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| Restaurant SmartBrief |
| May 1, 2012 |
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March brings more signs of restaurant rebound
U.S. restaurant performance improved in March, with 65% of operators reporting same-store sales growth over the same month last year, and the improvements reflect the best performance since before the recession, according to the National Restaurant Association's monthly index. The report follows strong earnings reports from major restaurant brands including McDonald's, Yum! Brands and Darden Restaurants. Los Angeles Times (tiered subscription model) (4/30)
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Applebee's, IHOP sign 10-year Pepsi exclusive
DineEquity-owned Applebee's and IHOP have signed a 10-year deal to serve Pepsi products exclusively at their more than 3,300 restaurants, starting in July. "By consolidating our business with PepsiCo, we achieved more advantageous terms for our franchisees than ever before, while securing the widest variety of beverage options for our guests," said CEO Julia Stewart. The Wall Street Journal/Dow Jones Newswires (4/30) American City Business Journals/Atlanta (4/30)
8 U.S. eateries win spots on "50 Best" list
Copenhagen's Noma took the top spot on the annual list of the World's 50 Best Restaurants for the third year running, but U.S. eateries made their mark with the most winners this year. U.S. restaurants took eight spots on the list, including New York's Per Se and Chicago's Alinea in sixth and seventh place respectively. The New York Times (tiered subscription model)/In Transit blog (4/30) Reuters (5/1)
Other News
Is foie gras on the menu at your restaurant?
Yes.
No, we have never offered foie gras.
No, but we have offered it in the past.
How The Melting Pot stretched a limited promotional budget
A focused strategy and plenty of advance testing and preparation can go a long way toward making the most of your restaurant's promotion, even on a limited budget, writes consultant Sandy D?Elosua. This case study of a recent promotion by The Melting Pot reveals how the eatery boosted its e-mail list by 25,000 with a promotion tied to National Cheese Fondue Day. SmartBrief/SmartBlog on Food & Beverage (4/30)
Tips to protect your data from hackers
Restaurants accounted for 73% of all credit-card system breaches last year, and hacking incidents have risen steadily since 2009, according to Visa executive Tia D. Ilori. Eateries can take some simple steps to protect their data, starting with changing default IDs and passwords, securing remote applications and understanding the details when working with third-party vendors. FastCasual.com (4/30)
How Dot Foods benefits from GS1 initiative
Food distributor Dot Foods was one of the first companies to participate in the Foodservice GS1 US Standards Initiative and receive product information through a GS1 data-sharing platform, says executive vice president Dick Tracy. The system makes it possible for foodservice vendors to provide restaurants with the nutritional and food-safety information their customers increasingly demand, he says. SmartBrief/SmartBlog on Food & Beverage (5/1)
Food trucks create one-of-a-kind NYC high-rise
Recent high-end associations with food trucks have resulted in a new kind of dining experience. The Starrett-Lehigh Building in West Chelsea is a 19-story vertical food court, providing a plethora of food choices for diners on-the-go. "It was weird the first time, seeing food trucks on your floor, but now we?re used to it ... It?s awesome that the food has come to us," said advertising writer Christopher Gelarden. The New York Times (tiered subscription model) (4/29)
California chefs cook for foie gras
An impending ban on foie gras set to take effect July 1 has California chefs cooking gourmet dinners in an attempt to keep one of their favorite dishes. The coalition of more than 100 chefs signed a charter to require audits by certified animal welfare experts and reasonable limits on fattening in hopes that the ban will be reconsidered. Los Angeles Times (tiered subscription model)/Daily Dish (4/30) San Jose Mercury News (Calif.) (free registration)/The Associated Press (4/30)
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