41pm — No Comments

Mexican Restaurant Serves "Hilli-rellanos" and "Bar-Taco" Obama's?

During the hype of the campaign, I had such a blast re-naming some of our favorite dishes after the candidates, that it actually caught the attention of the media...who would of thought that taking my Chili Rellanos and naming them Hilli-rellano's ,would of excited the media enough to come to my restaurant to cover my restaurants political campaign?



It all began with a simple email blast asking my guests if they would vote for one of the following candidates....or as I wrote,… Continue

Added by Ben Martinez on January 6, 2009 at 10:03am — No Comments

Corner Creek Reserve Bourbon A Sipping Good Holiday Gift

Christine Sismondo's Gift Giving Guide in Gremolata Magazine Warms Up To Corner Creek Bourbon Regarding bourbon, which was never well stocked in my province in the first place, I really don’t know what to tell you. It’s almost disappeared, but for an interesting recent addition: Corner Creek Reserve Bourbon ($46.95) from Bardstown, Kentucky. At 88 proof, it’s incredibly smooth and refined; gets the job done without being harsh. It’s a totally… Continue

Added by Sveta on December 19, 2008 at 2:09am — No Comments

Be Of Good Cheer! Happy Holidays From Ikon True Russian Vodka

All of us at Ikon True Russian Vodka would like to wish you and yours a Happy and Safe Festive Season. And a very Happy and Prosperous New… Continue

Added by Sveta on December 17, 2008 at 2:31am — No Comments

BLOG-Humbug

Okay, so I not only love to do restaurant marketing, but now I love to blog. I just love sharing and reading ideas. But have you ever sat down to blog and you just can't think of what to write? I guess I could say that I have 'writer's blog'....(yes, I sit here and crack myself up)....writer's blog comes to me, but I can clear it exactly the same as I do when I work on marketing pieces....I talk to my customers. I get up, get out of my office and go out and talk to my customers. They share… Continue

Added by Ben Martinez on December 15, 2008 at 12:44pm — No Comments

The Weatherman Got It Wrong Again – Where Are My Customers?

Have you ever noticed how the weather affects your restaurant sales? What is worse is when the “Local Weatherman” broadcasts for days the pending doom of severe weather and every one on the news jokes about how they are “staying in to avoid the “weather”.”



Then you sit in your empty restaurant on a bright sunny Saturday morning and wonder how many ways you can get back at the weather or the weatherman for sensationalizing the weather and not taking responsibility for the losses you… Continue

Added by Abie on December 13, 2008 at 3:16pm — 7 Comments

Job and career strategies for the economy.

Strategies for a Strained Economy



from http://www.chefsprofessional.com/strategies.html

Nov. 2008



We’ve been through a few years of ever better good times in the industry, and now again, we are paying for it. While two years ago the options for restaurant professionals were endless, they are now..well less endless.



You know the problems: Rising prices, some municipal administrations like San Francisco passing ordinances which take hundreds of thousands of… Continue

Added by Jo Lynne Lockley on December 9, 2008 at 12:00pm — 2 Comments


Non-Operator
9 Ways To Guarantee You're Still In Business When The Recession Ends

1. Your Menu



Is your menu -- the best sales tool you have -- designed to generate the highest profits possible? Or, are you continuing to sell low profit products that should be making more money? Analyze your complete menu right now. From my experience, a proper analysis of your menu has the potential to increase your profits 15% to 35%.



2. Your People



Is your staff on your bandwagon? Explain to them that you are building a hospitality… Continue

Added by Joel Cohen, RestaurantMarketing.com on November 14, 2008 at 4:03am — 7 Comments

Want To Survive? There Is A Way........

I was going to include this as a response to Steve Paterson on my previous blog post: "How to Stop the Waiter From Spitting in Your Food".



I wrote it, got all steamed up; then thought you might want to read it too, so I decided to make it a separate post by itself.



It started out being about how we got ourselves into the short-staffed mess we're in; but when I really thought about it, it seemed to me that there were a lot of other reasons why too.



Moreover, I… Continue

Added by Roy MacNaughton on November 2, 2008 at 8:45pm — 6 Comments


Non-Operator
Opportunity Amidst the Chaos - One Business Broker Explains Why Now is the Time to Buy a Restaurant

“Given the Choice of Parking your Cash at the Mercy of Wall Street or Washington, Most Entrepreneurs Simply Prefer to Bet on Themselves“



Washington Post headlines saying “The end of American Capitalism? Predictions of the Dow to slide further and differing opinions on what each person should do with their 401K. Economic bad news is the common theme of every headline.



The focus of this media attention is on giant businesses wreaking havoc on the overall structure of the… Continue

Added by Eric Gagnon on October 28, 2008 at 12:20pm — No Comments

What your barista won't tell you

I went to a Taco Bell the other day… ok there I said it, I went to Taco Bell and the funniest thing happened to me, no I didn’t get screwed in the drive thru as Joe Pesci so eloquently put it. What happened was this: after placing my order I noticed a miniature trash receptacle on the counter; when I say miniature I mean it stood about 6 inches from top to bottom. There was a sign on the micro trash can that said if I made you smile please leave a tip. Oh give me a break! Is that what it’s come… Continue

Added by Stanley E. Roberts on October 11, 2008 at 9:59am — 3 Comments

They Might Bring Hanging Back...

Recently I mentioned how some restaurant review sites, like Yelp in particular, have been used to bludgeon the unsuspecting restaurateur.



The way this allegedly works is if (and when) a restaurant gets a negative review there is very little s/he can do about it…unless they respond (positively) to a sales rep who coincidentally contacts the restaurateur, shortly after that negative review appears on the site. (I won’t even go into the idea of “who” is writing such reviews….and… Continue

Added by Roy MacNaughton on October 5, 2008 at 12:33pm — 7 Comments

Too much star power

Whatever

I've never understood all the hoopla surrounding The Hills, that show on MTV that features some people I'm supposed to know but not sure why I should. However, I have a couple of gal pals who swear by it, so perhaps there's some reason why the show is popular. But I don't get that channel on my cable system, so I guess I may never find out what… Continue

Added by restaurantdotorg on September 2, 2008 at 8:02am — No Comments

When Too Much Inside Information Clouds Your Judgment

As someone who does a fair amount of writing about food and drink, food media and restaurant culture, it's imperative I have as open a mind as possible. It's easy to do when reading press releases and links to reviews: the main job of PR reps is to sell the sizzle.



Occasionally I receive media advisories from the city health department announcing shutdowns of restaurants throughout the city. As a blogger, they make nice quick posts, especially if the restaurant is well-known.… Continue

Added by Chuck Sudo on August 25, 2008 at 10:58am — 4 Comments

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Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -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

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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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