Since the weekend now starts on Thursday, who wants to wait till Friday for business news, right?
And rather than sit on what we know till the next Monday Business Briefing, we’re bringing you the Thursday Biz Wrap, an end-of-week update we hope will grow into a regular feature.
Now, go ahead and take that long weekend. Tell your CEO we said you’ve earned it. And if you are the CEO, well, you don’t have to ask.
• If you’re not feeling great, you might want to head to the Sunny Side of Louisville. Kentuckiana Medical Center in Clarksville has come out of several reviews with the top safety rating in the Kentucky market. A market where it appears the rest of the competition is having a tough time when it comes to patient safety.
KMC, managed by Wichita, Kansas-based healthcare development firm Galichia Hospital Group, is ranked as the No. 1 Hospital in the Louisville area for patient safety by Consumer Reports.
That got them a shout out from WAVE-TV’s Eric Flack, who did the original reporting. Flack stated the highest safety score in Consumer Reports for Louisville area hospital ratings “is far from a household name. It’s the Kentuckiana Medical Center in Clarksville, Indiana.”
Only KMC received an above-average rating for avoiding medical mortality, based on how likely patients are to die within 30 days of being admitted for a heart attack, heart failure, or pneumonia.
Baptist Health LaGrange got the same safety score, 63, as KMC but had a lower Consumer Report ranking for avoiding medical mortality.
Baptist Hospital Louisville is ranked just below KMC and Baptist Health LaGrange.
Bringing up the rear is University of Louisville Hospital with a 40 rating, and two of those little half-black circles Consumer Report uses to designate a “worse” risk for mortality.
Michael Phillips, KMC CEO, attributes KMC’s better patient survival rate to its outstanding heart doctors – Drs. Chris Stavens, John Rumisek, and Rob Dowling – and all the clinicians at KMC.
“We have amazing physicians at Kentuckiana Medical Center. Drs. Stavens, Rumasek and Dowling, plus many others are constantly saving the lives of extremely sick people, some of whom were transferred to them from other local hospitals for heart care because the physicians feel being at KMC after a heart attack is the best chance a patient has for survival,” Phillips stated in a news release.
“Consumer Reports recent performance data has confirmed they are correct.”
• McDonalds and our own Yum! Brands are battling over breakfast biz. McDonald’s has owned the fast-food breakfast business for decades with Egg McMuffins and the like. Now Yum! Brands is encroaching by pushing Taco Bell for breakfast, according to industry websites and the Motley Fool investment letter.
The battle for the $50 billion breakfast market is ready to simmer over as Yum! Brands (NYSE: YUM ) makes a big push into the daypart with 14 Taco Bell breakfast offerings, including the Waffle Taco and A.M. Crunchwrap. A new advertising campaign is rolling out right to its rival’s doorstep, running a commercial featuring dozens of people named Ronald McDonald claiming they love Taco Bell’s new food.
We have to say the Taco Bell ad campaign is a hoot!
But McDonald’s is turning up the heat on social media, which it does very well.
Slate.com posted the best Breakfast Wars summary yesterday, a post by Alison Griswold. Why? Because Ms. Griswold has the numbers … and life is always about the numbers:
To put the current red-hot competition for breakfast into context, it’s important to understand that McDonald’s has historically dominated this dining segment. In 2012, breakfast made up $10 billion in restaurant sales for the Golden Arches in the U.S., according to data from food research and consulting firm Technomic. That figure alone accounted for nearly one-third of the $31.7 billion in breakfast sales that all fast-food restaurants did nationwide that year.
The good news for Yum! Brands, Slate reports, is that there is a ton of room left in the breakfast market.
• Haymarket turns seven years old this month. April 1, specifically, marked the seven year anniversary of the Haymarket Whiskey Bar and rebirth of the historic 331 E. Market St. storefront next to the Marriott Hotel.
Owner Matthew Landon is starting 2014 with a “New Year’s celebration.” He’s expanded his bartending staff and its selection — offering more than 100 unique bourbons and nearly 200 whiskeys, not to mention the only beer vending machine in the state and a finely curated selection of craft beers, according to a news release.
Haymarket also offers the only by-appointment class by a bourbon bar, “American Whiskey History and Modern Bourbon Marketing.” You can see the Haymarket’s new website — optimized for all devices — with more information on Haymarket’s products and calendar here.
Landon has expanded its live entertainment and programming. The recently opened music hall, directly behind the front bar, offers a 225-person capacity venue with a new sound system.
In the front bar, Haymarket hosts free events throughout the week and month, including Vinyl Night Mondays, Third Monday Master Distiller Nights for a chance to meet bourbon makers, Acoustic Wednesdays, First Friday Trolley Hop with Squeezebot, and more.
A stop on the Urban Bourbon Trail, Haymarket Whiskey Bar was recently named by Thrillist as one of the top 22 whiskey bars in the country, and was recently filmed by NBC’s “1st Look” for an upcoming episode.
• A few weeks ago in MBB, we told you Manhattan-based Chase will be reconfiguring its Louisville bank branches, adding gee-whiz technology.
The Wall Street bank has already installed the new tech-focused branches in San Francisco and other major markets.
Yesterday, Dealbook/NYTimes had a long post on how big banks are working to replace the conventional bank branch with new tech. This is really a real estate story as most medium-sized to large banks have dozens of branches. So, will technology end the need for bank branches on strategic corners?
• Dealbook also has a fascinating post about how Google and other big tech companies want to own the transaction process, working to create the next version of Paypal, but focusing on smart phones.The numbers are huge!
Outside of credit cards, (PayPal) is the most-used payment system on the web, with 110 million active accounts on pace to conduct more than $200 billion in transactions next year. The business generates more than $6 billion annually and is growing fast.
Only 10 percent of total commerce is done online via cellphones or conventional computers. The rest still happens in the non-virtual world. “Mobile is blurring the lines between e-commerce and bricks and mortar,” John J. Donahoe, eBay CEO, is quoted as saying. “That’s going to completely change how people shop and pay.”
Varanese is hosting Jim Beam Bourbon Dinner on Thursday, April 10. Guests will be able to taste the new Jim Beam Single Barrel Bourbon.
A reception is scheduled for 6:30 p.m. with dinner at 7.
The evening will feature special guest speaker Theo Rutherford, Jim Beam bourbon specialist, and a four-course dinner paired with flights and three Jim Beam cocktails, according to a release.
Featured bourbons include the distillery’s new Jim Beam Single Barrel, Basil Hayden’s, Jim Beam Signature Craft Sherry Cask Finished and Booker’s. The cost is $55 per person, plus tax and gratuity.
Reservations are required and can be made by calling 502- 899-9904 or emailing [email protected]
Reception Cocktail; Pickled White Ghost
Seared Diver Scallop served over Southern style succotash, finished with Smoked Corn Butter Sauce and Apple Gastrique
Flight: Basil Hayden-Jim Beam Single Barrel-Jim Beam Signature Sherry Cast-Booker’s
Oven Roasted Broccoli Salad with Country Ham, Red Grapes and Preserved Lemons drizzled with Bleu Cheese Dressing, topped with Toasted Pumpkin Seed Crumble
Entrée Cocktail; Rootbeer Manhattan with Sassafras and Sorghum Bitters
Country Fried Cornish Hen and Chive-Buttermilk Waffle with Farm Fresh Egg and Sour Sorghum, garnished with Popcorn Shoots and Snow Pea Tendrils
Dessert Cocktail; Honey Bourbon Cocktail
Caramel, Pecans and Chocolate Chips in a Flaky Pie Crust topped with Honey Cream Cheese, served with Maple-Bourbon Ice Cream.