Nation's Restaurant News

View more issues: Jan 14, 2008, Jan 21, 2008, Feb 4, 2008

Articles in Jan 28, 2008, issue of Nation's Restaurant News

• Minding their own business: despite its high rates of failure, the restaurant industry remains a playground for those individuals looking to develop both new and established brands
  by Mark Brandau
• Super model: despite its flaws, the franchising system turns ideas into brands by giving eager entrepreneurs a small piece of a bigger business
  by Steve Coomes
• Catch me if you can: operators strive to improve loss-prevention programs as devious people, both in the public and on the payroll, continue to threaten their brands
  by Stephen Shuck
• Stopping sinking standards: consultants and restaurant operators aim to avoid hospitality letdowns with proper training, diligent hiring practices and attention to detail
  by Steve Coomes
• Beating the odds: still standing despite tough economic times and competition from chains, independent restaurants celebrate their pasts and envision bright futures
  by Carolyn Walkup
• The battle of the bugs: with the well-being of customers and millions of dollars at stake, food safety is an endless fight that operators cannot afford to lose
  by Molly Gise
• Cashing in on plastic: operators heed customers' calls for more payment options while seeking to counter cards' climbing transaction fees and complex compliance rules
  by Susan Holaday
• Money matters: convincing lenders big and small to take a chance on a business requires persistence, ingenuity and no small gamble on the part of the entrepreneur
  by Sarah E. Lockyer
• Attractive additions: for crafty chefs and restaurateurs, every day presents another chance to drive traffic, test possible dishes and recharge their creative juices
  by Susan Holaday
• Holy cow: steak has faced price hikes and health-related scares, but the meaty favorite remains a staple of indulgent celebrations and business meals
  by Susan Holaday
• Wait management: convenience and efficiency mean booking tables may never go out of style, even though some high-volume chains have reservations about the practice
  by Harriet Weinstein
• Independent party: unaffiliated restaurant owners stay in business by remaining flexible and connecting with their communities in ways chain competitors can't
  by Molly Gise
• Patients rewarded: hospital executives nurse facilities back to healthy levels of profitability and customer satisfaction with talented chefs, room service and even sushi
  by Elissa Elan
• Hitting close to home: the movement toward sourcing locally has gone nationwide, attracting devoted chefs and consumers who crave fresh ingredients grown nearby
  by M. Sharon Baker
• Thinking big, going small: patrons look to restaurants for low-cost options at all times of day while chains aim for healthy profit margins with bite-size offerings
  by Fern Glazer
• Familiar faces: recognizable characters, whether fictional or actual, provide restaurant companies with a means to stand out amid a cacophony of advertising
  by Mark Brandau
• Casual dining's big fish: the nation's largest seafood chain credits its four decades of success to timely reinventions and supply chain innovations
  by Catherine R. Cobb
• Forever young: though it's been on restaurant menus for decades, the kids' meal stays fresh and modern by continually adapting to its pint-sized patrons
  by Michael Dempsey
• Star power: despite the chance of being distracted by high-profile high jinks, operators continue to see the benefits of teaming up with celebs
  by Stephen Shuck
• Crowning achievement: even as Dairy Queen marks nearly 70 years as a beloved national brand, it aims to refresh itself with new menu items and a more unified system
  by M. Sharon Baker
• Paying attention to retention: rather than accept staff shake-ups as an unavoidable part of business, more operators invest in practices that keep profitable employees around
  by Dina Berta
• Easy being greens: the once-humble salad steps out as part of a growing, 'glamour' segment as premium items and a healthful reputation propel produce-focused chains
  by James Scarpa
• Fertile grounds: as more Americans seek higher-quality coffee, upscale brews nurture a growing specialty segment and drive incremental sales for chains
  by Carol Tice
• Breaking bread, making deals: reduced tax write-offs and economic downtimes can create challenges, but catering to corporate clients remains a lucrative option for restaurants
  by Bill Carlino
• The big cheese: menu breakthroughs and high-tech innovations keep the pizza industry on top despite skyrocketing commodities costs and segment price wars
  by Steve Coomes
• Billions and billions served: the resilient fast-food legend continues to build sales and good will, even after decades of attacks in both the media and the courtroom
  by Fred Minnick
• The upper crust: after facing assaults from low-carb devotees and fluctuating flour costs, bread still remains a beloved staple of the American consumer's diet
  by Elizabeth Licata
• Good service for bad guests: restaurateurs struggle through unreasonable requests and rude behavior to give even the most unpleasant customers the best possible experience
  by Bret Thorn
• More for your money: to capture the ever-elusive consumer dollar QSRs compete in all dayparts, while casual-dining chains offer customizable combos, smaller portions
  by Mark Brandau
• Litigation woes defy reform: lawsuits that snare businesses in costly, distracting battles continue to emerge despite the industry's efforts to clear up legal quagmires
  by Fred Minnick
• Fighting an image problem: even as the industry grows to the second-largest private employer in the United States, negative perceptions of dead-end restaurant jobs persist
  by Gary Seman, Jr.
• On with the show: even with high-profile failures dotting the segment, pairing food with fanfare is still a seductive concept for restaurant chains
  by Harriet Weinstein
• Let them eat pancakes: staying the sweet, syrupy course and indulging customers' cravings helps the family-dining specialist build a powerful company and a classic brand
  by Sarah E. Lockyer
• Poultry perseverance: the old-fashioned brand hatched on a small scale by a Kentucky Colonel has endured and flourished on the strengths of his finger-lickin' formula
  by Steve Coomes
• Dressed down: upscale restaurants still prize high-quality food and professional service, but many benefit from embracing less-stuffy decor and more fancy-free fare
  by Susan Holaday
• Another round: while their reputation and quality were on the rocks for many years, classic liquor concoctions and their creators are enjoying a renaissance
  by Sonya Moore
• The most important meal: many restaurant chains see the morning daypart as vital to future growth and have expanded their menus and operating hours to perk up a.m. sales
  by Carol Tice
• Revived and thriving: New York, New Orleans and San Francisco are keeping their reputations as eating destinations alive after facing natural and economic disasters
  by Carolyn Walkup
• The customers always write: amateur food lovers add fresh voices to the classic review as patrons join professional critics to rate restaurants in an increasingly democratic way
  by Ron Ruggless
• Letter from the editor
  by Ellen Kotaff
• Air fare still flying high: food and beverage sales soar at the nation's airports even after tighter security measures and long delays threatened to ground the segment
  by Elissa Elan
• The sales pitch: new media may have thrown a curve ball to traditional marketing, but restaurant chains keep hitting on ways to draw in customers
  by Gregg Cebrzynski
• Success is relatives: from independents to big-time chains, family-owned restaurants work through conflicts and differing expectations to keep their traditions alive
  by Abigail B. Millwood
• The cost of doing business: despite operational oddities and widely varying offerings from customers, servers and diners alike shun service charges in favor of a tip-based system
  by Bret Thorn
• Over the top: from opulent, gold-flecked bagels to Champagne and caviar, operators have always known how to wow guests and win press
  by Elizabeth Licata
• The haute trick: the all-American triumvirate presents a signature combination of the nation's dietary staples and outlasts all culinary fads
  by Bret Thorn
• Fated for foodservice: extreme hours, hump-busting labor and dishpan hands don't dissuade hospitality industry addicts from their higher calling of restaurant work
  by Peter Romeo
• Grab and go: restaurants revamp packaging and products to satisfy time-starved customers craving food in the fast lane
  by Dina Berta
• Worldly pursuits: consumers' increased exploration of new cuisines sends restaurateurs and chefs on a journey all over the planet to find the next big flavors
  by Pamela Parseghian
• Counter culture: with a mix of home-style meals, consistent decor and mom-and-pop charm, the diner has retained a dedicated following, even among fierce competition
  by M. Sharon Baker
• Learning how to adapt: challenged by federal standards and fickle students, school foodservice providers modernize with wellness programs and restaurant-style strategies
  by Bill Carlino