January 25, 2022
Restaurant SmartBrief
On the Front Burner
The National Restaurant Association urged lawmakers to allocate funding to refresh the Restaurant Revitalization Fund in a letter highlighting the good done by the first round of grants, which helped 96% of recipients keep their doors open. The rise of new COVID-19 cases related to the Omicron variant has taken an additional toll on an industry that has yet to restore 650,000 jobs lost in the early days of the pandemic, and refunding the program could save about 1.6 million jobs, the letter says.
Full Story: Restaurant Business (1/24),  CNBC (1/24),  Nation's Restaurant News (free registration) (1/24) 
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Restaurant News
Papa Murphy's unveils new logo, tagline
(Papa Murphy's/YouTube)
Papa Murphy's debuted a refreshed logo and brand campaign that features a 30-second spot showing the uniquely collaborative relationship between brand and customer that results from its "take-and-bake" pizza. The push includes a new tagline, "We make great pizza so you can make the pizza great."
Full Story: Ad Age (tiered subscription model) (1/24) 
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A new regulation that went into effect this week in New York City requires third-party delivery services to obtain a license to operate in the city. The licensing rule is part of a larger package of laws passed last year to protect restaurants and delivery workers, which also enacted caps on the fees the services can charge.
Full Story: Nation's Restaurant News (free registration) (1/24) 
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Franchise operator Tasty Chick'n, part of the Tasty Restaurant Group, has added 90 KFC units in eight states to its portfolio. Fifteen KFC/Taco Bell combination restaurants are included in the deal.
Full Story: Nation's Restaurant News (free registration) (1/19) 
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Brink’s Simplifies Cash Management
Brink's digital cash management solutions make handling cash easier than ever by eliminating unnecessary bank trips. Now you can save time, ensure your employees' safety, and get next-day credit without having to leave your restaurant. Learn More
Leading Voices
A growing number of restaurants are switching to tasting menus as they navigate labor challenges and supply issues caused by the pandemic. Some chefs see this as a temporary switch, but Greg Ryan, chief executive officer of Companion Hospitality, said he sees it as a more permanent move because "the set menu changes daily allowing space for our team to be creative within a controlled environment."
Full Story: Robb Report (1/21) 
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Franchise restaurants are increasingly changing owners as the operators eye the chance to consolidate. This slideshow offers a snapshot of recent deals, including transactions involving Applebee's units in Virginia, Donatos locations in Indiana, and an equity investment in ABTB Holding Co., which owns KFC, Taco Bell and Pizza Hut units.
Full Story: Nation's Restaurant News (free registration) (1/21) 
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Culinary Spotlight
When developing the sushi menu at Rosella restaurant in New York City, chef Jeff Miller works to source ingredients locally and use species that have not been overfished. Recent menus have included steelhead trout from Hudson, N.Y., Maine lobster and Spanish mackerel from Florida.
Full Story: The New Yorker (tiered subscription model) (1/21) 
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Layered marjolaine cake is an enduring classic
French chef Fernand Point created marjolaine cake in the 1930s, and over the years chefs have experimented and created numerous variations of the layered dessert, which typically contains a nutty meringue and chocolate ganache along with vanilla and hazelnut buttercreams. This recipe, which appears in  "The Art of Living According to Joe Beef," simplifies the ingredients by using hazelnut flour rather than a mixture of hazelnut and almond flours, and by using Nutella as a substitute for praline paste in the buttercream.
Full Story: Epicurious (1/20) 
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News from the National Restaurant Association
Association policy expert Aaron Frazier and TriMerit co-founder Randy Crabtree explain the credit's tax implications. Full story.
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