Taco Bell shakes up loyalty program as app use soars | Chuck E. Cheese owner doubles down on delivery concept | DoorDash creates loan fund to help Black-owned eateries
July 9, 2020
Restaurant SmartBrief
On the Front Burner
Taco Bell shakes up loyalty program as app use soars
(Ethan Miller/Getty Images)
Taco Bell will debut a revamped loyalty program this month, spurred by increasing use of the chain's mobile app during the pandemic. Customers will earn 10 points toward free food for every dollar they spend, and customers who've spent $200 in the past year will be promoted to the Fire tier, which comes with additional points and perks.
Full Story: Nation's Restaurant News (free registration) (7/9) 
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Restaurant News
Chuck E. Cheese parent CEC Entertainment is focusing on building its delivery-only Pasqually's Pizza & Wings concept. The menu has grown to include four new flavors of Twice-Baked Wings and Giant Cheesy Bread, and the company has signed on with third-party delivery provider DoorDash.
Full Story: Restaurant Business online (7/8) 
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DoorDash said it will ease some fees for the Black-owned businesses it partners with and the company has started a program to match loans to Black-owned businesses made by the nonprofit crowdsourced lending platform Kiva. The third-party delivery company has created a $150,000 revolving fund to match the zero-interest Kiva loans.
Full Story: Restaurant Business online (7/8) 
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Leading Voices
Take-out packaging takes on new importance in pandemic
(Lillian Suwanrumpha/Getty Images)
Take-out packaging is in high demand as restaurants fulfill more off-premises orders during the pandemic, spurring some restaurants to stock up as a hedge against supply chain glitches. Babcor Packaging, the owner of MrTakeOutBags.com, has seen a surge in demand for tamper-resistant to-go bags, and restaurant operators say they are often paying more and waiting longer for new supplies.
Full Story: Restaurant Hospitality online (7/8) 
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Restaurants that identify the strengths and weaknesses of their responses to the coronavirus will be prepared if further lockdowns occur, Patrick Hardy writes. Hardy outlines best practices for debriefing employees and emphasizes the need to also plan for the impact of other natural disasters.
Full Story: FastCasual (7/6) 
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SmartBrief Originals
Culinary Spotlight
At his forthcoming barbecue restaurant in Oakland, Calif., chef Matt Horn will honor the Black pitmasters who created a path for him and others. Horn plans to open Horn Barbecue by Labor Day, with a menu that will include smoked oxtails and pork chops "influenced by the Black South."
Full Story: Robb Report (7/7) 
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Figs bring sweetness to salad, pizza and baked goods
Figs are a great addition to a variety of recipes, from an omelet with brie to a pizza with ricotta and walnuts. Grilled fresh figs are a perfect complement to a summer salad, while dried figs are a nutritious base for baked snack bars.
Full Story: The Washington Post (tiered subscription model) (7/6) 
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News from the National Restaurant Association
The alternative-protein selections appeal to meat eaters in a way traditional vegetarian substitutions haven't. Full story.
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Formed over time and assembled from multiple resources, the detailed checklist covers a full gamut of reopening to-do tasks. Full story.
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