Most Clicked National Restaurant Association SmartBrief Stories
1. Will Wendy's bid on CKE Restaurants?
National Restaurant Association SmartBrief | Mar 12, 2010
Wendy's/Arby's Group reportedly is considering a $1 billion bid to buy CKE Restaurants, more than the $928 million offered last month by private equity firm Thomas H. Lee partners. Under the deal with Thomas H. Lee, CKE has until April 6 to solicit higher offers. New York Post (03/11) American City Business Journals (03/11)
2. 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)
3. 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)
4. 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)
5. 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)
6. 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)
7. USDA: America's changing eating habits
National Restaurant Association SmartBrief | Mar 12, 2010
Americans are eating less beef and drinking less milk, making up the difference with more chicken, cheese and soda, according to a USDA report dubbed "Your Food Environment Atlas." The report drills down to the county level to detail trends and changes in U.S. eating patterns. Chicago Tribune (03/11)
8. Branding: Value pricing vs. premium product
National Restaurant Association SmartBrief | Mar 12, 2010
As chains shake off the recession and begin to build their brands again, many will go one of two ways, says consultant Stuart Morris. In the case of Arby's and Taco Bell, each has opted for an experiment in the other's core competency area. In Part I of this two-part story, Morris explores Arby's decision to launch lower-priced menu items as a way to drive sales. QSRWeb.com (03/11)
9. 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)
10. Dinner and a movie all in one
National Restaurant Association SmartBrief | Mar 12, 2010
Movie theaters have succeeded during the downturn, and many are investing in upscale dining options that go way beyond popcorn and Twizzlers. New menus at some movie houses boast jumbo shrimp, shredded duck tacos and mango margaritas, and some have even added adults-only club rooms, complete with full bars. USA TODAY (03/11)
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