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May 8, 2012
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On the Front Burner 
 
The New Happy Chef Catalog is Here
The 2012 Happy Chef catalog features dozens of new colors and styles, plus big improvements to existing products. From enhanced comfort to more durability, we listened to the feedback of restaurant professionals. Be the first to see what's new: request a catalog today.
Restaurant News 
 
  • Darden eateries launch instant e-mailed gift cards
    Darden's Red Lobster, Olive Garden and LongHorn Steakhouse chains have started selling gift cards that customers can buy online and send instantly via e-mail. Buyers have the option to customize the cards with their own photos and voices, and themed cards are available for birthdays, Mother's Day and other special occasions. Orlando Sentinel (Fla.) (5/7) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
FREE 12-oz. GREY POUPON Bistro Sauce sample!
Drive repeat business with this incomparable blend of Dijon mustard, horseradish and garlic. Its creamy texture and bold, distinctive flavor pair well with dishes across your menu. And because it has only 35 calories and 3.5g of fat per serving, customers enjoy indulgent flavor with 0 guilt. Get FREE sample now!
Your Take 
  • Does your restaurant make a special effort to offer gluten-free items?
Yes.
No.

FEATURED ARTICLE: 10 Small-Business Predictions for 2015
Things are looking up for small businesses in 2015. We count down the 10 ways you can get ahead in the New Year. Read the article.

Leading Voices 
 
  • 3 hot food trends from the 2012 NRA show
    Food trucks, gluten-free dishes and wine for the masses are three hot foodservice trends that are only growing hotter, fueled by companies including Mobi Munch, Udi's Gluten Free Foods, The Skinny Vine and Copa Di Vino, all of which showed off their wares at the National Restaurant Association's show this week. SmartBrief/SmartBlog on Food & Beverage (5/8) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Q-and-A: Tony Ventre of Heartland Payment Systems
    Payment processing, telecommunications and POS systems are essential to restaurant operations, but most restaurateurs aren't -- and don't want to be -- IT experts. Heartland Payment Systems Restaurant Specialist Tony Ventre shares insight into the role of the IT vendor and how finding the right one can let restaurateurs put their focus back on the food. SmartBrief/SmartBlog on Food & Beverage (5/7) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Variety is the spice of beverage sales, panelists say
    Giving guests a wide variety of alcoholic and non-alcoholic beverages is key to boosting beverage sales, said industry experts during a panel at the National Restaurant Association show. From beer and wine to tea and coffee, new product innovation has proven vital to boosting sales. QSRMagazine.com (5/7) LinkedInFacebookTwitterGoogle+Email this Story
  • Can your bar menu set you apart from the competition?
    Sales of spirits rose 3.5% last year as consumers looked toward cocktails and wine as an affordable indulgence and eateries got more creative with flavors and low-cal drinks, according to Technomic. Skinny cocktails, new twists on vodka drinks and drinks made with high-quality spirits can help restaurants boost bar tabs and set themselves apart, says Technomic's Donna Hood Crecca. Restaurant Management online (5/4) LinkedInFacebookTwitterGoogle+Email this Story
How To Optimize Profitability In Real Time
In today's digital era, real-time business environments must be flexible to operate at an unpredictable pace, transform profit modeling to a continuous process and collaborate with key employees at the edges of the business.
Download 3 Steps To Real-Time Profitability Management to learn how you can assess your organization's processes and optimize profitability.

Street Smarts 
 
  • Inside Panera‚Äôs unorthodox success
      
    Panera Bread has been an innovative, values-driven powerhouse. Helping to define the fast-casual category in the ’90s, Panera and its co-CEO Ron Shaich now want to help define a new way of doing business, one that focuses on "higher purpose" and something called Conscious Capitalism. The catch: you don't focus on profits. Shaich swears it will make you rich. Read more. LinkedInFacebookTwitterGoogle+Email this Story
Time off boosts employee morale — and other pleasant surprises
New research reveals that a clearly articulated time-off policy that's fairly, transparently implemented improves employee productivity and morale —creating a happier, more loyal workforce for long term success.
Click here to read the White Paper

Culinary Spotlight 
  • Bay area prepares for record salmon year
    San Francisco restaurant owners and consumers are thrilled that local wild salmon are back in record numbers this year after three years of tepid fishing results. Biologists are predicting as many as 820,000 fish will return to the Sacramento-San Joaquin River Delta, the most in more than seven years. "A few years ago, you might get one or two fish per boat when they opened the season. Now everybody's going home with two fish," says Sean Hodges, who leads fishing trips on a charter boat. San Francisco Chronicle (5/6) LinkedInFacebookTwitterGoogle+Email this Story
  • Domino's debuts gluten-free crust
    Domino's Pizza has launched a gluten-free pizza crust, making it the first national pizza chain to cater to the growing demand from consumers who can't eat foods made with wheat, barley and rye. Other restaurant chains including P.F. Chang's and Subway have also been adding gluten-free items to the menu. USA TODAY (5/6) LinkedInFacebookTwitterGoogle+Email this Story
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Movers & Shakers 
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Food for Thought 
If you can spend a perfectly useless afternoon in a perfectly useless manner, you have learned how to live."
--Lin Yutang,
Chinese writer and inventor

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Position TitleCompany NameLocation
Director, Public RelationsPizza HutDallas/Fort Worth, TX
Director of Food and Beverage Dolce Hotels & ResortsPotomac, MD
Executive Sous Chef - LifeWorksAramarkArlington, VA
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