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September 27, 2012
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On the Front Burner 
 
  • Arby's makes strides standing alone
    Arby's saw its same-store sales rise 4.9% last year and expects to see additional gains in 2012, CEO Hala Moddelmog said. The chain last year reported declines before a buyout by Roark Capital Group 18 months ago separated Arby's from Wendy's. Since going private in the deal, Arby's has engineered a turnaround strategy that includes revamping its menu with new items such as a hot turkey sandwich, closing unprofitable stores and aggressively signing new franchisees. The Atlanta Journal-Constitution (9/26) LinkedInFacebookTwitterGoogle+Email this Story
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Restaurant News 
  • McDonald's M Channel has other brands salivating
    Seven hundred McDonald's restaurants have begun showing the M Channel in stores, broadcasting a custom mix of news, entertainment, sports and local info to customers and opening a new vista to advertisers. Some brands, such as the music label Interscope, are interested in buying into the feed. "The channel provides a platform to market music in ways that have never been done before," says Jennifer Frommer, head of brand partnerships at the label. USA TODAY/The Associated Press (9/26) LinkedInFacebookTwitterGoogle+Email this Story
  • Starbucks aims to make serious Nordic strides
    Starbucks will open its first store in Oslo, Norway, next year, launching an expansion plan for the Nordic region of Europe, where coffee consumption is high but so are labor costs. The chain has signed an expansion deal with Norway-based Umoe Restaurant Group, in an effort to grow beyond the eight small train station and airport stores it operates there now. The Wall Street Journal (9/26) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Your Take 
  • Does your restaurant add gratuity to diners' checks?
    Yes, for large parties  51.55%
    No  44.33%
    Yes, always  4.12%
Leading Voices 
  • Can restaurants help patrons think thin?
    Recent research shows people tend to overeat when the meal they're served is labeled "medium," whatever the size, a mindset that can pack on the pounds in a world where standard portion sizes vary widely from restaurant to restaurant. Can eateries use the new insight to help patrons cut calories? SmartBrief/SmartBlog on Food & Beverage (9/27) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Simple, genuine mission statements help franchises inspire
    A strong brand that helps people to find meaning in the work they do can be a huge motivator for employees and a boon to business, Chip Conley asserts in his book "Peak." Red Mango and Firehouse Subs are two companies that achieve this with the help of "a clear and concise mission statement that employees can easily support," Valerie Killifer writes. FastCasual.com (9/25) LinkedInFacebookTwitterGoogle+Email this Story
  • Is dining out a better deal than cooking?
    Supermarket prices are on the rise, and consumers' time has a monetary value as well, which means it may often make more financial sense to dine out than to cook at home, according to The Fiscal Times. The writers compared the cost using sample meals from several restaurant chains including Outback Steakhouse, Olive Garden and The Cheesecake Factory. Business Insider (9/26) LinkedInFacebookTwitterGoogle+Email this Story
  • Chains aim to generate loyalty among new residents
    Marketing campaigns that let quickservice eateries be among the first to welcome new residents to the neighborhood may not be new or high-tech, but they still work to win loyal customers, experts say. "Social media marketing will not guide someone who is unfamiliar with the area to your door," said Michael Plummer Jr., CEO of Our Town America, a new mover marketing company. QSRWeb.com (9/26) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Does shrimp & grits define the new South?
    Shrimp & grits has displaced barbecue to become the signature dish of the South, say foodies and restaurateurs who tout the simple elegance of the dish that began as the shrimper's simple breakfast. The dish was prominent on party and catering menus all over Charlotte, N.C., during the recent Democratic National Convention. The Charlotte Observer (N.C.) (9/25) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Food for Thought 
A person who has not done one half his day's work by 10 o'clock runs a chance of leaving the other half undone."
--Emily Brontë,
British novelist and poet

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