Nation's Restaurant News

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Articles in Sept 13, 2004 issue of Nation's Restaurant News

• John Hancock Center
• SWRG August revenues rise, but same-store sales dip
• Forgione to open An American Place in St. Louis
• Economy sends uneven signals for foodservice: NRA monthly index in 5th straight dip
  by Susan Spielberg
• NRN to host 3rd annual Culinary R&D confab in L.A
• Yeah, but how many can get into Yale?
• Wuksachi Lodge: sustaining the natural order of things: restaurant at Sequoia National Park takes proverbial organic fork in the road
  by Paul King
• Don't pooh-pooh potatoes: it's a half-baked idea to leave popular veggie off your menu
  by Tim O'Connor
• Cafe des Artistes
• Extraterrestrial connectivity for 3 operators
• Baja Fresh chooses back-office ASP
• Restaurateurs decry sales drought as Republicans depart Manhattan
  by Paul Frumkin
• Papa John's comps fall 1.2% as average check increases
• Opening a Pandini's box sparks future of contract foodservice
  by Paul King
• Valentino G. Mennitto: Fazoli's chef gets bold with Italian food
  by Bret Thorn
• Bob Schwartz: Potbelly's district manager is on the fast track, works with 'the people' to employ corporate standards
  by Anna H. Blessing
• Pompeian names Marriner agency of record
• Breaking out of the bread basket: chefs butter up guests with exciting, new offerings as traditional premeal service turns stale
  by Erica Duecy
• Goat kebab on mint tomatillo sauce: Signatures, Washington, D.C
• Ga. chef-owner Antunes sued in tip-pooling flap
• Checkers signs groups to pacts for 25 new sites
• Resume errors are commonplace findings for HR professionals
• Zaxby's launches salads
• O'Charley's taps Hastings for franchising-VP duties
• James Beard Foundation mired in financial scandal
• Hard Rock Cafe picks former Levi's exec as marketing chief
• AAFES recognized by Army for service during Iraq conflict
• 'The real slim shady': Eminem tossed from Fla. Ritz hotel
  by Bret Thorn
• Il Carpaccio Ristorante & Pizzeria
  by Sarah E. Lockyer
• A day in the life
• Quiznos picks Pepsi to power U.S. beverage, snack business
• Captain D's lands deal for N. Carolina, Ga. units
• Study: wine buyers want more ordering guidance
• Ruby Tuesday halts on-menu disclosures: nutrition watchdog group CSPI sees end of 5-month-long effort as 'step backward'
  by Carolyn Walkup
• Calif.'s health mandate, wage hike bill cloud expo optimism
  by Alan J. Liddle
• Buffets files to offer $550m in hybrid securities
• Ballparks bullish on barbecue: sports legends get into new game as food concessionaires
  by Paul King
• Beauty before age: chains seek to put best face forward in attempt to capture youthful consumers
  by Robin Lee Allen
• Cool calvados cocktails to shake up Big Apple at The Drake's fall festival
  by Gary Regan
• Chicago culinary school to offer Les Roches training
• Music-management choices increase with tech innovations
  by Alan J. Liddle
• FCSI presents MAS Awards to Fewell, Malody
• Foodservice-publicist group awards scholarships
• NRN stock index
• U.S. comps up 2.8% at Wendy's, 9.5% at Canadian Tim Hortons
• Making magic happen
• General Mills honors AmeriCold facility
• Dunkin' Donuts inks 66-unit Cleveland agreement
• Camille's chain sells rights for 6 Kan. outlets
• AFC: directors', officers' liability insurance pulled
• AFC, seeking legal shield, sues former auditor Andersen
  by Susan Spielberg
• Roy Rogers to introduce tag focusing on food quality, variety
• Kentucky farmers invited to sell their produce to park restaurants
• Don't split hairs: banana split tries to celebrate 100th year
  by Bret Thorn
• Charlie's L'Etoile Verte
  by Sarah E. Lockyer
• Calendar of events
• Arby's inks 4 pacts for 30 new units in 6 states
• Investors, ex-BK group chief team up for buyouts
• Chili's to raise funds for St. Jude Hospital
• Taylor: Cracker Barrel culture to be focus of leadership change
  by Jack Hayes
• Diversity Best Practices, Business Women's Network applaud WFF
• ASFSA holds 57th annual conference
• Chefs don't 'shrimp' on creativity, make waves with preparations of seafood staple
  by Florence Fabricant
• Employee bios: operators find workers' fingerprint data good reading
  by Alan J. Liddle
• Cuisine Solutions begins Chile salmon production
• Rockfish Seafood chain hires Cooper as COO
• Chicago, state officials to streamline licensing
• Worldwide net plummets; Pat & Oscar's comps continue slide
• Employees of Cara Services who prepare in-flight meals at Vancouver International Airport agreed to a new contract
• Idaho eatery finds a loophole in smoking law, maybe
  by Bret Thorn
• Le Bistro Mediterranean
  by Sarah E. Lockyer
• Gina Belmonte: this Friendly's district manager, a veteran employee, scores points with staff and guests
  by Leeann Cannon
• 7-Eleven presents Initiative Award to Hershey
• Operators cast new light on old concepts for a changing clientele
  by Carolyn Walkup
• Subway enters toy market with sandwich-making sets for kids
• Champagne Bakery-Cafe chain put up for sale
• Il Fornaio chmn. Hislop hands CEO post to COO
• Consultant Tulgan: who's minding the store?
  by Dina Berta
• Culinart
• Obee's
  by Bret Thorn

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