Wayne Samiere's Comments

Comment Wall (13 comments)

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

Join FohBoh

At 11:15am on November 4, 2009, Derek Thompson said…
I look forward to more posts, blogs, and discussions from you, Wayne.
At 11:58am on October 24, 2009, Food on Film said…
Aloha Wayne!

From a former Hawaii restaurateur, now "living the life Hawaii" as a filmmaker, I wish you all the best in restaurant excellence!


Check out my two award-winning foodie films!

World Class Restaurant Service training on DVD
and
Olomana Gardens Permaculture & Aquaponics on DVD
at:
www.WorldClassProductionz.com

Perhaps you would like to partner on a Hawaiian Fishing DVD?
At 7:28pm on August 11, 2009,
Operator
Doug Bond
said…
I must compliment you on your company website. Very well done. As a chef I could smell and taste the product just by looking at the videos and reading the descriptions. I am a huge fan of Hawaiian seafood and would love to utilize your product for special applications.
At 7:49pm on March 12, 2009, Rick Greene said…
Photobucket

Hello Wayne,
I would like to personally invite you to my site...YouGottaMenu.com!! Its a place where you can advertise your business, promote your special events & invite your customers there to blog about food related events. Your customers will also be able to exchange recipes, join groups and interact with other food customers from around the world!! It's a different concept, but I think that's the draw. I am very excited about the future of this site. My company (Goins Enterprises) is currently launching a national campaign to promote this website. We feel that as we are promoting nationally, our members should promote to their own customers. I think that this site will give "Ellen Giminski" of Denver, the opportunity to experience your establishment & browse your menu and pictures. This will entice Mrs. Giminski to visit your establishment on her next trip. This, (I think) is a great formula for giving your customers a more intimate
look at your establishment.

We have also designated a place on the Home Page where we will doing "Close Ups" on Restaurants, Chefs & Special Events. Please stop by and take a look. Please contact me with any comments or constructive criticisms.
At 3:31pm on January 11, 2008, chudzy said…
hi wayne ordered some product through sysco for new years great stuff!!!! look forward to using more in the future
At 5:58am on January 10, 2008, Angela DiMauro said…
Hey there Wayne. You might find Jon Smee's profile interesting, He has fishing vessels up in Alaska. You should look up his profile here on FohBoh. He's a good friend of mine. I think you guys would have a lot to talk about.
At 11:22pm on January 9, 2008, ian kaplan said…
Hi Wayne,
While I agree that patrons/customers are often the driving force behind a supplier becoming"green/greener", I wouldn't discount business leaders with a social or green "conscience" taking a lead-by-example approach to affect change in how business is done. Rather than preaching or focusing on frontal education, these leaders choose to apply best practice measures in their own businesses, which, combined with full transparency and easy access to information, demonstrate to others - patrons and other business people alike - how business can indeed have less of an environmental footprint. In such a case, it would appear that this is motivated out of personal belief, and not just because the market is "forcing" the supplier to act this way if he/she wants to comepte.
At 7:30pm on January 9, 2008, Sarah said…
Hi Wayne!

As assistant community manager I would personally like to welcome you and thank you for joining FohBoh! I hope to see you post blogs, join groups, add to forums, and most importantly... invite new members!

See you on FohBoh!

Sarah
At 7:05pm on January 9, 2008, Wayne Samiere said…
The word "green" seems to have an ever widening meaning but still in a general way it does at least define concientious or not.
I sell an all natural wild caught product that is captured in a highly regulated and monitored fishery. I like to call it wild resource managed harvesting... Not something that sell very well on a menu however. I supppose for now ourproducts and services are components or a restaurants green effort.
At 4:47pm on January 9, 2008, Chris Moyer said…
I believe their are patrons that look for "green" and care about the environment. 62% of diners polled said they would choose a "green" restaurant over a regular one, but who defines "green"? The EPA, the National Restaurant Association? No. How about the Green Restaurant Association? Yes. How do you become "green" from them? Paying for their consulting business. That does sound like a defination to me.
At 2:32pm on January 9, 2008, Angela DiMauro said…
Hey there Wayne. I use to live in Honolulu. I actually sold cutlery there to all the awesome chefs on the island. I loved living there. How long have you lived on Honolulu? I went from there to Guam and then to Siapan. Do you get to the other islands as well?

Glad you joined, have fun and enjoy.
At 12:45pm on January 9, 2008,
Non-Operator
Ami Annen
said…
Hi Wayne- Thanks for joining the Suppliers Resource Group. I look forward to hearing your insights and to future discussions with you! -Ami
At 9:48am on January 9, 2008, Wayne Samiere said…
Hi Wayne, Welcome to FohBoh! Feel free to start or join a group, comment on a forum, or post a blog on any topic of interest to the FohBoh community. Our members are from over 102 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you can actually earn stock in FohBoh as you participate.

Cheers!

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

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

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

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.

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: 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