Josh Hersh's Blog – August 2010 Archive (5)

Fear Not the Tweetup

Imagine a crowd of antsy, tech-hungry customers pouring into your restaurant. Imagine check-ins happening one right after another, tweets bouncing around like ping pong balls, and texts being volleyed back and forth mercilessly. This crowd is starved for human affection, interaction, and are just happy to see the light of day...


Okay, hold on, take a deep breath. Fear not -- Tweetups are your friend.


I laughed at this definition…
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Added by Josh Hersh on August 30, 2010 at 10:00pm — 2 Comments

Messy Food: The New Prim and Proper?

When I was in Elementary School, my sixth grade teacher told us about her relative that made and dressed up "Big Macs" and other food for photo shoots. She bursted all of our bubbles, revealing that most of the food you see in advertisements are in fact FAKE! Made of plastic, rubber, and other impostors. Regardless of whether the photos were real or fake, it still made me crave the REAL thing!


The Wall Street Journal has an enjoyable article today called…
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Added by Josh Hersh on August 25, 2010 at 8:58am — No Comments

Refined Foodie/Pop Culture Foodie...And Everything in Between

For awhile I had been reluctant to call myself a foodie. I'm not sure where this came from, but I always thought of a foodie as someone with a "refined taste" for "fancy" food. You know -- those upscale restaurant-goers and abrasive critics.


It sort of reminds me of the question you were asked in literature class in high school or college: Are you more into high culture (literature and classics) or pop culture (Twilight, anyone?). It all speaks of that created…
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Added by Josh Hersh on August 20, 2010 at 9:30am — 6 Comments

Tweet Button: Help Your Customers Become Advocates

With over 500 million users, Facebook is the Goliath of social media networks. We're now accustomed to being able to share and "like" articles via Facebook on websites all across the Interwebs. Although Twitter is smaller, it's growing rapidly and jumped onto the bandwagon of integrating itself to make sharing easier.


If your restaurant is on Twitter,…
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Added by Josh Hersh on August 17, 2010 at 8:14am — No Comments

Let 'Em Play: Running A Contest for Your Customers

Last week, one of my favorite bakeries in Chicago - The Bleeding Heart Bakery - had a contest on their Facebook page. They asked their fans that if Bleeding Heart made a movie about their bakery, what should it be called? Since I live right around the corner and am absolutely in LOVE with their pastries, I put my best idea forward.


A few hours later, they announced the winner...and they picked my suggestion!!! I write this not to toot my own horn. I'm wondering if your…
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Added by Josh Hersh on August 2, 2010 at 10:00pm — 4 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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