Champps restaurants today announced a Moms eat free for a year Mother’s Day promotion at participating locations.

“Mother’s Day is all about pampering Mom and what better way to do so than to treat her to the fresh, bold flavors of Champps’ made-from-scratch menu,” said Matt Durbin, Vice President of Marketing. “And, in appreciation, we’ll also give Mom a reusable $15 card, so she can come back and enjoy the cravable flavors of Champps all year long.”

Moms that dine at any participating Champps restaurant during Mother’s Day weekend will receive a reloadable card good for a $15 off food purchases every month through April 2011. Moms will also be able to earn additional monthly rewards by registering their cards online.

Champps was founded over 25 years ago and currently operates 45 sports-themed restaurants in 18 states.  Champps restaurants feature a large menu of made-from-scratch American favorites including fresh, never frozen burgers, pasta, and sandwiches; a full-service bar in every location; and large flat-screen TVs to give every guest the “Best Seat Outside of the Stadium.”  For more information, visit www.champps.com.

People who want to sell food from mobile carts in downtown Minneapolis will start applying for licenses this weekend.

The timing of the new program is designed to give entrepreneurs the chance to be ready for the summer season.

However, it’s going to be a struggle for some would-be mobile vendors to get up and running that quickly.

The massive ovens at The Salty Tart bakery are buzzing as owner Michelle Gayer folds melted chocolate into a mixture of buttercream and Swiss merengue.

“That look good? Wait until you taste it,” she says.

And yes, it was VERY good. Gayer is hoping to expand her business outside the confines of the Midtown Global Market. She wants get a license to sell her sweet and savory pastries from a sidewalk cart downtown.

“We do sandwiches and in the winter time we do soups. So maybe we do a little bit of sandwiches, so we get a bit of that morning crowd and get a little of that lunch business,” she says.

But Gayer says it’s not going to be cheap to get started. She estimates it will take her $7,000 to buy the kind of cart she’ll need. And that doesn’t include the $480 license fee. Gayer says it will also be a bit of an initial strain on her employees.

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Today’s reality is simple. The economy still sucks and business conditions continue to be challenging for industries like ours that depend on consumer spending, which accounts for 70 percent of the economy. Millions of people have lost their jobs since the begining of the recession in December 2007. Another million or so discouraged job seekers have left the workforce in the last year alone, and are not even counted when determining the unemployment rate.

According to Gallup, up to one fifth of employed workers are underemployed. In addition, hundreds of thousands of home-owners are receiving foreclosure notices each month. To put it simply, unemployed, broke, or discouraged people aren’t likely to increase their spending. Throw in the fact that the amount of credit available to consumers has greatly decreased, and the outlook for spending is even bleaker.

The good news is that the majority of Americans are still employed. The better news is that the employed (especially those in upper-middle and upper income groups) are still spending money and dining out even if they have cut back on their expenditures. Furthermore, this group loves fast-casual restaurants.

Continue reading . . .

Robert Cino does not claim that his pizzeria is the only one in this part of New Jersey that uses a wood-burning oven. But he says that his 1,600-square-foot restaurant Ah’Pizz, which he has been gradually opening with two partners since February, is the only one using it correctly.

“Other people are cooking their pies at 500 degrees,” said Mr. Cino, 23, of Scotch Plains. “I cook mine at 1,000 degrees, which gives them that great, smoky flavor.”

It also cooks them fast. “It takes me a minute to stretch a pie, then 90 seconds in the oven,” said Mr. Cino, who trained and worked in pizzerias in Italy. “That’s it.”

If there is a downside to such efficiency, it’s that Ah’Pizz — pronounced something like “appease” — does not accept phone orders.

“I care about every pie — I’m not going to have them sitting around here losing their taste,” Mr. Cino said.

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Earlier this week they were named the world’s top three restaurants, but it might be wise to refrain from trying to visit them just yet. The chances of getting a table, slim at the best of times, have dwindled to next to impossible.

Noma, René Redzepi’s restaurant in Copenhagen, which has just been named the world’s best in the S Pellegrino top 50 (00-45-32963297, noma.dk), is booked out until July 18th, when it closes for three weeks. The restaurant said this week that, the day after the results were announced, it had 100,000 online booking inquiries.

In repeated attempts this week, we could only get through to a voicemail message apologising for the “extraordinary number of calls with people trying to reach us”.

Continue reading . . .

During the month of May, America’s first fast-food hamburger chain will pay homage to the hamburger with online promotions, the launch of a Slyder®-scented candle benefiting Autism, the recruitment of elected officials to work behind the grill and the delivery of “Sealed With A Crave” (S.W.A.C.) gift cases to its biggest celebrity fans.

White Castle started the 100-percent-beef-patty tribute back in 1992 as National Hamburger Week and just one-year later decided to add three more weeks of burger bliss to make National Hamburger Month.

Each year, White Castle celebrates throughout the month of May with a host of customer appreciation promotions and other craveable activities.

To commemorate its 18th annual celebration of National Hamburger Month, White Castle has teamed up with Laura Slatkin, often called the “queen” of home fragrances, to introduce a candle with the steam-grilled-on-a-bed-of-onions scent of America’s first fast-food hamburger. Packaged in a ceramic holder that reproduces the signature cardboard sleeve of the White Castle Slyder®, the candles are available in select White Castle restaurants and on the WhiteCastle.com website. Candles sell for $10 each, with net proceeds benefiting Autism Speaks.

White Castle has begun enlisting members of Congress from its regional markets to learn the sacred art of hamburger preparation.

“We are thrilled that several members of Congress have expressed an interest to volunteer their time and (most importantly) their burger-grilling skills at various White Castle locations throughout the month,” said Jamie Richardson, vice president of corporate and government relations.

White Castle has always been a favorite of celebrities, media personalities and other pop culture figures. The fast-food chain will be giving thanks to their famous fans with a S.W.A.C. case filled with White Castle goodies. Devoted Facebook fans and Twitter followers will also have a chance to win their own S.W.A.C.

The fast-food chain also will be debuting new White Castle merchandise the week of May 3, 2010. New merchandise can be purchased at the House of Crave store located at: www.lpestore.com/whitecastle.

On the heels of National Hamburger Month, in early June White Castle will begin accepting applications for its Craver’s Hall of Fame. More information can be found at www.whitecastle.com.

White Castle is a family-owned business based in Columbus, Ohio that owns and operates 421 White Castle Restaurants in 11 states. The company was founded in Wichita, Kansas in 1921 and was the first fast-food hamburger chain. For more information on White Castle, visit www.whitecastle.com.

Denny’s franchisees Glenn and Tina Beattie are joining the fight against Parkinson’s disease by hosting a pancake event to benefit Team Fox, the grassroots fundraising arm of The Michael J. Fox Foundation for Parkinson’s Research. “Pancakes for Parkinson’s,” an all-you-can-eat pancake breakfast, will be held on Friday, April 30, 2010, from 7 a.m.-7 p.m. at Denny’s restaurants in western and central New York. All donations to the free pancake breakfast will support MJFF.

“We are deeply appreciative of this opportunity to raise funds and awareness for Parkinson’s disease research,” says MJFF CEO Katie Hood. “The generosity of Glenn and Tina Beattie will give a huge boost to Pancakes for Parkinson’s, a Team Fox program. The Denny’s Pancakes for Parkinson’s event is an incredible example of the creative ways that companies are helping in the search for a cure for Parkinson’s disease.”

The Beatties are franchisees of the 37 Denny’s restaurants in Buffalo, Rochester, Syracuse and other outlying areas that will take part in the New York Pancakes for Parkinson’s event.

“We first came to MJFF because of a family connection to Parkinson’s disease,” says Tina. “After learning more about the Foundation, we were blown away by their bold approach to Parkinson’s research and wanted to get involved in a meaningful way. Through Pancakes for Parkinson’s, Glenn and I and the rest of our Denny’s team can raise much needed funds and awareness for this important cause.”

The Beatties have inspired other franchisees to take part in Pancakes for Parkinson’s. Hardy Gill, franchisee of Denny’s restaurants in Pennsylvania, will also be hosting Pancakes for Parkinson’s at five of his restaurants on April 30, 2010. The event will include all-you-can-eat pancakes for a suggested donation to benefit MJFF.

A second round of Denny’s events will take place in California and Hawaii on May 10, 2010 from 9 a.m.-5 p.m. Ajay Kumar, franchise owner of the four participating restaurants, will be offering an MJFF voucher for a free stack of pancakes to any customer that donates one dollar to the Foundation.

Parkinson’s disease is a progressive, neurodegenerative disorder with no known cause or cure. An estimated one million people in the United States and over five million worldwide are living with Parkinson’s disease. Together with innovative partners like Tina, Glenn, Ajay and Hardy, we can find the cure. For more information, visit www.michaeljfox.org.

The following is a full list of Denny’s restaurants that are participating in Pancakes for Parkinson’s:

April 30, 2010 Events:

New York

701 Mohawk Street, Herkimer, NY

80 N Genessee Street, Utica, NY

200 S James Street, Rome, NY

1078 Glenwood Avenue, Oneida, NY

4024 Vestal Parkway, Vestal, NY

1250 Upper Front Street, Binghamton, NY

1283 RT 300, Newburgh, NY

411 RT 211 East, Middletown, NY

Buffalo, New York

2343 Union Road, West Seneca, NY

8020 Niagara Falls, Niagara Falls, NY

2215 Delaware Avenue, Buffalo, NY

4610 Genesee Street, Cheektowaga, NY

3165 Southwestern Boulevard, Orchard Park, NY

5699 Transit Road, Lockport, NY

4105 Inwood Drive, Angola, NY

1881 Ridge Road, West Seneca, NY

3920 Maple Road, Amherst, NY

5092 Camp Road, Hamburg, NY

4445 Main Street, Buffalo, NY

10390 Bennett Road, Fredonia, NY

364 West Main Street, Batavia, NY

Rochester, New York

2890 West Ridge Road, Rochester, NY

911 Jefferson Road, Rochester, NY

7503 Main Street Fisher, Victor, NY

160 Eastern Boulevard, Canandaigua, NY

4240 Lakeville Road, Geneseo, NY

118 Victory Highway, Painted Post, NY

950 Chemung Street, Horseheads, NY

Syracuse, New York

6591 Thompson Road, Syracuse, NY

201 Lawrence Road, North Syracuse, NY

103 Elwood Davis Road, Syracuse, NY

1440 West Genesee Street, Syracuse, NY

3414 Erie Boulevard, Syracuse, NY

176 Grant Avenue, Auburn, NY

5300 West Genesee Street, Camillus, NY

7873 Brewerton Road, Cicero, NY

1142 Arsenal Street, Watertown, NY

Pennsylvania

488 Kidder Street, Wilkes Barre, PA

410 Scranton Hwy, Dickson City, PA

1716 E 3rd Street, Williansport, PA

131 Papermill Road, Bloomsburg, PA

973 N Susquehanna Trail, Selinsgrove, PA 

May 10, 2010 Events:

California

2148 East Harbor Boulevard, Ventura, CA

2511 North Ventura Road Port, Hueneme, CA

Hawaii

2463 South Kihei Road, Kihei, HI

430 Kele Street, Kahului, HI

About The Michael J. Fox Foundation

The Michael J. Fox Foundation is dedicated to ensuring the development of better treatments, and ultimately a cure, for Parkinson’s disease through an aggressively funded research agenda. MJFF has funded almost $176 million in research to date. 

About Team Fox

Team Fox provides guidance, tools and resources for the thousands of amazing people all over the world who are walking, running, blogging, jogging, paddling, pedaling, eating, drinking, shopping and dancing to raise funds and awareness for Parkinson’s research. For more information, visit www.teamfox.org.

Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) today reported unaudited financial results for its first quarter ended March 28, 2010.

Highlights for the first quarter of 2010 compared to the first quarter of 2009 were as follows:

• Total revenues were flat compared to prior year at $94.7 million.
• Net income available to common shareholders of $6.0 million, or $0.19 per diluted share, compared to $3.7 million, or $0.16 per diluted share, in the first quarter of 2009. Net income available to common shareholders for the first quarter of 2010 included a $0.7 million income tax benefit for a correction of an immaterial error related to certain prior year tax credits. Excluding this adjustment, net income available to common shareholders in the quarter was $0.17 per diluted share.
• Company-owned comparable restaurant sales for Ruth’s Chris Steak House decreased 0.5%. Company-owned comparable restaurant sales for Mitchell’s Fish Market increased 2.4%.
• Food and beverage costs, as a percentage of restaurant sales, decreased 80 basis points to 29.3%, which was primarily driven by favorable beef costs.
• Restaurant operating expenses, as a percentage of restaurant sales, decreased 90 basis points to 51.3%, as a result of continued reductions in variable costs from initiatives implemented throughout 2009.
• General and administrative expenses were essentially even to prior year at $5.6 million.
• Depreciation and amortization expenses, as a percentage of total revenues, decreased 20 basis points to 4.1% primarily due to the home office building sale in the fourth quarter of 2009.
• Interest expense decreased by $0.3 million to $2.0 million in the first quarter of 2010.
• At the end of the first quarter of 2010, the Company had $74.0 million in debt outstanding under its senior credit agreement. This represents a reduction of $51.5 million from the December 27, 2009 balance of $125.5 million. On February 12, 2010, the Company applied approximately $44.3 million of the net proceeds from the rights offering and the private placement, together with cash on hand, to reduce its outstanding borrowings under its existing credit facility.

Michael P. O’Donnell, President and Chief Executive Officer of Ruth’s Hospitality Group, Inc., stated, “Our net income growth year over year reflects a combination of stabilizing comparable sales at both our brands and the continuation of effective cost management. As we look to the future we believe that the operational and financial improvements that began in late 2008, position Ruth’s Hospitality Group to benefit from strong operating leverage as the economy recovers. While successful four-wall execution at existing locations is a top priority, we are closely evaluating new restaurant development at Ruth’s Chris Steak House and Mitchell’s Fish Market. We are scheduled to open our newest Mitchell’s Fish Market in Orlando, Florida in June and we’re selectively analyzing other real estate sites for both brands. As always we will be prudent with development and only commit capital when we believe adequate returns will be generated for shareholders.”

Review of Operating Results

Total revenues, which include Company-owned restaurant sales, franchise income, and other operating income, were $94.7 million compared to $94.7 million in the first quarter of 2009. Company-owned restaurant sales declined 0.3% to $91.2 million for the first quarter of 2010 from $91.4 million in the same quarter last year. Total operating weeks decreased 0.8% to 1,118 from 1,127.

Average weekly sales for Ruth’s Chris Steak House were $85.6 thousand in the first quarter of 2010 compared to $85.9 thousand in the first quarter of 2009. Average weekly sales at Mitchell’s Fish Market were $70.5 thousand compared to $68.8 thousand in the prior year first quarter.

For the first quarter of 2010, Company-owned comparable restaurant sales at Ruth’s Chris Steak House decreased 0.5%, which consisted of an average check decrease of 2.3% and an entrée increase of 1.9%. Company-owned comparable restaurant sales at Mitchell’s Fish Market increased 2.4%, which consisted of an average check decrease of 2.1% and an entrée increase of 4.6%.

Franchise income increased 8.3% to $2.9 million from $2.7 million. Comparable franchise-owned restaurant sales increased 3.2%.

Operating income was $9.8 million in the first quarter of 2010 and $6.9 million in the prior year first quarter.

Net income available to common shareholders was $6.0 million, or $0.19 per diluted share, compared to $3.7 million, or $0.16 per diluted share, in the first quarter of 2009. Excluding the aforementioned $0.7 million tax adjustment, net income available to common shareholders in the quarter was $0.17 per diluted share.

Financial Outlook

Based on current information, Ruth’s Hospitality Group, Inc. is reiterating its previous outlook for 2010, with the exception of an adjustment to the effective income tax rate:

• Cost of goods sold of 29% to 30% of restaurant sales
• General and administrative expenses of $22 million to $24 million
• Effective tax rate of 25% to 30%
• One Company-owned Mitchell’s Fish Market opening
• One franchised Ruth’s Chris Steak House opening
• Capital expenditures of $7 million to $8 million

Conference Call

The Company will host a conference call to discuss first quarter 2010 financial results today at 8:30 AM Eastern Time. Hosting the call will be Mike O’Donnell, President and Chief Executive Officer, and Bob Vincent, Executive Vice President and Chief Financial Officer.

The conference call can be accessed live over the phone by dialing 888-428-9506 or for international callers by dialing 719-457-2626. A replay will be available one hour after the call and can be accessed by dialing 888-203-1112 or 719-457-0820 for international callers; the password is 9465974. The replay will be available until May 7, 2010. The call will also be webcast live from the Company’s website at www.rhgi.com under the investor relations section.

About Ruth’s Hospitality Group, Inc.

Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) is a leading restaurant company focused exclusively on the upscale dining segment. The Company owns the Ruth’s Chris Steak House, Mitchell’s Fish Market, Mitchell’s Steakhouse and Cameron’s Steakhouse concepts. With more than 150 Company- and franchisee-owned locations worldwide, Ruth’s Hospitality Group, Inc. was founded in 1965 and is headquartered in Heathrow, Fla.

For further information about our restaurants, to make reservations, or to purchase gift cards, please visit: www.RuthsChris.com, www.MitchellsFishMarket.com, www.MitchellsSteakhouse.com and www.Camerons-Steakhouse.com. For more information about Ruth’s Hospitality Group, Inc., please visit www.rhgi.com.

Fast-casual “better burger” restaurant Smashburger is celebrating National Burger Month, which honors hot, delicious, juicy burgers and the people that love them throughout the month of May. Smashburger is partnering with Heinz and Coca-Cola™ to share the burger love with a month’s worth of promotions and special offers, including FREE Smashfries, FREE All American Smashburgers and multiple opportunities to win a year of FREE Smashburger. There’s never been a better time to savor the flavor of a delicious Smashburger.

Smashburger Events

Biggest Smashburger Fan

Smashburger is looking for its biggest burger fan beginning May 1, 2010. Smashburger’s biggest fan is passionate for burgers and knows the importance of a good sear. He or she sleeps on a flat grill, uses a ball of 100-percent Certified Angus Beef for a pillow and isn’t afraid to spread the burger love. Those that think they are the biggest Smashburger fan, can send in a You Tube video link or picture that best illustrates their love of Smashburger’s meat candy to fan@smashburger.com. Entries must include a Smashburger and the contestant must mention their favorite Smashburger location. The contestant that shows the most love, as determined by public voting, will receive FREE Smashburger for a year! Voters will also have the chance to win FREE Smashburger for a year!

Smash Hunger with Smashburger and Coca-Cola™

Smashburger and Coca-Cola™ are smashing out hunger city by city and nationwide during National Burger Month. During this smashing month, Smashburger fans can bring a nonperishable food item into Smashburger and Coca-Cola™ will match their contribution with monetary support to help support local food banks. Smashburger with Coca-Cola™ and support from its burger lovers, can smash out hunger in communities across the country.

Free Smashburger Giveaways

Savor National Burger Month at Smashburger and get your hands on these three FREE sizzling offers by registering at www.smashburger.com. These exclusive Smashburger offers will be delivered directly to registrants email inboxes.

Smashfries-Day

From May 10 through May 13, savor National Burger Month with Heinz^® Ketchup. Registrants will receive FREE Smashfries topped with thick, tasty Heinz Ketchup with the purchase of a sizzling Smashburger.

Free Kids Meal Day

Bring the whole family to Smashburger May 18 through May 20 and one lucky kid will eat free with the purchase of an entrée.

Share the Burger Love with Smashburger & Heinz

Spread the Burger Love™ with Smashburger and Heinz^® Ketchup. On May 25 treat a friend to Smashburger and get a free 1/3 lb. All American Smashburger topped with thick, tasty Heinz® Ketchup, with the purchase of an entrée.

“I Love Smashburger” Wednesdays

Smashburger fans who have been struck by burger love can log onto Twitter each week and follow their local Smashburger Twitter handle to obtain clues to five possible sizzle spots located throughout their city where Smashburger’s sizzle squad will be stationed at. If fans yell “I Love Smashburger” loud enough for all to hear at the selected sizzle spot for that week and a Smashburger sizzle squad member hears it, they will be rewarded with a Smashburger gift certificate.

Golden Smashticket with Coca-Cola™

On Friday, May 28, celebrate National Burger Day with Smashburger and Coca-Cola ™. Head to your local Smashburger restaurant, buy any Smashburger and test your luck. You could be one of the lucky winners to receive a golden Smashticket and earn FREE Smashburgers, Smashsides and Coca-Cola™ fountain drinks for one year!

“We are thrilled to celebrate National Burger Month with promotions and opportunities to spread the burger love,” says Smashburger Founder Tom Ryan. “We look forward to connecting with burger lovers across the country.”

Named for the cooking method used to create the perfect burger, Smashburgers are a one-third or half-pound ball of beef smashed on a flat grill to sear in all the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce and top-quality condiments.

Smashburger is known for its savory burgers, but the restaurant also serves up delicious Smashchicken sandwiches, Smashdogs and Smashsalads, with sides like veggie frites and rosemary and garlic–seasoned Smashfries. Burger lovers can pair their meals with beer, wine, Häagen-Dazs shakes, root-beer floats and Coca-Cola™ products.

About Smashburger

Denver-based Smashburger is a fast-casual restaurant designed to be every city’s favorite burger place. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger develops both corporate and joint venture partner stores. The company has sold franchise agreements that will total more than 500 locations over the next five years. The corporate, joint venture, and franchise development deals are part of Smashburger’s plan to open 500-plus restaurants across the country, 100-125 stores will be open nationwide by the end of 2010. Smashburger was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News. To learn more, visit www.smashburger.com.

About Consumer Capital Partners

Denver-based Consumer Capital Partners (CCP) is an innovative private investment and concept development firm focused on multi-unit retail businesses, primarily in the restaurant, liquor, food, and leisure industries. CCP has deep experience in the fields of private equity, brand, concept and product development, and strategic consulting. To learn more about CCP, please visit www.consumercp.com.

About Heinz

H.J. Heinz Company, offering “Good Food Every Day”™ is one of the world’s leading marketers and producers of healthy, convenient and affordable foods specializing in ketchup, sauces, meals, soups, snacks and infant nutrition. Heinz provides superior quality, taste and nutrition for all eating occasions whether in the home, restaurants, the office or “on-the-go.” Heinz is a global family of leading branded products, including Heinz^® Ketchup, sauces, soups, beans, pasta and infant foods (representing over one third of Heinz’s total sales), Ore-Ida^® potato products, Weight Watchers^® Smart Ones^® entrées, T.G.I. Friday’s^® snacks, and Plasmon infant nutrition. Heinz is famous for its iconic brands on six continents, showcased by Heinz^® Ketchup, The World’s Favorite Ketchup^®. Information on Heinz is available at www.heinz.com.

About Coca-Cola

The Coca-Cola Company (NYSE: KO) is the world’s largest beverage company, refreshing consumers with nearly 500 sparkling and still brands. Along with Coca-Cola, recognized as the world’s most valuable brand, the Company’s portfolio includes 12 other billion dollar brands, including Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, Powerade, Minute Maid, Simply and Georgia Coffee. Globally, we are the No. 1 provider of sparkling beverages, juices and juice drinks and ready-to-drink teas and coffees. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy the Company’s beverages at a rate of nearly 1.6 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that protect the environment, conserve resources and enhance the economic development of the communities where we operate. For more information about our Company, please visit our website at www.thecoca-colacompany.com.

This Mother’s Day, Sunday, May 9, McCormick & Schmick’s Seafood Restaurants are recognizing mothers nationwide with a complimentary Strawberry Shortcake or Crème Brulee at all participating restaurant locations. In McCormick & Schmick’s true style of “above and beyond” guest service, the restaurants will also be offering a special concierge service this Mother’s Day, with which guests can pre-arrange directly with the restaurant to have flowers and/or a personalized menu message or card on the table for mom when their dining party arrives.

Free dessert isn’t the only delicious item on the menu at McCormick & Schmick’s this Mother’s Day. Throughout Mother’s Day Weekend, May 7 – 9, moms will be celebrated with several menu features. Sunday brunch offerings at participating locations include specialty eggs Benedict, omelets, signature baked French toast and a Children’s Brunch Plate with scrambled eggs, bacon and baked French toast for only $4.95. For guests who decide to wine and dine mom for dinner, McCormick & Schmick’s is featuring several Wild Alaska Seafood dishes starting at just $19.95 in celebration of the kick-off of Wild Alaska Seafood season. The special Wild Seafood menu will run Mother’s Day Weekend through the end of June and includes items like:

Braised Wild Halibut and Salmon in a Light Saffron-Truffle Broth

Fresh Alaska halibut with salmon, mussels and seasonal vegetables, finished with white truffle oil

Oven Roasted Wild Alaska Halibut in a Crispy Pastry

Wild Alaska halibut and braised leeks wrapped in light pastry with port wine sauce

Chef Selected Wild Local Seafood

Daily selection of wild local seafood prepared to perfection by our local Chef

Grilled Wild Pacific Salmon

Simply grilled wild salmon with a squeeze of lemon

Perfect Wild Combination

Choose three from: Wild Alaska Salmon, Wild Alaska Halibut, Crab Cake or Grilled Shrimp

Additionally, every mother who visits a McCormick & Schmick’s location on Mother’s Day will be eligible to enter to win the opportunity to attend an interactive cooking experience with the local Executive Chef. Each participating restaurant will randomly select seven lucky moms and their guest to learn some of the Chef’s best cooking tips in an intimate culinary demonstration at the restaurant.

For reservations and more information about McCormick & Schmick’s Seafood Restaurants and to find a complete list of locations, please visit www.McCormickandSchmicks.com.

McCormick & Schmick’s Seafood Restaurants focus on serving a broad selection of fresh seafood with a menu printed twice daily and featuring the signature “Fresh List” with an impressive variety of fresh seafood, in addition to aged steaks, poultry, entrée salads and pasta. Each restaurant’s chef contributes to the menu’s unique and imaginative appeal by creating dishes tailored to regional tastes and their own talents. McCormick & Schmick’s offers an inviting atmosphere and a high quality, diverse menu for everyone from casual diners, families and tourists to business travelers and special occasion diners. Learn more at www.McCormickandSchmicks.com.

Hieu Pham serves about a ton of Louisiana crayfish each week here at the Crawfish Shack Seafood, boiling them in a slurry of commercial seasoning mix, garlic cloves, orange wedges and lemon grass stalks.

Cast nets hang from the acoustical-tile ceiling of the strip-mall restaurant, located behind his father’s auto-repair shop along a multiethnic corridor north of downtown. Cans of Café Du Monde coffee sit by the register, and Louis Armstrong plays in heavy rotation.

His father was raised in Vietnam, his mother in Cambodia. Mr. Pham, born 27 years ago in Grady Memorial Hospital in downtown Atlanta, calls himself a “real Georgia peach.”

But like an increasing number of Vietnamese restaurateurs across the country, he sells his customers a vision of Louisiana culture, accessorized by heaping bowls of crayfish. (Or, as they are called regionally, crawfish.) At least two other counter-service crayfish cafes in Atlanta are owned by Vietnamese or Cambodian families. Vietnamese-owned crayfish restaurants, built around liberal interpretations of Louisiana, are now suburban fixtures in Texas, California and elsewhere.

Continue reading . . .

Popeyes and Moe’s Southwest Grill are scouting locations in the Middle East. Wing Zone is taking its delivery service to Tokyo. Wendy’s/Arby’s Group plans to open as many as 45 new stores in foreign countries this year.

With the recession crimping U.S. sales in the usually resilient fast food business — and lending for new franchises tight — Atlanta-based chains and brands are looking overseas for growth.

“There are a lot of markets that these companies want to tap,” said Sanford C. Bernstein analyst Sara Senatore.

The trail has been well-blazed. In 1987, Yum! Brands, owner of KFC, became the first fast-food chain to enter China. McDonald’s followed in 1990. Today, their financial results bear the fruits of that diversification. China represents about one-third of Yum’s sales and operating profit; McDonald’s gets about 60 percent of sales outside the U.S.

The latest international push is partly an outgrowth of tough competition in the United States, compounded by a tough economy and tight credit.

Continue reading . . .

Arthur Romanov and Irina Salgan opened their sixth Edible Arrangements fruit-basket shop recently to take advantage of low real-estate prices and easy-to-negotiate contractor bids.

Despite good credit and a strong track record, the longtime franchise owners weren’t able to secure traditional bank financing, as they had for past expansions. Instead, Mr. Romanov and Ms. Salgan used a lease-to-buy program offered by Edible Arrangements International Inc.’s year-and-half-old financing arm, Farid Capital.

As bank lending continues to be sparse, a number of corporate franchisers are providing financing arrangements and other aid to potential franchisees. Though business owners say they’re grateful for the assistance, many of the programs do come with strict terms.

Farid Capital’s lease-to-buy program requires most franchisees to contribute about 30% of the costs. But Mr. Romanov says he wouldn’t have been able to afford the $130,000 in start-up expenses without the $60,000 he requested from Farid. “We need all the help we can get,” he says.

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To help restaurateurs better understand and reduce the costs associated with their credit card processing, the National Restaurant Association announced today the development of an interactive online calculator for use by its members and the restaurant industry at large.

Card processing fees – incurred when a restaurant accepts payment by a charge, credit, or gift card – can be one of the largest expenses for restaurants outside of food purchases and labor.  To help restaurateurs learn what they are paying in card processing fees and to whom, the Association created its Card Processing Rate Calculator, at KnowYourCardRates.com.  A restaurateur can enter a few pieces of data from his or her current card processing statement and learn the true cost of card processing fees in this free, online tool.

“Understanding your credit card processing statement is not always easy,” said David Gilbert, Chief Operating Officer of the National Restaurant Association. ”That is why we created the Card Processing Rate Calculator. With this easy-to-use online tool, a restaurateur can get an estimate of his or her total processing costs, understand who is receiving those fees, and take steps to lower the overall costs.”

The Card Processing Rate Calculator will be a featured solution at the National Restaurant Association/National Restaurant Association Educational Foundation Booth #6300 at the 2010 National Restaurant Association’s Restaurant, Hotel-Motel Show (May 22-25 in Chicago).  Specialists will be available to help Show attendees use the calculator and understand the fees they are paying. The calculator can also be used any time at KnowYourCardRates.com. 
 
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

South Philly’s brunch culture began to evolve in the 1990s with the arrival of the Big Three: Sam’s Morning Glory Diner, Carman’s Country Kitchen, and a bit later, Sabrina’s Cafe. Each set new morning-meal standards, featuring the likes of homemade sausage, local preserves, and garden-fresh veggie burgers, making the local brunch outing less a morning-after necessity and more an epicurean experience in its own right.

In the last couple of years, so many new spots have sprouted that South Philly has stepped up to take on yet another culinary identity: Brunchland.

Cross Bainbridge and suddenly everyone seems to be young, leisurely, and, sometimes, hungover. That’s gentrification for you.

While there are many great bruncherie destinations across the city, nobody seems to do it quite like South Philly, where the lazy Sunday morning is elevated to an art form.

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Al Sunseri can get oysters shipped from the Pacific Northwest, the mid-Atlantic coast or the Northeast if he needs to, but the customers of his family-owned oyster business in the French Quarter — mostly New Orleans restaurateurs — have palates and recipes geared to the salinity and texture of the Gulf Coast variety.

“Chefs from down here do not like using oysters from other areas of the country,” he said. “It’s a different product. I’ve done it in the past, but it’s not something they are particularly keen on.”

How much of a choice those chefs will have was a big question this week as a huge oil slick floated 20 miles from Louisiana’s delicate, seafood-abundant coastline. By Wednesday afternoon it covered thousands of square miles and was being fed at the rate of 42,000 gallons a day from an undersea leak — a bitter, lingering reminder of last week’s explosion that destroyed a $560 million oil rig and most likely killed the 11 men still listed as missing.

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Scores of culinary product innovations will be showcased in Chicago next month, offering first-hand opportunities to experience all the latest trends in the restaurant and hospitality world. The 2010 National Restaurant Association Restaurant, Hotel-Motel Show® – May 22-25 at McCormick Place – is the largest industry event in the Western Hemisphere and allows attendees to interact with celebrity chefs, leading restaurateurs, trend-setters and top forecasters to explore what’s heating up menus today and what will be tomorrow’s hottest trend.

“NRA Show 2010 is the number one venue for discovering both current and future culinary trends,” said Ira Cohn, Convention Chair for NRA Show 2010 and President of ARAMARK Business and Industry Group. “Attendees will find the inspiration, know how and products to enhance their menus and serve their guests new and exciting dishes. From the trendiest food and drinks to the most innovative kitchen equipment, the NRA Show 2010 exhibit floor will provide restaurant and other foodservice operators and chefs countless opportunities for culinary exploration.”

With more than 1,600 exhibitors showcasing products in 950+ categories, NRA Show 2010 enables restaurateurs and chefs to remain on the cutting edge when it comes to food and beverage trends. The wide focus includes concepts as varied as mobile foodservice, which is poised to take the nation by storm.

This year, the NRA Show has created an all-new area on the Show floor, The Food Truck Spot, where attendees will find everything they need to get on board the mobile food truck trend. Exhibitors include Co-Founder and President Ray Villaman of Mobi Munch, a manufacturer of high-concept food trucks, and celebrity chef Ludo Lefebvre of LudoBites Food Truck in Los Angeles.

The event will also feature two education sessions on the food truck trend: “Mobile Restaurants Get Rolling: Chefs Take it to the Streets” (Monday, May 24 at 2 p.m.), where mobile food truck operators and chefs will discuss cooking “on the street” and how restaurants can become part of the movement; and “Expanding Your Brand into Non-Traditional Locations” (Sunday May 23, at 10 a.m.), led by a panel of development professionals who share their experiences transforming their brand concepts for non-traditional venues including airports, universities, office buildings and more.

NRA Show 2010 will showcase this year’s hottest culinary themes and ingredients, many of which were forecasted by more than 1,800 American Culinary Federation member chefs for the National Restaurant Association’s What’s Hot in 2010 survey.  According to the survey, the top trends on restaurant menus this year include items related to local sourcing, sustainability, nutrition and food allergies. Key education sessions on culinary currents includes: “The ‘New’ Kids Meals: Kid Tested, Nutritionist Approved” (Sunday, May 23 at 10 a.m); “Gluten Free: Easy as ABCDE” (Sunday, May 23 at 10 a.m.); and “Local Making You Loco? How to Implement a Local Sourcing Strategy” (Sunday, May 23 at 10 a.m.).

Other highlights on the exhibit floor include the Gluten-Free Showcase Pavilion, the first of its kind, which was created to highlight the rapid evolution of the gluten-free industry; and the Organic & Natural Pavilion, which will showcase an expanse of innovative new options for certified organic and natural products.

In addition, expect to find a variety of culinary themes and ingredients throughout the exhibit floor, ranging from artisan and farm-branded products and non-traditional and sustainable seafood, to ancient and whole grains and traditional ethnic and ethnic-inspired items.

These trends come together at the International Wine, Spirits & Beer Event (IWSB), which will highlight alcohol and food pairings and showcase beverage alcohol trends, including gluten-free beer, culinary and organic cocktails and artisan wine, beer and liquor.

For a full schedule of culinary events and attractions at NRA Show 2010, as well as the full schedule of education sessions held at the event, visit www.restaurant.org/show.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2010 will be held May 22-25 at McCormick Place in Chicago. The event attracts tens of thousands of attendees and visitors from all 50 states and 100+ countries, and showcases more products, services, innovative ideas and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.
 
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

The National Restaurant Association today pledged its continued support to work for a comprehensive immigration reform solution. The Association also welcomed the perspective of several key Senate Democratic leaders, shared yesterday in a 26-page policy outline, and urged for continued work on a bipartisan solution.

“As the news makes clearer every day, it is critical that Congress develop a comprehensive immigration reform solution,” said Scott DeFife, the Association’s Executive Vice President of Policy and Government Affairs. “Addressing our broken immigration system is important for many reasons, but it an economic necessity for our industry. Our nation’s 945,000 restaurant locations and their millions of employees have much at stake in this effort, and the ramifications of failure to find a solution on this vital issue will be severe.”
 
The Association also commented on a 26-page outline released yesterday by Senate Majority Leader Harry Reid (D-NV), Sen. Charles Schumer (D-NY), and Sen. Bob Menendez (D-NJ). “We believe that the outline represents a genuine attempt to continue this critical discussion. There are several significant areas that need continued work, and we remain committed to this important conversation with all stakeholders,” said DeFife.

For several months, the Association has worked with Sen. Schumer, Sen. Lindsey Graham (R-SC) and other stakeholders on bipartisan draft legislation. “We continue to believe that a process that has bipartisan participation gives proponents the best chance for a positive policy outcome,” continued DeFife. “The Association pledges its continued vigorous support of comprehensive reform that strengthens our borders; provides a way for employers to hire from abroad when U.S. workers are not available; establishes a verification system that is effective, inexpensive and reliable, and does not unfairly penalize employers; and creates a reasonable solution for undocumented workers in the United States.”

The restaurant and foodservice industry is the second largest private sector employer in the U.S. with 12.7 million employees, and the Association estimates the number of jobs in the industry will grow by 1.3 million over the next 10 years. The Association is an active leader in the Essential Worker Immigration Coalition, which includes more than 40 national businesses and trade associations seeking reform of America’s broken immigration system.
 
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Papa John’s International, Inc. (NASDAQ: PZZA) today announced the promotion of company President and Chief Operating Officer Jude Thompson to co-Chief Executive Officer, along with Founder and Chairman John Schnatter.

“I am delighted that Jude and I will continue our work together, now as co-Chief Executive Officers,” commented Schnatter. “This appointment recognizes the partnership we have developed since I rejoined the day-to-day management of the company in December 2008, and allows us to divide CEO-level responsibilities in a way that our Board agrees plays to our respective strengths.”

Mr. Schnatter will continue to focus on the company’s sourcing of ingredients, distribution, product quality and serving as brand spokesperson, while Mr. Thompson will be responsible for all other aspects of the day-to-day running of the business.

“John is the face of this brand and is passionate about delivering a superior-quality product to our customers,” commented Thompson. “I am excited about continuing to work alongside John, as well as with our franchise and corporate operators and management team, to continue to move our brand forward.”

Mr. Schnatter created the Papa John’s concept and has served as Chairman and CEO, or in other executive capacities, since his founding of the company in 1984.

Mr. Thompson joined the Papa John’s Board of Directors in 2008 and was appointed Papa John’s President and Chief Operating Officer in April 2009. From 2006 to 2008, he served as Senior Vice President of WellPoint, Inc., and President, Individual Business, of Anthem Blue Cross and Blue Shield.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For nine of the last 10 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

With Congress set to tackle financial reform, the Food and Drug Administration Modernization Act, an attempt to overhaul the nation’s food-safety system after recent outbreaks of E. coli, Salmonella, and other pathogens, has once again been pushed down the legislative agenda.

In amending the Federal Food, Drug and Cosmetic Act of 1938, the Modernization Act would increase the FDA’s ability to monitor the nation’s food supply and to take stronger action when safety issues arise.

Specifically, the act authorizes the Secretary of Health and Human Services to suspend the registration of food facilities, assess and collect fees related to recalls and reinspections, and order immediate recalls of tainted food—a power the industry has long called for. It also empowers the Secretary to track and trace raw agricultural commodities and increases regulation of foreign imports.

The restaurant industry largely favors the bill, as restaurants often shoulder much of the blame and bad publicity when outbreaks do occur.

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The hamburger chain Fuddruckers is unleashing the raw anger of pro-gun advocates, after a move by its Austin, Texas, corporate parent to begin enforcing a no-weapons policy.

Earlier this month, Fuddruckers managers in some locations informed their patrons carrying visible pistols that—unless they were police — they’d have to leave. Gun-toters have been posting their shock and outrage on a number of Web forums, like this one.

Noshing on fries while packing heat has apparently been a popular way for pro-gun advocates in Virginia — and some of the 42 other states where “open-carry” of guns is legal — to get together to demonstrate their right to bear arms.

Dwayne Chambers, senior vice president of marketing and brand development for Fuddruckers parent Magic Brands LLC told the Law Blog that there had always been a no-weapons policy at the company, which operates about 60 Fuddruckers locations in about 10 states, as well as 13 Koo Koo Roo restaurants in California. That just “wasn’t communicated openly,” he said. “We’ve chosen to make sure the policy is communicated in a uniform way.”

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It didn’t take long for shrimp fisher Kevin Drury to smell danger. He had just got out of bed Thursday morning when he detected the reek.

“Oil,” said the shrimper from the Mississippi River Delta on the coast of Louisiana, now threatened by a 5,000-square-kilometre oil slick that was inching towards the shore.

“You don’t see anything, you don’t hear anything, but we know it’s gonna come,,” Drury said on the telephone.

Like Drury, thousands of fishers and other residents around the coastal town of Venice, Louisiana, were waiting helplessly against the rust-red streaks being blown towards the shore by strong south- east winds over the Gulf of Mexico.

The coast of Louisiana is bracing for a major environmental disaster in its fragile wetlands and waterways as oil company BP and the US government were working furiously to contain a gushing underwater well.

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In the days ahead, a clue to the long-range growth strategy of Starbucks Corp. will become apparent, though not at its vast chain of coffee shops. Instead look down the coffee aisle of your local grocer.

Starbucks is rolling out Via instant coffee—so far sold only in its own shops and a couple of retail chains—to tens of thousands of supermarkets, mass merchandisers and other outlets in coming weeks. The product’s migration from coffee counter to grocery aisle reflects one of the food industry’s hottest trends: putting more restaurant brands like California Pizza Kitchen and P.F. Chang’s China Bistro into grocery aisles.

Starbucks plans to roll out a “pipeline” of new products in the next 12 to 18 months, all following the model of Via, where the product makes a highly publicized debut in the company’s coffee shops, then an even more-heavily marketed transition into the grocery aisles. Creating a “very significant consumer packaged goods” business is a “centerpiece” of the company’s growth strategy, said Starbucks Chief Executive Howard Schultz in an interview.

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They are a big hit either sizzling over an open flame or shucked raw.  More than 10,000 oysters are served every week at the Half Shell Oyster House in downtown Gulfport.

“We like to buy locally as much as possible, but there’s the possibility that the oyster beds here in Pass Christian and Mississippi will be shutting down,” said Rob Heffner, co-owner of the restaurant.

Heffner is worried about the huge oil spill in the Gulf of Mexico that’s inching toward South Mississippi. He is a partner in the Gulf Coast Restaurant Group, which owns three restaurants and several other food services.  Heffner said if the seafood industry takes a hit from the oil leak, he may have to buy fresh seafood from suppliers in Louisiana, Texas or the east coast.

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David Hulme, owner of The Pine Club, said he can measure his customers’ growing optimism by what’s going on in his Dayton restaurant’s dining room.

The traditionally slow early week business — those Monday and Tuesday night diners who typically make a spur-of-the-moment decision to go out to eat — is up, which Hulme described as “an important sign.” The average amount of diners’ checks is rising, meaning customers are ordering more expensive steaks and better wines. And Hulme said he is seeing his regular customers more often.

“After being in the restaurant business in Dayton for 35 years, all of these indicators taken as a whole tell me that there is growing confidence in our community — and the Dayton restaurant industry is beginning to feel that confidence,” Hulme said.

It’s a resurgence being felt nationwide. The National Restaurant Association’s Restaurant Performance Index (RPI) — a monthly barometer that tracks the health of and outlook for the country’s restaurant industry — jumped 1.4 percent from February, rising above 100 for the first time in 29 months, a level that signifies expansion in the index of key industry indicators.

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On a recent Thursday night, after most of the dinner crowd had left, Bernard Ros, the owner and chef of Meli Melo, a French bistro in Manhattan, grilled three steaks, threw together a few pasta dishes and salads and pulled out two bottles of Côtes du Rhône red. By 10 p.m., he and a half-dozen friends in the restaurant business who were done working for the night — a couple of owners, a headwaiter, a wine salesman, a chef — were seated around a table in the back, talking jobs.

“This guy, he’s called me twice already, looking for a chef,” Mr. Ros said. “He’s opening some big brasserie in Maryland — Ocean City.”

What’s his name, someone asked.

“Cakaria,” Mr. Ros said.

That his first or last name? asked another.

“Don’t know,” said Mr. Ros, who also didn’t know how the man knew him, which was not surprising. “Everyone knows Bernard,” said Jean Pierre Boissiere, who 10 years ago got his job as a wine salesman for the House of Burgundy through Mr. Ros.

“Anybody have a chef for this guy?” Mr. Ros asked the men and women around the table. “He needs someone big. It’s a big place.”

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Downtown development officials gave a sobering assessment Wednesday of Detroit’s restaurant market two days after a pair of high-profile eateries abruptly closed in the wake of a city lawsuit that accused the owner of fraud.

“It’s misery right now to maintain a restaurant in downtown Detroit,” said Ted Gatzaros, a Downtown Development Authority board member and longtime developer in downtown. His holdings include the Atheneum Suites Hotel and Fishbone’s Rhythm Kitchen Café in Greektown.

Gatzaros made the statement as the board of the quasi-public agency discussed a proposed restaurant, Smokehouse Barbecue, with plans to open in the Paradise Valley Business & Entertainment District, the same area where Detroit Fish Market closed Tuesday.

The board approved the restaurant’s location but had a lengthy discussion about the financial incentives it would likely need to survive in Paradise Valley.

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