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

August 9, 2012
Share|Sign up|Archive|Advertise
On the Front Burner 
  • Retailers and restaurants more likely to cut health benefits due to Affordable Care Act
    Retailers and restaurants are more likely than other types of businesses to slash health benefits or cut employees' hours in order to avoid penalties stemming from the new health care law, according to a study by consulting firm Mercer. About 9% of retail/restaurant survey respondents say the law will dramatically increase their costs, forcing them to cut the number of full-time employees below the 50-worker threshold that requires them to offer health benefits. The Wall Street Journal (8/8) LinkedInFacebookTwitterGoogle+Email this Story
Join Our Commitment to Remove 10 Million Calories From Menus
Unilever Food Solutions has committed to help improve the health of foodservice guests by rallying chefs and restaurateurs to collectively remove 10 million calories from top-menu items. Pledge today to reduce a top-menu item by 100 calories, and through 8/31/12 you will be entered for a chance to win a trip to our exclusive Seductive Nutrition event at The CIA at Greystone!
Restaurant News 
  • Other News
Your Take 
  • Does your restaurant plan to increase prices to make up for rising food costs?
    Yes, we will increase prices  62.26%
    No, but we plan to make menu changes to make up for rising food costs  23.27%
    I don't know if we will increase prices  8.81%
    No, we do not plan on increasing prices or making menu changes  5.66%
Leading Voices 
  • Craft brews beat the odds
    Craft beer sales grew 14% in the first half of the year, and more small-batch brewers are coming online at a faster rate than at any time since the end of Prohibition, according to the Brewers Association. The trend has driven more news outlets to write about beer and spurred a quick sellout of tickets for this year's Great American Beer Festival. SmartBrief/SmartBlog on Food & Beverage (8/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Restaurants get creative to keep young guests happy
    A number of eateries across the country have moved far beyond crayons when it comes to entertaining their child guests, including Moe's Original Bar B Que in Eagle, Colo., which boasts an outdoor play area complete with a toy kitchen. Other restaurants let children play on borrowed iPads while they wait, or decorate a cookie to eat after the meal. Restaurant Management online (8/8) LinkedInFacebookTwitterGoogle+Email this Story
  • Cities get stricter on where food trucks can sell
    As the food truck trend continues to surge, big cities including Chicago, St. Louis, Boston and Seattle are enacting new laws to restrict where the mobile eateries can operate, part of a push to help protect existing brick-and-mortar restaurants. Some food truck operators say the new rules are unfair and come with costly penalties that take time and money to fight. The Wall Street Journal (8/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Millennials optimistic about future spending plans
    Half of millennials expect their financial circumstances to improve, giving them more money to spend on dining out in the coming year, according to Technomic. "As millennials begin to shift into new life stages, it is vital for restaurant chains to stay on top of their changing needs and preferences, particularly in the areas of health and wellness, quality, and value," consumer research director Sara Monnette said. (8/8) LinkedInFacebookTwitterGoogle+Email this Story
Pork is today's exceptional value vs. beef
According to many predictions, the price of beef is expected to rise again in 2012. That's why many operators are turning to the great value of Farmland pork products. It's hand-picked, corn-fed pork that sets the standard for quality with a delicious variety of choices to suit every day-part.
For more information, call 1-888-FARMLAND or visit
Culinary Spotlight 
  • Organic meat seller cooks up restaurant
    Organic and humanely raised meat seller Prather Ranch Meat Co. opened the American Eatery takeout restaurant in San Francisco last December, as part of a push to minimize waste. The ever-changing menu features dishes made with the cuts that didn't sell well that week in the shop. The Wall Street Journal (8/8) LinkedInFacebookTwitterGoogle+Email this Story
  • QSR chains aim to add more meals to the day
    McDonald's recently launched its "Nocturnivore" campaign with new late-night menu items, the latest move by chains looking to boost sales by expanding dining beyond the traditional three meals. Taco Bell was the first to actively promote the concept, with its "Fourthmeal" campaign that pushed late-night menu items including Volcano Tacos, Cheese Roll-Ups and Nachos BellGrande. (8/8) LinkedInFacebookTwitterGoogle+Email this Story

Interested in learning more about advertising with SmartBrief? Click here for detailed industry information and media kits. 

Featured Content 

Food for Thought 
The good die young but not always. The wicked prevail but not consistently."
--Helen Hayes,
American actress

LinkedInFacebookTwitterGoogle+Email this Story

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