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October 13, 2011
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On the Front Burner 
Save time and money with a receipt that sticks
NCR Receipt on Label is thermal receipt paper on the front with adhesive on the back that prints using a modified point-of-sale (POS) printer. This receipt prints and performs like a standard receipt but offers a special adhesive, so you can quickly and easily post it on the product or package.
Restaurant News 
  • Grand jury to consider claims against Upper Crust Pizzeria
    A federal grand jury is reportedly set to hear testimony this week about claims stemming from claims that Boston-based Upper Crust Pizzeria exploited immigrant workers and rescinded thousands in back pay that the Immigration and Customs Enforcement agency ordered it to pay. The Boston Globe (free registration) (10/12) LinkedInFacebookTwitterEmail this Story
  • Other News
The coffee you serve says a lot about your business. Nespresso coffees are hand selected from the finest 1-2% of the world's coffee beans so you can satisfy the most discerning palates. Serving Nespresso reflects a commitment to your guests they won't forget. Nespresso Machines are now 30% off!*
Your Take 
  • Pop-up restaurants are most appealing to chefs and restaurant owners because:
    they allow for creativity  60.20%
    they increase brand awareness  22.45%
    other  10.20%
    they boost business  7.14%
Leading Voices 
  • Beard conference looks at new media's effect on food
    New media makes it possible for businesses to talk directly to consumers and has the potential to change the way we think and talk about food, said panelists at the second annual James Beard Foundation Food Conference, "How Money and Media Influence the Way America Eats." Digital media paves the way for popularizing new ways of eating, as evidenced by Meatless Mondays. SmartBrief/SmartBlog on Restaurants (10/12) LinkedInFacebookTwitterEmail this Story
  • Pizza Hut CIO shares the secrets to a successful app launch
    Pizza Hut learned some things about its customers as it got ready to roll out an iPhone ordering application two years ago, starting with the fact that the parents of the college-age "heavy eater" crowd were just as likely as their children to have iPhones, says CIO Baron Concors. He shares tips on how other eateries can learn from Pizza Hut's early app experiences. STORES magazine (10/2011) LinkedInFacebookTwitterEmail this Story
  • Own Point of Sale connects tablets to POS systems
    Tired of waiting for a point-of-sale system that would do everything he wanted it to do, quickservice burrito store owner Verdi Ergün made it himself. He founded Own Point of Sale, which sells tablets that connect with cash registers and card readers, lets servers ring up sales and stores sales data on the Web for future analysis. (10/11) LinkedInFacebookTwitterEmail this Story
  • Other News
Culinary Spotlight 
  • How will you celebrate Food Day 2011?
    Food advocates with different agendas aim to come together at tables across the country this month as eateries in all 50 states celebrate Food Day 2011. Participating chefs and restaurants will create healthy meals using sustainable, local ingredients and use the occasion to help further national conversations on six serious food-related goals, says national campaign manager Jennifer Tuttle. SmartBrief/SmartBlog on Restaurants (10/13) LinkedInFacebookTwitterEmail this Story
  • Food trend alert: Ancient recipes
    Chefs are scouring cookbooks that are hundreds or even thousands of years old in a bid to re-introduce the foods of yore, which are unprocessed, made with seasonal ingredients, and new to modern eaters. Examples of "historic gastronomy," as some are calling it, include a spiced pigeon from a 1780 recipe served at Dinner by Heston Blumenthal in London; and a 10-course dinner at Pensiero in Evanston, Ill., based on Roman recipes from the 4th and 5th centuries. The Wall Street Journal (tiered subscription model) (10/12) LinkedInFacebookTwitterEmail this Story

Three New Routes to Higher Profits
Explore global fare with New Taste Travelers™ by McCain®. The Latin-inspired Steak Mini Chimis, Southwestern-style Pork & Queso Triangles and Cheese & Italian Sausage Mini Bread Rounds are sized for applications like bar menus, starters and small plates. Try a sample.

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Food for Thought 
What we say and what we do ultimately comes back to us so let us own our responsibility, place it in our hands, and carry it with dignity and strength."
--Gloria Anzaldúa,
American writer

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