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	<title>Restaurant Briefing &#187; Sep/Oct 2010</title>
	<link>http://restaurantbriefing.com</link>
	<description>Just another WordPress weblog</description>
	<lastBuildDate>Sat, 04 Sep 2010 21:04:18 +0000</lastBuildDate>
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		<title>Meet the Masters: Sharing Your Playbook</title>
		<description><![CDATA[MANAGING TIME. “It’s the hardest part of my job,” said Rick. My biggest struggle is that I can get involved in details and lose the joy of what I’m doing.” He said he has a whole slew of assistants, and the one who keeps his schedule knows there are sacred times that are just for [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/meet-the-masters-sharing-your-playbook/</link>
			</item>
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		<title>Social Media: Managing the Newly Empowered Consumer</title>
		<description><![CDATA[There are many ways to go about getting Facebook fans – followers – whether it be advertising, putting up signs in your stores, utilizing your external email list, or just promoting your restaurant. However, fans are subscribing to show some sort of interest – they are only just giving you a chance. It’s up to [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/social-media-managing-the-newly-empowered-consumer/</link>
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		<title>It IS Easy to Be Green: Feasible Farm-to-Table Practices</title>
		<description><![CDATA[“LOCAL is probably the most important word we can preach. It kind of sets everything up. If it’s local, then there’s a good chance that it’s going to be fresh.” Sam Beall
“I think that the idea of geographic limitations on ‘local’ is taking off after a fashion, but if you get really adamant about a [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/it-is-easy-to-be-green-feasible-farm-to-table-practices/</link>
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		<title>The Great American Dine-Out</title>
		<description><![CDATA[Join American Express in supporting Share Our Strength’s 2010 Great American Dine Out®, September 19 – 25 – a national, week-long campaign that brings together thousands of restaurants and millions of consumers to help end childhood hunger by 2015. 
Last year more than 3,500 restaurants – multi-units and independents alike – participated in the Dine [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/the-great-american-dine-out/</link>
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		<title>A Look at Restaurant Sales</title>
		<description><![CDATA[Restaurant Trade Program panelist, Malcolm Knapp, president, Malcolm M. Knapp, Inc., discussed the dynamics leading up to recent declines in restaurant sales. “Looking at casual dining as a proxy because it’s a high growth sector, from the period of 2001 to 2006 we had positive comp sales – which you don’t have in recessions. Lower [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/a-look-at-restaurant-sales/</link>
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		<title>Navigating the Near-Term</title>
		<description><![CDATA[Malcolm Knapp on BRAND LOYALTY
“Brand loyalty is dead. When times were good, you could go to a restaurant maybe four or five times, and if it screwed up, then you gave up. Now it screws up once and you give up, you go somewhere else. You want a guaranteed experience. That doesn’t mean that brands [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/navigating-the-near-term/</link>
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		<title>Farm to Table+</title>
		<description><![CDATA[“It seems unlikely to do a farmers’ market right in the middle of the Strip, but Las Vegas is very close to some of the greatest agricultural areas in central California. With so many farmers bringing us product from there and locally, we thought it would be great to give them a venue to sell [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/farm-to-table/</link>
			</item>
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		<title>Sustainability</title>
		<description><![CDATA[“Sustainability is one of the most difficult words to define. To me, it has to do with the opportunity to work with and support everyone around you. Our gardener relies on our cheesemaker; our chef relies on our gardener; the dairy compost enhances our garden. It’s a full circle and contributes to the quality of [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/sustainability/</link>
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		<title>The Private Dining Scene</title>
		<description><![CDATA[How some restaurateurs around the USA are stimulating private dining sales: 
Carmine Smeraldo, owner, Il Terrazzo Carmine, Seattle, WA, recently converted an area of the restaurant that was dedicated to hosting large groups into a private room. “In the last year, we’ve had a continuous flow of inquiries for business meetings and social parties. The [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/the-private-dining-scene/</link>
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		<title>Social Influence</title>
		<description><![CDATA[TREND: The impact of frugality and other ways of coping with the recession will ultimately fade when it comes to consumer spending decisions. What will endure as a dominant force is the influence of social networks. Consumers are increasingly aggregating around interests, beliefs, and values via online member communities. In 2009, 41% said they are [...]]]></description>
		<link>http://restaurantbriefing.com/2010/08/social-influence/</link>
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