Boston Market caps 30 months of sales growth with rib launch | Little Caesars aims higher with premium deep-dish pie | Report: Operators stay optimistic despite slower Feb.
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April 1, 2013
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Boston Market caps 30 months of sales growth with rib launch
Boston Market is back in growth mode, after a turnaround launched in 2010 paid off in the form of 30 consecutive months of higher same-store sales. Today, the chain is launching St. Louis Ribs at its 471 restaurants, after tests in three markets were met with success. The fast-casual chain is also opening its first new restaurant in six years and mapping future growth plans likely to include non-traditional locations such as airports and college campuses, said CEO George Michel. SmartBrief/SmartBlog on Food & Beverage (4/1)
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Chef Schenk obviously knows great steak. But he also knows his way around great potatoes. Proof? This clever side or appetizer can even be made with leftover baked Idaho® Potatoes and still stand up to the high caliber steaks at Strip House. Visit IdahoPotato.com for this and other creative recipes and menu tips.
 
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Little Caesars aims higher with premium deep-dish pie
Little Caesars is looking to expand its image beyond $5 pizzas-in-a-hurry with a new Detroit-style deep dish pizza, as part of a larger effort to fend off growing competition. Rivals including Domino's and Sbarro have improved their recipes and ramped up their higher-end menu offerings as competition in the pizza space grows. The Wall Street Journal (3/29)
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Report: Operators stay optimistic despite slower Feb.
Restaurant sales and traffic slowed in February, driving the National Restaurant Association's monthly index below 100, but operators reported feeling optimistic that sales and business conditions would improve in the coming months. PizzaMarketplace.com (3/29)
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The Future of Foodservice
Our forecasts indicate restaurant traffic isn't likely to bounce back in 2013. This year's A Look Into the Future of Foodservice report delivers an industry forecast through 2022 to help you see what's ahead, including a focus on the impact aging consumers may have on the industry.
Get the forecast through 2022 now.
The NPD Group | Future of Foodservice
 
Leading Voices
Local Dallas restaurants team up on mobile loyalty promo
Several independent Dallas restaurants are teaming up to promote the launch of the Front Flip mobile application, which will offer rewards for customers who use the app at area restaurants through May 16. The app aims to help small eateries enhance their customer loyalty programs by giving users the chance to win prizes by scanning QR codes in participating restaurants. MobileCommerceDaily.com (3/29)
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Franchise capitalizes on growing demand for jerky
Dried meat that used to be classified as emergency food is increasingly in demand, so much so that franchisees are finding growing success with The Beef Jerky Outlet, which has 13 stores and expects to open 10 to 15 more this year. "Ninety-nine percent of the jerky we carry has no MSG and no sodium nitrate. It's all U.S. beef and natural tasting. Customers order it in bulk from our website," said president Scott Parker. Entrepreneur online (3/29)
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Survey shows sodium confusion
According to a Mintel survey of consumers who are limiting sodium, 72% are using less salt when cooking, while 64% are putting less salt on their food. Meanwhile, 39% are eating less packaged food, and 32% are reducing restaurant visits, even though most sodium comes from packaged and restaurant food. Progressive Grocer (3/28)
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Culinary Spotlight
Eateries increasingly trade beef for less-pricey burgers
Restaurants are coping with the high cost of beef and consumers' demand for healthier fare by getting more innovative in their burger offerings, making more veggie burgers available and experimenting with poultry, seafood and even more exotic options, according to Technomic. Big chains from Cheesecake Factory and Seasons 52 to Burger King have veggie or seafood burgers on the menu, and smaller burger joints are even more experimental with elk, bison and even kangaroo meat showing up on the menu. FoodBusinessNews.net (free registration) (3/29)
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Anchovies play key role in Asian dishes
Diners who shun adding salty, fishy anchovies to their Caesar salad or pizza may not know that the fish plays a key role in many of their favorite southeast Asian dishes. Fish sauce, made with anchovies that are fermented with salt and water, is used to add complexity and bursts of flavor to Asian favorites such as Thai beef salad and yellow or green curry. Los Angeles Times (tiered subscription model) (3/30)
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Food for Thought
The torment of precautions often exceeds the dangers to be avoided. It is sometimes better to abandon one's self to destiny."
-- Napoleon Bonaparte,
French military and political leader
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