February 20, 2013
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Burger King's new ads add new characters
Burger King has launched the first of its new TV commercials from ad agency Mother. The spots shift from the strictly food-focused ads that dominated during the chains time with McGarryBowen to spots that introduce a cast of quirky new characters including a chef named Faustin who delicately creates the bacon gouda breakfast sandwich. Advertising Age (tiered subscription model) (2/19)
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The best thing that's not on your menu
Introducing Harvest Creations, a new line of farm-fresh products from Tampa Maid. Your customers will love delicious items like Fried Green Beans, and you'll love what your kitchen can do with them—whether you're using them on their own or as an ingredient in something spectacular.
Get the details.
 
Restaurant News
Beard Foundation names 2013 semi-finalists
The James Beard Foundation has named its 2013 semi-finalists in a slew of restaurant and chef categories including Best New Restaurant and Outstanding Bar Program. Finalists will be named next month, and the winners will be honored at a ceremony in May, except for two chef awards that have already been announced -- Emeril Lagasse won the Humanitarian Award and Cecilia Chiang received the Lifetime Achievement Award. The Huffington Post (2/19)
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Starbucks maps 5-year Asia growth strategy
Starbucks plans to grow to about 40,000 employees in the Asia-Pacific region in the next five years, a region where tea is traditional but coffee consumption is on the rise. The company currently employs about 19,500 people in the region, which doesn't include China, India or Japan. MarketWatch (2/18)
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Other News
Spotlight on Restaurants and Social Media
140 million 'like' restaurant brands, study says
McDonald's displaced Starbucks to take the top spot on the Restaurant Social Media Index for the fourth quarter of 2012. The coffee giant landed at No. 2 and Wendy's, Buffalo Wild Wings and Subway rounded out the top five. DigitalCoCo's Paul Barron explains how the index works to measure how well restaurant chains are connecting with fans via social media. SmartBrief/SmartBlog on Food & Beverage (2/20), FastCasual.com (2/19)
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Leading Voices
How Red Robin aims to appeal to grown-ups
Red Robin Gourmet Burgers is increasing its efforts to appeal to adults dining out without children, trading plastic baskets for china and adding nicer glassware at the bar to boost cocktail sales. The chain, which reported a 1.4% same-store sales rise for the fourth quarter, is also testing pricier premium burgers including a Kobe beef option. BurgerBusiness.com (2/19)
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Pizza players to take it up a notch
Pizza is shaping up to be the next new fast-casual battleground, with "better pizza" brands taking the basic pie to new heights in a fashion similar to the "better burger" trend, said Technomic's Darren Tristano. "Convenience is the primary traffic driver, but it won't provide a strong edge if you don't have a better-tasting pizza," he said. FastCasual.com (2/19)
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Culinary Spotlight
Chefs find new ways to work in chicken livers
Chicken livers are more mild and less pricey than beef liver, making them increasingly popular with Dallas-area chefs who are using them in everything from pate to Cajun dirty rice to salads. David Uygur, chef and owner of Lucia, warns against overcooking the livers, which can make them grainy, and suggests soaking livers in milk before cooking. "It gives them a cleaner taste that's not as funky or strong," he said. The Dallas Morning News (free content) (2/19)
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Movers & Shakers
Food for Thought
We deceive ourselves when we fancy that only weakness needs support. Strength needs it far more."
-- Anne Sophie Swetchine,
Russian mystic
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Who's Hiring?
Position TitleCompany NameLocation
District Manager - Sales & Restaurant Relations OpenTableMiami/Fort Lauderdale, FL
Restaurant SpecialistLivingSocialGreater Los Angeles Area, CA
Customer Service and Field Marketing Coordinator Job Pizza HutPlano, TX
Assistant Restaurant ManagerHilton BaltimoreBaltimore, MD
Click here to view more job listings.
 
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Lead Editor:  Patricia Smith
Publisher, Food & Beverage:  Chris Warne
  P: 917.605.0413
 
 

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