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


Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -More


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National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.


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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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