Barry Chandler's Blog (331)

6 Tips To Increase Pickup Orders At Your Restaurant

Your customers are busy people. If they’re going to order a meal from you, they need it to be as convenient and quick as possible. So how can you increase your pick up orders by taking advantage of your customers’ need for convenience? Follow these tips and tricks!

1. Online ordering.

From banking to shopping, customers today are used to doing everything online. Why shouldn’t they be able to order dinner, too? Make sure your menu is available and easy to read…


Added by Barry Chandler on July 30, 2013 at 5:19pm — No Comments

4 Factors That Attract Millennials To A Restaurant

Millennials, those ages 19 to 34, are buying fewer cars, houses, electronics, and credit cards. Why is this? Being the group hit the hardest by the economy, they have less money than their parents did at the same age. In fact, the average worth of someone from the age 29 to 37  has dropped a whopping 21% over the last 30 years. What does this mean for…


Added by Barry Chandler on July 26, 2013 at 10:39am — No Comments

Delicious Ideas And Inspiration For Planning Your Fall Menu

As we enter into late summer, chefs and restaurant owners are starting to plan and create their fall menus to entice and delight customers.

Fall is an ideal time to celebrate the bountiful harvests of the season, which brings with it an abundance of hearty vegetables, such as squashes and gourds, potatoes, and parsnips, as well as delicious and sweet fruits like apples, pomegranates and pears.

And as temperatures cool down, the fall season is also a time when Chefs can put fun,…


Added by Barry Chandler on July 23, 2013 at 12:50pm — No Comments

Why Baby Boomers May Be The Key To Your Restaurant’s Success

study done by market research firm NPD Group (NPD) reveals that America’s 76 million boomers, born 1946-64, were responsible for 23 billion restaurant visits last year, generating $172 billion in sales for our America’s restaurants. Also according to NPD, diners age 55 to 64 make 220 visits a year, up slightly from 2008.

By sheer…


Added by Barry Chandler on July 17, 2013 at 12:58pm — No Comments

5 Types Of Promotions Restaurants Should Never Run

Running a promotion might seem like a great way to get more customers into your restaurant. Discounts, contests, or other special attractions can only be good things, right? Well, not exactly. Although drawing attention to your restaurant is usually good, there’s definitely such a thing as the wrong kind of attention. If you’re not careful, your restaurant promotions could lose money, get bad press, or even put you on the wrong side of the law. Read on to find out what promotions your…


Added by Barry Chandler on July 10, 2013 at 1:06pm — No Comments

4 Social Networks Your Restaurant Needs To Be Using

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.




Added by Barry Chandler on July 2, 2013 at 11:00am — No Comments

OpenTable Vs. Urbanspoon: Which Online Reservation System Reigns Supreme?

If you use an online reservation system for your restaurant, since 1998, OpenTablewas the only tool available. However, a few years ago, Urbanspoon came out with its new online booking service called Rezbook, giving OpenTable a run for its money.

But what is the difference between them, and is one better than the other? Well like anything, both tools have their advantages and drawbacks, as…


Added by Barry Chandler on July 1, 2013 at 11:14am — No Comments

5 Ways Restaurants Can Leverage The New Instagram Videos

Just last week, Instagram introduced its new video feature. Users of Instagram can now take videos up to 15 seconds long.

This was released In hopes of competing with Vine, a video clip sharing app, which was released on January 24th by Twitter. Just like with Vine, the…


Added by Barry Chandler on June 26, 2013 at 6:15am — No Comments

Restaurant Bans Kids Under 18: Agree Or Disagree?

The Sushi Bar, a restaurant in Alexandria, Virginia has made a pretty big statement: “no one under 18 years of age is allowed.” While many other restaurants around the country simply create an atmosphere and price range that is not exactly family friendly, The Sushi Bar has made their intentions clear. Owner Mike Anderson, who…


Added by Barry Chandler on June 21, 2013 at 11:00am — No Comments

6 Things Restaurant Servers Should Never Do

Your servers have more interaction with customers than anyone else. If your servers are well-trained, helpful, and friendly, this can be a good thing. But on the other hand, it can also be a very bad thing. Of course you want your servers to help your business, not harm it, so make sure they avoid doing the following things.

1. Make guests feel unwelcome

Every guest in…


Added by Barry Chandler on June 18, 2013 at 10:46am — No Comments

Chain Restaurants Reveal 5 Sizzling Marketing And Promotion Strategies

America’s restaurant chains are pulling out all of the stops to stay ahead of the competition and grab more market share of the $660 billion industry.

Here’s a look at five sizzling marketing strategies offered by major chain restaurants, everything from chef-inspired recipes and full-course meals for one low price, to…


Added by Barry Chandler on June 17, 2013 at 11:03am — No Comments

6 Ways To Increase Engagement On Your Restaurant Facebook Page

Social media is the way of the world these days and your bar or restaurant should be taking part in online conversations. Increasing customer engagement on your page means building relationships which can lead to more business in your restaurant. Try these tips to help you increase customer engagement on your Facebook page.

Ask Questions

Asking questions is an easy way to receive engagement. However, it is also great for learning more about your…


Added by Barry Chandler on June 14, 2013 at 3:00pm — No Comments

Local, Sustainable, Organic: Are Restaurants Misusing These Buzzwords?

We’ve all seen these words getting thrown around in the food world since the day consumers started getting savvier and more educated about what they put in their mouths. But are these words being used just to have consumers buy in to the idea or to what it truly means to eat local, sustainable or organic food?

With vague explanations and no standard definitions, it’s important to understand what you are claiming when using them on your menu.  To help clear up any misconceptions and to…


Added by Barry Chandler on June 13, 2013 at 1:01pm — No Comments

6 Things Restaurants Can Learn From The Amy’s Baking Company Nightmare

As many people are well aware, social media, specifically Facebook and Yelp, have become helpful tools for restaurants and bars to utilize.  They allow owners and managers to easily communicate and market themselves directly to their customers and receive feedback. However, as …


Added by Barry Chandler on June 11, 2013 at 12:23pm — 1 Comment

6 Ideas For Bars And Restaurants To Cash In Big This Father’s Day

The National Restaurant Association (NRA) projects that 50 million Americans will dine out on Father’s Day this year (Sun. June 16). It’s also ranked as the third most popular holiday for dining out after Mother’s Day and Valentine’s Day.

NRA research also reveals that the most important factor for dining consumers when choosing a restaurant on Father’s Day is…


Added by Barry Chandler on June 10, 2013 at 11:39am — No Comments

The Complete Guide to Drink Presentation and Preparation

Properly presenting and preparing drinks may seem extremely obvious, but it doesn’t hurt to make sure you’re doing it right. Take the time to properly prepare and present your drinks to help change your customer’s cocktail experience.

Ice, Ice, Baby

Cubed, cracked, and shaved. These are some of the basic forms of ice and knowing when to use each comes in handy. Cubes are  standard and can be used for almost any drink. Due to…


Added by Barry Chandler on June 6, 2013 at 12:44pm — No Comments

New Study: Alcohol Prices Rise at Restaurants and Bars

Thrifty customers looking for a cheap night out are used to ordering more wallet-friendly beers. But according to Restaurant News, alcohol prices are going up, especially for mass-market beers. This means that when customers reach for a PBR or Bud Light, they may be unpleasantly surprised by a big price hike.

The study by Restaurant Sciences LLC also reports that craft…


Added by Barry Chandler on June 5, 2013 at 11:11am — No Comments

Eat Your Drink: The Rise of the Edible Cocktail

There’s a growing trend in the bar and restaurant business that we’re really excited about.  It’s a little something called “edible cocktails”, and, trust us… it’s awesome.

So what is an edible cocktail? It’s exactly what it sounds like… it’s a drink you can eat. (Think Jello Shots, but much more exciting.) Restaurants across the country are adding these sweet treats to their menus, and the response appears to be validating the decision.

Now, there are purists who don’t…


Added by Barry Chandler on June 2, 2013 at 2:16pm — No Comments

The Quick Guide to Food and Wine Pairings

Just about everyone loves a nice glass of wine to complement their meal, right? With so many bars or restaurants now offering food and wine pairing menus, this certainly seems to be the case. But how should you actually go about creating a winning food and wine pairing experience for your customers?

With so many complex flavors it may seem complicated, but it can be quite easy when you get down to thebasics. If you…


Added by Barry Chandler on May 28, 2013 at 11:02am — No Comments

Why Your Customers Love to Dine Outside

For many people, sunshine and warm weather mean one thing: patio season! When summer’s on its way, customers don’t want to be cooped up inside for every meal. Instead, they want to enjoy the fresh air and soak up the vitamin D on their favorite restaurant’s patio. But what is it about eating outside that just makes food taste better? Here are some of the elements that make dining al fresco so irresistible.

A view.

No matter how lovely the inside of your restaurant is, you’re…


Added by Barry Chandler on May 24, 2013 at 11:10am — No Comments

Monthly Archives









Social Wine Club for Craft Wineries


Customer traffic levels behind RPI decline

Softer customer traffic resulted in the Restaurant Performance Index registering a moderate decline in June.  -More

Subway tops social media index, Chipotle bumped from Top 10

Digital CoCo's Restaurant Social Media Index determined the top digital influencers for the second quarter, with Subway retai -More


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National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.


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: 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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