Nation's Restaurant News

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Articles in May 12, 2003 issue of Nation's Restaurant News

• Critics say 'good looks' win job advantages while others shut out; EEOC: many believe 'face value' more important than skill
  by Milford Prewitt
• For the record
• The secret's out: Steak n Shake TV ads rock to a simple tune
  by Gregg Cebrzynski
• Corporate chefs association gathers for first conference
  by Bret Thorn
• Blast from the past: tune into menus and see TV dinners break out of compartmentalized days of yore
  by Ron Ruggless
• Riviera Grill
• NATION'S RESTAURANT NEWS' Hot Concepts!™
• 2003 Ad
• Robot Coupe announces sales achievement awards
• ACH Food Cos. Inc
• Bunge Foods
• Sugar foods
• Ex-Bellagio F&B VP O'Shields joins Mandarin
• Boston Market debuts Rotisserie Grill concept
• Outback Steakhouses' April same-store sales increase
• Baylor to become first campus to feature a Brinker concept
• Actor shows restaurant he's no scrooge, tips big
• Visa products: innovative solutions for foodservice
• Fleming's Prime Steakhouse
• Jay Miller is director of research and development for Fuddruckers Restaurants, based in Austin, Texas
• Hause joins Calavo Growers' board of directors
• Crillon Importers
• Foodhandler
• Sara Lee
• NYC smoke-ban grace ends; check scam arises
• New NRA index shows modest uptick in trends
  by Susan Spielberg
• Nutrition, executive training lead agenda at annual Elliot conference
  by Dina Berta
• Garden Fresh's 2nd-Q net plunges on same-store-sales dip
• On-site omnibus
• Saladworks readies Fla. debut through 2 deals
• Mockingbird Bistro Wine Bar
• John Tesar left New York City, where he was opening chef of such restaurants as Vine and 13 Barrow
• Calendar of events
• AccuTemp names Stanley VP, engineering
• Ruby Tuesday eyes West for new-franchise growth
• Hormel
• Churny Co. Inc
• Icelandic
• Checkers CEO Dorsch quits; Sirois takes duties
• Starbucks' revenues climb 22 percent in April
• Sodexho's Lappen honored for serving cup of joe and food for the soul
  by Paul King
• To coffee lovers, Marco d'Aviano already is a saint
• Duck breast and leg confit with grilled apples
• Makoto Kameyama and David Kolotkin, who were executive sushi chef and executive chef at The Prime Grill in New York City
• Smokey Bones BBQ: Darden's spicy little barbecue concept sports plan to become major-league expansion team
  by Erika Friday
• Equal, B. Smith partner for ad campaign
• Tyson
• Solo Cup Co
• Curtis
• Popeyes rolls out new Chicken Po' Boy item
• Casey in bid to land meal-replacement concept at airport
• Operators take course of action with value-driven prix-fixe menus
  by Jack Hayes
• Toronto struggles back as SARS warning lifted
  by Milford Prewitt
• Country Kitchen updates logo to achieve 'classy' look
• High-end operators' new value strategies set the table for more sumptuous sales
  by Richard Martin
• Kumar Wickramasingha: Sri Lankan finds a home in Iowa
  by Amy Garber
• San Diego chef to represent U.S. in first competition
• Fogo de Chao: Brazilian churrascaria records beefy sales with style, consistency and service
  by Bret Thorn
• Boyd Coffee Co. launches line of specialty blends
• Unilever BestFoods
• Lamb Weston
• Kraft
• Carlson taps Solomon for Friday's HR VP post
• IHOP's systemwide sales rise 13.1% in 1st quarter
• KFC seeks federal input on humane-killing rules
• Darden lowers EPS estimate after soft April same-store sales
• Kings puts the freeze on customers, rolls outs summer menu
• In the financial analysis, the Big Mac is king, magazine says
• The Mighty Oak Barrel, Oakmont, Pa
  by Erika Friday
• Michael Cairns is executive chef at the Arizona Biltmore Resort & Spa in Phoenix
• Raising Cane's Chicken Fingers: seeing big picture by implementing a vision
  by Paul King
• Technomic names Karp vice president
• Durkee
• Ecolab
• Farmland Foods
• Papa John's adds grilled chicken as topping option
• Garden Fresh's Fritzmeier named to new COO post
• McD seeks green with new salads, blasts legal setback
  by Amy Garber
• Landry's 1st-Q net soars 31% on 30% revenue jump
• Universities buy into pilot to teach introduction to on-site foodservice

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