On the Front Burner

• Stonefire Grill's low-cost fare a hit during downturn
  Los Angeles-based fast-casual chain Stonefire Grill has five restaurants but is drawing heavy traffic during the economic downturn. Owner Mary Harrigan runs the low-priced, frills-free eateries with her sister and has managed to buck current restaurant trends. Los Angeles Times (11/17)

Find Inspiration for your Menu with Wisconsin Cheese Wisconsin is home to more than 600 varieties, types and styles of award-winning cheese. Find inspiration for your menu with Wisconsin Cheese recipes and ideas for everything from appetizers to desserts at www.WisDairy.com.

Restaurant News

• McDonald's plans to add 175 China locations
  McDonald's, which opened its 1,000th location in China on Friday, plans to add 175 more restaurants in the country next year. The company joins other large companies, including Wal-Mart, PepsiCo and Best Buy, in focusing on emerging markets. Chicago Tribune (11/15)

• Restaurant goes casual to draw budget-conscious customers
  Trio's Restaurant & Lounge in Ridgeland, Miss., has been forced to revamp its upscale menu and decor in the face of the difficult economy. Owners Steve and Pete Efstratiou recently closed the eatery for two weeks and reopened with a new look, menu and name: Crab's Seafood Shack. The Clarion-Ledger (Jackson, Miss.) (11/15)

• Einstein Bros. Bagels looking to expand in Nutmeg State
  National bagel chain Einstein Bros. Bagels is looking to open more franchises in Connecticut. "The demographic fits us very well," said an executive for the company, which sells coffee, bagels, sandwiches, salads, soups, wraps and desserts. The News-Times (Danbury, Conn.) (11/16)

• Burger King to offer higher-end items
  Burger King is taking aim at the troubled casual-dining industry with new premium offerings such as ribs and thicker burgers. "Value for the money also comes with premium products that are on par with casual dining that are available for a fraction of the price," said Russ Klein, the company's president of global strategy. Advertising Age (11/17)

Our fresh tortillas are for the culinary curious, people like you who combine ingredients and flavors from the world over. Only Mission offers you superior tortillas, inspired flavors and healthy recipe options. These aren't just tortillas. These are ingredients without borders. Get the Niscoise Wrap recipe at MissionFoodservice.com.

Innovation & Ideas

• Restaurants juggle reservations to avoid "single seatings"
  Restaurants must maximize the use of their table space, making sure timed reservations allow for as many seatings as possible. One tactic is to avoid 7:30 p.m. reservations that rule out a seating before or after that party. The Toronto Star (11/15)

• You're never too young to be a critic
  Manhattan resident David Fishman is just 12 years old, but that hasn't stopped him from keeping a detailed food notebook he hopes will help him pursue a career as a food critic one day. Fishman recently dined alone at Salumeria Rosi, a new city eatery, and was treated with respect by chef and owner Cesare Casella, who accepted Fishman's critique with grace. The New York Times (11/16)

Menu Trends

• Chef Bayless knows Obama family favorites
  Some say chef-restaurateur Rick Bayless is on the short list of chefs being considered for the position of White House chef in the new administration, and he has come up with ideas about what he would serve for the inauguration. Bayless owns Chicago's Frontera Grill as well as Topolobampo, a favorite eatery of President-elect Barack Obama. Restaurants & Institutions (free registration) (11/2008)

• Coffee companies vie to create low-caffeine beans
  Coffee companies have been spending millions to identify, breed and sometimes genetically manipulate coffee varietals in pursuit of a bean that produces a great-tasting cup of decaf. Companies introducing lower-caffeine beans include Italian roaster Illycaffè, UCC Ueshima Coffee Co. in Japan, Costa Rica-based Doka Estate and Brazilian grower Daterra Coffee. The Wall Street Journal (free content) (11/15)

• New beverage system uses carbon dioxide
  A new carbon dioxide-based beverage system is being developed by Manitowoc Foodservice. The system is better for the environment because it replaces hydrofluorocarbon-based refrigerants with naturally occurring carbon dioxide, the company says. QSRMagazine.com (11/14)

	The Buzz(CORPORATE ANNOUNCEMENTS) "Someone's stealing my food"--a free seminar on Intellectual Property for the Food & Hospitality Industry moderated by Mimi Sheraton on November 19 from 3 to 5 pm in Manhattan. The panelists will be from the law firm Cowan, Liebowitz & Latman, P.C. Information and registration at www.cll.com (click on Food & Hospitality '08). Interested in learning more about advertising in the National Restaurant Association SmartBrief? Contact Linda Blau at 212-677-5795 or lblau@smartbrief.com.

Hot Topics

Top five news stories selected by readers in the past week.

• Irish entrepreneur thinks time is right to open "gastropubs" in U.S. (Restaurants & Institutions)

• Former White House chef talks food (The Sun (Baltimore))

• Five Guys quietly might take Windy City by storm (Chicago Sun-Times)

• Tea lovers spill secrets of oolong teas (The Washington Post)

• CEO: McDonald's "well-positioned for recession" (Reuters)

• Results based on number of times each story was clicked by readers.

Editor's Note

• What are you most looking forward to for your business in 2009?
  To find out how your peers are responding, check out the NRA Year-end Report, which will be published Dec. 11.

	Expansion
	Updating menus with new flavors and innovation
	Marketing using social media
	Creating more sustainable business practices
	Improved economy

SmartQuote

I dream a lot. I do more painting when I'm not painting. It's in the subconscious." --Andrew Wyeth, American painter