<?xml version="1.0" encoding="UTF-8"?><!-- generator="WordPress/2.9.1" -->
<rss version="0.92">
<channel>
	<title>Restaurant Briefing &#187; Jan/Feb 2012</title>
	<link>http://restaurantbriefing.com</link>
	<description>Just another WordPress weblog</description>
	<lastBuildDate>Fri, 27 Jan 2012 03:10:55 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>Jan/Feb 2012</title>
		<description><![CDATA[Click here to download a PDF of this edition of Briefing.
]]></description>
		<link>http://restaurantbriefing.com/2012/01/janfeb-2012-2/</link>
			</item>
	<item>
		<title>Trends to Watch in 2012</title>
		<description><![CDATA[J. Walker Smith, executive chairman, The Futures Co., describes what he calls the “Kinship Economy,” a post-recession marketplace dominated by “process” (how people are treated) over “product” (what they purchase). “Consumers are resilient and buying and shopping are as important to them as ever,” he says. But, he adds, they are coping with a smaller [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/trends-to-watch-in-2012/</link>
			</item>
	<item>
		<title>Looking Forward</title>
		<description><![CDATA[More trend resources and insights into the year ahead:
Industry Experts Forecast 2012 Foodservice Trends (NRN) 
Seven Leading U.S. Restaurant Trends for 2012 (Technomic) 
Five Foodservice Trends to Shape Restaurant Menus in 2012 (Mintel) 
A Look at What’s Ahead in 2012 (NRN)
The Passion Collection 2012 (Andrew Freeman &#038; Co.) 
Chef Survey: What’s Hot in 2012 (National [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/looking-forward-2/</link>
			</item>
	<item>
		<title>Order Amidst the Chaos</title>
		<description><![CDATA[TREND: While 76% of Today’s Consumers agree that being in control of your life is extremely/very important, only 52% are satisfied with the control they have; just 31% think the control they have over their future will increase in the next few years.
OPPORTUNITY: An uncertain world has left consumers searching for stability and focusing on [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/order-amidst-the-chaos/</link>
			</item>
	<item>
		<title>2012 American Express® Restaurant Trade Program</title>
		<description><![CDATA[Register now for the 23rd American Express® Restaurant Trade Program at the Food &#038; Wine Classic in Aspen, June 15-17, 2012.   Join José Andrés (Think Food Group), Rick Bayless (Frontera Grill, Topolobampo, XOCO), Tom Colicchio (Craft Restaurants), Tim Love (Lonesome Dove, The Love Shack), Danny Meyer (Union Square Hospitality Group), Marcus Samuelsson (Red [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/the-2012-american-express-restaurant-trade-program/</link>
			</item>
	<item>
		<title>Late Night Business</title>
		<description><![CDATA[While some restaurants have shortened hours to control costs, others – from casual to fine dining – are staying open later to capitalize on what they are finding to be an underserved market: late night. 
“We began staying open late because the owners realized there were very few places for industry people to dine after [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/late-night-business/</link>
			</item>
	<item>
		<title>Containing Labor Costs</title>
		<description><![CDATA[It pays to keep tight control over the cost of hourly employees. Some proven principles:
Avoid overtime. “The true cost killer of labor is overtime,” says Bob Kanzler, managing partner, Gibsons Restaurant Group, Chicago, IL. “Not only does it affect your bottom line, but working too many hours often stresses employees.” Don Fox, ceo, Firehouse Subs, [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/containing-labor-costs/</link>
			</item>
	<item>
		<title>What&#8217;s Brewing for 2012</title>
		<description><![CDATA[According to the Brewers Association, the U.S. is the world’s largest beer market and offers the greatest diversity – over 140 styles of beer and 13,000 beer brands. Stephen Hindy, president and cofounder, Brooklyn Brewery, reports that while overall beer consumption in the U.S. has decreased more than 5% in the past three years, craft [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/whats-brewing-for-2012/</link>
			</item>
	<item>
		<title>The Reach of Online Reviews</title>
		<description><![CDATA[Restaurateurs have come to understand the importance of online reviews since the emergence of Yelp, Citysearch, Zagat, TripAdvisor, Urbanspoon, Gayot, etc. But the reach of online reviews has gotten far greater – literally making them hard to avoid – since search engines now serve up reviews along with local listings. Google itself has gotten into [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/the-reach-of-online-reviews/</link>
			</item>
	<item>
		<title>Who Uses Social Networking Sites?</title>
		<description><![CDATA[A recent Pew Internet study found that 65% of online adults (50% of all adults) use social networking sites. That’s more than double what a similar Pew study reported in 2008 (29%); in 2005 just 8% of online adults used social media. Only email (61%) and search engines (59%) are used more now than social [...]]]></description>
		<link>http://restaurantbriefing.com/2012/01/who-uses-social-networking-sites/</link>
			</item>
</channel>
</rss>

<!-- Performance optimized by W3 Total Cache. Learn more: http://www.w3-edge.com/wordpress-plugins/

Minified using disk
Page Caching using disk (enhanced)
Database Caching 20/28 queries in 0.003 seconds using disk
Object Caching 377/440 objects using disk

Served from: restaurantbriefing.com @ 2012-02-05 17:21:30 -->
