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September 19, 2012
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On the Front Burner 
  • Restaurants get cooking in former retail stores
    Chain restaurants including Darden Restaurants' Olive Garden and LongHorn chains have been opening shop in retail space formerly occupied by Circuit City, Blockbuster and Borders stores, and Chipotle is transforming former Starbucks stores. Across the country, defunct and downsizing retailers are leaving empty spaces in their wake that are presenting new opportunities for restaurant chains that are in expansion mode. The Wall Street Journal (9/18) LinkedInFacebookTwitterGoogle+Email this Story
No other mayo can outperform Hellmann's®
After nearly 3,760 evaluations, Hellmann's® was the only mayonnaise to earn the prestigious Master Chefs' Seal of Excellence from the Master Chefs' Institute. Hellmann's Light, Real and Extra Heavy mayonnaise products were recognized for superior taste, aroma, consistency, balanced flavor and general appearance.
Restaurant News 
  • Steakhouse sales mirror economy's ups and downs
    Sales at U.S. steakhouses are fluctuating more than usual this year, mirroring the roller coaster ride that is the global economy and illustrating that dining out has become an emotional decision even for higher-income consumers, according to restaurateurs and economists. "Getting two to three months of consistent growth has been a challenge in 2012," said Mastercard Advisors VP Michael McNamara. Bloomberg (9/19) LinkedInFacebookTwitterGoogle+Email this Story
  • Big 3 pizza chains poised to grab a bigger slice
    Pizza Hut, Domino's and Papa John's control about 30% of the total U.S. pizza market, but they're on track to grab a bigger share as more independent pizzerias struggle, said Citi analyst Gregory Badishkanian. Some 97% of U.S. adults eat pizza, and restaurant delivery and pickup accounts for 27% of total sales or 410 million pizzas annually, according to a Packaged Facts report. (9/18), Bloomberg Businessweek (9/18) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Curious about cooking pork with the sous vide method?
From pork belly to shoulder, this precise low and slow cooking technique results in consistent, tender, juicy and flavorful pork. For more information on sous vide and other cooking techniques, sign up for "The 400," the monthly e-newsletter from Pork Foodservice here.
Leading Voices 
  • Going Halfsies may fight both obesity and hunger
    If posting calorie counts at restaurants does not get people to eat less food, another option is Halfsies, a company that partners with restaurants to serve diners half-portions. The charge is the same as for a full meal but restaurants give the savings from serving less food to Halfsies, which donates it to local hunger charities and global food relief organizations. Forbes (9/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Can quickservice chains shed the blame?
    Quickservice chains are changing, but they still have more work to do to reverse the perception that they shoulder a big part of the blame for today's obesity epidemic, according to this story. Chains say offering patrons healthier options and the nutritional information to make informed decisions can go a long way toward winning the blame game. QSR Magazine (9/2012) LinkedInFacebookTwitterGoogle+Email this Story
10 Common Website Scenarios That Make a Web CMS Essential
Not running a CMS (Content Management System) yet for your website? Get this guide for 10 common scenarios where a Web CMS is essential. Website authoring, collaboration, and administration tools designed to allow users of any level, to create and manage website content with ease.

Culinary Spotlight 
  • Has "premium" become the new "deluxe"?
    Burger King's recent launch of its Premium Chicken Menu came at the same time the chain renamed its BK Big Fish sandwich as the Premium Alaskan Fish Sandwich. The moves follow a bigger industry trend to incorporate the word "premium" into more quickservice menus; the use of the word on menus has doubled since 2007, as chains seek a more upscale image, according to Mintel data. (9/19) LinkedInFacebookTwitterGoogle+Email this Story
  • CIA beefs up curriculum with science
    Culinary classrooms sound more and more like science labs at the Culinary Institute of America's campus in Hyde Park, N.Y. The school recently approved a new culinary science major, in which students will learn the science behind the dishes they create in the kitchen. "It’s emphasized in this class it’s the difference between a chef and a cook," said student Janelle Turcios. The Washington Post/The Associated Press (9/19) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
Editor's Note 
  • The most important opinion? Yours.
    What news matters most to you? SmartBrief wants to know. Take our short reader survey and improve this publication. Click here to access the survey. LinkedInFacebookTwitterGoogle+Email this Story
Food for Thought 
It is the individual who knows how little they know about themselves who stands the most reasonable chance of finding out something about themselves before they die."
--S.I. Hayakawa,
Canadian-American academic, writer and politician

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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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