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June 15, 2012
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On the Front Burner 
  • Darden drops membership in restaurant trade group
    Orlando-based Darden Restaurants won't renew its membership in the Florida Restaurant and Lodging Association, a move likely to cost the group some clout when it comes to lobbying the governor and state legislature, industry watchers say. The membership is up at the end of the year, and the parent of Red Lobster and Olive Garden has already withdrawn its lobbyists from the group's board. Orlando Sentinel (Fla.) (6/13) LinkedInFacebookTwitterGoogle+Email this Story
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Restaurant News 
  • Other News
Happy Hour 
Leading Voices 
  • The changing face of restaurant criticism
    Newspaper coverage of restaurants is changing as papers shrink their print offerings and look for ways to cut costs, and the shifts mean more long-time critics are being laid off, including award-winning New Orleans critic Brett Anderson, who was laid off by the Times-Picayune this week. At the same time, revamped papers including the New York Daily News are finding new ways to add food coverage back into the daily report. Eater (6/13), The New York Times (tiered subscription model)/Diner's Journal blog (6/13) LinkedInFacebookTwitterGoogle+Email this Story
  • How can restaurants maintain their role as job creators?
    The U.S. restaurant industry consistently ranks high among the country's job-creating industries, but eateries need to keep up with changing times in their effort to remain relevant to top job candidates, writes PeopleMatter CEO Nate DaPore. "The key to meeting talent management challenges in foodservice will be engaging your employees. Now is the time to ensure you are doing what it takes to hire top quality candidates and implement retention 'best practices.'" (6/14) LinkedInFacebookTwitterGoogle+Email this Story
  • Bing teams with Yelp to provide online reviews
    Online restaurant review site Yelp has partnered with Microsoft's Bing search engine to provide reviews and compete with Google's Zagat reviews. Google acquired Zagat's rating service for $151 million last year, and has since dropped fees in a push to boost readership. Google/The Associated Press (6/14) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Culinary Spotlight 
  • Chains launch chicken ripe for rippin' and dippin'
    Popeyes Louisiana Kitchen and other quickservice chains are taking advantage of consumers' dual love affair with chicken and chips to launch new chicken-based menu items made for dipping. The chain rolled out Dip'n Chick'n last year, followed by the release of this year's Rip'n Chick'n. McDonald's added Chicken McBites, with a special sauce compartment in the container, to the menu earlier this year. The Wall Street Journal (6/12) LinkedInFacebookTwitterGoogle+Email this Story
  • Rare Nova Scotia lobsters fetch top dollar
    For 10 weeks this summer upscale restaurants are dishing out expensive Fourchu lobster, found off the coast of Nova Scotia. The lobster are known for having a sweeter taste, and some chefs believe their flavor and origins from a tiny Canadian fishing town are worth the hefty price tag. "The tails and the claws and the knuckles are like a concentration of nature's glory," says chef Joseph Vaina. "It's what a lobster should taste like. It truly is the Kobe beef of the sea." The Wall Street Journal (6/14) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Food for Thought 
Laughter is the fireworks of the soul."
--Josh Billings,
American humorist

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Restaurant Manager or AGMJoe's Crab ShackHunt Valley, MD
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