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August 23, 2012
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On the Front Burner 
Restaurant News 
  • Aramark commits to crate-free pork by 2017
    Food-service giant Aramark will phase out pork from suppliers that use gestation crates and eliminate it completely by 2017, the company said Tuesday. Nine states now have laws banning the practice, and large restaurant chains including McDonald's and Burger King have made similar commitments. The Philadelphia Inquirer (8/22) LinkedInFacebookTwitterGoogle+Email this Story
  • Sodexo, Fieri create on-campus eateries
    Sodexo has teamed with restaurateur and Food Network star Guy Fieri to create an on-campus, fast-casual dining concept called Guy Fieri On Campus. The first of at least 15 planned locations will open this fall at Montclair State University in New Jersey. (8/22) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Your Take 
  • Does your restaurant participate in a local restaurant week?
    No  47.00%
    Yes  46.00%
    No, but we have in the past  7.00%
Leading Voices 
  • How can restaurants fight the high cost of food waste?
    Americans waste about 40% of the nation's food supply somewhere on its journey from field to plate, according to a new report from the National Resources Defense Council. The study looks at the causes and recommends fixes for everyone involved in the food journey, including suggestions for restaurants that can help cut waste, such as making changes to the menu and encouraging guests to take home leftovers. SmartBrief/SmartBlog on Food & Beverage (8/23) LinkedInFacebookTwitterGoogle+Email this Story
  • Coping with a bumper crop of Maine lobsters
    Maine lobsters are selling for as low as $1.50 per pound, compared to last summer's $4 price, amid a bountiful harvest this year. The trend has raised some issues though, including some people wondering why restaurants haven't cut their crustacean prices and problems among those in the lobster industry who are struggling with the combination of lower lobster prices and higher costs for boat fuel. Slate (8/21), MediaPost Communications/Marketing Daily (8/22) LinkedInFacebookTwitterGoogle+Email this Story
  • College students are expected to change food trends
    College students ages 18 to 21 will influence food trends for decades, according to a report from Packaged Facts and CCD Innovation. "Palates expand in college and are forever altered," CCD Innovation CEO Kimberly Egan said. "The food industry will need to respond to these adventurous consumers as they leave campus and start earning their own paychecks." MediaPost Communications/Marketing Daily (8/23) LinkedInFacebookTwitterGoogle+Email this Story
  • Firm takes a holistic approach to restaurant design
    Restaurant design is a complex recipe that combines the practical needs of both the back and front of the house with the restaurateur's personality and vision, says Sarah Semple Brown, whose design and architecture firm has been designing Denver eateries since the '80s. A normal year would bring two or three restaurant gigs, but the firm expects to end 2012 with more than a dozen new eateries under its belt. Westword (Denver) (8/23) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Bacon keeps sizzling
    Since about 2007, bacon has moved beyond breakfast fare and is now featured in brownies, tacos, chocolate and cocktails. Burger King put a brownie sundae on its summer menu, and the Le Chocoholique chocolate shop in Columbus, Ohio, sells bacon gelato, bacon chocolate, and a chocolate and bacon cocktail. The Columbus Dispatch (Ohio) (8/22) LinkedInFacebookTwitterGoogle+Email this Story
  • Restaurateurs debate scratch versus pre-made foods
    Kelly Liken's eponymous restaurant in Vail, Colo., makes nearly everything from scratch and sources most of the ingredients from within the state, while Anthony Buccieri of Regina's Pizzeria in Boston has turned to outsourcing its sausage production and tomato canning to areas throughout the country. Both restaurant owners reflect on how their style of sourcing and cooking has affected their business' operations while keeping customers happy. Restaurant Management online (8/21) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
Food for Thought 
Play by the rules, but be ferocious."
--Phil Knight,
American businessman

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