Restaurants are among those businesses that are facing tougher times in the current climate. They are largely seen as a luxury – after all, no one needs to eat out and when money is tight people are more likely to stay indoors and cook for themselves.

It stands to reason then that restaurant owners and managers can use all the help they can get. The worst thing you can do if you are running a restaurant is to sit back and watch as fewer customers come in the door. The restaurants that will survive and thrive in the current climate will be the ones that are run by people who are pro-active and will do everything they can to manage their businesses effectively.

Fortunately there is help out there for restaurant operators seeking solutions to get through these uncertain times. A good example of this is The Restaurant Manager’s Handbook by Douglas Robert Brown. The book was first published in 2002 but it has been revised and updated four times since then. The fourth edition is the most recent and if you want an all in one guide that will help you to run your restaurant – even in the middle of a recession – this is worth looking at.

Read the reviews.

In total, the book features thirty nine chapters, all dealing with a specific area of the business. You could pick up this book if you were thinking of going into the restaurant business and use it as a Bible for the whole procedure. But even if you already own a restaurant and you just want some help and advice on how to improve your current situation, The Restaurant Manager’s Handbook will still be totally invaluable to you.

Running at more than a thousand pages in length, you’ll see this is no lightweight and fluffy tome. It is intended for those who are serious about running a good and efficient business. Whatever questions you might have about any stage of the process, they are bound to be answered somewhere in here. The lengthy contents section at the front will direct you quickly and easily to the right part of the book for your needs.

Chapters 32 and 33 will be of particular interest in the current climate, if you are looking for ways to bring more customers through your doors. Discounts and promotions are dealt with in Chapter 32 for example, so if you’re looking to entice more people in, these could be just what you’re after. You can also learn a great deal about restaurant promotion in Chapter 33. It talks about internet promotion, from creating a good website to running press releases that will get the word out about your business.

There is no doubt that the current situation means we are all watching our pennies. But by focusing on the right aspects of your restaurant business, you can still bring in plenty of new customers. The Restaurant Manager’s Handbook aims to help you do just that.

The Restaurant Manager’s Handbook is available on Amazon.

Seasons 52, the highly acclaimed fresh grill and wine bar, has hired Rokeena Patton as field sales manager for its first Indiana location, set to open March 7 in Indianapolis at Keystone at the Crossing. In her role, Patton will lead community and guest relations, group and private dining, and special events for the restaurant.

“Rokeena’s background in sales, event planning and customer service will be invaluable as we introduce the Seasons 52 concept to the Indianapolis community,” said Stephen Judge, president of Seasons 52.

In addition to raising the profile of Seasons 52 in Indianapolis, Patton will oversee group reservations, individual and corporate bookings for the restaurant’s two private dining rooms, and the exclusive Chef’s Table, where groups can enjoy a customized dining experience.

Prior to joining Seasons 52, Patton was the event sales manager at Jillian’s Entertainment Mega-plex and Restaurant. During her time there, she gained experience planning a variety of social and corporate events, and built deep relationships within the Indianapolis community. Patton is a graduate of IUPUI, and holds a Bachelor of Science degree in Tourism Convention Event Management.

Seasons 52 is recognized for its forward-thinking restaurant concept with proven consumer appeal. Known for its seasonally inspired menu and fresh approach to dining, the award-winning concept has capitalized on meeting the demands of sophisticated, culinary-savvy diners. Seasons 52 changes the menu four times a year with weekly fresh features to truly capture the flavors of the season. Featuring foods that are thoughtfully prepared and in appropriate portion sizes, Seasons 52 promises that nothing on the menu is over 475 calories, allowing patrons to indulge while still feeling good about their dining choices.

The Seasons 52 at Keystone at the Crossing will seat 300 diners in its main dining area and in the piano bar, which will feature live music every night. Seasons 52 provides the perfect ambiance for business lunches, romantic dinners, socializing with friends and any private group celebration or corporate event.

Seasons 52 is a unique restaurant concept that meets the taste expectations of today’s culinary savvy adults. The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmer’s market… 52 weeks a year. The award-winning wine list, which is created and developed by Master Sommelier George Miliotes (the 152nd master sommelier in the world), consistently wins praise for its diverse international selection of 100 wines, including 60 offered by the glass. The casually sophisticated dining ambiance typifies the upmarket restaurant segment, which is outpacing the growth of other restaurant industry segments. Seasons 52 debuted in 2003 and currently operates locations in Florida, Georgia, New Jersey, Pennsylvania, Illinois, California, Texas and Arizona; locations will open in Indianapolis, IN in March, 2011; North Bethesda, MD in Spring 2011; McLean, VA in Summer 2011; and Naples, FL in Fall 2011.  For more information, visit www.Seasons52.com.

Pizza Inn’s popular traditional and specialty pizzas are coming back to El Paso, Texas, with the opening of the newest Pizza Inn buffet restaurant at 1188 North Yarbrough.

The restaurant is part of a three-store deal with International Sunland Restaurants, LLC, a successful international franchisee for Pizza Inn that wanted to bring quality food at an affordable price to the El Paso community in a new, modern Pizza Inn location. 

“It’s a beautiful restaurant with a look and feel that people are going to love,” said Bobby Lyons, general manager for the new Pizza Inn. ”The space combines a legendary brand with an incredibly fresh experience. We can’t wait to welcome customers and serve them the delicious food that has made Pizza Inn an icon of the industry.”

The store will employ approximately 50 people and offer a pizza and salad buffet, as well as carryout options for customers. 

It’s a re-entry for Pizza Inn in the El Paso market, which last had a presence in the city in 1995. The development is part of a nationwide program to grow and update the Pizza Inn chain through new store developments as well as the remodeling of key existing sites.

“El Paso is a perfect setting for this resurgence,” said President and CEO Charlie Morrison. ”The economy is unique to the rest of the country with a strong military presence, a large industrial working force and a desire for a price conscious brand that can deliver a higher quality product. Our made from scratch dough, wide line of specialty pizzas and all you can eat buffet concept provide guests with an exceptional value that fits their budget.” Morrison added that the market has the potential for five restaurants over time.

The El Paso Pizza Inn is open from 11 a.m. to 10 p.m. every day. Carryout orders can be placed by calling 915-593-5656.

The National Restaurant Association issued the following statement today, in response to the release of the government’s new 2010 Dietary Guidelines for Americans:

“We support the Dietary Guidelines’ recommendations around a total dietary meal pattern which focuses on increasing consumption of whole grains, fruits and vegetables,” said Joan McGlockton, Vice President for Industry Affairs and Food Policy at the National Restaurant Association.  ”There has been a growing trend of restaurants offering more whole grains and produce, and we look forward to continuing to work with restaurant operators and chefs to provide even more healthful menu options for adults and children.”

Among the top five trends highlighted in the National Restaurant Association’s recently released “What’s Hot” chef survey (www.restaurant.org/foodtrends) were nutritionally balanced children’s dishes and an increased focus on produce. The Association is also working with the Produce Marketing Association and the International Foodservice Distributors Association on an initiative to double the use of produce in the foodservice sector over the next ten years.

“We commend the 2010 Dietary Guidelines Report for also placing a focus on calorie (energy) balance,” said Joy Dubost, Ph.D. R.D., Director of Nutrition and Healthy Living for the National Restaurant Association. “The National Restaurant Association has supported initiatives which focus on reducing childhood obesity. This includes working closely with the Administration on First Lady Michelle Obama‘s ‘Let’s Move’ initiative to improve childhood health and nutrition.”

In addition to supporting “Let’s Move,” the Association is a partner in the “Chefs Move to Schools” initiative that works to pair chefs with schools to help develop menus that include healthier options, and better educate students and parents about nutrition.  The Association also helped craft a commitment in 2010 among some of the largest school lunch contractors/companies to include more fruit juice, vegetables, whole grain and milk options in school lunches and double the amount of produce on school menus in the coming years.

“The National Restaurant Association played a significant role in helping to pass legislation last year that will soon provide consumers with nutrition information – and calories on the menu – in more than 200,000 restaurants nationwide,” said Dubost. “This information will provide even more opportunities for consumers to easily access information about the food they consume from restaurants.

“In addition, we will continue to help consumers locate healthful menu options through our continued partnership with HealthyDiningFinder.com, a nationwide search engine which provides nutrition information to consumers across the country.”

The National Restaurant Association was a participating member of the Dietary Guidelines Alliance, which conducted consumer research. This research will help to provide positive and simple messages to enable American consumers to achieve healthy, active lifestyles, consistent with The 2010 Dietary Guidelines.

An updated Dietary Guidelines report is published every five years.

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

Krispy Kreme Doughnuts, Inc. (NYSE: KKD) announced today that its principal operating subsidiary, Krispy Kreme Doughnut Corporation, has closed a new secured credit facility aggregating $60 million, comprised of a $25 million revolving credit facility and a $35 million term loan. The term loan amortizes in quarterly installments of $583,333 beginning on March 31, 2011, with a final payment of the remaining term loan balance due at the maturity of the new facility in January 2016. The new facility may be retired without penalty at any time.

Proceeds of the term loan were used to repay the approximately $35 million outstanding balance under the Company’s prior credit facility, which has been terminated. The revolving credit facility is intended to be used to support outstanding letters of credit, which currently total approximately $12.5 million, with the balance available for working capital and other general corporate needs, if any. The Company will record a pretax charge of approximately $1.4 million in the fourth quarter of fiscal 2011, ended January 30, 2011, representing the write-off of unamortized deferred financing costs related to the prior facility.

Borrowings under the new facility bear interest at LIBOR plus 2.25% to 3.00% (depending on the Company’s consolidated leverage ratio), compared to LIBOR plus 7.50% under the prior facility. There is no LIBOR floor under the new facility, unlike the prior facility which had a LIBOR floor of 3.25%. The fees for outstanding letters of credit will be between 2.375% and 3.125% (depending on the Company’s consolidated leverage ratio), compared to 7.75% under the prior facility. The Company estimates the aggregate interest expense under the new facility for the year ending January 29, 2012, including letter of credit and other fees and amortization of costs associated with the transaction, will be approximately $2.3 million, or approximately $3.1 million less than the amount of interest and fees that would have been incurred under the prior credit facility.

The new credit agreement and related pledge and security agreement and guaranty agreement will be filed as exhibits to a Current Report on Form 8-K, which will be made available on the Company’s website promptly after its filing with the Securities and Exchange Commission.

Wells Fargo Securities, LLC served as sole lead arranger of the new facility; Wells Fargo Bank, National Association, served as administrative agent.

California Pizza Kitchen, home of the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, creative salads, appetizers, soups, sandwiches and desserts, has expanded upon their kiosk location in the Fresno Yosemite International Airport (FYI) in Fresno, Calif.

The new quick-service location opened by CPK franchise partner HMSHost Corporation, a world leader in travel dining and shopping, will now serve CPK’s signature pizzas on the menu, in addition to the sandwiches and salads that have been available to travelers since July of last year. Located in the Main Terminal Building, the new CPK will service travelers flying upon airline carriers including Delta, American and United Airlines, among others.

The menu at the Fresno Yosemite International Airport location features a specialized selection of CPK’s most popular items from the full-service restaurant menu. Among the items offered will be the Original BBQ Chicken & Thai Chicken Pizzas, Original BBQ Chicken Chopped Salad, Chicken Caesar Sandwich and Sedona Tortilla Soup.

In addition, the new CPK, open daily from 5:00 a.m. to 7:00 p.m., will offer a breakfast menu highlighted by a great selection of hot Panini egg sandwiches served on Rustic Panini Bread. The menu will also offer The Works Breakfast Burrito with scrambled eggs, applewood smoked bacon, sweet Italian sausage, black beans, Cheddar and Mozzarella cheeses, fresh red and green peppers, onions and tomatillo salsa.

Domino’s Pizza is counting down to kickoff this weekend and training hard to handle a rush in orders. This Sunday’s game marks the busiest day of the year for Domino’s, as football fans gather to enjoy the competition with pizza, pasta and wings – a sure win in households nationwide.

As the Green Bay and Pittsburgh football teams get ready for their biggest Sunday of the season, the Domino’s team anticipates delivering over 9 million pizza slices nationwide on game day.

“Every night in the Domino’s stores is a dress rehearsal for big days like Sunday,” said Chris Brandon, Domino’s Pizza spokesperson. “Our team is ready to tackle the anticipated rush with smart hustle and precision. We’re poised and ready to deliver a great game day meal to millions of football fans nationwide.”

To see what customers predict for Sunday’s matchup, Domino’s has been conducting a Facebook poll asking which team users thought would bring home a win on Feb. 6. As of Monday afternoon, more than 15,000 customers responded and 52 percent said they thought Green Bay would come out victorious. Consumers can still have their say by continuing to vote up until game time at http://bit.ly/DPZ_Feb6.

Over the years, Domino’s has observed how certain game day scenarios seem to affect sales. For instance, sales tend to increase when the game is close and viewers are glued to their TVs.  Also, while both the Green Bay and Pittsburgh-area Domino’s stores will see high sales at the beginning of the game, the city of the winning team will likely see higher sales at the end of the night.

Pepperoni pizzas are America’s favorite every day, and the same should hold true for this Sunday. Domino’s anticipates almost 60 percent of pizza orders will be for pepperoni pizzas, with sausage being the second most popular topping. Meanwhile, Domino’s delivery drivers will cover up to 4 million miles this Sunday in the U.S. alone.

Dickey’s Barbecue Pit offers a spicy spin on their polish sausage recipe to customers beginning Tuesday in all locations across the country.

Spicy Cheddar Sausage has proven to be a hit among customers in testing phases, according to officials.

“Spicy jalapeno peppers and creamy cheddar cheese play off of each other in this new Dickey’s smoked meat,” Dickey’s Corporate Chef Tyler Riddle said. “The peppers are perfectly balanced, not too hot, but just enough kick to enhance the smoky, savory flavors and sharp cheddar.”

All Dickey’s smoked meats and home-style sides are family recipes, passed down through generations and served to customers since 1941.

This will be Dickey’s first spicy smoked product offered to customers and one of the first modifications to the Dickey’s menu since the chain first began.

“Our meats are slow smoked over night in every Dickey’s. Meat is what we do, and we do it the best. I can hang my hat on that,” Dickey’s Barbecue CEO Roland Dickey said. “We think long and hard, test, listen to our customers and test again before adding anything new to our menu. If it has the Dickey’s name on it, it’s top-notch—or we wouldn’t serve it. Spicy Cheddar Sausage is top notch.”

With that confidence, Dickey’s rolls out this Limited Time Offer Tuesday, February 1st in all 140 locations in 33 states.

“We are just anxious to get it out there,” Chef Riddle said.

This will be the first spicy item that Dickey’s has offered their customers.

The first Dickey’s Barbecue opened in 1941 in Dallas, TX.

The original location is still open for business and Dickey’s Barbecue is still owned and operated by the Dickey Family.

Dickey’s only began franchising in 1994.

Even today, Dickey’s still slow smokes all of their signature meats overnight in every restaurant.  

For Dickey’s franchising information call 866-340-6188.

www.dickeys.com

Driven by expanding same-store sales and customer traffic levels as well as growing optimism among restaurant operators, the outlook for the restaurant industry improved in December.  The National Restaurant Association’s Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 101.0 in December, up a strong 1.1 percent from its November level.  In addition, December marked the third time in the last four months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“The RPI’s solid gain in December was driven by improvements in each of the eight current situation and forward-looking indicators,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.  ”Restaurant operators reported positive same-store sales and customer traffic results in December, and their outlook for sales growth and the economy continued to improve.”

“Overall, the RPI stood above 100 for the third time in the last four months, which suggests that the recovery is gaining a firm foothold,” Riehle added.  ”Driven by operators’ optimistic outlook for sales and economic conditions in the months ahead, the RPI’s Expectations Index rose to its highest level in nearly four years.”

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

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 99.7 in December – up 1.0 percent from November.  However, the Current Situation Index remained slightly below 100 in December, as the softness in the labor and capital expenditure indicators outweighed the stronger same-store sales and customer traffic performances.

For the third time in the last four months, restaurant operators reported a net increase in same-store sales.  Forty-eight percent of restaurant operators reported a same-store sales gain between December 2009 and December 2010, up from 40 percent of operators who reported higher same-store sales in November.  In comparison, 35 percent of operators reported a same-store sales decline in December, down from 44 percent of operators who reported negative sales in November.    

Restaurant operators also reported a net increase in customer traffic levels in December.  Forty-three percent of restaurant operators reported an increase in customer traffic between December 2009 and December 2010, up from 36 percent of operators who reported higher traffic in November.  In comparison, 34 percent of operators reported a traffic decline in December, down from 45 percent in November.

Restaurant operators reported relatively steady levels of capital spending activity in recent months.  Forty-one percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, roughly on par with the levels reported in the previous three monthly surveys.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 102.4 in December – up 1.2 percent from November and its highest level since March 2007.      

Restaurant operators are increasingly optimistic about sales growth in the months ahead.  Fifty-five percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 42 percent last month and the strongest level in more than four years.  Meanwhile, only eight percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 14 percent who reported similarly last month.

Restaurant operators are also more bullish about the direction of the overall economy.  Forty-six percent of restaurant operators said they expect economic conditions to improve in six months, up from 37 percent last month.  In comparison, only eight percent of operators said they expect economic conditions to worsen in the next six months, down from 15 percent who reported similarly last month.  

Bolstered by an improving outlook for sales and the economy, restaurant operators’ plans for capital spending rose to its highest level in nearly three years.  Fifty percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 47 percent who reported similarly last month.  

For the third consecutive month, restaurant operators reported a positive outlook for staffing gains in the months ahead.  Twenty-three percent of operators expect to increase staffing levels in six months (compared to the same period in the previous year), while just 11 percent plan to reduce staffing levels in six months.  

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online (http://www.restaurant.org/pdfs/research/index/201012.pdf).

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

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

With much of the nation’s attention focused on February 6th’s Super Bowl, Jack in the Box restaurants will once again leverage a break in the gridiron action to debut a new television ad and savory new burger appropriately named the All-American Jack. The 30-second commercial affirms many of the red, white and blue attributes that Jack loves about America – from national symbols of patriotism like bald eagles and bison to jury duty. Oh … and Spring Break on a 14-mile-long island on the Mexican Caribbean.

“We know our guests love to eat great tasting burgers and love to party, so what could be better to debut before a huge TV viewing audience than a delicious new burger and an opportunity to win a Cancun vacation,” said Terri Funk Graham, senior vice president and chief marketing officer for Jack in the Box Inc.

In the ad Jack describes his new All-American Jack burger as featuring two juicy jumbo beef patties piled high with melting American and Swiss-style cheese, ripe tomato, fresh lettuce and pickles. And for a limited time beginning Feb. 3, Jack in the Box is offering the All-American Jack Combo, including a 20-oz. beverage and small order of fries, for just $4.99, plus tax.

As if the new burger and value message are not enough, when Jack concludes his on-air pitch for the All-American Jack, he ditches a Lincolnesque stovetop hat in favor of a sombrero to promote a sweepstakes for a Spring Break vacation in Cancun, Mexico. One lucky winner, along with 10 friends, will enjoy a 7-day vacation in Cancun, including airfare, hotel accommodations and $5,000 cash. Guests may enter by simply ordering an All-American Jack Combo and visiting a new website (www.AllAmericanSpringBreak.com) where they can enter a unique code printed on every receipt including an All-American Jack Combo purchase. Additional sweepstakes details, along with video entertainment and a fun tool that offers helpful Spanish phrases to revelers on Spring Break (i.e., “No sé por qué mi cama está en la alberca” – “I don’t know why my bed is in the pool”), will also be posted at www.AllAmericanSpringBreak.com, beginning Feb. 6. The sweepstakes runs Feb. 6 through March 25.

The All-American Jack will not be offered in Austin, St. Louis or Yakima.

In the NFL, every second counts. As the Official Pizza Sponsor of the NFL and Super Bowl XLV, Papa John’s agrees. That’s why on Super Bowl Sunday, Papa John’s is giving away free, delicious Papa John’s pizza every 45 seconds.

“Since Papa John’s is the Official Pizza of Super Bowl XLV, we want to make this the best Super Bowl ever for NFL fans everywhere,” Papa John’s Chief Marketing Officer Andrew Varga said. “When you add Better Ingredients, Better Pizza to your Super Bowl party, it’s going to be better than the rest, and we want to reward Papa John’s customers by giving away a free $45 Papa John’s gift card every 45 seconds. It’s one way that we’re saying thanks to our fans during Super Bowl XLV for making this NFL season the best one yet for Papa John’s.”

Beginning at 10 a.m. ET on Super Bowl Sunday, Feb. 6, every customer who places an order online at www.papajohns.com will be eligible to win a free $45 Papa John’s gift card. The 45-Second Giveaway runs through Super Bowl XLV, ending at 9:59 p.m. ET. Papa John’s customers can also register for the 45 Second Giveaway at www.papajohns.com.

Papa John’s 45-Second Giveaway is one of several promotions the company is offering NFL fans for Super Bowl XLV, highlighted by Papa John’s offering a free large pizza to everyone in America, who registers for Papa Points, if this year’s Super Bowl goes into overtime. Papa John’s is also offering $10 large pizzas through Super Bowl XLV.

Papa John’s is in the first year of a multi-year sponsorship with the NFL and Papa John’s is also the Official Pizza of the Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Dallas Cowboys, Houston Texans, Indianapolis Colts, Miami Dolphins, New York Giants, New York Jets, Philadelphia Eagles, Seattle Seahawks, St. Louis Rams, Tennessee Titans and Washington Redskins.

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.

© 2010 NFL Properties LLC. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League.

NO PURCHASE OR ORDER NECESSARY. LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 18 AND OLDER. VOID WHERE PROHIBITED. Starts 2/6/11 at 10:00 A.M., ET and ends 2/6/11 at 9:59:59 P.M., ET. See Official Rules at www.papjohns.com. Sponsor: Papa John’s International, Inc. The NFL Entities (as defined in the official rules) have not offered or sponsored this Sweepstakes in any way. ©2011 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football League.

Red Robin Gourmet Burgers today provided an update to shareholders in an open letter from Pattye L. Moore, Board Chair, and Stephen E. Carley, Chief Executive Officer.

Dear Fellow Shareholders,

We wanted to provide an update ahead of our earnings call on February 17, 2011 on a number of important planned changes to our corporate governance.

Consistent with our focus on maximizing long-term value for our shareholders, we initiated several corporate governance changes last year, among them the adoption of a shareholder rights plan. These changes were designed to allow the Board and our new CEO the time to comprehensively identify and evaluate a strategic direction for the business against a challenging consumer environment. Given the progress the Company is making, and after feedback from our shareholders, we believe it is appropriate to announce the following changes:

- that we will promptly amend the Company’s existing shareholder rights plan so that 1) the rights plan will not prevent the consummation of an offer for all of the shares of the company that is supported by a majority of the unaffiliated shareholders, 2) the threshold for purposes of the Acquiring Person definition in the rights plan will be increased from 15% to 16.5% and 3) the plan will expire at the next annual meeting of shareholders unless a majority of shareholders approve its extension, and

- a commitment by the Board to put a proposal in front of the shareholders at our May 2011 annual meeting seeking their input with regard to declassifying our Board of Directors; and if supported by a majority of the shareholders, a commitment to propose, at the following annual meeting, a charter amendment declassifying our board.

These governance changes reflect the Board’s continuing commitment to maximize shareholder value and remain accountable to the Company’s shareholders. Red Robin’s Board and management look forward to sharing details on its Project RED initiatives for growing our company in 2011 and beyond on our upcoming earnings call.

Sincerely,
/s/ Pattye L. Moore		/s/ Stephen E. Carley
Pattye L. Moore		Stephen E. Carley
Board Chair		Chief Executive Officer

Red Robin Gourmet Burgers, Inc., a casual dining restaurant chain founded in 1969 that operates through its wholly-owned subsidiary, Red Robin International, Inc., serves up wholesome, fun, feel-good experiences in a family-friendly environment. Red Robin® restaurants are famous for serving more than two dozen insanely delicious, high-quality gourmet burgers in a variety of recipes with Bottomless Steak Fries®, as well as salads, soups, appetizers, entrees, desserts, and signature Mad Mixology® Beverages. There are more than 450 Red Robin® restaurants located across the United States and Canada, including company-owned locations and those operating under franchise agreements.

Darden Restaurants, Inc. (NYSE: DRI) today reported that it expects diluted net earnings per share from continuing operations for its fiscal third quarter ending February 27, 2011, to be approximately $1.04 to $1.06.  The Company also estimates that blended U.S. same-restaurant sales for Olive Garden, Red Lobster and LongHorn Steakhouse for the third quarter will increase approximately +1.0% compared to the third quarter of prior year.  For the fiscal third quarter, U.S. same-restaurant sales are estimated to be up approximately +1.5% at Olive Garden, down approximately -1.0% at Red Lobster and up approximately +4.5% at LongHorn Steakhouse.  These estimated results include the adverse effects of a shift in the Lenten season, which moves entirely to the fiscal fourth quarter this year from a portion occurring in the fiscal third quarter last year, and of more severe winter weather quarter-to-date this year than last year.  Estimated blended same-restaurant sales are approximately 20 basis points lower in the third quarter due to the Lenten season shift and approximately 80 basis points lower due to the more severe weather. The Company also reported that, at Red Lobster, estimated third quarter same-restaurant sales results are approximately 60 basis points lower due to the Lenten season shift. The Company expects to release its fiscal 2011 third quarter earnings on Thursday, March 24, 2011, after the market close.  

Darden also announced that it expects diluted net earnings per share from continuing operations for fiscal 2011 to grow +17% to +18% from the diluted net earnings per share from continuing operations of $2.86 reported for fiscal 2010.  This earnings growth projection for the fiscal year is above the estimated +14% to +17% increase the Company forecast in December in connection with the release of its fiscal second quarter results.    

“As we expected, the economic environment continues to improve, and our brands continue to achieve competitively strong results,” said Clarence Otis, Chairman and Chief Executive Officer of Darden.  ”In addition, we have more clarity on our costs for the balance of the fiscal year.  So, we are revising upward our outlook for earnings per share for the fiscal year.  We recognize, of course, that factors beyond our control such as more severe than anticipated weather for the balance of the winter can adversely affect sales and earnings over the next few months.  Still, our brands are well positioned and our teams are delivering more than ever on our promises to our guests.  Strong brands and attentive teams have always been and will remain the key to our continued success.”

The Company indicated that its outlook for diluted net earnings per share from continuing operations for fiscal 2011 is based on its expectation of blended U.S. same-restaurant sales for the fiscal year for Olive Garden, Red Lobster and LongHorn Steakhouse of approximately +1.5% to +2.0% and total new restaurant growth of approximately 70 to 75 net new restaurants. The same-restaurant sales estimate is slightly lower than the Company’s earlier estimate of an increase of approximately +2.0% on a blended basis due primarily to the more severe than anticipated winter weather in the fiscal third quarter.

The breakfast options at most fast food restaurants are often little more than snack-sized, so Hardee’s is stepping up to help America kick off the day with a “real” meal. Introducing the Hardee Breakfast Platter, complete with eggs, two strips of bacon, Hash Rounds Potatoes and a Made from Scratch Biscuit covered with sausage gravy. It’s a full country breakfast that will keep you warm during these cold winter mornings.

“Hardee’s has many breakfast classics on its menu, and people often mix-and-match them to get the best of everything,” said Brad Haley, executive vice president of marketing for Hardee’s Food Systems. “Well, now we’ve done that for them with the new Hardee Breakfast Platter. It’s got it all: eggs, bacon, potatoes, a buttermilk biscuit and sausage gravy. Normally, people would have to go to a sit-down restaurant or a breakfast diner to get a meal like that and would end up paying a lot more. Our new platter is, indeed, a ‘Hardee’ breakfast for people with hearty appetites on a budget.”

The new Hardee Breakfast Platter is available at participating restaurants for only $2.49. Prices may vary by location.

Denny’s Corporation, one of America’s largest full-service family restaurant chains, today announced the appointment of Chief Financial Officer, F. Mark Wolfinger to the Board of Directors, effective January 26, 2011. The Company also appointed newly hired President and Chief Executive Officer, John C. Miller to the Board of Directors, effective February 1, 2011.

Mr. Wolfinger currently serves as Executive Vice President, Chief Administrative Officer and Chief Financial Officer. Mr. Wolfinger is responsible for the overall financial direction of the company in addition to overseeing the Development, Information Technology, Purchasing and Legal functions. Mr. Wolfinger joined Denny’s in September 2005 and has been instrumental in helping to strengthen the brand and solidify the company’s capital structure.

Brenda Lauderback, chair of Denny’s Corporate Governance and Nominating Committee, stated, “Mark has proven through his contributions and increasing responsibilities over the past six years to be a significant asset to Denny’s and we look forward to adding his expertise, judgment and insight to the Board. Among his many meaningful contributions, Mark has led our successful Franchise Growth Initiative (FGI) which has transformed Denny’s business model to a more heavily franchised system, he has strengthened the Company’s capital structure, and most recently he spearheaded our strong development effort that resulted in the opening of more new domestic restaurants in 2010 than in any year in the brand’s 57 year history.”

Check out the full episode from Hulu while still available.

In the past few years, the strategy for most regional restaurant chains has been: just survive.

In one of the toughest economic environments in decades, the industry norm has been cutting costs and, in many cases, closing stores. The United States saw a net loss of more than 5,500 restaurants last year, a 2 percent decline, according to industry research firm NPD Inc.

While the Austin market has fared better than the national average — the area’s restaurant growth was up 1 percent in 2010, according to NPD — it still doesn’t seem like an environment ripe for small businesses to expand. But a handful of Austin-based restaurant chains are bucking the national trend.

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A federal court on Friday denied Kraft Foods Inc.’s request to block Starbucks Corp. from taking over the distribution of Starbucks-branded packaged coffee on March 1.

The coffee-house chain is seeking to end a 12-year-old arrangement under which Kraft has been its principal distributor to retailers.

In U.S. District Court for the Southern District of New York, Judge Cathy Seibel ruled that Kraft “has not established that it has suffered irreparable harm,” indicating the packaged-food giant failed to meet a key criteria that would have allowed the court to rule for the injunction.

The legal victory for Starbucks sets in motion an upheaval in the premium-coffee category.

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In its home market, the U.S., KFC is struggling, an also-ran to McDonald’s, the world’s biggest restaurant company, and feuding with some of its own franchisees over how to halt declining profits.

In China, KFC has achieved such dominance over McDonald’s and local rivals that Col. Harland Sanders’s image is a far more common sight in many Chinese cities than that of Mao. That accomplishment is striking in a country where foreign companies often stumbled and ran into roadblocks in the past.

The secret to the success of KFC’s parent company, Louisville, Ky.-based Yum! Brands Inc., can be traced to its use of local ingredients — both in its management team and on its menus. In the 24 years it has been operating in China, Yum has hired Chinese managers to build partnerships with local companies in its expansion drive and used their expertise to offer an array of regional dishes that appeal to domestic tastes.

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A Winnipeg waitress says she was fired from her job as a server in a St. Boniface-area restaurant because she shaved her head.

Stephanie Lozinski, 21, shaved her hair off on New Year’s Eve to show support for her uncle, who was dying of cancer. Her uncle passed away last week.

Despite wearing a scarf or wig when waiting tables at Sawatdee Thai Restaurant on Provencher Boulevard, Lozinski said she was fired several weeks later and told her appearance was unacceptable.

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Employees at the iconic Boathouse Restaurant in Central Park have been secretly taping their bosses.

Fed up with their treatment by management, dozens of waiters and dishwashers have been reporting to work for the past year armed with miniature cassette recorders and have taped hundreds of workplace conversations.

“These tapes and transcripts provide irrefutable proof that the Boathouse Restaurant has repeatedly violated federal labor laws,” said Peter Ward, president of Local 6 of the hotel and restaurant workers union.

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Wendy’s/Arby’s International Inc., a subsidiary of Wendy’s/Arby’s Group, Inc. (NYSE:WEN), today announced an agreement with Desarrollos Gastronomicos S.A. (DEGASA) to develop 50 Wendy’s restaurants in Argentina over the next 10 years, with the first location to open this year in Buenos Aires.

DEGASA is a private investment company, with investors that control D&G, a company that operates and franchises Havanna Café — a quick-service coffee chain with more than 180 outlets in Argentina. The chain, which is the largest coffee retailer in Argentina, has recently expanded to nine additional countries in Latin America and Europe, with 68 outlets.

“Argentina is the latest example of the meaningful progress that we are making in the acceleration of our international expansion efforts,” said Wendy’s/Arby’s Group President and Chief Executive Officer Roland Smith.

“We are pleased to welcome DEGASA to our International system. As part of an organization with a proven track record running successful food service operations, our new franchisee has the strength and resources to rapidly build Wendy’s presence in Argentina,” Smith said.

“This agreement is a substantial step forward in DEGASA´s strategy of creating one of the leading food service operators in Latin America. We are enthusiastic about the opportunity to bring Wendy’s to Argentina,” said DEGASA spokesperson Guillermo Stanley.

In addition to Argentina, since June 2009, Wendy’s/Arby’s Group subsidiaries have reached long-term development agreements with franchisees for the Middle East and North Africa, Singapore, Turkey, Russia and the Eastern Caribbean. The company is aggressively pursuing potential opportunities in Japan, China, Brazil and other key international markets.

Wendy’s/Arby’s Group, Inc. is the third largest quick-service restaurant company in the U.S. and includes Wendy’s International, Inc., the franchisor of the Wendy’s restaurant system, and Arby’s Restaurant Group, Inc., the franchisor of the Arby’s restaurant system. The combined restaurant systems include more than 10,000 restaurants in the U.S. and 24 countries and U.S. territories worldwide.

Wingstop is expanding throughout the Baltimore-Washington Corridor. The company, which has experienced more than seven years of same store sales increases, recently signed a development agreement to open 20 new stores in the area over the next several years.

Business partners Rahim Kurji and Bidjaan Kassam have signed a 20-store development agreement and expect to open four locations in Baltimore and Washington, D.C. this year.

“We love the Wingstop product, and the concept of just serving wings and fries,” said Kurji. “It’s a fresh, simple idea and the demographics and density of D.C. and Baltimore are a perfect fit. Plus, D.C. is a transient city so there’s a built-in audience of California and Texas fans who live here and already know the concept and love the food. We’re excited to open our first stores later this year.”  

In addition to Wingstop, Kassam and Kurji are involved in multiple business ventures. The Dallas-based operators already have local management teams in place and are currently scouting sites in Baltimore and D.C.

“Our ultimate goal is to open 20 Wingstops in five years,” added Kassam. “We have every desire to build as many as we can. The density here is incredible and it gives us a lot of opportunity to grow. We can’t wait to get started and plan to hit the ground running.”

With a sole focus on cooked-to-order chicken wings, the Wingstop menu features traditional and boneless wings sauced and tossed in nine proprietary flavors including Original Hot, Lemon Pepper and Garlic Parmesan, and side dishes like fresh-cut, seasoned fries. For more information, or to find the nearest Wingstop location, visit www.wingstop.com.

CHICAGO  (RestaurantNews.com)  Dining out can be an indulgent treat, a convenient way to feed the family when you’re too busy to cook at home, or a way of celebrating a special occasion. However, consumers are still hawkishly watching their discretionary spending—in fact, 60% of restaurant-goers report that the recession has changed the way their family spends money. Unfortunately for foodservice operators, relief is still a ways off, as latest research from Mintel reveals some 24% of restaurant-goers plan to spend less at restaurants this year than they did in 2010.

“Even with the economy on the mend, consumers are still very cautious about increasing their restaurant spending,” says Eric Giandelone, director of foodservice research at Mintel. “The restaurant industry grew 2.1% to reach $403.5 billion last year, but if restaurant-goers reduce how much they spend when they eat out, or only spend as much as they did last year, restaurants could have a slow recovery ahead of them.”

However small, 10% do say they plan to spend more at restaurants in 2011, and consumers with the highest household incomes are most likely to make this claim. Still, of restaurant-goers who plan to spend more when they eat out, the most popular destination is a casual dining restaurant, with 67% reporting as much. This is good news for the casual dining sector, since previous Mintel research* found that 31% of diners who visited casual restaurants in 2010 were spending less than they did in 2009.

“This focus on frugality isn’t likely to disappear any time soon,” adds Eric Giandelone. “For the near term, restaurants will still need to focus on value, such as limited-time offers (LTOs), small portion size options, kids-eat-free promotions, or other creative ideas to increase traffic with value pricing and help consumers feel more confident about spending their dollars at a restaurant instead of a grocery store.”

Price may be a major deterrent to increasing restaurant spending, with 63% of restaurant-goers saying it’s too expensive to eat out regularly. Though not everyone is cutting back; some plan to stick with the status quo. Of those surveyed, who have visited a restaurant in the past month, 66% say they plan to spend the same amount when dining out this year as they did last year.

*Casual Dining—US—October 2010

About Mintel

Mintel is a leading global supplier of consumer, product and media intelligence. For more than 38 years, Mintel has provided insight into key worldwide trends, offering exclusive data and analysis that directly impacts client success. With offices in Chicago, New York, London, Sydney, Shanghai and Tokyo, Mintel has forged a unique reputation as a world-renowned business brand. For more information on Mintel, please visit www.mintel.com. Follow Mintel on Twitter: http://twitter.com/mintelnews

Cruisers Grill won the “Best Every Day Burger” award given by TravelHost Magazine.  TravelHost is the number one visitor publication in the country boasting hundreds of city editions.  TravelHost recently taste tested burgers across the First Coast and named Cruisers Grill the “Best Every Day Burger”.

“Cruisers has taken ordinary burger toppings and condiments and made the burger taste extraordinary,” stated Ann Meyer, owner of TravelHost First Coast.  Cruisers takes pride in the simple and fresh ingredients that go into all of its menu items.  The hundreds of burgers tasted were judged on first impression, toppings, meat, the first bite, as well as, atmosphere and the experience of the restaurant.

Cruisers Grill has been a local favorite since the doors to the original restaurant in Jacksonville Beach opened in 1996. Cruisers is a popular beach destination due to the laid-back atmosphere, the friendly staff and the deliciously simple menu.  Purchased by Bobby Handmaker in 2007, two more Cruisers restaurants have opened on the First Coast.  The secret to Cruisers’ ordinary, yet extraordinary burger is in the seasoning.  The secret is kept by tight-lipped owner Bobby and a few trusted staff.

Cruisers Grill was founded in 1996.  Bobby Handmaker, who purchased the concept in 2007, has opened two additional units, streamlined operations and has recently launched its franchise program.  Cruisers was named “Best Burger” by Beaches Leader for the past seven years, “Best Burger” by Folio Weekly 2008-2010, “Best Burger” and “25 Things to Eat Before you Die” by Jacksonville Magazine and has won countless other awards from local publications.   For franchise information please contact Bobby Handmaker at franchise@cruisersgrill.com.

Garbanzo Mediterranean Grill, a Denver-based fast-casual restaurant concept featuring authentic Mediterranean cuisine, celebrated its three-year anniversary Friday, January 28, 2011.

Founded in 2007, Garbanzo currently has 13 Colorado locations – 10 in Metro Denver, two in Colorado Springs and one in Boulder. In October 2009, Garbanzo announced the franchising of the company and shortly thereafter publicized the signing of its first franchise opportunity.

“We have reached another milestone in Garbanzo’s history, and I attribute that in part to our dedicated staff and loyal guests who have helped make Garbanzo the success it is today,” says Alon Mor, Garbanzo founder. “The company has grown tremendously over the past three years, and we are looking forward to continuing the momentum through 2011 and for years to come. I thank our staff and guests for their commitment and join them in celebrating this exciting anniversary.”

Garbanzo offers guests a variety of healthy, high-quality Mediterranean items with an emphasis on flavor, freshness and authenticity, as well as a trans-fat free menu. Guests have the ability to customize every meal with items such as pita, laffa, falafel, shwarma, hummus, seasoned rice, sauces and dressings. All Garbanzo salads and sauces are prepared on-site daily, and the pita are baked fresh on-site throughout the day in every restaurant. Additionally, several ingredients are bought locally and some are imported directly from the Mediterranean region. The menu features simple and easy definitions and descriptions of each item in an effort to make guests feel comfortable trying food that may be new to them.

For more information about Garbanzo, please visit www.EatGarbanzo.com.

Elevation Burger, known for its organic, grass-fed burgers and recognized as one of the most innovative burger chains in the country, recently signed a multi-unit agreement with Burger Concepts, WLL a Bahrain based company.

Burger Concepts WLL plans to build 6 restaurants throughout the region. The first location is slated to open in Seef Mall, Bahrain in the second or third quarter of 2011.

“There is nothing here that offers the quality, taste and high standards of service, like Elevation Burger. This month the first organic supermarket will open in Bahrain, which will set the tone for healthy living and better-quality food alternatives in the area,” said a company spokesperson. “We are excited about Elevation Burger’s great-tasting, better-for-you menu items, and look forward to brining a world class product to our market.”

Burger Concepts WLL is owned by area real estate and investment professionals with an established track record of managing and investing in regional real estate, construction and consumer goods.

“We are thrilled to be building our presence across the globe. Earlier this year, we signed our first international agreement and have five stores slated to open in Kuwait,” said founder and CEO, Hans Hess. “We’re also excited to have Burger Concepts join our brand; the area developers are highly-experienced and qualified business executives who will play a significant role in our expansion plans for the Middle East.”

Elevation Burger serves only 100 percent USDA-certified organic, 100 percent grass-fed, 100 percent free-range beef burgers freshly ground on-premises and fresh-cut fries cooked in heart-healthy 100 percent olive oil. To complete the meal they offer fresh baked cookies and critically acclaimed hand-scooped milk shakes. Elevation Burger’s warm and welcoming restaurants are also environmentally friendly, utilizing renewable, non-polluting materials and surfaces including bamboo flooring, compressed sorghum tabletops, low – or no- VOC paints and sealants and energy efficient equipment.

With AOL Small Business calling Elevation Burger the “Next Big Chain,” and the Food Channel dubbing it one of the “up and comers” in the emerging “better burger” category, the innovative concept is rapidly expanding. The 12-unit-chain has franchise commitments to open over 100 additional locations in existing markets as well as new markets in California, Nevada and Maine. Projections call for 25 restaurants operating by the end of 2011, and 100 restaurants within the next few years.

The idea for Elevation Burger was conceived by Hans Hess in 2002. The first Elevation Burger opened in Falls Church, Virginia in September 2005 and quickly gained national acclaim. Driven by their passion to bring organic, sustainable and fresh food to a national audience, Hans and his wife, April, created Elevation Franchise Ventures, LLC, which began franchising Elevation Burger restaurants in 2008.There are currently Elevation Burger locations in: Falls Church and Arlington, Va.; National Harbor and Potomac, Md.; Montclair, N.J.; Wynnewood and Collegeville, Pa.; Coral Springs, Fla.; and Austin, Texas. All are franchised locations except the Elevation Burgers in Falls Church and Potomac. The franchise expects to open locations in Dallas and metropolitan New York by the end of 2010.

The appetite among entrepreneurs in the Indianapolis area looking to invest in Mr. Dan’s Hamburgers is growing ever stronger, as evidenced by the addition of three new franchisees, whose commitment is to build as many as five locations throughout the city within the next few months.

According to Bill Church, president of Mr. Dan’s Franchising LLC, the agreements were signed within the past month, following a flurry of activity that included a series of roundtable discussions, negotiations and site visits.

The well-known restaurant chain that specializes in The Big Dan, a made-to-order burger, and Nathan’s brand of hot dogs, as well as other food items, is being franchised nationally through Mr. Dan’s Franchising LLC.

“Mr. Dan’s is proving to be a popular business model for investors, who’ve discovered there is a great deal of interest in a menu that features great tasting hamburgers, hot dogs and breakfast…that are affordable and available right in their neighborhood,” said Church.

One of the franchise partnerships, Helms and Hansborugh LLC, just signed a lease for a building on the northwest corner of 25th and Keystone Avenue and they are looking at a second restaurant downtown while two other groups have signed agreements and are looking at prospective sites. 

“Part of the appeal that these entrepreneurs have recognized is that they can go into former restaurant buildings that have lower costs because many of them already have the necessary plumbing and electrical. It’s making for an attractive opportunity,” he added.

Church noted the franchises are open 24 hours a day, six days a week, and closed on Sundays, which is typical for Mr. Dan’s.

The most recently-opened Mr. Dan’s location can be found at 1526 W. Washington, Indianapolis. Church anticipates three more locations opening within the next five months.

Church noted there are two existing locations at 4390 N. Keystone Avenue, just north of Fall Creek Parkway, and another at 34th and Massachusetts.

He continued, “We are planning to open additional restaurants in the Midwest, first in Indianapolis, and from there Detroit, Louisville, Cincinnati, and Dayton. And then we would hopefully go national.”

Burrowing out of the recession, hungry consumers will explore more exotic territory in the quest for unique flavors and nourishing foods in 2011, according to San Francisco-based The Center for Culinary Development, and Packaged Facts, Rockville, Md., a division of MarketResearch.com.

Using CCD’s signature five-stage Trend Mapping technique — where Stage 1 trends are emerging from independent restaurants and Stage 5′s have landed in the mainstream — CCD and Packaged Facts identified eight culinary trends that will attract adventurous diners, influence product development and create buzz in 2011.

“These are obviously very trend-forward, emerging-stage trends, so they will take a while to trickle into the consumer package goods world,” says Trendologist Kara Nielsen of CCD. “I certainly think umami is something every food package goods manufacturer should be thinking about in ways they haven’t thought about before. With all the interest in sodium reduction, as well as consumer demand for bigger flavors, umami is going to be key to creating exciting and craveable products.”

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