Nation's Restaurant News

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Articles in Sept 9, 2002 issue of Nation's Restaurant News

• Private equity firms take shine to eateries
  by Milford Prewitt
• Shareholders wage proxy war on Austins, seek new board
  by James Peters
• Sodexho, union organize degree-earning program for employees
• 12 teens receive scholarships from Arby's Foundation
  by Jack Hayes
• Proper handling of ice can put the chill on little-known hazard of contamination
  by Mike Milliorn
• What's Hot in: Columbus, Ohio
• Robert Sulatycky
• Neighborhood eateries raise bar on expansion options
  by Carolyn Walkup
• Sbarro: More closures planned in slump's wake
• Harvest States breaks ground on new plant
• Smith & Wollensky, Restaurant Associates, Fleming's Prime Steakhouse & Wine Bar and Morton's of Chicago
• Prominent pundits to debate food safety, nutrition at MUFSO 2002 conference
• Clarity mandatory when you report stock option status
  by Richard Papiernik
• Study: U.S. workers content with jobs, employers
  by Dina Berta
• Auntie Anne's raises $67K for children's group, homeless moms
  by Jack Hayes
• Gator Haters
• Ruth's Chris Steak House introduces crawfish pie
• Herb Wilson
• ConAgra donates food to hungry children
• Eateries' Orza faces Okla. gov. runoff election
• Shenandoah Growers acquires Herbonics
• Blizzard of opportunity: DQ permits franchisees to use Grill & Chill menu
  by Ron Ruggless
• Senate to debate school nutrition and physical-education bill
• 11 restaurants present 10th Taste of Pittsburgh's Pasta
  by Jack Hayes
• Remembering Sept. 11: from tears to tenacity to triumph the industry rebounds from tragedy
  by Ellen Koteff
• Nessa burger
• Michael Meshel
• Tampa's snazzy soup kitchen: with the help of outback steakhouse, metropolitan ministries built a state-of-the-art kitchen, which it uses to feed the needy
• Taco Bell settles bias claim by black family
• Business communicators chapter honors Hobart Web site
• The Foodservice Consultants Society International
• New York rising from the ashes
  by Milford Prewitt
• Bakery-cafes sweeten amenities to boost growth
  by Carolyn Walkup
• Small N.J. operator finds affordable health coverage in 'noninsurance'
• Spinazzola Foundation gives $61K in grants, scholarships
  by Jack Hayes
• Singer Joel and friends find themselves in cheesy situation
• CIA offers wine scholarships at Greystone
• Philip Wang
• Caffe Umbria to supply Bellagio coffee
• Piccadilly Cafeterias names Campbell chmn
• Javo Beverage announces plans to relocate
• Business trends take backseat to people at 2002 Western show
  by Alan J. Liddle
• Los Angeles school district votes to ban soda sales on 677 campuses
  by Lori Lohmeyer
• Sodexho Canada, suppliers offer children free lunch
• Roy
• Roadhouse Grill
  by James Peters
• Heather Martindale
• 'Scotty, I need warp speed': how high-speed-cooking equipment has taken off
• Ill. assn.: Court clears way for Chi. litter-tax refunds
• Colorado's Wingman wants to lift bidlalo wings' image to new heights
• J. Craig Harman
• Chains give notice, say GM workweek too long: seek reforms to reduce mgrs.' hours
  by Dina Berta
• KFC hatches new look, marketing plans to drive sales
  by Amy Zuber
• Faith Baptist Bible College and Theological Seminary
• Bucs on the Beach tournament raises $45K
  by Jack Hayes
• Stake through his heart: beefy NY mayor diets, gives up meat
• Dunkin' Donuts tests lower-calorie iced drink
• Curt Voirin, who worked with Bob Blendermen at Water Street Seafood's recently closed Fort Worth
• ASMI names Riutta executive director
• Jreck Subs franchisor taps Taft as concept chief
• EarthShell wins DuPont Silver Award
• McD readies oil change to cut trans fatty acids
• Perkins parent's net doubles but comps slide 1% in 6 mos
  by Richard Papiernik
• Students cook up careers with culinary program
  by Dina Berta
• Nothing wrong with being amused if ads are amusing
  by Gregg Cebrzynski
• Burglar learns hard way that exhaust vent is no chimney
• Cosi extends frozen-coffee line with s'more flavor
• John Yoder
• Latin desserts sweeten menus: chefs embrace variations on tres leches, other traditional favorites
  by Jack Hayes
• Eatzi's eyes growth, exec. realignment after spin-off
• Quizno's Subs taps Sara Lee division top vendor
• Chicago Mayor Daley open to no-smoking proposal
• Food for thought: good nutrition begins at home
  by Paul King
• Village Inn lends food, facilities in Denver-area fire evacuation
• Seattle's Best builds reward program into stored-value card
• Austrian wine sparkles in U.S. market with groovy whites, homegrown reds
  by Mary Ewing-Mulligan
• Steven Oakley
• Oven pizzazz: savvy operators bank on the versatility of pizza ovens
• McD sales in France rise with upscale remodels
• Champps makes Lamb COO, Heide VP of H.R

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