Quickservice chains push harder to win budget-conscious consumers | Restaurant worker strike spreads to St. Louis | Green Mountain expands K-Cup deal with Starbucks
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May 9, 2013
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On the Front BurnerSponsored By
Quickservice chains push harder to win budget-conscious consumers
Wendy's and McDonald's are redoubling efforts to make their value menus attractive to budget-conscious consumers who don't spend big on individual meals but tend to make frequent visits. The rivalry has heated up as more chains including Arby's and Taco Bell turn to 99-cent and $1 menus to bring in business. The Wall Street Journal (5/8)
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Restaurant NewsSponsored By
Restaurant worker strike spreads to St. Louis
Workers at quickservice chains in St. Louis, Mo., are expected to strike on Thursday in a push for better wages and working conditions and the right to organize without retaliation. The St. Louis walkout follows recent strikes in New York City and Chicago. St. Louis Post-Dispatch (5/8)
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Green Mountain expands K-Cup deal with Starbucks
Green Mountain Coffee Roasters will make and sell single-serve K-Cups for Starbucks brands including Seattle's Best Coffee, Teavana Teas and Starbucks Cocoa under an expanded partnership between the two coffee companies. Since forming a partnership in March 2011, Green Mountain has sold more than 850 million packs of Starbucks K-Cups. The Wall Street Journal (5/8)
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Study: Quickservice fare fails on nutrition front, despite new labels
Descriptions touting "healthy" and "low-fat" offerings have proliferated on quickservice menus in the past 14 years, but the nutritional value of the food has only improved about 3%, according to a study of eight chains published in the American Journal of Preventive Medicine. The Huffington Post (5/8)
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Other News
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Your TakeSponsored By
Does your restaurant offer gluten-free items?
Yes, we have a gluten-free section or icon on our regular menu  27.27%
Yes, we have a separate gluten-free menu  25.62%
No, we do not offer gluten-free items  23.97%
We do not have gluten-free items, but we can make substitutions for gluten-free diners  23.14%
How Brands are Leveraging the Connected Car
As consumers spend more time in their vehicles, the connected car is emerging as the most powerful mobile marketing platform. Dashboard placements within the connected car allow marketers to deliver contextually relevant offers - extending the in-vehicle experience to an in-store purchase. Learn more!
Leading Voices
The ins and outs of restaurant mobile apps
Restaurants are increasingly seeing the need to create mobile applications as part their ongoing adjustment to marketing in the digital age, writes Punchh CEO Jitendra Gupta. He shares a list of the questions operators should ask themselves as they move forward, starting with defining exactly what the app should do. FastCasual.com (5/8)
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Are you connecting socially with prospective hires?
Some 46% of job hunters looking for restaurant positions use social media in their search, and 53% said they find it helpful when companies' social sites have a page advertising open positions, according to Snagajob. Searchers also said they appreciate social sites that share a list of do's and don'ts for job hunters and offer a way to apply for the job without leaving the social site. PizzaMarketplace.com (5/8)
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Starbucks backs BuzzFeed's "reaction cam" GIF generator
BuzzFeed is featuring a sponsored "reaction cam" that captures desktop users' expressions when watching BuzzFeed videos and turns them into a GIF animation that's easy to share. Starbucks, through its agency PHD, is sponsoring the reaction cam, which runs through June 24. Advertising Age (tiered subscription model) (5/8)
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Culinary Spotlight
Author explores authentic Pennsylvania Dutch cuisine
Writer William Woys Weaver explores the cuisine of his Pennsylvania Dutch ancestors, some of whom were wealthy enough to dine on rabbit braised in wine while many lived mostly on meatless meals. After writing his book, "As American As Shoofly Pie," Weaver is talking with Pennsylvania chefs about reviving the best parts of the cuisine. "Because they were poor, they had to be creative. They were eating ramps. They were eating wild asparagus. They were eating huckleberries. Of course, the Victorians wanted everything in white sauce and looked down their noses at [that food]. But we can see it as something very close to the land." National Public Radio (5/6)
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Movers & Shakers
Food for Thought
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, 'I used everything you gave me.' "
-- Erma Bombeck,
American humorist
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