KFC unveils Hot Honey Colonel Bear | Majority of D.C. Council backs repealing law to raise tipped wage | Noodles beefs up maternity benefits
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September 18, 2018
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KFC unveils Hot Honey Colonel Bear
KFC is touting its Hot Honey product with a campaign from Wieden+Kennedy that introduces Colonel Bear -- a bottle of honey shaped like a bear dressed up as the brand's mascot. Consumers can win a speaking plastic version of the bear, and the push is running across social, digital and TV.
Ad Age (tiered subscription model) (9/17),  MediaPost Communications (9/17),  The Drum (Scotland) (9/17) 
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Build your own CRAVEABLE, RAVEABLE Chicken Burger.
Chicken is America's favorite protein. And the right chicken burger – with your touch – can help maximize your burger potential. Start with our versatile, all natural, fully cooked Flame-Grilled Chicken Burger and create your own craveable, raveable burger for your style and price point. Talk with us; we're ready to help. See burger ideas here.
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Restaurant News
Majority of D.C. Council backs repealing law to raise tipped wage
A majority on Washington, D.C.'s City Council supports the repeal of a ballot measure, passed in June, that would require restaurants to pay tipped employees the standard minimum wage. About 250 people were scheduled to testify in a hearing Monday about Initiative 77, which opponents say could lead to higher prices and possible pay cuts for tipped employees.
The Washington Post (tiered subscription model) (9/17) 
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Noodles beefs up maternity benefits
Noodles & Co. is launching a program to offer employees who are new mothers a way to ease into and out of maternity leave. In addition to six weeks of paid maternity leave for employees who hold a position of assistant general manager or higher, the new program lets the employee work 80% of her schedule for four weeks before and after the leave while receiving 100% of her pay.
Nation's Restaurant News (free registration) (9/18) 
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McDonald's revamps apple pie recipe
McDonald's revamps apple pie recipe
(Pascal Guyot/AFP/Getty Images)
McDonald's has begun serving an updated version of its apple pie, made with less sugar, fewer ingredients, a greater variety of apples and flakier pastry. Customer reactions to the new recipe on Twitter have been mixed, with some cheering it and others saying they preferred the original.
Business Insider (9/18),  QSR (9/2018) 
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Other News
Chef Paul Kahan elevates breakfast with ingredient focus
The latest Incredible Breakfast Trends digs into how chefs up the ante at breakfast by blending together carefully curated ingredients to create crave-worthy items. Nationally renowned chef & restauranteur Paul Kahan explains the unconventional ingredients and complex flavors in his Fried Oyster Omelet with Charred Ramp Salsa Verde & Lemon AioliWATCH
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Leading Voices
Flexible restaurants offer casual dining experience during the day
The New York restaurant that operates as Coco Pazzo Trattoria at night transforms into Coco Pazzo Kitchen during the day, offering a fast-casual experience to meet lunchtime diners' needs. Chef Pino Luongo is in charge of the concept, which is part of a growing group of eateries shifting away from a fine-dining experiences during daylight hours.
Restaurant Hospitality (9/2018) 
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Manhattan eatery Forlini's adapts to sudden fame among the trendy
Forlini's in Manhattan has seen a surge in new clientele, attracting models and fashion designers alongside the usual judges and defense attorneys who have frequented the family-owned Italian restaurant since 1956. The surge appears to have started after Vogue magazine held a private party at the restaurant last spring, and trendy New Yorkers have been arriving ever since, Alex Vadukul writes.
The New York Times (tiered subscription model) (9/14) 
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Positive feedback motivates people to improve
Performance feedback should fill an employee's need to know they're meeting expectations, are good at what they do and how to advance to the next skill level, writes Markus van Alphen. The best feedback is specific and replaces criticism with an emphasis on moving toward mastery of tasks, he writes.
Lead Change (9/11) 
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Featured Content
Sponsored content from Restaurant Technologies, Inc.
Safety in the kitchen: Prevention is Key
Burns, scalds, slips, trips, and falls are only a few of the injuries that can occur in your kitchen. Not only do these injuries have immediate negative impacts, but there can be long term struggles such as scars, tissue damage, and years of treatment. Preventing accidents small or large in your kitchen is key to running an employee and customer friendly business. Download the exclusive eBook to learn about how to prevent workplace injuries with proper training.
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    SmartBrief Originals
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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
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    Culinary Spotlight
    Octopus, domestic caviar among emerging trends
    Octopus, domestic caviar among emerging trends
    (Pixabay)
    High-quality, less-expensive caviar from domestic fish is trending at US restaurants, as seen in the caviar tart at Brooklyn's Otway. Plant-forward dining is also having its day, while octopus provides fresh opportunities as it becomes more mainstream, Gerry Ludwig writes.
    Flavor & The Menu (9/13) 
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    Poblanos take center stage in variety of dishes
    Poblano peppers are a welcome addition to any kitchen, thanks to their slightly fruity heat that can make cheese sandwiches pop and add flavor to nachos, Kara Elder writes. Fried poblano rings, okra pilaf, quinoa salad and chile verde are among recipes that make good use of the Mexican pepper.
    The Washington Post (tiered subscription model) (9/16) 
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    Online Culinary Training That Meets Your Goals
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