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September 18, 2012
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On the Front Burner 
 
  • Study casts doubts on beliefs about what's "healthy"
    A recently published and hotly debated study found no nutritional difference between conventionally grown and pricier organic produce and meat, a discovery that drew bigger headlines than the separate finding that conventionally-grown foods have more pesticide residues. Both sides of the organic vs. conventional debate found evidence in the study to shore up their arguments. SmartBrief/SmartBlog on Food & Beverage (9/18) LinkedInFacebookTwitterGoogle+Email this Story
 
FREE 12-oz. GREY POUPON Bistro Sauce and exclusive recipe.
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Restaurant News 
 
  • Dallas cuts restaurant inspections, diverts fees
    Dallas restaurants pay fees to support twice-yearly inspections, but about 240 eateries went a year without seeing a health and safety inspector as the fees went to supplement the struggling city budget during the past two years, public records show. The city says taxpayers subsidized the health and safety program in better years, but the fact that $1.36 million was diverted to other programs is a concern. The Dallas Morning News (free content) (9/14) LinkedInFacebookTwitterGoogle+Email this Story
  • McCormick sales are zesty as more people cook at home
    With the spice category as a whole expanding as more people eat at home, McCormick and Co. reported a 10.8% revenue increase in 2011, to $3.7 billion. The company, which enjoys high brand loyalty but also makes about half the store-brand spices sold each year, has added a retail location for the first time, opening McCormick World of Flavors in Baltimore's Inner Harbor. The New York Times (tiered subscription model) (9/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Layer on the flavor with Ricotta from Sorrento.®
Subtle, savory Ricotta is the essence of all things Italian. That's why chefs choose the truly Italian Sorrento® brand. Its rich and creamy texture is steeped in the old world tradition. So you achieve consistent results in your signature entrées,desserts and more. For distinctive recipes, click here.
Leading Voices 
  • Can digital menu boards boost revenue?
    Digital menu boards are growing increasingly important to restaurants in three ways, including using data to make sure the right message is shown to the right people at the right time, thus making a sale more likely and boosting revenue, said Omnivex President Jeff Collard during a recent online presentation. QSRWeb.com (9/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Facing the facts about employee theft
    Business owners and managers truly believe in the honesty of their employees, backing up those beliefs with evidence of the good boss-employee relationship, the workers' dedication and other "facts," writes security consultant D.B. "Libby" Libhart. Meanwhile, 5% of a typical company's revenue is stolen by employees, according to one study, illustrating the need to go beyond your gut and put proven safeguards in place. PizzaMarketplace.com (9/17) LinkedInFacebookTwitterGoogle+Email this Story
  • How Jack in the Box has improved its talent management
    Jack in the Box has been able to use its talent more effectively by focusing on alignment, capabilities and engagement. Working with the Metrus Group, the company used employee surveys and other tactics to gather critical information and found engagement, alignment and capabilities were closely linked to factors such as profit and employee turnover. QSR Magazine (9/2012) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Bacteria and the flavors of fermentation
    Sandor Ellix Katz gave up 80-hour weeks in New York City politics to move to Tennessee after he was diagnosed with HIV, and it was there he began making sauerkraut from the cabbage he grew and experimenting with fermentation. He has since written books on fermentation and the flavors and health benefits that can be created by experimenting with bacteria. The New York Times (tiered subscription model) (9/17) LinkedInFacebookTwitterGoogle+Email this Story
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Editor's Note 
  • Updated SmartBrief privacy policy
    SmartBrief has updated its privacy policy to better reflect the state of the digital world. View the updated policy. LinkedInFacebookTwitterGoogle+Email this Story
Food for Thought 
There is no satisfaction that can compare with looking back across the years and finding you've grown in self-control, judgment, generosity and unselfishness."
--Ella Wheeler Wilcox,
American author and poet

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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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