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April 18, 2012
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On the Front Burner 
  • Costco, Ikea capture more dining dollars
    Costco's outdoor food court at one of its stores in Hawaii is a big draw for consumers looking for less-pricey pizza, hot dogs, ice cream and other quickservice options. Costco and Ikea are increasingly competing with quickservice chains, with offerings some shoppers say are both less expensive and more convenient. CNBC (4/16) LinkedInFacebookTwitterGoogle+Email this Story
Celebrate the 100th birthday of OREO by serving up fun desserts like the Happy Birthday Shake. For more festive recipes made with OREO, visit
Restaurant News 
  • Report: Top 10 states ripe for restaurant growth
    Many factors go into a restaurant chain's decision to expand into a new market, ranging from hard data to gut feelings. Restaurant Management compiled its list of the 10 best states for expansion based on the former, including projected population growth, median income and employment and tax rates. Restaurant Management online (4/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Leading Voices 
  • How to be a successful specialty restaurant owner
    It's no secret the foodservice industry is fairly ruthless so when you want to open a specialty restaurant, where do you start? First, you need to find your niche -- what sets you apart from the other guys? After you've chosen your specialty, pick a great location, plan a tasty menu and make sure you're always keeping tabs on your customers to cater to their wants and needs. Fox Business Small Business Center/NewsCore (4/17) LinkedInFacebookTwitterGoogle+Email this Story
  • How GS1 US standards improve food safety
    Adopting GS1 US standards to ensure food safety and streamline the supply chain is a no-brainer for restaurants and the foodservice industry, writes Bill St. John, executive director of the Association of Nutrition & Foodservice Professionals. "For the foodservice industry, time is of the essence, but accuracy and quality are important. GS1 gets us one step closer to that goal." SmartBrief/SmartBlog on Food & Beverage (4/18) LinkedInFacebookTwitterGoogle+Email this Story
  • Study: Supersized meals boost sense of importance
    People enjoy supersizing their meals because larger food may convey a sense of status and importance, according to a new study. "At a behavioral level, larger packages of familiar and branded products encourage more use than smaller packages, without consumers being aware that package size is affecting their consumption levels," the study says. The Huffington Post (4/17) LinkedInFacebookTwitterGoogle+Email this Story
How does Qdoba control their online menus?
Wednesday October 25, 1PM ET
With the rise of voice search and smart devices, diners are searching for and expecting to find rich details about your restaurant and menu items more than ever. Listen in to our webinar with Qdoba, and find out how they use Yext to drive business by making these devices their new storefront.
Culinary Spotlight 
  • Study: More chefs using high oleic soybean oils
    New research by the United Soybean Board shows that 29% of foodservice companies are already testing the use of high oleic soybean oils, even though the commercial product has been on shelves for less than a year. "High oleic soybean oils offer high heat stability and improved functionality for the operator, as well as better-for-you menu items for the customer," said oils expert Don Banks. "More than 40 companies are already testing high oleic soybean oils and I’d expect that number to accelerate over the next year." (4/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Burrito chains benefit as Mexican flavors go mainstream
    The rise of U.S. burrito chains may spark debate about the lack of Mexican-American leaders in the business, but there's no question that the cuisine's popularity is rapidly rising. "With the ever-growing Mexican-American population, authentic ingredients become more readily available and used in a wider variety of restaurants, and the knowledge of these flavors trickles through to the mainstream population," says Qdoba head chef Ted Stoner. The Huffington Post (4/17) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
  • Friendly's hires away Panera COO for chief executive post
    Panera Bread chief operating officer John Maguire has resigned to become CEO at Friendly's Ice Cream, effective May 31. Maguire, whose resume includes COO stints at Dairy Queen and Bruegger's Bagels, succeeds Harsha Agadi, who stepped down in February after Friendly's emerged from Chapter 11 bankruptcy. St. Louis Post-Dispatch (4/17) LinkedInFacebookTwitterGoogle+Email this Story
Position TitleCompany NameLocation
Director, Public RelationsPizza HutDallas/Fort Worth, TX
Director of Food and Beverage Dolce Hotels & ResortsPotomac, MD
Executive Sous Chef - LifeWorksAramarkArlington, VA
Click here to view more job listings.

Food for Thought 
People who enjoy meetings should not be in charge of anything."
--Thomas Sowell,
American economist, philosopher and writer

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