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December 17, 2012
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On the Front Burner 
  • S. Fla. sees fewer cash-only restaurants
    A handful of eateries in South Florida still don't take credit cards, but many former cash-only mom-and-pop establishments have changed their policies after realizing they were losing business. While the change may please customers, it can be a costly move due to swipe fees. "Year over year, credit card swipe fee costs are in the top three to five fastest growing expenses for our industry," said the National Restaurant Association's Liz Garner. The News-Press (Fort Myers, Fla.) (12/13) LinkedInFacebookTwitterGoogle+Email this Story
The Key To Positive Cash Flow
Every business is cyclical with cash flow ups and downs. The key is to find a way to keep the cash coming in as predictably as possible. Seem impossible? Well it's not. There are systems and processes that make it easier to collect the cash you've earned so your small business can grow. Learn how these small-business owners set up their businesses for success.

Restaurant News 
  • Mongolian investors find Beef 'O' Brady's a fine fit
    A group of investors looking to open a U.S. restaurant concept in Mongolia decided Beef 'O' Brady's is a perfect fit for a population accustomed to a meat-heavy diet, the company said. The Tampa-based chain will open several locations in Mongolia, a sparsely populated country whose growing mining industry has brought more disposable income for dining out. Tampa Bay Times (St. Petersburg, Fla.) (12/17) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Spotlight on Restaurants and Social Media 

Time and Attendance: The Core of Managing and Measuring Your Workforce
Based on data from Brandon Hall Group's 2014 Workforce Management Study, this paper explores the evolution of time and attendance, the impact of automation and integration, and the key role time and attendance solutions play in managing and measuring today's workforce. Read the Paper and Learn More

Leading Voices 
  • Fast-casual chains find catering success
    Restaurants now make $19.3 billion in annual revenue from catering, compared to about $4 billion for retailers, according to Technomic, and fast-casual chains are seeing the biggest growth as companies look to offer high-quality food on a budget. "With the current economy, fast casual restaurants are the perfect option to meet both needs," said Capriotti's executive Jason Smylie. (12/14) LinkedInFacebookTwitterGoogle+Email this Story
  • Roaster tells D.C. chefs to get better at coffee
    Qualia Coffee owner Joel Finkelstein says quality Washington, D.C.-area restaurants and chefs who obsess over putting quality ingredients on every plate fall short when it comes to the coffee they serve. "It took a long time for beer to come around. I’m hoping coffee will be next, and people will start to appreciate that." The Washington Post (12/14) LinkedInFacebookTwitterGoogle+Email this Story
Whitepaper: SDN: How do you get there from here?
Are the growing data needs of mobile, cloud, big data and social threatening today's enterprise networks? Scalable processes, a phased integration approach and the appetite to optimize over time are key components of a modern network. It's how agile organizations prepare for the data needs of tomorrow.
Explore the whitepaper to start down the path toward SDN.

Culinary Spotlight 
  • Rise in U.S. breakfast sales concerns dietitians
    Breakfast food sales have jumped 20% in the past four years indicating that Americans are eating breakfast more often, but according to a new report by Mintel, the foods they are choosing -- breakfast meats and pastries -- worry many nutritionists. "It’s very hard to say whether it’s better to not eat breakfast or to eat bacon and doughnuts," said Margo Wootan of the Center for Science in the Public Interest. "This is not good news for Americans' diets and health." MarketWatch (12/14) LinkedInFacebookTwitterGoogle+Email this Story
  • Culinary culture grows in Pasadena, Calif.
    An influx of new, innovative eateries and the influence of Le Cordon Bleu cooking school has made Pasadena, Calif., the next big foodie town to watch on the nation's culinary map. "I really believe there will be more and better restaurants here than there will be in downtown Los Angeles," said chef David Féau, executive chef at the Royce restaurant. Los Angeles Times (tiered subscription model) (12/16) LinkedInFacebookTwitterGoogle+Email this Story
Hot Topics 

Top five news stories selected by Restaurant SmartBrief readers in the past week.

Taco Bell to build on Doritos Locos craze with 2 new items (American City Business Journals)
The 10 food trends of 2012 that stuck (The Huffington Post)
McDonald's Dollar Menu helps drive higher sales (The Wall Street Journal)
Are these iconic chains all but gone? (Business Insider)
OpenTable names America's "100 Best Restaurants" (The Huffington Post)
Results based on number of times each story was clicked by readers.
Featured Content 

Food for Thought 
We should be taught not to wait for inspiration to start a thing. Action always generates inspiration. Inspiration seldom generates action."
--Frank Tibolt,
American author

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