Restaurant News
The Art Of Making A Big Mac Go Green; McDonald's, others push pro-environment policies
Last year, Greenpeace activists climbed into rafts in the Amazon rain forest for a fact-finding tour about deforestation. That may not be surprising -- except that the tour included four officials from one of America's biggest and most visible corporations: McDonald's, which Greenpeace had earlier criticized for its potential role in the deforestation. The concern had been that McDonald's suppliers were buying from soya farmers who Greenpeace says were harming the rain forest.
Last year, Greenpeace activists climbed into rafts in the Amazon rain forest for a fact-finding tour about deforestation. That may not be surprising -- except that the tour included four officials from one of America's biggest and most visible corporations: McDonald's, which Greenpeace had earlier criticized for its potential role in the deforestation. The concern had been that McDonald's suppliers were buying from soya farmers who Greenpeace says were harming the rain forest.
World's giants to alter food equation; As China and India rise, diets change and demands soar
Nothing about the lunch rush at a McDonald's in China would feel out of place in America: Students huddled around video games and fries; a computer salesman scarfing a chicken sandwich; a teacher lingering over a hamburger and coffee. And in that all-American scene lies the next great challenge to the world's food supply. "It was impossible for my parents' generation to have meat all the time," said 42-year-old teacher Xue Wei, polishing off a piece of pie. "Now, we can eat meat every day." The roots of today's food crisis span the globe, from sky-high oil prices in the Middle East to the diversion of crops from food to biofuel in the U.S., to drought-stricken harvests in Australia. But the crisis also has focused attention on a longer-term trend: the growing, evolving appetites of developing giants such as China and India.
Nothing about the lunch rush at a McDonald's in China would feel out of place in America: Students huddled around video games and fries; a computer salesman scarfing a chicken sandwich; a teacher lingering over a hamburger and coffee. And in that all-American scene lies the next great challenge to the world's food supply. "It was impossible for my parents' generation to have meat all the time," said 42-year-old teacher Xue Wei, polishing off a piece of pie. "Now, we can eat meat every day." The roots of today's food crisis span the globe, from sky-high oil prices in the Middle East to the diversion of crops from food to biofuel in the U.S., to drought-stricken harvests in Australia. But the crisis also has focused attention on a longer-term trend: the growing, evolving appetites of developing giants such as China and India.
Wake up and smell (and taste) a better cup of joe
Jim Munson travels with a French press (a coffee-maker consisting of a glass carafe, lid and plunger; no electricity required) in his suitcase. At home every morning, he brews himself three varieties of the black beverage. And he's also the kind of guy who gets stirred up about the proper usage of "roast" versus "brew strength." Munson is a coffee expert. He's vice president of Dallis Coffee, a 100-year-old importing and roasting company based in New York, and a member of the National Coffee Association's information and education committee.
Jim Munson travels with a French press (a coffee-maker consisting of a glass carafe, lid and plunger; no electricity required) in his suitcase. At home every morning, he brews himself three varieties of the black beverage. And he's also the kind of guy who gets stirred up about the proper usage of "roast" versus "brew strength." Munson is a coffee expert. He's vice president of Dallis Coffee, a 100-year-old importing and roasting company based in New York, and a member of the National Coffee Association's information and education committee.
The dwindling teen summer job pool: Adults competing for low-skill, low pay positions
May 11--When Ieshia Cooper leaves Dutch Fork High School in the afternoons and goes to work, she's greeted by hugs from her clients. That's not the kind of appreciation the 16-year-old sought or received during her previous, brief career in fast food. But she said the hugs are the best part of her job caring for children at the Northwest Family YMCA near Irmo for little more than $6 an hour.
May 11--When Ieshia Cooper leaves Dutch Fork High School in the afternoons and goes to work, she's greeted by hugs from her clients. That's not the kind of appreciation the 16-year-old sought or received during her previous, brief career in fast food. But she said the hugs are the best part of her job caring for children at the Northwest Family YMCA near Irmo for little more than $6 an hour.
Moms still get to dine out despite lousy economy; Restaurant owners says reservations increase
Even when times are tough, it seems that people still find the money to take their moms out for Mother's Day, Chicago restaurant owners say. "I think people don't care [about the economy] because it's their mother," says Jim Dragatsis, owner of Marigold. "Mother's Day has always been one of those days people eat out."
Even when times are tough, it seems that people still find the money to take their moms out for Mother's Day, Chicago restaurant owners say. "I think people don't care [about the economy] because it's their mother," says Jim Dragatsis, owner of Marigold. "Mother's Day has always been one of those days people eat out."
Labor's 'guests' are anything but; There's no shortage of workers willing to accept low wages. It's employers not willing to pay a decent wage
Unemployment is rising, hundreds of thousands of families are facing foreclosures on their homes, and wages are flat-lining (especially for workers without college degrees). Yet a noisy group of Long Island businesses claims the nation needs ... more workers willing to accept low wages and less likely to organize or otherwise assert their rights. The businesses, part of a national coalition with well-connected lobbyists, are badgering Congress to allow more indentured workers into the United States. Not surprisingly, given that low-wage workers have no lobbyists of their own, many members of the U.S. House and Senate - including Rep. Tim Bishop (D-Southampton) - are listening attentively and getting ready to give these low-wage employers just what they want.
Unemployment is rising, hundreds of thousands of families are facing foreclosures on their homes, and wages are flat-lining (especially for workers without college degrees). Yet a noisy group of Long Island businesses claims the nation needs ... more workers willing to accept low wages and less likely to organize or otherwise assert their rights. The businesses, part of a national coalition with well-connected lobbyists, are badgering Congress to allow more indentured workers into the United States. Not surprisingly, given that low-wage workers have no lobbyists of their own, many members of the U.S. House and Senate - including Rep. Tim Bishop (D-Southampton) - are listening attentively and getting ready to give these low-wage employers just what they want.
Razzoo's settles sex discrimination lawsuit with male bartenders
May 9--Razzoo's Cajun Cafe will pay $1 million to settle a lawsuit that claimed the restaurant chain routinely declined to hire or promote men who wanted to be bartenders.
May 9--Razzoo's Cajun Cafe will pay $1 million to settle a lawsuit that claimed the restaurant chain routinely declined to hire or promote men who wanted to be bartenders.
Dairy Queen tries out Sweet Deals in Kentucky
May 9--A mix-and-match value menu that includes desserts is being tried out as DQ Grill & Chill and Dairy Queen's answer to rising gasoline and food prices.
May 9--A mix-and-match value menu that includes desserts is being tried out as DQ Grill & Chill and Dairy Queen's answer to rising gasoline and food prices.
Increasingly Cautious Lenders Delay Mixed-Use Development; Banks Issue Reality Checks; These ambitious projects were never easy to fund -- today the task is tougher
Shy lenders are trying to avoid mingling with "mixed use." They're putting brakes on developments that blend offices and stores with condominiums, apartments and hotels. Before the housing bubble's pop and a crunch in credit, developers drew up many mixed-use plans. They were a way to enliven urban blocks and use space economically. But now it's harder to find lenders who'll back all parts of a project. They vary in which parts of mixed-use they fear.
Shy lenders are trying to avoid mingling with "mixed use." They're putting brakes on developments that blend offices and stores with condominiums, apartments and hotels. Before the housing bubble's pop and a crunch in credit, developers drew up many mixed-use plans. They were a way to enliven urban blocks and use space economically. But now it's harder to find lenders who'll back all parts of a project. They vary in which parts of mixed-use they fear.
Grades for O.C. restaurants urged; Grand jury report says diners are left in the dark by existing health inspection reports posted at eateries.
Orange County should give itself an F for the way it informs the public about health conditions in restaurants, according to a grand jury report released Thursday. Most residents are "in the dark" about whether a trip to a restaurant will result in a memorable meal or a stay at the hospital. The report's recommendation: Follow Los Angeles County's example by implementing a grading system that assigns each restaurant an A, B or C.
Orange County should give itself an F for the way it informs the public about health conditions in restaurants, according to a grand jury report released Thursday. Most residents are "in the dark" about whether a trip to a restaurant will result in a memorable meal or a stay at the hospital. The report's recommendation: Follow Los Angeles County's example by implementing a grading system that assigns each restaurant an A, B or C.
Lawsuits? Raving just keeps going; CEO says fast-casual dining giant will build new franchise concepts despite franchisee attacks.
Atlanta-based Raving Brands sold two of its brands in the past year, announced an agreement to sell a third and has several lawsuits pending from disgruntled franchisees. In an interview this week, though, Raving Chief Executive Officer Martin Sprock said his company is undeterred in its efforts to build new franchise concepts. Raving, former owner of Moe's Southwest Grill, has six brands left --- Planet Smoothie, Doc Green's, Shane's Rib Shack, Flying Biscuit, Boneheads and Monkey Joe's.
Atlanta-based Raving Brands sold two of its brands in the past year, announced an agreement to sell a third and has several lawsuits pending from disgruntled franchisees. In an interview this week, though, Raving Chief Executive Officer Martin Sprock said his company is undeterred in its efforts to build new franchise concepts. Raving, former owner of Moe's Southwest Grill, has six brands left --- Planet Smoothie, Doc Green's, Shane's Rib Shack, Flying Biscuit, Boneheads and Monkey Joe's.
McDonald's U.S. sales rebound; Extended hours, menu variety called drivers of growth
McDonald's Corp., the world's largest restaurant company, said global sales at outlets open at least 13 months rose 5 percent in April, citing menu variety, enhanced convenience with extended hours and value prices as continued growth drivers.
McDonald's Corp., the world's largest restaurant company, said global sales at outlets open at least 13 months rose 5 percent in April, citing menu variety, enhanced convenience with extended hours and value prices as continued growth drivers.
Smashburger hungry to grow Chain plans 20 locations by end of this year, eyes 500 nationwide
After growing Quiznos from a regional Colorado toasted sub shop to the nation's second-biggest sandwich restaurant chain, Rick Schaden and his team are focusing on the next food frontier: burgers. Smashburger, which Schaden's Consumer Capital Partners launched with a single store on Colorado Boulevard less than a year ago, plans to grow to 20 locations by the end of this year and eventually expand to 500 across the country. While burgers have been a staple of the fast-food industry for about 60 years, Smashburger's founders are betting that consumers are hungry for a twist. The chain features Angus beef burgers smashed on a flat-top grill, served on a toasted and buttered bun in a space-age diner environment that offers tap beer alongside Haagen-Daz milkshakes.
After growing Quiznos from a regional Colorado toasted sub shop to the nation's second-biggest sandwich restaurant chain, Rick Schaden and his team are focusing on the next food frontier: burgers. Smashburger, which Schaden's Consumer Capital Partners launched with a single store on Colorado Boulevard less than a year ago, plans to grow to 20 locations by the end of this year and eventually expand to 500 across the country. While burgers have been a staple of the fast-food industry for about 60 years, Smashburger's founders are betting that consumers are hungry for a twist. The chain features Angus beef burgers smashed on a flat-top grill, served on a toasted and buttered bun in a space-age diner environment that offers tap beer alongside Haagen-Daz milkshakes.
In Ohio, thousands stand in line for their piece of the 23-cent pie
By Thomas J. Sheeran The Associated Press UNIVERSITY HEIGHTS, Ohio Maybe Cleveland Cavaliers fans can hope for cheap gas if an oil company insults LeBron James. Lines were so long Thursday at some of the Papa John's stores offering a large, one-topping pizza for 23 cents that police stood nearby to make sure people didn't get unruly.
By Thomas J. Sheeran The Associated Press UNIVERSITY HEIGHTS, Ohio Maybe Cleveland Cavaliers fans can hope for cheap gas if an oil company insults LeBron James. Lines were so long Thursday at some of the Papa John's stores offering a large, one-topping pizza for 23 cents that police stood nearby to make sure people didn't get unruly.
Earnings Roundup; CPK increases forecast for year
California Pizza Kitchen Inc. posted lower first-quarter profit but raised its outlook for the full year. Net income at the Los Angeles-based restaurant operator fell to $2.5 million, or 9 cents a share, from $3.6 million, or 12 cents, a year earlier. Sales grew more than 10% to $164.7 million.
California Pizza Kitchen Inc. posted lower first-quarter profit but raised its outlook for the full year. Net income at the Los Angeles-based restaurant operator fell to $2.5 million, or 9 cents a share, from $3.6 million, or 12 cents, a year earlier. Sales grew more than 10% to $164.7 million.
Yum! Brands gears up expansion in China
The U.S. fast food giant Yum! Brands Inc, owner of the Kentucky Fried Chicken and Pizza Hut brands, is gearing up expansion in China, banking on the most-populated nation to secure its earnings to counter falling sales at home amid the U.S. economic recession.
The U.S. fast food giant Yum! Brands Inc, owner of the Kentucky Fried Chicken and Pizza Hut brands, is gearing up expansion in China, banking on the most-populated nation to secure its earnings to counter falling sales at home amid the U.S. economic recession.
MCDONALD'S JAPAN TO LIFT PRICES AGAIN ON SURGING EXPENSES
McDonald's Co. (Japan) said Friday it plans to lift prices by an average of 2 per cent at all its stores on May 30 to better cope with skyrocketing prices for ingredients such as flour, cheese and meat as well as climbing personnel and lease expenses.
McDonald's Co. (Japan) said Friday it plans to lift prices by an average of 2 per cent at all its stores on May 30 to better cope with skyrocketing prices for ingredients such as flour, cheese and meat as well as climbing personnel and lease expenses.
Big burritos hit bigger stage Chipotle backs drug-free Slipstream cyclists
Amid the boisterous patchwork of logos typical to most cycling race jerseys, the Slipstream-Chipotle uniform features a silkscreen of Chipotle's iconic foil-wrapped burritos peeking out of each rider's hip pocket. Those burritos have been sparking amusing confusion among the team's largely European competitors pedaling just inches away in the peloton. "Sometimes one will jokingly reach for it any say, 'I'm stealing your bread,' because they've never seen the burritos before," said Will Frischkorn, one of the riders with the Slipstream-Chipotle. "Hopefully in a few years, they'll know."
Amid the boisterous patchwork of logos typical to most cycling race jerseys, the Slipstream-Chipotle uniform features a silkscreen of Chipotle's iconic foil-wrapped burritos peeking out of each rider's hip pocket. Those burritos have been sparking amusing confusion among the team's largely European competitors pedaling just inches away in the peloton. "Sometimes one will jokingly reach for it any say, 'I'm stealing your bread,' because they've never seen the burritos before," said Will Frischkorn, one of the riders with the Slipstream-Chipotle. "Hopefully in a few years, they'll know."
Readers' Platform: Unchain my city!
The San Francisco Planning Commission's move to block the opening of a paint store in a vacant building in the Mission District - because it is owned by a national company - is an example, according to The Chronicle's Page One story Tuesday, of how "a city that values homegrown companies and neighborhood character is increasingly hostile to chain stores." Judging by the response of numerous city residents on SFGate, however, much of that hostility is directed more at city officials who are responsible for the anti-chain-store rules. Well, not entirely ... Below, edited for space, is a sample of comments posted on SFGate. To read more, and link to the original story, go to sfgate.com/ZDGZ.
The San Francisco Planning Commission's move to block the opening of a paint store in a vacant building in the Mission District - because it is owned by a national company - is an example, according to The Chronicle's Page One story Tuesday, of how "a city that values homegrown companies and neighborhood character is increasingly hostile to chain stores." Judging by the response of numerous city residents on SFGate, however, much of that hostility is directed more at city officials who are responsible for the anti-chain-store rules. Well, not entirely ... Below, edited for space, is a sample of comments posted on SFGate. To read more, and link to the original story, go to sfgate.com/ZDGZ.
Munchies After Midnight; Dylan Fiesel turns late-night snack attacks into a growing business venture.
Dylan Fiesel is a wiry 22-year-old who wears fleece-lined sweatshirts and keeps his hair cut short. He has the look of a first-year law student and the unhurried drawl of someone who clocks six hours of sleep a night. Fiesel could have been a short order cook, had he not gone the businessman's route. A North Bay native, he relocated to Berkeley after graduating from the film and entrepreneurship programs at Indiana University, and now spends most days studying for the GMAT. Most nights he's up baking cookies in Emeryville's Co-Op Kitchens, a large industrial building where roughly twenty to thirty local mom-and-pops do their food preparation and cooking. There, Fiesel runs Mrs. Munchies, a late-night cookie delivery enterprise that's likely the only one of its kind in the East Bay. Come to Co-Op Kitchens after witching hour, and nine times out of ten you'll find Fiesel manning a laptop while other Co-Op tenants scurry around washing pots or chopping vegetables. He usually gets home some time after 3:30 a.m., once the kitchen is cleaned and the dough is repackaged, and dozens of bleary-eyed college students are munching cookies contentedly in their dorms.
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Dylan Fiesel is a wiry 22-year-old who wears fleece-lined sweatshirts and keeps his hair cut short. He has the look of a first-year law student and the unhurried drawl of someone who clocks six hours of sleep a night. Fiesel could have been a short order cook, had he not gone the businessman's route. A North Bay native, he relocated to Berkeley after graduating from the film and entrepreneurship programs at Indiana University, and now spends most days studying for the GMAT. Most nights he's up baking cookies in Emeryville's Co-Op Kitchens, a large industrial building where roughly twenty to thirty local mom-and-pops do their food preparation and cooking. There, Fiesel runs Mrs. Munchies, a late-night cookie delivery enterprise that's likely the only one of its kind in the East Bay. Come to Co-Op Kitchens after witching hour, and nine times out of ten you'll find Fiesel manning a laptop while other Co-Op tenants scurry around washing pots or chopping vegetables. He usually gets home some time after 3:30 a.m., once the kitchen is cleaned and the dough is repackaged, and dozens of bleary-eyed college students are munching cookies contentedly in their dorms.
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