Restaurant Industry News

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Smashburger Tops FastCasual.com’s Top 100 for 2012

The 2012 report ranks the top 50 concepts, 20 people, 10 menu trends and 10 technology trends in the fast-growing restaurant industry segment.Louisville, KY (PRWEB) May 17, 2012 FastCasual.com, the daily news and information portal devoted to the $28 billion fast casual restaurant industry segment, has just released its seventh annual Top 100 Movers & Shakers report. The 2012 report ranks the ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 17 May 2012 | 3:27 am EDT

Transformation of Ristorante Barolo hit the air on 'Restaurant: Impossible' - San Jose Mercury News

Transformation of Ristorante Barolo hit the air on 'Restaurant: Impossible'San Jose Mercury NewsBy SHANNA MCCORD - Santa Cruz Sentinel Ristorante Barolo, in the historic Bayview Hotel in Aptos, was featured on the Food Network television show 'Restaurant: Impossible,' Wednesday night. APTOS - When celebrity chef Robert Irvine showed up at ...Barolo makeover airs Wednesday nightSanta Cruz Sentinelall 5 news articles »

Source: restaurant - Google News | 17 May 2012 | 1:17 am EDT

Meals at restaurant can often hide high sodium - The Detroit News

Meals at restaurant can often hide high sodiumThe Detroit NewsWe thought we were going healthy on Mother's Day by picking up grilled chicken at a restaurant. There was no time to cook. There was no time to sit down at a restaurant because my daughter, Celine, was in the always-grueling Novi Jaguars soccer ...

Source: restaurant - Google News | 17 May 2012 | 1:06 am EDT

[Innovator Video] Internet of Things: Got Milk?

Interactive design agency Teehan+Lax's Labs has developed a milk jug and Android mobile app that alert you when you are low on milk in your refrigerator [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 17 May 2012 | 12:45 am EDT

Giants Unveil White Gold 'Restaurant Ring' From Super Bowl Title - BusinessWeek

Eurosport.com AUGiants Unveil White Gold 'Restaurant Ring' From Super Bowl TitleBusinessWeekBy Eben Novy-Williams on May 17, 2012 New York Giants defensive end Justin Tuck said he wanted the team's Super Bowl championship jewelry to be a “restaurant ring,” big enough to be seen from every corner of any eating establishment.New York Giants New York Giants receive rings from Super Bowl XLVINFL Newsall 371 news articles »

Source: restaurant - Google News | 17 May 2012 | 12:22 am EDT

Speciality Restaurants' fundamentals look average: SMC - Economic Times

... a fine-dining restaurant operator in India with 69 restaurants and 13 confectionaries as at February 29, 2012, featuring certain well-recognised brands in the Indian restaurant industry. Moreover, the company has been successful in ...

Source: restaurant industry menu - Bing News | 17 May 2012 | 12:10 am EDT

Samsung not seen quaking in boots over Apple-Elpida report

SEOUL (Reuters) - Apple Inc will struggle to cut its reliance on rival Samsung Electronics for component supplies, analysts and industry sources said on Thursday, despite speculation that it has begun reducing its use of Samsung memory chips. Related Stories National Grid full-year profit up, outlook positive UK watchdog moves to open up outdoor advertising Restaurant Group says sales show ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 16 May 2012 | 10:51 pm EDT

Restaurant Red Alert: Customer finds fingernail in ice cream at buffet - WTSP 10 News

WTSP 10 NewsRestaurant Red Alert: Customer finds fingernail in ice cream at buffetWTSP 10 NewsThe inspector also documented live flies in the kitchen and 50 rodent droppings inside the restaurant. We also informed customers about the fingernail found in Dawn Harris' ice cream. "Wow. I don't even know what to say.and more »

Source: restaurant - Google News | 16 May 2012 | 10:23 pm EDT

Restaurant in Hamburg, Germany Offers Exciting Menu Items for Spring - MarketWatch (press release)

Restaurant in Hamburg, Germany Offers Exciting Menu Items for SpringMarketWatch (press release)HAMBURG, GERMANY, May 16, 2012 (MARKETWIRE via COMTEX) -- To celebrate the spring and summer seasons, Speicher 52, one of the Hamburg Marriott Hotel's restaurants in Hamburg, Germany, is putting the spotlight on exotic spices and ingredients, ...and more »

Source: restaurant - Google News | 16 May 2012 | 9:49 pm EDT

Junior Seau's restaurant closes its doors - USA TODAY

USA TODAYJunior Seau's restaurant closes its doorsUSA TODAYBy David Leon Moore, USA TODAY Seau's the Restaurant, a sports-themed eatery in the Mission Valley area of San Diego, was opened by the longtime San Diego Chargers star in 1996. Seau, 43, died of a self-inflicted gunshot wound to the chest in his home ...Junior Seau's San Diego-area restaurant closesYahoo! SportsJunior Seau's San Diego restaurant closes after his deathReutersJunior Seau's restaurant, popular with sports fans, closesLos Angeles TimesFOXSports.com -Washington Postall 612 news articles »

Source: restaurant - Google News | 16 May 2012 | 9:46 pm EDT

Study: 96% of restaurant entrees exceed USDA limits - USA TODAY

USA TODAYStudy: 96% of restaurant entrees exceed USDA limitsUSA TODAYBy Bruce Horovitz, USA TODAY If you plan to chow down tonight at a big chain restaurant, there's a better than nine-in-10 chance that your entree will fail to meet federal nutrition recommendations for both adults and kids, according to a provocative ...

Source: restaurant - Google News | 16 May 2012 | 9:28 pm EDT

Study: 96% of restaurant entrees exceed USDA limits - USA Today

It examined the nutritional content of 30,923 menu items from 245 restaurant brands across the USA. The restaurant industry needs to make big changes to be part of the solution, she says. The restaurant industry is employing a wide range of ...

Source: restaurant industry menu - Bing News | 16 May 2012 | 9:25 pm EDT

Restaurant industry alive and well in Billings

BILLINGS- The Montana Restaurant Association says 20 cents of every dollar spend on tourism in the state goes to the restaurant industry.

Source: (restaurant) and (industry) - Yahoo! News Search Results | 16 May 2012 | 8:01 pm EDT

Eating, Live Butchery and, Oh Yeah, Music

A gastronomic Summer of Love kicks off with the Great GoogaMooga festival in Prospect Park, where star chefs are the headliners, upstaging the musical acts.

Source: NYT > Dining & Wine | 16 May 2012 | 5:46 pm EDT

Restaurant critic Alan Richman in the hot seat at 25th anniversary roast

You may recognize Alan Richman's name from his 25 years as GQ Magazine's restaurant critic, his numerous James Beard Journalism...

Source: Eatocracy » News | 16 May 2012 | 5:30 pm EDT

Coloradoans Prepare For The Nation's Best New Mexican Restaurant

SALT LAKE CITY, May 16, 2012 /PRNewswire/ -- ( http://www.myprgenie.com ) -- The much anticipated Cafe Rio Mexican Grill, the nation's #1 ranked Mexican restaurant, will open its doors in Fort Collins, ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 16 May 2012 | 5:27 pm EDT

Cambria Suites revamps menu

Cambria Suites, a seven-year-old hotel chain in the “lower-upscale” segment that also includes Courtyard by Marriot and Hilton Garden Inn, is rolling out a completely new food and beverage program in an attempt to bring food costs under control and improve its popularity among guests. The program was introduced to the 18-unit, all-franchised chain on May 16 in Las Vegas at the national convention of Choice Hotels International, Cambria Suites’ parent company. The new fare moves away from Cambria’s original focus on upscale, better-for-you items and instead embraces American comfort food, with a focus on hamburgers, sandwiches and shareable starters. Consulting chef Michael DeMaria of M Culinary Concepts in Scottsdale, Ariz., has also developed regional specialties for the program. “We’ve changed our F&B program to reflect the consumer trends we’re seeing and what people desire to eat while they are on the road. And, we’ll be able to provide this amenity to consumers while also generating profits for the hotel owners,” said Cambria Suites senior vice president Michael Murphy. Previously, some Cambria suites operators reported food costs at untenable rates of 60 percent or more. At a meeting to develop the new program earlier this year, franchisees complained of unnecessary costs in the existing system, such as express-delivered breakfast sausages and a ban on fountain guns (all soda at the hotels was previously sold in cans or bottles). Fountain guns will be installed under the new program and are already in place at the two test locations in Columbus, Ohio, and Noblesville, Ind. A ban on deep fryers has also been lifted, and fryers will be installed in existing Cambria Suites where possible, as well as in future locations. At existing locations, a full retrofit will cost $70,000-$80,000, Murphy said. The product of a yearlong research and development effort, the new program, which includes new kitchen, bar and storage equipment as well as new china, silverware and uniforms, is scheduled to be installed in the system’s remaining properties by fall of this year. New menu items introduced throughout the system include: • Cambria American Angus Burger: A half-pound Angus burger, two pieces of American cheese, iceberg lettuce, tomato, red onion, dill pickle slices and Thousand Island dressing on a brioche bun, for $9. • Green Chile & Egg Angus Burger: A half-pound Angus burger, diced green chile, two pieces of pepper Jack cheese, an over-hard fried egg, cilantro and avocado mayonnaise on a brioche bun, for $9 • Chicken Cutlet on Ciabatta Bun: A 6-ounce chicken breast, two pieces of provolone cheese, tomato, balsamic vinaigrette, romaine lettuce, red onion, roasted red peppers, roasted onions and garlic mayonnaise on a square ciabatta bun, for $8. • Chicken Lollipops with Buffalo Bleu Cheese Dipping Sauce: Eight fried chicken nuggets served on lollipop sticks, for $10. • Pretzel Lollipops with Beer & Cheddar Fondue: Eight warm pretzel bites with beer-cheddar dipping sauce, served on lollipop sticks, for $6. • Seared Skirt Steak with Sautéed Mushrooms and Spinach, Morel Sauce, and Basil Pesto: An 8-ounce skirt steak with sautéed mushrooms, blanched spinach, morel sauce, sliced scallions and pesto, for $17. • Orecchiette Pasta with Classic Meat Bolognese and Parmesan Cheese: A 6-ounce portion, topped with chopped parsley, for $13. Regional specialties are also available as options for any Cambria Suites property. Among the regional specialties are Carolina BBQ Glazed Pork Ribs served with two of the following three sides: coleslaw, mashed potatoes and sautéed corn. The dish, which was developed for the Raleigh, N.C., property, costs $21. The Travers City, Mich., location features Lake Erie Yellow Perch Fish and Chips with French fries or tater tots, tartar sauce, coleslaw and lemon wedges, for $16. Cambria Suites also has introduced a program to offer local beer as appropriate. A new dessert line, called Cambria Sweets, features cheesecake lollipops served with strawberry sauce and chocolate brownie lollipops with caramel sauce for $8. Ice cream is also available for $3 per scoop. Murphy said that the hamburgers are the best-selling items at the test sites in Columbus and Noblesville, which implemented the new F&B program March 11-19. Although concrete figures aren’t in yet, he said sales were “way up” over the prior six weeks and over the same time last year. The new program requires cooks with a higher skill set than the previous menu, he added. That menu’s most popular item was a spinach artichoke dip that was delivered to the hotels frozen and heated in the microwave. Guests at the Noblesville location stopped ordering it once the new menu was in place, according to Murphy. Contact Bret Thorn at bret.thorn@penton.com. Follow him on Twitter: @foodwriterdiary

Source: Nation's Restaurant News | 16 May 2012 | 5:25 pm EDT

$25 and Under: Miss Lily’s Bake Shop & Melvin’s Juice Box in Greenwich Village

Melvin Major Jr., of Miss Lily’s Bake Shop & Melvin’s Juice Box on West Houston Street, may be New York’s first celebrity juicer.

Source: NYT > Dining & Wine | 16 May 2012 | 5:13 pm EDT

Analyst: Starbucks' Evolution Fresh concept poised for growth

A second location of Starbucks’ new Evolution Fresh juice concept is in the works in the Seattle area, according to one Wall Street analyst who sees the retail outlet as a “significant opportunity” for the coffeehouse chain. A spokeswoman for Starbucks on Wednesday declined to confirm the timing or location of the second Evolution Fresh, but she reiterated the company’s plans to grow the juice bar and restaurant concept in general. The first Evolution Fresh opened in March in the Seattle suburb of Bellevue, Wash. After reporting the company’s second quarter results, Howard Schultz, Starbucks’ chair, president and chief executive, said consumer response to the concept has been positive and early lessons from the first location will be applied to plans for future expansion. Seattle-based Starbucks Corp. acquired the Evolution Fresh brand in November 2011 in an effort to capture its share of the estimated $3.4 billion juice market. Evolution Fresh is known for its use of high-pressure processing, which essentially pasteurizes juice without using heat, preserving taste and nutrients. Starbucks is incorporating Evolution Fresh bottled products in its stores and as part of the company’s growing consumer packaged goods, or CPG, line in other retail outlets. Schultz sees the juice platform as a billion dollar opportunity for Starbucks. Analyst Mark Kalinowski of Janney Capital Markets said in a report Wednesday that he had visited the Evolution Fresh in Bellevue and he was “incredibly impressed,” saying the opportunity to expand the juice brand is more significant than he thought previously. Though the primary opportunity will come from bottled juices sold at Starbucks and at grocery stores, Kalinowski said, “We also view the Evolution Fresh standalone retail concepts as a significant opportunity for the company going forward.” Located in an upscale shopping center next to a Starbucks unit, the Evolution Fresh in Bellevue offers bottled juices, but also juices “on tap” that can be custom-blended. He described a section devoted to food as similar to Chipotle Mexican Grill, with customers walking down a line to customize their order. Kalinowski noted a large bottled juice display that advertised “Juicing Made Easy,” with various packages for those following trendy juice cleanse diets. The section also included grab-and-go food offerings, such as wraps, sandwiches and other treats. Kalinowski said he could envision a smaller version of the display being found in Starbucks locations over time. “All in all, we left the store very enthusiastic as to the prospects for Evolution Fresh,” Kalinowski wrote. “We would note that the juices are much higher quality than any juices currently sold by Starbucks, and we view the Evolution Fresh brand as well-positioned to grab market share in the health-and-wellness segment,” he continued. “We also view the Evolution Fresh retail concept as a viable standalone concept, although we believe that Starbucks will most likely leverage their Starbucks-brand asset base to develop the Evolution Fresh brand.” Contact Lisa Jennings at lisa.jennings@penton.com. Follow her on Twitter: @livetodineout

Source: Nation's Restaurant News | 16 May 2012 | 4:49 pm EDT

Buca di Beppo names Rick Tasman CEO

Rick Tasman has joined Italian casual-dining chain Buca di Beppo as president and chief executive, parent company Planet Hollywood Group said Wednesday. Tasman has worked in the casual-dining segment for more than 25 years, most recently as chief operating officer of 204-unit P.F. Chang’s China Bistro Inc. That company recently announced a $1.1-billion going-private sale to the Centerbridge Partners private-equity firm. In operations posts for P.F. Chang’s and earlier stints with Boston Market, Brinker International, and Steak and Ale, Tasman gained experience expanding restaurant concepts, which led to Planet Hollywood recruiting him for the Buca di Beppo job, he said. “The main thing I was brought in to do was oversee some aggressive growth plans in the next two years,” Tasman said in an interview with Nation’s Restaurant News. The Orlando, Fla.-based brand, known for its family-style service of classic Italian dishes, revealed in February a deal with Chicago-based General Growth Properties, which calls for 10 Buca di Beppo locations to open in General Growth-owned shopping malls in nine states by the end of this summer. Tasman said the locations planned for malls do not signal a move away from downtown restaurants or freestanding units in affluent suburbs. “General Growth just saw us as a viable tenant that complements its malls, and we agree,” he said. “We feel like we can make a big impact in the mall area, and we’re going into some smaller towns in this deal, where they’ll be glad to have our chef-driven, made-from-scratch food and the celebratory experience.” To allow for the growth planned for the United States, Buca will focus on driving traffic across all dayparts, including at lunch in the mall locations or during the after-work occasion, Tasman said. “Our mission is to be the first choice in celebratory dining, but you can celebrate just a good day and then go out to dinner with a group of friends or your spouse,” he said. “We’ll make sure we have a menu and service style that goes to all types of occasions. You could see a real big happy hour in our future.” Earlier this year, the chain opened its first restaurant in Mexico, to go with five locations in the United Kingdom in its international portfolio. Orlando-based Planet Hollywood took Buca di Beppo’s formerly public parent company, Buca Inc., private in August 2008. The company moved Buca di Beppo’s headquarters from Minneapolis to Orlando last year. The chain operates 86 restaurants in the United States and franchises five locations in the United Kingdom and one in Mexico. Contact Mark Brandau at mark.brandau@penton.com. Follow him on Twitter: @Mark_from_NRN

Source: Nation's Restaurant News | 16 May 2012 | 4:33 pm EDT

Connecticut Dining | Farm Camps: Farm Camps Teach Children Where Food Comes From

Interest is growing in summer camps that focus on agriculture and teaching children that not all food comes from the grocery store.

Source: NYT > Dining & Wine | 16 May 2012 | 4:20 pm EDT

Westchester Dining | White Plains: A Review of Grace’s Table, in White Plains

The name Grace’s Table suggests abundance, and it may change the fortunes of its location, which has housed six restaurants in four years.

Source: NYT > Dining & Wine | 16 May 2012 | 4:20 pm EDT

New Jersey Dining | Caldwell: A Review of Rose Mediterranean Restaurant, in Caldwell

The cuisine at Rose Mediterranean is based on recipes from around the world, and the menu is infused with lessons the owner learned at the knee of his Neapolitan grandmother.

Source: NYT > Dining & Wine | 16 May 2012 | 4:00 pm EDT

Restaurants should look small to win big

Editor's note: This new and exclusive series to Nation’s Restaurant News provides C-level insights into the sales and traffic data from clients subscribing to Black Box Intelligence, a financial performance benchmarking company. The views expressed here do not necessarily reflect those of Nation’s Restaurant News. “The Restaurant Industry Snapshot” for the month of April is reporting that actual restaurant sales and guest traffic in 115 DMAs, or designated market areas, has improved versus March, but still remains slow compared to the previous six months. This information is consistent with the “Restaurant Willingness to Spend Index” from our partner Consumer Edge Research. That index remained flat in April, compared with March, and was lower than the preceding 3 months when the industry seemed to be rebounding with encouraging positive comparable sales and improving traffic. Industry employment through March, as measured through our sister company, People Report, and its “Human Capital Index,” shows job creation continues and management retention is positive, but there is a slight increase in employee turnover. Next page  Continued from page 1 Putting that all together, we believe the consumer is spending in other areas with pent-up demand, as seen in March and April’s increase in new car sales and new privately owned housing permits. Consumers also remain concerned about gas prices, unemployment and overall economic uncertainty. With all that said, the real story is in the local and regional information where we see pockets of real growth or decline based on short-term weather and longer-term fundaments like employment and housing starts. There is great variability in regions, segments and brands. It seems the Northeast continues to suffer as a region and yet California seems to be coming back. I’m reminded of a game of chess that can be slow or quick depending on the response to the other player. In this case we are trying to anticipate the consumer’s response to a myriad of macro stimuli continually moving through technology that is available 24 hours a day. If the consumer shows signs of slowing we may respond with a greater value promotion, but if consumer sentiment signals more confidence we may respond with offerings that strengthen our overall core value proposition and our bottom lines. Many companies have their business back on track and seem to make the adjustments necessary to outperform others in this new fast-moving environment. I believe the real bottom line is that the top performance companies know their business and break it down to the pieces rather than the whole. We see sales of to-go, catering and alcohol beverages moving up in the BBI index, but not at all companies. It is the careful attention to the individual competitive pieces that add up to great performance as a whole. We, like our member operators remain optimistic, not for a hockey stick recovery, but a gradual slope of improvement that is well thought out and consistently executed better than the competitors. RELATED: • Restaurant sales and traffic drop in March • Gas prices hurt restaurant sales, traffic in February ______________________ “The Restaurant Industry Snapshot” is a compilation of real sales and traffic results from 117 DMAs from 73 distinct restaurant brands and approximately 12,000 restaurants that are clients of Black Box Intelligence. Currently, data is comprised of casual dining (44%), upscale/fine-dining (32%) and fast-casual/family-dining (24%). Black Box Intelligence is a sister company to People Report, which tracks 1 million restaurant employees on workforce analytics. The Restaurant Industry Snapshot also includes the “Restaurant Industry Willingness to Spend Index” from Consumer Edge Research, which is a monthly household survey of more than 2,500 consumers. Consumer Edge Research is a marketing partner with Black Box Intelligence and People Report. ____________________ Wallace B. Doolin Doolin is chairman of Thomas Doolin and Associates LLC, the holding company of People Report, the leader in human capital business intelligence for the restaurant industry and Black Box Intelligence. He is the founder of Black Box Intelligence, a state of the art business intelligence product for the restaurant industry. Additionally, Doolin serves as executive chairman of ESP Systems LLC, a hospitality and healthcare technology company. Other current responsibilities include public company board of director service for Caribou Coffee and Famous Dave’s. Previously, Doolin served as CEO of Carlson Restaurants Worldwide and TGI Friday’s.

Source: Nation's Restaurant News | 16 May 2012 | 3:54 pm EDT

Restaurant Review: Perla in Greenwich Village

Perla, on Minetta Lane, serves a swaggering red-blooded version of Italian food.

Source: NYT > Dining & Wine | 16 May 2012 | 3:36 pm EDT

Long Island Dining | Huntington: A Review of Kashi Restaurant, in Huntington

The décor of Kashi, an out-of-the-ordinary Japanese restaurant in Huntington, is stunning: a black-and-white color scheme accented with blue lights.

Source: NYT > Dining & Wine | 16 May 2012 | 3:20 pm EDT

Jimmy John's franchisee secures $4.1M credit facility

A Kansas-based Jimmy John’s franchisee has secured a $4.1 million credit facility through GE Capital to refinance debt and fund growth, the lender said Thursday. Financing for Lenexa, Kan.-based Hinz JJ, LLC, which operates 14 Jimmy John’s units in the Kansas City, Kan., area, includes $2.6 million to refinance debt and $1.5 million in a development line of credit, according to GE Capital, Franchise Finance of Scottsdale, Ariz. The funding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc. Sandra Hinz, chief executive of Hinz JJ, said in a statement, “We chose GE Capital due to their ability to support our long-term growth with flexible capital.” Jimmy John’s Gourmet Sandwich Shop had an increase of 13.7 percent in the number of units last year, according to Technomic Inc.’s ranking of limited service chains released earlier this week. It ended 2011 with 1,329 units, up 194 from the 1,135 at the end of 2010. That ranked it No. 5 among Technomic’s “Fastest Growing Limited-Service Chains.” As of April 1, Jimmy John’s Gourmet Sandwich Shops had 1,371 units in 34 states and two countries. RELATED: Denny’s inks $250M credit facility Contact Ron Ruggless at ronald.ruggless@penton.com. Follow him on Twitter: @RonRuggless

Source: Nation's Restaurant News | 16 May 2012 | 2:36 pm EDT

NCM Media Networks Debuts Upfront Event Unveiling New Ways to Reach Moviegoers - MarketWatch (press release)

NCM Media Networks Debuts Upfront Event Unveiling New Ways to Reach MoviegoersMarketWatch (press release)Through its NCM Cinema Network, NCM Interactive & Mobile Networks, Movie Night Out(TM) with CinemaSync(TM) app, and entertainment marketing programs, NCM Media Networks helps brands connect with movie audiences on-screen, on-site, online and on the go.and more »

Source: restaurant mobile apps - Google News | 16 May 2012 | 2:32 pm EDT

GE Capital, Franchise Finance Provides $4.1 Million to Jimmy John’s Franchisee, Hinz JJ, LLC

GE Capital, Franchise Finance recently provided a $4.1 million credit facility to Hinz JJ, LLC, a Jimmy John’s franchisee. The financing included $2.6 million to refinance debt and a $1.5 million development line of credit. The funding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc.

Source: Restaurant News Resource | 16 May 2012 | 1:39 pm EDT

Saladworks to Open in Schaumburg, Illinois

Saladworks is opening its first Saladworks in Schaumburg, in the Streets of Woodfield Shopping Center, 601 N. Martingale Road, Schaumburg, IL.

Source: Restaurant News Resource | 16 May 2012 | 1:37 pm EDT

John Grady, Ninety Nine Restaurants, 2012 Recipient of Council of Hotel and Restaurant Trainers’ (CHART) Commitment to People Award

The Council of Hotel and Restaurant Trainers (CHART) will present the 2012 Commitment to People Award to John Grady, President of Ninety Nine Restaurants. He will be honored at the Commitment to People Awards Gala on Monday evening, July 23, 2012, during CHART’s 84th semi-annual Hospitality Training Conference to be held at the Radisson Blu Aqua Hotel in Chicago, IL.

Source: Restaurant News Resource | 16 May 2012 | 1:32 pm EDT

How Do You Promote Your Restaurant’s Experience? - By John Hendrie

How do we balance the Guest expectation and what a restaurant offers that Customer? Distinction in the competitive food and beverage realm is the key ingredient.

Source: Restaurant News Resource | 16 May 2012 | 1:29 pm EDT

Box lunch: Kitchen wanderlust and vegetable scraps

Sink your teeth into today's top stories from around the globe. Chef Sara Jenkins pleas for young American chefs to...

Source: Eatocracy » News | 16 May 2012 | 12:00 pm EDT

Appsbar gives small businesses a simple (and free) template for app building - Computerworld

Appsbar gives small businesses a simple (and free) template for app buildingComputerworldBy Brad Reed Network World - If you've ever wanted to build a mobile app for your small business but have been intimidated by the cost of hiring developers, Appsbar has a proposition for you. Appsbar, a startup launched last year in Deerfield Beach, ...and more »

Source: restaurant mobile apps - Google News | 16 May 2012 | 11:04 am EDT

Dickey's Barbecue Pit Signs Lease for Jackson California Location

Dickey's Barbecue Pit will be adding a new location in Jackson. Franchise owner Richard Wolcott has signed a lease and is excited to begin construction.

Source: Restaurant News Resource | 16 May 2012 | 10:56 am EDT

Dunkin' Brands Appoints Raul Alvarez to Board of Directors

Former President and COO of McDonald's Corporation elected to Dunkin' Brands Board effective May 16

Source: Restaurant News Resource | 16 May 2012 | 10:52 am EDT

Red Robin Announces Additions to Menu Team

Extends culinary and beverage capabilities with Directors of R&D and Culinary, and Master Mixologist

Source: Restaurant News Resource | 16 May 2012 | 10:50 am EDT

Fast Food Restaurants in the US - Industry Market Research Report - new market research report - Transworld News

Although the recession caused individuals to eat out less, increasing disposable incomes will turn this trend around, resulting in greater demand for fast food options. Fast food restaurants will benefit from expanding their menus and adding new operations ...

Source: restaurant industry menu - Bing News | 16 May 2012 | 9:58 am EDT

National Coquilles Saint Jacques Day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday....

Source: Eatocracy » News | 16 May 2012 | 9:00 am EDT

OpenTable Introduces Restaurant Industry Index - Yahoo Finance

We track the growth of the industry to obtain a macro-economic viewpoint based on the largest network of reservation-taking restaurants in North America. We've observed the impact on the industry during the turbulent economic environment of ...

Source: restaurant industry menu - Bing News | 16 May 2012 | 8:54 am EDT

OpenTable Introduces Restaurant Industry Index

SAN FRANCISCO, May 16, 2012 /PRNewswire/ -- OpenTable, Inc. (OPEN), a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 16 May 2012 | 8:31 am EDT

Hot Industry: Full-Service Restaurants

The restaurant industry will employ 12.9 million people this year, representing 10% of the total U.S. workforce, and making it one of the best industries for starting a business in this year. What's for dinner? Not takeout. Not fast food. And definitely not a homemade meal. Instead, the subtle hand of the economic recovery is inspiring Americans to pull up a chair at a neighborhood sit-down ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 16 May 2012 | 8:22 am EDT

Facebook faces mobile revenue challenge as IPO looms - Los Angeles Times

Facebook faces mobile revenue challenge as IPO loomsLos Angeles TimesAn iPad application for Facebook wasn't released until last fall. And Facebook didn't offer advertising for mobile devices until two months ago, when it began showing mobile users "sponsored stories" ads in their news feeds.and more »

Source: restaurant mobile apps - Google News | 16 May 2012 | 8:01 am EDT

SAP Announces New Wave of Mobile Apps - Supply & Demand Chain Executive

Moneycontrol.comSAP Announces New Wave of Mobile AppsSupply & Demand Chain ExecutiveFor example, users can save time by adding corporatecredit card charges or quickly taking a photo of a receipt to submit expenses with a few clicks directly from a restaurant. The SAP Learning Assistant mobile app accesses the SAP Learning Solution and ...SAP® Mobile Apps Connect Businesses and Consumers - from the Boardroom to the ...MarketWatch (press release)New SAP Mobile Apps Run the GamutVision 2 Mobileall 42 news articles »

Source: restaurant mobile apps - Google News | 16 May 2012 | 7:35 am EDT

The National Restaurant Association's RPI Records Fourth Consecutive Month Above 100 - Yahoo Finance

This makes it the fourth consecutive month the RPI has been over 100. The Paragon Report examines investing opportunities in the Restaurants Industry and provides equity research on Chipotle Mexican Grill, Inc. (NYSE: CMG - News) and Good Times ...

Source: restaurant industry menu - Bing News | 16 May 2012 | 6:02 am EDT

Dissecting the boom in social and location-based mobile apps - The Guardian (blog)

The Guardian (blog)Dissecting the boom in social and location-based mobile appsThe Guardian (blog)With the advent of social media platforms and mobile applications, geolocation is now everywhere. With more iPhones sold daily than people born, check-ins have become the norm. This phenomenon is quite new and it became possible thanks to the capacity ...and more »

Source: restaurant mobile apps - Google News | 16 May 2012 | 5:05 am EDT

Can FarmersWeb Help Local Food Go Mainstream?

More and more restaurants, supermarkets, universities, hospitals, and food service providers are trying to figure out how they begin to source ingredients locally. FarmersWeb, a new wholesale management tool and online marketplace, aims to make it easier for local farms and wholesale buyers to connect. [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 15 May 2012 | 11:39 pm EDT

Foie gras feeding method too much for diners to swallow?

Debate continues over the methodology behind foie gras - a creamy delicacy created by deliberately overfeeding ducks or geese to...

Source: Eatocracy » News | 15 May 2012 | 9:42 pm EDT

Hot and Cold: Spicy cocktails, blended drinks on display at Manhattan Cocktail Classic

The Manhattan Cocktail Classic, a recent four-day long celebration of cocktails and New York City bars, explored how new texture and flavor frontiers trending in the food world can be translated to mixed drinks. Two topics from seeming opposite ends of the spectrum, spicy drinks and blended cocktails, were part of a series of seminars geared toward foodservice professionals that took place at Andaz Hotel in New York. Nation’s Restaurant News attended the sessions to bring top tips to restaurateurs’ bartenders or mixologists. The craft of blended drinks “I think the blender has a pretty bad reputation,” said Kim Haasarud, an author and beverage consultant who has experience creating drinks for restaurant groups such as P.F. Chang’s and Z’Tejas. In the age of gourmet cocktails that call for fresh ingredients, the blender automatically conjures up images of outdated, overtly sugared drinks made from mixes in both the minds of professionals and today’s educated consumers. Haasarud said a restaurant can easily counter such preconceived notions. First, Haasarud noted the importance of knowing how blenders work. The blades of most blenders work by drawing in larger solids from top and pushing the smaller blended parts back upward. This means that when using a blender, one needs to be conscious of properly layering ingredients. Haasarud suggested adding liquids first, then solid ingredients such as pieces of fruit, and blending these before adding ice and blending a second time. For example, when making a blended margarita, Haasarud first put in tequila, orange curacao and Aperol into the blender. Then, rather than adding fresh citrus juice, she used fruit that had been peeled with as much of the outer pith removed as possible. After blending the liquids and fruit, Haasarud then added ice for another turn in the blender so she could control the texture of the drink. Haasarud mentioned that blenders could be played around with to create different textures, it just required trying out different ratios of ice to liquid with blending speeds and times. In the case of the margarita, she wanted small pieces of ice to give the drink a little refreshing crunch, so she added 25-percent ice, compared with the volume of liquid, and blended the drink at 15-percent speed for between 20 and 25 seconds. “I think the biggest thing to keep in mind is the ratio from ice to liquid and understanding the sugar content,” Haasarud said in an interview with NRN. “You can make anything in a blender. You can make a Cosmopolitan or a Manhattan, you just need to add extra sugar to bring the flavors through that ice.” Next page  Continued from page 1 Sweeteners also don’t have to be limited to regular sugar. For her margarita, Haasarud used agave nectar and for a banana hot buttered rum drink, she was able to create a demerara sugar syrup by relying on the power and residual heat of the blender. “I did a lot of research with what chefs were doing with blenders,” she said. “Just within mixology nowadays a lot of mixologists are doing what the chefs do. A lot of chefs make nut butters and you can totally incorporate [culinary ideas like] that.” When asked about what types of blenders should be acquired for a restaurant bar program, Haasarud answered that how many, as opposed to what types, should be considered. “I’d keep one in the back of the kitchen and that would be my prep blender for purees and nut butters, then I’d have one behind the bar,” she said. The rise of spicy cocktails Panelists discussing the popularity of spicy, flavorful beverages pointed to the increased popularity of peppers and spicy ingredients or foods among consumers, which has been a noted menu trend for some time. Jason Mendenhall, mixologist at The Wayland in New York City, and panelist at the Manhattan Cocktail Classic, said spicy cocktails can be easy to create, but must be done carefully. Consistency is key, he noted, as are cooling agents and the use of ingredients like syrups that can be customized. “You’re going to need a cooling agent … if you don’t you’re crazy,” he said. “Heat should never overpower the flavor profile.” This carries over to understanding how flavors will play out over time, rather than just for one sip or drink. Drinks that are too spice forward will discourage guests from ordering more than one, he noted. “Spice should be enhancing … not a palate killer,” he said. When asked what types of housemade ingredients are good examples for adding spicy flavors to cocktails, Mendenhall told NRN, “For me I think the syrups are huge. Because syrups you can basically layer in another syrup to lighten [the spice] if you want to … and to heighten it you can use a fresh ingredient to muddle in if you want more heat.” For larger and higher-volume operations, Mendenhall suggested making use of products already available on the market, such as spirits. There are even bitters companies that are producing bitters using chile or habanero. Contact Sonya Moore at sonya.moore@penton.com.

Source: Nation's Restaurant News | 15 May 2012 | 6:33 pm EDT

GrubHub Founder Discusses His Firm's Mobile "App"-Etite - Huffington Post (blog)

GrubHub Founder Discusses His Firm's Mobile "App"-EtiteHuffington Post (blog)And of course not all of GrubHub's mobile initiatives are consumer-facing. Today the company is debuting OrderHub, a native Android app that runs on dedicated tablets that allows restaurants in its network to automate away from in-house fulfillment ...and more »

Source: restaurant mobile apps - Google News | 15 May 2012 | 6:28 pm EDT

Razzoo's Cajun Café CEO on growth

Razzoo’s Cajun Café remains a regional casual-dining stalwart that has navigated its way through the recession with modest growth and an attention to detail, its co-founder says. Systemwide, with all stores in Texas except one in Charlotte, N.C., Razzoo’s revenue was $43 million in 2011, the company said, an increase of 16 percent from 2010. Jeff Powell, president and chief executive of the Addison, Texas-based chain, said Razzoo’s Cajun Café opened its 15th restaurant in Garland, Texas, in February. The new unit occupies about 6,500 square feet versus the 10,000-square-foot boxes that had been the norm since the concept was created in 1991. “The newer stores are doing the same volume as the larger ones,” said Powell. The smaller-sized stores, he added, offer “operating efficiencies; it’s a no-brainer.” Powell said he plans to add a new store every 12 to 18 months and will focus on Texas growth. Razzoo’s currently has units in the Texas metropolitan areas of Austin, Dallas, Houston and Killeen. Powell recently sat down with Nation’s Restaurant News to discuss the post-recession landscape for his casual-dining brand. How has the Texas economy trended? It’s been phenomenal. It’s as strong as any in the country. It’s not insulated, but we’re 8.2 percent up [in same-store sales in 2011] in a relatively flat-to-down market — that’s on top of 4 percent the year before that. But we’re trying to grow slowly, opening a new store every 12 to 18 months. Casual dining has seen challenges during the recession. What sets Razzoo’s apart? It’s the uniqueness and value. We worked to maintain the environment, the level of service and what’s on the plate. We are able to get a bar crowd as well as families. How do you approach value? We’ve worked our tail off to protect value. Our check average is about $12. We’re passionate about that. We challenge ourselves to buy better. … Rather than whine about food costs, we said we have to purchase better. We have to challenge our suppliers to meet our needs or find people who can. We will not downgrade quality. My guest notices a nickel. How about staff? We work to recruit and retain good quality people at every level, from the kitchen and the bar to the senior managers. What have you kept at top of mind? We’ve worked hard to understand the brand and what the brand elements are. We’ve sharpened our focus on those things and understanding what’s core: It’s Southern Louisiana. It’s music. And it’s food. What have you done with your beverage program? We kicked off our summer drinks program five weeks ago. We do a healthy bar business. We started with a half-price appetizer program and expanded into craft beers in markets where there’s an interest. We increased sales about 30 percent when we introduced that. As a result, we added patios where we could. We now offer the three mason jar drinks. Those are all priced at $7.50 and feature Box Wine Boogie, Peach Mambo and Jubilee’d Sweet Tea. What’s the reaction been? We have never had anything served in a big-mouth mason jar. I challenged one of my operations guys to get five, and we picked three. Through Sunday, four weeks, we’d sold 13,150 of them. That’s $101,000 in revenue with the two margarita-beer drinks. [The Corona Rita at $7 and the Purple Haze Rita at $8 are “crammed” with an upside down mini or small bottle of beer.] The summer drinks are refreshing. They aren’t a boozy, get-you-smashed kind of deal. There’s an emergence of these types of drinks. They appeal to customers. The impact on margins is great. What’s on the horizon? We need to take advantage of where we have our strongest equity. Austin [Texas] is a good example. We have one in Round Rock, but it needs three. We need to be careful about selecting those sites. In Houston, we have one. It needs two or three. I think we have 10 years of regional growth, but we have to be careful not to impact existing operations. Contact Ron Ruggless at ronald.ruggless@penton.com. Follow him on Twitter: @RonRuggless

Source: Nation's Restaurant News | 15 May 2012 | 5:38 pm EDT

Chefs with Issues: Food for the heart

Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate....

Source: Eatocracy » News | 15 May 2012 | 12:45 pm EDT

Box lunch: Sausage knowledge and 'Chateau Sucker'

Sink your teeth into today's top stories from around the globe. We bet you never sausage a quiz. - Guardian...

Source: Eatocracy » News | 15 May 2012 | 12:00 pm EDT

Technomic's Fast-Casual Top 150 continues to lead U.S. chain restaurant growth

CHICAGO, May 15, 2012 /PRNewswire/ -- Fast-casual chains strengthened their gains on the overall restaurant industry, with the top 150 fast-casual chains growing 8.4 percent to $21.5 billion in 2011, a ...

Source: (restaurant) and (industry) - Yahoo! News Search Results | 15 May 2012 | 11:15 am EDT

National chocolate chip day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday....

Source: Eatocracy » News | 15 May 2012 | 9:00 am EDT

On Restaurants | Disappearing act - Columbus Dispatch

an industry-consulting firm. Between fall 2010 and fall 2011, central Ohio lost 2 percent of its independent restaurants, a total of 39. During the same time, the number of chain restaurants increased by 16, or 1 percent. The numbers mirror a ...

Source: restaurant industry menu - Bing News | 15 May 2012 | 5:27 am EDT

Insights from the NRA Show: Better Tech, Happier Customers & Fatter Margins

Most years there is a dominant tech solution at the National Restaurant Association Show (NRA). Not this year. This year, we saw a range of technologies clustered around a common theme: guest experience. Wait list management apps, tablets for table top ordering, and customer guest loyalty solutions are all new solutions to old problems — not just incrementally higher-tech versions of the same... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 14 May 2012 | 11:39 am EDT

Menu consultant shares thoughts on emerging trends

The past six months have been busy for new product development, according to Nancy Kruse, a menu trends expert who revealed her observations last week at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show. Kruse cited examples of new items...

Source: NRA News Blog | 14 May 2012 | 8:34 am EDT

Eco-friendly packaging, sustainability practices explored

Switching from wax coated, corrugated cardboard packaging to more eco-friendly varieties can happen through better communication and collaboration among suppliers, manufacturers and industry members, sustainability and foodservice experts said at an NRA Show education session last week. The session, "Challenging...

Source: NRA News Blog | 14 May 2012 | 8:26 am EDT

Mother's Day busy holiday for some local restaurants - Daily Star

The restaurant industry counts on families taking mothers out of kitchens at home and seating them at tables in restaurants, she said. The National Restaurant Association said Mother's Day remains the most popular holiday on which to dine out. That ...

Source: restaurant industry menu - Bing News | 14 May 2012 | 3:27 am EDT

Infographic of the Week: Weight of the Nation & Obesity Prevention

A new report released Monday, “Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation,” by the Institute of Medicine (IOM), the health group of the National Academy of Sciences, outlines five obesity prevention actions that can accelerate societal-level prevention [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 11 May 2012 | 1:28 pm EDT

Relevancy, customization keys to online marketing success

Restaurant companies that engage in online marketing are viewed by consumers as more sophisticated than other brands that don't, industry veterans and social media marketing experts said recently at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago. "Consumers...

Source: NRA News Blog | 11 May 2012 | 8:52 am EDT

Execs share on complexities of supply-chain management

Developing good relationships with suppliers and distributors is key for restaurant supply chain executives, according to panelists at an education session on supply chain management issues earlier this week at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show. Strategic suppliers...

Source: NRA News Blog | 11 May 2012 | 8:47 am EDT

NRA Show: 'It's all right there'

Antonia Asimis recently added a new party room to her four-year-old restaurant. So the owner of Nia Mediterranean Restaurant came to the National Restaurant Association Restaurant, Hotel-Motel Show to look for ways to promote and furnish the addition. "From...

Source: NRA News Blog | 10 May 2012 | 3:15 pm EDT

High school students bring organic energy to NRA Show

Choosing a name that stands out, creating a healthy and affordable menu, designing an interior that complements the brand image and managing the budget in a way the business can survive and thrive are among the challenges in starting a...

Source: NRA News Blog | 10 May 2012 | 11:46 am EDT

Organic & Natural, Healthier Kids pavilions highlight health

In today's health-conscious world, consumers increasingly demand wholesome, nutritious and environmentally friendly food products. At this year's National Restaurant Association Restaurant, Hotel-Motel Show, the Organic & Natural Pavilion and Healthier Kids Fare Pavilion bustled large crowds looking for solutions to...

Source: NRA News Blog | 10 May 2012 | 10:10 am EDT

Innovator Video: Food Startups Q&A

San Francisco’s growing Food and Tech community gathered together to explore the state of the emerging sector at the recent Food Startups Meetup, featuring industry leaders from: Foodily, AgLocal, Love With Food, Zerocater, Good Eggs and Shopwell [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 9 May 2012 | 1:52 pm EDT

Illume Mobile Positions for Further Growth Through Distribution Expansion and ... - MarketWatch (press release)

Illume Mobile Positions for Further Growth Through Distribution Expansion and ...MarketWatch (press release)This powerful and unique distribution will allow businesses access to all of Illume Mobile's patented mobile app products. Illume Mobile provides custom mobile solutions, and specializes in three specific segments: Sales (SaleSentral), Restaurants ...and more »

Source: restaurant mobile apps - Google News | 9 May 2012 | 11:40 am EDT

Dining on Data: How APIs Are Transforming The Way We Eat

APIs are transforming the way we eat. Whether it’s at home, or when you are dining out, consumers (and developers) are empowered like never before. The combination of a great user experience powered by valuable data will lead to some revolutionary new culinary apps. [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Source: Food+Tech Connect | 7 May 2012 | 12:54 pm EDT