Ruby Tuesday to test plant-based burger from Nestle | Starbucks sets ambitious new sustainability goals | Restaurant chains aim to compete with new fast-casual formats
January 21, 2020
Restaurant SmartBrief
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On the Front Burner
Ruby Tuesday to test plant-based burger from Nestle
Ruby Tuesday to test plant-based burger from Nestle
(Sweet Earth Foods)
Ruby Tuesday restaurants will serve the plant-based Awesome Burger from Nestle-owned Sweet Earth as an off-menu option through the middle of March. About 450 Ruby Tuesday eateries will offer the burger, which is made with yellow pea protein and other plant ingredients.
Nation's Restaurant News (free registration) (1/17) 
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Restaurant News
Starbucks sets ambitious new sustainability goals
Starbucks sets ambitious new sustainability goals
(Justin Tallis/AFP/Getty Images)
Starbucks has outlined new sustainability goals aimed at making the coffee giant "resource positive" in areas including carbon emissions, waste and water. "By embracing a longer-term economic, equitable and planetary value proposition for our company, we will create greater value for all stakeholders," CEO Kevin Johnson said when announcing the new goals, which the company plans to formalize by March 2021.
CNBC (1/21),  The Wall Street Journal (tiered subscription model) (1/21) 
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Restaurant chains aim to compete with new fast-casual formats
Restaurant chains aim to compete with new fast-casual formats
(IHOP Restaurants)
Several casual dining chains have created fast-casual concepts in an effort to stay competitive, including sibling chains Applebee's and IHOP. Outback Steakhouse and Cheesecake Factory are also experimenting with spinoff fast-casual formats.
CNBC (1/18) 
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What does the future hold for restaurants?
Download The National Restaurant Association's new report, Restaurant Industry 2030: Actionable Insights for the Future, to find out what's coming in the next 10 years. From labor to technology to menu innovation and business disruptions, learn to prepare for the changes that lie ahead.
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Leading Voices
Why the Pie Hole is betting on more than restaurants
The Pie Hole launched as a fast-casual concept in Southern California in 2011, selling coffee and pies baked in a central commissary, and the chain has grown in multiple channels including catering and online sales. "You need to remain relevant and meet your customers where they are. You can't assume you can get them to find parking and walk into the restaurant," founder and CEO Sean Brennan said.
Restaurant Business online (1/16) 
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First-time restaurateurs discuss how they found funding
Coming up with the initial funding to open a restaurant can be a daunting prospect if you're a relatively unknown entrepreneur without a well-known chef attached to your project, writes Stefanie Tuder. First-time restaurateurs who found success suggest approaching family and friends, seeking out first-time investors and having a business plan ready to present.
Eater (1/13) 
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Broaden your perspective when things go wrong
Negative comments seem to stick with us more than praise, writes Michael McKinney, which means we must be able to see problems from different perspectives and be careful when giving negative feedback to team members. "Positive emotions broaden your perspective and enable you to build skills that help you flourish both personally and professionally," say authors John Tierney and Roy Baumeister.
Leadership Now (1/17) 
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Restaurant Franchising & Innovation Summit
Join us in Atlanta on March 16-18 as executives from leading brands discuss the new technologies, new marketing tactics, new training programs and other innovations that are driving their success. Early Bird pricing ends Friday, February 14. Save an extra $100 with promo code: NRA100
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SmartBrief Originals
Culinary Spotlight
Chefs create whole-food takes on plant-based burgers
Chefs create whole-food takes on plant-based burgers
(Lara604/Flickr)
Chefs that were ahead of the curve in offering traditional vegetarian burger alternatives are seeing a greater demand for those offerings as plant-based burgers gain popularity at fast-food chains. A number of chefs have created meatless burgers made with whole foods such as potatoes, quinoa or beans as an alternative to processed plant-based patties.
Restaurant Hospitality online (1/15) 
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Classic affogato inspires new dessert creations
Classic affogato inspires new dessert creations
(Pixabay)
Cafes across the country are putting their own spin on the affogato, such as Caffe Panna in New York City, which turns the simple pairing of espresso and gelato into a sundae with the addition of whipped cream and other toppings. In San Francisco, Sightglass Coffee branches out with ice cream flavors such as candied honey lavender and sea salt caramel.
TASTE (1/17) 
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News from the National Restaurant Association
How do you create a culture of safety at your restaurant? Here are 8 ways
When an employee at your restaurant is injured, everyone gets hurt, including the business owner. Building a culture of safety is key to reversing the trend. Read more.
7 easy ways to promote your restaurant’s healthy kids’ meals
Our new What’s Hot menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them. Get the tips.
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