Newsletter n°9 – 27/07/2009
SUSTAINABILITY Follow up
Sustainable Tuna: A real hope!
Breeding breakthrough helps sushi baron create sustainable tuna
Hagen Stehr was at home in Adelaide, Australia, on March 12 when his company’s chief scientist called with news that their $48 million bet on the breeding of southern bluefin tuna in captivity - a feat never accomplished - might finally pay off.
Read more >>
WEB WIZZARD Follow up
Social media’s top restaurant players
Big names, smaller chains … they all use social medias :
ATLANTA (July 8, 2009) Whether they know the difference between Facebook and MySpace or tweets and texts, restaurants large and small are getting more involved with their guests on social networks, according to marketing firm Vitrue and its latest social-media index rankings.
Read more >>
Starbucks celebrate ‘Ice cream’ month offering free desserts through Facebook:
Starbucks gives away free ice cream via Facebook
Examiner.com: In celebration of National Ice Cream Month, Seattle-based Starbucks is giving away about 800 pints of ice cream each hour on Facebook. There will be 20,000 winners per day, and by the July 19 finish, Starbucks will have doled out 280,000 free pints.
Read more >>
Twitter … again & again
Mom-and-Pop Operators Turn to Social Media
SAN FRANCISCO - Three weeks after Curtis Kimball opened his crème brûlée cart in San Francisco, he noticed a stranger among the friends in line for his desserts. How had the man discovered the cart? He had read about it on Twitter.
Read more >>
International Press Review
EVIAN ‘Roller babies’ … Too cute !
Don’t miss this fabulous & inspirational video
2030: pre-view … the future of Foodservice in 20 years from now !
Today, sophisticated online ordering systems and swipe-and-pay key chains are at the forefront of quick-serve innovation. But in five years, those technologies will be commonplace, maybe even passé. To answer the question, « What will quick-service look like in 2030? » QSR consulted more than 20 experts-several from outside the restaurant industry-and asked for their most forward-thinking and imaginative predictions in several aspects of quick-serve operations. Their responses: edible menus and uniforms that sell side items so the employees wearing them don’t have to. And that’s just the beginning.
Read more >>
Tiger Woods, Restaurateur
Tiger Wood dealing with Guy Savoy for resort in Dubai opening next year
We aren’t sure how much direct input golf megastar Tiger Woods actually had in the deal-making. But Tiger Woods Dubai, a super-luxurious residential golf community that’s set to open to 2010, will be the site of a new restaurant from three-Michelin-star French chef Guy Savoy. This signature restaurant will be located on the roof of the 580-acre development’s The Hotel, whose 90 suites and 14 bungalows range in size from a low of 1,600 square feet up to 9,500 square feet.
Read more >>
US Chains: TOP 400 … Who are the winners … & some losers ?
The Top 400 chain restaurants had combined systemwide sales of roughly $312.2 billion in 2008, up 7% from the previous year, according to Restaurants & Institutions’ annual ranking of the largest chain brands.
Read more >>
Brand identity in tough times:
What makes a restaurant concept a brand?
First and foremost, it’s the customers. A restaurant brand’s value is resident in the customer’s mind, never in the Board Room. What a company does to create consumer brand value is, of course, highly important in forging this image. Service, quality, experience, all help to create a connection to each individual customer so that they find themselves being uniquely attracted to the brand.
Read more >>
What business books to read on the beach, this summer ?
Restaurant executives recommend books they say will help young chains grow.
Read more >>
NPD: the ‘hot trends’ in food for the next decade
The report forecasts that « better for you » foods, such as organic and light or low-calorie foods and beverages, will be among the fastest growing food trends over the next decade. Restaurant meals eaten at home and appetizers eaten as in-home main meals are also expected to be among the fastest growing food trends, according to the report.
Read more >>
Starbucks testing wine & beer …
Don’t expect grande wines or venti beers anytime soon at your local Starbucks. (SBUX)
But in a move to attract hard-to-find evening business, the struggling coffeehouse chain is about to test the addition of wine and beer to the menu at one of its Seattle stores, which it has even given a new name.
The store, opening next week, is called « 15th Ave. Coffee and Tea inspired by Starbucks » - a reflection of the neighborhood in which it’s located.
Read more >>
Express Outlook: Restaurant Analysts Talk Long-Term Success Strategies
Five industry analysts talk about what restaurants should be doing now to be able to grab the next bull market by the horns.
In April, restaurant operators posted their rosiest economic outlook in more than a year. One-third of operators polled for a monthly National Restaurant Association survey said they expect to see higher sales in six months-the most-positive response recorded since January 2008.
Read more >>
2009 ‘Hot Concepts’ winners
DALLAS (June 30, 2009) Nation’s Restaurant News has selected five innovative young restaurant chains, including a tart frozen yogurt shop, an airport wine bar and an authentic Neapolitan pizza concept, as the winners of its 15th annual Hot Concepts! Awards.
Read more >>
