Michael Biesemeyer's Blog (32)

FohBoh Is...

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:



A meme…
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Added by Michael Biesemeyer on August 2, 2010 at 5:30pm — 4 Comments

Share Your Content... It's the Social Thing To Do

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:…





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Added by Michael Biesemeyer on June 7, 2010 at 11:18am — No Comments

The Onion Presents Taco Bell's New "Green Menu"

This video comes courtesy of FohBoh member Brian Bruce, who's also a group member on Linkedin.





Taco Bell's New Green Menu Takes No Ingredients From… Continue

Added by Michael Biesemeyer on April 26, 2010 at 11:46am — 3 Comments

I'm Not Your Typical Waiter

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 — 15 Comments

Chatroulette: What Will They Think Of Next?

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 — 3 Comments

Food Server 2010



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…

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Added by Michael Biesemeyer on March 17, 2010 at 12:56am — 6 Comments

Overcoming Objections





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 — 6 Comments

Your Staff Is Already Social. So Where's the Media?

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 — 11 Comments

Leading from the Bottom

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 — 4 Comments

How to engage your servers

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 — 7 Comments

FohBoh Weekly Roundup: Becoming a Community



Coming together is a beginning, keeping together is progress, working together is success.

-Henry Ford



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 — 6 Comments

It's starting to happen...

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 — 11 Comments

Why I joined FohBoh.

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 — 6 Comments

Looking for FohBoh's 100th Monkey



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 — 2 Comments

Know Anyone Who Could Use FohBoh?

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 — 3 Comments

Looking FOHward to 2010

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 — 2 Comments

wishFOH thinking

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 — 7 Comments

FOHcus 2010: a whole new way to serve.

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 — 9 Comments

You say you want a ReFOHlution?

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 — 5 Comments

A server's web 3.0 manifesto

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 — 9 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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