Very Important Beverage Professionals Chain Beverage Buzz: April 28, 2014

Cheesecake FactoryThe Cheesecake Factory: Winter Storms, Easter Shift Hurt 1Q Results
The Cheesecake Factory Inc. said Wednesday that bad winter weather and the Easter holiday shift dampened its first-quarter results. Net income for the April 1-ended quarter fell 11 percent, in part due to costs associated with a pending settlement of a legal claim and a pre-tax charge related to the relocation of one restaurant.  MORE>>

NRA ShowNRA Show 2014 - May 17-20, 2014
Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of the restaurant, foodservice and hospitality industry. Join us and experience the energy and inspiration of NRA Show. You may just find that new product, trend or idea that makes the difference in your business next year. MORE>>

Food Business NewsConsumers Confused about Protein Consumption
Despite saying they want to get more protein into their diets, a majority of consumers are unsure about how much they should be consuming on a daily basis, according to The NPD Group. In a new report titled “Protein perceptions and needs,” The NPD Group found that 71% of the 2,211 primary grocery shoppers surveyed could not identify the recommended daily amount of protein. MORE>>

RMay Marketing Ideasestaurant Marketing Ideas for May
According to the National Restaurant Association, Mother’s Day is the most popular day of the year to dine out.  But your restaurant marketing efforts don’t have to end there.  Savvy restaurant owners and operators know that there are many special days in May that can be used with promotional activities. Mother’s Day isn’t the only day in May that your restaurant can honor someone special.  There’s also the International Day of Families, Brothers and Sisters Day and MORE>>

NRANevada, Texas and D.C. Led Job Growth in 2013
The restaurant industry registered broad-based job growth on the state level in 2013, according to figures from the Bureau of Labor Statistics (BLS).  The industry posted a net employment gain in all 50 states and the District of Columbia in 2013, marking the third consecutive year of a clean sweep. Nevada set the pace with a robust 6.3 percent gain in restaurant jobs, which returned the Silver State to the top of the list for the first time since 2006. MORE>>

IceEnsure Ice Safety by Cleaning Frequently, Handling Properly
When it comes to ice, the Food and Drug Administration is crystal clear: Ice is considered a food—and it must be as safe as drinking water. The rule applies whether the ice is to be consumed or placed in contact with food or beverages to cool them. The challenge for quick-service restaurants is to ensure the safety of the ice they serve. MORE>>


Hurricane Grill & Wings

Hurricane Grill & Wings Signs Franchise and Multi-Unit Development Agreements for 22 Units
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year. MORE>>

MediaPostNetBase Launches Tool to Help Brands Follow Social Activity
NetBase just developed a dashboard for following brand activity across social channels and sharing relevant findings within organizations. At any given moment, NetBase’s new Brand Live Pulse service shows clients who is talking about their brands, what they are saying, and the intensity with which they are saying it. MORE>>

MangosMango Mania: Tropical Fruit Trends Upward on Menus
The mango is having a moment. Mangos were the sixth fastest-growing fruit on menus in 2013, thanks to consumers’ trending toward healthy dining, as well as their desire to try tropical and global flavors, according to a report by research firm Datassential. In 2013, mangoes were the ninth most common fruit on menus, popping up on 15.4 percent of restaurant menus. MORE>>


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