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- Burger King franchisee aims to own entire markets
Dallas-based Sun Holdings will double to nearly 400 quickservice units this year, including virtually all the Burger Kings in the Orlando-Daytona market and every Arby's in Dallas. The company, run by Guillermo Perales, has also cornered the Popeyes' market in Dallas and acquired 90% of the CiCi's locations in Houston. "When you have the whole market you can do what you think is the right thing. It's only one price, one promotion, one message." Entrepreneur online/The Daily Dose blog
(9/10)      
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 | More operators are adding Smoke'NFast™ BBQ to their menu.
Smoke'NFast from Farmland makes it easy to add authentic guest-pleasing BBQ favorites to your menu without any of the hassle. Varieties include ribs, pulled pork, sausage and our own specialty RIBBITS®. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready-to-use in minutes. Find out how operators like you are expanding their menus with Smoke'NFast, visit our Menu Sightings page. |
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| Restaurant News | |
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- China, Australia boost McDonald's sales
Higher sales in China and Australia helped McDonald's offset slowdowns in other markets, including Europe where it generates about 40% of its total revenue. The chain reported a 3.7% rise in August same-store sales, and reiterated plans to open up to 250 new stores in China this year. Bloomberg Businessweek
(9/11)
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 | Introducing premium slices from Sorrento® and President®.
It's the difference between an ordinary meal and an exceptional taste experience. Convenient sliced mozzarella, smoked provolone and premium Swiss add distinctive cheese flavor and consumer appeal to any sandwich, soup or salad. Visit Lacstalisfs.com for more information. |
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- Keeping up with social means combating bad online reviews
Restaurant owners like New York City's Sean Connolly, who has opened three successful eateries, have had to largely learn the ins and outs of social media on the job, in an industry where bad word-of-mouth on sites such as Yelp, Trip Adviser and others can devastate a business. "Sometimes I see Yelp as 'anti-social media,'" said restaurateur Deborah Snow of Blue Heron in rural Massachusetts. FoxNews.com
(9/11)
- What's the outlook for 1,000 new eateries?
Independent operators came out of a lengthy slump to open 1,000 new restaurants in the past year, according to NPD Group, a trend that appears crazy and canny in equal measure. Forbes' Carol Tice details the pros and cons of launching an independent eatery in a post-recession economy that's still full of uncertainty. Forbes
(9/11)
- Can restaurants offset higher commodity costs?
Food costs are forecast to rise next year and beyond due to drought and myriad other factors, but restaurant chains have several ways to shore up their profit margins, writes analyst John Gordon. Instead of more cost-cutting ideas, the list includes tips for boosting sales to offset higher costs, including tweaking menus, developing better pricing tiers and crafting more productive ad campaigns. Seeking Alpha
(9/11)
- Why most Lion's Choice employees never leave
 In an industry accustomed to 75% turnover, St. Louis-based quickservice chain Lion's Choice has 275 workers, more than 80% of whom have a decade or more with the company. Competitive salaries, above-average benefits, a promote-from-within policy and a culture that encourages bosses to get their hands dirty have proven the chain's recipe for success, President Jim Tobias said. QSRWeb.com
(9/7)
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- Farmers, chefs put buttermilk back on the table
Daniel Patry, the founder of Kate's Homemade Butter in Old Orchard Beach, Maine, has become the nation's first large-scale bottler of buttermilk. Chefs around the country are increasingly utilizing the liquid that remains after butter is made, including Wylie Dufresne of WD-50 in New York City who glazes sweetbreads with nasturtium-infused buttermilk and Ken Oringer at Earth in Kennebunkport, Maine, who substitutes a drop of buttermilk for lemon juice on oysters. The New York Times (tiered subscription model)
(9/11)
- Chopped salads earn permanent spot on Baltimore menus
The chopped salad is having a field day in Baltimore as upscale restaurants shift the flavorful salad from their summer menus to a permanent spot among lunch and dinner offerings using local ingredients that often change with the seasons.
"The reason I love [chopped salads] is I'm sort of ferocious about my taste buds," said restaurant owner Sascha Woldhandler. "I want everything in that one bite. And it is just such a delicious explosion of flavors. That's why I think once you taste a chopped salad you will never go back to eating a composed salad." The Baltimore Sun
(9/11)
 | Rumor travels faster, but it don't stay put as long as truth."
--Will Rogers,
American actor and humorist
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