| November 6, 2009 | News for the restaurant/foodservice industry |
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| On the Front Burner |  |  |
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- Restaurants offer free food for veterans
Three restaurant chains are honoring America's veterans and military personnel by offering them free food in observance of Veterans Day. The promotion by Applebee's, Golden Corral and McCormick & Schmick's not only creates good will and raises the restaurants' image, but also helps drive traffic at a time when sales are falling, analysts say. USA TODAY
(11/6)
     
| Restaurant News | | |
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- Subway owner turns $5 menu into national phenomenon
A Miami Subway owner's decision to sell foot-long subs for a discounted $5 on Saturdays and Sundays to boost weekend sales has resulted in a national phenomenon that has netted $3.8 billion in sales for the chain. The success of the $5 menu raised Subway's sales by 17% last year and helped it become one of the top 10 brands in the United States, according to NPD Group. BusinessWeek
(11/5)
- Starbucks pushing growth through Via, Seattle's Best
Starbucks, which closed more than 900 stores and has taken other measures to cut costs, is hoping to spur growth by promoting products including its Via instant coffee and its Seattle's Best brand. After four consecutive quarters of decline, the company is hoping to post sales growth in its established stores. Bloomberg
(11/6)
- McCormick & Schmick's targets young customers
McCormick & Schmick's is rolling out more wines that will sell for less than $30 and offering a seasonal cocktail menu in an attempt to target younger customers who are more focused on value. The moves come as the seafood restaurant chain continues to expand, with new restaurants in West Palm Beach, Fla., Houston and Richmond, Va., slated to open next year. GlobeSt.com
(11/5)
- Au Bon Pain adds cage-free eggs at home
ABP Corp., the Boston-based parent of Au Bon Pain restaurants, has switched to cage-free eggs in all of its Massachusetts locations. The chain joins a lineup of national restaurant companies adding or switching completely to cage-free eggs, including Burger King, Red Robin, Wendy's, Quiznos, Denny's, Hardee's and Carl's Jr. QSRMagazine.com
(11/5)
| Innovation & Ideas | | |
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- A checklist of best practices for wait staffs
Bruce Buschel's new seafood restaurant in Bridgehampton, N.Y., means new rules for his wait staff. In the second half of the list of 100 do's and don'ts for his staff, Buschel highlights the importance of no surprises, such as alerting guests when there's a service charge or prix fixe menu, and tackles the difference between hovering and being attentive. The New York Times/You're the Boss blog
(11/5)
- Chicago baker distributes crackers to restaurants, retailers
A former fashion and costume designer has found a new life baking crackers -- at age 84. Nicole Bergere's 19 all-natural varieties of crackers can be found in 350 grocers and restaurants worldwide, including the Ritz-Carlton. The Chicago resident, who calls her crackers such names as "Love in the Afternoon," infuses the crackers with ingredients as varied as cranberries and peppers. Chicago Tribune
(11/6)
| Menu Trends | | |
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- In Sweden, landlubbers can catch their own lobster dinner
Swedish hotels off the Bohuslan coast, an area known for its gourmet seafood, are offering their guests the opportunity to pull lobsters from the sea in what's called a lobster safari. Chefs at the hotels then turn the guests' catch into an appetizing dinner. Safari packages typically cost about $500 per person and include one night at the hotel. The Wall Street Journal
(11/6)
| 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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