Yes it certainly is a very friendly group. Thank you also for your warm welcome. I joined FohBoh because I am very interested in connecting with the restaurant community to explore and learn how/if Voice of the Customer (VOC) systems are being used. I'd like to hear about the successes (or not) and general attitudes towards VOC. We have 13 chain HQs here in Denver and I believe that VOC could be a very effective vehicle to increase customer retention.
Marcus. really appreciate the welcome. I serve the restaurant community with wine cellar design, wine racking, climate controll and cellar entry. I will post the pictures of completed projects and comments for everyone in the future
Marcus Good Morning,
Thank you for the welcome. If there is anything that I can do to help you or if you just want to bounce ideas off of someone please just call me.
Thanks for the welcome.I like being part of the social media community and is committed to do the optimization part for bringing the best out of it. Will definitely love to get new ideas and feedback from you on how to do social media marketing for restaurant industry.
Hey Marcus, thank you so much for your kind words! I love that you're starting a social media consulting business; that is fantastic. Part of my business is helping FOH staff portraying their expertise and connecting with potential guests via social methods so please let me know if there is anything that I can help you with! Thank you and keep in touch.
thank you for the welcome message and the introduction. I also love beer and wine and though I want to have wine made from the heart with passion...I hate to tell you, my beer of choice is good old Miller Lite...sorry to offend! haha
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!
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 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.
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.
"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.
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.
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.
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?