In a fast food industry dominated by mega conglomerates, often-unappealing, bland meals, one Wisconsin company has found a way to break the mold.

Culver’s opened its first Wisconsin store in 1984 in Sauk City, a small central Wisconsin town along the Wisconsin River. George Culver purchased an A&W Root Beer stand and renovated it into the forerunner of the chain we know today, operating with his wife, Ruth, his son, Craig and Craig’s wife, Lea.

Today, with Craig running the company, the chain is one of Wisconsin’s most-recognizable brands and has an expansive reach not just in Wisconsin, but also across the Midwest and throughout other regions of the country, too. In fact, by the end of the week, when a new restaurant opens in Lansing, Mich., Culver’s will have 443 locations, almost all of them independently owned and operated, in 19 states.

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Restaurants are poised to raise prices as Americans become accustomed to more expensive food at grocery stores.

U.S. consumers paid 2.6 percent more at eateries in September than last year, while food prices at supermarkets were 6.2 percent higher, according to the Bureau of Labor Statistics’ monthly consumer-price index. Inflation for eating at home has accelerated faster than dining out during the past year, reaching its widest gap since 1990 last month.

Restaurants monitor this differential because they don’t want to appear too aggressive with menu pricing relative to the cost of food at home, said Jeffrey Bernstein, an analyst with Barclays Capital in New York. This gives companies “more credibility” in adjusting prices, particularly as commodity inflation puts pressure on margins, he said.

“If people go to the supermarket and see that the core items they’re purchasing are on the rise, then they are less likely to be surprised if restaurants are raising prices as well,” Bernstein said.

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Even as national chain restaurants have pulled back on expanding in Middle Tennessee and elsewhere, Nashville’s food-minded entrepreneurs have gone rogue in a big way.

Within the past six months, close to 40 new restaurants have opened within a three-mile radius of downtown. Eighty percent of those are owned locally, by impresarios jazzed by the new convention center who are defying the economy, once-headstrong landlords and the traditional meat-and-three.

“I think the last time we saw a number like this was 15 years ago,” said Rick Balsam, owner of Tin Angel on West End Avenue. “There’s a lot of pent-up desire out there right now. People have waited and waited and waited, and now real estate values have gone down and rents are softening. People are making deals again.”

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BUBBA burger Grill Opens Fourth Restaurant

BUBBA burger, the number one selling branded retail burger in America, has opened the fourth Original BUBBA burger Grill restaurant in Jacksonville as part of the expansion of the new restaurant chain. The announcement was made by Billy Morris, President and CEO.

The new BUBBA burger Grill at 1811 Towncenter Boulevard in Fleming Island is located across the parking lot from the Fleming Island Carmike Theaters and directly next to O2B kids.  This is the fourth location in Jacksonville for BUBBA burger Grill in the last four months.

“Our new restaurants continue to have great response from our hometown Jacksonville guests,” said Morris. “We are excited to now be open and convenient to the residents of Fleming Island.”

The Fleming Island location joins other recently opened BUBBA burger Grill restaurants located at:

• Point Meadows Shopping Center on the northwest corner of Baymeadows and 9A at 10915 Baymeadows Road.

• Normandy Village Shopping Center approximately 1/8 mile west of Cassat Ave. on Normandy Blvd. at 5149 Normandy Boulevard.

• Southwest corner of Beach and Hodges Blvd. in the Hodges Pointe Plaza.

Original BUBBA burger Grill is a fast casual restaurant chain featuring a menu centered around all varieties of the premium BUBBA burger – or BUBBAs – including the Original, Sweet Onion, Jalapeno, The Big BUBBA (1/2 lb.), Reduced Fat, BUBBA Minis, All Natural and Certified Angus Beef as well as the new All Natural Turkey BUBBA burger.

Guests of Original BUBBA burger Grill create their own unique BUBBA by selecting from a wide variety of options including their choice of BUBBA burger variety, buns, toppings and cheeses. Additional menu options include a mini BUBBA dawg platter and BUBBA sides such as fresh cut fries, fried pickles, fried green beans, sweet potato fries, BUBBA chips and BUBBA bacon dippers with Mallow Maple.

“We are continuing to develop additional locations in Jacksonville and we are proceeding with plans to expand BUBBA burger Grill from coast-to-coast,” said Morris.

Expansion plans for the Original BUBBA burger Grill include the development of traditional restaurant locations as well as food courts, airport locations, college campuses and sporting venues.

In addition to the continued growth of corporate-owned locations, the Original BUBBA burger Grill is also focused on nationwide growth with select business partners.

Roy Rogers Introduces "Travel-Friendly" Breakfast and Lunch Wraps

Roy Rogers Restaurants announced today they are introducing Breakfast and Lunch Wraps to their menu for a limited time, starting November 3rd, 2011. The new Wraps will be offered at all locations through January 10th of 2012. Sampling of the new product will be available during the intro week.

Retailing for just $1.89, the Roy Rogers Breakfast Wrap, offered daily from 6:00AM to 10:30AM contains two full ounces of hot and fluffy eggs, topped with shredded Monterey Jack and cheddar cheeses, and fresh Pico de Gallo on a warm flour tortilla. “Meat-loving” guests can customize their Wrap by adding farm-fresh apple wood smoked bacon, ham or sausage for an additional $.50. The Breakfast Wrap can also be purchased as a combo meal, which includes breakfast fries and a 12 oz. coffee, for only $3.69 for a complete on-the-go breakfast.

Roy Rogers’ Chicken Chipotle Wrap, offered daily from 10:30AM to closing, combines two premium, never frozen, all-white breast meat, chicken strips, shredded Monterey Jack and cheddar cheeses, fresh Pico de Gallo, and a sweet and zesty chipotle sauce, all on a warm flour tortilla for just $2.99. The Chicken Chipotle Wrap can also be purchased as a combo meal, which includes a choice of a regular side dish and a regular size drink, for only $4.99.

Director of Marketing, Gwyn Geiman, stated, “Not only are our new Wraps “travel-friendly” for busy commuters and other folks on-the-go, but they taste great! Roy Rogers has taken fresh and delicious ingredients and “wrapped” them up in a nice, warm package – no fuss, no muss! Eating is believing… you’ve got to try one before they’re gone.”

Roy Rogers is known in the industry for the “Triple Threat” – serving real USDA Choice roast beef, slow-roasted in each location, hand-breaded, fresh fried chicken, and great tasting burgers.  Unique to Roy Rogers is its Fixins Bar, which features a dozen different condiments such as fresh lettuce, tomatoes, pickles, onions and jalapeños. In addition to lunch and dinner, Roy Rogers offers breakfast items such as cream-chipped beef, made-from-scratch pancakes, crescent and sourdough sandwiches. Along with the famous Fixins Bar, restaurant amenities include a drive-thru, flat screen TV and free Wi-Fi connectivity.

Based in Frederick, Maryland, the Plamondon Companies own and operate 20 Roy Rogers Restaurants, and oversee 31 franchise locations in the Mid-Atlantic region.

Fazoli's Expands Menu, Adds Entrees Under 400 Calories

Fazoli’s has rolled out more than 15 flavorful menu items that provide guests greater variety and opportunities to customize their meals, as well as, an array of new offerings under 400 calories. Launching in company restaurants, as well as some franchised locations, the “Expand Your Taste” menu includes new Flatbread Piada sandwiches, Flatbread Pizzas, pastas and a new Chopped Salad.

Fazoli’s is now offering a “Pick your Pasta” option. Diners select a pasta and pair it with their choice of sauce and protein. New offerings, like Bowtie Pasta and Whole Wheat Penne, along with more traditional favorites including Ravioli, Spaghetti and Fettuccine, give guests many ways to cook up customized entrees.

Guests looking for lower calorie options will welcome the new Tuscan Chicken and Roasted Chicken Flatbread Pizzas, which are less than 500 calories. Pasta lovers will appreciate three new pasta dishes all with 400 calories or less, including Three Cheese Baked Ravioli, Chicken Mushroom Alfredo Bake and Chicken Penne & Peppers.

The “Expand Your Taste” menu also includes new Four Cheese Lasagna, a new Citrus Apple & Roasted Chicken Chopped Entree Salad and two new Sampler Platters, including a lower calorie option. To take advantage of Americans’ new interest in snacking, Fazoli’s is introducing Toasted Ravioli, starting at $2.99 for six, and Stuffed Pizza Sticks, $3.79 for two. On the kids menu, apple slices are now a side option, and apple juice is automatically served, unless an alternate drink is requested.

“Our culinary team has combined freshness with flavor to create dishes that are lighter yet satisfying,” said Cathy Hull, chief marketing officer. “Guests will find more options for lunch, dinner and snacking. And in keeping with Fazoli’s focus on value, all the new menu items are priced to stay within the family budget.”

According to Hull, franchised locations will begin offering a modified version of the “Expand Your Taste” menu next spring. “Fazoli’s is taking a giant leap forward in delivering consumers what they’re looking for in variety and customization from a QSR restaurant,” she added. “These new products also put Fazoli’s in a great position as more menu labeling requirements come into play.”

Arby's Introduces Board of Directors During National Franchise Conference

Hala Moddelmog, President of Arby’s Restaurant Group, Inc., introduced members of the new ARG Holding Corporation Board of Directors to the Arby’sfranchise community during its National Franchise Conference in Atlanta. The new board consists of five members and will be led by Chairman Jon Luther.

“Jon’s experience as a former owner, franchisor and operator will help strengthen the Arby’s brand as we continue to build on the sales and transaction improvement that we’ve seen in 2011,” said Moddelmog.

Luther, a veteran of the restaurant industry, has served as the non-executive Chairman of the board of Dunkin Brands since July 2010. He is widely credited for leading the transformation of Dunkin Brands while Chief Executive Officer from January 2003 – January 2009. The additional title of Chairman was added in 2006. Luther served as executive chairman until July 2010.

“The Arby’s brand is filled with potential and opportunity,” said Luther.

Joining Luther on the board is Sidney (Sid) J. Feltenstein, former CEO of Yorkshire Global Restaurants. Feltenstein has had a successful career as a corporate executive and entrepreneur. In 1995, he led a private equity investment group that acquired A&W Restaurants. Under his leadership, the chain grew from 450 to almost 1,000 units in just five years. In 1999, Feltenstein led A&W’s purchase of Long John Silver’s. Under his leadership, A&W/Long John Silver’s sales grew five times and its operating profits grew by 40 times. The company was sold to YUM! Brands in 2002 in a highly successful transaction.

The ARG Holding Corporation Board of Directors consists of:

• Neal Aronson, Founder and Managing Partner, Roark Capital Group
• Sid Feltenstein, Former CEO, Yorkshire Global Restaurants
• Jon Luther, Non-Executive Chairman of the Board of Directors, Dunkin’ Brands
• Erik Morris, Managing Director, Roark Capital Group
• Steve Romaniello, Managing Director, Roark Capital Group

Atlanta-based Arby’s Restaurant Group, Inc. is the second largest quick-service sandwich chain in the U.S. with more than 3,600 restaurants systemwide.

Cracker Barrel Steers Forward on Electric Vehicle Pilot Project

Driving forward in its role as a major participant in The EV Project, the largest deployment of EV infrastructure to date, Cracker Barrel Old Country Store has installed the first Blink DC Fast Charging station available to the public in the state of Tennessee – at its hometown location in Lebanon, Tenn. This charger, the first of 12 high speed chargers that will be installed at select locations in Tennessee, can supply guests with an 80% charge in about a half hour, essentially allowing guests to “fill ‘er up” in about the time it takes to order and eat a meal.

Cracker Barrel is pleased to be an early project participant, installing Blink electric vehicle (EV) chargers provided by ECOtality, Inc., at restaurant locations across Tennessee. The DC Fast Charger is compatible with the Nissan LEAF, a 100% electric, Zero Emissions Vehicle (ZEV) with a 100-mile range that can reach speeds up to 90 mph and seats five passengers. All Cracker Barrel locations with a DC fast charger installation will also have a Blink Pedestal charger. The company has already installed Blink Pedestal chargers at 12 Tennessee locations, which are compatible with electric vehicles and some hybrid vehicles. These Blink Pedestal chargers will be available for guests to “top off their tanks” as they travel around town. The Fast Chargers are well suited for travel along Tennessee’s main interstate highways.

A number of officials representing Cracker Barrel, federal and local government, ECOtality and Nissan were on hand for today’s ceremony, including Cracker Barrel President and Chief Executive Officer Sandra B. Cochran, U.S. Senator Lamar Alexander (R-Tenn.), ECOtality’s Sr. VP Onroad Operations Greg Fioriti and Director of Nissan LEAF Marketing and Sales Strategy Brendan Jones.

“Cracker Barrel works hard to remain relevant in our guests’ changing lives while continuing to offer the genuine hospitality and honest value associated with times past,” said Cracker Barrel President and CEO Sandra B. Cochran. “Our leadership role in the EV Project allows us to continue offering what our guests need and expect while also participating in a meaningful way in our nation’s explorations of energy independence.”

Cochran added that today’s unveiling of Cracker Barrel’s first DC Fast Charging station is a milestone in the popular family dining concept’s 42-year history. When the first Cracker Barrel stores were built, they had gasoline pumps out front because founder Dan Evins was a Shell Oil “jobber” who was looking for a way to sell more gasoline as well as to offer the food and hospitality he grew up on in rural Tennessee. Fueling pumps were removed in the early 70s during the oil embargo. Cochran said, “We see the installation of electric vehicle chargers as a nod to our past even as we look forward to the future with our current guests, and the next generation of people who will be hungry for the Cracker Barrel experience.”

On hand for today’s ceremony was U.S. Senator Lamar Alexander (R-Tenn.) who has been a proponent of electric vehicles. “There is enough unused electricity at night that we can plug in half our cars and trucks without building a single new power plant, and forward-thinking companies like Cracker Barrel are making it even easier to drive electric vehicles by allowing customers to charge them up while we eat, work, shop or otherwise go about our days. Electric vehicles are the best solution to $4 gasoline — and plugging in my Nissan LEAF gives me the patriotic pleasure of not sending money overseas to people trying to blow us up.”

Cracker Barrel is installing Blink electric vehicle chargers at select locations in “The Tennessee Triangle,” the 425-mile stretch of interstate highway that connects Nashville, Knoxville and Chattanooga. When completed, 24 Cracker Barrel locations will have chargers. A guest could, if desired, drive the entire 425 miles of the Tennessee Triangle, re-charging at Cracker Barrel locations along the way.

In commenting on the project, ECOtality CEO Jonathan Read said, “ECOtality’s goal is to build an EV charging network that places Blink charging stations readily available at locations where people need them. We identified Cracker Barrel Old Country Store early on as an ideal EV Project participant, as it is uniquely located to provide a great service and convenience to the public. Our work together takes us one step closer toward creating the interconnected network needed for a viable EV infrastructure.”

Representatives of Nissan Americas gave those attending an up-close look at how easy to use these chargers are by bringing two of their LEAF vehicles to the event. “Since its debut, strong sales of the Nissan LEAF have been telling us that consumers are ready for a clear alternative to gas burning engines,” said Brendan Jones, director of Nissan LEAF Marketing and Sales Strategy. “Now that more and more businesses like Cracker Barrel are installing charging stations, zero-emission mobility has quickly become a viable mode of transportation that is here to stay.”

Background Information

• The EV Project is an initiative to increase the adoption of electric vehicles by creating a solid charging infrastructure across the country. The EV Project is managed by ECOtality, a leader in clean electric transportation and storage technologies.
• Cracker Barrel is pleased to be an early participant and anticipates that its guests will also be pleased regardless of what kinds of vehicles they drive as this initiative clearly looks at the future of travel in America.
• While ownership of electric cars is small compared with traditional vehicles, there’s great curiosity about them, and so Cracker Barrel expects its guests will be quite interested in seeing these charging stations when they stop in for a meal and to shop in the retail store. The popular family dining concept expects its guests will be pleased to see Cracker Barrel taking an active role in exploring energy alternatives that are aimed at protecting the environment, as well as strengthening the economy.
• The new electric car charging stations are consistent with the company’s roots. In the early days, Cracker Barrel provided food for its guests and fuel for their cars. While the company expects that use of the electric chargers will be light during this pilot project, making this available to their guests is consistent with their brand reputation of hospitality, service and value.
• Guests will be able to get an 80% charge – the recommended charge – in just under a half hour at the 12 Cracker Barrel locations (including the company’s hometown of Lebanon, Tenn.) which will have the DC Fast Charging stations. These guests will essentially be able to “fill ‘er up” in about the same amount of time it takes to order and eat a meal.
• Guests visiting the 12 locations that will have the Blink EV Level 2 chargers, which are slower than the DC Fast Charging stations, will be able to top off their tanks, so to speak, while eating some good country cookin’ and browsing in the retail shop.
• Guests will be able to check the Cracker Barrel newsroom at http://newsroom.crackerbarrel.com/ to see which locations have installed EV chargers.

Cracker Barrel Old Country Store, Inc. was established in 1969 in Lebanon, Tenn. and operates 608 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.

Buffalo Wild Wings Opens 800th Restaurant

Buffalo Wild Wings, the national sports grill and bar known for its award-winning Buffalo, NY-style chicken wings spun in one of 18 mouth-watering signature sauces and seasonings, today announced the opening of its 800^th restaurant nationwide. The Company quickly raced past this milestone today thanks to openings in Florida, Tennessee, Washington and California, marking a four-way tie for the 800^thlocation. The four new locations include the following:

• West Melbourne: 4325 Norfolk Parkway, West Melbourne, FL
• Cleveland: 625 Paul Huff Parkway, Cleveland, TN
• Tacoma: 4219 S Steele Street, Tacoma, WA
• San Jose: 1620 Saratoga Avenue at the Westgate Shopping Center, San Jose, CA

“Today’s four-way tie for our 800^th restaurant opening is a significant accomplishment for Buffalo Wild Wings and demonstrates the ongoing growth and demand for this brand,” commented Sally Smith, President and Chief Executive Officer of Buffalo Wild Wings. “We still have plenty of room to grow in the U.S. and have just started capitalizing on the opportunity to expand internationally. I’d like to extend a heartfelt thank you to our guests who support our growth, and to our team members, franchisees and partners who work hard every day to ensure each new opening is a success.“

To celebrate the 800^th milestone and introduce new fans to the Buffalo Wild Wings experience, the West Melbourne, Cleveland and Tacoma locations will award the first 100 guests through the door with “Free Wings for a Year.” Additionally all four restaurants will award “Free Wings for a Year” to eight guests on each of the following eight days at 8pm. The “Free Wings for a Year” promotion provides guests with a coupon book that includes vouchers for an order of six free wings for each of the next 52 weeks.

Buffalo Wild Wings first opened its doors in 1982 in Columbus, Ohio near The Ohio State University campus. When friends Scott Lowery and Jim Disbrow couldn’t find the Buffalo, NY-style chicken wings they were craving in Ohio they began making their own – and a national restaurant chain took flight. It currently operates more than 800 Buffalo Wild Wings locations across 45 states in the United States as well as in Canada, with plans for continued international expansion.

Jamba Announces Significant Progress in Global Store Development

Jamba, Inc. has provided an update against its initiative to accelerate franchise store development and its 2011 goal to open between 50-70 locations in traditional, non-traditional, and express formats. As of October 4, 2011, Jamba has opened a total of 752 locations on a global basis. Locations opened domestically include 586 traditional and 166 non-traditional venues. Non-traditional venues include 17 airport and transportation hubs, 51 grocery and big box outlets, and over 50 college campuses. On an international basis, Jamba opened their first store in Toronto, Canada on Friday, October 28, and has opened nine franchise locations in South Korea.

Jamba also announced today it is testing a new growth concept called JambaGO, an express service with a limited menu of the brand’s most popular smoothies. This new concept will enable Jamba to rapidly expand brand presence. Jamba currently has 15 JambaGO units in test.

“Jamba has made significant process in our initiative to accelerate the development of franchise and non-traditional stores. We expect to have at least 80 new outlets, including our JambaGO concepts, opened globally by the close of 2011,” stated James D. White, chairman, president and CEO, Jamba, Inc. “The power of our brand, the quality of our products, the strength of our team, and the selection of outstanding partners who know how to deliver a superior service experience and drive execution are key factors in the success of our global expansion.”

September Restaurant Sales, Traffic Levels Show Improvement

Buoyed by stronger same-store sales and customer traffic levels, the National Restaurant Association’s Restaurant Performance Index (RPI) topped the 100 mark in September for the first time in three months. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.1 in September, up 0.7 percent from August and its highest level since June. In addition, September represented the first time in three months that the RPI stood above 100, the level above which signifies expansion in the index of key industry indicators.

“The September increase in the Restaurant Performance Index was fueled by improvements in the same-store sales and customer traffic indicators,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Among the forward-looking indicators, restaurant operators are more optimistic about sales growth in the months ahead, while their outlook for the overall economy remains cloudy.”

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

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.1 in September – up 0.8 percent from August and the first gain in three months. In addition, the Current Situation Index rose above 100 for the first time since June, which signifies expansion in the current situation indicators.

Restaurant operators reported stronger same-store sales in September. Fifty percent of restaurant operators reported a same-store sales gain between September 2010 and September 2011, up from 45 percent who reported a sales gain in August. In comparison, 34 percent of operators reported lower same-store sales in September, down slightly from 37 percent in August.

Restaurant operators also bounced back from a sluggish August performance to report net positive customer traffic levels in September. Forty-three percent of restaurant operators reported higher customer traffic levels between September 2010 and September 2011, while 33 percent of operators reported a traffic decline. In August, only 34 percent of operators reported higher customer traffic, while 42 percent reported a traffic decline.

Restaurant operators continued to report relatively steady levels of capital spending. Forty-three percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, essentially unchanged from 44 percent who reported similarly last month.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.2 in September – up 0.7 percent from August and the strongest gain in nine months. In addition, September represented the first time in three months that the Expectations Index stood above 100, which signifies a more optimistic outlook among restaurant operators for business conditions in the months ahead.

Restaurant operators’ outlook for sales growth improved from recent months. Thirty-seven percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 33 percent last month which represented the lowest level in 19 months. In comparison, 19 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 23 percent who reported similarly last month.

Meanwhile, restaurant operators’ outlook for the overall economy remains mixed, albeit somewhat more optimistic than last month. Twenty-two percent of restaurant operators said they expect economic conditions to improve in six months, up slightly from 18 percent who reported similarly last month. Twenty-three percent of operators said they expect economic conditions to worsen in the next six months, down from 31 percent who reported similarly last month.

Restaurant operators’ outlook for capital spending ticked up in recent months. Forty-seven percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up 44 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.

Chick-fil-A Rolls Out 2012 Cow Calendar, Seasonal Milkshake for the Holidays

This holiday season, the Chick-fil-A “Eat Mor Chikin” Cows are honoring the historic contributions of the cows that came before them to influence world history in the chain’s new 2012 Cow Calendar. The holiday cheer from Chick-fil-A doesn’t end with the release of the annual Cow Calendar. The Atlanta-based restaurant chain is also bringing the Peppermint Chocolate Chip Milkshake back to menus as a limited-time flavor.

The 15th edition of the cow-themed calendars, entitled “Trail Grazers: Blazing New Paths That All Lead to Chicken,” pays tribute to some of world history’s bravest human explorers. Twelve courageous bovines that ventured into new frontiers by air, land and sea are featured in the calendar, proving that cows can do more than make a good meal. Among the famous trail grazers featured are “Amealia Airhoof,” the “first heifer in flight who took to the skies to spread the message of chicken” and “Corralin’ Shepard,” the bovine who ventured into space to “make one giant leap for cow kind aboard Apoultry 14.”

Beginning today, the calendars can be purchased at any participating mall or stand-alone Chick-fil-A restaurant for $6 (plus tax) through early January (or until supplies last). Calendars may also be purchased online through the chain’s website.

Back by popular demand, Chick-fil-A’s Peppermint Chocolate Chip Milkshake also returned to Chick-fil-A menu boards this week for the third straight year. As with the chain’s year-round milkshake flavors, the Peppermint Chocolate Chip Milkshake is hand-spun with Chick-fil-A’s popular “home-style” Icedream and topped with light whipped cream and a maraschino cherry. The seasonal flavor will be available through early January and is offered in 14 oz. or 20 oz. cups priced regionally from $2.55 – $3.19 and $2.95 – $3.69, respectively.

Sweet Treat Favorite is Back at Whataburger

Whataburger has announced the return of its latest, limited-time-only dessert item – the chocolate pie. This sweet treat is no trick, although it will be introduced on Halloween, starting at 3 p.m. CST. The newest pie from Whataburger will be featured with a longtime fan favorite, the chocolate shake, until Monday, Jan. 2 at all Whataburger locations.

“Chocolate is always a favorite, especially as we enter the holiday season,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “While we are known best for our fresh, made-to-order burgers, the chocolate pie and shake are the perfect complement to any custom order.”

Offered 364 days a year, along with vanilla and strawberry, the chocolate shake can be ordered in three sizes, 16 ounce, 20 ounce and 32 ounce.

The chocolate pie, with its hot flaky crust and sweet filling, joins Whataburger’s lineup of limited-time pie offerings which have included pineapple, strawberry, cherry, banana and lemon.

In addition to the chocolate pie and shake, other Whataburger dessert options include hot apple pies, sugar and chocolate chunk cookies, cinnamon rolls and fruit chews.

Pei Wei Asian Diner Adds Nearly 20,000 New Email Subscribers in Two Weeks

A new campaign by Pei Wei Asian Diner, the fast-casual restaurant chain owned by P.F. Chang’s China Bistro, introduced its newest entree by connecting with customers through Facebook, mobile, Twitter and email, making the new dish one of its best-selling features.

Powered by global interactive marketing provider ExactTarget, Pei Wei introduced its new Caramel Chicken entree with in-store signs and online promotions inviting guests to join the restaurant’s email list via text, web, Twitter or Facebook to receive a buy-one, get-one free coupon, resulting in nearly 20,000 new email subscribers in just two weeks.

“Given the large volume of guests carrying their mobile phones into the restaurants, adding an SMS element to our social media, web and email channels made perfect sense,” said Jason Miller, digital content and community manager for P.F. Chang’s. “Texting doesn’t just allow us to engage with customers while they’re in the restaurant, it enables us to expand our email and social media strategy so we can continue creating relevant and effective customer experiences even after they leave.”

With nearly a third of all new email registrations coming from text, the multi-channel campaign at Pei Wei’s 173 locations posted coupon redemption rates near 20 percent, and was the restaurant’s most successful new email list growth effort to date, Miller said.

“Effective marketing requires brands rapidly embrace the new reality of cross-channel marketing and create opportunities to engage with consumers in real time to deliver true customer value,” said Tim Kopp, ExactTarget chief marketing officer. “Pei Wei’s success using multiple interactive channels to drive engagement underscores the tremendous opportunity brands have to connect with consumers in store, via Twitter and Facebook and through email to build life-time customer value.”

According to the National Restaurant Association, restaurant industry sales are projected to total $604 billion in 2011, equaling 4 percent of the U.S. gross domestic product. A 2010 ExactTarget study entitled The Collaborative Future found consumers are more inclined to purchase after subscribing to email messages. Part of the Subscribers, Fans, Followers research series, the study of more than 1,500 U.S. consumers found 27 percent of consumers said they are more likely to purchase from a brand after subscribing to email, and 17 percent of consumers are more likely to purchase after liking a brand on Facebook.

Pei Wei’s cross-channel marketing success follows the launch of the Forrester Consulting study commissioned by ExactTarget that found 48 percent of interactive marketing executives rank understanding customers’ cross-channel interactions as one of the top challenges facing marketing today. Entitled “The New Campaign Management Mandate,” the June 2011 study found marketers’ lack of cross-channel insights result in brands interacting through disconnected channels that fail to deliver seamless brand experiences and the real-time, relevant dialog consumers expect. To download the free report, visit www.ExactTarget.com/mandate.

Free Scary Face Pancakes for Kids at IHOP

IHOP wants to help kids and parents celebrate Halloween a little early this year. On October 28^th, any child under the age of 12 will receive a free Scary Face Pancake as part of the “No Tricks – Just Treats” promotion. This will help kids have their own fun Halloween event even if they live in areas where trick or treating isn’t safe. The pancake is the same classic buttermilk hotcake served at all IHOP locations. The face will be added with a whipped cream mouth and a strawberry for a nose. The pancake also comes with a side of candy corn and mini Oreo cookies so kids can add their own finishing touches. Parents can enjoy the new Cinna-Stack Pancakes, the Belgian Waffle Combo, a fresh omelette or a plate of savory crepes while their kids enjoy their free Halloween treats.

All participating national IHOP locations will be giving out the free pancakes starting at 7 am and ending at 10 pm. Kids who love the Funny Face pancake that is always available on the menu will also find the Scary Face pancake to be tasty and fun. It is also a part of the Simple & Fit Kid’s Menu for the rest of October, and has less than 600 calories. The chain hopes that this event will help form loyal customers to keep it going for another 50 years of serving pancakes and other breakfast items all day long. IHOP currently has 1,522 locations in the U.S. and countries like Puerto Rico, Canada, and the U.S. Virgin Islands. Only restaurants in the U.S. are currently participating in this special Halloween event.

At the DLF Place mall in the upscale South Delhi neighborhood of Saket, shoppers and employees sit more or less side-by-side in a new “desi” food court, digging into traditional Indian dishes ranging from biryani to dosas to seekh kebabs.

There’s something for everybody — at many tables three generations are sitting down together. But that’s not the reason these traditional upstarts have succeeded in storming what was once the bastion of western brands like McDonald’s and Pizza Hut.

Some of the city’s most famous restaurants are represented here — some of them a century old — transformed by smart uniforms, cheery signage and shining show kitchens to look every bit as clean, efficient and modern as their multinational competitors. Welcome to the future of Indian fast food.

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Want to know a restaurant’s dinner specials or what the chef ate for breakfast? Just ask—but make it 140 characters or less.

Diners are getting access to the chaos of a busy restaurant kitchen before, during and after their meal thanks to Twitter’s real-time text and photo messages. Chefs are becoming as adept at tweeting as they are at chopping—and changing the way restaurants talk to their customers. Many chefs tweet before dinnertime about what they are planning to cook that night, in some cases with photos, letting fans make informed decisions about where to eat.

Foodies, meanwhile, are also avid Twitter users, snapping pictures with their smartphones and tweeting real-time reviews in between bites. For some diners, Twitter is a megaphone for complaining and sharing negative dining experiences.

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The League Kitchen & Tavern Now Serving in Austin

The League Kitchen & Tavern is now open serving delectable classic and modern American dishes cooked to perfection by Executive Chef Devan Gernert, featuring a wide selection of wines, beers and vintage cocktails.  The restaurant is located at Lakeway Plaza on 1310 Ranch Road 620 South and is open Sunday through Thursday from 11am-10pm, and on Friday and Saturday from 11am-11pm. Happy hour is from 3pm-7pm Monday through Friday.

Co-owners Tony Ciola and Creed Ford IV established The League to meet a growing demand in the Lakeway community for a classy establishment without the pretentiousness that comes with it.  A third-generation restaurateur, Ciola, who also owns Tony C’s Coal Fired Pizza and formerly Ciola’s Restaurant, has a successful track record opening and managing restaurants.

While this is Ford’s first venture with Ciola, he has a deep background and rich family history in owning and operating restaurants. He is actively involved in all aspects of his family-owned concepts and works with his father, Creed Ford III, CEO/Co-Founder of Carino’s Italian, and Lynn Ford, CEO of Rudy’s Bar-B-Q on a daily basis. Additionally, Ford is a restaurant marketing expert who has developed and managed social media and online marketing campaigns for more than 200 restaurant concepts through his digital media group, Pictoric Media Group.

Ciola and Ford teamed up to bring to life a unique restaurant concept that blends the exciting era of the 1920’s with the world of today in its décor, dishes and delightful desserts. The League Kitchen & Tavern stirs up the historical leagues of the early 20^th century where like-minded folks can gather to enjoy a hearty meal, toast a drink and have a wonderful conversation.

“As soon as guests walk into The League, they are transported into a different time and place – an era where people enjoyed the ambience of the restaurant as much as the food,” said Ford.  “It is a place where guests can get away from their daily worries and spend a couple of hours enjoying the good life. The League is not just a restaurant, it’s basically a lifestyle.”

Ciola and Ford brought Cliff Abrahams as Director of Operations of The League. Abrahams, who owned an award-winning restaurant in Colorado and helped launch and manage Tony C’s Coal Fired Pizza in Bee Caves, will be overseeing the day to day operations.

Executive Chef Devan Gernert whose kitchen experience include renowned restaurants like Nobu Dallas and Bolla Restaurant of the prestigious Stoneleigh Hotel & Spa in Dallas, together with Ciola, Ford and Abrahams, developed a spectacular menu that will leave guests with joyful memories.

Appetizers like the Meatloaf Bites with a house made chipotle ketchup; entrées such as the Chicken Pot Pie with a chili béchamel and biscuit crust, and the Shiner Maple-braised Short Ribs with grilled garlic gnocchi are both creative and flavorful. Guest can finish their meal with wonderful desserts that will satisfy those with an adventurous palate.

The League Kitchen & Tavern menu items are priced reasonably for guests. Entrées range between $10 and $30.

The League Kitchen & Tavern is a unique restaurant establishment in Lakeway that embodies the simple principle to provide a comfortable, homey, yet creative environment where guests can experience newfound tastes, visuals, and emotions in a social environment. More information can be found on http://leaguelakeway.com.

U.S. Restaurant Consumers Drinking More Tap Water Instead of Buying Beverages

Tap water is one of the fastest growing beverages ordered at U.S. restaurants whereas revenue-generating beverages have been declining over the past five years, according to foodservice market research conducted by The NPD Group. Tap water servings currently represent 8 percent of the 50 billion beverage servings ordered at restaurants, according to NPD’s CREST service, which continually tracks consumer use of restaurants.

Over the past five years, while restaurant traffic is down one percent, there has been a six percent drop in total beverage servings excluding tap water at restaurants, a decline of 2.7 billion servings, according to a recently release NPD report, Beverages at Foodservice: Satisfying Our Thirst for Beverages. Tap water servings have increased by 2.8 billion servings since 2006. The report, which includes a custom survey of 5500 adults, 18 years and older, finds that the decline in beverage orders at restaurants is driven by the largest categories — carbonated soft drinks and brewed coffee— which represent 49 percent of all beverage servings. Although iced tea, a long-established beverage, is growing, other growth categories tend to be newer drinks like smoothies, iced/frozen/slushy drinks, and specialty coffee drinks.

“Although the economy and high unemployment are factors in tap water’s upswing and beverage servings declines, some beverages, like carbonated soft drinks were declining prior to the recession,” says Bonnie Riggs, NPD restaurant industry analyst and author of the report. “A key learning from this report is that much of the declines in beverage servings are tied to the price/value relationship the consumer perceives.”

According to the report, free refills were among a variety of reasons consumers gave for ordering tap water instead of other beverages. One of the many reasons consumers gave for not ordering carbonated soft drinks and other non-growth beverages was the cost of these drinks.

“Some declining beverages will fare better as the economy recovers, but beverage providers will need to address consumers’ concerns and poor value perceptions to stem further losses,” says Riggs. “Not all beverages are on the decline. New flavors, addressing taste interests, preparing fresh/freshly made, and creating new versions of existing beverages are factors in the beverages that are growing.”

Bahama Breeze Island Grille Introduces 'Small Plates' Menu

Bahama Breeze Island Grille — the island-inspired casual dining restaurant that gives guests the feeling of a Caribbean escape — is adding its own island twist to two hot culinary trends.  The brand has introduced a “small plates” menu with outstanding variety and value, as well as a selection of lower-calorie “skinny” cocktails.

“The plates may be small, but the tastes and value are definitely big,” said Peter Olsacher, Executive Chef and Director of Culinary and Beverage Development for Bahama Breeze.  ”We’ve created a ‘small plates’ menu that offers our guests a delicious variety of flavors starting at just $2.99, with no item over $7.00. So it’s easy to mix and match and try any combination of great tastes with your friends.”

Available at both lunch and dinner, the Bahama Breeze “small plates” menu includes:

• White Bean Hummus — A creamy, mild white-bean hummus with a hint of roasted red pepper, served with baked flatbread crackers and freshly cut vegetables.
• Steamed Edamame — Lightly sweet, served with ginger-infused sea salt.
• Vine-ripened Tomato Salsa and Chips — Fresh vine-ripened tomato salsa with a splash of lime juice and fresh cilantro, served with crispy corn tortilla chips and salted plantain chips.
• Truffled Yuca Fries — Crunchy yucca fries lightly drizzled with truffle oil.
• Sweet Peruvian Corn Cakes — Freshly baked corn cakes served with roasted pineapple salsa and butter.
• Ham ‘n Cheese Croquettes — Crunchy on the outside with melted cheese, ham and potatoes inside; served with a mustard aioli dipping sauce and black bean, roasted corn and fresh tomato salsa on the side.
• Chicken Empanadas — Classic fried pastries filled with adobe-seasoned chicken, mushrooms, sweet peppers and onion; served with seasoned sour cream and black bean, roasted corn and fresh tomato salsa on the side.
• Mojo-marinated Pork and Sweet Plantains — Shreds of tender, slow-roasted pork over sweet plantains, served with slightly smoky guava barbecue sauce and black bean, roasted corn and fresh tomato salsa.

Known for its trend-setting, hand-crafted tropical drinks, Bahama Breeze has also added four new cocktails to its extensive bar menu, all of which are refreshing examples of the huge “skinny” cocktail trend and pair perfectly with the bold flavors on the “small plates” menu.

“We’re proud to be recognized as one of the restaurants that introduced the Cuban Mojito and Brazilian Caipirinha cocktails to mainstream America,” Olsacher said.  ”We see these new ‘skinny’ cocktails as right in line with that legacy.  It was really important to us, though, to make sure that guests looking for a lighter, lower-calorie adult drink could still enjoy all the refreshing tropical flavor we’re known for.  We’ve accomplished that with these new drinks.”

The four new “skinny” cocktails, with as few as 103 calories, are:

• Skinny Mojito — A lighter version of the classic Cuban cocktail made with Bacardi Superior Rum, crushed spearmint and fresh limes.
• Skinny Five-citrus Margarita — Premium Cabo Wabo Blanco Tequila with freshly squeezed five-citrus mix, Cointreau and fresh lime juice.
• Skinny Paloma — A refreshing blend of Cabo Wabo Reposado Tequila, SKYY Infusions all-natural passion fruit vodka and grapefruit juice, topped with Fresca.
• Skinny Citrus Cooler — SKYY Infusions all-natural citrus vodka and freshly squeezed five-citrus mix, topped with Fresca.

“Two of the things Bahama Breeze is best known for are our unique selection of delicious, shareable appetizers and our hand-crafted tropical drinks,” said Laurie Burns, President of Bahama Breeze. “The new ‘small plates’ menu and ‘skinny’ cocktails add a whole new dimension to that. They also add a new dimension to our Caribbean escape experience. There’s nothing better than connecting with friends and unwinding to the sounds of live Caribbean music on our outdoor deck, and now you can do that while trying and sharing all the great tastes on the ‘small plates’ menu and enjoying lighter versions of our refreshing tropical drinks.”

The “small plates” menu and new “skinny” cocktails are available at all 26 Bahama Breeze locations throughout the United States.

Johnny Rockets Opens Restaurant in Gatlinburg

Johnny Rockets has opened its newest restaurant at The Shops at Gatlinburg Town Center in Gatlinburg, Tennessee. Situated on the outskirts of the Great Smoky Mountains National Park, the only free national park in the country, the 25-year old Johnny Rockets brand is introducing its new design, updated music program and classic American cuisine to the quaint resort town.

Johnny Rockets serves signature menu favorites including Hamburgers, American Fries and Shakes, in a fun and upbeat environment that is well suited to tourist-driven areas, like Gatlinburg. The restaurant is located in the center of downtown, by the space needle, mountain sky lift and other nearby attractions including Ripley’s Believe It or Not and the Fort Fun Family Entertainment Center, creating a new gathering place for locals and visitors, catering especially to families.

“The charming simple goodness of small town life in Gatlinburg aligns with Johnny Rockets’ classic food, friendliness and feel-good Americana,” said Chad Kennedy, Johnny Rockets Franchise Owner. “There is something for everyone who visits this mountain resort destination and we want to bring the delicious all-American fare that Guests have come to know and love.”

Soon, the Gatlinburg Johnny Rockets will be open for breakfast, lunch, dinner and late night service, catering to locals who work late and visitors who want early morning comfort foods.

The new 2,000 square foot Johnny Rockets restaurant employs 25 local residents, from all over the U.S. and countries that include Honduras and Russia. It is located at 735 Parkway, Suite 2 in Gatlinburg, Tennessee.

At Atlanta Bread, “afternoon tea” has a whole new meaning – for the successful fast-casual franchise concept headquartered in Atlanta, Ga., tea is an all-day indulgence.

After stepping up coffee service earlier this year by instituting the popular Italian Lavazza brand coffee to all its locations, the popular bakery and sandwich shop has chosen Mighty Leaf Tea as a beverage partner, adding to the company’s ongoing commitment to providing customers with a responsible choice.

“Flavor was our first deciding factor,” said Basil Couvaras, COO of Atlanta Bread. “But when we dug deeper into the Mighty Leaf brand we found that owners and husband-and-wife team Gary Shinner and Jill Portman are as passionate about tea as we are about bread.”

Mighty Leaf’s artisan-crafted loose teas are handpicked and packaged in hand-stitched, biodegradable silken pouches. The company promotes and encourages sustainable farming and production methods for tea-growing regions around the globe through corporate partnerships and sourcing practices – something that dovetails seamlessly into Atlanta Bread’s dedication to supporting environmentally friendly products, practices and building materials through its own innovative in-house sustainability program, GLIDE (Green Leaf Initiative Development Education).

Atlanta Bread offers six varieties of Mighty Leaf iced teas, including the popular organic ginger peach, as well as a dozen varieties of hot teas, each packaged in a sustainable silken pouch that allows each tea leaf to properly unfurl, providing the fullest, most pronounced flavor.

T.G.I. Friday's Treats Guests to Specials Halloween Weekend

Beginning Friday, October 28th through Monday the 31st, T.G.I. Friday’s is treating its costumed guests to a free appetizer – a choice of the Crispy Green Bean Fries, Fried Mozzarella or Pan-Seared Pot Stickers. And, for those that really want to get in the spooky spirit, Friday’s is hosting a costume contest on Saturday night with prizes including a $50 Best Buy gift card from Skyy Vodka and Red Bull.

“What better way to celebrate the Halloween spirit than with a spooky party set in Friday’s high energy atmosphere and with great food, drinks and a costume competition,” said Trey Hall, senior vice president and global chief marketing officer. “With Halloween on a Monday this year, it’s a great excuse to keep the festivities going all weekend long.”

In addition to the costume party and free appetizer, guests that are over 21 can enjoy eerie elixirs like the Friday’s Red Bull Bite, concocted with Skyy Vodka, pomegranate syrup and Red Bull, and Vampire Crush, created with Skyy Infusions Citrus, Midori, X-Rated fusion liqueur, fresh sour rocks mix, club soda and pomegranate syrup. Friday’s has the world’s greatest bartenders and innovative drinks, and at select locations, competitors in the T.G.I. Friday’s World Bartender Championship will be on site showing off their bottle wielding moves and routines as well as some fun costumes.

The Halloween Party special runs October 29-31 and is available only at participating locations.

The U.S. Department of Labor’s Wage and Hour Division has identified significant violations of the Fair Labor Standards Act and has obtained remedies for them at 28 Huddle House restaurants in Georgia, Missouri and West Virginia.

Corporate franchisor Huddle House Inc. has agreed to facilitate compliance among all its franchisee-operated restaurants as well as to assist the division in promoting industrywide compliance with the FLSA. In addition, minimum and overtime back wages totaling $60,594 will be paid to 128 employees. Finally, the division assessed $48,317 in civil money penalties for repeat and child labor violations.

The division’s investigations were initiated under a multiyear enforcement initiative focused on the restaurant industry in Georgia, where widespread noncompliance with the FLSA’s minimum wage, overtime, record-keeping and child labor provisions had been found, particularly among companies that use a franchise business model.

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Voters in Denver, Colo., will head to the polls next week to decide whether or not the city’s employers should be required to give workers paid sick days. Among the first of its kind in the country, the contentious ballot initiative has attracted plenty of attention from restaurant owners outside of Colorado — and plenty of money, too.

The Washington-based National Restaurant Association, the formidable lobby for the nation’s eateries, has poured $100,000 into a local effort to defeat the legislation known as Initiative 300, which is on a Nov. 1 ballot. If passed, the initiative would give employees one hour of paid sick leave for every 30 hours they work, capped at nine days for large businesses and five days for small ones.

Big out-of-state restaurant chains like KFC and Pizza Hut have also chipped in to the cause, making donations to a group called Keep Denver Competitive, which has raised more than $600,000 to fight the legislation through ad buys and canvassing. A competing group, Campaign for a Healthy Denver, has brought in $164,000 to support the initiative.

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A mom who publicized her findings of deadly bacteria in her area McDonald’s PlayPlace has found herself banned from several of the fast food restaurant’s locations.

Erin Carr-Jordan of Chandler, Arizona, gathered samples from the McDonald’s kid play area and claims that it was crawling with Staphylococcus aureus, a.k.a. MRSA, a bacteria that can lead to serious illness and even death. Carr-Jordan alerted the manager of her findings, and went around the restaurant telling other diners with children about the bacteria, telling them to wash their hands or use sanitizer as soon as possible.

Now Carr-Jordan has found herself persona non grata at the 8 various McDonald’s restaurants in her area, according to the Arizona Republic News.

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Smashburger Sizzles into Pearland, Texas

Smashburger, the nation’s fastest growing “better burger” restaurant will open its first Pearland location on Wednesday, November 2, 2011. The restaurant will open at 10228 FM 518, Suite 140 and brings their signature smashed-to-order burgers, Häagen-Dazs shakes, tempting sides and regional menu to this southeast Houston suburb.

Pearland Smashburger will feature a regional menu created with regional flavors and tastes in mind. The Pearland menu includes: The new Texas Jalapeño BBQ Smashburger made with layers of melted cheddar cheese, Applewood smoked bacon, grilled garlic jalapeños, haystack onions and barbeque sauce on an egg bun.

“In every Smashburger market, we explore what consumers enjoy eating and then bring those tastes and flavors to our burgers in an innovative way,” said Tom Ryan, Founder and Chief Concept Officer of Smashburger. “The Texas Jalapeño BBQ Smashburger has all Texas’ favorite big and bold flavors in one bite.”

Named for the cooking method used to create the perfect burger, Smashburgers are 100-percent – fresh, not frozen, Certified Angus Beef smashed on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

In addition to burgers, customers can enjoy a selection of grilled or crispy chicken sandwiches, grilled and split hot dogs, and signature salads, along with a variety of irresistible sides including rosemary and garlic – seasoned Smashfries, fried pickles, Haystack Onions, and Veggie Frites (flash-fried asparagus spears, carrot sticks and green beans). The restaurant will also serve a selection of alcoholic and nonalcoholic beverages including local beers, wine, hand-spun Häagen-Dazs shakes and IBC root-beer floats in frosted mugs.

“We are thrilled to bring our ‘better burgers’ to Pearland,” says David Prokupek, CEO & Chairman of Smashburger. “With our smashed-to-order burgers, fresh ingredients, and tempting sides, Smashburger is sure to become Pearland’s favorite burger in no time, and we are proud to join the Pearland community.”

Applebee's Ignites Thank You Movement to Show Veterans and Troops Appreciation

Applebee’s Neighborhood Grill & Bar wants America to stand up and thank the men and women of the military for their commitment, sacrifices and bravery by igniting the Thank You Movement, an ongoing initiative to collect millions of thanks for U.S. Veterans and Active Duty military.

Country music standout Rodney Atkins, Applebee’s Thank You Movement Ambassador, officially launched the movement with a performance in Times Square. Atkins was joined by hundreds of civilians, veterans and military organizations, including representatives from Pinnacle Five, comprised of former senior enlisted members from all branches of the U.S. Military and Disabled American Veterans (DAV).

“Every minute of every day is an opportunity to say ‘Thank You’ to the members of our military,” said Atkins. “We want to thank them for their service to our country. The Thank You Movement will make sure that veterans and troops are top of mind and deep in our hearts all the time.”

Aimed at creating a groundswell of gratitude for our nation’s military, the Thank You Movement gives messages of thanks to our veterans and troops via www.thankyoumovement.com, Applebee’s Facebook Fan Page, #thankyoumovement on Twitter and on YouTube. The Web site will host a live rolling counter of ongoing Thank Yous. Veterans and active duty troops can then go online anytime to see and hear the heartfelt thanks of the people they serve.

In addition, Applebee’s will collect personalized Thank You cards at participating restaurants through Veterans Day. Applebee’s non-profit partner DAV will distribute the cards from the restaurants to veterans and troops to ensure that all Thank You cards are given to real American heroes. DAV has worked to build better lives for veterans and their families for over 90 years, and will deliver these messages of thanks through its wide range of programs, services, and publications.

The Thank You Movement is a natural extension of both Applebee’s and Atkins’ support of veterans and troops. For the past two years, Applebee’s has served more than two million free thank-you meals on Veterans Day. Applebee’s announced recently it will continue that neighborhood tradition again this year on Friday, Nov. 11.

Atkins has also supported the U.S. armed forces and their families, often visiting with soldiers around his touring schedule, volunteering his time at various base concerts and visiting with wounded warriors at Walter Reed Army Medical Center. In 2012, he will participate in USO tour of military bases abroad.

“For Applebee’s, offering a free meal on Veterans Day has been about saying thank you,” said Mike Archer, president of Applebee’s Services, Inc. “Now, we’re helping other people say thank you — every day.”

Ruth's Hospitality Group Reports Third Quarter 2011 Financial Results

Ruth’s Hospitality Group, Inc. has reported unaudited financial results for its third quarter ended September 25, 2011.

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

• Total revenues rose 2% to $80.2 million compared to $78.6 million in the prior year.
• Net income available to preferred and common shareholders of $85 thousand, or $0.00 per diluted share, compared to a net loss of $477 thousand, or ($0.01) per diluted share, in the third quarter of 2010.
• Company-owned comparable restaurant sales for Ruth’s Chris Steak House increased 2.6%. Company-owned comparable restaurant sales for Mitchell’s Fish Market decreased 0.7%.
• Food and beverage costs, as a percentage of restaurant sales, increased 120 basis points to 31.1%, driven primarily by unfavorable beef costs in addition to higher dairy, oil and grain-based products.
• Restaurant operating expenses, as a percentage of restaurant sales, increased 40 basis points to 56.3%, primarily due to increased health insurance costs which offset the benefit of increased sales leverage.
• All other operating costs were down 7% primarily due to reduced marketing expense.
• At the end of the third quarter of 2011, the Company had $39.4 million in debt outstanding under its senior credit agreement down from $67.0 million a year ago. This contributed to a $300 thousand reduction in interest expense year-over-year.

Michael P. O’Donnell, Chairman, President and Chief Executive Officer of Ruth’s Hospitality Group, Inc., stated, “We’re pleased to have delivered our sixth consecutive quarter of comparable sales growth and our seventh consecutive quarter of traffic gains in the Ruth’s Chris brand, despite what turned out to be a challenging external environment. While our profit was modest this quarter, it was significant in that it was our first profit in four years in what is our seasonally weakest quarter from a sales perspective. I am grateful for the efforts of our team members and would like to thank them for their extraordinary effort and continued dedication. By focusing on high-level execution and creating great value for our guests, we believe we have strengthened and stabilized our brand. Our balance sheet remains strong and we continue to be prudent in evaluating our development opportunities.”

Review of Operating Results

Total revenues, which include Company-owned restaurant sales, franchise income, and other operating income were $80.2 million compared to $78.6 million in the third quarter of 2010.

Company-owned restaurant sales increased 1.9% to $77.1 million for the third quarter of 2011 from $75.7 million in the same quarter last year. Total operating weeks decreased 0.2% to 1,103 from 1,105 due to the relocation of our Portland restaurant.

Average weekly sales for Ruth’s Chris Steak House were $72 thousand in the third quarter of 2011 compared to $70 thousand in the third quarter of 2010. Average weekly sales at Mitchell’s Fish Market were $66 thousand compared to $67 thousand in the prior year third quarter.

For the third quarter of 2011, Company-owned comparable restaurant sales at Ruth’s Chris Steak House increased 2.6%, which consisted of an entrée increase of 1.2% along with an average check increase of 1.4%. Comparable restaurant sales at Mitchell’s Fish Market decreased 0.7%, which consisted of an entrée decrease of 2.4% and an average check increase of 1.8%.

Franchise income increased 10.7% to $2.9 million in the third quarter of 2011 from $2.6 million in the prior year third quarter. Comparable franchise-owned restaurant sales increased 6.1% with strong growth in the international markets. In September, we opened a franchised restaurant in Grand Rapids, MI in the historic Amway Grand Hotel.

Operating income was $1.7 million in the third quarter of 2011 compared to $1.7 million in the prior year third quarter.

Net income available to preferred and common shareholders was $85 thousand, or $0.00 per diluted share, compared to a net loss of $477 thousand, or ($0.01) per diluted share, in the third quarter of 2010.

Financial Outlook

The following statements are not guarantees of future performance, and therefore, undue reliance should not be placed upon them. We refer all of you to our recent filings with the SEC for a more detailed discussion of the risks that could impact future operating results and financial conditions.

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

• Cost of goods sold of 30.5% to 31.5% of restaurant sales
• Marketing and advertising of 3.0% to 3.5% of total revenues
• General and administrative expenses of $23 million to $25 million
• Effective tax rate of 30% in the fourth quarter resulting in a full year rate of 13% to 15%
• Capital expenditures of $8 to $10 million, down from $10 to $12 million in its previous outlook
• Free cash flow of $23 to $25 million, up from $21 to $23 million in its previous outlook
• Fully-diluted shares outstanding of 43.0 million to 44.0 million

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, Inc. was founded in 1965 and is headquartered in Winter Park, Fla.