People Report and sister company Black Box Intelligence announced the winners of the 2011 Best Practices awards, presented in front of 250 restaurant executives at the annual Best Practices Conference. The winners represent best in class for their human capital practices in their segment in the dining industry. The winners are McDonald’s, Eat’n Park Restaurants, Logan’s Roadhouse, and The Cheesecake Factory.
Corner Bakery Cafe
Dallas-based Corner Bakery Cafe announced its most recent franchise deal to bring seven new locations to the South Texas region in less than five years. This new deal with restaurateur Bernardo Castillon brings the total number of planned franchise locations up to 45 in a state that already boasts 23 company-owned and franchised Corner Bakery Cafe locations.
Castillon’s first cafe will open in McAllen, Texas, in 2012, with six additional locations planned for Corpus Christi, Laredo, Brownsville, and Harlingen.
As consumers increasingly seek healthy, great-tasting food, it seems that more chefs and restaurant operators are looking to fruit as a perfect ingredient for menu items.
The health benefits are obvious. Most fruit is low in fat, sodium, and calories; full of vitamins and minerals; and has no cholesterol. It also provides natural sweetness.
Fruit has been part of limited-service restaurants’ menus for decades, mostly in desserts or in beverages like orange juice or strawberry milkshakes. Now it’s expanding.
Newtown, Pennsylvania-based restaurant operator, The Rose Group, a 59-unit Applebee's and four-unit Corner Bakery Café franchisee, has selected JobApp Network as its automated hiring solution to improve restaurant hiring, manage compliance, and maximize employee tax credits.
Including the Rose Group, nearly 150 Applebee's units are currently utilizing the complete end-to-end hiring solution provided by JobApp, based in Bloomfield Hills, Michigan.
The swiftly growing fast-casual concept, Corner Bakery Cafe, extends its reach into the Northeast with two newly announced franchise agreements that will bring 15 new bakery cafe locations to the state of New York in the next six years. Franchisee and operating partner Fran DeSimone has aggressive plans to simultaneously develop the greater markets of Rochester, Buffalo, and Syracuse, complementing Corner Bakery Cafe’s current accelerated pace of growth in key regions throughout the country.
Restaurant brands participating in the National Restaurant Association’s (NRA) recently announced “Kids LiveWell” initiative are confident that the health-infused measure will help boost their kids’ offerings, business, and profile. But most quick-service brands remain in wait-and-see mode.
It wasn’t Bring Your Child to Work Day, but that’s certainly what it felt like at the launch of the National Restaurant Association’s new healthy kids menu initiative “Kids LiveWell” in Washington, D.C., today.
Children and parents filled the room at the National Press Club, enjoying the new menu items introduced as part of the initiative.
Roark Capital Group, an Atlanta-based private equity firm, announced that its affiliates have acquired Il Fornaio (America) Corporation, owner of Corner Bakery Cafe and Il Fornaio Restaurants and Bakeries.
Fast-casual restaurant Corner Bakery Cafe introduced a new sandwich, the Smoked Turkey Cobb, to its diverse lineup of handcrafted sandwiches and panini.
“We all know the familiar and well-balanced flavors of the Cobb salad, and with our strong bakery heritage, we just can’t help but put such flavorful ingredients on a delicious bread,” says Ric Scicchitano, senior vice president of food and beverage. “The traditional Cobb salad has many distinct tastes, and we needed special bread that would stand up to those big flavors while bringing its own unique taste to the party.”
There was a time when the only place you could find Black Angus beef on a menu was at some of the nation’s finest steakhouses. But these days, Angus burgers are served at McDonald’s, Back Yard Burgers, Carl’s Jr., Hardee’s, and Smashburger and are just one of many fine-dining menu items, ingredients, and techniques that were adopted by quick-service and fast-casual restaurants over the last decade.