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by ERIC MELIN on JANUARY 8, 2013 [reposted from Spiral16]

When is the…

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Reported by foodem.com, the online wholesale food marketplace-

It’s a new year and many of you have a plate full of priorities. Some are more important than others, but for most, they are all important; at the same time, each priority is competing with another. For…

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As a restaurateur, cook, chef, business owner, or even a server or bartender, we have a life outside the walls of work. One of the hardest things to do is to balance our lives in this regard. We have all seen employees, managers, chefs, or even business owners burn out in a few months if not shorter because they cannot balance their work life and their home life. Whether you are new to the business or you have been doing it your whole life, you may have a tough time letting others take on…

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Two ways to do it…..



Do it because I pay you.

Do it because I inspired you.



Both work.

One gets amazing results.

One gets short-term results.

One takes a lot of work, one not so much.



Inspiration takes a lot of work and some folks just aren’t willing to give what it takes to lead from this very important value.



What does it take you… Continue

Labor cost makes up a significant percentage of your cost base. Tracking, forecasting and achieving your ideal labor cost requires a systematic approach.



With some staff members costing more than others, it helps to know in advance who’s going to be on holiday and how much it’s going to cost to replace them.



Form the moment new staff members are hired, it is essential to have then adhere to your systems if you are going to achieve your labor cost… Continue

I recently read an article entitled "Managing Real and Virtual Waits in Hospitality and Service Organizations", published in 2005 in Cornell Hospitality Quarterly (CQ). If you manage or own a business where customers experience a wait, I highly recommend reading this article (link at bottom).



There are three ways to manage waits --

1. Manage the actual wait time. This involves accurately matching resources to customer demand. Ideally, customers would experience no wait…

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So you just got off the phone with someone who has called to let you know that the email that they just sent you has bounced back. You sheepishly respond that there must be something wrong with your server. You apologize for any inconvenience and promise to contact the host company to straighten out the situation.



Upon hanging up the receiver, you sigh knowing that the real reason that the email bounced was because your in-box contains more than 2,000 emails and you just haven’t had… Continue

In light of the current beef recall, I thought it would be the perfect time to offer a short refresher course in time-temperature abuse and preventing food-borne illnesses like e-coli.



What is time-temperature abuse?



According to… Continue

Fingerprint scanners are delicate pieces of technology. Use them to clock in/out. Don’t use them to enter PINs. Restaurant and hospitality staff normally must enter a PIN / id into a Point of Sale system every few minutes, and with greasy hands, fingerprint scanners become defective quickly.



Employees who ride the clock are draining business profits. Monitor timesheets and schedules to effectively stop early clock ins. Better yet, use a labor management system that does… Continue

By David Scott Peters



I was recently interviewed as a restaurant expert about how to keep restaurant employees from riding the clock and robbing restaurant owners of precious labor dollars. It struck me as great information for FohBoh as well.



In some restaurants, there are employees who have more than one job code, or job role. Employees may try to take advantage of this and clock in with the higher-paying job code for the lower-paying… Continue

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