This post was originally written by FohBoh member James Keil. You can visit his profile here.
Despite the selection of tools available in social media, my individual profile seem to be the toughest one to use for business. I’ve always found it easier to promote and make business connections with the company brand. It just feels better than going it alone.…
With new social media sites sprouting likes weeds, it can be overwhelming to figure out which to focus your time and energy on. Based off a recent survey from theNational Restaurant Association, the top four social media sites that customers use are: Facebook, Twitter, Pinterest, and Instagram.
Today, we'll be continuing our series on the new FOHBOH platform by discussing some of the new features we're adding - in addition to the new look and feel. We have a number of fantastic new features in the works for FOHBOH members that will make the FOHBOH experience even better:
The new FOHBOH will launch with a brand new business directory accessible to all members. Vendors and service providers can create descriptive listings…
Check out this interesting story - restaurant manager decides to shame reservation no-shows on Twitter, resulting in a backlash on Yelp. Is this fair? More importantly, is this even a good idea, regardless of fairness?
Added by FohBoh on April 9, 2013 at 3:48pm —
Ah, social media. It's awesome! Who doesn't love Facebook? You connect with your friends, your colleagues, your clients, and potential customers. And you can play Farmville (or Castleville or Whateverville) for hours on end. And then there's Twitter, which is like the Attention Deficit Disorder kid in the social media classroom. Millions of tweets blasting by, all begging for your attention. Then there's LinkedIn. Then there's Google+.
One question I get a lot when I talk to restaurant owners about social media is “Will Facebook get me on the first page of Google?” My answer is always the same: yes and no. Let me explain why.
First of all, I want to make clear that SEO/SEM (search engine optimization/search engine marketing) is a whole industry of its own, and it’d be simplistic of me to say that by having social media pages, you’ll rank higher in searches. SEO is complex, and it involves a lot of algorithms,…
If you are wondering what will happen with social media in 2013, you are not alone. Everyone is wondering what Facebook will do next or if a new social network will surge. While no one can really foresee the future, there are some trends that will probably be stronger in 2013.
Not sure which Social Network to use or wondering about the differences between them all? No worries, we’ve created this helpful Cheat Sheet for you. Feel free to download it and share it with everyone!
In the last couple of weeks, you have likely seen at least one reference to #NoKidHungry. Between Go Orange Day, avatars bearing the distinctive orange Twibbons, our SNAP protection advocacy work, and our general No Kid Hungry September outreach, we've been able to use the power of social media to help bring awareness to the issue of childhood hunger in America.
To really band the restaurant industry and other anti-hunger advocates together, we also continued our tradition of…
Take a step back for a moment. Look at the devices you use in your personal life: phone, tablet, computer, all of them? Compare that to 10 years ago. A bit of a difference isn’t it? Now let’s compare that to the way you manage your restaurant or retail company, is there a difference? How many times do you use your devices to find a business, rate a business, or purchase from a business on a mobile device or computer? …
It is well known in the restaurant industry that one of the most striking differences between independent and chain restaurants is the sense of urgency placed on analyzing financial information. Chain restaurants tend to have faster reporting at the end of financial periods, along with more frequent reporting and analysis. Additionally, they tend to monitor (and take action on) a greater number of key performance indicators. Those factors give chain restaurants an edge at squeezing…
As an enthusiast of social media, I can tell you that to promote any business these days you need to include social media into your strategy. It is a fact that people spend more time these days hooked up on their facebook or Twitter accounts than ever before, making it the best…
If you're a chef looking for other chefs on Twitter, (or a sommelier, barista or restaurateur), here are two quick ways to do it. One uses Twitter's own search function, and the other method starts with a chef that you know.
Added by Ken Burgin on June 8, 2012 at 5:00am —
Has your dad overcome adversity and gone the extra mile to provide a better life for you? Do you know a single father who puts in overtime so that his kids can continue with piano lessons? Perhaps you know someone who has taken on the role of father for his many grandkids. Or he's coping with a physical ailment and still able to put food on the table. This Father’s Day, Stonefire Grill is conducting a search for Super Dads across the southland who go above and beyond the call of duty. To…
I have always believed in signs. I have also always believed that if we all spoke the same unspoken language we could dance around wars and confrontations. I also believe in aliens and fairies but that is another story.…
A buddy of mine has been dating. He’s newly returned to the dating scene since his divorce and he’s trying to figure out how to feel less awkward. He, like many people, turned to online options. It’s been a running joke for us for…
Ok so I am jumping on the "[Insert your interest here] Social Media Explained" train. If you haven't seen them there are a few that have been circulating the web using Donuts as a point of reference as well as using the bathroom to explain social media.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
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.
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.
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.