News from Lexis Nexis
Tim Hortons and Cold Stone Creamery announce three New York City sites for co-branded test locations
Tim Hortons Inc. (NYSE: THI, TSX: THI), one of North America's largest quick service restaurant chains with more than 3,500 locations in Canada and the United States, today announced that its premium coffee, always fresh baked goods and variety of soups and sandwiches will soon be available to New Yorkers as part of its ongoing co-branding test with Cold Stone Creamery. Tim Hortons will open co-branded stores in August at three Cold Stone Creamery locations in Manhattan, including Cold Stone's flagship Times Square location on West 42nd Street.
Tim Hortons Inc. (NYSE: THI, TSX: THI), one of North America's largest quick service restaurant chains with more than 3,500 locations in Canada and the United States, today announced that its premium coffee, always fresh baked goods and variety of soups and sandwiches will soon be available to New Yorkers as part of its ongoing co-branding test with Cold Stone Creamery. Tim Hortons will open co-branded stores in August at three Cold Stone Creamery locations in Manhattan, including Cold Stone's flagship Times Square location on West 42nd Street.
Long John Silver's Debuts Fish Tacos with Giveaway
Long John Silver's fans can receive a free Baja Fish Taco at participating restaurants during its Free Baja Fish Taco Day on Tuesday, July 14. The offer is good until 2:30 p.m. Long John Silver's introduced its world-famous recipe for batter-dipped fish 40 years ago and now is the first national quick service restaurant to serve the latest food trend of Baja Fish Tacos.
Long John Silver's fans can receive a free Baja Fish Taco at participating restaurants during its Free Baja Fish Taco Day on Tuesday, July 14. The offer is good until 2:30 p.m. Long John Silver's introduced its world-famous recipe for batter-dipped fish 40 years ago and now is the first national quick service restaurant to serve the latest food trend of Baja Fish Tacos.
Starbucks Raises the Bar on Food
Looking to improve the taste of its food and focus on real, wholesome ingredients, Starbucks has simplified many of its recipes and baked in authentic, high-quality ingredients like whole grains, Oregon blueberries and Michigan cherries.
Looking to improve the taste of its food and focus on real, wholesome ingredients, Starbucks has simplified many of its recipes and baked in authentic, high-quality ingredients like whole grains, Oregon blueberries and Michigan cherries.
NRA: Restaurant-Industry Outlook Softened in May
The outlook for the restaurant industry was dampened somewhat in May, as the National Restaurant Association's comprehensive index of restaurant activity registered its first decline in five months.
The outlook for the restaurant industry was dampened somewhat in May, as the National Restaurant Association's comprehensive index of restaurant activity registered its first decline in five months.
Tim Hortons and Cold Stone Creamery Test Co-branding in NYC
Tim Hortons Inc. today announced that its premium coffee, always fresh baked goods and variety of soups and sandwiches will soon be available to New Yorkers as part of its ongoing co-branding test with Cold Stone Creamery.
Tim Hortons Inc. today announced that its premium coffee, always fresh baked goods and variety of soups and sandwiches will soon be available to New Yorkers as part of its ongoing co-branding test with Cold Stone Creamery.
No End in Sight for Premium Burger Joint Trend
Decades after Ray Kroc started a fast-food empire with a franchising deal for McDonald's, a second-generation of hamburger chains is spreading across the United States and metro Atlanta. They offer slightly pricier burgers, typically $5 to $10 for their mainstay items, and feature hand-made patties from fresh-ground beef.
Decades after Ray Kroc started a fast-food empire with a franchising deal for McDonald's, a second-generation of hamburger chains is spreading across the United States and metro Atlanta. They offer slightly pricier burgers, typically $5 to $10 for their mainstay items, and feature hand-made patties from fresh-ground beef.
Hardee's Introduces New Biscuit Holes; Invites Customers to Name Them
Hardee's is adding a sweet and petite new item to its delicious line of made-from-scratch biscuits: Biscuit Holes. Rolled in cinnamon and sugar and served with icing for dipping, Biscuit Holes are now available at all participating restaurants.
Hardee's is adding a sweet and petite new item to its delicious line of made-from-scratch biscuits: Biscuit Holes. Rolled in cinnamon and sugar and served with icing for dipping, Biscuit Holes are now available at all participating restaurants.
NexCen Brands Opens 50th Marble Slab Creamery in Canada
NexCen Brands Inc. today announced the opening of the 50th Marble Slab Creamery franchised store in Canada. The store opened under an existing master franchise agreement with master developer Cam Inglis, signed in February 2003, which provides for an additional 100 Marble Slab Creamery stores to be opened in Canada over the next four years.
NexCen Brands Inc. today announced the opening of the 50th Marble Slab Creamery franchised store in Canada. The store opened under an existing master franchise agreement with master developer Cam Inglis, signed in February 2003, which provides for an additional 100 Marble Slab Creamery stores to be opened in Canada over the next four years.
IHOP Debuts Hawaiian-Inspired Pancake Flavors
IHOP takes on a tropical feel this summer as guests are invited to take a 'pancation' with three mouthwatering new Hawaiian Pancakes: Pineapple Upside Down Pancakes, Banana Macadamia Nut Pancakes and Strawberry Passion Fruit Pancakes.
IHOP takes on a tropical feel this summer as guests are invited to take a 'pancation' with three mouthwatering new Hawaiian Pancakes: Pineapple Upside Down Pancakes, Banana Macadamia Nut Pancakes and Strawberry Passion Fruit Pancakes.
Louisiana Restaurants Expect Usual Flat Summer Hiring
Louisiana's restaurant industry is expected to add the fewest number of jobs this summer and will run in the middle of the pack when it comes to total summer employment, according to the National Restaurant Association.
Louisiana's restaurant industry is expected to add the fewest number of jobs this summer and will run in the middle of the pack when it comes to total summer employment, according to the National Restaurant Association.
Make your grand entrance at Livingston; Restaurant looks like a star of yesteryear.; Well-traveled chef Gary Mennie gets in touch with '80s.
Livingston, 659 Peachtree St. N.E., inside the Georgian Terrace Hotel, Atlanta.*** If ghosts exist, I'm sure that the one belonging to former Atlanta Mayor Livingston Mims is hanging out on the stairwell at Livingston Restaurant and Bar, inside the newly renovated Georgian Terrace Hotel in Midtown. Mims took office in 1901 and was known for his love of wine, food and entertaining, so the restaurant bears his name. He had a residence on the very spot the hotel and restaurant now occupy. Trouble is, if it's before 8 p.m., he may not be able to get an elbow in edgewise. Everyone packs the restaurant's lovely bar, taking advantage of chef Gary Mennie's clever prix fixe bar menu just right for theatergoers. Then, at 8:05, the place is practically a ghost town.
Livingston, 659 Peachtree St. N.E., inside the Georgian Terrace Hotel, Atlanta.*** If ghosts exist, I'm sure that the one belonging to former Atlanta Mayor Livingston Mims is hanging out on the stairwell at Livingston Restaurant and Bar, inside the newly renovated Georgian Terrace Hotel in Midtown. Mims took office in 1901 and was known for his love of wine, food and entertaining, so the restaurant bears his name. He had a residence on the very spot the hotel and restaurant now occupy. Trouble is, if it's before 8 p.m., he may not be able to get an elbow in edgewise. Everyone packs the restaurant's lovely bar, taking advantage of chef Gary Mennie's clever prix fixe bar menu just right for theatergoers. Then, at 8:05, the place is practically a ghost town.
UFood Announces Second Restaurant Location at Boston's Logan Airport
UFood Restaurant Group Inc. has signed a lease agreement with Westfield Concession Management for a UFood Grill Restaurant in Boston's Logan Airport Terminal C. This will be UFood's second location inside Boston Logan Airport and the third airport location (the other airport location is Dallas/Fort Worth).
UFood Restaurant Group Inc. has signed a lease agreement with Westfield Concession Management for a UFood Grill Restaurant in Boston's Logan Airport Terminal C. This will be UFood's second location inside Boston Logan Airport and the third airport location (the other airport location is Dallas/Fort Worth).
Papa John's Founder Ups Ante To $250,000 in Road Trip Promo
Last month, "Papa" John Schnatter set out on a cross-country "Road Trip" in a replica of the Z28 he sold in 1984 to open his first Papa John's restaurant in the back of his father's tavern. As part of the trip, the Papa John's Founder announced that he would award $25,000 to the person who locates his original Camaro. Now Schnatter has upped the ante to $250,000.
Last month, "Papa" John Schnatter set out on a cross-country "Road Trip" in a replica of the Z28 he sold in 1984 to open his first Papa John's restaurant in the back of his father's tavern. As part of the trip, the Papa John's Founder announced that he would award $25,000 to the person who locates his original Camaro. Now Schnatter has upped the ante to $250,000.
Robuchon Debuts Lower-Priced Menu at MGM Grand
The new 'L'Unique' menu at L'Atelier de Joel Robuchon at MGM Grand is a pre-theater express menu that allows time-starved guests to choose an appetizer, main course and dessert, all served simultaneously in a bento box-style presentation. At $39 per person, the menu changes weekly and includes a variety of French bistro-style selections.
The new 'L'Unique' menu at L'Atelier de Joel Robuchon at MGM Grand is a pre-theater express menu that allows time-starved guests to choose an appetizer, main course and dessert, all served simultaneously in a bento box-style presentation. At $39 per person, the menu changes weekly and includes a variety of French bistro-style selections.
To Draw Diners, Eateries Bring on Bargains
Luigi Romaniello glides into the restaurant at the back of the Mansion on Peachtree, his high-end boutique hotel. He folds his elegant frame into a chair overlooking the manicured courtyard garden. In a voice richly accented with his native Italian, he starts talking about ... fried green tomatoes. "We're trying to become more approachable," the hotel's managing director said.
Luigi Romaniello glides into the restaurant at the back of the Mansion on Peachtree, his high-end boutique hotel. He folds his elegant frame into a chair overlooking the manicured courtyard garden. In a voice richly accented with his native Italian, he starts talking about ... fried green tomatoes. "We're trying to become more approachable," the hotel's managing director said.
Farm Trips Help Students Learn Where Food Comes From
Kids might bite into a strawberry topped with whipped cream, but few know how the fruit grows or how to pick it. Similarly, the "Got milk?" ad campaign emphasizes the benefits of drinking milk, but how many kids know that the average cow produces 90 gallons or more of the white stuff a day? Or that a pig farm can birth 75 to 80 piglets a week?
Kids might bite into a strawberry topped with whipped cream, but few know how the fruit grows or how to pick it. Similarly, the "Got milk?" ad campaign emphasizes the benefits of drinking milk, but how many kids know that the average cow produces 90 gallons or more of the white stuff a day? Or that a pig farm can birth 75 to 80 piglets a week?
Big-Name Chefs Embrace Brews: Is It Just a Fad?
Another celebrity chef has seen the light. This time it's Iron Chef and 2009 James Beard Award-winner Michael Symon who's embracing beer in a big way. "I think beer is becoming more and more accepted" as a part of gourmet cuisine, Symon told me in a telephone interview from New York.
Another celebrity chef has seen the light. This time it's Iron Chef and 2009 James Beard Award-winner Michael Symon who's embracing beer in a big way. "I think beer is becoming more and more accepted" as a part of gourmet cuisine, Symon told me in a telephone interview from New York.
'Bar Chefs' Try a Fresh Take on Cocktails
They comb farmers markets and organic-food stores in search of the freshest fruits, vegetables and herbs. Only produce with the most vibrant color at the peak of ripeness will do, they insist. Are they executive chefs at top dining establishments? Not exactly. They are the bartenders.
They comb farmers markets and organic-food stores in search of the freshest fruits, vegetables and herbs. Only produce with the most vibrant color at the peak of ripeness will do, they insist. Are they executive chefs at top dining establishments? Not exactly. They are the bartenders.
Israeli Gelato Shop Makes New York Debut
Israel may be a pious land, but its cuisine is full of luscious guilty pleasures, some of which are traversing the Atlantic to corrupt New Yorkers.
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Israel may be a pious land, but its cuisine is full of luscious guilty pleasures, some of which are traversing the Atlantic to corrupt New Yorkers.
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