Reading this on a mobile device? Try our optimized mobile version here:

Marzetti Frozen Pasta, Inc. -- Whole Grain Goodness with Precooked Convenience. Visit for inspiring recipes, creative uses and product details.
May 7, 2012
Share|Sign up|Archive|Advertise
On the Front Burner 
  • Clinton's NRA show speech focuses on cooperation
    Former President Bill Clinton stressed cooperation over conflict in his Sunday keynote address the National Restaurant Association's annual convention in Chicago. Clinton lauded the restaurant industry for participating in the national Kids Live Well program to help fight childhood obesity, and defended the Obama administration's health care reform. Chicago Tribune (5/6) LinkedInFacebookTwitterGoogle+Email this Story
Restaurant News 
  • McDonald's: On a mission to upgrade its image
    A recent Twitter campaign designed to highlight McDonald's relationships with the farmers that grow its ingredients turned into a public relations nightmare in less than a day, illustrating the chain's challenges as it works to convince U.S. consumers to view its food differently. The chain is in the midst of an ongoing image-boosting campaign that includes upgrading stores and menu items and recruiting mom bloggers to tout its healthier offerings. The New York Times (tiered subscription model) (5/4) LinkedInFacebookTwitterGoogle+Email this Story
  • Calif. county aims to ease food truck restrictions
    San Bernardino County is one of two counties in California that restrict food trucks to special events, but recent festivals that highlighted the trucks' growing popularity spurred one county supervisor to propose easing the rules. Food truck operators hope to eventually sell their offerings on the county's streets, but restaurateurs in some parts of the county oppose the idea. San Jose Mercury News (Calif.) (free registration) (5/5) LinkedInFacebookTwitterGoogle+Email this Story
  • Other News
Leading Voices 
  • Restaurants see financial benefits to going green
    Implementing environmentally friendly technology and practices -- including LED lighting, energy-efficient appliances and recycling programs -- is a proven way to help restaurants cut costs, said Chris Moyer of the National Restaurant Association's Conserve Sustainability Education Program. "We try to show them that it's not just good for the environment, it's good for the bottom line." United Press International (5/6) LinkedInFacebookTwitterGoogle+Email this Story
  • Technology takes center stage at NRA's 2012 show
    High-tech tools have become a much bigger part of the National Restaurant Association's annual show, and hundreds of tech vendors were on hand to show their wares when the show opened Sunday. "It's been hugely important in terms of providing labor savings for the industry, as well as an entirely new way of marketing and connecting the restaurant with customers," says David Matthews, the NRA’s chief information officer. (5/6) LinkedInFacebookTwitterGoogle+Email this Story
  • What the credit union bill might mean for restaurants
    Credit unions have steadily increased their lending to restaurants and other small businesses since the recession hit and banks clamped down on making small-business loans. A Senate bill would expand credit unions' ability to make small-business loans, but strong opposition from the banking industry has the measure stalled for a second year. SmartBrief/SmartBlog on Food & Beverage (5/7) LinkedInFacebookTwitterGoogle+Email this Story
Culinary Spotlight 
  • Chinese-American chefs defend cuisine's authenticity
    Foodies may turn up their noses at the orange chicken, egg foo yung and General Tso's chicken they find at America's Chinese restaurants, but the cuisine here was created by Chinese chefs using authentic ingredients, restaurateurs say. "We take different flavors from Chinese cuisine, combine them and create an original flavor," says Julie Lau, owner of Suzie’s on Bleecker Street in New York City. (Asia) (5/7) LinkedInFacebookTwitterGoogle+Email this Story
Hot Topics 

Top five news stories selected by Restaurant SmartBrief readers in the past week.

8 U.S. eateries win spots on "50 Best" list (The New York Times (tiered subscription model))
How to revive a struggling restaurant brand (Restaurant Management online)
How Chipotle built a brand with traditional media (SmartBrief/SmartBlog on Food & Beverage)
Selling happy hours? Check state laws first (
Can tablets do better than people at personalization? (Bloomberg Businessweek)
Results based on number of times each story was clicked by readers.
Featured Content 
Most Popular Headlines from Last Week
Results based on number of times each story was clicked by readers.

Movers & Shakers 
  • Other News
Food for Thought 
The word 'listen' contains the same letters as the word 'silent.' "
--Alfred Brendel,
Austrian pianist

LinkedInFacebookTwitterGoogle+Email this Story

Position TitleCompany NameLocation
Director, Public RelationsPizza HutDallas/Fort Worth, TX
Director of Food and Beverage Dolce Hotels & ResortsPotomac, MD
Executive Sous Chef - LifeWorksAramarkArlington, VA
Click here to view more job listings.

Restaurant SmartBrief Partners

SmartBrief delivers need-to-know news in over 100 targeted email newsletters to over 3 million readers. All our industry briefings are FREE and open to everyone—sign up today!
Aviation & Aerospace
Construction & Real Estate
Consumer Packaged Goods
Food Service
Health Care
Media & Entertainment
Travel & Hospitality

Subscriber Tools
Today's Brief - Permalink | Print friendly format | Web version | Privacy policy

Publisher, Food & Beverage:  Chris Warne 212-450-7970
Job Board:  Jackie Basso (202) 407-7871
SmartBrief Community:
Recent Restaurant SmartBrief Issues:   Lead Editor:  Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2012 SmartBrief, Inc.® Legal Information