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April 12, 2012
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On the Front Burner 
  • Chains see sense in selling more stores to franchisees
    Burger King is the latest quickservice chain to unveil a plan to sell nearly all its company-owned stores to franchisees. Yum! Brands, Jamba Juice, Jack in the Box and other chains are pursuing similar strategies. "Wall Street security analysts think dollar-to-dollar royalty cash flows are more valuable than restaurant operating cash flows," says Kevin T. Burke, managing director of Trinity Capital in Los Angeles. The Wall Street Journal (4/12) LinkedInFacebookTwitterGoogle+Email this Story
Cascades' ServOne™ interfold napkin system is:
ECONOMICAL — Reduces consumption and waste up to 25%, improving margins. HYGIENIC — One-at-a-time dispensing minimizes cross-contamination. FUNCTIONAL — Five dispensing options. Features customizable advertising inserts. ECOLOGICAL — 100% recycled; certified Ecologo & Processed Chlorine Free.
Restaurant News 
  • Innovations pay off for pizza chains
    About 41% of consumers now eat pizza at least once a week, up from 26% two years ago, according to Technomic. Gourmet ingredients, special cooking methods such as brick-oven and new items ranging from Domino's Artisan pizzas to a growing number of grocery store take-and-bake pies are fueling the growth. Los Angeles Times/Money & Company blog (tiered subscription model) (4/11) LinkedInFacebookTwitterGoogle+Email this Story
  • Maryland eateries to let patrons bring the wine
    Maryland Gov. Martin O’Malley signed a new law this week that will allow the state's restaurants to offer patrons the option of bringing their own wine to dinner. To participate, eateries must obtain a free permit from the local liquor board and refrain from serving minors and intoxicated people who bring in their own bottles, and guests won't be allowed to bring a wine that's already on the eatery's menu. The Washington Post/All We Can Eat blog (4/11) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Unlimited toppings; one cheese
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Your Take 
  • Do you plan to increase your restaurant's staff this year?
    Yes.  40.32%
    No, staff levels will remain the same.  40.32%
    No, I plan to decrease staff levels this year.  12.10%
    I am not sure.  7.26%
Leading Voices 
  • Chicago cops turn to social media to ticket food trucks
    The police in Chicago have discovered the social media networks that food-truck fans use to find their favorite lunch fare, and are increasingly using the tweets to track and ticket mobile food vendors for alleged parking violations. Food truck owners say the city's parking rules are overly restrictive, and some recently accused police of issuing tickets before they even landed at their announced destinations. The Huffington Post (4/10) LinkedInFacebookTwitterGoogle+Email this Story
  • Will inverted deals displace daily deals at restaurants?
    Boston's Sebastian's Cafe has seen success with a new type of daily deal program from mobile loyalty program provider LevelUp, which rewards first-time customers with free-food credits. The new model may have advantages over daily deals from Groupon and other providers because it doesn't require customers to pay in advance and doesn't encourage guests to limit purchases to the amount of the deal. QSR Magazine (4/2012) LinkedInFacebookTwitterGoogle+Email this Story
  • Sodexo's Meatless Monday meals catch on
    Sodexo has seen demand for vegetables grow and meat consumption decline at many of its corporate cafeterias since the global foodservice company joined the Meatless Monday campaign early last year, according to a recent survey. "The innovative menu options created by Sodexo’s chefs, coupled with the company’s educational materials, support the notion that meatless items can taste good and still be good for you," said campaign president Peggy Neu. (4/11) LinkedInFacebookTwitterGoogle+Email this Story
  • Is eating local really better for the environment?
    Buying local ingredients may not be as economical or environmentally friendly as many consumers believe, economist Tyler Cowen says, as small farms often use inefficient transportation techniques that could actually be worse than mass shipments from around the globe. "There’s kind of a glorification of eating from small, artisanal-like" places, but that "just doesn’t stack up with an economic analysis," he says. The Wall Street Journal (4/11) LinkedInFacebookTwitterGoogle+Email this Story
Worried about Yelp?
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Culinary Spotlight 
  • Carl's Jr., Hardee's buck the healthy burger trend
    CKE Restaurants isn't feeling pressure to add healthier menu items at its Carl's Jr. and Hardee's chains, and instead will continue to focus on serving indulgent, big burgers to its core clientele of “young, hungry guys," says CEO Andy Puzder. The chain is working to create more premium burgers aimed at appealing to the demographic. (4/11) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
Editor's Note 
  • Win free passes to a word-of-mouth marketing master class
    Want to get in-depth secrets on Google+ from former Apple chief evangelist Guy Kawasaki -- along with word-of-mouth marketing tips from Andy Sernovitz? SmartBrief has you covered with two easy ways to win a free pass to a webinar scheduled for Monday. Your pass could be just a tweet or a blog post away. Check out our blog for details. Entries due Friday. LinkedInFacebookTwitterGoogle+Email this Story
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Food for Thought 
Life is a long lesson in humility."
--James M. Barrie,
Scottish author and dramatist

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