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October 29, 2012
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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
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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
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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
Culinary Spotlight 
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

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Position TitleCompany NameLocation
Cook II (Line Cook/Prep)Wegmans Food Markets NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester, NY
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