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July 9, 2008
School Cafeterias Struggling to Keep Food on the Table
Rising costs for fuel, food and labor are forcing school cafeterias nationwide to raise prices, cut jobs and, in some cases, dip into "rainy day" funds to put food on trays, according to congressional testimony to be delivered today. Read the full story >>
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Noncom NicheTips and Insights for Noncommercial Operators
R&I's Noncom Niche enewsletter delivers market analysis, research, product information and other data vital to noncommercial operators. This free, monthly briefing also features consumer insights and food and operations trends that impact noncommercial operations. Subscribe today!

8% of operators are thinking about adding breakfast burritos/wraps with egg to their menu.
Source: R&I, 2007 Menu Census

» For more research from R&I click here.
Coffee Chain to Discontinue Largest Drinks, Forcing Customers to Slow Caffeine Consumption
Starting Aug. 1, Intelligentsia Coffee, a three-unit Chicago concept whose coffee is served in more than 900 restaurants and other outlets nationwide, will phase out its 20-ounce coffee and espresso beverages. It's not economics talking, the company says; it's about showing respect for your daily brew. Read the full story >>
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BlogsGet Expert Industry Insights with R&I Blogs
R&I blogs fill you in on the latest insights, ideas and opinions circling the restaurant industry. Get involved—ask questions and add your own observations. See what our industry bloggers have to say today in the blogs exclusive to rimag.com. Click here to BLOG!


Home Grown: More Chefs Tending to Own Produce
A growing number of chefs and bartenders, such as Paul Kahan of Blackbird, Rick Bayless of Frontera Grill, and Adam Seger of Nacional 27, are no longer content to fill their kitchen larder exclusively with farmer- and vendor-provided produce. These chefs are using herbs, vegetables and fruit from their own restaurant and home gardens on their daily menus. Read the full story >>
Restaurant Chain Denies Fatal Mistake
A spokesman for Ruby Tuesday says a man who died of a shellfish allergy after dining at a unit in Georgia last week was served the dish he ordered. The man's widow disputes the chain's account, saying that her husband did not order the Chicken Oscar entree, which contains crabmeat. Read the full story >>
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<i>R&I</i> researchGet Industry & Consumer Insights with R&I Research
Insights and analysis of foodservice and consumer trends are key tools operators use to build successful business strategies. Those insights can be found in R&I research reports--original foodservice market research that sets industry standards for both quality and depth of information. Visit R&I's Research Store today!

Employee Free Choice Act – Part 2
R&I blogger Dennis Lombardi writes: "I am not in favor of underpaying any of our employees. All of them should be making a fair wage and being treated with respect. If you are not doing that, your labor (and service) issues are, or will be, larger and more difficult. My bigger concerns with the Employee Free Choice Act (or Card Check) are not about wages, but about other issues." Read the full story >>
Buzz on a Budget
"Strategically marketing your company so that consumers can connect with your brand will create interest in your business and fuel demand for your restaurants," writes Chain Leader blogger Vaughan Lazar. "While budgets may differ and some restaurants might not be able to afford top-tier efforts, there are many cost-effective options that can make a world of difference." Read the full story >>
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Industry ResourcesR&I's Industry Resources: THE SOURCE for Foodservice Products & Services
See today's most innovative products and services from the foodservice industry suppliers featured in R&I's Industry Resources on rimag.com. Find potential partners, prospects and market leaders when you visit Industry Resources and move your business forward. Click here to learn more!




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