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September 4, 2012
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On the Front Burner 
  • Full-service eateries grew fastest, study finds
    The number of full-service restaurants grew 3% in the first half of 2012, compared to 2.5% for delivery and takeaway chains and 2.4% for fast-casual, according to research firm CHD Expert. West Virginia, New York and Connecticut were the states that saw the highest restaurant growth. (8/31) LinkedInFacebookTwitterGoogle+Email this Story
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Restaurant News 
  • Study: Organic food not healthier or safer
    A Stanford University study of four decades of previous research found no evidence that meats, fruits and vegetables labeled as organic contain more nutrients and lower risks of contamination with E. coli or other harmful bacteria. “When we began this project, we thought that there would likely be some findings that would support the superiority of organics over conventional food,” said senior author Dena Bravata, a senior affiliate with Stanford’s Center for Health Policy. “I think we were definitely surprised.” The New York Times (tiered subscription model) (9/3) LinkedInFacebookTwitterGoogle+Email this Story
  • Barilla plans U.S. restaurants
    To boost brand recognition and encourage Americans to eat more pasta, Italian food-maker Barilla will launch a chain of branded restaurants in 2013, chairman Guido Barilla said. The company plans to fund its pasta push by selling noncore assets, including a German bread company and a Spanish maker of bakery products. The Wall Street Journal (8/30) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Your Take 
  • Does your restaurant have a TV in the dining area?
Yes, we have one TV in the dining area
Yes, we have more than one TV in the dining area
No, but we have a TV in the bar area
No, we do not have any TVs

Leading Voices 
  • Is your restaurant doing social right?
    Restaurants know they need to be part of the social media world, but how do they know whether their social strategies are the right ones for the brand and the bottom line? Some smaller chains are finding their social efforts are paying off and helping them compete with bigger rivals; one consultant advises restaurateurs to start off on the right foot by carefully choosing the best person to head up the social media efforts. SmartBrief/SmartBlog on Food & Beverage (9/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Study: Dining companions may influence weight gain
    People who dine with friends or dates who order unhealthy and higher-calorie dishes tend to mirror the behavior, according to research published in the British Journal of Nutrition. The behavior explains why groups of friends tend to gain weight at the same time and women often put on pounds after starting a relationship, the research says. The Telegraph (London) (9/2) LinkedInFacebookTwitterGoogle+Email this Story
  • Even upscale eateries add screens
    The flat-screen TVs that used to be ubiquitous only in sports bars are increasingly popping up at eateries from quickservice chains to upscale cafes. Prices for the sets have dropped, and today's consumers increasingly expect to look at one kind of screen or another, says consultant Dennis Lombardi, adding that eateries should carefully consider whether TV will enhance or disturb the dining experience. Orlando Sentinel (Fla.) (9/3) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Culinary Spotlight 
Featured Content 

Editor's Note 
  • From the SmartBrief Library: "The Tasti D-Lite Way"
    How did the dessert chain with a cult-like following become a market leader in social media as well? SmartBrief is pleased to share an excerpt from "The Tasti D-Lite Way: Social Media Marketing Lessons for Building Loyalty and a Brand Customers Crave." The book explores how the company -- ranked as one of Mashable's Top 40 Brands on Twitter -- leveraged blogs, Twitter and an innovative rewards system to not only grow customer affinity but revenue, too. In return for updating your SmartBrief subscriber profile, we will send you an excerpt from the book, absolutely free. LinkedInFacebookTwitterGoogle+Email this Story
Food for Thought 
Industry is a better horse to ride than genius."
--Walter Lippmann,
American journalist

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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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