Newsletter n°3 – 11/03/2009

 

Best Practice Exchange: Ecolution follow up

 

Green Marketing: Actions Speak Louder than Words 
Some restaurant operators get squeamish about marketing their green initiatives. But chains such as Flat Top Grill, Boloco and Planet Smoothie are making it easy for customers to discover their efforts. Read the full story >>

A Checklist for Restaurateurs: Optimizing Your Restaurant ROI Through Sustainability

Sustainability may be the latest buzzword, but implementing its best practices can generate positive ROI and boost a restaurant’s bottom line. Learn more>> 

 

True Restaurant Sustainability: More success, better future

Sustainability’s best practices go beyond following the latest trend to building a long-term business model based on principles that lead to economic success, build social equity and protect the environment. Learn more>>

 

First steps to going green

VIDEO: Fast and Easy First Steps To Going Green 

Ted’s Montana Grill President and CEO George McKerrow Jr., a leader in the eco-friendly restaurant movement, enthusiastically outlines first–and even money-saving–steps toward going green. Read the full story

 

 

 

  Best Practice Exchange: Web Wizzard follow up

Facebook: The Writing’s on the Wall: 
Is being on Facebook really a big benefit for restaurants? The jury’s still out on that one, but there are ways that restaurants and bars can more effectively market themselves on the social network. Read the full story >>

 

 

 

 

 

  International press review

 

Christian Constant, French Golden Palm 2008 was a pioneer 
2009: The Year of the Casserole:

 

A recent Advertising Age headline reads: « Casseroles make a comeback as easy, quick meals for the cash-strapped. » R&I’s Kate Leahy wonders what would happen if the food trend were combined with the speed-dating trend. Read the full story >>  

 

 

  

The year of the slider:
With diners paying more attention to their health, as well as their wallets, mini-foods are growing more popular. Burger King has added sliders to its menu, and PF Chang’s has added mini-desserts. The Orange County Register (Calif.) (3/2)

 

 

Cheesecake Factory tests pan-Asian concept:
Cheesecake Factory is testing a new concept, RockSugar Pan Asian Kitchen. CEO David Overton said the company likely will open another location for the brand within five years. The Guardian (London)/Reuters 

 

Michelin urges innovation for survival:
As the Michelin guide celebrates its 100th French edition, its director urged restaurants to invent ways to keep customers. In addition, one chef, Le Bristol’s Eric Frechon, was elevated to three stars. The New York Times/The Associated Press 

 

Recession Silver Lining: Better Wines for Fewer Dollars:

New way to sell wine, an anti-recession weapon

Better wines for fewer dollars?; The silver lining in today’s down economy is more luxury selections for the rest of us, and cheaper.

Last month Michael Jordan, master sommelier and general manager of Disneyland’s Napa Rose Restaurant in Anaheim, was approached by a local wine distributor with an offer he found difficult to refuse, and just as difficult to comprehend. Read the full story >>

 

Accor to expand business in China: 

China, new Hotel Eldorado ?
Accor plans to double the number of hotels under its management in China in the next few years. Robert Murray, senior vice president for Accor’s China operations, said the hotel group hopes to manage about 180 hotels or 40,000 rooms in China by 2011.
Read the full story >> 

 

Certification Oasis Café, certification HACCP:

Mr Chbani Nordine, general director, Mr Alexandre Sebbane, director of restauration and Mr. Kamel Elbettachi, Head of Quality Rézoroute, subsidiary Akwa group (Morocco) are pleased to announce the achievement of its Moroccan HACCP certification, the first Oasis Café Kelaa Bab Marrakech (23 restaurants with 4 openings planned this year). The total certification project plans the certification of its network with ISO 22 000 in three years with ISO 9001 certification. It is of course a first for a commercial restaurant to obtain this certification in Morocco. Ensuring food security is part of the Hygiene, Safety and Environmental policy of Akwa group always looking forward to provide consumers with all the guarantees for their products.

 

UK coffee houses brands stand united for Healthier food diet: 

Skinny lattes all round – coffee shops cut the calorie count

Seven of the biggest chains are making their menus healthier by reducing fat and salt in snacks and drinks.  Learn more>>