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| National Restaurant Association SmartBrief |
| November 13, 2009 |
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Wendy's hopes to win with Twitter-savvy bacon fans
Wendy's is increasing its efforts to reach consumers through social media. The latest effort, to promote the new Applewood Smoked Bacon Burger, includes a Twitter contest called "Bacon Hunt" that has Twitter users following @UrBaconMeCrazy and winning points for performing tasks. Contestants can check scores and join additional conversations at the Wendy's Facebook page. Adweek (11/12)
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Shining up the Golden Arches with an eye on recovery
McDonald's, which plans to open 1,000 restaurants and remodel 2,300 worldwide next year, is testing technology to speed up service and continuing to try out new menu items, all with an eye on the future.
Plans to invest $2.4 billion on capital projects next year are part of the company's strategy to continue growing as the worldwide economy improves. "We expect, because of the investment we made during the downturn, that we will come out the other end in better shape," said CEO Jim Skinner. The Wall Street Journal (11/13)
Fine dining is still fine, if less formal
Fine-dining restaurants are less and less worried about formalities and more focused on providing stellar meals. Reflecting a cultural shift and an effort to reach out to younger diners, restaurants are changing dress codes to business casual from formal coat and tie. The Indianapolis Star (11/13)
Pizza Patrón extends Dallas arena deal
Pizza Patrón has signed a deal that extends its tenure as the official pizza of the American Airlines Center through September 2015. Last year, the 95-store chain replaced Pizza Hut at the arena, which is home to the Dallas Mavericks of the NBA and the Dallas Stars hockey team. The Dallas Morning News (free registration) (11/13)
Chefs would cut portion sizes before fiddling with recipes
Chefs agreed in a recent survey that the best way to cut calories and still keep customers satisfied is to trim the portions on the plate without altering the recipe. Additional findings revealed that chefs' opinions differ concerning the effect of posting calorie counts on menus, with 36% saying the practice would boost sales and 38% saying it would hurt sales. Chicago Sun-Times/Gannett News Service (11/13)
Boston vegans seek same
In an effort to reach out to like-minded souls in search of animal-free sustenance, a group of Boston-area vegans founded the Vegan MetroWest Network, a community designed to share advice, information and, of course, meals. "I really think I probably would have gone vegetarian earlier in life if I had known other vegetarians," said Victoria Mangus, founder of the 90-member group. The Boston Globe (tiered subscription model) (11/12)
Tetherball is not playing around with mobile RFID
RFID provider Tetherball is one of a handful of companies testing mobile versions of the technology for CRM programs. To solve the problem of customers losing cards and forgetting coupons, Tetherball's system uses a tag that affixes to the customer's mobile phone. Customers for the pilot program include Dairy Queen, Dunkin' Donuts and Qdoba. QSRWeb.com (11/12)
U.K. diners barter homegrown goods for a glass of wine
Informal bartering of local produce for a glass of wine -- and a chance to see the vegetables become part of a tasty meal -- has become standard for chefs and customers at some U.K. restaurants. Chefs welcome everything from game, pigeons and crayfish to turnips, lettuce and cucumbers. The Guardian (London) (11/12)
Single-serve pizzas cater to individuals
Wisconsin-based Toppers launched its rectangular, single-serve Myza pizzas this week after months of testing. The company hopes its attention to the individual diner will help it win market share away from larger chains. PizzaMarketplace.com (11/11)
Energy-efficient eatery to debut in Pittsburgh
Eat'n Park aims to open Pittsburgh's first LEED restaurant next year. The location is designed to include Energy Star-rated equipment and recycled construction materials, and will use natural light and sensors to cut energy use. QSRMagazine.com (11/12)
Seeking a sustainable salad
Many types of produce have a surprisingly steep carbon impact, so choose your meals wisely, writes Brendan Borrell. Bananas require 427 pounds of environmentally hazardous fertilizers per acre, compared with just 35 pounds for peas or beans, he notes. Slate (11/10)
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Updated H1N1 resources available
The National Restaurant Association offers news and information on the H1N1 flu virus, available for free on its Web site. The FDA now offers guidance specific to food handlers, which is available on the Association's site. Other resources include the NRA/Ecolab H1N1 Toolkit and webinar to help restaurant operators prepare for the flu season and prevent the spread of the flu virus.
Submit topics for NRA Show 2010, IWSB sessions
The Association is looking for timely, relevant and exciting topics for education sessions at the 2010 National Restaurant Association Restaurant, Hotel-Motel Show and the International Wine, Spirits & Beer Event. Industry leaders and trendsetters should submit proposals on trends and solutions to help restaurant and foodservice operators succeed. Submit potential topics by Dec. 4.
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