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February 4, 2013
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On the Front Burner 
  • Will beef prices force changes to McDonald's $1 menu?
    The McDouble cheeseburger has proven one of the most popular picks on McDonald's $1 Value Menu, but fast-rising beef prices have the chain promoting a new single-patty Grilled Onion Cheddar Burger. "Depending on what happens to beef prices, McDonald's management should be open to taking the McDouble off the Dollar Menu," said franchisee-turned-adviser Richard Adams. CNBC/Reuters (2/1) LinkedInFacebookTwitterGoogle+Email this Story
Restaurant News 
  • Other News
Leading Voices 
  • Can federal agencies make salads safer?
    The Centers for Disease Control's report last week saying produce is the biggest cause of food-borne illnesses caused a stir, but it's not driving anyone to advocate an end to veggie eating. Instead, the Food and Drug Administration is proposing new rules that would raise sanitation standards on farms. SmartBrief/SmartBlog on Food & Beverage (2/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Former Fla. restaurateur turns his talents to cleaning
    Former restaurant owner Taylor Smith left the business during the economic downturn and launched a new venture last year aimed at turning his knowledge about keeping restaurants clean into a thriving business. CJS Global now boasts 150 employees and more than 100 restaurant customers who pay between $500 and $5,000 per week for various cleaning services. The Palm Beach Post (Fla.) (2/3) LinkedInFacebookTwitterGoogle+Email this Story
  • Trainers keep restaurant guests on track
    Rejuv Medical in Waite Park, Minn., helps its 400 members stick to their diet and weight-loss plans while dining out. The group employs trainers who accompany members to restaurants, teach them how to decipher menus and help them make the best choices. "Every restaurant in town has something. You just have to see it," said VP J.R. Burgess. St. Cloud Times (Minn.) (2/2) LinkedInFacebookTwitterGoogle+Email this Story
  • How chefs can make the restaurant business more sustainable
    Chefs can be sustainability leaders, says top fishmonger Ben Smallman. Diners are demanding local food and sustainably sourced seafood, and chefs should find ways to deliver that without compromising on quality. "As a chef, you should have your own opinion in terms of your cuisine and food philosophy, but you should be open to what your customers find important, and hopefully balance those sides accordingly," Smallman says. National Geographic News (2/1) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Carl's Jr., Hardee's add broiled fish sandwich
    Sibling chains Carl's Jr. and Hardee's have added a 420-calorie charbroiled fish sandwich to the menu. The new sandwich aims to give customers, especially those who abstain from meat during Lent, an option besides the traditional deep-fried fish sandwich, said marketing chief Brad Haley. (2/2) LinkedInFacebookTwitterGoogle+Email this Story
Hot Topics 

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

Subway says 'sorry' for shorter sandwich (Advertising Age (tiered subscription model))
Friendly's takes concept back to its roots (The Republican (Springfield, Mass.))
Arby's molten chocolate cake was 58 years in the baking (The Huffington Post)
How chain restaurant franchisees make it look easy (Slate)
Waitress fired for posting customer's receipt on Reddit (The Huffington Post)
Results based on number of times each story was clicked by readers.
Food for Thought 
Never assume the obvious is true."
--William Safire,
American author, columnist and presidential speechwriter

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Restaurant SpecialistLivingSocialGreater Los Angeles Area, CA
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Assistant Restaurant ManagerHilton BaltimoreBaltimore, MD
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