December 31, 2003

Restaurant News

December issue of Chain Leader on the stands

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December 2003
A Reed Business Information Publication
Vol. 8, No. 12

Cover Story: Making Concessions
Chicago multiconcept operator Levy Restaurants leveraged its fine-dining restaurant expertise to develop its Sports & Entertainment division. The company then became well known for servicing skyboxes, club seats and stadium restaurants. This year, the Sports & Entertainment group is expected to ring up $348 million in sales, an 11 percent gain in a rough economy. With Andy Lansing about to take on the CEO title, Levy has set its sights on feeding the masses hot dogs and beer.
By David Farkas

Storyboard: Don't Say a Word
The six new television spots for Charlotte, N.C.-based Bojangles� Famous Chicken �n Biscuits are short on dialogue. Several have no discussion of the chain�s products at all. Instead, the ads simply show customers enjoying a typical meal. With new management in place, a freshened look for the stores and a balance sheet in the black for the first time in years, Bojangles� turned its advertising attention to the strong feelings customers have for the fried chicken. Executives hope to boost checks and traffic with the campaign
By Margaret Littman

Restauratour: Mountain Time
Bear Rock Cafe has redecorated with a rustic lodge in mind. A huge flagstone fireplace presides over the dining room, while sturdy pine timbers crisscross in a network above the room. Where the walls aren't leaf tones of brick red, golden yellow and forest green, they're swathed in golden-tinged pine. The fast-casual sandwich chain deems the mountain-lodge look a strong enough branding tool to support the regional concept as it expands into new markets nationwide
By Lisa Bertagnoli

Toque Of The Town: Fanning the Flames
Two little words can mean a lot. Just ask Peter Gibbons, senior director of research and development for Burger King. The man responsible for translating brand strategy into tangible product, Gibbons is now deep into researching all the ways the world's second largest burger chain can "fire grill" something. The burger giant is revamping its image to build traffic and bolster market share lost to competitors who jumped on the healthful food bandwagon sooner.
By Monica Rogers

Food Safety : A New Breed
VeriPrime Inc. has a new answer to food safety: retailers and producers working together to address issues when animals are being raised. The member-owned and -directed industry group shares the best practices of retailers, producers and meat-packing houses, and takes action that all members endorse to create better and consistent food-safety standards. As members, restaurateurs can collectively address issues such as the health of beef. The producers look for solutions that are cost-effective, then both groups work to implement them.
By Christine Zimmerman

Posted by Craig at December 31, 2003 04:46 PM