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April 6, 2012
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On the Front Burner 
  • Ruby Tuesday to pay $24 million for Lime Fresh
    Ruby Tuesday, which reported a 72% drop in third-quarter net income on Thursday, said it will acquire the Lime Fresh Mexican Grill brand for $24 million and open six to eight new Lime eateries this year. The casual chain acquired the development rights to brand in 2010; the new deal includes seven company-owned restaurants. The Knoxville News-Sentinel (Tenn.) (free registration) (4/5) LinkedInFacebookTwitterGoogle+Email this Story
More Smiles, More Sales.
McCain® Harvest Splendor® Sweet Potato Selections bring consumer-preferred natural sweet potato flavor and operator-proven performance and profitability together on every plate. The result? An oh-so sweet dish you and your customers can agree on. Get the Sweet Success Guide.
Restaurant News 
  • Domino's woos Japanese diners with foie gras pizzas
    Domino's Pizza is finding success in Japan with an effort to rebrand its menu with upscale cuisine, including pizzas topped with foie gras and snow crab. Japanese consumers are paying between $40 and $50 for the gourmet pies. (4/5) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Happy Hour 
Leading Voices 
  • Convenience chain Sheetz seeks quickservice market share
    The 400-store Altoona, Pa.-based Sheetz convenience store chain has launched a television campaign to convince consumers to think of the stores as restaurants, as part of a growing industry push to grab a larger piece of the quickservice market share. The ads include the tagline "Just because we don’t look like a restaurant doesn’t mean we’re not one." QSR Magazine (4/2012) LinkedInFacebookTwitterGoogle+Email this Story
  • How to turn a one-time diner into a lifelong customer
    Independent restaurants that are slugging it out with their chain counterparts can turn a one-time diner into a lifelong customer by paying attention to the small details during a meal. Passing out bite-sized taste test samples of new appetizers or entrees, giving the chef 15 minutes to shake hands and get feedback from patrons, or offering a homemade treat when returning the check are just three ways that small touches can create permanent connections with restaurant goers. (4/5) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Relish: The forgotten condiment
    Ketchup and mustard have always been the all-stars of the condiment bar, but whatever happened to relish? Many hamburger joints are doing away with the sweet, chunky topping, stating it's just not in high demand, but some restaurants aren't giving up on pickle relish just yet. Places like Whitmans and Rick's Picks in New York are reintroducing it to customers by making their own with local, fresh ingredients. The New York Times (tiered subscription model) (4/3) LinkedInFacebookTwitterGoogle+Email this Story
Featured Content 

Movers & Shakers 
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Multi-Unit Director of OperationsLegal Sea FoodsBoston, MA
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Food for Thought 
Experience is the comb that nature gives us when we are bald."
--Belgian proverb
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