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August 29, 2012
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On the Front Burner 
 
  • Restaurants sit empty amid GOP convention delays
    Inclement weather and schedule changes to the Republican National Convention have kept streets in Tampa largely empty even as restaurants hired extra staff and ordered more food in anticipation of the convention. Many eateries have so far sustained heavy losses from the lack of patrons, with some earning less than they would on regular business days. "I would need to triple business between now and the end of the convention to make up for what I’ve lost already," said restaurant owner Jeff Morzella of FRESH in downtown Tampa. The Washington Post/The Associated Press (8/28) LinkedInFacebookTwitterGoogle+Email this Story
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Restaurant News 
 
  • Taco Bell testing new Doritos taco shell flavors
    Given the unprecedented popularity of Taco Bell's Doritos nacho cheese taco shell -- it has been the most successful product launch in the company's history -- the company is testing two new Doritos Locos taco shell flavors: a Flamas shell with a chili lime flavor and a Cool Ranch flavor. Taco Bell is currently trying out the new flavors across various regions but has not yet said when the new Doritos shells might appear. The Orange County Register (Santa Ana, Calif.) (8/27) LinkedInFacebookTwitterGoogle+Email this Story
  • Dunkin' Donuts to open slew of new stores across Texas
    Dunkin' Donuts is slated for significant expansion in Texas with new franchise agreements that will bring the total of new stores opening in the state to over 100 in the next few years. New franchise partners include MM Donuts LLC in Houston and the Jerry Jones Family and Troy Aikman in the Dallas/Fort Worth area. QSRMagazine.com (8/28) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
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Spotlight on Restaurants and Social Media 
 
Leading Voices 
  • Mobile apps represent growth area for most restaurant brands
    Many restaurants have yet to exploit the potential of mobile platforms for their brands, despite the staggering increase in smartphone ownership, says founder of online ordering firm OLO Noah Glass. While only 16% of restaurants have a mobile app, such technology has been shown to attract new customers, boost average check size and build customer loyalty. QSRWeb.com (8/29) LinkedInFacebookTwitterGoogle+Email this Story
  • Better customer service, processes the surest avenues to sales growth
    While marketing initiatives or product developments may not always result in sales growth for quick-service restaurants, writes Snagajob marketing VP Jason Hamilton, two surefire ways to boost sales growth are to improve customer service by carefully selecting quality employees for front-line staff and improving processes to achieve better order accuracy. "Loading your front line up with top-quality employees is a critical first step to boosting customer service and growing sales. But to keep the customers smiling, your processes have to be better than par," Hamilton said. QSRWeb.com (8/28) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Chefs find economical ways to go gluten-free
    Chefs around the country are realizing that catering to gluten-free patrons can significantly boost their bottom line. Chef R.L. Boyd of Washington, D.C.,'s Mie N Yu restaurant experiments with gluten-free ingredients and has specific protocol in place to keep consumers safe and food prices in check. The Washington Post/On Small Business (8/27) LinkedInFacebookTwitterGoogle+Email this Story
  • Karen Hatfield experiments with sweets at two L.A. restaurants
    Chef Karen Hatfield is in charge of all things sweet at the two restaurants she and her husband, Quinn, own in Los Angeles: Hatfield's and Sycamore Kitchen. Hatfield, who bakes up the sticky pecan rolls, scones and flaky pastries that have put the restaurants on the map, shares her latest kitchen experiments and which chefs continue to inspire her. Los Angeles Times/Daily Dish (tiered subscription model) (8/27) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Featured Content 
 

Food for Thought 
Courage is not the towering oak that sees storms come and go; it is the fragile blossom that opens in the snow."
--Alice Mackenzie Swaim,
Scottish-American poet

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