For the viewers it was just another example of the host’s bullish bluster – the sort of bad-mouthed, bare-knuckled assault that draws millions of viewers to Gordon Ramsay, turning him into one of the most famous people in America.

“Your business is about to f****** swim down the Hudson,” the Scot told Joseph Cerniglia, chef and owner of the floundering New Jersey restaurant Campania.

Saddled with debts of $80,000 from purchasing the restaurant, Cerniglia found himself in the hands of Ramsay and the team at Fox TV, taping an episode of the first US series of Kitchen Nightmares, in which the by turns ebullient and demonic chef follows the tried-and-trusted reality TV formula of visiting a struggling business and shouting at people.

But in the case of Cerniglia, the reality of his situation caught up with him earlier this week. Three years after he first appeared on Ramsay’s show, the 39-year-old Cerniglia was found dead, his body pulled from the Hudson river after a witness reported seeing a man jump from the George Washington Bridge.

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High Risks & Low Benefits for the Nation’s Restaurant Workforce, and Their Impact on the Consumer

by The Restaurant Opportunities Centers United

With over 10 million workers, the restaurant industry is one of the largest and fastest-growing sectors of the United States economy, even during the current economic crisis. However, most workers in this industry work in restaurants that put them at high risk of injury and illness, and provide them with little or no benefits to cope with these challenges. These conditions increase the likelihood of workers committing dangerous practices that place the health of the dining public at risk.

This report is drawn from analysis of 4323 surveys of restaurant workers nationwide – the largest national survey sample of restaurant workers ever conducted– as well as 240 employer interviews and 240 worker interviews, on their wages, working conditions, and access to benefits. It is also based on 500 additional surveys and 20 additional employer interviews on health insurance needs in the industry. In all of these surveys and interviews, restaurant workers across the country reported very high rates of injury and illness and very low rates of benefits to cope with these symptoms. This report will highlight the increased risk factors faced by restaurant workers and their low access to benefits. It will also outline restaurant workers’ and employers’ particular needs with regard to health insurance. Our findings have important implications not only for workers, but also for employers, taxpayers, policy-makers, and dining consumers.

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The recession whet wealthy Americans’ appetite for fast food, a habit that is sticking even as the U.S. economy embarks on a slow recovery.

A new American Express study found that “ultra-affluent” consumers boosted their fast-food spending by 24% in the second quarter, compared with the year-earlier period, while fast-food spending among the rest of U.S. consumers rose 8%.

Wealthy consumers increased their spending on fine dining, too, but not by as much, suggesting that although the economy has shown signs of improvement, the wealthy are trying to hold down costs in certain areas.

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There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible. But the role of the CEO through bankruptcy is ultimately the one that can best determine how strong the brand can grow after the process.

“First and foremost, the CEO’s role in a bankruptcy is to protect the core of his or her business,” says Mike Best, chief operating officer of the U.S. branch of the Canadian-based Boston Pizza. “The CEO may not be 100 percent responsible for salvaging the brand, but he’s at least 90 percent of the equation.”

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For Chipotle, advertising agencies have, for the most part, outlived their usefulness.

The burrito chain has churned through four shops in five years, garnering it an unflattering reputation in adland, and even Mark Crumpacker, its chief marketing officer, admitted that Chipotle’s a tough client during an Advertising Week event.

Mr. Crumpacker points out that the chain hasn’t added a menu item in 17 years and it also does not have a regular cadence of pricing promotions. For those reasons, he said, agencies’ experience with other fast food chains is irrelevant.

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McDonald’s Corp. has warned federal regulators that it could drop its health insurance plan for nearly 30,000 hourly restaurant workers unless regulators waive a new requirement of the U.S. health overhaul.

The move is one of the clearest indications that new rules may disrupt workers’ health plans as the law ripples through the real world.

Trade groups representing restaurants and retailers say low-wage employers might halt their coverage if the government doesn’t loosen a requirement for “mini-med” plans, which offer limited benefits to some 1.4 million Americans.

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Two men pulled up behind Five Guys Burgers and Fries in North Bergen, N.J., last week, hooked a hose to a tank outside the restaurant and began stealthily siphoning 700 gallons of used cooking oil into a container in their van, police say.

The two suspects worked for a grease recycling company but were “freelancing” on two occasions in which they were charged with slurping up 1,400 gallons of the slippery stuff, according to Lt. Frank Cannella of the North Bergen Police.

In some parts of the country, the restaurant owner might thank them for taking the waste material off their hands without charging for the service. But in mostly urban areas where there’s more competition between companies seeking to pick up and resell used cooking oil for use in biofuels, the companies pay the restaurants for the oil, says Tom Cook, president of the National Renderers Association.

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McDonald’s CEO Jim Skinner on the state of the American consumer and the impact that higher taxes will have on the economy.

McDonald’s CEO Jim Skinner discusses the new Ronald McDonald House in St. Louis, Missouri.

McDonald’s CEO Jim Skinner on the continued growth of the fast-food chain and whether or not the administration is business friendly.

Denny’s Corporation (NASDAQ: DENN) today announced it has secured a $300 million credit facility that is comprised of a $50 million five year senior secured revolver and a $250 million six year senior secured term loan in connection with the amendment and restatement of Denny’s existing senior secured credit facilities. The new credit facility provides the Company with increased financial flexibility while extending the maturities until 2015 and 2016.

“The closing of this amended and restated facility substantially increases our financial flexibility through the relaxing of restrictive covenants and an ability to return value to stockholders over time through debt reduction and additional measures. The amended and restated facility is a testament to the progress we have made over the years to position our Company in a much more advantageous position both financially and as a leader in the industry,” commented Debra Smithart-Oglesby, Interim Chief Executive Officer and Board Chair. “This facility will help us continue to execute on our strategy of gaining market share and improving our operating performance over time.”

Borrowings for the term loan will bear interest at a rate set at LIBOR plus 475 basis points, with a LIBOR floor of 1.75%. The loan was issued at 98.5%, reflecting an Original Issue Discount. The credit facility includes an accordion feature that would allow the Company to increase the size of the facility to $325 million.

A portion of the proceeds of the term loans are being used to repurchase or redeem the $175 million aggregate principal amount of 10% Senior Notes due 2012 issued by Denny’s Holdings, Inc. a wholly-owned subsidiary of Denny’s Corporation and guaranteed by Denny’s Corporation (the “Notes”) (CUSIP No. 24869QAB8). Denny’s Holdings had previously announced an offer to purchase for cash (the “Tender Offer”) any and all of its Notes and that an aggregate of $125,266,000 principal amount of its Notes that had been validly tendered and not validly withdrawn prior to September 22, 2010, at 5:00 p.m., New York City time (the “Consent Date”).

Denny’s Holdings has now paid $1,002.50 (the “Total Consideration”) for each $1,000 principal amount of the Notes validly tendered on or prior to the Consent Date, which included a consent payment of $10.00 per $1,000 principal amount of Notes, plus accrued and unpaid interest on the purchased Notes up to, but not including, September 30, 2010. The Tender Offer is scheduled to expire at 11:59 p.m., New York City time, on October 6, 2010 (the “Expiration Time”), unless extended. Any Notes tendered after 5:00 p.m., New York City time, on September 22, 2010 may not be withdrawn unless required by law. The “Tender Offer Consideration” for each $1,000 principal amount of the Notes validly tendered after the Consent Date and on or before the Expiration Time and accepted for purchase will be $992.50. The terms and conditions of the Tender Offer are set forth in the Offer to Purchase and Consent Solicitation Statement dated September 9, 2010 (the “Offer to Purchase”) and the related Consent and Letter of Transmittal (the “Letter of Transmittal”).

Additionally, the Supplemental Indenture (the “Supplemental Indenture”) dated as of September 22, 2010 among Denny’s Holdings, Denny’s Corporation, and U.S. Bank National Association, as trustee (the “Trustee”), that amends and supplements the Indenture dated as of October 5, 2004 (the “Indenture”) among Denny’s Holdings, Denny’s Corporation and the Trustee has now become operative and substantially all of the restrictive covenants and certain events of default contained in the Indenture have been eliminated.

On October 1, 2010, Denny’s intends to give a notice of redemption pursuant to the Indenture providing that it will redeem all Notes not purchased in the Tender Offer at a redemption price of 100% of the principal amount thereof, plus accrued and unpaid interest to, but not including, the redemption date.

Eating green is about to take on a whole new meaning at Corner Bakery Cafe; the fast casual restaurant today introduced the Green Chile & Chicken Panini as its latest menu addition and announced an opportunity for its Facebook fans to try the new grilled panini for free.

Featuring autumn-roasted green chiles grown especially for Corner Bakery Cafe, the new Green Chile & Chicken Panini is expertly grilled on sourdough bread and made with all-natural roasted chicken, jicama slaw, diced tomatoes, white cheddar cheese and roasted garlic mayonnaise.

“We’re fanatics about our panini, handcrafting each one with layers upon layers of fresh ingredients like our homemade roasted garlic mayo and freshly prepared jicama slaw,” said Ric Scicchitano, Corner Bakery Cafe’s Original Chef and Senior Vice President of Food and Beverage. “Our green chiles are grown in New Mexico specifically for us, picked at the height of color and flavor, then custom roasted, making them the perfect centerpiece for our new panini.”

Beginning Oct. 4, Corner Bakery Cafe will give away the new panini free to its first 1,000 Facebook fans who register at facebook.com/cornerbakerycafe. The next 9,000 to register will receive an offer of $3 off the new panini.

The Green Chile & Chicken Panini joins Corner Bakery’s signature grilled panini line-up comprised of the Chicken Pomodori, Club Panini, California Grille, Grilled Ham & Swiss and Corned Beef Reuben.

From a tiny bakery on a corner in downtown Chicago to a national cornerstone of fast casual dining, Corner Bakery Cafe opened its first location in 1991 and now operates more than 115 locations across the country.

Known for its innovative menu featuring a wide variety of made-to-order egg scramblers and oatmeals for breakfast, flavorful sandwiches, savory panini, hot soups and signature salads for lunch and dinner, freshly baked sweets for dessert and an extensive catering menu, Corner Bakery Cafe has been delighting guests nationwide with fresh, handcrafted selections in a welcoming and cozy atmosphere for almost 20 years. Guests can also stay connected with free Wi-Fi.

Good Times Restaurants Inc. (NASDAQ: GTIM) today announced that its same store sales declines have reversed to a positive trend, from a decline of 1.7% in July to increases of +.4% in August and approximately +7% in September. Commenting on the recent same store sales trends, President & CEO Boyd Hoback said, “Our recent turnaround in sales trends reflects traction with consumers around several menu initiatives over the last six months including establishing our longer term value proposition around $2.89 Craver Combos, introducing Fresh Cut Fries and Hand Spun Custard Shakes and other product enhancements to improve and differentiate Good Times from the mainstream fast food pack. We recently rolled out Sweet Potato Waffle Fries as a seasonal limited time offering and are seeing very good results and anticipate that we will be able to continue to see improvements from last year’s poor sales trend. We have additional product launches planned and a new strategic marketing team that will leverage our historical brand personality.”

The Company also reported that it is continuing to seek and negotiate strategic financing alternatives for additional growth and working capital.

Good Times is a regional chain of quick service restaurants located primarily in Colorado providing a menu of high-quality all-natural hamburgers, 100% breast of chicken sandwiches, fresh frozen custard, fresh squeezed lemonades and other unique offerings. Good Times currently operates and franchises 49 restaurants.

WASHINGTON  (RestaurantNews.com)  As a result of continued soft sales and traffic levels, the National Restaurant Association’s comprehensive index of restaurant activity remained below 100 for the fourth consecutive month in August.  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 99.5 in August, essentially unchanged from the previous three months.  In addition, the RPI stood below 100 for the fourth consecutive month, which signifies contraction in the index of key industry indicators.

“Although the sales and traffic indicators remained soft in August, restaurant operators remain relatively optimistic that conditions will improve in the months ahead,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.  ”Restaurant operators’ outlook for sales growth improved somewhat in August, and their plans for capital spending activity held steady.”

The RPI 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 98.9 in August – up slightly from a level of 98.8 in July.  However, the Current Situation Index remained below 100 for the 36^th consecutive month, which signifies contraction in the current situation indicators.  

Restaurant operators reported a net decline in same-store sales for the fifth consecutive month in August, with results almost identical to the previous two months.  Thirty-eight percent of restaurant operators reported a same-store sales gain between August 2009 and August 2010, compared with 39 percent of operators who reported higher sales in both June and July.  Meanwhile, 43 percent of operators reported a same-store sales decline in August, compared with 44 percent of operators who reported negative sales in July.    

Restaurant operators also continued to report a net decline in customer traffic levels in August.  Thirty-five percent of restaurant operators reported an increase in customer traffic between August 2009 and August 2010, matching the proportion of operators who reported higher customer traffic in July.  Forty-two percent of operators reported a traffic decline in August, down slightly from 46 percent who reported lower traffic in July.

Restaurant operators reported relatively steady capital spending levels in recent months.  Forty-four percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the past three months, relatively unchanged from the levels reported in the previous three months.

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 100.1 in August – up slightly from a level of 100.0 in July.      

Restaurant operators remain cautiously optimistic about sales growth in the coming months.  Thirty-eight percent of restaurant operators expect to have higher sales in six months (compared with the same period in the previous year), matching the proportion who reported similarly last month.  In comparison, 17 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, compared with 20 percent who reported similarly last month.

Although restaurant operators are relatively positive about sales growth in the months ahead, they are not as optimistic about the direction of the overall economy.  Twenty-five percent of restaurant operators said they expect economic conditions to improve in six months, down slightly from 26 percent who reported similarly last month and the lowest level in 18 months.  In comparison, 21 percent of operators said they expect economic conditions to worsen in the next six months, matching the proportion who reported similarly last month.  

Although their economic outlook softened in recent months, restaurant operators are holding relatively steady on plans for capital expenditures.  Forty-two percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, compared with 43 percent who reported similarly last month.  

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/201008.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.

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 work force 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.

Benihana Inc. (NASDAQ: BNHNA; BNHN), the nation’s leading operator of Japanese theme and sushi restaurants, has announced the October Chef’s Special, a five-course Hibachi Shrimp & Chicken Special for Two for only $35.

Exclusively in October, two guests can enjoy the Benihana teppanyaki dining experience, featuring a five-course meal of soup, salad, hibachi shrimp appetizer, mushrooms and hibachi vegetables, homemade dipping sauces, steamed rice, hibachi chicken and shrimp, and Häagen-Dazs ice cream, sherbet or sorbet, and Japanese hot green tea, all for just $35.

This teppanyaki treat for two can be complimented with a glass of Kim Crawford Sauvignon Blanc, or one of Benihana’s featured drinks such as the Tokyo Apple Punch or Blue Moon Saketini.

Also, during the month of October all proceeds from the sale of FIJI Water will go to Best Buddies International, an organization helping to create opportunities for one-to-one friendships, integrated employment and leadership development for people with intellectual and developmental disabilities.

For more information about the October Chef’s Special or to find a Benihana location, visit www.benihana.com.

Benihana Inc. (NASDAQ: BNHNA; BNHN), operator of the nation’s largest chain of Japanese theme and sushi restaurants, today announced the results of its Annual Meeting of Stockholders, which was held yesterday at The Westin Hotel in Fort Lauderdale, Florida.

• Lewis Jaffe and Darwin C. Dornbush were elected as Class I Common Stock directors and will each serve a one-year term. Mr. Dornbush also stepped down as Chairman of the Board of Directors.
• Richard C. Stockinger, Chief Executive Officer and President, and Michael W. Kata, were elected as Class III Common Stock directors and will each serve a three-year term. Mr. Stockinger was also elected Chairman of the Board of Directors, replacing Mr. Dornbush.
• Adam L. Gray was elected as a Class III Class A Stock director and will serve a three year term.
• Deloitte & Touche LLP was ratified as the Company’s independent registered public accounting firm for fiscal year 2011.

Richard Stockinger, Chairman of the Board of Directors, Chief Executive Officer, and President, said, “We thank our stockholders for their support and confidence in voting for the nominees proposed by the Board of Directors and welcome Michael W. Kata and Adam L. Gray as new directors. The entire leadership team looks forward to working together on the ongoing Renewal Program, strengthening our financial condition, and maximizing value for the benefit of all stockholders through our recently announced sales process.”

Mr. Stockinger concluded, “We would also like to recognize and thank Darwin C. Dornbush for his many years of service to the Company. Although Darwin has retired from his chairmanship position, we are fortunate that we will continue benefiting from this expertise as a member of the Board of Directors.”

Mr. Stockinger’s presentation at the Annual Meeting of Stockholders can be found on the investor relations portion of the Company’s website at www.benihana.com

PARSIPPANY, N.J.  (RestaurantNews.com)  Every small restaurant owner is trying to find new and inventive ways to draw in new customers and retain existing customers. Some of the larger chains are reviving old tricks with a new twist to drive customers back to their doors.  

Domino’s recently moved to 24-hour service for select locations to capture more of the late-night customers. Not only will they feature the usual product lineup, but they will be introducing new products such as breakfast pizza with eggs, cheese, and bacon. Aside from the operations logistics, the 24-hour capability of online ordering makes this change fairly easy to accommodate and follow through. Order accuracy and lost sales to busy phones make online ordering an obvious solution.

Another tactic being revisited is the use of call centers to manage incoming calls. The centers improve efficiency and order accuracy, according to Pizza Hut. Owners from McDonald’s and Wendy’s were one of the first to try call centers among the larger chains. Pizza Hut is planning on utilizing their new capability in the Roanoke and New River Valley locations. BigHoller online ordering customers alike currently utilize their Call Center Services to much success.  

As larger chains look to revitalize sales with some old tricks, small independent and local restaurant owners may want to be extra observant. Strategies used by larger chains do not have to be overly investment intensive or out of reach for smaller restaurants. If you have any questions, feel free to talk to your BigHoller rep or call 1-888-BigHoller

About BigHoller

BigHoller is an industry leader in online food ordering solutions utilized by single locations to multi-unit international restaurant clients. BigHoller touts user-friendly customer interfaces, robust back-end menu databases, popular online ordering features and unsurpassed customer service. For more information, contact G.R. Homa at (888) Big-Holler (244-4655) or visit http://www.BigHoller.com.

Hackers attacked the point of sale software at Tallahassee restaurant Julie’s Place over the summer.  The attack has been blamed for over $200,000 worth of fraudulent charges on payment cards from the restaurant’s customers.  The charges were made from over 100 different cards and the attack appears to be highly targeted.  The investigation is ongoing and the owner of the restaurant has said they entire POS system and software has been replaced with a different and more secure system.

Darden Restaurants, Inc. may be in the market to acquire a new brand to add to their collection of dining establishments.  Researchers have uncovered evidence that company leaders have laid out the parameters for a new brand acquisition.  They say that the company is looking for a chain restaurant with the potential to go nationwide, will complement their current brands, and is capable of producing $500 million – $1-billion in annual sales.  Darden has said that no acquisition is imminent.

A pizza delivery driver for Pizza Hut shot and killed two men attempting to rob the man.  The attempted robbery occurred at an east Charlotte Pizza Hut.  Two men beat and pistol-whipped the delivery driver in a cooler in the restaurant.  The driver said that he did not draw and fire his concealed weapon until his life was in danger.  No charges have been filed against the deliveryman.

The body of New Jersey restaurateur Joseph Cerniglia was found in the Hudson River last Friday.  The restaurant owner was a participant on the 2007 reality show “Kitchen Nightmares” hosted by celebrity chef Gordon Ramsay.  On the show, Ramsay told Cerniglia that his restaurant was doomed to failure and was bound to “swim down the Hudson.”  Cerniglia was under great financial stress during the television show.  Authorities have yet to finalize the cause of death, though it appears to be a suicide.

The rising cost of commodities may force restaurants to raise prices or deal with a lower margin.  Analysts say that the rising cost of beef, bacon, corn and other common restaurant ingredients is likely to force the restaurants to make changes in the way they are doing business. The cost of chicken is expected to rise as well. 

CKE Restaurants, Inc. has released their second fiscal quarter results.  The company reports a decrease in revenues of 6.6% from the same quarter a year ago.  In July, the company sold their Carl’s Jr. ® distribution center, which accounted for the majority of the decrease in revenue.  Figures adjusted for the exclusion of the center show that revenue only decreased by 0.9% during the period.

The popularity of mobile food carts continues to rise in Portland.  Each month it seems like a new group of vendors enter the market with new foods and new mobile cart vehicles.  The popularity of the low-overhead venture has led a number of brick-and-mortar restaurants to get in on the mobile food cart action.  Not all restaurant owners are so enthusiastic however.  Many have complained that they have no way to compete with the low prices that mobile carts can offer customers.

Krispy Kreme Doughnut Corporation has announced the opening of a franchise location in Thailand.  The store, the company’s first in the country, will be located in the heart of the Bangkok business district.  Krispy Kreme now has locations in 21 different countries.

Saladworks has announced a franchise agreement with two men in Virginia.  The new location will be located in Richmond and is expected to open in early 2011.  The agreement is just the latest in a long line of agreements the company has made as it attempts to expand its operations.  Saladworks also has agreements in place for locations in North Carolina, California, and Tennessee.

Bruegger’s announced the introduction of the “Perfect Pair.”  The new menu item is a lunch or dinner combination featuring a Ham and Cheddar Panini and a cup of Butternut Squash soup for $6.49.  The company also announced the re-introduction of its popular Asiago topped bagel for the fall season.  Both new menu items are available for a limited time.

It took two or three years before Arianne Bennett felt like she was on solid ground, but her Amsterdam Falafelshop finally emerged as a popular snack stop for late-night partyers in Adams Morgan. She was able to pay off loans and even began a drive to franchise her concept.

Then one Friday night in late August, Bennett got a call. A neighbor and fellow restaurateur warned her that they had some unexpected company: a food truck selling nothing but french fries had pulled up about 200 feet away from Bennett’s place.

“We’re known for our french fries,” said Bennett. Whoever owned that truck was breaking the rules as she understood them. “There is no etiquette. They don’t get it.”

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A freeze warning is in effect for much of South Florida as Checkers Drive-In Restaurants, Inc., the largest double drive-thru chain in the United States, introduces its brand new Cold Creations Menu. From creamy premium shakes and sundaes to classic cones and blended Flavor Blast treats, the new line is currently being tested at 30 different Checkers restaurants throughout Miami-Dade and Broward counties.

As part of the Cold Creations launch, Checkers is hosting a Free Cone Saturday on October 2^nd and October 9^th from 2:00 p.m. through 10:00 p.m. Guests can enjoy a free classic cone with any purchase at participating Miami area Checkers locations.

“Our new Cold Creations are the ultimate on-the-go anytime treat and they’re great for special occasions too,” said Rick Silva, Chief Executive Officer of Checkers Drive-In Restaurants, Inc. “Given the quality, variety and value of our new Cold Creations Menu, we’re confident Checkers is sure to become the South Florida destination for craveable sweet treats.”

Checkers’ new Cold Creations Menu is designed to satisfy cravings both large and small with its unique lineup and great variety of frozen delights including:

• Premium Shakes — Choose between the mouthwatering Oreo® Shake made with real crushed Oreos and marshmallow cream or the ultimate Banana Split Shake complete with all the flavors of an authentic banana split sundae.
• Premium Sundaes — Indulge in the irresistible Strawberry Cheesecake Sundae, which features graham crackers, strawberries and Philadelphia® cheesecake or the Chocolate Cake Sundae made with moist chocolate cake, fudge topping and whipped cream.
• Flavor Blasts — Delight in a flavorful S’Mores mix of crushed graham crackers and fudge topping blended with marshmallow cream or treat your chocolate addiction with the Chocolate Supreme Blast made with layers of chocolate soft serve blended with crunchy chocolate cookie pieces. Or create your own by adding your favorite mix-in: M&M’s®, strawberry, Oreo® or chocolate toffee.
• Classic Shakes — Refresh your taste buds with Checkers’ classic banana, strawberry, chocolate or vanilla shakes.
• Classic Creations – Cool off with an all-time favorite vanilla, chocolate or swirl cone, classic sundae or our original and easy to eat cone sundae.

“We’re certain guests will find our new Cold Creations to be the perfect complement to our signature burgers and fries,” said Silva. “With more than 30 South Florida locations, consumers will be able to satisfy their sweet cravings more conveniently than ever before.”

Checkers’ Cold Creations Menu is currently available at these participating restaurants across Miami-Dade and Broward counties including: Carol City, Doral, Ft. Lauderdale, Hialeah, Hollywood, Homestead, Lauderhill, Margate, Miami, Miramar, North Miami, North Miami Beach, Oakland Park, Plantation, Pembroke Pines, and Pompano Beach. Click here for the Checkers location serving Cold Creations closest to you.

North Carolina Hardee’s restaurants will celebrate the 50^th birthday year of Hardee’s on Saturday with 100,000 of their closest college football friends, watching to see if a special field goal clears the uprights.

If the field goals kicked at halftime at the Tar Heels and the Wolfpack home football games are successful, every fan in each stadium will leave the games Saturday with a coupon for a free Sausage Biscuit at Hardee’s.

It’s all part of the North Carolina 50^th birthday celebration for Hardee’s which was born in North Carolina in September 1960. All 230 Hardee’s locations in North Carolina are participating in the promotion.

In recognition of this special milestone for the brand, Hardee’s will have a fan attempt the halftime field goal from the 20-yard line at Kenan Memorial Stadium where the Tar Heels play East Carolina University and at Carter-Finley Stadium where the Wolfpack plays Virginia Tech.

If the 30-yard attempt is good at each game, stadium ushers will distribute a coupon to exiting fans good for a free Sausage Biscuit with any purchase at all Hardee’s restaurants in North Carolina. In addition to the coupon, 2,500 students at each game will receive bandanas designed with their school colors. Hardee’s already is a sports marketing partner with each university supporting the teams through radio network sponsorships and in-stadium signage. 

Hardee’s will also have the same field goal attempt promotion for a free Sausage Biscuit on Oct. 23 during the East Carolina University vs. Marshall game at Dowdy-Ficklen Stadium in Greenville.

The special birthday present is a gift to North Carolina since it was the state where the late Wilber Hardee opened the first Hardee’s brand restaurant in Greenville, N.C. on Sept. 3, 1960. He offered “charco-broiled” hamburgers, fast service and a drive-through window. At the time, a hamburger cost 15 cents. The new brand quickly sprang up in towns large and small across the state and beyond and a fast food star was born.

“Hardee’s was born here in North Carolina, and we’re excited to celebrate its birthday with some fun at college football games,” said Jerry Allsbrook, chief marketing officer for Hardee’s franchisee Boddie-Noell Enterprises. Rocky Mount-based Boddie-Noell became an early Hardee’s franchisee in 1962 with its first restaurant in Fayetteville. Today the company has 133 restaurants across North Carolina. Rocky Mount also served as Hardee’s Food Systems’ hometown headquarters for decades before the brand relocated to St. Louis.

Nationwide, the Hardee’s brand has taken a decidedly updated approach to the birthday with fan involvement through a variety of social media channels including giving away $50,000 through The The Wheel of Awesome™ on its Facebook page and daily giveaways of $50 Hardee’s gift cards to Hardee’s Twitter followers during the month of September.

Hardee’s has also been busy sharing the nostalgia across the web while asking fans to also weave their own stories and memories of the restaurant name. To inspire fan nostalgia, Hardee’s YouTube channel is featuring a happy birthday video with snippets of Hardee’s history, as well as birthday messages from politicians, sports figures, franchisees, partners, bloggers and friends of the brand. Hardee’s fans are encouraged to submit their own videos in response. The video is also being featured on the Hardee’s Facebook fan page, along with other retro photos, including images of people, restaurants, premiums and promotions associated with Hardee’s over the last 50 years. Additionally, nostalgia fans can visit the retrospective photo collection or subscribe to the open community group on the brand’s Flickr site to share vintage Hardee’s memories of their own.

Attorneys for the city of Omaha and the Omaha Restaurant Association will be in court Thursday morning to do battle over the city’s new 2.5 percent restaurant tax.

Several restaurant owners filed an injunction Wednesday morning to block the tax set to take effect Friday. They call the tax illegal, unenforceable and unconstitutional.

The lawsuit claims that the tax is actually a sales tax and it said the city would be breaking state law if it tries to collect it.

Restaurant owner Chuck Caniglia said he may rest easier knowing that something is being done to stop the tax.

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Here’s a question: How much money does it take to run a fire department?

If you said several thousand dollars, you’d be wrong.

That’s why Scott Anthony, owner of Fox’s Pizza Den in Punxsy, is holding the ninth-annual Pizza & Prevention fund-raiser from 11 a.m. to 8 p.m. Saturday at the pizzeria on North Findley Street.

Once again, this year Fox’s is offering a Big Daddy Pepperoni Pizza for only $9.11.

Anthony said this annual fund-raiser also kicks off Fire Prevention Week.

“We originally held this on the first anniversary of Sept. 11 to help salute our local firefighters for all that they do to protect our community,” he said. “The event has grown into a fund-raiser for the Punxsutawney Fire Department.”

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Souplantation, a San Diego-based restaurant specializing in made-from-scratch soups, salads and bakery goods, is expanding catering options in select areas. Souplantation’s catering service provides complete menus of entrée-size salads, savory, freshly made soups, hot pasta dishes, and hand-crafted muffins and focaccia bread, along with scrumptious cookies and brownies for a sweet finale.

Beginning October 1, Souplantation will expand the catering options in four test regions including San Diego, Dallas, Houston and North Carolina by offering individual box lunches with salad sandwich wraps. 

“The demand for individual packaging was brought to attention by current catering customers who preferred individual packaged catering to a buffet-style option,” said Bob Mason, director of catering. “The sandwich wraps are a great way for the company to continue to provide the traditional menu items but in a new way.”

Each salad sandwich wrap is low-calorie and made using a flaxseed oil whole-grain tortilla. There are five selections to choose from including Very Vegetarian, Curried Chicken, Tantalizing Tuna, Classic Chicken Caesar Salad and Wonton Chicken Happiness Salad.

Souplantation catering is perfect for functions of all kinds, from picnics to game-day buffets, bridal luncheons to housewarming parties, holiday s celebrations to corporate luncheons and gatherings of every size.

Catering box lunches start at $9.95 per person and include a freshly-prepared salad sandwich wrap, chips and a Souplantation famous chocolate chip cookie. For more information call your local Souplantation or visit www.souplantation.com/catering.

Celebrating over 30 years, Souplantation was founded in 1978 in San Diego and currently operates 115 salad buffet-style restaurants across the western, southern and eastern portions of the United States. Souplantation cares about what comes out of guests’ wallets and into their bodies by creating an exceptional, all-you-care-to-eat dining experience with a daily selection of made-from-scratch soups and salads and hand-crafted muffins, focaccia, breads and tasty desserts. By combining high-quality, farm-fresh and scratch-made foods for a fixed price, the restaurants provide guests with the freedom to create their own wholesome meals. The restaurant concept is built around fresh prepared, great-tasting recipes with a salad bar full of seasonal vegetables and tossed salads prepared exhibition-style every 20 minutes. Souplantation restaurants are open daily for lunch and dinner and also for a special Sunday Breakfast that features a variety of delicious morning favorites in addition to regular selections. For more information, visit www.souplantation.com.

Centerplate, one of the largest hospitality firms in North America, announces the completion of its acquisition of John Harvard’s Brew House, the Boston-based restaurant group originated in Harvard Square.  John Harvard’s has six locations throughout the Northeast: Lake Grove, New York; Providence, Rhode Island (operating as the Union Station Brewery); Framingham, Massachusetts; at the Jiminy Peak Ski Resort in Hancock, Massachusetts; at the Holiday Valley Ski Resort in Ellicottville, New York; and the original and flagship restaurant in Harvard Square, Cambridge, Massachusetts.

John Harvard’s Brew House features a menu of brewpub classics complemented by our chef’s own entrees and its beers have medaled at both the Great American Beer Festival and the World Beer Championships.

“I am extremely excited to add the strong John Harvard’s brand of restaurants to our suite of hospitality solutions,” said Chris Verros, Centerplate’s Chief Operating Officer.  ”Its positioning and historical success make it a great asset for use in our client venues as well as future free-standing locations.”

John Harvard’s joins Centerplate’s collection of restaurants throughout its portfolio in its various sports, convention and entertainment venues.  In addition, Centerplate owns two other successful restaurant brands, the Limelight restaurant in Denver in association with Chef Kevin Taylor and, through a joint venture, Harry’s Tap Room, the restaurant concept boasting a menu of fresh, organic and naturally raised ingredients.

Burger King Holdings, Inc. (NYSE: BKC) (the “Company”) and 3G Capital today announced that the Federal Trade Commission (FTC) has granted early termination of the waiting period under the Hart-Scott-Rodino Antitrust Improvements Act of 1976, as amended (the “HSR Act”), relating to the previously announced acquisition of all outstanding shares of common stock of the Company by affiliates of 3G Capital. Accordingly, the condition with respect to the expiration of the applicable waiting periods under the HSR Act has been satisfied.

As previously disclosed, an entity controlled by 3G Capital, Blue Acquisition Sub, Inc., commenced a tender offer on September 16, 2010 for all of the outstanding shares of common stock of the Company at a price of $24.00 per share in cash, net to the seller in cash without interest. The tender offer is being made pursuant to an Offer to Purchase and a related letter of transmittal, each dated September 16, 2010, and a merger agreement entered into on September 2, 2010 between the Company and certain entities controlled by 3G Capital. Pursuant to the merger agreement, after completion of the tender offer and the satisfaction or waiver of all conditions, the Company will merge with Blue Acquisition Sub, Inc. and all outstanding shares of the Company’s common stock, other than shares held by Blue Acquisition Holding Corporation, Blue Acquisition Sub, Inc. or the Company or shares held by the Company’s stockholders who have and validly exercise appraisal rights under Delaware law, will be canceled and converted into the right to receive cash equal to the $24.00 offer price per share. In certain cases, the parties have agreed to proceed with a one-step merger transaction if the tender offer is not completed.

The tender offer and withdrawal rights are scheduled to expire at midnight, New York City time, on Thursday, October 14, 2010, unless extended or earlier terminated. The completion of the tender offer remains subject to certain conditions as described in the tender offer statement on Schedule TO filed with the Securities and Exchange Commission (the “SEC”) on September 16, 2010.

How can you tell if you’re looking at a real Texan? Some say it’s the cowboy hat, others say the boots, but the real way is the buns. To honor this Texas tradition, Hardee’s is introducing the authentic Texas Toast Bacon Cheese Thickburger, which features two thick pieces of grilled Texas Toast in place of the ubiquitous hamburger bun. And, in addition to introducing the new southern sandwich, Hardee’s is also introducing a new southern spokesperson – fashion and Sports Illustrated swimsuit model Julie Henderson of Houston, Texas. The commercial featuring Henderson will begin airing in Hardee’s markets on September 29, 2010.

“Texas is the definition of ‘all-American’ and our new Texas Toast Bacon Cheese Thickburger is a great all-American burger,” said Brad Haley, Hardee’s executive vice president of marketing. “With thick, grilled Texas toast, tangy BBQ sauce, bacon, American cheese and a charbroiled, 100% Black Angus beef patty, it’s pretty hard to turn down, y’all.”

The spot was created by Hardee’s longtime advertising agency Mendelsohn|Zien. The ad was also directed by Chris Applebaum, the same director who brought Paris Hilton and Padma Lakshmi to the small screen in their famous burger commercials. The ads and behind-the-scenes footage will be available for viewing on the Hardee’s YouTube channel. Additionally, beginning October 5, fans will have a chance to win an autographed picture of Julie which will be one of the prizes on The Wheel of Awesome application at the brand’s Facebook page. Followers of the Hardee’s Twitter stream will also have the chance to win the coveted photo.

The Texas Toast Bacon Cheese Thickburger features a charbroiled 100% Black Angus beef patty, crispy bacon, melted American cheese, red onions, tomato, lettuce and Sweet Baby Ray’s BBQ Sauce all piled between two slices of thick, grilled Texas Toast. In true Texas fashion, it is available at Hardee’s in 1/4-, 1/3-, and 1/2-pound sizes, with a starting price of $2.79, or $4.79 for a small combo with Natural Cut Fries and a beverage. Prices may vary by location.

Whataburger announces the introduction of its newest limited time menu item, the Chocolate Brownie Pie featuring warm chocolate brownie filling surrounded by a hot flaky crust for just 99 cents.

“The warm, sweet and flaky Chocolate Brownie Pie is a great addition to our dessert menu,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “Our customers have grown up on our fried pies, and our newest pie offers a rich, delicious chocolate option.”

The fried pie was first introduced to the Whataburger menu in the late 1950s. Other limited-run pie flavors have included strawberry, cherry and lemon. In addition to the new Chocolate Brownie Pie, other dessert options include hot apple pies, shakes, cinnamon rolls, fruit chews, sugar and chocolate chunk cookies.

The Chocolate Brownie Pie is available through the end of the year at all Whataburger locations.

Jack in the Box Inc. (NASDAQ:JACK) today announced that it plans to close 40 of its company-operated restaurants prior to the end of its current fiscal year, which ends on October 3, 2010. The restaurants are located across 7 states, primarily in the Southeast and Texas. System-wide, there are more than 2,200 Jack in the Box® restaurants in 18 states.

The decision to close the restaurants was the result of a comprehensive analysis performed during the company’s fiscal fourth quarter that examined restaurants not meeting acceptable levels of return on investment and other key operating performance metrics.

Linda A. Lang, chairman, chief executive officer and president, said, “These restaurant closures are expected to have a positive impact on our future earnings, cash flow and return on invested capital. The decision to close underperforming restaurants reflects the company’s commitment to disciplined capital allocation and to ensuring we are maximizing both our physical assets and people resources.”

The company currently expects pre-tax charges for the fourth quarter of fiscal 2010 to include approximately $8.5 to $9.5 million in non-cash impairment charges and approximately $21.0 to $25.0 million in lease-related costs.