Phillips Seafood announced that it will open an exciting new home in Baltimore’s Inner Harbor at the award-winning Power Plant development, continuing 31 successful years as the flagship water front restaurant in Maryland.

Phillips Baltimore represents an engaging new chapter for the popular seafood restaurant.  The interior will boast two full bars with a layout conducive to hosting private parties and will provide a full-service, high-end dining experience.  In addition, there will be a full-service outdoor hard shell crab deck on a barge directly in front of the restaurant.  The new location is scheduled to open this Fall 2011.

Steve Phillips, President and CEO of Phillips Seafood Restaurants stated, “We are extremely excited to continue our passionate support of the soul and spirit of Baltimore. Phillips Baltimore will provide both an exceptional hospitality experience with authentic flavors of Maryland’s Eastern Shore plus a festive and exciting atmosphere for residents and visitors alike.”

Phillips Seafood opened in 1980 with great fanfare as “the flagship restaurant” in the Inner Harbor.  Phillips was the anchor of the Harborplace for three decades as millions of Mid-Atlantic families familiar with the Ocean City venue flocked to the restaurant downtown.  Phillips growth and success made national news over the last 31 years and consistently placed its Harborplace facility in the top 100 highest grossing independent restaurants in the country.  

Phillips Seafood Restaurants and Phillips Foods, Inc. is a family-owned business founded in 1956 with headquarters in Baltimore, MD.  They are best known for their famous Maryland style crab cakes and regional seafood dishes featuring the authentic flavors of Maryland’s Eastern Shore.  With nearly 20 Phillips Seafood Restaurants throughout the Eastern region, Phillips is also recognized as the leading importer and distributor of crab meat and other seafood products in the U.S.   The company has additional lines of high quality seafood items for both retail and foodservice customers. With roots in the seafood business since 1914, owning and operating crab plants and seafood restaurants has placed Phillips in a unique niche in the food world.  To find out more information about Phillips, call 1.888.234.CRAB or visit www.phillipsfoods.com.

Fast food giant McDonald’s is making a bigger play in the mobile space with the launch of a new application that drives consumers to the nearest location and illustrates the company’s commitment to offer improved nutritional choices.

The mobile app is part of a national marketing initiative that includes a long-term plan, which features ongoing menu evolution and nutrition awareness communication. The app is available for free download in Apple’s App Store.

“Harnessing the power of location is especially important for businesses with thousands of points where consumers can access a very standardized and dependable product,” said Wilson Kerr, Brookline, MA-based location-based services consultant.

Continue reading . . .

Real Mex Restaurants, Inc. has announced that it has reached an agreement with lenders to waive and amend certain covenants as it works to revise its corporate capital structure. The company also reported that it made a $9.1 million interest payment due this month. An affiliate of Sun Capital Partners provided additional liquidity as part of the ongoing restructuring process.

All financial stakeholders are working together on a revised capital structure that recognizes economic realities and addresses future needs, the Company said.

“Our core business continues to improve and the operating performance of our restaurant brands is making strong progress under new leadership,” said Real Mex Chairman & CEO David Goronkin. “Although our company continues to generate substantial earnings, the current capital structure, certain above-market leases and the soft economy slow our headway. By addressing these issues now we’ll be able to move forward more quickly.”

Headquartered in Cypress, California, Real Mex Restaurants is the largest full-service, casual dining Mexican restaurant chain operator in the United States with 177 company owned and operated restaurants as well as 22 franchised restaurants. Their brands include El Torito Restaurants, Acapulco Mexican Restaurants, Chevys Fresh Mex Restaurants, Sinigual Restaurants, Las Brisas Restaurant in Laguna Beach, and several regional restaurant concepts.

VooDoo BBQ & Grill, a Louisiana-based barbecue restaurant franchisor, is expanding nationally after nearly a decade of successful growth in Louisiana, propelled by an avid customer base hungry for its competition-style barbecue.

The New Orleans-themed chain is in negotiations with potential franchisees to start large multi-unit expansions in Florida, Texas and in the Northeast. Last month, VooDoo signed a deal with a Greenville, S.C., company to open eight restaurants in the Carolinas and plans to open another location on the Mississippi Gulf Coast.

These expansions will at least triple the size of the chain and set the table for further expansion into markets outside the south, such as the Midwest and Northeast.

“People love New Orleans style food,” said Tony Avila, VooDoo BBQ’s CEO. “We’ve created a popular niche with our unique approach to fast-casual barbeque and we expect that it will be very popular in other parts of the country.”

VooDoo BBQ specializes in competition-style barbecue, which slow-cooks pork, chicken and beef over a mix of hardwoods until the meat is tender. The meat is served without sauce, which customers can add to taste and enjoy along with VooDoo’s award-winning side dishes, which customers often say are as good as the BBQ.

VooDoo opened its first location on St. Charles Avenue in New Orleans, a city renowned for its native cuisine but not known for barbecue, on Mardi Gras weekend 2002. Since then, VooDoo has carefully built its brand and franchise system to encompass 12 locations throughout South Louisiana.

New Orleans-themed franchise restaurants have historically done well on a national scale, and VooDoo BBQ and Grill expects to tap into the nation’s fascination with New Orleans and its cuisine.

“Many Southerners already eat barbecue regularly,” Avila said. “We think customers in the south will love our New Orleans twist on a food they already love, but we have a tremendous opportunity in places like the Midwest and Northeast as well. Barbecue is one of our national foods. It has universal appeal. Everybody loves barbecue.”

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, today announced the appointment of Natalia Franco to the position of senior vice president, marketing. Franco is a food and marketing industry veteran with nearly 30 years experience, including marketing leadership positions with Burger King Corporation, The Coca-Cola Company and General Mills. Franco will be responsible for developing and delivering strategic direction of the IHOP brand through advertising, brand marketing, innovation and product development.

Jean Birch, IHOP’s president, said, “We are excited to welcome Natalia to the IHOP family. Her passion for the food industry and proven track record for innovation and brand differentiation will be an asset as we position IHOP for continued growth. Natalia will be responsible for spearheading IHOP’s strategic marketing initiatives that drive profitable sales and traffic growth, as well as serve as a brand steward focused on delighting our guests.”

Franco is a seasoned marketer with experience leading efforts to re-energize brands, products and concepts across a wide spectrum of the food industry. She previously served as executive vice president, global chief marketing officer of Burger King Corporation, the world’s second largest quick service restaurant with more than 12,000 locations. While with Burger King, she developed a global brand vision and new menu strategy while also redefining the brand’s value proposition. Prior to Burger King, Franco was global vice president, marketing and innovation for The Coca-Cola Company where she was responsible for leading marketing and innovation initiatives for the McDonald’s division. Previously, she held positions with increasing responsibility at General Mills where she also served as the U.S. vice president, cereal strategic growth channels and the Big G cereal division.

Franco earned a bachelor’s degree in business administration from the Colegio de Estudios Superiores de Administracion in Bogota, Colombia, and received a C.S.S. graduate degree in business management with a concentration in marketing from Harvard University.

For 53 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. As of March 31, 2011, there were 1,513 IHOPs in 50 states and the District of Columbia, as well as in Canada, Guatemala, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc.

Ruth’s Hospitality Group has announced that Executive Vice President & Chief Financial Officer Bob Vincent will transition to a newly created position of Senior Vice President of Corporate Strategy. Effective August 8, 2011 Mr. Vincent will be responsible for formulating and executing the Company’s corporate strategy, including evaluating domestic and international expansion opportunities, along with other related efforts intended to enhance long term shareholder value. Mr. Vincent has served as the Company’s Executive Vice President and Chief Financial Officer since February 2008 and has more than 30 years of executive experience, including previous leadership roles at Uno Restaurant Holdings Corporation, Omega Corporation, and Boston Restaurant Associates, Inc.

Effective August 8, 2011 Arne Haak will assume the role of Chief Financial Officer. Mr. Haak brings more than 20 years of senior level finance and planning experience to Ruth’s Hospitality, with a diverse skill set that encompasses corporate finance, financial planning and analysis, investor relations, treasury management, purchasing, strategic planning, pricing and revenue management. He most recently served as the Chief Financial Officer of AirTran Airways, a wholly owned subsidiary of Southwest Airlines Co. (NYSE: LUV).

During his tenure at AirTran Airways, Mr. Haak served as Director of Financial Analysis, Director of Corporate Finance, Vice President of Finance & Treasurer, and Chief Financial Officer. During his tenure at AirTran, Arne was instrumental in AirTran achieving successful growth and obtaining the lowest unit costs among major U.S. airlines. Some of his notable achievements as Chief Financial Officer include restoring the company’s financial stability in 2008, which resulted in a record cash position, and the highest level of profitability in company history in 2009. Additionally, he played a key role in AirTran’s evaluation and subsequent acquisition by Southwest Airlines. Prior to AirTran Airways, Mr. Haak served for seven years in various pricing and revenue management positions at U.S. Airways, Inc. (NYSE: LCC).

Michael O’Donnell, Chairman, President and Chief Executive Officer of Ruth’s Hospitality Group, stated, “Creating a new position within our senior management structure devoted solely to corporate strategy reflects one of the most important and positive leadership changes at Ruth’s Hospitality in recent years. As CFO, Bob Vincent has provided our Company with sound leadership during very challenging economic times, including, most notably, strengthening our financial condition through the restructuring of our balance sheet and streamlining of our operations. He has proven to be an invaluable member of our organization and is ideally suited to assist in our strategic efforts as we build upon our current momentum and lay the groundwork for long-term expansion of our restaurant concepts. As Bob assumes his new role, we are also excited to welcome Arne as our incoming CFO. Arne is a uniquely qualified individual and respected financial leader who brings to Ruth’s Hospitality an impressive track record of strengthening organizations and creating value for shareholders. He is a seasoned executive who is highly regarded for his broad range of expertise and we are confident he is well-suited for his new role on our leadership team. Together, Bob, Arne, and I look forward to evaluating opportunities that will benefit our shareholders over the long run.”

Ruth’s Hospitality Group, Inc. 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 was founded in 1965 and is headquartered in Heathrow, Fla.

With an aggressive turnaround plan underway, Max & Erma’s Restaurants is turning to veteran restaurant leader Steve Weis to guide day-to-day-operations. The announcement was made today by Hazem Ouf, president and CEO of Max & Erma’s parent company, American Blue Ribbon Holdings, LLC. Ouf will continue to serve as the chain’s chief executive. Weis will report to him.

“Steve’s experience as a leader with such well-known brands as Pizza Hut, Taco Bell and KFC, combined with his years in the field running franchised Applebee’s restaurants, makes him the perfect fit to drive the Max & Erma’s turnaround,” Ouf said. Max & Erma’s currently operates 73 company-owned and franchised restaurants.

Weis joins Max & Erma’s from Thomas & King, Inc., where he served as regional vice president for one of Applebee’s largest franchises. “Max & Erma’s has a unique place in the communities it serves and in the casual dining segment,” Weis said. “In less than a year, Hazem and his team have made huge strides in rebuilding Max & Erma’s, and this is an extremely exciting time to come on board.”

Acquired last September by Denver-based ABRH, the casual dining chain, known for its fun, quirky personality, has undergone a remarkable transformation. Double-digit sales declines were reversed, driven by a revamped menu, a new marketing strategy and a renewed focus on guest service.

Weis is a resident of Columbus. “It’s very important that the brand’s leaders remain close to the communities that helped to make it successful,” Ouf added. Max & Erma’s marketing, led by long-time Columbus restaurant executive Jennifer Gulling, is based in Columbus. Columbus also is home to training, and the company’s regional managers are based here. Max & Erma’s employs a total of approximately 900 people in central Ohio.

Morton’s Restaurant Group has reported unaudited financial results for its fiscal 2011 second quarter ended July 3, 2011.

Financial results for the three month period ended July 3, 2011, compared to the three month period ended July 4, 2010

• Revenues increased 10.7% to $78.0 million from $70.5 million.
• Comparable restaurant revenues for Morton’s steakhouses increased 8.2%.
• Income from continuing operations attributable to controlling interest was $0.7 million, or $0.04 per diluted share, for the three month period ended July 3, 2011, compared to $0.3 million, or $0.02 per diluted share, for the three month period ended July 4, 2010.
• The three month period ended July 3, 2011 included a charge of $0.2 million, or $0.01 per diluted share, relating to professional fees associated with the previously announced exploration of strategic alternatives.
• Adjusted income from continuing operations was $0.9 million, or $0.05 per diluted share, for the three month period ended July 3, 2011, compared to $0.3 million, or $0.02 per diluted share, for the three month period ended July 4, 2010. Refer to the reconciliation of adjusted income from continuing operations to GAAP income from continuing operations in the tables that follow for additional details.

Financial results for the six month period ended July 3, 2011, compared to the six month period ended July 4, 2010

• Revenues increased 10.1% to $160.5 million from $145.8 million.
• Comparable restaurant revenues for Morton’s steakhouses increased 7.8%.
• Income from continuing operations attributable to controlling interest was $2.8 million, or $0.16 per diluted share, for the six month period ended July 3, 2011, compared to $1.5 million, or $0.09 per diluted share, for the six month period ended July 4, 2010.
• The six month period ended July 3, 2011 included a charge of $0.9 million, or $0.05 per diluted share, relating to the settlement of certain wage and hour and similar labor claims as well as relating to professional fees associated with the previously announced exploration of strategic alternatives. The six month period ended July 4, 2010 included a final mark-to-market adjustment of $0.5 million, or $0.03 per diluted share, related to the Company’s convertible preferred shares issued in connection with the fiscal 2009 settlement of certain wage and hour litigation.
• Adjusted income from continuing operations was $3.7 million, or $0.21 per diluted share, for the six month period ended July 3, 2011, compared to $2.0 million, or $0.12 per diluted share, for the six month period ended July 4, 2010. Refer to the reconciliation of adjusted income from continuing operations to GAAP income from continuing operations in the tables that follow for additional details.

“We are pleased to report a strong second quarter, with comparable restaurant revenue up by 8.2%, reflecting our sixth consecutive quarter with positive comparable revenues,” said Christopher J. Artinian, President and Chief Executive Officer of Morton’s Restaurant Group, Inc. “We also experienced an increase in overall traffic during the quarter, and our higher sales volumes were accompanied by expanded operating margins. In addition, business travel continues to trend positively, as evidenced by our increased traffic in convention markets. We remain well positioned to continue to grow our world recognized brand both domestically and internationally, especially in Asia. I remain especially proud of our employees who set the bar so high and consistently deliver the Morton’s Gold Standard experience to our guests, and who take such pride in serving ‘The Best Steak Anywhere!’”

Fiscal 2011 Financial Guidance

Actual results could differ materially from the guidance provided herein as a result of numerous factors, many of which are beyond the Company’s control and are highly dependent upon overall economic conditions. Please refer to the “Cautionary Note on Forward-Looking Statements” later in this press release in conjunction with this guidance.

The Company currently expects the following financial results for the third fiscal quarter of 2011:

• Revenues to range between $71 million and $73 million;
• Comparable restaurant revenues to increase approximately 6% to 7% as compared to the third quarter of fiscal 2010;
• Diluted loss per share from continuing operations of approximately $(0.10) to $(0.12), excluding professional fees associated with the previously announced exploration of strategic alternatives; and
• An estimated effective tax rate that is not expected to exceed 21%.

The Company currently expects the following financial results for the full year fiscal 2011:

• Revenues to range between $320 million and $323 million;
• Comparable restaurant revenues to increase approximately 6% to 8% as compared to the full year fiscal 2010;
• Diluted income per share from continuing operations of approximately $0.45 to $0.49, excluding expenses relating to the settlement of certain wage and hour and similar labor claims as well as professional fees associated with the previously announced exploration of strategic alternatives; and
• An estimated effective tax rate that is not expected to exceed 21%.

Development Activity

During fiscal year 2011, the Company expects to retrofit up to four Morton’s steakhouses to include a Bar 12?21, two of which were completed in the first quarter of fiscal 2011 and one which was completed more recently in our Singapore restaurant. In addition, we opened a new Morton’s steakhouse on February 24, 2011 in the Uptown area of Dallas, TX, which also includes a Bar 12?21 and have entered into a lease to open a new Morton’s steakhouse in the Tyson’s Corner area of Vienna, Virginia.

With August, the hottest month of the year, only days away, Arby’s new Ultimate Angus Cool Deli Sandwich and Wrap are a delicious way to keep cool. To help Americans beat the heat and save some cash, Arby’s is rounding out customers’ meals with a free order of small Curly Fries and a small drink with the purchase of a new Ultimate Angus Cool Deli Sandwich or Wrap. The offer is valid from Friday, July 29 through Thursday, August 4 (coupon required).*

The Ultimate Angus Cool Deli features oven-roasted, thinly sliced USDA Choice Top Round Angus beef served cool. It is topped with Swiss cheese, banana peppers, garlicky pickles, crisp lettuce, fresh tomato and onion, tangy herb vinaigrette and mayonnaise, served on a customer’s choice of either a toasted Italian-style roll or whole grain wrap.  

“Scorching temperatures are sweeping the nation and I can’t think of a better way to stay cool and refuel than with the new Ultimate Angus Cool Deli Sandwich or Wrap,” said Brian Kolodziej, Arby’s Executive Chef. “The Angus Cool Deli has all the ingredients that you’d expect in a great tasting sandwich, but with the addition of Arby’s new, premium sliced Angus beef.”

Arby’s introduced Angus beef, prized for its tenderness and flavor, nationwide in March 2011, with the Ultimate 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 Ultimate Angus Cool Deli Sandwich and Wrap are available nationwide for a suggested price of $4.99, or as a combo for $6.99.

To download a coupon, visit http://www.arbys.com/julyAngusCoolDeli07292011.

*The coupon, which will be available for download beginning Friday, July 29, is valid only at participating locations. Offer includes one small order of Curly Fries and one small (22 oz.) beverage (excluding shakes) with the purchase of an Ultimate Angus Cool Deli Sandwich or Wrap. Limit one coupon or offer per transaction. Not valid with any other coupon or offer.  The coupon may be redeemed from July 29 – August 4, 2011, during regular business hours.

The Original SoupMan, America’s most loved and fastest growing soup brand, is taking on the weight loss industry, innovating a new line of “Skinny Soups,” each containing less than 150 calories per eight ounce serving without sacrificing any of the rich flavors and abundant ingredients that are the hallmark of the brand.

With Americans spending more than $40 billion on weight loss programs and pills, the obvious solution is often overlooked: eat tasty and satisfying foods with low calorie counts. The Original SoupMan’s Skinny Soups provide a healthy, nutritional meal in varieties including Butternut Squash, Corn Chowder, Chicken Vegetable, Garden Vegetable, Italian Wedding, Lentil, Minestrone and Tomato Basil.

“Since our founding, The Original SoupMan has always offered delicious, nutritionally balanced meals,” said Arnold Casale, the Company’s CEO, “With studies indicating one in five children in the United States is obese, we are pleased to see that even fast food chains like McDonald’s are coming around and cutting the fat and calorie content of some of their offerings.”

Recognizing that The Original SoupMan’s great-tasting, healthy and affordable products deliver the meals that kids need and love, the New York City school system will be introducing SoupMan’s Mexicali Bean on the lunch menu this fall. This product is low sodium and contains no cholesterol, no saturated fat and no trans fats. The Company intends to introduce this and other healthy meals to schools across the country.

Skinny Soups are available at all Original SoupMan locations and some varieties are available at groceries nationwide. For more information, please visit www.originalsoupman.com.

White Castle, America’s first fast-food hamburger chain, is offering its Facebook fans and Twitter followers an opportunity to receive a limited edition 90th birthday pin. The social media campaign is underway with the coupon available through Facebook and Twitter status updates. Fans must print a coupon and take it to a White Castle restaurant to receive the 90th birthday pin.

“As we celebrate our 90th birthday we are focused on celebrating our customers with this one-of-a-kind collectible pin,” said Jamie Richardson, vice president. “It’s one more way we celebrate memorable moments with our Cravers.”

Pin supplies are limited to 90 per restaurant and are given away on a first come basis. Cravers are encouraged to wear the 90th birthday pin proudly. From July 25 through August 31, Cravers wearing the 90th birthday pin will receive a free Original Slider with their purchase. If Cravers present the coupon and the restaurant has given away all the pins, customers will receive a free Original Slider.

Cravers are encouraged to post photos wearing the pin to White Castle’s Facebook page and to Twitter. Followers on Twitter should remember to include @WhiteCastle when tweeting about the 90th birthday pins.

White Castle is a family-owned business based in Columbus, Ohio that owns and operates more than 400 White Castle restaurants in 11 states. The company was founded in Wichita, Kansas in 1921 and is America’s first fast-food hamburger chain. All White Castle Sliders are made from 100% USDA approved beef or 100% white meat chicken. This year, the company celebrates its 90th birthday with special events and promotions occurring throughout the year.

Cracker Barrel Old Country Store recently shook hands over a freshly signed contract with their new advertising agency of record Euro RSCG Chicago. Euro RSCG Worldwide is the largest unit of Havas, a world leader in communications and one of the largest integrated marketing communications agencies in the world. Euro RSCG Chicago succeeds The Buntin Group, the Nashville agency that had handled the account for the past six years. Buntin Out-of-Home Media will continue to handle outdoor buying, planning, and day-to-day operations for Cracker Barrel.

“Everything about Cracker Barrel is authentic from biscuits to the décor and that makes the brand extremely attractive from a creative point of view,” said Joy Schwartz, President of Euro RSCG Chicago. “Both the restaurant and the retail aspects of Cracker Barrel provide many layers on which to build a genuinely integrated marketing plan.”

“We think Euro RSCG Chicago’s disciplined approach and depth of knowledge about our brand will enable us to take our marketing program to the next level,” said Chris Ciavarra, Cracker Barrel Senior Vice President of Marketing. “Their strategic insight and creativity are a great fit for our business and will enhance our already strong traditional marketing efforts.”

Euro RSCG Chicago, an agency for major national brands including Citigroup, Sprint, Sears Holdings Corporation and Groupon, will handle advertising, media, digital, in-store and promotions duties for Cracker Barrel.

Cracker Barrel Old Country Store, Inc. was established in 1969 in Lebanon, Tenn. and operates 603 company-owned locations in 42 states. Every Cracker Barrel unit is open seven days a week with hours Sunday through Thursday, 6 a.m. – 10 p.m., and Friday and Saturday, 6 a.m. – 11 p.m.

On Thursday, Aug. 11, communities throughout the United States and Canada will make miracles for children during the sixth annual Dairy Queen Miracle Treat Day. On that day, $1 or more from every Blizzard Treat sold at participating locations will be donated to Children’s Miracle Network Hospitals, a charity that raises funds for 170 children’s hospitals across the United States and Canada.

Miss America 2011 Teresa Scanlan, a national goodwill ambassador for Children’s Miracle Network Hospitals, will serve as honorary spokesperson for DQ Miracle Treat Day. Since 1989, Miss America titleholders have supported Children’s Miracle Network Hospitals, helping with fundraising and visiting hospitalized children.

“Miracle Treat Day has become one of summer’s most celebrated events and something that our customers and franchisees really look forward to,” said Michael Keller, chief brand officer for American Dairy Queen Corporation. “We hear stories from families with children who were patients at a Children’s Miracle Network Hospital, as well as from friends and neighbors who are so eager to help. This day of goodwill for children touches all of us in communities throughout the United States and Canada. We appreciate everyone who supports Children’s Miracle Network Hospitals by participating in Miracle Treat Day.”

Although the new Nutter Butter Blizzard Treat is the Blizzard of the Month for August, Oreo Cookie will be the Miracle Treat Day “Blizzard of the Day.” The Oreo Blizzard Treat still holds the title as the most popular Blizzard flavor since the first Blizzard Treat was served upside down with a spoon in 1985. All currently featured flavors will be available on Miracle Treat Day.

The Dairy Queen system is proud to be one of the top 10 contributors to Children’s Miracle Network Hospitals, having raised $86 million since 1984. Last year on Miracle Treat Day, Dairy Queen locations across the United States and Canada raised nearly $5 million for 170 Children’s Miracle Network hospitals.

For more information about Miracle Treat Day or the Dairy Queen system, visit MiracleTreatDay.com or DairyQueen.com.

Tootie Pie Company is poised for growth as two national trends – one in business and the other in popular culture – merge on the doorstep of its Tootie Pie Gourmet Cafes .

Recent industry publications have reported that while sales in most of the restaurant industry remain flat, the fast-casual segment is growing by nearly 6 percent a year; with the bakery/cafe segment claiming a large piece of that growth.

Tootie Pie Company is well positioned to tap that growth. By the end of October, the company expects to have seven of its Tootie Pie Gourmet Cafes in operation. It recently announced new locations in the high end enclaves of Austin’s Westlake area; while another is slated to open in the prestigious Preston Hollow (Dallas) community, at the corner of Preston and Royal. Current Cafes include two San Antonio locations, an Austin location near the Domain in Arbor Walk, a north of Dallas-area location in Frisco, and another in the upscale vacation destination of Fredericksburg.

Despite the economic downturn, people are still flocking to fast, comfortable, quality food. Industry magazine “QSR” reported fast-casual sales grew 3.4 percent in 2010 while other sectors remained flat. In addition the number of stores has increased. The number of fast-casual venues increased 3.4 percent in 2010 compared to the top 500 chains, where there was only 0.6 percent growth, and quick service, or fast-food, chains with only 0.3 percent growth.

Among fast-casual chains, Tootie Pie has a distinct advantage: whole-pie sales. Unlike competitors such as Panera Bread, in addition to selling pie by the slice, Tootie Pie sells its award winning $35 pies to customers to go: for parties, picnics, family and business gatherings.

While a pie sold by the slice can yield $60 per pie for the Company, whole pie sales help to drive up check averages at the Cafes. A check average for a typical fast-casual restaurant is $8 to $15. Check averages at Tootie Pie cafes are $15 to $18.

Food trends in general are also poised to help propel growth at the Tootie Pie Company. “Pie is the new cupcake,” according to the Foodie Press. In the past year, headlines from the New York Times to the Los Angeles Times, the Seattle Weekly to National Public Radio have anointed pie at the top of the hip dessert heap. No wonder. Pie is iconic and comforting in a chaotic and turbulent era.

A recent Yahoo Travel column names Tootie Pie’s buttermilk pie, a Southern specialty, as one of “America’s Most Unforgettable Pies.” Tootie Pie Company was also recently featured on the Food Networks “Kid in a Candy Store” program.

Tootie Pie is an All American story. It began in the Medina, Texas, in the kitchen of Ruby Lorraine “Tootie” Feagan, who started the business in 1982 after the death of her husband, Bob. She built the company while working full time; baking pies at 3 a.m. Feagan won numerous awards for her pies, especially her famous 6-pound “Original Apple.” She eventually started a bakery, and was successful for many years until she announced her retirement in 2004. In stepped current Tootie Pie president and CEO Don Merrill, who purchased the pie recipes and started the Tootie Pie Company as it exists today, headquartered in the beautiful town of Boerne.

Beyond pie quality, Tootie Pie hopes to capitalize on the latest dessert trend by creating an atmosphere of comfort. Just this week, Graybill said he visited the Austin Cafe to find it hosting a meeting of the Red Hat Society, it’s members enthusiastically raving about the pie and specialty coffees. The cafes have become a popular destination for professionals, too, as people meet for business or pleasure, over a cup of coffee and slice of Tootie Pie.

“Tootie Pie has always been about sharing,” Graybill said. “Our apple pie weighs 6 pounds. If you want to make lasting impression, buy one and take it to a party and share it with 10 other people. You will be a hero!”  

Tootie Pie has also earned a great reputation for holiday gift giving.  Pies can be picked up from any retail location to deliver to clients or employees, or shipped nationwide by ordering from our online store.

With the peak of pie season just around the corner, Tootie Pie is preparing for what it expects to be a record setting holiday season.

Even the best educated, smartest and most talented restaurant managers and owners are prone to developing blind spots. These blind spots make it difficult to achieve true restaurant success because you can’t even notice that they’re a problem. Asking for the input of an outside source, whether its a friend or a professional consultant, helps work around these problems.

Private equity firm Advent International has purchased the ownership interest held by Falfurrias Capital Partners in the Bojangles’ Restaurant Company. Falfurrias Capital Partners first bought the chain four years ago. Advent International plans to work with the current management team of the company and has no plans for drastic changes to the structure or menu of the chain.

Burger King restaurants have added the BK Minis sandwich packs to their national menu. Each BK Minis set contains four, eight or 12 tiny burgers or chicken sandwiches. Snackers can share a set of mini-sandwiches or chow down all by themselves. The four pack begins at just $2.99, with the 12 pack costing only $7.99.

Red Mango, a quickly growing chain specializing in frozen yogurt and smoothies, has appointed a new CEO. Barry M. Barron will take over as the head of the chain and will bring his extensive experience in the restaurant industry to the chain. He spent six years as the head of expansion at Papa Johns and learned how to be a top-notch CEO at the ACE Cash Express chain.

Popeyes Louisiana Kitchen is making tasty, freshly fried chicken fun again with the new Rip’n Chick’n. The meal features chicken tenders pre-cut so you can tear them apart and dip into the ranch dipping sauce. For just $3.99 diners will receive a buttermilk biscuit, ranch dip, the chain’s signature Cajun fries and a Rip’n Chick’n breast piece.

Chik-fil-A is expanding its breakfast menu across the country with health-conscious consumers in mind. The newest menu addition is the slow-cooked Multi-Grain oatmeal. Four types of grains, including rolled oats and flax, are used to increase fiber and nutrients. Topping choices include mixed nuts, dried fruit and brown sugar with cinnamon.

Domino’s Pizza is taking a unique and daring step to win customer loyalty. The pizza chain is adding a live display in Times Square that shows customer feedback from the online ordering program as it is added. Negative and neutral reviews will be displayed along with positive feedback. Customers also get to use the Domino’s Tracker to see which employees prepared their pizza at each step.

Taco Bell restaurants around the country launched the new Big Box Remixed meal today. The meal also gives consumers access to exclusive music content through a partnership with the upcoming MTV Video Music Awards. A Quick Response, or QR, code on the box gives your smart phone access to a mobile site with music downloads and other exciting content.

Hardee’s and the My Coke Rewards program have teamed again to help diners win one of two $5,000 gift cards. Large fountain drinks, including those with large sized combo meals, feature promotional codes that are redeemable for free menu items and My Coke Reward points. The promotion will run until September 18^th.

Growing demand for healthy dining variety has led the Zoup! Fresh Soup Company to grow rapidly. Franchisees Don and Pat Hoag are developing their second location with the brand that will open in October in Cleveland, Ohio. The chain currently has 35 restaurants mainly located in the Midwestern states like Michigan.

The National Restaurant Association has formed a partnership with the U.S. Department of Agriculture’s Center for Nutrition. The two organizations will work together to promote the new MyPlate program. The MyPlate program highlights the nutritional values of meals served at restaurants around the country.

The new restaurant health rating score system implement by the New York City Department of Health can be difficult for diners to understand. Restaurants receive points for violations, and receive a letter grade from A to C based on how many points they rack up. However, understanding what these violations were and how serious they are remains hard.

Applebee’s parent company, DineEquity, already operates more than 3,500 restaurant locations around the globe. Now the chain will be adding 10 new restaurants in Egypt. Other Middle Eastern countries like Lebanon and Jordan feature Applebees as well and the region has a total of 26 restaurants currently in operation.

Timothy Tatt has been hired by Carrols Restaurant Group to be the new Chief Executive Officer of the Fiesta Restaurant Group subsidy. The group manages the Pollo Tropical and Taco Cabana brands. The company has decided to break their subsidy group off into a separate company by the end of the year and this is the first step in that process.

Palomino Restaurants across the country are celebrating the Siena festival currently taking place in Tuscany from now until August 14^th. This came in the form of Siena inspired menu additions and a giveaway that will send one winner to Siena itself. The winner and one guest will visit the town for the Il Palio race during 2012.

Zoe’s Kitchen, a small chain specializing in Mediterranean inspired dishes, opened its first location in Auburn, Alabama recently. This makes a total of 8 locations in the state for the chain. The restaurant serves Mediterranean flavors in pita pizzas, healthy roll ups made with lean meats and freshly grilled kabobs.

Rudy’s “Country Store” and Bar-B-Q has added a new location in Killeen, Texas. The restaurant will serve a variety of the town residents, including armed forces members from nearby Fort Hood. The grand opening took place on July 23^rd.  The first 100 guests received a free $20 gift card for use in the restaurant or store.

Olive Garden’s Pasta for Pennies fundraiser brought in over $8 million dollars for cancer research. Students around the country added their spare change to classroom containers over the course of three weeks. The class that collected the most at each school won a free pasta party at the nearest Olive Garden Restaurant.

Maggiano’s Little Italy also raised money for the Make-A-Wish Foundation. The Eat-A-Dish for Make-A-Wish program let guests choose from a menu of eight dishes that all came with a donation to the foundation. The chain raised over $750,000 from menu sales and orders of Leslie’s Lemonade, a special recipe created by a Make-A-Wish Foundation recipient.

Craving a gourmet meal on the fly? Food trucks plying American streets are delivering increasingly varied and sophisticated fare to the urban palate. Mobile kitchens offer hamburgers made from grass-fed cows, artisan breads, ethnic blends like Korean tacos and gourmet dishes that stand up next to fine fare from the brick-and-mortar sector.

The explosion contributes color and variety to cities, arguably invigorating urban spaces in a tough economy. But the popular trucks also present new problems — traffic and sanitation issues and resistance from traditional restaurants. So, while some cities are loosening restrictions on food trucks, others are revising and updating legislation to control the growth.

In Seattle, as part of a campaign to revitalize public spaces, the City Council recently passed legislation it hopes will encourage the food truck business — allowing them to operate along curbside in the city. Previously, food trucks could only operate on private property in Seattle, such as grocery store parking lots.

Continue reading . . .

For six months, he has been a giant in the background for U.S. Rep. Gabrielle Giffords and her husband, quietly leveraging his power to help the couple rebound from devastation.

His private jets, his home in River Oaks, his ranch, his media connections and even his restaurant empire have played roles in simultaneously supporting Giffords and protecting her from public view as she has pushed through her recovery, sources close to Giffords said.

But Houston restaurant tycoon Tilman Fertitta, a close friend of Giffords’ husband, League City astronaut Mark Kelly, doesn’t think much of his role, even as it highlights a compassionate side of his personality often lost amid headlines about his hardball business tactics.

“That’s just what you do,” 54-year-old Fertitta said of his efforts to help Kelly and Giffords.

Continue reading . . .

Cole Dickinson, the chef de cuisine at Michael Voltaggio’s soon-to-open West Hollywood restaurant, Ink, got his culinary education the old-fashioned way: in the kitchen.

That might sound obvious, but it makes him something of an anomaly as the number of culinary schools multiplies, drawing legions of novice cooks with the promise of turning them into top chefs.

Yet the less-touted, less-glamorized path of working one’s way up through the restaurant kitchen ranks is starting to sound more appealing. At a time when for-profit professional cooking schools are coming under more scrutiny, some of L.A.’s rising chefs — like Dickinson — are succeeding without ever having stepped into the classroom.

Continue reading . . .

Famous Dave’s of America has announced revenue and net income of $41.3 million and $2.4 million, respectively, or $0.29 per diluted share, for the second quarter ended July 3, 2011. This compares to revenue and net income of $40.7 million and $2.5 million, respectively, or $0.29 per diluted share, for the comparable period in 2010.

For the first six months of 2011, the Company had revenue and net income of $78.4 million and $3.6 million, respectively, or $0.43 per diluted share. For the 2010 comparable period, the Company had revenue and net income of $73.3 million and $5.2 million, respectively, or $0.58 per diluted share. Year to date results for 2011 include a non-cash impairment charge taken in the first quarter of approximately $148,000 or $0.01 per diluted share, primarily related to non-recoverable assets for a company-owned restaurant that will be relocated within its existing market in early 2013. Year to date results for 2010 included a $0.15 gain from the acquisition of seven New York and New Jersey franchise restaurants in March 2010.

Same store sales for company-owned restaurants open for 24 months or more decreased 1.2 percent during the quarter, compared to an increase of 0.6 percent for the second quarter of 2010. Comparable sales reflected a negative impact equal to approximately 90 basis points primarily from the year over year shift in the Easter holiday, from first quarter 2010 to second quarter 2011, and a one day shift of the 4th of July holiday from second quarter in 2010 to third quarter in 2011. Comparable sales results also included a weighted average price increase of approximately 2.0 percent. Comparable sales for company-owned restaurants increased 0.9% during the first half of 2011, compared to a decrease of 1.4% for the first half of 2010.

“We were pleased with our operational execution, our guest feedback ratings and our new product innovation during the quarter,” said Christopher O’Donnell, Famous Dave’s president and chief executive. “Despite the impact from the shift in the calendar during the second quarter, we remain encouraged that our year to date comparable sales were positive.” O’Donnell continued, “Our operations team did a good job managing food and labor costs during the quarter, particularly in this environment. Additionally, while our off-premise sales results were encouraging, they weren’t enough to offset the weakness in our dine-in business, which still reflects the general softening of consumer confidence.”

Franchise royalty revenue for the second quarter of 2011 totaled $4.4 million, an increase of 4.0% from the comparable period in 2010. The increase reflects the opening of nine new restaurants since the second quarter of 2010, partially offset by the five franchise restaurants that closed during this timeframe, and a decrease in comparable sales of 1.4%. Franchise royalty revenue for the first half of 2011 totaled $8.4 million, an increase of 2.6% compared to 2010, reflecting the new openings since the second quarter of 2010, partially offset by the loss of royalties for the two months prior to acquisition for the New York/New Jersey restaurants, and a comparable sales decrease of 0.7% for the first half of 2011.

Stock-based and Board of Directors Cash Compensation and Common Share Repurchase

Earnings results for the second quarter of 2011 included approximately $423,000 or $0.03 per diluted share, in compensation expense related to the company’s stock-based incentive programs and board of directors’ cash compensation, as compared to approximately $340,000 or $0.03 per diluted share, for the prior year comparable period. The increase is primarily due to an increase in the Company’s stock price over the prior year. Stock-based compensation expense and board of directors’ cash compensation expense for the six months ended July 3, 2011 was approximately $844,000 or $0.07 per diluted share, compared to approximately $696,000 or $0.05 per diluted share for the prior year comparable period.

The company repurchased 13,700 shares of common stock during the fiscal 2011 second quarter at an average price of $9.77 per share, excluding commissions, for a total of approximately $134,000. The company has repurchased approximately 260,000 shares of common stock during the first six months of 2011 at an average price of $10.26 per share, excluding commissions, for a total of $2.7 million. The Company has now repurchased approximately 434,000 shares under its current 1.0 million share authorization at an average price of $10.28 per share, excluding commissions, for a total of approximately $4.5 million.

Marketing and Development

Development and marketing highlights during the quarter included a successful “limited time offer” tied into the “Best in Smoke” television series on Food Network. The current limited time offering, “U.S. of Barbeque – Hawaii” highlights the return of a successful promotion from last summer with the addition of Huli Buli Chicken and an adult beverage pairing called a “Tiki Twist”. On August 14^th, we will again be featuring “Dave’s Day” which honors our founder, Dave Anderson, and provides a free entrée for those named Dave. Additionally, Dave’s Day will be the beginning of the “Hog Days of Summer” promotion, which will run through mid-September. This promotion offers an opportunity for incremental sales, featuring “Buck-a-Bone” and 50 cent chicken wing specials with the purchase of an entrée.

“Despite the continuation of this challenging environment, we remain encouraged,” O’Donnell said. ”We will continue to grow our brand through new restaurant market penetration and through our award-winning food, by creating new products and offering promotions that provide excellent quality and value to our guests.”

Famous Dave’s closed a franchise-operated restaurant in Tallahassee, FL during the second quarter. Subsequent to the end of the quarter, Famous Dave’s opened two new franchise-operated restaurants in Erie, PA and Portland, OR. Famous Dave’s ended the quarter with 181 restaurants, including 52 company-owned restaurants and 129 franchise-operated restaurants, located in 37 states.

Outlook

The company is updating its guidance on restaurant development, and anticipates opening two company-owned restaurants and approximately eight franchise-operated restaurants during fiscal 2011.  

Famous Dave’s of America, Inc. develops, owns, operates and franchises barbeque restaurants. As of today, the company owns 52 locations and franchises 131 additional units in 37 states. Its menu features award-winning barbequed and grilled meats, an ample selection of salads, side items and sandwiches, and unique desserts.

Hilton Head-based Pino Gelato is expanding availability of its popular Crispycones pizza cones with two new store openings in the Haywood Mall in Greenville, South Carolina and in Cranberry Township, Pennsylvania. Pino Gelato first offered pizza cones at its flagship store in Hilton Head, South Carolina, and demand quickly soared due to rave reviews and coverage on the Food Network’s television program “Unwrapped”.  Pino Gelato expanded the offering to its Dublin, Ohio and Roanoke, Virginia locations, and expects to serve Crispycones in more of its locations soon.

The freshly prepared product enables customers to eat their favorite types of pizza on the go with only one hand and virtually mess free.  Crispycones are savory baked bread cones that have a crispy outer crust and a tender flaky bite, making them delicious and easy to eat.  Each cone is filled with a variety of quality pizza ingredients, such as cheese, sauce and a range of toppings. The individual cones are prepared fresh daily and baked to perfection on the spot.

“This product is a healthy, easy meal for patrons in need of a quick lunch, children who want a fun meal and everyone in between,” explains Pino Gelato owner Ramona Fantini. “The product has been a nice complement to our gelato, and we are looking forward to serving Crispycones in several more Pino Gelato locations.”

Pino Gelato currently has twelve locations in six states, with several more openings scheduled this year.  The company operates under a licensing, rather than a franchising, business model.  Pino Gelato offers a product that has a wholesome and distinct flavor, which only genuine gelato can provide.  Using a unique recipe, its gelato and sorbetto are made from the freshest ingredients.  Blended with care, Pino Gelato is rich and full of flavor, yet is much lower in fat, cholesterol and calories than traditional American ice cream.

For more information, visit www.pinogelato.com.

On August 1, Dickey’s Barbecue Pit, the fastest-growing barbecue restaurant in the country, will revolutionize their catering with 1-866-BARBECUE, a national catering hotline.

“Dickey’s is excited to officially launch our National Catering Hotline! With the kickoff of 1-866- BARBECUE, customers are able to obtain catering information and place orders easier and faster than ever across the country. They get to speak directly with our live catering experts, who are waiting to consult them on service, style and options, as well as answer any questions a client may have,” said Michelle Sarlls, the corporate catering manager.

The catering hotline goes national on August 1 and will take catering orders for any franchise location from 9 a.m. to 5 p.m. every weekday with an ongoing answering service 24 hours a day, 7 days a week.

“Catering is a crucial part of our business model and the launch of a national hotline will only help us increase our catering sales at each franchise location. Our goal is to increase every store’s catering sales by $800 per day.  1-866-BARBECUE will make that goal viable,” said Roland Dickey, Jr., the President of Dickey’s Barbecue Restaurants, Inc.

The restaurant chain will continue expanding with a goal of 200 Dickey’s Barbecue Pit locations across the country before the end of the year.  

“The catering hotline will revolutionize Dickey’s Barbecue Pit by streamlining the ordering process. We have the resources to tailor every order to the specific client and/or event with the intention of superior service and great barbecue,” said Sarlls.

The catering service ranges from personal box lunches to full-service buffet catering for any size. Dickey’s catering experts will assist you with any of the available catering options and answer any questions.

“We have perfected the hotline and are excited to announce the official launch of the much-anticipated national campaign that will help the cohesion of all the franchise locations and coordinate the high volume of catering orders we receive on a daily basis,” Roland Dickey, Jr. said.

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

Dickey’s Barbecue Pit is located in 38 states with 160 locations.

The preparation prior to the launch for Dickey’s Catering Hotline was extensive, ensuring that everyone is thoroughly prepared to hit the ground running.

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

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.

Texas-based Dickey’s Barbecue Pit, the largest quick serve barbecue restaurant in the country, opens the doors to its newest 3,000-square-foot location at 1951 Hwy 412 E in Siloam Springs.  

“It’s a great opportunity for me to be able to own and operate my own restaurant. The locals in Siloam Springs need great barbecue and Dickey’s is the perfect fit for this community,” said Franchise Owner Por Yang.

This is the 160th location nationwide for the barbecue chain that will debut a national catering hotline on August 1.

“The brisket is what sold me on the Dickey’s pit-smoked barbecue concept and I can’t wait for everyone to experience what it is all about. We are a family-friendly environment, offering a Kids Eat Free promotion every Sunday,” Yang said.

Dickey’s is growing at rapid rate with a 38% growth rate over the past 2 years.

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 Restaurants, Inc. 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.

The National Council of Chain Restaurants announced today that OSI Restaurant Partners, one of the largest casual dining restaurant companies in the world, has become its newest member.

“We are very pleased to welcome another dynamic chain restaurant company as a member of NCCR,” NCCR Executive Director Rob Green said. “We look forward to a strong partnership with OSI as we focus on advocacy in our nation’s capital on key issues which uniquely impact the chain restaurant industry.”

“We are excited about our membership in NCCR,” OSI Vice President of Government Affairs and Corporate Counsel Matt Halme said. “As the leading trade association representing chain restaurants, NCCR is a unique venue for our industry to exchange ideas and discuss strategic goals. NCCR’s partnership with the National Retail Federation on advocacy issues makes this membership an extremely strong value proposition.”

Headquartered in Tampa, Fla., OSI owns and operates Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse & Wine Bar, and Roy’s Hawaiian Fusion Cuisine. OSI has 95,000 employees at 1,470 locations in 49 U.S. states and 24 countries around the world.

In addition to participating on panels such as NCCR’s Food Supply Chain Committee, NCCR members receive membership privileges in the National Retail Federation, NCCR’s parent association and the world’s largest retail trade group.

The National Council of Chain Restaurants is the leading trade association exclusively representing chain restaurant companies. For more than 40 years, NCCR has worked to advance sound public policy that best serves the interests of restaurant businesses and the millions of people they employ. NCCR members include many of the country’s most well-respected quick-service and casual-dining establishments. NCCR is a division of the National Retail Federation, the world’s largest retail trade group. www.nccr.net

Family entertainment leader Chuck E. Cheese’s is excited to make its first appearance at the year’s highly-anticipated, largest social media conference for women. At the seventh annual BlogHer Conference, the company will join a community of more than 3,000 female bloggers in San Diego, Calif., Aug. 4-7 to showcase its most popular games, enjoy cotton candy and connect with some of the nation’s most influential online women.

“Every day many of the same bloggers bring their families into our stores for fun and games, follow us on Facebook and tweet their thoughts about our new pizza recipe,” said Brenda Holloway, marketing manager at Chuck E. Cheese’s. “At BlogHer we finally have the opportunity to meet all of them in person, and we could not be more excited about cultivating these relationships and developing new ones while maintaining our commitment to fun family entertainment.”

As a visitor to booth 337/436, bloggers will have the opportunity to experience some of their favorite games. In addition, bloggers can experience the thrill of the exclusive birthday party package game, the Ticket Blaster, where they have the opportunity to win tickets, coupons and vouchers to bring home and share with their families. Bloggers are encouraged to check in using the Twitter hashtag, #CECblogher.

“Chuck E. Cheese’s recognizes the significance of word of mouth and recommendations from family and friends in the blogosphere,” said Holloway. “We care about our guests’ wants and needs, and we take their feedback very seriously, which is why we consistently work hard to deliver a family experience that creates lasting memories.”

Vacation season is upon us, and OpenTable, Inc., a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, is helping diners make the most of their travels by announcing the Diners’ Choice Awards for the top 50 restaurants in the U.S. with the most scenic views.  The list of winners is derived from more than ten million reviews submitted by OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia.

In keeping with its reputation for culinary excellence and expansive, natural beauty, California claimed half the spots on the list, with eight winners alone in “America’s Finest City,” a.k.a. San Diego. The Bay Area made a strong showing with six winners. New York City’s sweeping skyline helped the Empire State take five spots, while Washington earned three. Two Phoenix, Arizona, restaurants are winners, along with two Illinois restaurants, in addition to honorees in 15 other states, including Alaska, Georgia, Hawaii, Michigan, New Jersey, Oregon, and Texas, among others.

“The winning restaurants on this list represent the best in destination dining,” says Caroline Potter, OpenTable’s Chief Dining Officer.  ”Whether you’re traveling to discover the beauty and local bounty of a new city or you want to experience the best of what’s in your own backyard, these restaurants will transport you with awe-inspiring panoramas and food to match. From sexy urban skylines to stunning vistas courtesy of Mother Nature, the views at these top restaurants will take your breath away – but not your appetite.”

Based on feedback collected from OpenTable diners between July 2010 and June 2011, the following 50 restaurants, listed in alphabetical order, received the highest scores from OpenTable diners. For more information about this list, please visit http://www.opentable.com/scenic.

A Caprice – Tiburon, California 
Bali Hai Restaurant – San Diego, California 
Beach Chalet Brewery & Restaurant – San Francisco, California 
Bertrand at Mister A’s – San Diego, California 
Boat House Waterfront Dining – Tiverton, Rhode Island 
Cannons Seafood Grill – Dana Point, California 
Chart House Restaurant – Cardiff, California 
Chart House Restaurant – Malibu, California 
Chart House Restaurant – Portland, Oregon 
Chart House Restaurant – San Antonio, Texas 
Cite – Chicago, Illinois 
Claes Ovation – Laguna Beach, California 
Coach Insignia – Detroit, Michigan 
Compass Restaurant – Phoenix, Arizona 
Different Pointe of View – Phoenix, Arizona 
Eagle’s Nest – Indianapolis, Indiana 
Edgewood Restaurant – Tahoe, California 
Franciscan Crab Restaurant – San Francisco, California 
Grandviews at the Grand Hyatt San Francisco – San Francisco, California 
High Finance Restaurant – Albuquerque, New Mexico 
Highlawn Pavilion – West Orange, New Jersey 
Il Fornaio – Coronado, California 
Island Prime – San Diego, California 
Ivar’s Mukilteo Landing – Mukilteo, Washington 
La Costanera – Montara, California 
The Marine Room – La Jolla, California 
Miramar Beach Restaurant – Half Moon Bay, California 
Monterey Bay Fish Grotto – Mount Washington, Pennsylvania 
Moss Beach Distillery – Half Moon Bay, California 
Nikolai’s Roof – Atlanta, Georgia 
Pacific’s Edge Restaurant – Carmel, California 
Peaks Restaurant – Palm Springs, California 
Peohe’s – Coronado, California 
Primavista – Cincinnati, Ohio 
R Lounge at Two Times Square – New York, New York 
Ray’s Boathouse – Seattle, Washington 
River’s End – Bodega Bay, California 
Robert – New York, New York 
Sarento’s Top of the “I” – Honolulu, Hawaii 
Seven Glaciers – Girdwood, Alaska 
The Shores Restaurant – La Jolla, California 
Signature Room at the 95th – Chicago, Illinois 
Six Seven Restaurant & Lounge – Seattle, Washington 
The Spinnaker – Sausalito, California 
Steamers of Pismo – Pismo Beach, California 
The View Restaurant – New York, New York 
Top of the Tower – New York, New York 
Top of the World Restaurant – Las Vegas, Nevada 
Water’s Edge – Long Island City, New York 
Yamashiro – Hollywood, California

Diners can also find additional information on the Diners’ Choice Awards for the Best Scenic View Restaurants in the US by visiting the OpenTable “Dining Check” blog at http://blog.opentable.com.

P.F. Chang’s China Bistro has reported financial results for the second quarter of fiscal 2011, which ended on July 3, 2011. Total revenues were $311.0 million in the second quarter of fiscal 2011 as compared to $312.8 million in the prior year. Net income and diluted net income per share were $9.1 million and $0.40, respectively.

Operating results

Comparable store sales decreased 2.5% at the Bistro and 2.7% at Pei Wei in the second quarter of 2011 due, in both cases, primarily to a decline in guest traffic. These sales declines occurred in the face of a one to two percent menu price increase at the Bistro and a two to three percent menu price increase at Pei Wei.

On a monthly basis, comparable store sales for April, May and June decreased 2.2%, 2.6%, and 2.9%, respectively, at the Bistro and decreased 4.0%, 2.5%, and 1.3%, respectively, at Pei Wei.

Consolidated restaurant operating income declined $7.6 million primarily due to softer-than-expected sales, higher health and workers’ compensation insurance costs as well as increased labor expenses at both concepts. Restaurant operating income also included the impact of a $0.6 million non-cash asset impairment charge related to the full write-off of assets at one Pei Wei restaurant that continues to operate. Additionally, general and administrative expenses included the benefit of lower expense primarily resulting from a decrease in the fair value of performance units and other share-based awards that are tied to the Company’s stock price (approximately $0.05 per share).

“We are disappointed with our second quarter results,” said Rick Federico, Chairman and CEO. “Through enhanced consumer research and further internal analysis, we have gained more clarity into the issues and are taking immediate steps to improve our operating performance. We have initiatives planned and underway to meaningfully improve our price/value proposition, enhance the guest experience and continue to evolve the look and feel of our restaurants. We believe these initiatives will generate real opportunities to increase guest traffic and restore positive momentum to both the Bistro and Pei Wei over the long-term.”

2011 Outlook

Based on recent sales trends, the Company now anticipates that fiscal 2011 consolidated revenues will increase approximately one percent from fiscal 2010, which assumes estimated same store sales declines of two to three percent at both concepts for the remainder of the year. The Company also expects to experience incrementally higher labor costs and, as a result, anticipates that restaurant operating income will decline approximately 120 basis points compared to fiscal 2010.

Overall, the Company now expects consolidated diluted earnings per share to range from $1.60 to $1.70 for fiscal 2011.

2011 Development

The Company expects to open two new Bistro restaurants during the second half of fiscal 2011. All five of the Pei Wei restaurants expected to open during fiscal 2011 are open. In addition, the Company expects its international partners to collectively open nine to ten Bistro restaurants in international markets during fiscal 2011, three of which were open as of the end of the second quarter.

The Company also expects to open its first two Pei Wei Asian Diner airport locations late this year through a licensing agreement with HMS Host.

Quarterly Dividend

Beginning with the second quarter of fiscal 2011, the Company’s Board of Directors approved a quarterly fixed cash dividend which is currently set at $0.25 per share. In prior quarters, cash dividends were variable and calculated based on 45% of the Company’s quarterly net income. The next quarterly dividend is payable on August 22, 2011 to shareholders of record at the close of business on August 8, 2011.

 P.F. Chang’s China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared pan-Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility. In addition, the Company has extended the P.F. Chang’s brand to international markets and retail products, both of which are operated under licensing agreements.

Kona Grill, an American grill and sushi bar, reported results for its second quarter ended June 30, 2011.

Second Quarter 2011 Highlights Include:

• Restaurant sales increased 13.6% to $25.8 million
• Same-store sales increased 9.1%
• Restaurant operating profit margin increased 90 basis points to 17.2%
• Net income increased 199% to $0.8 million or $0.08 per share
• Net income excluding severance charges of $1.0 million or $0.11 per share

“Top-line results exceeded the high end of our sales guidance for the quarter, driven by a 9.1% increase in same-store sales,” said Michael Nahkunst, interim president and CEO of Kona Grill. “Our restaurants did a fantastic job driving additional sales through recent marketing and menu improvement initiatives, while also leveraging these sales to improve our restaurant operating margins. The strong earnings during the quarter firmly support our forecast of achieving profitability for 2011.”

Second Quarter 2011 Financial Results

Restaurant sales increased 13.6% to $25.8 million from $22.7 million in the same year-ago quarter. The sales improvement reflects a 9.1% increase in same-store sales driven by strong traffic, higher average guest check and approximately 2.2% in menu pricing, as well as additional revenue from the Kona Grill in Baltimore, Maryland that opened during the fourth quarter of 2010. The 9.1% increase in same-store sales compares to a 7.6% increase in the prior quarter and a 0.3% decrease in the second quarter of 2010.

Average weekly sales for the 23 restaurants in the comparable base were $80,140 in the second quarter of 2011, compared to $73,450 in the same year-ago quarter. Average weekly sales for restaurants not in the comparable base increased 16.6% to $68,550 in the second quarter of 2011 versus $58,800 last year.

Net income for the second quarter of 2011 was $0.8 million or $0.08 per share, an improvement from net income of $0.3 million or $0.03 per share in the same year-ago quarter. Excluding severance and other charges related to the departure of the company’s former CEO, net income for the second quarter of 2011 was $1.0 million or $0.11 per share. This compares to net income of $0.4 million or $0.05 per share in the same year-ago quarter, excluding legal and professional fees associated with a contested proxy solicitation (see “Reconciliation of Net Income or Loss Excluding Special Charges,” below).

Financial Guidance

For the third quarter of 2011, the company forecasts restaurant sales of $23.1 million to $24.1 million, and net income of $0.1 million to $0.3 million, or $0.01 to $0.03 per share.

Kona Grill features American favorites with an international influence and award-winning sushi in a casually elegant atmosphere. Kona Grill owns and operates 25 restaurants, guided by a passion for quality food and personal service. Restaurants are currently located in 16 states: Arizona (Chandler, Gilbert, Phoenix, Scottsdale); Colorado (Denver); Connecticut (Stamford); Florida (Tampa, West Palm Beach); Illinois (Lincolnshire, Oak Brook); Indiana (Carmel); Louisiana (Baton Rouge); Maryland (Baltimore); Michigan (Troy); Minnesota (Eden Prairie); Missouri (Kansas City); Nebraska (Omaha); New Jersey (Woodbridge); Nevada (Las Vegas); Texas (Austin, Dallas, Houston, San Antonio, Sugar Land); Virginia (Richmond).

Starbucks Coffee Company (NASDAQ:SBUX) released the following statement in response to the product recall issued today by Georgia–based supplier, Flying Food Group:

As previously communicated, on Tuesday, July 19, 2011, we learned that Flying Food Group, LLC, in Lawrenceville, Ga., one of our suppliers, recalled ready-to-eat chicken wraps and plates delivered to Starbucks retail stores only in Alabama and Georgia due to potential health concerns. The products subject to this USDA requested recall were the Starbucks Chipotle Chicken Wraps Bistro Box and the Starbucks Chicken & Hummus Bistro Box sold in Alabama and Georgia stores only on July 14 and 15, 2011.

Today, July 26, 2011, we were informed by Flying Food Group that, at the request of the USDA, they are expanding the recall. This expanded recall includes the two previously mentioned products and extends to two additional Starbucks products; the Starbucks Salumi and Cheese Bistro Box and the Starbucks Chicken Lettuce Wraps Bistro Box. All four products were sold only in Alabama and Georgia and produced between July 13 and July 24. This recall does not affect any Starbucks stores outside of Alabama and Georgia.

There have been no reports of illnesses associated with consumption of these products.

On Monday, July 25, we asked our stores in these two states to remove these products from our stores and discard them. As a proactive measure to ensure we were protecting the best interest of our customers, this voluntary action went beyond the recalled items and included other items produced by the impacted Flying Food Group facility in Lawrenceville.

As a result, all products produced in the impacted facility are no longer available in our stores. New products will be provided soon from other locations.

The safety of our customers and partners is of the utmost importance and we take our obligation to provide safe products seriously. We responded immediately, and in cooperation with our supplier and the USDA we will continue to work to ensure that all products meet Starbucks high quality assurance standards. We will continue to respond quickly and with great care to ensure that all of our suppliers meet our high standards.