More than seven in ten Americans who plan to make food-related resolutions in 2011 agree that it is more difficult to keep their food-related resolutions when dining out than when eating at home, according to a recent survey conducted by Harris Interactive on behalf of Applebee’s Neighborhood Bar & Grill. However, three in four say having a wide variety of lower-calorie meals to choose from when dining out would make it easier for them to keep those resolutions.

As the world’s largest casual dining chain, Applebee’s surveyed adults via Harris Interactive on their attitudes toward choices offered in restaurants and what they feel about New Year’s food-related solutions.

Applebee’s is expanding its selection of “Unbelievably Great Tasting and Under 550 Calories” menu to six items, adding Signature Sirloin with Garlic Herb Shrimp and a Teriyaki Pasta with Chicken or Shrimp to its line-up. Applebee’s is also putting two new under-120 calorie SkinnyBee cocktails next to its already-popular SkinnyBee Margarita, adding a Mojito and Long Island Iced Tea to the mix.

“Our guests want more choices and they don’t want to sacrifice flavor or portion size,” said Mike Archer, president of Applebee’s Services, Inc. “At Applebee’s, we offer our guests choices of flavor-packed, full portion entrées under 550 calories and new lower calorie SkinnyBee cocktails. It’s more of what they want for their resolutions or their dietary choices year-round.”

Other findings among U.S. adults surveyed include:

• 60 percent plan to make food-related New Year’s resolutions.
• Among these adults,
  • 71 percent agree that it is more difficult to keep their food-related resolutions when dining out than when eating at home;
  • 75 percent say that having a wide variety of lower-calorie meals to choose from when dining out would make it easier for them to keep those resolutions; and
  • 41 percent resolve to lower their overall calorie intake.
• 69 percent will dine out at restaurants more often or equally as often in 2011 as they did in 2010.
• 76 percent say they would choose a lower-calorie item over a higher-calorie item if taste and portion size were comparable.
• 51 percent of surveyed U.S. adults aged 21+ agreed that they would prefer to drink lower calorie versions of alcoholic beverages like margaritas, mojitos and Long Island iced teas than their higher calorie counterparts.

Applebee’s new “Unbelievably Great Tasting and Under 550 Calories” items include:

• Signature Sirloin with Garlic Herb Shrimp (Great Tasting, Under 550 Calories) — Applebee’s 7 oz. sirloin grilled and topped with succulent shrimp in a light cream sauce and served with herb potatoes, seasonal vegetables, fresh bruschetta, sliced almonds and chopped parsley
• Teriyaki Shrimp Pasta (Great Tasting, Under 550 Calories) – Grilled seasoned shrimp, broccoli, red peppers, carrots, sugar snap peas, bok choy, water chestnuts and mushrooms top steaming whole wheat Asian noodles in a rich teriyaki sauce with cilantro. Teriyaki Chicken Pasta is also available.

This survey was conducted online within the United States by Harris Interactive on behalf of Applebee’s from December 16-20, 2010 among 2,309 adults ages 18 and older. This online survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For complete survey methodology, including weighting variables, please contact Derek Farley with DFPR, 704-926-6580.

The franchisor of Noble Roman’s Pizza, as well as Tuscano’s Italian Style Subs, was granted summary judgment by an Indiana judge against the plaintiffs in a long standing court case. Noble Roman’s Inc. received a judiciary order on December 23^rd 2010 from the Superior Court of Hamilton County informing them of the decision. All allegations of fraud made against the company and its officers were dismissed. Counterclaims against the plaintiffs claiming breach of contract are not yet settled.

The lawsuit was brought against Noble Roman’s Inc. by Fred Eric Heyser, Kari Heyser and Meck Enterprises, LLC. It was originally filed in 2008. Former franchisee owners of the traditional venue offered by Noble Roman’s, the plaintiffs included ten groups originally. One group dropped their claims and another was dismissed due to contempt of court. In the lawsuit it was alleged that the company did not disclose enough information and use fraudulent claims to entice the franchisee owners to purchase. Both compensatory and punitive damages were sought of over $5 million.

Counter-claims of breach of contract were filed against all plaintiffs in the case, with a request for $3.6 million in damages plus punitive damages and attorneys’ fees. The company is continuing to pursue the counter-claims despite the fact that the claims against them have been dropped. A separate claim had been issued against Noble Roman’s Inc. by one plaintiff group under the Indiana Franchise Act. This claim was determined to be based on genuine facts, and the company must still deal with this claim in court.

Spokespersons from the company explained that Noble Roman’s Inc. is pleased about the outcome of the case and that the company had spent much of its resources on defense against the allegations. However, they plan to continue growth of their franchisee options and grocery store products.

To help veterans from all of the United States Armed Forces branches, the Subway restaurant chain company has designed a new program to help men and women purchase their own franchise at significantly lower costs. Subway’s normal franchise fee is $15,000, but will be waived for any veteran with proof of a honorable discharge from an Armed Forces branch and who plans to operate their new restaurant at a government or military location. Non-military or government locations still qualify for a 50 percent decrease in franchise fees.

The program was designed by the Development Department at Subway to help veterans operate their own businesses with reduced costs. Finding work once they exit the military can be difficult, and military training often gives veterans the self-discipline and skills needed to operate their own business. But most franchise fees are very high, putting many franchise opportunities out of reach for veterans.

A Vietnam Veteran who operates his own Subway restaurant chain, John Pryor applauded Subway for their new program. He says that this policy will help many talented and dedicated individuals put their leadership skills to good use. He believes that his military background helped him succeeded in running his eight Subway restaurant ranging throughout Central Florida.

Subway hopes that by bringing veterans into their franchisee ranks the company will grow and spread to many new locations. Few non-government programs exist to help veterans open a franchise branch. Franchises are often good options for self-employed business owners who do not have the time and energy to devote to create their own new brand image. This makes chain restaurants like Subway a good choice for veterans who want to open their own business shortly after leaving active service instead of finding traditional employment.

It seems that 2010 brought about a series of buyouts and capital investments for fast casual chains looking to improve their operations for the year. While the fast casual segment seemed to outpace the rest of the restaurant industry in terms of posting positive sales, the category wasn’t completely sheltered from the multi-year economic tornado that tore through nearly every segment in the United States.

As the year came to a close, many business concepts spent the last month reviewing where they were and where they’d like to go as they look to a more positive future.

Fast Casual has predicted six segment trends in 2011 and their impact on future operations.

Continue reading . . .

Ark Restaurants Corp. (NASDAQ:ARKR) today reported financial results for the fourth quarter and full year ended October 2, 2010.

As of October 2, 2010, the Company had no long-term debt and cash, cash equivalents and short term investments totaling $9,449,000.

The Company reports fiscal years under a 52/53-week format. The fiscal year ended October 2, 2010 was a 52 week year. The prior fiscal year ended October 3, 2009 was a 53 week year. The three month period ended October 2, 2010 contained 13 weeks and the prior year’s three month period ended October 3, 2009 contained 14 weeks. Having one more week in each of the 2009 full fiscal year and fourth quarter distorts the comparisons with the 2010 full fiscal year and fourth quarter.

Total revenues for the three-month period ended October 2, 2010 were $31,916,000 versus $33,335,000 in the three months ended October 3, 2009. Total revenues for fiscal 2010 were $117,768,000 versus $115,007,000 in fiscal 2009.

EBITDA adjusted for non-cash stock option expense for the three-month period ended October 2, 2010 was $2,652,000 versus $2,950,000 during the same three-month period last year. For the year ended October 2, 2010, EBITDA before non-cash stock option expense was $8,081,000 versus $8,099,000 last year. EBITDA comparisons are distorted due to the extra week in each of the fiscal 2009 fourth quarter and the full year.

The Company’s income for the three-month period ended October 2, 2010 was $1,083,000, or $0.31 per share ($0.31 per diluted share), as compared to $1,325,000, or $0.38 per share ($0.38 per diluted share), for the same three-month period last year. The Company’s income for the year ended October 2, 2010 was $2,605,000, or $0.75 per share ($0.74 per diluted share), as compared to $3,059,000, or $0.88 per share ($0.87 per diluted share), last year. Income comparisons are distorted due to the extra week in each of the fiscal 2009 fourth quarter and the full year.

Compared to the same three month period last year, Company-wide same store sales decreased by 7.3%. For the year ended October 2, 2010, Company-wide same store sales decreased by 1.4% from fiscal 2009. Company-wide same store comparisons are distorted due to the extra week in each of the fiscal 2009 fourth quarter and the full year. If the Company were to adjust each of the fiscal 2009 fourth quarter and the full year to eliminate the extra week, Company-wide same store sales would have been relatively the same for the three-month and full fiscal year periods ended October 2, 2010.

Ark Restaurants owns and operates 22 restaurants and bars, 29 fast food concepts and catering operations. Nine restaurants are located in New York City, four are located in Washington, D.C., five are located in Las Vegas, Nevada, two are located in Atlantic City, New Jersey, one is located at the Foxwoods Resort Casino in Ledyard, Connecticut and one is located in Boston, Massachusetts. The Las Vegas operations include three restaurants within the New York-New York Hotel & Casino Resort and operation of the hotel’s room service, banquet facilities, employee dining room and seven food court concepts; one bar within the Venetian Casino Resort as well as three food court concepts and one restaurant within the Planet Hollywood Resort and Casino. In Atlantic City, New Jersey, the Company operates a restaurant and a bar in the Resorts Atlantic City Hotel and Casino. The operations at the Foxwoods Resort Casino include one fast food concept and six fast food concepts at the MGM Grand Casino. In Boston, Massachusetts, the Company operates a restaurant in the Faneuil Hall Marketplace. The Florida operations under management include five fast food facilities in Tampa, Florida and seven fast food facilities in Hollywood, Florida, each at a Hard Rock Hotel and Casino operated by the Seminole Indian Tribe at these locations.

Except for historical information, this news release contains forward-looking statements, which involve unknown risks, and uncertainties that may cause the Company’s actual results or outcomes to be materially different from those anticipated and discussed herein. Important factors that might cause such differences are discussed in the Company’s fillings with the Securities and Exchange Commission. The Company disclaims any intention or obligation to update or revise any forward-looking statements, whether as a result of new information, future events or otherwise.

The first day of the New Year marks a date stuffed with ones – 1/1/11.  Because there’s no better way to celebrate such a uniquely stuffed day than with the one and only Pizza Hut Stuffed Crust Pizza, Pizza Hut is giving away 1,111 Stuffed Crust Pizzas on 1/1/11. This deliciously fun offer kicks off as Pizza Hut launches a special deal on their signature Stuffed Crust Pizza – for a limited time, a 1-topping Stuffed Crust Pizza is just $10.

“At Pizza Hut, we want everyone to know that you don’t need to settle in 2011,” said Chris Fuller, director of public relations at Pizza Hut. “Our New Year’s resolution is to give you all of your favorites – like our one and only Stuffed Crust Pizza – at a price you can afford.”

To take advantage of the offer, “Like” Pizza Hut on Facebook (facebook.com/pizzahut) and keep an eye out for Pizza Hut’s status update that announces the offer (and terms) on Jan. 1, 2011. Then, act fast — the first 1,111 to click on the link on Pizza Hut’s Facebook wall and provide contact information, will receive a $10 Pizza Hut gift card good towards the purchase of a Stuffed Crust Pizza.

Pizza Hut introduced Stuffed Crust Pizza in 1995 and it was an instant favorite. This one-of-a-kind pizza features a ring of cheese folded into the outer crust of Pizza Hut’s Hand-Tossed Style dough.

If eating better is one of your New Year’s resolutions, Dunkin’ Donuts has two new smart choices to make that resolution a reality in 2011. Just in time for the New Year, Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, today unveiled two new varieties of its popular Wake-up Wraps: Egg White Turkey Sausage and Egg White Veggie. Perfect for value-conscious, on-the-go people who want a fast, freshly-prepared breakfast option in a smaller portion size and with fewer calories than the usual breakfast sandwich, the new Wake-up Wraps are the latest addition to Dunkin’ Donuts’ DDSMART menu of better-for-you food and beverages.

Dunkin’ Donuts’ Egg White Turkey Sausage Wake-Up Wrap features a five-inch round tortilla filled with egg whites and turkey sausage, spinach and reduced-fat cheddar cheese, while the Egg White Veggie Wake-Up Wrap features a five-inch round tortilla filled with egg whites, peppers, onions, mushrooms and reduced-fat cheddar cheese. Both have only 150 calories and are available for the suggested retail price of $1.29 at participating Dunkin’ Donuts restaurants throughout the country.

Dunkin’ Donuts’ DDSMART menu includes Dunkin’ Donuts food and beverages that meet at least one of the following criteria: 25% fewer calories; 25% less sugar, fat, saturated fat or sodium than comparable fare, and/or contain ingredients that are nutritionally beneficial. The DDSMART menu offers an array of options for guests seeking better-for-you choices without compromising taste or quality, including Egg White Flatbread Sandwiches, Multigrain Bagel with reduced-fat cream cheese, reduced-fat Blueberry Muffin, Latte Lites featuring skim milk and Splenda, unsweetened iced teas and more.

According to Dunkin’ Donuts Executive Chef Stan Frankenthaler, with the new varieties of Wake-up Wraps Dunkin’ Donuts guests now have more options than ever to enjoy a better-for-you breakfast at a great value. “Eating smart when you’re on the go can be challenging. Our new Egg White Veggie and Egg White Turkey Sausage Wake-Up Wraps are the newest examples of our commitment to provide great-tasting foods and beverages that fit anyone’s lifestyle and dietary needs, served fast and fresh so that no one has to spend a lot of time or money to eat better,” he said. “Our guests know they can rely on Dunkin’ Donuts to offer delicious choices to start 2011 right, and keep people running all throughout the year.”

To learn more about Dunkin’ Donuts, visit www.DunkinDonuts.com or follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter (www.twitter.com/DunkinDonuts).

FREEBIRDS World Burrito, known for offering “way more choices” to custom-build rockin’ burritos, salads, nachos, tacos and more, announced it will open sixteen restaurants in California in 2011.   The first new California opening will be located across from the University of Southern California campus at 3335 S Figueroa Street, Los Angeles and is slated for Thursday, January 13, 2011.

The original FREEBIRDS restaurant in Santa Barbara, California continues to be a favorite with locals and students from UCSB and Cal Poly.  With legions of FREEBIRDS Fanatics asking for more California locations, concept owner, Tavistock Restaurants, LLC, announced that it is developing multiple new locations in the greater Los Angeles area, the San Francisco Bay Area and the San Diego area.  Tavistock Restaurants currently operates 44 FREEBIRDS restaurants in Texas and Oklahoma. 

“Our FREEBIRDS growth strategy is on track to have 84 company-owned locations open by the end of 2011,” said Bryan Lockwood, president.  In addition to the sixteen new California restaurants, FREEBIRDS plans to open an additional 24 company-owned restaurants in Texas, Oklahoma and Louisiana by the end of 2011.

Whether it’s California or Texas, FREEBIRDS has created a strong following.  Why?  Awesome burritos and freedom of choice.   As guests join the queue, they are partnered with a team member, known as a “Roller,” who helps them choose from four sizes of burrito made from four possible flavors of tortilla then hand-rolled with the guest’s personal selection from more than forty freshly prepared ingredients including grass fed beef, hormone-free chicken or all natural pork carnitas topped with hand-cut veggies and hot peppers plus house made salsas, queso and guacamole to create their perfect burrito.  Burritos range in size from the generously-sized Hybird to the legendary Super Monster which can weigh-in at seven pounds. 

At the USC location FREEBIRDS will introduce a new Crispy Fish option for burritos, tacos and salads.  Additionally, the USC restaurant will serve breakfast burritos and tacos prepared with a choice of steak, bacon or chorizo.  Breakfast hours are 6:30 a.m. to 11:00 a.m., Monday through Friday, and on weekends from 10:30 a.m. to 2:30 p.m.

The FREEBIRDS restaurant at USC was designed by architect Chris Smith of CMS Architecture and Design (Charlie Palmer Steakhouse, Las Vegas and South Coast Plaza; ZED451 Chicago and Boca Raton; Haru, New York).   The USC location will feature the concept’s signature Statue of Liberty – affectionately known as ‘Libby’ – riding a custom-built motorcycle while breaking through the Freedom Wall which was designed to serve as a reminder that each of us can break through walls and truly change the world.   The restaurant has a free-spirited ambience with a rockin’ soundtrack, reminiscent of a late-’60s rock ‘n’ roll roadhouse.  

The new FREEBIRDS restaurant at USC will employ approximately 100 team members from the local community and can be reached directly at 213-746-1212. Hours are Monday through Wednesday 6:30 a.m. to 10:30 p.m., Thursday and Friday 6:30 a.m. – 1:30 a.m. and Saturday 10:30a.m. – 1:30 a.m. and Sunday 10:30 a.m. to 9:30 p.m.  FREEBIRDS offers online ordering and full service catering (feeding 10 – 10,000).

For more information or to place an online order, visit www.freebirds.com

A chef’s toughest critic isn’t the woman at the corner table who sent back her cod, or the man at table five nibbling on a steak tartar appetizer — unless one of them is a Michelin inspector. Chances are, they’ll never know.

The super secret spies of the restaurant industry, Michelin inspectors are the anonymous, incorruptible keepers of the coveted Michelin star rating. They’ve been writing anonymous reports of restaurants for over 100 years.

“We say it’s a little like the CIA,” said inspector “M,” with a laugh. She asked that her identity not be revealed. “My whole life is staying under the radar, staying away from cameras, using fake names, trying to sneak in and out of restaurants unnoticed.”

Continue reading . . .

Opening a restaurant in New York City can be as frustrating as trying to brown a wet sirloin. Given worries over fire safety, food-borne illness and waste disposal, a new restaurant may have to contend with as many as 11 city agencies, often with conflicting requirements; secure 30 permits, registrations, licenses and certificates; and pass 23 inspections.

And it will still have to go to the state for a liquor license.

Last month, Erica Livingston, a writer and performer, started preparing to open a cafe with the Fourth Arts Block, a nonprofit arts group in the East Village. She and Tamara Greenfield, the group’s executive director, were amazed by the list of permits they needed. “It was frightening,” Ms. Greenfield said.

But then they met Sohair Botros, a city employee who coordinated their applications and inspections, coached them on how to win approvals, and became their one-stop source for surviving the process.

Continue reading . . .

The hottest little burrito shop founded in Nashville, TN is officially open in Cookeville, TN after a ribbon cutting today by the Cookeville Chamber of Commerce and Blue Coast Burrito Franchisee, Tony Oliphant.  Robert A. Speck, President & CEO of Blue Coast Burrito stated, “We are very excited about expanding the Blue Coast Burrito brand to Cookeville as well as bringing a new franchisee to our concept.”

The restaurant occupies the old Pizza Hut location on South Jefferson Street in a new building that provides seating for 120 customers including a covered patio.   Tony Oliphant and his partners were drawn to the concept saying, “I love the concept of the restaurant – it’s all fresh and there is nothing like it in the area.”  The community has fully embraced Blue Coast Burrito since it opened on November 18 with many patrons frequenting the restaurant several times per week.

Blue Coast Burrito offers burritos, tacos, mouth-watering fish tacos, freshly-made salads, signature fruit tea, and much more.  The build your own style of service allows each customer to have their food exactly how they want it without sacrificing fast and friendly service.  Blue Coast Burrito is offering catering to area residents and businesses adding a variety of ways for the community to experience and enjoy the food.  The fun and colorful ambience welcomes those who have the time to enjoy a leisurely meal or are looking for a quick lunch on the go.  This location will also feature curbside service.

Taste and experience the fresh difference of Blue Coast Burrito restaurants.

Blue Coast Burrito, Inc. is owned by a group of predominantly local equity partners and is headquartered in Brentwood, TN.  It operates 7 corporately-owned locations in middle and west Tennessee; it has a total of 6 franchise restaurants with locations in Cookeville, Tennessee, Jonesboro and Little Rock, Arkansas as well as franchised food court locations in Nashville Tennessee at Lipscomb University (Sodexo,) and the Nashville International Airport (HMS Host).  The menu has an emphasis on healthy recipes, prepared fresh daily featuring such items as build-your-own burritos, tacos, salads, fish tacos, and our signature fruit tea.  Blue Coast is the exciting newcomer with broad competitive attributes that work in today’s economy.  It is currently seeking Developers looking to diversify and experienced Operators ready to grow with a cool concept in the southeast United States.  Visit us @ www.bluecoastburrito.com for details.

Star Buffet, Inc. (Nasdaq:STRZ) today filed a Form 8-K with the Securities and Exchange Commission regarding two letters received from the NASDAQ Stock Market (“NASDAQ”) on December 22, 2010. In the first letter, NASDAQ indicated that the Company was not in compliance with the NASDAQ Listing Rule 5250 (c) (1) for Continued Listing as a result of its failure to file its report on Form 10-Q for the period ended November 1, 2010. According to NASDAQ regulations, the Company has 60 calendar days from December 22, 2010 to submit a plan to regain compliance. Filing the Company’s report on Form 10-Q for the quarter ending November 1, 2010 is the principal component of the plan.

In a second letter received by the Company, NASDAQ stated that the minimum bid price of the Company’s common stock has been below $1.00 per share for 30 consecutive business days and that the Company therefore is not in compliance with the minimum bid price requirement for Continued Listing set forth in Marketplace Rule 5550(a)(2).  The notification of noncompliance has no immediate effect on the listing or trading of the Company’s common stock on the NASDAQ Capital Market.

The Company has been provided 180 calendar days, or until June 20, 2011, to regain compliance with the minimum bid price requirement.  To regain compliance, the closing bid price of the Company’s common stock must meet or exceed $1.00 per share for at least ten consecutive business days during this 180-day grace period.

Granite City Food & Brewery Ltd. (NASDAQ:GCFB) today announced that it has entered into a letter of intent with Concept Development Partners, LLC (“CDP”) to provide equity financing and facilitate debt financing. DHW Leasing, L.L.C. (“DHWL”) the Company’s major shareholder, is also a party to the letter of intent.

The LOI provides that CDP will purchase $9.0 million of newly issued convertible preferred stock of the Company and will arrange for a new $10.0 million debt financing for the Company. In addition to providing capital for the company’s growth, the financing will fund the repurchase of 3.0 million shares of outstanding common stock of the company held by DHWL and will result in a change of control of the company. As a part of the transaction, an affiliate of DHWL, Dunham Capital Management, L.L.C., has agreed to reduce fixed rents on certain properties leased to the company by an aggregate of $300,000 per year. Additionally, proceeds from the transaction will also be used to purchase the potential restaurant pad site owned by Dunham in Troy, Michigan.

Concept Development Partners is a partnership formed by Dallas-based private equity firm CIC Partners and Robert Doran, of CDP Management Partners, LLC. Mr. Doran, a 35-year restaurant industry veteran and former Executive Vice President of McDonald’s, will assume the role of CEO of Granite City at the transaction’s closing. Steven Wagenheim, the Company’s existing CEO, will assume the title of President and Founder. Dean Oakey, Doran’s partner at CDP Management Partners, LLC, will become Chief Concept Officer of Granite City. In addition, Mike Rawlings, CEO of Legends Hospitality and former President of Pizza Hut, and Louis Mucci, former CFO of BJ’s Restaurant and Brewhouse and Chairman of PriceWaterhouseCoopers National Restaurant practice, will join the Granite City Board of Directors. Fouad Bashour, Partner with CIC Partners, will become Chairman of the Board. All of these changes will be made upon the transaction’s successful closing.

“Since leaving McDonald’s, as Executive VP responsible for field operations encompassing all US restaurants, I’ve come across few concepts that have impressed me as much as Granite City. In its brief history, Granite City has taken the ‘polished casual’ dining experience to a new level with its great food partnered with its own craft beer and upscale restaurant facilities. I am excited and motivated to lead an organization with an existing, talented management and operations team that has developed and nourished a broad concept appeal that has tremendous long-term potential. My hat is off to this management team and the Granite City Board of Directors in guiding this Company though a very difficult economic climate over the last several years.” said Rob Doran.

“This is a very exciting time for Granite City,” said Steve Wagenheim. “We are pleased that CDP recognizes the tremendous progress we’ve achieved over the past two years to grow and improve our stores during a difficult economy. We are thrilled to be teaming with Rob Doran and his partners, and to benefit from the great management experience of CDP. On behalf of Jim Gilbertson (CFO), Darius Gilanfar (COO), and the rest of the team at Granite City, let me say that I believe we could not have picked better partners and we look forward to working together.”

About the Proposed Transaction

The proposed transactions are subject to various conditions and contingencies, including the parties negotiating and entering into definitive agreements, which will include other customary terms and conditions for such transactions, and the Company receiving requisite shareholder approvals of the transactions. Because the transactions involve the issuance of more than 20% of the Company’s common stock, a change-in-control of the Company and a repurchase of stock from a person owning five percent or more of the Company’s stock, the transactions will require approval by the Company’s shareholders before they may be consummated. Further, because the transactions involve the repurchase of shares from the Company’s majority shareholder, DHWL, whose two owners, Donald A. Dunham, Jr. and Charles J. Hey, are members of our board, we also plan to submit the transactions for approval by the holders of a majority of our shares entitled to vote, excluding the shares held by DHWL and its affiliates.

The proposed transactions have been reviewed and approved by our independent, non-management directors who are not parties to the transactions. Mr. Dunham and Mr. Hey did not participate in the deliberations of our board. In addition, the independent directors received a fairness opinion from an investment banking firm with respect to the proposed transactions.

Investors should be aware that other than a no shop agreement, break-up fees and expense reimbursement, the letter of intent is non-binding. There can be no assurance that definitive agreements will be reached and entered into, that all conditions or contingencies of such agreements will be satisfied, or that the Company’s shareholders will ultimately approve the proposed transactions.

About Granite City

Granite City Food & Brewery Ltd. is a Modern American, upscale casual restaurant chain that operates 26 restaurants in 11 states. The menu features affordable yet high quality family favorite menu items prepared from made-from-scratch recipes and served in generous portions. The sophisticated yet unpretentious restaurants, proprietary food and beverage products, attractive price points and high service standards combine for a great dining experience. Granite City opened its first restaurant in St. Cloud, Minnesota in 1999.

About Concept Development Partners

Concept Development Partners, LLC is owned by an affiliate of CIC Partners’ current fund, CIC II LP, and CDP Management Partners, LLC of Malibu, California. Rob Doran and Dean Oakey are the managing partners of CDP Management Partners, LLC, a merchant banking firm focusing on principal investments and consulting in the restaurant, food processing, and retail industries.

About CIC Partners

As one of America’s premier mid-market private equity firms, Dallas-based CIC Partners has successfully invested in more than 40 companies with revenues of $10 million to $1 billion in industries including energy exploration, food, healthcare services, restaurants and retail. CIC’s prior restaurant and retail investments include Buffet Partners (dba Furr’s), DF&R Restaurants Inc. (Don Pablo’s), Main Street Restaurant Group, the largest T.G.I. Friday’s franchisee, Restoration Hardware, and Quiznos.

Forward-Looking Statements

Certain statements made in this press release of a non-historical nature constitute “forward-looking statements” within the meaning of the Private Securities Litigation Reform Act of 1995. Such forward-looking statements are subject to certain risks and uncertainties that could cause actual results to differ materially from those anticipated. Such factors include, but are not limited to, changes in economic conditions, changes in consumer preferences or discretionary consumer spending, a significant change in the performance of any existing restaurants, our ability to continue funding our operations and meet our debt service obligations, our ability to avoid lease terminations and other material adverse consequences despite withholding rent from certain of our landlords during rent negotiations, the risk we may not enter into definitive agreements with CDP, the risk our shareholders may not approve the proposed transactions with CDP, and the risks and uncertainties described in our Annual Report on Form 10-K filed with the Securities and Exchange Commission on March 22, 2010, as amended by the risks and uncertainties described in our Quarterly Reports on Form 10-Q filed with the Securities and Exchange Commission on May 10, 2010 and November 9, 2010.

A tastier sauce, a better cheese combination, flavored crust, olive oil, a new crust thickness.

Those are some of the ingredients needed for an improved pizza recipe — and for an epic pizza battle.

America’s largest pizzeria chains are duking it out across counters and doorsteps, as ever-budget-conscious people, still recovering from the recession, continue to look for cheap fast food.

The weapons in this pizza war? The country’s second-biggest chain, Domino’s, has a revamped pizza recipe, introduced last December in a much-discussed ad campaign, that has translated into higher sales; for example, its 2010 third-quarter same-store sales were up 11.7 percent over the same period in 2009.

Continue reading . . .

The days of explaining exotic species of Hawaiian finfish to puzzled locals have passed at Grand Isle restaurant. After struggling through months when the oyster bar would sit idle for weeks on end, supplies from Terrebonne Parish and Galveston Bay are now readily available. Grouper may still be more difficult to come by than usual, but at least it’s not Chilean.

Still, David Pearson, a partner in Grand Isle, a Warehouse District seafood restaurant, is not resting easy. Not yet.

“We haven’t exhaled at all,” he said. “This is going to go on for another year.”

Future historians may well describe the state of the New Orleans restaurant business at the close of 2010 as the post-traumatic stress stage following the oily summer of discontent.

Continue reading . . .

The thought of eggs over easy and country ham often means long lines at Cracker Barrel Old Country Store. That’s nothing compared to the wait the Grascals had, though.

The bluegrass band waited three years to get what they wanted from the popular restaurant chain – a slot in its exclusive music program.

“It’s a blessing,” Grascals guitarist Jamie Johnson said. “We’re very lucky to get one in there.”

In an increasingly digital world, Cracker Barrel has one of the largest footprints in the United States when it comes to physical album sales – and it’s looking to grow in new directions.

Continue reading . . .

AJ Maxwell’s Steakhouse was named Restaurant of the Month in December by Restaurant.com. This historic restaurant, located in Rockefeller Center in downtown New York City, was nominated due to it’s great hospitality and food. Restaurant.com considers all of the qualities of a top restaurant before choosing it for it’s monthly program, and only showcases the top dining experiences. AJ Maxwell’s has been popular for many years in the city, but this is one of the first major opportunities for national exposure.

Popularity with diners, unique and quality cuisine, great ambiance, and a rich history are all the important qualities a restaurant must have before they will be chosen for “Restaurant of the Month”. Opened in 2006, AJ Maxwell’s shares the space where one of New York’s most famous restaurants, The Forume of the 12 Caesars, in downtown of Manhattan. During renovation prior to their opening, workers building the new interior for the restaurant discovered a hidden mosaic mural beneath the wall paneling, which is now one of the center points of its décor.

But the historic location is not the only reason this restaurant is so well known. Superior dining room service and top quality food combine to make AJ Maxwell’s a top dining destination in New York City. The menu features contemporary Continental style interpretations of steak house classics like sesame seed encrusted tuna and well-aged sirloin. As the Restaurant.com “Restaurant of the Month”, the steakhouse will be featured on the website’s front page and their own special page. The page explains the background of the restaurant and shows unique photos and information about the people who are responsible for the restaurant.

Restaurant.com features a new restaurant from around the country in their “Restaurant of the Month” club. Past honorees have included Philly G’s, Christopher’s at the Biltmore Fashion Park, SkyCity, Trece Mexican Kitchen, Public House and The Claddagh Irish Pub.

Who’s ready for a steaming-hot bowl of meat, eggs and cheese from Burger King for breakfast? Or a pizza with not just bacon but “double bacon” and six types of cheese?

Rolling into 2011, fast-food joints across the country are set to deploy a potent new arsenal of greasy goodness for Americans who have grown numb to mere burgers. Think spicier, cheesier, gooier. The new items flout principles of healthful eating and instead celebrate a spirit of wanton gluttony.

“There’s been quite a bit of what we call carnival revival,” said Darren Tristano, a restaurant expert at market researcher Technomic.

And breakfast is fast becoming a new battleground for fast-food restaurateurs, Tristano said.

Continue reading . . .

While the Bowl Championship Series (BCS) rings in the New Year for college football fans, Taco Bell will be ringing the “value bell” all across America with the introduction today of its “Touchdown $5 Buck Box.” The college football-themed box, which includes marks from ESPN and each of the five BCS Bowl Games, is part of the Quick Service Restaurant’s activation to support its ESPN and BCS marketing agreement.

The Touchdown $5 Buck Box includes five menu items in a special BCS/ESPN football field-themed package and features the all-new Beefy Crunch Burrito. Created in conjunction with ESPN and the BCS, the Touchdown $5 Buck Box features tune-in messages for the Rose Bowl Game presented by VIZIO, Tostitos Fiesta Bowl, Discover Orange Bowl, Allstate Sugar Bowl and Tostitos BCS National Championship Game. The box can be converted into a mini finger flick football field – the taco wrapper folding into a football, the yard and hash-markers set on a green field with BCS Bowl logos – giving consumers the chance to play out the BCS National Championship in advance of the actual game in Glendale, Ariz., on Jan. 10, 2011.

“At Taco Bell, we’re huge college football fans, and as fans get ready for the culmination of a great season, we’re prepared to tackle their hunger,” said David Ovens, Chief Marketing Officer, Taco Bell Corp. “The Touchdown $5 Buck Box satisfies even the largest appetites with a combination of Taco Bell favorites, an icy-cold drink, and a themed ‘Touchdown’ big box we developed in conjunction with ESPN in our fifth year as a BCS sponsor. As fans get ready to celebrate the biggest college football games, we are proud to bring alive our great partnerships with the BCS bowls and ESPN.”

Available at participating Taco Bell locations, the Touchdown $5 Buck Box comes in two varieties:

• Beefy Crunch Burrito Box: Includes the Beefy Crunch Burrito, Crunchwrap Supreme, Crunchy Taco, Cinnamon Twists and medium drink.
• Volcano Box: Includes the Volcano Beef Burrito, Volcano Taco, Crunchy Taco, Cinnamon Twists and medium drink.

Taco Bell has been an official partner of the BCS since 2007. The marketing agreement with ESPN includes a variety of activations leading up to and at the Tostitos BCS Championship Game and other BCS Bowl Games. ESPN will feature Taco Bell in its first ever “virtual billboard” on SportsCenter the week of December 27 and January 3. Additionally, ESPN will show Taco Bell integrated features on College GameDay prior to the Rose Bowl Game presented by VIZIO and on the pre-game show for the Discover Orange Bowl, Allstate Sugar Bowl and Tostitos BCS National Championship.

At the Tostitos Fiesta Bowl and Tostitos BCS Championship Game, Taco Bell’s Touchdown $5 Buck Box activation will stage outside the stadium a QB Scramble, a skills and drills competition where fans will duck and claw their way through several obstacles while protecting the football until they have to make a final touchdown pass and dive into the end zone. At the other BCS Bowls, Taco Bell will have an obstacle course and arm chair quarterback challenge. Every BCS Bowl Tailgate will feature free Taco Bell® crunchy tacos during designated times, while supplies last.

Intersport, Chicago manages and executes Taco Bell’s BCS on-site activation while Draftfcb, Irvine produced the 15- and 30-second TV spots featuring the meal, which premiered on December 22 and will air throughout college football’s post-season. Draftfcb, Irvine also created the innovative flick-football packaging for the Touchdown $5 Box and the in-store messaging.

CKE Restaurants, Inc., parent company of Carl’s Jr. and Hardee’s restaurants, announced the launch of Happy Star Rewards, a GPS-enabled loyalty program that rewards users for checking in at Carl’s Jr. and Hardee’s locations across the U.S. The application, available for iPhone and Android smart phones, combines location-based check-in technology with rewards, making it the first of its kind for the fast-food industry.

Users who download the app, available on the iTunes App Store or Android Market, can visit any Carl’s Jr. or Hardee’s location and check in to start earning rewards immediately. To use the app, a guest simply visits a Carl’s Jr. or Hardee’s restaurant and checks in. The first check-in and every subsequent fourth check-in earns the user a spin on The Wheel of Awesome, a unique Carl’s Jr. and Hardee’s rewards application already present on both brands’ Facebook pages. Once the wheel has been activated, users spin it with their finger for a chance to win discounted and free menu items, branded gift cards, prizes and merchandise from participating partners.

Partner prizes currently include Sony electronics and movie tickets to the upcoming film The Green Hornet. These partners and prizes will be updated throughout the year. When a user checks in but has not earned a wheel spin, they can receive a coupon for a currently featured item, such as $1 off Hand-Breaded Chicken Tenders. Reward offers increase in value with the frequency of use. The more a user checks in using the app, the higher value offers they will be able to receive on The Wheel of Awesome.

After a user has received a coupon, they have the option to save the coupon for seven days, or redeem the coupon immediately either in-store or at the drive-thru. If the user selects the “redeem” button, they have 30 minutes to present the coupon displayed on the screen to a cashier. After presenting the coupon, users press “done” to complete the process. Then they have the option to share the experience with friends by posting on Facebook and Twitter. For non-coupon prizes, the user is prompted to enter additional information in order to set up delivery of the prize. Check-ins are limited to a maximum of three per day and are also limited to one per daypart (breakfast 5:30 a.m. – 10:30 a.m., lunch 10:30 a.m. – 5 p.m. and dinner/late night 5 p.m. – 5:30 a.m.). Additionally, fans now have the option to transfer coupons from The Wheel of Awesome app on Facebook directly to their mobile phone to redeem.

Happy Star Rewards also integrates with all existing Carl’s Jr. and Hardee’s digital communities — offering the same look and feel of the brands’ Facebook pages, streaming YouTube videos, and providing a real-time content feed from Facebook and Twitter streams. Users can also cross-post their location check-in on Facebook, Twitter and Foursquare all from the application.

“The app builds on CKE Restaurant’s community approach to social media,” said Glenn Cole, chief creative officer at 72andSunny, CKE’s digital agency of record and the creator of the app. “We’ve seen great growth in the community, and now boast a combined 1 million fans on Facebook. Whether a user is on their smart phone, or sitting at their home computer, their interaction with the Carl’s Jr. or Hardee’s brand remains accessible wherever and whenever they want.”

Los Angeles-based 72andSunny worked with CKE Restaurants to conceive, develop and execute the app completely in-house, allowing for an industry-first advantage in the highly competitive category of fast food apps. This allows for customized tailoring as needed moving forward.

For the most up-to-date information about Happy Star Rewards, download the application to your iPhone or Android phone at www.happystarrewards.com. Watch the video titled “Luck Off” here. Stay tuned to the Carl’s Jr. and Hardee’s Facebook pages (www.facebook.com/carlsjr and www.facebook.com/hardees) and Twitter feeds (www.twitter.com/carlsjr and www.twitter/hardees) for more news, coupons and announcements.

Red Robin Gourmet Burgers, Inc. (Red Robin) – the gourmet burger expert that has been offering craveable, high-quality menu items since 1969 – will open a new Red Robin restaurant in Bowie, located at 15650 Excelsior Drive, located in the Bowie Towne Center, between US 301 and US 50, near Sears, on Monday, Jan. 10, at 11 a.m.

To celebrate Red Robin’s grand opening and demonstrate its ongoing commitment to the Bowie community, the new restaurant has partnered with the National Center for Missing & Exploited Children (NCMEC) to host a Burgers With A Heart fundraiser during grand opening week from January 10 to 16. Red Robin will donate 50 cents from every gourmet burger sold during this time to NCMEC to support its child safety initiatives. In addition, because Red Robin is all about families, Red Robin will give away Child ID Kits for FREE* during grand opening week. According to NCMEC, child ID Kits are a simple, yet effective method in helping parents and guardians maintain a current photograph and other descriptive details about their children.

“We look forward to serving even more craveable gourmet burgers in Maryland, while also continuing to support child safety efforts in Bowie through our Child ID Kit program,” said Eric Houseman, Red Robin president and chief operating officer. “We invite everyone to come to Red Robin to enjoy one of our more than two dozen gourmet burgers, learn more about child safety, and help us support the National Center for Missing & Exploited Children during grand opening week.”

The 5,673-square-foot Bowie Red Robin restaurant will seat 179 guests and offers:

• A welcoming and fun restaurant experience
• High-quality menu items, including signature gourmet burgers, entrees, salads and beverages made from fresh, Honest to Goodness ingredients that are customizable to fit our guests taste and dietary preferences
• Signature Bottomless Steak Fries and Beverages, which means free refills, as well as Limited Time Offer (LTO) menu items
• A dedicated kids’ menu for guests under age 10 which includes healthier fruit and vegetable side options, along with balloons, coloring pages and crayons, and a game area
• Detailed allergen information that is easy to understand
• A unique Unbridled culture that inspires Red Robin team members to consistently put guests’ needs first and perform random acts of kindness for others
• Community-focused programs that promote the health, welfare and education of children, families and citizens in the community

For more information about Red Robin and to find additional restaurant locations, please visit www.redrobin.com.

*ID Kits available while supplies last.

Domino’s Pizza, Inc. (NYSE: DPZ), the recognized world leader in pizza delivery, is now recognized by Guinness World Records after Ohio-based franchisee Brian Edler earlier this month shattered the record for most medium pizzas made by a single person in one hour. Edler stretched, sauced, topped and baked an unbelievable 206 pizzas by the time the official stopwatch ran out.

Incredibly, Edler is the second Domino’s Pizza franchisee this year to break a Guinness World Records record. Earlier this year, California-based franchisee Bob Leikam and his 85-person team set the record for most pizzas made in 24 hours at 6,838 pizzas.

“Both Brian and Bob are exemplary franchisees and outstanding business leaders – and the excitement generated by their record-breaking successes symbolizes the positive, fun and competitive people we are thrilled to have representing Domino’s Pizza,” said Scott Hinshaw, Executive Vice President of Franchise Operations and Development of Domino’s Pizza. “Breaking a world record is a testament to their disciplined work ethic and skill at their craft, and I can’t congratulate them enough. It’s a thrill to have Domino’s Pizza own two records in the pizza category.”

Edler’s record-breaking day coincided with Domino’s 50th birthday on Dec. 9, along with an extremely successful fundraising day. Thanks to customer donations and the store donating 50 percent of the day’s sales, more than $33,000 was collected for various local and national charities, including the United Way of Hancock County and City Mission of Findlay.

No year would be more appropriate to set two world records, as 2010 delivered landmark events for Domino’s – which included cutting the ribbon on its 9,000th store; reinventing its core pizza recipe along with the bold “Pizza Turnaround” campaign; and receiving the distinguished “Chain of the Year” award from Pizza Today, the industry’s leading publication.

“It was incredibly exciting to be able to break a world record, especially on a monumental day at the end of such a fantastic year for Domino’s,” said Edler, who has been with the company for 28 years. “I had a wonderful team to help me train and prepare, and I want to thank the Domino’s team members and the community members who came out that day for their support.”

The previous record for most medium pizzas made by one person in an hour was 168. Edler auctioned off record-breaking pizza No. 169 to add to the fundraising total. It sold for $475. He also auctioned off pizza No. 200, which garnered $5,000.

While there was no official world record for the most pizzas made in 24 hours, Guinness World Records required that Leikam and his team make at least 5,000 pizzas to recognize their event.

Church’s Chicken, one of the world’s top chicken chains, launches today yet another portable value product for lunch, dinner and snacking – its new Chicken Mini Sandwich.

“Today more than ever, our customers are looking for value without sacrificing great quality products,” said Marc Butler, Senior Vice President of Marketing for Church’s Chicken. “We knew after testing this sandwich in local markets, this product had all the right components to meet the needs of our customers.”

Church’s Mini Sandwich is an all white meat breast filet on a toasted, slightly sweet bun topped with lettuce, creamy Original or Spicy mayonnaise and a crunchy dill pickle chip. One Church’s Mini is only 89 cents or two Mini sandwiches for $1.49.

The Chicken Mini sandwich will be supported on television, radio, in-store, direct mail and outdoor billboards. “Once again, the recurring characters of restaurant team members Doug and his Manager, will demonstrate the genius – that is the Chicken Genius – in this product,” said Andy Bonaparte, Vice President of Advertising. “These characters have taken on their own playful and fun personalities and our customers look forward to seeing the next chapter in the life and times of Doug and his Manager.”

The new Mini Sandwich will be supported by a new :30 ad with Doug on his lunch break about to take a bite of the Mini Sandwich. His Manager sits at the table with him and proclaims that the new Mini is Chicken Genius. Doug states all the qualities of the Mini. Not being able to resist, the Manager leans over and takes a bite of the Mini sandwich that Doug is about to eat.

The :30 Spanish ad features a mother and son standing at the counter at Church’s and Doug and the Manager on the other side. The son relays to Doug that his mother thinks she can go up against the new Mini sandwich in her own home kitchen. They banter back and forth about the ingredients until the mother hears the price of the new Mini sandwich. Knowing she can’t beat the value and quality, the mother then tells Doug to take her son’s order for the new Mini sandwich.

The :15 second English and Spanish ads will showcase ‘Moments of Chicken Genius’ highlighting the new product and its portability.

About Church’s Chicken

Founded in San Antonio, Texas, in 1952, Church’s Chicken® is a highly recognized brand name in the Quick Service Restaurant sector and is one of the largest quick-service chicken concepts in the World. Church’s Chicken® serves freshly prepared, high quality, flavorful chicken both Original and Spicier Spicy and tenders, boneless and bone-in wings, Crispy Chicken Taco and Mini Sandwich with classic sides and hand-made from scratch biscuits. Church’s differentiates from its competitors in care and attention given in preparation of food, and is positioned as the value leader in the Chicken QSR category. As of March 2010, the Church’s system consisted of more than 1,700 locations worldwide in 22 countries, with system sales approaching $1.2 billion. For more information on Church’s Chicken, visit www.churchs.com.

If your lavish generosity during the holidays has left your wallet in need of a little holiday cheer, Jack in the Box restaurants has just the thing to raise your spirits. For a limited time, participating Jack in the Box restaurants are offering the signature Jumbo Jack hamburger, two tacos, small order of fries and small fountain beverage for just $3.99, plus tax.

“Our $3.99 Jumbo Deal is one of the holiday season’s best bargains,” said Tammy Bailey, division vice president of menu marketing and promotions for Jack in the Box Inc. “Guests can receive four of our menu favorites for less than what some of our major competitors are charging for a single burger. That’s a great value for consumers looking for a full meal at a great price.”

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 19 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia. For more information, visit www.jackinthebox.com.

Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, announces two new agreements with franchisees to further develop the Pennsylvania market. A husband and wife duo and a father, son, and brother-in-law team are planning to open stores in Bucks County, PA and Lehigh Valley, PA, respectively. Adding to over 40 locations already thriving in Pennsylvania, these two new agreements will expand Saladworks’ presence in the Bucks County and Lehigh Valley markets.

Franchisees Victor and Maureen Pulizzano of Doylestown, PA looked into franchising after Victor’s job at a major bank in the region was eliminated. With over 35 years of experience and an entrepreneurial spirit, Victor saw this as an opportunity to be his own boss and launched a consulting and motivational speaking business. Maureen, a partner in a title agency in Philadelphia, knew that combining their business backgrounds would result in a successful franchise venture. While eating at a local Saladworks, the Pulizzanos decided this was the right concept for them.

“We share a passion for food, cooking, and ultimately the Saladworks concept,” said Victor Pulizzano. “We’re looking forward to our future together and our future with Saladworks.”

Sapan Shah, Surendra Shah, and Miteshkumar Sevak are another family team entering into franchising for the first time. Father and son, Sapan and Surendra, live next to Miteshkumar, their brother/son-in-law. Already a close knit family, the team was looking for a business they could run together. With belief in the culture and system, this franchise family team was drawn to Saladworks.

“We’re all vegetarians, so the Saladworks concept was a natural fit for us as consumers and now as franchisees,” said Sapan Shah.

“Saladworks’ mission statement has always been to ‘provide a fanatical customer experience,’ and there is no greater testament to this than our customers becoming a part of the Saladworks franchise family,” said Saladworks Founder/CEO, John Scardapane. “Both of these teams are a most welcome piece of our large-scale development plans for 2011.”

Renowned for hearty, oversized portions and piping hot subs, Firehouse Subs has blazed a path for the Turkey Bacon Ranch, the newest addition to the menu in nearly two years. The Turkey Bacon Ranch is made with smoked turkey breast, bacon, sharp cheddar cheese topped with peppercorn ranch and piled high atop a toasted sub roll.

This is the first addition to the menu since early 2009, when the chain introduced the Smokehouse Beef & Cheddar Brisket, a menu favorite. Prior to launching the Smokehouse Beef & Cheddar Brisket, Firehouse Subs had not added a new menu item in nearly 10 years.

“Before our last menu addition in 2009, it had been 10 years since we added a new sub to the menu,” said co-founder, Robin Sorensen. “We take great time and consideration when making changes to our menu, and with confidence we are ready to introduce the Turkey Bacon Ranch, one of our best yet.”

Firehouse Subs features Specialty Subs, such as the original menu favorites, the No. 1 selling Hook & Ladder known as the “Best Sub in Town,” and the New York Steamer, both named after fire trucks. The Hook & Ladder includes Smoked Turkey and Virginia Honey Ham smothered with Monterey Jack cheese. The New York Steamer, inspired by New York delicatessens, combines corned beef brisket and pastrami topped with Provolone.  All large Specialty Subs boast a half-pound of meat. Firehouse Subs’ intense flavors result from a unique steaming method, which perfectly complements the natural qualities of the premium meats and cheeses.

The Chief’s Salad and hearty, award-winning Firehouse Chili provide additional flavorful options, as does the top selling non-carbonated fountain drink, Cherry Lime-Aid, an exclusive original recipe of fresh squeezed lime, blended cherries, simple syrup and ice. Children enjoy Dalmatian-spotted tabletops and a complimentary kid-sized fire hat at each location.

Firehouse Subs, founded in Jacksonville, Fla., by former firefighting brothers Chris Sorensen and Robin Sorensen, is a 400-unit fast-casual restaurant chain. Firehouse Subs offers oversized portions of premium hand-sliced meats and cheeses, steamed to make the flavors burst, then piled high with fresh produce atop a toasted sub roll. The restaurants reflect the authentic firefighter heritage, as well as the founding family’s 200 years of firefighting service. Firehouse Subs was also named “National Chain” winner of the National Restaurant Association’s (NRA) Restaurant Neighbor Award for their overall dedication to community service.

In 2005, Firehouse Subs created the non-profit, Firehouse Subs Public Safety Foundation, with the mission to provide funding, life-saving equipment, and educational opportunities to aid first-responders. Through the non-profit 501(c)(3), Firehouse Subs has given more than $2 million to hometown heroes, including fire and police departments and EMT organizations.

For more information about Firehouse Subs in  please visit firehousesubs.com, facebook.com/firehousesubs or follow on Twitter at @firehousesubs.

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, will be open Christmas Day*. While everyone has their unique traditions for celebrating the holidays, sharing a meal at IHOP on Christmas Day has become increasingly popular with guests. 

“Christmas Day is a special day for families celebrating together, and we welcome them to be merry with us,” said Jean Birch, IHOP president. ”In recent years, IHOP has been one of the most Googled terms on Christmas Day(1), most likely from the family chef who may need a break! However you celebrate the holiday season, your IHOP family hopes to serve you.”

Because IHOP locations are primarily owned and operated by franchisees, the decision to open is made restaurant by restaurant. The vast majority of locations will be open; however, hours may be reduced so that team members can enjoy celebrations with friends and family. To make sure the IHOP near you is open Christmas Day and to check hours, visit www.ihop.com. 

For a last minute shopping idea, all $25 gift cards purchased in-restaurant through January 2^nd will receive a $5 coupon for a future visit, valid at participating locations.

Follow IHOP on Facebook at www.facebook.com/ihop. 

*Participating restaurants only.
(1) http://latimesblogs.latimes.com/technology/2008/12/a-search-for-me.html

For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).

Cha Cha’s Tacos & Tequila, the fresh innovative Latin restaurant located in Brea Downtown,  is proud to announce they will be open for Christmas and New Year’s Eve.

Cha Cha’s will be open for Christmas at noon and will be serving both their regular and holiday menu.  As a Christmas gift to its customers they will also be offering 25 percent off food, if they bring in the savings certificate, which can be found at: http://www.chachasbrea.com/pdf/Christmas.pdf.  The savings certificate must be present for the discount.

“This is our first year being open for Christmas and we wanted to give our customer’s someplace special for Christmas dinner,” said Don Myers, co-owner of Cha Cha’s. “Brea Downtown, especially Birch Street, looks beautiful for the holidays and the best place to enjoy the view is from our newly covered and heated patio.”

Cha Cha’s is holding a New Year’s Eve bash, to welcome in 2011, in true Cha Cha’s style. This fun, high-energy event will feature live Latin-Jazz rhythms of: “Sombra Quieta”  and attention-grabbing performances by exciting Salsa dancers as well as a special Four-Course Prix-Fixe Menu, Champagne Toast & party favors.  To view Cha Cha’s New Year’s Eve menu, please visit: http://www.chachasbrea.com/pdf/NYE_Menu.pdf.

“We have pulled out all stops to make this a New Year’s Eve bash to remember,” said Peter Serantoni, co-owner of Cha Cha’s. “Our four course menu offers some of our guest’s favorite choices from the past year; mix that in with the live Latin music and Salsa dancers and this is going to be a fantastic evening.”

Cha Cha’s Tacos & Tequila offers an alternative to traditional Mexican cuisine.  Using only the finest quality seasonal and organic ingredients, the Latin-inspired menu features spectacular Latin food prepared in a wood-fired oven, and a variety of fresh house made fire-roasted salsas.  The attention to detail, carry’s on to their hand-crafted cocktails, where they use only fresh-squeezed juices, house-made sour mixes, 100 percent Blue Agave Tequilas for their Margaritas and fresh fruit garnishes.

Cha Cha’s house margarita was named the Orange County Register’s “Critic’s Choice” for Best Margarita in Orange County.

Cha Cha’s Tacos & Tequilas is located in Brea Downtown at 110 W. Birch St, Brea, CA  92821.

Hours of operation are:

• Lunch (Wednesday through Saturday) 11:30 a.m. – 3:00 p.m.;
• Dinner (Monday & Tuesday) from 4:00 p.m.;
               (Wednesday through Sunday) from 3:00 p.m.;
• Happy Hour (Tuesday through Sunday) – All Day
• Late night menu every Friday and Saturday evening from
  10:00 p.m. – close.

About Cha Cha’s Tacos & Tequila

Cha Cha’s Tacos & Tequila, is the creation of co-owners and seasoned restaurateurs Don Myers and Peter Serantoni. Cha Cha’s Tacos & Tequila offers an alternative to traditional Mexican cuisine. Using quality seasonal and organic ingredients, the Latin-inspired menu features spectacular Latin food prepared in a wood-fired oven, and a variety of fresh house made fire-roasted salsas, which hint to the natural and abundant flavor profiles found in every dish.  That same attention to detail carry’s on to their hand-crafted cocktails, where they use only fresh-squeezed juices, house-made sour mixes, 100 percent Blue Agave Tequilas for their Margaritas and fresh fruit garnishes.

In an effort to combat all of the “discount dining deals” that have become ever so popular over the last year, independent restaurant owners Jeff Orbin and Aaron Teitelbaum (owners of MONARCH Restaurant, and HERBIE’S Vintage 72′) have devised a very unique way to attract new customers to the newly renovated MONARCH Restaurant during a slower dining time by offering guests to simply “pay what they deem the meal to be worth”. {Pay What You Like}

During the month of January, MONARCH Restaurant will allow customers to enjoy dinner on Monday and Tuesday nights and pay whatever they feel the meal was worth to them.

Co-owner Aaron Teitelbaum said, “We would never want our guests to feel as our food was overpriced, and certainly never want to charge for items that a customer doesn’t enjoy. So we feel this will be good for both the customer and our business”.

Guests will be offered the full menu but will receive two separate checks at the end of their meal, one check for the beverage portion of their meal and the other check for the food portion. Guests are then required to pay the full amount for the beverages consumed, but are able to pay whatever amount they feel is fair for their meal. “It will be interesting to see what happens, but we would be shocked if people decide that our food prices constitute the types of discounts that these ridiculous programs demand”

Co-owner Jeff Orbin said, “Like any restaurant, we are always considering promotions to entice new diners to experience our place, but these new social buying/discount sites have gotten out of hand and are not a stable solution for the local/independent restaurant community. There was no way we could afford to dilute our business and fill our place with guests that typically don’t return to enjoy our products at a reasonable price. So we decided to invite everyone in and decide for themselves what our experience is worth with this very simple offer.”