Conshohocken, PA  (RestaurantNews.com)  Saladworks, the nation’s number-one fresh-salad franchise, will open its third California store in The Village at Orange at 1500 East Village Way, Suite 2197 on Friday, December 2.

The Village at Orange Saladworks is owned and operated by Bomby Ahuja of Costa Mesa. A native of Orange County, she has a business degree from California State University, San Bernardino; worked at The Irvine Company; and has extensive experience in business development and operations. This location is the first of three Saladworks locations Ahuja will be opening in the area.

“When looking into franchises, I wanted something that wasn’t going to be just another unhealthy, greasy restaurant. I want to stand by my product 100 percent and offer Californians a healthy alternative to eating out; I want people to feel good after eating here,” Ahuja said. “There isn’t anything similar in this area and I think it’s perfect for health-conscious, on-the-go residents in Southern California.”

To celebrate, the store will be hosting an opening special with a DJ, games and door prizes. One lucky grand prize winner will receive a month of free salads. The store will also offer $5 salads all day on 12/2, 12/3 and 12/4.

“The Saladworks concept fits perfectly with the Southern California lifestyle,” said chairman and CEO John Scardapane. “Our other locations in California are doing well and we’re excited to have Bomby and her entrepreneurial spirit continue to help grow the Saladworks brand in California.”

A fusion of “fanatic’ly fresh” and healthy menu items, along with passionate customer service, define the experience every guest has at a Saladworks location. Saladworks offers all “fans” the opportunity to create their own fresh salad, which is then expertly prepared in front of them by a Saladworks team member; you create it, we make it. They can also choose from one of 12 Signature Salads. All of Saladworks offerings are chopped fresh daily in every location across the county. The chain also offers proprietary soups, wraps, panini and Focaccia Fusion sandwiches.

“Try one of the signature salads, they’re all great,” Ahuja said. “Or try one of the soups; the butternut squash soup is amazing!”

For more about Saladworks visit www.saladworks.com.

About Saladworks

Saladworks, celebrating its 25^th anniversary, is the nation’s first and largest fresh-salad franchise concept, operating 100 locations in 12 states with more than 60 units in development. Saladworks offers a “fanatic’ly fresh” menu of flavorful salads, signature dressings, proprietary soups, Fusion and panini sandwiches. With the addition of the True Nutrition menu, Saladworks’ signature salads average less than 300 calories. In 2011, Entrepreneur magazine named Saladworks the nation’s number-one salad franchise, for the third year in a row. It is consistently listed on QSR’s 10 Best Franchise Deals; Inc.’s 500/5000; and Philadelphia Business Journal’s Best Places to Work. Scardapane was named 2011 CEO of the Year by SmartCEO. For more information, visit http://www.saladworks.com.

Contact

Saladworks
Nicole Lasorda, PR, 610-825-3080
nlasorda@saladworks.com

Contact

Bravo Brio Restaurant Group, Inc.
Danielle Terreri, 614-340-4096
DTerreri@bbrg.com

Miami, FL  (RestaurantNews.com)  It’s a fry for all at BURGER KING^® restaurants nationwide! Burger King Corp. is staking its claim as the authority on all things food by delivering a new golden, crispy fry that promises to create a whole new level of irresistible.

The new fries at BURGER KING^® offer restaurant guests a high-quality, perfectly balanced product. A thicker cut of potato gives each bite more fluffy, potato flavor on the inside and crispy, golden-brown deliciousness on the outside. The new fries will be available at most BURGER KING^® restaurants across North America by December 5^th.

In honor of the new Fry, BURGER KING^® has declared Friday, December 16^th “Free Fries Friday.” Consumers will be able to go to a BURGER KING^® restaurant nationwide and enjoy a complimentary value size order of new fries, with no purchase necessary, while supplies last.

“With the launch of our new fries, the home of America’s favorite burger now has the best fries in the business,” stated Leo Leon, vice president, global innovation, Burger King Corp. “At BURGER KING^® we constantly strive to make every item on our menu the best it can be. We believe our new fries are the latest example of our commitment to quality and innovation, and we invite everyone to visit our restaurants and taste the difference.”

About BURGER KING Corporation

Founded in 1954, BURGER KING^® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER^®, the BURGER KING^® system operates approximately 12,400 locations serving over 11 million guests daily in 79 countries and territories worldwide. Approximately 90 percent of BURGER KING^® restaurants are owned and operated by independent franchisees, many of them family-owned operations that have been in business for decades. In October 2010, Burger King Corp. was purchased by 3G Capital, a multi-billion dollar, global investment firm focused on long-term value creation, with a particular emphasis on maximizing the potential of brands and businesses. For more information on 3G Capital, please go to http://www.3g-capital.com. To learn more about Burger King Corp., please visit the company’s website at www.bk.com or follow us on Facebook and Twitter.

Denver, CO  (RestaurantNews.com)  Smashburger, the nation’s fastest growing better burger concept, is pleased to announce that it has been ranked No. 1 on Forbes first annual America’s Most Promising Companies list. The Forbes‘ list of America’s Most Promising Companies features 100 privately held up-and-comers with compelling business models, strong management teams, notable customers, strategic partners and precious investment capital.

“Sizing up younger, privately held companies is hard: Their fortunes can change very quickly and there’s a dearth of public data,” says Forbes Executive Editor Brett Nelson. “We took a more comprehensive approach to evaluate their health and potential.”

Smashburger is the country’s fastest growing better burger restaurant concept, known for its juicy burgers that are smashed fresh, served delicious, along with its premium menu offering that includes grilled and crispy chicken sandwiches, fresh entrée salads and an array of signature sides. There are currently 143 Smashburger locations nationwide and the company is on track to reach the 500 unit milestone within the next few years through partnerships with experienced multi-unit franchisees as well as corporate store growth. The company also recently announced its plans to expand into the Middle East and Canada through a combination of franchise partnerships and corporate locations.

“We are thrilled to join this impressive list of America’s 100 Most Promising Companies and are honored to be recognized for our rapid growth and innovative concept,” commented Dave Prokupek, chairman and CEO of Smashburger. “This is a humbling and proud day here at Smashburger, and we could not have succeeded without the tremendous loyalty of our customers, the support of our franchise partners and the commitment of our incredible team. We look forward to the next chapter and continued opportunity to grow our brand.”

About Forbes’ America’s Most Promising Companies List

Forbes’ new list of America’s Most Promising Companies features 100 privately held up-and-comers with compelling business models, strong management teams, notable customers, strategic partners and precious investment capital. To sharpen its search, Forbes teamed up with CB Insights, a Manhattan-based data firm that tracks investment in high-growth private companies. With $650,000 in grants from the National Science Foundation, CB has developed complex software called Mosaic that mines myriad online sources (from press releases and social networks to job boards and court filings) to come up with one, algorithmically derived score that measures a private company’s health. Forbes married Mosaic’s data-crunching with old-fashioned reporting to assemble a list of rising stars with bright growth prospects. To view the complete the list, please visit www.forbes.com/ampc.

About Smashburger

Smashburger is the country’s fastest growing, fast casual “better burger” restaurant. Its hand-crafted burgers are made with fresh, never frozen, 100% Certified Angus Beef, that are “smashed”, seared and seasoned on the grill to juicy perfection for every individual order. Guests can create their own burger masterpiece or enjoy one of Smashburger’s innovative signature recipes, including a unique burger for every local market that highlights the distinctive flavors of that region. Smashburger also serves tender marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, freshly prepared entrée salads, kids meals, handspun Häagen-Dazs shakes and an array of signature sides. Developed and owned by private equity firm Consumer Capital Partners (CCP), Smashburger operates and develops both corporate and multi-unit franchise territories across the country with 143 restaurants nationwide. Smashburger was also named to the 2011 Inc. 500 list and is the recipient of the International Council of Shopping Centers 2011 Hot Retailer Award. To learn more, visit www.smashburger.com.

Winston-Salem, NC  (RestaurantNews.com)  Krispy Kreme Doughnuts, Inc. (NYSE:   KKD) (the “Company”) today reported financial results for the third quarter of fiscal 2012, ended October 30, 2011.  The Company also raised its outlook for fiscal 2012 and provided preliminary guidance for fiscal 2013.

Third Quarter Fiscal 2012 Highlights Compared to the Year-Ago Period:

• Revenues increased 9.4% to $98.7 million from $90.2 million
• Company same store sales rose 4.0%, the twelfth consecutive quarterly increase
• Operating income rose 36.2% to $5.6 million from $4.1 million
• Net income was $4.7 million ($0.07 per share diluted) compared to $2.4 million ($0.03 per share diluted) in the third quarter last year
• Cash provided by operating activities was $10.2 million compared to $7.4 million in the third quarter last year

The Company ended the third quarter of fiscal 2012 with a total of 678 Krispy Kreme stores systemwide, a net increase of nine shops during the quarter.  As of October 30, 2011, there were 89 Company stores and 589 franchise locations.

Chief Executive Officer James H. Morgan commented:  “Our third quarter performance reflects continued progress in strengthening our financial condition and realizing our vision for the Krispy Kreme brand.  We generated a healthy increase in revenues, recorded our twelfth consecutive quarter of positive same store sales at Company stores, and delivered substantial improvements in both profitability and operating cash flow.  Despite economic headwinds and input cost challenges, we now project fiscal 2012 consolidated operating income, exclusive of impairment charges and lease termination costs, of $24 to $26 million, which would represent at least 25% growth over fiscal 2011.”

Morgan continued, “While we are encouraged by our near-term results, we also believe that maintaining a longer term perspective is critical to building shareholder value.  We are therefore working on a number of initiatives to improve profitability in the Company Stores segment in the years ahead.  In addition, within our franchise segments, we are expanding our international franchisee pipeline to expand our geographic reach and market penetration, developing plans to reintroduce domestic franchise marketing, and improving support to our existing franchisees throughout the world.  In summary, fiscal 2012 is proving to be an exciting year at Krispy Kreme, both strategically and as a result of our financial performance, and we continue to position the Company to build shareholder value for the long term.”

Third Quarter Fiscal 2012 Results

Consolidated Results

For the third quarter ended October 30, 2011, revenues increased 9.4% to $98.7 million from $90.2 million.  Year-over-year revenue increases were generated in all four business segments.

Direct operating expenses increased to $85.9 million from $79.2 million in the same period last year, but as a percentage of total revenues, fell to 87.0% from 87.7%.  General and administrative expenses increased to $4.9 million from $4.8 million in the year-ago period but, as a percentage of total revenues, decreased to 5.0% from 5.3%.

Operating income increased to $5.6 million from $4.1 million.

Interest expense decreased to $385,000 from $1.6 million, reflecting lower interest rates as a result of the January 2011 refinancing of the Company’s credit facilities, as well as the reduced level of indebtedness.

Net income was $4.7 million ($0.07 per share diluted) compared to $2.4 million ($0.03 per share diluted), in the third quarter last year.

Segment Results

Company Stores revenues increased 9.8% to $67.6 million from $61.6 million.  Same store sales at Company stores rose 4.0%, the twelfth consecutive quarterly increase.  Price increases instituted to help offset higher input costs drove the increase, but were partially offset by a decrease in customer traffic.  The Company believes that expected cannibalization by new store openings in expansion markets adversely affected same store sales in the third quarter.  The Company Stores segment posted an operating loss of $574,000, compared to an operating loss of $1.4 million in the third quarter last year.

Domestic Franchise revenues increased 14.1% to $2.3 million from $2.0 million, reflecting an 11.7% rise in sales by domestic franchisees.  Same store sales rose 7.9% at domestic franchise stores.  Domestic Franchisee segment operating income improved to $1.1 million, compared to $499,000 in the third quarter last year.

International Franchise revenues increased 22.4% to $5.4 million from $4.4 million, driven by higher royalty revenues.  Sales by international franchise stores rose 9.4%, and provisions for uncollectible royalties fell almost $700,000 from the third quarter last year.  Adjusted to eliminate the effects of changes in foreign exchange rates, same store sales at international franchise stores fell 12.2%, reflecting, among other things, honeymoon effects from the over 300 stores opened internationally since the beginning of fiscal 2009, as well as cannibalization as markets develop.  The International Franchise segment generated operating income of $3.3 million, up from $3.0 million in the third quarter last year.

KK Supply Chain revenues (including sales to Company stores) increased 11.7% to $50.3 million from $45.0 million in the same period last year, driven by selling price increases.  External KK Supply Chain revenues rose 5.2% to $23.4 million from $22.2 million in the year-ago period.  KK Supply Chain generated operating income of $7.0 million in the third quarter of fiscal 2012, down slightly from $7.3 million in the third quarter last year.  KK Supply Chain has raised selling prices to recover rising input costs resulting from higher agricultural commodity prices, but generally has not marked up those higher costs; accordingly, KK Supply Chain’s operating margin declined in the third quarter of fiscal 2012 compared to the third quarter last year.

Outlook

Given our third quarter and fiscal year-to-date results, along with other current information, the Company is raising its fiscal 2012 outlook for consolidated operating income, exclusive of impairment charges and lease termination costs, to between $24 and $26 million from between $22 million and $24 million previously.

For fiscal 2013, the Company anticipates opening 5 to 10 Company stores, between 10 and 15 domestic franchise stores, and more than 60 international franchise stores.  Although the Company looks for continued organic same store sales growth in its domestic stores, international franchise same store sales will likely continue to be pressured by the substantial growth in international markets in recent years.  In addition, as prices of agricultural and other commodities are expected to remain volatile, the Company will continue working to reduce its consumption of certain key ingredients while taking other measures to combat the rise in input costs the Company has experienced over the past year.

Based on these factors, our preliminary guidance is for fiscal 2013 operating income in the range of $29 to $33 million, inclusive of estimated impairment and lease termination costs.  In addition, we are also going to start expressing our guidance in terms of diluted earnings per share in order to conform to prevailing practice in the industry.  Our preliminary estimate of diluted EPS for fiscal 2013 is in the range of $0.35 to $0.41 per share.  The foregoing range assumes income tax expense for fiscal 2013 of approximately $2 million, which would give us an effective income tax rate of approximately 7%.  The estimated range does not give effect to the increase in the Company’s effective income tax rate for fiscal 2013 which would result from a conclusion that some or all of the Company’s deferred income tax assets are more likely than not to be realized.

As of the end of fiscal 2011, the Company had a valuation allowance of approximately $160 million, equal to the entire balance of its net deferred income tax assets.  If, based on additional evidence, the Company concludes that some or all of such valuation allowance should be released to earnings in the fourth quarter, then the Company’s effective income tax rate for years after fiscal 2012 would rise substantially.  Management currently estimates that its annual effective income tax rate subsequent to any reversal of the deferred income tax valuation allowance would be approximately 40%.  Any reversal of the valuation allowance will have no effect on the Company’s actual income tax payments or other cash flows, notwithstanding the fact that the Company’s reported earnings would be reduced subsequent to any such reversal.

About Krispy Kreme

Krispy Kreme is a leading branded specialty retailer and wholesaler of premium quality sweet treats and complementary products, including its signature Original Glazed^® doughnut.  Headquartered in Winston-Salem, NC, the Company has offered the highest quality doughnuts and great tasting coffee since it was founded in 1937.  Today, Krispy Kreme shops can be found in over 675 locations in 21 countries around the world.  Visit us at www.krispykreme.com.

Information contained in this press release, other than historical information, should be considered forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995.  Forward-looking statements are based on management’s beliefs, assumptions and expectations of our future economic performance, considering the information currently available to management.  These statements are not statements of historical fact.  Forward-looking statements involve risks and uncertainties that may cause our actual results, performance or financial condition to differ materially from the expectations of future results, performance or financial condition we express or imply in any forward-looking statements.  The words “believe,” “may,” “could,” “will,” “should,” “anticipate,” “estimate,” “expect,” “intend,” “objective,” “seek,” “strive” or similar words, or the negative of these words, identify forward-looking statements.  Factors that could contribute to these differences include, but are not limited to:  the quality of Company and franchise store operations; our ability, and our dependence on the ability of our franchisees, to execute on our and their business plans; our relationships with our franchisees; our ability to implement our international growth strategy; our ability to implement our new domestic operating model; currency, economic, political and other risks associated with our international operations; the price and availability of raw materials needed to produce doughnut mixes and other ingredients; compliance with government regulations relating to food products and franchising; our relationships with off-premises customers; our ability to protect our trademarks and trade secrets; restrictions on our operations and compliance with covenants contained in our secured credit facilities; changes in customer preferences and perceptions; risks associated with competition; risks related to the food service industry, including food safety and protection of personal information; and increased costs or other effects of new government regulations relating to healthcare benefits.  These and other risks and uncertainties, which are described in more detail in the Company’s most recent Annual Report on Form 10-K and other reports and statements filed with the United States Securities and Exchange Commission, are difficult to predict, involve uncertainties that may materially affect actual results and may be beyond the Company’s control, and could cause actual results and developments to be materially different from those expressed or implied by any of these forward-looking statements.  New factors emerge from time to time, and it is not possible for management to predict all such factors or to assess the impact of each such factor on the Company.  Any forward-looking statement speaks only as of the date on which such statement is made, and the Company does not undertake any obligation to update any forward-looking statement to reflect events or circumstances after the date on which such statement is made.

Oakbrook, IL and Washington  (RestaurantNews.com)  McDonald’s USA and LivingSocial are teaming up to surprise and delight up to one million members this holiday season with the largest national fast food daily deal ever offered.

Starting tomorrow, LivingSocial members can purchase a $13 voucher booklet, redeemable for five individual Big Mac sandwiches and five individual Large French Fries.  Members will receive physical vouchers in the mail, which can then be redeemed at participating McDonald’s restaurants nationwide.  Members can also use the individual vouchers as stocking stuffers or gifts for others during the holidays.

“LivingSocial is the perfect partner with whom to offer our first daily deal and the largest-ever national fast food deal,” said Peter Sterling, Vice President, Marketing, McDonald’s USA.  “Both LivingSocial members and McDonald’s customers are looking for delicious food at a great value, and this deal hits the sweet spot for both personal purchases and holiday gifts.”

As part of the deal, McDonald’s will also promote LivingSocial in restaurants and drive-thrus.  To date, LivingSocial has offered three of the most successful national daily deals, each of which has sold at least 1 million vouchers.

“From Black Friday to Cyber Monday, Gift Box and Gift Wrap, LivingSocial has been the go-to place for great deals on holiday presents this year,” said Mitch Spolan, Senior Vice President at LivingSocial.  “Most of us carry fond memories of getting McDonald’s gift certificates during the holidays, and this year we’re providing a new daily deal twist on a classic gift.”

Only LivingSocial members are eligible to purchase a McDonald’s voucher. To join, users can go to livingsocial.com and sign up or download the iOS or Android app on their smartphones. Members can also use LivingSocial’s Me +3 program to get their deal for free. After purchasing a McDonald’s voucher, a unique URL is given to the member, and if three people buy the deal using that link, the referring member gets theirs for free.

About LivingSocial

LivingSocial helps people around the world find, share and enjoy great local deals and new experiences. We’ll help you get more out of your city. Through its daily deal e-mails and alerts, LivingSocial introduces members to handpicked local businesses, products or services each day at significant savings. With a range of products for different interests, like Families and Adventures, LivingSocial helps delight members with the perfect deal for them. Other services include LivingSocial Escapes, which features easy “vacations in a box” to leading destinations, and LivingSocial Instant, which helps members discover real-time discounts at nearby restaurants, stores and businesses. LivingSocial works with each merchant partner to create customized marketing solutions that attract and retain loyal, long-term customers. Based in Washington, D.C., LivingSocial now has more than 46 million members in 25 countries.

About McDonald’s

McDonald’s USA, LLC, is the leading foodservice provider in the United States serving a variety of wholesome foods made from quality ingredients to more than 26 million customers every day. Nearly 90 percent of McDonald’s 14,000 U.S. restaurants are independently owned and operated by local business men and women. Customers can now log online for free at any of the 11,500 participating Wi-Fi enabled McDonald’s U.S. restaurants. For more information, visit www.mcdonalds.com, or follow us on Twitter (@McDonalds) and Facebook (Facebook.com/McDonalds) for updates on our business, promotions and products.

Memphis, TN  (RestaurantNews.com)  Perkins & Marie Callender’s Inc. (the “Company”), a leading operator of family-dining and casual-dining restaurants, announced today that the Company has successfully completed its financial restructuring and emerged from Chapter 11 bankruptcy.  The United States Bankruptcy Court for the District of Delaware approved the Company’s plan of reorganization (the “Plan”) on October 31, 2011.

As previously announced, private investment funds managed by Wayzata Investment Partners LLC (“Wayzata”) are the majority stockholders of Perkins & Marie Callender’s Holding LLC, which is now the parent company of the Perkins & Marie Callender’s group of companies.  Joseph F. Trungale, who served as chief executive officer of the Company and as a member of the board of directors from 2005-2011, will continue to serve as chief executive officer of the Company and chairman of the new board of managers.

“Our financial restructuring has significantly improved the Company’s balance sheet, eliminating over $200 million in debt, and optimized its operational structure.  Perkins will emerge from this process a leaner and stronger Company,” said Mr. Trungale, the chief executive officer of the Company.  “We are now better positioned than ever before to continue as a leading force in the family-dining and casual-dining restaurant industry and to continue to provide our customers with a first rate dining experience.”

In addition to Mr. Trungale, the board will include Patrick J. Halloran, Wayzata’s managing partner; Joseph M. Deignan, a Wayzata partner; James K. Beltz, a member of the Wayzata investment team; Michael T.P. Sweeney, a shareholder and partner at Goldner Hawn Johnson & Morrison, Inc.; and Karlin A. Linhardt, an industry marketing and business executive.

“I look forward to working closely with the Company’s new board of managers to develop a strategic plan that will allow the Company to continue offering customers a high-quality family and casual dining experience and to complete the operational turnaround that began earlier this year,” said Mr. Trungale.  “I would also thank our previous board and all of our vendors, suppliers, customers and employees for enabling us to complete our restructuring process on a timely basis and emerge as a stronger Company.”

Perkins & Marie Callender’s Inc. and eleven of its subsidiaries and affiliates filed for Chapter 11 protection on June 13, 2011, to improve the Company’s balance sheet and operational performance.

The lead case number is 11-11795.  Additional information about the Company’s reorganization, the Plan and its accompanying disclosure statement may be obtained by visiting www.PRKMCRestructuring.com.

This press release contains “forward-looking statements.” These statements may be identified by the use of forward-looking terminology such as “anticipate,” “believe,” “continue,” “could,” “estimate,” “expect,” “intend,” “may,” “might,” “plan,” “potential,” “predict,” “should,” or “will,” or the negative thereof or other variations thereon or comparable terminology.

The company has based these forward-looking statements on its current expectations, assumptions, estimates and projections. While the company believes these expectations, assumptions, estimates and projections are reasonable, such forward-looking statements are only predictions and involve known and unknown risks and uncertainties, many of which are beyond its control. Some of the key factors that could cause its actual results, performance or achievements to differ materially from any future results, performance or achievements expressed or implied by these forward-looking statements include the following: – competitive pressures and trends in the restaurant industry;
- prevailing prices and availability of food, supplies and labor;
- relationships with franchisees and financial health of franchisees;
- general economic conditions and demographic patterns;
- development and expansion plans; and
- statements covering business strategy.

Undue reliance should not be placed on such forward-looking statements. The forward-looking statements included in this press release are made only as of the date hereof. The company does not undertake and specifically decline any obligation to update any such statements or to publicly announce the results of any revisions to any of such statements to reflect future events or developments.

What do people do in bum economic times? Like in prosperous economic times, they party, right? Which partly explains the opening of a few new venues in New York City where you’ll be able to get your drink on.

Then again, new restaurants and lounges are always closing and reopening and cropping up in this city of ours. Who would have thought, for instance, that STK, the steakhouse in the Meatpacking District that opened in 2006, would have turned into a national restaurant franchise, with new locations opening in Atlanta and in Midtown (at the Grace Building) in the coming weeks?

The idea behind STK, said Jonathan Segal, the CEO of the One Group, was to create a steakhouse for women. When he visited several area steakhouses, “the majority were full of men,” said Mr. Segal. “If you cater to a female market, men will follow happily and empty their wallets into your tills.”

Continue reading . . .

After a recent acquisition binge, Landry’s is on a hiring spree.

The Houston-based restaurant chain is trying to fill 175 positions at its corporate headquarters by year’s end.

Many of the positions opened after Landry’s closed out-of state offices of recent chains it acquired since going private in October 2010.

Last year, the company bought the 40-unit Claim Jumper restaurant chain, the 32-unit Bubba Gump Shrimp Co. and the 12- unit Oceanaire seafood chain.

Continue reading . . .

Wendy’s is on track to overtake Burger King as the United States’ second-largest fast-food burger chain next to McDonald’s, according to an analyst’s report released on Tuesday.

“We expect Wendy’s to overtake privately-held Burger King for the number-two market-share position within the limited-service hamburger sector, perhaps as soon as this year,” Mark Kalinowski, an analyst with Janney Capital Markets wrote in his report, according to the Orange County Register. Janney Capital has a buy rating on Wendy’s.

Kalinowski wrote in his analysis that Wendy’s increased share has been driven by a focus on premium foods and the reshaping of restaurants.

Continue reading . . .

Calls on Members of House of Representatives to support “key vote” H.R. 3094

Washington, D.C.  (RestaurantNews.com)  The National Restaurant Association today voiced strong support for H.R. 3094, “The Workforce Democracy and Fairness Act,” which aims to ensure fairness for employers in the face of recent anti-business actions by the National Labor Relations Board (NLRB). The Association is considering a vote on the bill to be a “key vote,” and sent a key vote letter to all members of the House of Representatives today.

“The restaurant industry is the nation’s second-largest private-sector employer, providing jobs to nearly one in every 10 workers,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association. “With the right policies, America’s restaurants will be able to create even more jobs and provide greater opportunities to more Americans.”

H.R. 3094 blocks the NLRB from moving forward with its ambush election proposal allowing union representation elections to be held in as few as 10 days after the filing of a union petition. This move would shorten the period between petition to elections to such a degree that it would deny employees the time and information needed to make an informed decision on union representation.

The bill also would reverse the NLRB’s recent decision in the Specialty Healthcare case, which opens the door to micro-unions. The Specialty Healthcare decision would allow the creation of mini-unions, making it easier for unions to organize by allowing them to form small groups of workers who support the union without allowing other workers who oppose the union an opportunity to vote. Job creators would then be in the unworkable situation of bargaining with multiple unions for similarly situated employees.

View the key vote letter here.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, has selected the top 10 finalists of its second National Online Flavor Creation Contest. Baskin-Robbins is now calling on ice cream devotees across the country to vote for their favorite. The winning flavor will be the July 2012 Flavor of the Month.

From October 1 through October 31, Baskin-Robbins fans had an opportunity to be their very own “dessert chef” and create an ice cream flavor with the Baskin-Robbins virtual flavor creator. Nearly 40,000 consumers mixed and matched their own ingredients to create a signature ice cream flavor from 31 base flavors, a variety of ribbons such as fudge and peanut butter and a copious amount of mix-ins including candy pieces and cookies. For this year’s contest, Baskin-Robbins added new base flavors and mix-ins for consumers to create a flavor. The new editions to the contest included: Strawberry or Mango Yogurt, French Toast Ice Cream flavors, Oreo, Cherry, and Whipped Cream flavor ribbons, and Blondie Brownie, Golden Oreo, and chocolate covered cookie inclusions. Fans can vote for their favorite ice cream creations beginning today through December 12 at www.BaskinRobbins.com.

The 10 finalists and their ice cream flavor creations include:

• Magic Bar, Leslie Pearson, Orange, CT: This seven layer bar consists of coconut ice cream, dark fudge, graham cracker and chocolate chips.
• Lemon Icebox Pie, Robert Ryan Reece, Bayonet Point, FL: Tangy lemon ice cream, whipped cream swirls and honey-sweet graham cracker pieces.
• Snap, Crackle, and Caramel, Christina Brumfield, Colorado Springs, CO: White Chocolate Mousse ice cream with chocolate rice crunchies and caramel sauce.
• Carmel Batter Bash, Marcia Campbell, Lexington, Mass.: Cake Batter ice cream with Heath Bar and chocolate chips.
• Chippity Chocolately Chew, Paula Brooks, Westford, Mass.: Chocolate Chip ice cream with a fudge ribbon and fudge brownie pieces.
• Cold Mine, Judy Gewuerz, Fresh Meadows, NY: Chocolate ice cream with an Oreo icing ribbon, walnuts and fudge brownie pieces.
• Nutty Creamcheese Brownie, Kelsey Lien, Santa Clarita, CA: Chocolate fudge ice cream with a cream cheese ribbon, walnuts and fudge brownie pieces.
• She Devil Pie, Kelebra Williams, Compton, CA: Strawberry ice cream with a cream cheese ribbon mixed with pie crust and strawberry pieces.
• Chocolate Cookie Crumble, Elissa Decarlo, Glenmoore, PA: Chocolate ice cream with an Oreo icing ribbon with chocolate chips and Oreo cookies.
• Blueberry Bliss, Claudia Gdowski, Dearborn Heights, MI: White Mousse ice cream with blueberries, almond pieces and chocolate flakes.

“For the second year in a row the culinary team at Baskin-Robbins was impressed and amazed with the creative flavor submissions we received,” said Stan Frankenthaler, Dunkin’ Brands Executive Chef and Vice President of Innovation. “It’s a challenge to narrow down the submissions to ten finalists, but we are confident that ice cream lovers across the nation will have fun voting for the next great flavor to be featured in Baskin-Robbins dipping cabinet in 2012.

Each finalist wins free ice cream for a year, and the grand prize winner will have their flavor added to the Baskin-Robbins ice cream library and the new flavor will be featured as the July 2012 Flavor of the Month. The grand prize winner will also receive a trip for two to Boston which includes a three-night stay at a landmark Boston hotel, a night at the theatre, $1,000 in spending money and a trip to Baskin-Robbins headquarters where the winner will meet the Baskin-Robbins culinary team and spend a day bringing their virtual flavor to life. During the first 2010 Baskin-Robbins online Flavor Creation contest, the winning flavor that was selected from 40,000 entrants was Toffee Pecan Crunch created by Diane Sroga of Chicago. For more information and official rules, please visit http://baskinrobbins.com/flavorcontest/ .

Nashville, TN  (RestaurantNews.com)  On Tuesday, December 6, 2011, America’s iconic restaurant brand, Shoney’s, invites consumers to enjoy a free Hot Fudge Cake. The invitation continues the company’s Starting Fresh campaign, designed to help consumers celebrate and rediscover what they love about Shoney’s, while providing feedback that will shape the brand’s makeover.

The Starting Fresh campaign will return the Shoney’s brand, with 230 locations in 17 states, to its glory days and the company is celebrating by giving guests a free Hot Fudge Cake – Shoney’s favorite dessert for more than 60 years. There is no purchase necessary and cakes are available all day, while supplies last. Shoney’s hopes the Free Hot Fudge Day will encourage customers to share feedback about their experience publicly on its Facebook page, www.Facebook.com/Shoneys.

“I bought Shoney’s for one reason: to make it great again,” said chairman and chief executive officer David Davoudpour. “To revitalize the brand, I’m inviting consumers to partake in Free Hot Fudge Cake Day and then post honest feedback and ideas on our Facebook page for us to evaluate.”

Since Shoney’s commitment to Start Fresh, the company has:

• declared “Shoney’s Free Hot Fudge Cake Day” on December 6;
• hired five-star executive chef, Will Eudy, to enhance freshness and quality;
• refurbished older Shoney’s locations;
• been developing and opening new restaurants; and
• promised America a reinvigorated brand that listens to its customers.

Shoney’s guarantees the freshness and quality of its menu and invites customers to rediscover the Shoney’s they love on Free Hot Fudge Cake Day.

See www.Shoneys.com for information about Shoney’s locations, hours of operation and more special offers.

About Shoney’s

Shoney’s, based in Nashville, traces its beginnings to 1947 and a single drive-in restaurant in Charleston, W.Va. Its “Starting Fresh” campaign highlights a new CEO, a new executive chef and a new attitude. More information about restaurant hours, locations and special offers is at www.Shoneys.com.

Norcross, GA  (RestaurantNews.com)  For the first time in the company’s history, Waffle House restaurants is selling gift certificates online at www.wafflehouse.com/shop as part of its new online merchandise store.

The gift certificates are available in increments of five dollars and can be redeemed at any Waffle House restaurant location across the nation. These gift certificates will only be sold during the holiday season so act fast so you don’t miss this opportunity.

“A Waffle House gift certificate is a great way to share the Waffle House experience with friends and family,” says Waffle House spokesperson Kelly Thrasher.

In addition to gift certificates, the Waffle House website also has an assortment of branded merchandise suitable for any Waffle House fanatic. Items range from t-shirts to travel mugs and even something for the music lover, the WAFFLE HOUSE JUKEBOX FAVORITES VOLUME 2 CD, a compilation of ten songs that have been featured on Waffle House® jukeboxes nationwide.

Not only does the CD make a great gift but all proceeds from the sale of music from the WAFFLE HOUSE JUKEBOX FAVORITES VOLUME 2 CD benefit the Marcus Autism Center, the leader in research, diagnosis and treatment of children with autism spectrum disorders (ASDs).

Additionally, customers can “like” Waffle House on Facebook and enter the Twelve Days of Christmas sweepstakes with a chance to win items from the Waffle House merchandise collection.

About Waffle House® restaurants

Headquartered in Norcross, GA, Waffle House® restaurants have been serving Good Food Fast® since 1955. Today the Waffle House system operates more than 1,590 restaurants in 25 states and is the world’s leading server of waffles, T-bone steaks, hashbrowns, cheese ‘n eggs, country ham, pork chops and grits.

The National Restaurant Association’s Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.0 in October, essentially unchanged from September’s level of 100.1. October’s steady RPI level was the result of softer sales and customer traffic being offset by a more optimistic outlook among restaurant operators.

“Although sales results were somewhat softer in October, restaurant operators reported net positive same-store sales for the fifth consecutive month,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “In addition, each of the four forward-looking indicators improved in October, which pushed the Expectations Index to its highest level in four months.”

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 99.5 in October – down 0.6 percent from September’s level of 100.1. October marked the third time in the last four months that the Current Situation Index stood below 100, which signifies contraction in the current situation indicators.

Restaurant operators reported positive same-store sales for the fifth consecutive month in October, although results were somewhat softer than September’s performance. Forty-five percent of restaurant operators reported a same-store sales gain between October 2010 and October 2011, down from 50 percent who reported a sales gain in September. In comparison, 35 percent of operators reported lower same-store sales in October, compared to 34 percent who reported similarly in September.

Restaurant operators also reported softer customer traffic levels in October. Thirty-seven percent of restaurant operators reported higher customer traffic levels between October 2010 and October 2011, while 39 percent of operators reported a traffic decline. In September, 43 percent of operators reported higher customer traffic, while 33 percent reported a traffic decline.

Restaurant operators continued to maintain 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, essentially unchanged from their reporting in the previous three months.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.5 in October – up 0.4 percent from September and the highest level in four months. October also marked the second consecutive month that the Expectations Index stood above 100, which represents a positive outlook among restaurant operators for business conditions in the months ahead.

Restaurant operators remain relatively optimistic about sales growth in the months ahead. Thirty-five percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), down slightly from 37 percent who reported similarly last month. In comparison, 15 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 19 percent last month.

For the first time in four months, restaurant operators reported a net positive outlook for the economy. Twenty-six percent of restaurant operators said they expect economic conditions to improve in six months, up from 22 percent who reported similarly last month. Meanwhile, 22 percent of operators said they expect economic conditions to worsen in the next six months, down slightly from 23 percent who reported similarly last month.

Restaurant operators’ outlook for capital spending rose for the third consecutive month. Forty-nine percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, the highest level in four months.

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

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

New store in Columbia marks 14th TCBY store in South Carolina

Salt Lake City, UT  (RestaurantNews.com)  TCBY (www.tcby.com), the leading frozen yogurt concept, recently expanded its footprint in South Carolina with a new store now open in Columbia — marking the 14th store in South Carolina. The owner of the new location is Anup Patel, a first-time franchise owner.

The new store, located at 916 Gervais Street in Columbia, is approximately 1,000 square feet and features TCBY’s new self-serve concept, which allows customers to make their own frozen yogurt treat by choosing from 10 available flavors and mixing in a variety of toppings.

“TCBY is meeting the growing trend of healthy treat offerings by bringing the healthiest frozen yogurt on the market to the Columbia community,” said Tim Casey, CEO of TCBY. “This location provides a unique experience for our customers as they use our new self-serve concept to create their own frozen yogurt combination.”

For more information, visit www.tcbyfranchise.com.

About TCBY

TCBY is the largest and fastest-growing frozen yogurt brand, leading the industry with its new self-serve concept. With more than 30 years of experience, and as the first frozen yogurt concept, TCBY is a successful model that has fueled the growth of a thriving industry. TCBY, which currently has 380-plus franchise locations in 47 states, offers the most extensive product line, with all yogurt flavors low in fat, fat free or sugar free. TCBY recently launched its new frozen yogurt classification called “Super Fro-Yo,” the healthiest frozen yogurt product available in the market. TCBY is part of Mrs. Fields Famous Brands® and thus is a sister company to Mrs. Fields. For more information, visit www.tcbyfranchise.com.

Press Contact

Anne Williams
801-458-3837 (cell)
awilliams@intrepidagency.com

 

Pizza Rustica contributing $1 a ‘LIKE’ throughout December!

Miami, FL  (RestaurantNews.com)  Miami Beach based Pizza Rustica, which serves huge slices of top quality pizza at affordable prices, is teaming up with University of Miami–Nova Southeastern University Center for Autism and Related Disabilities (UM-NSU CARD) to raise some serious ‘dough’ for an incredible organization.

In the month of December, Pizza Rustica will be launching the $1 a “LIKE” Campaign on Facebook to raise up to $3,000.00 for UM-NSU CARD. To participate is simple. Just go to Pizza Rustica’s official Facebook page at www.facebook.com/pizzarusticafans and click “LIKE”.   For each “LIKE” Pizza Rustica receives on its Facebook page, it will donate $1 to one of its favorite charitable organizations UM-NSU CARD, up to $3000.00.

“In light of the holiday spirit we hope this campaign is a great success!” says Pino Piroso founder of Pizza Rustica. “We would want nothing more than to give $3,000.00 to an important charity like CARD which does so much for the community!”

UM-NSU CARD is a comprehensive outreach and support program serving people with autism and related disabilities, their families, and the professionals who work with them. CARD seeks to provide support and assistance with the goal of optimizing the potential of people with autism, dual sensory impairment, and related disabilities http://www.umcard.org/ .

About Pizza Rustica:

Headquartered in South Beach, Florida, Pizza Rustica is a successful pizza restaurant operating and franchising company. Founded by Pino Piroso in 1996, Pizza Rustica has 19 restaurants located in 14 cities throughout the United States and Europe, most of them owned by independent franchisees. Among its many accolades, Pizza Rustica has been “Rated Excellent!” by Zagat, named “Best of Miami” by the Miami New Times, and featured in the New York Times, Food Network and E!  Entertainment Television.

For additional information or copy of Pizza Rustica media kit contact:

Pizza Rustica
O. (305) 535-8882
melissa@pizza-rustica.com
http://www.pizza-rustica.com

At il Casale in Belmont, the kitchen staff prepares butternut squash ravioli with sage-brown butter, platters of delicately fried seafood, and grilled rib-eye steak with black truffles and Port sauce. Servers smile, answer questions, deftly deliver dishes, and smile some more.

At the end of the night, they leave the polish behind. It’s time for cheap wings and cheap beer.

“Our usual spot is Halfway Cafe in Watertown,’’ says server Brandon Roderick. “I’m sure they’re frozen chicken wings deep-fried and tossed in sauce, but they hit the spot with a $2 PBR.’’

The restaurant industry is a social one, and the after-work gathering is an important ritual.

Continue reading . . .

Yukon, OK  (RestaurantNews.com)  After much anticipation, the mouth-watering combination of frozen custard and steakburgers is coming to Yukon in late January 2012 when Wichita-based RKS Ventures Inc. opens another of its Freddy’s Frozen Custard & Steakburgers® restaurants. The Yukon location will be the 7^th Oklahoma City area location and the 11^th for franchisee Bob Rasberry.

Located at 1680 Garth Brooks Blvd. in Yukon, the new, 3,000-square-foot eatery will provide a fun and friendly atmosphere for families to enjoy Freddy’s famous steakburgers, premium frozen custard made fresh daily and 1950s hospitality.

“Yukon has been asking for Freddy’s to come for a long time. With its vibrancy, family population, and economy, Yukon has all the qualities we look for as we expand,” said Rasberry. “We’re extremely excited about being part of the Yukon community and look forward to serving our delicious food to all its residents.”

More than 40 full- and part-time workers will be employed at Freddy’s. The restaurant will begin hiring for most of those positions in January. Managers are already being trained in other area locations. The menu features a variety of cooked-to-order items, including specialty hot dogs, chili, shoestring French fries and its namesake frozen custard and steakburgers.

RKS Ventures, which currently owns 10 Freddy’s Frozen Custard & Steakburgers® in the Oklahoma City area, Enid, and Dallas, has plans to open another Freddy’s location in Norman in late Spring 2012.

Since its original opening in Wichita, KS in 2002, Freddy’s has brought its customers American cuisine inspired by the 1950s staple of made-to-order burgers and shoestring French fries. Freddy’s strives to create a unique environment where great food is complemented by equally good hospitality. There are currently 56 Freddy’s operating in 8 states.

For more information about Freddy’s, such as menus, locations and restaurant history, visit www.freddysusa.com.

Contact

Rex PR
Tom Droege, 918-599-0029
C: 918-697-8505
tom@rexpr.com

Spartanburg, SC  (RestaurantNews.com)  Denny’s Corporation (NASDAQ: DENN), one of America’s largest full-service family restaurant chains, recently partnered with the Denny’s Franchise Association for its annual convention in San Diego, where corporate team members and members of the Denny’s franchise community came together to discuss the company’s brand strategy and growth plans as it looks ahead to 2012.

A highlight at the convention was the annual award ceremony where the following franchisees were recognized for their remarkable performance this year:

• Franchisee of the Year, Large Operator – Michael W. Manos of DenFran Systems, Inc. was named the Franchisee of the Year in the Large Operator category for franchisees operating 10 restaurants or more
• Franchisee of the Year, Small Category – Jerry D. Fouts of J&D Restaurants, Inc. was named Franchisee of the Year in the Small Operator category for franchisees operating nine restaurants or less
• President’s Guiding Principle Award – Bob Langford was awarded the President’s Guiding Principle Award by president and CEO, John Miller for his outstanding commitment to the Denny’s brand
• Franchise Business Leader of the Year – Steve Felson was named the Franchise Business Leader of the Year, a new award category this year
• Developer of the Year – Doug Koch and Robbie Qualls of QK, Inc. received the Developer of the Year award
• International Developer of the Year – Robert Gaglardi of Dencan Restaurants was named International Developer of the Year
• Denny’s also awarded its Guiding Principles Awards to the following five franchisees who demonstrate the core attributes of Denny’s on a daily basis:
  • The Guiding Principles Award for ‘Guests First’ was awarded to Nasir Farooqi
  • The Guiding Principles Award for ‘Embrace Openness’ was awarded to Dawn LaFreeda
  • The Guiding Principles Award for ‘Proud of Our Heritage’ was awarded to William G. Cox
  • The Guiding Principles Award for ‘Hungry to Win’ was awarded to Mohammad Saleem
  • The Guiding Principles Award for ‘The Power of We’ was awarded to Carl Ferland

“I was tremendously encouraged and inspired by the energy and passion for the Denny’s brand,” commented John Miller, president and chief executive officer of Denny’s Corporation. “We continue to execute upon our strategy of everyday affordability and limited time offers to pique our guests’ interest in the latest menu initiatives and we are driving brand awareness through our various marketing initiatives that are resonating with guests across all age groups. I would also like to extend my heartfelt appreciation to the entire Denny’s team for their dedication to the success of this great American brand and offer my congratulations to all of our 2011 award winners.”

Craig Barber, chairman of Denny’s Franchisee Association Board added, “This year’s convention celebrated the strong collaboration between the DFA, our franchise community and Denny’s brand leadership and the progress that we have made in growing the brand over the past year. This year’s theme, ‘Capturing the Wind in our Sales’ was very appropriate as we continue to gain momentum in driving traffic and guest loyalty. We look forward to further strengthening the brand’s connection with consumers as we head into 2012.”

About Denny’s Corporation

Denny’s is one of America’s largest full-service family restaurant chains, currently operating more than 1,670 franchised, licensed and company-owned restaurants across the United States, Canada, Costa Rica, Mexico, Honduras, Guam, Puerto Rico and New Zealand. For further information on Denny’s, including news releases, please visit the Denny’s website at http://www.dennys.com.

Denver, CO  (RestaurantNews.com)  Smashburger, the fastest growing “better burger” concept in the U.S., today announced it has signed its first two lease agreements in the Calgary market, bringing its juicy burgers that are smashed fresh, served delicious, along with its other premium fare including tender chicken sandwiches and fresh salads to Canada for the first time. The company expects to open its first Calgary location in 2012 with plans to open 10 to 15 units in the Calgary and Edmonton markets over time.

Smashburger is targeting additional growth in Canada and is actively seeking experienced multi-unit operators to become franchise partners across all provinces. This marks the second international commitment for Smashburger, following on the heels of its recent franchise agreements for the Middle East.

The first Calgary Smashburger restaurants will be company-operated and located at Centre 32, 2770 32 Ave NE and at 8888 Country Hills Blvd. N.W. in Calgary.

“We are eager to introduce Smashburger’s better burger offering and our diverse menu of chicken sandwiches, fresh tossed salads and signatures sides to residents in Calgary and Edmonton,” commented Dave Prokupek, chairman and CEO of Smashburger. “Canada is a very attractive market to us and we believe we are bringing a unique, premium dining experience at a competitive price point to local residents. In addition to our company locations here, we are in active discussions with potential franchise partners to further expand our presence with experienced operators in both Vancouver and Toronto.”

Smasburger will continue its focus on serving a localized menu for its guests in Calgary with the addition of a locally inspired burger developed specifically for area residents. The regional burger will be unveiled at the time of the opening.

Each Smashburger starts with 100-percent, fresh, never frozen, Certified Angus Beef that is smashed on a 400 degree flat grill to sear in the juicy flavor. To further the “better burger” experience, the juicy burger is served on a toasted artisan bun and topped with a selection of the freshest produce, real cheeses, and highest-quality condiments.

Smashburger’s signature recipes and build your own burgers are smashed fresh, served delicious every time. But Smashburger is more than just burgers. Customers can also enjoy a selection of tender marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, and fresh tossed signature salads, along with a variety of irresistible sides including rosemary and garlic–seasoned Smashfries, fried pickles, Haystack Onions, and Veggie Frites (flash-fried and seasoned asparagus spears, carrot sticks and green beans). The restaurant will also serve a selection of alcoholic and non-alcoholic beverages including local beers, wine, and hand-spun Häagen-Dazs® shakes.

About Smashburger

Smashburger is the country’s fastest growing, fast casual “better burger” restaurant. Its hand-crafted burgers are made with fresh, never frozen, 100% Certified Angus Beef, that are “smashed”, seared and seasoned on the grill to juicy perfection for every individual order. Guests can create their own burger masterpiece or enjoy one of Smashburger’s innovative signature recipes, including a unique burger for every local market that highlights the distinctive flavors of that region. Smashburger also serves tender marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, freshly prepared entrée salads, kids meals, handspun Häagen-Dazs shakes and an array of signature sides. Developed and owned by private equity firm Consumer Capital Partners (CCP), Smashburger operates and develops both corporate and multi-unit franchise territories across the country with 131 restaurants nationwide. Smashburger was also named to the 2011 Inc. 500 list and is the recipient of the International Council of Shopping Centers 2011 Hot Retailer Award. To learn more, visit www.smashburger.com.

Rudy’s Adds $1 for Every New “Like” on Facebook and Twitter Follower from November 28th through December 7th and Drive Online Votes for Davis

Lakeway, TX  (RestaurantNews.com)  Rudy’s “Country Store” and Bar-B-Q® declares Wednesday, December 7th, as a day to honor young military widows by donating a dollar for every pound of meat sold that day at participating locations to the American Widow Project. It is a nonprofit organization founded by CNN Hero of the Year nominee Taryn Davis that helps a new generation of young military widows heal and embrace life again.

Additionally, Rudy’s Bar-B-Q’s Follow2Support, its cause-related social media initiative that supports various charities, will add another dollar for every verifiable new “like” (http://facebook.com/rudysbbq) and Twitter follower (http://twitter.com/rudysbbq) through December 7th.  Rudy’s Bar-B-Q will also drive online votes for Davis to help her win CNN Hero of the Year through its social media channels, online promotions and in-store marketing.  More information can be found at http://rudys.com/vote.

Davis, 25, whose husband, Cpl. Michael Davis, was killed in action in Iraq in 2007, recalls many fun visits at the Rudy’s Bar-B-Q in New Braunfels, TX.

“I have nothing but great memories with Michael and our friends and family at every visit to Rudy’s before he shipped out for Iraq,” said Davis.  “I am grateful for the commitment Rudy’s is making to help raise awareness and funds for the needs of a new generation of young military widows especially this holiday season. I am also appreciative for its assistance to drive votes for me for CNN Hero of the Year.”

“Rudy’s Bar-B-Q has a longstanding and proud history of supporting nonprofit organizations that help active duty service men and women of the U.S. military, veterans and their families,” said Pete Bassett, VP of Operations at Rudy’s Bar-B-Q.  “We are extremely impressed at what Taryn has done and continue to do for the widows of U.S. soldiers killed in action. We are honored to help the American Widow Project succeed in its mission.”

About Rudy’s “Country Store” and Bar-B-Q

Since 1989, Rudy’s “Country Store” and Bar-B-Q has been serving up genuine Texas Bar-B-Q to folks in the Southwest USA.  Rudy’s Bar-B-Q pits are 100% wood fired with oak. Along with time and oak, Rudy’s Bar-B-Q cooks with a dry spice that ensures perfectly smoked bar-b-q at every visit. It is best served with Rudy’s famous “Sause.” Rudy’s Bar-B-Q now ships meat and sells its famous “Sause,” rubs and merchandise online at http://www.rudys.com. You can follow Rudy’s Bar-B-Q on Twitter at http://twitter.com/rudysbbq and on Facebook at http://facebook.com/rudysbbq.

Media Contact

Joe Vasquez
VASQ PR
201.889.3340
joe@vasqpr.com

Birmingham, AL  (RestaurantNews.com)  Yogurt Mountain, LLC, announced that America’s Favorite Yogurt Store™, Yogurt Mountain®, will offer everything but the snow this holiday season with the debut of four seasonally inspired frozen yogurt flavors. Eggnog, Candy Cane, Chocolate Mint and Gingerbread Cookie flavors will inspire you to share holiday joy and cheer.

Gingerbread Cookie, a Yogurt Mountain® exclusive formula, combines the sweetness of brown sugar and molasses, a dash ginger and spice with the subtle hint of raisin to create this holiday favorite in the perfect fat-free frozen treat.

“Part of the wonder of the holidays comes with the sights, sounds, smells, and tastes of the season,” commented David Kahn, President and CEO of Yogurt Mountain, LLC. “Our customers can relive the magical experiences of their favorite holiday memories with every delicious spoonful.”

Yogurt Mountain® also introduced 10 festive toppings, which include Crushed Peppermint; Gummi Snowmen and Trees; Holiday Peeps® in Snowmen, Stars and Trees; Jelly Wreaths; Mello Cream Holiday Mix; Mini Candy Chocolate Balls; Red & Green Sprinkles; Sour Jelly Stars; and Yogurt Covered Pretzels.

The holiday has never tasted so good. Share the joy this season by purchasing a Yogurt Mountain® holiday gift card, which are available in a range of amounts. Gift cards make great stocking stuffers and perfect gifts for that special teacher, co-worker or that certain someone who seems to have everything.

About Yogurt Mountain®

Yogurt Mountain® has 39 stores open in 15 states featuring the ultimate, self-serve frozen-yogurt experience. Each one features 12-16 rotating flavors of fat-free or low-fat varieties enhanced with probiotics and offers over 50 available toppings. Frozen yogurt options include sorbets, fat-free tarts, no sugar added and seasonal flavors along with a buffet of toppings ranging from fresh fruit, nuts, candies, sprinkles, cereals and an assortment of sensational sauces. Patrons are guaranteed thousands of irresistible treat combinations and the pay-by-the-ounce system fulfills the consumer’s desire to control options and cost. Frequent patrons can receive Yogurt Mountain® special info and YOMO PROMOS, via YOMOBILE text, sent directly to their cell phone by entering their cell numbers at the register.

The Yogurt Mountain® store hours are generally Sunday through Thursday, from 11 a.m. to 10 p.m., and Friday and Saturday, from 11 a.m. to 11 p.m. Some locations store hours may vary, so check your local store location to verify. For more details, visit yogurtmountain.com. Follow Yogurt Mountain® on Twitter at http://twitter.com/yogurtmountain and like us on Facebook at http://facebook.com/yogurtmountain.

Contact

Yogurt Mountain, LLC
Craig Hyde, 205-909-1329
Corporate Marketing Director
hydec@yogurtmountain.com

Palm Springs, CA  (RestuarantNews.com)  The kitchen is the heart of any foodservice operation, whether it be a restaurant, a catering company, or some other type of commercial food and beverage outlet. Running it efficiently and effectively is critical, and can often mean the difference between success and failure. A new book, The Profitable Chef, by Jean-Pierre Eigenheer, Executive Chef S.C.E.C., is designed to take the guesswork out of running a profitable kitchen by providing a series of systems designed to turn the kitchen into a powerful profit center.

“The Profitable Chef is designed for anyone charged with running a commercial kitchen,” Chef Eigenheer says. “The book includes practical advice on food management – everything from ordering, receiving and storing to pre-preparation, preparation and service –  as well as advice on managing costs (labor and food), menu development, sanitation and safety, and crew motivation.”

The Profitable Chef is as complete a look at kitchen operation as you’re likely to find in a world filled with every sort of food knowledge, and all sorts of advice on opening a restaurant, and it’s written from the standpoint of someone who has “been there and done that.” More a workbook/guidebook than a schoolbook, The Profitable Chef is an easy read, and will surely be a favorite for anyone in the food and beverage business

“I read some research a few years ago that said almost seventy per cent of new restaurants fail within their first two years of operation,” Eigenheer continues. “And I thought to myself that lots of those failures could be avoided if the kitchen operations were structured for maximum efficiency and profitability.”

Eigenheer, a Swiss-trained Executive Chef who has been in the business for over forty years, had developed a series of kitchen systems that had been honed to perfection over the course of his career, and had garnered much praise for them among peers and employees alike. Friends and co-workers encouraged him to begin writing them down. Before long, Chef Eigenheer’s kitchen systems became the basis for The Profitable Chef.

“No matter how good a chef you are,” Eigenheer continues, “you will not be successful if you’re trying to run your kitchen operation by the seat of your pants. The idea behind The Profitable Chef was to give the reader a very clear blueprint for running a profitable and successful kitchen.”

The Profitable Chef is available online at www.amazon.com and www.barnesandnoble.com. Wholesale orders can be placed at http://www.theprofitablechef.com.

For more information, visit http://www.theprofitablechef.com.

Press Contact

Michael C. Green
michaelcgreen@earthlink.net
760-880-4921

Canton, MA  (RestaurantNews.com)  Dunkin’ Brands Group, Inc. (Nasdaq: DNKN), the parent company of Dunkin’ Donuts and Baskin-Robbins, today announced it has signed agreements to develop 25 new Dunkin’ Donuts and two Baskin-Robbins in Louisiana over the next several years.

Locations targeted for development include the following:

• Three Dunkin’ Donuts restaurants will be developed in Baton Rouge by AJP Company.  The first location will open in 2012, with the remaining two units to be completed by 2014.
• Nice Foods Limited, LLC plans to open eight Dunkin’ Donuts restaurants in Baton Rouge.  One restaurant will open in 2012 and the remaining seven will open by 2018.
• Southwest Investment Group, LLC plans to open ten Dunkin’ Donuts restaurants in Shreveport between 2012 and 2018.
• Kenny Bordes and Thomas Hubert will open four Dunkin’ Donuts restaurants in New Orleans by 2016.
• In 2012, existing franchisee, Mike Jolly, plans to open his second Baskin-Robbins in New Orleans.
• Existing franchisees Jagdish Chawla and Adil Sequira plans to open their second Baskin-Robbins in New Orleans next year.

“The state of Louisiana has been a priority growth market  for Dunkin’ Brands in 2011 and we’re excited to expand our footprint in Baton Rouge, Shreveport and New Orleans,” said Grant Benson, CFE, vice president of franchising and market planning, Dunkin’ Brands, Inc.  “Our continued growth would not be possible without our passionate franchisees, who provide a high-level of customer service to our guests every day, and we’re confident these groups will cultivate lasting relationships and become an integral part of their respective communities.”

In addition to the development agreements mentioned above, Dunkin’ Donuts is seeking new and existing franchisees to develop restaurants throughout Louisiana, specifically in New Orleans, Lake Charles, Lafayette, Monroe and Alexandria.

“Jefferson Parish wholeheartedly supports Dunkin Donuts’ efforts to expand,” said Jefferson Parish President John Young.  “We are excited about the announcement to open four new locations in Jefferson Parish, and other restaurants throughout the state of Louisiana. It is a testament to the strength of our local economy.”

For information on franchise opportunities with Dunkin’ Donuts or to attend an upcoming webinar, please visit www.dunkinfranchising.com.

About Dunkin’ Brands Group, Inc.

With more than 16,000 points of distribution in 56 countries worldwide, Dunkin’ Brands Group, Inc. (Nasdaq: DNKN), is one of the world’s leading franchisors of quick service restaurants (QSR) serving hot and cold coffee and baked goods, as well as hardserve ice cream. At the end of 2010, Dunkin’ Brands’ nearly 100 percent franchised business model included 9,760 Dunkin’ Donuts restaurants and 6,433 Baskin-Robbins restaurants, and the company had system-wide sales of approximately $7.7 billion. Dunkin’ Brands Group, Inc. is headquartered in Canton, Mass. The Company’s website is located at www.dunkinbrands.com.

Contact

Jenna Kantrowitz
Fish Consulting
646-454-9708
jkantrowitz@fish-consulting.com

New store marks 15th TCBY store in Colorado

Salt Lake City, UT  (RestaurantNews.com)  TCBY (www.tcby.com), the leading frozen yogurt concept, recently expanded its footprint in Colorado with a new store now open in Fort Collins — marking the 15th store in Colorado. The owner of the new location is Steve Lauer, a TCBY franchise area developer for northern Colorado.

This is the first store to launch as part of Lauer’s area developer agreement to open or franchise eight TCBY locations by the end of 2013. The new store, located at 100 W. Troutman, is 1,790 square feet and features TCBY’s new self-serve concept, which allows customers to make their own frozen yogurt treat by choosing from 16 available flavors and mixing in a variety of toppings.

“TCBY will be a great fit for this area, especially since the Fort Collins community is increasingly more focused on health and wellness,” said Tim Casey, CEO of TCBY. “Our developer agreement in this area demonstrates our commitment to expand TCBY in Colorado.”

For more information, visit www.tcbyfranchise.com.

About TCBY

TCBY is the largest and fastest-growing frozen yogurt brand, leading the industry with its new self-serve concept. With more than 30 years of experience, and as the first frozen yogurt concept, TCBY is a successful model that has fueled the growth of a thriving industry. TCBY, which currently has 380-plus franchise locations in 47 states, offers the most extensive product line, with all yogurt flavors low in fat, fat free or sugar free. TCBY recently launched its new frozen yogurt classification called “Super Fro-Yo,” the healthiest frozen yogurt product available in the market. TCBY is part of Mrs. Fields Famous Brands® and thus is a sister company to Mrs. Fields. For more information, visit www.tcbyfranchise.com.

Press Contact

Anne Williams
801-458-3837 (cell)
awilliams@intrepidagency.com

Growing demand and desire to see families gather led to the expansion of Aurelio’s Geneva

Geneva, IL  (RestaurantNews.com)  Aurelio’s Pizza franchise owners Kevin and Tracy Serra have expanded their successful carry-out and delivery restaurant to include a family dining room and bar to serve hungry patrons who can now dine at Aurelio’s for dinner.

To accommodate growing demand, the popular pizza establishment built on feeding Geneva’s families in their own dining rooms has moved from 17 N. Fourth St. to 330 W. State St. (across the street) to begin feeding families in the new Aurelio’s dining room — a 4,200 square foot, 160-seat, full-service restaurant.

To open the sit-down restaurant, the Serra’s totally renovated what used to be the Isabella’s Restaurant space. Aurelio’s now includes two private dining rooms, bar seating and a large outdoor patio. The menu will expand to include those items Aurelio’s typically sells at its dine-in locations, including pasta, salads, sandwiches and entrees, as well as beer and wine.

“For more than 52 years, Aurelio’s has been about great meals to delight and satisfy families. In fact, the original Aurelio’s and its franchise locations are a direct result of growing to meet demand.  We are so excited to see Kevin and Tracy, a Geneva family, expand their franchise to create a place where families and friends can gather to enjoy what’s already a Geneva favorite,” said Kirk Mauriello, director of franchising, Aurelio’s. “The Serra’s are entrenched in this community, always giving back, and because of that the community has made their Aurelio’s carry-out and delivery location successful for the past nine years. Now, this family has created a special place for a dining experience. It’s a proud day for the entire Aurelio’s chain and we wish them every success.”

For more information, visit http://www.aureliospizza.com.

Media Contact:

Michelle Moore
Involve
mmoore@getinvolve.com
Mobile: 614-633-8124

For many workers at Starbucks in New York City, the worst part of their jobs may not be the hordes of demanding tourists. Or the irritation of making ever-more-complex skim Frappuccinos and green tea lattes. Or the unflattering elf hats that some baristas have been asked to wear even before Thanksgiving.

It is having to serve as janitors for the city’s de facto public toilets.

Now, it seems, some of these baristas have had enough.

Tired of customers — and noncustomers — leaving bathrooms messy or worse, they started to lock them at some Starbucks, including one on 45th Street near Avenue of the Americas in Manhattan. Up went signs marked “Employees Only.”

The revolt seemed to reflect a discontent that lurks among the preternaturally cheerful barista corps.

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The food cognoscenti like to know the source of their vegetables, fish and meat. Is that lettuce organic? Did that chicken range freely and merrily during its short life?

But consider dishes whose sources are harder to find, that are not farmed or fished but made from scratch, and not in gigantic factories owned by Dole or General Foods. Think of the Chinese roasted ducks at the East Ocean Palace in Forest Hills, Queens; kimchi at the Korilla BBQ food truck; the lightly layered tortillas at Dos Toros Taqueria in Manhattan; and pão de queijo, puffs of Brazilian cheese bread, at Casa in Greenwich Village.

None of these specialties are made on the premises. Despite their authentic flavors and signature place on menus, they are turned out — by machine, hand or both — in commercial kitchens in Queens and New Jersey that are large but little known.

Continue reading . . .