Burger King is running a chicken sandwich promotion to celebrate Independence Day. The Original Chicken Sandwich will be available for just $1.04, but will go back to its normal price after the 4^th. The breaded chicken patty is topped with crisp lettuce and mayo for a classic chicken sandwich.

KFC first introduced their Grilled Chicken options in 2009. Customers who want a lower fat, flavorful chicken meal have made the grilled option very popular with the chain. Now KFC is relaunching their grilled items with improvements. The all-white meat breast pieces are now 20 percent larger.

California Pizza Kitchen is dedicated to innovation and the development of new pizza options. The national chain has announced that it is adding 10 new items to its menu, including new pizza varieties, bigger salads and fresh soups. A gluten-free pizza crust option is also being introduced that works with 29 of the current pizza topping configurations.

Restaurant managers do struggle with a variety of legitimate challenges during day-to-day operation, but taking responsibility for the location’s success is the key. Managers who find excuses not to succeed will simply not be able to deal with the myriad challenges of the restaurant industry. Taking accountability for the restaurant leads to a more successful management style.

Marble Slab Creamery is gearing up to release their newest flavor and will be giving away free scoops. July 11^th will be “Red Head Appreciation Day” and anyone with red hair, whether it is natural or a wig, will receive a free scoop of Red Velvet Ice Cream. The new ice cream flavor combines the rich taste of red velvet cake with smooth ice cream.

Cold Stone Creamery released Cake Batter Ice Cream in 2003 and was surprised at its immense popularity. The chain is inviting cake batter fans to visit their local location for National Ice Cream Month. Cake Batter Ice Cream and Birthday Cake mix-ins will be highlighted for July. Customers can add cake pieces to their favorite flavor or other toppings with the Cake Batter flavor.

Classic summer flavors include the sweetly tart taste of lemonade, and Krispy Kreme is using this flavor for their newest creations. Try the lemon glazed cake doughnut, or the Lemon Kreme Pie filled doughnut. The Jolly Rancher Krispy Kreme Chillers make a perfect accompaniment to these new doughnut flavors.

Blue Bamboo is the work of chef Dennis Chan. The restaurant combines the best of Asian cuisine with the flavors and textures of traditional Southern cooking. This new style of fusion has made his restaurant very popular with Southern diners. Menu items include Panko Fried Tomatoes and Red Curry Shrimp and Grits.

Dickey’s Barbecue Pit is continuing to grow across the country and bring fresh smoked barbecue to small and big towns alike. Irving, California is now home to two locations for the chain as the newest restaurant opens. The chain is celebrating its 70^th anniversary and this most recent opening brings the total up to 152.

Buffalo Wings & Rings has launched a completely redesigned website and is giving away nearly 2,000 wings to a lucky fan to celebrate. Guests who visit the official can enter to win 1,984 chicken wings in commemoration of the year the chain first opened. Joining the free Club ’84 loyalty program automatically enters each visitor and gives them access to special news and promotions.

Tens of thousands of restaurant workers from hostesses and servers to cooks and bartenders must pass an online food safety and sanitation test by Friday when a new California law takes effect. However, compliance may be difficult as many restaurant operators say they do not know about the new requirement and language may be a major barrier.

The online test, which costs $15, is available only in English, Spanish and Chinese. With so many other languages spoken in restaurants, additional versions in Vietnamese and other languages may be needed. However, they will not be available by Friday’s deadline.

Good sanitation and hygiene are an obsession at restaurants such as the Michelin one-starred Alexander’s Steakhouse in Cupertino. Executive Chef Jeffrey Stout says the new law is a good idea, but its implementation appears to be a problem. Stout says there has been no publicity about the requirement.

Continue reading . . .

Yoshinoya, a leading global quick-service restaurant chain, announced today it has opened its first Dallas, Texas restaurant on June 30, 2011. The newest Yoshinoya restaurant is the first of the chain to open in Texas. There are plans to open four more stores in Dallas County.

The public is invited to join Yoshinoya for an exciting Grand Opening event at the new Dallas store on Saturday, August 13, 2011. KISS 106.1 FM will be broadcasting live from 11:00 am to 1:00 pm and bringing lots of prizes to giveaway. Customers can buy any Yoshinoya bowl and get the second bowl of equal or lesser value free. In addition, Yoshinoya will be raffling off 4 VIP tickets to Medieval Times, dinner and tournament. The grand prize includes preferred seating, a framed group entrance photo, behind the scenes DVD, a commemorative program, and a Knights cheering banner. The winner will be drawn from the raffle at 1:45 pm. Come celebrate and discover how Yoshinoya Tastes Better Because it’s Cooked Fresh.

“Yoshinoya is thrilled to venture into new territory. Our continued growth, even in this tough economy, can be attributed to our ability to combine two cultures; traditional Japanese cuisine served in an American fast food environment,” said Vice President of Franchise Development and Sales, Scot Hobert. “Yoshinoya’s wholesome menu is a healthy alternative to other fast food restaurants. As a result, Yoshinoya is poised for growth and on track with its plans for on-going expansion.”

The new restaurant, located at 14902 Preston Road, Suite 1000 A, Dallas, TX 75254, offers a meal-in-a-bowl menu including Yoshinoya’s signature Beef Bowl, first created over 100 years ago, as well as the Chicken Bowl, BBQ Style Plates, Soups, Salads, Kids Meals and Desserts.

Fresh, wholesome Japanese style cuisine is the essence of the Yoshinoya menu. Dating back to 1899 with the opening of its first restaurant in Tokyo, Japan, Yoshinoya is among the oldest quick-service restaurant chains in operation. Throughout its century of experience, Yoshinoya continues to grow aggressively while operating or franchising more than 1,600 restaurants in Japan, Mainland China, Shanghai, Taiwan, Hong Kong, Singapore, Philippines and the United States. With this opening, Yoshinoya has 100 restaurants in California, Arizona, Nevada, Texas and New York with plans for expansion through additional company restaurants in California and franchising opportunities in the West, New York, Virginia, Washington, DC, New Jersey and internationally in Canada. United States operations are headquartered in Torrance, California.

Zeppe’s Pizzeria, the leader in high-quality ingredient menu items, has partnered with Still Riding Pizza—makers of a gluten free pizza crust—to enable those that are on a gluten or wheat free diet to indulge in one of life’s most popular comfort foods.

Zeppe’s Pizzeria prides itself on their award-winning Pizzas, and now even those on this restricted diet can enjoy their pizza!   Joe Ciresi, President and Founder of Zeppe’s said,” We realized that 1 out of 133 people are affected with Celiac disease, and have to follow a gluten-free diet.  We are thrilled to have the opportunity to serve pizza on this crust, and know that it will make it pleasurable for many customers that couldn’t have traditional pizza because of their diets.”  Liz Silverman, President of Still Riding Pizza states, “Zeppe’s is the perfect partner for Still Riding Pizza.  They really understand that pizza is more than just food; it’s one of the most popular ways to socialize, and now people on a gluten free diet no longer need to be left out.  We’re thrilled to be partners.”

Zeppe’s Pizzeria and Still Riding Pizza will work together to maintain the purity of the gluten free pizza. The crust is produced and pre-baked at Still Riding’s own, dedicated 100% Gluten Free and Kosher certified facility in Connecticut and shipped directly to Zeppe’s 30 locations.  At Zeppe’s, the pizza is assembled using uncontaminated and gluten free toppings, baked on a special baking tray so that it doesn’t touch the deck of the oven, and cut with a clean and dedicated cutter before it is served. Still Riding Pizza and Zeppe’s have collaborated on the safest preparation methods and techniques to avoid the risk of cross-contamination.  The gluten free pizza is now a part of their regular menu and is available for pick-up and delivery.

Zeppe’s Pizzeria locations are open Monday through Wednesday from 11 am to 10 pm, Thursday from 11 am to 11 pm, Friday and Saturday from 11 am to midnight, and Sunday from Noon to 10 pm.

Smashburger, the fast, casual concept restaurant rapidly becoming the “better burger” industry leader, will open its first Atlanta location on Thursday, July 7, 2011. The restaurant will open at 2625 Piedmont Road NE and will bring 100-percent Certified Angus burgers, an array of signature sides and delicious handspun Häagen-Dazs shakes to local residents. This is the first of 20 plus Atlanta area Smashburgers slated to open over the next seven years.

Atlanta’s Smashburgers will feature a regional menu created with Southern flavors and tastes in mind. The Atlanta menu includes an Atlanta burger with peach BBQ sauce, Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw on an egg bun and an Atlanta Dog with Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw.

Named for the cooking method used to create the perfect burger, Smashburgers are hand-formed balls of 100-percent—fresh, never frozen, Certified Angus Beef that is then “smashed-to-order” on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a butter toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

“We are excited to introduce Smashburger to Atlanta,” says Founder and Chief Concept Officer, Tom Ryan. “Our fresh, great tasting burgers, chicken sandwiches and more will appeal to Atlanta residents looking for a restaurant for any occasion. Smashburger works well for everything from family night out to a place where business colleagues can enjoy a meal that pleases everyone.”

Smashburger has become known for its savory burgers, but the restaurant also offers delicious tender marinated either grilled or crispy chicken sandwiches, split and grilled hotdogs, and signature salads, with innovative sides like veggie frites and rosemary and garlic-seasoned Smashfries. Guests can pair their meals with beer, wine, handspun Häagen-Dazs shakes, and root beer floats.

“It brings us great pleasure to partner with Phil Wilkins of Rising Star, Inc. to bring Smashburger to Atlanta,” says Smashburger Chairman and CEO David Prokupek. “Only the best people are chosen to be part of the Smashburger team, and we know Phil will deliver a great guest experience to Atlanta residents.”

“I am thrilled to be part of a company as amazing as Smahburger,” says Phil Wilkins, Atlanta-area Smashburger franchise owner. “Smashburger is sure to become an Atlanta favorite.”

Denver-based Smashburger, the country’s fastest growing fast casual “better burger” restaurant concept, is designed to be every city’s favorite place for burgers. It received the International Council of Shopping Centers 2011 Hot Retailer Award and was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News. Smashburger has also received numerous awards from critics and consumers alike from around the country. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger operates and develops corporate, joint venture and franchise stores across the country. Smashburger currently has 100 stores nationwide, and with the commitment from its franchise partners to build 463 units, Smashburger is on target to have 500 plus stores in the next few years.

Nine Hardee’s restaurants owned and operated by Boddie-Noell Enterprises earned the 2011 Restaurant Operational Excellence Award from Hardee’s Food Systems, Inc. for outstanding performance over the past year.

In doing so, Boddie-Noell captured nine of the 12 Operational Excellence awards bestowed this year to Hardee’s franchise restaurant locations across the U.S.

The Operational Excellence Award is based on three specific guidelines: an individual restaurant’s performance in quality assurance audits, its score on an operational assessment and no more than one guest complaint.  

The nine Boddie-Noell Hardee’s winners include the Hardee’s locations on Sunset Avenue in Rocky Mount and on South Alston Avenue in Durham. The other winners are Hardee’s locations in Norton, Waverly, Stanleytown, Virginia Beach and Chesapeake (2 locations), Virginia as well as the Hardee’s in Cumberland, Ky.

“We’re extremely proud of these Hardee’s locations that received this award because they are top achievers,” said Terry Lewis, vice president of operations for Boddie-Noell’s Hardee’s restaurant division. “These awards serve as validation of the hard work, teamwork and commitment that are present every day in these restaurants.”

“Hardee’s continued success is due in large part to the hard work and dedication of our franchisees,” said Michael Murphy, president and chief legal officer of CKE Restaurants, Inc. “All of our franchise award winners share Hardee’s commitment to providing guests with the best food, service and dining experience in the industry. It is a pleasure to have them on the Hardee’s team. It is our hope that all of our owners and operators are inspired and motivated by these great achievements and will continue to help lead us to a successful 2011 and beyond.”

The awards were presented at a special awards banquet for Hardee’s franchise operators held recently in Las Vegas.

Boddie-Noell Enterprises is a diversified family-owned business engaged primarily in restaurants and land development. Based in Rocky Mount, BNE is the largest Hardee’s franchise operator in the United States with 335 Hardee’s locations across four states.

Texas-based Dickey’s Barbecue Pit, the largest quick serve barbecue restaurant in the country, opens the doors to its newest location at 601C Hwy 75 North in Huntsville.  

“It’s a dream come true to open the doors to my own restaurant. It’s exciting to finally be available for the people in the Huntsville area. The locals need great barbecue and Dickey’s is the perfect fit for this community,” said Franchise Owner Laura Thomason.

This is the 153rd location nationwide for the barbecue chain that celebrates its 70th anniversary this year.

“I can’t wait for everyone to come out and see what Dickey’s is all about. It’s a family-friendly environment that offers a Kids Eat Free promotion every Sunday,” Thomason said.

Dickey’s is growing at a rapid rate with a 38% growth rate over the past 2 years, according to company officials.

Dickey’s began franchising in 1994.

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.

Committed to exceptional quality at an affordable price, Dickey’s still slow smokes all of its signature meats overnight in every restaurant.  

For more information about Dickey’s, visit www.dickeys.com.

Opening a Dickey’s Barbecue Pit is more affordable than ever, with start up costs starting at just 58K.

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

Arby’s is adding sizzle to summer by introducing its second offering in the successful Ultimate Angus menu line, the Angus Cool Deli Sandwich. The new Angus Cool Deli Sandwich features oven-roasted, thinly sliced USDA Choice Top Round Angus beef served cool and topped with Swiss cheese, banana peppers, garlicky pickles, crisp lettuce, fresh tomato and onion, tangy herb vinaigrette and mayonnaise served on a toasted Italian-style roll. The Angus Cool Deli Sandwich is also available on a whole grain wrap.  

“This sandwich is near and dear to my heart – inspired by a classic cool deli sandwich I grew up eating back in New England – but done as only Arby’s can, oven-roasted and thinly sliced,” said Brian Kolodziej, Arby’s Executive Chef. “We see the new Arby’s Angus Cool Deli Sandwich as a great way for our fans to enjoy the satisfying taste of Angus beef during the warm summer months and beyond.”

Arby’s introduced Angus beef, prized for its tenderness and flavor, nationwide in March 2011, with the Angus Three Cheese & Bacon Sandwich. Arby’s Angus beef is lightly seasoned with just the right touch of cracked black pepper, garlic, salt and onion, then slowly roasted to a perfect medium rare and sliced thin. The new Angus Cool Deli Sandwich and Wrap are available nationwide for a suggested price of $4.99, or as a combo for $6.99.

A four day-old baby, appropriately dubbed “Our Four Day Old Burrito,” was chosen as the winner of Chipotle Mexican Grill’s “Wrap What You Love” contest. The contest challenged the creativity of Chipotle’s customers who submitted photos of their favorite things wrapped in gold foil. The company is celebrating its 18th anniversary by wrapping their burritos in gold foil instead of its signature aluminum foil to signify high quality ingredients that are “good as gold.”

The winning entry, created by Eric Timperley from Lincoln, Neb., was deemed the most worthy gold creation by both popular vote and the Chipotle judges. Timperley and his special gold burrito baby will be awarded the $10,000 grand prize and bragging rights for the most creative and popular entry.

“We received more than 1,300 entries, from a piano to a dinosaur and beyond, all wrapped gold foil, just like we are using to wrap our burritos this spring to celebrate 18 years of serving the best quality ingredients,” said Mark Crumpacker, Chipotle’s chief marketing officer. “In the end, who could resist Eric’s burrito baby? People who went online to vote loved that picture, and so did we.”

For each vote an entry received, Chipotle contributed $1 to FamilyFarmed.org, with a total contribution of $96,095, in support of its programs to help family farmers bring more food to local markets.

Inspired by tutorial videos featuring comedian and best-selling author Amy Sedaris on wrapping things you love in gold, Timperley decided to use his Midas touch to swaddle his newborn infant in gold foil, while other finalists tackled the wrapping of items including a surfboard and wetsuit, shown in action riding a wave, a five-person band and a refrigerator and all of its contents.

In addition to the Grand Prize, the company awarded a 1.4-ounce 24-karat gold Chipotle coin for its favorite submissions each week, with five coins awarded in all. Timperley’s “Four Day Old Burrito” also won this People’s Choice Award twice, in addition to his Grand Prize win.

The contest was an extension of Chipotle’s “Unlimited Time Only” campaign, where the company is wrapping its burritos in gold foil (rather than the iconic aluminum foil) to call attention to its better ingredients from more sustainable sources, a commitment Chipotle calls “Food With Integrity.” The overall ad campaign launched on March 1 and runs through the rest of June.

Through its commitment to Food With Integrity, Chipotle serves more naturally raised meat than any other restaurant company in the country – more than 100 million pounds in all for 2011. Chipotle is also the only national restaurant chain with significant commitments to local and organically grown produce, and was the first to serve dairy products made with milk from cows that are never given the synthetic hormone rBGH (recombinant bovine growth hormone). Today, Chipotle is actively working to increase its use of dairy from cows that are raised outdoors on open pastures.

As a result of softer same-store sales and traffic levels and an erosion of optimism among restaurant operators, the outlook for the restaurant industry softened in May. 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 99.9 in May, down 1.0 percent from April’s level. May represented the first time in six months that the RPI stood below 100, which signifies contraction in the index of key industry indicators.

“Like the economy as a whole, the restaurant industry’s recovery hit a speed bump in May, with same-store sales and traffic levels softening from recent months,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “However, the overall economic fundamentals of the restaurant industry remain positive, which will likely lead to stronger performances in the months ahead.”

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 99.2 in May – down 1.1 percent from April’s level of 100.3. In addition, the Current Situation Index fell below 100 for the first time in three months, which signifies contraction in the current situation indicators.

Restaurant operators reported softer same-store sales results in May. Thirty-nine percent of restaurant operators reported a same-store sales gain between May 2010 and May 2011, down from 50 percent of operators who reported higher same-store sales in April. In comparison, 40 percent of operators reported a same-store sales decline in May, up from 31 percent of operators who reported lower sales in April.

Restaurant operators also reported a net decline in customer traffic in May. Thirty-three percent of restaurant operators reported an increase in customer traffic between May 2010 and May 2011, down from 38 percent of operators who reported higher traffic in April. In comparison, 41 percent of operators reported a traffic decline in May, up from 35 percent in April.

Restaurant operators continued to report relatively steady levels of capital spending activity. Forty-four percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, down slightly from 48 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 100.6 in May – down from a level of 101.5 in April. Although May represented the 10th consecutive month above 100 for the Expectations Index, it was the fourth decline in the last five months, which illustrates a recent erosion of optimism among restaurant operators.

Restaurant operators are not as optimistic about future sales growth as they were earlier in the year. Forty-one percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), down from 55 percent who reported similarly in January. In comparison, 20 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, up from just 8 percent in January.

Restaurant operators are also much less bullish about the direction of the overall economy in the months ahead. Twenty-four percent of restaurant operators said they expect economic conditions to improve in six months, down from 46 percent in January and the lowest level in more than two years. In comparison, 21 percent of operators said they expect economic conditions to worsen in the next six months, up from only 8 percent who reported similarly in January.

Although restaurant operators are less optimistic about sales growth and the economy in the coming months, they continue to plan for capital spending. Fifty percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up slightly from 49 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.

Dickey’s Barbecue Pit’s Pooler location will hold its grand opening celebration on Friday with a promotion to win free barbecue for a year and one dollar sandwiches throughout lunch.

Famous for its slow-smoked signature meats and home-style sides, the barbecue restaurant will celebrate from 11 a.m. to 1 p.m. while patrons enjoy dollar barbecue sandwiches.

“Our neighbors here in Pooler love great, hickory-smoked barbecue and judging from our success so far, they love Dickey’s,” said Ray DuBois, the owner/operator. “This journey has been truly rewarding—hard work finally culminating in positive results. The upcoming celebration will be a great opportunity to celebrate the Pooler community.”

The event is projected to draw a large crowd of people participating in the festivities at 1109 U.S. Hwy 80 East, the site of the Dickey’s Barbecue Pit.

Barbecue sandwiches will be $1 throughout the event, from 11 a.m. to 1 p.m.

Dickey’s is growing at a rapid pace with 152 locations open in 35 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.  

More information on Dickey’s Barbecue Pit is available at www.dickeys.com.

Franchising information is available at 866-340-6188.

Michael Vogel has been named vice president of franchise sales for Del Taco, effective immediately. In his new role, Vogel oversees franchise sales and market planning for the nation’s No. 2 Mexican quick-serve chain.

Reporting to Del Taco’s chief development officer Jim Lyons, Vogel directs a team responsible for franchise recruitment, development, market planning and meeting the company’s goals for new franchise restaurant openings.

“Michael’s an innovative, passionate leader driven to produce measurable results,” said Jim Lyons, Del Taco CDO and COO, franchise. “In his new role, he’ll be able to utilize his ability to match the best Del Taco new franchise restaurant locations with franchise candidates who are the best fit for our brand.”

Vogel joined Del Taco five years ago as director of franchise sales. Prior to joining the company, he was a director of franchise sales for Quiznos and a director of franchise development for International Dairy Queen. He has been recognized as a Certified Franchise Executive (CFE) by the Institute of Certified Franchise Executives, which is the academic branch of the International Franchise Association. He also is a member of the International Council of Shopping Centers.

Founded in 1964, Del Taco operates or franchises more than 525 restaurants in 17 states.

Del Taco franchise information is available at the company’s new web site at http://www.deltacofranchise.com.

Over 80,000 ice cream enthusiasts recently voted in “The Big Thaw,” an online survey to determine the classic Baskin-Robbins flavor fans wanted to bring back from the ‘Deep Freeze’.  Winning by a landslide, with 70 percent of the vote, Pistachio Almond Fudge is a Baskin-Robbins favorite from 1967 featuring pistachio ice cream with a chocolate ribbon and fudge covered almond pieces.  This unique flavor will bring ice cream fanatics back five decades to when LBJ was president, a certain band from Liverpool was making a name for themselves stateside, the first ATM was introduced, and miniskirts came into popularity.

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, asked people to choose from a select group of 31 retired Baskin-Robbins flavors and vote to bring one back to shops in ready-made quarts.  The winning flavor, Pistachio Almond Fudge, will be available for a limited time only at Baskin-Robbins shops later this year.  The three Baskin-Robbins classic flavors that were voted as Runners Up in the “Big Thaw” survey were:

• Banana Nut Bread (1974)-Nutty combination of Banana-flavored ice cream and walnuts
• Heath Bar Crunch (2007)-Toffee flavored ice cream swirled with a caramel ribbon and Heath Bar pieces
• Caramel Praline Cheesecake (2010)-Vanilla Cheesecake flavored ice cream swirled with a gooey caramel ribbon and sweet, crunch praline pecans pieces

“We were impressed with the number of fans who cast their votes to bring their favorite flavors out of the ‘Deep Freeze’,” said Brian O’Mara, Baskin-Robbins, Vice President of Marketing.  ”To bring back a flavor that was popular fifty years ago shows that, although times have changed, the tastes of today’s ice cream lovers remain loyal to Baskin-Robbins unique flavor combinations.”

The Baskin-Robbins flavor library currently holds more than 1,300 notable flavors. As ice cream trends change to reflect consumers’ craving for new ingredients, flavors are retired to make room for new creations.  With more than 6,400 locations around the globe, Baskin-Robbins continues to deliver delicious ice cream flavors that ice cream lovers enjoy worldwide.

Tossed, home of garden fresh salads, crepe wraps and sandwiches, announced today that Jason Chodash, President of Tossed Franchise Corporation, has been named to the 2011 “40 Under 40″ list of South Florida’s “Best and Brightest” young professionals.  Chodash, along with the program’s other honorees, will be recognized by the South Florida Business Journal, creator of the awards, at a gala award ceremony at the Hyatt Regency Pier Sixty-Six in Fort Lauderdale on Thursday, July 28.

The South Florida Business Journal “40 Under 40″ Awards honor those under-40 individuals who are making a difference in the business and civic life of South Florida.  Hundreds of professionals were nominated for the awards; among the criteria used by the judging panel are the nominee’s professional, personal, and community accomplishments in the past year.

Chodash, 33, founder of Tossed, has led the company to its place as one of America’s most exciting fast casual dining concepts.  Cited by New York magazine as having “New York’s best salad”, Tossed has turned its original Park Avenue location into a flourishing franchise concept.  In the past year Tossed has signed expansion deals for new franchises in Southern California, Washington DC, Boston and Chicago, adding to its existing locations.  Last November the company announced its first franchise outside the U.S., signing a franchise agreement in Vancouver, British Columbia.

In addition to growing Tossed’s business, Chodash has emphasized the chain’s community and environmental values as well.  In 2010 he spearheaded a partnership between Tossed Franchise Corporation and Susan G. Komen for the Cure, launching several promotions that benefitted the charity.  Tossed also has introduced a series of eco-friendly initiatives including recycled paper products, building supplies, fixtures and furniture; reducing the company’s energy use through natural lighting and LED bulbs in its stores; and delivering customers’ orders on bicycle or foot wherever possible.

“I’ve been proud to work alongside an exceptional executive and managerial team to make Tossed a nationwide standard-bearer for healthy eating.  It’s hugely gratifying to see these efforts recognized through the ’40 Under 40′ program,” Chodash said.

The “40 Under 40″ program is sponsored by the H. Wayne Huizenga School of Business and Entrepreneurship at Nova Southeastern University.  Honorees are profiled in a special section of the June 24 issue of South Florida Business Journal.

U-Swirl, Inc., parent to U-SWIRL International, Inc., the owner and franchisor of U-SWIRL Frozen Yogurt cafes, today announced that franchisees have opened a total of four new cafes in the month of June.  This brings the total operating cafes in the system to 16.  The cafes that opened in June are located in Reno, NV, Chico, CA, Phoenix, AZ, and Boise, ID.

Terry Cartwright, Chief Operations Officer, says, “This year U-Swirl has already expanded from 10 cafes to 16 in six months, with four of them opening in June.  It is a good indication of consumer demand for the product and overall experience at U-Swirl.  As most stores we opened in June represent second and third locations developed by the same franchisee, I believe the public can begin to understand our franchise model and how effectively and efficiently we can penetrate a market place to satisfy that demand.” Continuing, Cartwright says, “The majority of our franchisees are area developers with extensive business backgrounds, which provides U-Swirl with the ongoing opportunity to expand very quickly in multiple markets across the nation.”

Atlanta-based NRD Holdings, LLC, one of the country’s largest operators and developers of franchised quick service restaurants, recently purchased 23 Domino’s Pizza units — 17 in Jacksonville and six in Orlando.  With this acquisition, the company is now among the top 25 largest Domino’s franchisees in the United States.  The Domino’s acquisition is the company’s first foray into the Florida market and adds to NRD’s existing multi-brand stable of restaurants, which also includes Popeyes® in Atlanta and Checkers/Rally’s® restaurants in Los Angeles, Phoenix and Atlanta.  

The 23 NRD Domino’s restaurants will employ approximately 17 people per unit; a total of 400 for both Jacksonville and Orlando. With this acquisition, NRD now employs a total of 1,200 people throughout their portfolio of brands.

“NRD’s goal is to maintain our positioning as a top franchisee through superior operations, exceptional portfolio management and intelligent risk management.  We define our business strategy as growing through both acquisition and development, as well as aligning ourselves with only the top brands in the industry,” said Aziz Hashim, NRD’s president and CEO. “In this case, we selected Domino’s due to their brand equity and recognition within the industry.”

“We’re thrilled to have Aziz as part of the Domino’s franchise system,” said Scott Hinshaw, Domino’s Pizza executive vice president of franchise operations and development. “His incredible track record of success, outstanding leadership and commitment to his diverse portfolio of brands make him the best of the best in the franchising industry.”

According to Wendy Harkness, NRD chief talent officer and chief legal officer and a 20-year restaurant veteran, the growth strategy is completely in sync with retaining brand specific leadership for each of its portfolio holdings.  ”In keeping with this strategy, NRD has hired Domino’s veteran Cesar Verde as Division Vice President to manage the Domino’s portfolio. Verde has more than 20 years’ experience with Domino’s and was twice named Domino’s “Operator of the Year.”

Founded in 1996 and based in Atlanta, NRD Holdings, LLC (NRD), operates restaurant locations in Georgia, Florida, Arizona, and California and operates a variety of high-profile brands including Popeyes, Checkers/Rally’s and now 23 Domino’s. Aziz Hashim, NRD president and CEO, is a well-respected within the franchise industry and serves on several boards including the Franchisee Forum with the International Franchise Association.  Frequently quoted in the Wall Street Journal, Washington Post, Atlanta Journal-Constitution, QSR Magazine, among other reputable publications, Mr. Hashim was named the National Restaurant Association’s “Franchisee of the Year,” honored with Checkers/Rally’s “Brand Ambassador” award, and Popeyes “Emerging Leader” award in 2010.

GE Capital, Franchise Finance provided a $28.9 million credit facility to Rottinghaus Company, Inc., operators of SUBWAY franchises. The facility includes a $24.5 million term loan and a $4.4 million revolving line of credit. Funding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc.

“GE Capital was quick and flexible in adapting to our deal structure, which strengthened our trust in their ability to fund this transaction and thereby our growth plans,” said Donald Rottinghaus, CFO, Rottinghaus Company, Inc.

Rottinghaus Company, Inc. is based in La Crosse, Wisconsin and owns and operates 359 SUBWAY units throughout the Midwest.

“Our industry expertise gave them confidence in our ability to close the transaction,” said Paul Cantieri, senior vice president, GE Capital, Franchise Finance. “This transaction will help Rottinghaus improve cash flow and provide capital for growth.”

SUBWAY is one of the fastest-growing franchises in the world with more than 34,500 restaurants in 98 countries. The SUBWAY franchise was also ranked the number one franchise in the submarine sandwich category in the 2011 Franchise 500 issue of Entrepreneur magazine.

Whataburger has announced that effective January 1, 2012, current President and Chief Operating Officer Preston Atkinson will assume the responsibilities of Chief Executive Officer. Tom Dobson will continue his role as Chairman of the Board of Directors.

“For years, Preston has been a trusted partner and friend in my journey as a leader in this company,” said Chairman and CEO, Tom Dobson. “His guidance has helped Whataburger grow into a strong, stable and successful burger brand. I am fully confident in Preston’s leadership and his ability to carry on the Whataburger legacy, leading our talented team of dedicated individuals to ensure that we are positioned for long term growth and success. ”

“I am so proud and honored to assume this new role at Whataburger. Tom has always been a great mentor and friend, and we share the same leadership principles, believing that teamwork and respect for one another and our customers is paramount to the success of an organization,” said President and COO Preston Atkinson. “I am so grateful for this opportunity to continue working with the best team in the business. I look forward to staying on-strategy and on-plan to continue proudly serving our loyal customers fresh products, every day.”

Atkinson has been an integral part of Whataburger for more than 15 years. The relationship began in 1986, as Atkinson designed and built Whataburger restaurants, a role he continued through 1998. In November 1998, Atkinson officially joined the Whataburger family, holding the roles of Senior Vice President of Development, Chief Development Officer, and Executive Vice President and COO, before assuming his current position of President and COO in February 2007.

During Dobson and Atkinson’s tenure as a leadership team, Whataburger has expanded into new markets, grown sales, and transitioned its headquarters to San Antonio from Corpus Christi in July 2009. Now, with more than 720 locations across 10 states and sales of more than $1 billion annually, Whataburger is a leader in the quick service restaurant industry.

As Chairman, Dobson, who has served as CEO since 1993, will continue to stay involved in the business, along with his sister Lynne, and brother Hugh. Still a family-owned company after more than 60 years, Whataburger was founded by Harmon Dobson in 1950 as a small roadside hamburger stand in Corpus Christi. Today, the Whataburger spirit and unique culture of family unite more than 20,000 passionate employees who are the driving force behind the company that serves “What-a-burger!” every time.

While vacation is meant to be fun, it can quickly turn sour due to money worries or stress about time-off requests. So to ensure everyone has a fair shot at summer fun, Dave & Buster’s is making it easy with $10 in free game play – an instant summer Play-cation for everyone.  

The $10 free game play can be used at any Dave & Buster’s location through July 10 on a long list of games guaranteed to get the fun flowing – everything from new games like Dead Storm Rising, a hair-raising pirate adventure; to games you may have played, like Fruit Ninja, but on a 50-inch screen; and of course, old favorites like Spin-N-Win and Golden Tee® Golf.  To get your free game play, simply visit www.daveandbusters.com/playcation, download the free coupon and get in to your local Dave & Buster’s for a fun-filled Play-cation.

“Vacations can be a budget-buster, but now everyone can get away for some summer fun, even if it’s only for a couple of hours,” said Sean Gleason, CMO of Dave & Buster’s.  ”Plus, there’s no hassle. Have you gone on a 10-hour car ride with your family lately? D&B makes ‘getting away’ stress-free and easy.”

In addition to free game play, Dave & Buster’s is offering half-price games every Wednesday through the end of the summer.

Dave & Buster’s was founded in 1982 and is headquartered in Dallas, Texas. Dave & Buster’s operates 56 large venue, high-volume restaurant/entertainment complexes throughout the United States and Canada that offer a food and fun-filled experience to adults and families. The exciting environment of the Dave & Buster’s complex also provides the perfect setting for corporate and group events.

Each Dave & Buster’s offers an impressive selection of high-quality food and beverage items, combined with the latest games and attractions.  Guests can play state-of the-art simulators and games of skill they can’t play anywhere else, as well as billiards and shuffleboard.  Guests can even win tickets and redeem them for prizes such as toys, iPods and other electronics.

McDonald’s popular slogan may be “lovin’ it” but consumers beg to differ, the fast food icon was joined by Burger King, KFC and Taco Bell among the lower ranked chains in Consumer Reports first ever major fast food ratings.

The survey, based on responses from 36,733 subscribers who made more than 98,000 visits to 53 fast-food chains revealed that readers found them to offer uninspiring food, only so-so service. Other major chains with relatively low scores: sandwich shops Arby’s and Quiznos and pizza joints Domino’s and Pizza Hut.

“Chains like McDonald’s and Taco Bell boast supersized values, but consumers don’t necessarily think they offer much bang for the buck,” said Tod Marks, Senior Projects Editor, Consumer Reports. “Fifty four percent of our subscribers cited low prices as a reason for picking a particular fast-food restaurant.”

By contrast, CR’s survey revealed good deals and even better meals at dozens of ever-present fast-food restaurants. Consumer Reports readers gave 21 of the 53 chains high marks for food.  Among the winners:

• For burger fans, In-N-Out Burger rated highest of all 53 chains rated in Consumer Reports Survey with high scores for food, service, value and speed.
• Chipotle Mexican Grill was among the best of 8 leading Mexican food chains, and earned high scores for food, politeness of staff and speed of service.
• One chicken chain topped the rest hands down: Chick-fil-A. With outstanding scores for politeness of staff, and high marks for food, value, and speed of service, respondents rated it higher than seven other leading poultry stops.
• If you’re craving a top-notch wedge, hero, hoagie, or sub served quickly with a smile on the side try Jason’s Deli or Firehouse Subs. Readers gave them the highest marks for food and favorable scores for politeness of staff and speed of services among 11 sandwich and sub chains.  
• The single standout for pizza: Papa Murphy’s Take ‘N’ Bake Pizza, which has an unconventional concept where the patrons order a pizza to bake at home. It earned the highest marks for food, and exceptional scores for value, staff politeness and speed of service among the pizza chains.

Other Key Findings:

Diners want better food. Many restaurants scored higher for service—specifically, speed and politeness—than for food. At chains with the highest scores for food, 42 to 54 percent of patrons called the fare excellent, but at Burger King, KFC, McDonald’s, and Taco Bell, no more than 11 percent of patrons did. In fact, 15 to 19 percent of respondents who ate at one of those chains thought the food was fair, poor, or very poor. At Sbarro, an Italian chain, 27 percent of patrons judged the food fair, poor, or very poor.

Diners want a better experience. Whether they ordered cafeteria-style, at a counter, or at a drive-thru, or had food delivered, readers were much less pleased overall with fast-food restaurants than with casual full-service eateries like Cracker Barrel, Outback Steakhouse, and Red Lobster. Sixty percent of respondents said they were completely or very satisfied with their fast-food dining experiences vs. 68 percent of casual-restaurant patrons.

For the complete ratings of 53 popular fast-food quick-service chains, to find out which chains offer the best food according to Consumer Reports readers, or to learn more about survey results, visit www.ConsumerReports.org starting June 30th, or pick up a copy of August issue of Consumer Reports  wherever magazines are sold.

 Applebee’s President Mike Archer says that adding new and exciting menu items has turned the chain around. When it was purchased in 2007 by the IHOP chain, DineEquity was formed. The new company noticed that 30% of lost return customers left because of food or menu issues. New items were added on a two month schedule and the American cuisine chain has seen a big rise in repeat sales.

Popeyes Louisiana Chicken is bringing in new health conscious consumers with a new Louisiana Leaux menu. All of these special menu items offer lower calorie counts, fat and sodium content without sacrificing taste. A new healthier kid’s meal, the return of the Naked Chicken Tenders and new sides like applesauce and green beans are all part of the program.

The co-founder of the Friendly Ice Cream Corporation, S. Prestley Blake, has written a new book. “A Friendly Life”, a the autobiography that details the founding of the Friendly’s restaurant chain with his brother Curtis L. Blake. He wanted to share his story of success in business that was based on ethics and hard work.

Somewhere between 90 and 25 percent of restaurants fail in their first year, and by the end of three years 60 percent are gone. Restaurants may seem easy to run from the outside, but new restaurant owners struggle to attract new customers and keep profits above their debts. Even in towns with motivated diners starting a new restaurant brand from scratch is difficult.

Ralph Desiano worked for 25 years in the food industry before opening his own restaurant. He had detailed layouts and menus written up nearly a decade before signing a lease. This proved to be a path to success for the owner of Naples Flatbread & Wine Bar, who opened a second location just months after the opening of the first.

Hurricane Grill & Wings celebrated a period of rapid growth and expansion with their Annual Franchise Conference. It was held this past weekend in Ponte Verde Beach, Florida. New franchisees and tenured restaurant operators listened to inspiring guest speakers and discussed their methods for succeeding in a recession.

Two new locations are about to be added to the Scooter’s Coffeehouse chain, according to the parent company Boundless Enterprises. The first store will be opened in Lincoln, Nebraska. The second will be located in St. Peters, Missouri. Both will be opened by franchisees that already own and operate Scooter’s locations.

July 4^th is a major family holiday, but many families are foregoing the traditional cookout and going out to eat instead. The Bill Johnson’s Big Apple restaurant in Phoenix is inviting everyone to their BBQ Blowout event this weekend. It begins on the 4^th of July and runs through Sunday. Menu items like pork ribs and spicy hot links will be sold at a discounted price.

The week leading up to the Independence Day celebration is also an important time for Bill Johnson’s Big Apple Restaurant. The restaurant has teamed up with Local First Arizona to create the Independents Week celebration. Consumers who pledge to support the local economy will receive a discount on their meals.

Russia is the hot site for new international expansion, according to fast food chains like Arby’s and Wendy’s. McDonald’s locations in Moscow and other parts of the country routinely bring in more money per location than domestic restaurants do. Russia’s growing middle class enjoys eating meat based dishes that most American fast food chains offer, and there is little native competition.

Wendy’s launched its first free-standing location in Russia on June 23^rd and plans to have nearly 200 locations there in 10 years. The flagship store celebrated the grand opening with models dressed up as the Wendy’s icon. The company’s very first entry into the country opened in a food court in Southwestern Moscow on June 14^th of 2011.

Subway is now the world’s largest fast food chain and their spokesperson Jared Fogle played a large part in that growth. When he began appearing in commercials in 2000 explaining how he had lost 245 pounds while eating at the chain its popularity grew greatly. The main chain has moved on from this method of advertising, but Subway’s Canada company is looking for a new health conscious spokesperson.

After 26 years of annual Taste of Chicago celebrations residents may assume that they’ve tasted everything the city has to offer. However, a large number of newcomers are joining this year to represent ethnic cuisine from around the world. Each vendor will offer six different dishes, including special healthy choices and small portions for snacking.

Carl’s Jr. and Hardee’s have both added a new menu item that offers the fresh taste and quality of a dine-in restaurant. The new Hand-Breaded Chicken Fillet Sandwich is breaded and cooked to order. The sister chains are working on improving the quality of their food after their restaurant style Six Dollar Burgers proved so popular.

People who want the fresh ingredients of a produce stand but who are pressed for time and can’t cook will appreciate the success of Always Fresh Neighborhood Market. Cook and co-owner Joel Guldenschuh started out just selling vegetables, but his vegetable soup was so popular that he decided to expand into other lunch and dinner dishes.

WorldWide Papa’s, the company responsible for international locations of Papa John’s, is celebrating the opening of its fifth restaurant in the St. Petersburg area of Russia. In less than a month another restaurant will be open there as well. The area is densely populated and the fifth restaurant’s delivery service covers about 450,000 residents.

Pret A Manger is popular in its home country of England for serving fresh and healthy foods. They recently opened their third location in Chicago. The newest restaurant serves quickly prepared salads, soups and sandwiches. The menu constantly changes as the seasons shift and all dishes focus on seasonal, fresh produce.

Luna Grill, a casual Mediterranean cuisine chain focusing on kabobs, has announced its fifth location in San Diego. The restaurant will open in late July after the final touches are put on the interior. The chain is based in Southern California. New locations in Orange County and other parts of San Diego are currently in development.

Dickey’s Barbecue Pit continues to grow expansively with yet another new location about to open. Queensbury, New York will be the new home of a Texas style barbecue legend. The restaurant is the first for franchisee Reid Grubb who felt that the classic Texas style barbecue was a perfect fit for the New York town.

California Pizza Kitchen is finalizing the development contract for their twelfth location in Mexico. The chain is pursuing international expansion as their innovative California style pizza has proved popular in a number of other countries. The twelfth Mexican restaurant will be built in a two story shopping center with over 130 stores.

After several years of traffic declines,visits to restaurants at supper increased over the last three quarters, according to foodservice market research from The NPD Group, a leading market research company.

Supper visits increased 2 percent and 1 percent in the third and fourth quarters of 2010, respectively, and increased 2 percent in the first quarter of 2011, according to NPD’s CREST service, which continually tracks consumer use of foodservice outlets. Quick service restaurants, which represent 78 percent of total industry traffic, drove the growth at supper, while visits at midscale and casual dining remained weak.

“The improvement may reflect some easing in unemployment, a modest improvement in consumer confidence as well as a release of pent up demand during the periods reported,” says Bonnie Riggs, NPD restaurant industry analyst. “I also believe that rising food costs in-home have narrowed the gap between the price of food at-home and a restaurant meal.”

In addition to the traffic growth at supper, after eight consecutive quarters of traffic decline, customer counts at commercial restaurants started to improve in the third and fourth quarters of 2010 over the same quarters a year ago, and ended the first quarter of 2011 flat. Weekend visits recovered across all dayparts and families with kids have been returning to restaurant over the last six months. Visits to quick service restaurants were up 1 percent compared to a year ago.

“There continues to be areas of weakness in the industry, but the industry did pick up in the last few prior quarters. It remains to be seen, however, if we’ll be able to sustain the improvements given the current economic volatility,” says Riggs. “All the reasons consumers go to restaurants — convenience, varied selections, someone else doing the cooking — are still valid and could continue to drive the industry’s improvement.”

Running a restaurant is, above all things, a people business. You’re selling more than just food: from the hostess to the chef, the staff at your restaurant work to create an ideal atmosphere for your customers. Quick, friendly service, attentive waitstaff and responsive management can sometimes make up for even a mediocre meal.

An online presence is now an essential part of reaching out to customers: through your website, you can attract new customers, engage with regulars, and help develop your brand. Using just a few simple tips, you can make your piece of online real estate produce real dividends for your restaurant.

Continue reading . . .

They shop with friends, are in love with the deli section and are just as likely to do their grocery shopping at Target or Walmart as Kroger and Safeway.

Millennials, the 80 million people now aged 16 to 34, have buying and brand preferences that in many cases diverge sharply from their parents. But millennials need help from friends and family in making just about any decision, including which restaurant to eat at. They’ll use technology (social and mobile) to gather opinions. Sixty-eight percent won’t make a major decision without running it by their network first. How do you begin to understand the shopping habits of a generation that has never had to make up its own mind about anything?

Continue reading . . .

The National Restaurant Association expressed strong concern and disappointment following the Federal Reserve’s vote today to cap the “swipe fees” that merchants pay for debit-card transactions at 21 cents per transaction – less than the average 44 cents that merchants pay for debit-card transactions today, but a significant increase over the 12-cent swipe-fee cap that the Federal Reserve proposed in December. The regulation, which will take effect October 1, subverts Congress’s intent to make debit-card fees “reasonable and proportional” to the cost of processing debit charges, the Association said.

“The Federal Reserve appears to have caved to lobbying by the big banks and debit-card companies and ignored the spirit of last year’s Durbin Amendment, which was aimed at fixing a broken U.S. debit-fee market and bringing fairness to merchants and consumers who have no control over rising swipe fees,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association.

The NRA is a leading member of the Merchants Payments Coalition, a group representing millions of card-accepting merchants.

By capping fees, the regulation will provide many restaurants with some financial relief from one of the fastest-rising and uncontrollable costs involved in running a restaurant business. However, the relief is not nearly as significant as the National Restaurant Association and its allies in the merchant community had hoped, and for some segments of the industry, there may be little if any immediate savings.

“We are disappointed that the final fee cap rose as much as it did from the Fed’s proposed rule,” DeFife said. “While the Fed’s rule acknowledges that the card companies’ practices have resulted in a broken market, and while the new cap will ensure that card companies cannot continue to arbitrarily increase debit interchange rates, this rule will not provide businesses and consumers with the savings they deserve under the law.”

After years of complaints from the National Restaurant Association and other merchant groups about uncontrollable and rising interchange fees for their members, Congress passed the Durbin Amendment in 2010 to give the Federal Reserve the power to regulate interchange fees for debit cards.

The Durbin Amendment was included in the Dodd-Frank financial services reform bill Congress passed last year. The December action from the Federal Reserve resulted in months of intense lobbying by banking interests to overturn the Fed’s proposal.

The Durbin Amendment – named for its top champion in Congress, Sen. Dick Durbin (D-Ill.) — charged the Federal Reserve with ensuring that debit-card fees are “reasonable and proportional” to the cost of processing transactions.

“We are grateful to Senator Durbin for his leadership throughout this two-year process to change the status quo of a broken debit-fee market,” DeFife added. “We obviously must continue to work to educate policymakers on the stranglehold that the card companies have on the American consumer.”

The Durbin Amendment also allowed businesses to set a $10 minimum for credit-card payments, and offer discounts to customers who pay in cash. These benefits have been in effect since last summer.

Texas-based Dickey’s Barbecue Pit, the largest quick serve barbecue restaurant in the country, opens the doors to its newest location at 28 Live Oak Lane.  

“It is exciting to own and operate a restaurant that serves quality, slow-smoked barbecue, but also focuses on making a difference in every community it hits,” said Franchise Owner Heath Gragg.

This is the 152nd location nationwide for the barbecue chain that celebrates its 70th anniversary this year.

“I can’t wait for the Irving community to come out and enjoy some great barbecue at the newest location. It’s a family-friendly environment that offers a Kids Eat Free promotion every Sunday,” Gragg said.

Dickey’s is growing at rapid rate with a 38% growth rate over the past 2 years, according to company officials.

Dickey’s began franchising in 1994.

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.

Committed to exceptional quality at an affordable price, Dickey’s still slow smokes all of its signature meats overnight in every restaurant.  

For more information about Dickey’s, visit www.dickeys.com.

Opening a Dickey’s Barbecue Pit is more affordable than ever, with start up costs starting at just 58K.

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

In 2003, Cold Stone Creamery introduced an ice cream flavor that won the hearts and taste buds of ice cream lovers around the world. Cold Stone created the original Cake Batter Ice Cream, which has since become one of the brand’s most popular flavors. For National Ice Cream Month, Cold Stone is asking all ice cream lovers to reignite their love for the batter goodness as the brand highlights Cake Batter Ice Cream and the Birthday Cake Remix Creation in stores.

“Cake Batter Ice Cream is the cornerstone of Cold Stone Creamery. We were the first to invent it, perfected it and obviously our guests ‘gotta have it’ as Cake Batter continues to be our most popular ice cream flavor,” said Ray Karam, Cold Stone Creamery Tastemaster. “Cake Batter is also a great base flavor for ice cream treats. The flavor profile goes well with candies, brownies, and even fruit.”

Since its inception, more than 73 million Love It Creations of Cold Stone Creamery’s Cake Batter Ice Cream have been consumed – that’s equivalent to 636,480 gallons! Cake Batter Ice Cream is found in several different Cold Stone treats, from Creations to cakes to shakes.

Cold Stone Creamery’s Cake Batter Ice Cream is featured in 9 delicious treats, listed below.

• Birthday Cake Remix Creation: Cake Batter Ice Cream mixed with rainbow sprinkles, brownies and fudge.
• All Lovin’ No Oven Creation: Cake Batter Ice Cream mixed with cookie dough, fudge and whipped topping.
• That’s How I Roll Creation: Cake Batter Ice Cream mixed with cinnamon, yellow cake and pecans.
• Cake Batter Confetti Cake: Layers of moist red velvet cake and Cake Batter Ice Cream mixed with sprinkles wrapped in fluffy white frosting.
• Cake Batter Layers Cake: Eight layers of Cake Batter Ice Cream, moist yellow cake, cookie dough and chocolate shavings wrapped in fluffy Cake Batter frosting and topped with fudge.
• Cookie Dough Pie: Cake Batter Ice Cream mixed with cookie dough, caramel and fudge in a graham cracker pie crust covered in creamy white frosting.
• Cake Batter Delux Cupcake: A rich Belgian chocolate cup filled with a layer of moist red velvet cake, fudge and Cake Batter Ice Cream and topped with fluffy pink frosting and rainbow sprinkles.
• Cake Batter Sprinkle Cookie: Cake Batter Ice Cream sandwiched by chocolate chip cookies and rolled in rainbow sprinkles.
• Cake ‘n Shake: Cake Batter Ice Cream, milk and yellow cake.

July has been National Ice Cream Month since 1984 when President Ronald Reagan designated it as such. Also, President Reagan honored the third Sunday of July as National Ice Cream Day, which makes July 17 ice cream day for 2011.

California Pizza Kitchen, Inc. home of the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, creative salads, appetizers, soups, sandwiches and desserts, has announced the nationwide addition of ten new menu items including appetizers, soups, pizzas, salads and desserts that all explore the bold, fresh tastes for which CPK is known. Consistent with CPK’s commitment to using the highest quality ingredients, the casual dining restaurant chain now uses only natural chicken and a wide variety of natural meats in its recipes.

New menu items include:

• Mediterranean Focaccia – Added to the Small Cravings menu. Herb cheese focaccia served with Mediterranean Olive Oil and Parmesan.
• Crispy Mac ‘N’ Cheese – Added to the Small Cravings menu. Our classic mac ‘n’ cheese lightly fried with panko, served on creamy cheese sauce.
• Bang Bang Shrimp appetizer – Lightly fried shrimp tossed in spicy sweet chili sauce with scallions and toasted sesame seeds.
• Artichoke & Broccoli Soup – A blend of artichoke hearts, broccoli, Romano, Cheddar and Parmesan. Garnished with homemade croutons.
• Caramelized Peach Salad – Field greens, spinach, warm caramelized peaches, dried cranberries, red onion, toasted pecans and gorgonzola tossed in white balsamic vinaigrette.
• Roasted Vegetable Salad — Roasted artichoke hearts, asparagus, Japanese eggplant, red & yellow peppers, corn and sun-dried tomatoes, served warm over Romaine lettuce, tossed in homemade Dijon balsamic vinaigrette and topped with fresh avocado.
• Habanero Carnitas Pizza – Slow-roasted pulled pork, red onions, cilantro pesto, Mozzarella and queso quesadilla cheese with SPICY habanero salsa.
• Carnitas Tacos – Slow-roasted pork, homemade avocado salsa verde, red onions, cilantro, romaine and shredded Napa cabbage served with tortilla chips and roasted tomato salsa.
• Strawberry Shortcake — fresh strawberries on a shortcake biscuit with homemade whipped cream and candied lemon zest.
• Non-Fat Yogurt Smoothies – Strawberry, strawberry banana, mango, mango banana, peach

In addition to the new menu items, CPK is making available to their guests a gluten-free pizza crust option for 29 of their original pizzas. The new gluten-free pizza crust joins a list of gluten-free items the chain identified earlier this year including appetizers, soups, salads, specialties, CPKids items and desserts.

“We were thrilled with the response these new items received while testing in select markets and look forward to sharing them with all of our guests nationwide,” said Rick Rosenfield and Larry Flax, co-founders and co-CEOs of California Pizza Kitchen. “The introduction of natural chicken, turkey, pepperoni, salami, Italian sausage and Canadian bacon on our menu is also something we are very proud of and happy to have as a mainstay in our kitchens.”