The Oregon Restaurant & Lodging Association officially begins operation on July 1, 2010. The newly formed association is a result of a merger between the Oregon Lodging Association with and into the Oregon Restaurant Association.

“I, along with 25 dedicated association professionals and board volunteers, am energized and enthusiastic about the future of the hospitality industry in Oregon. Our dedication to advocating, educating and promoting the foodservice and lodging industry will help insure its success which is paramount to the to the overall health of the economy and our communities,” states Steve McCoid, CEO & President.

The newly formed association will be one of the largest trade associations and political bodies in Oregon representing over 3,500 members, and advocating for over 9,000 foodservice locations and 2,500 lodging establishments throughout the state. The foodservice and lodging industry is responsible for 170,000 jobs bringing in over $6.9 billion in annual sales, generates 40% of the annual tourism dollars spent in Oregon and is the largest private sector employer in the state.

The Oregon Restaurant & Lodging Association is the leading business association for the foodservice and lodging industry in Oregon, which is comprised of over 9,000 foodservice locations and 2,500 lodging establishments with a work force of 170,000 employees, and a total economic impact of $6.9 billion – making it the cornerstone of the economy, career opportunities and community involvement. The association works to advocate, protect, train and promote the foodservice and lodging industry.

McDonald’s Corp. plans to soon retire the Big ‘N’ Tasty and is looking to add oatmeal to its national menu in January, according to a company memo obtained by Crain’s.

The chain is also slated to replace the Mac Snack Wrap with an Angus Snack Wrap in August and expects to discontinue its fruit and walnut salad once it begins selling oatmeal.

Frappes and smoothies will officially become part of the national menu on July 13, accompanied by a national advertising launch, according to the memo from McDonald’s executives to franchisees.

Oak Brook-based McDonald’s currently is testing maple brown sugar oatmeal topped with apples, raisins and cranberries and blended with cream. The oatmeal has sold for $1.99 in test markets such as Baltimore and Washington D.C.

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Octagon eateries are far from satisfied with the Dunedin City Council’s decision to serve up a 25% increase in outdoor table fees.
The change, which comes into force today, will see cafe, bar and restaurant owners asked to pay $125 each year – up from $100 annually – for each outdoor table with seating.

It is one of several council fees and charges, ranging from residents’ parking permits to dog registration fees, which increase today, as a result of changes introduced with the 2010-11 annual plan.

However, Octagon business owners spoken to yesterday said they were not happy at the increase.

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Smartphones have made it simple to find a restaurant at the last minute. The gastronomic triumvirate of Urbanspoon, Yelp and OpenTable each have well-designed mobile apps for Android, BlackBerry and iPhone users, and they’re all free.

For a reservation, though, there once was pretty much just one choice: OpenTable. It can be a lifesaver when you call a restaurant on the road, only to be told that OpenTable is the only way to reserve. (Crazy but true.)

Some restaurants, smaller ones in particular, balk at OpenTable’s equipment and service fees, though, so the selection can sometimes fall short.

More choices are on the horizon. Urbanspoon, which made a name for itself with an ingenious iPhone app that greatly simplified a restaurant search, late last year offered restaurants mobile apps for taking reservations more cheaply than on OpenTable.

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Consumer confidence is on the rise when it comes to eating out, according to a new survey conducted by Market Force Information, a worldwide leader in customer intelligence and customer experience management solutions. The survey looked at dining preferences and trends, and indicated a much more robust picture of consumer confidence than was evident six months ago.
 
In December of 2009, just 5% of consumers said that they expected to eat out more in the coming months, while more than half said they were fearful of the economy and expected to eat out less than they had in prior months. That picture changed dramatically over the past six months, with the figures more than reversing. Today, one in four consumers expect to eat out more this summer, and just 8% remained pessimistic about dining out.  Sixty-seven percent expect their eating out patterns to remain the same. See Graph 1. These findings bode well for the restaurant industry.

Everyone’s a [food] critic

The survey also looked at social media trends and how they are influencing restaurant choices. In the past 30 days, almost one in two consumers had read an online review, blog or tweet about a restaurant to get a recommendation, and 13% had posted an online review after dining out. This further substantiates that consumers are the new “media” and that they are turning to social media to gather and share information and opinions on dining establishments. It also points to how crucial each customer interaction is to the success of restaurants.
 
“One of the most interesting findings from this survey was that a ‘Very Satisfied’ customer—one that gives a five out of a five rating—is three times more likely to recommend a restaurant (both on- and off-line) to a friend than a merely ‘Satisfied’ customer—a four out of five,” said Janet Eden-Harris, chief marketing officer for Market Force Information. “Because of the long-term effects that recommendations have on a restaurant’s reputation, a one point disparity in a rating scale can spell the difference between real sales growth and a stagnant business.”
 
Watching what we eat

Not surprisingly, the survey also revealed that consumers are paying more attention to what they are eating and the food choices they are making. Almost half of consumers indicated that it’s extremely important for restaurants to provide nutrition and calorie information, and about a third said they want portion control. This points to consumers actively thinking about how to make healthy choices in restaurants. However, the use of organically and/or locally grown foods fell further down the list of important factors compared to six months ago. See Graph 2.

  
The survey was conducted in May and June 2010 among the Market Force network of more than 300,000 independent mystery shoppers and merchandisers – consumers across the country dubbed The Force™. The pool of 4,600 respondents ranged in age from 18 – 72 and reflected a broad spectrum of income levels, with 60% reporting incomes of more than $50,000 a year. Eighty percent work full or part time. Seventy-six percent were women – the primary household consumer purchasers. Half of the participants said they have children at home.

With the opening of Chipotle on Vine and Sunset this month and another being built on Sunset just west of Fairfax it seems like these fast food restaurants are popping up like mushrooms all over Los Angeles. But did you know this might actually be a good thing for Slow Food despite it being a fast food chain?

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “For too long, great food has really only been available in high end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.”

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Donatos Pizza has announced that it is continuing its expansion plans by selling the majority share of the brand’s Cincinnati and Indianapolis markets to franchisee Titan Restaurant Group LLC. As a result of this announcement, the brand’s restaurants in these two cities will transition from company-owned to franchise-owned, and 10 new restaurants will be added to the Donatos family in these markets.

The agreement between Titan and Donatos states Titan will add 10 new Donatos locations to Cincinnati and Indianapolis within the next six years, bringing the total amount of Donatos restaurants to more than 50 stores in these two markets.

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Starbucks Corp. is getting chilly with its Via instant coffee as it tries to capture more of the $23 billion global instant coffee market.

The coffee giant announced Tuesday that it is adding iced coffee to the line it launched in the U.S. and Canada last fall.

Starbucks said this is the company’s first new addition to the line. The product, which comes sweetened and dissolves in cold water, will be sold at Starbucks stores in the U.S. and Canada. A five-pack of the single-use packets will be sold for $5.95.

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Harper’s TOMATO FEST is back! Celebrating all things tomato, the Charlotte-based restaurant group is pleased to once again present guests with an array of delicious specials using only the freshest and most delicious locally grown tomatoes available.

Steve Seitz, director of operations for Charlotte-based Harper’s Restaurant Group, says produce from the Carolinas is outstanding and the management staff has a long standing commitment to using local product as much as possible on all of its restaurants’ menus. “We are thrilled to support our local tomato growers and to present Harper’s guests with the most flavorful tomatoes available in our area. Special tomato appetizers and entrees will be available on all our Harper’s menus throughout the peak tomato season which is usually through August.”

Harper’s TOMATO FEST is being offered at each of the company’s four Harper’s Restaurants, including locations in Charlotte at Southpark and Carolina Place Mall; Greensboro at Friendly Center; and, Columbia, SC at Five Points. The specials now being served include:

TOMATO FEST SPECIALS

 
GAZPACHO

With pesto oil and fried rock shrimp

TOMATO ANTIPASTO

Prosciutto, fresh Mozzarella, Kalamata olives, roasted red peppers, egg and balsamic vinaigrette

CRAB AND AVOCADO STACK

Local tomatoes, lump crab meat tossed in white balsamic vinaigrette, fresh basil and pesto oil

DUKE’S BLT PLATTER

Thick sliced, Beefsteak tomatoes, smokehouse bacon, iceberg lettuce, mayonnaise on whole wheat bread.  Served with a cup of soup and pesto pasta salad.

Harper’s Restaurant offers guests a casual dining experience featuring the best of American-style cuisine. Harper’s Restaurant/Carolina Place Mall is located at 11059 Carolina Place Parkway, Pineville, NC 28134. Reservations are accepted by calling 704.541.5255. Harper’s Restaurant/Southpark is located at 6518 Fairview Road, across from Southpark Mall. For reservations, call 704.366.6688. Harper’s Restaurant/Greensboro at Friendly Center is located at 601 Friendly Road, Greensboro, NC. For reservations, call 336.299.8850. Harper’s Restaurant/Columbia is located at 700 Harden Street Columbia, SC. For reservations, call 803.252.2222. For more information, visit online at www.harpersrestaurants.com

Burger King Corp. has been named to the Working Mother 2010 list of Best Companies for Multicultural Women, which honors companies that are dedicated to bringing more perspectives to the decision-making table by promoting the advancement of multicultural women. The annual Best Companies for Multicultural Women list is also part of the renowned Best Companies program, setting new benchmarks among companies across the United States.

“The Burger King family has grown to be such a diverse organization because we have woven diversity and inclusion into our culture and business practices. We are committed to not only recruiting a diverse employee base, but also celebrating their differences and making sure we help them grow both personally and professionally,” said Robert Perkins, vice president, inclusion and talent management, BKC. “We are honored to receive this distinction from Working Mother and to be recognized alongside such esteemed companies.”

“Keeping cultural inclusiveness top of mind during the economic downturn was a business imperative to the Working Mother Best Companies for Multicultural Women, and as a result, they are reaping the benefits,” said Carol Evans, President, Working Mother Media. “Our winners retain star staffers by recognizing that top talent comes from different backgrounds, and it is these diverse perspectives that bring different skills to leadership and fresh solutions to business needs.”

BKC was selected as one of the Best Companies for Multicultural Women for its programs and policies actively supporting multicultural employees, including formal mentoring, regular reviews of progress on annual diversity goals, and networking opportunities with senior leaders.

BKC’s diversity and inclusion efforts are built on a four-pillar strategy, which encompasses its workforce, community, restaurant guests and operators/suppliers. Within its workforce, the company is dedicated to recruiting, retaining and developing its employees from diverse backgrounds, as well as creating a workplace where everyone can thrive both personally and professionally.

BKC assists in the growth and development of its employees through various workshops, speakers and networking opportunities throughout the year. In addition, the company’s Women’s Leadership Forum hosts a world-class mentoring program that seeks to promote personal development, career planning, job enrichment and potential for professional advancement by providing employees with one-on-one time with the company’s senior executives in mentor-mentee relationships.

Diversity MBA Magazine recently named BKC to its “50 Out Front for Diversity Leadership: Best Places for Diverse Managers To Work” list. In addition, Profiles in Diversity Journal presented Burger King Corp. with its 2010 Diversity Leader Award. In 2009, Burger King Corp. received Profiles in Diversity Journal’s Innovations in Diversity Award for the second consecutive year. That same year, LATINA Style named Burger King Corp. to its Honorable Mention list for the publication’s 12^th annual LATINA Style 50 survey of the best companies for Latinas to work in the United States. Burger King Corp. was also named one of the “40 Best Companies for Diversity” in the 5^th Annual Diversity Report presented by BLACK ENTERPRISE.

This year’s top 23 Best Companies for Multicultural Women are detailed in Working Mother’s June/July issue and at www.workingmother.com.

The outlook for the restaurant industry softened in May, as the National Restaurant Association’s comprehensive index of restaurant activity fell below 100 for the first time in three months.  The Association’s Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 99.7 in May, down 0.7 percent from April’s level of 100.4.  The RPI’s May drop came after strong index growth earlier this year and amid sharply increasing wholesale food prices.

“Although the sales and customer traffic indicators softened in May, capital expenditure activity rose to its highest level in nearly two years,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.  ”This, along with a continued positive outlook for sales and the overall economy, signals that restaurant operators remain optimistic that business conditions will improve in the months ahead.”

The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100.  Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators.  The RPI consists of two components, the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 98.7 in May – down 0.3 percent from its April level.  The Current Situation Index remained below 100 for the 33rd consecutive month, which signifies contraction in the current situation indicators.  

Restaurant operators reported a net decline in same-store sales for the second consecutive month in May.  Thirty-five percent of restaurant operators reported a same-store sales gain between May 2009 and May 2010, down from 39 percent of operators who reported higher sales in April.  In comparison, 46 percent of operators reported a same-store sales decline in May, up from 41 percent of operators who reported negative sales in April.    

Restaurant operators also reported softer customer traffic results in May.  Thirty-three percent of restaurant operators reported an increase in customer traffic between May 2009 and May 2010, down from 37 percent who reported higher customer traffic in April.  Meanwhile, 43 percent of operators reported a traffic decline in May, up from 39 percent who reported lower traffic in April.

Although sales and traffic results softened in May, restaurant operators reported an uptick in capital spending activity.  Forty-five percent of operators said they made a capital expenditure for equipment, expansion, or remodeling during the past three months, up from 40 percent last month and the highest level in nearly two years.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.8 in May – down 1.0 percent from April’s level of 101.8.  Despite the decline, the Expectations Index remained above 100 for the fifth consecutive month, which represents expansion in the forward-looking indicators.  

Although restaurant operators remain optimistic about sales growth in the months ahead, their optimism slipped somewhat in recent months.  Forty-three percent of restaurant operators expect to have higher sales in six months (compared with the same period in the previous year), down from 47 percent who reported similarly last month.  In comparison, 18 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, up from 12 percent who reported similarly last month and the highest level in four months.

Restaurant operators are also not as optimistic about the direction of the overall economy.  Thirty-three percent of restaurant operators said they expect economic conditions to improve in six months, down from 41 percent who reported similarly last month and the lowest level in four months.  In comparison, 15 percent of operators said they expect economic conditions to worsen in the next six months, up from 10 percent last month.  

Restaurant operators’ plans for capital expenditures held relatively steady in recent months.  Forty-six percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, roughly on par with the levels reported in the previous three months.  

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online (http://www.restaurant.org/pdfs/research/index/201005.pdf).

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper (www.restaurant.org/trendmapper), the Association’s subscription-based service that provides detailed analysis of restaurant industry trends.

T.G.I. Friday’s restaurants today introduced its new Caribbean-inspired Summer menu featuring fourteen new appetizer, salad, sandwich, entrée and combo dishes starting at $8.99 including selections that are glazed with Friday’s new Captain Morgan Original Spiced Rum sauce for a limited time at participating restaurants in the U.S.

“T.G.I. Friday’s new Caribbean-inspired Summer menu will send your taste buds on a tropical vacation every day all summer long,” said John Neitzel, president and chief operating officer of T.G.I. Friday’s USA. “These incredible new selections are packed with island flavors and exotic spices that you’ll only find at T.G.I. Friday’s. So, head to your local T.G.I. Friday’s, where it’s always a party. It’s just another reason to celebrate and it’s your ticket to paradise this summer.”

T.G.I. Friday’s restaurants new Caribbean-inspired Summer menu includes:

Captain Morgan Island Appetizer

• GRILLED Caribbean Wings – Caribbean-seasoned chicken wings glazed with delicious Captain Morgan Original Spiced Rum sauce and fire-grilled to perfection.

Seaside Salads and Sandwiches

• Tropical Splash Salad – A refreshing salad with choice of Ginger-lime marinated chicken, sirloin flap steak basted with Captain Morgan Original Spiced Rum sauce, or Ginger-lime marinated shrimp served on a bed of mixed greens tossed with fresh pineapple, mango, cucumber, red pepper, avocado, cilantro and crisp wontons, tossed with tangy fruit vinaigrette.
• Captain Morgan Caribbean Conga-Line Chicken Sandwich – A Caribbean seasoned chicken breast fire-grilled and basted with Captain Morgan™ Original Spiced Rum sauce served on a bun loaded with flavor – seasoned sour cream, pineapple pico, fresh cilantro and avocado, served with sweet potato fries and extra sauce for dipping.

Captain Morgan Beach Side Entrées

• Caribbean Rockin’ Reggae Ribs – Mouthwatering, well-seasoned baby back ribs cooked fall-off-the-bone tender and glazed with jerk-inspired Captain Morgan Original Spiced Rum sauce, served with crispy sweet potato fries, coleslaw, and garnished with pineapple pico.
• Caribbean Steak – A juicy 7 oz. Black Angus sirloin flap steak, char-grilled to order, then glazed with Captain Morgan Original Spiced Rum sauce, served with coconut jasmine rice, a fresh vegetable medley and a fresh garnish of pineapple pico.
• Caribbean Chicken – Two fire-grilled Caribbean-seasoned chicken breasts smothered in Captain Morgan Original Spiced Rum sauce, served with coconut jasmine rice, a fresh vegetable medley, and a fresh garnish of pineapple pico.

Captain Morgan Caribbean Combos

• Caribbean Rockin’ Reggae Ribs Combo – Half a rack of well-seasoned baby back ribs with a choice of a Caribbean chicken breast or a skewer of jumbo butterflied shrimp, all fire-grilled and smothered in Caribbean inspired Captain Morgan Original Spiced Rum sauce.
• Caribbean Salmon & Jerked Jumbo Shrimp Combo – A jerk-inspired 7 oz. salmon fillet and a skewer of shell-on jumbo shrimp fire-grilled and glazed with rich Captain Morgan Original Spiced Rum sauce.
• Caribbean Chicken & Jerked Jumbo Shrimp Combo – A skewer of jumbo shrimp fire-grilled, shell-on, and glazed with jerk-inspired Captain Morgan Original Spiced Rum sauce along with a Caribbean seasoned chicken breast.
• Caribbean Sirloin & Jerked Jumbo Shrimp Combo – A well-seasoned 10 oz. Black Angus sirloin grilled to-order and glazed in our bold jerk-inspired Captain Morgan Original Spiced Rum sauce along with a skewer of Caribbean shell-on jumbo shrimp.

Sunset Sweet Stuff

• Island Breeze Sundae – Vanilla ice cream and sweetened wonton crisps served with pineapple, mango and strawberries, then drizzled with caramel sauce and topped with whipped cream. Can be ordered for one or served on a sizzling platter for the table.

Earlier this month, T.G.I. Friday’s provided a sneak peek of the islands when it introduced eight Caribbean Cocktails, all of which remain available at participating restaurants in the U.S. for a limited time:

• Coco‘Mon n’Lime – Captain Morgan Original Spiced Run and Malibu Rum, fresh lime juice and Coke
• Tropical Fruit Coladas (available in Passion Fruit, Strawberry or Peach flavors) – Refreshing frozen cocktails made with fruit puree, pina colada mix, Malibu Rum and fresh pineapple
• Captain Morgan Island Rum Punch – A blend of Captain Morgan Original Spiced Rum, Myers’s Dark Rum, Disaronno Amaretto, passion fruit puree and pineapple juice
• Tropical Mai Tai – A mix of Captain Morgan Original Spiced Rum, pineapple and peach nectar.
• Fresh Mango Lemonade – ABSOLUT vodka mixed with Malibu Rum, fresh lemon juice and fresh agave sour mix, shaken tableside poured over fresh mango puree
• Ultimate Mango Berry Daiquiri – A frozen blend of Bacardi Superior Rum, peach schnapps, mango and strawberry purees and house made fresh sour mix with fresh squeezed lime

Starbucks will turn on free Wi-Fi with one click on July 1 at U.S. and Canadian company-operated stores as a part of its ongoing commitment to enhancing the customer experience. Customers with Wi-Fi-enabled laptops, tablets and mobile phones will have unlimited Internet access to surf the Web, connect with social networks, search for jobs or work at their neighborhood Starbucks. Most recently, the free Wi-Fi benefit was limited to two hours a day and only available to members of the My Starbucks Rewards program. The new, unlimited Wi-Fi offering features a one-click entry point, so a username or password will not be required.

“Our customers were asking for a simplified Wi-Fi offering, and free Wi-Fi has been a top request on MyStarbucksIdea.com. We’re excited to turn this feedback into action and believe our customers will be delighted with the enhanced experience they’ll find in Starbucks stores,” said Howard Schultz, chairman, president and chief executive officer of Starbucks.

Starbucks will continue to work with AT&T in the U.S. as its Wi-Fi provider, a relationship that’s been in place since 2008. Close to 6800 Starbucks locations are part of AT&T’s U.S. Wi-Fi network, the nation’s largest. In Canada, more than 750 company-operated stores will now have free Wi-Fi. Bell is the Wi-Fi provider in Canada and has worked with Starbucks since 2005.

As Schultz noted at the WIRED Business Conference on June 14^th, the addition of one click, free Wi-Fi to the Starbucks customer experience is just the beginning. Later this fall, Starbucks plans to introduce the Starbucks Digital Network, in partnership with Yahoo!. This new online experience, currently planned for U.S. company-operated stores, will offer customers free, unrestricted access to a collection of paid sites and services, exclusive content and previews, free downloads and local community news.

“Bringing one click, free Wi-Fi to Starbucks opens up new opportunities for our customers and gives us the backdrop to continue to bring innovation to their in-store experience. We’re finding new ways to bridge the third place coffeehouse environment with the digital space, and look forward to sharing that with our customers,” said Stephen Gillett, Starbucks executive vice president, chief information officer and general manager of Digital Ventures.

As if drubbing the hamburger competition wasn’t enough, McDonald’s selected a number of non-carbonated beverage opportunities built up by a handful of chains and has built respectable facsimiles of all of them. Now armed with everything from lattes to smoothies, McDonald’s is ready to fight for a bigger piece of the $153 billion U.S. beverage market. In addition to quality products, McDonald’s boasts 14,000 locations and $1.2 billion in U.S. advertising spending, as estimated by Ad Age.

“McDonald’s clearly wants to become more of a beverage destination,” said John Sicher, editor and publisher of Beverage Digest. “McDonald’s franchisees have been unhappy in years past seeing consumers bring in beverages from convenience stores either into their restaurants, or seeing them in cars go through the drive-thru.”

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In what appears to be a bit of a comeback, sugar has begun making its way once again onto ingredient labels. Products such as Heinz Ketchup, Kraft Salad Dressings and Gatorade have switched from high-fructose corn syrup to sugar, and Pepsi has introduced limited-time “throwback” brands — also with sugar.

The U.S. Department of Agriculture’s Sweetener Market Data from February shows total sugar deliveries for human consumption have increased from 7,723 (1,000 short tons, refined) in 1989 to 9,276 in 2009.

The shift has even trickled into the restaurant industry. Starbucks and Jamba Juice have reformulated their menus to replace HFCS with sugar, according to Maria Caranfa, an analyst at foodservice research company Mintel International Group. Jason’s Deli did the same except for its soft drinks, and is convincing vendors — beginning with Lance Crackers — to follow suit.

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This summer, fast casual chains are urging customers to drink up, adding upscale lemonades, fruit infusions and cold coffee concoctions to restaurant menus.

Cosi, the 143-unit sandwich chain, is offering Watermelon Habanero lemonade and a non-alcoholic sangria this summer; with the cold drinks joining smoothies, a staple at the Deerfield, Ill.-based concept.

In addition to Cosi, Panera Bread is offering frozen strawberry lemonade at its 1,400 locations this summer and in April, Atlanta-based Zaxby’s, the 490-unit chicken chain added four milkshakes in chocolate, strawberry and vanilla, flavors.

And addition of specialty beverages doesn’t stop there.

Bruegger’s and Charley’s Grilled Subs also are amplifying their beverage menus this year.

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Ramon J. Ornelas had succeeded in life in the United States by creating a string of Mexican restaurants in northern Ohio and availing himself of the opportunities of his new country, a federal court judge said yesterday.

But his employment of dozens of illegal immigrants and his failure to pay taxes on their incomes required a prison term to serve as both punishment and a deterrent.

Ornelas, 43, of Norwalk, Ohio, was sentenced Monday in U.S. District Court in Toledo to one year and one day in prison. He pleaded guilty in February to eight counts of harboring and concealing illegal aliens, three counts of mail fraud, and seven counts of subscribing to a false tax return.

Judge Jack Zouhary sentenced him to one year for each count but ordered that they be served concurrently.

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As a developer prepares to gobble up Molly’s Burgers, preservationists in Hollywood are taking a stand.

They charge that Los Angeles officials are sacrificing a potential cultural landmark by selling the walk-up burger joint at 1605 N. Vine St. at a discount price to a company they claim is luring jobs out of Hollywood.

Land around the 20-stool eatery is to be sold to Pacifica Ventures, a Santa Monica-based development company that builds and operates out-of-state movie soundstages.

Kiok Yi, the operator of Molly’s Burgers, has hired a lawyer in hopes of blocking the sale.

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Starbucks is finding new ways to use the 3 billion paper cups its customers use each year, even in cities where recycling is not popular or mandated.

This fall, it will send cups used at its Chicago stores to Green Bay, where a Georgia Pacific paper mill will turn them into Starbucks napkins.

The effort is a major push by Starbucks to create a commercial market for its used cups, which include 1 billion plastic cups for cold drinks.

Over the last few weeks, it has put recycle and compost bins into 90 Seattle stores to comply with a new city ordinance.

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BP’s catastrophic rig explosion resulting in tons of crude oil seeping into the Gulf Coast April 20 may have not been introduced into Galveston’s waters just yet, but the seafood industry and Houston restaurants are most certainly feeling the aftermath of the worst spill in U.S. history.

Local restaurant owners are facing problems with supply and demand, rising prices of underwater delicacies, public perception of the quality of food and shortages.

On May 13, Pappas Restaurants Incorporated decided to sue BP, Transocean and Halliburton companies as a result for their inconveniences faced. In an article from ABC13 News, Pappas Restaurants said, “the companies’ reckless negligence caused the spill, and that because of the oil and fishing ban, [their] restaurants will have to significantly raise prices and in the process will lose customers.”

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Restaurants in Washington state, other states, and Canada are being targeted by the scam, which involves a series of phone calls, reports the Washington State Attorney General’s Office.

The first caller tells the restaurant that it will receive an automated call providing a numeric confirmation code. A second caller, claiming to be a health inspector, requests the code and seeks to set up an in-person restaurant inspection. The caller threatens fines if the restaurant doesn’t cooperate.

Officials in Stanislaus County, Calif., issued an alert last week. It stated that the phony inspector scheme is part of a larger fraud involving setting up verified accounts with a national online auction service. The fraudster then uses the accounts in other schemes.

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Così, Inc. announced today that it has named Kimberly Letizia as its Director of Culinary Innovation & Menu Strategy.

“We’re thrilled to have someone with Kimberly’s unique experience and talent to lead Così’s effort to be innovative with freshly prepared, unique menu items for our breakfast, lunch and dinner day parts,” said James Hyatt, Così’s President and Chief Executive Officer. ”Così’s innovative menu has been recognized by Parents Magazine, Men’s Health Magazine and others and we believe Kimberly will contribute strongly to building on those achievements.”

Letizia most recently served as a Corporate Chef Consultant to Kraft Foods where she supported numerous national restaurant chains with menu development and consumer intelligence. During her career at Kraft, Letizia successfully linked marketing trends and consumer insights with restaurants’ core competencies to develop new menu concepts for several chains including McDonald’s, Subway, Marie Callender’s, Famous Dave’s, Great Harvest Bread Co., and others. 

Letizia, who earned her MBA in Hospitality and Tourism Marketing and BA in Culinary Arts from Johnson & Wales University, has also worked for Charlie Trotter’s in Chicago and served as a Research Chef at Chef Services Group in Rhode Island.

“I am excited and look forward to supporting this already successful brand with new and innovative product offerings,” Letizia said.

Food Network star Ted Allen and Rich Eisen of the NFL Network participated in the ultimate taste test earlier today, helping narrow down a field of more than 12,000 Facebook entries in the Papa John’s Specialty Pizza Challenge to just three lucky finalists. The announcement was broadcast live on Papa John’s Facebook page.

The result? Two spicy recipes featuring jalapeno peppers and one with a new take on a traditional dish. “The Big Bonanza” by Blair Dial of Springfield, Ill., “The Cheesy Chicken Cordon Bleu” from Barbara Hyman of Los Angeles, Calif,” and “The Workin’ Fire” from Kendra Chapman of Ball Ground, Ga., received the highest marks based on appearance, aroma, taste and overall appeal, as chosen by Papa John’s celebrity judging panel.

The three pizzas will be featured on the Papa John’s menu August 2 – 29 and their creators will each receive a $1,000 marketing budget to help promote their pizza. The highest-selling pizza will be declared the winner – and its creator will receive a “slice” of the sales (up to $10,000), free Papa John’s pizza for life, and the opportunity to appear in a “Papa’s In The House” TV commercial.

“Customers responded to this challenge by combining ingredients that normally have a very niche audience and making a case for them in the mainstream,” said Allen, host of Chopped on the Food Network. “Finding a balance in the ingredients was key to creating a winning recipe, as well as not overloading the pizza with too many toppings.”

“I was put on this Earth to eat pizza,” said Eisen, host of “NFL Total Access” on NFL Network, “I took my role as the representative of football fans everywhere seriously when assessing each slice, and I think ‘The Big Bonanza’ about sums up the whole experience. The pizzas are terrific.”

Though each variety of Papa John’s sauce (Original, Spinach Alfredo, and Barbeque) is represented in the finalists’ recipes, only 19 percent of the entries used Spinach Alfredo sauce while 14 percent used Barbeque. Of the more than 12,000 entries received, jalapenos and pineapple were two of the most popular toppings, featured on 20 percent and 18 percent of the submissions, respectively. All of the finalists feature Papa John’s original hand-tossed fresh dough crust, though 27 percent of the overall submissions were built on thin crust.

“Papa’s Specialty Challenge was the Facebook equivalent of a 12,000-person focus group, giving our team a direct pipeline to our customers’ preferences,” said Andrew Varga, Papa John’s Chief Marketing Officer. “We have just begun digging through the data to determine trends that may impact our menu offerings in the future, perhaps even inspiring us to add new toppings to the mix.”

More about the three finalists:

• The Big Bonanza

Created by: Blair Dial of Springfield, Ill.

Crust/Sauce: Original Crust with Barbeque Sauce

Ingredients: Bacon, Beef, Ham, Jalapeno Peppers, Onions, Roma Tomatoes

Inspiration: A pizza that can tackle the Wild West and make you “howl at the moon”

• Cheesy Chicken Cordon Bleu

Created by: Barbara Hyman of Los Angeles, Calif.

Crust/Sauce: Original Crust with Spinach Alfredo Sauce

Ingredients: Extra Cheese, Three Cheese Blend, Grilled Chicken, Ham, Onions

Inspiration: A Papa John’s pizza twist on a mother and daughter’s cherished chicken cordon bleu recipe

• The Workin’ Fire

Created by: Kendra Chapman of Ball Ground, Ga.

Crust/Sauce: Original Crust with Traditional Sauce

Ingredients: Parmesan/Romano Cheese, Jalapeno Peppers, Pepperoni, Spicy Italian Sausage

Inspiration: Created by a firefighter to be the “fire tetrahedron” of pizzas

For more information about the challenge, visit www.facebook.com/papajohns and watch live footage from the event. Also, additional descriptions about each entry can be found on the company’s Facebook discussion board.

Gulf State health and fisheries officials joined with senior leaders from several federal agencies to affirm a shared commitment to ensuring the safety of seafood coming out of the Gulf of Mexico, through closures of affected waters, surveillance, and with an eye toward reopening closed waters as soon as possible, consistent with public health goals.

Representatives from the National Oceanic and Atmospheric Administration (NOAA) National Marine Fisheries Service, the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) met last week in New Orleans with state health officers and state fisheries directors from Alabama, Florida, Louisiana, Mississippi and Texas to coordinate implementation of a joint protocol for sampling and reopening that will apply to both state and federal waters.  

Together, they will implement a comprehensive, coordinated, multi-agency program to ensure that seafood from the Gulf of Mexico is safe to eat. This is important not only for consumers who need to know their food is safe to eat, but also for fishermen who need to be able to sell their products with confidence.

“No single agency could adequately ensure the safety of seafood coming from the Gulf following this tragedy, but in working together, we can be sure that tainted waters are closed as appropriate, contaminated seafood is not allowed to make it to market, and that closed waters can be reopened to fishing as soon as is safe,” said Eric Schwaab, Assistant Administrator, National Marine Fisheries Service.

State and federal authorities reached a critical step toward reopening with their agreement on a shared protocol that will be applied as oil contamination abates in federal and state waters.  

State authorities in Louisiana are applying the protocol to consider the possible reopening of two areas and NOAA is applying the protocol to consider the reopening of two closed areas off the coasts of Louisiana and Florida.  

“We understand the devastating effects this spill has had on the Gulf states and we look forward to continuing our collaboration with state and federal partners to ensure that these important protocols are implemented efficiently, effectively, and in a way that makes sense for all involved, while maintaining the number one priority we all share – protecting the health of those in the Gulf Coast and across the country,” said Michael Taylor, FDA’s Deputy Commissioner for Foods.

The first and most important preventive step in protecting the public from potentially contaminated seafood is to close fishing and shellfish harvesting areas in the Gulf that have been or are likely to be exposed to oil from the spill.  

In addition, NOAA and FDA are monitoring fish caught just outside of closed areas, and testing them for petroleum compounds, to ensure that the closed areas are sufficiently large so as to prevent the harvest of contaminated fish. So far, fish flesh tested from outside the closure areas have tested well below any level of concern for oil-based contamination.

The Smith & Wollensky Restaurant Group unveils its new Summer Grill Menu, a collection of world-class seafood, sandwiches, salads, and grill favorites sized perfectly for warm weather appetites. Available now through Sept. 6, the fresh, seasonal selections are paired with moderately priced premium wines specially chosen to complement summer flavors.

“The Summer Grill Menu was created for the balmy nights and lighter appetites of summer. From the Lobster Salad to the Open-Faced Sliced Filet, the menu takes the best ingredients and concepts from the classic Smith & Wollensky menu, and presents them with a warm weather twist,” said marketing director Kim Lapine. “Our goal is to give loyal guests something new to try and those unfamiliar with the Smith & Wollensky brand a reason to sample what we have to offer, preferably with a glass of wine in hand, enjoying the view from one of our iconic locations and exceptional outdoor spaces.”

“Smith & Wollensky has a rich heritage of bringing people together with great food. This summer, we build on our reputation as a connector and join Old & New, Summer & Fun, and Food & Wine with the introduction of our Summer Grill Menu,” added Michael Feighery, president of Smith & Wollensky.

A sampling of the Summer Grill Menu includes “Tried & True” favorites, starting with Pork Chop Milanese and new smaller cuts of Smith & Wollensky’s acclaimed meats; “Light & Healthy” offerings, such as Shrimp Cobb Salad, Asparagus & Crab Meat Salad, and Ahi Tuna Steak Sandwich; and “This & That” sides, such as Truffled Macaroni & Cheese, Sauteed Mushrooms, and Creamed Spinach. It wouldn’t be summer without “Lobster & More Lobster”—Lobster Bisque, Surf & Turf Maine lobster & filet mignon, and Lobster Mashed Potatoes. “Sea & Be Seen” trying Miso Glazed Chilean Sea Bass, along with Jumbo Diver Scallops and Scottish Salmon served with a variety of chef-inspired sauces; or “Nibble & Nosh” on Fried Calamari, Watermelon & Feta Cheese Salad, and Seared Scallops with Peanut Vinaigrette.

From its beginnings more than 50 years ago, Little Caesars Pizza has provided the opportunity for generations of families to live the American Dream as independent business owners. Matt Kauffman, a multi-unit franchise owner in London, Ky., has found the opportunity to partner with other family members in their Little Caesars business a rewarding professional experience. “Our professional skills complement each other well, and 23 years later, I can honestly say it was the best idea we have ever had. There is no doubt that I too will pass along the same opportunity to my children,” he said.

In 1978, his father, Robert, owned a construction company that was building hundreds of new Little Caesars locations throughout Kentucky. Matt was in high school at the time, helping occasionally with his father’s construction business. When Matt turned 20, together they decided to open a location.

“With my father’s construction knowledge and my ability to handle internal operations, we couldn’t pass up the opportunity to become entrepreneurs with such a well-known brand,” said Matt Kauffman.

Today, the Kauffmans have built the business to include seven Little Caesars locations. Robert, who is still actively involved in the business partnership, is proud to partner with his son.

“Working with family members can give you a great sense of security, knowing that you can rely on them when needed and they have your best interests at heart,” he said. “Whether they are helping staff grow professionally or balancing the books, you can trust them to get the job done.”

The Stewart Family in North Florida

Little Caesars’ family-oriented business opportunity led Scott Stewart to invest in the brand in 1986. More than two decades later, he owns eight Little Caesars Pizza franchise locations in North Florida and works closely with three family members to run the business.

“When I invested in my first Little Caesars location, my wife and I we were preparing to start a family. We were looking for a business investment opportunity that I could grow and pass on to our future children,” said Stewart, whose wife and two sons, Chad and Mike, and son-in-law, Jerid Cady, are active in the business today.

“After learning about Little Caesars’ business model, I realized it was a perfect chance to be part of a company that supports family involvement.”

Throughout the years, all six of Scott’s children helped in different aspects of operations from making pizzas to customer service.

“I became involved with my dad’s business six years ago and learned skills that will continue to benefit me well into my professional career,” said Chad Stewart. “It’s nice to work with family members because it provides flexibility and assurance that everyone is in it to succeed.”

The Strohkirch Family in Central Michigan

Standish, Mich., franchisee Bill Strohkirch can attest to the benefits of having family members involved in the business. He sees it as an activity they can all be involved in and learn from each other’s experiences.

Having worked in the grocery industry for 30 years, Bill became a Little Caesars franchisee in his “semi-retirement” years and saw it as an opportunity to share a quality experience with his son, William, who has a degree in Information Technology and daughter-in-law, Carrie, who has a degree in sociology.

“Between the three of us, we have a diverse skill set, allowing us to focus on different areas of the business,” Bill said.

Today, he owns six Little Caesars Pizza restaurants in mid-Michigan. William oversees the operation of the stores and Carrie manages the marketing

“While we’re building a business that can be passed on to future generations, we’re also creating memories,” Bill said. “I’m having a blast and it’s even better that my family is enjoying every minute of it with me.”

David Scrivano, president of Little Caesar Enterprises Inc. strongly encourages family involvement within store operations. “The Little Caesars business model has been a family-friendly operation since day one, where everyone can share roles and take part in the business. It is a perfect franchise opportunity to build strong family traditions.”  

About Little Caesars Pizza

Little Caesars Pizza founders Michael and Marian Ilitch opened their first restaurant in Garden City, Michigan, in 1959. Little Caesars, the fastest growing pizza chain, built more stores in the world in 2009 than any other pizza brand and today is the largest carry-out chain globally with restaurants on five continents. Little Caesars is growing in prime markets across the country, and is offering strong franchisee candidates an opportunity for independence with a proven system. For the third year in a row, Little Caesars was named “Best Value in America” of all quick-serve restaurant chains. In addition, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar.

In addition to Little Caesars Pizza, Michael and Marian Ilitch’s companies in the food, sports and entertainment industries include: the Detroit Red Wings, Olympia Entertainment, Olympia Development, Blue Line Foodservice Distribution, Champion Foods, Ilitch Holdings, Inc., Uptown Entertainment, Little Caesars Pizza Kit Fundraising Program, and a variety of venues within these entities. Michael Ilitch owns the Detroit Tigers. Marian Ilitch owns MotorCity Casino Hotel.

As the old saying goes…”if the shoe fits…” And that’s just the case for Brandon, South Dakota’s 70-plus crew members, who will soon be sporting new, custom-made Nike shoes, valued at $125 each, as the winners of this year’s Pizza Ranch “Crew of the Year” award.

Pizza Ranch, the Midwest’s legendary buffet chain featuring innovative pizzas, fresh salads, and the Country’s Best Chicken, named the Brandon “ranch hands” the “Crew of the Year” at the company’s recent convention in Wisconsin Dells, Wis. With the honor, Pizza Ranch is investing nearly $10,000 in the crew through the purchase of Pizza Ranch-branded Nike shoes.

“The Brandon restaurant’s crew consistently demonstrates our motto to ‘Be Legendary’ with their selflessness, extraordinary guest service, and exceptional food,” said Adrie Groeneweg, co-founder and president of Pizza Ranch, Inc. “The ‘Crew of the Year’ honor shows our sincere appreciation for their outstanding effort.”

More practical than a plaque or medal, the shiny new shoes can be worn proudly while at work or away from Brandon’s Pizza Ranch restaurant.

The location’s crew members and managers have shaped the restaurant into a favorite for local families, school groups and other community organizations during Pizza Ranch’s 20-plus years in Brandon. In addition, the business has cemented itself as a community ally, becoming involved in several local neighborhood organizations and events.

“Commitment, attitude and awareness are just some of the many positive qualities that our crew brings to the table each day,” said Darrell Vander Esch, co-owner of Brandon’s Pizza Ranch. “Our team members have made a commitment to each other and to every guest that walks through the door – and it shows.”

A panel of judges reviewed nominations from Pizza Ranch locations contending for the award. The Brandon location’s crew was chosen from a collection of strong candidates for the “Crew of the Year” award.

Regularly one of the top performing restaurants in the Pizza Ranch chain, the Brandon store noted several measured improvements on its nomination form for the award, including: comment card scores, secret shopper scores, employee survey results and store evaluations.

Pizza Ranch in Brandon is open for lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to 11 p.m. The restaurant is located at 202 Splitrock Boulevard and can be contacted at (605) 582-6322.

Pizza Ranch’s vision is “To glorify God by positively impacting the world we live in”. Founded in Hull, Iowa, in 1981 by Adrie Groeneweg, Pizza Ranch is a prominent regional restaurant chain that offers a wide selection of pizza, salad, chicken with hot mashed potatoes and gravy, vegetables, potato wedges, and desserts in a unique buffet-style environment. The brand’s great-tasting food is also available through carry-out and delivery service. Currently, the company boasts 150 locations throughout nine states in the Midwest and is currently executing an aggressive growth plan to more than double its presence in key U.S. markets.

With Newk’s Express Café aggressively expanding to new territories across the U.S., its corporate team is growing with it. As part of its strategy, Newk’s has spent the last 18 months hiring new leadership talent that will help spearhead its growth. Three of its recent key hires include: Vice President of Company Operations Steve Caulk, Director of Training Kathy Harris, and Vice President of Franchise Operation Stephen J. Hinkis.

Focusing on the fast-casual freshness of tossed salads, oven-baked sandwiches, California-style pizzas, made-from-scratch soups and homemade cakes, Newk’s Express Café has grown to more than 28 locations in seven primarily southeastern states since opening its first store in Oxford, Miss., in 2004. Created by fast-causal restaurant pioneers McAlister’s Deli, more than 20 Newk’s are now franchise owned, with six franchised locations opened in 2009 and 10 new restaurants expected to open in 2010. Projections call for 25 restaurants to open in each of the next two years.

To better guide its growth, Newk’s has remained strategic in its selection of the right leaders who can best execute the business’s vision. The past 18 months have yielded several significant hires, including:

• Steve Caulk, Vice President of Company Operations: A management veteran for nearly two decades, Caulk joins the Newk’s team to work closely with CEO, Founder and President Chris Newcomb to oversee all facets of company operations. Previously, Caulk served as Regional Manager for Avado Brand’s Gianni’s Little Italy concept in Madison, Ga. as well as Tia’s Tex Mex out of Dallas, Texas.  He also spent 13 years as Regional Vice-President for First Watch Restaurants in Sarasota, Fl. In his new, he role looks to optimize guest and employee experience—as well as financial results—by focusing on product quality, management, development, staff training and restaurant cleanliness.
• Kathy Harris, Director of Training: Harris’s training leadership experience speaks for itself. Prior to joining the Newk’s team, she served as Director of Training for a combined five years at both Flying Star Café in Albuquerque, N.M. and for JHM Hotels in Greenville, South Carolina. She joined the Newk’s team to help streamline management processes and increase company efficiency in the face of rapid growth.
• Stephen J. Hinkis, Vice President of Franchise Operations: Hinkis brings deep management moxie to the table in his new role with Newk’s. The corporate offices tapped him based on his success in previous roles as Vice President of ROC Corp., New York, N.Y. and as Regional Vice President of Quizno’s Corp. in Denver, Co. He also served as President of Quality Foods of Connecticut in Simsbury, Conn.

Newk’s Express Café is currently seeking multi-unit development partners with the financial capability to open a minimum of three restaurants. Markets targeted for future expansion include Houston; Oklahoma City; Tulsa, Okla.; Chicago; Louisville, Ky.; Orlando; Cincinnati and Richmond, Va. The broad scope of growth prompted the Newk’s corporate team to be selective and strategic in their hiring processes over the past 18 months.

“The addition of these new hires at the corporate level will optimally position Newk’s for franchise expansion in the coming years,” says Chris Newcomb, CEO, founder and president of Newk’s Franchise Co., LLC. “We are confident that new corporate team members, including Steve Caulk, Kathy Harris and Stephen Hinkis, will guide Newk’s into an unprecedented era of expansion in the decade ahead.”

Newk’s corporate office has already found success with growing the business in the past year-and-a-half. Same-store-sales for Newk’s Express Café increased 2.6 percent in 2009. The opening of six Newk’s Express Café restaurants in 2009 increased system wide annual sales to more than $43 million, an increase of almost 44 percent from the previous year. Through the first 22 weeks of 2010, same-store-sales were up more than 9 percent over the same time period in 2009.

Targeting new executive and management talent to guide expansion from the top level ensures Newk’s will only continue to find success in new markets across the country.

“We are confident that these new hires will ensure continued growth of the Newk’s brand and concept.”

The highest court in the land, as represented by the 9th Circuit Court of Appeals, has rejected an attempt by the Golden Gate Restaurant Association to overturn mandatory compliance with SF’s Healthy San Francisco Program on the part of the city’s businesses that employ at least 20 people.

The program, which requires employers either offer health care coverage to employees or contribute a portion of their wages to the program’s budget (~ $200 million), is claimed by the GGRA to place an illegal and costly burden on its members. Though the program was not found by the court to be in violation of the Employee Retirement Income Security Act, this will likely not satiate the business group, which rejected an earlier compromise by the city to modify the program’s conditions to address their complaints.

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