Fred Favole's Blog (53)

Foodservice Lessons From The Sochi Games

Is your foodservice organization ready to annihilate the competition leading to the total destruction of their most profitable menu item?    
Creating the proper “supersport” attitude requires advanced culinary-purchasing Olympic teamwork. It takes more than just the rocket science…

Added by Fred Favole on February 16, 2014 at 12:50pm — No Comments

How You REALLY Can Avoid A Food Price Increase

The manufacturer selling process to restaurant chains takes a long time and this fact that can be turned into a negotiating advantage when facing a price increase.  One of the strongest tools in your "cost-avoidance" toolkit is simply…


Added by Fred Favole on July 8, 2013 at 6:30pm — No Comments

10 Ways to Avoid A Menu Profit Meltdown

FOH-BOH High-Performance Management Does Not Work Without

Culinary-Purchasing Profit Controls…


Added by Fred Favole on June 29, 2013 at 4:25am — No Comments

Culinary and Purchasing Collaborate for Profit!

Are you failing to take advantage of powerful tools that can help your hospitality organization capitalize on the new supply-chain philosophies?

Foodservice culinary-purchasing collaboration…


Added by Fred Favole on June 24, 2013 at 5:54am — No Comments

Can Strategic Product Sourcing Be A Competitive Advantage

Foodservice purchasing experts focus on creating  a competitive advantage by sourcing products “outside of the box” typically created by standard supply-chain models. Ask any executive in major chain procurement what separates their performance from emerging…


Added by Fred Favole on June 21, 2013 at 8:12am — No Comments

Make Food Service Purchasing Rock!

Do you use the 4 essential moves that make your foodservice purchasing rock?  Does your supply-chain team advise suppliers how well they are performing?  This fundamental play is key to developing a “ team-supply…


Added by Fred Favole on May 23, 2013 at 6:00am — No Comments

Does Going "Green and Healthy" Require Purchasing Support?

Speculation has been confirmed:…

Added by Fred Favole on May 14, 2013 at 11:59am — No Comments

Do You Think About The MONEY First As Key To Food Service Purchasing? Part 1

Every experienced food service buyer has their own formula for achieving the  optimum from suppliers and for improving end-to-end total…

Added by Fred Favole on May 11, 2013 at 10:07am — No Comments

Nail Your Next Foodservice Interview

To get you prepared for your dream job interview as wine buyer or sommelier intern, lets review answers given over the years by applicants that you should not use in your job interview. Then we’ll look at 9 top tips for success while on the job!  

  1. Working with the FBI investigative unit I didn't mean to hit the reply to all button.
  2. I like working late at the bar,  you have less clowns telling you not to…

Added by Fred Favole on February 26, 2013 at 3:16am — No Comments

What's Your (Food Cost) Problem?

Get the most from every dollar of food spend by calculating your 3 allowable food cost controls and acknowledging that you may have a problem area. If nothing goes wrong, from your back door to your register, what will your food cost be?

With something as important as your food cost, you want to have the tools and resources available to establish standards. In other words, you need to compare actual costs with the standard base, and spend your…


Added by Fred Favole on February 20, 2013 at 3:25am — No Comments

St.Valentine's Day Fate (a poem for FOHBOH)

The Restaurant man stood at the Golden Gate,
                         -His head was bending low. 

He merely asked the man of fate,

                         -Which way he ought to go.

“What have you done", St. Peter said,

                         -To seek admittance here?”…

Added by Fred Favole on February 14, 2013 at 7:00am — No Comments

Super Bowl Game Plan For Your Foodservice Business'

As top-line growth is hard to come by, the opportunity to build a defense that holds the line on price increases or going for the goal line of greater profits, is simply too good to ignore. 

Limited resources, like a salary cap for the Champion Ravens are a fact of foodservice life, including time, staff and funding.  Learn how to get the most out of your current team by running plays that recognize CORE talents and add special teams players to improve your game winning…


Added by Fred Favole on February 5, 2013 at 4:30am — No Comments

Friends Don't Text

My Mom's favorite saying was; "Make new friends, keep the old, one is sliver the other gold".
Today while cleaning out my email on the backup computer, I discovered a 2004 message to a former foodservice associate.
What's changed in my worldview that all I can muster today when…

Added by Fred Favole on February 1, 2013 at 10:30am — No Comments

Madam, It Only Comes In Vanilla

Foodies tell me ice cream started as “flavored ices” in China. and the Chinese are credited for creating the first ice creams, possibly as early as 3000 BC. (Wasn't that before ice was invented?)  

Anyway, Marco Polo is given credit for pasta and ice-cream, introducing a tasty egg based pudding concoctions that was cooked and cooled down with ice, somewhere near Marlon Brando's Northern Italian villa.

Modern day ice creams may have been invented in Italy during…


Added by Fred Favole on January 27, 2013 at 1:34am — No Comments

When Your Green Your Growing - When You're Ripe You Start to Rot

Things changed sometime in the late 1990's in our industry and that lead to the Sliver Age of foodservice, inferior to the Golden Age in terms of opportunity, fun, profits and iconic hero's like Ray Kroc, Bob Carney, Alvin & Bob Cohn, Harlan Sanders and R. David Thomas.…


Added by Fred Favole on January 26, 2013 at 5:43pm — No Comments

Food Purchasing: The Right Quality

The danger of buying the wrong quality food products are customer dissatisfaction, higher food costs and lost revenue. To the average person, "food quality" is a vague term. It may mean the best product available or perhaps the best that can be purchased seasonally or on a restricted budget. Our firm is…


Added by Fred Favole on January 23, 2013 at 3:58am — No Comments

7 Steps to Restauarnt Financial Survival

Restaurant Chain CFO's and Purchasing Officers are on the front-line of developing strategies to meet tighter budget demands. 

The benefits of implementing a best practices process in finance and procurement are considerable, but requires a deep and broad knowledge of the food supply-chain, restaurant menu management, commodity buying and access to company-wide…

Added by Fred Favole on January 7, 2013 at 4:03am — 1 Comment

When You Get To The Foodservice Fork In the Road, Take It!

In foodservice business jargon an “empty suit”  or “hollow bunny (f)” is a restaurant owner, investor, chain executive, or consultant that has authority, without knowledge or substance, yet maintains a know-it-all attitude, for example; their travel advise to you might…


Added by Fred Favole on January 3, 2013 at 3:11pm — No Comments

New Years "Backhander" To The Buyer

From the junior buyer to corporate CPO (Chief Procurement Officer), being offered gifts by the Capo dei capi
is the most common and most troublesome aspect of my profession. During my time managing food purchasing and distribution for Fortune 200 companies we always had a strict no-gift policy because it prevents most salesmen's attempts to influence the buyers.…

Added by Fred Favole on January 1, 2013 at 3:30am — 1 Comment

Knowing How to Buy Wine Without Falling Down: Part 1

Only in the last ten years have I appreciated what the legend of Creighton Churchill (The World of Wines, A Notebook For the Wines of France) has meant to the foodservice industry in the selection and enjoyment of selling fine wines and alcoholic beverages.

During my brief encounters with Creighton during the heyday of the airline industry (Jumbo 747s, piano bars) we were both always high; I worked for American Airlines and traveled, and he was our wine consultant.…


Added by Fred Favole on December 21, 2012 at 7:00am — No Comments




Social Wine Club for Craft Wineries


Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More


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

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.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.


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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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