All Blog Posts Tagged 'supplies' (9)

Is your bar up to par?

Just in time for St. Patty's Day, I've put together a compendium of resources for bartenders and restaurant operators...so without further ado, here it is - the only bar guide you'll ever need.



On average, restaurants typically derive between 12% to 25% of their sales from alcoholic drinks.

Take into consideration that drinks do not require as many ingredients or as much prep time as food, and you can see that your bar could potentially be a very profitable area of your… Continue

Added by Dani on March 4, 2010 at 12:59pm — No Comments


Non-Operator
Choosing Glassware for Restaurants

Whether you have a restaurant which prides itself on serving home-cooked meals in an elegant setting, or if you cater more to a group of hungry patrons which prefer to be served gourmet delights, the quality of restaurant glassware that you will use will add greatly to the image that you want your food establishment to project.



As such, it does pay if you will use restaurant… Continue

Added by WaldoWares on June 2, 2009 at 10:39pm — No Comments

Dairy Market Confusion

The chart of the week is the Wisconsin Dairy Cow for Slaughter Market. Dairy cow slaughter prices typically fluctuate with dairy farmer profitability and are a solid indicator of the building or the contraction of the dairy cow herd. And the size of the dairy cow herd is important because it greatly impacts milk production and thus the supply of cheese, butter and other dairy products. As the chart shows, dairy cow slaughter prices in Wisconsin have climbed to their highest levels since October… Continue

Added by David Maloni on May 8, 2009 at 3:59am — No Comments

A crash course in food safety

Recent outbreaks of salmonella in the food supply have brought the restaurant and foodservice industry into the media spotlight. News of illness and recalls associated with spinach, tomatoes and jalapenos has been a serious cause for concern to those who make their livelihood in the foodservice industry. Yet, however widespread it appears to be, according to the National Restaurant Association, the U.S. food supply is the safest in the world.

While recent events have proven it is often…

Continue

Added by Dani on October 20, 2008 at 5:48am — 4 Comments

Will the tight grain supply situation end anytime soon?

The chart of the week is major grain ending stock levels as a percent of use for the next few years which are solid indicators of forthcoming grain prices. We remember that the corn and soybean crop years run from September 1 through August 31 while the wheat crop year runs from June 1 through May 31. Ending stocks are what's left over at the end of the business day on the last day of the respective crop year. This week the USDA released their first farmer surveyed planting intention estimates… Continue

Added by David Maloni on April 3, 2008 at 9:48am — 2 Comments

Step by Step Guide to Making a Shaken Cocktail

I found this article on wikihow.com that tells how to make a shaken cocktail.



Have you ever wondered how to make a martini or cocktail like the one you ordered out at dinner? One foodservice item that is a necessity for making mixed drinks is the shaker. Read the following article below from www.wikihow.com for details on how to make a shaken cocktail.



How to Make a Shaken Cocktail

from wikiHow - The How to Manual That You Can Edit







Shaken… Continue

Added by Debra on February 29, 2008 at 6:49am — No Comments

Greening The Restaurant Equipment Scene

To steal a fashion-week phrase, “green is the new black.” Going efficient is becoming more and more mainstream, and restaurateurs are finding out that it’s about saving money as much as it is about saving the planet. (Oh, and it doesn’t hurt that many potential customers take a keen interest in the issue, too!)



The National Restaurant Association recently released the results of an informal poll, asking what “green” measure made the most business sense to restaurateurs. The results… Continue

Added by Debra on February 26, 2008 at 1:44pm — 1 Comment

Having Words With Audrey Saunders Co-owner, Pegu Club

I got this article through a ezine... I thought it was intersting to hear someone else so passionate about serving quality cocktails. I think it is a lost art in many scenes. Kudos to Pegu!



Having Words With Audrey Saunders Co-owner, Pegu Club





By CHRISTI RAVNEBERG



Having Words With Audrey Saunders Co-owner, Pegu Club



(Feb. 18, 2008) In New York’s bar scene, where trendy drinkers are always searching for something new, Audrey Saunders, co-founder… Continue

Added by Kristin S on February 21, 2008 at 1:28pm — No Comments

Choosing the right bar stool

Choosing a bar stool is harder than you think. Most people think that you just go and choose a bar stool that looks good. Unfortunately, it’s not that easy. There are several factors to think about when choosing the right bar stool. The most important question you should ask yourself is how and when these bar stools are going to be used? How many bar stools will you need? Are your guests going to…

Continue

Added by Debra on February 19, 2008 at 1:49pm — 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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