I saw this today and it resonated with me. It was a loud and clear image that the party was over. At least for 2007. So, what's in store for 2008?
I tend to be a little passionate when it comes to planning and goal setting. I tend to use the time over the holidays (while escaping the family for some quiet time) to clean up my office, sort through some long over-due email, cleanse the database and write my goals for the next year.
Added by Michael L. Atkinson on January 1, 2008 at 4:58pm —
No, not those little voices in your ear as this business drives you a little bit crazier each year. I'm talking about your customers, your employees and your advisers. This business is tough enough; so appreciate all the feedback you receive.
I have always appreciated straight talk from people. If you ask people what they think, they generally tell you. The problem is that too many of us don't want to hear it. We are critiqued enough you say...reviewers from the newspaper, blogs,… Continue
Added by Michael L. Atkinson on December 30, 2007 at 10:35am —
This is an interesting article even if it is 9 months old.
AIS Media, Inc., a leading e-business solutions company announced the results of online polling of America’s restaurant industry and its Continue
approach to the internet and online marketing conducted March 19-23,
2007. For the poll 5937 restaurants nationwide were contacted and were
broken down by…
Added by Michael L. Atkinson on December 26, 2007 at 9:38am —
There are a number of interesting industry topics to discuss as members of FohBoh. The restaurant and related food and beverage industries are similar all over the world. But, economies are different, trends may be unique from market to market. It may be interesting to open this up for discussion, as we are growing in membership globally, to get a sense of the hot issues regionally, and internationally. The goal is to find some common ground to benchmark and discuss.
Here is a starter… Continue
Added by Michael L. Atkinson on December 25, 2007 at 11:32pm —
Do you agree with this?
53% of respondents who have dined out in the past year agree or
strongly agree with the statement, “I don’t care if a restaurant is
independent or part of a chain."Source: R&I, 2007 New American Diner Study
I found an article with an interesting perspective on why about a year ago by Tricia Childress
The Price… Continue
Added by Michael L. Atkinson on December 23, 2007 at 11:16pm —
How do restaurants recruit? How do they keep the employee pool interested, active, happy, motivated and productive? What's the secret? What's your secret? Is it 70% networking or 10% networking? Is BOH turnover ratios higher or lower than FOH? Is fast food turnover ratios higher or lower than casual or fine dining? What about casinos? Hotels? Resorts?
I have often wondered why… Continue
Added by Michael L. Atkinson on December 23, 2007 at 1:57pm —
Added by Michael L. Atkinson on December 20, 2007 at 4:29pm —
I was speaking with a learned friend this afternoon. He is COO at a publicly traded casual dining restaurant and has been in the industry since the beginning of casual dining. In fact, he's one of the original guys that started in the mid-1970's.
His first-hand in-the-trenches comments echoed the media's latest concerns about the casual dining segment as being crowded, tired and in need of adrenaline. He cited negative 4-7% Y/Y comps… Continue
Added by Michael L. Atkinson on December 18, 2007 at 4:52pm —
There is huge value to interactivity and engaging customers. There is also tremendous value to social networking for restaurants. Simply put fully engaged customers deliver a premium over average customers in
share of wallet, profitability, revenue, and relationship growth.
That's exactly why so many smart, informed restaurateurs are benefiting from
this interactive engagement by realizing a return on loyalty (ROL). We all know that it's more valuable to keep a customer than to… Continue
Added by Michael L. Atkinson on December 17, 2007 at 4:39pm —
Happy chefs...what a concept. Actually, it's a concept that the industry, management and ownership should embrace. Happy chefs and happy cooks make a happy FOH. While the takes FOH and BOH to bring it all together, the BOH is the horse. If the horse is not interested in water, you cannot make it drink.
I've been in enough kitchens to witness chaos, organized chaos or not...it's chaos nonetheless. But, a happy line is a good, efficient line… Continue
Added by Michael L. Atkinson on December 17, 2007 at 2:13pm —
There is something very compelling and sexy about being "first to market". This phrase is hard to say in almost any other industry but technology. Imagine saying "we have a new restaurant concept that has never, ever, been done before. How often does that happen?
I love technology because with software, anything is possible. If that's true, then there will always be a "first-to-market".
FohBoh is a first-to-market in a relatively new industry called Online Social Networks. We… Continue
Added by Michael L. Atkinson on December 16, 2007 at 9:42pm —
Whenever I think about going to a company holiday party, I picture that scene in Santa Claus II. The movie with Tim Allen playing Santa at his future-Ms. Claus' Christmas party. Totally lame. No one is having fun. People checking their watches and there is nothing to do. A bowl of blue punch and a few chips to munch on. Boring and a seemingly forced get-to-gether. But, that's not reality...it's a m o v i e
I'm going to my wife's Christmas (holiday) party tonight. I get to meet… Continue
Added by Michael L. Atkinson on December 14, 2007 at 4:11pm —
Restaurant Industry to Continue to Be Major Driver in Nation's Economy Through Sales, Employment Growth in 2008
National Restaurant Association's 2008 Restaurant Industry Forecast
reveals economic, workforce, consumer and menu trends for the coming
(Washington, D.C.) Restaurant industry sales are expected to reach $558
billion in 2008—a 4.4 percent increase over 2007— and… Continue
Added by Michael L. Atkinson on December 12, 2007 at 10:43am —
I enjoyed a very entertaining breakfast discussion this morning with a fellow FohBoh.com super user. She's a foodie with a lot of restaurant experience. She also loves to cook and like many of us, rarely follows a recipe. She takes a peek at the list of ingredients and then goes to work, creating her version of whatever. A pinch of this, a dollop of that and, a s*** load of garlic. We laughed when she said "I love garlic" right after saying how much she used in a particular recipe.… Continue
Added by Michael L. Atkinson on December 11, 2007 at 1:39pm —
I have no idea where this came from, but I think it's pretty relevant...and logical.
Ten Commandments for Success in the Restaurant
9. Publicity & Community Relations
10. Ownership supervision
What do you think?
I could add a few more. Perhaps sub-commandments… Continue
Added by Michael L. Atkinson on December 11, 2007 at 12:29pm —
Wagamama is a celebration of consistency and quality in everything they do and have been for the past 15 years. The first Wagamama opened in London’s in 1992.
In the fifteen years that have passed, they have opened more than 80 restaurants - in UK, Europe, the pacific rim, the middle east and most recently, in Boston.
Wagamama is the most popular chain of award-winning Asian… Continue
Added by Michael L. Atkinson on December 8, 2007 at 11:40am —
There is something about having a freshly made beer and freshly cooked potato chips or even Belgium fries. While I would have this as a regular part of my diet, my wife says otherwise. Ok, I sneak out from time to time...
November 18, 2007
When I was a college student living in… Continue
Added by Michael L. Atkinson on December 5, 2007 at 9:07pm —
has been around since 1975 and if you live in Chicago, this isn't exactly news. But, it's news to me and will likely be new to you. They are not franchising...yet. This is dangerous for them because this is going to be copied.
When Segal was a boy, his mother realized that he hated sharing his food. So for his fourth birthday party, his mother served… Continue
Added by Michael L. Atkinson on December 4, 2007 at 11:20am —
The following sites were selected based upon a number of factors including the quality and/or quantity of their Restaurant Management job listings as well as the number of potential Hospitality & Restaurant Managers and Chefs that will visit the sites. These are listed only as a convenience to our visitors and not as an endorsement.
Starting January 19, 2008, FohBoh now has a job board!
Go to FohBoh… Continue
Added by Michael L. Atkinson on December 3, 2007 at 6:57pm —
I always find it interesting to learn what the top independent restaurants generate in sales volume. Maybe it's me, but I've always thought it would be easier to operate one $50 million restaurant than 50 $1 million restaurants. What do you think?Download Top 100 Independent restaurants.xls
Added by Michael L. Atkinson on December 2, 2007 at 8:58pm —