Panera expands delivery program to breakfast | Burger King debuts web portal for Black Friday | Chili's expands apprenticeship program to military veterans
November 16, 2018
Restaurant SmartBrief
On the Front Burner
Panera expands delivery program to breakfast
Panera Bread will offer breakfast delivery from 381 restaurants by the end of the year, in markets including Washington, D.C., Dallas and Chicago, the company said. Digital channels now account for about one-third of Panera's total sales and breakfast delivery is expected to drive further growth.
Forbes (11/15),  Nation's Restaurant News (free registration) (11/16) 
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Restaurant News
Burger King debuts web portal for Black Friday
Burger King debuts web portal for Black Friday
(Paul J. Richards/Getty Images)
Burger King's new Whopper Shopper site is a Black Friday promotion that features the banners of other brands to fund the cost of consumer's Whopper sandwiches. Through the pay-per-click campaign, every time a consumer clicks on an ad and purchases something, the brand pays Burger King and that money is used to fund sandwich vouchers.
The Drum (Scotland) (11/15),  MediaPost Communications (11/15) 
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Chili's expands apprenticeship program to military veterans
Chili's Grill & Bar has opened its apprenticeship program to men and women transitioning from the military into civilian life. The program, created with a federal grant and partnerships with groups including the National Restaurant Association Educational Foundation, pays participants a salary while they train for supervisory jobs.
Restaurant Business online (11/15) 
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McDonald's touts healthier Happy Meal options
McDonald's has added Dasani bottled water as a Happy Meal beverage option and removed artificial ingredients from the Yoplait Go-Gurt that comes with the meal, the company said Thursday. The latest moves toward healthier kids' fare follows bigger changes launched earlier this year.
Nation's Restaurant News (free registration) (11/15) 
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Introducing Tork Digital Custom Print Dinner Napkins
Our new digital print technology makes your brand stand out. Print multiple designs in one pack, allowing you to deliver multiple messages to your guests to better showcase you restaurant, all while enhancing the customer experience. Learn More.
Leading Voices
How branding helps restaurants connect with customers
Defining a brand that resonates with consumers and inspires customer loyalty is crucial in the competitive restaurant environment, writes Franchise Growth Solutions founder Gary Occhiogrosso. Consistency across advertising campaigns and marketing platforms is the key to building a strong brand.
Forbes (11/14) 
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Rapport with customers, vendors is key to running a restaurant
Maintaining good relationships with vendors, staff and customers is just as important as cooking great food, chef Eric LeVine writes. "Your vendors can help you in so many ways: with quality products, seasonal lists, new items hitting the market and even a new approach," he writes.
Plate online (tiered subscription model) (11/12) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Chick-fil-A, DoorDash deal delivered for readers
Chick-fil-A's national delivery rollout in partnership with DoorDash proved popular with SmartBrief's food-and-beverage readers this week, as did a story about the Labor Department's tip-credit ruling. Kellogg made news with two stories and Procter & Gamble's reorganization plan topped the Top 10 list.
SmartBrief/Food & Beverage (11/16) 
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Happy Hour
Culinary Spotlight
Rice bread makes a resurgence in the American South
Bread made with rice flour was common in the American South during colonial times, and renewed interest in the Carolina Gold variety of rice has sparked a resurgence of rice bread. Bakers in North and South Carolina are creating loaves made with rice, such as the sourdough boule made with broken rice grains at La Farm Bakery in Cary, N.C.
Saveur (11/2018) 
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Versatile Chinese chili sauce amasses loyal fans
China's spicy chili crisp condiment is a popular topper among chefs, who drizzle it on everything from noodle dishes to desserts. California's Wursthall added a dessert of ice cream drizzled with the Lao Gan Ma brand sauce for fall and also uses the condiment for a cucumber salad.
TASTE (11/14) 
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News from the National Restaurant Association
Don't wing it on Thanksgiving; let sales expectations soar
Restaurateurs, be prepared Nov. 22, because a number of consumers will supplement their traditional holiday meals with restaurant-prepared foods. Read more.
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