tracking
Now Playing:
Kent Walker talks about the healthful concept's mission
Now Playing:
NRN covers the top 10 U.S. cities for growth and 4Q earnings reports from some of the larger companies. We also get Subway founder Fred DeLuca on t...
Now Playing:
Starbucks opens its first Evolution Fresh. The concept is part of the coffeehouse chain's plan to capture a portion of the juice market.
Now Playing:
In the Kitchen with DOLE Frozen Fruit highlights Dole Chefs, Dieter Preiser and Rick Perez, demonstrating helpful techniques using DOLE Fresh Froze...
Now Playing:
Over the past five years Twin Peaks has established a leadership role in the burgeoning category of casual-dining sports bars with an all-female wa...
Now Playing:
Chef Mark Otto demonstrates the advantages and versatility of our new whole muscle, consistently portioned chicken.
Now Playing:
Amy Alarcon, director of culinary innovation at Popeyes Louisiana Kitchen, talk to NRN about how ideas are developed and what's coming at the chick...
Now Playing:
Hamish Dodds, chief executive of Hard Rock International, talks about the cafe's 40-year history and the importance of global markets.
Now Playing:
Pam Parseghian, executive food editor for Nation's Restaurant News, interviews McDonald's executive chef Dan Coudreaut.
Now Playing:
Hear from Daniel J. Kim, CEO and president of Red Mango, on the frozen yogurt chain's expansion into lunch.
Now Playing:
CiCi's Pizza CEO Mike Shumsky sat down with Nation's Restaurant News to discuss how the economy impacted chain's customer base, and in what ways th...
Now Playing:
La Madeleine's chief operating officer Phil Costner and director of operations Bruce E. Saring talk to NRN about the French café concept's shift to...
Now Playing:
Danny Meyer and his son Payton talk about barbecue at the 8th annual event that raised funds for Madison Square Park where it took place.
Now Playing:
Patrick Martin, ownder of Martin's Bar-B-Que Joint in Nolensville, Tenn., shares secrets to cooking whole hogs at the 8th annual Big Apple Barbecue...
Now Playing:
The five-unit Acme Oyster House celebrated its 100th anniversary this year, and for the first time faces a shortage of oysters.
Now Playing:
Poppy Tooker, host of the local NPR show "Louisiana Eats!", gives a broader look at the oil spill's effect, how chefs are adapting and a bit of oys...
Now Playing:
Ken Calwell, chief marketing officer of Wendy's, visited NRN to talk about the chain's new Garden Sensations salads.
Now Playing:
Tony Trapani, chef-owner of Trapani's Eatery in Bay St. Louis, Miss., lost his 11-year-old restaurant during Katrina, and now, five years after he ...
Now Playing:
Clara Gerica of Pete and Clara's Seafood in Louisiana talks about seafood safety.
Now Playing:
Daniel Esses, chef at the soon-to-open Three Muses in New Orleans, discusses how he plans to continue supporting Gulf seafood.
Now Playing:
Johnny Fisher, general manager of LuLu's at Homeport Marina in Gulf Shores, Ala., which is owned by Lucy Buffett, sister of singer Jimmy Buffett, t...
Now Playing:
Curtis Brewer, manager of The Oar House in Pensacola, Fla., talks about the oil spill's effect on oyster prices and how other businesses in the are...
Now Playing:
Adolfo Garcia, chef-owner of RioMar, La Boca, a Mano and Gusto in New Orleans, La., discusses the effects of the Gulf oil disaster on his restauran...
Now Playing:
Jay Wainwright, president of fast-casual Belgian bakery café chain Le Pain Quotidien's U.S. operations, discusses menu disclosure legislation and N...
Now Playing:
We're constantly studying consumers, and listening closely to operators, to bring you smarter ideas for your growing business. View this short, ide...
Now Playing:
Chef Mark Otto demonstrates the advantages and versatility of our new whole muscle, consistently portioned chicken.
Now Playing:
Now it's easy to create a memorable, signature pork dish when the pork is HORMEL® ALWAYS TENDER® Oven Roasted Pork. Our video will show you four sa...
Now Playing:
Finally, it's easy to menu distinctive pork dishes your patrons will love. HORMEL® ALWAYS TENDER® Oven Roasted Pork is the secret. Our three-minute...
Now Playing:
Got 3 minutes? Make some amazing glazes! Making pork interesting is quick and easy when you use HORMEL® ALWAYS TENDER® Oven Roasted Pork. In just 3...
Now Playing:
If you're still cracking eggs, you're tossing away your profits. Michael Foods explains why in a video that shows you how Papetti's Easy Eggs liqui...
Now Playing:
Chief marketing officer Todd Coerver and corporate chef Smokey Waters discuss details of Taco Cabana's renovation program.
Now Playing:
Texas Roadhouse Inc., which opened its second Aspen Creek in Irving, Texas, on Monday, has plans to double the size of the new casual-dining concep...
Now Playing:
Whitey Hershorn, corporate chef for Sysco Dallas, on the shift in Asian and Latin flavors on menus at a menu conference for supplier chefs organize...
Now Playing:
Matthew Burton, corporate executive chef for Unilever Food Solutions, pointed to meatloaf and meatballs as "comfort food" opportunities at a menu c...
Now Playing:
Michael Terry, corporate executive chef, Advance Food Co., discusses trends in cuisines at a menu conference for supplier chefs organized by Which ...
Now Playing:
Paul Brigante, corporate chef for Turano Baking Co., talks about what breads will be big for sandwiches at a menu conference for supplier chefs org...
Now Playing:
Thomas W.J. Dickhans, development leader for chef services at Hormel Foods, projects trends looking more to street food.
Now Playing:
Which Wich founder and chief executive Jeff Sinelli talks about different menu trends discussed by chefs at the Which Wich Menu Conference in Dallas.
Now Playing:
Shake Shack, the seven-unit fast-casual burger chain owned and operated by Danny Meyer's Union Square Hospitality Group, has taken New York City by...
Now Playing:
Ken Calwell, chief marketing officer of Wendy's, discusses burgers and consumers' shifting tastes towards fresh ingredients.
Now Playing:
Customers are expressing caution and concern about the safety of the Gulf of Mexico seafood, according to chefs who attended the 14th annual Florid...
Now Playing:
On August 18, Kona Grill hosted a "swarm party," for guests who use the location-based social networking tool Foursquare.
Now Playing:
Watch how this revolutionary machine can help you grow your business by delivering the choice and enhanced potential profit of a dozen standard fou...
Now Playing:
Chef Cindy Pawlcyn demonstrates how to make a Potato & Swiss Chard Enchilada with Jicama Slaw, a flavorful vegetarian dish of potatoes, chard, chee...
Now Playing:
McFarland Management is covering the waterfront with several price-point levels of concepts that carry the names of noted marine artists and emphas...
Now Playing:
Kent Rathbun, a Dallas-based restaurateur with a retail line of rubs, marinades, sauces and salts, offers advice on how independent chefs can get t...
Now Playing:
See why leading restaurants refer to McLane as their supply chain advantage in action. Visit www.McLaneCo.com for more information.
Now Playing:
Seasons 52 president, Stephen Judge, talks about how change is important to the concept, playing a role in everything from menu to the decor of eac...
Now Playing:
Cliff Pleau, senior director of culinary and beverage at Seasons 52, talks about how the chain develops its seasonal menus.
Now Playing:
George Miliotes, director of beverage and hospitality at Seasons 52, gives insight into how he manages the beverage program for the 13-unit concept.
Now Playing:
Doug Brooks, CEO and chairman of Brinker International, is the inaugural winner of The Norman, an award created to honor the legacy of industry ico...
Now Playing:
Jim Skinner spoke with Nation's Restaurant News about the importance of the brand's image and the consumer experience. He also provided an update o...
Now Playing:
Josh MacDonald, corporate chef for Cavendish Farms, offered a version of the classic Canadian poutine — a blend of french fries, cheese curd and br...
Now Playing:
Instructors and a former student talk about the mission of the Culinary Institute of America's newly expanded San Antonio campus. Offering their pe...
Now Playing:
Kit Goldsbury, the former owner of Pace picante sauce who gave $35 million to the Culinary Institute of America for the campus and scholarships, an...
Now Playing:
The ribbon is cut at the CIA's newly expanded San Antonio facilities, and school president Tim Ryan discusses the significance of the new campus.
Now Playing:
Rick Wion, director of social media for McDonald's Corp., talks about how the quick-service chain giant uses social media avenues such as Twitter t...
Now Playing:
Henry McGovern, CEO of Amrest Holdings, talks about the company was able to make a turnaround with their investment in Applebee's during the "New S...
Now Playing:
Three chefs gathered to participate in a blind taste test between local and non-local food products hosted by NRN. In this video Chefs Scott Anders...
Now Playing:
Three chefs gathered to participate in a blind taste test between local and non-local food products hosted by NRN. Chefs Scott Anderson, chef/owner...
Now Playing:
Three chefs gathered to participate in a blind taste test between local and non-local chicken.
Now Playing:
David P. Kellaway, campus managing director at the San Antonio campus of the Culinary Institute of America, talks about Latin flavors and fire pit ...
Now Playing:
Excerpts from Newt Gingrich's keynote speech at the 2010 Multi-Unit Foodservice Operators conference in Orlando, Fla.
Now Playing:
Executives from the Mongolian barbecue chain's parent company, The Chalak Group Inc., talk about how Genghis Grill TV will be used to track fans an...
Now Playing:
Taco Bell has been quietly testing a reduced-sodium version of its menu at 150 units in the Dallas-Fort Worth area for the past two months. Greg Cr...
Now Playing:
Coca-Cola Foodservice offers a total solution to maximize your iced tea sales. Receive consumer insights, world-class brands, proven merchandising,...
Now Playing:
Keith Jackson, content supervisor for Burger King's ad agency Crispin Porter + Bogusky, talks about the burger chain's latest marketing intiative t...
Now Playing:
Brackets in Dallas looks to fill a need for sports fans who want high-quality food.
Now Playing:
Find out how to expand your menu with Marzetti Ranch Dressing.
Now Playing:
Franchisees fostered the idea the contest to instill and recognize quality in the chain's pizza makers.
Now Playing:
Cindy Busi, worldwide beverage director for Hard Rock Cafes, talks about the recent introduction of coconut water and coconut water drinks.
Now Playing:
Carin Stutz, Brinker International Inc.'s president of global business development, talks about how the company is entering new nations, including ...
Now Playing:
Stephen J. Caldeira, president and chief executive of the International Franchise Association, says credit remains the top issue for franchisors an...