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July 6, 2012
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On the Front Burner 
  • New food truck ordinance could change Chicago's culinary game
    An ordinance awaiting approval by the Chicago City Council would place higher fees, parking and operating requirements on food trucks, but would allow trucks with on-board preparation to begin serving their delicacies on the streets. If the ordinance passes, it's likely the city will see more well-known names serving up signature dishes to sidewalk patrons starting in August. Chicago Tribune (free registration) (7/5) LinkedInFacebookTwitterGoogle+Email this Story
10 ways to inspire creativity in your staff.
Fostering creative business practices isn't as hard as it seems and can lead to smart solutions. Use these ten techniques to help inspire and encourage creativity in your staff. Read the article and learn 10 ways to get the creative juices flowing.

Restaurant News 
 
  • J. Alexander's stakeholder pushes for annual meeting
    Privet Fund, the second-largest shareholder in restaurant chain J. Alexander's, filed a legal complaint to force the company to hold its annual shareholder meeting. Privet has stated that a recent $12-per-share buyout offer from Fidelity National Financial is too low. Reuters (7/5) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
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.

Happy Hour 
 
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.

Leading Voices 
  • CEO: Ground Round good with slow, steady growth
    The Ground Round Independent Owners Cooperative has signed franchisees for five restaurants in New Jersey, three in Minnesota and one in Wisconsin, five of which are on track to open this year, says CEO Jack Crawford. The brand, acquired by the franchisee group after a bankruptcy eight years ago, is stressing quality over quantity with its comeback strategy, he says. Wicked Local Blog/Mass. Market (7/6) LinkedInFacebookTwitterGoogle+Email this Story
  • Developing hospitality leadership is Alice Elliot's passion
    Cultivating the right talent and leadership is essential to the success of a restaurant, and no one knows how to do it better than Alice Elliot, founder of the Elliot Group, which finds the best people for executive careers in the food industry. Elliot is known for her ability to mentor and support her business contacts to boost their value and, in turn, their careers. "She has a way to zero in on people’s best talents," says Edna Morris, of Axum Capital Partners. “She is especially good at seeing how a talent fits an organization." Restaurant Management online (7/4) LinkedInFacebookTwitterGoogle+Email this Story
  • How design elements help eateries prevent crime
    Theme park designers are experts at creating layouts that keep visitors out of prohibited areas, and quickservice and fast-casual restaurant chains have taken a leaf out of their book, writes loss prevention consultant D.B. "Libby" Libhart. Eateries are using design in four key ways to deter in-store theft and other crimes. QSRWeb.com (7/5) LinkedInFacebookTwitterGoogle+Email this Story
  • What do third-party certifications bring to the menu?
    Subway became the first restaurant chain to win the American Heart Association’s heart-check mark on some of its menu items last month. Such third-party certifications from recognized experts can help restaurants build trust among consumers, provided the certifications correspond to the brand's broader positioning, says Hartman Group analyst Greg Prang. QSR Magazine (7/2012) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Better burger trend experiences boom in the U.S.
    There is a burger boom taking place in America, suggests data from food research firm Technomic. Sales at fast-casual burger restaurants, which offer better ingredients and more innovative toppings than typical fast-food chains, have grown 20.8% from 2010 to 2011. In Boston, burger joints are popping up from downtown to the suburbs, serving up satisfying, juicy burgers topped with ingredients such as homemade aioli, mac and cheese and even fried oysters for around $10. The Boston Globe (tiered subscription model) (7/5) LinkedInFacebookTwitterGoogle+Email this Story
  • The changing face of Greek cuisine in the U.S.
    Nearly half of consumers have tried Greek food and liked it, and another 23% want to taste Greek cuisine, according to Technomic. Celebrity chefs and high-profile Greek restaurants like Zaytinya in Washington, D.C., and Molyvos in New York City have been driving an evolution in Greek and Mediterranean-inspired cuisine. Restaurant Management magazine (7/2012) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Movers & Shakers 
Food for Thought 
Life shrinks or expands in proportion to one's courage."
--Anaïs Nin,
French-Cuban author

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