Florida Aquarium partners with restaurants on sustainability | Pizza Hut to debut pizza with pull-off cheese pockets | Nestlé to invest $16 million on coffee in China
Web Version
 
 
April 2, 2013
CONNECT WITH SMARTBRIEF LinkedInFacebookTwitterGoogle+SmartBlogs
Restaurant SmartBrief
SIGN UP|FORWARD|ARCHIVE|ADVERTISE

On the Front BurnerSponsored By
Florida Aquarium partners with restaurants on sustainability
The Florida Aquarium is partnering with restaurants in Tampa to promote serving seafood from more sustainable sources. Restaurants promote the project on their menus, giving the aquarium wider exposure. "[W]e're not telling anyone to stop fishing or eating fish. But we're trying to educate the consumer on the choices available to keep seafood available for generations," said Debbi Stone, vice president of education at the aquarium. The Tampa Tribune (Fla.) (3/31)
Share: LinkedIn Twitter Facebook Google+ Email
On-Trend Hand Cut Quality Fries
Customers look for natural, authentic food on the menu, but making fries from scratch every day may not be practical for your operation. NEW McCain Fresh-Style Fries will help you deliver the made-from-scratch quality your customers expect—in a fraction of the time. Save up to $100.
 
Restaurant NewsSponsored By
Pizza Hut to debut pizza with pull-off cheese pockets
Pizza Hut will roll out the "Crazy Cheesy Crust" pizza as a limited-time offering this week, as the latest effort to get more cheese into its pizza crust after the resounding success of its Stuffed Crust Pizza. This time around, the edges of the crust consist of small cheese-filled pockets that customers can pull off and eat separately. SeattlePI.com/The Associated Press (4/1)
Share: LinkedIn Twitter Facebook Google+ Email
Nestlé to invest $16 million on coffee in China
Switzerland-based Nestlé will build a coffee warehouse and tasting facility in China's Yunnan province that will also include a training facility aimed at teaching 5,000 local farmers to grow coffee beans. The new venture is designed to help the company secure new supplies of quality coffee beans as demand grows both locally and globally. The Wall Street Journal (4/2)
Share: LinkedIn Twitter Facebook Google+ Email
Poll: Consumers pick Subway as perennial brand of the year
Subway was named quickservice "Brand of the Year" for the ninth consecutive year in the Harris Poll EquiTrend study, which surveys 38,000 consumers annually. Convenience Store News (4/1)
Share: LinkedIn Twitter Facebook Google+ Email
Other News
Start with a juicy, perfectly cooked burger patty. Add creole mustard, sweet and savory garlic jam and the lovely, subtle, fruity undertones of a proper Wisconsin Gouda, and put it all on a pretzel bun. The result? A flavorful, one-of-a-kind burger that truly tastes as Gouda as it sounds. Get the recipe.
 
Your Take
Does your restaurant offer homemade pasta? 
VoteYes
VoteNo
Leading VoicesSponsored By
What will menu labeling look like when it finally comes?
Restaurants and other food service outlets are still waiting for the rules that will establish how they'll have to post calorie counts and other nutritional information under a law passed in 2010. Meanwhile, as regulators and lobbyists debate who will have to post the data, a new study has shown that when the numbers are finally listed, the information may not be nearly as effective in helping consumers stick to their diets as simpler symbols denoting the better-for-you options. Restaurant-Hospitality.com (4/1)
Share: LinkedIn Twitter Facebook Google+ Email
Cintas brings back best-restroom contest
Cintas is now accepting nominees for its annual "America's Best Restroom" contest, in which public restrooms are judged on criteria including cleanliness, visual appeal and unique design elements. The company will announce 10 finalists in August, and then the public will be able to vote for their favorites. PizzaMarketplace.com (4/1)
Share: LinkedIn Twitter Facebook Google+ Email
Farmland® Ham. The natural choice.
You can be sure that every ham from Farmland Foods is permeated with real hickory hardwood, not just liquid smoke flavoring. This painstaking process results in deep color and authentic taste in every naturally smoked bite.
To save on Farmland Ham today, click here.
 
Culinary Spotlight
Local sourcing helps chains forge community ties
Fast-casual chains including Chipotle and Mad Greens source locally whenever possible, and in many cases, they forge connections with farmers and producers to seek out new and developing sources of local ingredients. At Sweetgreen, the roster of local ingredients and the farmers who grew them changes every month, raising awareness among patrons at the eatery's 16 units, even if they don't order from the list, said co-founder Nic Jammet. QSR Magazine (4/2013)
Share: LinkedIn Twitter Facebook Google+ Email
Homemade pasta is a labor of love
Eateries like New York City's Lincoln Ristorante are looking to set themselves apart by making and serving fresh pasta, which takes longer to make but only seconds to cook and offers a different texture than the dried version. The growing trend is a boon to Emilio Mitidieri, who has spent the past three decades perfecting, making and selling pasta-making machines for Italian restaurants as well as pasta factories. The New York Times (tiered subscription model) (4/1)
Share: LinkedIn Twitter Facebook Google+ Email
Movers & Shakers
Food for Thought
If children grew up according to early indications, we should have nothing but geniuses."
-- Johann Wolfgang von Goethe,
German writer, artist and politician
Share: LinkedIn Twitter Facebook Google+ Email
Who's Hiring?
Position TitleCompany NameLocation
Director of Corporate Relations (Sales and Fund-raising)The Culinary Institute Of America - Greystone CampusSt. Helena, CA
Field Marketing Manager - "Eastern part of the U.S."Wingstop Restaurants IncRichardson, TX, TX
The Purchasing Buyer - Non Food and BeverageThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Manager In Training (MIT) - Teaching KitchenThe Culinary Institute of America - Greystone CampusSt. Helena, CA
Click here to view more job listings.
 
Subscriber Tools
Please contact one of our specialists for advertising opportunities, editorial inquiries, job placements, or any other questions.
 
Lead Editor:  Patricia Smith
Publisher, Food & Beverage:  Chris Warne
  P: 646.462.4647
Jobs Contact:  Jackie Basso
  P: 202.407.7871
 
 

Download the SmartBrief App  iTunes / Android
iTunes  Android
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2013 SmartBrief, Inc.®
Privacy policy |  Legal Information