Michael L. Atkinson's Blog – June 2009 Archive (5)

NUTRITION CALCULATOR

It is a foregone conclusion for restaurant chains with over 20 units in most states. MenuCalc has a solution that you should know about.



Check out this very cool self-directed nutrition calculator by MenuCalc. Click Here. Lucy and the gang created this for Mixed Greens in San Francisco.





See this creative one for… Continue

Added by Michael L. Atkinson on June 26, 2009 at 3:59pm — No Comments

Summer Food Shows Starts in NYC

Where are the top summer food shows? I know they are out there and we would love to hear about them, when and when they are. I do know that one big one in NYC is kicking off the season beginning this summer. The Fancy Food Show is more for foodservice professionals starts June 28th and runs through the 30th at the Javits Convention Center in New York City.



Check out their site at www.fancyfoodshows.com or the event is posted on FohBoh… Continue

Added by Michael L. Atkinson on June 25, 2009 at 7:30am — No Comments

The Dark Side of Twitter



Sometimes I just want to be a contrarian. As an entrepreneur, you learn to look at things differently – pull ideas and concepts apart, reverse the order and examine what if’s on a regular basis. Raise the bridge…or lower the water is one example of being a contrarian thinker. Over the years, I’ve gradually adopted this philosophy. When I was working with consumer facing companies. I frequently referred to investment banking as “practicing the… Continue

Added by Michael L. Atkinson on June 23, 2009 at 2:50pm — 28 Comments

NYC Food Shows Start This Month

I love NYC in the summer, especially when there is a food event. If you haven’t attended in the last, well, 55 years, (hello!!) try to make it this year. This summer, the Fancy Food Show for foodservice professionals will offer specialty foods and bevs from all over the U.S. and around the world. The show starts June 28th and runs through the 30th at the Javits Convention Center in New York City.



Rumor has it they expect 2,300 exhibitors from 70 countries. True to sustainability,… Continue

Added by Michael L. Atkinson on June 15, 2009 at 6:00am — No Comments

Benefits To Having an Engaged Workforce

When I first started FohBoh it became clear, very early, that the center of our plate was human resources, training and development. The power of an engaged workforce is compelling and perhaps The key success factor in running and sustaining operations. With all due respect to food, and i love food, service is how a restaurant differentiates itself. I have personal experience with both happy, engaged employees and unhappy, disconnected employees. I prefer the former.



Here are… Continue

Added by Michael L. Atkinson on June 3, 2009 at 9:41am — 7 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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