John Scroggins's Blog (6)

Attitude of Service

Greetings from the American Culinary Federation National Convention in Orlando! I've been here the past 2 days enjoying some sun and some rain and a multitude of great chefs. Again, it makes me grateful to be associated with the hospitality industry and the great people who continue to make things happen both front and back of house.



I was prepping today, assisting Chef Dewey LoSasso of Miami's North One 10 restaurant, in getting ready for a food demonstration tomorrow. Sometimes,… Continue

Added by John Scroggins on July 13, 2009 at 4:00am — 7 Comments

Breaking News Update

Not to get on the Michael Jackson bandwagon, but it wasn’t lost on me last week as news broke of his cardiac arrest and death, that traditional, mainstream media sources were my last resort for breaking news.



Not that this should surprise me, but it’s been somewhat stealth. I’ve known for months that my media consumption behaviors and those of my culinary friends were rapidly changing. It was just never quite as apparent as it was last week as I worked to confirm what could have been… Continue

Added by John Scroggins on June 29, 2009 at 3:00am — 10 Comments

Reaching Patrons with Twitter

With the plethora of more interactive/social options available for communicating, it can seem daunting to find those most relevant to your business. As I've discussed in the past, it's key to look at your overall marketing objectives to determine which options work best for you. Social/Emerging media can help meet a variety of your communication needs by establishing you as a trusted voice to patrons and communicating reasons for them to visit. But it goes way beyond that, providing ways for… Continue

Added by John Scroggins on June 15, 2009 at 6:15am — 5 Comments

Harnessing the Power of Word-Of-Mouth

Word-of-mouth is coming on stronger than ever, thanks to the influence of social/emerging media. In fact, to the world outside foodservice, one would almost think it’s a new or novel idea. However, those of you marketing your restaurants to patrons have always known the power of WOM. At Noble, we call it WOMP (TM) or word-of-mouth power, recognizing that this oldest of marketing tactics is now turbo-charged.



We intimately know the damage just one disgruntled customer can do. But, by… Continue

Added by John Scroggins on June 1, 2009 at 7:44am — 5 Comments

A View From NRA

Greetings from the National Restaurant Association Show in Chicago! How cool that I get to blog from the show to my FOHBOH friends, many of whom, I know, are attending. In fact, FOHBOH is hosting its second annual gathering at the Regal Beagle later tonight and I'm looking forward to meeting some members of the community offline.



At the show this year, much talk has centered on social media, just like is happening practically everywhere else. I think we'd all agree that no one has… Continue

Added by John Scroggins on May 18, 2009 at 8:07am — 5 Comments

The Social Media Challenge

First of all, let me say it’s a pleasure to join the ranks of FOHBOHists. Over the coming weeks, I’ll explore the phenomenon that is social media and its implications in foodservice.



When it comes to emerging and social media, it's obvious that the communications landscape is changing at a rapid pace. The days of the brand being in total control are over. The rise of Internet 2.0 and consumer-generated input have led us to a place where consumers are much more in control of what… Continue

Added by John Scroggins on May 4, 2009 at 8:27am — 13 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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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®'

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: 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?

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.

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