In advance of the full release of the MICHELIN Guide New York City 2012, Michelin has announced that over 100 restaurants in New York City were listed in the Bib Gourmand category. This includes restaurants that offer at least two courses, with wine, for under $40. These restaurants are both affordable and top class establishments.

The Country’s Best Yogurt, or TCBY, has signed new expansion contracts that will bring it into South Carolina and North Carolina. The 10 year agreement will bring at least 23 new stores into the two states over the next three years. The company already has over 30 restaurants in both states combined.

Darden Restaurants, the parent company of brands like Olive Garden, is struggling to keep profits up as food costs rise. The chains reported a total fall in revenue of roughly five percent for the fiscal quarter. Guests are also in decline at restaurants like Olive Garden due to the lack of value menu items and tight budgets.

Great American Cookies is expanding their franchise program by adding new opportunities for veterans through their Great American Patriot Program. Qualifying veterans will receive a 40% discount on all franchise related fees. The chain knows that veterans have learned valuable discipline and management skills through their time in the armed forces.

Quiznos is expanding their co-branded retail stores with a new agreement with Meijer, a supercenter and grocery store chain based in Michigan. The Meijer stores in the state will soon have Quiznos locations opening in them. The chains decided to work together due to the popularity of the sandwich shop format for supercenters.

Famous Dave’s BBQ is breaking out of the United States on their first attempt at international expansion. Famous Ribs of Canada will bring the chain to the Great White North. The first restaurant is planned to open in July of next year in Winnipeg. The company that will handle the expansion has brought a number of other brands into Canada.

Old Homestead Steakhouse, located in the Meatpacking District of Manhattan, is now offering a new $22 lunch special. The “Burger Diamonds” features a Kobe beef burger, a sirloin steak burger and a filet mignon burger. The burger trio also comes with a Caesar salad and special tater tots, all for under $30.

October may be National Cookie Month, but Max & Erma’s decided to celebrate early. Customers can enjoy a free chocolate chip cookie each Wednesday until the chain decides to end the promotion. The plan is to give away at least one million cookies before the beginning of 2012.

Straw Hat Pizza has a new mascot, but he’s a familiar face to millions of Americans. The chain has licensed Garfield for their new marketing and promotional materials. The fat, orange cat was chosen for being recognizable to multiple generations and for his strong connection with food. Children’s meal products will also feature him.

Panera Bread is coming to Ventura, California thanks to a team of athletes. Keyshawn Johnson, a former NFL football player, opened the new restaurant with the help of other athletic business partners. He also plans to open an additional five restaurants along the California coast with the help of the First Picks team.

Brad Blum, who owns 7% of the restaurant company Cosi Inc., is pushing for a new board of directors with him at the helm. He claims to be able to turn the company around after its stock reaching an all-time low of 56 cents if he is given a chance at being CEO. He has decades of experience in the restaurant industry, including time spent as CEO of Burger King.

Big name celebrity chefs like Todd English rose to the level of stardom through talent and hard-work, but they now spend more time developing products or overseeing restaurants than cooking. Some critics argue that franchising and multiple restaurants dilute the genius of a good chef. Others feel that truly talented individuals deserve the fame.

Mimi’s Cafe is expanding its “Value Revolution” campaign by adding new Family Meals To-Go to their menu. Each of the 10 meal options serves between 4 and 5 people and costs just $25. Dinner options include Mediterranean Chicken Fettuccine, Jambalaya, Slow Roasted Turkey Breast and Oven Fresh Pot Roast.

Beef O’ Brady’s has developed a prototype restaurant design and an updated menu just in time for their California expansion. The chain currently has over 200 locations and is based in Florida, but West Coast expansion was limited before recently. Research has led the company to choose Yucca Valley as their entry point into the state.

The newest Mellow Mushroom Pizza Bakers location will be opening soon in Wrightsville Beach, North Carolina. The grand opening celebration will be held on October 3^rd. Franchisees who own a Mellow Mushroom in Wilmington chose Wrightsville Beach as the best part of North Carolina for expansion.

Quick-serve restaurant veteran Fred Kaufman was bored with his golf retirement, and small-business owner Tim Amick is new to burgers and fries.

The two share a future as two of the newest franchise owners of Rally’s drive-through eateries. Both opened new restaurants in Indianapolis in the past month.

They also could have key roles in Rally’s corporate plan to add 30 locations in Central Indiana in the next few years. That effectively would double the number of Rally’s here, and many will be owned by local franchisees such as Kaufman and Amick.

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Chipotle Mexican Grill Inc.’s success with hormone-free dairy products, naturally raised meat and local produce has the restaurant chain taking its message to a broader audience.

The Mexican-inspired fast-casual chain is releasing an animated video to movie theaters Friday, and Saturday it will host the first of many food-and-music festivals in Chicago.

“We think the more people understand where their food comes from and the impact on independent family farmers (and) animal welfare, the more they’re going to ask for better ingredients,” said Chipotle founder and co-Chief Executive Steve Ells.

Chipotle has shown that a focus on local produce and animal welfare can be done in a fast-food setting. It is one of the fastest-growing stocks in the restaurant sector, closing at $313.14 Thursday, more than double from August 2010. For the most recent quarter, Chipotle’s same-store sales, a key metric of restaurant health, increased 10 percent.

Continue reading . . .

Hooters, the restaurant chain famous for its scantily clad Hooters Girls, sued the partner of an upstart rival in Georgia federal court this week, accusing the company developing Twin Peaks restaurants and a former Hooters executive of stealing trade secrets in their bid to take on the “delightfully tacky yet unrefined” restaurant chain.

In their lawsuit, Hooters claims that Joseph Hummel, former Hooters vice president, jumped ship to help develop the similarly themed Twin Peaks restaurants (motto: “Eats, Drinks, Scenic Views”) in July and took “sensitive business information” with him. The alleged trade secrets apparently involve more than just skimpy waitress outfits. According to the suit, in the weeks leading up to his departure to Twin Peaks development partner La Cima Restaurants, Hummel downloaded and emailed to his private account a “substantial volume” of Hooters documents, including plans related to management, recruitment, distribution and sales.

Continue reading . . .

Atlanta, GA  (RestaurantNews.com)  In the past 12 months, Snapfinger Inc. has added more than 3,000 independent restaurants to its online and mobile ordering database making it the largest, most comprehensive nationwide restaurant ordering application in the US. Figures show that even during the industry’s decline in sales, small business owners are looking for ways to reach customers in a way they haven’t done previously. Restaurant patronage began its steady decline three years ago, but many analysts, including the National Restaurant Association (NRA), believe 2011 will mark a change in recent negative trending. Helping the growth is most likely the 69 percent of adults who, according to NRA, say purchasing meals via take-out and delivery makes it easier for families with children to manage their day-to-day lives. Although the health of chain restaurant locations has seemed greater in the past years as compared to independents, local operators are hungry for ways to add revenue channels to compete with large-scale restaurants and quick-serve establishments in the takeout and delivery category.

“We have always believed that we are a ‘restaurant centric’ business, and we strive to help our restaurant partners maximize their operational potential,” states Jim Garrett, CEO of Snapfinger Inc. “We are a dynamic marketing platform, leveraging relevant, top-of-mind technologies such as smart phones and tablets, to reach an always on, always mobile society as well as a vehicle for driving new revenue streams. And because convenience remains king in the restaurant business, given the consumer’s increasingly stressed schedule, we are a win-win solution for the restaurateur and the consumer.”

Snapfinger has earned the approval of many major national brands, successfully carrying out more than one million orders a month, and it believes every restaurant owner should maximize these channels if they are operationally sound. As reported by NRA, more than two out of five consumers say they are not dining out or using takeout as often as they would like, but with the industry hopeful about the next 12 months, Snapfinger wants to help independent restaurants be more aggressive with online and mobile marketing.

Investing More than Half a Million Dollars in Independents

To aid independent restaurant owners in their quest to increase takeout and delivery consumers, Snapfinger created a gift card system that would allow local owners to promote their restaurant, in part, on Snapfinger’s tab. To date, Snapfinger has created 120,000 co-branded gift cards, making available approximately $600,000 in funds to restaurants for gift card promotions.

“We’ve had such great success as a company, in part because we were a first mover in the space and also because we have continually refined our solution to meet the operational requirements of the restaurant in order to ensure the best overall guest experience,” Garrett continues. “Many independent restaurants have been held captive to local aggregators that display static out-dated menus on a web-site that sends orders to a fax machine without regard to real-time restaurant protocol; such as prep-times, menu items, etc. We offer a full online, call center and mobile ordering experience for our restaurant partners that includes integration into the restaurant’s POS system, and not just a place to house an outdated menu. We truly believe we are not only the best option for these restaurant owners, but also for customers.”

About Snapfinger

Atlanta-based Snapfinger, Inc. is the nation’s largest online and mobile restaurant ordering destination, serving more than 32,000 restaurant locations in 3,200 cities. It provides exclusive online ordering access to 35 national restaurant brands including Subway, Outback, California Pizza Kitchen, Bob Evans, Boston Market and Firehouse Subs. Serving a growing community of independent restaurateurs, Snapfinger accounts for 70 percent of all restaurant ordering applications. The Snapfinger mobile application is available as a free download from iTunes App Store and Android Market. For more information, visit http://www.snapfinger.com.

A healthy choice can still be an “amazingly delicious” one. That’s the message from Topper’s Pizza, a leading Ontario pizza franchise, in response to new provincial standards for healthy eating in schools.

“Schools across Ontario can be assured that a typical lunch size slice of Topper’s cheese or cheese and pepperoni pizza either meets or exceeds the new Nutrition Standards for Ontario Schools in all categories, including protein, fibre, sodium, saturated fat and overall fat,” said Emaan Toppazzini, Director of Product Development, Topper’s Franchise Company Inc., which owns the Topper’s Pizza brand.

After submitting a nutritional chart of pizza choices and slice sizes for review by the Ontario Government dietitian, Topper’s Pizza was determined to be 100 per cent compliant with the new standards. The company’s recently expanded menu also offers many healthier options, including multi grain crust, thin crust, gluten-free crust, turkey pepperoni and moderate cheese, all of which are available to schools.

“We achieved 100 per cent compliance without having to change any of our recipes,” adds Toppazzini, noting that the family-owned business only uses real Canadian lower-fat Mozzarella cheese along with fresh meats and vegetables, and an authentic Italian crust prepared daily using a secret family recipe. “At Topper’s, we support this healthier approach because we’re parents too,” said Toppazzini, noting that the company also makes its nutritional information available to consumers on its website.

In addition to offering a healthy choice menu, Topper’s Pizza also supports education through fundraising support, school lunch programs, literacy programs, organized tours and more.

To learn more about the Topper’s Pizza School Program, or to view the company’s nutritional information, visit http://www.toppers.ca.

Your local Jack in the Box restaurant is about to resemble a rough-and-tumble frontier town from the Wild West, thanks to two savory new products that launch on Monday, Oct. 3. Only instead of gunslingers facing off 10 paces apart, two outlaws of a different kind will be dueling for menu supremacy: the Outlaw Burger and Outlaw Spicy Chicken Sandwich.

Inspired by the kind of bold flavors that emanated from chuck wagons and open prairie campfires, the new Outlaws at Jack in the Box feature either a jumbo beef patty or spicy crispy chicken fillet topped with a Bourbon BBQ sauce, lettuce, tomato, hickory-smoked bacon, American cheese and onion rings and are served on a sesame seed bun.

“Our new Outlaw Burger and Outlaw Spicy Chicken Sandwich feature a mouthwatering combination of bold flavors reminiscent of an old-fashioned barbecue,” said Tracy Dunn, director of menu marketing and promotions for Jack in the Box Inc. “The Outlaw Spicy Chicken Sandwich is especially unique in our restaurant category. Jack in the Box is the only major QSR chain offering a BBQ spicy chicken sandwich.

“The new Outlaws are available for a limited time only, so hurry in before the sun sets on these two amazing products.”

Custom-made burgers, meet custom-made drinks. Your search for a tailor-made dining experience is finally over as Five Guys becomes the largest restaurant chain to endorse the installation of Coca-Cola Freestyle for its entire system.

Next month, Five Guys will begin installing two Coca-Cola Freestyle fountains in all company-owned restaurant locations across the country. Guests at Five Guys will be able to enjoy more than 100 drink options and a unique, high-quality beverage experience along with America’s “best burger”, as voted two years in a row in the Zagat Fast-Food Survey.

Five Guys began testing Coca-Cola Freestyle in the Atlanta market in 2010 and expanded their testing across multiple markets during 2011. During the test phase, restaurants have experienced sales and traffic increases, as well as significant growth in beverage purchases, solidifying the decision to expand Coca-Cola Freestyle across the Five Guys system.

“The interactivity, innovation, choice and quality that Coca-Cola Freestyle delivers to our customers is the perfect pairing with our burgers and fries,” said Sam Chamberlain, Chief Operating Officer, Five Guys. “Adding Coca-Cola Freestyle to the mix further enhances the made-to-order dining experience our customers expect and enjoy when they visit Five Guys. We’re excited to be the biggest franchise system to roll out the fountains in our stores, and look forward to growing our business with Coca-Cola as our partner.”

The new fountain dispenser offers more than 100 sparkling and still beverage brands from a single freestanding unit. Sleek and stylish, the unit is touch-screen operated and serves regular and low-calorie beverage brands, flavored waters, sports drinks, lemonades and other options, many exclusive to Coca-Cola Freestyle. An ideal complement to Five Guys’ high-quality, custom-made burgers, Coca-Cola Freestyle allows people to choose from endless possibilities, many never before marketed in the U.S., including brands such as caffeine-free Diet Coke with Lime, Fanta Peach, Minute Maid Light Orange Lemonade and more.

The Coca-Cola Company and Five Guys, partners since Five Guys opened its first restaurant 25 years ago, recently extended their partnership with a new, exclusive multi-year beverage agreement, which includes the addition of Coca-Cola Freestyle, Gold Peak Tea and Dasani bottled water.

“Our partners at Five Guys recognize Coca-Cola Freestyle as a perfect complement to the Five Guys experience. With the nationwide expansion of Coca-Cola Freestyle, more people than ever will be able to select the ideal beverage to accompany their burgers and fries at Five Guys,” said Gene Farrell, vice president, Coca-Cola Freestyle, Coca-Cola Refreshments. “By offering people a distinctive, high-quality beverage experience unlike anything they’ve seen before, Coca-Cola Freestyle helps our partners like Five Guys grow both their beverage and overall business.”

For the third year, Sullivan’s Steakhouse is continuing to raise awareness for the fight against breast cancer with a special menu, which will raise money for the National Breast Cancer Foundation, Inc. (NBCF).  Five dollars from each Pink Menu purchased will be donated to NBCF. The Pink Menu, offered all of October at Sullivan’s, is priced at $39.95 for three courses; guests have the choice of a tempting starter, specially created entree, side dish and dessert.   Additionally, the menu will feature two wine pairings, a sparkling Chandon Rose Brut and the Terrazas de los Andes Malbec.  One dollar from each glass and five dollars from each bottle sold will go towards the foundation.

“Women across the globe are being diagnosed with breast cancer at an alarming rate.  Breast cancer has touched the lives of many people very close to us, making breast cancer a cause we can all support,” says Mark S. Mednansky, CEO of the Del Frisco’s Restaurant Group.  ”We are over the moon in announcing our support of the National Breast Cancer Foundation.”

The National Breast Cancer Foundation is dedicated to saving lives of men and women affected by breast cancer by promoting early detection education, providing free mammograms and support services to those in need and supporting research programs nationally. Sullivan’s will also accept donations to the National Breast Cancer Foundation in their restaurants and has created a website where guests can make additional donations online by visiting http://tinyurl.com/666brql.

“We are overwhelmed by the support shown by Sullivan’s Steakhouse and the Del Frisco’s Restaurant Group, and their commitment to fundraising and breast cancer education.  October’s Pink Menu marks the beginning of a longstanding partnership,” says Janelle Hail, CEO and Founder of the National Breast Cancer Foundation. “We are excited to see the passion from the great managers and all the staff at Sullivan’s across the country in support of this very important cause.”

Now in its third year of honoring Breast Cancer Awareness Month, Sullivan’s Steakhouse has put together a mouthwatering menu for its Pink Menu.  Guests have a choice of four starters including Wild Mushroom Bisque with Chive Infused Oil and Sullivan’s famous Iceberg Wedge Salad.  For the main course, guests can choose from Filet Mignon, Cajun Dusted Salmon Fillet with Truffle-Red Pepper Chili Butter, Roasted Chicken Breast with Wild Mushroom-Madeira Ragout and Crab Stuffed Shrimp with Chive Beurre Blanc along with a choice of a signature side – such as the Horseradish Mashed Potatoes, Crab Fried Rice or Skillet Steak Mushroom Caps.  Dessert options are New York Style Cheesecake, Bananas Foster Bread Pudding, Key Lime Pie and Warm Chocolate Brownie Cake.

Sullivan’s Steakhouse and its sister restaurant Del Frisco’s Double Eagle Steak House both establish strong roots in each city they call home, and have always valued being an active part of the community and an eager supporter of local charities.  Sullivan’s has been a strong supporter of breast cancer research and prevention and in the past two years has donated more than $270,000 to breast cancer organizations.

The Pink Menu is available for dinner nationwide at all 20 Sullivan’s Steakhouse locations. In addition, Del Frisco’s Restaurant Group and the National Breast Cancer Foundation are pleased to be collaborating on an educational partnership, designed to raise awareness about breast cancer to both employees and consumers alike.  Their relationship and more program details will be released at a later date.

When Wendy’s began Project Gold Hamburger two years ago, they knew that they couldn’t totally reinvent a classic. However, the new Dave’s Hot N’ Juicy is a drastically updated and improved cheeseburger featuring two patties made from fresh beef, and toppings like fresh lettuce and red onion on a buttered, toasted bun. Crinkle cut pickles were also added while mustard was removed.

Smashburger first introduced the Windy City Burger in Chicago, the town that inspired it. Now its growing popularity has brought it to the rest of the country. The burger, which features a pretzel roll and haystack onions, will be available nationally until October 30th. The 100% Angus Beef patty is included on this Smashburger as well.

Popeyes recently debuted their fourth, limited-time only promotion for the year. The Dip’n Chick’n features Popeye’s signature fresh chicken breast and comes with a Cajun-inspired Blackened Ranch dipping sauce. The promotion will give customers an order of Dip’n Chick’n, fries, a biscuit and dipping sauce for $3.99.

Domino’s has expanded their menu by adding three new Artisan flavor combinations. The high-quality Tuscan Salami & Roasted Veggie, Spinach & Feta and Italian Sausage & Pepper toppings are laid over a square, hand-tossed crust. Domino’s is promoting the new pizzas through television ads and suggestions on their online ordering apps.

Denny’s is serving up a limited time, special menu for serious cheese lovers. The “Let’s Get Cheesy” menu features six new dishes like the Mac N’ Cheese Big Daddy Patty Melt, the Cheese Please Omelette, the Winner Winner Cheesy Dinner, the Chessy Breakfast Sampler, the Say Cheese Sizzlin’ Skillet and the Big Cheese Country-Fried Steak and Eggs.

Participating Cracker Barrel Old Country Store restaurants rolled out special $5.99 lunch options. Each weekday features a different lunch special, including the Country House Salad, Baked Chicken n’ Dressing, Chicken Pot Pie, Meatloaf and Mashed Potatoes and Turkey n’ Dressing.

Ling & Louie’s Asian Bar & Grill will be celebrating Oktoberfest in an unusual way. The “Woktoberfest” will combine the beer and bratwurst of the German festival and combine it with fresh Asian flavors. Dishes like Wokin’ Hot Brats will be served with Widmer Brothers beer.

Twin chains Hardee’s and Carl’s Jr. have added new Steakhouse Burgers to their menus. The Steakhouse Burgers come in Six Dollar Burger and Thickburger options, both topped with blue cheese, A1 steak sauce, fried onion strings and Swiss cheese. Black Angus ground beef is used exclusively for the patties on these burgers.

KFC is promoting their 100% breast meat Popcorn Chicken with a new deal. For a limited time, customers can pick up a large order of bite-sized Popcorn Chicken for just $2.99.

Del Taco introduced its new slow simmered, shredded Pork Carnitas menu, including the Carnitas Combo Burrito, the Carnitas Taco al Carbon and the Carnitas Macho Nachos, for a limited time. Guests who would like to try the new items can pick up a coupon for a free Carnitas Taco al Carbon on Del Taco’s Facebook page.

Red Robin Gourmet Burgers introduced its new Oktoberfest Burger, featuring a pretzel bun, beer mustard, Black Forest ham and sauteed onions on a fire grilled beef patty. Sweet Potato Fries round out the offering.

Genghis Grill is featuring a new protein option on the Khan’s Kitchen food bar through November 6th. The Dr Pepper BBQ Chicken is marinated and covered in the chain’s signature BBQ sauce with the real flavor of Dr Pepper. Guests can combine this new chicken option with 70 other fresh ingredients.

Quiznos brought back their popular Black Angus sub with new toppings and bread. The sub features sliced steak on Rosemary Parmesan topped bread. Two types of melted cheese and sauteed mushrooms and onions finish the sandwich. The sandwich will only be available for a limited time at all Quiznos locations.

Sweet Potato Fries, Naked and Dusted, have returned to Good Times Restaurant & Frozen Custard for a limited time. Customers can enjoy the waffle-cut fries plain or dusted with cinnamon sugar until the end of December. The return of these fries brings the chain’s total fry options to four, with other favorites including the Green Chile Cheese fry.

Burger King added new soft serve dessert items to its national menu. Vanilla soft serve cones and cups come plain for only 89 cents, with premium and traditional sundaes also available. Customers can get a free soft serve cone or cup with purchase of a BK Value Meal through October 9th.

Dunkin’ Donuts has brought back some old favorite flavors and releasing new ones just in time for the beginning of Fall. Customers can enjoy a cup of hot or iced spiced Apple Cider with a new Pumpkin Muffin, Pumpkin Donut or Caramel Apple donut. Pumpkin flavored pre-packaged coffee is also available.

Yogurt Mountain added two new flavors to their national line-up that are inspired by sweet camping treats. The S’mores flavored frozen yogurt and the Graham Cracker flavor blend well together or stand alone. Each flavor has only 120 calories per serving. New toppings also include S’Mores Crunch bits and mini marshmallows.

Dampened by softer sales and traffic levels and continued uncertainty among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) declined for the second consecutive month in August. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 99.4 in August, down 0.3 percent from July. In addition, August marked the second consecutive month that the RPI stood below 100, the level above which signifies expansion in the index of key industry indicators.

“The August decline in the Restaurant Performance Index resulted from softening of both current situation and expectations indicators, as well as Hurricane Irene,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Although restaurant operators reported net positive same-store sales results in August, their six-month outlook for both sales growth and the economy continued to deteriorate.”

“It is important to note that the industry’s August performance is a substantial improvement over the 2008-2009 period, but overall, the near-term health of the restaurant industry will depend heavily on the economy’s ability to create jobs and bolster consumer confidence,” Riehle added.

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

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 99.3 in August – down 0.5 percent from July and the second consecutive monthly decline.

Although restaurant operators reported net positive same-store sales in August, the overall results were softer than recent months. Forty-five percent of restaurant operators reported a same-store sales gain between August 2010 and August 2011, while 37 percent of operators reported lower same-store sales. In July, 48 percent of operators reported higher same-store sales, while 34 percent reported a sales decline.

Meanwhile, restaurant operators reported a net decline in customer traffic for the first time in three months. Thirty-four percent of restaurant operators reported an increase in customer traffic between August 2010 and August 2011, down from 40 percent of operators who reported higher traffic in July. In comparison, 42 percent of operators reported a traffic decline in August, up from 37 percent who reported lower traffic in July.

Overall, restaurant operators reported relatively steady levels of capital spending. Forty-four percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, roughly on par with 43 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 99.5 in August – down 0.1 percent from July and the lowest level in nearly two years. In addition, August represented the second consecutive month that the Expectations Index stood below 100, which illustrates restaurant operators’ uncertainty about business conditions in the months ahead.

Restaurant operators’ outlook for sales growth in the coming months continues to deteriorate. Thirty-three percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), down from 39 percent last month and the lowest level in 19 months. In comparison, 23 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, matching the proportion who reported similarly last month.

Meanwhile, restaurant operators remain generally pessimistic about the direction of the overall economy in the months ahead. Only 18 percent of restaurant operators said they expect economic conditions to improve in six months, compared to 17 percent who reported similarly last month. Meanwhile, 31 percent of operators said they expect economic conditions to worsen in the next six months, matching the proportion who reported similarly last month.

Restaurant operators are slightly more optimistic about capital spending in the months ahead. Forty-four percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up slightly from 42 percent who reported similarly last month.

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

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

Restaurant.com, the company that offers affordable dining experiences at more than 18,000 restaurants nationwide, announced today its 90 percent off dollar-stretching megadeal has been extended through the end of today, Friday, September 30.

Thursday’s over-the-top, one-day savings celebration was a smashing success. The company saved customers more than $10 million as of 5 p.m. Thursday evening. The immense popularity of the one-day deal prompted Restaurant.com to extend its 90 percent off super sale one more day.

“Our customers need only one George Washington—you know what I mean, just a single dollar to score a $25 certificate,” said Restaurant.com CEO Cary Chessick. “That’s $24 in your pocket and a great night out with friends or family.”

Economists who believe the dollar is shrinking have not seen this deal. According to the Consumer Price Index, what cost one-dollar in 1902 would cost about $25 today. The 90 percent off megadeal offered by Restaurant.com is most likely one of the best buys in more than a century.

“Given recent market volatility, even risky investment strategies such as playing the lottery, betting big at the racetrack, or panning for gold may seem attractive,” said Restaurant.com President Christopher Krohn. “But for just $1, investing in a Restaurant.com certificate can pay dividends the very next time you plan a night out.”

Consumers can save 90 percent on already discounted Restaurant.com Gift Certificates by entering promo code WOW at checkout. The offer expires at 11:59 p.m. (Central Time) September 30, but Restaurant.com dining certificates never expire.

In addition to the wildly popular $25 denomination, this deal applies to all certificate denominations offered on Restaurant.com, which include values of $10, $50, $75 and $100. For instance, $50 gift certificates are just $2 and $100 gift certificates are just $4 today only. No kidding. Consumers are encouraged to act now before the company’s bigwigs change their minds. A deal this good doesn’t come around very often!

Chevys Fresh Mex announced in honor of National Taco Day, Tuesday, October 4th, guests are invited to visit Chevys and receive one Free Taco.  Guests can receive a free taco when they download the free taco coupon at Chevys facebook page or website and purchase any item from Chevys’ regular menu, dessert or beverage menu and for one day only.

“National Taco Day is a recognized holiday and we thought it was a great way to remind guests and let them enjoy our delicious Fresh Mex tacos,” said Brian Wright, president of Chevys restaurants.

Guests can choose from any of the following a la carte tacos for their free taco on Tuesday, October 4, 2011 only: Crispy Salsa Chicken Taco, Crispy Picadillo Beef Taco, Crispy Carnitas Taco, Soft Salsa Chicken Taco, Soft Picadillo Beef Taco, or Soft Carnitas Taco.

Valid at participating locations only. Independently-owned Chevys locations may not participate. Please visit Chevys.com for participating locations.

Since 1986, Chevys Fresh Mex has enjoyed a reputation of providing the freshest food made from scratch for their Fresh Mex cooking. Today, twenty-five years later, Chevys is still serving Fresh Mex and offering their guests a Free Taco for national taco day!

Technomic has examined the menus of over 100 independent restaurants to compile their new report on upcoming food trends. Beverages like coffee, soda and tea are being used as ingredients in dishes more than ever. These include pork chops brined in sweet tea, cheesecake made with beer and duck seared in coffee.

Host Concepts provides restaurant technology for the front of the house, and they recently released a new multiplayer trivia game. Triviage allows guests who are waiting for a table to play with anyone within 25 miles on their mobile phone. Guests can gain points for answering questions correctly and will advance on regional and national leader boards.

ShopHouse, the new Asian inspired chain from the creators of Chipotle Mexican Grill, recently debuted with their first restaurant opening. Reviews from Asian food fans have dissed the chain’s authenticity, but some people are quickly becoming enamored with the new concept. The chain allows diners to make their own custom noodle and rice bowls.

Panera Cares involves three test restaurants where customers pay what they want for food. While two locations are bringing in 80% of the normal profits, the Portland location only takes in 60%. The CEO of Panera Bread is working to change the way the program works to keep out customers who are abusing the free lunch.

The Pat & Oscar’s chain, based in California, has recently filed for Chapter 7 bankruptcy. The chain was purchased by a new owner 2 years ago, but failed to turn around their sinking profits since then. The 11 franchise locations plan to stay open, but this may not be possible as the company liquidates all of its assets.

P.F. Chang’s China Bistro is already struggling due to lower traffic, but now they are losing their Chief Operating Officer as well. Richard Tasman was with the company since 2007, when the chain first began their struggle against failing profits. The chain has not yet announced a replacement for Tasman.

North Carolina-based frozen yogurt chain The Fuzzy Peach is opening up franchise applications. The chain manages to keep a 98% customer satisfaction rating through creating a special atmosphere within each store. Applications for franchising will be accepted from across the country so the chain can grow in all regions.

IHOP will be celebrating Halloween all month this October, ending with the free Scary Face Pancake giveaway. On October 28^th, each child who visits a local IHOP between 7 am and 10 pm will receive a free pancake. During the rest of the month both children and parents can enjoy the fall flavors of Pumpkin Pancakes.

Food critic blogger Steve Plotnicki is known for being one of the most outspoken food bloggers on the Internet. He helped found the restaurant review site E-Gullet and recently released a new book entitled Opinionated About U.S. Restaurants 2011. He hopes to release yearly volumes of information on restaurants worth traveling to eat at.

Diners who are interested in eating to a specific nutritional guide can use the new calculator tool at the UFood Grill website. The company wants diners to come prepared and the calculator gives detailed information on sodium, fat and calorie content of any meal combination. The chain paired with Nutritionix to create the tool.

McDonald’s has brought back their Monopoly game to over 14,000 national restaurants. Players have a one in four chance of winning with prizes ranging from free food to $1 million dollar. Resort vacations, Redbox rentals, and motorcycles are also included. Menu items featuring game pieces include the Big Mac, Filet-O-Fish and many others.

While independent restaurants don’t get the group branding advantage of chains, they do have consumers looking for them specifically. New research from Mintel shows that nearly 50% of consumers report seeking out independently owned restaurants for dining. Half of them are doing so to offer support to local business owners.

U.S. Foodservice is undergoing a re-branding campaign and have changed their name to US Foods. The company provides supplies and pre-cooked foods to a variety of campuses, restaurants and other kitchens. Improved quality of their food offerings is also part of the re-branding plan, along with updated packaging.

Denny’s Corporation has begun a partnership with the Casanova Pendrill firm to broaden their appeal to Spanish-speaking diners. Casanova Pendrill will be the company’s Spanish agency of record beginning in October. This will help Denny’s develop new marketing and promotional campaigns to target Hispanic customers more effectively.

Unilever Food Solutions has announced the winner of their online “Inspired Restaurant Makeover” contest for small, independent restaurants. The Coach Sports Grille near Detroit will receive a total makeover package that comes with a value of $100,000. Consultation from restaurant coaches and training through the Culinary Institute of America is also included.

Church’s Chicken is investing in their executive team by hiring a new Chief Executive Officer. Jim Hyatt comes to the fried chicken chain after serving as the President and CEO for Cosi Inc. He’s worked in the restaurant industry for over 35 years, including 16 as a store owner and executive with Burger King.

Don Shula may be the winningest coach in the history of the National Football League, but he also knows about quality burgers. He plans to open his first Shula Burger location in Islamorada, Florida by the end of 2011. Expansion into a small chain is planned for the rest of 2012. The chain will serve gourmet burgers, quality sides and a wide wine selection.

Smashburger first introduced the Windy City Burger in Chicago, the town that inspired it. Now its growing popularity has brought it to the rest of the country. The burger, which features a pretzel roll and haystack onions, will be available nationally until October 30^th. The 100% Angus Beef patty is included on this Smashburger as well.

Pizza Hut is using the over 7,000 locations across the country to help end hunger across the world. The “Share a Slice of Hope” campaign will raise money during the 2011 World Hunger Relief program. Pizza Hut is teaming up with game developer Zynga to solicit donations through online and in-store drives.

While the big players in the burger industry, like McDonald’s and Burger King, are struggling to grow, small fast-casual chains are seeing improving numbers. Chains like Smashburger and the Counter are bringing in consumers despite the recession by offering higher quality food than fast food chains. Big burger chains are also focusing on breakfast and other menu items and not burgers.

In a new ad for Chili’s, the 36-year-old restaurant chain, an office worker in his 20s approaches the cubicle of a co-worker, and asks, “Hey Jill, you want to go to Chili’s tonight?”

She swivels in her chair, smiles, and when she speaks what comes out is the voice of the bluesman John Lee Hooker, singing, “I love that talk, when you talk like that, you knocks me out, right off of my feet.”

Looking surprised but undaunted, he says, “So, that’s a yes, or — ?”

As she nods, it is again the voice of the late Mr. Hooker from “Boom Boom” — first released in 1962 — that she incongruously lip-syncs, “Hoo, hoo, hoo.”

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Star Buffet, Inc. announced today that the company, along with its wholly-owned Summit Family Restaurants Inc. subsidiary, has filed for a voluntary petition for relief under Chapter 11 of the United States Bankruptcy Code (“Bankruptcy Code”) in the United States Bankruptcy Court in the state of Arizona (“Bankruptcy Court”). The company will continue to operate in the ordinary course of business as “debtor-in-possession” under jurisdiction of the Bankruptcy Court and in accordance with the applicable provisions of the Bankruptcy Code and the orders of the Bankruptcy Court. No other subsidiaries of the company are impacted by this filing.

The decision to file bankruptcy was reached after the company was unable to agree on terms for payment of a $723,489.02 judgment against the company. The company plans to appeal the judgment. Additionally, although the company is profitable and has significant equity in its real estate portfolio, it has been unable to refinance current mortgage obligations or a Wells Fargo secured credit facility due in January, 2012.

The company’s consolidated balance sheet as of August 15, 2011 showed assets of $22.4 million and liabilities of $21.4 million. For the last fiscal year, the company had annual revenues of approximately $53.0 million. At the time of the filing, the company was current in its payment obligations on its $5.6 million Wells Fargo secured credit facility and $5.4 million in mortgage loans. The company believes that cash flow from operations will provide it and its subsidiaries with sufficient liquidity to meet their post-petition obligations and maintain normal operations. The company plans to aggressively pursue its planned exit financing strategy.

The Friendly’s restaurant chain is preparing for a possible Chapter 11 bankruptcy filing and potential sale, said people familiar with the matter.

Friendly Ice Cream Corp., which employs roughly 10,000 people and operates more than 500 restaurants known for sundaes and hamburgers, could seek protection from creditors as soon as next week, the people said. The Wilbraham, Mass.-based company would then try to sell itself through a bankruptcy auction, the people said.

Friendly’s is in talks with Wells Fargo & Co. for about $70 million in so-called debtor-in-possession financing that would keep it afloat during bankruptcy proceedings, the people said. The bankruptcy financing would consist of about $25 million in new funds and other existing debt that would “roll up” into the new loan, the people said. Wells Fargo declined to comment.

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Beginning Oct. 3, Saladworks customers will earn points for every item purchased – from salads and wraps to cookies and drinks – and be able to redeem them at any participating store.

With the Fresh Fan Club card, fans will receive points for each dollar spent, allowing them to accumulate points to redeem for food or drinks.

The card is free and will be available in all participating stores. Fresh Fan Club members can begin accumulating points with their first purchase, even before the card is registered.

Just for registering their card on the Saladworks website, customers will receive 500 points; enough to redeem for a dessert, extra topping, beverage or soup. They’ll also be given 1,000 points each year, on their birthday. The website will allow customers to check their point accumulation and review point redemption values.

“We value our customers and wanted them to know how much we appreciate them,” said Chairmain/CEO John Scardapane. “The Fresh Fan Club is our way of saying thank you to our loyal customers, by giving them a quick and easy way to earn free food.”

Redemption starts at as little as 200 points for a brownie, cookie or extra salad topping and goes up to 1,200 points for a combo meal. Other reward values include 400 points for a beverage; 500 points for soup; 800 points will earn a customer a wrap or panini; and 1,000 points, a free Fusion sandwich or salad.

GE Capital, Franchise Finance recently provided Blue Ribbon BBQ, LLC, a Famous Dave’s of America franchisee, $9 million for refinancing of existing debt and a partner buyout. Funding was provided through GE Capital’s bank affiliate, GE Capital Financial Inc.

“GE Capital was able to execute and close within our timeframe on this important strategic event for our company, exceeding our expectations,” explains Elliott Baum CEO & President, Blue Ribbon BBQ, LLC. “This was our first time doing business with GE Capital and we could not be more pleased with the outcome.”

Based in Walled Lake, Michigan, Blue Ribbon BBQ currently operates 6 Famous Dave’s units in the metro Detroit area and Cleveland Ohio. Founded in 2002, Blue Ribbon BBQ was the first Famous Dave’s licensee in the state of Michigan and is now one of the most successful franchisees of the Famous Dave’s franchise system.

“Helping Blue Ribbon BBQ with their partner buyout and refinancing in a tight timeframe made good use of our deep, franchise domain expertise, and our knowledge of the Famous Dave’s system,” says Allan Hauptli, vice president, GE Capital, Franchise Finance. “We look forward to working with Blue Ribbon and the Famous Dave’s brand.”

Famous Dave’s of America, Inc. owns, operates and franchises barbeque restaurants. The company owns 53 locations and franchises 131 additional units in 37 states. Famous Dave’s has been recognized with more than 500 awards.

Noodles & Company, the restaurant that serves made-to-order noodles, salads, soups and sandwiches inspired from around the world is opening its first restaurant in Riverdale on Thursday, October 6th at 10:30 a.m. The new restaurant will be located at 44193 Riverdale Road in Ogden.

Noodles & Company is a fast-casual lunch or dinner destination that offers something for everyone from kids to students to adults. The global menu features three cuisines rolled into one: Asian, Mediterranean and American, giving guests the option to try new flavors every day. The dishes range from healthful to indulgent and spicy to comforting. Favorites include the sweet and spicy Japanese Pan Noodles, creamy Wisconsin Mac & Cheese, and the fresh and zippy Med Sandwich.

“We’re excited to continue growing in Utah,” said Kevin Reddy, CEO and chairman of Noodles & Company. “We believe we’ll become a popular spot for families and professionals because of our menu variety, speed and affordability. Each dish is made to order for each guest and is served in just a few minutes for around seven dollars.”

Noodles & Company also offers a family-style to-go option for large groups called Square Bowls. Each Square Bowl is customizable and serves four to six people making it the perfect meal for the soccer team, study group, or family gathering. Guests may contact the restaurant for more details on how to order ‘Square.’

The Ogden restaurant will feature a new kitchen design.  ”We chose Riverdale for the new kitchen design because it has a broad demographic and is growing,” Reddy added.

The new kitchen design is very open and allows guests to see and experience their meals being made to order. It’s very interactive as they hear the sounds of the saute, smell the rich ingredients and see Noodles’ chefs flipping fresh ingredients.

Noodles & Company is expanding in Utah.  There are currently eight Noodles & Company locations in Utah with plans to open in West Jordan and Logan later this year. The Riverdale location will be open Sunday – Wednesday 10:30 a.m. – 9 p.m. and Thursday – Saturday 10:30 a.m. – 10 p.m. Convenient carry-out, phone-in, fax-in, and online orders are available.  Guests may reach the new Riverdale restaurant by calling (801) 621-4180.

Noodles & Company, the restaurant that serves noodles, salads and sandwiches inspired from around the world, is scheduled to open its first restaurant in North Dakota in Fargo on Monday, October 3, 2011 at 11 a.m. The new restaurant is located at 4501 15th Avenue, South and will be owned and operated by Prairie Pasta Company, Inc., an affiliate of Border States Management, Inc. based in Willmar, Minn.

Noodles & Company’s menu features Asian, Mediterranean and American noodles, salads and sandwiches that range from healthful to indulgent and spicy to comforting. There is something for everyone from kids to adults, and every dish is customizable to please even the pickiest eaters. Favorites include the sweet and spicy Japanese Pan Noodles, veggie-filled Chinese Chop Salad, creamy Penne Rosa, zesty Med Sandwich, and the rich Wisconsin Mac & Cheese.

“Since we announced our plans to open in Fargo, there’s been a lot of buzz and excitement in the community,” said Ted Horan, operating partner and COO of Prairie Pasta Company. “We believe we’ll become a popular spot for families and college students because of our menu variety, speed and affordability. And since the pasta we serve is made from North Dakota-grown wheat and produced by Dakota Growers Pasta Company in Carrington, N.D., we feel like we have a head start on being part of the community.”

The Fargo location will be open Sunday – Wednesday 11 a.m. – 9 p.m. and Thursday – Saturday 11 a.m. – 10 p.m. Convenient carry-out, phone-in or fax-in orders are available.

Guests may reach the new restaurant by calling or faxing (701) 356-3004.

Prairie Pasta Company plans to open seven additional locations in North and South Dakota over the next five years.

Straw Hat Pizza will hold a month long fundraiser to support Breast Cancer Awareness Month and National Pizza Month in October. Straw Hat Pizza locations nationwide will be donating $2 for every Queen sized Pizza sold to benefit the National Breast Cancer Foundation (NBCF), from Saturday, October 1st to Monday, October 31, 2011. Additionally, Straw Hat Pizza will donate ten cents for every new fan (up to 50,000 new fans) on the brand’s Facebook page to the nonprofit during the month long fundraiser.

“We hope pizza fans come out to support the National Breast Cancer Foundation during our special pizza month fundraiser and help us reach our goal of raising $10,000,” said Jonathan Fornaci, president, Straw Hat Pizza.

Recognized as one of the leading Breast Cancer Organizations in the world, the National Breast Cancer Foundation’s mission is to increase awareness of breast cancer through education and by providing mammograms to those in need.

The Queen sized 18 inch Straw Hat Pizza feeds five to six people and for every one sold during the month of October $2 will be donated to the National Breast Cancer Foundation.

“We are grateful to organizations like Straw Hat Pizza because together we can make a difference,” says Janelle Hail, founder of NBCF.

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

Tavern International LLC, a recently formed licensing sales and marketing concern, has acquired the use of the name of arguably the world’s most famous independent restaurant brand, Tavern on the Green, valued at $19 million in 2008.  The acquisition took the form of a $1.3 million purchase which entitles Tavern International to license the name “Tavern on the Green” for restaurants and products such as food, home furnishings, apparel and accessories.  The licenses issued by Tavern International will require some of all sales by the licensees be donated to the National Center for Missing & Exploited Children (NCMEC), the private nonprofit organization which serves as the nation’s resource on the issues of missing and sexually exploited children.  It is a charity with which New York City’s fabled Tavern on the Green had an association from 2008 until it was forced to close on January 1, 2010, having lost its lease with the city despite its status as a globally renowned attraction and one of highest grossing restaurants in the world.

Under the terms of the agreement that Tavern International will execute with New York City, Tavern International will be able to license or open Tavern on the Green restaurants, except in the states of New York, New Jersey and Connecticut, as well as parts of Pennsylvania, so long as any Tavern International licensed restaurant uses the Tavern on the Green name with a location or geographical identifier.

“The acquisition of the Tavern on the Green name by Tavern International will enable us to recreate the beloved, iconic Manhattan restaurant nationally and internationally and tie it to products people can enjoy at home.  Restaurants and products that will also enable diners and consumers to help save one child at a time by the contributions made to the National Center for Missing & Exploited Children,” states Lou Bivona, managing member of Tavern International and the founder and chairman of NCMEC’s New York Chapter.

Bivona is also the owner and managing director of TavernDirect, which produces a line of Tavern on the Green specialty food products sold online and at retail.  A portion of the products’ sale is donated to NCMEC.  TavernDirect’s operation came into being under a licensing agreement with Tavern on the Green, negotiated by its former COO, Michael Desiderio — now the vice president of restaurant licensing for Tavern International, charged with protecting the integrity of a brand with which he worked for 13 years.  In fact, his restaurant management career, which has included overseeing three of New York City’s most famous restaurants — The Rainbow Room and Russian Tea Room, in addition to Tavern — began at Tavern on the Green.

“Tavern on the Green as an entity and as a brand has been a big part of my professional life.  And I credit much of my success to the mentoring of Warner LeRoy, who made Tavern on the Green such a world renowned, legendary restaurant.  So I am thrilled to be part of a team that will realize Warner’s vision for the expansion of the brand, while supporting an organization that has become the nation’s leading non-profit organization working with law enforcement to help abducted and sexually exploited children,” notes Desiderio.

Bivona and Desiderio are currently engaged in preliminary discussions with organizations in the United Kingdom, Las Vegas, California and Asia interested in Tavern on the Green licenses.

The purchase of the use of the “Tavern on the Green” name was from the bankruptcy trustee for Tavern on the Green and was executed under the terms of a settlement between the trustee and the City of New York with regard to the disputed ownership of the name which had been trademarked by LeRoy Adventures, the operator of Tavern on the Green from 1975 to 2010.

Arby’s Restaurant Group, Inc. and its charitable arm, The Arby’s Foundation, are pledging to make a real difference in the lives of American children. Beginning on October 3, 2011, Arby’s will roll out a new Kids Meal featuring more wholesome choices parents can feel good about serving their children.  Additionally, the Arby’s Foundation has just signed on as a partner with Share Our Strength’s No Kid Hungry campaign, a national effort to end childhood hunger in America by 2015.

Guided by nutritionists and customer insights gleaned from moms, Arby’s new Kids Meal will include Chiquita apple slices and a strawberry yogurt dipping sauce as the side item, instead of fries. New Kids Meal items include:

• Jr. Turkey and Cheese Sandwich, apple slices with strawberry yogurt dipping sauce and a choice of: low-fat white milk, Capri Sun 100% Fruit Juice, or bottled water.
• Kraft Macaroni & Cheese entree, apple slices with strawberry yogurt dipping sauce and a choice of: low-fat white milk, Capri Sun 100% Fruit Juice, or bottled water.

Arby’s will also automatically serve apple slices with yogurt dipping sauce as the side item in all existing Kids Meals, along with one of the new beverage choices. Parents will have the option to request Curly Fries, or a fountain drink as substitutes. The new Kids Meals have reduced calories by an estimated 40 percent, total fat by approximately 70 percent and sodium by an average of 50 percent, compared to Arby’s previous Kids Meal offerings.

Purchases from every Kids Meal help to fund the work of the Arby’s Foundation, a 501 (c) (3) nonprofit organization, which is marking its 25th anniversary with a new mission to join the fight to end childhood hunger in America. Since its inception in 1986, the Arby’s Foundation has raised more than $52 million to support youth initiatives.

As a No Kid Hungry Campaign partner, the Arby’s Foundation will support the cause with donations, including an upcoming restaurant fundraising program and national and local awareness support through engagement of customers, employees and partners. The Arby’s Foundation’s goal is to contribute a minimum of $1 million to the No Kid Hungry Campaign in 2011.

“The Arby’s family is proud to introduce our new Kids Meal choices, which will provide parents with more nutritious and wholesome options for their children,” said Hala Moddelmog, president of ARG and chair of the Arby’s Foundation. “At the same time, the Arby’s Foundation is focusing its charitable efforts to help our cause partner, Share Our Strength and the No Kid Hungry campaign. Together, we intend to tackle this pressing problem and help the 16 million children in America who are struggling with hunger,” she added.

“During a time when more families than ever need extra support, we welcome the Arby’s Foundation as a dedicated partner in the fight to end childhood hunger in America,” said Billy Shore, chairman and CEO of Share Our Strength. “There are 16.2 million children – that’s one in five – who struggle with hunger. With Arby’s commitment to support our mission, together we will help ensure that more children have access to the food they need to grow and thrive.”

National Coffee Day is today, and to celebrate, Dunkin’ Donuts is shining the spotlight on its loyal coffee fans across the nation by offering a chance to win an appearance in one of the brand’s advertisements.  Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, today launched its “Chance for StarDDom” online contest, a nationwide search for the country’s most passionate Dunkin’ Donuts coffee fan.  The grand prize winner selected as the biggest Dunkin’ Donuts coffee fan will have the opportunity to appear in an upcoming Dunkin’ Donuts advertisement and will receive free Dunkin’ Donuts coffee for a year.  Ten first prize winners will also receive Dunkin’ Donuts coffee for a year.

Beginning today through October 20, Dunkin’ Donuts fans are invited to enter the “Chance for StarDDom” contest by uploading a photo of themselves – along with a caption describing why they are the biggest Dunkin’ Donuts coffee fan – to the “Chance for StarDDom” tab on Dunkin’ Donuts’ official Facebook page at facebook.com/DunkinDonuts.  Between October 21 and November 3, the public will have a chance to view the entries and cast one vote per day for their favorite contestant.  A combination of public voting and Dunkin’ Donuts judging will determine the Grand Prize Winner and the ten first prize winners.  Entries will be judged on passion for Dunkin’ Donuts coffee (40%), originality/creativity of photo and caption (30%) and overall appeal of photo and caption (30%).  For full promotion details and requirements, please click the “Official Rules” at the bottom of the “Chance for StarDDom” Facebook tab.

“As the country’s coffee leader, National Coffee Day is an exciting holiday for Dunkin’ Donuts to recognize and reward our loyal and passionate guests,” said John Costello, Chief Global Marketing and Innovation Officer at Dunkin’ Brands.  ”Since launching the ‘What Are You Drinkin’?’ campaign in January 2011, we have seen a tremendous response from our fans telling us how Dunkin’ Donuts coffee fits into their daily rituals.  The ‘Chance for StarDDom’ online contest was inspired by our guests and we can’t think of a better way to celebrate their dedication and enthusiasm than by giving the ultimate Dunkin’ Donuts coffee fan a chance to appear in one of our upcoming advertisements.”

Dunkin’ Donuts’ “Chance for StarDDom” online contest ties into this year’s introduction of Dunkin’ Donuts’ “What Are You Drinkin’?” integrated advertising and marketing campaign that celebrates the dedication and passion Dunkin’ Donuts guests have for the brand’s coffee.  The campaign features “everyday Joes” and is anchored by a simple question and answer: “What are you drinkin’?”, “I’m drinkin’ Dunkin’.”  The campaign is integrated across television, radio, out-of-home and online advertising, as well as social media, public relations and in-restaurant activities to ensure all consumers are engaged through as many outlets as possible.

According to The NPD Group / CREST, Dunkin’ Donuts serves the most hot traditional and iced coffee in America, selling more than one billion cups of hot and iced coffee every year.  Dunkin’ Donuts uses 100% Arabica coffee beans, and the company’s coffee specifications are recognized by the industry as a superior grade of coffee.  Dunkin’ Donuts was recently ranked number one in customer loyalty in the coffee category for the fifth consecutive year by the 2010 Brand Keys Customer Loyalty Engagement Index.

Las Vegas, NV  (RestaurantNews.com)  The Family Hospitality Group (http://familyhospitality.com), the industry innovator that created the fastest-growing crayon market segment with its patented triangular crayons and that has introduced numerous other popular, kid-friendly activities for leading family restaurants and chains, announces the launch of a game-changing development. The Classy Kids Club™ is the newest and most effective way yet for restaurants to engage with kids and families.

The Classy Kids Club™ was built on the proven capability of adult loyalty systems, but specifically tailored to enable kids, for the first time, to earn rewards for themselves and their family. As a technology and service offering that any business can participate in, the new service is a replacement for elementary birthday email clubs and punch cards, and offers customizable branding for participating restaurants and other businesses. The software allows bonus points to be earned for such things as selecting healthy menu items and demonstrating good behavior while dining out (or in church service, etc.). Points can also be earned for good grades, participating in an activity or event, or trying a new menu item. The points can then be redeemed at the participating restaurant for food purchases or other special gifts. The possibilities are endless, and rewards can be made low- or no-cost, yet still substantially increase the branding as a fun place for families.

“There are many loyalty system options for adult customers, and they obviously work, but until now, there hasn’t been a service like this, ready for businesses to implement for kids,” explains A.J. Mesalic of the Family Hospitality Group. “Our system is built specifically so that kids can feel the glow of VIP membership and be rewarded for making good choices. The Classy Kids Club™ helps any enterprise improve their family-friendly reputation while driving repeat business. It’s great for kids, families, and businesses.”

With the Classy Kids Club, a family’s choices can now be influenced in a relevant and mutually beneficial way. Participating businesses will be clearly recognized as a fun, kid-friendly place, while promoting good choices and instilling a sense of pride and brand affinity among its junior customer base.  The results are an immediate and sustained increase in revenue through long-term customer loyalty.  An optional adult loyalty system is also available from the company.  When used as a single platform, the restaurant can tie together marketing efforts for all age demographics.

The Club is currently only available at select beta test customer sites until full availability in the upcoming months.  If your company wants to offer kids membership in your own Classy Kids Club™, visit http://familyhospitality.com or contact the Family Hospitality Group directly at clubmgmt(at)familyhospitality.com for more information.

About The Family Hospitality Group

The Family Hospitality Group is an innovative marketing company that specializes in working with restaurants and other businesses to increase brand affinity and retain loyal family customers.  Their patented triangular crayons, cups, placemats and other kid-friendly offerings are used daily to accommodate kids in thousands of restaurants and available through distributors such as Sysco, US Foodservice, Hoffmaster and Edward Don & Co.

Darden Restaurants Inc.’s fiscal first-quarter earnings fell 5.8% as the casual-dining company continues to face the same problems of fiscal 2011: higher commodity costs, declining guests at Olive Garden and increasingly cost-conscious consumers.

Darden, which also operates Red Lobster and LongHorn Steakhouse, has traditionally outperformed casual dining competitors, especially in dreary economic environments when it refuses to give in to the industry’s extensive discounts that rake in customers at the expense of margins. But lately, its peers are gaining ground.

“The fundamental strategic challenge we’ve faced in the near-term is how to address the growing need for affordability demanded by our guests, while also protecting our margins given significant commodity cost inflation,” said Chief Operating Officer Drew Madsen.

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