Yum! to sell U.S. units to franchisees, invest overseas | Wendy's divides marketing chores between 2 redheads | Calif. doesn't require eateries to report food poisoning cases
April 30, 2012
Restaurant SmartBrief
On the Front Burner
Yum! to sell U.S. units to franchisees, invest overseas
Yum! Brands plans to sell hundreds of KFC, Taco Bell and Pizza Hut restaurants in the U.S. to franchisees and invest profits in opening new eateries in faster growing markets including China and India. "Older brands refranchise because return on invested capital becomes so important, and so mathematically, it makes sense for them to do so in mature markets and develop in places like China," restaurant consultant John Gordon said.
Fox Business/Dow Jones Newswires (4/27) 
LinkedIn Twitter Facebook Google+ Email
Sweet Success Made Easy.

Consumers view sweet potato fries as "special" and they're willing to pay a premium for them. McCain® Harvest Splendor® Sweet Potato Selections hit the sweet spot with natural, sweet potato flavor consumers prefer and profit-driving ideas you deserve.

Download Success Guide.
Restaurant News
Wendy's divides marketing chores between 2 redheads
Wendy's is taking a two-redheads approach to marketing. Dave Thomas' redheaded daughter appears in some spots "re-establishing the value of the brand" and an unnamed redheaded actress shows up in others as "more of a direct salesman," says Bob Holtcamp, Wendy's senior vice president of brand marketing.
Advertising Age (tiered subscription model) (4/27) 
LinkedIn Twitter Facebook Google+ Email
Calif. doesn't require eateries to report food poisoning cases
Restaurants in California are encouraged to report cases of suspected food poisoning, but state Department of Public Health law doesn't require them to do so. Critics say eateries should have to notify health officials when patrons report suspected foodborne illnesses, but restaurants say such a rule wouldn't do much good since most calls come too late to determine the source of the contamination.
KTVU-TV (Oakland, Calif.) (4/26) 
LinkedIn Twitter Facebook Google+ Email
Other News
THE PAT LAFRIEDA BURGER; OTHERWISE KNOWN AS YOUR SECRET WEAPON. Pat LaFrieda comes from three generations of legendary meat purveyors and any discriminating carnivore will tell you that his company supplies the best meat products, hands down. It's made with 100% Angus Beef, with whole muscle and no trimmings, and it's 100% exclusive to US Foods. Call your US Foods rep or click to learn more.
Leading Voices
How Chipotle built a brand with traditional media
Chipotle recently took a leap into nontraditional advertising with a video that ran during the Grammy Awards, but the chain shouldn't forget about the traditional billboards and radio ads that were key to launching the burrito chain's brand nationwide, writes 30-year advertising veteran Bernie Pitzel.
SmartBrief/Food & Beverage (4/27) 
LinkedIn Twitter Facebook Google+ Email
Apple plans to build employee restaurant to protect trade secrets
Apple's workers like to talk shop at lunch, but the chatter can be risky in a company town like Silicon Valley. That's why the company is building a 21,468-square-foot private off-site restaurant. "We like to provide a level of security so that people and employees can feel comfortable talking about their business, their research, and whatever project they're engineering without fear of competition sort of overhearing their conversations," said Dan Whisenhunt, director of real estate facilities at Apple.
VentureBeat (4/26) 
LinkedIn Twitter Facebook Google+ Email
Bagel bakery takes a lesson from tech start-ups
The founders of Schmendricks don't sell their bagels from a brick-and-mortar store; instead, they lease space from a commercial kitchen, sell through online orders and weekend pop-up shops and spread the word via Twitter. Co-founder and venture capitalist Dan Scholnick has modeled the business after successful Silicon Valley start-ups. "It?s all about getting to market as quickly as possible, being really efficient with capital and using all the latest technology that?s available," he said.
San Francisco Chronicle/Bloomberg (4/27) 
LinkedIn Twitter Facebook Google+ Email
Chefs get inked as tribute to their career
Inked-up chefs are a dime a dozen, but recently more chefs seem to combine their career with the art on their skin. Carolynn Spence, executive chef at Chateau Marmont in Hollywood, sports a full arm of culinary illustrations: teaspoons and tablespoons adorn one hand, while a collection of vegetables dance up her arm.
Los Angeles Times (tiered subscription model) (4/27) 
LinkedIn Twitter Facebook Google+ Email
White paper: Create effective enterprise training programs
The top two learning priorities for companies are product training and compliance. Are your teams — your internal workforce and your external partners— prepared to do this? If not, how much money is this costing you?
Read the whitepaper now
Absent-minded allergy sufferers
Does everybody have a food allergy these days? With so many sufferers, you're bound to deal with the problem one Pennsylvania operator faced: a diner who sent back a dish because he has an allergy, which he didn't make known to the server. What do you do? MonkeyDish's Advice Guy is on the case.
LinkedIn Twitter Facebook Google+ Email
Culinary Spotlight
Upscale restaurants get updated to attract younger crowd
L.A.'s Water Grill used to be a place for older patrons to enjoy fine dining on white tablecloths in a quiet atmosphere, but all that has changed. The restaurant was overhauled to attract a younger crowd, offering cheaper menu items and craft beers and turning up the volume with pop music and flat screen TVs. "We'll probably lose a portion of our base because we're not as quiet anymore," says Sam King, chief executive of King's Seafood Co., the parent of Water Grill. But "we have to compete."
Los Angeles Times (tiered subscription model) (4/29) 
LinkedIn Twitter Facebook Google+ Email
Chefs aim to put headcheese back on the menu
Shifting culinary trends and perhaps the unfortunate name may go a long way toward explaining the demise of headcheese on many restaurant menus, but some Canadian chefs are working to bring back the former delicacy, which got its moniker from the fact that it's made from the meat found in a pig's head. "It?s really sumptuous meat," says chef Geoff Hopgood.
The Toronto Star (4/29) 
LinkedIn Twitter Facebook Google+ Email
Hot Topics
Business Tips and Advice
Sponsored Content from American Express
powered by
Director, Public Relations
PIZZA HUT - Dallas/Fort Worth, TX
Director of Food and Beverage
Executive Sous Chef - LifeWorks
ARAMARK - Arlington, VA
Food for Thought
To find joy in work is to discover the fountain of youth.
Pearl S. Buck,
American writer
LinkedIn Twitter Facebook Google+ Email
Learn more about NRA:
Join | Events | Advocacy | Research | Manage My Restaurant
Sign Up
SmartBrief offers 200+ newsletters
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Editor  -  Patricia Contreras
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2016 SmartBrief, Inc.®
Privacy policy |  Legal Information