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	<title>Business &#38; MoneyCategory: Food and Beverage Industry &#124; Business &#38; Money &#124; TIME.com</title>
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		<title>Business &#38; MoneyCategory: Food and Beverage Industry &#124; Business &#38; Money &#124; TIME.com</title>
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		<title>How Much Will a Legal Marijuana Habit Cost You?</title>
		<link>http://business.time.com/2013/05/20/how-much-will-a-legal-marijuana-habit-cost-you/</link>
		<comments>http://business.time.com/2013/05/20/how-much-will-a-legal-marijuana-habit-cost-you/#comments</comments>
		<pubDate>Mon, 20 May 2013 09:45:01 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Government]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[Taxes]]></category>
		<category><![CDATA[colorado]]></category>
		<category><![CDATA[Colorado State University]]></category>
		<category><![CDATA[legal marijuana]]></category>
		<category><![CDATA[marijuana]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[recreational marijuana]]></category>
		<category><![CDATA[smoking pot]]></category>
		<category><![CDATA[washington]]></category>
		<category><![CDATA[weed]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=80310</guid>
		<description><![CDATA[If you&#8217;re an average pot smoker in Colorado—paying average prices for average-quality marijuana—you can expect to spend around $650 on weed next year. A study conducted by the Colorado Futures Center at Colorado State University aimed to get to the bottom of how much the state can expect to collect in tax revenues now that marijuana is legal. By doing a little extra math, we can get a rough estimate for what the average marijuana enthusiast will spend annually as well. Researchers estimate that in 2014, 642,772 Colorado residents, or about 12.5% of the state population, will take advantage of pot&#8217;s newly legal status. Analysts assumed each person would smoke or otherwise &#8220;use&#8221; 3.53 ounces of marijuana annually, for a total of 2,268,985 ounces (about 142,000 pounds) per year. All of these numbers may be underestimated, because they&#8217;re based on data compiled when recreational marijuana was illegal. In fact, there are so many unknowns in the realm of legal non-medicinal pot that all of this math has a crude back-of-the-napkin quality to it. In any event, using the study&#8217;s numbers, the average marijuana enthusiast can expect to pay a retail price of $185 per ounce next year. Multiply that times 3.53 ounces—which no one can buy at once, mind you, because there&#8217;s a one-ounce purchase maximum for residents—and the total comes to $653 annually spent on pot. (MORE: This Exists: Medical Marijuana for Pets) How much the individual actually winds up spending on marijuana will depend on several factors, most obviously the quality (and price) of the pot and how much one smokes. Researchers used the crowdsourcing site PriceofWeed.com to get the $185-per-ounce figure. As of early April, an ounce of marijuana was averaging $206 on the black market, and because the price is expected to drop once pot is legal, the study landed on $185. If the smoker is opting for higher-quality, $300-per-ounce marijuana, his annual pot bill would top $1,000. That&#8217;s for someone smoking the average of 3.53 ounces per year. A heavy smoker who goes with $300-per-ounce<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=80310&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/05/6129-000104.jpg?w=240</featured_image>
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			<media:title type="html">Marijuana Leaves</media:title>
		</media:content>

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			<media:title type="html">bradtuttle</media:title>
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		<item>
		<title>Slices of History: Great Moments in Pizza Innovation</title>
		<link>http://business.time.com/2013/05/18/slices-of-history-great-moments-in-pizza-innovation/</link>
		<comments>http://business.time.com/2013/05/18/slices-of-history-great-moments-in-pizza-innovation/#comments</comments>
		<pubDate>Sat, 18 May 2013 21:16:21 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Food and Beverage Industry]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79790</guid>
		<description><![CDATA[Pizza has reached a new pinnacle. It&#8217;s available in more places, and in weirder and more wonderful varieties, than ever before. And we&#8217;re scarfing it down: The research firm Technomic estimates that Americans eat 350 slices per second, and that more than four in 10 of us now munch on pizza at least once a week. Read on for a brief look back at some of the big innovations that have helped pizza become fully ingrained in modern American dining culture.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79790&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2012/04/pizza11.jpg?w=240</featured_image>
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			<media:title type="html">Pizza</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>McDonald&#8217;s McRib Has a Challenger: Burger King Roll Outs Its Own Boneless Rib Sandwich</title>
		<link>http://business.time.com/2013/05/15/mcdonalds-mcrib-has-a-challenger-burger-king-roll-outs-its-own-boneless-rib-sandwich/</link>
		<comments>http://business.time.com/2013/05/15/mcdonalds-mcrib-has-a-challenger-burger-king-roll-outs-its-own-boneless-rib-sandwich/#comments</comments>
		<pubDate>Wed, 15 May 2013 09:45:00 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[BK]]></category>
		<category><![CDATA[BK Rib Sandwich]]></category>
		<category><![CDATA[Burger King]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[McDonalds]]></category>
		<category><![CDATA[McRib]]></category>
		<category><![CDATA[Wendy's]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=80024</guid>
		<description><![CDATA[Burger King has been accused of occasionally copying the competition, what with a less burger-centric menu along the lines of Wendy&#8217;s, and a recent emphasis on higher-quality beverages (coffee, smoothie) not unlike McDonald&#8217;s. Very soon, reports the industry publication Burger Business, Burger King menus will feature the BK Rib Sandwich, a boneless rib offering slathered in tangy barbecue sauce that may sound very familiar to loyal fans of the McDonald&#8217;s McRib. The company is expected to announce later this week that the new rib sandwich will be available during the summer of 2013, along with several other limited-time-only seasonal menu items. According to USA Today, the BK Rib Sandwich sold &#8220;extremely well&#8221; during a test run at Burger King locations in Louisiana. The new sandwich will debut nationally on May 21 and have a price of around $3.49 a la carte, or $5.59 as a meal with fries and a drink. Considering the fanatical cult following enjoyed by the McRib—not every fast food sandwich has Facebook pages, websites, and a Twitter account dedicated to it—it&#8217;s somewhat surprising that there isn&#8217;t another high-profile boneless rib sandwich already on the market. The truth is that the McRib wasn&#8217;t really a big hit as a regular menu item; instead, the sandwich has achieved much-discussed success over the years partly because it has been so elusive, appearing in select locations at select times of year. For the most part, consumers were lukewarm about the sandwich when it was a menu staple, but their interest has grown hot now that they&#8217;re forced to wait for the McRib to appear from time to time &#8212; always on a limited-time basis. (MORE: Chuck E. Cheese: Where a Kid Can Gamble Like an Adult) So there&#8217;s no guarantee that some other boneless rib sandwich will be a hit with fast food customers. A bit of mystery and intrigue may be required to put sales over the top. (It would probably also help if the thing actually tastes good.) Like the McRib itself—and like so many of the latest<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=80024&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Chuck E. Cheese: Where a Kid Can Gamble Like an Adult</title>
		<link>http://business.time.com/2013/05/14/chuck-e-cheese-where-a-kid-can-gamble-like-an-adult/</link>
		<comments>http://business.time.com/2013/05/14/chuck-e-cheese-where-a-kid-can-gamble-like-an-adult/#comments</comments>
		<pubDate>Tue, 14 May 2013 09:45:17 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[boomers]]></category>
		<category><![CDATA[casino]]></category>
		<category><![CDATA[children]]></category>
		<category><![CDATA[Chuck E. Cheese]]></category>
		<category><![CDATA[Dave & Buster's]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[Florida]]></category>
		<category><![CDATA[gambling]]></category>
		<category><![CDATA[gaming]]></category>
		<category><![CDATA[Internet cafe]]></category>
		<category><![CDATA[Internet cafe gambling]]></category>
		<category><![CDATA[slot machines]]></category>
		<category><![CDATA[sweepstakes]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79852</guid>
		<description><![CDATA[What with all the flashing screens, dinging bells, and glazed-over customers absorbed in the games at hand, a Chuck E. Cheese arcade bears quite a resemblance to the slot machine section of a casino. Are kids, in fact, gambling in between their pizza and soda? Thanks to new legislation in Florida targeting Internet café sweepstake gambling operations, there&#8217;s an argument to be made that some Chuck E. Cheese games involve gambling and are therefore illegal. Since kids are the chain&#8217;s main clientele, that&#8217;s a problem for more reason than one. Many states have cracked down on Internet café gambling in recent years. Last summer, the Wall Street Journal reported on the efforts in places such as Ohio, South Carolina, and Michigan to shut down—or at least regulate—these cafes, which are filled with simulated slot-machine games and often operate totally out in the open in strip mall locations. While the games vary, most involve plastic swipe cards that are purchased by customers and give users a certain number of &#8220;sweepstakes&#8221; entries in games of chance played on video screens. The games, which offer cash prizes, have been especially popular among the elderly. &#8220;It has become my world,&#8221; one 70-year-old woman told the WSJ while inside her neighborhood gambling café in Ohio. Such Internet cafes began appearing in Massachusetts in large numbers around 2009, and in the summer of 2011, Massachusetts Attorney General Martha Coakley affirmed that these operations were illegal. “This kind of activity, gambling, is not allowed under Massachusetts law,&#8221; Coakley said at the time, according to the Boston Globe. “They are totally unregulated, there’s no oversight, and there is no protection for the consumer.&#8221; (MORE: The Real Reason We Should Cheer the Cellphone Unlocking Law) Business owners have argued that the games are legal sweepstakes because they allow anyone to participate for a few rounds without spending any money. &#8220;It&#8217;s not gambling,&#8221; the lawyer for one Internet parlor in western Massachusetts explained to the Springfield Republican. &#8220;It&#8217;s really paying for computer time.&#8221; Nonetheless, two of the largest such Internet<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79852&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link>
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			<media:title type="html">bradtuttle</media:title>
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		<item>
		<title>My Beer Can Is Better Than Yours: Aluminum Can-ovations for Better Beer Drinking</title>
		<link>http://business.time.com/2013/05/11/my-beer-can-is-better-than-yours-aluminum-can-ovations-for-better-beer-drinking/</link>
		<comments>http://business.time.com/2013/05/11/my-beer-can-is-better-than-yours-aluminum-can-ovations-for-better-beer-drinking/#comments</comments>
		<pubDate>Sat, 11 May 2013 12:00:27 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Advertising]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[ale]]></category>
		<category><![CDATA[aluminum]]></category>
		<category><![CDATA[Anheuser-Busch]]></category>
		<category><![CDATA[Anheuser-Busch InBev]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer can]]></category>
		<category><![CDATA[beer cans]]></category>
		<category><![CDATA[Boston Beer Company]]></category>
		<category><![CDATA[Budweiser]]></category>
		<category><![CDATA[can]]></category>
		<category><![CDATA[Coors Light]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[craft breweries]]></category>
		<category><![CDATA[Helles Lager]]></category>
		<category><![CDATA[Jim Koch]]></category>
		<category><![CDATA[lager]]></category>
		<category><![CDATA[MillerCoors]]></category>
		<category><![CDATA[Samuel Adams]]></category>
		<category><![CDATA[Sly Fox]]></category>
		<category><![CDATA[TV commercials]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79530</guid>
		<description><![CDATA[You might think that one beer can is the same as any other. Big beer companies and craft brewers alike say different, and they&#8217;re rolling out new cans with wider mouths and funky designs that they claim make for vastly superior beer drinking. Beer makers around the U.S. are trying to draw the attention (and thirst) of drinkers lately with something of an aluminum revolution. The most talked-about new beer vessel has to Budweiser&#8217;s angular &#8220;bowtie&#8221; can, which kinks in at the center—and, interestingly, holds less beer than the usual can. This spring and summer, Anheuser-Busch InBev will also be selling Budweiser in limited-edition &#8220;patriotic packaging&#8221;—red-white-and-blue American flag cans (and bottles)—with a portion of sales going to benefit the Folds of Honor Foundation, which gives scholarships to families of American soldiers killed or disabled in service. Anheuser-Busch executives say that the bowtie can is meant to appeal to consumers who are &#8220;looking for new things, the trend-seekers.&#8221; No one is claiming that Budweiser will taste any different in a bowtie can, or in an American flag can for that matter. On the other hand, most other brewers that are introducing new cans at least make an attempt to argue that the new design somehow enhances the drinking experience. Coors Light has been mocked in the past for its beer can &#8220;innovations,&#8221; which included a vented wide-mouth can for &#8220;easier drinking&#8221; and the &#8220;cold-activated&#8221; can, in which the mountains on the logo turn blue when the can is chilled. Now, the brand is simultaneously mocking itself while introducing yet another &#8220;can-ovation&#8221; of dubious purpose. (MORE: Budweiser&#8217;s New &#8216;Bowtie&#8217; Can Design: More Aluminum, Less Beer) Coors Light&#8217;s new &#8220;double vent wide mouth&#8221; design—if a regular vent wide mouth was good, then a double vent must be doubly good—is being billed as &#8220;The World&#8217;s Most Refreshing Can.&#8221; In one intentionally ridiculous ad, the can is compared to rapper-director Ice Cube; in another, a giant multi-armed robot machine toils to create the fancy new can, while a scientist in a white lab coat does<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79530&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Smart Spending</primary_category><primary_category_link>http://business.time.com/category/saving-spending/smart-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/05/121779434-e1368026286354.jpg?w=240</featured_image>
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			<media:title type="html">Opening a beer can</media:title>
		</media:content>

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			<media:title type="html">bradtuttle</media:title>
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		<title>McDonald&#8217;s Removes Angus Burgers as it Tries to Reverse Declining Sales</title>
		<link>http://business.time.com/2013/05/10/mcdonalds-removes-angus-burgers-as-it-tries-to-reverse-declining-sales/</link>
		<comments>http://business.time.com/2013/05/10/mcdonalds-removes-angus-burgers-as-it-tries-to-reverse-declining-sales/#comments</comments>
		<pubDate>Fri, 10 May 2013 17:21:14 +0000</pubDate>
		<dc:creator>Josh Sanburn</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79760</guid>
		<description><![CDATA[For the last several years, fast food has gone “gourmet.” Specialty salads, premium wraps, and signature sandwiches and burgers have been added to menus in an attempt to better compete with so-called fast casual restaurants like Five Guys and Panera Bread. But McDonald’s is removing one high-profile &#8220;premium&#8221; item from the menu, possibly signaling that the trend toward higher-priced fast food is coming to a close. On Thursday, McDonald’s announced that it would cut its one-third pound Angus burgers. One reason for dropping the item from the menu would seem to be the ever-rising price of beef, which hit record numbers this week, according to the U.S. Department of Agriculture. NBC News reported the price of beef is up 5% this year alone. (MORE: Elizabeth Warren: Students Should Get the Same Rate as the Bankers) More importantly, as McDonald&#8217;s has felt compelled to refocus efforts on its Dollar Menu to boost flagging sales, it&#8217;s gotten more difficult to convince customers that a single Angus burger is worth $4 or $5. Richard Adams, a McDonald’s consultant, told the Associated Press that the Dollar Menu is to blame for the Angus&#8217;s demise because $1 snacks and sandwiches are such attractive options for consumers. “When you can get four or five burgers off the Dollar Menu, nobody’s going to buy the Angus burger,” Adams said. “The Dollar Menu has become a real problem for these chains.” Adams said essentially the same thing to the trade publication Nation&#8217;s Restaurant News last fall, when McDonald&#8217;s was launching a more robust selection of Dollar Menu items: “Who would pay $4.79 for a sandwich when the two sandwiches on the Dollar Menu are perfectly good?” he said. “It’s just the math. The more you raise prices, the more you encourage people to buy off the Dollar Menu.” (MORE: Millennials: The Me Me Me Generation) And yet, because of troubling sales figures, McDonald&#8217;s has felt it&#8217;s necessary to stick with the crowd-pleasing Dollar Menu. In 2002, McDonald’s was in a similarly tough situation when it reported its first<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79760&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://business.time.com/2013/05/10/mcdonalds-removes-angus-burgers-as-it-tries-to-reverse-declining-sales/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2009/06/mcdonalds1.jpg?w=240</featured_image>
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			<media:title type="html">McDonald&#039;s</media:title>
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			<media:title type="html">jsanburn</media:title>
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		<title>Don&#8217;t Disappoint Mom: How to Ensure a Better-Than-Average Mother&#8217;s Day Gift</title>
		<link>http://business.time.com/2013/05/09/dont-disappoint-mom-how-to-ensure-a-better-than-average-mothers-day-gift/</link>
		<comments>http://business.time.com/2013/05/09/dont-disappoint-mom-how-to-ensure-a-better-than-average-mothers-day-gift/#comments</comments>
		<pubDate>Thu, 09 May 2013 09:45:49 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Retail]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[coupons]]></category>
		<category><![CDATA[deals]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[good]]></category>
		<category><![CDATA[Mother's Day]]></category>
		<category><![CDATA[National Restaurant Association]]></category>
		<category><![CDATA[National Retail Federation]]></category>
		<category><![CDATA[Offers.com]]></category>
		<category><![CDATA[PriceGrabber]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sale]]></category>
		<category><![CDATA[takeout]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79548</guid>
		<description><![CDATA[Finding the perfect Mother&#8217;s Day gift can be a difficult, if not impossible, task. At least it&#8217;s fairly simple to figure out how treat your mother better than the average son or daughter this Sunday. Do you have an above-average mom? Then she deserves an above-average Mother&#8217;s Day. There is no shortage of consumer survey data out there concerning projected Mother&#8217;s Day spending this year. After an examination the numbers, we present five strategies to employ so that you can at least make the case you&#8217;ve gone over and above the average, mathematically speaking, to honor your mother. Spend More Than $168.94 According to the National Retail Federation, consumers will spend an average of $168.94 on moms this Mother&#8217;s Day, an all-time high, up 11% from last year&#8217;s average of $152.52. These figures don&#8217;t necessarily represent spending on a single gift; instead, the average is the total amount the individual consumer spends on Mother&#8217;s Day—including restaurant meals, and gifts for one&#8217;s mother, as well as wives, mother-in-laws, and such. Among the hottest gifts this year is a category not usually associated with Mother&#8217;s Day: electronics. The NRF anticipates American consumers will drop a record-high $2.3 billion on electronics, up from $1.6 billion in 2012. Spend More Than $40 If the NRF&#8217;s figure seems a bit too steep, consider the survey data from Offers.com. In its poll, 52% of respondents said that they would be spending $40 or under on a Mother&#8217;s Day gift. Go over that mark and you&#8217;re good. (MORE: The Passive-Aggressive, Total Cheap-o Gift Guide for Mother&#8217;s Day) Buy Something That&#8217;s (Yikes) Not on Sale In a PriceGrabber poll, 55% of online shoppers said that free shipping would help entice them to buy a produce for service for Mother&#8217;s day, while 44% indicated a price cut would do the trick. Just 23% of shoppers said that retailer tactics would not influence their Mother&#8217;s Day buying decisions in any way—presumably because they&#8217;ve already made up their minds about the perfect gift for mom, and a 10% off promotional code<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79548&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Smart Spending</primary_category><primary_category_link>http://business.time.com/category/saving-spending/smart-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/05/sb10068078a-001.jpg?w=240</featured_image>
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			<media:title type="html">Stack of presents</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Hot Pizza: So Popular Restaurants Will Try Almost Anything</title>
		<link>http://business.time.com/2013/05/06/hot-pizza-so-popular-restaurants-will-try-almost-anything/</link>
		<comments>http://business.time.com/2013/05/06/hot-pizza-so-popular-restaurants-will-try-almost-anything/#comments</comments>
		<pubDate>Mon, 06 May 2013 14:59:09 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Advertising]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Emerging Markets]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[Blaze Pizza]]></category>
		<category><![CDATA[Chili's]]></category>
		<category><![CDATA[Chipotle]]></category>
		<category><![CDATA[Domino’s]]></category>
		<category><![CDATA[Fast Casual]]></category>
		<category><![CDATA[Gen Y]]></category>
		<category><![CDATA[Honest Pizza]]></category>
		<category><![CDATA[Little Caesars]]></category>
		<category><![CDATA[millennials]]></category>
		<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[Papa Murphy's]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[Pizza Hut]]></category>
		<category><![CDATA[Webcam]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79315</guid>
		<description><![CDATA[Pizza is popping up in more (and sometimes unusual) places, and it&#8217;s being prepared and marketed in new (and sometimes unusual) ways. Why is pizza so hot all of a sudden? Pizza has been popular for decades, of course. But lately, consumers&#8216; love for pizza has inched up a few degrees. Recent consumer research revealed that 41% of Americans now eat pizza at least once a week, up from just 26% a few years back. A post at QSRWeb.com (short for Quick Service Restaurant) from Jeff Fromm, an advertising executive with a special focus on marketing to millennials, offers some insight as to why pizza is so beloved by today&#8217;s consumers—Gen Y consumers in particular. Pizza is not only quick, easy, and relatively cheap, it&#8217;s also shareable (this group is incredibly social, seen in social media and many other ways) and endlessly customizable since you can always mix up the toppings. Supermarket experts have pointed out that millennials never want to eat the same thing twice, and pizza is brilliant in that you can eat it day after day and always be having something new. So naturally, all sorts of restaurants are trying to new and innovative things to get the attention of pizza-craving consumers. Here are a few examples: More Transparency Last fall, a Domino&#8217;s makeover introduced what the chain calls &#8220;pizza theater&#8221; as a way to entertain customers picking up orders. Instead of orders being prepared somewhere mysteriously out of the line of sight of customers, cooks have been tossing and spreading dough right behind the pickup counter. The point isn&#8217;t merely to give people something to watch while waiting around, but to make the pizza-making process more transparent, so that customers can see how things work and feel the operation is professional and trustworthy. (MORE: Nothing to Hide: Why Restaurants Embrace the Open Kitchen) More recently, the chain launched Domino&#8217;s Live, a website that broadcasts workers making pizzas 12 hours per day, on a choice of five cameras, inside a Domino&#8217;s in the Salt Lake City area.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79315&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2012/04/pizza.jpg?w=240</featured_image>
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			<media:title type="html">pizza</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Proof Positive: Maker’s Mark Blunder Results In Surprise Profit</title>
		<link>http://business.time.com/2013/05/03/proof-positive-makers-mark-blunder-results-in-surprise-profit/</link>
		<comments>http://business.time.com/2013/05/03/proof-positive-makers-mark-blunder-results-in-surprise-profit/#comments</comments>
		<pubDate>Fri, 03 May 2013 16:22:16 +0000</pubDate>
		<dc:creator>Courtney Subramanian</dc:creator>
				<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Beam Inc.]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[first-quarter profits]]></category>
		<category><![CDATA[Maker's Mark]]></category>
		<category><![CDATA[whiskey]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79210</guid>
		<description><![CDATA[It’s a banner week for bourbon distillery Maker’s Mark. Aside from heading into the bourbon-soaked Kentucky Derby weekend, the company reported a 44% jump in sales, while parent company Beam Inc. said net income rose to $114.5 million in the first quarter. That profit represents a 45% increase from $79.1 million last year during the same period. Maker’s Mark sparked public outrage earlier this year after announcing that the company would begin watering down its trademark red-wax-sealed bourbon to keep up with growing demand. Bourbon fans and brand loyalists took to the Twittersphere and other social media sites to decry the Maker’s announcement to dilute the 90-proof whiskey to 84 proof, ultimately convincing the family-owned brand to reverse its decision. (MORE: Maker’s Mark Reverses Decision to Water Down Whiskey) But when it comes to marketing, scare tactics seem to work. The public relations fiasco turned out to be a boon for Maker’s Mark, offsetting some decline in Beam’s other spirits including Sauza tequila, Courvoisier cognac, and Kilbeggan Irish whiskey. Beam&#8217;s sales jumped 8% to $577.7 million, according to Reuters. “There’s no doubt that with the change of the proof and then the reversal of that decision, we did see sort of a buying forward from consumers,” Beam chief executive Matthew Shattock said, according to Quartz. But the company is not expecting more gains next quarter. While Maker&#8217;s Mark fans are no longer hoarding bottles since the reversal of the dilution blunder, the Kentucky distillery is still dealing with a supply shortage, which is why they considered reducing the alcohol content in the first place. Shattock warns not to anticipate the same outcome in the future. &#8220;We won&#8217;t expect to see those 44% growth rates [for Maker's Mark] sustained throughout the year, and in fact we can&#8217;t support them,&#8221; Shattock said. MORE: Maker’s Mark Waters Down Its Whiskey, and Anger Rises<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79210&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/05/108028354.jpg?w=240</featured_image>
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			<media:title type="html">Bourbon Production At Maker&#039;s Mark Distillery</media:title>
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			<media:title type="html">courtneysubramanian</media:title>
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		<title>Too Cold for a Cold One? Big Beer Companies Blame Mother Nature for Slumping Sales</title>
		<link>http://business.time.com/2013/05/03/too-cold-for-a-cold-one-big-beer-companies-blame-mother-nature-for-slumping-sales/</link>
		<comments>http://business.time.com/2013/05/03/too-cold-for-a-cold-one-big-beer-companies-blame-mother-nature-for-slumping-sales/#comments</comments>
		<pubDate>Fri, 03 May 2013 09:45:53 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Austerity]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Economy]]></category>
		<category><![CDATA[Europe]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[Taxes]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[Anheuser-Busch]]></category>
		<category><![CDATA[Anheuser-Busch InBev]]></category>
		<category><![CDATA[Bud Light]]></category>
		<category><![CDATA[Budweiser]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[Heineken]]></category>
		<category><![CDATA[Miller Lite]]></category>
		<category><![CDATA[spirits]]></category>
		<category><![CDATA[weather]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79178</guid>
		<description><![CDATA[Does bad weather correlate with less drinking? Well, perhaps it does with certain kinds of drinking. Unseasonably cold weather in Brazil, Europe and the U.S. is being blamed as one of the reasons sales are down in early 2013 for Bud Light, Miller Lite, Heineken and other mass-produced brews favored at picnics and tailgates. As more drinkers turn to craft beer, spirits and wine, they&#8217;ve been snubbing the ubiquitous brews that have been featured in TV ads for decades. Budweiser, the &#8220;king of beers,&#8221; saw sales decline 4.4% in 2011, for example, followed by another dip of around 6% last year. So the recent reports indicating that Anheuser-Busch InBev&#8217;s sales volume in the U.S. declined 5% in the first quarter of 2013 don&#8217;t come as much of a surprise. Neither does the news, highlighted in an AdAge story, that A-B InBev&#8217;s flagship Bud and Bud Light brands were down 7.7% and 6%, respectively, for the four-week sales period ending April 13. Miller Lite sales, meanwhile, declined 8.8% during that same four-week span, and Coors Light and Heineken experienced sales decreases as well. (MORE: Trouble Brewing? The Craft Beer vs. &#8216;Crafty&#8217; Beer Catfight) Yet even as diminishing sales for these well-known brands clearly seem to be part of a larger trend that&#8217;s been in the works for years as consumer tastes change, beer manufacturers are pointing to poor weather, higher taxes and rising gas prices as reasons why sales are down. In late April, Heineken CFO Rene Hooft Graafland told analysts that bad weather in Europe and North America was partially to blame for the brand suffering a 4.7% global sales slump at the end of last year. This week, Carlos Brito, CEO of A-B InBev, the world&#8217;s largest beer company, said sales were down thanks to poor weather and food inflation in Brazil, as well as higher gas prices and weather in early 2013 that was considerably colder in the U.S. than the previous year. Indeed, weather does seem to play a factor in sales of certain beers. &#8220;Light lagers [like Bud<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79178&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2012/07/sb10070109j-001-e13437518721551.jpg?w=240</featured_image>
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			<media:title type="html">beer</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>$1.50-Per-Day Challenge: How Chefs, Celebs and TV Anchors Are Getting By</title>
		<link>http://business.time.com/2013/05/02/1-50-per-day-challenge-how-chefs-celebs-and-tv-anchors-are-getting-by/</link>
		<comments>http://business.time.com/2013/05/02/1-50-per-day-challenge-how-chefs-celebs-and-tv-anchors-are-getting-by/#comments</comments>
		<pubDate>Thu, 02 May 2013 13:00:28 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Budgeting]]></category>
		<category><![CDATA[Emerging Markets]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Giving]]></category>
		<category><![CDATA[Personal Finance]]></category>
		<category><![CDATA[Saving]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[Ben Affleck]]></category>
		<category><![CDATA[celebrities]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[food budgeting]]></category>
		<category><![CDATA[groceries]]></category>
		<category><![CDATA[Josh Groban]]></category>
		<category><![CDATA[Live Below the Line]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[poverty]]></category>
		<category><![CDATA[Ramen]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Sophia Bush]]></category>
		<category><![CDATA[Tom Hiddleston]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=79058</guid>
		<description><![CDATA[Actors, singers and political figures are among the thousands of people living on food budgets of $1.50 per day during this week&#8217;s Live Below the Line challenge, a five-day campaign to raise money and awareness for global poverty. How is everybody coping? The World Bank estimates that 1.4 billion people on earth live below the extreme global poverty level — the equivalent of $1.50 per day in the U.S. Accordingly, as many as 20,000 people have volunteered to get by on $1.50-per-day food budgets this week during the challenge, which ends on May 3. Last week, the campaign received a major boost of attention when Ben Affleck announced his participation. It turns out, however, that the A-list actor-director is only taking on a minichallenge. According to the Los Angeles Times, Affleck originally neglected to mention that he was only participating in the challenge for a single day — not the full five days stipulated in the program guidelines. Maybe that explains why Affleck isn&#8217;t listed anywhere on the Live Below the Line fundraising leaderboard. (MORE: Chelsea Clinton on &#8216;Four Myths About Millennials&#8217;) Hunter Biden, son of Vice President Joe Biden, and singer Josh Groban occupy the second and third spots, respectively, among top fundraisers. At the very top of the list is Sydney Pedersen. There&#8217;s a reason you&#8217;ve probably never heard the name: she&#8217;s just a regular 15-year-old high school student from Utah who recruited friends and family to join her in the challenge. Her dining choices for the week include dry toast, crackers and baked potatoes. How did the teenager get off to such a great start raising money for the cause? &#8220;One Friday I just sat down and called people for five hours — all the contacts in my mom’s cellphone,&#8221; Pedersen explained to the Salt Lake Tribune. While the official Live Below the Line week is taking place right now, actor Tom Hiddleston (Loki in The Avengers) Tweeted about his experiences living on omelets, beans, rice and vegetables during his own five-day challenge in early April. Many<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=79058&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://business.time.com/2013/05/02/1-50-per-day-challenge-how-chefs-celebs-and-tv-anchors-are-getting-by/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	<primary_category>Giving</primary_category><primary_category_link>http://business.time.com/category/personal-finance-2/economics-policy/giving/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/05/485affleck1.jpg?w=240</featured_image>
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			<media:title type="html">Ben Affleck</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Forget the Dollar Menu: 25¢ Burgers at White Castle Throughout May</title>
		<link>http://business.time.com/2013/05/01/forget-the-dollar-menu-25%c2%a2-burgers-at-white-castle-throughout-may/</link>
		<comments>http://business.time.com/2013/05/01/forget-the-dollar-menu-25%c2%a2-burgers-at-white-castle-throughout-may/#comments</comments>
		<pubDate>Wed, 01 May 2013 16:33:26 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Saving]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[deals]]></category>
		<category><![CDATA[Dollar Menu]]></category>
		<category><![CDATA[freebies]]></category>
		<category><![CDATA[hamburger]]></category>
		<category><![CDATA[National Hamburger Month]]></category>
		<category><![CDATA[slider]]></category>
		<category><![CDATA[Wendy's]]></category>
		<category><![CDATA[White Castle]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78891</guid>
		<description><![CDATA[Got a dollar? That&#8217;ll buy four sliders at White Castle in May. Even though the special deal is available throughout the month, you&#8217;ll have to time it carefully to take advantage. If there&#8217;s one universally accepted truth in fast food, it&#8217;s that cheap deals drive sales. That&#8217;s why Wendy&#8217;s has revamped its value menu, introducing a range of items priced under the $2 mark, and why McDonald&#8217;s regularly tweaks its dollar menu. While many fast-food chains offer sandwiches for just $1, White Castle customers can get four sliders at that price with the company&#8217;s latest promotion. Throughout May, which is supposedly being celebrated as &#8220;National Hamburger Month,&#8221; White Castle is hosting what it&#8217;s dubbed the &#8220;Slider-Bration,&#8221; in which sliders are priced at just 25¢ apiece. Don&#8217;t think for a second that you&#8217;ll be able to swing by any old White Castle anytime in May for 25¢ burgers, however. Instead, White Castle announced that &#8220;24 hours a day, seven days a week, a different White Castle restaurant will be hosting a two-hour long Slider-bration.&#8221; Guests have access to 25¢ sliders only during each location&#8217;s specified two-hour time window—which could be 2 a.m to 4 a.m. at your local White Castle. When the deal is on, customers are also limited to ordering a maximum of 10 sliders, which is probably a good thing for all parties involved. (MORE: Latest Unavoidable Fast Food Buzz Words: The Rise of Crazy, Premium, Snacks ) White Castle will happily send alerts to customers who want to know the latest on which location is taking its turn at selling sliders for a quarter for a couple of hours—a couple of hours that promise to be pretty darn chaotic for each restaurant. The short-lived quality of this promotion makes it easier for each White Castle franchise to handle. Individual McDonald&#8217;s restaurant owners have been known to grumble about being forced to go along with cheap promotions indefinitely. Franchisees make little or no money on certain dollar menu items, and the existence of, say, a $1 double cheeseburger hurts<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78891&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Smart Spending</primary_category><primary_category_link>http://business.time.com/category/saving-spending/smart-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2009/06/top10_cheap_foods_burger1.jpg?w=240</featured_image>
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			<media:title type="html">White Castle Burger</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Staying Aloft as the Cupcake Bubble Deflates</title>
		<link>http://business.time.com/2013/04/27/staying-aloft-as-the-cupcake-bubble-deflates/</link>
		<comments>http://business.time.com/2013/04/27/staying-aloft-as-the-cupcake-bubble-deflates/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 15:00:30 +0000</pubDate>
		<dc:creator>Sarah Max</dc:creator>
				<category><![CDATA[Entrepreneurship]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Retail]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Start-Ups]]></category>
		<category><![CDATA[Work/Life Balance]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78424</guid>
		<description><![CDATA[Before there seemed to be a Magnolia Bakery-inspired cupcake shop on every corner – or cupcake-themed reality shows on cable – Susan Sarich noticed that there weren&#8217;t many places to buy made-from-scratch baked goods. “Most people were getting their cakes and cookies from grocery stores,” says Sarich, who was previously director of catering for the Clift Hotel in San Francisco. “They were looking at the labels and wondering why there were 65 ingredients when there should only be five.” After spending more than a year developing a business plan and researching real estate in the Los Angeles area, Sarich and her partner, Houston Striggow, opened their first SusieCakes in Brentwood in 2006. The old-fashioned bakery was inspired by Sarich’s grandmothers, both avid bakers whose recipes for such goodies as Whoopie Pies and Vanilla Butter Cream frosting she inherited on 4&#215;6 index cards. (MORE: A Nation of Renters: Should We Be Worried That Fewer Americans Own Homes?) Today SusieCakes has eight locations in California and is working with a financial partner to expand into three to five more locations in the next 18 months. Sarich, who doesn&#8217;t franchise, says she plans to gradually build the brand nationally. “I see it becoming the neighborhood bakery in a lot of places,” she says. It might seem like a sugar-coated view, given that many experts are warning that Americans have had their fill of cupcakes, both from local shops and national chains. In June 2011 Crumbs Bake Shop went public on the NASDAQ stock exchange under the ticker CRMB. After briefly trading for more than $13 a share, the stock crumbled into the low single digits. A couple of weeks ago the stock took another big dive after the company said sales this year would be 22% lower than projected, and was recently trading around $1.40 a share – less than the price of one of its mini cupcakes. The Wall Street Journal met the news with this headline: &#8220;Forget Gold, the Gourmet-Cupcake Market Is Crashing.&#8221; SusieCakes does sell its share of cupcakes, but Sarich doesn&#8217;t worry about if and when the<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78424&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Entrepreneurship</primary_category><primary_category_link>http://business.time.com/category/small-business/entrepreneurship-small-business/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/gedc0021.jpg?w=240</featured_image>
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			<media:title type="html">GE DIGITAL CAMERA</media:title>
		</media:content>

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			<media:title type="html">sarahmaxtime</media:title>
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		<title>New Game for Baseball Fans: Go to the Ballpark Without Spending a Dime</title>
		<link>http://business.time.com/2013/04/27/new-game-for-baseball-fans-go-to-the-ballpark-without-spending-a-dime/</link>
		<comments>http://business.time.com/2013/04/27/new-game-for-baseball-fans-go-to-the-ballpark-without-spending-a-dime/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 14:00:00 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Business of Sports]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Saving]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[baseball]]></category>
		<category><![CDATA[Cleveland Indians]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[freebies]]></category>
		<category><![CDATA[Jeffrey Loria]]></category>
		<category><![CDATA[Major League Baseball]]></category>
		<category><![CDATA[Miami Marlins]]></category>
		<category><![CDATA[New York Yankees]]></category>
		<category><![CDATA[pro sports]]></category>
		<category><![CDATA[sports]]></category>
		<category><![CDATA[sports tickets]]></category>
		<category><![CDATA[StubHub]]></category>
		<category><![CDATA[Yankees]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78737</guid>
		<description><![CDATA[Watch any Major League Baseball game on TV. More often than not, when a view of the &#8220;crowd&#8221; pops onto the screen, you&#8217;ll see more empty seats than people. (Check out an early April game at eerily empty Marlins Park, for example.) And the fans who did actually show up may be spending little or nothing to &#8220;support&#8221; the team. There&#8217;s no shortage of promotions around the country aimed at enticing more fans into coming out to the ballpark. The Cleveland Indians dropped beer prices to $4 for the entire season, down from a minimum of $5.25 last year. Coming off an awful 2012 season, the Boston Red Sox cut prices on beer and food for all home games in April, and even gave out free kids&#8217; meals to make a trip to the ballpark extra tempting for families. There is also the usual roster of deals on tickets and concessions — &#8220;Buck Nights&#8221; ($1 hot dogs and popcorn) and $7 tickets on Mondays in Kansas City, for example. All of these promotions promise good value, but they obviously require fans to spend some cash at the stadium. Perhaps a decent amount of cash, too: When beers are $4 rather than $9, fans are less bitter about the purchase, and are naturally more inclined to have a few while watching the game. (MORE: Fenway Park Drops Beer and Food Prices &#8230; And Red Sox Fans Get Angry?) In Miami, however, where Marlins&#8217; ownership has alienated locals like few other professional sports franchises in history, fans are actively strategizing ways to support the team without handing over a single penny that&#8217;ll benefit hated owner Jeffrey Loria. The Miami Herald reported on the phenomenon, in which Marlins fans get hold of free or deeply discounted tickets, park for free near the stadium, and eat before the game or bring in snacks to avoid stadium concessions: It’s the game that precedes the game, and fans are willing to play in order to see baseball but snub Loria, who cut payroll and traded stars<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78737&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Saving</primary_category><primary_category_link>http://business.time.com/category/saving-saving-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2012/09/108329208-e13473908668291.jpg?w=240</featured_image>
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			<media:title type="html">Baseball in Empty Stadium</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Can Frozen-Food Companies Make TV Dinners Cool Again?</title>
		<link>http://business.time.com/2013/04/26/can-frozen-food-companies-make-tv-dinners-cool-again/</link>
		<comments>http://business.time.com/2013/04/26/can-frozen-food-companies-make-tv-dinners-cool-again/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 09:45:11 +0000</pubDate>
		<dc:creator>Martha C. White</dc:creator>
				<category><![CDATA[Advertising]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78463</guid>
		<description><![CDATA[American diners have been giving frozen food the cold shoulder lately. Aging boomers are put off by high sodium and calorie counts in many frozen dishes, while many young adults would rather stop by Subway, Chipotle or Domino&#8217;s than bother turning on an oven at all. But frozen foods are refusing to be relegated to the metaphorical back of the freezer of consumers’ minds. “According to proprietary research from the organizations, 98% of products in the frozen aisle are experiencing flat or declining sales in the U.S., across nearly all categories,” Advertising Age magazine says. Ad Age reports that a consortium of industry heavyweights is getting ready to throw $50 million in cold, hard cash at the problem. A huge advertising blitz will be launched later this year. A spokesperson from the American Frozen Food Institute tells NPR, &#8220;Frozen-food manufacturers are united to weigh in in a comprehensive fashion.&#8221; “Weigh in” might not be the best term to use, given that many people view frozen food as unhealthy. Our dining habits and preferences today are supposed to lean toward fresher, less-processed food. What we’re eating might not necessarily be better for us — Panera’s Chipotle Chicken on Artisan French Bread sandwich sounds innocuous, but it’s really an 830-calorie fat-and-salt bomb. But many consumers think they&#8217;re eating healthier, and that’s what counts when we go to the grocery store, sandwich shop, or drive-through. Increasingly, the frozen-food aisle doesn&#8217;t come across as particularly tasty or healthy. “I don’t think it’s particularly appealing merchandise,&#8221; says Bob Goldin, executive vice president at Technomic, a food-industry consulting firm. “There’s a perception among consumers that probably the quality doesn’t meet the standards of fresh prepared or restaurants.” What&#8217;s more, &#8220;there’s so much competition for the food dollar these days, there are other alternatives that are perceived to be more attractive than frozen food.” (MORE: Why We’re Wasting Billions on Gluten-Free Food) Analysts say categories that could be described as ingredients rather than dishes — frozen veggies, for instance — are holding their own. Frozen breakfast items are doing<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78463&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Smart Spending</primary_category><primary_category_link>http://business.time.com/category/saving-spending/smart-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/200494066-001-e1366910904600.jpg?w=240</featured_image>
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			<media:title type="html">Young man eating TV dinner, mid section</media:title>
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			<media:title type="html">marthacwhite</media:title>
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		<title>Hungry and Lazy Consumers, Rejoice! It&#8217;s Getting Even Easier to Order Food</title>
		<link>http://business.time.com/2013/04/25/hungry-and-lazy-consumers-rejoice-its-getting-even-easier-to-order-food/</link>
		<comments>http://business.time.com/2013/04/25/hungry-and-lazy-consumers-rejoice-its-getting-even-easier-to-order-food/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 18:35:36 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[E-commerce]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[apps]]></category>
		<category><![CDATA[Burger King]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[groceries]]></category>
		<category><![CDATA[grocery store]]></category>
		<category><![CDATA[Microsoft]]></category>
		<category><![CDATA[Online Delivery]]></category>
		<category><![CDATA[online groceries]]></category>
		<category><![CDATA[online shopping]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[Pizza Hut]]></category>
		<category><![CDATA[Relay Foods]]></category>
		<category><![CDATA[video game console]]></category>
		<category><![CDATA[video games]]></category>
		<category><![CDATA[Xbox]]></category>
		<category><![CDATA[Xbox 360]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78574</guid>
		<description><![CDATA[Burgers, pizza, and a wide range of groceries are on the menu for consumers who are too busy, or just too lazy, to make a food run—or even bother picking up the phone. Now that a critical mass of consumers have grown comfortable ordering pizza online, the next step appears to be ordering food through the TV. Or more precisely, through a video game console. This week, Pizza Hut and Microsoft introduced a &#8220;first-of-its-kind ordering app&#8221; that allows users to place orders for delivery via an Xbox 360 system. Users can use voice commands and hand motions (with Kinect) during the ordering process, and &#8220;geo-targeted&#8221; deals will pop up on the home screen, just in case your stomach is grumbling and you need a reminder of how easy it is to order. (My colleague at Techland questions the ease of the system, however, especially because it still requires the user to actually get off the couch and answer the door when the delivery guy comes. That&#8217;s asking a lot.) After placing an order, you can immediately share it on Facebook—because indeed this is exactly the kind of important news that&#8217;s perfect for sharing on social media. This move could cause trouble, though. It might alert gamer friends to get off their couches and come over and mooch a slice. But hopefully, they too are too lazy to leave their homes. (MORE: You Can FINALLY Order Pizza Hut Using Your Xbox 360) The new app even has a celebrity endorsement or sorts, &#8220;retired&#8221; pro Halo gamer Dave &#8220;Walshy&#8221; Walsh, who told Forbes that he anticipates other big brands will follow in Pizza Hut&#8217;s footsteps by pairing up with video game consoles. &#8220;I have every idea this is just the first step of good things to come from Pizza Hut and this app launch,&#8221; he said. In other news concerning fast food that&#8217;s far easier to get than the drudgery of a trip to the drive-thru, Burger King, which launched delivery service a year ago as a test in the Washington, D.C.,<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78574&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Food and Beverage Industry</primary_category><primary_category_link>http://business.time.com/category/companies-industries/food-and-beverage-industry/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/6528-000011.jpg?w=240</featured_image>
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			<media:title type="html">Takeout Boxes in Refrigerator</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>More Booze Please! The National Drive to Lift Restrictions on Alcohol-preneurs</title>
		<link>http://business.time.com/2013/04/24/more-booze-please-the-national-drive-to-lift-restrictions-on-alcohol-preneurs/</link>
		<comments>http://business.time.com/2013/04/24/more-booze-please-the-national-drive-to-lift-restrictions-on-alcohol-preneurs/#comments</comments>
		<pubDate>Wed, 24 Apr 2013 09:45:17 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Economy & Policy]]></category>
		<category><![CDATA[Entrepreneurship]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Government]]></category>
		<category><![CDATA[Small Business]]></category>
		<category><![CDATA[Taxes]]></category>
		<category><![CDATA[alcohol]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[brewpub]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[craft breweries]]></category>
		<category><![CDATA[liquor]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[Michigan]]></category>
		<category><![CDATA[nanobreweries]]></category>
		<category><![CDATA[nanobrewery]]></category>
		<category><![CDATA[New Hampshire]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[spirits]]></category>
		<category><![CDATA[texas]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78354</guid>
		<description><![CDATA[The craft beer industry has been on a tear, boasting a 17% rise in sales last year and continued growth expected going forward. Lately, it looks like a big surge is on tap not only for craft breweries, but small businesses that make wine and spirits as well. Like elected officials in virtually every state, Michigan Governor Rick Snyder has been an outspoken proponent of local businesses. Snyder even created something called the Office of Regulatory Reinvention a couple of years ago. It may sound like just another bureaucracy, but in fact its goal is to eliminate the red tape that snags entrepreneurs. In early 2013, a government newsletter was circulated boasting that the ORR had successfully helped to eliminate 1,000 regulations in Michigan since the office was opened. Apparently, most of these regulations were obsolete or pointless, and they were eliminated because they were burdens to local businesses. Lately, Governor Snyder and the Michigan Liquor Control Commission are pushing for reforms that would make it easier for local businesses to make and sell craft beer and other alcoholic beverages. The Detroit News listed a few of the ways that small businesses could be helped by the proposed changes: Allowing small wineries to offer tastings and sell their creations at farmers&#8217; markets through special permits. Letting microbreweries making up to 30,000 barrels of beer a year sell to wholesalers, to retailers and directly to customers in limited amounts. Permitting smaller distilleries to sell limited amounts of their liquor directly to bars, stores or restaurants. (MORE: Trouble Brewing? The Craft Beer Vs. &#8216;Crafty Beer&#8217; Catfight) Elsewhere in the country, Prohibition-era laws that affect mom-and-pop alcohol manufacturers—and perhaps scare some aspiring entrepreneurs from starting up businesses—are also being targeted as outdated and overly burdensome. In Texas, which welcomed 25 new craft breweries last year, state officials are currently considering legislation that would allow breweries to sell beer directly to the public (rather than through a distributor), and also allow brewpubs to work with distributors that would help sell their products in liquor<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78354&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Small Business</primary_category><primary_category_link>http://business.time.com/category/small-business/</primary_category_link>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Ben Affleck to &#8216;Live Below the Line&#8217; with Food Budget of $1.50 per Day</title>
		<link>http://business.time.com/2013/04/23/ben-affleck-to-live-below-the-line-with-food-budget-of-1-50-per-day/</link>
		<comments>http://business.time.com/2013/04/23/ben-affleck-to-live-below-the-line-with-food-budget-of-1-50-per-day/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 17:16:34 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Budgeting]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Giving]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Personal Finance]]></category>
		<category><![CDATA[Saving]]></category>
		<category><![CDATA[Saving & Spending]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78339</guid>
		<description><![CDATA[Oscar winner Ben Affleck&#8217;s next project is a challenge aimed at raising money and awareness for global poverty. Next week, the star of &#8220;Argo&#8221; and &#8220;Good Will Hunting&#8221; is joining thousands of others around the world by living on $1.50 a day. Live Below the Line bills itself as &#8220;a campaign that&#8217;s challenging the way people in the U.S. think about poverty &#8212; and making a huge difference.&#8221; The group&#8217;s Facebook page recently announced that Ben Affleck would be participating in this year&#8217;s Live Below the Line challenge, which requires participants to feed themselves on no more than $1.50 per day for five days next week, from April 29 to May 3. The purpose of the challenge is to open eyes up to the reality that 1.4 billion of our fellow human beings on earth live below the extreme poverty line, currently estimated by the World Bank to be the equivalent of roughly $1.50 per day in the U.S. Last year, more than 15,000 people participated in the challenge, raising over $3 million in the process. More than 20,000 people are expected to participate this year, and Affleck is not the only celebrity on board. (MORE: What&#8217;s Behind Newark Mayor Cory Booker&#8217;s Food Stamp Challenge?) A couple of weeks ago, it was announced that this year&#8217;s participants would include singer Josh Groban, actress Sophia Bush, and celebrity chefs Debi Mazar and Gabriele Corcos. This won&#8217;t be the first time Groban takes on the challenge. “Taking on this challenge last year was such a humbling experience for me, and I was so proud and heartened by my fans that joined me,&#8221; Groban said in a released statement. He even wrote a song inspired by the challenge for his new album. &#8220;I wanted to capture this in Below the Line, which was inspired by this experience. It’s amazing how much we take for granted not having to live in hunger, and I am honored to have been asked to help spread the word about this eye-opening campaign again this year.” Now, Affleck,<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78339&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	<primary_category>Giving</primary_category><primary_category_link>http://business.time.com/category/personal-finance-2/economics-policy/giving/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/162784769.jpg?w=240</featured_image>
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			<media:title type="html">From left: Ben Affleck and George Clooney at the 85th Annual Academy Awards in Hollywood, Calif., on February 24, 2013.</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Efficiency Backlash: Businesses Find Too Much Downsizing Can Hurt the Bottom Line</title>
		<link>http://business.time.com/2013/04/23/overdoing-efficiency-when-businesses-discover-they-cant-keep-downsizing-the-workforce/</link>
		<comments>http://business.time.com/2013/04/23/overdoing-efficiency-when-businesses-discover-they-cant-keep-downsizing-the-workforce/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 09:45:03 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Careers & Workplace]]></category>
		<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Future of Retail]]></category>
		<category><![CDATA[Job Markets]]></category>
		<category><![CDATA[Management & Leadership]]></category>
		<category><![CDATA[Retail]]></category>
		<category><![CDATA[Work/Life Balance]]></category>
		<category><![CDATA[Costco]]></category>
		<category><![CDATA[Darden]]></category>
		<category><![CDATA[darden restaurants]]></category>
		<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[efficiency]]></category>
		<category><![CDATA[fast food]]></category>
		<category><![CDATA[JC Penney]]></category>
		<category><![CDATA[McDonalds]]></category>
		<category><![CDATA[MIT]]></category>
		<category><![CDATA[red lobster]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Trader Joe's]]></category>
		<category><![CDATA[wages]]></category>
		<category><![CDATA[waiters]]></category>
		<category><![CDATA[Walmart]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=78213</guid>
		<description><![CDATA[One national restaurant chain realizes that overburdening its employees hurts sales, as well as the company brand. Will more businesses follow its lead? In the business world, efficiency is king. The corporate quest to cut salaries and get more out of employees, thereby maximizing profits, is never-ending. At some point, however, increasing the workload on employees backfires. The burden becomes too much for workers to bear, and when employees are overwhelmed and can&#8217;t keep up with their duties, it&#8217;s just plain bad for business. Last week, Red Lobster basically admitted that it had crossed the line with the introduction of a policy aimed at increasing efficiency and lowering restaurant costs. In July 2012, the restaurant chain, owned by Orlando-based Darden Restaurants, eliminated the busboy position, demoted many waiters to lower-paid status as &#8220;service assistants&#8221; and forced the remaining full-fledged servers to increase the number of tables they handled from three to four. At the time, Red Lobster said the changes were being made after testing showed that diners and restaurant employees alike approved of the new policies. An Orlando Sentinel story published at the time of the switch offered some other perspectives: &#8216;We&#8217;re going to be completely worn out,&#8217; said Bob Meehan, a longtime server at Red Lobster in Lake Worth. &#8216;It&#8217;s definitely going to hurt service.&#8217; Chris Muller, dean of Boston University&#8217;s hospitality school, said worker morale will likely suffer. &#8216;If you don&#8217;t like the people you&#8217;re working with and for &#8230; it&#8217;s going to show,&#8217; he said. (MORE: Why Restaurants Have Been Holding Back on Hiking Menu Prices) Lo and behold, it appears as if Red Lobster is now acknowledging that these critics may have been on to something. Less than a year after the four-table policy was launched, the company announced it is reversing the decision, and waitstaff will go back to serving three tables at a time. A Red Lobster spokesperson told the Orlando Sentinel that while some customers liked the four-table policy, once it was introduced around the country, &#8220;far more folks told us that<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=78213&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Retail</primary_category><primary_category_link>http://business.time.com/category/companies-industries/retail-big-companies/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/152362094-copy.jpg?w=240</featured_image>
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			<media:title type="html">Pedestrians walk by a Red Lobster restaurant in Times Square in New York City on Sept. 19, 2012.</media:title>
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			<media:title type="html">bradtuttle</media:title>
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		<title>Budweiser&#8217;s New Pitch: Less Beer, Pay More</title>
		<link>http://business.time.com/2013/04/21/budweisers-new-bowtie-can-design-more-aluminum-less-beer/</link>
		<comments>http://business.time.com/2013/04/21/budweisers-new-bowtie-can-design-more-aluminum-less-beer/#comments</comments>
		<pubDate>Sun, 21 Apr 2013 14:00:17 +0000</pubDate>
		<dc:creator>Brad Tuttle</dc:creator>
				<category><![CDATA[Companies & Industries]]></category>
		<category><![CDATA[Food and Beverage Industry]]></category>
		<category><![CDATA[Marketing]]></category>
		<category><![CDATA[Odd Spending]]></category>
		<category><![CDATA[Saving & Spending]]></category>
		<category><![CDATA[Smart Spending]]></category>
		<category><![CDATA[aluminum]]></category>
		<category><![CDATA[aluminum can]]></category>
		<category><![CDATA[Anheuser-Busch]]></category>
		<category><![CDATA[Anheuser-Busch InBev]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beer cans]]></category>
		<category><![CDATA[bottles]]></category>
		<category><![CDATA[Bud Light Platinum]]></category>
		<category><![CDATA[Budweiser]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[packaging]]></category>
		<category><![CDATA[shrink ray]]></category>

		<guid isPermaLink="false">http://business.time.com/?p=77889</guid>
		<description><![CDATA[How&#8217;s this for a sales pitch: With Budweiser&#8217;s new can design, you&#8217;ll get less beer, and you&#8217;ll get to pay more per ounce. You&#8217;ll also get to support the aluminum industry. Anheuser-Busch is messing with the classic 12-ounce can. Starting in May, Bud will be available in a new &#8220;bowtie&#8221;-shaped can, which is angled inward in the center, mimicking the vertical Budweiser logo created in 2011. Each of the new cans contains 137 calories of beer, 8.5 fewer calories than the usual can of Bud. And how is Anheuser-Busch lowering the per-beer calorie count? Easy! It is putting less beer inside each can. Bowtie cans, which will be sold in addition to regular cans rather than replacing them, will hold 11.3 ounces of beer. The &#8220;shrink ray,&#8221; as the advocacy site Consumerist.com calls it, has been applied to all sorts of products over the years. Cereal boxes, bags of chips, orange juice containers, plastic soda bottles, ice cream cartons—these and countless other goods have been carefully redesigned so that manufacturers can create the illusion consumers are getting the same amount of product, even as the packages hold less than the previous models. It&#8217;s a way for manufacturers to boost revenues without appearing &#8212; to the average consumer, at least &#8212; to raise prices. (MORE: Think There Are a Lot of Craft Breweries Out There? Just You Wait) Now Anheuser-Busch InBev, the world&#8217;s biggest beermaker, is pointing the shrink ray at the iconic can of Bud. The company isn&#8217;t marketing the new can design this way, of course. Here&#8217;s the spin presented to the St. Louis Post-Dispatch: “We know there are a large number of consumers out there looking for new things, the trend-seekers,” Anheuser-Busch&#8217;s vice president of innovation Pat McGauley told the Post-Dispatch. “We expect both our core beer drinkers and new customers to try it.” It seems like A-B doesn&#8217;t expect beer drinkers to do math, however. The new cans will be sold in 8-packs rather than the standard 6-pack; this will make it more difficult for shoppers to<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=business.time.com&#038;blog=31173800&#038;post=77889&#038;subd=timebusinessblog&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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	<primary_category>Smart Spending</primary_category><primary_category_link>http://business.time.com/category/saving-spending/smart-spending/</primary_category_link><featured_image>http://timebusinessblog.files.wordpress.com/2013/04/cg95194.jpg?w=240</featured_image>
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			<media:title type="html">ANHEUSER-BUSCH BUDWEISER BOWTIE CAN</media:title>
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			<media:title type="html">bradtuttle</media:title>
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