Nation's Restaurant News

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Articles in May 24, 1999 issue of Nation's Restaurant News

• Bargain Products to acquire Troika Foods
• Chinese chef shows he has a 'head' for restaurant business
  by Paul King
• Charred Beef Salad
• Cafe L'europe
  by Jack Hayes
• Riverland Vineyards
• Einstein/Noah Bagel Corp.: Portabello baguette sandwich is a gem of an idea
• Consultant Mountzuris just says no to technobabble
• Meisels' mission: Supero support for dining-room automation
• Diversity At Work: Teenagers
  by Alan Liddle
• ConAgra unveils massive restructuring plan
• IACP announces 1999 Julia Child Cookbook Award winners
  by Michael Schrader
• Papa John's sues Pizza Hut for misuse of founder's image
  by Amy Zuber
• Red Robin seals 65-unit franchise agreements
• Denny's aims to recharge image with 50s Diner conversion
  by Bill Carlino
• Cinco de Mayo seems to last forever at Durango Steakhouse
• Chicago Fund raises $250K for homebound holiday meals
• Bloomington honors front-line employees
• Promoting diversity in the industry will improve our work environments
• Ming Tsai: East meets West at Blue Ginger
  by Robin Lee Allen
• Food For Though
  by Pamela Parseghian
• Cooking With Wine
• TAPAWINGO
  by Amy Zuber
• NATION'S RESTAURANT NEWS OPERATOR CONNECTION TECHNOLOGY IN FOODSERVICE- tHE FACES OF FOODSERVICE TECHNOLOGY
• Diversity At Work: Asian-Americans
  by Gregg Cebrzynski
• Hoye keynotes Oregon Restaurant Educational Foundation annual breakfast
  by Alan Liddle
• Tyson Foods expands board
• US operators close Chinese units after NATO bombing
  by Ron Ruggless
• Rubio's Restaurants Inc. to trade as 'RUBO' on Nasdaq
• Ventless fryers spark menu, sales opportunities for vendors
  by Ed Rubinstein
• Pizza Hut franchisee raises $60K for Make-A-Wish Foundation
• Pizza Hut drops sale price of headquarters
• Increased number of women entrepreneurs does not equal more female franchisees
  by Hala Moddelmog
• Derby is done, but summer is the perfect time for Mint Juleps
  by Gary Regan
• AQUA
  by Amy Spector
• Custom-Designed Programs
• MenuMasters
• CIO 'Bridges' IT gap at Chick-fit A, looks to lower cost of ownership
• Diversity At Work: Hispanics
  by Amy Zuber
• Aviko BV names execs to head new US operations
• BDA announces 7th strategic planning meeting
• Togo's names VanHanswyk as director of R&D
• Restaurateurs agree: Cell-phone-free dining is something to talk about
  by Paul Frumkin
• Subway plans Cracker Jack, baseball promos for summer
• DirectChef prepares for initial public offering
• Westin Joins UNICEF to combat kids' vitamin a deficiency
• II Capriccio's Grande named IGA's 1999 Restaurateur of the Year
• Tanner's enters pact to acquire Crabby Bob's
• Grill Concepts' profits grow threefold for first quarter
• Aramark has a ton of fun whipping up record dessert
  by Paul King
• Top of the Hub
  by Bret Thorn
• Brigtsen's
  by Ron Ruggless
• Brands for Every Segment and Positioning
• Harland Sanders
• Denny's franchisee commends Digital Dining for its flexibility, usability, and reliability
• Diversity At Work: Senior Citizens
  by Bill Carlino
• Lewis & Partners names Rothstein president
• Schlotzsky's reacquires development rights
• Chart House Enterprises sets profit course with revamp
  by Carolyn Walkup
• Damon's International named 'official ribs' at Indy 500
• Gold Coast Food & Wine Classic raises $350K for NIT
• Peter Kump's New York Cooking School shifts focus to career training
  by Bret Thorn
• Playing the shell game, chefs shuffle the versatile scallop into a myriad of dishes
  by Carolyn Walkup
• Vermont
  by Amy Zuber
• Training for Success
• American Coin adopts shareholder rights plan
• Printers Row
  by Carolyn Walkup
• Wolfgang Puck Cafe: Seasonal craze leads to salad days
• Diversity At Work: African-Americans
  by Paul King
• Restaurateur Drew Nieporent hosts gala benefit for Citymeals-on-Wheels
• Federal court reverses meal-deductibility ruling
• Watermarc Food opposing Ch. 11 creditor trustee bid
• On-Site Omnibus…
• Red Lobster, police volunteers, raise $1M for Special Olympics
• CRA begins new era under president Dunlap
  by Alan Liddle
• LETTERS
• The heady aroma and flavor of lavender begin to infuse American dishes
  by Florence Fabricant
• George Zang
  by Milford Prewitt
• Partner With The Industry Leader
• Tridex's MacWillie: Technology brings better understanding of guests
• ZEFIRO
  by Mary Caldwell

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