Nation's Restaurant News

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Articles in Nov 4, 2002, issue of Nation's Restaurant News

• Aramark acquires Fine Host for $100m
  by Paul King
• Semolina breaks TV spot to support 'adventurous' rebranding
• American tapas specialty of expanding Melbee's
• 'Get yer red hot kind of sausages right here!'
• Talk up creative desserts and sweeten your bottom line
  by Nancy Kruse
• Priszm Brandz inks agreement with Sysco Corp
• Ocean house
• A letter from the president & ceo
  by Michael J. Licata
• Warm up menus with RoastWorks™ Flame-Roasted Sweet Potatoes with maple seasoning
• Sharing command organizing foodservice's troops
• Age not an issue as companies vie to join IFMA
  by Bonnie Brewer Cavanaugh
• Making the supply chain more effective, efficient
  by Mitch Irsfeld
• AFC breaks QSR mold in Tib's debut: fast feeder taps into New Orleans flavor
  by Jack Hayes
• Chain stocks slip in 3rd Q, but analysts see some signs of rally
  by James Peters
• Damon's next rebranding step is redesigned Web site
• Cornell alumni endow classroom to honor industry leader Brown
• Chefs put saucy new spin on fresh pasta with creative fillings and combinations
  by Florence Fabricant
• A Hawaiian fusion cuisine theater: merging European-style cooking techniques with the unique flavors of Hawaiian fusion cuisine provides a winning combination for diners at Roy's La Jolla
• Dough on rise with addition of sandwiches to menus
  by Bret Thorn
• Sugar Foods event focuses on supply chain
• Anheuser-Busch
• King & Prince
• Veal-NCBA
• Cosi sets IPO terms, eyes net of $44-$51 million
• Red Robin inks 7-unit pact with BK operator
• USRP hires Riffe as CFO after Carrington exits
• Janet Rustigan: front and center behind the scenes
  by Ellen Koteff
• Consulting experts to determine industry's future
  by Lori Lohmeyer
• Muslim sues Chick-fil-A over on-the-job prayer
  by Ron Ruggless
• Oh, Canada: operators optimistic despite nat'l. tax, labor woes
  by Milford Prewitt
• Captain D's, MasterCard team up for 'Fun' promotion
• Green Room offers upscale comfort food with modern twist
• Blowin' in the wind: mascot disappears from eatery's roof
• Coldwater Seafood changes name to Icelandic USA
• Blue Bunny®
• Sweet Street Desserts
• Sergio's
• IFMA at 50: it's a brand-new day
  by Carolyn Walkup
• Add potato appeal with Simplot's Potato Wedges
• Helping shape the future of foodservice
  by Dina Berta
• Honoring can-do people who make things happen
  by Bret Thorn
• Providing systems, programs to enable growth
  by Laura Heller
• Full-scale effort: chains carry out fine-dining, QSR ideas to drive sales
  by Ron Ruggless
• Buffalo Wild Wings co-founder Disbrow dead at 54
  by Lori Lohmeyer
• History lesson about a forgotten foodservice giant
  by Jim Sullivan
• Mild French Loire wines surprising complement to Thanksgiving feast
  by Mary Ewing-Mulligan
• Expert says quality feeds foodservice growth
  by Bret Thorn
• Menu makers say food flavors mark customer returns
  by Bret Thorn
• USDA to allow importation of irradiated fruits, vegetables
• Hershey's Food Service
• Mansbach group drops bid to buy Tumbleweed
• Big Boy signs 10-unit deal for Ariz. expansion
• Foodservice 'wines' about grass-fed beef, Seattle promotions
  by Alan Liddle
• Biggest, best are moved by IFMA's highest honor
  by Amy Zuber
• Where industry's 'kings' and 'queens' meet, greet
  by Whit Smyth
• Teaching the industry how to make the grade
  by Whit Smyth
• Jack in the Box to roll out Quick Stuff C-stores
• Chefs still on guard about swordfish as species recovers
  by Milford Prewitt
• Why wouldn't the Y accept Hooters' cash? CFF would
• Anheuser-Busch boosts stake in Tsingtao
• NORPAC Foods
• Acapulco/El Torito taps Rink as exec. ops VP
• Tavola tavola
• IQF Edamame: another first from Simplot
• Get back-of-the-house appeal with
• Lea Eisenberg: working 24/7 to recruit, keep members
  by Dina Berta
• Building a foundation through relationships
  by Kerri Conan
• Dave & Buster's nixes deal in 'adverse' climate
• Landry's 9-mo. net grows 49%; sales rise 13 percent to $665m
• Mary Petersen: serving up information to-go for culinary educators with CAFE
  by Dina Berta
• Fortunato pays off for chef returning to foodservice
  by Carolyn Walkup
• Making money can be as easy as A,B,C, as posted grades pay off for good operators
• Oh…Maria!, Atlanta
  by Jack Hayes
• Customers find comfort in chefs' new looks for old favorites
  by Carolyn Walkup
• Hunger for new tastes drives Caribbean menu influences
  by Pamela Parseghian
• Hunt's Point produce exhibit to be part of IH/M&R Show
• NCBA
• Good Humor
• Burke Corp
• NRA Educ. Fndn. taps Boudreau to head mktg