I posted a comment several days ago on twitter about doing a herb and cooking demo for the local senior center and made a comment about 30 variations on brushetta. Someone posted to me right off wanting to have the list, what I didn’t expect was the 100 plus emails in my inbox when [...]
Archive for August, 2008
Brushetta and 30 variations
Posted in recipes on August 13, 2008 | Comments Off
The Stock King and a laugh
Posted in Food Stories on August 11, 2008 | Comments Off
I wrote awhile back about the “Stock King” I used to work for. A conversation I had recently on a networking site made me laugh. It was mentioned by the person I was having a chat with, ”that oh goodness, I was reading your old blog posts recently and I would never want to go [...]
Twitter & Quasi Chefs part deux
Posted in Food Stories, General Rants & Raves, Observations on August 1, 2008 | Comments Off
I have been recently trying to search out chefs and food people (Not foodies!) on twitter. I’m very interested in talking to people in other parts of the country about what restaurants are doing to cut costs, market and survive. I read as many industry blogs, papers, newsletters etc. etc. blah blah as I [...]
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Hospitality Marketing
- ~A tale of two Inns and the importance of good phone sales skills
- ~Innkeeping and Social Media
- ~twitter guest target marketing for lodging
- ~Twitter Marketing for Inns and B&B’s Part 1
- ~Twitter Marketing for Inns and B&B’s Part 2
- ~Twitter Marketing for Inns and B&B’s Part 3
- ~Twitter Marketing for Inns and B&B’s Part 4
- ~Twitter Marketing for Inns and B&B’s Part 4 1/2
- ~Twitter Marketing for Inns and B&B’s Part 4.75
- ~Twitter Marketing for Inns and B&B’s Part 5
- ~Twitter Marketing for Inns and B&B’s Part 6
- ~Why Google loves twitter for SEO
Restaurant Operations
- ~Buying a closed restaurant and things to look for
- ~Buying a Pre-existing or Turnkey Restaurant
- ~Finding a Location for your Restaurant
- ~Point of Sale Systems and Why Using One Will Help Your Restaurant
- ~Restaurant Employee theft of product
- ~Restauranting, front of the house, How To Make Better Tips
- ~Restaurants, Dealing with employee monetary theft
- ~Restaurants, Dealing with employee theft
- ~Restaurants, front of the house, How To Deal With Customer Complaints
- ~Restaurants, Solutions for cutting down on employee theft
- ~The 360 perspective foodservice vendors vs chefs
- ~The Importance of having a Good Relationship With Your Food Vendors
- ~Tips on not getting ripped off by your food vendors.
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The Food Cost Control Blog- Butchering and the Inventory ImpactHi Joe,My question would also be, how do account for it in inventory. Right now we are sitting on 400 lbs of this usable trim product for grinding stewing or otherwise. We will generate revenue from it, but wonder do we count it at a discounted price per pound or the original price per lb. that we paid for it when it was a whole muscle item?Thanks for the qu […]
- Butchering and the Inventory Impact