Most Clicked National Restaurant Association SmartBrief Stories
1. Do's and don'ts for restaurant servers
National Restaurant Association SmartBrief | Nov 02, 2009
This blog post offers 50 guidelines for restaurant servers who want to keep customers coming back. The list ranges from the basic, such as greeting everyone who walks into the restaurant, to the more unique, such as having the servers not announce their names. New York Times, The (10/29)
2. Chicago chef launches underground dinner series
National Restaurant Association SmartBrief | Nov 02, 2009
Former "Top Chef" winner Stephanie Izard has a lot on her plate. She's the chef of The Drunken Goat and in February will open another Chicago restaurant. Her latest venture is a series of Internet-organized movable dinners called The Wandering Goat, in which she offers 100 people the chance to eat her cuisine family-style for a price. The popular underground dinners, which she started in late summer in Chicago, have sold out within minutes. Chicago Tribune (11/01)
3. The rise of the gastropub
National Restaurant Association SmartBrief | Nov 04, 2009
Neighborhood bars that offer more than the typical pub fare have found a new name for themselves: gastropubs. The Spotted Pig in New York became the first U.S. gastropub in 2004, offering dishes such as lamb stew, gnudi and wine, but since then many others have opened around the country. Linguists might not like the word, questioning its relevance and construction, but many admit that the term has staying power. Denver Post, The (11/04)
4. Restaurants switch gears to cater to late-night crowd
National Restaurant Association SmartBrief | Nov 03, 2009
For restaurants, finding success in keeping late-night hours means meeting the expectations of a crowd that differs greatly from its regular diners. Changing the menu to list more sweets and breakfast foods, offering a more festive atmosphere and adding cocktails can help bring in diners who may have just left the clubs and are still looking for a good time, restaurant owners say. RIMag.com (11/02)
5. Restaurants offer free food for veterans
National Restaurant Association SmartBrief | Nov 06, 2009
Three restaurant chains are honoring America's veterans and military personnel by offering them free food in observance of Veterans Day. The promotion by Applebee's, Golden Corral and McCormick & Schmick's not only creates good will and raises the restaurants' image, but also helps drive traffic at a time when sales are falling, analysts say. USA TODAY (11/06)
6. A checklist of best practices for wait staffs
National Restaurant Association SmartBrief | Nov 06, 2009
Bruce Buschel's new seafood restaurant in Bridgehampton, N.Y., means new rules for his wait staff. In the second half of the list of 100 do's and don'ts for his staff, Buschel highlights the importance of no surprises, such as alerting guests when there's a service charge or prix fixe menu, and tackles the difference between hovering and being attentive. New York Times, The (11/05)
7. Restaurants turn to specials, discounts to lure customers
National Restaurant Association SmartBrief | Nov 02, 2009
Restaurants from Morton's The Steakhouse to Outback Steakhouse are offering specials to bring in more customers as sales and traffic continue to fall. Outback has turned to buy-one, get-one-free coupons, while Morton's and other high-end restaurants are revamping their menus to include smaller dishes that cost less. Florida Times-Union (Jacksonville), The (11/01)
8. A fresh team at the top for Dunkin' Donuts
National Restaurant Association SmartBrief | Nov 02, 2009
Nigel Travis, the new president and CEO of Dunkin' Donuts, said he wants the company to focus "more on operations and the linkage with marketing." He said he plans to open more locations to drive sales, and he has hired new heads of communication and human resources. Advertising Age (11/02)
9. Subway owner turns $5 menu into national phenomenon
National Restaurant Association SmartBrief | Nov 06, 2009
A Miami Subway owner's decision to sell foot-long subs for a discounted $5 on Saturdays and Sundays to boost weekend sales has resulted in a national phenomenon that has netted $3.8 billion in sales for the chain. The success of the $5 menu raised Subway's sales by 17% last year and helped it become one of the top 10 brands in the United States, according to NPD Group. BusinessWeek (11/05)
10. Catering could be a boon for restaurants
National Restaurant Association SmartBrief | Nov 04, 2009
Catering services could hold substantial growth opportunities for quickservice restaurants in the coming years, a study found. More consumers are entertaining at home and at least 40% are buying prepared food for celebrations, according to the Technomic study. With customer traffic falling and catering becoming one of the fastest-growing segments of the industry, some restaurants are already jumping on the trend. QSR Magazine (11/2009)
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