Nation's Restaurant News

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Articles in Nov 25, 2002 issue of Nation's Restaurant News

• Jack in the Box to add 4 items, bolster 'value' line
• IH/M&RS experts urge NYC-area operators to gird for tight 2003
  by Paul Frumkin
• Bob Evans' 6-mo. net up 20%; revenue rises 3%, to $555m
• Boston's the Gourmet Pizza ready to slice into Mexican market
  by Paul King
• Restaurateur buys truffle for more than a trifle of money
• Patricia Perry: teacher turned chef learns her craft on the job
  by Dina Berta
• Empire
• Boudin Sourdough chain forms alliance with Eatec
• Ruby's Diner promotes LeFranc to president
• Buffalo's SW Cafe signs 7-unit Las Vegas deal
• Operators in overdrive to avoid overtime suits
  by Dina Berta
• Biaggi's targets smaller populations to gain bigger dinnerhouse share
  by Carolyn Walkup
• Joe's in Venice
• Operators turn to technology to feed customer-service demands
  by Paul Frumkin
• Alliance: 'Smart-card' shipments rise sharply
• Biloxi casino awards top drink makers
• Virot, also in New York
• NRA tech poll bolsters think-tank's 2010 forecast
  by Alan J. Liddle
• The beat goes on: Triple R Group to open second Tom Tom unit
  by Ron Ruggless
• Straw Hat Pizza ads about phonies are genuine article
  by Gregg Cebrzynski
• 'Deja blues': chains once again will find there is little value in discount price wars
• Mexico hopes to wrest taco title from United States
• Getting to know you: dining quirks, eating habits are difficult to determine
  by Pamela Parseghian
• Mill's tavern
• S&P puts McDonald's debt on 'credit watch'
• British chains' Web methods click to boost guest loyalty
  by Amanda Friedman
• Discounting not a quick fix for fast feeders
  by Amy Zuber
• Analyst: KFC seeks boost from nonfried-item intros
• NRAEF 'Bar Code': keep an eye on drinkers
• Triarc posts 9-mo. loss of $11m; Arby's comp sales climb 4.2%
• You don't have to be a football player to enter this game
• Would-be German thief gets the dough—the hard way
• Chefs join the culture club: yogurt is getting milked for all it's worth as an unusual ingredient that adds texture, moisture
  by Pamela Parseghian
• CAV
• Krispy Kreme inks pact for 25-unit U.K. venture
• Aqua's Condy, Mina file Ch. 11 for Redwood Park
• Rubio's takes 'fresh' approach to combat rivals
  by James Peters
• CPK insiders reap $36M in secondary stock offer
• Nemo restaurant in Miami Beach
• Simplicity the key for culinary pros at NRN R&D Summit
  by Pamela Parseghian
• Tullys leverages multifunction Verifone terminal
• On the rocks: alcohol service anything but neat
  by Milford Prewitt
• Chicago Pizza's net falls, sales rise on expansion push
  by James Peters
• El Pollo Loco starts review for general-market ad duties
• Letters
• Tekit Ezee with love
• New York's Kloe has gentle reminders of former 'Tough Club' speakeasy
  by Gary Regan
• New rivers
• BK launches organization to aid large franchisees
• Cousins hires Weissman, promotes Piotter to VP
• Clear Springs announces trout recipe contest
• Messaging, calendar tools part of new Sonic portal
• Sansei Seafood Restaurant and Sushi bar to corporate chef of the three-unit chain
• KFC taps vendor for 'networked kitchen' project
• Poll: affluent consumers will stint most on dining
• Drop in endowments starves college foodservice projects
  by Paul King
• Carrols' 3rd-Q net grows to $3.2m, but comps dip at all three brands
• Gordon Biersch Group launches ski promo, incentive program
• Franchise operators lament they get no respect for pioneering corporate fraud regulations
  by David J. Kaufmann
• Soybean oil prices still on rise and headed higher
  by John Barone
• Teriyaki rack of lamb with pumpkin risotto
• 10 Prime steak & sushi
• Conrad International Centennial
• Benihana to pay $11m for 4-unit Phoenix chain
• Hardee's, Carl's Jr. roll Big Chicken, chili items