Seafood eateries stress sustainable catch | Arby's, Moxie reveal Saucy typeface on Twitter | Bob Evans brings back grant program for entrepreneurial veterans
May 21, 2018
Restaurant SmartBrief
On the Front Burner
Seafood eateries stress sustainable catch
Restaurants are feeding consumers' growing demand for sustainable seafood, making it a top menu trend this year, according to the National Restaurant Association's 2018 sustainability report. At Pacific Catch West Coast Fish House, all of the seafood on the menu is sustainable, and it's a selling point on the restaurant's website and social media pages, said sustainability director Jennifer Bushman.
Nation's Restaurant News (free registration) (5/18) 
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Real flavors are all the rage.
Back-of-house-style Kitchen Craft fries are seasoned with 100% sea salt and real herbs and spices like rosemary and cracked pepper. Consistent and easy to prepare, Kitchen Craft fries help you free up time in the kitchen—so you can keep up with demand.
Restaurant News
Arby's, Moxie reveal Saucy typeface on Twitter
Arby's is the latest brand to unveil its own font, Saucy AF, created by Moxie. The chain revealed the typeface on Twitter and is encouraging users to share their own saucy typeface creations drawn using a packet of Arby's Sauce.
Ad Age (5/17),  Adweek (tiered subscription model) (5/18) 
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Other News
The Restaurant Playbook by Square
44% of diners said that they almost always or often include a photo with their review of a restaurant, according to a recent survey of how consumers discover and recommend new restaurants. This guide includes strategies and tactics that will help you leverage those insights to grow your business. Get the Guide
Leading Voices
At the show: What's hot on the restaurant show floor?
A bountiful array of new plant-based entrees including burgers, sausages and scrambled eggs were on display at the National Restaurant Association's annual show in Chicago. Other hot trends and topics this year include sustainable packaging, recruiting in a tight labor market and the rise of Gen Z.
Restaurant Business (5/2018) 
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Brands uncork royal wedding campaigns
Brands uncork royal wedding campaigns
(Kirstin Sinclair/Getty Images)
Alissa Fleck takes a look at how brands have been celebrating the royal wedding between Prince Harry and Meghan Markle, including KFC's limited-edition Kentucky Fine China buckets and Lime-A-Rita's hashtag, #HarryMakesHisMarkle. Dunkin' Donuts unveiled the Royal Love Donut, and Sodastream revealed 50 Royal Edition bottles with individual wedding hats.
Adweek (tiered subscription model) (5/18),  The Drum (Scotland) (5/18) 
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A son carries on his father's restaurant furniture shop
Immigrant Randy Kissoondath started as a dishwasher at a Minneapolis eatery in the 1970s before putting his skills to work making booths and other interior fixtures for restaurants. Today, his son Bert carries on the family business, Randy's Booth Co., which counts local eateries and regional chains including Country Kitchen and Perkins among its customers.
Star Tribune (Minneapolis-St. Paul, Minn.) (tiered subscription model) (5/20) 
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4 Things to Know When Managing Minors
When managing teenagers, keeping your business compliant and your young employees safe is top of mind. You should also make sure they want to keep coming back to work, since loyal, engaged employees contribute to increases in productivity, customer satisfaction, and best of all, SALES!
Featured Content
Sponsored content from TMI Trading
Creative riffs make ramen, other Asian noodles work on any menu
Ramen continues to be a popular dish on US menus, and its success is driving interest in other Asian noodle dishes such as yakisoba and udon. Read more to learn how dishes such as brothless mazemen ramen or riffs on classic pasta dishes using Asian noodles can make the most of these on-trend ingredients.
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    SmartBrief Originals
    How indie eateries are charting their own paths
    The recession years took a toll on the number of independent eateries in the US, but the strongest players were left standing, said NPD Group's Warren Solochek. "They're doing a better job because they're doing something unique, they're doing something different," he said.
    SmartBrief/Food & Beverage (5/21) 
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    New Healthcare Solution for Small Restaurants
    The RHA Benefit Trust is for small employers with 2-99 insurance eligible employees. With pricing flexibility, simple administration and wellness program options, the RHA Benefit Trust is a new solution for small restaurants. LEARN MORE
    Culinary Spotlight
    Cheese and seafood pairings are no longer taboo
    Traditional Italian cuisine never pairs cheese with seafood, but chefs are finding that the right types of cheese can complement fish, shrimp and more. "You don't want to use a cheese that will overpower the seafood, rather, it should complement and even elevate the flavor," said Red Lobster Chef Dustin Hilinski.
    Restaurant Hospitality online (5/17) 
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    News from the National Restaurant Association
    #FiredUp: New and cool innovations at the restaurant show
    Discover products that are changing the way restaurants do business at the National Restaurant Association Show. Read more.
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    Industry vet Fassler honored with Legends Award
    The National Restaurant Association honored the late Joe Fassler with its 2018 Industry Legends Award, which was presented during the Silver & Gold Plate gala in Chicago. Read more.
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