Beingthechef's Blog (10)

How to Pick a Sales Rep





Do you pick your sales rep? If you’re like most people, you just take whichever salesman walks through the door when your looking for a vendor. Seems OK, right? Well, let me ask you this, would you place a help wanted ad in the paper and then just hire who ever walked in your door from the ad? Of course you wouldn't!



Your sales rep makes his living off commissions from your purchases, so in essence, he works for you and you should pick a rep just as you would an… Continue

Added by beingthechef on November 25, 2009 at 9:57am — 1 Comment

The Fastest Way To Drop Those Unwanted Food Cost Percentages





Lower your food cost today, without changing how you do anything and maybe even put some of that savings in your bank account! [pause for cheesy Infomercial Music]



We work in a world of percentages: Food Cost Percentage, Labor Cost Percentage, Profit Percentage. The list goes on and on and we face tremendous pressure and often depend on achieving our percentage goals so that we can make our bonuses or even keep our jobs.



There are hundreds of…

Continue

Added by beingthechef on November 20, 2009 at 10:25pm — 2 Comments

Thank You For All The Things I Never Do

This morning, for some reason I noticed the trash can in our employee locker room. Nothing special about this trash can, but I realized that I had never myself taken it out, nor had I ever asked anyone else to take care of it, but it has always been taken care of ever since we opened this building. I know what you’re thinking, “Whooptee do! Some one took out the trash.”. It may seem like a small thing, and indeed it is, but the important part is that I didn’t have to ask and I’ve never had to… Continue

Added by beingthechef on November 8, 2009 at 10:08am — No Comments

Crossing The "Fault" Line





Two Hundred guests had come to dinner that night for a prime rib dinner that was now way over cooked. I was a sous chef at this time in my life and still had quite a bit to learn about management. Being young, arrogant and driven, I “knew” I was ready to be the chef of my own property, so this was a pretty big blow to my esteem. The previous week, our dishwasher had been cleaning the alto-sham and must of turned the temperature dial up when he was wiping the front of the… Continue

Added by beingthechef on November 8, 2009 at 7:29am — No Comments

How to Kill the Motivation of Your Most Productive Employee





Sometimes you just know that you blew it. It’s funny that even if you know the right answers, you can still take the wrong actions. By reacting to poor advice from a manager, I almost killed the motivation of one of my strongest employees.



Here is how the scenario unfolded: In an impromptu meeting with one of our fellow managers, I was told how a particular employee seemed to have too much down time when I was off property and was playing around too much. Most… Continue

Added by beingthechef on November 7, 2009 at 9:40pm — 2 Comments

The P.I.A Equation: 3 Ways To Lower Vendor Pricing



Do you know what determines the pricing you receive from your primary food vendors? Surely it’s some complicated algorithm that takes purchasing volume, average delivery size and location and then performs some mathematical magic and determines exactly what your pricing is….right? Right?



Well yes and no. All of these factors play a part in your pricing, but the most important aspect of your pricing structure is your sales representative. Most sales reps won’t admit to… Continue

Added by beingthechef on November 5, 2009 at 5:02pm — No Comments

Confessions of A Job Hopping Chef





Oh no! I am a job hopper.



While I was working on a background page for my website, I started to realized that a quick glace at my resume would label me a job hopper. I hate the label “Job Hopper”, mainly because I never felt that I portrayed any of the characteristics of the stereotypical hopper. I have never been fired, been socially or mentally unbalanced, and I’ve never left a position because I wasn’t capable of doing the job. I have left every single… Continue

Added by beingthechef on November 4, 2009 at 12:20pm — No Comments

Free Basic Inventory Spreadsheet



I have received a few requests for just a simple no frills inventory sheet. Not everyone needs a full inventory system like the 86inventory program we are developing. If you have a small operation, perhaps you just want to inventory a few items every week, or you need to inventory items just for a special event, here is a free spreadsheet template you can download. Just fill in the white blanks and the sheet will automatically make the calculations for you!



Click Here… Continue

Added by beingthechef on November 3, 2009 at 1:13pm — No Comments

10 Reason’s Every Chef Should Have A.D.D.



As I read this article on the advantages of A.D.D. or Attention Deficit Disorder by Jennifer Koretsky, I was struck by how many of these strengths are essential to being a good chef. I have dealt with my own A.D.D. most of my life and had always considered it a blessing within my chosen occupation, but reading through this article helped to pin point the corelation between A.D.D. strengths and the characteristics of a successful chef.



Creativity- It goes without… Continue

Added by beingthechef on October 31, 2009 at 6:12pm — No Comments

Don't Just Do Something, Stand There!

“Is your team there to support you or are you there to support your team?”



This was the topic of conversation the other day between myself and a corporate VP. There are times when the work is mostly driven by the Chef and the staff is just there for support, but this tends to work only in small venues. Our conversation started with a comment about how well I take care of my guests, to which I replied that I don’t do much for the guests at all because my job was to take care of my… Continue

Added by beingthechef on October 31, 2009 at 8:57am — 3 Comments

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

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.

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: 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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service