Paul Letendre's Blog – September 2011 Archive (6)

Lessons from the Red Sox

The Perfect Mix

Yes, the restaurant looks great: it’s clean, it’s inviting, and it’s comfortable.  Lighting is just right and conversations can be had without whispering or screaming.  The parking lot has easy access from the street, the lot is well-lit, and parking spaces are well laid out.  The menu seems to be iron-clad: tried and tested.  Yet, the customers are staying away in droves.  Sales are…

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Added by Paul Letendre on September 30, 2011 at 6:51pm — No Comments

INDEPENDENT RESTAURANTS ADAPTING FORMULA a guest post by Cosmo Nicastro

This is a guest post from Cosmo Nicastro.  Cosmo is the founder and senior advisor of the Food Service Advisor.   Their services include management and financial consulting, training for front of house and training for back of house.  Their training modules are among the best in the industry and deal with all aspects of food service challenges.   …

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Added by Paul Letendre on September 26, 2011 at 11:00am — No Comments

14 Crappy Reasons for being in “the Biz”

14 Crappy Reasons

It’s common knowledge in the…

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Added by Paul Letendre on September 22, 2011 at 9:30am — No Comments

More Butts in Seats

Keep Them Coming

The previous two guest blogs were from folks who are pretty savvy when it comes to getting more “butts in seats.”  Getting guests in the first time and getting them to come back, again and again - that’s basically what the restaurant business is all about. 

Chain restaurants are very good at this, -getting them in, getting them back; the numbers would suggest that they are…

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Added by Paul Letendre on September 16, 2011 at 10:30am — No Comments

A Thing Done Well

A thing done well

John Updike, when referring to baseball great Ted Williams,  once wrote: “Williams is the classic ballplayer of the game on a hot August weekday, before a small crowd, when the only thing at stake is the tissue-thin difference between a thing done well and a thing done ill. Baseball is a game of the long season, of relentless and gradual averaging-out.”

I think that…

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Added by Paul Letendre on September 9, 2011 at 6:30am — No Comments

Labor Day - Important Matter

Labor Day

In our industry, Labor Day, more so than any other day of the year, traditionally signals the end of one period, start of the next.  It’s a time of change.  Urban areas are gearing up; seasonal areas are gearing down. Seasonals are getting ready to wrap up the year: probably working short-handed for a few more weeks, with very slow weekdays and crazy busy weekends, -“weather…

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Added by Paul Letendre on September 3, 2011 at 5:30pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Kids LiveWell turns 3 with 42,000 participating eateries

NRA's Kids LiveWell program has grown from 19 restaurant brands to 150, with 42,000 U.S.  -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

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

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.

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