Reading this on a mobile device? Try our optimized mobile version here:

October 29, 2012
Share|Sign up|Archive|Advertise
On the Front Burner 
  • Sandy doesn't faze some NYC eateries
    Some of the hardiest of New York City's upscale restaurants plan to remain open Monday as Hurricane Sandy bears down on the city, although many said the plans could change if operating becomes too dangerous. "Absolutely, tomorrow we will be honoring all reservations," said Kyle Lohr, maitre d’ at restaurant Jean-Georges in the Trump International Tower. Lohr said availability of staff is the only thing that could affect restaurant operations. The New York Observer (10/29) LinkedInFacebookTwitterGoogle+Email this Story
Get It Right: Pricing Strategies That Work
Many entrepreneurs hope for success by offering low prices, while in fact most world-class entrepreneurs succeed by setting higher prices. If you're not exactly sure which pricing strategy will work for your business, these 6 steps can help you set your company's prices for success. Read the exclusive article now.

Restaurant News 
  • Star quarterback buys Papa John's franchise
    Broncos quarterback Peyton Manning will invest in 21 Papa John's franchises in the Denver market. The pizza chain's CEO John Schnatter officially announced the newest franchisee during a spot that aired Sunday. "I don’t know of a person or business partner who has a higher standard on quality or competes more fiercely than Peyton Manning -- on and off the field," Schnatter said. Bloomberg Businessweek (10/27) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Cool flavors. Cool customers. Cool profits.
Experience our Red Cape® Commitment... Smoothies make a scrumptious on-the-go snack; bursting with fruity flavor, vitamins and energy boosters. Satisfy the demand for this wholesome, high-profit snack with a Taylor frozen beverage dispenser. Discover how Taylor can maximize your profitability.
Leading Voices 
  • Adding delivery service takes new tech tools
    Restaurants' business gets more complicated when they offer delivery service. Software tools that speed up everything from phone and online order-taking to driver management can help, writes Granbury Restaurant Solutions marketing director Duessa Holscher. (10/26) LinkedInFacebookTwitterGoogle+Email this Story
  • Chefs share secrets to stay slim amid temptation
    Chefs working around food all day say they take special care to keep from packing on the pounds while working around food all day. Marc Murphy of New York's Landmarc restaurant, who says he eschews alcohol, uses fresh herbs instead of fats for flavor and takes pains to make sure he's only served what he orders when he dines at friends' eateries. The Columbus Dispatch (Ohio)/Reuters (10/28) LinkedInFacebookTwitterGoogle+Email this Story
  • Restaurants and their relevance to consumers
    Restaurant brands have several ways to achieve relevance with consumers, all of them centered on fostering shared values and doing well by doing good, said consultant Denise Lee Yohn. "Social consciousness is the growing belief you can do good and make money at the same time." (10/26) LinkedInFacebookTwitterGoogle+Email this Story

Time and Attendance: The Core of Managing and Measuring Your Workforce
Based on data from Brandon Hall Group's 2014 Workforce Management Study, this paper explores the evolution of time and attendance, the impact of automation and integration, and the key role time and attendance solutions play in managing and measuring today's workforce. Read the Paper and Learn More

Culinary Spotlight 
Whitepaper: SDN: How do you get there from here?
Are the growing data needs of mobile, cloud, big data and social threatening today's enterprise networks? Scalable processes, a phased integration approach and the appetite to optimize over time are key components of a modern network. It's how agile organizations prepare for the data needs of tomorrow.
Explore the whitepaper to start down the path toward SDN.

Hot Topics 

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

Starbucks invests in creating new crop of brand ambassadors (Fast Company online)
Can quickserves compete in a fast-casual age? (San Diego Union-Tribune)
Chipotle considers changes to boost sales (Bloomberg Businessweek)
McDonald's to stress lower prices as sales slow (
McDonald's China teams with Angry Birds (Advertising Age (tiered subscription model))
Results based on number of times each story was clicked by readers.
Food for Thought 
The time you enjoy wasting is not wasted time."
--Bertrand Russell,
British philosopher, mathematician and historian

LinkedInFacebookTwitterGoogle+Email this Story

Position TitleCompany NameLocation
Cook II (Line Cook/Prep)Wegmans Food Markets NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester, NY
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!
Aviation & Aerospace
Construction & Real Estate
Consumer Packaged Goods
Food Service
Health Care
Media & Entertainment
Travel & Hospitality

Subscriber Tools
Today's Brief - Permalink | Print friendly format | Web version | Privacy policy

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