I came across a blog post the other day written by the former Community Manager at LEGO. In looking back, he describes LEGO as being 'a fantastic meme
'. Well, I wasn't entirely sure of what a meme
was, so I clicked over to Wikipedia to get even more confused:
Added by Michael Biesemeyer on August 2, 2010 at 5:30pm —
A big part of social networking is finding great information to share with others. You see something that you know your colleagues would appreciate, and you send it to them via email, Facebook, Twitter, etc. The simple act of sharing content secures your social utility and relevance to everyone in your network. Plus, people love to be turned on to cool stuff.
So, follow the simple instructions in the video below:…
Added by Michael Biesemeyer on June 7, 2010 at 11:18am —
Added by Michael Biesemeyer on April 26, 2010 at 11:46am —
I often find myself unwittingly stepping into the long, dubious shadow cast by uncaring, indifferent waiters who have gone before me. On these occasions, I can sense the guest's apprehension as I approach their table. Their eyes scan me up and down, often narrowing as I open my mouth to speak. Shell-shocked and battle weary, I can tell that they have a very low opinion of my profession, that they've been the victims of horrible service, and that they… Continue
Added by Michael Biesemeyer on March 31, 2010 at 12:30am —
What happens when a 17 year old boy from Russia is able to imagine, create, and release a social networking tool to the World Wide Web from the comfort of his bedroom?
My FohBoh friends, I give you Chatroulette. Keep an open… Continue
Added by Michael Biesemeyer on March 28, 2010 at 11:52am —
I am a server in the year 2010. All around me, every day, I hear of restaurant failures, rising unemployment, foreclosures, economic pain, and general unrest. A prolonged recession has morphed this industry into something entirely new and foreign. It has reshaped my guest's expectations, placed more pressure on my coworkers, and raised the level of tension and uncertainty in the kitchen.
At the same time, I serve incredible food sourced…
Added by Michael Biesemeyer on March 17, 2010 at 12:56am —
I've been touting the benefits of social networking to my coworkers for a while now. I've spent many, many hours creating a Ning site for the restaurant where I wait tables, mainly because I am convinced that my job is more fulfilling when I have the proper tools to drill deeper into the menu and the culture of hospitality. I'm also a bit of a web geek, and love making videos, taking pictures, and writing. But only a handful of my… Continue
Added by Michael Biesemeyer on February 22, 2010 at 12:05am —
image credit: Michael Biesemeyer
I recently went foraging for Golden Chanterelle mushrooms at a local winery with a group of my coworkers. Within a couple hours of our trip, dozens of pictures were uploaded to our individual Facebook accounts, comments exchanged, and status updates refreshed. It was just expected that we would share our photos and talk about it later on our social network.
As front of the house (FOH) employees,… Continue
Added by Michael Biesemeyer on February 16, 2010 at 2:41pm —
image credit: Michael Biesemeyer
The restaurant industry has an embodied intelligence that is beginning to reveal itself through social networking. When I close my eyes, I can imagine the millions of interactions that occur every day in this industry, and all the wisdom and intelligence driving the whole exchange. This industry has more going for it than any I can think of.
To quote… Continue
Added by Michael Biesemeyer on February 7, 2010 at 10:29pm —
It's time you gave Youtube and basic video editing programs a second look. Both are powerful tools that should be a part of your FOH operations. You think it's too hard to make a video, too time consuming, too expensive? Think again. Video's never been easier to make. Just look at Youtube. Anyone can do this.
Why should you care?
Well, at any given restaurant, there are servers with varying degrees of commitment, experience, and ability representing your brand. There are… Continue
Added by Michael Biesemeyer on February 2, 2010 at 11:37pm —
Coming together is a beginning, keeping together is progress, working together is success.
Coming together on FohBoh is easy.
There's no cost to become a member, no admissions process, no screening, no lengthy contract to review. Within seconds of signing up, you have instant access to thousands of your peers, countless blogs and discussion groups (updated multiple times a day), videos, photos, and other… Continue
Added by Michael Biesemeyer on January 28, 2010 at 11:36pm —
image credit: Michael Biesemeyer 26-Jan-10
"Bosc Pear and Endive Salad"
Tonight, at work, a busser who is transitioning into food running was asked to shadow the line and learn the food. He is young, from Oaxaca, with decent English and keen eyes.
Without even hesitating, he pulled out his iPhone and began to photograph the food as it was coming off the line. The manager asked him what he was doing and he replied, "I'm… Continue
Added by Michael Biesemeyer on January 26, 2010 at 10:37pm —
I've worked in many restaurants throughout the course of my career, each one as different as the next. Like most of you, I have steadily worked my way up the ladder, starting as a cook in a panini shop in San Francisco's Financial District, and ending up as a fine dining server at a top-rated restaurant on the San Francisco Peninsula.
I won't say that I've seen it all, but I've seen a lot.
Here's what I know.
If done well and with intelligence, waiting tables can… Continue
Added by Michael Biesemeyer on January 20, 2010 at 12:30am —
Perhaps you've heard of the "100th Monkey effect." It's basically the idea that "a learned behavior spreads instantaneously from one group of monkeys to all related monkeys once a critical number is reached (Blair, Lawrence. Rhythms of Vision: The Changing Patterns of Belief. London: Croom Helm Ltd., 1975: 1
The 100th Monkey concept was retooled by… Continue
Added by Michael Biesemeyer on January 12, 2010 at 11:59pm —
This community could be the
voice of the restaurant industry.
It could be teaming with even more activity, conversation, advice, and quality content. It could be buzzing with dialog and meaningful exchange, providing a platform for the millions of people who touch this industry.
For many of us already active on FohBoh, it is
all these things, and much more. It is a source of information, connection, and inspiration. It has added an entirely new dimension to… Continue
Added by Michael Biesemeyer on January 11, 2010 at 6:23pm —
Here are a few potential New Year's resolutions for food servers across all dining segments. Feel free to amend, challenge, or add to the list.
image credit: bp1.blogger.com
1. In 2010, I will learn to manage myself so that my employers can focus more on the guest's needs and less… Continue
Added by Michael Biesemeyer on December 29, 2009 at 3:00pm —
To all front of the house staff,
2009 was a difficult year for the restaurant. Sales were down an average of 20% over the first 3 quarters. We had to let a number of your coworkers go, and cut our management team in half. My partners and I pumped a lot of our own money into this place just to keep it operating through the summer.
I've owned several restaurants, hired and trained hundreds of food servers, and have been in this industry for over 30 years. This is the worst… Continue
Added by Michael Biesemeyer on December 16, 2009 at 12:30am —
We are food servers in the year 2010.
We refuse to be characterized as a bunch of entitled, uninspired underachievers. We have embraced a new outlook, and have adopted a fresh approach.
Apathy, indifference and cynicism no longer serve us.
In 2010, we will use food service as a platform to explore and develop a skill set that will stay with us throughout our professional lives.
We will broaden our understanding of human behavior, expand our capacity to… Continue
Added by Michael Biesemeyer on December 1, 2009 at 2:21pm —
I am a professional food server who wants to shake things up in this industry. I want to light a fire inside each and every person who wears a service apron. I want to connect with other servers and feel supported by a vibrant community.
I crave a network that reflects my values, and I know I'm not alone.
I want to meet other servers who are serious about their craft, and are willing to participate in a network of empowered professionals.
I want to lift the… Continue
Added by Michael Biesemeyer on November 18, 2009 at 12:30am —
We may wear a uniform, but we're far from being conformists. We are more than our job, our restaurant, and our title. We are people with dreams, talent, ambition, and ideas. We are a force. Someday, we will run our own businesses, sell our own products, and manage our own customers.
But, for now, we work for you. We sell your dream, your vision, and your food. Make no mistake. We are honing our skills, learning new concepts, and establishing ourselves as professionals. We are… Continue
Added by Michael Biesemeyer on November 2, 2009 at 8:56pm —