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News from the foodservice industry  2008                                 Home Page   News in 2007

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  • February
  • Mississippi obesity legislation draws ire
     Nutrition experts are angry about proposed Mississippi legislation that would ban restaurants from serving obese customers. "It would be hard to concoct something more ridiculous," said Kelly Brownell, director of Yale University's Rudd Center for Food Policy and Obesity. "This brings bias against obese individuals to a new and appalling level, and at a time when significant progress is being made in the effort to stop blaming obesity on the people who have it and to address the social and political conditions that drive it." USA TODAY (2/5)
  • At some bars, customers drink up politics
     As election results come in on Super Tuesday, restaurants and bars will be selling drinks in honor of patrons' favorite candidates. At Barney's Beanery in Santa Monica, Calif., Sen. Hillary Clinton's face appears above the Coors Light tap and Barack Obama's smile graces the Miller Lite tap. Luckily for many bars and restaurants, this year Super Tuesday falls on the same day as Fat Tuesday. The New York Times
  •  Beloved independent eateries connect in smaller communities
     Community-oriented independent restaurants such as The Gallery cafe in Decatur, Ark., succeed because of their efforts to connect with a community and provide outstanding customer service, according to the National Restaurant Association. "Even if a restaurant is the only game in town, people won't frequent it if they're not happy with it. But, if you give them good food and good service, they'll come back," the association said. NWAnews.com (Ark.)
  • New Orleans restaurants get ready to party Feb. 5
     The restaurant industry in New Orleans is banking on the period surrounding Mardi Gras for a boost in revenue. There are 1,355 restaurants open in the city this year, 72% of the number of establishments open before Hurricane Katrina, according to Tom Weatherly, spokesman for the Louisiana Restaurant Association. The New York Times/Associated Press
  • January
  • Europeans flock to U.S. restaurants
     Eateries in a number of U.S. cities, including New York and San Francisco, are reporting strong growth from an onslaught of European customers enjoying the benefits of a strong euro. "With the euro, people spend more -- you can tell from the type of wine that they order," said Laurent Manrique of Aqua Development Corp. American City Business Journals/San Francisco
  • Gourmet foods to thrive amid economic slowdown
     Sophisticated flavors and exotic tastes have bolstered consumers' growing appreciation for gourmet foods, a market that posted $38.5 billion in sales in 2006, according to a specialty-food trade report. Experts don't think that concerns about economic decline will slow the market, because specialty foods are considered affordable luxuries. Even caterers and restaurants that want to provide unique offerings to customers are helping to increase demand. San Diego Union-Tribune
  • Fortune cookie may have started out as Japanese sweet
     The fortune cookie, a staple of Chinese restaurants around the world except in China, seems to have origins in Japanese cuisine, according to a Japanese researcher. The post-World War II spread of "fortune tea cakes" from California specialty to American craze is easily traceable, though the dessert's earlier transition from Japanese to Chinese menus is a bit more mysterious. The New York Times
  • Eating local on vacation
    A new trend is brewing in the culinary-tourist industry -- people are opting for local foods representative of an area's history. The National Restaurant Association's Hudson Riehle says the majority of travelers like to visit restaurants for a taste of local cuisine at their destinations. In Barbados, that food stems from European, African and Asian influences and can consist of peas and rice, macaroni pie, braised beef stew and the national dish, steamed flying fish. The Atlanta Journal-Constitution (free registration)
  • Whopper Freakout drives Web site clicks
     Burger King's Whopper Freakout ad campaign has directed more than 1.5 million people to the company's Web site and is on its way to becoming the best-recalled ad in more than five years. Burger King has not commented on whether the ad has increased sales. Advertising Age
  • Studies question amount of water needed to produce beef
     Producing the beef in a quarter-pound hamburger likely costs between 100 and 616 gallons of water, recent studies found, less than the 1,300 gallons estimated in the 1970s. None of the estimates include processing, shipping or preparation. The Wall Street Journal (free content)

    •  

    Culinary program gives high school students a new option
     A Virginia high school culinary program led by chef Dane Macan aims to give its graduates a chance at college and a better career than many could otherwise expect. Students spend 4.5 hours in Macan's kitchen three days a week and serve their creations at the school's International Cafe. The program is certified by the National Restaurant Association Educational Foundation. Daily Press (Newport News/Hampton, Va.)

     

    Whopper Freakout drives Web site clicks
     Burger King's Whopper Freakout ad campaign has directed more than 1.5 million people to the company's Web site and is on its way to becoming the best-recalled ad in more than five years. Burger King has not commented on whether the ad has increased sales. Advertising Age

     

    Boston trans-fats ban could begin later this year
     Boston health regulators on Thursday took early steps toward banning trans fats in foods sold in restaurants and stores. New York City prohibited trans fat in fall 2006, prompting many national chains to switch to healthier alternatives. The Boston Globe

     

    Hardee's, Carl's Jr. to focus on pricier sandwiches
     As McDonald's, Burger King and Wendy's compete head-to-head on value-menu sandwiches, CKE Restaurants said Wednesday that its Hardee's and Carl's Jr. chains will continue their focus on premium burgers. "We hope to continue to see benefits from our premium quality focus, as well as our focus on superior service and cutting edge advertising," CEO Andrew F. Puzder said. Forbes/Associated Press

     

    High-tech screens let diners order without wait
     Touch-screen computer menus are making their way into restaurants, letting diners place orders directly to the kitchen without a wait. The National Restaurant Association says self-service technology will emerge as a top new trend in restaurants -- from quickservice to gourmet. WCBS-TV (New York)

     

    Smokey Bones acquisition completed
     Private investment firm Sun Capital Partners finalized its acquisition of Smokey Bones Barbeque & Grill, a 73-restaurant chain that began in Orlando, Fla., in 1999 as part of Darden Restaurants. "We are delighted to add Smokey Bones to our growing portfolio of restaurant affiliates," said Anthony G. Polazzi, Sun Capital Partners vice president. "Smokey Bones is an exciting concept that taps into a unique barbeque flavor platform in a growing segment." Display & Design Ideas