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February 5, 2013
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On the Front Burner 
  • Domino's, Buffalo Wild Wings win on Super Bowl Sunday
    The blackout that caused an unexpected intermission during Sunday's Super Bowl spurred more orders for Domino's Pizza and Buffalo Wild Wings, both of which were already having a banner night, the chains' CEOs said Monday. "I like any kind of a game that extends the time that our guests can stay in our restaurants," said Buffalo Wild Wings chief Sally Smith. CNBC (2/4) LinkedInFacebookTwitterGoogle+Email this Story
Restaurant News 
 
  • Schlotzky's learns to tell a better story
    Schlotzky's left the menu largely unchanged when new President Kelly Roddy launched a turnaround in 2007, focusing instead on a new store design aimed at marketing the chain's round sandwiches, complete with the tagline "All round, Lotz better." The chain opened 30 new units in the past two years, and aims to debut 50 more in 2013. FastCasual.com (2/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Yum! downgrades earnings forecast on China woes
    Yum! Brands revised its earnings forecast for 2013 on Monday, to a "mid-single-digit" percentage decline from an earlier announced estimate of 10% growth, citing a backlash after it was learned last year that KFC restaurants in China were sourcing chicken from two producers that were using excessive antibiotics. Yum! saw January same-store sales fall 37% in China, where it has 5,300 restaurants that typically generate half the company's sales. Reuters (2/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Burger King's slow march back to France
    Burger King was out of France for 15 years, allowing rival McDonald's to capture the lion's share of the market, but now a partnership with Italian operator Autogrill has brought the brand back to France with a strategy that lets Burger King test the market without significant upfront investment. "They have the name recognition, that weird cult following in France,” said Euromonitor International analyst Michael Schaefer. Bloomberg Businessweek (2/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News

 
Fontina Baguette Toasts with Sun-Dried Tomatoes
This simple, yet savory appetizer features a creamy Wisconsin Fontina Cheese mixture made with eggs, Dijon mustard and paprika. First, spread a thin layer of sun-dried tomatoes in olive oil on top of toasted baguettes. Then, top with the Fontina Cheese mixture and a sprinkling of grated Wisconsin Parmesan Cheese. Bake until puffed and golden.
Get the recipe.
 

Your Take 
  • Does your restaurant use daily deals or a loyalty program to boost business?
Yes, we offer daily deals
Yes, we have a loyalty program
Yes, we use both of these strategies to boost business
No, we do not use either of these

Leading Voices 
 
  • Loyalty programs vs. daily deals
    Daily deals abound in the digital age, but recent research indicates less-pricey customer loyalty programs may be a better bet for building long-term customer relationships. Consumers are likely to dine more often at restaurants that offer loyalty programs, and 65% of them say they're more likely to recommend those places to their friends, according to a survey from Loyalogy. Restaurant-Hospitality.com (1/29) LinkedInFacebookTwitterGoogle+Email this Story
  • Are restaurant business rules meant to be broken?
    Seven unwritten rules governing success in the restaurant industry may just need to be broken, as some of these success stories show. Bojangles is opening a new unit every 10 days despite conventional wisdom that warns against growing too fast. Panchero’s Mexican Grill found new fans when it broke the taboo on tweaking established recipes, and off-the-menu specials take the place of everyday specials at Illegal Pete's. QSR Magazine (2/2013) LinkedInFacebookTwitterGoogle+Email this Story
  • 4 couples balance romance and restaurants
    Adam Schneider proposed to his significant other and business partner in front of Little Muenster, the New York City eatery they opened together in 2011. The pair and three others talk about the challenges and joys that come from running a restaurant with the one you love. Daily News (New York) (2/3) LinkedInFacebookTwitterGoogle+Email this Story
Farmland® Ham. The natural choice.
Some manufacturers cut corners by using liquid smoke to flavor ham. At Farmland Foods, you can be sure every ham is permeated with real hickory hardwood. This painstaking process results in deep color and authentic taste in every naturally smoked bite. Available in a variety of grades for every use. For more information and recipes, click here.
Culinary Spotlight 
  • What's up next on the gluten-free menu?
    Gluten-free menus are a must for celiac sufferers and a hot trend for a number of others who hope for health benefits from cutting the wheat protein out of their lives. Even brewers are getting in on the act, perfecting gluten-free beer recipes that find ways to make up for the lack of traditional barley and rye. SmartBrief/SmartBlog on Food & Beverage (2/5) LinkedInFacebookTwitterGoogle+Email this Story
 
Food for Thought 
Our business in life is not to succeed, but to continue to fail in good spirits."
--Robert Louis Stevenson,
Scottish novelist, poet and essayist

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Position TitleCompany NameLocation
District Manager - Sales & Restaurant Relations OpenTableMiami/Fort Lauderdale, FL
Restaurant SpecialistLivingSocialGreater Los Angeles Area, CA
Customer Service and Field Marketing Coordinator Job Pizza HutPlano, TX
Assistant Restaurant ManagerHilton BaltimoreBaltimore, MD
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