5 must-know restaurant news stories: April 7, 2014

Yum targets Chick-fil-A with concept unit in Texas (Advertising Age)
Yum Brands Inc., parent to the KFC chicken chain, is testing a new restaurant concept called Super Chix that is scheduled to debut this week in Arlington, Texas. The limited menu consists of a chicken sandwich, chicken tenders, fries, drinks and frozen custard. Industry observers say that the move — and particularly the signature chicken sandwich — takes direct aim at competitor Chick-fil-A.

—Marcella Veneziale

Chili's cancels fundraiser with National Autism Association (CNNMoney)
The division of Dallas-based Brinker International Inc. has canceled a fundraiser with the National Autism Association, a group that links autism to vaccinations, after the restaurant chain's Facebook page was barraged by a heated debate on the issue.

—Ron Ruggless

In minimum-wage debate, tipped workers have place at table (The Wall Street Journal)
As the debate over increasing the minimum wage gathers steam, so is the debate over changing the tip credit, or the tip amount an employer is allowed to take as a credit toward the mandated minimum wage. According to a government report, tipped workers are two times more likely than other workers to live in poverty — and servers are three times more likely. Even restaurant operators don’t see eye to eye on how to address the issue.

—Robin Lee Allen

Dunkin' Brands appoints two new vice presidents (PR Newswire)
Dunkin’ Brands Group Inc. announced two executive promotions on Friday, part of an ongoing effort to build support for franchisees of both Dunkin’ Donuts and Baskin-Robbins, as the company expands. Lou Beccarelli was named regional vice president for Dunkin’ Donuts, working with operators in the Philadelphia, Baltimore and Washington, D.C., areas. Rick Woods was named vice president of Baskin-Robbins operations for the U.S. and Canada.

—Lisa Jennings

Experts decode germs' DNA to fight food poisoning (Associated Press/St. Louis Post-Dispatch)
The Centers for Disease Control and Prevention are using genome sequencing in a program that aims to solve foodborne illness outbreaks faster, and possibly even prevent infections. The effort's initial target is listeria, the third-leading cause of death from food poisoning.

—Marcella Veneziale