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TOP FEATURES: April 17, 2008
 The 100 highest-grossing independent (non-chain) restaurants in the United States had combined 2007 food-and-beverage sales of $1.53 billion, a solid if not spectacular 4.8% increase from the $1.46 billion total for last year’s Top 100 Independents. • Read More
Dick Lynch, recently named chief marketing officer for Popeyes Chicken & Biscuits, tells Interface how he sees the quick-service brand evolving.
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Has high-end gone too high? Some chefs are dabbling in brasseries, wine bars and other smaller venues that let them get closer to guests.
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 Attend "Green for One, Green for All" Webcast on May 7, 10-11 a.m. CentralJoin 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. WEB EXCLUSIVES
 Low Consumer Confidence, Not Menu Pricing, Hurts Business MostOoperators say consumers’ fears about financial well-being and the economy, not menu prices, are the biggest challenge now. Half have lowered menu prices in order to build customer traffic. • Read More  Building a Better Brunch Themed dining, staff-invented creations and out-of-the-ordinary customization options help kick up interest for servers and guests. • Read More Breakfast by the Numbers
R&I's 2008 New American Diner Study yields a wealth of data about consumers' breakfast behaviors. Following are some of the study's insights into the who, what, where and when of away-from-home morning dining. • Read More ADVERTISEMENT
 Get Cooking With ShortOrder.comAs one of the largest online suppliers of restaurant equipment, ShortOrder.com offers bulk buying prices to independent shoppers. You will always find free freight on our entire inventory as well as helpful buyer's guides and editors ratings to ensure you make the right decision every time.Click Here for more information. MOST POPULAR ARTICLES ADVERTISEMENT
 Spice Up Your BBQ Menu with Recipes, Tips from R&IImprove 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. CONSUMER-FAVORITE RECIPES Featured Recipe  Ahi Tuna With Orange, Avocado and Green OnionsChef William Bradley Addison The Grand Del Mar, San Diego ADVERTISEMENT
 Make your event investment serve BIG resultsTradeshows 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. Was this newsletter forwarded to you? If you need assistance, please contact: CONTACT THE EDITOR: ADVERTISE WITH US: |
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