Nation's Restaurant News

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Articles in Oct 27, 2003 issue of Nation's Restaurant News

• Twin cities diners to tune into KFAN The Restaurant
  by Carolyn Walkup
• Md. appeals court voids entertainment tax rules
• NRN stock index
• Buffalo Wild Wings breaks major takeout campaign
• Don't blame the government for 'anti-business' laws; it's public-interest groups who really rule the day
  by Richard Berman
• Rethinking the back office
  by Alan Gould
• Self-service-transaction numbers skyrocketing
• Pilgrim's Pride names Wright executive vice president
• Buca di Beppo downsizes portions in menu tests
• Diedrich's McGuinness named exec. VP devel't
• House bill would force chains to serve up nutrition data
  by Paul Frumkin
• Restaurant Properties to sell shares in secondary offering
• Meyer defines difference between hospitality, service
  by Amy Spector
• Marlin Kaplan: former ad exec gets sold on cooking
  by Bret Thorn
• QSR operators bite into bigger sales with Visa: let Visa help accelerate your quick service
• Rich Products launches new Canadian facility
• Yamaguchi supports public TV with dinner
• Burger King Canada rolls out low-fat combo meals
• HR firm developing unbiased cognitive-ability exam for industry: research group DeCotiisErhard devises new method to gauge job candidates, support diversity
  by Dina Berta
• Pizza Hut rolls out new lower-fat pie: sector leader echoes QSR lean-food trend
  by Amy Garber
• CEC's 3rd-Q earnings take hit from charge related to lawsuit
  by James Peters
• Einstein Bros. expands marketing efforts with new TV campaign
• Reader: mad about MADD's stance on alcohol consumption
  by John Doyle
• Grotto Azzurra, New York
  by Milford Prewitt
• J. Manheimer teams up with Burke for development
• Pat & Oscar's patron files class-action E. coli suit
• Schlotzsky's CFO Valade resigns; Osburn is fill-in
• Sonic foresees '04 boom via breakfast daypart, new units
  by Susan Spielberg
• Panera same-store sales rise; weekly average sales up less
• Study: QSR, full-service chains' performance disappoints
  by Amy Spector
• Latest cooking trend is in the bag: sous-vide cooking evolves from practical to progressive while filling a void
  by Erica Duecy
• FS/TEC 2003 Sponsors
• IH/M&R Show, Gruppo Ristoratori team up to teach
• Calendar of events
• Del. North CFO Moran to become prexy, COO
• Operators outline programs, initiatives to guarantee diversity among workforce: meet at MFHA conference in Dallas to discuss latest plans
  by Ron Ruggless
• Buffets Inc. promotes menu upgrade at Old Country, Home Town restaurants
  by Gregg Cebrzynski
• Johnny Diller waiter, Iris, Dallas
• From salmon to sardines, imported fish swim in, find stable spot in U.S. kitchens
  by Florence Fabricant
• Technology wonderland: conference attendees head for exhibit floor to explore latest products, peripherals for industry
  by Alan J. Liddle
• Smithfield places winning bid for Farmland Foods
• Bruegger's taps Greco as CEO, preps upgrades
• Full-service charge-card volume rises 20% in Aug
• Fast-casual brands see quick S.E. growth spurt: region fertile ground for popular segment
  by Jack Hayes
• Kiosk, WAN use at restaurants spreads far and wide
  by Alan J. Liddle
• Hartzfeld, Back Bay's exec. VP, dies at 56
• Checkers posts 3rd-Q net income decline of 6.6%
• Starbucks rolls out credit card, payment card in one piece of plastic
• Coming soon to produce stands: tiny cauliflower, giant avocados
  by Bret Thorn
• Red Robin tackles food, labor costs: a back-office suite does it all
• KFC taps primary POS provider
• Seven new distributors join IFDA
• Camille's chain signs group to N. Calif. pact
• Nutritional sea change leads Americans to chart weight loss course
  by Ron Ruggless
• Alcohol lawsuits seek to swat sports concessionaires for service at games
  by Paul King
• Same-store sales climb in Sept. at Hardee's and Carl's Jr
• PSCA honors Jamba Juice with Signature Award. Council of America
• Potbellies Barbecue: Marietta, Ga
  by Bret Thorn
• Back-office roundup: the software that puts managers in control
• Dutch food retailer Ahold taps Benjamin to head U.S. branch
• It's not easy to cook tasty greens, but tomes offer tips to fix that
  by Michael Schrader
• Kimpton taps China Grill vet as restaurant ops VP
• Pittsburgh Fine Dining Inc. turns the tables, resurrects local upscale restaurants
  by Paul King
• It must be phil in the blank
• Beef over barbecue joint's poor service a test for operators: treat guests well or you'll be done
  by Elissa Elan
• Mix masters: America invented the cocktail, but European bartenders raise bar on craft
  by Gary Regan
• Speakers fine, Bellinger and Crynes to hit key IT notes at FS/TEC show: three foodservice IT vets to share wealth of knowledge
  by Alan J. Liddle
• Thomas H. Lee agrees to buy Michael Foods
• Bubba Gump to debut new concept in Chicago
• Papa John's VP Palmer quits as resource chief
• Calif. Cafe, Napa Valley Grille parent files Ch. 11
• S&P lowers Jack in the Box rating, cites declining ops performance
• Recruiter gives job seekers tips for tapping into their network
  by Dina Berta
• Ronald McDonald McBurgled at Fort Myers, Florida unit
  by Bret Thorn
• Back-office bonanza
• Texas assoc, offers online food safety course, exam
• McLane opens new distribution facility in Wisconsin
• Pick Up Stix names Panda vet Reilly real-estate VP
• Antons donate $4.6m to CIA for plaza, garage
• CBRL raises 1st-Q EPS estimate; restaurant comps up 1%

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