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December 20, 2011
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On the Front Burner 
  • Korean restaurants say inspectors don't understand kimchi
    Owners of some Korean restaurants in New York City say their eateries have been penalized during health department inspections because city workers don't understand the way kimchi, a traditional dish of fermented cabbage, is made. Kimchi ferments at room temperature, but owners say inspectors take points off when the dish is stored at temperatures above 41 degrees. The Wall Street Journal (12/20) LinkedInFacebookTwitterEmail this Story
Restaurant News 
  • Yum! details aggressive India expansions for KFC, Pizza Hut
    Yum! Brands plans to expand its KFC restaurants in India from 150 to about 500 in the next four years, and will increase the number of Pizza Hut eateries from 131 to 250, the company said. KFC has also been developing products in India to suit local tastes, including fiery grilled chicken and several new vegetarian dishes. (12/19) LinkedInFacebookTwitterEmail this Story
  • What consumers will want from restaurants next year
    Analysts and restaurateurs are bracing for a slow dining-out start for 2012. Some forecasters say consumers will continue to trade down to less pricey meals, but many say the diners' sharp focus on value doesn't just mean price. Successful eateries will be the ones offering the right combination of food, service and environment for the right price, says NPD Group's Bonnie Riggs. Restaurant Management magazine (12/2011) LinkedInFacebookTwitterEmail this Story
  • Other News
Is Pricing Low Your Strategy to Success? Think again.
Pricing is the heart of a business. It affects everything you do and is affected by everything you do. Economists talk of supply and demand as key factors behind pricing—successful entrepreneurs manipulate demand by making their products more desirable. These six steps will help you determine the right price for your product or service, read the article and learn how to get pricing right.

Your Take 
  • Did your restaurant hire additional staff for the holiday season?
I don't know

Transformational Journeys: Modern Business Planning
Harvard Business Review explores why CFO's and their finance organizations must adapt to the changing landscape of their markets and how big data, organizational collaboration, and new cloud-based planning and analysis technologies are driving successful change.
Click here to access the report.

Leading Voices 
  • Coping with a rise in food recalls
    Food recalls grew sixfold in the third quarter of the year, driven at least in part by stepped up government oversight, says Stericycle ExpertRECALL's Mike Rozembajgier. He offers advice on how restaurants can protect themselves in advance and respond properly if they become the subject of a recall. SmartBrief/SmartBlog on Restaurants (12/20) LinkedInFacebookTwitterEmail this Story
  • 10 restaurant marketing tips for a new year
    Restaurant marketers are operating in a changed landscape where anyone can write and post a bad review, consumers have adopted a frugal mind-set, and grocery and convenience stores are claiming an ever-growing slice of the dining-out pie, writes Duke Marketing CEO Linda Duke. She offers 10 tips for marketing success in 2012. (12/19) LinkedInFacebookTwitterEmail this Story
  • 12 up-and-coming burger chains to watch
    BurgerBusiness' list of 12 promising burger chains to watch next year includes New York City's six-unit Bareburger, where the menu stretches to include wild-game versions of the iconic sandwich, and Tom & Eddie's, a chain launched by two former McDonald's executives that has grown from one to four units in a year. (12/19) LinkedInFacebookTwitterEmail this Story
The ROI of Privacy with TRUSTe Solutions
Investment in a Data Privacy Management Platform can deliver significant, positive financial returns for corporate bottom lines. The "Total Economic Impact (TEI) of TRUSTe" Study explains how Forrester Analysts calculated a 151% ROI for TRUSTe customers. Download the study now.

Culinary Spotlight 
  • New breed of delis showcase organic, artisan
    A new generation of Jewish delicatessens aims to showcase the handcrafted, small-batch artisan foods that many say hark back to the restaurant segment's roots. Kenny & Zuke's Delicatessen in Portland, Ore., bakes organic rye bread, Brooklyn's Mile End Delicatessen serves handmade Montreal bagels, and London's Deli West One makes salt beef and grinds chicken liver in-house. The Wall Street Journal (12/17) LinkedInFacebookTwitterEmail this Story
  • Other News
Featured Content 

Movers & Shakers 
  • Subway names new executives for operations, training
    Subway has promoted five-year employee and quickservice veteran Joe Chaves as its new director of operations and named franchisee Rebecca Audet as director of worldwide training. In addition to owning two franchises in Vermont, Audet also is the manager of U.S. and International territories for the chain. (12/19) LinkedInFacebookTwitterEmail this Story
  • Other News
Position TitleCompany NameLocation
Director of Food and BeverageThe Olde Farm Golf ClubBristol, VA
Regional Catering Sales ManagerEinstein Noah Restaurant GroupLos Angeles, CA
Click here to view more job listings.

Food for Thought 
My talent is such that no undertaking, however vast in size ... has ever surpassed my courage."
--Peter Paul Rubens,
Flemish painter

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