| November 3, 2009 | News for the restaurant/foodservice industry |
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- Restaurants switch gears to cater to late-night crowd
For restaurants, finding success in keeping late-night hours means meeting the expectations of a crowd that differs greatly from its regular diners. Changing the menu to list more sweets and breakfast foods, offering a more festive atmosphere and adding cocktails can help bring in diners who may have just left the clubs and are still looking for a good time, restaurant owners say. RIMag.com
(11/2)
      
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- Bankers help boost fortunes at London restaurants
Bankers and other corporate customers are helping London restaurants bounce back from the recession, according to several top chefs. The chefs, including Gordon Ramsay, Marcus Wareing and Michel Roux Jr., say bankers are spending more on wines, but they warn that the restaurants remain on shaky ground and say traffic could fall off after holidays. Bloomberg
(11/2)
- Dairy Queen boosts sales, thanks to Happy Hour promotion
Dairy Queen's half-price Happy Hour beverage promotion has led to increased traffic, food and drink sales. The deal, offered since July, halves the prices of Dairy Queen's soft drinks, shakes and other frozen beverages from 2 to 4 p.m. on weekdays. Dairy Queen executives say customers taking advantage of the Happy Hour also often would buy food as a late lunch or early dinner, boosting sales. QSRWeb.com
(11/2)
- Friendly's CEO: "I don't think we need to change who we are"
 Ned Lidvall took over as chief executive for ice cream chain Friendly's just as consumers cut back on spending amid the recession. His company has responded to customers' tighter budgets by rolling out a $9.99 value meal, which Lidvall says is gaining "tremendous traction." In a Q-and-A, Lidvall talks about how Friendly's stays relevant amid other family restaurants and the frozen-yogurt craze. The Boston Globe
(11/1)
- Baker finds sweet success in Harlem
When Tonnie Rozier decided to open a cupcake shop in 2006, he rented a tiny space in Greenwich Village, near the New York University students who were his target market. Seeking to expand this year, Rozier opened a spacious new shop in his native Harlem. "Who's going to buy a cupcake for $2.25 in Harlem?" he says he initially wondered. But with lines out the door and sales up 200%, Rozier is proving that everyone loves a small indulgence. Inc.com
(11/2)
| Innovation & Ideas |  | |
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- CIT bankruptcy leaves small businesses in bind
More than a million business owners may have to find new lenders after CIT Group filed for bankruptcy protection on Sunday. CIT is one of the leading small-business lenders in the U.S., plus the top provider of factoring. Other lenders might normally be willing to take up the slack from CIT, but after months of recession, "there's not enough capacity out there," says one bankruptcy lawyer. Reuters
(11/2)
, CNNMoney.com
(11/1)
- Strategies to help cut down on theft
With theft continuing to be a major problem for quickservice operators, more restaurants are adopting rigorous checks and balances to keep cash from walking away. Video monitoring can now be linked to POS systems to allow owners to see questionable transactions. Analysts also advise that owners work to build a value-oriented culture among their employees and split cash duties among three separate employees to cut down on theft. FastCasual.com
(11/2)
| Menu Trends | | |
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- At MacDaddy's, new twists on a comfort food
With the motto "comfort food for discomforting times," Connecticut restaurant owner Robert Dunn this summer opened MacDaddy's, a macaroni and cheese bar that offers 18 to 20 different versions of the staple food. The bar, which replaced Dunn's Italian restaurant and recently expanded its morning hours to offer breakfast macaroni and cheeses, will soon have mobile operations, and Dunn says plans to franchise the concept are in the works. QSR Magazine
(11/2009)
| Environmental Sustainability | | |
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- Starbucks sets ambitious recycling goal
Starbucks wants 100% of its cups to be recyclable by 2012, but reaching that goal is a significant challenge. The company must create an infrastructure within communities for getting the cups to recycling facilities. QSR Magazine
(11/2009)
| Public Policy News | | |
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- Health care bill would require posting of calorie data
The health care bill under debate in the House would require restaurants and vending machines to post calorie information. The little-noticed clause does not specify where the information should be posted, only that it should be in listed in "a clear and conspicuous manner." Specials that are offered for fewer than 60 days would be exempt from the rule. Advertising Age
(11/2)
| Association News | | |
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H1N1 resources available online
The National Restaurant Association offers news and information on the H1N1 flu virus, available for free on its Web site. Resources include the NRA/Ecolab H1N1 Toolkit and webinar to help restaurant operators prepare for the flu season and prevent the spread of the flu virus.
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HealthyDiningFinder.com has new features!
As the economy continues to struggle, busy yet health-conscious consumers remain committed to healthier choices when dining out. This growing trend propelled National Restaurant Association partner Healthy Dining's team of nutrition experts to expand the features and functionality of the HealthyDiningFinder.com Web site. The online resource features dietitian-approved menu items at 60,000 restaurant locations to help Americans identify healthier options when dining out.
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