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30 March 2009
Restaurant owners renew call for tip credit
Amid the battle between San Francisco's restaurants and City Hall over universal health care, an issue has arisen that could be the savior of struggling restaurants, or spell financial doom for low-paid service workers, depending on who's doing the talking.
Four-pound, 4,800-calorie burger featured by Detroit Tigers affiliate
Called the Fifth Third Burger, the gargantuan gastrointestinal nightmare packs 4,800 calories of gut-busting, artery-clogging goodness. "People are going to go crazy over it," said Scott Lane, president of the West Michigan Whitecaps. "It's just monstrous."
27 March 2009
Denny's to grow test of express concept
Looking to snag breakfast customers away from quick-service competitors, Denny's said it is expanding a test of its Fresh Express grab-and-go concept to several markets and adding drive-thrus to two franchised units, a company official said Thursday.
Studies show restaurants cutting jobs, salaries
Even as the recession continues to force restaurant operators to close units, cut jobs and reduce salaries, there are signs that the shedding is slowing, according to a survey released Thursday.
The pleasures of meal at Vinegar Hill House, which I covered in the Dining Briefs, extend to dessert: the chocolate Guinness Stout cake ($7), with sour cream frosting, is not to be missed.
25 March 2009
Zagats: We All Eat. And We Eat Out.
These days, people regularly ask us -- every day, really -- whether the restaurant industry is likely to be blown away by the current economic storms. The short answer is "no."
A Galactic Battle … Against Salmonella
The war against salmonella is also being waged in outer space.
24 March 2009
Subway, NIH encourage kids to eat right
Subway Restaurants said Monday it has partnered with the National Institutes of Health to support Ways to Enhance Children’s Activity &Nutrition, or We Can!, which is scheduled to debut March 25.
Foods go in and out of fashion. Sugar, a dietary pariah not too long ago, is making a comeback as a natural food – in large part as a backlash against high-fructose corn syrup, which has been subject to widespread criticism as a cause of rising obesity because it’s inexpensive and ubiquitous.
James Beard Award finalists announced
A pair of Atlantans were named among the finalists for the 2009 James Beard Foundation Awards — the country’s most recognized program honoring food and beverage professionals working as chefs, authors, journalists and designers.
23 March 2009
A restaurateur’s job is to “make all of the planets align every day”, Mercer explains to the Straight. There are countless variables that affect a diner’s experience, from having the right number of staff on shift to ensuring that the kitchen has its veggies prepped.
Industry groups laud Obama's small-business plan
Two industry associations hailed President Barack Obama's proposal to aid small businesses as an important initiative to help get the ailing economy back on track. Officials of the National Restaurant Association and the International Franchise Association both applauded the administration's push to make it easier for small-business owners to borrow money.
Restaurants may catch a break with falling costs
After suffering from cost inflation nearly all of last year, relief from sky-high commodity and energy costs is here, and restaurant bottom lines should stand to benefit from deflated prices by the second half of this year, said UBS Securities analyst David Palmer.
More Entrepreneurs Brewing Own Beer, Starting Microbreweries, Pubs
The economic crisis has stifled entrepreneurial activity in many industries. But it's done little to dent the ambitions of those who dream of brewing their own beer and offering it to the world.
Consumer spending plunges in early March
Restaurateurs looking for signs of an economic recovery will not see it in a recent survey that found consumer spending down markedly across all income groups in early March.
17 March 2009
Boobies serves up burgers, buzz about titillating name of Boise restaurant
After biting into his first chili-covered Boobie Burger, Mike Burnette of Meridian called it "as good as Tommy's," referencing the Southern California hamburger chain famous for its chili burgers.
Obama unveils steps to aid small businesses
President Barack Obama moved to boost U.S. job creation on Monday by making it easier for small business owners to borrow money and by spending up to $15 billion to ensure funds are available for loans.
61 hotels valued at $8.8 billion to open by 2010
A total of 61 hotel developments worth $8.8 billion are due for completion between now and the end of 2010 across the Arabian Gulf despite the global economic downturn, according to a new survey revealed today (14 March 2009).
Marriott Completes Room Renovation at Greensboro-High Point Hotel near Piedmont Triad Airport (MAR)
Greensboro, NC (OPENPRESS) March 14, 2009 -- One of the finest hotel experiences in the Triad just got even better thanks to the recently completed $6 million renovation project at the Greensboro-High Point Marriott Airport, a hotel near the Piedmont Triad Airport.
Ramsay Wins 13th Michelin Star as Chef Counts Cost of Expansion
Gordon Ramsay, the U.K. chef known for gourmet food and television tirades, gained a Michelin star today for his Prague restaurant, where he has handed day-to-day management to the hotel in which it’s based.
The Fairmont Empress Hotel in Victoria, BC celebrates 101 years with $101 room rates
It's not often that you can get a hotel room for $101 a night. Oh sure, you can stay at budget hotels and motels, but in this case it's a room for $101 a night at The Fairmont Empress Hotel. Located in British Columbia's capital city of Victoria on Vancouver Island, the legendary Fairmont Empress turns 101 years old this year. Hence the remarkable rate of $101, per room, per night. Oh, and that's in Canadian dollars. In US dollars, that's around $79-$80 a night. Now that's reason to celebrate!
16 March 2009
Falling beef prices help operators grow steak offerings
The prices of some premium cuts of beef have fallen to their lowest levels in years as demand for those cuts has slowed, allowing restaurateurs to expand their steak selections and offer them at better prices to cash-strapped consumers.
TableXchange reservation service to fold
Citing the economy’s effect on the restaurant industry, the founders of TableXchange.com, an online business that sold reservations to some of the hottest eateries in New York, said Friday they would shut down the site April 1.
Gordon Ramsay sells his British stake in Paris
Celebrity chef Gordon Ramsay is to sell his restaurant in the French capital Paris amid rumours about his company's finances.
14 March 2009
Indianapolis: Downtown restaurants, hotels hope for Big Ten boost
Indianapolis - The Big 10 Men's Basketball Tournament starts Thursday. The Indianapolis Convention and Visitors Association has said it will draw 80,000 fans spending $7.6 million, but a spokesman acknowledges those projections are based on past years and don't factor in the economic downturn.
Popeyes' big changes fail to perk up sales
The parent to the 1,922-unit quick-service chain spent much of last year introducing new products — the Big Deals sandwiches and wraps, Louisiana Travelers and Big Easy chicken bowls and sandwiches — as well as rebranding the chain as Popeyes Louisiana Kitchen. The moves were made to emphasize Popeyes' heritage and expand snack and lunch offerings.
12 March 2009
Washington, USA: Congress to reconsider LEAN Act
<strong>WASHINGTON (March 11, 2009) </strong>Lawmakers in both the House and Senate have reintroduced the Labeling Education and Nutrition Act, or LEAN Act, a federal measure that would mandate the posting of nutritional information at some chain restaurants.
Restaurants, thou shalt heed these tips
There's no question that restaurant spending is down. But take a look at Chicago's most popular restaurants, and you'll see good customer counts midweek and full tables on the weekend. There's money being spent out there, and the smart restaurants are figuring out how to get their share.
New Orleans Health-food pizzeria goes national, with a little help from Mark Cuban
11 March 2009
Marriott Hotels International - Best 100 companies
Marriott checks in 10 places higher up our list this year thanks to its five-star treatment of staff. Employees award the family-run hospitality business the highest positive score in our survey — 76% — for loving their work here.
Economy not bogging down Colorado restaurants
Colorado is one of a handful of states leading the restaurant industry in sales growth. This year people will spend $8.4 billion more in our state's restaurants.
Recession no problem for hotels…Solution lies in thinking different
The recent economic slowdown has hit the hotel industry hard. The hoteliers may gracefully deny but the fact is that the downturn has led to redesigning of strategies and sprouting of different discount packages to woo customers.
Starbucks and Dunkin' Donuts posted incorrect calorie counts
Starbucks and Dunkin’ Donuts were forced to take corrective actions Tuesday after a local television station here found the posted calorie counts of some menu items were incorrect.
10 March 2009
Rita Restaurant taps Seidman as CEO
Madison, Ga.-based Rita Restaurant Corp. promoted Paul J. Seidman to president and CEO.
United Kingdom: Food And Beverage 2012 - Ingredients For Success In Volatile Markets
Some 18 months ago we launched our report "An appetite for change: Eat, drink and be ready" which provided a unique insight into changing consumer needs and preferences and examined the resulting challenges and opportunities facing the food and beverage industry. The key themes included carbon footprint and the environment, good nutrition and health, ethical sourcing and the continuing focus on food safety.
Where Facebook, SMS get the ad juices flowing
HOSPITALITY: With the recession shrinking promo budgets, hotels and eateries find spicier ways to market their wares
When Horst Schulze was a 14-year-old busboy at a luxury spa hotel in Bad Neuenahr-Ahrweiler, Germany, he was warned by the hotel manager that the guests were "important people" and that he should not try to be like them.
Police padlocked a T.G.I. Friday's in the Financial District after the eatery's workers allegedly turned a blind eye to drug dealing at their bar for at least seven years.
Foe decades, Korean food stayed largely in Hawaii, where the first Korean immigrants arrived, while Chinese food was colonizing the rest of the country. In recent years, despite a wave of Korean immigration, the cuisine remained mostly in traditional restaurants that catered mainly to Korean-Americans.
Gordon Ramsay sells L.A. restaurant
Celebrity chef Gordon Ramsay has sold his Los Angeles restaurant The London West Hollywood to the hotel where it operates, officials confirmed Monday.
09 March 2009
After more than four years under investigation by the Securities and Exchange Commission, Krispy Kreme Doughnuts Inc. settled its case and three former executives agreed to pay fines and return gains on stock sales.
FDA cracks down on 'white roughy' label
White roughy, like the great pale whale of author Herman Melville’s classic “Moby Dick,” is the stuff of fiction, according to the Food and Drug Administration.
Cult wines at mass-market prices
Unheard-of deals on rare wines are a pleasant bit of economic fallout for diners.
When the restaurant Per Se opened in 2004, and for several years thereafter, it was synonymous with the grueling, humbling process of trying to thread the reservation needle and get a coveted table that hundreds of competitors also wanted.
Yum Brands opens green restaurant
Yum! Brands Inc., parent of the Taco Bell, Pizza Hut, KFC, Long John Silver’s and A&W brands, said Friday it had opened its first green restaurant, which it hopes will garner the Leadership in Energy and Environmental Design, or LEED, certification.
OSI Restaurant Partners Inc. is suing one of its largest franchisees, T-Bird Nevada LLC, for defaulting on a multimillion loan that OSI guaranteed. T-Bird, which owns 56 Outback Steakhouses and manages seven others, said in a separate lawsuit that OSI had broken an agreement to buy back its holdings when the franchisor went private in 2007.
Cole's French dip restaurant revives a slice of the past
The downtown L.A. eatery keeps its deliciously seedy atmosphere -- with reminders of gangsters, strippers and Prohibition -- and its rivalry with Philippe's. Its upscale attitude on cocktails is new.
03 March 2009
Ramsay’s Restaurants Report Profit Increase in Overdue Accounts
Gordon Ramsay, the chef known for his gourmet eateries and television tirades, said net income for the year ended Aug. 31, 2007, jumped to 1.37 million pounds ($1.92 million) from 112,103 pounds on gains for Maze and other venues.
'Top Chef' contestant opens BBQ restaurant
Friday’s offers 10 entrees for $9.99
T.G.I. Friday's restaurants said Monday that for a limited time it would feature 10 of its top-selling entrees at $9.99 each, a savings of almost $4 on some entrees.
Why are we off the culinary map?
On Feb. 13 the semifinalists were announced for the 2009 James Beard Awards for chefs and restaurants. The nonprofit James Beard Foundation's mission is "To celebrate, preserve and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence," and its annual awards are considered to be the Oscars of the food world.
Ruth’s Hospitality 4Q sales, profit drop
Sharp declines in same-store sales and impairment and restructuring charges led Ruth’s Hospitality Group Inc. to swing to a net loss in its fourth quarter. The parent of the Ruth’s Chris Steakhouse and other chains said Friday that the company’s fourth-quarter loss totaled $60.7 million, or $2.60 per share, compared to a profit of $4.1 million, or 18 cents per share, in the same quarter a year earlier.
Quiznos free sandwich offer drives traffic, frustrations
Quiznos gave away more than a million coupons for a free sandwich in three days during a promotion aimed at increasing traffic to its stores, but the campaign also inadvertently increased the frustration levels of some customers and franchisees.