Nation's Restaurant News

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Articles in Jan 7, 1985 issue of Nation's Restaurant News

• Sulfites, taxes top lobbyists' Washington agenda
• Drink 'festival': promoting beverage and food sales in tandem
• Chefs gather to honor the late James Beard
• Home delivery 'doing very well' after 1 year at Jerry's Sub Shop
• Cod supply shortfall looms: higher prices may cut into seafood operators' profits
  by Patt Patterson
• Vicorp's real test comes now
  by Richard Martin
• Drunk driving issue dominates state agendas
  by Ken Rankin
• Schoenleb leaves Swensen's
  by Richard Martin
• BK picks Darling as new president
  by David Zuckerman
• Harris Machus: the NRA silver fox
  by Patricia Stoll
• Chevy's rethinks bar strategy to forestall potential liabilities
  by Don Jeffrey
• Nuggets spur turnaround: ministores, marketing bolster Church's bottom line
  by Don Jeffrey
• Consumer preference battlefront: pork vs. poultry
  by Gary S. Friedman
• Independents share strategies: conferees see need for greater sophistication
  by Paul Frumkin
• Zackly's big name backers ready for 4th unit
  by Ken Frydman
• Fast feeders gain on coffee shops
  by Rick Telberg
• Disruptions in Brazil's coffee supply brews trouble
  by Gary S. Friedman
• Greyhound seeks chain acquisitions: accelerates BK expansion; tests T.J. Twiggs' concept
  by Charles Bernstein
• No panacea for bottom line woes
  by Charles Bernstein
• Price barrier critical in any LJS acquisition
  by Charles Bernstein
• Swensen's names Doughty president, chief executive
  by David Zuckerman
• Second-tier hotels posting high occupancy rates
• 'Pollo' chicken chains pecking out path to profit
  by Richard Martin
• Showbiz tries new diversions: skill-games package replaces video arcades in units
  by Peter Romeo
• Sluggish January launches 1985 on a troubled foot
  by Rick Telberg
• Saigh tells Senate: Don't sink the SBA
  by Ken Rankin
• What makes the personality of successful entrepreneurs?
  by Atid Kaplan
• Champagne: merchandising a bubbly and profitable, drinking trend
• Choose a house wine that will be a source of pride
  by Mort Hockstein
• Sliding sales spark fears of industrywide shakeout
  by Rick Telberg
• Groups press F.D.A. to ban food dyes
  by Ken Rankin
• Stein parlays rock 'n' roll savvy into dining pizzazz
  by Paul Rolnick
• New Ivan's offering customers full, self-service dining options
  by Peter Romeo
• Tiny operation becomes mecca for mushrooms
  by Paul Frumkin
• Leatherby's Creamery scoops out a niche
  by Alan Liddle
• Denny's to launch 'aggressive' franchising program
  by Richard Martin
• Hotel restaurants give independents competition
• Bennigan's launches extensive new menu
  by Mark Schoifet
• Golden Nugget shifts Hilton takeover battle to court
  by Peter Romeo
• McFaddin eyes Studebaker's; Sargent, Corday zero in on purchase agreement
  by Howard Riell
• Employee meal tax policy draws fire from industry
  by Ken Rankin
• Burger King beefs up Whopper; chain will spend $300 million in upscale marketing push
  by Mark Schoifet
• Survey: operators interested in healthy foods
  by Paul Rolnick
• Sizzler acquiring 100 Rustlers; purchase will enhance chain's position in Northeast
  by Richard Martin
• Reformulated Whopper due early in June
  by David Zuckerman
• Hotel strike looms in New York City; lodgers may hire nonunion help
• Sales lag worsens; consumers cut their spending
  by Rick Telberg
• Cafe Giovanni's owner plans to go Al Fresco
  by D.M. Levine
• Hard Rock owner wins in name of dispute
• Narsai David hosts last supper
• Downtown Detroit shifts into high gear; renewal spurs restaurant growth
  by Marilyn Alva
• Growth-oriented systems
• Lottery lures operators; Calif. restaurateurs vie for sales jackpot
  by Richard Martin
• Denny's disappointed by results of dinner menu tests
  by Richard Martin
• Extensive wine list educates customers at Salishan Lodge
  by Mort Hochstein
• Operators raise concerns over meal deduction ceiling; caterers, clubs fear layoffs
  by Deane Evans
• The inside story behind BK's revamped Whopper; a commitment to change
  by Charles Bernstein
• Morton tries 4th concept on Rush St. site
• L.A. restaurants begin drive to fight hunger
  by Richard Martin
• 'McDonaldizing' Chinese cuisine'; Andrews and Quik Wok: genesis of a fast feeder
  by Mark Schoifet
• The NRN top 100: battle of the biggest
  by Rick Telberg
• Phillips group unveils three varied concepts; only fresh seafood served; costs higher
  by Ken Frydman
• Several big investors unload Church's stock
• Operators split on meal cap; some blast plan, others unmoved
  by Paul Frumkin
• The mystery of expanding price-earnings multiples
  by Rick Telberg
• FDA bows to pressure over sulfites; agency proposes ban on six preservatives
  by Paul Frumkin
• Have new lean diets trimmed the fat off restaurant sales?
  by Rick Telberg
• Afternoon is teatime at Oregon's Heathman Hotel
  by Mort Hochstein
• Seafood house opens oyster bar; Philander's new venture shares kitchen
  by Caoolyn Walkup
• Industry may lack glamour, but burger-flippers get rich, too
  by Atid Kaplan
• Jerrico strives to improve profits of 70-unit coffee shop operation
  by David Zuckerman
• 1950's-style McD may add 1960's setting as well; Beatles next for unit, Wild West in another
  by Carolyn Walkup
• McDonald's expands salad tests; four prepackaged offerings now on menus at 200 units
  by Mark Schoifet
• 'What do customers want?' Independents grapple with changing tastes in food
  by Paul Frumkin
• Wall Street's frenzy reflects Main Street's uncertainty
  by Rick Telberg
• 'More devastating' meal tax considered
  by Ken Rankin
• Flakey's facing default on $8 million bank loan
  by Richard Martin
• National weeklies to gain Arby's TV frustration
  by Mark Schoifet
• Shakeout looms, MUFSO panelists warn; competition escalates into war for survival
  by Rick Telberg
• Manifold mergers: a sure sign of distressed industry

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