What defines a social network? Basically, it's people getting together online and communicating interactively. It's a dialog, not a monologue.

Social media companies do not generally publish articles or disseminate industry news. FohBoh is not a magazine with staff writers looking for interesting news and tidbits for your tactical, or visual consumption. FohBoh is the voice of the restaurant industry and a global social community dedicated to the restaurant industry. FohBoh represents the entire industry, commercial and non-commercial, worldwide and, in real time.

Because social networks are perhaps the ultimate manifestation of user-generated content, our members decide what you read, not the publisher. We just manage the flow and ensure it’s compliant with our community guidelines.

Social networks allow you to connect with other industry professionals around the corner or around the world. It enables you to communicate with vendors, service providers and friends in the business 24/7. It provides an opportunity to join or form a group or jump on a discussion on a topic of interest with others that have real experiences. Debate, collaborate, learn, share comment, it's up to you how you use and benefit from FohBoh. FohBoh facilitates collaboration in real time to help answer a question, or solve a problem.

I would love to hear how you use FohBoh today and what you would like to see us add next to make it even more valuable.

Views: 1

Tags: fohboh, interactive, networking, networks, restaurant, social


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Keith Bernhardt on September 9, 2008 at 7:21pm
Thanks Michael. I understand.
I read your comment to Andy. i'm thrilled that FOHBOH is having the following.
This has been the most awesome experience for me. I just happened to find
FOHBOH, by accident, after reading about it on "The Food Channel".
Glad to be aboard.

Take Care and Thanks,

Comment by Michael L. Atkinson on September 9, 2008 at 7:17pm
Hi Andy, Thanks, as usual for your feedback, I appreciate it.

FohBoh is rockin'! I couldn't be more pleased with membership growth, quality of content, the level of activity and our website metrics. We are about to make a series of announcements regarding partnerships, exciting content opportunities and growth. We hope to close out our first round of financing this month then on toward a larger institutional offering in Q1 2009. We are closing national advertisers and generating revenue so all is good, thank-you-very-much!

Erin, Sarah and KT are doing an amazing job, so thanking them publicly is my pleasure. We have five team members now, six on the advisory board and looking to increase our team by two before the end of the year. Ted is really a genius behind the scenes and new features and functionality is coming soon.

It's been hard work, but also fun. And, watching this amazing community grow from 1 member has been as fun as opening a new restaurant and watching it succeed. Been there. Done that. Live is good Andy and thanks again for all you do for FohBoh!

Best and Cheers!
Comment by Michael L. Atkinson on September 9, 2008 at 7:07pm
Hi Keith, and thank you. Regrading your question : When I signed on, the "connections" were called "friends". Now, they're "contacts." What happened ? is it a politically correct thing?

While many of your connections on FohBoh may indeed be friends, we are a professional network that is fast becoming a deeper professional community. It just seemed more relevant and in keeping wit our B2B position. FohBoh is business and social.
Comment by Andy Swingley on September 9, 2008 at 5:05pm
I use it for....
1. Sharing my knowledge with others in hopes that I give back what others have given me in my career.
2. Exploring other expert opinions on issues that I need further direction on

What would I like to see added or enhanced:
1. As in most new social networks, more user content. The same people seem to engage the most often and I know there are a lot more opinions from the "quieter" participants on the network
2. Better management of groups - there are too many and they overlap. I have pulled out of a majority of the groups I first signed up for - there is no continued content.
3. I manage one of the larger groups and it is hard to post enough content on the front page where most exposure comes from and post within the group as well. Need more hours in the day to pull that off
4. How can Erin entice others to produce content? Can she help people get their thoughts online?
5. Can you get some big names to endorse and produce info for the site, for example, Jim Sullivan?

Notes of interest to me:
Out of curiousity and if you can answer, how is FOHBOH handling revenue generation? Is it washing out the way you hoped? Is the future building?

I consider myself an active member. How can I assist in improving the long term viability of the site? Its future benefits me as well.

Comment by Keith Bernhardt on September 8, 2008 at 6:58pm

This has been a Godsend for me. I have come away with so much valuable information and ideas for career change and career sourcing.

What amazes me about the community here, is the brain power and the creative minds that go with it.

I think it is phenomenal that this group has almost 10,000 members. I also like that each of us is allowed to express his or her opinion or thought on issues that are relevant.

As you may know, I come from the travel and tourism industry. I'm thrilled that I have been able to add my two cents from travel to the conversations of restaurants, food and the
hospitality industry.

I love the interaction among the people on the forum. I feel I have known some of them
forver, and it has been barely a month for me!

One question : When I signed on, the "connections" were called "friends". Now, they're
"contacts." What happened ? is it a politically correct thing ?

I consider the folks on the board as my friends. Contacts and connections seem stuffy to me, and this is
a "social" network.

Keep up the awesome job !!

All the Best,





Social Wine Club for Craft Wineries


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


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.


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: 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?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service