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April 10, 2012
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On the Front Burner 
 
  • Restaurants create more than half a million new jobs
    U.S. restaurants have added 562,600 new jobs in the past two years, and eateries now employ about 180,000 more workers than they did at their pre-recession peak, according to a National Restaurant Association analysis. In a separate survey, 24% of restaurant owners said they plan to further add to their staffs in the next six months. QSRMagazine.com (4/9) LinkedInFacebookTwitterGoogle+Email this Story
Watercress-Wisconsin Gorgonzola Salad With Spiced Walnuts — Walnuts coated with maple syrup and cayenne pepper combine with crumbled Wisconsin Gorgonzola Cheese adding sweet, spicy and salty notes to complement the watercress and romaine lettuce salad.
Restaurant News 
 
  • New restaurant recruits displaced New Orleans workers
    Chefs John Folse and Rick Tramonto, who expect to employ between 90 and 100 workers when they open Restaurant R'evolution in June, have launched a national recruiting effort aimed at providing jobs for restaurant workers displaced after Hurricane Katrina. "It dawned on us, why not try to offer opportunities to help people who may want to get back home and bring their families back to New Orleans," Folse said. The Times-Picayune (New Orleans) (4/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Sbarro bets on fast-casual shift to fuel turnaround
    Quickservice pizza chain Sbarro has emerged from Chapter 11 bankruptcy with a turnaround plan that hinges on improving the food quality and introducing a fast-casual format, CEO Jim Greco says. The company is working with consultants to create better-tasting pizzas and plans to invest in new equipment and hospitality training for employees. The Business Insider (4/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News

 
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.
 

Your Take 
 
  • Do you plan to increase your restaurant's staff this year?
Yes.
No, I plan to decrease staff levels this year.
No, staff levels will remain the same.
I am not sure.

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Leading Voices 
  • The making of a Subway breakfast campaign
    Ad agencies WDCW and McKinney showed two different approaches as they vied to create a winning breakfast campaign for Subway in the first episode of AMC's "The Pitch." The ad world has been debating whether participating in reality TV is in the best interest of the clients, but Subway says it has seen nothing but success from similar media partnerships. SmartBrief/SmartBlog on Food & Beverage (4/10) LinkedInFacebookTwitterGoogle+Email this Story
 
  • Winners of "The Pitch" promote Subway idea on Twitter: Calling it a "happy accident," Subway has followed its featured role in the new AMC series "The Pitch" with "promoted trend" ads via Twitter that show the fruit of the competition between agencies. ClickZ (4/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Can green improvements boost quickservice sales?
    Reducing packaging, installing energy efficient grass roofs and promoting non-beef burgers with a smaller carbon footprint had helped Sweden's Max Burgers become the country's top burger chain. Despite efforts by a few chains, sustainability efforts on a large scale haven't yet caught on with U.S. chains, but growing interest among younger consumers is likely to spur green changes, analysts say. Time.com (4/9) LinkedInFacebookTwitterGoogle+Email this Story
  • The eat local movement shows no signs of stopping
    Chefs are increasingly taking the local movement to a new level by growing their own vegetables and baking homemade bread, including executive chef Regis Jansen, who planted a garden in the back of Rex 1516 in Philadelphia. "A lot of people lately are just trying to go back to the old style of cooking and serving food," Jansen said. "You know, growing it yourself and presenting that as one of the leg-ups in your restaurant, to say, ‘We didn’t buy this; we made this, we grew this.’" Restaurant Management online (4/5) LinkedInFacebookTwitterGoogle+Email this Story
  • Hospitals in a quandary over quickservice contracts
    McDonald's operates eateries in 27 U.S. hospitals, many under long-term contracts. These and other in-house quickservice eateries are proving problematic as health-care facilities move to provide visitors, staff and patients with healthier fare. McDonald's says its menus offer options to fit any diet, and some of its foods can be comforting to patients undergoing medical treatments. National Public Radio/The Salt blog (4/9) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Ethiopian eateries find a new home in Bay area
    The San Francisco Bay area is getting a burst of Ethiopian flavor as more eateries are opening up from Oakland to Fillmore and everywhere in between. "The history of Ethiopia and food is very rich, as rich as Mexico, India, China, you name it," says Eskender Aseged, chef-owner of the area's newest Ethiopian restaurant, Radio Africa Kitchen. San Francisco Chronicle (4/8) LinkedInFacebookTwitterGoogle+Email this Story
  • Study: More chefs are using sweet and sour citrus fruits
    Citrus flavors are springing up on more menus throughout the country as chefs add the sweet and sour fruits to just about any dish, and this trend is on the rise, according to McCormick & Co.'s global Flavor Forecast. "Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes," says chef Kevan Vetter. "It really gives you a pop." QSRMagazine.com (4/9) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 
 

Movers & Shakers 
  • McDonald's division president to retire this fall
    McDonald's USA central division president and 30-year company veteran Mike Andres will retire on Sept. 1. Andres has held several posts within the company, including CEO of Boston Market until McDonald's sold the brand in 2007. The company has named chief restaurant officer Lee Renz to replace Andres. Crain's Chicago Business (4/9) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
 
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Food for Thought 
It is the ability to take a joke, not make one, that proves you have a sense of humor."
--Max Eastman,
American writer, philosopher and activist

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