Nation's Restaurant News

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Articles in Jan 20, 1986 issue of Nation's Restaurant News

• Streamlined menu for Max & Erma's; cjain seeks broader appeal
  by Paul Frumkin
• Multifunction equipment will facilitate service
  by Howard Riell
• BK prepares to take 'chicken fingers' chainwide; chain sets March 16 target date for rollout
  by David Zuckerman
• Where winter is fast-food season; Minneapolis' skyways shelter over 100 operators
  by Carolyn Walkup
• Subsidized cafeteria meals taxable as employee income
  by Ken Rankin
• Is there a robot in your future
  by Howard Riell
• Coffee prices give operators case of jitters
  by David Zuckerman
• Proposed 9% tax angers restaurateurs
  by Carolyn Walkup
• Labeling: farfetched response; customers have a right to know, but at what cost to operators
  by Ted Balestreri
• Bojangles' new image targets female market
  by Don Jeffrey
• Le Bernadin has N.Y. debut; famed Parisian team offers seafood only
  by Paul Frumkin
• Zoning wars: consumer appeal vs. snob appeal
  by Charles Bernstein
• Independents scramble to beat the odds
  by Paul Frumkin
• Balancing entrepreneurship and professionalism
  by Charles Bernstein
• Complex, tri-level kitchen; Lewis' Hamlet Gardens pulls it together
  by Richard Martin
• Winchell's deal boosts Bosa to regional power
  by Richard Martin
• Commitment: stocking the sanitation arsenal
  by Howard Riell
• Minneapolis is site of second McDonald's airport restaurant
  by David Zuckerman
• Hotel operators compete by adding restaurants
  by Peter Romeo
• Olive Garden eyes 20 units in '86; General Mills steps up capital spending on restaurants
  by Rick Telberg
• Analysts slash earnings estimates for restaurants
  by Rick Telberg
• Designated-driver programs gain greater acceptance; encouraging patrons to shun alcohol is helping to lessen server responsibility and lower liability insurance costs
• Hardee's Prather: youth plus expertise
  by David Zuckerman
• Grace to put weight behind cafe concept
  by Mark Schooifet
• How many segments can hotels possibly create?
  by Charles Bernstein
• P.J. Clarke's opens in Chicago
  by Carolyn Walkup
• Zab's introduces newly designed carts
  by Howard Riell
• Regional fare sets standard; Jonathan's redefines Charlotte dining scene
  by David Zuckerman
• Friday's tries breakfast to restore sales growth
  by Peter Romeo
• Is Quinlan off base in call for Burger war truce?
  by Mark Schoifet
• Chianti flourishes as Magnin, Mindel pick up reins
  by Richard Martin
• Perrier's high standards keep Le Bec-Fin on top
  by Paul Frimkin
• World's largest McDonald's opens to big crowds in Rome; some call new 425-seat unit the 'death of Italian cuisine.'
  by Marilyn Alva
• Dessert: a major untapped market; Poll says half rarely order it
  by Paul Frumkin
• Trio opens country-style French bistro in Chicago; La Cochonnet offers lighter cuisine
  by Carolyn Walkup
• Marriott-Saga: new food-service empire?
  by Rick Telberg
• Spectrum's newest Harry's captures essence of original; Sbolci, Tommasi to maintain authenticity
• Heinemann's coffee shops changing with the times; pursues slow growth as it retools units
• Collins Foods foresees big fourth-quarter loss
  by Richard Martin
• More patrons are paying more for the premium pour
  by Mort Hochstein
• NRA board vows to fight business meal cap in Senate
  by Charles Bernstein
• A state-by-state look at key factors in restaurant sales
  by Rick Telberg
• TGI Friday's to test TV ads; chain picks Dallas to launch first-time spots
  by Peter Romeo
• Quarterly reports unleash torrent of investment views
  by Rick Telberg
• Butch McGuire's: one of the nation's first single bars
• NRN readers vote for 1986 MUFSO award recipients
• Who does the cooking when the celebrity chef is away?
  by Florence Fabricant
• Industry defeated in Senate meal deduction battle
  by Ken Rankin
• Robotic Chinese meals-on-wheels
  by Alan Liddle
• High-tech sushi; Sushi Tron in Los Angeles combines the world of computers with the ancient Japanese culinary art
  by Richard Martin
• Chili's founders sell Bel-Air Grill; plan to develop real estate
  by David Zuckerman
• Fish chains bait hooks with spiffed-up units, entrees
  by Marilyn Alva
• NRA, not FLI, saves restaurants from new tax on workers meals
  by Ken Rankin
• California rains damage almond, apricot crops
• Controversial lie detector test bill heads for final showdown
  by Ken Rankin
• Habermann in, Soliman out at helm of restaurant group
  by Peter Romeo
• Pizza Inn ponders leveraged buyout offer by investor group
  by Don Jeffrey
• Vicorp ponders sale of dinnerhouses to diffuse $125M debt
  by Rick Van Warner
• Team plots Leatherby's path; new owners to test mobile unit, add outlets
  by Alan Liddle
• Godfather's launches new ads for pizza-by-the-slice
  by Don Jeffrey
• Strings ties Denver to California; Robertson opening new restaurant in city's revitalized area
  by Paul Frumkin
• More and more consumers have no beef about eating beef
  by Florence Fabricant
• Tiguas offer unique experience at tribal restaurant; Indian, Mexican, Texan tastes mix to create unique ethnic food
  by Deanne Evans
• Is now the time to buy a Big Mac on Wall Street?
  by Rick Telberg
• Today's managers have little time to gain on-the-job experience
  by Meil S. Reyer
• HoJo franchise system president to step down; Hostage to quit before move
  by Peter Romeo
• Restaurant guides offer glimpse of lesser-known operations
  by Florence Fabricant
• Carl's, airline team to keep recovery aloft
• No-nonsense drinker's bar carries on living tradition
• Alsatian wines provide solution to vexing food-match problems
  by Mort Hochstein
• Denny's puts new emphasis on pie profits; launches remodeling, marketing campaigns
  by Richard Martin
• Top chain executives urge new commitment to basics; MUFSO panel predicts flat sales, shakeouts
• Barry Wine begins take-out service; Casual Quilted Giraffe to provide delivery
  by Paul Frumkin
• Specials dilemma: 'actors,' blackboards, chaos
  by Charles Bernstein
• Dave & Buster's in Dallas: an entertainment emporium
• Chains' test kitchens explore the future
  by Rick Van Warner
• Chi-Chi's new sampler eyed to build unit traffic
  by Rick Telberg
• Traffic surge at ski-area restaurants spurred by high snows, low airfares
• From down under: Australian wines come up for recognition
  by Mort Hochstein
• Congress debates fast-food ingredient labeling
  by Amie Snider

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