Most Clicked National Restaurant Association SmartBrief Stories
1. The most important meal of the day
National Restaurant Association SmartBrief | Mar 16, 2010
Restaurants are battling it out for breakfast customers, revamping menus and creating new items even as consumers continue to cut back on morning meals outside the home. Eateries added 460 new breakfast items to their menus last year, according to data from Mintel. "We see an increasingly competitive market for restaurant breakfast, even though sales have declined," says research director Eric Giandelone. MediaPost Communications (03/15)
2. Food giveaways abound during downturn
National Restaurant Association SmartBrief | Mar 17, 2010
Restaurant food giveaways aren't new -- they first soared to popularity almost 40 years ago, as Americans coped with a major energy crisis. This time around, chains including Denny's and KFC are using Facebook and Twitter to spread the word, and the promotions are attracting big numbers of consumers. "The worst of times economically are the best of times for establishments offering something free," says Burt Flickinger III, managing director of consulting firm Strategic Resource Group. Wall Street Journal, The (03/17)
3. Quiznos banks on convenience customers
National Restaurant Association SmartBrief | Mar 15, 2010
Denver-based sandwich chain Quiznos sees convenience store partnerships as a key tool for expanding its brand. "We ... see it as a great avenue for growth because we are able to solve a dilemma for c-store operators," said Vice President Shultz Hartgrove. "Everybody sells $3 gas and has the same 20-ounce Cokes and king-size candy bars. We offer a way for them to distinguish themselves." Convenience Store News (03/14)
4. Taco Bell shifts focus from price to premium offerings
National Restaurant Association SmartBrief | Mar 15, 2010
Taco Bell, long seen as a low-priced quickserve option, is branching out by adding premium-quality options at a higher price point. In Part II of his exploration of branding shifts, consultant Stuart Morris looks at the pros and cons of the shift. QSRWeb.com (03/12)
5. Former bodybuilder finds success with health-focused bakery
National Restaurant Association SmartBrief | Mar 15, 2010
The popular baked goods at Ivan Nikolov's Tampa, Fla., shop began as part of his search for the "perfect food." Offerings are not only gluten-free and vegetarian, but also made without the eight foods that account for 90% of food allergies. Tampa Tribune (Fla.), The (03/15)
6. The chef who feeds Packers and their fans
National Restaurant Association SmartBrief | Mar 16, 2010
Executive chef Leo Dominguez oversees much of the food service at Lambeau Field in Green Bay, Wis. In this interview, he talks about how he got there and what he likes -- and dislikes -- about the job. Green Bay Press-Gazette (Wis.) (03/15)
7. Diners likely to break even on higher prices because of promotions
National Restaurant Association SmartBrief | Mar 19, 2010
Restaurants are expected to raise menu prices an average of 1.5% this year, as commodity costs increase, said Technomic executive Bob Goldin. As consumers remain budget-conscious, many chains will make up the difference with discounts and promotions that offset increases. Reuters (03/18)
8. Restaurateurs ditch the white tablecloths
National Restaurant Association SmartBrief | Mar 16, 2010
With casual dining grabbing customers' attention and dollars, restaurants are switching strategies to retain business. Jonathan Eismann, owner of Miami Beach's Pacific Time, left his upscale restaurant to open a pizzeria and mozzarella bar. Other restaurateurs are discovering that new menus and lower prices aren't enough and are reinventing their establishments as neighborhood restaurants. Restaurant Hospitality (03/2010)
9. Pollo Campero spreads its wings in the U.S.
National Restaurant Association SmartBrief | Mar 17, 2010
Pollo Campero, a chicken chain that is popular in Guatemala, is gaining momentum in the U.S., with 53 locations in 15 states since coming to the country in 2002. The company's ability to expand is built on veteran restaurant owners who are U.S. franchisees located in critical markets, according to industry analysts. Bloomberg BusinessWeek (03/11)
10. Burger boom brings new business to Arizona market
National Restaurant Association SmartBrief | Mar 19, 2010
Gourmet burgers have been a growing national trend for much of the past decade, fueled recently by recession-era diners seeking less-costly, high-quality meals. In the Phoenix market, restaurateurs are capitalizing on the trend by opening new burger places and changing menus at existing eateries. Arizona Republic (Phoenix), The (03/18)
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