OpenTable has used over 7 million reviews from diners to compile a list of the Top 50 restaurants in the country. 11 winners were located in Los Angeles, followed by New York with 8 and Florida with 6. The top three restaurants were Beauty & Essex in New York City, Searsucker in San Diego and Lavo-NYC in New York City. The reviews were gathered between March 2010 and February 2011.

The crispy, skin-on fries from Wendy’s were part of a revitalizing move to increase fry sales for the chain. The previous fries were mostly limp and soggy, and customers have given the new fries positive feedback measurable by sale increases. Sea salt is used on the new fry line for better taste and lower sodium.

The Give Me More Stripes loyalty campaign at T.G.I. Friday’s national chains is getting a make over says the company. New surprises and increase recognition is coming to the system, along with faster rewards. Guests can join by visiting the website or texting JOIN to 698443. One stripe is awarded for each dollar spent at a participating restaurant.

The National Restaurant Association visited Congress recently to explain how the restaurant industry works and the effect that the new health care bill passed last year will have on it. The Patient Protection and Affordable Care Act will impact the restaurant industry negatively unless it is altered says the Association. The law will force many restaurant owners to expand the health care coverage for their employees, raising costs significantly.

Smashburger has had a very successful first three years. Since their launch they’ve grown explosively, with almost $140 million dollars in total sales. The success was a combination of a focus on quality burgers and fast service combined with a $20 million dollar investment capital that drove quick expansion.

The 3,000 international Dunkin’ Donuts location has been opened in China. The 71^st Chinese location for the company, it helps put Dunkin’ Donuts in the category of one of the fastest growing quick service chains during 2010. Russia and India are next, with over 600 restaurants currently in development or planning for openings in the next 15 years.

“Baconalia! A Celebration of Bacon” is currently underway at Denny’s restaurants in the form of a new bacon-focused menu. Seven new dishes are available that feature bacon as the main ingredient. Included on the menu are treats like the Maple Bacon Sunday and Triple Bacon Sampler. One guest will also win a trip to Baconfest 2011.

Delayed by the recent icestorms, Wingstop’s World Wing Eating Championship is back on. On April 16^th the world’s top competitive eaters, including number one eater Joey Chestnut, will enter the AT&T Arena in Dallas to compete with wings provided by Wingstop. Whoever eats the most wings in 12 minutes will win $10,000.

Stephen Loftis has been appointed as the new vice president of marketing for the FATZ casual southern dining chain. With over 40 locations in Tennessee, Georgia, the Carolinas and Virginia, the chain is switching its name from Fatz Cafe to FATZ as part of a re-structuring marketing campaign. New health conscious food choices will also be added to the menu.

Washington D.C.’s Silver Diner, one of the most popular modern diners in the country, has opened auditions for their new commercial. Homemade audition videos will be accepted of children between 5 and 12 years old through YouTube submission. The commercial will communicate Silver Diner’s commitment to health eating and family friendly choices.

Hamburgers may be one of the most iconic foods of the United States, but recent results from the 2011 Harris Poll EquiTrend study may indicate that Americans are getting tired of them. Consumer opinions of non-burger fast food chains while opinions on burger joints remain the same. Subway won the 2011 Quick Serve Restaurant Brand of the Year Award and has seen tremendous growth in 2010 and 2011, currently operating more locations around the world than even McDonald’s.

The top rankings among most popular fast food restaurants were again dominated by old favorites like Wendy’s, Dairy Queen and McDonald’s. But other restaurants that offer burger alternatives saw some of the biggest growth in popularity over the last year. Domino’s Pizza, Taco Bell and KFC are all seeing large gains in brand equity. The study was conducted prior to Taco Bell’s new marketing campaign, so that chain’s equity may be even higher by now.

Domino’s is achieving their popularity rise by improving their food quality and service, and launching a commercial campaign to highlight their efforts. Panera Bread was the top Fast Casual Brand of the Year for 2011, followed by the Italian restaurant triad of Olive Garden, Maggiano’s Little Italy and Carraba’s.

A recent poll conducted by Tundra Specialties, a national distributor of restaurant supplies and equipment, revealed a negative view of two websites that have dramatically altered the food service industry in recent years.

Tundra surveyed customers over a month long period in order to better understand how the food service industry is reacting to the rapidly increasing influence of the web on their business.

View the survey.

A wide range of Tundra customers were asked which of four groups of websites they felt affected the food service industry most positively and most negatively. The four consisted of group discount sites like Groupon, online review sites like Yelp, online reservation sites like OpenTable, and social media sites like Facebook, Twitter, and FourSquare.

The polling data shows restaurateurs are evenly divided over which website is affecting their business the most negatively. The split is between Groupon, the group discounting site, and Yelp, the restaurant review site.

43% thought Yelp was hurting restaurants the most while 41% felt Groupon was the more damaging website to food service.

The biggest problem these two sites present for restaurants is brand management. Yelp gives every customer a soapbox from which every flaw in a restaurant’s performance can be broadcast through a very loud megaphone. Many restaurateurs have struggled with how to respond to the criticism effectively while limiting damage to their brand.

Many experts feel that Groupon and the practice of deep discounting, made popular by stingy customers during the 2008-2010 recession, is far more damaging to restaurant brands.

“The ultimate harm is the culmination of all of these group buying coupon programs and restaurants participating in them feed the addiction of coupon clippers, who hop from one restaurant to another,” says Joel Cohen of RestaurantMarketing.com, a leading consulting website for the food service industry. “I’ve definitely heard more horror stories than success stories.”

Restaurants have also found websites they feel has helped business, particularly social media. 52% thought social media sites like Twitter, Facebook, and Foursquare had a positive effect on the food service industry. 14% of respondents thought Groupon had a positive effect on restaurants. OpenTable and Yelp both garnered 16% of the vote.

That no group of websites gained an overwhelming majority of positive or negative votes shows just how uncertain the food service industry is about how the web is affecting business.

“There’s an awareness that everything’s still in flux, with new platforms coming out all the time and a desire to try some of them and find what works and what doesn’t,” says Cohen.

Starbucks Corp. Chief Executive Officer Howard Schultz said his coffee chain’s scale will help it withstand this month’s natural disasters in Japan, which shuttered more than 10 percent of its stores there.

“The impact financially will be diminished because of the size of Starbucks,” he said in a talk yesterday at the 92nd Street Y in New York with Norman Pearlstine, chief content officer for Bloomberg and chairman of Bloomberg Businessweek. “It’s an extremely important market, not only for its size and profitability, but the emotional connection we have with the Japanese people.”

Schultz, 57, is promoting his book “Onward: How Starbucks Fought for Its Life Without Losing Its Soul,” out yesterday. His coffee chain, the world’s largest, entered Japan 15 years ago, its first market outside North America.

Continue reading . . .

Stroll into any Panera in the country — whether it is in Portland, Ore.,or Portland, Maine, St. Louis, Mo. or St. Augustine, Fla. — and the setting is the same: a wide-open airy space with stylish light fixtures, walls painted in rich red and yellow hues, an assortment of cushy, upholstered seats and perhaps a gas fireplace. The scent of fresh bread baking wafts through the café. Panera’s menu offers hearty $7 sandwiches made on artisan breads, as well as soups, salads and baked goods. It serves its meals on real dishware rather than on plastic plates, and invites customers to sit on elegant wooden chairs rather than in Formica booths.

It is not your average fast food joint. Today, Panera attracts both everyday customers and Wall Street investors; it is one of the fastest-growing chains in the U.S., with 1,420 stores, and a roughly $3 billion market capitalization. During the depths of the downturn, when most companies contracted, Panera’s management invested in its product line and increased the number of stores. The strategy worked: In 2009, the company posted revenues of $1.4 billion, up from $640 million in 2005.

The reason for Panera’s success is simple: The chain has pursued a niche strategy, differentiating itself as a fast food restaurant that serves healthy, tasty, affordable food.

Continue reading . . .

Sick of not getting paid to take a day off when they’re feeling under the weather, workers rallied outside a Bridgeport McDonalds.

They made their point by grossing out the customers with signs that no one wants to see going into or out of a restaurant.

Supporters of legislation that would require restaurants to give their workers paid sick time rallied in front of a Bridgeport McDonalds on Mar.31, with a graphic message.

Continue reading . . .

Boston Market presented a check on Wednesday for $829,091.59 to Give Kids The World, a nonprofit resort in Central Florida designed to provide memorable, magical, cost-free experiences to children with life-threatening illnesses and their families. The donation comes from the sale of more than 825,000 coupon booklets at Boston Market restaurants in 2010.

“Give Kids The World has been a Boston Market charity partner since 2008 and we are proud to provide our support to this incredible organization,” said George Michel, CEO, Boston Market. “We’re especially thankful to our guests for helping us achieve this sizeable donation as it will help make a difference in the lives of children served by Give Kids The World.”

A nationally recognized charity, Give Kids The World provides families with a weeklong, cost-free vacation in Kissimmee, Florida, including accommodations at its whimsical resort, donated tickets to local theme parks, meals, and more.

“Words alone cannot begin to express our heartfelt appreciation for everything that Boston Market does for Give Kids The World,” said Pamela Landwirth, President, Give Kids The World. “Because of their continued support we are able to create the happiness that inspires hope for thousands of children who need it the most.”

Boston Market also operates Katie’s Kitchen, an eatery that provides delicious rotisserie chicken meals to families staying at Give Kids The World Village. Boston Market has raised over $2.5 million dollars through these coupon booklet sales since the program began in 2008. The booklets each contained more than $50 in valuable offers for Boston Market.

Bojangles’ has raised a record-breaking total, more than $300,000, for MDA during its 10^th annual Shamrocks Against Dystrophy fundraiser, which will send 375 children to MDA Summer Camp this year.   This year Bojangles’ celebrates a 13-year partnership with the Muscular Dystrophy Association and is proud to have raised almost $2 million to help win the fight against neuromuscular disease.

MDA Summer Camp is a one-of-a-kind experience for these children, offering a wide range of activities specially designed for young people who have limited mobility or use wheelchairs.  Although the camp is structured, programs are conducted in a relaxed atmosphere that gives campers an unmatched opportunity to develop lifelong friendships, share interests and build self-confidence. 

“MDA Summer Camp is something these children really look forward to, and we’re excited to be able to send more kids to camp this year than ever before,” said Bojangles’ President and CEO Randy Kibler.  “We are blessed to have team members and generous customers who are passionate about this great cause and have helped us surpass our fundraising goal.”

“MDA is very proud to have Bojangles’ as a valued partner,” said MDA Regional Coordinator Theresa Miller.  “Bojangles’ exhibits an ongoing commitment to providing help and hope to those with neuromuscular disease, and we look forward to serving more children at MDA Summer Camp this year thanks to their fundraising efforts.”

Founded in 1977 in Charlotte, N.C., Bojangles’ Restaurants Inc. serves only the highest quality and most flavorful food to its loyal customers, with all of its proprietary menu items made from scratch.   A special blend of seasonings gives the food its unique flavor, including Bojangles’ core menu selections of World Famous chicken, fresh made-from-scratch buttermilk biscuits and legendary iced tea steeped the old-fashioned way.  Bojangles’ also offers biscuit sandwiches that are served all day.  Unique sides like Dirty Rice, Cajun Pintos and Seasoned Fries are just a few of the flavorful fixin’ choices.  First franchised in 1978, Bojangles’ boasts close to 500 locations in 10 states, primarily in the Southeast. The company was named one of the top 10 growth concepts in 2009 by both GE Capital and QSR magazine.  Its strong performance in all three day parts is what sets Bojangles’ apart from all other restaurants. 

MDA is a voluntary health agency working to defeat 43 neuromuscular diseases through programs of worldwide research, comprehensive services, and far reaching professional and public health education.  For more information about the MDA in Charlotte, please call 704-567-2912.

Krispy Kreme Doughnuts has reported financial results for the fourth quarter and fiscal year 2011, ended January 30, 2011.  

Fiscal Year 2011 Highlights Compared to Last Year:

• Revenues increased 4.5% to $362.0 million from $346.5 million
• Company same store sales rose 4.0%, the second consecutive annual increase
• Operating income increased to $15.2 million from $11.8 million, including the effects of impairment charges and lease termination costs of $4.1 million and $5.9 million, respectively
• Net income was $7.6 million, or $0.11 per share diluted, compared to a net loss of $0.2 million, or $0.00 per share
• Total outstanding debt fell by $8.1 million to $35.4 million
• Cash provided by operating activities increased to $20.5 million from $19.8 million

Fourth Quarter Fiscal 2011 Highlights Compared to the Year-Ago Period:

• Revenues increased 5.7% to $91.7 million from $86.8 million
• Company same store sales rose 2.2%, the ninth consecutive quarterly increase, despite severe weather conditions in January
• Operating income decreased to $0.9 million from $2.4 million, reflecting a $600,000 increase in impairment charges and lease termination costs and an $800,000 reduction in favorable insurance adjustments compared to last year
• The fourth quarter of fiscal 2011 reflects a $1.0 million charge related to debt refinancing, while last year’s fourth quarter included a one-time income tax credit of $600,000
• The net loss was $1.5 million, or $0.02 per share, compared to net income of $0.5 million, or $0.01 per share diluted

The Company ended the year with a total of 646 Krispy Kreme stores systemwide, consisting of 85 Company stores and 561 franchise locations.

James H. Morgan, President and Chief Executive Officer, commented:  ”In fiscal 2011, Krispy Kreme generated operating income, excluding impairment and lease termination costs, of $19.2 million, which was at the high end of our $17 million to $20 million estimated range.  We also posted our first year-over-year growth in revenues since fiscal 2005, and completed our second consecutive year of same store sales growth at Company stores.  These factors, among others, led to our first profitable year since fiscal 2004.”  

“In terms of fourth quarter results, there were a number of unusual items in both periods that affected our comparisons.  Adjusted for unusual items, our results were up nicely year-over-year, and if you normalize for the weather as well, you will conclude we had a pretty solid quarter.  With fiscal 2012 underway, we are hopeful that we can build upon this momentum and further position the Company to drive long-term value for our shareholders,” Morgan continued.

Fiscal Year 2012 Outlook

“For the new fiscal year, we are maintaining our previously communicated outlook for store development, same store sales and operating income.  We anticipate opening 5 to 10 Company stores, 5 to 15 domestic franchise stores, and more than 30 international franchise stores.  We expect growth in same store sales at domestic stores, and hope to see continued improvement in international franchise trends, although international same store sales comparisons will remain under pressure due to the substantial expansion in recent years.  Not surprisingly, commodity costs are poised to rise significantly compared to fiscal 2011, and we are therefore implementing various price increases to largely offset higher input costs.  Assuming we can mostly offset higher overall costs through pricing and other measures, we estimate fiscal 2012 operating income, exclusive of impairment and lease termination costs, will be in the range of $22 million to $24 million, which would represent an increase of 15% to 25% from our fiscal 2011 results,” Morgan concluded.

Fourth Quarter Fiscal 2011 Results

Consolidated Results

For the fourth quarter ended January 30, 2011, revenues increased 5.7% to $91.7 million from $86.8 million.  Year-over-year revenue increases were generated in all four business segments.

Direct operating expenses increased to $80.1 million from $74.8 million, and as a percentage of total revenues, increased to 87.4% from 86.2 %.  General and administrative expenses increased to $6.4 million from $5.5 million in the same period last year and, as a percentage of total revenues, increased to 6.9% from 6.4%.  Impairment charges and lease termination costs were $2.6 million compared to $2.0 million in the year-ago period.  

Operating income decreased to $0.9 million from $2.4 million.  Among the major reasons for the decline were a $0.9 million increase in incentive compensation costs compared to last year, and a decline in the magnitude of favorable adjustments to reserves for prior years’ self-insurance claims, which were only $1.2 million compared to $2.0 million in the fourth quarter last year.

Interest expense decreased to $1.3 million from $2.3 million, principally reflecting the Company’s reduced level of indebtedness.  The Company recorded a charge of $1.0 million in the fourth quarter of fiscal 2011 for costs related to the recently completed refinancing of the Company’s secured credit facilities.

Last year’s fourth quarter results included a $600,000 one-time income tax benefit.

The Company incurred a net loss of $1.5 million, or $0.02 per share, for the quarter compared to net income of $0.5 million, or $0.01 per share diluted, in the fourth quarter last year.

Segment Results

Company Stores revenues increased 1.9% to $61.8 million from $60.6 million.  Higher same store sales and off-premises sales were partially offset by the effects of stores that were either closed or refranchised.  Same store sales at Company stores rose 2.2%, the ninth consecutive quarterly increase.  Same store sales for the month of January fell 1.8% due to very inclement weather; same store sales for November and December rose 4.5% and 4.3%, respectively.  The Company Stores segment posted an operating loss of $1.0 million compared to an operating loss of $0.7 million last year.  Results for the fourth quarter of last year include a charge of $1.0 million for the settlement of litigation and related legal costs.  Favorable adjustments related to self-insurance programs were $1.2 million in the fourth quarter this year, compared to $2.0 million in last year’s fourth quarter.

Domestic Franchise revenues increased 10.2% to $2.2 million from $2.0 million, reflecting a 6.8% increase in sales by domestic franchisees.  Excluding the effects of refranchising, sales by domestic franchisees rose 5.2%.  Same store sales rose 4.6% at domestic franchise stores.  The Domestic Franchise segment generated operating income of approximately $0.8 million in both periods.

International Franchise revenues increased 10.4% to $5.1 million from $4.6 million, reflecting increased royalties from higher sales by international franchise stores, as a decline in international franchise same store sales was offset by new store openings in fiscal 2011.  Adjusted to eliminate the effects of changes in foreign exchange rates, same store sales at international franchise stores fell 11.1%, reflecting, among other things, waning honeymoon effects from the approximately 300 stores opened internationally in the past three years, as well as anticipated cannibalization as markets develop.  The International Franchise segment generated operating income of $3.3 million compared to $3.4 million in the fourth quarter last year.  International franchisees opened 20 stores in the fourth quarter, offset by the closure of 24 stores in Australia related to the franchisee’s voluntary administration process (similar to a bankruptcy filing in the U.S.), which concluded during the quarter.

Total KK Supply Chain revenues (including sales to Company stores) increased 13.9% to $45.8 million from $40.2 million, driven by selling price increases in major product categories and generally higher unit volumes.  External KK Supply Chain revenues rose 15.9% to $22.6 million from $19.5 million in the fourth quarter last year.  KK Supply Chain generated operating income of $6.9 million compared to $6.6 million in the fourth quarter last year reflecting, among other things, higher revenues as well as lower freight and other distribution costs.

Krispy Kreme is a leading branded specialty retailer and wholesaler of premium quality sweet treats and complementary products, including its signature Original Glazed doughnut.  Headquartered in Winston-Salem, NC, the Company has offered the highest quality doughnuts and great tasting coffee since it was founded in 1937.  Today, Krispy Kreme shops can be found in over 645 locations in 21 countries around the world.  Visit us at www.KrispyKreme.com.

Pizza Inn’s popular traditional and signature pizzas are now available in Pikeville, N.C.! Franchise owner Tom Vail has opened the first Pikeville location at 110 South Goldsboro St., and soon he will serve Pizza Inn’s specialty breakfast pizzas as well to the Eastern North Carolina community.

“We’re incredibly excited to welcome Pikeville to our restaurant family,” said Charlie Morrison, president and CEO of Pizza Inn. “It’s the perfect community for Tom and his team to serve up our signature pizzas and deliver quality food at incredible prices.”

Vail, a native of Goldsboro, knows a lot about good food too. Restaurant entrepreneurship runs in the family. His late mother owned and operated Vail Restaurant for 25 years. It was a fixture in the community where Vail grew up until his mom decided to close the business and retire.

“It was a mom and pop grill that everyone loved. When I would come home from college, I would work there every day at the cash register and in the dining room,” Vail said. “That’s what I’m looking forward to doing again, having my hands in the business and serving people great food.”

This time around, however, Vail will have the power of a national franchise brand to help him run his business. As a real estate developer, Vail has had a career in factory-built houses for 25 years and also owned commercial property. It was that lure of what to do with his land that led to his appetite for the restaurant industry again. It was a hunger for Pizza Inn.

“When I looked at the Pizza Inn opportunity, we didn’t have anything like it,” Vail said. “I knew the community would want it too. We only have one other national restaurant franchise in our town, and it has been successful for 25 years.”

Vail was right about the excitement. He had more than 150 resumes for 18 staff positions. With 2,100 square feet of space, large television screens, Wi-Fi in the dining room and a mouthwatering menu, neighbors are buzzing.

The Pikeville Pizza Inn will seat 54 guests and will feature dine-in, carryout and catering services. In six weeks, Vail’s business will also begin serving the chain’s breakthrough breakfast pizzas and other items to the morning crowd.

The Pikeville Pizza Inn will be open from 6 a.m. to 10 p.m. Sunday through Thursday and from 6 a.m. to 11 p.m. on Friday and Saturday. Carryout orders can be placed by calling 919-709-4316.

The Washington Restaurant Association announced today the launch of their iPhone app that is available in the Apple Store. The WRA is the first restaurant association in the U.S. to launch an iPhone app.

“We’re constantly looking for ways to help our members be more successful,” said Anthony Anton, Washington Restaurant Association president and CEO. “Our iPhone app will put critical information in the palm of the busy restaurant operator’s hand.”

Mobile apps are an effective way of providing smartphone users with an organized experience that addresses the challenges of browsing the web through a smaller device. With more than 85 percent of mobile users expected to access the Internet in 2011, it was vital for the WRA to be cognizant of these trends and the tools members are using. Therefore the WRA partnered with Talus Mobile, based in Bellevue, Wash., to develop the WRA app.

“Being a business owner today is tougher than ever and restaurateurs really need a partner like us working for them,” said Anton. “Being first to market amongst our peers is reflective of our commitment to our members.”

Plans are underway to scale out the WRA’s application to other mobile devices, such as Android. However, with 100 million iPhones sold through March 2011 and a nearly 400,000 apps available, Apple continues to lead the way in user adoption and ease-of-use.

The Washington Restaurant Association, in its 81^st year, is the leading business association for the restaurant industry — the largest private employer in the state with an average workforce of nearly 200,000. In Washington, the more than 12,500 restaurants annually generate $12.2 billion to the state economy and contribute $635 million in state taxes. Washington restaurants are vital to our economy, community and careers.

McDonald’s continues its national search to identity five community service-minded males between 18 – 34 years old as part of the Men of McCafe Casting Call. The selected men will have the opportunity to engage with McDonald’s during the 2011 Essence Music Festival. The entry deadline has been extended to April 15, 2011.

Recently, McDonald’s wrapped up its action packed sponsorship of the 2011 Central Intercollegiate Athletic Association (CIAA) tournament weekend with a star-studded afternoon featuring the Men of McCafe celebrity ambassadors, actors and TV stars Hosea Chanchez (BET’s The Game) and Lamman Rucker (TBS’ Meet The Browns).

Celebrity hosts Isaac Keys, former NFL player and reality star from TV One’s The Ultimate Merger, and Alesha Renee, actress/television personality interviewed Rucker during the “Men of McCafe” Definition of a Man conversation where he encouraged men to become involved in their community and support causes they are passionate about. Following the conversation Rucker signed autographs for fans. Later that evening, Chanchez greeted hundreds of CIAA attendees, presenting them with autographed photos and McCafe t-shirts.

For more information about the McDonald’s Men of McCafe Casting Call and to enter, please visit http://www.365Black.com.

Dickey’s Barbecue Pit will hold their Grand Opening event Friday, April 1st, in Peachtree City, serving up hot pit-smoked meats, home-style sides and one dollar big barbecue sandwiches for all.

The event kicks off at 11 a.m. where patrons can also enter to win free barbecue for a year, according to officials.

“Our neighbors here in Peachtree City love great barbecue and judging from our success so far, they obviously love Dickey’s,” Franchise Owners Charles and Carla Kuehl said. “This past month has been a wonderful experience — a lot of hard work that is definitely paying off. I look forward to seeing everyone at the grand opening and officially marking a new era of this Dickey’s location.”

The couple decided to start a Dickeys barbecue because they thought it would be a great business opportunity.

This seems to be the sentiment of all Dickey’s owner/operators.

“Our progress is surprising to a lot of folks, but it makes sense to us. People want to get out of the rat race and own their own business,” Dickey’s Barbecue Restaurants, Inc. President Roland Dickey, Jr. said. “In turn, these new stores are employing lots of people who otherwise would still be looking for jobs.”

Dickey said that investing a great deal of time and money with Dickey’s in this unstable economy may seem reckless to outsiders, but his company has a “proven system that just works.”

“Our Owner/Operators are making a wise investment with us. These people will be successful whether they are in Dallas, Alaska or in Peachtree City,” Dickey said. “They took a leap of faith with us and it’s become a win-win situation for everyone.”

Dickey’s is growing at a rapid pace with 146 locations open in 33 states to date.

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.

Driven by improving same-store sales and customer traffic levels as well as growing optimism among restaurant operators, the outlook for the restaurant industry improved in February.  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 100.7 in February, up 0.4 percent from its January level.  In addition, February represented the fifth time in the last six months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“February’s RPI gain was driven by solid improvements in the same-store sales and customer traffic 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 February, after January’s results were dampened by extreme weather conditions in many parts of the country.”

“In addition to improving sales and traffic indicators, restaurant operators’ outlook for capital spending hit a 40-month high, while their expectations for staffing growth rose to the highest level in nearly four years,” Riehle added.

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 99.4 in February – up 0.9 percent from its January level.  However, the Current Situation Index remained below 100 for the fourth consecutive month, as the softness in the labor and capital expenditure indicators outweighed the gains in same-store sales and customer traffic.  

Restaurant operators reported a solid improvement in same-store sales in February.  Forty-nine percent of restaurant operators reported a same-store sales gain between February 2010 and February 2011, up from 39 percent of operators who reported higher same-store sales in January.  In comparison, 37 percent of operators reported a same-store sales decline in February, down from 44 percent of operators who reported lower sales in January.    

Restaurant operators also reported a net increase in customer traffic levels in February.  Forty-one percent of restaurant operators reported an increase in customer traffic between February 2010 and February 2011, up from 35 percent of operators who reported higher traffic in January.  In comparison, 39 percent of operators reported a traffic decline in February, down from 44 percent in January.

Capital spending activity among restaurant operators remained relatively steady in recent months.  Forty percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, compared with 39 percent who reported similarly last month.

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 101.9 in February – up slightly from January’s level of 101.8.  In addition, the Expectations Index stood above the 100 level for the seventh consecutive month, which signifies expansion in the forward-looking indicators.    

Restaurant operators remain solidly optimistic that their sales levels will improve in the months ahead.  Forty-eight percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up slightly from 47 percent who reported similarly last month.  In comparison, just 12 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.

Bolstered by an improving sales outlook, restaurant operators’ plans for capital spending rose to its highest level in 40 months.  Fifty-two percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 48 percent who reported similarly last month.  

For the fifth consecutive month, restaurant operators reported a positive outlook for staffing gains in the months ahead.  Twenty-six percent of restaurant operators plan to increase staffing levels in six months (compared with the same period in the previous year), while just 10 percent said they expect to reduce staffing levels in six months.  

While restaurant operators are bullish about their sales prospects in the months ahead, they are somewhat less optimistic about the direction of the overall economy.  Thirty-four percent of restaurant operators said they expect economic conditions to improve in six months, down from 42 percent who reported similarly last month and the lowest level in six months.  In comparison, 14 percent of operators said they expect economic conditions to worsen in the next six months, up from 10 percent who reported similarly last month.  

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report and a video summary are available online at http://www.restaurant.org/research/economy/rpi.

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant 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 960,000 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.

Tossed, home of garden fresh salads, crepe wraps and sandwiches, today unveiled its Spicy Shrimp & Strawberry Salsa Crepe Wrap, a limited time lunch and dinner special that heralds the refreshing return of springtime.  Featuring cayenne shrimp, baby spinach and a sweet salsa made of strawberries, peppers, red onions, cilantro and lemon juice, Tossed’s $8.95 Spicy Shrimp & Strawberry Salsa Crepe Wrap is a zesty way to celebrate fresh air and sunny days—but it’s only here until June 30th.

“Tossed’s new Spicy Shrimp & Strawberry Salsa Crepe Wrap is sweet, fresh and not quite hot—just like spring itself,” said Brian Chodash, Vice President of Marketing for Tossed Franchise Corporation.  ”It’s a fantastic combination of sensations—the tangy fruitiness of the salsa, mixed with cayenne spiced shrimp.  The medley reminded us of the return to the outdoors and all the fun foods that accompany springtime activities.  We think our customers will be inspired as well.”

Like all of Tossed’s healthy fare, the limited-time Spicy Shrimp & Strawberry Salsa Crepe Wrap features ultra-fresh, gourmet ingredients and a creative mix of flavors.  The wrap joins Tossed’s full line of mouth-watering crepe wraps and sandwiches, along with its famous, made-to-order salads with over 50 choices of toss-ins and signature dressings.  

Tossed’s Spicy Shrimp & Strawberry Salsa Crepe Wrap is an ideal change-of-pace for lunch as well as a satisfying dinnertime entree.  The wrap is available until Thursday, June 30th at Tossed’s restaurants in Boston, New York City, Franklin TN, Morrisville NC, and Houston TX.  For Tossed’s  complete menu and a listing of its nutritional benefits, visit www.tossed.com.

Principals of the New Miami Subs Grill today announced they have engaged franchise development company Franchise Associates. The Dallas, Texas-based company, which is headed up by long-time franchise authority, Paul Stewart, will soon unveil a new concept that will complement the 23-year-old chain’s current restaurants.

“There is a great deal of brand equity in the Miami Subs name with a great following among customers and we will continue to provide our complete support to our outstanding franchisees,” said Richard Chwatt, CEO and a principal of the New Miami Subs Grill. ”The new concept we will soon introduce is targeted to a different clientele and geographic market than our traditional restaurants. Our strategy is very similar to that of PF Chang’s and its alternative concept Pei Wei.”

Chwatt said that after a great deal of research he realized that Franchise Associates was the ideal firm to create and brand a new concept.

“They have an outstanding track record in both the development of franchise concepts and sales to area developers and multi-unit owners,” said Chwatt. 

“Richard and senior management are totally committed to creating a ‘game-changing’ fast casual industry concept which we will be announcing in the very near future,” said Stewart.

Chwatt emphasized that the aside from an airport or Turnpike location, Florida is not a primary target market for the new concept. He said they are currently looking at the Carolinas and other mid-Atlantic markets. 

Under the direction of Stewart, Franchise Associates has sold thousands of franchises for its clients and has assisted almost as many franchise buyers in obtaining business financing through either SBA or commercial lending sources.

Miami Subs, a South Florida company, has been serving great food for more than 20 years with the first true Miami Subs restaurant opening in 1988. The franchise chain has grown to become Florida’s largest regional sub and grill chain featuring their world famous Philly Cheese Steak, Wings, Burgers, Gyros and most recently Pizza and Breakfast at participating locations. The chain is also one of the first in its category to offer delivery through a one number system at participating locations. Miami Subs currently has locations in Florida, the Carolinas, New York, and Indiana with a number of locations projected to open in the coming year. Miami Subs is a proud supporter of the Boys and Girls Club, Cystic Fibrosis and other local charities in the community. 

Franchise Associates has assisted over 300 companies with their expansion plans, including consulting, packaging, franchise development, marketing and finance. Paul Stewart founded the franchise consulting company in 1978, and has offices in Dallas, TX and New York City. Stewart has been a consultant and counselor to the SBA and SCORE for over 28 years. In just the past 12 years, Franchise Associates have help their clients generate over $600 million in revenues. fa specializes in growing restaurant, service and retail chains.

American Restaurant Concepts, Inc. dba Dick’s Wings and Grill, the award winning casual dining restaurant chain located in Jacksonville, FL, announced that it has signed a master license agreement for the entire country of Canada. As a part of this agreement, the master franchisee will open up a minimum of 4 stores per year for the next 5 years. The first store is already under construction and is scheduled to open by June, 2011. Further details of this agreement will be forthcoming.

Also, American Restaurant Concepts, Inc. is pleased to announce that it has hired Dave Eberle as its first CEO. In his role, Dave will be responsible for the day-to-day operations and support as well as growing the current franchise system, revenue and profitability.

Dave joins Dick’s Wings and Grill directly from Johnny Rockets Inc., where he held the position of Senior Vice President of Franchise Sales and Development, responsible for the growth of both traditional and non-traditional locations. As well, Dave created a disposition team to sell company units to potential franchisees.

“With its great menu and family friendly atmosphere, Dick’s has the potential to grow from a local Jacksonville chain to a national one, much like our competitors have done in their early years,” says Dave. ”We are in a growth mode and I look forward to taking this emerging chain to new heights.”

Prior to Johnny Rockets, Dave was the director of franchise sales at Buffalo Wild Wings during their peak growing years. He sold 42 franchise units to 11 multi-unit developers , designed and implemented a New Franchisee Orientation Program, New Opportunities Program, Discovery Day and Approval Day — all designed to ensure franchisee success. He also held a number of executive positions, including director of franchise sales at Arby’s, director of franchise sales at Dunkin Brands, Inc., and various leadership roles in other franchise systems.

“The addition of Dave Eberle is a huge win for us,” said Mike Rosenberger, founder of Dick’s Wings and Grill. ”He is a proven franchise leader that brings a wealth of knowledge — real estate and site selection, operations, training, marketing and advertising — to our organization. It’s great having him on the team.”

Dave received his Bachelor’s degree in Business from DePauw University and is a former Naval Aviator, serving 10 years in the US Navy.

For more information about Dick’s Wings and Grill or their franchising opportunities, visit www.dickswingsandgrill.com.

Just in time for tax season, IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, announces a fun spin on “double deductions” with the return of its popular ‘Kids Eat Free’ dinner promotion for the two thirds of American households with kids ages 12 and under¹. Every item on IHOP’s “Just for Kids” menu is SIMPLE & FIT and under 600 calories, making this the first time families dining at IHOP can enjoy subtracting both a portion of the tab along with unwanted calories during the hectic tax crunch.

Every day in April from 4 p.m. to 10 p.m. at participating locations, kids 12 and under can enjoy one free meal with the purchase of each adult entrée. Kids can choose from one of 14 menu items that are all kid-pleasers, including Cheeseburgers, Macaroni & Cheese, Create-A-Face Pancake, Crispy Chicken Strips and Grilled Cheese. Served with fresh fruit, each mouth-watering meal delivers on the flavors kids like most while keeping to under 600 calories to help fit nutrition goals.

“IHOP’s ‘Kids Eat Free’ dinner promotion offers families some timely relief during tax season,” said Jean Birch, IHOP president. ”IHOP offers a win-win for parents with convenient value matched with lower calorie choices that kids love.”

Available for a limited time at participating locations, IHOP’s ‘Kids Eat Free’ dinner promotion runs every day April 1 through April 30 from 4 p.m. to 10 p.m. The offer is valid with the purchase of one adult entrée and includes one free meal for kids 12 and under on IHOP’s “Just for Kids” menu items (drinks are not included unless otherwise specified on the “Just for Kids” menu). The offer is available dine-in only and is not valid with any other discounts, coupons or specials.

The Argonne Capital Group has acquired 40 IHOP chain restaurants. The restaurants are mainly located on the West coast in seven states including California. This bumps the number of Argonne or partner controlled IHOP franchises to 254. Argonne’s affiliate Neighborhood Restaurant Partners also owns 8 Applebee’s restaurants in Texas.

GrubHub.com is a service designed to help customers order food and schedule pick-up with their favorite restaurants. Current customers include Five Guys Burgers and Fries, and later this year the restaurants managed by OLO Online Ordering system will be integrated as well. The combination of the two online ordering services will help customers find even more food ordering options in their area.

Eat24Hours.com, a food delivery ordering service, has developed their new mobile platform to help smart phone users order their favorite take out. The website currently offers services for 7,000 restaurants in 400 cities. Users have placed 2 million orders through the service since its launch in 2009.

Gourmet salad chain Tossed is now spreading to the rest of the country after a franchise agreement with Los Angeles investors. The chain focuses on healthy meal options like fresh salads, sandwiches and gourmet crepe wraps. The restaurant has been around since 1998, but this is their first expansion into the franchise restaurant industry.

Saladworks, the nation’s largest chain restaurant focused on custom tossed salads, is bringing the price on their popular Sophie’s Salad to $6.99 for the month of April. The salad features spring greens, green apple, grilled chicken and blue cheese. Topping out at 300 calories, the salad was featured as a limited time offer, but quickly became popular enough to make it onto the permanent menu.

Noodles & Company has signed a new agreement with the Prairie Pasta Company to open new locations in Fargo, MD. The company was one of the fastest growing fast casual chains of 2010. Seven more Noodles & Company locations will be opened in the next five years through out South and North Dakota by the franchise group.

To help dieters and health conscious customers who are counting calories, Planet Smoothie has highlighted 20 different smoothie options that fit under the 300 calorie mark. The high number of low calorie smoothies is made possible by the stevia and agave blend that Planet Smoothie uses in place of sugar. Flavors include Grape Ape, Lunar Lemonade with Strawberries and Mediterranean Monster.

Tropical Smoothie Cafe is currently running a new contest that promises to reward one customer a week with a tropical vacation. The contest will run until May 1^st. Each purchase will give customers a scratch off card with a chance to win a Club Med Resort stay. Every card will contain a prize ranging from discounts to free flip flops or Hawaiian shirts.

The newest health conscious fast casual chain, Energy Kitchen, has signed a development agreement to open three locations in the Washington, D.C. Area. The president of the Manhattan based company plans to open 1,000 locations over the next decade. The D.C. expansion will be handled by a veteran franchise owner currently operating other chain restaurants in Maryland.

Big Al’s Steaks, a chain restaurant focusing on Philadelphia style cheese steaks, is currently operating three locations in Palm Beach, Florida. They have announced plans to open a fourth in the new few months. The chain also offers beer and hand blended milkshakes to go with their cheese steak sandwiches.

Nevada is now home to two new Famous Dave’s BBQ restaurants. One is located in Reno, and the other in Henderson. Sonoran Barbeque Nevada manages the Henderson location, and Savory Investments is responsible for the Reno branch.

Smashburger is the fastest three-year start for a restaurant company – in history – to almost $135 million in system wide sales. Dave Mead with ACG Denver recently spoke with Smashburger CEO Dave Prokupek about the appeal and trajectory of the company in the midst of the worst recession in a generation. He will be among the featured speakers on April 27-28, 2011 at the Rocky Mountain Corporate Growth Conference.

Why would someone invest $20 million in a new hamburger chain?

While it might seem, illogical, we saw several factors that made this business very appealing. First, research showed that while the hamburger was America’s favorite food, people were dissatisfied. There was opportunity in the ‘better burger’ category – a segment which is projected to double over the next decade. Second, we saw an opportunity for a disruptive innovation with a new restaurant model that we believe will be the model of the coming decades. The model has a small footprint (about 2,000 square feet), sit-down service, good food, beer and wine service, and fast service (average 23 minutes). 

Continue reading . . .

“Want some fries with that?”

At Wendy’s the answer increasingly seems to be yes, thanks to the chain replacing its thin and soggy french fries with a crisper, skin-on version flavored with sea salt. The fast feeder will keep the pressure on with a campaign launching this week from Kaplan Thaler Group.

Since the new fry hit the menu last November, orders with fries rose almost 10% per 100 transactions, “almost equal to McDonald’s,” Roland Smith, president-CEO of Wendy’s/Arby’s Group, said during the company’s fourth-quarter earnings call earlier this month.

“Our new-fry launch was a huge success,” he concluded. “It’s not often that companies like ours take a core product like fries and actually make a significant change and have that change be as positive as it was.”

Continue reading . . .

Blue Coast Burrito of Nashville, TN, has unveiled the newest extension of its brand in the fashionable Market Square District of downtown Knoxville. The trendy fast-casual restaurant occupies the featured hot spot of 37 Market Square. Designed as a dynamic concept extension, Blue Coast Burrito Grille ~ Margarita Loft embraces all of the made from scratch, fresh, never frozen, healthy, authentic food and flavors of the concept known today by many in Middle Tennessee.  It additionally features a broader menu, open grilling for the visual and aromatic enjoyment of the guest, a wonderful patio for outdoor dining and a truly special upstairs ambiance of great fun in the Margarita Loft.  

True to its core, the restaurant boasts a high energy, vibrant, colorful atmosphere, engaging all of the senses to create a memorable experience. Even the music, an eclectic mix of contemporary Latino, authentic Mexican and fun sounds associated with the beach life of Southern California, has been playlisted to reflect the concept. The Margarita Loft features a variety of tropical and flavored Margaritas ~ a classic Margarita on the rocks, very unique and tasty signature Margaritas, a nice selection of wines, draft beers, bottled beers and more; also, some of the nicest large screen TVs to be found anywhere for the enjoyment of guests.  

The inspiration for the concept came from the unpretentious lifestyle and distinctive cuisine found in the Baja Region of Mexico and Southern California. CEO Bob Speck says, “If you drive north on Highway 1 from Cabo San Lucas you will come across a stretch of white sand known as Playa Costa Azul which translated means Blue Coast Beach. It is the place of origin for the famous Baja Fish Tacos and the Baja flavor profile that is Blue Coast Burrito. We like to describe our concept as a little bit of Mexico by way of Southern California.”

Within a short few weeks Blue Coast Burrito Grille will offer catering services in the downtown area as well as delivery to the immediate surrounding business district during limited hours.

Blue Coast Burrito Grille ~ Margarita Loft is a 4,780 square foot, fast-casual restaurant with ample seating on two levels, and boasts one of the nicest patios in all of Market Square.

Blue Coast Burrito, Inc. is headquartered in Brentwood, and is Tennessee owned and operated.  It operates 8 corporately-owned locations all in Tennessee; it has a total of 6 franchise outlets located in Cookeville, TN, Jonesboro and Little Rock, Arkansas as well as franchised food court locations in Nashville at the International Airport and at Lipscomb University. Blue Coast is the exciting newcomer with broad competitive attributes that work in today’s economy.  It is currently seeking developers looking to diversify and experienced operators ready to grow with a cool concept in the southeast United States.

T.G.I. Friday’s restaurants are adding more choice, recognition, and surprises to its Give Me More Stripes loyalty program, an industry first when introduced in April 2008. Based on recent research and guest feedback on more than 300 potential features and benefits, Friday’s is refreshing its loyalty program for its millions of Stripes members, offering more rewards faster while retaining several of the program’s most popular benefits.

“With the new reward structure, upgraded and increased program benefits, and added ‘surprise and delight’ guest experiences, we are helping our valued Give Me More Stripes members earn and redeem Stripes faster,” said Trey Hall, chief marketing officer of Friday’s. “The enhanced program also serves as an important element of our commitment to remain the casual dining restaurant of choice for guests worldwide.”

Variety is the Spice of Stripes

Guests can now join the free program by visiting GiveMeMoreStripes.com, or can text “JOIN” to 698443 and, in seconds, become a Stripes member and get his/her new account number. For those who are all thumbs, there is an available option to join in any restaurant on the Jukebox interactive touch screen, or at the table with a sign-up form.

Members earn one Stripe for every $1 spent. Previously, members automatically received an $8 food reward for 100 Stripes earned. With the newly updated program, members now have more choice and flexibility in redeeming their Stripes for a variety of delicious food. Now there are five different rewards to redeem with Stripes. For example:

• 50 Stripes = Free dessert, like a Brownie Obsession
• 80 Stripes = Free sandwich or burger
• 100 Stripes = $8 food reward (existing reward)
• 100 Stripes = Free seafood or chicken entree (not including Jack Daniels, combos or premium items)
• 150 Stripes = Free steak or ribs entree (not including Jack Daniels, combos or premium items)

This new reward structure allows members to redeem Stripes at a faster rate. With the new program, members can earn rewards in as little as one or two meals. In addition, members can now also redeem Stripes anytime instead of waiting for an email certificate when 100 Stripes are earned. All the new rewards are valid for 60 days, giving members twice as much time to redeem the reward than before.

VIP Treatment for Friday’s MVPs

Recognizing its greatest fans, Friday’s will sprinkle in a few surprises for Stripes members throughout the year. This treat could be an appetizer, dessert or other delicious small plate. And, after every three visits, members will receive a Jump the Line Pass, allowing them to skip to the front of the line and get immediate seating. They also receive member-only offers and invitations to exclusive events, like food/beverage tastings and menu previews.

The Best Loved, Stays

At the same time, benefits contributing to the Stripes program success remain, such as:

• Free membership
• Earn 1 Stripe for every $1 spent on food
• Free appetizer or dessert AND a Jump the Line Pass just for joining (sent via email)
• Free dessert w/entree purchase during birthday month

A Michigan restaurateur and National Restaurant Association member today gave the Subcommittee on Health of the House Energy & Commerce Committee a look at what it takes to run a restaurant business in the United States—and a daunting prognosis for what the new health care law could mean for businesses like his.

On behalf of the National Restaurant Association, Larry Schuler described for Congress how the law will significantly impact his employees and how he runs his business, and urged early action to make fundamental changes to the Patient Protection and Affordable Care Act (PPACA) of 2010. As the regulatory implementation moves quickly forward, the Association has attempted to constructively shape the regulations. Schuler said that without repeal or drastic changes to mitigate the most harmful effects of the new health care law, it will have drastic negative consequences on the restaurant industry and its employees.

The committee’s hearing was on “True Cost of PPACA: Effects on the Budget and Jobs.”

“We believe that offering health care coverage is the right thing to do and we are very proud of the fact that we have offered full medical coverage to our employees for a long time. However, faced with these very large increases in coverage costs, it will be extremely difficult for us to absorb these costs and continue offering coverage,” he said.

Schuler owns and operates three restaurants — one of them is a fourth-generation family restaurant opened by his great-grandfather in 1909. Schuler is now reexamining his plans to expand his business and create jobs in light of PPACA’s costs and administrative complexity. “Entrepreneurs like me are used to dealing with uncertainty and risk. We do so by preparing as best we can for the unknown. We have a glimpse of what is to come and have already begun preparing for the full implementation of this new law to preserve our businesses,” he added.

Schuler predicted that as a result of the new health care law defining a full-time employee as those working 30 hours per week, instead of the current 40 hours per week, and the requirement for employers to offer full-time workers health care benefits, the industry will have to more closely manage employees’ hours. In practice, labor and training costs, are already one of the most significant line item costs for restaurants. For employees, it may mean the need to get second and third jobs to make up for lost hours and income.

If the law is not repealed, Schuler urged the committee to make fundamental changes in how the law is implemented. Congress’s goal must be to avoid job dislocation, not just in 2014, when U.S. businesses will be covered by the law’s requirement that large employers provide minimum essential benefits to full-time employees or pay penalties, but before then, as employers begin planning for the law.

Schuler noted that the restaurant industry differs in significant ways from other industries, making compliance especially challenging for many restaurants. The restaurant industry is the nation’s second-largest private-sector employer. Its nearly one million locations employ 12.8 million Americans, nearly 10 percent of the U.S. workforce. The industry is dominated by small businesses, with more than seven in 10 restaurants operating as single-unit establishments.

The industry’s workforce is also unique. More than half of the industry’s employees are under age 25; restaurants have a high proportion of part-time and seasonal employees; and the industry has a relatively higher turnover rate than other businesses. Labor costs are already one of the most significant line items for restaurants, accounting for about a third of the restaurant dollar. Restaurants have narrow pre-tax profit margins, averaging between 4 percent and 6 percent of sales, depending on the type of operation, according to National Restaurant Association research.

The NRA has been working since PPACA’s enactment to help shape the regulations that implement the law. But some of the law’s fundamental problems can’t be fixed through the regulatory process, Schuler said. “There are limits to the scope of change we can achieve through regulations.”

The nation’s restaurant industry looks forward to working with Congress “to improve health care for our employees without sacrificing their jobs in the process,” Schuler said.

The entire copy of Mr. Schuler’s testimony is available on the Association’s website.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 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.

Starting today, young fans of the Silver Diner, ‘Next Generation’ diner of choice in the Washington, D.C. Metro Area, can audition to be spotlighted in the restaurant’s upcoming TV ad campaign. By filming homemade audition tapes, children aged 5 to 12 can upload their videos to YouTube – with a chance of being selected as one of the featured star talents.

As part of the restaurant’s initiative to communicate the importance of incorporating fresh and local ingredients in traditional menu items, Silver Diner has engaged in a strategic communications campaign, kicking off with a TV commercial set to air throughout the Washington, D.C. media market.

Continuing with the restaurant’s mission to be an active and engaged member of its local communities, Silver Diner is looking for children who are familiar with the diner and understand the importance of eating healthier.

“This casting call is a great way for Silver Diner to further get to know its customers and engage the restaurant with our local communities,” said Bob Giaimo, President of Silver Diner. “Through the use of social media, we wanted to offer this unique opportunity to our existing customers and fans.”

Those interested in auditioning for the casting call will have until 11:59 p.m. on Monday, April 11^th to upload their videos to YouTube. Call back auditions will be held on Saturday, April 16^th.

For more information regarding the Silver Diner casting call, please visit the Silver Diner’s Facebook page. Audition guidelines, requirements, instructions, timelines and YouTube uploading instructions can also be found on this page.

With restaurants throughout Maryland, Virginia and New Jersey, Silver Diner is the preferred local restaurant for families seeking high-quality and healthier choices. Built on the values of integrity, quality and putting people first, the first Silver Diner was established in 1989 in Rockville, Maryland. Since then, Silver Diner has grown to own and operate 16 restaurants, serving three million customers yearly throughout the Washington, D.C. Metro Area.

Denny’s is paying homage to America’s love for all things bacon with the launch of “Baconalia! A Celebration of Bacon.”  No longer relegated to a side dish, bacon is now front and center within seven new mouthwatering ways to enjoy bacon.

Baconalia! is set to send bacon lovers rejoicing with a sizzling celebration in honor of America’s love affair with bacon. The new menu boasts a medley of both traditional bacon favorites, such as Bacon Meatloaf, to more unconventional items such as the Maple Bacon Sundae – a classic ice cream sundae piled high with maple-flavored syrup and a generous sprinkling of hickory-smoked bacon – yes, Denny’s really did put bacon in everything.

Not only are there seven meaty new menu items for customers to get their teeth into, there will also be a whole host of Baconalia! fun over the coming weeks. Bacon fans can get involved in lots of sizzling surprises, including a Facebook sweepstakes to send one bacon lover and a guest to Baconfest 2011 in Chicago on April 9.

The weeklong sweepstake, beginning today and ending at 9 a.m. ET on April 4, will see one lucky winner receive flights, accommodation and full VIP access to Baconfest. Five lucky runner-ups will also receive $100 gift cards to Denny’s so they can immerse themselves fully in the Baconalia! Celebrations.  To register, simply go to the Denny’s Facebook page and click on the Bacon Sweepstakes tab.

The limited time Baconalia! menu will have mouths watering with its pork-tastic variety of dishes, from the Ultimate Bacon Breakfast, six delicious strips of hickory-smoked bacon with two eggs, hash browns and choice of bread, to the Triple Bacon Sampler, featuring two tasty strips of hickory-smoked bacon, new pepper bacon and turkey bacon, all served with two eggs and hash browns, complete with more diced hickory-smoked bacon and cheddar cheese.

“The average American consumes more than 18 pounds of bacon per year*, so Denny’s decided to answer to the appetites of the nation and introduce a dedicated menu to the beauty that is bacon,” said John Dillon, Denny’s vice president of marketing and product development. “Denny’s continually strives to meet the wants and needs of its customers, and with over 67 percent of Americans describing bacon as flavorful and satisfying**, we’re sure the Baconalia! menu will please all those crackling cravings.”

Denny’s knows that bacon makes everything better – so whether it’s packed tightly in a BBBLT Sandwich, a triple-decker BLT with eight strips of hickory-smoked bacon, garden fresh lettuce and sliced tomato; sweet and salty in new Bacon Flapjacks, savory hickory-smoked bacon pancakes baked to perfection, or with a kick in new Pepper Bacon and Eggs, delicious black pepper rubbed bacon served with eggs, hash browns and bread – taking a bite out of the Baconalia! menu is sure to put a smile into anyone’s day.

And what better way to finish off your bacon than with one of Denny’s delicious real fruit smoothies, in four refreshing new flavors including Sweet Georgia Peach and Strawberry Banana Bliss – the perfect way to wind down your breakfast, lunch or dinner.

Launched nationwide on March 22, the seven-item Baconalia! menu is available all day, every day for a limited time only and offers price points starting from $2.99. The menu includes breakfast, lunch, dinner and dessert items -and with a certified seal of approval from the National Pork Board this is one celebration bacon connoisseurs won’t want to miss.

*Statistics from a study by onlineschools.org conducted in 2010

**Statistics from The National Pork Board Study Conducted in 2010

Cafe Enterprises Inc. proudly announces the appointment of Stephen Loftis as vice president of marketing of FATZ, a contemporary casual restaurant concept that acts as a home away from home for guests across 47 communities in the Carolinas, Georgia, Tennessee and Virginia. During his first few months at Cafe Enterprises Inc., Loftis has spearheaded the relaunch of the FATZ’ brand and name change from “Fatz Cafe” to “FATZ” in late February 2011. In conjunction with the brand relaunch, Loftis has played a key role in developing the Lite Side menu in response to guest’s feedback and industry trends, which introduces healthier options of FATZ favorites under 550 calories to help guest’s maintain their diet goals. He has also been responsible for creating a branding strategy for the company’s well received pancake breakfast fundraiser, which raised over $475,000 in 2010 for various organizations ranging from local schools to the United Way and strives to raise even more in 2011.

“We are delighted to have a marketing professional of Stephen’s caliber join the Cafe Enterprises team,” said Chief Executive Officer Steve Bruce. “Our restaurants have developed and flourished over the past 22 years and we are excited to take it to the next level with Stephen’s leadership.”

Loftis brings more than 14 years of experience in marketing, public relations, account management and strategic planning to his new role, with past clients varying from hospitality to healthcare. He has helped a number of companies better understand their consumers and brands while creating breakthrough campaigns for their businesses. Loftis has led strategic efforts for a number of companies and directed several successful product launches in consumer, business-to-business and hospitality brands including Dunkin’ Donuts, Marriott International and Six Flags Theme Parks.

For more information about FATZ, please visit www.fatz.com and become a Facebook fan at http://www.facebook.com/pages/MyFATZ.

Continuing its steady expansion around the world, Dunkin’ Donuts, the world’s leading baked goods and coffee chain, today announced the opening of its 3,000th restaurant outside the United States.  The 3,000th location, a new Dunkin’ Donuts restaurant located in Shanghai, China, is the Company’s 71st restaurant in Greater China.

Dunkin’ Donuts, one of the fastest growing quick service restaurant (QSR) chains in the world in 2010, recently announced an agreement with Jubilant FoodWorks Ltd. to develop, sub-franchise and operate more than 500 Dunkin’ Donuts restaurants throughout India over the next 15 years.  In 2010, the Company announced a development agreement to expand throughout Russia and Ukraine over the next several years.  The Company’s entry into India and Russia follows its expansion over the past several years throughout Europe, the Middle East, Latin and South America, as well as the Asia-Pacific market.

Since the first Dunkin’ Donuts restaurant outside the United States opened in Canada in 1961, the Company has grown across four continents over the past five decades.  Dunkin’ Donuts is also celebrating its 30th anniversary operating in Thailand and the Philippines this year.  At the end of fiscal 2010, Dunkin’ Donuts had more than 9,700 restaurants in 31 countries.

According to Dunkin’ Brands CEO and Dunkin’ Donuts President Nigel Travis, Dunkin’ Donuts is one of the world’s most recognized and beloved companies, and the opening of the 3,000th international location underscores the deep emotional connection people around the world have to the brand.  ”We are thrilled to have reached this important milestone and very pleased with Dunkin’ Donuts’ steady international growth over the last several years,” said Mr. Travis. “The opening of our 3,000th international location reinforces our commitment to global growth and our commitment to offer guests around the world high-quality food and beverages served in a friendly, fast environment at a good value.”

Tootie Pie Company, Inc. announced that sales for February 2011 were up 19% versus February 2010. The Company also reported sales increases for sixteen months in a row.

“Our Tootie Pie Gourmet Cafés are the centerpiece of our accelerated growth plans, helping us off to a great start for the year,” said Don Merrill, President & CEO. “Whenever possible, we are acquiring existing, operating locations that will add significant revenue, as well as a solid customer base, from day one.”

“Our plan is to shift more sales into higher margin, retail sales and our Cafes play a huge role in that sales shift,” Merrill added. “For the first time in our Company’s history, retail sales, which include online and corporate, accounted for over 70% of our sales in a given month.”

Tootie Pie Company bakes and sells high-quality, handmade pies through three basic sales channels: retail, corporate and wholesale. The retail segment serves individual customers through sales in its Tootie Pie Gourmet Cafés, in-store sales, orders via telephone and internet on the Company’s website. The corporate segment serves businesses that purchase pies as a way to promote their company through client and employee appreciation programs. The wholesale segment is made up of national and regional broad line grocery and foodservice distributors who purchase pies and then resell them through their respective sales distribution channels.