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August 17, 2012
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On the Front Burner 
  • U.S. malls replace retailers with sit-down restaurants
    Sit-down restaurants are signing on in greater numbers to fill storefronts that formerly housed retailers in malls across the country, as part of a concerted effort to reverse declines in traffic and spending. "We will not hesitate to replace a poor performing traditional retailer with an outstanding restaurant, if we think it is in the best interest of our consumers," said Alan Barocas, head of leasing at General Growth Properties. CNBC (8/16) LinkedInFacebookTwitterGoogle+Email this Story
Selling your business? Here are 7 things you should do now.
If you're considering selling your business, you should be doing everything you can to get the best possible price. In just 7 simple steps you can improve your chances of attracting buyers and getting big bucks for your business. Read the article and learn the 7 steps.

Restaurant News 
 
  • Other News
eBook: Why It's Time to Evaluate Your Timekeeping System
Download the free eBook to learn why yesterday's timekeeping tools aren't cut out for today's rapidly evolving compliance mandates. Learn how modern, cloud-based solutions can help you reduce the risk of noncompliance, gain unprecedented visibility, and manage in the moment. Don't let outdated workforce management tools drag you down. Click here to learn more.

Happy Hour 
 
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.

Leading Voices 
  • Is this lettuce an oasis in the food desert?
    In an old warehouse in an industrial part of Denver, VertiFresh owner William Sears and his team are working with hydroponic technology to grow acres of lettuce year-round in repurposed 20-foot shipping containers. The company, which this week announced its first big contract with salad chain MAD Greens, sees such "farmplexes" as the way to restore cities and return to local ways of growing our food. SmartBrief/SmartBlog on Food & Beverage (8/17) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Why Chipotle won't rush to replace people with iPads
    Chipotle Mexican Grill's chief marketer is always on the lookout for tech tools to speed up the customer experience, but tablet and mobile ordering systems haven't proved attractive enough to tamper with the chain's proven system, which relies heavily on human interaction. "Consumers go to restaurants to be served. The human element is part of the restaurant experience," said NPD Group's Bonnie Riggs. USA TODAY (8/16) LinkedInFacebookTwitterGoogle+Email this Story
  • McDonald's summer campaign extends mobile ad mastery
    A summer offering of soft drinks or sweet tea for $1 is the enticement in McDonald's latest mobile campaign to drive traffic to stores. The ad in Pandora's iPhone application includes a store locator and extends McDonald's long and effective involvement in the mobile space. "Other mobile marketers can learn a lot from the way McDonald's executes its campaigns," said Appitalism CEO Simon Buckingham. Mobile Marketer (8/16) LinkedInFacebookTwitterGoogle+Email this Story
  • Can you create authentic word-of-mouth?
    Word-of-mouth is still the best form of marketing when it comes to bringing customers to your restaurant and encouraging them to return, writes Punchh CEO Jitendra Gupta. "So the question in 2012 becomes: How do restaurants generate such positive word-of-mouth interaction in electronic social channels—without it coming off as advertising?" FastCasual.com (8/16) LinkedInFacebookTwitterGoogle+Email this Story
 
Culinary Spotlight 
  • Burger chains turn to the crowd for new menu ideas
    Social media sites including Facebook and Pinterest are tools that offer burger chains' R&D teams an effective way to turn to their biggest fans for input on new menu items. Such crowdsourcing campaigns are responsible for a slew of new burgers, including Boston Burger's Southern Comfort, a chicken-fried beef patty topped with cheddar cheese, fried green beans, mashed potatoes and beef gravy. BurgerBusiness.com (8/16) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Editor's Note 
  • Have you figured out Google+ yet?
    Restaurant SmartBrief is proud to share an exclusive chapter from best-selling author Guy Kawasaki's new book, "What the Plus! Google+ for the rest of us." In return for updating your SmartBrief profile, we will give you Chapter 2 of Kawasaki's book on Google+ -- "How To Get Started" -- absolutely free. Learn more here. LinkedInFacebookTwitterGoogle+Email this Story
Food for Thought 
Never look back unless you are planning to go that way."
--Henry David Thoreau,
American author and poet

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