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| On the Front Burner |  |
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- Zagat: Attitudes on mobiles at the table vary
Some 61% of U.S. consumers find it rude when restaurant patrons text, tweet and talk on their cell phones during a meal, down from 63% two years ago, while 85% say snapping photos of the meal is perfectly acceptable, according to a new Zagat survey. Attitudes vary by geography, with Connecticut consumers being the least lenient and Atlanta patrons the most forgiving when it comes to mobile use at the table. Los Angeles Times (tiered subscription model)
(10/15)      
| Restaurant News | |
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- Starbucks under fire for paying no U.K. taxes
International coffee giant Starbucks is the latest company taking heat in the U.K. for paying nothing in corporate taxes there last year. The company, which showed a net loss on U.K. operations last year, says it has "paid and will continue to pay [its] fair share of taxes in full compliance with all U.K. tax laws, as [it] always has." The Telegraph (London)
(10/15)
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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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Do you have a pumpkin-flavored item on your menu?
 | Yes, we offer at least one seasonal pumpkin item |
| Yes, we offer a pumpkin-flavored item year-round |
| No, we do not offer any pumpkin-flavored items |
- What robbers look for when they're casing the joint
Robbers eyeing your restaurant as a potential target are looking at several things, including whether there's plenty of cash in the drawers and a visible lack of security, writes loss-prevention specialist D.B. "Libby" Libhart. "Robbers pick the path of least resistance. They prey on the weak, the untrained, and the unprepared." QSRWeb.com
(10/15)
- How Taco Bell has tapped into mobile technology
Taco Bell has used QR codes and augmented reality to connect with younger consumers on their mobile phones. For example, one campaign allowed users to learn more about the brand's new menu items by scanning QR codes in the magazines Us Weekly and People. "People forget that we are this entrepreneurial brand," said Nick Tran, who leads the company's social media efforts. Internet Retailer
(10/12)
- Consumers clamor for spruced-up pumpkin
Pumpkin has typically been on the menu around Halloween and Thanksgiving, but fancier versions of the orange vegetable are becoming increasingly popular in lattes, muffins and other treats. Consumers see pumpkin as healthy produce, despite all the sugar, cinnamon and other spices it takes to make it so tasty, experts say. New York magazine
(10/14)
- Darden's LongHorn launches new menu, ad campaign
LongHorn Steakhouse has launched a new ad campaign with two TV spots that broke this week with the tagline "You Can’t Fake Steak." The commercials tout the chain's extensive menu revamp, which includes a mix of big meaty meals like a 30-ounce Porterhouse for two and a new selection of meals under 500 calories. Nation's Restaurant News (free registration)
(10/15)
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What is the primary obstacle in improving your company's supply-chain processes?
| Cost -- we can't spare the cash right now to invest in improvements |
| Feeling overwhelmed -- we're not sure where to start |
| Lack of knowledge -- we don't feel like we fully understand what we should be doing |
| Lack of need -- we're confident that our supply-chain processes are as good as they could be |
 | Fools admire, but men of sense approve."
--Alexander Pope,
British poet
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| Position Title | Company Name | Location |
| Cook II (Line Cook/Prep) | Wegmans Food Markets | NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester, NY |
| Server Assistant:Full-Time | Wegmans Food Markets | NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester,NY, NY |
| Advanced Cook/Lead Cook | Wegmans Food Markets | NEXT DOOR BAR & GRILL,3220 Monroe Ave,Rochester,, NY |
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| Restaurant SmartBrief Partners |
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- Monday, October 15, 2012
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- Tuesday, October 09, 2012
| | | Lead Editor: Patricia Smith
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Foodborne illness outbreaks are on the rise as the job of inspecting production facilities increasingly falls to private, third-party auditors, as Bloomberg BusinessWeek reported recently. Outbreaks tied to a restaurant such as a salmonella scare traced to a Vancouver, Wash., eatery come with the potential to devastate a brand's reputation. 
