Texas, La. restaurants take a hit from hurricane | McDonald's hires tech consultants to speed digital growth | CEO shares Fazoli's turnaround story
ADVERTISEMENT
August 29, 2017
Restaurant SmartBrief
SIGN UP ⋅   FORWARD
On the Front Burner
Texas, La. restaurants take a hit from hurricane
Texas, La. restaurants take a hit from hurricane
(Mark Ralston/AFP/Getty Images)
Rain and flooding from Hurricane Harvey has affected businesses in Texas and Louisiana, and more than 30,000 people could be displaced from their homes, federal officials say. A number of eateries and restaurant companies, including Starbucks, have begun coordinating efforts to raise funds for those affected.
Nation's Restaurant News (free registration) (8/28) 
LinkedIn Twitter Facebook Google+ Email
 
Let's Talk Brakebush Buttermilk Classic Chicken
Brakebush Buttermilk Classic Fillet is exactly as it sounds. A traditional southern breading wrapped around whole muscle chicken breast, and it can be served any time of day. Plus, the amazing flavor allows versatility across the menu. From dawn to dusk, it can be used in any way you can imagine.
ADVERTISEMENT
Restaurant News
McDonald's hires tech consultants to speed digital growth
McDonald's has teamed with French tech consulting firm Capgemini Group to accelerate its aggressive digital agenda, which includes in-store kiosks, mobile ordering and Bluetooth-enabled table service. The partnership is expected to create about 600 new jobs in the Chicago area.
Chicago Tribune (tiered subscription model) (8/28) 
LinkedIn Twitter Facebook Google+ Email
Leading Voices
CEO shares Fazoli's turnaround story
After joining the Fazoli's franchise nine years ago, CEO Carl Howard led a turnaround effort that included installing a leadership team, removing artificial ingredients and evolving the customer experience. "Every known way a consumer can order a product, we want to provide it," Howard said, noting that there is still work to be done.
FastCasual (8/23) 
LinkedIn Twitter Facebook Google+ Email
New twists at New York City's newest steakhouses
A new crop of New York City restaurants will put their own stamps on the traditional steakhouse concept, from the Greek-influenced rotisserie cooking style at Merakia to the pink Himalayan salt slabs at Brooklyn's SaltBrick Tavern.
The New York Times (free-article access for SmartBrief readers) (8/28) 
LinkedIn Twitter Facebook Google+ Email
An ice cream maker grows in Brooklyn
Brooklyn, N.Y.-based Ample Hills Creamery will move its ice cream production to a 15,000-square-foot plant that will include a scoop shop and let customers take tours to watch the ice cream being made. The shift from hand crafting to automated production will give the growing company the ability to produce a million gallons of ice cream annually.
The New York Times (free-article access for SmartBrief readers) (8/28) 
LinkedIn Twitter Facebook Google+ Email
Millennials hold companies accountable for their mission statements
When a company's actions don't align with its mission statement, younger employees in particular can become dissatisfied and leave, writes Sydney Finkelstein. "The only thing that millennials care about more than mission is transparency, integrity and accountability," he writes.
BBC (8/23) 
LinkedIn Twitter Facebook Google+ Email
Trust Del Monte® USDA-Verified Non-GMO Corn
Consumers are increasingly on the lookout for Non-GMO and clean label ingredients in the food they choose. You can trust Del Monte® – the first canned food company to provide USDA-Verified Non-GMO corn – as your foodservice partner for top quality ingredients. Visit our website for more details.
ADVERTISEMENT
.
Featured Content
Sponsored content from Ghirardelli
The Ghirardelli brand can spark consumer chocolate craving, study findsUsing Ghirardelli products in baked goods and beverages offers restaurant operators an opportunity to boost their brand image and increase sales in these categories, according to a recent Technomic study. Seventy-three percent of those surveyed said they would be more likely to purchase chocolate items if a restaurant began offering them made with Ghirardelli chocolate. Read more insights from the study.
    Click here to learn more about Featured Content

    SmartBrief Originals
    Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals:
    Culinary Spotlight
    David Chang debuts burger with Chinese-style bun at US Open
    At his Fuku food stand at the US Open, chef David Chang will offer a burger served on a chewy, Chinese-style bun that he developed with Harlem's Hot Bread Kitchen. The burger is among the food offerings exclusive to the tennis championship, which also include an ice cream sandwich made with doughnuts from Wylie Dufresne's Du's doughnut shop.
    New York magazine (8/25) 
    LinkedIn Twitter Facebook Google+ Email
    News from the NRA
    4 steps to employing your next apprentice
    For restaurateurs still undecided about hiring apprentices, it's a lot easier than you may think. Follow these four easy steps, and we'll take care of the rest. Read more.
    Learn more about NRA:
    Join | Events | Advocacy | Research | Manage My Restaurant
    Movers & Shakers
      
      
    No snowflake in an avalanche ever feels responsible.
    Stanislaw Jerzy Lec,
    aphorist and poet
    LinkedIn Twitter Facebook Google+ Email
      
      
    Sign Up
    SmartBrief offers 200+ newsletters
    Advertise
    Learn more about the SmartBrief audience
    Subscriber Tools:
    Contact Us:
    Advertising  -  Chris Warne
    P: 646.462.4647
    Editor  -  Patricia Contreras
    Mailing Address:
    SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
    © 1999-2017 SmartBrief, Inc.®
    Privacy policy |  Legal Information