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.”

The National Restaurant Association today issued the following statement from Scott DeFife, Executive Vice President of Policy and Government Affairs, regarding final passage of the Food and Drug Administration (FDA) Food Safety Modernization Act:

“We appreciate the hard work of Congressional leaders to ensure this legislation represents meaningful improvements to the food safety system. The passage of this bill is welcomed by the restaurant industry, an industry that certainly understands the critical importance of a first class food safety system. Enhancements to that system such as hazard analysis, food safety plans, and increased inspections, are all important measures to ensure the food entering the supply chain is safe. The comprehensive reforms and emphasis on prevention will improve the safety of the food purchased by restaurant operators.”

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Contact:

Sue Hensley
(202) 331-5964

Maureen Keith
(202) 331-5939

NEW YORK, NY  (RestaurantNews.com)  As the country began extricating itself from economic doldrums in 2010, which dishes and drinks did savvy food marketers and restaurant operators introduce or innovate to satisfy consumer needs?

According to the Culinary Trend Mapping Report, a bi-monthly journal from Packaged Facts and the Center for Culinary Development (CCD), overall themes included Back to the Basics, Artisan Upgrades, Healthful Eating, and Regional and Global Flavor Adventure.

Culinary Trend Mapping Report pinpointed two handfuls of trends that shaped the food landscape and fueled foodie enthusiasms in 2010, using CCD’s signature five-stage Trend Mapping^® technique, where Stage 1 represents the emerging trend phase in fine dining or regional restaurants, while Stage 5 represents full “trickle down” to mainstream grocery store shelves and quick-service restaurants. Looking back, the following are 10 of the top food trends for 2010:

• Gourmet-On-The-Go (Stage 1): Street food was on fire this year, made by cooks and chefs of all stripes. One notable subset was fine-dining chefs serving upgraded street food either in restaurants or from refurbished carts and taco trucks, while foodie entrepreneurs made specialized, high-quality cuisine available on the go.
• “Fine Fast” Sandwich Shops (Stage 1): These gourmet sandwich shops took the art of sandwich-making seriously. They were often helmed by fine-dining chefs and featured high-quality, artisan and locally sourced ingredients, as well as a wide range of housemade condiments and toppings.
• Boutique Booze (Stage 2): Boutique booze was all the rage in 2010, from bars that specialize in a single type of liquor to festivals that celebrate spirits made by independent producers. Local liquor outlets have benefitted from newly flexible blue laws and the legalization of liquor tastings in stores and at factories, as well as the growing consumer enthusiasm for all things handmade and artisan.
• Condiments, Preserved Foods & Heirloom Produce (Stage 2): A rising number of passionate people took food back to its roots, literally. They grew produce from heirloom seeds, revived the art of home canning and made condiments and preserved products of all kinds. This resulted in new thriving DIY communities as this new wave of artisans found outlets for their products at craft and farmers markets, online and at specialty retail stores.
• Parisian Macarons (Stage 2): This delicious and multi-hued Parisian pastry, composed of two ground-almond meringue cookies bound with buttercream, ganache or jam filling, is like a couture Oreo — light and tasty, satisfying, and adaptable to variations. Perhaps trying to take on the supremacy of the cupcake, macarons were found this year in a wealth of high-end bakeries and gourmet-food retailers — and became a staple of food photography.
• Bahn Mi & Bao (Stage 2): Bao (a Taiwanese pork-based sandwich, served on a white flour bun) and banh mi (a Vietnamese sandwich featuring grilled meat or pâté served on French bread) perfectly marry the novel with the familiar, appealing to consumers who love sandwiches but are searching for flavor adventure. Both bao and banh mi made waves in 2010 in urban centers like San Francisco, Los Angeles, New York and Chicago, as well on the street from a myriad of street food trucks and carts.
• Butchery (Stage 3): Butchers stole the headlines this year, acting as unexpected emissaries of the heritage meat and artisan trends that came together to renew popular demand for handcut meat. With the upsurge in production and consumption of high-quality meat, young and aspiring foodies flocked to butchery demonstrations, ready to get their hands bloody (literally) to feel closer to the sources of their food.
• Agave Nectar (Stage 3): Agave nectar became the much-talked-about sweetener in 2010, stealing a bit of stevia’s thunder. No wonder: it fits well with consumer desires for a plant-based sweetener, its low glycemic index maintains blood sugar levels, and because it is sweeter than sugar, consumers can use less of it. A syrup that can be easily added to products ranging from beverages to baked goods to sauces to confections, agave nectar has demonstrated its versatility in the 300+ agave-bearing products already on the market and available in retailers like Whole Foods and Trader Joe’s.
• Eggs All Day (Stage 4): More than ever, the egg is being placed front and center as a food that is inexpensive, healthful (protein-rich or low-fat if only egg whites), and adaptable, whether for a sandwich or wrap, to accompany a salad, on a pizza, mixed with pasta…and the list goes on. Though reinventing the egg might seem like reinventing the wheel, many Stage 4 women’s magazines have innovated on breakfast’s most basic food to generate new ideas for home chefs.
• Better Burgers (Stage 5): Building better burgers became a nationwide obsession in 2010, whether it meant adding exotic toppings, using grass-fed and locally sourced beef, or finding the perfect bun. Many fine dining restaurants have added dressed up versions on their menus while chain restaurants responded to customer demand for better quality meat by using Angus and Kobe-style American Wagyu beef for their burgers.

As these culinary trends for 2010 show, Americans continue on their determined but multi-pronged quest for new eating experiences and meal-time solutions that mesh with their values and more sophisticated tastes. As they look for new foods and beverages to meet their flavor, nutrition, convenience, and budgetary needs, new opportunities for marketers to meet these demands emerge. With strategic thinking and an in-depth understanding of the underlying consumer drivers behind the current trends, foodservice operators and grocery manufacturers can stock the kitchen and set the table of the future.

These trends were profiled in our Confection & Desserts, Street Food, Artisan Foods, Sandwiches, Breakfast and Wellness Ingredient reports of 2010. Information on purchasing Culinary Trend Mapping subscriptions and current issues is available at www.packagedfacts.com/landing/culinarytrends.asp.

Culinary Trend Mapping Reports are co-published by the Center for Culinary Development and Packaged Facts. All individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

About the Center for Culinary Development - CCD is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise. Visit www.ccdsf.com, or contact Kara Nielsen at 415.693.8900 x110, kara@ccdsf.com.

About Packaged Facts – Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

Einstein Noah Restaurant Group, Inc. (NASDAQ: BAGL), a leader in the quick-casual segment of the restaurant industry operating under the Einstein Bros. Bagels, Noah’s New York Bagels, and Manhattan Bagel brands, today announced that it has completed a multiyear period of deleveraging its balance sheet and will now re-allocate its available cash flows to growth priorities and returning cash flows to shareholders.

Jeff O’Neill, Chief Executive Officer and President of Einstein Noah, stated, “The capital efficiency of our franchise first growth model, coupled with the expectation that our cash taxes will be immaterial over the next several years allows us the flexibility to accelerate our growth plans and return capital to our shareholders. This total-return strategy positions Einstein Noah to reward shareholders in a variety of ways over the long run as we execute our plan.”

The Company has entered into a new senior $125 million credit facility with a syndicate of banks. The new senior credit facility has a five-year term expiring December 20, 2015 and a commitment of up to $125 million, including a term loan of up to $75 million and a revolving credit facility of up to $50 million. The loans will bear interest at a combination of LIBOR, plus an applicable margin ranging from 2.5% to 3.0% and or Prime, plus an applicable margin ranging from 1.5% to 2.0%. In addition, the new facility provides flexibility for the Company to make share repurchases and pay dividends to shareholders.

Jeff O’Neill continued, “We are extremely pleased to have secured this new credit facility, which extends the maturity of our long-term debt. Through these efforts, we have demonstrated our ability to further improve our liquidity, increase our financial flexibility, and strengthen our capital structure as we pursue a sustainable growth strategy in 2011 and beyond. We appreciate the efforts of our banking syndicate in partnering with us on this new agreement.”

The Board of Directors declared an initial quarterly cash dividend on its Common Stock in the amount of $0.125 per share, payable on April 15, 2011 to shareholders of record as of March 1, 2011. The Board of Directors also announced the authorization of up to $20 million in share repurchases of the Company’s common stock. The Company may repurchase shares in the open market or in privately negotiated transactions at the discretion of management subject to its assessment of market conditions and other economic factors. This authorization expires in two years.

As part of the Company’s commitment to investing for growth, the Board of Directors also approved the expansion of the capital expenditure budget from a projected $17 million to $19 million in 2010 to a projected $28 million to $30 million in 2011. This capital expenditure budget includes the opening of 10 to 14 new corporate stores and the relocation of an additional 10 to 14 stores, along with the continued roll-out of the new coffee program.

Nelson Heumann, Chairman of the Board and Managing Member of Greenlight Capital LLC, said, “Since Greenlight Capital LLC and its affiliates became shareholders of the Company in 2003, the majority of available cash flows have been dedicated to de-leveraging the capital structure. At the end of 2003, the Company had approximately $220 million of debt and preferred stock, a shareholder deficit of $95 million supported by $23 million of annual EBITDA. As of September 28, 2010, these metrics had improved to only $93 million of debt and preferred stock, shareholder equity of positive $73 million and $44 million of trailing EBITDA.”

Nelson Heumann continued, “The Board of Directors believes that the Company has a sustainable amount of debt along with strong cash flows, which provides for the commencement of a quarterly dividend, the flexibility for future share repurchases, as well as continued investment in our accelerated growth.”

On December 20, 2010 the Company pre-paid the outstanding balance of $85.6 million on the prior credit facility and redeemed the remaining $3.6 million of the Series Z preferred stock with proceeds from the new facility. In conjunction with this pre-payment, during the fourth quarter of 2010, the Company will record a non-recurring, non-cash write-off of approximately $900,000 in unamortized debt issuance costs. With today’s announcement, the Company’s capital structure has been simplified to include only the new bank facility and common stock.

Bank of America, N.A. will serve as the administrative agent and Wells Fargo Bank, N.A. will serve as the syndication agent, while Banc of America Securities LLC and Wells Fargo Bank, N.A. will act as co-lead arrangers and co-book managers. The syndicate of banks includes Bank of America, N.A., Wells Fargo Bank, N.A., Regions Financial Corp., BBVA Compass, Bank of the West, and 1^st Farm Credit Services.

Popeyes Louisiana Kitchen opened its 50^th Canadian restaurant on December 8, 2010, at 35 Harvard Road, Guelph. This location represents a milestone in the aggressive growth strategy and success of the brand in Canada. 

Popeyes will continue its success in 2011 with a growth plan intensely focused on increasing market presence in Ontario. 2012 will mark the brand expansion beyond Ontario, when Popeyes restaurants will open in Quebec & Alberta. 

“This is a celebratory occasion in Canadian growth,” said Todd Sattler, Popeyes International Marketing Manager. “Our hard work and loyal guests have enabled our rapid expansion – allowing our 50^th restaurant to succeed.”

“We’re at a tipping point where Popeyes will reach quantum growth over the next 5 years. We have a robust development plan to bring Louisiana Cajun style cooking coast to coast by 2015. I want to thank our Franchise Partners and their teams for making Popeyes a successful brand in Canada.” Said Harpal Kalsi, Regional Leader, Popeyes Canada.

Papa John’s International, Inc. (NASDAQ: PZZA) today announced the launch of its first ever Apple iPhone application, bringing full menu access and on-the-go ordering direct to the popular platform. The free app is currently live and available for download from the iPhone App Store.

Papa John’s current mobile site has flourished since its 2008 launch. The application, unlike competitors, performs all functions of the Papa John’s website and is expected to significantly grow the company’s already strong mobile presence. The iPhone app allows the customer to order every menu item and offer currently available in the Papa John’s system.

“As the Better Ingredients, Better Pizza provider, offering our loyal customers a better digital experience has always been a company priority and we believe the new Papa John’s iPhone application does that,” said Andrew Varga, Papa John’s Chief Marketing Officer. “This app allows our customers to access all their favorite Papa John’s menu items and order them faster and easier than ever before.”

There are currently more than 50 million Apple iPhone users and, according to the latest International Data Corp report, nearly 11 billion apps were downloaded in 2010, highlighting an on-the-go smartphone demographic that doesn’t always have time to scour through websites for information.

“That is why Papa John’s designed a stand-alone app, providing a full menu selection of Papa John’s pizzas, sides, drinks, desserts and our customers’ favorite extras,” Varga added. “The app also includes our newest and most popular offers, mobile order functionality, account login and even access to Papa Points Loyalty Program to reward our returning customers.”

Earlier this year, Papa John’s introduced the only national online pizza loyalty program, Papa Points, in which customers can earn points towards free pizza with each online purchase. Once enrolled, customers earn one point for every $5 spent online; when customers accumulate 25 points, they receive a free pizza with up to three toppings.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

Bartending as an Olympic sport? From keg-lifting to synchronized flairtending, bartenders around the globe have been world class athletes since the first cocktail was poured. And now, their time has come. T.G.I. Friday’s, the global casual dining leader and home to the World Bartender Championship (WBC), has just named its WBC finalists and is now setting its sights on the Olympics.

Together with Brian Zachau, the 2009 T.G.I. Friday’s Greatest Bartender in the World, Friday’s has petitioned the International Olympic Committee requesting official recognition of bartending as the next Olympic sport. As the top Friday’s bartenders prepare for the WBC world finals in Dallas on March 14, 2011, support from their fans could send them to London, Rio and beyond. Fans can show their support by signing an online petition on the T.G.I. Friday’s Facebook fan page as well as the World Bartender Championship web site.

T.G.I. Friday’s World Bartender Championship started twenty years ago as a one-off challenge between bartenders and has since grown into a full representation of the Friday’s brand. Each year more than 8,000 bartenders showcase their knowledge, skill and flair-style bartending in WBC competitions which originate at the local store level. WBC illustrates the athletic ability of bartenders around the globe and combines charismatic style that is met only by figure skaters and gymnasts.

“What other sport requires ten-hour routines, absolute precision and a fully-memorized playbook? Bartending can be a whole new playing field for Olympic sport,” said Trey Hall, senior vice president and chief marketing officer of T.G.I. Friday’s. “Twenty years of World Bartender Championships have shown that bartenders at Friday’s are no stranger to athletic competition, and our newly awarded 2010 finalists are no different. As a federation of thousands, the sport is ready to go for the gold.”

The ten global finalists include six winners from the U.S. divisional level competitions as well as four international winners from Hungary, Japan, Peru and Sweden. To win his/her division, each competitor performed an eight- to ten-minute flairtending demonstration showcasing extreme skill and athleticism. Photos and video footage are available for each of the following winners: Santiago Emeric, Orlando; Andy Hool, Bloomington, Minn.; Brad Kaplan, East Plano, Texas; Jes Perrine, Hanover, Md.; Gabor Stanczik, Wayne, N.J.; and Kristian Mihailin, Las Vegas.

Year after year, healthier living seems to pop up as a popular choice among New Year’s resolutions. As America starts to think about 2011, Bob Evans Fit from the Farm® menu stands prepared to satisfy with nutritionally-balanced options.

Statistics show that one in four people who set New Year’s resolutions fail to keep them. Bob Evans is out to slim that figure down by offering delicious options that are nutritionally balanced but full of delicious, farm-fresh taste.

“It’s no secret that more nutritious menu items in restaurants have been in high demand recently by both the general public and the government,” says Tom Marchese, vice president of marketing for Bob Evans Restaurants. “Last year we challenged our chefs to come up with a menu dedicated specifically to more balanced meal options that would still boast the farm-fresh taste of Bob Evans. In 2011, we’re enhancing it even further with the addition of our BE Fit Breakfast, which includes our new cranberry multigrain sidecakes, Bob Evans Egg Lites®, and a fresh fruit dish.”

The Fit from the Farm options were introduced to the Bob Evans’ menu in 2010. Each meal on the menu has 1/3 or less of the recommended Daily Value for:

• Calories (650 or less)
• Sodium (750mg sodium or less)
• Fat (35 percent or less total calories from fat)
• Saturated Fat (less than 10 percent of total calories from saturate fats)

In addition, all Fit From the Farm Menu items contain 0g trans fat and no MSG. The meals were designed by Bob Evans Fresh-Thinking Chefs so that guests who follow a 2,000 calorie-per-day diet could eat three meals a day at Bob Evans and still fall within the calorie count guidelines. Nutritional information is clearly listed on the menu for each Fit From the Farm item.

Often times, nutritious foods are associated with higher costs and home cooking and don’t cross diners’ minds when they think of family restaurants like Bob Evans. Now, moms everywhere have a solution to their resolution: a family-friendly environment and affordable menu that offers options for nutrition -conscious eaters as well as feel good favorites for the rest of the family. At Bob Evans, guests can substitute any side dish for a garden salad, or fruit dish at any time for no extra charge.

“Eating smart isn’t always about giving up foods you love,” says Bob Evans Senior Development Chef Kevin Rabideau. “It’s more about being creative with how you compose your meals like pairing indulgent entrees with lower calorie side dishes like fresh fruit or steamed vegetables.”

*New BE Fit Breakfast to be available in restaurants beginning January 6, 2011

Papa John’s International, Inc. (NASDAQ: PZZA) today announced its 2011 operating assumptions and earnings guidance.

Highlights

• Projected 2011 earnings per share of $2.00 to $2.12, an increase of over 16% as compared to the reaffirmed 2010 earnings range of $1.74 to $1.80 per share at the mid-point, excluding the impact of the franchisee-owned cheese purchasing company, BIBP Commodities, Inc. (BIBP)
• The company will retire the BIBP deficit at 2010 year-end, projected to be approximately $14 million, as part of a multi-year National Marketing Fund agreement with franchisees
• Projected 2011 North America system-wide comparable sales increase ranging from 1.5% to 2.5%
• Projected 2011 International comparable sales increase ranging from 1% to 3% and International total system-wide sales increase ranging from 25% to 30%
• Projected 2011 worldwide net unit openings ranging from 190 to 220 (85 to 100 net openings for North America and 105 to 120 net openings for International)
• The 2011 guidance includes a scheduled increase in the domestic royalty rate from 4.75% to 5.0% effective at the beginning of 2011, with franchisees having the ability to earn quarterly rebates of a portion of the royalty by achieving certain sales growth targets and by making specified re-image investments in their restaurants

The company projects earnings per share in the range of $2.00 to $2.12; as further discussed below, beginning in 2011 there will no longer be any significant impact from the consolidation of the results of the franchisee-owned cheese purchasing company, BIBP Commodities, Inc. (BIBP), a fully consolidated variable interest entity. Accordingly, the company expects to simplify its external reporting of financial results starting in the first quarter of 2011 as more fully described below. The projected earnings guidance range includes the accretive impact of expected share repurchase activity throughout the year ($36.9 million remaining under the current share repurchase authorization as of December 17, 2010).

Realignment of Segment Reporting Structure

The company is realigning management responsibility for Hawaii, Alaska and Canada from International to the domestic operations team in order to better leverage existing infrastructure and systems. Hawaii, Alaska and Canada consist solely of franchise operations, and the realigned business segment will be referred to as North America Franchising. This realignment will be initially reflected in financial information reported in the first quarter 2011 earnings release and Form 10-Q. Prior year income statement and segment results will be reclassified at that time to be presented consistently with the new alignment. The realignment is expected to shift approximately $1.4 million of operating income from the International business segment to the North America Franchising business segment in 2011.

Multi-Year National Marketing Fund Agreement

The company and its domestic franchisees have reached an agreement to a multi-year National Marketing Fund contribution rate, which includes (i) the retirement by the company of the BIBP deficit balance as of the end of 2010 (projected to be approximately $14 million); and (ii) the opportunity for franchisees to earn quarterly rebates of a portion of the 5.0% royalty upon achieving certain sales growth targets and by making specified re-image investments in their restaurants. The company expects this agreement to primarily represent a shift, as opposed to an increase, in total marketing spend, and believes an increase in marketing spend on a national basis will improve the consistency of the overall marketing message and favorably impact brand awareness, particularly in regions of the country where the brand is currently underpenetrated.

Reporting Change for the BIBP Cheese Purchasing Entity

In connection with the company’s retirement of the BIBP deficit at 2010 year-end, and as a condition to participating in the royalty rebate incentive program under the Multi-Year National Marketing Fund agreement, we expect domestic franchisees to enter into a cheese purchasing agreement that enables any future differences between the actual and formula price of cheese sold to franchisees to be reported by the company as changes in a payable to, or receivable from, franchisees as opposed to income or expense in the consolidated income statement. Accordingly, beginning with the first quarter of 2011, the company expects that it will no longer report earnings and earnings per share results on a pro forma non-GAAP basis excluding the impact of the consolidation of BIBP.

Significant 2011 Operational Assumptions

North America Restaurant Sales – North America system-wide comparable sales are expected to increase from 1.5% to 2.5% in 2011. Company-owned and franchised restaurants are expected to produce relatively consistent comparable sales on average.

International Restaurant Sales – The company will initiate the reporting of comparable sales for International restaurants beginning in the first quarter of 2011. Comparable sales will be presented on a constant-dollar basis, eliminating the impact of currency exchange rates. International comparable sales are expected to increase from 1% to 3% in 2011. International comparable sales can be negatively impacted by the existence of a substantial number of emerging markets where second year sales for any given restaurant may be comparing against an unusually high “grand opening” level of first year sales. International comparable sales can also be positively or negatively impacted by significant levels of currency inflation or deflation within a given country. Total sales growth for international restaurants is expected to range from 25% to 30% in 2011, due to new unit growth, in addition to the expected comparable sales increase.

Worldwide Net Unit Growth – Worldwide net unit growth in 2011 is expected to be in the range of 190 to 220 units, consisting of a range of 85 to 100 net units for North America and a range of 105 to 120 net units for International. This represents approximately 3% unit growth for North America and 15% unit growth for International in 2011. Substantially all of the worldwide net unit growth is expected to be franchised, with single digit company-owned unit growth expected in North America and Beijing.

Revenues – Total consolidated revenues are expected to increase 4% to 5% in 2011, due primarily to projected North America and International net unit and comparable sales growth, an expected increase in the effective domestic royalty rate and anticipated commodity cost increases resulting in higher commissary sales prices, partially offset by an expected decline in sales for our printing operations due to general business trends and a decrease in revenues from our online operations due to a reduction in the fee percentage for 2011.

Pre-tax Income Margin – Consolidated pre-tax income margin in 2011 is expected to be approximately 0.75% to 1.00% higher than 2010 results. The expected increase is primarily due to:

• An increase in the domestic royalty rate from 4.75% to 5.00% effective the first day of 2011, coupled with net unit growth, comparable sales growth and revisions to certain franchise support initiatives, producing an expected increase in the consolidated pre-tax income margin of approximately 50 to 55 basis points.
• An increase in commissary profitability due to increased sales volumes from domestic new unit growth and comparable sales growth, resulting in an increase in consolidated pre-tax income margin of approximately 10 to 15 basis points
• A reduction in International operating losses due to leveraging comparable sales and unit growth increases, reflecting approximately 20 to 25 basis points of consolidated pre-tax income margin improvement.
• A reduction in general and administrative costs reflecting the July 2010 reduction in force and other cost saving measures, collectively expected to generate approximately 15 to 20 basis points of consolidated pre-tax income margin improvement.
• A reduction in interest expense equating to approximately 20 to 25 basis points of consolidated pre-tax income margin improvement, primarily due to a substantial decrease in the effective interest rate when the existing interest rate swap agreements expire in January.

These favorable factors are partially offset by an expected increase in losses for the online business unit in 2011 due to a reduction in the percentage fee charged to restaurants, coupled with increased operating costs related to online site enhancements implemented in late 2010. The company considers these operating losses as an investment in driving increases in online sales, which the company believes provides numerous ongoing benefits. The company has the right to recoup these operating losses over time from the domestic system via future increases in the fee percentage or as the level of online sales increases. The increase in online operating losses is expected to reduce consolidated pre-tax income margin by approximately 40 basis points in 2011.

Capital Expenditures – Capital expenditures for 2011 are expected to be approximately $35 to $40 million, which will include $6 to $8 million for re-image costs at company-owned restaurants in connection with a domestic system-wide re-image program. Additionally, approximately $6 to $7 million is related to new company-owned unit development in the U.S. and Beijing. The remainder of the capital expenditures is expected to consist of routine capital replacement and certain technology-related projects designed to improve restaurant and commissary operating efficiency.

Share Repurchase Activity

During 2010 through December 17, 2010, the company has repurchased 1.9 million shares of stock at an average price of $24.94 per share, or a total of $46.9 million. The company has $36.9 million remaining available for repurchase under the current Board of Directors authorization. Subsequent to this release, the company expects to execute a trading plan under SEC Rule 10b5-1 to facilitate the completion of the remaining share repurchase authorization for 2011. The trading plan will include predetermined criteria and limitations and will be scheduled to expire December 31, 2011, unless terminated sooner under plan provisions.

2010 Earnings Guidance Reaffirmed

The company reaffirmed its guidance that earnings for 2010 would be in the range of $1.74 to $1.80 per share, excluding the impact of BIBP. The financial information presented in this press release excluding the impact of the consolidation of BIBP is not a measure that is defined in accordance with accounting principles generally accepted in the United States (“Non-GAAP Measures”).

A complete discussion of our use of Non-GAAP Measures and a reconciliation of the financial results we present excluding the impact of BIBP to our GAAP financial measures for the three- and nine-months ended September 2010 and 2009 is included in our third quarter earnings release dated November 3, 2010, which was filed on the same date with the Securities and Exchange Commission on Form 8-K.

Annual Meeting Date Scheduled

Papa John’s today announced that its 2011 Annual Meeting of Stockholders will be held on April 28, 2011, at 11:00 am local time at the company’s corporate offices located at 2002 Papa John’s Boulevard, Louisville, Kentucky.

Forward Looking Statements

Certain matters discussed in this press release and other company communications constitute forward-looking statements within the meaning of the federal securities laws. Generally, the use of words such as “expect,” “estimate,” “believe,” “anticipate,” “will,” “forecast,” “plan,” “project,” or similar words identify forward-looking statements that we intend to be included within the safe harbor protections provided by the federal securities laws. Such statements may relate to projections concerning revenue, earnings, margins, unit growth and other financial and operational measures. Such statements are not guarantees of future performance and involve certain risks, uncertainties and assumptions, which are difficult to predict and many of which are beyond our control. Therefore, actual outcomes and results may differ materially from those matters expressed or implied in such forward-looking statements.

The risks, uncertainties and assumptions that are involved in our forward-looking statements include, but are not limited to: changes in pricing or other marketing or promotional strategies by competitors which may adversely affect sales, including an increase in or continuation of the aggressive pricing and promotional environment; new product and concept developments by food industry competitors; the ability of the company and its franchisees to meet planned growth targets and operate new and existing restaurants profitably; general economic conditions and resulting impact on consumer buying habits; changes in consumer preferences; increases in or sustained high costs of food ingredients and other commodities, paper, utilities, fuel, employee compensation and benefits, insurance and similar costs (including the impact of the recently passed federal health care legislation); the ability of the company to pass along increases in or sustained high costs to franchisees or consumers; the company’s contingent liability for the payment of certain lease arrangements, approximating $4.8 million, involving our former Perfect Pizza operations in the United Kingdom that were sold in March 2006; the impact of legal claims and current proposed legislation impacting our business; the impact that product recalls, food quality or safety issues, and general public health concerns could have on our restaurants; currency exchange and interest rates; and increased risks associated with our international operations, including economic and political conditions in our international markets and difficulty in meeting planned sales targets for our international operations. These and other risk factors are discussed in detail in “Part I. Item 1A. – Risk Factors” of the Annual Report on Form 10-K for the fiscal year ended December 27, 2009. We undertake no obligation to update publicly any forward-looking statements, whether as a result of future events, new information or otherwise.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

Darden Restaurants, Inc. (NYSE: DRI) today announced the company has begun rolling out a new seating and wait list management system at its largest brands designed to enhance the guest and team member experience. The new system uses software to automate guest wait times and provide more efficient guest seating, enhancing the overall level of service restaurant teams can provide to their guests.

After a successful test, Darden has completed introducing the software in all Olive Garden restaurants this month. Darden also is currently testing the solution at Red Lobster.

QSR Automations, a leading provider of in-store, online and mobile connected technology solutions for hospitality businesses worldwide, is providing the “ConnectSmart Hostess” software solution to Darden. Darden is a long-time user of QSR’s advanced kitchen automation software and hardware solutions.  

“ConnectSmart Hostess” accurately provides and manages restaurant wait time quotes and ensures effective server rotation and suggested seating – all based on rules that are designated by the restaurant operator. The software also helps manage large parties, building tables that meet guest preferences and ensure seating efficiency. Team members can view the real-time status of each table in the restaurant on an intuitive, graphical interface. A colorful icon automatically updates as each table nears completion of the meal, signaling to team members that a table soon will be available for seating.

“Darden takes great pride in successfully leveraging innovative technologies to allow our restaurant teams to focus on delivering an exceptional experience for every guest,” said Patti Reilly White, senior vice president and chief information officer for Darden Restaurants. “The ‘ConnectSmart Hostess’ solution enables us to grow guest confidence in wait times and seating efficiency, which enables us to enhance the overall guest experience in our restaurants.”

The wood-fired oven is hot.  The pizza is smoking.  Executive Chef and restaurateurs Jim Cohen and Ken Wolf announce the opening of Pizzeria da Lupo at 2525 Arapahoe Avenue.  Located in the fast-paced Village Shopping Center at the northwest corner of 28th and Arapahoe, pizza lovers will want to check out this engaging Boulder pizzeria.  ”We have been open for some friends and family over the past few days. The pizza is amazing — just what we would expect from Jim and his team,”  says Wolf.

Serving from 11 a.m. – 11 p.m. 7 days per week, the menu includes 5-8 pizzas in addition to paninis, antipasti, salads, beer, wine, dessert, specialty coffees, and PIZZA.  The price range is a reasonable $9-$20.  Some of the staff is transferring from the award-winning Empire Restaurant and Lounge located in nearby Louisville, CO also owned by Cohen and Wolf.  The menu is also available online at http://www.pizzeriadalupo.com.

All people in Boulder – residents, students, workers, and visitors – will enjoy the full sensory experience of wood-fired pizza in a warm, old European-inspired atmosphere.  “The doors are open!  We want to be Boulder’s pizzeria where people crave the pizza and love the whole experience,” says Cohen.  

Pizzeria da Lupo dishes pizza from its wood-fired oven to the pizza-craving people of Boulder.  All senses are engaged by its European atmosphere including an open kitchen matched to the bustling and visible location at 2525 Arapahoe Avenue.  Inspired by the recipes and unique talents of award-winning, executive chef Jim Cohen whose previous culinary venues have included restaurants in Denver, Vail, Las Vegas and Scottsdale, AZ, please go to http://www.pizzeriadalupo.com for more information.

In this exclusive story, CBS News chief investigative correspondent Armen Keteyian reports the latest terror attack to America involves the possible use of poisons – simultaneous attacks targeting hotels and restaurants at many locations over a single weekend.

A key Intelligence source has confirmed the threat as “credible.” Department of Homeland Security officials, along with members of the Department of Agriculture and the FDA, have briefed a small group of corporate security officers from the hotel and restaurant industries about it.

The plot uncovered earlier this year is said to involve the use of two poisons – ricin and cyanide – slipped into salad bars and buffets.

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