Marcus Guiliano's Comments

Comment Wall (223 comments)

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

Join FohBoh

At 2:57am on November 6, 2013,
Adeel Nasir

Thank you very much for a warm welcome and sorry for replying late

At 7:01am on July 31, 2013,
Cess Padilla

Thank you Chef Marcus!!! Looking forward in getting to know everyone here! 

At 6:56am on June 24, 2013, Hillary Lake said…

Thank you Marcus! Looking forward to a supportive community as this will be the first time owning a restaurant!

At 9:18am on May 22, 2013,
Demario Baker

Will do, thank you so much Chef Marcus

At 5:43am on May 20, 2013,
Douglas Gattuso

Thanks Marcus!  ...looking forward to the site!

At 9:56am on May 15, 2013,
Greg Knudsen

Thanks Marcus...FohBoh is a great site for our industry and brings the restaurant community closer together. Please feel free to reach out to me anytime!

At 6:37am on May 6, 2013,
Rod Dornsife

Thank you for reaching out. So far I am very impressed with the community here.

At 10:54am on April 11, 2013,
Michelle Plum

Thank you, Marcus!  I'm looking forward to digging in and checking it all out.

At 7:19am on April 4, 2013,
Cathy Cremin

Thanks Marcus!  Looks like it'll be a great site! :)

At 7:00am on April 4, 2013,
Pete Healy

Delighted to have discovered FohBoh, and to have the chance to participate!

At 1:46pm on April 1, 2013,
Troy Prosa

Thanks-Just getting started.

At 10:27pm on March 29, 2013,

thanx marcus

i hope will be active in this site


At 7:52am on March 28, 2013,
Carrie Stark

Thanks! It should be exciting to engage in and contribute to this community

At 1:42pm on March 23, 2013,
Ricky Bryant

Thanks!! :)

At 8:40am on March 22, 2013,
Kasy Allen

Thanks for the kind welcome!

At 10:02am on March 20, 2013,
Revel Systems iPad POS

Thanks for the welcome! We're glad to be a part of the FohBoh community, and look forward to exploring the site!

At 6:49am on March 1, 2013, Michael Norris said…

Thanks Marcus will do!

At 8:03am on February 13, 2013,
Thanks Chef for reaching out! I appreciate the warm welcome
At 6:35pm on February 11, 2013, Vi Quang-Yen Doan said…

Thank you for the warm welcome. It's very nice to meet you!

At 6:21am on February 6, 2013,
John Trone

Thanks for the welcome, looking forward to learning from the community.




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

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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®'


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: 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?

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service