Reading this on a mobile device? Try our optimized mobile version here:

July 6, 2012
Share|Sign up|Archive|Advertise
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
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
Happy Hour 
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. (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

LinkedInFacebookTwitterGoogle+Email this Story

Position TitleCompany NameLocation
Restaurant ManagerQdobaBoston, MA
Restaurant ManagerPanera Bread Hartford, CT
Click here to view more job listings.

Restaurant SmartBrief Partners

SmartBrief delivers need-to-know news in over 100 targeted email newsletters to over 3 million readers. All our industry briefings are FREE and open to everyone—sign up today!
Aviation & Aerospace
Construction & Real Estate
Consumer Packaged Goods
Food Service
Health Care
Media & Entertainment
Travel & Hospitality

Subscriber Tools
Today's Brief - Permalink | Print friendly format | Web version | Privacy policy

Publisher, Food & Beverage:  Chris Warne 212-450-7970
Job Board:  Jackie Basso (202) 407-7871
SmartBrief Community:
Recent Restaurant SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2012 SmartBrief, Inc.® Legal Information