Nation's Restaurant News

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Articles in August 11, 2008 issue of Nation's Restaurant News

• Self-imposed bottled water bans let restaurants make their own decisions
  by Elisa Elan
• Having words with: Mark Grossich: Chief Executive, Hospitality Holdings Inc., New York
  by Milford Prewitt
• Ex-Darden exec cites Fla. slump in Group Four exit
• Daphne's names Mimi's vet Petrie new marketing VP
• Texas Roadhouse names Coca-Cola vendor of the year
• Pernod Ricard USA teams up with BAR Llc. for multimedia bartender training program
• New NCCR program extends associate member benefits to industry suppliers
• Dependable DSRs mean smooth sailing for crippen's waterfront
• U.S. foodservice's Aiken: we're building a proud legacy
  by Caroline Perkins
• Calendar
• Taste of the Nation events raise cash from Napa to New York
  by Milford Prewitt
• Wake up … and drink up: today's morning beverages range from varied coffee offerings to fruity smoothies—but plain old coffee still has its fans, too
  by Geneva White
• Operators tap into breakfast goldmine
  by Geneva White
• Delaware North might switch from tenders to strips
• Not your average Joe's revives local promotion
• Rubio's launches grilled tacos
• Reward your best guests with simple, easy-to-use loyalty-building programs
  by Jeffrey Lipp
• Call for foodservice 'Hall of Fame' deserves praise
  by Jim Sullivan
• It may be a long, slow journey, but new fuel-efficient delivery cars travel the road to a better environment
  by Gregg Cebrynznski
• NPD: consumers seek out restaurants with healthful options
  by Fern Glazer
• Marketing miscellany
• H-2B visa limit reached for first half of fiscal 2009
• NRA applauds health care bill for small businesses
• 2008 Ad
• NRN'S financial scorecard
• NRN names Bon Appetit's Bauccio 2008 Innovator Award winner
• Ruby Tuesday blows up old-style unit to push new look
• Sizzler wins $7.1m E. coli verdict vs. meat supplier
• Profit surge by Buffalo Wild Wings shows strength in sports bars
  by Carolyn Walkup
• Fla. BK groups sue brand owner over longer hours
• L.A.'s ban on new QSR drive-thrus in 32-sq.-mile swath feeds debate over anti-obesity activism
  by Lisa Jennings
• Operators dip slowly into deeper shuttered-site pool: as chains liquidate and locations become available, stronger companies cautiously survey their options
  by Milford Prewitt
• Samuelsson debuts Marc Burger in Chicago Macy's
• Dunkin' Donuts rolls out new health-focused items
• FDA: don't cook with or serve lobster tomalley
• Enodis USA names Ball vp of business development
• Pepsico supports FMI's future connect
• IFDA presents awards, finalizes plans for conference in Oct
• Troubled economy creates an opening for ad overhauls: dinnerhouse chains try completely different marketing strategies to maintain sales and attract customers watching their wallets
  by Gregg Cebrzynski
• Breakfast proteins
  by Stephen Shuck
• The Carlyle
• Southstream Seafoods
• Colgate-Palmolive
• J&J SnackFoods
• Thomas Hooker
• PanSaver
• Stubb's
• Manitowoc
• Sugar Foods
• Simplot
• Lamb Weston
• Reser's
• Sunkist
• Ventura Foods LLC
• The Beef Checkoff
• Tillamook Cheese
• Vermilion
• Guckenheimer
• Sabot Latin Bar & Grill
  by Carolyn Walkup
• Mediterranean Grill
  by Carolyn Walkup
• Eaton Steakhouse
  by Carolyn Walkup
• The Diner
  by Carolyn Walkup
• Operators: technology improves training, saves time and money
  by Alan J. Liddle
• Pizza Hut tests all-natural product, plans national rollout
• Bonefish Grill adds new 'Notes' to use of music as a marketing tactic
  by Gregg Cebrzynski
• Quality service can help to create a sense of community
  by Dina Berta
• Rethink distributor relationships, consider price hikes to better navigate the turbulent economy
  by Jim Sullivan
• Week's top losers
• Week's top gainers
• NRN stock index and other selected indices
• Dufresne wins House Foods' Tofu cook-off
• AAC honors Unilever Foodsolutions' Jilleba
• Study: U.S. seafood consumption off slightly
• Papa John's adds chocolate dessert
• Staying in for breakfast: hotels experiment with new programs to convince guests to eat in, not out
  by Elizabeth Licata
• Bubba's Nekked BBQ
  by Carolyn Walkup
• Fried cardamom chicken: foreign cinema, San Francisco
• Forge New York
  by Mary Caldwell
• Brooklyn cocktail lounge caters to guests with drinks and an on-menu history lesson
  by Stephen Beaumont
• Summer season brings sweet corn, and succotash dishes sneak their way onto menus
  by Florence Fabricant

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