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June 20, 2012
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On the Front Burner 
 
  • Survey ranks McDonald's last in customer satisfaction: McDonald's perennially lags its rivals in the annual American Customer Satisfaction Index, and this year is no exception. The chain came in last behind both quickservice and full-service rivals. Chicago Tribune (6/19) LinkedInFacebookTwitterGoogle+Email this Story
Sweet Success Made Easy.
Consumers view sweet potato fries as "special" and they’re willing to pay a premium for them. McCain® Harvest Splendor® Sweet Potato Selections hit the sweet spot with natural, sweet potato flavor consumers prefer and profit-driving ideas you deserve. Download Success Guide.
Restaurant News 
 
  • Pizza chains push for labeling changes
    National pizza chains have formed a coalition aimed at convincing lawmakers to consider the high cost of conforming to new nutritional labeling laws in an industry that offers a product with so many options. The group, which includes Domino’s, Pizza Hut, Papa John’s, Little Caesars and Godfather’s Pizza also argues that the laws will force the eateries to make costly menu-board changes that most of their customers won't see, since 90% of their orders are placed by phone. The Washington Post (6/19) LinkedInFacebookTwitterGoogle+Email this Story
  • How the Nature Conservancy helps companies help Earth
    Water conservation, energy use and the effect of agriculture on the Earth are key areas of common interest for beverage and food companies and the Nature Conservancy, which began working with beverage brands on water conservation projects in 2008, says Director of Corporate Practices Michelle Lapinski. "Companies viewing conservation as a key business strategy is the next wave." SmartBrief/SmartBlog on Leadership (6/20) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Other News
Water Conservation
Water stewardship leads the list of The Coca-Cola Company's sustainability efforts. Our goal is to return to communities and nature an amount of water equal to what we use in our beverages and their production. Learn more about ways The Nature Conservancy is working with companies like ours to protect the environment.
Leading Voices 
 
  • Upscale restaurants keep laundries awash in table linens
    Commercial laundries that specialize in cleaning restaurant linens say they've found everything from cell phones to wedding gowns wadded up inside the dirty tablecloths. Despite a trend toward more casual dining, upscale eateries are still using enough linen tablecloths and napkins to help keep the industry afloat -- restaurants accounted for about one-third of the $16 billion commercial laundry firms grossed last year, according to one estimate. The New York Times (tiered subscription model) (6/19) LinkedInFacebookTwitterGoogle+Email this Story
  • Can a 3D printer make a better burrito?
    Building on previous 3D printers that can create low-ingredient candy, cakes and other confections, New York University graduate student Marko Manriquez has created Burritobot, a 3D printer designed to turn out burritos according to specifications entered via a mobile application. The catch: ingredients have to be the consistency of paste to pass through the syringe. "You’re just not going to get that desired mouth feel of carne asada," Manriquez said. Digital Trends (6/19) LinkedInFacebookTwitterGoogle+Email this Story
Cook Easier. Faster. Smarter. with Taylor®
For nearly 30 years, Taylor grills’ advanced technology helps optimize kitchen efficiencies. With programmable cook times, pre-set temperatures and consistent product pressure, you can cook all menu items throughout the day. Learn more about how two-sided grills cook ⅔ faster than the traditional grill.
Culinary Spotlight 
  • Chefs add smoke to just about everything
    Smoked entrees, desserts and even cocktails are on the rise in casual and upscale restaurants as the latest flavor trend sweeps the nation. "If salt is the odorless spice, smoke is the ephemeral magical invisible spice ... You can't feel it, you can't touch it, but you can taste it," said chef Seamus Mullen, who adds smoke to everything from eggs to olive oil at his New York restaurant Tertulia. The Wall Street Journal (6/19) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Movers & Shakers 
Food for Thought 
The secret of life is honesty and fair dealing. If you can fake that, you've got it made."
--Groucho Marx,
American comedian

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Position TitleCompany NameLocation
Restaurant Manager or AGMJoe's Crab ShackHunt Valley, MD
Director, Food & BeverageFairmont Hotels and ResortsAbu Dhabi, United Arab Emirates
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