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August 11, 2008
CEO: Firehouse Subs Battling Higher Cost of Supplies, Labor, Gas
Want to get a sense of how higher prices have hamstrung the restaurant biz? Just ask Robin Sorensen, co-founder and chief executive officer of Firehouse Subs. "Almost everything we buy is under attack," he said. And the recent increase in the federal minimum wage will cost, on average, about $4,500 per store this year. Read the full story >>
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Recipe of the WeekRecipes, recipes and more recipes—weekly on rimag.com
Find a new restaurant-quality recipe each week on the home page of rimag.com with "Recipe of the Week." And find even more recipes in the Recipe of the Week archives, where you can browse past recipes or find a specific one by menu part or key ingredient. Start your recipe search now!

46% of respondents who have eaten out in the past year strongly agree/agree with the statement, “Restaurants offer more healthy food options than they did a year ago.”
Source: R&I, 2008 New American Diner

» For more research from R&I click here.
Restaurant Spending Puts Food on Many Plates, from Builders to Cooks and Suppliers
Restaurants are an example of the ripple effect business spending can create. Building a typical 6,000-square-foot casual-dining restaurant such as a Chili's or Olive Garden can employ 30 to 40 carpenters, electricians, plumbers and finishers. Once open, it may employ 100 people or more and have an annual payroll of close to $1 million. Read the full story >>
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Regional CuisinesGet three consumer-favorite cooking styles in Regional Cuisines
R&I's Regional Cuisines eNewsletter delivers mouth-watering recipes, preparation tips, and consumer insights in four issues each of On the Border (Southwestern cuisine), En La Casa (Mexican cuisine) & On 'Cue (Barbecue). Subscribe to Regional Cuisines today! Subscribe to On 'Cue today!


Marketing: Successful Promotion Tests Polly's Pies' Limits
During a 56-day period from May 13 to July 7, Polly's Pies sold 12,000 dozen cookies. The restaurant chain told customers it would send a dozen cookies to the troops in Iraq for every dozen purchased. In short, it promised to bake another 12,000 dozen. Read the full story >>
Menu Trends: Bacons Enjoys a Sizzling Stint in the Spotlight
Like few other foods, bacon has inspired a cult-like following that has only seemed to grow in recent years, if the popularity of bacon-of-the-month clubs and bacon-obsessed blogs is any indication. Heather Lauer, who writes the popular blog Bacon Unwrapped, said it's safe to call bacon trendy. Read the full story >>
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Fiscal Update and Industry ForecastOnline Seminar offers Foodservice E&S Fiscal Update and Industry Forecast
This exclusive FE&S webcast will leverage data from the foodservice operator and equipment and supplies dealer segments and get you up to speed on the industry's 2008 fiscal performance to date. Also, get an early glimpse at the E&S industry's economic outlook for the first half of 2009. Live viewing on Tuesday, Aug. 26 at 10 a.m. Central. Sponsored by Irinox. Click here to Register to Attend.

Cardwell: Happy Birthday to You, But I've Been Sued
"Did you ever wonder why you never actually hear the traditional birthday song being sung to a table in a restaurant?" writes Chain Leader's Lane Cardwell. "The reason that most restaurants have a different song than 'Happy Birthday to You' is that it is a copyrighted piece of work that generates close to $2 million annually in royalties for the Time Warner division that holds the copyright." Read the full story >>
Florida Man Disposes of World's Largest Menu Collection
Daniel Barlow, the Guinness World Records title-holder for the "largest menu collection," has rid his Florida garage of most of his stash, though he would not say exactly how. The 4,220 menus dated to 1948 and reminded Barlow of the zebra he ate in Africa and the grasshoppers he tasted in Mexico. Read the full story >>



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