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May 2, 2008
Burger King Finds a Recipe for Profits
Despite rising food costs and a struggling economy, Burger King's profits continue to climb. The QSR chain on Thursday said net income for the third quarter ending March 31 rose 21% compared to the same period last year. Read the full story >>
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Green WebcastAttend "Green for One, Green for All" Webcast on May 7, 10-11 a.m. Central
Join R&I for this exclusive event as a premiere panel of executives share success stories and insights about implementing green programs in the "Green for One, Green for All" Webcast. Presenters include: George McKerrow Jr. of Ted's Montana Grill; H. Joseph Ehrmann of Elixir; and a representative from the University of California-Davis. Click here to register.
9% of operators who offer sandwiches/pizza are thinking about adding mini burgers to their menus.
Source: R&I, 2007 Menu Census

» For more research from R&I click here.
COPIA Bistro and Wine Bar to Feature Largest Tasting Room on West Coast
COPIA: The American Center for Wine, Food, & the Arts will open a wine bar that will feature the largest by-the-glass wine-tasting room on the West Coast as well as a casual-dining bistro. Read the full story >>
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womensfoodserviceforumWFF at the 2008 NRA Show
Register now for WFF's Annual Leadership Luncheon at the NRA Show, featuring Hala Moddelmog, President & CEO, Susan G. Komen for the Cure. Hear firsthand how this former President of Church's Chicken is driving corporate change using skills learned in Foodservice to reshape an organization and lead a global movement to find the cures for breast cancer. Also, don't miss WFF's Business-Building Workshop featuring a panel of top industry executives on Sunday, May 18 or WFF's Booth #5005 on the show floor!
Operators Prepare for the Democratic Convention
Denver eateries gearing up for this summer's Democratic National Convention need to prepare for the unexpected, from drop-ins from media luminaries and throngs of famished delegates showing up for an impromptu family-style meal. Read the full story >>
Outsourcing to India Helps Church's Trim Costs, Jobs
Outsourcing payroll, taxes, utility payments, phone-line management and waste collection would suffice for most restaurant companies. But not for Church's Chicken. CFO Dusty Profumo is also handing all financial and technology chores to accountants and IT professionals in India, slashing costs and U.S. jobs in the process. Read the full story >>
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dm2decisionmakerMake your event investment serve BIG results
Tradeshows and events are a sizable portion of your budget, yet often produce limited results or they are difficult to measure. Learn how to deliver targeted invitations (beyond the pre-show list) to drive qualified booth traffic that leads to post-show sales. Learn how to meet your event goals.

Dining for Dollars with Lane Cardwell
"I love this industry, and my role in it," writes Chain Leader blogger Lane Cardwell. "Basically, I go out to eat for a living. For the past 25 years, I have been eating in approximately 600 restaurants a year." Read the full story >>
Prison Foodservice Cut; 'Why Should They Get Dessert?'
As food prices soar, corrections facilities are trimming the extras from their menus. Bread is becoming a luxury for some inmates, while dessert has disappeared for others. More soy protein mixes with meat, and prison gardening programs are being expanded. Read the full story >>
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BBQSpice Up Your BBQ Menu with Recipes, Tips from R&I
Improve your menu and tap into this popular category with help from the editors of Restaurants & Institutions. Our new On 'Cue newsletter serves up a wealth of new BBQ recipes, for everything from sauces and rubs to great side dishes. We also add prep tips, consumer insights and updates on restaurant openings. Discover all things BBQ. Sign up today for a free subscription to On 'Cue.
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