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October 22, 2012
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On the Front Burner 
 
  • McDonald's to stress lower prices as sales slow
    McDonald's reported slower-than-expected sales in the third quarter amid the sluggish global economy, a trend the chain will try to reverse with a return to its low-price roots. The chain aims to bring back customers by emphasizing its Dollar Menu, while still encouraging customers to trade up to premium items including Angus beef burgers and chicken sandwiches, CEO Don Thompson said. BurgerBusiness.com (10/19), The Wall Street Journal (10/19) LinkedInFacebookTwitterGoogle+Email this Story
  • McDonald's sees strong U.K. sales: Sales are up 5% at U.K. McDonald's stores compared to this time last year, and the chain reported a strong summer despite the downturn, as new premium menu items drew in families and the location set up to serve athletes and visitors at the Olympics served about 2.5 million meals, the company said. The Telegraph (London) (10/19) LinkedInFacebookTwitterGoogle+Email this Story

 
Grilled Wisconsin Pepper Jack and Cheddar Cheese Sandwich
Diners will love this classic comfort food with a kick. Wisconsin Pepper Jack Cheese topped with fried onions, sautéed cauliflower and a slice of Wisconsin Cheddar are grilled between two slices of sourdough bread. The creamy, spicy Pepper Jack and sharp Cheddar layered with crunchy cauliflower and onions create a meat-free sandwich that's both savory and satisfying.
Get the recipe.
 

Restaurant News 
 
  • Starbucks makes long-awaited India debut
    Starbucks and joint-venture partner Tata Group opened the first branded cafe in India on Friday, a Mumbai shop that comes after about five years of the Seattle-based coffee giant's attempts to break into the market. The chain sees India and China as its two biggest growth markets in the coming years. "Without finding the right partner, getting into a complex market like India would be very difficult," said CEO Howard Schultz. The Wall Street Journal (10/20) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
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Leading Voices 
  • Q-and-A: Mobile ordering firm OLO's CEO Noah Glass
    Some 64% of consumers surveyed recently said they would like to be able to place their food orders ahead of time, which is good news for companies like OLO and its 150-plus restaurant clients, CEO Noah Glass says. In this interview, he talks about the importance of digital tools in today's world and the company's "utility first" philosophy for mobile applications. SmartBrief/SmartBlog on Food & Beverage (10/22) LinkedInFacebookTwitterGoogle+Email this Story
 
  • StartUp Kitchen aims to help new restaurateurs succeed
    StartUp Kitchen helped would-be restaurateur Priya Ammu turn her recipe, business plan and years of experience working for others into her first pop-up restaurant as part of a program designed to incubate new concepts. “So many times, you have people with great food concepts who don’t know how to put together a business,” said Stacey Price, executive director of Think Local First D.C., one of the nonprofits that teamed up to create StartUp Kitchen. The Washington Post (10/21) LinkedInFacebookTwitterGoogle+Email this Story
  • New York hospital serves fresh produce from rooftop garden
    Hospitals around the country often host farmers markets, have gardens on their property or purchase produce from nearby farms, but the Stony Brook University Hospital on New York's Long Island needs to look no farther than its own roof for fresh produce. The 2,200-square-foot space on the fourth floor of an academic building grows fresh Swiss chard, kale, heirloom tomatoes, herbs and more. They are harvested daily and used by the hospital chefs. The New York Times (tiered subscription model) (10/18) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Fast-casual chains turn their talents to grilled cheese
    A growing number of quickservice and fast-casual chains with names like Cheeseboy and The Melt are focused on serving up the perfect grilled cheese sandwich. They're finding success despite the fact that most of us can make the sandwiches easily at home, writes Time's Brad Tuttle. Time.com (10/19) LinkedInFacebookTwitterGoogle+Email this Story
Hot Topics 

Top five news stories selected by Restaurant SmartBrief readers in the past week.

Wendy's unveils 1 of 4 new designs in Detroit (The Detroit News)
Chipotle's look inspires quickservice redesigns (The Huffington Post)
Why food proves particularly popular on Pinterest (SmartBrief/SmartBlog on Food & Beverage)
Pizza Hut shifts gears on campaign stunt (Advertising Age (tiered subscription model))
How Taco Bell has tapped into mobile technology (Internet Retailer)
Results based on number of times each story was clicked by readers.
Food for Thought 
What we need is more people who specialize in the impossible."
--Theodore Roethke,
American poet

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Position TitleCompany NameLocation
Cook II (Line Cook/Prep)Wegmans Food Markets NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester, NY
Server Assistant:Full-TimeWegmans Food Markets NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester,NY, NY
Advanced Cook/Lead CookWegmans Food MarketsNEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester,, NY
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