Nation's Restaurant News

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Articles in March 27, 2006 issue of Nation's Restaurant News

• Ecolab Inc
• Rich's
• Equal
• S&D Coffee
• Hoshizaki America
• ACH Food Cos. Inc
• Curtis
• Novamex Beverages
• Del Monte
• McCain
• Having words with Alfred L. Thimm Jr.: president and chief operating officer, Palm Management Corp
  by Paul Frumkin
• USDA to reduce BSE tests after latest mad cow case
• Cook County smoke ban exempts Chicago, others
• Outback taps Morris to head new Blue Coral brand
• Yum! Brands Inc. doubles stock buyback fund to $1b
• Bunn
• Tyson
• Outback: payouts made in S. Korea could bring fines
• Food and Fun Festival showcases Icelandic ingredients
  by Mark Brandau
• Atlanta Bread moves to revive shuttered Fla. units
• Del Taco's 'bolder' coffee follows BK, McD upgrades
• Evolving tastes: the next big flavors
• Western Indian cuisine: weather, geography and religion influence flavor in region's rich and diverse culinary traditions
  by Erica Duecy
• Floyd Cardoz: tabla chef introduces the many flavors of western Indian cuisine to American clientele
  by Amy Spector
• Argentine cuisine: don't cry for Argentina: a tango of tastes intertwine and dance on the plate
  by Pamela Parseghian
• Carlos Darquea: chef keeps Argentine grilling tradition alive by bringing flavors of Buenos Aires to the U.S
  by Amy Spector
• West African cuisine: exotic spices in familiar stews make the foods of this region ripe for wider acceptance
  by Bret Thorn
• Restaurateurs talk trans fats at soy education event in N.Y
  by Bret Thorn
• El Pollo Loco rolls Tropical Pollo fruit-topped salad
• Silent Chef signs deal with Natural Acres
• Sandhills College names kitchen for Whole Harvest
• Comparable-restaurant sales, guest counts up in January
  by Malcolm M. Knapp
• Authors explore the richness of Cuban, Puerto Rican cuisine
  by Michael Schrader
• Dunkin' rolls out Turbo Hot 'extreme' coffee
• Report: hourly, manager turnover falls for 4th year
• Leggett & Platt names three new vice presidents
• Horizon joins Stoelting distributor network
• IFA honors Haynes and Boone's Mazero
• Cooper Farms unveils new, interactive website
• Reader: industry could do much more to improve customer service
  by Paul Weintraub
• Warning: too many food labels may be bad for your sanity
  by Richard Berman
• No better event for IHOP than a really big pancake celebration
  by Gregg Cebrzynski
• And then take a shower
• P.F. Chang's China Bistro names Mumford new CFO
• Cosi narrows 4th-Q loss, plans to grow unit count by 37%
• Chipotle posts 4th-Q profit on 36% sales rise, aided by 'natural' meats
• Domino's buys back 5.6m shares from largest holder, Bain Capital
• NRN stock index
• Longtime AFC stockholder Freeman Spogli to sell stake
• Okochi goes freestyle, not freewheeling, with his cuisine
  by Mark Brandau
• Chefs, guests 'Savor Dallas' at annual culinary fundraiser
• Chilling and decanting: suggested do's and don'ts for restaurant wine servers
  by Mary Ewing-Mulligan Ed McCarthy
• N.Y. health department's bust on sous vide hasn't forced chefs to bag the technique
  by Pamela Parseghian
• Fatz Cafe Spartanburg, S.C
  by Jack Hayes
• 2001 Ruffino Lodola Nuova Vino Nobile de Montepulciano
• Taking 'hospital food' to new heights
• Janet Steinmayer: industry vet steps up at Centerplate with renewed focus on culinary and service
  by Elissa Elan
• Delaware North teams up with French chef to pitch ideas for veggie entrees
• Vote, vote often and inform others about the privilege
  by Donna L. Boss
• Bid for Italian Oven revival sparks new fast-casual variant
  by Jack Hayes
• Students put to the test as they graduate to chef-owners
  by Milford Prewitt
• Yard House eyes aggressive expansion, potentially with private-equity partner
  by Lisa Jennings
• KFC's 'hidden message': TV spots should be entertaining, engaging
  by Gregg Cebrzynski
• In New Orleans, business recovery is anything but easy
  by Elissa Elan
• For the record
• Checkers seeks 60-unit eviction of No. 1 operator
• Pizza Hut fills mktg. post as James exits amid slump
• Nearly half of Americans are aware of food safety issues
• New Orleans' QSRs outpace industry in post-Katrina comeback
  by Carolyn Walkup
• Operators feel more pressure to warn guests about tuna risk; data show higher mercury content than was known
  by Lisa Jennings
• NRA show to highlight latest technology
• IFA convention holds first diversity summit
• Competitor sues Compass over U.N. contracts; investor sells co.'s stock
• HMSHost teams up with MaggieMoo's at U.S. airports, travel plazas
• Aramark inks deal to expand foodservice at Philly children's hospital
• ASHFSA and HFM in talks for a possible merger
• Regional Spanish cuisine: traditional, rustic fare reflects the wide culinary diversity of Spain's many communities
  by Mary Caldwell
• Ferran Adria: world-famous trailblazer in the science of food prepares to take a step back from the kitchen
  by Amanda Mosle Friedman
• Pioneer Bushnell gets $1.5m for uWink debut
• Nerbonne named president of Enodis' Americas division

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