When I first joined FohBoh, I almost immediately began to feel an expanded sense of awareness as a food server. I would spend a few minutes on site each day, reading content, posting blogs of my own, and interacting with all of you. I would almost always leave FohBoh with some new piece of understanding or insight, something that enhanced my experience tableside. Networking in such an industry-specific environment with people who speak my language has been a transformative experience. I've been introduced to new ways of viewing my profession, and have been able to apply this directly to my work.


This is the power of social networking.

For the longest time, my circle of influence was limited to the people I worked with. If I had a difficult night at work, I could only process it with my coworkers or my family and friends. That was very limiting, and I often felt like I was running in place. I now have a forum where I can present an issue to thousands of industry people, and get feedback almost immediately. This is important to me, to my development as a person and as a professional.

FohBoh changed the game for me. Connecting with restaurant industry professionals is now as important to me as learning about new dishes, wine vintages, or service issues, etc. Participating in this environment makes me more valuable as a service professional for one simple reason: it's an indication that I'm looking past my nose for guidance and direction.

So, having said all that, FohBoh has added yet another tool that will further enliven the conversation. FohBoh has always been about creating a community for the restaurant industry. Now, we're focusing on making our community 'smarter.'

The new chat feature on FohBoh gives you even greater access to the members of your network. Take a look at this short video (1:30) to get a better sense of FohChat, an instant messaging feature that we've recently added to FohBoh.

See You on FohBoh!
Michael Biesemeyer
Community Manager




Find more videos like this on FohBoh

Views: 1

Tags: FohBoh, FohChat, chat, restaurant social media

Comment

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

Join FohBoh

Comment by Giuseppe De Carlo on June 8, 2011 at 6:59pm
Hi Michael. Top article and you write an exelent page, when I first joyned FOHBOH, I felt inedequare, because of my writing abilities are inedequate, as you  may have found out, and as I slowly whent on, stayed away for while, returned reading article such as yours, made me feel a little more confortable, so here I am responding to you, you are wright, there is a treasure of talent in FOHBOH, that are knowledgable and generous with theyr knowledge, when I first read about Patti Di Vita, on Waiters world, about her experiance and how she followes her dream, she is a professional and insperational, she ia a member, all the new comers should check out her page on FOH,  you too Micheal keep the great work up. Giuseppe
Comment by Michael Minichello on April 30, 2010 at 9:32am
Michael-
I couldn't agree more. I am also slowly finding my way into the community, which is enhancing my life both professionally and personally. Thanks for sharing and hopfully we will FOHChat sometime.
Michael

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -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

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®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

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: 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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service