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May 24, 2012
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On the Front Burner 
 
  • Macy's flagship to debut "stealth" Starbucks
    Starbucks plans to open a coffee shop at Macy's Herald Square flagship in New York City, but the shop won't boast the Starbucks brand. The Herald Square Cafe will feature an upscale menu of wine, Champagne and chocolate, as well as exotic coffees from the Starbucks Reserve line. The Huffington Post (5/23) LinkedInFacebookTwitterGoogle+Email this Story
More Smiles, More Sales.
McCain® Harvest Splendor® Sweet Potato Selections bring consumer-preferred natural sweet potato flavor and operator-proven performance and profitability together on every plate. The result? An oh-so sweet dish you and your customers can agree on. Get the Sweet Success Guide.
Restaurant News 
 
  • Pizza Patron's promo rewards ordering in Spanish
    Dallas-based chain Pizza Patron will run a one-day promotion June 5 that involves giving away pizza to those who order in Spanish. The promotion has its critics, including some marketers. "As an advertising agency, I would never recommend this to my client," said Marcela Gomez, president of Hispanic Marketing Group. But Pizza Patron brand director Andrew Gamm says it will help the chain bond with the Hispanic community and build buzz. USA TODAY (5/22) LinkedInFacebookTwitterGoogle+Email this Story
  • McDonald's Channel adds mobile gaming
    The McDonald's Channel has partnered with Meteor Group to develop a mobile game aimed at making the out-of-home network more interactive. McDonald's debuted the channel in California restaurants last fall, with a lineup of local news, feature stories and advertising, along with plans to add interactive Web and mobile components. QSRWeb.com (5/23) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
THE PAT LAFRIEDA BURGER; OTHERWISE KNOWN AS YOUR SECRET WEAPON. Pat LaFrieda comes from three generations of legendary meat purveyors and any discriminating carnivore will tell you that his company supplies the best meat products, hands down. It's made with 100% Angus Beef, with whole muscle and no trimmings, and it's 100% exclusive to US Foods. Call your US Foods rep or click to learn more.
Leading Voices 
  • Why Sodexo embraces GS1 food safety standards
    Sodexo was one of the founding companies when the industry created the Foodservice GS1 US Standards Initiative in 2009, which streamlines the ability to trace products back to their source, says Ann Oka, senior vice president of supply management. "GS1 Standards allow us to be more flexible in addressing very specific needs, particularly around things like allergen-free products and others with a specific nutritional focus." SmartBrief/SmartBlog on Food & Beverage (5/24) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Navigating a sea of sustainability certifications: There's a sustainability certification for every day of the year -- literally, says Sodexo sustainability director Margaret Henry, who is tasked with navigating the 365 different programs in a company that feeds 50 million each day. "There's a lot of competition between [the certifications] and I think it's really sad ... All of these well-meaning people with all of these great ideas -- these brilliant scientists -- competing for who's right." National Public Radio/The Salt blog (5/23) LinkedInFacebookTwitterGoogle+Email this Story
  • 5 tips to make your restaurant's website better
    Restaurant websites done right can be among an eatery's most effective marketing tools, says Restaurant Engine founder Brian Casel. He shares five tips for making your site better, starting with dumping Flash and optimizing your site for mobile devices. SmallBizTechnology.com (5/23) LinkedInFacebookTwitterGoogle+Email this Story
  • Veteran restaurateur talks about what it takes to succeed
    Alison Price Becker learned the restaurant business from the bottom up and did everything right to prepare for opening her New York City eatery, Alison, in 1989. Still, all her preparation wasn't enough to overcome the post-9/11 drop in business that led her to close the eatery in 2002. Price Becker, who returned to the city last year with the opening of Alison Eighteen, shares wisdom gleaned from her decades in the industry. Forbes (5/22) LinkedInFacebookTwitterGoogle+Email this Story
  • Chefs learn to embrace food photos
    Whether they've always loved the idea or merely resigned themselves to it, chefs say patrons snapping and sharing photos of their carefully created dishes is a trend that's here to stay. Eater (5/23)
 
5 positive ways to respond to negative comments.
Social media is a great way to connect with your customers, but what do you do when the conversation takes a negative turn? With 5 tips, you can learn how to positively respond and help direct the conversation. Read the article and learn the 5 ways to respond positively.

Culinary Spotlight 
 
  • Burger King goes gourmet in China
    Burger King has introduced a black truffle burger and other premium items in Hong Kong, following other U.S. quickservice chains that have launched gourmet versions of their menu staples in a push to capture a bigger piece of the growing Asian market. The Wall Street Journal (5/23) LinkedInFacebookTwitterGoogle+Email this Story
  • Can restaurants add value while cutting costs?
    Restaurants risk turning off customers if they raise prices or turn to cheaper ingredients to cope with rising commodity prices, but there are some creative options that add value while cutting prices, writes writes Marlin Network's Phil Daniels. Daniels advocates for a hybrid farm-to-table model that involves developing less-expensive local sources for ingredients when possible. FastCasual.com (5/23) LinkedInFacebookTwitterGoogle+Email this Story
Transformational Journeys: Modern Business Planning
Harvard Business Review explores why CFO's and their finance organizations must adapt to the changing landscape of their markets and how big data, organizational collaboration, and new cloud-based planning and analysis technologies are driving successful change.
Click here to access the report.

Featured Content 
 

Food for Thought 
It is better to have a fair intellect that is well used than a powerful one that is idle."
--Bryant H. McGill,
American editor and author

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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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