Michael's Page

Michael L. Atkinson: 1lgqum945007i; Share

About Me

: Male, Age 54
San Francisco, CA
United States; Member # 2; 47 Referrals; Joined Nov. 1, 2007; Seen 5 hours ago

Awards

130,144 Points

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Discussions (42)
Photos (32)
Videos (20)

Michael L. Atkinson's Friends

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Michael L. Atkinson's Groups

Restaurant Marketing (249 members)
Atlanta Food Network (150 members)

Web 2.0+ (40 members)
San Francisco Food Network (18 members)

Surf n Turf (6 members)

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Michael L. Atkinson's discussions

Bad Economy – Good Ideas.

Depends. What has worked for you in the past? What type of concept? Segment? Guest check average? More data will give me and us a better sense of how to respond.

Tagged: menu, innovations, ideas, economy

Added a post Jul 1

The simpler the better Doug. I have had success with shrimp, crab, clams, squid, and green peas. But, careful with the type of cheese. Use larger sea scallops instead of the small ones, sliced. Gar... more

Tagged: seafood, innovation, menu, pizza

Added a post Jun 30

My breakup with MySpace…..

Uh, excuse me!

Tagged: social, myspace, amanda, networks, hite

Added a reply Jun 29

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Latest Activity

David Somerville left a comment for Michael L. Atkinson 5 hours ago

Eric Kittel left a comment for Michael L. Atkinson 8 hours ago

Michael L. Atkinson added the blog post 'Happy 4th of July' 11 hours ago

Michael L. Atkinson commented on the blog post New Member of FohBoh 12 hours ago

Jeff Tenut left a comment for Michael L. Atkinson 13 hours ago

Michael L. Atkinson left a comment for Jeff Tenut 19 hours ago

Michael L. Atkinson left a comment for D. FRANK 20 hours ago

Profile

Title/Position: Chairman | CEO | Co-founder

Company: FohBoh, Inc.

Restaurant Occupation: Consultant, Executive (VP and above), Corporate

Non-Restaurant Occupation: Foodie, Executive (VP and Above), Marketer

Industry: Advertising, Development, Finance, Media, Publishing, Restaurant, Technology

Department: Management, Corporate

Price: N/A

Website Address: www.fohboh.com

Blog Address: www.fohboh.com/profile/M...

Interests: Discovering new food, Discovering new wines, Consulting, Making Friends, Networking, Finding Investors, Deals, Gaining Knowledge

Other Interests: Restaurants, investment banking, private equity, international travel and business, boutique wineries, cooking, skiing, cycling, gadgets and consumer-facing technologies and social media.

My goal is to help FohBoh become a great success as the interactive voice for the global restaurant industry.

Favorite Restaurants, Liquors, Wine and Beers: Gramercy Tavern, NYC | Strip Steak, Las Vegas, | Aqua, SF | Michael Mina, SF | Pizza Antiqua, San Jose, CA | The Elms, Saratoga, NY | Pappas Bros. Steakhouse, Dallas, TX | Trattoria del Art, NYC | Le Colonial, Chicago | One Market, SF | Boulevard, SF | Taylor Refresher, St. Helena, CA | Fifth Floor, SF | Slanted Door, SF | Any Houston's, Rudy's BBQ, San Antonio, TX...and the list goes on...

Wines: Mt Veeder reserve, Opus, Quintessa, Peju, V Sattui...

Personal Quote: Money is a Renewable Resource, Time and Opportunity Aren't

Status: Married

Seeking: Friends, Business Contacts, Clients, Employees, Consultants

Biography: Restaurateur, entrepreneur and investment professional with over 20 years of progressively complicated experience resulting in a fair amount of gray hair. Some winners; others, not so much.

I love to combine online social media with my passion for the restaurant, food and beverage industries. This has resulted in an interesting career spanning over 20 years.

As a restaurateur, I've developed dozens and dozens of concepts, owned five, managed many and sold a few. I have advised chains, CEO's, CFO's, Coo's, celebrity chefs and entrepreneurs on matters relating to growth, investment, development, franchising and finance.

As investment banker, I have over 150 transactions under my belt working in Asia, Europe and the U.S. Whew!

As manager, I've held C-level operations and finance positions at fast growing, high-profile chains and as the chief-cook-and-bottle-washer at a few of my own restaurants too. I understand what it takes to make a payroll, work the line, serve customers, make a perfect Martini and close a restaurant at 4 AM.

As technology entrepreneur, I have active interests in a digital media company, a speech technology company and now, FohBoh. I still provide strategic advisory services to a select group of clients and I am available to sit on boards of interesting companies, schools and non-profits.

Years Experience: 25+

FohBoh Updates

Try Plurking, it's kinda like Twitter...but I like it better:

michael on plurk

Michael L. Atkinson's Photos

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Michael L. Atkinson's Videos

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Michael L. Atkinson's Blog

Happy 4th of July

By Michael L. Atkinson on Jul 3, 2008 at 6:50pm | No Comments (Add) | 11 Views

This is just a quick personal message to all FohBoh members. Have a safe and happy 4th of July weekend. However, I do have Just one request. I was told today that the members of FohBoh are building a global restaurant knowledge warehouse. That's very coo!. So, af... more

Happy Birthday!

By Michael L. Atkinson on Jul 2, 2008 at 4:47pm | 2 Comments (Add) | 17 Views

It's been 180 days since Ted and I ventured into the social networking business by launching fohboh.com on January 1. 2008. I remember when I was the only blogger posting. So lonely was I that I nearly left comments for myself ;-). In just 6 months we have changed ... more

Improve Restaurant Margins by 5%-20% annually

By Michael L. Atkinson on Jun 28, 2008 at 5:15pm | 4 Comments (Add) | 49 Views

This is not so much a question as a statement. Margin improvement is obviously a good thing for business profitability and sustainability. In the current economic environment margins are taking a hit, for sure. But, there are ways to improve margin without increasi... more

Hi, I'm Tom, Member...

By Michael L. Atkinson on Jun 28, 2008 at 4:27pm | No Comments (Add) | 19 Views

An interesting thing is happening in the FohBoh community. Pride, association and connection. I see it more and more. I have been traveling quite a bit lately and meeting FohBoh members from all over the country. It's always flattering to have someone that you don... more

Peeking Behind the Scenes at FohBoh, Inc. | #4

By Michael L. Atkinson on Jun 22, 2008 at 11:28pm | 1 Comment (Add) | 20 Views

Managing a start up requires a lot of energy, particularly one like FohBoh, which is moving pretty fast after just 175 days. It's a bit like a puzzle really. Sorting though the various pieces of data. Moving the square edges to the side, and separating like-colors ... more

The Bright Side of Social Networking...of Course

By Michael L. Atkinson on Jun 1, 2008 at 10:01pm | 6 Comments (Add) | 84 Views

I agree with the Interactive Advertising Bureau; if you are not on a social networking site in 2008, you are not on the Internet. I view networking, be it online or in person, to be critical in forming, maintaining and growing relationships, both personal and profess... more

Peeking Behind the Scenes at FohBoh, Inc. | #3

By Michael L. Atkinson on May 22, 2008 at 3:59pm | 1 Comment (Add) | 96 Views

Just back from our first show at NRA in Chicago. There have been a few posts about this experience and what we thought of the show, which was awesome for our young, 140 day-old, growing enterprise. However, this post is about status…continuing our theme of being fa... more

Making Friends at National Restaurant Association Show

By Michael L. Atkinson on May 21, 2008 at 2:53pm | 1 Comment (Add) | 71 Views

While some thought it was not well attended, I thought the NRA show in Chicago was an amazing experience with crowds of people. It is truly amazing how big this show is. Over 2,500 exhibitors and over 73,000 attendees. Clearly Chicago's largest convention. We enjo... more

NRA Show in Chicago

By Michael L. Atkinson on May 17, 2008 at 7:38pm | 7 Comments (Add) | 123 Views

May 17-20, 2008. Well this was fun! Setting up the booth and gearing up for the over 73,000 that are expected to visit McCormick Place in Chicago from May 17-20th. We met a lot of FohBoh members and added quite a few new ones as well today. Attendees were generally ... more

Time to double up at FohBoh!

By Michael L. Atkinson on May 12, 2008 at 8:05pm | 1 Comment (Add) | 106 Views

Hi, we have been slow with bringing on new members lately. Maybe it's my fault. As an operator, the "soft opening" is the standard. Ever being cautious...making sure everyone is trained, in their station and ready to serve. I can't help myself! The Internet is a b... more

Comment Wall (286 comments)

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At 12:56am on July 4th, 2008, David Somerville said…: Hi Michael. Long time since we chatted. Good luck with FohBoh.

At 10:15pm on July 3rd, 2008, Eric Kittel said…: Michael-

Thanks for the welcome message. I look forward to jumping in and getting connected! Happy 4th!

Eric

At 5:40pm on July 3rd, 2008, Jeff Tenut said…: Thank you and have a great 4th!

At 5:59am on July 3rd, 2008, D. FRANK said…: Very cleaver marketing idea...I noticed I have a typo in some of my info, New York City, can you help me correct it?

At 3:47am on July 2nd, 2008, Designer Don said…: Thanks for wecoming me. I look forward to meeting people and making contacts. I do not do many commercial projets but one never knows.

At 6:35pm on July 1st, 2008, Jerry Posner said…: Thanks very much for the welcome. My good friend Dave Pelletier from Tio Juan's Margaritas Restaurants invited me. Kind regards, Jerry Posner.

At 9:59am on July 1st, 2008, Bryon Roach said…: Thank You

At 10:56am on June 22nd, 2008, Douglas Wattson said…: hello michael, i came to this site for a recipe contest. how do i get info for the kona- bluewater farms contest. this due june 30th

At 8:08am on June 12th, 2008, Amber Thompson said…: Thank you Michael! I look forward to networking throughout the industry!

At 7:23am on June 3rd, 2008, Doug Bond said…: Michael,
Any close-ups of the avatar montage from the FOHBOH booth at the NRA? I thought that it looked cool from the Tortilla Guy's video.
Also, ever thought about digitizing the FOHBOH logo with all of the major restaurant apparel companies? I would proudly wear the logo on my chef coats (once I land in a new position).
Doug