| July 10, 2008 | News for the restaurant/foodservice industry |
 |  |
- Get your Denny's eggs to go
Denny's is offering a takeout breakfast menu. The chain hopes to draw customers who buy food on the go in the mornings and who usually frequent quickservice chains such as McDonald's and Burger King. Forbes/Associated Press
(7/9)
      
 | Reduce Workers' Comp claims at NO COST to your company. Prevent employee slips & falls with SHOES FOR CREWS®, the #1 rated slip-resistant footwear on wet and greasy floors. Employees buy their shoes with easy payroll deduction payments. Ask about free test samples and our $5,000 Accident Warranty. Call 1-877-NO-SLIPS or get your FREE Slip-Prevention Kit today. |
| Restaurant News |  | |
|
- Keller set for Beverly Hills bistro
Michelin three-star chef Thomas Keller is scheduled to open a casual-dining Bouchon bistro in Beverly Hills, Calif., next year. Plans call for an 11,000-square-foot restaurant that will occupy two stories of the city's Garden Building. Los Angeles Times
(7/9)
- Starbucks extends discounts, samplings
Starbucks has extended its sampling and discount programs to entice consumers back into its cafes. "What we hear consistently is that you want Starbucks to find new ways to bring you everyday value, especially when money is tight," a Starbucks executive wrote on MyStarbucksIdea.com. "So we've been working to respond in a ways that are relevant to all of our customers." Advertising Age
(7/9)
| Trend Tracker | | |
|
| Innovation | | |
|
- Water-efficient equipment can help cut costs
New water-efficient equipment and technologies can help establishments combat rising water and sewage costs. Drought and leaking pipes are two major problems driving up water costs, but low-flow spray nozzles, refrigerators, disposers, ice machines, hand sinks and other appliances can help restaurateurs save money. Foodservice Equipment Reports
(7/2008)
 |
|  |
| The Buzz(CORPORATE ANNOUNCEMENTS)
Enjoy the Simple Pleasures of Summer with a Cosmo Rita made with TABASCO® – a unique blend of your favorite margarita ingredients with a splash of cranberry juice and the perfect amount of TABASCO® Green Jalapeño Pepper Sauce. For more unique cocktails and TABASCO® inspired concoctions, visit www.TABASCOfoodservice.com.
Interested in learning more about advertising in the National Restaurant Association SmartBrief? Contact Linda Blau at 212-677-5795 or lblau@smartbrief.com.
 | |
 |
|  |
| Health, Nutrition & Science | | |
|
- More than 1,000 sick from salmonella outbreak
The Centers for Disease Control and Prevention said more than 1,000 people have become sick from the recent salmonella outbreak, making it the worst foodborne outbreak in about 10 years. Investigators also said in addition to certain varieties of tomatoes, they are looking into jalapeno peppers and cilantro as potential sources of the salmonella. Google/Associated Press
(7/9)
- Celiac diagnosis can come years after symptoms begin
Many people suffer with what seem like common digestive system troubles without realizing they have celiac disease. A 2007 survey taken by the Canadian Celiac Association's more than 5,000 members found the average time to diagnosis was 12 years, and many people had seen three physicians in the process. Screening tests are available, but the only real treatment for celiac disease is adopting a gluten-free diet. The Globe and Mail (Toronto)
(7/9)
| Association News | | |
|
-
Support premier industry event to end childhood hunger
The National Restaurant Association is proud to support Share Our Strength's Great American Dine Out, presented by American Express. Scheduled for Sept. 21 to 28, the new annual event will mobilize restaurants nationwide to raise funds to end childhood hunger. Visit the Association's Web site to learn how you can help. Register by July 30 for free marketing materials.
-
Go green with NRA Conserve
The National Restaurant Association recently launched its Conserve: Solutions for Sustainability initiative, featuring a groundbreaking new Web site. Conserve.Restaurant.org will help you reduce your environmental impact without hurting your bottom line. Use the Virtual Green Restaurant tool to learn about the host of no-cost and low-cost options that can be implemented in any restaurant, large or small. The site also features success stories from operators and other resources. Visit Conserve.Restaurant.Org to learn more on how to go "green."
| SmartQuote | | |
|
 | Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well."
|
| |
| Advertise |
|
Sales Account Director:
Linda Blau 212-677-5795
|
|
|
| |
|
Read more at SmartBrief.com |
|
A powerful Web site for SmartBrief readers including:
|
|
|
|
| |
| |
| | Recent National Restaurant Association SmartBrief Issues:
- Wednesday, July 09, 2008
- Tuesday, July 08, 2008
- Monday, July 07, 2008
- Thursday, July 03, 2008
- Wednesday, July 02, 2008
| | | Contributing Editor: Faye Rapoport | Megan Conniff
Mailing Address:
SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005 | |
| |
|
| © 1999-2009 SmartBrief, Inc.® Legal Information |
|
Restaurants in the U.K. have been feeling the pinch of a midmarket slowdown. While upscale eateries so far have weathered the storm of high food prices, many eateries in provincial Britain are watching traffic dwindle as costs rise. 
