Nation's Restaurant News

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Articles in Nov 12, 2001 issue of Nation's Restaurant News

• NFI honors Empress International
• America West resumes most flight meal service
• Historic Fraunces Tavern reopens amid wave of American patriotism
  by Paul Frumkin
• McDonald's ties in to 'Monsters Inc.' with Happy Meal promo
• People Report bestows its Best Practices Awards
• Operators must dish out creative solutions if they want to help industry reverse slide
• Bruno Menard brings world of experience to Dining Room table
  by Jack Hayes
• Restaurant Jean-Louis
• U.S. restaurants raise $18M for Red Cross' terror attack relief
  by Bret Thorn
• CKE's Hardee's taps Carl's Jr.'s agency
• NRA Educational Foundation taps Adolf as new president, COO
  by Paul King
• Multimillion-dollar funds begin aiding survivors of terror attack victims
  by Paul Frumkin
• Hardee's to change ad strategy — for a while, anyway
  by Gregg Cebrzynski
• When the going gets tough, the tough stay focused
  by Jim Sullivan
• Brad Morgan's Zander's Cafe attracts regulars
• Piccadilly laps year-ago loss with 1-Q $91K profit
• Beacon
• A FRESH APPROACH TO ENVIRONMENTS: Sodexho
• Kraft to cut workforce through voluntary retirement
• Wave restaurant expects to make waves on Chicago's Lake Michigan shore
  by Carolyn Walkup
• Pleasures Of The Vietnamese Table
  by Michael Schrader
• Barcelona Wine Bar & Restaurant
• Experts doubt risk of food terrorism
  by Milford Prewitt
• Fast-casual Mexican concept Rubio's chips away at holdings, slows growth
  by James Peters
• Tax rebate feeds healthy dinnerhouse sales increases
  by Malcolm M. Knapp
• On-Site Omnibus
• Salad sales 'Zoom' at meat-and-potatoes specialist
  by Amy Zuber
• Helicopter cops draw support after strange doughnut run
• BACK-AND FRONT-OF-THE-HOUSE INNOVATIONS: Red Robin Gourmet Burgers
• Nestle eyes remaining Haagen-Dazs stake
• Heartbeat staff in New York Cares event
• CUISINES OF INDIA: THE ART and TRADITION OF INDIAN REGIONAL COOKING
  by Michael Schrader
• Le Bernardin alumnus opens Minnow seafood restaurant
• Red Hot & Blue print ads promote appetizers, desserts
• BK sees 3% rise in Sept. same-store sales
• Ground Round to refranchise from 112-unit holdings
  by Lori Doss
• Landry's Seafood Restaurants faces sexual-harrassment suit
• When serving dessert course, chefs find less is more
  by Pamela Parseghian
• Habana
• Cuba Libre imports flavors of Havana to streets of Philadelphia
  by Lori Doss
• Mapie Leaf Farms kicks off recipe contest
• Managers reign supreme as BK honors King's Court winners
  by Dina Berta
• Nostalgic, familiar comfort foods never go out of style
  by Carolyn Walkup
• Prezzo International readies slate of debuts
• Allied Domecq searches for franchisees in Western states
• HERITAGE DESIGN AND MILLENNIUM KITCHEN: POPEYES CHICKEN & BISCUITS
• Netanyahu to deliver keynote speech at COEX 2002
• Name Of The Week
• Schlotzsky's profits, sales up in 9 months despite comps hit
• Decking the halls for holidays not very jolly
  by Carolyn Walkup
• Economy hastens MRG restructuring strategy
  by Dina Berta
• Creative Host lands Newark airport contract for two restaurants
• Prince Castle acquires China-based concern
• Spice-crusted duck breast with caramel curry sauce
• The Elms Inn & Tavern
• Campaign urges chefs to replace endangered sea bass on menus
• Q&A: Neednetstuff.com founder dishes out words of wisdom to restaurant job seekers
  by Dina Berta
• McD unveils new brands, tries to reverse 'McSlide'
  by Amy Zuber
• Phoenix Restaurant Group files Chap. 11
  by Ron Ruggless
• Bertucci's picks ad agency to build brand strategy
• Martini House showcases old and new Napa Valley
• People On The Move
• Coca-Cola plans to buy Odwalla
• Checkers rallies behind its managers, rewards them with cars
  by Michael McDonough
• The Food Of Sri Lanka
  by Michael Schrader
• Culinary Institute of America honors Metz at gala dinner
• Advantica's loss leads to 90 Denny's staff cuts
• Avado takes hit on Canyon Cafe, posts 3rd-Q loss of $64M
  by James Peters
• Popeyes brings back popular Crawfish Festival
• Irradiation using electricity may ease resistance to food safety procedure
  by Gary Bensky
• LETTERS
• Chefs pull out Jamaican seasoning to give ethnic cooking an extra 'jerk'
  by Florence Fabricant
• Food For Thought
  by Bret Thorn
• Winner's Int'l. honors Pilgrim's Pride
• Pro grid star Johnson signs on at Profusion
• Mexican Rests. rejects 'inadequate' buy bids
• IHOP's profits increase 12% on 9-month sales rise of 8%
• Sodexho creates Pyramid Pal to educate children about nutrition
• Siegal named president of TriMark Marlinn
• 'Waiter, I'd like a new entree; this fish tastes depressed

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