Nation's Restaurant News

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Articles in Sept 15, 2008 issue of Nation's Restaurant News

• Florida operators face foreclosure fallout: tumultuous real estate market forces restaurateurs to rejigger business models
  by Catherine R. Cobb
• Late-night Hub 51 not just a summer job for Melman sons
  by Carolyn Walkup
• Washington capitalizes on dynamic dining scene D.C. restaurants thrive in hard economy
  by Paul Frumkin
• Dunkin' operators seek ad fund fix after kickback flap
• Einstein Noah oks $2.5m payoff for wage-hour suits
• Hurricane Gustav tests disaster plans of better-prepared La. restaurateurs
  by Ron Ruggless
• Pro-menu-info stance in NYC foretells new dietary data laws
  by Elissa Elan
• Increased sharing of compensation info boosts employee happiness, execs say
  by Dina Berta
• Chains choosing to embrace online media focus energy on more microsites and blogs
  by Gregg Cebrzynski
• Ohio paid-leave measure dies after industry attack
• Okla. eatery, well water, eyed in lethal E. coli spate
• Sonic nutrition push for kids adds string cheese
• Domino's taps Pepsi vet Weiner as marketing boss
• Finding financing for emerging chains demands diligence and fresh ideas
  by Sarah E. Lockyer
• Same-store sales trends
• NRN stock index and other selected indices: variability for the 52 weeks ended September 5
• Week's top gainers
• Week's top losers
• NRN's financial scorecard
• Employee stock plans can save taxes, attract talent
  by Steve Coomes
• Fatz Cafe garners $40 million to refinance debt, spur unit growth
• S&P cuts O'Charley's credit ratings on expected weaker performance
• Ground-up building gives Santa Fe room to grow
  by Steve Coomes
• New 'season' dawns for croutons with launch of redesigned website
• Student marketers use social networks in cold stone contest
• Marketing miscellany …
• Hail to the chiefs!
• NRA seeks nominations for 2009 Kitchen Innovations Awards
• Master-Bilt enters partnership to grow international reach
• Stero/Somat hires Pete Michailo Associates to assist sales
• B.R. Guest shaves labor costs with remote commissary
  by James Scarpa
• Foodservice training offered in Spanish for Fla. workers
• Hourly restaurant worker turnover continues to rise
• Culinary students participate in farm-to-table course
• Grandma's Boen: closing can be a less painful process
  by Dina Berta
• Commodities 'bubble' loses a bit of air as investors pull back
  by John T. Barone
• Andy's presents $50k to The Miracle League
• Eegee's 16th promo marks $1m total donation to Tucson charities
• Jersey Mike's founder Cancro teams up with First Tee to inspire more than 400 children
• Max Group's golf outing raises funds for Arthritis Foundation
• New Orleans' restaurants pivotal in keeping city's resilient spirit alive amid another fierce hurricane
  by Ron Ruggles
• Reader: 'perfect storm' just tip of iceberg for operators
  by Robert J. Nyman
• Stopping employee theft a fast, cheap way to boost profit
  by Kevin Lynch
• Italy's street food strikes back: indoor chefs use roadside cuisine to introduce wary patrons to traditional flavors
  by Rosamaria Mancini
• Malaniak drives menu innovation at Quaker Steak & Lube
  by Steve Coomes
• American chefs find a place for more-authentic Italian-style flatbreads, focaccia
  by Florence Fabricant
• Beverage executives and sommeliers share their best secrets for maximizing wine sales
  by Jack Robertiello
• Kiwi lemon drop: Pacific's Edge, Camel, Calif
• Estado Puro
• Gift
• Ramses
• Senzone
• Sergi Arola Gastro
• In any imaginable incarnation, bacon never fails to bring home the customers
  by Nancy Kruse
• Dispelling the top 10 myths about beer may be a Herculean effort, but it's worth it
  by Stephen Beaumont
• Chicago restaurant aims to explore Champagne's culinary versatility
• Brooklyn Lager
• Aspen confab panelists ponder taking risks, having a thick skin
  by Bret Thorn
• Schedule of events
• Schedule of events
• Calendar
• Sysco reports sales, gross profit up at end of fiscal year
• Gordon food service to build new Wis. distribution center
• Pier 41's Steve Runkle and his DSR keep it all in the family
  by Caroline Perkins
• Mixologists mingle and share tips at Tales of the Cocktail
  by Sonya Moore
• Top chefs and athletes team up for 9th annual Taste of Tennis
• S.F. cops warn eateries about 'takeover' crimes
• Marble slab, Freshens team on new prototype
• Elliot Leadership Institute recognizes four new sponsors, adds vets to board, Advisory Council
• 2008 Ad
• Panda Restaurant Group renews Pepsi contract
• Wells Fargo adds 3 to focus on franchise sector
• Checkers launches Frank's Redhot Chicken Sandwich
• Barry Callebaut opens Chocolate Academy
• General Mills names Gallagher GM of Convenience Channels
• Western Expo to move to San Diego in 2009
• Lamb Weston
• Reser's
• The Beef Checkoff
• Bridgford

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