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- Global commodity costs drop, consumers wait for lower prices
Prices for commodities including oil, coffee, cocoa and corn have been steadily dropping in recent months amid slowing global demand, but consumers have yet to see corresponding price declines anywhere but at the pump. Producers and retailers say consumers are often the last to benefit from lower costs. "Typically these market fluctuations do not immediately affect Whole Foods Market because we have long-term contracts with our suppliers," Whole Foods spokeswoman Libba Letton said. The New York Times (tiered subscription model)
(6/13)      
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 | More operators are adding Smoke'NFast™ BBQ to their menu.
Smoke'NFast from Farmland makes it easy to add authentic guest-pleasing BBQ favorites to your menu without any of the hassle. Varieties include ribs, pulled pork, sausage and our own specialty RIBBITS®. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready-to-use in minutes. Find out how operators like you are expanding their menus with Smoke'NFast, visit our Menu Sightings page. |
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- Chicago mayor pushes to streamline new restaurant inspections
Chicago Mayor Rahm Emanuel is pushing to streamline the restaurant opening process by cutting down on the number of pre-opening inspections the city requires. The city currently requires about 20 separate inspections that often delay restaurant openings. "You're paying rent, you have employees and you don't have a customer. Why? The way we either license or inspect," he said. Chicago Tribune
(6/14)
- Starbucks sees sluggish sales in Europe
Starbucks is struggling in Europe amid an economic downturn, CFO Troy Alstead said this week. Same-store sales in the division that includes Europe were down 1% in the most recent quarter. "We continue to struggle from macro challenges in Europe. This was true in the first quarter, it was profoundly true in the second quarter, and it's even more than expected in the third quarter." The Wall Street Journal
(6/12)
- McDonald's taps mobile, Us magazine for breakfast campaign
With its sponsorship of Us magazine's Hot Pics section on its mobile platform, McDonald's is reaching users in the opportune morning hours with its campaign for the chain's breakfast offerings. Tapping on McDonald's banner ad takes users to descriptions of the breakfast menu and a locator to find the nearest outlet. Mobile Marketer
(6/13)
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Does your restaurant or company use Twitter?
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No |
45.65%
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Yes, often |
26.09%
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Yes, sometimes |
16.67%
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We have an account but do not really use it |
11.59%
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- Using food to promote social good
 Celebrity chefs and authors have an opportunity to influence consumers to make better, more ethical food choices, chef-authors Bryant Terry and Terry Walters said at the BlogHer Food '12 conference last week. "It starts with delicious food," Terry said. "I don’t care how ethical and sustainable food is -- if it tastes bad, I don’t want it." SmartBrief/SmartBlog on Food & Beverage
(6/14)
- How restaurant owners can learn what's really going on
Restaurant owners may never hear about the uncomfortable situations that have led to the departure of untold numbers of promising employees, writes loss prevention expert D.B. "Libby" Libhart. Anonymous channels that let workers report bad behavior by managers and co-workers may convince employees to speak up. FastCasual.com
(6/13)
- Canadian lawmakers might change tip-sharing rules
A member of Canada's Parliament has proposed a measure to make it illegal for restaurant owners to take any part of servers' tips as compensation. In the U.S., lawsuits including one that resulted in a high-profile $5.25 million settlement against celebrity restaurateur Mario Battali, have clarified rules that keep the house from taking tips. SmartBrief/SmartBlog on Food & Beverage
(6/13)
- Can quickservice chains sweeten dessert sales?
Quickservice and fast-casual chains have the potential to dominate in the dessert category, especially if they tailor their offerings to today's trends, writes chef and consultant Marc Halperin. Among the trends he identifies: comfort desserts such as brownies and cheesecake that also serve to evoke nostalgia and sweets with a touch of savory. QSR Magazine
(6/2012)
- Indian food becoming more popular as chefs return to tradition
Many Indian establishments in the U.S. once thrived on heavy dishes such as malai kofta and butter naan, but revolutionary Indian chefs are striving to serve more traditional dishes, and Americans are responding favorably. "I do think folks are more cognizant of Indian food and we are certainly coming of age. However we are not there yet ... There is still a lot to be done," said "Top Chef" competitor Suvir Saran. "We are not wedding food yet." The Wall Street Journal
(6/13)
 | Heed the still, small voice that so seldom leads us wrong, and never into folly."
--Marquise Du Deffand,
French hostess and intellectual
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Recent Restaurant SmartBrief Issues:
- Wednesday, June 13, 2012
- Tuesday, June 12, 2012
- Monday, June 11, 2012
- Friday, June 08, 2012
- Thursday, June 07, 2012
| | | Lead Editor: Patricia Smith
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