Dunkin' debuts Spanish-language campaign | KFC: A tale of two chickens | Study shows strength of Starbucks, Dunkin' brands
March 30, 2012
Restaurant SmartBrief
On the Front Burner
Dunkin' debuts Spanish-language campaign
Dunkin' Donuts has launched a multi-platform Spanish-language ad campaign aimed at the Hispanic market. Documentary-style spots feature testimonials from fans of the brand and are tied to the Spanish translation of the chain's "America Moves with Dunkin'" tagline.
MediaPost Communications/Marketing Daily (3/29) 
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Mascarpone and Dulce De Leche Grilled Cheese Sandwiches — Dulce de leche and Wisconsin Mascarpone Cheese combine to create this sweet take on grilled cheese. The creamy spread is topped with raspberry preserves and is sandwiched between slices of cinnamon raisin bread; then grilled until the cheese is warm and melted.
Restaurant News
KFC: A tale of two chickens
Yum! Brands' KFC is finding explosive popularity in overseas markets, including developing countries such as Ghana, but the U.S. chicken chain's popularity is waning at home as newer competitors grab market share. The focus on global brand building is stirring unrest among U.S. franchisees, who blame the strategy and disjointed marketing for their lower sales.
Bloomberg Businessweek (3/29) 
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Study shows strength of Starbucks, Dunkin' brands
In a study by CustomersDNA, 61% of respondents who said they drink coffee at home said they don't buy coffee from Starbucks, Dunkin' Donuts and other quickservice restaurants. Yet the same group said they purchase Starbucks and Dunkin' coffee at retail stores 15% of the time, a "testimony to the powerful brand images that these QSRs have created,? said Dave Jenkins, a partner in the research and consulting firm.
MediaPost Communications/Marketing Daily (3/28) 
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Subway reportedly drops $5-footlong promotion in San Francisco
A sign at Subway stores in San Francisco tells patrons that the chain's popular, long-running $5-footlong promotion isn't available there because of the city's higher cost of doing business, reports SF Weekly. San Francisco's minimum wage rose to $10.24 on Jan. 1.
SF Weekly (San Francisco) (3/29) 
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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.
Happy Hour
Designed for ease of use, Cryovac® Oven Ease® is a sized-to-recipe packaging solution that can be placed directly in the oven. This reduces prep time, cuts waste, eliminates cleanup, and keeps flavor consistent. And that equals savings for your business. Discover more efficient packaging solutions at sealedair.com/food-care/food-service-industry.
Leading Voices
LivingSocial launches new menu service
Daily deal site LivingSocial has launched Takeout & Delivery, a service that lets online and mobile users search thousands of restaurant menus and place their orders. LivingSocial started testing the service in Washington, D.C., last year, and has now expanded it to 26 markets.
USA Today (3/29) 
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Saladworks hits on recipe for healthy growth
Consumers growing demand for healthier fare is paying off for Saladworks, which launched in 1986 amid industry doubt about the viability of a made-to-order salad concept, says founder John Scardapane. Today, the chain operates 100 eateries on the East Coast and will open 25 more this year; same-store sales rose 15% in the fourth quarter.
MainStreet.com (3/28) 
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How to use uniforms to empower your staff
Studies have shown that clothing makes a difference in how we perceive ourselves and, for restaurants, the choice of uniform can help turn workers into brand ambassadors, writes PeopleMatter CEO Nate DaPore. "The more engaged your employees are, the more improvement you see in retention, training ROI and most importantly the increased likelihood your diners have an exceptional experience."
PizzaMarketplace.com (3/28) 
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Culinary Spotlight
Peruvian cuisine coaxes bold flavors from simple ingredients
A number of San Francisco-area chefs are creating new Peruvian-style dishes that uses simple ingredients such as lime juice and some of the 200 chilies native to Peru. Chefs including Bocanova's Rick Hackett are putting their own spins on the cuisine, using local and organic ingredients and incorporating French cooking techniques.
San Jose Mercury News (Calif.) (free registration) (3/28) 
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Food for Thought
Don't be so humble -- you're not that great.
Golda Meir,
Israeli prime minister
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