FohBoh is growing and changing along with the needs of our community. Our platform for connecting the members of the foodservice industry is a dynamic space; creating and maintaining an environment where people can interact demands constant innovation and adaptation.

It'd be easy to get caught up in the numbers, but there is something more meaningful taking place here. FohBoh is a representative cross section of the collective brain trust of the emerging 'socially networked' restaurant industry, a virtual repository of user generated ideas and experiences. FohBoh, like so much of the social web, acts as a giant mirror through which we can see ourselves. A few minutes on FohBoh and you can get a sense of what this industry is all about.

In truth, FohBoh is much larger than its core membership. When taken into total consideration, the actual reach of the FohBoh community is many times greater, given each member's extended connections through sites like Facebook, Linkedin, and Myspace. These sites are like bodies of water. Information passes fluidly, content flows freely, ideas are shared in an instant.

FohBoh is essentially an anchor point for anyone involved in the restaurant business who wants to explore and develop a social networking footprint . We are experiencing volatile, exciting times, and we could all benefit from a resource that allows us to check in and gain perspective from time to time. Social networking helps us form a better sense of what's happening in the restaurant industry. We can tap into the collective experiences of all our peers. There is wisdom to be found from all this chatter, bits of useful advice and new insights that add value to our professional lives.

What excites us most, and what drives us to bring this tool to as many people as possible, is that our industry is becoming "totally social." In the same way that every restaurant has a website (or some form of web presence), in a few years, every restaurant will have a social networking footprint. Once all the excitement and clamor of new technologies settles, once we relax into a more humane pace of integration and growth, we will begin to appreciate how these tools are making us smarter, more connected, and more empathic. Whether we fully realize it or not, by creating community, we add layers of emotional intelligence and awareness to our industry. A 'socially networked' waiter in San Francisco, who was once limited to the number of people in his immediate professional circle, can gain access to a whole new tribe of sympathetic peers who share his challenges and can offer advice. I know this, because I am that waiter.

FohBoh is growing because all of you are growing. Where will all of this take us?

Michael Biesemeyer
Community Manager

Disclaimer: This is a personal weblog. The opinions expressed here represent my own and not those of my employer. In addition, my thoughts and opinions change from time to time…I consider
this a necessary consequence of having an open mind. This weblog is intended to provide a semi-permanent point in time snapshot and manifestation of the various memes running around my brain, and as such, any thoughts and opinions expressed within out-of-date posts may not the same, nor even similar, to those I may hold today.

Views: 6

Tags: fohboh, restaurant social media


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

Join FohBoh




Social Wine Club for Craft Wineries


GrubHub: Hotel guests rely more on local restaurants

Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More

GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit

Tweet this: What did your #FirstJob teach you?

Team work, multitasking and customer service are among the lessons restaurant employees learn early on.  -More

Many contenders are seeking to become a breakfast champion

Yum Brands, Burger King and others see big potential for growth and profit in breakfast as consumers move away from cereal, b -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.


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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service