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Sitemap - November 2008

Domino's expands ordering options with TiVo deal 
Copeland to debut Social City concept 
McD’s sued over overtime pay for asst. managers 
KFC signs NFL sponsorship deal 
Extreme Makeovers 
Having Words Peter Cancro Founder and Chief Executive, Jersey Mike’s Subs 
Economic woes have steakhouse players adopting new strategies 
Farm-to-table dinners ‘complete the circle’ 
Red Lobster fires up $10.5M wood-grill line 
Educate yourself and your employees about best practices to help avoid wage-and-hour lawsuits 
Papa John’s cuts its cheese prices, may extend financing to franchisees 
Baker Bros., Huddle House reach out to guests, new franchisees with inaugural e-mail campaigns 
Cornell, CIA study: Sometimes it pays to drop the ‘dollars’ from your menu 
Study: Managers’ integrity integral to employee satisfaction 
Study: Online recruiting should diversify, not replace, traditional hiring 
Study: New menu items skyrocket in Oct. 
Real Mex books bigger loss in 3rd-Q 
Captain D's ad draws controversy 
Red Mango debuts pomegranate frozen yogurt 
It's a 'small' world: Operators wed snack-sized foods, value drinks 
NRN Featured Cocktail: Dos Patrónes 
McCormick & Schmick's, others feed customers outside the restaurant 
Restaurateurs vow to challenge Milwaukee’s paid sick leave law 
Cold Stone Creamery, chocolatier to co-brand stores 
LaRosa’s passes torch to 2nd generation 
NRN Featured Beverage: Sassy B 
Au Bon Pain adds $49.99 hot lunches to catering line 
Subway to add flatbread 
Applebee's offers 2 for $20 deal 
Carl's Jr., Hardee's comps up slightly in 3rd-Q 
Grill Concepts' 3rd-Q loss doubles 
Yum said to be planning job cuts, U.S. restructuring 
NexCen hires new CFO 
Bob Evans 2nd-Q profit falls on high costs, slow sales 
Burgerville promotes Williams to COO 
NYC suburb passes menu labeling 
Bennigan's hires brand consultant 
Starbucks' 4th-Q profit plummets 97% 
Holiday sales boost on operator wish lists 
At-table payments can reduce fraud 
Blum begins entrepreneurial second act with Dogmatic, Green Canteen 
‘Pay-what-you-can’ policy pumps life into hard-hit Northwest restaurant 
What’S Hot In: San Francisco Bay Area 
Restaurants don’t discount deals’ benefits 
Under the Toque: Heuser brings out Kansas City’s inner foodie 
McDonald’s overhauls global packaging to send a strong, food-driven message about quality 
Restaurants face fresh competition from supermarket meals 
R&D conference uncovers a host of menu trends 
Even during economic crisis, restaurant staffers still contribute to, and benefit from, relief funds 
Papa John’s Schnatter provides savvy, financing for upstart Calistoga cafes 
On the Menu: Restaurant Guy Savoy 
Restaurants must be ready to wrest guests back from supermarkets armed with prepared foods 
Papa John’s Schnatter plans for Calistoga’s future 
Survival of the fittest 
Fine-dining spots adjust ops to add delivery 
Bluefish catches on 
ACH Food Cos., Archer Daniels Midland create Stratas Foods, dealing in packaged oil products 
Dish of the Week: Curried prawns with minted tomato marmalade 
Cooking workshop teams J&W students with industry R&D pros 
To keep moving forward, industry must maintain the political action it mustered before the election 
Mobile-marketing tech spurs local-store campaigns, exotic trials 
Breakfast panel: Guests want bolder flavors at morning meal 
NYC permit deadline could make New Year’s not too happy 
BK rolls 'Simpsons' kids' meal promo 
Umphenour named CEO of Focus Brands 
McD's posts 5.3% jump in Oct. comps 
Pizza Hut offers free music downloads in new promo 
Landry's 3rd-Q loss widens on hurricane costs 
Applebee's hires marketing exec 
OpenTable to host 13-city restaurant week 
CiCi’s offers deal for reopening units 
Operators look to haggle harder, cut costs and take tax breaks to stay afloat in tough economy 
Corporate chefs advise peers to try going green 
Gordon Biersch tailors company practices to Gen Y needs 
CIA cookbook named Book of Year in national awards program 
Waggoner highlights ‘dirty grits,’ gazpacho during cooking demo 
On Wine: Underappreciated American wine regions attract attention as consumers expand their horizons 
On Food: Chefs’ vegetable versatility is on display when cauliflower takes its place on the plate 
Delivery poses unique food-safety challenges 
Drive-thru operators see strip malls’ end caps as silver lining of fiscal woe 
Kruse: Thrifty chefs cut costs with innovative protein uses 
Ketchum survey: Consumers will want more input in their food’s ingredients 
L.A. economizes with moderate menu formats 
As lending channels dry up, restaurateurs bank on established relationships, government loans 
Maoz moves to capture U.S. vegetarian market 
Having Words with Vincent Mandola Co-owner, Vincent’s, Nino’s and Grappino’s 
Despite unhealthy reputation, influence of Southern cuisine expands 
Coal-powered revivalists stoke pizza sector’s smoldering new competition 
Coffeehouses may be losing grounds to home kitchens 
Industry waits to see if NYC bag fee would apply to restaurants 
CPK reports 7.3% drop in Oct. comps 
Applebee’s taps Hornsby as HR chief 
Pizza Hut, largest franchisee to buy and sell stores 
Starbucks names new CFO to replace Bocian 
Philadelphia gives menu labeling a twist 
CiCi’s hires real estate VP 
Morton’s price plummets as losses deepen 
Salad Creations touts ‘diabetic-friendly’ array 
Wendy’s, Arby’s post losses in first report as sister brands 
E&O Trading Co. operator brings Wong aboard 
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