Thomas Shackelford's Blog (9)

Do you and your people know how to properly serve alcohol?

I'm not talking about proper wine presentation. I'm talking about knowing when to have your guests to say when. Do your people know what to do if there guest has been overserved? Do you know what to do? What if someone comes in your establishment drunk already and you serve them a drink before you realize they've had too much? These are all easily answered questions if you have the right training. Some states require alcohol training while many others do not. I say even if they don't require… Continue

Added by Thomas Shackelford on April 11, 2008 at 12:47pm — 2 Comments

How many hours is too many?

This is for the management of the restaurant world. Some of us are very fortunate and only do 40, 45, or even 50 hours a week. Since my restaurant is a dinner only concept I fall in that categorie.

Yesterday I heard a horror story from a guy that worked at a concept down the street that quit his new management job because he was scheduled a minimum of 60 hours a week and was pulling probably close to 70 hours a week due to the simple fact that he didn't know what he was doing and was left… Continue

Added by Thomas Shackelford on April 11, 2008 at 12:04am — 11 Comments

Tipped employee's hourly wage increases...and increases...and increases.

We are in a new era in the restaurant industry. Minimum wage is going up everywhere for hourly employees. Many states have already felt the effects of the tipped employee wage increase. Some states have only taken a slight hit while others have gone up to $6.50 and $7.50 an hour.

For the employees that's incredible! The managers and business owners feel it the most in their own pocket books with less cash coming in. I'm all for our hourly staff members to recieve the money they deserve and… Continue

Added by Thomas Shackelford on April 6, 2008 at 11:25pm — 5 Comments

Thank You for NOT Smoking!

In this business, smoking is something we have to deal with daily. If you hire a staff that doesn't smoke then I want to know where you got them. I'm not saying people that smoke are not good or even great workers. But lets face it, privelages are given to the smokers that end up having to be given to everyone. Its only fair right?

Sometimes when someone wants to take a smoke break you get the sarcastic smart employee that comes up to you and asks if they can go take a phone break or have… Continue

Added by Thomas Shackelford on March 14, 2008 at 9:35am — 3 Comments

Burning Out VS. Burning Bright!

In this business you can find yourself working a lot of hours as a manager! At the end of your 5, 6, or 7 days of working ten or more hours per shift, how do you keep the energy alive?

Remember, the management sets tone and energy for the restaurant! Every staff member checks the "Temperature of the restaurant" when they come in for the shift. Attitudes ARE contagious! Do you set the tone and energy for the restaurant? How do you do it?

Added by Thomas Shackelford on February 11, 2008 at 12:54am — 6 Comments

Going Green!

My restaurant is not a green restaurant by standard but I was curious about how much more it costs to just make the slightest of difference?

I'm basicly talking about being a recycling restaurant at the very least! Lets face it, we produce soooo much garbage in a given work day and if we don't get our trash pick-up on the scheduled day we are overflowing! What would it take to have seperate trash cans, dumpsters, and so on...

I understand this is a huge undertaking. Hell it's…

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Added by Thomas Shackelford on February 2, 2008 at 10:36pm — 4 Comments

That's Gross!

I've worked in the industry for too many years now and I've never seen ANYTHING that has been really that gross...doesn't mean it doesn't happen!

After the movie "Waiting" came out everyone outside of the business thought that was the way things worked in most restaurants. I've had may people refuse to send thier food back if it was incorrect because they said,"Oh no, I've seen that Waiting movie. I don't want anything to happen to my food."

I'm not saying throw your old or…

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Added by Thomas Shackelford on February 1, 2008 at 1:00am — 3 Comments

A career in foodservice: Tough on relationships

Balancing love, business is like walking a tightrope

look at a restaurant as an organic, living being, constantly needing to be massaged, undressed, dressed," says Henry Meer, chef-owner of Cub Room and City Hall in New York. "My wife and I have gone through a tremendous amount of discussion about how, for the first few years, she was the mistress and the restaurant was the wife."

Many good owners and managers are similarly devoted, heart and soul, to their restaurants -- quite…

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Added by Thomas Shackelford on February 1, 2008 at 12:13am — 4 Comments

Tipper Rankings.

I know most of us in the industry know how to tip or even tip too much but here is a list of the WORST and BEST Tippers from Bartender Magazine. Agree or disagree? Share your thoughts because of course, there is always exceptions.

The best tippers:

  • Restaurant People
  • Regular Customers
  • Small Business Owners
  • Hairdressers
  • Liquor Salesmen
  • Limo Drivers
  • Salesmen

The…

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Added by Thomas Shackelford on January 31, 2008 at 11:33pm — 5 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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