Restaurantdotorg's Blog (70)

What's Hot Chef Survey: There's a new #1 in '09

Note: This post also appears in Floored!, the official blog of NRA Show 2009.



What's Hot You know that song "Hot N Cold" by Katy Perry? That really catchy number that's always on the radio? We can't get it out of our heads. This is a problem since the last time this blogger rocked out to the tune on the…

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Added by restaurantdotorg on December 11, 2008 at 5:00am — 1 Comment

The Art and Soul of Thanksgiving

This is a post from Floored!, the official blog of NRA Show 2009. I hope you enjoy it!



Art Smith Some of us are jetting home for the holidays. Others are sticking around and heading to Art and Soul for some food, folks and…

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Added by restaurantdotorg on November 27, 2008 at 7:00am — 2 Comments

Building a better search

DeepDyve



There's a new search engine on the 'net that supposedly is the best one available now. It's called DeepDyve, and it claims to gather 99 percent of information that Google misses. It's only in beta mode right now, but it's already receiving a ton of buzz.



According to its Web site, the company deploying this new app was founded… Continue

Added by restaurantdotorg on November 13, 2008 at 7:50am — 4 Comments

What do you want to be when you grow up?

I think the story goes that President-Elect Barack Obama stated he wanted to be the leader of the United States when he was five. (His former Democratic Party opponent, Sen. Hillary Clinton, would have you believe that this meant he was ‘ambitious,’ but that’s a topic for another time.) When I was five, I wanted to be a cashier because ‘I like money.’ I'm not kidding. My mom still has the picture that I drew of myself at a cashier stand along with the description I wrote.



In… Continue

Added by restaurantdotorg on November 6, 2008 at 7:35am — 3 Comments

Happy Halloween!

Yum!!!!!


On behalf of the National Restaurant Association, I wish you all a very happy Halloween!

Are you dressing up? What's your costume?

Added by restaurantdotorg on October 31, 2008 at 1:08pm — No Comments

Keeping the dream alive

My mother, a native of the Philippines, makes the best eggrolls ever. Or, so says anyone who has ever tried them. My vegetarian cousin even makes an exception for them. Now, that either shows how good they are... or how uncommitted my cuz is to her dietary regimen.



Nonetheless, people loved them so much that people asked her to make them for their events. You know, birthday parties, picnics and other similar important events. (My aunt also makes wedding cakes for non-banquet-hall… Continue

Added by restaurantdotorg on October 30, 2008 at 6:54am — 5 Comments

Web 2.0 roundup

The graphical World Wide Web originated in the early 1990s. Since then, it’s changed the way we all do business and connect with friends and family — basically changed our lives. Y’all know this. Now we are smack in the middle of the Web 2.0 era, otherwise known as the second decade of the Internet.



Some applications and ideas have skyrocketed, while others have only achieved mild success. Everyday people ask me to do things or launch projects simply because they read or heard about… Continue

Added by restaurantdotorg on October 23, 2008 at 7:59am — 6 Comments

Do you enjoy sushi?

The World Wildlife Fund warns that some tuna species may become extinct due to sushi's increasing popularity. In other words, demand might outstrip supply very soon.

I myself am not a fan of sushi. It's OK, but I don't love it as much as other people do. How about you? Are you alarmed about this sushi situation?

Added by restaurantdotorg on October 17, 2008 at 9:18am — 8 Comments

World Food Day

The La Vida Locavore blog brought a very important matter to my attention: Today is World Food Day.



According to the event Web site, ‘World Food Day, October 16th, is a worldwide event designed to increase awareness, understanding and informed, year-around action to alleviate hunger.’ This year’s… Continue

Added by restaurantdotorg on October 16, 2008 at 9:39am — No Comments

Restaurants are good neighbors too

The National Restaurant Association recently announced this year's Restaurant Neighbor Award winners. Here's one video celebrating the small business winner's achievements:







We thank Barry's Cafe and other restaurants for their contributions to their communities. It's one of the many things that makes this industry so special.



Read about all the winners and finalists… Continue

Added by restaurantdotorg on October 10, 2008 at 7:02pm — No Comments

Villains

How to be a Villain by Neil Zawacki is funny. It's a silly book about the so-called art of being evil. Some of its gems include the following:



• Regarding choosing an evil name: 'A short name is generally preferable, especially since you will want to carve it into stone, have it tattooed all over your servants, and… Continue

Added by restaurantdotorg on October 9, 2008 at 5:00am — No Comments

Teach a person to laugh...

On my last job search I came across the following position: Court Jester. You read that right. This particular company was hiring someone to liven up the office through his or her antics. At the time it was the only company I saw that had a position like that.



How times have changed... Just when you thought you had seen everything, here comes the humor consultant. We now seek advice from folks who claim to know how to keep workplaces fun and frivolous.



If I sound cynical,… Continue

Added by restaurantdotorg on October 2, 2008 at 7:34am — 5 Comments

Start going green and saving green tomorrow

Tomorrow NRA Conserve hosts a free online seminar, 'Go Green to Save Green,' tomorrow at 2 p.m. ET. Vaughan Lazar of Eric Haley of Pizza Fusion and Matthew McLaughlin from The Rockfish will share their stories about how they made their restaurants more sustainable. Conserve project manager Chris Moyer will also chime in with some of the latest… Continue

Added by restaurantdotorg on September 30, 2008 at 1:23pm — No Comments

Happy, happy, joy, joy!

Crazy cupcakes!



This pic is from the blog of the 30 Rock fictional character Frank Rossitano. Fab show, by the way.



Is there anything that's too cute to eat? Now I think there… Continue

Added by restaurantdotorg on September 26, 2008 at 6:00am — 1 Comment

Tipping points

Here’s a topic for you: tipping.



It’s how many dedicated restaurant workers here in this country make a living. Now it’s under siege. Are we at a place in our history where tipping is an anachronism? Should we make all waiters salaried employees? Or is applying service charges to all checks the answer? So many questions, so little time to answer them.



But let’s try.



Several events have triggered this issue. The recent influx of foreign travelers and their… Continue

Added by restaurantdotorg on September 25, 2008 at 9:33am — 2 Comments

Gwyneth's GOOP

I harbor mixed feelings about Gwyneth Paltrow. On one hand, she's a terrible actress. Her it-girl status back in the '90s was unwarranted. She doesn't have much to offer the world other than her faux British accent. On the other hand, she's moved on to better things like reproducing and minding her own business — for the most part.



Now she's back, but this time she's less offensive... maybe even a little more interesting. She played a bit part in the summer smash hit Iron Man… Continue

Added by restaurantdotorg on September 23, 2008 at 12:32pm — No Comments

5 things I didn't know about chocolate

Chocolate!



Here are five new things I learned about chocolate today:



1.) Historians trace "chocolate trees" back to the rainforests of Central and South America.



2.) Up until recently, most people drank chocolate.



3.) Chocolate is not an aphrodisiac. (I beg to differ.)



4.) Today the Ivory Coast exports the most cacao in the world. The Netherlands imports the most.



5.) Think you can't enjoy… Continue

Added by restaurantdotorg on September 19, 2008 at 12:45pm — 3 Comments

A sustainable economy

Let’s talk about the economy. You may not want to because of all the doom and gloom attached to the subject. But there is some good news on the front, and it’s good in more ways than one.



We’ve all read about sustainability (I myself have blogged a lot about sustainable practices) and what it means for restaurants and other businesses. But just what exactly does all this mean? More jobs? Lower costs? Increased sales? Better results? In the end, these are the metrics that… Continue

Added by restaurantdotorg on September 18, 2008 at 7:27am — 2 Comments

A deep thought

Messy baby



I felt pensive today, so I checked out some of Jack Handey's Deep Thoughts. Somehow they make me laugh and think, although most of the time they just make me laugh.



So here's one of my own:



Every mess can be cleaned up.



What are your favorite words of… Continue

Added by restaurantdotorg on September 17, 2008 at 8:07am — 1 Comment

Eco-meat: Not buying it

There are all sort of labels given to meats that are presumably sustainable: 'all-natural,' 'free-range' and 'organic' are the main ones. Frankly, I didn't know what these terms meant until I read 'Checkout Line: Meat of the Matter' on Grist.org.



Here's what I learned:



• 'All-natural' really means 'all-BS.' According to the article, all-natural meat 'is merely marketing frou-frou, with no… Continue

Added by restaurantdotorg on September 16, 2008 at 11:33am — 1 Comment

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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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