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Sitemap - May 2008

Restaurant CIOs share sources of tech innovation and solutions during panel 
Foodservice tech, best practices highlighted in Texas 
Keep your eyes wide open; you never know where the competition will come from next 
What’s Hot In: Greenville, S.C. 
NRA, NCCR join fight vs. ethanol policies 
Ford: Tech can help bridge generational divide 
Jack Fry’s GM-turned-owner: ‘Tedious’ sale process was worth it 
Tech guru Burrus: ‘Transform’ your restaurant business or get left behind 
Pizza Hut fires up Ultimate Grill pie 
UPDATE: Feds charge three with hacking data from Dave & Buster’s 
McCain to speak at restaurant show 
Domino’s CMO departs 
Miller to serve Ruth’s Chris as consultant 
Jack in the Box adds iced coffee, new shake 
WaWa tests online, texting orders to boost convenience, sales 
Doing ‘The Wave’ and other news, test talk from FS/TEC 
Starbucks scales back new stores, expects new drinks to perk up traffic 
Execs: remembering human element key to successful technology rollouts 
Having Words With Tony Walker Chief Operating Officer And Co-Founder, The Spicy Pickle 
Chef goes ‘whole hog’ over sanitation 
Custom-salad chains go west as new concepts sprout in California market 
Exit strategy lets pizzeria owner keep business all in the family 
NYC’s law forcing on-menu calorie disclosure impels compliance plans 
Chains in the Southeast pull out all stops to drive traffic 
Budget-wary travelers’ summer plans concern U.S. dining destinations 
Winning in a tough economy requires assessment, replanning, prioritization and active leadership 
Marketing, culinary executives tout technology resources and benefits 
McD’s revs up ‘Speed Racer’ promo 
Landry's profit plummets in 1st-Q 
Hortons lands in more than a Timbit of controversy 
Triarc sees positive restaurant sales in 1st-Q 
Tax rebates to have slight restaurant effect, survey finds 
Internal dispute roils the CIA 
Einstein Noah posts 1st-Q profit jump 
Razzoo’s settles suit alleging bias against men 
McD’s domestic comps rebound in April 
Noodles & Company to open 19 Texas units 
Paul Gordon of Gordon Food Service dies 
Specialty Restaurants settles harassment suit for $625K 
CPK's 1st-Q profit drops on higher costs 
Centerplate hires adviser to assess sale, other alternatives 
Buca’s losses deepen in 1st-Q 
Bruster’s ads encourage patrons to indulge 
NYC's Tavern on the Green plans San Francisco outpost 
Papa John's sales up in 1st-Q, but profit down on charge 
BD’s Mongolian Grill sold to BK franchisees 
BK vows ‘appropriate action’ for exec’s online postings 
Ruth’s Chris’ 1st-Q profit drops 33% 
Dairy Queen names new CEO 
Archer named president of Applebee’s 
Robbins of Baskin-Robbins dies at age 90 
McDonald’s plans to give away 8 million new chicken sandwiches 
Cracker Barrel’s comps slip in April 
Applebee's asks for customer videos in contest 
Focus Brands picks a leader for Moe's 
NYC begins to ticket restaurants over labeling 
BK investors to sell 15M shares 
Ted's Montana Grill hires marketing manager 
Crisco Professional® Pan Release Spray 
Docs seeking Rx for health might ask restaurants: When time is right for good diet, will you be ready? 
What’s Hot In: Louisville, Ky. 
RLC attendees proffer ideas for growth in tough economy 
MENUMASTERS AWARDS 2008 
HALL OF FAME: Roger Berkowitz 
NRN names 2008 Fine Dining Hall of Fame inductess 
Chipotle bucks all trends, analysts weigh in on future of industry star 
ON BEVERAGE: Margarita’s laid-back reputation creates opportunities for cocktail experimentation 
Chinatown Ice Cream Factory gets a scoop of business savvy 
Healthful Innovation: University of Connecticut Department of Dining Services 
UNDER THE TOQUE: Deafness far from a detriment for determined chef 
Panda Express presents Eddie and Tom-Tom, a pair of talking pandas who crave Beijing Beef 
Salad Days 
Gourmet India concept aims for a steady rate of expansion 
You’d never let Typhoid Tommy serve food, so why allow him to sit near your guests? 
Protecting ideas, recipes proves problematic for restaurateurs 
ON FOOD: As celebrity chef trend reaches boiling point, kitchen know-how slips to back burner 
Having Words With Madeline Poley Owner, New York Burger Co. 
NRA Show 2008 Preview: Environmental sessions, special focus on beverage programs to highlight conference 
Indie Asian eateries losing share to chains, non-Asian rivals 
Despite high feed prices, pork production escalates 
Food safety looms large on Capitol Hill, campaign trail 
Commander’s Palace: New Orleans institution keeps breaking culinary barriers 
UNDER THE TOQUE: Shultz revitalizes, expands Seattle seafood brand 
INDEPENDENT OPERATOR MENU: Commander’s Palace 
Single Product Rollout: Maggiano’s Little Italy 
ON THE MENU: Dante 
Arby’s parent Triarc to acquire Wendy’s in $2.34B stock swap 
Industry’s battle against Employee Free Choice Act is still far from over 
Manitowoc Co. announces acquisition of manufacturer Enods Plc. For $2.1B 
Friday's makes Right Portion, Right Price menu permanent 
Good Times debuts 'all-natural' frozen custard 
Papa John’s repents for NBA trash talk by discounting 
Chipotle completes switch to ‘natural’ chicken 
UPDATE: Damon’s chairman says chain won’t join Max & Erma’s 
Wienerschnitzel rolls streamlined prototypes to get leg up on hot dog, frozen-treat competitors 
Shochu’s growing appeal has its early proponents in high spirits 
Menu Line Extension: Red Lobster 
Chef/Innovator: Paul Carr 
DISH OF THE WEEK: Glazed eel with pickled bean sprouts 
LIMITED-TIME OFFER: Burger King 
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