Nation's Restaurant News

View more issues: Jan 15, 2007, Jan 22, 2007, Feb 5, 2007

Articles in Jan 29, 2007, issue of Nation's Restaurant News

• Leaders of the pack: cutting-edge trailblazers in foodservice set the standards with big ideas, raising the bar for the rest of the industry
  by Teresa Gubbins
• Courting the corporate crowd: businesses are rewarding their employees with high-end meals while enterprising restaurateurs compete for their dining dollars
  by Lisa Amand
• Scoring big in the dining game: foodservice players aim to be a hit with sports fans with theme restaurants, sponsorships and upgraded concessions at stadiums
  by Mark Brandau
• Efficient purveyors deliver results: more sophisticated distributor networks and technologies improve food quality, but some chefs still prefer slower mute of local goods
  by Pamela Parseghian
• Judge, jury and restaurateur: with legal issues affecting the foodservice industry on the rise, potentially precedent-setting suits keep operators on the defensive
  by Sharon M. Baker
• Taking hospitality to higher levels: influential operators known for nurturing guests and employees raise the service bar for rival restaurateurs seeking a loyal clientele
  by Leeann Cannon
• Educating employees opens doors: influencing trainees with new media methods really works, and savvy operators use well-schooled workers to set a concept apart
  by Dina Berta
• Boom generation still calling shots: America's largest demographic has more spending power than any ether generation, and smart operators give them what they want
  by Gregg Cebrzynski
• Big bills prompt profit protectionism: increased operating costs and higher charges for insurance and energy push operators to find ways to preserve the bottom line
  by Sonya Moore
• Letter from the editor
  by Ellen Koteff
• Heightened anxiety: consumer concerns about terrorism and foodborne illness prompt industry to create calming diversions that promote feelings of security
  by Elissa Elan
• Reformers take aim at restaurants: crusaders wield lawsuits and aggressive marketing to pressure the industry to ban smoking or trans fats in the name of public health
  by Jude Ritzer Ross
• Staffing to become herculean task: as the service sector's largest employer, foodservice finds itself influenced by thinning labor ranks to eye new recruitment methods
  by Nora Caley
• The young and restless: tech-savvy youths absorb, process and reject information faster than older generations, and smart operators are racing to keep up
  by Abigail B. Millwood
• Feeding time-starved customers: consumers' busy lifestyles influence restaurants to make dining mere convenient with to-go options and better service
  by Milford Prewitt
• The $6 billion gorilla: the influence of the Seattle-based coffeehouse giant is evident in the upgraded decor, beverages and business practices of its rivals
  by Peter Romeo
• Wellness warriors take action: activists' lawsuits and lobbying spark big changes as the industry's major players shed trans fats and pump up healthful menu options
  by Lisa Jennings
• Including all points of view: restaurants learn benefits of fostering greater participation of minorities in operations, executive suites and the supply chain
  by Nora Caley
• The long arm of the law: from minimum-wage and immigration reform to food and smoking bans, the government's reach extends to all aspects of the industry
  by Liza Berger
• Keeping their cool: operators dish out trendy ingredients and upscaled classics in effort to impress customers and their increasingly sophisticated tastes
  by Molly Gise
• Culinary grads learn to lead industry: the proliferation of college and university hospitality programs arrives just in time to meet rising demand for trained professionals
  by Dina Berta
• New toys for trailblazers: the tech boom's impact extends beyond traditional business functions, and insightful operators leave dinosaurs in the dust
  by Alan J. Liddle
• Contamination conundrum: after a recent series of damaging illness outbreaks, the industry and the federal government seek effective new food-safety solutions
  by Susan Holaday
• Answering the call to effect change: a dynamic business like foodservice benefits from motivated people dedicated to helping the industry reach its potential
  by Ron Ruggless
• Expanding the operator's arsenal: through politics and partnerships, the NRA and its educational arm give members tools and knowledge to battle business challenges
  by Julie Ritzer Ross
• Class-action figures: as lawyers slap operators with workers' wage and hour lawsuits, could-be defendants seek to minimize their risk with improved employee practices
  by M. Sharon Baker
• Setting sail for foreign shores: with the international middle class on the rise and plenty of room to grow, globe-trotting brands embark on adventures abroad
  by Sonya Moore
• Balancing fears of foodborne foes: in an era of increased connectivity and instantly available news, smart operators use the media to allay concerns about food safety
  by John Riddle
• Capitalizing on clout: how loud money talks depends on how vocal the investor is and how much the restaurant operator is willing to listen
  by Lisa Jennings
• Insights in site selection: real estate is critical to a restaurant's success, and operators facing climbing rents are taking a more critical approach to landing leases
  by Susan Holaday
• Going beyond child's play: recognizing opportunities to grow their sales, restaurants strive to attract kids while maintaining options for parents and adults
  by Leeann Cannon
• The new dinner theater: all the restaurant world's a stage for operators who combine decor, food and in-house entertainment to delight an audience of diners
  by Fern Glazer
• Culinary drama on the air: restaurants are feeling growing influences from TV as more diners stay tuned to stellar chefs' methods and melodrama on food shows
  by Steve Caulk
• Brave diners explore new horizons: as Americans are growing more inclined to try new foods, intrepid restaurateurs extend the borders of viable international flavors
  by Bret Thorn
• Snagging customers on the Web: independent and chain operators use new tools to reach out to tech-savvy consumers on their computers, phones and PDAs
  by John Riddle
• Grabbing guests on the go: savvy operators expand takeaway services and provide more convenience to harried consumers in order to grow sales
  by Michael Strong
• Generous operators raise the bar: creative philanthropists tap the power of hospitality to drum up publicity and dollars for the worthy causes in their communities
  by Carol Tice
• A critical mass: restaurant reviewers see their jobs changing amid a wave of websites trafficked by those hungry for opinions and eager to dish out their own
  by Ron Ruggless
• An overarching influence: McDonald's changed the way people thought about food and has remained a dominant trailblazer throughout its 51-year history
  by Carolyn Walkup
• Survival of the prettiest: as eye-catching decor becomes more critical to success, investing in a sharp design makes good business sense
  by Elizabeth Licata
• Spending spurs industry growth: buoyed by increased consumer confidence and income, operators project solid incremental sales gains to offset fluctuating costs
  by Michael Strong
• A favorable business environment: appetites for earth-friendly restaurant designs and organic foods inspire eco-conscious operators to seek sustainable sales, goodwill
  by Elissa Elan
• Perceived value brings real benefits: restaurateurs looking to give guests the most for their money find smaller plates and discounted meals still build up the bottom line
  by Jack Hayes
• The market's mixed blessings: companies enjoying the benefits of public status learn to handle investor pressure and the scrutiny of Wall Street's watchful eye
  by Sarah E. Lockyer
• Marching to their own beat: bold restaurateurs turn a profit by turning convention on its head with risky ventures that pay off and inspire waves of imitations
  by Teresa Gubbins
• The major minority: with a meteoric rise in population and spending power, the nation's Hispanics present opportunities to grow sales and expand menus
  by Mary Bergin
• Operating on the fast track: successful quick-casual brands sparked a race to upgrade in other segments but now find themselves playing the same catch-up game
  by Michael Strong
• The voice of the industry speaks up: as the number of political and health-related regulations grows, groups look beyond lobbying to effect change through education
  by Paul Frumkin
• The kings and queens of culinary: famed chefs aren't just cooking in the kitchen—their books, shows and products have propelled them into the realm of superstardom
  by Lisa Amand
• Forces beyond control: unpredictable natural catastrophes can ravage restaurants, leaving unprepared operators to deal with a costly aftermath
  by Steve Caulk
• A cause for celebration: steady business from birthdays, holidays and other special events gives operators something to cheer about, even in tough times
  by Molly Gise