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July 13, 2012
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On the Front Burner 
  • Darden to buy Yard House chain for $585 million
    Olive Garden and Red Lobster parent Darden Restaurants will pay $585 million in cash to acquire the 39-unit Yard House USA chain, and operate the acquisition through its Specialty Restaurant Group along with higher-end concepts including Capital Grille and Seasons 52. Yard House, which opened its first location on the water in Long Beach, Calif., in 1996, boasts an extensive beer selection and American-inspired menu that appeals to younger, more affluent guests. Reuters (7/13), Los Angeles Times (tiered subscription model) (7/13) LinkedInFacebookTwitterGoogle+Email this Story
THE PAT LAFRIEDA BURGER; OTHERWISE KNOWN AS YOUR SECRET WEAPON. Pat LaFrieda comes from three generations of legendary meat purveyors and any discriminating carnivore will tell you that his company supplies the best meat products, hands down. It's made with 100% Angus Beef, with whole muscle and no trimmings, and it's 100% exclusive to US Foods. Call your US Foods rep or click to learn more.
Restaurant News 
  • San Diego food trucks will have to post grades
    Food trucks in San Diego will now be held to the same rules as their brick-and-mortar counterparts when it comes to posting the letter-grade results of their health department inspections, under rules approved unanimously by the city's Board of Supervisors this week. “Everyone deserves to know that the food they order is stored, prepared and presented in a manner that assures public health no matter if the restaurant has wheels or not," said chairman Ron Roberts. San Diego Union-Tribune (7/12) LinkedInFacebookTwitterGoogle+Email this Story
  • Non-browning apple is the pits, says apple association
    The U.S. Apple Association says Arctic Apple, a non-browning apple developed by Okanagan Specialty Fruits, will undermine the fruit's appeal as a natural and healthy food. “We don’t think it’s in the best interest of the apple industry of the United States to have that product in the marketplace at this time,” said Christian Schlect, president of the Northwest Horticultural Council. The New York Times (tiered subscription model) (7/12) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Happy Hour 
Leading Voices 
  • Tips to attract media coverage to your restaurant
    Successful media pitches start with having an interesting story to tell, and restaurants can boost their odds of winning coverage by taking the time to learn about the publications and reporters they're reaching out to, advises Punch Mobile Marketing's Sara Petersen. "Be polite and flexible in regard to media coverage, and it’s more likely you’ll see a story about your restaurant or event in the next issue." SmartBrief/SmartBlog on Food & Beverage (7/13) LinkedInFacebookTwitterGoogle+Email this Story
  • NPD: Why eateries shouldn't fear online reviews
    Scathing reviews on Yelp!, Facebook and other social sites don't influence prospective patrons nearly as much as restaurateurs may fear, according to new research from NPD Group. Online marketing that includes deals, promotions and mouth-watering menu descriptions is much more likely to influence decisions on where to dine, the report found. Forbes (7/12) LinkedInFacebookTwitterGoogle+Email this Story
  • Consultant puts chains' survival secrets on the menu
    David Scott Peters worked in restaurants from age 12, when he started washing dishes in his mother's tavern. His career led him through a series of jobs at restaurant chains, until a decade ago when he hit on the idea to create a consulting company to teach independent restaurant owners the secrets big chains use to succeed in the industry. The Arizona Republic (Phoenix) (7/11) LinkedInFacebookTwitterGoogle+Email this Story
  • Put your menu where your marketing message is
    Mouth-watering marketing pictures and buzz-building promotions may get new patrons in the door, but it's up to your staff to provide the service and food quality that keeps them coming back, writes PeopleMatter's Nate Dapore. "We all know that if you haven't prepared a menu that delivers, backed up with stellar wait staff -- you won't see the customers again." (7/11) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Lobster rolls take off at Atlanta eateries
    Chef Jenny Levinson was one of the first in Atlanta to put lobster rolls on the menu, spurred by memories of enjoying the summer staple on childhood vacations in New England. In recent years, more area eateries have followed suit and chefs are putting their own signature twists on the basic lobster salad sandwich. The Atlanta Journal-Constitution (7/12) LinkedInFacebookTwitterGoogle+Email this Story
  • Subway rides into burger territory
    Subway has launched a line of three Angus Melt sandwiches in 1,236 stores in five markets, priced at about $3.50 to compete in the premium burger arena. The release is the latest move in the quickservice industry's battle to boost market share with new menu items that go beyond the cuisine that's associated with the brand. (7/12) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
Food for Thought 
Everything you add to the truth subtracts from the truth."
--Aleksandr Solzhenitsyn,
Russian writer

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