Today's news for the franchise & small biz owner

Image Caption:  Tom Dickson, right, founder of Blendtec, and Richard L. Laughlin, left, executive vice president, Lancer, talking about their prototype automated beverage station.

As restaurant operators look to make sure that beverages continue to be a strong and growing element of their businesses, there are plenty of drink suppliers, product developers, and manufacturers looking at ways to help them boost their sales.

Hundreds of them are showing their wares during the four-day National Restaurant Association Restaurant, Hotel-Motel Show that continues its run in Chicago. A two-day sister confab, the International Wine, Spirits & Beer Event, also kicked off Sunday.

read more

When Chris Morrison started out as a car salesman 30 years ago in the placid southern Mississippi city of McComb, he spent every Tuesday at local employers handing out business cards and shaking hands.

Mercedes-Benz led the U.S. premium-brand sales race through April of 2013, but BMW of North America CEO Ludwig Willisch expects BMW to repeat as No. 1 for the year.

Online video has redrawn the boundaries of auto marketing, giving companies a chance to sketch a broader story line around their products, break the conventions of TV and connect with customers in new ways

Automotive News will host its second annual New York marketing seminar Sept. 18 at the New York Marriott Marquis.

Welcome to the 2013 Fast Casual Top 100 Movers and Shakers, sponsored by Henny Penny! 

Choosing the top brands and trends for the annual Fast Casual Top 100 Movers & Shakers is never an easy task, and this year--the 8th edition--was no exception. This past year of growth included not only opening new stores, but also enhancing menus with healthy and innovative recipes and launching a variety of technologies that includes mobile payments.

Our rankings aren't limited to just the top brands. Included in this edition are:

• Top 50 restaurants - can you guess who came out on top?
• Top 10 menu innovations - there are 21 reasons to try our #1!
• Top 20 people - our top pick is doing more than just guiding his own chain to succeed!
• Top 10 technology trends - are you tuned in to what your customers are really saying?
• Top 10 industry trends - taking advantage of the growing need for quick, simple food options.

Read more...

Howard Schultz emphasizes importance of accountability during NRA Show keynote Howard Schultz emphasizes importance of accountability during NRA Show keynote

read more

Heinz Foodservice introduces its Heinze DispenSaver Condiment, a new bottle-filling system designed for high-volume, back-of-house applications that offers up to 99 percent yield.

In addition to its increased efficiency, the DispenSaver system simplifies the process of filling condiment bottles and minimizes waste.

 The system dispenses up to 99 percent of dispenser pack contents, yielding up to an extra bottle out of every gallon versus an average gallon jug, which is enough for 12 extra sandwiches.

read more

Steps operators can take before the federal health care exchange opens on Oct. 1 Steps operators can take before the federal health care exchange opens on Oct. 1

read more

Today we speak with Lesley Hughes Wyman and Tamara Ainsworth, principals at Matchline Design Group as part of our series focusing on the hospitality designers, architects and purchasing pros that are part of HI Connect Design 2013.

Electro Freeze, a division of H.C. Duke and Son, introduces to the U.S. frozen dessert industry Genni, the first soft-serve frozen dessert quality management smartphone app.

Genni mobilizes the company’s newly released Virtual Quality Management System (VQM) in the Genesis Series Soft Serve Freezer line.

read more

The annual awards were presented during a gala at the Drake Hotel in Chicago.

read more

Best Sanitizers announces its new trio of BrandStand dispenser stands. This new product combines a marketing and promotional component with a portable hand-sanitizing system.

The portability of BrandStand allows prime placement in high-traffic areas. The new adjustable stand provides hand sanitation and a point of contact for businesses to communicate with customers.

Designed for use in a multitude of industries, BrandStand can be used for promoting in-store specials, corporate messages, cross promotions, revenue-generating sponsorships, and more.

read more

Espro announced it will collaborate with illy caffè, Intelligentsia Coffee and Tea, and its restaurant supply distributor Chicagoland Beverage to demonstrate the Espro Press tabletop coffee service for restaurants.  

The Espro Press is the first major technology update to the French Press in more than 40 years. Illy and Intelligentsia has supported the development of a service-ready process to elevate fine coffees at the restaurant tabletop.

read more

In an age when culture means so many things that it often means nothing at all, brands are going back to their roots to build a strong organization from the inside out.

read more

The move puts the brand in more direct competition with chains such as Dunkin' Donuts The move puts the brand in more direct competition with chains such as Dunkin' Donuts

read more

Fazoli’s is rolling out a new fast-casual concept focusing on modern Italian fare, CEO Carl Howard announced at the 2013 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show.

While Fazoli’s serves up tradition Italian dishes like pastas, pizzas, and submarinos, the new modern Italian concept will resemble Chipotle in its service and menu models. The point of differentiation, Howard says, is that this new concept will focus on three primary menu platforms instead of one.

read more

Image Caption:  Barilla America Inc. consulting chef Bruno Wehren cooks new gluten-free pasta.

Gluten-free items seem to be everywhere at this year's National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, which kicked off its four-day run today in Chicago.

Pasta? Yes. Bread? Absolutely. Snacks? You betcha.

As a growing number of restaurant guests have made it clear that they want—even demand—menu items and ingredients that are free of gluten, operators have increasingly created or acquired these types of products.

read more

Operators and industry experts share tips for operators considering franchising

read more

Industry experts share tips for catering to families

read more