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September 26, 2012
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On the Front Burner 
 
  • Restaurant group joins retailers to fight swipe fee deal
    The National Restaurant Association has voiced its opposition to a proposed $7.25 billion settlement by MasterCard and Visa, agreeing with the National Retail Federation and other merchants' groups that the deal would do nothing to change the way the credit-card companies set swipe fees. "Without meaningful reform, there is concern that restaurateurs -- many of whom are small businesses -- will continue to be negatively impacted by the unfair, non-transparent system that exists today," NRA President Dawn Sweeney said. The Wall Street Journal (9/25), Bloomberg (9/25) LinkedInFacebookTwitterGoogle+Email this Story
Pork Belly Pastrami Baked Idaho® Potatoes
Skilled craftsmanship and quality ingredients elevate simple comfort foods like pork and Idaho® Potatoes to whole new levels of flavor. Truly, food fit for a chef.

Visit IdahoPotato.com for more inspiring recipes and menu tips.
Restaurant News 
 
  • McDonald's moves toward more sustainable food
    McDonald's pays about $2 billion a year in energy bills around the globe, a cost the company aims to cut by finding more sustainable ways to do everything from light the restaurants to source the beef, says sustainability VP Bob Langert. "We want to use our size and influence to work with the industry and NGOs to come up with definitions of sustainable beef." Bloomberg (9/25) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Starbucks mobile campaign heralds seasonal drinks with social links
    The return of seasonal beverages such as the Pumpkin Spice Latte to Starbucks stores this year was announced with a mobile campaign on People's mobile website that included links to social networks to get the word out. Starbucks' latest effort follows up on earlier mobile campaigns promoting the company's Rewards program and incorporating mobile bar codes. Mobile Marketer (9/26) 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 
  • New NYC coffee shops brew specialty branding
    New York City's newest wave of specialty coffee shops comes with perks and quirks designed to make them stand out from the sea of java sellers, including Jack's Stir Brew Coffee, where the signature brewing method includes stirring the beans for more even flavor distribution. Also on tap: $25 monthly memberships at Fair Folks Cafe, which come with free daily drinks and discounts on art and design products. The Wall Street Journal (9/25) LinkedInFacebookTwitterGoogle+Email this Story
  • Troubleshooters on call for oven emergencies
    Brian Follander helped New York City's ABC Kitchen avoid a lunchtime disaster recently by fixing the tricky stove just as the rush began. He works for Kitchen Repair Specialists as one of a few dozen troubleshooting technicians who have the skills to keep even the most temperamental machines working in restaurant kitchens across the city. The New York Times (tiered subscription model) (9/25) LinkedInFacebookTwitterGoogle+Email this Story
  • 3 ideas for bringing in the breakfast crowds
    The last thing consumers want in the morning is another decision to make, which is why it can be tough to get them to change their breakfast routines, writes menu consultant Marc Halperin. His advice: create fun new treats that nobody else offers and keep up with changing lifestyles that have more people splitting the morning meal into two parts. QSR Magazine (9/2012) LinkedInFacebookTwitterGoogle+Email this Story
  • Using mobile ordering to personalize takeout
    Mobile Marketing Daily editor Steve Smith took fries from Five Guys to a recent vegetarian potluck, a task made easier by a mobile ordering application from OLO. The company touts the sales-building properties of mobile ordering apps. "The average order placed is 25% larger than those placed traditionally over the phone," said Noah Glass, founder and CEO of OLO. MediaPost Communications/Mobile Insider blog (9/25) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • D.C. restaurateur gets a crash course in Persian cuisine
    Peacock Cafe chef and partner Maziar Farivar agreed to the James Beard Foundation's call for a chef to prepare a traditional Persian feast, then set about learning to prepare the cuisine of the native land he had left more than three decades earlier. He turned to his sisters for help, and the process started with getting the rice right, which took about a dozen tries. The Washington Post (9/24) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Food for Thought 
I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing."
--Agatha Christie,
British writer

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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
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