Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/dRvvCfbwoceLjDmxZzQA

September 17, 2012
CONNECT WITH SMARTBRIEFFacebookTwitterBlog
 
Share|Sign up|Archive|Advertise
On the Front Burner 
 
  • Survey: Restaurant franchisees see higher profits
    Restaurant franchisees saw a 5.8% rise in average profitability during the past year, and higher profitability comes with higher satisfaction among franchisees, according to a study from Franchise Business Review. "The brands on our list have maintained extremely high franchisee satisfaction, and, as a result, many have experienced double-digit growth right through the recession," said President Michelle Rowan. FastCasual.com (9/14) LinkedInFacebookTwitterGoogle+Email this Story
It's VEGAS, Baby!
Sign up for Kraft Works and enter for a chance to WIN a VIP trip to Vegas to the World Food Championships. Or enter for a chance to WIN a trip to COMPETE at the World Food Championships in the best sandwich, burger or side dish category! Either way, take part in the highest-stakes competition at the World Food Championships in Las Vegas, Nov. 1-4. Get details here!
Restaurant News 
 
  • San Diego sees mini-restaurant boom
    San Diego County has seen a 3% rise in the number of independent eateries opening in the past year, according to NPD Group, as post-recession rents remain low even as consumers start spending again. "There’s an optimism that things are better, but we all have to stay on top of our game. You really have to reinvent yourself to be successful and look for the wow factor," said restaurant owner Alessandro Minutella. San Diego Union-Tribune (9/15) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Introducing premium slices from Sorrento® and President®.
It's the difference between an ordinary meal and an exceptional taste experience. Convenient sliced mozzarella, smoked provolone and premium Swiss add distinctive cheese flavor and consumer appeal to any sandwich, soup or salad. Visit Lacstalisfs.com for more information.
Leading Voices 
  • High fees keep eateries from adding live music
    Restaurants in Pittsburgh and other U.S. markets must pay high fees, sometimes $1,000 or more each year, to performers' rights organizations tasked with making sure songwriters get paid each time their works are performed. The fees make many eateries opt not to add live performances, a trend some performers say could be reversed if fees were lower and the organizations took a less threatening approach. Pittsburgh Post-Gazette (9/16) LinkedInFacebookTwitterGoogle+Email this Story
  • Free Wi-Fi in restaurants becomes the rule
    Starbucks started offering customers wireless Internet connectivity in 2008, and since then, free Wi-Fi has become the rule at most quickservice and fast-casual chains, says National Restaurant Association CIO Dave Matthews. Eateries that were initially reluctant for fear the perk would lead to table hogging found that patrons who stayed for the Wi-Fi spent more. FastCasual.com (9/14) LinkedInFacebookTwitterGoogle+Email this Story
  • Aluminum cans and the latest in cool innovation
    Beverage brands and can makers have been working on several new innovations, most of them centering on making the drinks inside cool or indicating when they've reached a certain temperature. Brands including Coors Light and Mountain Dew have created cans using special inks from Chromatic Technologies that turn color when the beverage is chilled. SmartBrief/SmartBlog on Food & Beverage (9/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Panera, capitalism and enlightened self-interest
    Panera Bread was founded on the ideals of conscious capitalism and the belief that profit is a byproduct of delivering value to customers, employees, vendors, investors and the community, founder Ron Shaich said. In recent years, that philosophy has driven the chain's efforts to feed more of the hungry in markets where it operates with nonprofit community cafes. Forbes (9/16) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Other News
FEATURED VIDEO: The Traits of Very Successful Leaders
Someone who is a good leader knows how to get work done, but a great leader is someone who inspires employees to do their best all the time. Linda Rottenberg, the co-founder and CEO of Endeavor, tells us about some common traits among successful leaders. Watch the video now.

Culinary Spotlight 
 
  • Asian menus spice up Boston's late-night scene
    Diners in the mood for ramen at the Uni Sashimi Bar at Boston's Eliot Hotel are out of luck unless it's after 11 p.m. on the weekend. Like many area eateries, the restaurant has recently created a late-night Asian menu to feed growing demand among the after-hours crowd. The Boston Globe (tiered subscription model) (9/15) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
How To Optimize Profitability In Real Time
In today's digital era, real-time business environments must be flexible to operate at an unpredictable pace, transform profit modeling to a continuous process and collaborate with key employees at the edges of the business.
Download 3 Steps To Real-Time Profitability Management to learn how you can assess your organization's processes and optimize profitability.

Hot Topics 

Top five news stories selected by Restaurant SmartBrief readers in the past week.

McDonald's ad begs consumers to give cheese a chance (Adweek)
Better burger chains spike the shakes (Reuters)
McDonald's menus to add calorie counts next week (Los Angeles Times)
7-Eleven revamps stores with a focus on food (San Diego Union-Tribune)
Are your tipped workers entitled to more? (SmartBrief/SmartBlog on Food & Beverage)
Results based on number of times each story was clicked by readers.
The Buzz(CORPORATE ANNOUNCEMENTS)

Interested in learning more about advertising with SmartBrief? Click here for detailed industry information and media kits. 

Featured Content 
 

Editor's Note 
  • Updated SmartBrief privacy policy
    SmartBrief has updated its privacy policy to better reflect the state of the digital world. View the updated policy. LinkedInFacebookTwitterGoogle+Email this Story
Food for Thought 
We are not what we know but what we are willing to learn."
--Mary Catherine Bateson,
American writer and anthropologist

LinkedInFacebookTwitterGoogle+Email this Story

 
Position TitleCompany NameLocation
Restaurant General ManagerWashington Athletic ClubSeattle, WA
Director, Production and Food SafetyChop't Creative Salad CompanyWashington, DC
General ManagerFord's Fish ShackWashington, DC
Restaurant General Manager – Award-Winning Restaurant ChainConfidentialCharleston, SC
Accounting Manager Tom Douglas RestaurantsGreater Seattle Area, WA
Click here to view more job listings.

Restaurant SmartBrief Partners


SmartBrief delivers need-to-know news in over 100 targeted email newsletters to over 3 million readers. All our industry briefings are FREE and open to everyone—sign up today!
Accounting
Advertising
Automotive
Aviation & Aerospace
Biotechnology
Business
Chemicals
Construction & Real Estate
Consumer Packaged Goods
Distribution
Education
Energy
Finance
Food Service
Health Care
Insurance
Legal
Manufacturing
Media & Entertainment
Nonprofit
Retail
Technology
Telecommunications
Travel & Hospitality
 

Subscriber Tools
SIGNUP SEND FEEDBACK E-MAIL THIS BRIEF
Today's Brief - Permalink | Print friendly format | Web version | Privacy policy

Advertise
Publisher, Food & Beverage:  Chris Warne 212-450-7970
Job Board:  Jackie Basso (202) 407-7871
 
SmartBrief Community:
 
 
Recent Restaurant SmartBrief Issues:   Lead Editor:  Patricia Smith
     
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
 
 
© 1999-2012 SmartBrief, Inc.® Legal Information