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Has anyone used Fishbowl Marketing for e-mail blasts and guest database maintenance? I’ve been checking it out, and seems pretty cool… Works in conjunction with Facebook too…

Does anyone that offers gift cards sell them through your website? I’m looking into do this, and there are a couple of different ways to go about it… Offer the cards online, and ship them to the recipient, or Valutec is offering what they call Air Cards - virtual “cards” that the recipient...

Aloha! I was wondering how often you all have your vendors participate in competitive bidding for main ingredients (if you do that). If you do, is there a process that you have found to be the most efficient and beneficial? Is there a specific time of the year that would be the best to ask...

I threw this topic out a little while ago, however, didn’t get any response back… So I thought I would try again! 🙂 I am wondering what percentage mark-ups you guys have with your vendors. Are they different for different categories of items, or do you have a “blanket” percentage markup for all...

Sorry if this is way out in left field… Has anyone here written RFQs / RFPs? I am looking at some websites that have some standardized templates, but I’m wondering if you guys or gals have written one from scratch? :? Thanks in advance if you have any insight!

Aloha Think Tankers! I am going to be coming to Chicago for the food show next month, and I’m wondering if anyone in Chicago uses a VCM for shredding / dicing mozz cheese. I am just starting to research using one at my restaurant, but I am very curious to see one in operation. Is there anyone...

I’ve been trying bread bowls on and off for a couple of years, and I guess seeing the Domino’s pasta bread bowl brought it to the forefront of my mind again. I have been trying to make a good bread bowl with my pizza dough, and they are turning out ok… but usually on the dense side. Has anyone...

Is anyone planning on going to the NRA show in Chicago next month? I’ll be heading over there, and would love the opportunity to meet some of you guys and gals in person! I went a couple of years ago, and had a blast! Has anyone else gone before?

Does everyone here have agreements with their vendors about mark-ups for all items? I know that many of you have block-plus pricing structures for your cheese, but have you agreed on a certain percentage mark-up for dry ingredients, produce, meat, etc? For those of you who have uniquely logoed...

I am doing some research on gift cards (we currently use paper gift certificates), and was wondering if any of you guys have experiences to share with your programs? We use Micros 3700 for our POS system, and it seems there are several companies that would be compatible. I’m just looking for...

Does anyone know if there is any kind of similar method for pricing flour, as there is for cheese? By that, I mean is there a standard starting value (like the Block pricing for cheese), or are there too many variables for a standard pricing method? Perhaps a website similar to the Cheese...

Has anyone performed a full theoretical food cost assesment, and compared to your actual food cost results? I am trying to find out how much “unavoidable” waste other restaurants encounter. (Prep, yield loss, employee error, etc…) I operate a full service restaurant with major focus on high...