Golden Corral has announced a significant expansion of its dinner buffet offering with an abundance of delicious new ribs products—including its famous Baby Back Ribs. This array of new, freshly-prepared BBQ ribs products is in addition to Golden Corral’s 150-item, every day dinner buffet, which includes slow-cooked Pot Roast, made-from-scratch Meatloaf, and grilled-to-order USDA dinner buffet Sirloin Steaks.

The new dinner buffet products, which are served daily after 4 p.m. and on Sunday after 11 a.m., include:

• Baby Back Ribs – Hand-trimmed and rubbed with our special BBQ seasoning.  Then flame-broiled until they are fall-off-the-bone tender and brushed with our signature BBQ Sauce.
• Sweet & Spicy BBQ Ribs – Seasoned with our own special BBQ blend and then topped with our Sweet & Spicy Habenero Sauce and flame-broiled for an irresistible combination of tastes.
• Smoked Beef Brisket – Smoked and slow cooked until tender, then flame broiled with Hickory Bourbon Sauce and hand carved at the buffet.
• Boneless Pork Ribs – Marinated, flame-broiled, then brushed with a generous helping of our special BBQ sauce.
• BBQ Pork Ribs– Seasoned with our own tangy BBQ blend, then basted with our signature BBQ Sauce and flame broiled to perfection.

“We are constantly challenging ourselves to deliver more menu options and even higher value to our guests.  Our Endless Baby Back Ribs dinner promotion is a great example of serving a whole lot more delicious BBQ products for our same, every day low price of around $10,” said Ed Gleich, Vice President of National Marketing & Media, Golden Corral Corporation.

Available through July 4, 2011, these additional BBQ and ribs dinner buffet products will complement the incredible variety of menu options on Golden Corral’s Salad Bar, Hot Buffet, and Bakery & Dessert Buffet all for about $10.

Golden Corral Corporation, based in Raleigh, NC, is the franchisor of the Golden Corral restaurant system, which consists of more than 480 restaurants nationwide and is the owner and operator of approximately 103 of those restaurants in the United States.

Founded in 1971, Golden Corral specializes in offering unmatched quality, variety and value to its dining guests in a comfortable and casual buffet setting at an everyday affordable price.

For more information, please visit www.goldencorral.com.

Taco Bell is demanding an apology from the law firm that brought a recently dismissed lawsuit alleging the fast-food chain misled consumers about the content of its beef — and says it’s even considering legal action against the firm.

The “Would it kill you to say you’re sorry?” campaign, which included full-page ads in the Wall Street Journal, New York Times, USA Today and numerous local market newspapers, followed an announcement from Alabama law firm Beasley Allen last week saying they dropped the class-action suit after “changes in marketing and product disclosure were made” by Taco Bell.

The Taco Bell ads refute that statement, saying the firm voluntarily withdrew the suit despite there being “no changes to our products or ingredients, no changes to our advertising, no money exchanged, no settlement agreement. ”

Continue reading . . .

David Kim, head of Baja Fresh Mexican Grill, is not your typical CEO. Five years ago, Kim and a group of investors purchased the struggling Baja Fresh Mexican Grill, a quick-casual restaurant chain of 255 locations. Since then, Kim has turned the company around and it now is starting to grow at what he calls a “very healthy pace.”

He eschews the spotlight, preferring to let others bask in the glory, which makes it all the more surprising that he went incognito on the CBS show “Undercover Boss” to get a firsthand account of how his employees view his company. “We actually turned it down several times earlier,” says Kim.

A conversation with a good friend changed his mind. “He said to me that I could use the appearance to inspire other people who are going through difficulties because of this recession in America,” he says. “I went on the show to inspire people and I was the one who ended up being inspired.”

Continue reading . . .

At its second annual Teacher Appreciation Breakfast this morning, Bojangles’ announced a statewide fundraiser in support of education to be held in over 100  Bojangles’ restaurants across South Carolina from Monday, May 16, through Sunday, May 29, to celebrate South Carolina Teacher Appreciation month.  Bojangles’ also surprised the newly named South Carolina Teacher of the Year Patti Tate of York School District Three in Rock Hill with a five-night Caribbean cruise, randomly drew the name of Barnwell School District 45 Teacher of the Year Lisa A. Wyndham to receive of another cruise and awarded $1,000 to Spartanburg School District Seven Teacher of the Year Ann McCall Salway, winner of the Charlie Dickerson Award for community service, with $500 designated as a gift to Salway and $500 for the non-profit of her choice.  

Bojangles’ is the founding sponsor of South Carolina Teacher Appreciation Month, and, in addition to once again offering all educators a free legendary iced tea with purchase throughout May, this year’s celebration also includes a fundraiser for South Carolina Future Minds, the nonprofit organization that manages the Teacher of the Year program and provides private funding for public education across the state.  The first two weeks of May Bojangles’ will offer customers an opportunity to purchase a symbolic apple – $1 for red or $5 for green – each with a space for the donor to write their name and the name of a teacher they would like to honor.  The apples will then be featured on the walls of each restaurant throughout the month to celebrate the state’s many outstanding teachers.  

“As a graduate of South Carolina public schools, I know how hard these teachers work and the positive impact they have on students’ futures,” said Bojangles’ President and CEO Randy Kibler.  ”We’re excited to offer a simple way for people to join us in celebrating these unsung heroes by making a donation to provide additional funding for our schools.  When we all work together, donations of $1 or $5 can add up and have an enormous impact.”

Not only is Bojangles’ offering South Carolinians a quick and easy way to raise money for education, but the company is also partnering with South Carolina Future Minds and the community to award individual teachers during Teacher Appreciation Month.  Like last year, all educators will receive a free legendary iced tea at all South Carolina Bojangles’ throughout May.  Furthermore, everyone is invited to visit www.scfutureminds.org to honor their favorite teachers, and all teachers nominated on the website will be placed in a random drawing to win a Caribbean cruise for two.  

“At South Carolina Future Minds we work very closely with teachers across our state and know how important and touching it is for them to hear about the impact they’ve made, and we are thrilled that Bojangles’ has provided an avenue for teachers to receive these messages from students – both past and present,” said South Carolina Future Minds Executive Director Trip DuBard.

“In addition to honoring these remarkable teachers,” DuBard continued, “we know that each dollar we receive through the apple fundraising program will help teachers improve their curriculum, classrooms and materials, which in turn will provide a better learning experience for the more than 700,000 students currently enrolled in South Carolina public schools.”

Visit www.Bojangles.com to learn more about Bojangles’ partnership with the Teacher of the Year program or www.SCFutureMinds.org for more information about South Carolina Future Minds.

Consumer Behavioral Insights Key to Crafting Menus, Strategies and More

New York, N.Y.  (RestaurantNews.com)  Consumer research provider GfK MRI has issued a white paper detailing the attitudes and behaviors of frequent Quick Serve Restaurant patrons, providing marketers with insights for developing everything from menu offerings to communications strategies.

The free white paper, entitled “The Secret Sauce of Marketing to Frequent QSR Patrons”, provides detailed analyses on frequent patrons of five restaurant types: Burger, Chicken, Sandwich, Mexican and Pizza. It highlights customer attitudes and behaviors about dining, health, nutrition, corporate transparency and environmental responsibility—in addition to how these consumers use mobile devices.  

GfK MRI has more than 30 years of consumer data derived from its Survey of the American Consumer. Issued twice a year, the Survey reflects the views of 26,000 U.S. adults and is projectable across the entire U.S. adult population.

Among other findings, the white paper shows how frequent QSR patrons are on the lookout for ways to live healthier, but like many Americans habitually make unhealthy choices. Some of them, on a conceptual level, care about supporting companies that are environmentally responsible, but won’t give up convenience to be “green” themselves.

GfK MRI used the Sandelman Research Chain Type Usage categorization of QSR brands for its analysis.

“The fact that McDonald’s recently pledged $2 million to aid disaster relief efforts in Japan is not surprising when GfK MRI data show 34% of the chain’s customers expect the brands they buy to support social causes,” said Anne Marie Kelly, SVP, Marketing & Strategic Planning, at GfK MRI. “Meanwhile, frequent patrons of Mexican chains are 80% more likely than are U.S. adults to go to the movies two or three times a month. Thus promotional tie-ins with the motion picture business would appear to be a logical consideration.”

The white paper is available as a free download on the GfK MRI corporate website.

Sample Data Chart

Dining, Food & Nutrition Attitudes of Frequent QSR Patrons Compared to All U.S. Adults

About GfK MRI

GfK MRI has a singular goal: to provide the clearest and most detailed view of American consumers—who they are, what they buy, how they think, and the best ways to reach them. Founded in 1979, GfK MRI is the country’s leading provider of magazine audience ratings, multimedia research data and penetrating insights into consumers’ behavior and motivations.

When conducting its national Survey of the American Consumer™, GfK MRI interviews approximately 26,000 U.S. adults in their homes each year, asking about their use of media, their consumption of more than 6,000 products in 550 categories, their lifestyles and their attitudes. Because these interviews are structured as an area probability study, the results are projectable to the entire U.S. adult population. The Survey also serves as a foundation for an array of  innovative GfK MRI research products that answer the market’s need for granular, cross-media and consumer-focused information. 

GfK MRI is part of The GfK Group, based in Nuremberg, Germany. The Group delivers a range of information and consultancy services in three business sectors: Custom Research, Retail and Technology and Media. It is the No. 4 market research organization worldwide, operates in more than 100 countries and employs over 10,000 staff, more than 80% of whom are based outside of Germany.

For further information on GfK MRI, visit our Web site: www.gfkmri.com.  And, follow us on Twitter: www.twitter.com/GfKMRINews.

CONTACTS: 

Anne Marie Kelly
SVP, Marketing and Strategic Planning, GfK MRI
212-884-9204
annemarie.kelly@gfkmri.com

Steve Ellwanger, Press Counsel Group
203-856-8303
steve@presscounselonline.com.

Rubio’s Restaurants, Inc. has announced Daniel Pittard has submitted his resignation as President and Chief Executive Officer of Rubio’s following almost five years of service. Subsequent to the acceptance of Mr. Pittard’s resignation, the Company announced the appointment of Marc Simon to the position of President and Chief Executive Officer. Mr. Pittard will remain on Rubio’s Board of Directors and noted “I’m delighted that the Board selected Marc Simon to be the next CEO. Marc has extensive knowledge of the restaurant industry, understands the unique aspects of the Rubio’s brand and is a strong leader”.

“We are deeply grateful to Dan for his fine leadership and accomplishments in helping strengthen the company while CEO of Rubio’s” said Ralph Rubio, co-founder of Rubio’s.

“I am very excited to assume the role of CEO,” said Mr. Simon. “Ralph Rubio has built an iconic brand that stands for the quality, taste and spirit of San Diego. I am very optimistic about the long-term opportunities for Rubio’s and feel fortunate to be supported by an outstanding group of executives and team members. Together, we will continue to build on the foundation Ralph began many years ago when he introduced fish tacos to the country in his first San Diego restaurant”.

Over the course of his career, Mr. Simon has had hands-on and strategic experience establishing and building brands in new markets as well as managing restaurant operations, strategic planning, and developing management teams. Marc Simon has served as the Chief Operating Officer of Rubio’s Restaurants Inc. since September 2009 and was the Senior Vice President of Operations from November 2007 to September 2009. From 1994 to 1998, he served as Vice President of Corporate Development at McDonald’s Corporation where he helped identify, negotiate and complete McDonald’s first non-hamburger investment, Chipotle Mexican Grill, in the then emerging fast-casual or quick gourmet dining category. Post the transaction he then joined Chipotle as a Regional Director and developed key markets for them including Chicago, Minneapolis and Wisconsin, opening 144 new units for this dynamic chain. After leaving Chipotle and prior to joining Rubio’s Mr. Simon served as Chief Executive Officer of America’s 2 Incredible Pizza Company. Mr. Simon previously spent 16 years with Ernst & Young, LLP where he became a Consulting Principal specializing in strategic planning consulting.

Bold, distinctive, Baja-inspired food is the hallmark of Rubio’s Fresh Mexican Grill. The first Rubio’s was opened in 1983 in the Mission Bay community of San Diego by Ralph Rubio and his father, Ray Rubio. Rubio’s is credited with introducing fish tacos to Southern California and starting a phenomenon that has spread coast to coast. Rubio’s menu features seafood items including grilled mahi mahi and shrimp. In addition to seafood, we offer chargrilled marinated chicken, lean carne asada steak, and slow-roasted pork carnitas. Guacamole and a variety of salsas and proprietary sauces are made from scratch daily, and Rubio’s uses canola oil with zero grams of trans fat per serving. The menu includes tacos, burritos, salads and bowls, quesadillas, HealthMex offerings which are lower in fat and calories, and imported beer in most locations. Each restaurant design is reminiscent of the relaxed, warm and inviting atmosphere of Baja California, a coastal state of Mexico. Headquartered in Carlsbad, California, Rubio’s operates, licenses or franchises more than 200 restaurants in California, Arizona, Colorado, Utah and Nevada.

No longer do vegetarians have to resort just to pasta dishes when eating out. AAA inspectors share where to find complex and delicious meals featuring wholesome ingredients in sensational combinations. AAA polled its professional inspectors for their favorite places for vegetarian dining. Discover their top 13 picks below, a baker’s dozen of restaurants to visit for fresh new menu options and flavorful meat-free renditions of old favorites.

3 Sisters Cafe, Indianapolis, Ind., AAA Two Diamond Restaurant

Locals and tourists alike flock to this slightly worn, yet charming Victorian house turned restaurant offering plenty of vegetarian and vegan options (beyond just “take off the cheese”) in addition to standard fare. All-day breakfast is the main draw for patrons looking for a homey atmosphere. Vegan favorites include multigrain porridge with almond milk, grilled tofu scrambles and a homemade black bean burger.

Claire’s Corner Copia, New Haven, Conn., AAA One Diamond Restaurant

Claire’s appetizing vegetarian dishes include all-day breakfast items, bakery treats and distinctive kosher, Italian and Mexican creations featuring mostly organic ingredients. Join the Yale students and locals who have patronized this gourmet spot for more than 30 years. Checkered tile flooring and original artwork for sale on the walls add to the charm.

Commensal Vegetarian Restaurant, Toronto, Ontario, AAA/CAA Two Diamond Restaurant

The upscale self-service buffet, right in the city center, combines fast, delicious and good for you. Diners pay just for what they take. Creative, exclusively vegetarian options include eggplant in ginger sauce, meat-free sweet potato shepherd’s pie and decadent desserts like walnut raisin caramel pie. The casual and contemporary setting includes a changing display of paintings.

Dragonfly Neo-V Cuisine, Columbus, Ohio, AAA Three Diamond Restaurant

This well-established vegetarian and vegan restaurant graces the older, urban University District neighborhood. Chef-owner Magdiale Wolmark draws his menu exclusively from plant-based foods, offering a full selection of courses from soup to dessert. Entrees include mock duck, a house-made gnocchi with barnier olives and confit garlic and a “mac and cheese” made with orzo pasta and a vegan cheese topped with cornmeal-encrusted broccoli.  

French Meadow Bakery and Cafe, Minneapolis, Minn., AAA Three Diamond Restaurant

The small cafe offers a full line of tempting baked goods including vegan breads. The brown rice bread is a AAA inspector favorite. The menu at this farm-to-table restaurant – it has partnered with a local farm to supply fresh produce – features organic, all-natural ingredients for casual breakfast and lunch options such as Cajun hash browns and free-range chicken wraps and more elegant dinner selections such as pumpkin risotto with morel mushrooms.

green vegetarian cuisine and coffee, San Antonio, Texas, AAA Two Diamond Restaurant

The colorful century-old brick structure, front-yard herb garden and patio dining provides a quiet, idyllic setting. Inside features framed original art and exposed brick walls. The recycled-paper menu offers a Reuben made of vegetarian ham, homemade sauerkraut and chipotle mayo and a variety of enchiladas, burgers, stroganoff and wraps. As part of a biweekly promotion for healthy eating at home, the restaurant loads a mobile food cart with its select “farm-to-table” produce for sale.

Horizons Philadelphia, Philadelphia, Pa., AAA Three Diamond Restaurant

Fascinating, flavorful and romantic aren’t associations typically conjured by vegan cuisine. But one taste from the seasonally changing menu satisfies the cravings of carnivores and vegans alike. Sample delicately crafted cocktails and savory delights like the succulent Jamaican BBQ seitan and Cuban paella. The airy, upscale setting makes this the perfect spot for a lingering date.

Komol Restaurant, Las Vegas, Nev., AAA One Diamond Restaurant

The small Thai restaurant, tucked away in a retail center, is known for its delicious family recipes and friendly service. The extensive menu includes authentic Thai cuisine with numerous vegetarian and vegan versions. Selections include seaweed soup, crispy spinach, fried corn served with cucumber salad, vegetarian satay and sweet and sour tofu.

Leaf Vegetarian Restaurant, Boulder, Colo., AAA Three Diamond Restaurant

Artistic food presentations and elegant decor create a sophisticated vegetarian dining experience. Entrees include huevos rancheros, Jamaican jerk tempeh and vegetarian alfredo. Its complex flavor and visual appeal makes the sweet onion tart a favorite of the AAA inspector, but the most memorable item was a ginger lemon nonalcoholic shrub — a zesty fruit beverage dating to colonial times.  

Lovin’ Spoonfuls, Tucson, Ariz., AAA Two Diamond Restaurant

This locally-owned, all-vegan restaurant offers a full breakfast, lunch and dinner menu free of any animal products. Mouthwatering appetizers include an award-winning cashew mushroom pate, hummus dip and marinated grapevine leaves stuffed with seasoned rice. Entrees include veggie tofu scrambles, juicy soy burgers and savory meat-free pepper steak, along with organic wines and beers.

McFoster’s Natural Kind Cafe, Omaha, Neb., AAA Two Diamond Restaurant

Friendly staff members strive to help guests become familiar with vegetarian and vegan dining. The quaint, well-worn restaurant is surrounded by gardens, yielding fresh herbs for use in delectable and nutritious dishes. Popular items include the huge salads, soups made with vegetable stock and entrees ranging from tofu dishes and eggplant parmesan to falafel and veggie burgers.

Sage’s Cafe, Salt Lake City, Utah, AAA Two Diamond Restaurant

The cafe features international, organic vegetarian cuisine using locally grown foods. Specialties include carrot butter pate, raw pad Thai salad (an inspector favorite), vegan Philly “cheese steak,” French toast dipped in tofu batter and a house-made root beer. The children’s menu is extensive, and Tuesday is all-you-can-eat pizza night.

Tillie Gort’s, Pacific Grove, Calif., AAA Two Diamond Restaurant

The small restaurant serves an incredible selection of vegetarian, vegan and meat dishes for breakfast, lunch and dinner. The diverse menu includes Italian, Mexican, Indian and American entrees including tofu scrambles, pasta dishes, vegetarian paella, eggplant parmesan and a “No Meat Loaf.”

For more selections across the U.S. and Canada, visit AAA’s travel blog at AAATravelViews.com.

AAA began field inspections of lodgings and restaurants in 1937 and introduced a formal rating system for accommodations in 1963. The early rating system evolved into the Diamond Rating System for lodgings in 1976 and was rolled out for restaurants between 1985 and 1990. Professionally trained AAA/CAA inspectors use published guidelines to evaluate and rate properties as a service to members.

AAA rates more properties than any other rating entity and is the only rating system that covers the U.S., Canada, Mexico and the Caribbean. It is one of only two that conduct physical, on-site evaluations. AAA/CAA Approved lodgings and restaurants are assigned a rating of One to Five Diamonds.

Listings of AAA Approved and Diamond Rated hotels and restaurants can be accessed in the AAA TourBook guides, online at AAA.com/Travel and from smartphones using the free AAA TripTik Mobile app or AAA Mobile Web. In addition, AAA members can download free, digital eTourBook guides at AAA.com/ebooks.

1515 Restaurant, located at Market and 15th Street, today announces their plans for a 13th annual Mother’s Day Three Course Sit-Down Meal in historic Lodo.  Enjoy a wonderful meal from 10 am to 6 pm in the beautiful, historic red brick building.  The delectable menu will feature a fresh spring time menu offering a little of everything to please the most discerning tastes. Every diner is offered a complimentary Mimosa or glass of champagne.

This yearly tradition to celebrate mom “has been a great success” comented Gene Tang, owner of 1515 Restaurant. “Each year we see some familiar faces as well as some new ones”. The certified green restaurant will be featuring many favorites from its extensive menu including for the main course a choice between Sous Vide Lamb, Sous Vide Wagyu Beef, Norwegian Salmon, and a Seared Bone-in Chicken. There is also a kids menu that can accommodate the younger patrons with having to pay the cost of a full meal. Meals can also be made gluten free as well as dairy free.

1515 Restaurant features eclectic American cuisine, an extensive wine list, and extraordinary service in a relaxed atmosphere, bringing you the very best of sophisticated dining in Denver’s LoDo neighborhood. We have won Wine Spectator’s Award of Excellence for the past ten years. Executive Chef, Chuck James was a guest chef at the James Beard House last July. Complimentary parking is always available for dinner guests at 16th Market Square. Please visit http://www.facebook.com/1515Restaurant or http://www.twitter.com/1515Restaurant for more information. You can also make reservations through OpenTable at http://www.1515restaurant.com/reservations.htm

This Mother’s Day, Fort Worth restaurant, Chef Point Cafe, is giving moms a real treat with a special menu devoted to this holiday. This day, dedicated to matriarchs, is for enjoying family and what better way to do that then with a fabulous meal in a fine dining restaurant renowned for world-class cuisine? Find out what Mother’s Day means, then see how dining together over a special feast celebrates each doting mother who went above and beyond her maternal duties.

The tradition of honoring mothers on a particular day is traced back to ancient Grecian times. Modern etiquette still insists we honor those who gave us life. Children make chotskies for moms in school, husbands buy flowers for mothers of their children and cards are sent out around the world just to commemorate this occasion. In today’s age of hectic schedules, it may be nice to give the gift of time and good food as anyone can appreciate this amazing combination. “There’s nothing like a nice sit down meal to bring a family together,” says Paula Nwaeze, co-owner of Chef Point Cafe. What mom wouldn’t be impressed with this special menu when walking into her favorite Fort Worth restaurant?

The appetizers are the first things that say “Happy Mother’s Day,” on this special menu. No matter what her tastes, mom is bound to fall for What Nots, Escargot or Fried Green Tomatoes. These starters vary widely in flavor to please family members who do not share similar tastes. The quintessential southern mother may enjoy Fried Green Tomatoes. This modern take on an old favorite is served with fresh mozzarella, pesto sauce, roasted peppers, micro greens and drizzled with Texas honey. For the more refined mother, Escargot may be just the trick. The imported Escargot are hand stuffed in large mushroom caps then smothered in a house sherry wine sauce.

Mom can then order a salad or soup (or both, it is Mother’s Day) before heading on to the next scrumptious stage of the meal, the entree. Patrons can choose between nine spectacular selections for the main dish at this Fort Worth restaurant. Seafood fans can choose from Stuffed Flounder, Pecan Crusted Mahi Mahi, Stuffed Swordfish and Whole Snapper from this special menu. For moms who are crazy for nuts, they can try the Pecan Crusted Mahi Mahi, which is sauteed to perfection then served over fettuccini with a lemon caper butter sauce. Beef loving moms can order the Blackened Rib Eye, which is 16 ounces of prime beef served with mashed potatoes and fresh asparagus. For those who can’t decide between the surf or turf, they can order the Steak and Lobster Tail. This entree features a beef tenderloin and lobster tail served with au jus sauce, mashed potatoes, fresh asparagus and side of drum butter. Poultry lovers can try the Chicken Provolone or the Duck that taste even better than they smell.

After chowing down on this incredible dinner, let mom order dessert. Chef Nwaeze’s own Bread Pudding and Chocolate Mousse are wonderful ways to end a meal, even if mother didn’t eat all of her veggies. Mother’s Day is a time to unwind and remember times that went by all too fast. Paula and Franson’s daughter, Hope, who helps out at the restaurant when she can, says, “I can’t think of a better way to spend Mother’s Day than working with my mom and eating dinner at our fine dining restaurant.”

This Fort Worth restaurant can bring families back together and bring tight-knit families even closer, so this Mother’s Day, head over to Chef Point Cafe at 5901 Watauga Road in Watauga, Texas. For more information or to see the full Mother’s Day menu, log onto http://www.chefpointcafe.org and to call ahead for seating, dial (817) 656-0080.

Rainwater Grill, an All-American dining and entertainment spot located in the heart of Hastings, NY, has named Ian Friedman its new Executive Chef. Mr. Friedman, a 20+ year veteran of top kitchens and corporate catering operations, graduated from the Culinary Institute of America in 1989. In 2001, he moved to Bermuda, where he was the Executive Chef of the Barracuda Grill. After a few years in Bermuda, Mr. Friedman started his own corporate catering operation, IDF Culinary Consultants, servicing the culinary needs of major international insurance, re-insurance and financial services corporations. IDF Culinary Consultants also provided significantly improved cafeteria services to a number of private schools on the island.

Mr. Friedman’s culinary philosophy focuses on sustainability, the use of locally grown foods and ingredients, and the ability to offer superior, more interesting, ‘organically delicious’ and healthier dishes. “We are obsessed with local ingredients, and what can be done to present customers with unique, mouth watering, visually appealing and healthy menu options that they cannot find anywhere else in Westchester,” commented Mr. Friedman. “We also believe that, in most cases, it’s not all about the center of the plate, but what surrounds the center of the plate, in terms of inventive preparation and presentation.” Mr. Friedman went on to say that he intends to make approximately 70% of the new menu “vegetarian adaptable,” offering a wide variety of enticing options in this area.

“We cannot be more excited to have Ian help us shape the direction of the restaurant moving forward,” added Tony Fortunate, Co-Owner/Managing Partner. “He’s a consummate pro with amazing credentials, and he will help us take our menu to the next level, while still providing the great quality dining/entertainment experience and overall value to our patrons that we have since we opened.” The new dinner menu can be viewed on the restaurant’s web site, located at www.rainwatergrill.com.

Opened in December, 2009, Rainwater Grill has quickly established itself as the “in” dining and entertainment spot in the Hastings/Southern Westchester area. Featuring an upscale but affordable All-American lunch & dinner menu, as well as a fantastic Sunday brunch, it’s the perfect spot for a business or personal meal or event. The eco-friendly ambience of the dining room, coupled with the lively atmosphere of the bar and lounge, makes the restaurant a “must visit” location for virtually any dining or entertainment occasion. The restaurant is located at 19 Main St. in Hastings-on-Hudson, NY, easily accessible from all major Westchester highways and parkways. For reservations, please call 914-478-1147, or email info@rainwatergrill.com.

Business partners, Dan Sommerfeld and Scott Steffens, are set to open the first Dickey’s Barbecue Pit in Illinois this May, effectively bringing Texas-style Barbecue to Wheaton.  

“Dickey’s has great food: the jalapeno beans, the brisket, the peach cobbler. I know the people of Wheaton will love the home-style cooking,” Sommerfeld said, who will be more active in operations of the franchise.

This is the first Dickey’s franchise opportunity for the native Chicagoan, who said the franchise’s quality barbecue is a great fit to the Wheaton community, where he now lives.

“We are so thrilled Dickey’s is moving into Illinois. The Dickey’s presence continues to grow across the country at a steady pace and we are thrilled with this latest development,” President of Dickey’s Barbecue Restaurants, Inc. Roland Dickey, Jr. said.

Texas-based Dickey’s Barbecue Pit opened in 1941 and began franchising in 1994. Dickey’s Barbecue Pit is well-known for their hot pit-smoked signature meats, complimentary ice cream and the big yellow cups.

A commercial real estate developer in the midst of a standstill economy, Owner/Operator Sommerfeld decided to pursue something different saying, “Dickey’s is it.”

Since early 2011, Dickey’s Barbecue Pit has opened 12 stores, with 60 set to open before the end of 2011.

Many owner/operators are men and women new to the restaurant business, but Dickey’s business model provides the framework for success.

“Dickey’s Barbecue Pit allows the opportunity for everyone to enjoy the flavor of Texas style barbecue without busting the budget. I am excited to get started with our new location,” the new Owner/Operator said.

The preparation prior to opening a Dickey’s franchise is extensive, ensuring that owners and operators are thoroughly prepared to hit the ground running.

“We have so many new owner/operators investing with us and in the midst of this economy, we are glad people trust us for success. Their victory is our victory and we plan on continuing to move forward,” Dickey said.

With unemployment at a steadily high rate, Dickey’s and their entrepreneurial partners are expanding while other businesses are shutting down.

“Our progress is surprising to a lot of folks, but it makes sense to us. People want to get out of the rat race,” Dickey said. “In turn, these new stores are employing hundreds of people who otherwise would be on unemployment.”

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

There are 147 locations in 33 states.

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

Committed to exceptional quality at a great price, Dickey’s Barbecue is a great match for the Wheaton area, according to Sommerfeld.

More information on Dickey’s Barbecue Pit is available at www.dickeys.com. Franchising information is available at 866-340-6188.

Popular Pizza Brand to Honor Our Heroes: Military Personnel, Police Officers, Fire Fighters & Emergency Medical Technicians to Receive 25% off Meal Everyday in May

Straw Hat Pizza, the original California Pizza since 1959, is proud to announce it will celebrate “Honor Our Heroes Month” during the month of May to serve as a reminder of Memorial Day and provides appreciation and recognition to members of the Armed Forces, Law Enforcement, Fire Fighters, Emergency Medical Technicians and Paramedics who will receive 25% off their entire purchase (excluding lunch buffet, alcohol & delivery) everyday during the month long event beginning on Sunday, May 1^st and continuing through Tuesday, May 31^st.  

“A big part of our history and philosophy at Straw Hat Pizza is being part of the communities in which we serve,” said Jonathan Fornaci, president of the fifty-two year old pizza chain.  “Honoring local heroes is Straw Hat’s way of thanking these men and women who do amazing things every day and we dedicate the month of May for well deserved recognition to these people in our neighborhoods we consider heroes.”

Straw Hat Pizza has a long track record of community relations and donating.  Pizza tours and fundraisers have been part of the 52 year old pizza brand through the years providing both fun and educational experiences and of course pizza eating!. 

Besides community relations and their great food and service, Straw Hat Pizza has been making waves and fresh genuine California pizza since 1959.  Using California vine-ripened tomatoes and local produce, hand-shredded cheeses and dough fresh rolled daily, their pizza is fresh and delicious.  With a menu of Gourmet Masters Pizzas, Hot Hat™ Stuffed Sandwiches, and a forty-plus item garden fresh salad bar, guests have been enjoying the food as well as the family-friendly atmosphere for more than five decades.  Today, fifty-two years later, Straw Hat Pizza is still making waves and Genuine California Pizza with the freshest ingredients. It’s not a trend; it’s a history as genuine as their California pizza.  

Today, Straw Hat Pizza is growing with new franchise locations opening in Arkansas, California, Montana, Illinois, Florida, New Jersey, and Texas. Growth plans to reach 150 locations within two years.  For more information please visit:  www.strawhatpizza.com.

Bolstered by solid improvements in same-store sales and customer traffic levels, the outlook for the restaurant industry continued to strengthen in March. 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 March, up 0.3 percent from February and the third gain in the last four months. In addition, March represented the sixth time in the last seven months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“The March increase in the Restaurant Performance Index was fueled by continued 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. “Most notably, the overall Current Situation component of the RPI stood above 100 for the first time in 43 months, which signifies expansion in the indicators of current industry performance.”

“Although restaurant operators remain bullish about their business’ sales growth in the months ahead, their optimism about the direction of the overall economy has faded somewhat,” Riehle added. “Just 32 percent of restaurant operators expect economic conditions to improve in the next six months, the lowest level since September 2010.”

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 100.2 in March – up 0.8 percent from February and its third strong gain in the last four months. In addition, the Current Situation Index rose above 100 for the first time in 43 months, which signifies expansion in the current situation indicators.

Restaurant operators continued to report improvements in same-store sales in March. Fifty-two percent of restaurant operators reported a same-store sales gain between March 2010 and March 2011, up from 49 percent in February and the strongest level since August 2007. In comparison, 31 percent of operators reported a same-store sales decline in March, down from 37 percent of operators who reported lower sales in February.

Restaurant operators also reported a net increase in customer traffic levels in March. Forty-five percent of restaurant operators reported an increase in customer traffic between March 2010 and March 2011, up from 41 percent of operators who reported higher traffic in February. In comparison, 32 percent of operators reported a traffic decline in March, down from 39 percent in February.

Capital spending activity among restaurant operators held relatively constant in recent months. Forty percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, essentially unchanged from the levels reported in the previous four months.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 101.7 in March – down slightly from February’s level of 101.9. Despite the decline, the Expectations Index stood above the 100 level for the eighth consecutive month, which signifies expansion in the forward-looking indicators.

Restaurant operators remain optimistic that their sales levels will grow in the coming months. Fifty percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up slightly from 48 percent who reported similarly last month. In comparison, just 13 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, compared with 12 percent who reported similarly last month.

Along with an optimistic sales outlook, restaurant operators’ plans for capital spending rose to its highest level in 41 months. Fifty-three percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up slightly from 52 percent who reported similarly last month.

For the sixth 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 11 percent said they expect to reduce staffing levels in six months.

Although restaurant operators remain optimistic about sales growth in the months ahead, their outlook for the overall economy is more tempered. Thirty-two percent of restaurant operators said they expect economic conditions to improve in six months, down from 46 percent who reported similarly just three months ago and the lowest level in seven months. In comparison, 19 percent of operators said they expect economic conditions to worsen in the next six months, up from 14 percent who reported similarly last month.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online.

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.

J. Alexander’s Corporation has reported operating results for the first quarter ended April 3, 2011.

A summary of the first quarter of 2011 compared to the first quarter of 2010 follows:

• Net sales increased 5.2% to $40,749,000 from $38,725,000.
• Average weekly same store sales per restaurant increased by 5.5%.
• Income before income taxes increased 26.9% to $1,372,000 from $1,081,000 in the first quarter of 2010.
• Income tax expense was $310,000 for the first quarter of 2011 compared to $284,000 in the first quarter of 2010.
• Net income increased by 33.2% to $1,062,000 from $797,000 in the first quarter of 2010, and earnings per diluted share increased to $.18 from $.13 in the comparable quarter of 2010.

Commenting on results for the first quarter of fiscal 2011, Lonnie J. Stout II, Chairman, President and CEO, said, “The first quarter just ended was another period of solid improvement in our financial performance. We are pleased with overall results, which included our sixth consecutive quarter of same store sales growth. We believe our same store sales performance continues to be among the best in the upscale casual dining segment of our industry.”

For the first quarter of 2011, J. Alexander’s Corporation recorded average weekly same store sales per restaurant of $95,300, up from $90,300 in the corresponding quarter a year earlier. The Company’s average weekly sales per restaurant for the first quarter of 2011 were the same as the same store average because same store sales calculations are based on restaurants open for more than 18 months and no new restaurants have opened since December of 2008. The 5.5% increase in average weekly same store sales per restaurant for the first quarter of 2011 compared to the first quarter of 2010 was greater than the 5.2% increase in total net sales because of the exclusion from the weekly average calculation of a total of ten restaurant days that certain restaurants were closed due to inclement weather in the first quarter of 2011.

J. Alexander’s Corporation reported an increase of 0.7% in average weekly guest counts per restaurant from the comparable period of 2010. The average guest check, including alcoholic beverage sales for the quarter rose 4.5% to an estimated $26.36 from approximately $25.23. The effect of menu price increases for the quarter just ended was approximately 2.6% compared to the same period a year earlier.

The Company’s increases in same store sales contributed to lower labor and related costs and other restaurant operating expenses as percentages of net sales during the first quarter of the current year compared to the first quarter of 2010. Total labor and related costs decreased from 33.1% of net sales to 32.4% of net sales. Other restaurant operating expenses decreased to 20.6% of net sales from 21.8% of net sales.

Cost of sales increased to 33.0% of net sales for the first quarter of 2011 from 31.5% of net sales in the corresponding quarter of the previous year.

For the first quarter of 2011, J. Alexander’s Corporation’s restaurant operating margins (net sales minus total restaurant operating expenses divided by net sales) increased to 10.4% from 9.6% in the same period of 2010.

“The sharp rise in input costs in several food categories has been and continues to be a significant concern,” Stout noted. “For the first quarter, our food input costs rose by about 8% from the corresponding period in 2010. “Produce costs in the quarter just ended climbed more than 20% over the same quarter a year ago, while seafood and beef prices increased approximately 9% and 7.5%, respectively. “

Stout said that J. Alexander’s Corporation is implementing a plan to offset some of the Company’s higher input costs. He said the plan includes reformatting the Company’s menus to include separate lunch and dinner menus in each restaurant as well as modest menu price increases primarily on some of the Company’s dinner menu items.

“We are working as diligently as we can to manage our input costs,” Stout emphasized, “but we will not pursue any measure that could diminish the dining experience of our guests. As always, our primary focus will be to provide our guests with the highest quality and freshest products possible.”

Stout said the Company’s same store sales trends in the second quarter to date have remained favorable and generally in line with those of the first quarter. “Based on our recent trends we are encouraged about the prospects for continued same store sales growth in the second quarter,” Stout observed. “We do remain somewhat concerned, however, about the possible negative impact that higher gasoline prices and potential volatility in consumer confidence levels could have on our sales trends. “

J. Alexander’s Corporation operates 33 J. Alexander’s restaurant in thirteen states: Alabama, Arizona, Colorado, Florida, Georgia, Illinois, Kansas, Kentucky, Louisiana, Michigan, Ohio, Tennessee and Texas. The Company’s menu features a wide selection of American classics, including steaks, prime rib of beef and fresh seafood, as well as a large assortment of interesting salads, sandwiches and desserts. J. Alexander’s also has a full-service bar that features an outstanding selection of wines by the glass and bottle.

J. Alexander’s Corporation is headquartered in Nashville, Tennessee.

Benihana Inc., operator of the nation’s largest chain of Japanese theme and sushi restaurants, today reported total restaurant sales and comparable restaurant sales for the first four-week period (March 28, 2011 – April 24, 2011) of the first fiscal quarter 2012.

For the first four-week period, both total restaurant sales and Company-wide comparable restaurant sales increased 5.8% to $26.7 million from $25.3 million, representing the fifteenth consecutive period of comparable restaurant sales growth. By concept, comparable restaurant sales increased 9.0% at Benihana Teppanyaki (including 8.7% traffic growth) and 2.2% at RA Sushi, but decreased 5.3% at Haru.

Benihana Teppanyaki represented approximately 67% of total restaurant sales, while RA Sushi and Haru accounted for 24% and 9% of total restaurant sales, respectively. There were 388 store-operating weeks in the first four-week periods of both fiscal quarters.

Richard C. Stockinger, Chairman, Chief Executive Officer and President, said, “Fiscal 2012 got off to a strong start, as marketing and promotional activities related to the Renewal Program proved effective in generating robust comparable sales primarily driven by guest traffic gains at Benihana Teppanyaki. RA Sushi also continued its track record of comparable sales growth, and has now generated positive results for five consecutive periods. Softness in Haru’s top line, however, was due to relatively cold weather in April that negatively impacted patio seating at six restaurants with construction scaffolding outside of two of those locations further impeding guest traffic. With warmer May weather nearly upon us, we are hopeful that guests will begin to feel more comfortable dining on our patios and thereby contribute to improving Haru’s sales trends.”

Headquartered in Miami, Benihana Inc. (NASDAQ GS: BNHN, BNHNA) is the nation’s leading operator of Japanese theme and sushi restaurants with 97 restaurants nationwide, including 63 Benihana restaurants, nine Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Sonic Corp., the nation’s largest chain of drive-in restaurants, today announced that its system-wide same-store sales have increased by an estimated 4% to 6% for the first two months of the company’s third fiscal quarter ending May 31, 2011. This represents an improvement from the 1.2% same-store sales increase experienced in its second fiscal quarter. In addition, company-owned drive-ins continued to outperform franchise drive-ins in terms of same-store sales growth.

Sonic, America’s Drive-In, originally started as a hamburger and root beer stand in 1953 in Shawnee, Okla., called Top Hat Drive-In, and then changed its name to Sonic in 1959. The first drive-in to adopt the Sonic name is still serving customers in Stillwater, Okla. Sonic has more than 3,500 drive-ins coast to coast, where more than a million customers eat every day.

Ruth’s Hospitality Group, Inc. has reported unaudited financial results for its first quarter ended March 27, 2011.

Highlights for the first quarter of 2011 compared to the first quarter of 2010 were as follows:

• Total revenues were $98.8 million compared to $94.7 million in the prior year.
• Net income available to preferred and common shareholders of $5.9 million, or $0.14 per diluted share, compared to $6.5 million, or $0.20 per diluted share, in the first quarter of 2010. Excluding a one-time $0.3 million net benefit in discontinued operations, net income was $0.13 per diluted share in the current period. Net income available to preferred and common shareholders for the first quarter of 2010 included a $0.7 million income tax benefit for a correction of an immaterial error related to certain prior year tax credits and a one-time $0.4 million net restructuring benefit. Excluding the adjustments, net income was $0.16 per diluted share in the prior year comparable period.
• Company-owned comparable restaurant sales for Ruth’s Chris Steak House increased 5.2%. Company-owned comparable restaurant sales for Mitchell’s Fish Market decreased 2.7%.
• Food and beverage costs, as a percentage of restaurant sales, increased 140 basis points to 30.7%, primarily due to unfavorable beef costs.
• Restaurant operating expenses, as a percentage of restaurant sales, decreased 190 basis points to 49.4%, primarily due to sales leverage on fixed costs.
• General and administrative expenses increased $0.3 million to $5.9 million.
• Depreciation and amortization expenses, as a percentage of total revenues, decreased 30 basis points to 3.8%, primarily due to sales leverage.
• Interest expense decreased by $0.5 million to $0.8 million in the first quarter of 2011.
• At the end of the first quarter of 2011, the Company had $45 million in debt outstanding under its senior credit agreement. This represents a reduction of $6 million from the December 26, 2010 balance of $51 million.

Michael P. O’Donnell, Chairman, President and Chief Executive Officer of Ruth’s Hospitality Group, Inc., stated, “We were pleased that our comparable sales momentum at Ruth’s Chris Steak House restaurants continued during the first quarter. These higher sales volumes helped us expand restaurant level margins, despite higher food costs. In late March, we rolled out a small price increase to mitigate the impact of commodity pressures. We believe the Ruth’s Chris brand has pricing power, but with five consecutive quarters of traffic growth, our goal is to remain prudent with additional pricing at this time. Our efforts to strengthen our balance sheet continued in the first quarter, as we reduced our outstanding debt by $6 million. We also remain active on the real estate front, as we continue to evaluate opportunities for 2012.”

Review of Operating Results

Total revenues, which include Company-owned restaurant sales, franchise income, and other operating income were $98.8 million compared to $94.7 million in the first quarter of 2010.

Company-owned restaurant sales increased 4.5% to $95.3 million for the first quarter of 2011 from $91.2 million in the same quarter last year. Total operating weeks increased 1.2% to 1,131 from 1,118.

Average weekly sales for Ruth’s Chris Steak House were $90 thousand in the first quarter of 2011 compared to $85.6 thousand in the first quarter of 2010. Average weekly sales at Mitchell’s Fish Market were $68.5 thousand compared to $70.5 thousand in the prior year first quarter.

For the first quarter of 2011, Company-owned comparable restaurant sales at Ruth’s Chris Steak House increased 5.2%, which consisted of an entrée increase of 3.9% along with an average check increase of 1.2%. Comparable restaurant sales at Mitchell’s Fish Market decreased 2.7%, which consisted of an entrée decrease of 6.1% and an average check increase of 3.5%.

Franchise income increased 4.3% to $3.1 million in the first quarter of 2011 from $2.9 million in the prior year first quarter. Comparable franchise-owned restaurant sales increased 9.3%.

Operating income was $10.0 million in the first quarter of 2011 compared to $9.8 million in the prior year first quarter. The first quarter of 2010 included a one-time $0.6 million restructuring benefit for which there was no comparable benefit in the first quarter of 2011.

Financial Outlook

Based on current information, Ruth’s Hospitality Group, Inc. is reiterating its previous 2011 outlook:

• Cost of goods sold of 30.5% to 31.5% of restaurant sales
• Marketing and advertising of 3.0% to 3.5% of total revenues
• General and administrative expenses of $23 million to $25 million
• Effective tax rate of 25% to 30%
• Capital expenditures of $10 million to $12 million
• Free cash flow of $21 million to $23 million
• Fully-diluted shares outstanding of 43.0 million to 44.0 million

Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) is a leading restaurant company focused exclusively on the upscale dining segment. The Company owns the Ruth’s Chris Steak House, Mitchell’s Fish Market, Mitchell’s Steakhouse and Cameron’s Steakhouse concepts. With more than 150 Company- and franchisee-owned locations worldwide, Ruth’s Hospitality Group, Inc. was founded in 1965 and is headquartered in Heathrow, Fla.

Starting April 18th, Pizza Patrón, the nation’s number one Latin pizza brand, launched a media campaign that reflects recent shifts in its core customer base. For more than a year, the company has been crafting its new marketing strategies to focus on a younger, bi-cultural demographic. This marks a major change from Pizza Patrón’s previous advertising that exclusively targeted an older, Spanish-preferred demographic.

“Today, second generation Hispanics account for nearly 60 percent of overall Hispanic population growth in the U.S. according to the Pew Hispanic Center,” said Andrew Gamm, Pizza Patrón brand director. “This landmark change has very important socio-economic, demographic and especially language preference implications.”

Recent research conducted by Pizza Patrón revealed that a majority of its customers were consuming mainstream media at higher levels than ever before. Language has become much less a question of capability, but is more about personal preference, reflecting the bilingual aptitude of our bicultural customer base, says Gamm.

The new advertising campaign explains what the company’s slogan ‘Más Pizza. Menos Dinero.’ has meant for the past 25 years. The concepts of ‘Más Quality,’ ‘Más Service’ and ‘Más Value’ are spotlighted in shots that focus on the caliber of the ingredients, fresh dough made throughout the day and the brand’s trademark friendly, bilingual service. The company wants to convey to customers that it understands its low prices might get you in the door, but only great food and exceptional service will bring you back again and again.

“Our loyal customers already know that Pizza Patrón is one of the best kept secrets out there. People often see our low prices advertised and wonder if you can really get great food for so few dollars,” said Gamm. “Our más quality and más service, when combined, deliver más value to our guests — that’s the message with this one.”

Pizza Patrón continues to be a lightning rod for discussion regarding Hispanics in the U.S. The company plans to continue its commitment to ensure the brand reflects the contemporary Latino experience in the U.S. today. The Dallas-based pizza chain recently opened its 100^th retail location and plans to continue focusing on expanding its retail footprint in new markets through franchising.

Pizza Patrón, America’s #1 Latin pizza brand, offers traditional pizza, wings and sides in its community based, bicultural stores. Pizza Patrón was founded by restaurateur Antonio Swad in 1986, in Dallas, Texas, and today operates 100 dine-in and carry-out restaurants in seven states with 40 more under development. Pizza Patrón has franchise opportunities available in prime markets throughout the country offering a proven system for hard-working franchisee candidates. In 2007, the brand received international news coverage when it decided to accept Mexican Pesos at all of its locations, gaining over 500,000,000 media impressions worth over $30 million in the U.S. alone. The company’s medium AMIGO PIZZAS start as low as $4 and X-Large LISTA-NOW READY pepperoni pizzas start as low as $6 all day, every day.

Located in the heart of the growing trade-area of Folsom, California, Johnny Rockets opened the chain’s third restaurant in Sacramento County. The restaurant opened its doors to the public on April 14, in the Palladio at Broadstone, bringing classic Americana to the 595,000-square-foot lifestyle center, open since 2009. As an added draw for diners, the self-proclaimed “Home of the Original Hamburger” is located directly across from the 16-screen movie theatre and has a relaxed, casual atmosphere that appeals to all ages and lifestyles.

“Johnny Rockets is a family restaurant, a date restaurant, a business lunch restaurant and a place that offers everyone the uncomplicated goodness of all-American food and fun,” says franchise owner, Tariq Munir. “The city of Folsom and nearby areas are saturated by young, affluent families, making Johnny Rockets an ideal restaurant concept for this growing community and center.”

Munir says he is eager to further expand the nostalgic brand within the Sacramento area. Also owner of the Johnny Rockets locations at Arden Fair and Downtown Plaza, the established franchise figure says, “We are here to provide this vibrant, growing community with our special brand of fun, including dancing servers, hearty comfort foods and good, old-fashioned customer service, always presented with a smile.”

The newest Johnny Rockets restaurant officially opened to the public on April 14, 2011 and employs 25 local workers. A soft opening and special VIP event celebration took place on April 12th. The 2600 sq. foot restaurant also features timeless American red and chrome decor, jukeboxes ready to play Guest’s favorite tunes and a full, traditional, Johnny Rockets menu filled with favorites like hamburgers, onion rings and dozens of shake selections.

The cost to produce everything from entrees to side salads is cutting into already thin-profit margins at restaurants feeling the squeeze of soaring food prices.

Upscale steak and burger restaurants are among the hardest hit, such as Irvine-based In-N-Out Burger, which implemented this year its third price hike since 2008. Beef prices have gone up nearly 11 percent year over year while fruits and vegetables soared 4.3 percent, according to the U.S. Department of Agriculture.

“It’s literally coming at us from seven to eight areas,” said Joe Manzella, owner of TAPS Fish House & Brewery in Brea and The Catch in Anaheim. “We get hit on everything from bell peppers to asparagus. Our beef prices have gone up 8 percent.”

Continue reading . . .

Known for real fruit smoothies and specialty sandwiches, wraps and flatbreads with an island twist, Tropical Smoothie Café is excited to announce its 300th store, with the grand opening of its first Fort Myers location on April 29, 2011. Tropical Smoothie Café opened the doors of its first franchise in Tallahassee, Florida back in 1997, providing a healthy alternative to typical fast food options for breakfast, lunch and dinner. The tropical setting embraces the island way of life, exuding its “tropitude” for loyal guests.

“Our growth has been steady from the start and we are thrilled to hit this incredible milestone,” says Mike Rotondo, Tropical Smoothie Café Chief Operating Officer.

“The opening of our 300th location offers a chance to celebrate each franchise and pay recognition to the decisions made along the way.”

Even during the past years of economic downturn, Tropical Smoothie Café powered through to keep the brand strong with the help of existing franchise owners. Many franchisees became multi-unit owners, opening locations in new areas continuing its success and growth. This year, Tropical Smoothie Cafés continues to flourish as the company expects to double the number of store openings from last year.

The Fort Myers Tropical Smoothie Café franchisees are multi-unit franchise owners themselves—Andrew and Terri Jessen currently oversee eight locations in Southwest Florida.

“We love the Tropical Smoothie Café brand and are honored to host the 300th store celebration,” says Andrew Jessen. “The brand is known for its healthy, delicious menu and we are excited to bring Tropical Smoothie Café to Ft. Myers.” The new store is located at 9377 Six Mile Cypress Parkway, Suite 100, in Fort Myers and is open Monday through Friday from 6:30 a.m. to 9:00 p.m., Saturday and Sunday from 8:00 a.m. to 9:00 p.m. and drive thru open until midnight each night. Special offers include the change to win free smoothie for a year by texting “berry” to 30364. Winners will be announced after the Grand Opening. Contributions to fund-raising efforts for the company’s chosen charity, Camp Sunshine, begin immediately.

Founded in Destin, Fla., in 1997, Tropical Smoothie Café is in a niche category of the quick service restaurant industry providing diners a healthy alternative to typical fast food. The company offers made to order toasted wraps, grilled flatbreads, bistro sandwiches and gourmet salads, while continuing to provide consumers with a variety of high-quality real fruit smoothies. Tropical Smoothie Café includes dine-in, take-out or catering menu options for breakfast, lunch and dinner, available through online ordering. Ranked by Entrepreneur Magazine as one of the fastest growing franchises of 2010, the chain celebrates 300 locations nationwide this year. For more information, visit www.tropicalsmoothiecafe.com or call 888-292-2522.

In 2008, Tropical Smoothie Café joined fundraising efforts with national charity partner Camp Sunshine, a retreat in Casco, Maine for children with life-threatening illnesses and their families. Tropical Smoothie Café created the holiday, National Flip Flop Day, on the third Friday of June to raise awareness to Camp Sunshine. The first 500 loyal customers wearing flip flops are rewarded with a free Jetty Punch on this day with all donations received going towards the national charity partner. To date, the company has donated $700,000 to the cause and plans to raise over $1,000,000 by the end of this year. Nationwide, franchisees execute community fundraising events prior to National Flip Flop Day and donations are collected year-round at www.NationalFlipFlopDay.com.

HuHot Mongolian Grill is holding a contest to let its Facebook fans decide the name for this summer’s Sauce of the Season. Each quarter the create-your-own stir fry concept unveils a new limited-time sauce available on the food bar such as the current offering, Thai Lemon Basil. This week HuHot guests will have the opportunity to name next quarter’s Asian orange sauce through a Facebook contest.

Consumers can submit sauce name entries starting today via the HuHot Mongolian Grill Facebook page, http://www.facebook.com/huhot. Top sauce names that best communicate the flavor profile and HuHot brand will be selected, then fans will be allowed to vote for their favorite the following week. Those who submit sauce names that make it to the voting round will win a $25 HuHot gift card. The final winner will receive a party for 10 people at their local HuHot plus their name will be featured on all point of sale materials promoting the next sauce of the season, including posters and banners. As an added perk the final winner will get to taste the sauce they named in a sneak-preview event prior to its national launch.

HuHot has a large and active fan base of over 83,000 people on Facebook. Recently the online restaurant industry publication, MonkeyDish.com placed HuHot just behind larger chains, like Pei Wei and Qdoba, in their social media index for restaurant companies. According to HuHot CEO Andy Vap, “HuHot has a cult-like following, and it’s only natural to reach out to those who know and love our concept to get them involved in making this decision. We’re excited to see what our creative Facebook community comes up with!”  

Anyone who “likes” HuHot on Facebook can enter a sauce name though a special tab on the page dedicated to the Sauce of the Season naming contest. Entries must be accepted by May 11, 2011.

HuHot is a create-your-own stir fry concept that offers a wide variety of meats, seafood, noodles, fresh veggies, and signature sauces to suit your tastes. Select your favorite ingredients then have it cooked to perfection before your eyes on a 6-foot Mongolian grill that puts out 950,000 BTUs. With unlimited trips to the grill, you can create a different meal every time.

HuHot Mongolian Grills, LLC opened its first restaurant in Missoula, Montana in 1999 focusing on fresh food, signature sauces and great service. Over the past 11 years, the concept has grown to 37 locations in 14 states and that focus has remained unchanged.

Last year year HuHot Mongolian Grill, LLC was ranked in the 2010 Franchise 500 by Entrepreneur and in 2007 through 2009 was named on the Future 50 list of fastest growing restaurant chains by Restaurant Business magazine.

Furr’s Fresh Buffet, the new restaurant concept developed by owners of the beloved Furr’s restaurant chain based in Dallas, announced their newest location will open Wednesday, May 11th in Spring, Texas at 21005 Interstate 45 at Louetta.  Local resident and restaurant veteran Brian Blackwell will manage the new Furr’s Fresh Buffet which will employ approximately 200 team members from the community.  

In celebration of the grand opening, Furr’s Fresh Buffet is collecting items to donate to the Houston Food Bank’s Backpack Buddy Program.  The first 100 guests on Saturday, May 14th who bring a donation will receive a complimentary breakfast buffet and will be entered to win Furr’s Fresh Buffet for a Year!  To qualify for the free buffet and a chance to win Furr’s for a year, guests must be 18 years of age or older, one per household, should be one of the first 100 in line on Saturday morning May 14th when doors open at 7 a.m., and donate a healthy, non-perishable item such as a jar of peanut butter, can of tuna or box of mac and cheese.  The winner of the year’s worth of Furr’s valued at over $750 will be announced after doors open at 7:00 a.m.  Additionally, Furr’s Fresh Buffet will donate a percentage of the week’s proceeds directly to the Backpack Buddy Program.

“It’s important to us that our restaurant is a place where families and friends can come together to share a meal and enjoy a variety of fresh, nutritious food at a reasonable price,” said Greg Buchanan, chief executive officer of Buffet Partners, owners and operators of Furr’s Fresh Buffet. “It’s equally important to us to help make a difference in the communities we serve.   We’re thrilled to help guarantee that the Backpack Buddy Program and the Houston Food Bank will continue to be able to provide food to thousands of children in our area.”

Many children who rely on free or reduced-price lunches during the school year go home to meager or no meals on weekends. The Houston Food Bank’s Backpack Buddy Program works to fill that gap. “The average cost to supply one backpack of food to a child for the weekend is less than two dollars,” said Brian Greene, chief executive of the Houston Food Bank.  ”In the ’09-10 fiscal year, the Backpack Buddy Program distributed more than 77,000 backpacks at more than 180 area schools, and it’s companies like Furr’s Fresh Buffet that make this possible.”

Since 1946 Furr’s Fresh Buffet has been serving fresh, wholesome meals and giving guests the ultimate in choice with over 120 freshly prepared menu items to choose from daily.  Spring residents will enjoy the recipes that made Furr’s famous including the legendary Millionaire Pie and skillet-grilled chicken fried steak.  Guests will also enjoy grilled sirloin steak, golden-fried butterflied shrimp, citrus-fired chicken, hand-carved roast beef, baked fish; fresh build-your-own salads; steamed veggies; oven-baked breads; and mouthwatering desserts. Besides lunch and dinner, the new Furr’s Fresh Buffet in Spring will also offer a splendid breakfast buffet on Fridays, Saturdays and Sundays which includes a custom omelet station.  Along with the delicious food, the friendly staff can seat over 400 in the beautifully designed restaurant, which offers a banquet room perfect for business meetings or sports teams.

The restaurant can be reached directly at 281.528.5455. Hours are Monday through Thursday 10:45 a.m. – 10:00 p.m., and Friday through Sunday 7:00 a.m. – 10:00 p.m.  Furr’s offers self- and full-service catering, a meeting room and meals to go.  

Owned by Buffet Partners, L.P., Furr’s has a long and rich tradition of serving fresh, wholesome meals in the south-central and southwest U.S.  Founded by brothers Roy and Key Furr in 1946, Furr’s continues to provide warm, family focused service in a casual, comfortable environment.  Today, Buffet Partners operates 46 Furr’s and Furr’s Fresh Buffet locations in seven western and southern states. Guests continue to enjoy favorite recipes that made Furr’s restaurants famous including the legendary Millionaire Pie and skillet-grilled chicken fried steak.  Guests also crave contemporary new items such as grilled sirloin steak, golden-fried butterflied shrimp, citrus-fired chicken, hand-carved roast beef, baked fish; fresh build-your-own salads; steamed veggies; oven-baked breads; and mouthwatering desserts. Furr’s all-you-wish-to-enjoy buffet serves delicious food you wish you had time to cook, all for one price.

Red Robin Gourmet Burgers and law enforcement officers in cities across the country raised a record-breaking $744,000 during national in-restaurant Tip-A-Cop events and a week-long burger fundraiser to support Special Olympics.

As part of a national effort to raise funds for Special Olympics Programs, law enforcement traded in their handcuffs and badges and earned special tips from restaurant guests on Saturday, March 26 by filling beverages, and serving guests gourmet burgers and Bottomless Steak Fries. The funds raised benefited the officers’ local Special Olympics Programs. Tip-A-Cop events were held at Red Robin restaurants throughout 36 states in 349 restaurant locations. Along with the Tip-A-Cop events, Red Robin donated $50,000 to Special Olympics from a week-long, in-restaurant burger fundraiser based on sales of Red Robin gourmet burgers ordered with a Coca Cola product.

“We are thrilled with the outcome of our national Tip-A-Cop events and want to thank all of the guests who visited Red Robin during Tip-A-Cop to support Special Olympics,” said Susan Lintonsmith, Red Robin chief marketing officer. “This was our largest fundraising effort to date to support Special Olympics athletes across the U.S.”

Tip-A-Cop is part of the annual Law Enforcement Torch Run campaign for Special Olympics. LETR, which includes an international series of relay runs and special events like Tip-A-Cop, is presented by more than 85,000 law enforcement officers worldwide to help raise money and public awareness for Special Olympics. LETR is the largest grassroots fundraiser and public awareness vehicle for Special Olympics through which funds raised go directly to local programs in states or countries where the funds are generated.

National Sports Grill and Bar Dedicated to Using Buzztime’s Restaurant Entertainment and Marketing Platform in its 750 U.S. Restaurants

CARLSBAD, Calif. and MINNEAPOLIS (RestaurantNews.com) NTN Buzztime, Inc. (NYSE Amex: NTN), the leading digital interactive restaurant and bar entertainment network, today announced its multi-year partnership with Buffalo Wild Wings, Inc. (NASDAQ: BWLD), the national sports grill and bar known for its New York-style chicken wings. Buffalo Wild Wings will utilize Buzztime’s out-of-home interactive technology to enhance their Guest experience in their 750 restaurants in 45 U.S. states.

“Buffalo Wild Wings is all about providing our Guests a fun and social experience, and we pride ourselves on being their home away from home any night of the week,” commented Kathy Benning, executive vice president of Global Marketing and Brand Development for Buffalo Wild Wings. “Partnering with NTN Buzztime successfully integrates entertainment into our dining experience through the use of sports and trivia games.”

“The agreement with Buffalo Wild Wings allows us to bring additional entertainment and marketing value to their Guests and business partners,” said NTN Buzztime CEO, Michael J. Bush. “Buzztime delivers unique entertainment designed to retain customers and drive new traffic to restaurants – which is critically important in this tough economic environment. In fact, research has shown that Buzztime players spend more money and stay longer than the average customer.”

“Buzztime creates a social community within the restaurant. It’s fun to see how a tough trivia question can get friends, family, and even strangers talking,” added Brandon Jones, Midwest Regional Manager for the Mike Jones Franchise Group which just opened its 23rd Buffalo Wild Wings in December. “Buzztime provides excellent entertainment and generates a more competitive environment during our slow periods.”

For the most up-to-date information on NTN Buzztime and its restaurant and bar games, please visit www.buzztime.com or follow us on Facebook or Twitter. For more information on Buffalo Wild Wings, please visit www.BuffaloWildWings.com.

About Buffalo Wild Wings

Buffalo Wild Wings, Inc., founded in 1982 and headquartered in Minneapolis, Minnesota, is a growing owner, operator and franchisor of Buffalo Wild Wings Grill & Bar™ restaurants featuring a variety of boldly flavored, made-to-order menu items including its namesake Buffalo, New York-style chicken wings. The Buffalo Wild Wings’ menu specializes in eighteen mouth-watering signature sauces and seasonings with flavor sensations ranging from Sweet BBQ™ to Blazin’®. Guests enjoy a welcoming neighborhood atmosphere that includes an extensive multi-media system for watching their favorite sporting events. Buffalo Wild Wings is the recipient of hundreds of “Best Wings” and “Best Sports Bar” awards from across the country. There are currently 750 Buffalo Wild Wings locations across 45 states.

About Buzztime

NTN Buzztime, Inc. (NYSE Amex: NTN) is one of the most popular interactive bar and restaurant entertainment networks. Trusted for over 25 years by restaurant, bar and pub owners, Buzztime develops trivia, card and sports games and broadcasts them on the Buzztime Network to approximately 3,900 locations throughout North America. More than 1,000,000 registered players use a blue Playmaker or their Apple iPhone® to compete in more than 4,500,000 games each month. Players spread the word and invite friends and family to their favorite Buzztime location to enjoy an evening of fun and competition or unwind from a hectic day. Buzztime ups the fun factor – turning visitors into regulars and attracting new players every day of the week. For the most up-to-date information on NTN Buzztime, please visit www.buzztime.com or follow us on Facebook or Twitter.

Forward-looking Statements

This release contains forward-looking statements which reflect management’s current views of future events and operations, including but not limited to statements about numbers of locations, guests or players, success of the services including games and promotions, guest traffic, prizes, game schedules, celebrity participation, customer acceptance and use of the services, and repeat and new customers. These statements are based on current expectations and assumptions that are subject to risks and uncertainties that could cause actual results to differ materially. These risks and uncertainties include the risks of unfavorable economic conditions, failure of demand for products and services, unavailability of games or celebrity participants, lack of customer acceptance or repeat interest for both products and services and the impact of competitive products, services and pricing. Please see NTN Buzztime, Inc.’s recent filings with the Securities and Exchange Commission for information about these and other risks that may affect the Company. All forward-looking statements included in this release are based on information available to us on the date hereof. These statements speak only as of the date hereof, and NTN Buzztime, Inc. does not undertake to publicly update or revise any of its forward-looking statements, even if experience or future changes show that the indicated results or events will not be realized.

Buzztime is a registered trademark of Buzztime Entertainment, Inc. and Playmaker is a registered trademark of NTN Buzztime, Inc.

Buzztime Media Contact:
Don Williams
Williams Group Public Relations
(760) 707-4589
don@williamsgrouppr.com

Buffalo Wild Wings Media Contact:
Angie Andresen
Buffalo Wild Wings
612-573-3161
angie.andresen@fleishman.com

BRIO Tuscan Grille, a BRAVO | BRIO Restaurant Group concept, opened its second Las Vegas Location today at Tivoli Village. This is the first BRIO Tuscan Grille to open in 2011 and the second restaurant for BBRG this year, who own and operate 88 restaurants.

“We are proud to unveil our newest addition to our family of restaurants,” said Saed Mohseni, chief executive officer and president, Bravo | Brio Restaurant Group, Inc. “BRIO Tuscan Grille has a prime location at Tivoli Village, which we predict will be a favorite amongst Las Vegas residents and visitors.”

BRIO (meaning “lively” or “full of life”) is an upscale affordable restaurant serving authentic, northern Italian cuisine. The subtitle, “Tuscan Grille” is descriptive in the menu that features wood-grilled and oven-roasted steaks, chops and seafood, similar to what one would find in an authentic ristorante in Tuscany. BRIO’s philosophy is “to eat well, is to live well”; which is why they only use the finest and freshest ingredients. BRIO brings the pleasure of the Tuscan country villa to the American city. Please visit the website for BRIO locations at www.brioitalian.com or follow the restaurant on Twitter or Facebook.

Bravo Brio Restaurant Group, Inc. is a leading owner and operator of two distinct Italian restaurant brands, BRAVO! Cucina Italiana and BRIO Tuscan Grille. BBRG has positioned its brands as multifaceted culinary destinations that deliver the ambiance, design elements and food quality reminiscent of fine dining restaurants at a value typically offered by casual dining establishments, a combination known as the upscale affordable dining segment. Each of BBRG’s brands provides its guests with a fine dining experience and value by serving affordable cuisine prepared using fresh flavorful ingredients and authentic Italian cooking methods, combined with attentive service in an attractive, lively atmosphere. BBRG strives to be the best Italian restaurant company in America and is focused on providing its guests an excellent dining experience through consistency of execution.

Tossed, home of garden fresh salads, crepe wraps and sandwiches, today announced its Fourth Annual National Salad Contest, giving Tossed customers the opportunity to add their talents to the incredible array of salads on Tossed menus nationwide.  From May 1, 2011 until midnight Eastern time on May 31, 2011, salad lovers are encouraged to submit their favorite original salad recipe via the entry form on Tossed’s website.  The winning entry will be offered as a Tossed menu choice across the country during the month of July.

In addition to national exposure for his or her salad, the grand prize winner will receive one free Tossed salad per week for an entire year, said Tossed Franchise Corporation Chief Operating Officer Eric Clark.  ”Perhaps more than any fast casual restaurant around today, Tossed celebrates creativity—the endless combinations of healthy, fresh and scrumptious ingredients that make our salads so special,” he added.  ”What’s more, May is National Salad Month—the perfect time for customers to show us their imagination.  We encourage everyone to submit their best ideas during our National Salad Contest.”

Since 1998, when it opened its first location on New York City’s Park Avenue to rave reviews, Tossed has been known for its distinctively delicious lineup of fresh, made-to-order gourmet salads.  Featuring 50 toss-ins including garden fresh vegetables, cheeses and meats, along with its homemade dressings, Tossed has attracted an intensely loyal following.  The chain recently announced its first restaurants in Los Angeles, giving it a truly coast-to-coast presence.

Last year’s National Salad Contest winner was Tropical Spice, a combination of baby spinach, blackened chicken, sugar snap peas, red onions, pineapple and roasted peppers with fat-free honey Dijon dressing.  Tropical Spice, the work of customer Angela Whaler of New York, NY, was a hit with diners everywhere.

The winner of the Tossed Fourth Annual National Salad Contest will be selected by a panel of Tossed executives, who will evaluate each entry on taste, creativity and visual appeal.  To enter, go to www.tossed.com or follow the links from Facebook and Twitter.  Suggested salads must include a recipe name.  

Since 1998, Tossed has been the home of made-to-order salads featuring dozens of gourmet ingredients and unique dressings.  Now also offering whole wheat crepe wraps made fresh throughout the day as well as sandwiches, paninis, soups and smoothies, Tossed has grown from its original location on Manhattan’s Park Avenue to include restaurants across the United States.  Tossed Franchise Corporation, based in Fort Lauderdale, Florida, offers franchises to companies and individuals interested in one of the freshest, most exciting concepts in fast casual dining.  

Huddle House has announced the promotion of its longtime general counsel, Claudia Levitas, to the role of chief administrative officer. Levitas will retain oversight of the 46-year-old family diner chain’s legal affairs and human resources department while taking on new responsibilities such as supervision of all corporate administration, employee benefits programs, the company’s real estate portfolio and risk management evaluation.

“While balancing those responsibilities is a challenge in and of itself, I’m looking forward to doing all I can to help the company continue to grow and move forward,” said Levitas. “That begins with making sure we have all the right programs in place for our franchisees and employees as well as ensuring all organizational and administrative matters are handled efficiently.”

Prior to joining Huddle House in 1995, Levitas practiced law for five years in Washington, D.C., where she specialized in commercial litigation. She joined the chain to oversee franchise-related issues and legislative matters and saw her responsibilities gradually extend to human resources and the development of training materials for Huddle House’s 19 corporate and 381 franchised restaurants.

“Claudia has a much broader and more impactful role than just being our senior counsel,” said Ken Keymer, Huddle House’s CEO. “She’s a senior manager I rely on heavily, someone who’s incredibly bright and works hard for this brand. She’s a very important component to this company’s success.”

Levitas said an initiative she’ll address in her new role is the formation of a recognition program for Huddle House team members making noteworthy contributions to their communities.

“We already have programs that recognize outstanding restaurant performance, but we want to go further and recognize those individuals who are touching lives of people in communities where they work,” she said. “There are so many everyday heroes in our system who are changing people’s lives, and they should be acknowledged.”

Huddle House, Inc., a full-service family restaurant chain, is well-known for serving “Any Meal. Any Time.” in communities around the country.   The Huddle House menu has a wide variety of comfort food items and features signature Big House breakfast and sandwich platters, as well as favorites such as country fried steak with green beans and marinated grilled chicken with sweet potato fries. The core values on which Huddle House was founded in 1964- serving quality food in a warm, friendly environment that brings the community together- remain intact today.  Typically open 24-hours, Huddle House serves breakfast, lunch and dinner all day.   In 2011, Huddle House will be implementing a new and fresh design with flexible seating so even larger groups can come and enjoy ‘Our House’.  The Atlanta-based 400-plus-unit franchise is located in 17 states, primarily in the Southeast, Mid-West and Southwest U.S.

Aaron Allen is a independent restaurant consultant who’s worked with over 1,000 different companies, and he’s recently released a report compiling his new research on the 80 most common mistakes restaurant owners make. Surprisingly, he found that chain owners make most of the same mistakes as independent owners. His new report covers mistakes made in all areas of the business ranging from exterior design to service.

OpenTable is a unique online service that allows restaurants to manage their reservations online and compile marketing list, and gives customers an easy way to make reservations. This systems works so well for both parties that OpenTable has grown explosively since its first days. Some restaurant owners have found it less useful however if customers are only booking for events they’d attend anyways.

Red Robin wants to reward all of its customers for their frequent visits with a new Red Royalty loyalty program. The program will offer food discounts, special “Surprise & Delight” rewards and other random incentives throughout the year. Customers pick up a card at any location and register it online. To promote the new program, anyone who uses their card through May 29^th will be entered to win their choice of a LiveNation concert experience.

Spicy Pickle Franchising has updated their company status and released their annual report. The company will soon be relaunching their two new fast casual dining brands, the Spicy Pickle Sandwich Company and the BG Urban Cafe. Store re-designs, menu renovations and new service standards will be instituted at all brand locations.

America’s largest barbeque chain, Dickey’s Barbecue Pit, has teamed up with a father and son to open a new Ohio location. Iraq war veteran Anthony Salem and his father will be opening a franchise restaurant in Akron, Ohio in 2011. Dickey’s also plans to open 59 other stores across the country within the year.

Residents of Panama City, Panama can now enjoy the tasty American burgers and fries of Carl’s Jr. The first Panama location for the chain, the new restaurant opened at the Tocumen Panama International Airport. Carl’s Jr. and sister chain Hardee’s is now operating restaurants in over 20 international countries along with their large base in the United States.

Four San Francisco locations of the Chevys Fresh Mex restaurant brand have donated a total of $6585 to Bryan Stow. Stow was recently attacked outside a Dodger’s game and nearly died after going into a coma. The family and friends of the patient were incredibly grateful for the donation to help cover the rising hospitalization costs.