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| On the Front Burner |  |
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- Report: U.S. restaurants gear up to set sales records
The U.S. restaurant industry appears poised to grow for the fourth consecutive year and hit a new record in 2013, according to a National Restaurant Association report released Tuesday. The report said restaurant sales could reach $660 billion next year. Bloomberg
(12/11)      
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 | Great parties start with great food.
When people are having fun, they order more food and spend more money. Create your own custom starter menu with quick, party-pleasing favorites like Anchor® Jalapeño Poppers® to increase the fun and the check average at every meal. Download Starter Menu Guide >> |
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- McDonald's Dollar Menu helps drive higher sales
McDonald's reported a 2.4% rise in global same-store sales in November, and a 2.5% increase in the U.S., a jump driven largely by increased efforts to market the chain's Dollar Menu, as well as breakfast and beverage growth. The increase surprised analysts, who had predicted flat sales after the chain posted its first decline in nine years the month before. The Wall Street Journal
(12/10)
| Spotlight on World Culinary Events | |
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- U.S. chefs prepare for global culinary showdown
 Chef Richard Rosendale will lead a U.S. team into culinary battle at the Bocuse d'Or in Lyon, France next month. This year's team will be better prepared than ever, thanks to the Bocuse d’Or USA Foundation, founded in 2008 by Daniel Boulud, Thomas Keller and Jerome Bocuse to foster the country's young culinary talent. Spokesman Aaron Ginsberg talks about how the biennial contest works and the foundation's role in helping chefs prepare. SmartBrief/SmartBlog on Food & Beverage
(12/11)
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 | Bocuse d'Or: New Rules Mean More Creativity, Competition
The next Bocuse d'Or Competition—often called the food world Olympics—kicks off in Lyon France Jan 29-30 with new rules to challenge competing chefs. Legendary chef Paul Bocuse, creator of the competition in 1987, wanted more improvisation and spontaneity while honoring national culinary traditions, making this Bocuse d'Or the most exciting yet. Find out more. |
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| Your Take | |
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How important are mobile loyalty, offers and payments to your restaurant’s marketing strategy in the next 6-12 months?
 | Very important -- we rely on mobile services to reach our customers |
| Somewhat important -- we use mobile technology to drive new customer traffic |
| Not very important -- we rely on traditional forms of marketing |
| Not sure at this time -- we are evaluating how mobile technology can enhance our business |
- New app lets diners search by how workers are treated
The non-profit group Restaurant Opportunities Centers United has turned its guide into a smartphone application, aimed at helping users choose from among 150 eateries in 10 cities based on how well they pay their workers and whether the restaurant offers health insurance. The organization says it doesn't urge boycotts of lower-paying establishments, but offers users the option of tweeting a pre-written message that says they wish the establishment would treat its workers better. National Public Radio/The Salt blog
(12/10)
- Will rare-burger bans become commonplace?
The council in one London neighborhood is cracking down on restaurants that serve burgers cooked rare and medium-rare amid food safety concerns. Officials say the extra scrutiny is warranted, while restaurants fear new rules might quash the burgeoning burger business. "If you follow the guidelines to the letter then you’re going to destroy the burger industry," said chef John Cadieux. Business Insider
(12/10), Evening Standard (London)
(12/10)
- Chains' gift cards grow in popularity
McDonald's gift cards are the third most popular this year, behind plastic from Wal-Mart and Target, according to GiftCardRescue.com. The fifth annual list shows more restaurant brands making the top 20, including Subway, Starbucks, Wendy's and Darden restaurants. QSRWeb.com
(12/10)
- The 10 food trends of 2012 that stuck
Food trends come and go as fast as Twitter and Instagram can produce them, but there are 10 trends that have popped up in the past year that may have staying power. Modernized Jewish deli eats, pumpkin-flavored everything and the influx of small plate meals are just a few trends that Americans will see continue in 2013. The Huffington Post/The Blog
(12/10)
- Dessert chefs discover vegetables
Ambitious restaurants are now serving desserts that contain vegetables, including creme brulee with sweet corn at Tilth in Seattle and candy cap mushroom ice cream at San Francisco's Americano Restaurant & Bar. Nutrition professor Mary Ann Johnson said the body is better able to absorb the vegetables' vitamins when they are combined with a bit of fat. National Public Radio/The Salt blog
(12/7)
 | If you can talk brilliantly about a problem, it can create the consoling illusion that it has been mastered."
--Stanley Kubrick,
American filmmaker
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Recent Restaurant SmartBrief Issues:
- Monday, December 10, 2012
- Friday, December 07, 2012
- Thursday, December 06, 2012
- Wednesday, December 05, 2012
- Tuesday, December 04, 2012
| | | Lead Editor: Patricia Smith
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