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May 2012

Features

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism
In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices. And the demands of that market forced them to overtax their fields; they were losing topsoil at an alarming rate. Their families had farmed those Northwest fields for generations, but they realized they could be the last. They turned to Hot Lips Pizza and Grand Central Baking Company, two Portland chains, for help....
Conscious Capitalists share their smarts
Six top business leaders describe how to create and sustain companies with purpose Jim McCann Founder and Chairman 1-800-FLOWERS.com Carle Place, New York...

20-Minute University

A trio of sweet wines
When I am in a restaurant concluding a meal, I feel the server is remiss if he neglects to offer dessert wine. The restaurant has lost an opportunity to sell a profitable product and perhaps exceed the expectations of the guest. After all, a sweet wine is a perfect way to end a great meal. It is a small, luscious, lingering finale to a hopefully wonderful dining experience. Like dessert itself, sweet wines complete a meal; the best of them leave us with magnificent memories....

Cover Stories

Panera's higher purpose
On first blush, it’s like learning Warren Buffett has changed his name to Moonbeam and moved into a commune, one sweat lodge over from Donald Trump’s. Panera Bread, one of the restaurant industry’s biggest financial successes, the proof of free enterprise’s potential, the pin-up above the headboard of so many arch-capitalists, isn’t sold on the whole profit-motive thing....
Q&A with Ron Shaich
RESTAURANT BUSINESS: So why did you want to focus on Conscious Capitalism for this issue? SHAICH: Conscious Capitalism is an expression of how I’ve always found success in the restaurant industry. I think that our whole society, our corporate society would be… better served if they think about their businesses in relationship to it. My greatest hope is just to open people’s minds to better ways to do [business]....

Ideas Index

May 2012 Ideas Index
Purpose: “The value of your company is driven by your company’s values” Profits: An index of Conscious Capitalist firms—companies that focus on bringing value to all stakeholders—showed the companies far surpassed others in ROI. Something to think about HR: Establish a fund for employees to donate into to help support other employees in need...

Menu R&D

The steaks get higher
It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff:...
Dispensing innovation
The granddaddy of frozen yogurt concepts, TCBY (a.k.a. The Country’s Best Yogurt), hasn’t been sitting on the sidelines as newcomers crowd the field. In 2011, the company introduced Super Fro-Yo, a product with enhanced nutritional value, and then kicked off 2012 as “the year of flavor and delight.” This April, TCBY launched the first-ever Greek fro-yo....
Spring's in full swing
With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus. For Andrew Zimmerman, executive chef at Sepia in Chicago, that meant bringing back a seasonal favorite: Spring Pea Agnolotti with mascarpone, thyme butter, pickled shallots, shaved French breakfast radishes, torn mint and grana padano....
Refresh your beverage menu
You know the signs. Customers don’t even look at the drinks menu anymore. Trendwise, your signature cocktail is so last year. Beverage sales in general are on the decline. It’s time to do something to get guests ordering those high-margin drinks again. Here are the first steps:...
Running the iRestaurant
Restaurants across the country have dabbled in iPad usage, primarily back-of-house for inventory or front-of-house for wine lists. But few have jumped in to the extent that Christian and Nacasha Ruffin, owners of Atlanta’s Do restaurant, have. As the Ruffins found out, equipping a restaurant to be iPad-driven takes more than buying a bunch of tablets and throwing them on tables....

Skills

How Urban Belly got menu consistency, retail products and flavor in one move
As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and layering techniques to produce a sophisticated result. And as a Korean-American, he grew up with such iconic dishes as bulgogi, the marinated barbecued beef that is probably Korea’s most well-known culinary export....

MonkeyDish

Franchisee of the Month: Paul Saber
Over dinner one night with founder Ron Shaich and a small group of Panera Bread franchisees, Paul Saber was last in the group to field questions from Shaich about what else the company should be doing and what his concerns were. Saber, who joined Panera in 2003 after a 17-year run at McDonald’s as a franchisee and senior corporate leader, posed a question that ultimately led to Panera Cares, the company’s groundbreaking pay-what-you-can business model designed to “share the warmth” with those less fortunate....
Better business: Meet Conscious Capitalism
There’s something in the air. McDonald’s announced in February it was working with its pork producers to phase out gestation crates for its pigs. In March, at the annual Starbucks company meeting, chairman and CEO Howard Schultz told the gathering, "The value of your company is driven by your company’s values."...
What investors see in Conscious Capitalism
At first glance, Bill Flagg and Michael Farello seem to have little in common. A million bucks is a big investment for Flagg, who puts it into fledgling E-commerce startups. Farello is a partner in a $2.5 billion private equity firm that focuses on mid-sized consumer product companies. But despite differences in size and sectors, they share a common philosophy, which they call Conscious Capitalism. They seek out companies whose loyalties are broader than just to their stockholders, and they argue that such a business model offers advantages over the standard one....