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July 5, 2011
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On the Front Burner 
  • McDonald's to fuel trucks with its own used cooking oil
    McDonald's has reached a deal with Dubai-based Neutral Fuels to convert used cooking oil from the chain's 80-plus stores in the United Arab Emirates into biodiesel fuel that McDonald's will use to power its delivery trucks in the region. McDonald's has done similar projects in England and Austria, but it's the first time a company has done a large biodiesel project in the UAE, where oil and gas are plentiful and cheap. ABC News/The Associated Press (7/3) LinkedInFacebookTwitterEmail this Story
Restaurant News 
  • Subway to grow to 600-plus stores in China by 2015
    Subway is in expansion mode in China, where it expects to end the year with 300 restaurants and double that number to 600 or more by 2015, the company said. The sandwich chain launched its first stores in China in 1995, targeting areas with large numbers of foreigners likely to be familiar with the brand. China Daily (Beijing) (7/4) LinkedInFacebookTwitterEmail this Story
  • Subway's marketing chief on health and the brand: Health is a key part of Subway's brand message and marketing strategy, including partnerships with groups such as the American Heart Association to promote healthier eating, says CMO Tony Pace. Pace shares some of the chain's strategies for feeding demand for healthier food without scaring off patrons, a strategy that often employs the element of surprise. (7/1) LinkedInFacebookTwitterEmail this Story
  • Other News
Innovations & Ideas 
  • TV chefs: from culinary teachers to reality show stars
    TV chefs have gone through three phases, starting with Julia Child and other '70s-era chefs who simply explained recipes and demonstrated techniques to today's crop of reality-style programs such as Jamie Oliver's "Food Revolution" and Gordon Ramsay's "Kitchen Nightmares," says producer Peter Bazalgette. Today's shows win loyal foodie followings and are relatively cheap to make, but experts say they're not spurring viewers to turn off the TV and turn on the oven. The Wall Street Journal (tiered subscription model) (7/1) LinkedInFacebookTwitterEmail this Story
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Street Smarts 
  • Technomic ranking: The 50 fastest-growing chains
    Here is Restaurant Business magazine's annual ranking of the fastest-growing small chains as tabulated by Technomic. Find out who the big chains of tomorrow will be and access the exclusive Web content of where previous Future 50 chains are now. Read more. LinkedInFacebookTwitterEmail this Story
Leading Voices 
  • Pittsburgh eateries clamor for proven cooks
    The Pittsburgh restaurant scene is growing and eateries are on the hunt for employees, especially experienced line cooks with the speed and skill to keep guests well served. But the economic realities of running a restaurant mean the top cooks rarely earn what they're worth. "It's hard to find the journeyman cook," said Trevett Hooper, owner and executive chef of Legume Bistro, which needs to double its staff before reopening in a bigger space this summer. Pittsburgh Post-Gazette (7/3) LinkedInFacebookTwitterEmail this Story
Menu Trends 
  • Study: Nutrition ranking does not influence choices
    A study of food choices in university cafeterias found no difference in students' choices after meals were given stars to indicate their nutritional value. "In studies, when you ask people how important nutrition is to them when they're ordering food from a restaurant menu, it's far less important than a food price or taste," said a professor not involved in the study. Reuters (7/3), American Public Media/Marketplace (7/4) LinkedInFacebookTwitterEmail this Story
  • Burger joints find favor with fast-casual fare
    Fast-casual burger joints are on the rise, gaining market share by offering fans more options including leaner beef, unusual toppings and the chance to enjoy a beer or two with dinner. Five Guys Burgers and Fries is the largest fast-casual burger chain, and smaller players such as OneBurger in Coral Gables, Fla., BurgerFi in Lauderdale-by-the-Sea, Fla., and 5 Napkin Burger in New York City say business is on the rise. The Miami Herald (free registration) (7/2) LinkedInFacebookTwitterEmail this Story
  • Other News
Policy Matters 
  • Hospitality industry hopes lawsuit will spark liquor-law talks
    Experts say the Utah Hospitality Association has little chance of winning its legal challenge to the state's new, more restrictive liquor-license laws, but the group hopes its lawsuit will at least spark new discussion with lawmakers. The law severely limits the number of available liquor licenses for bars and clubs and outlaws drink discounts, moves the industry says are harmful both to individual businesses and the state's economic development. The Salt Lake Tribune (Utah) (7/5) LinkedInFacebookTwitterEmail this Story
Regional ManagerCC's Community Coffee HouseNew Orleans, LA
Managing PartnerConfidentialSouthwest Michigan, MI
Assistant Operations ManagerDan's Hamburgers, IncAustin, TX
Operations ManagerLaTrelle's Management Corp.Houston, TX

Food for Thought 
Whatever can happen to anyone can happen to me."
--Muriel Rukeyser,
American poet and political activist

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