If your cell phone is your primary phone, you might be out of luck the next time you try to order in.

Some restaurants are now refusing to deliver to cell phone customers following a rash of robberies of their drivers.

Police say lots of food delivery drivers in Chicago are getting robbed by people using cell phones to target them.

Continue reading . . .

Grimaldi's Pizzeria in Clearwater is Open

Scottsdale, AZ  (RestaurantNews.com)  The highly anticipated Grimaldi’s Pizzeria in Clearwater, Florida is now serving award-winning, hand-tossed, coal-fired brick oven pizzas and calzones, fresh salads and delicious desserts. Open for lunch and dinner, this location is the fourth in Florida for the ever-expanding restaurant brand.

In the world of pizza, Grimaldi’s is an institution that has garnered more awards than any other pizzeria in the country with more celebrity sightings than most 5-star restaurants. Using only the freshest ingredients, a “secret recipe” pizza sauce, handmade mozzarella cheese and dough, Grimaldi’s serves traditional pizza (as it began in Naples, Italy) in an upscale yet casual, family oriented pizzeria.

Designed and built by hand, the coal-fired oven at Grimaldi’s Pizzeria delivers a unique flavor and consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100 pounds of coal per day, the oven heats up to 1,200 degrees. The intense heat of the oven evenly bakes the pies to create Grimaldi’s famous crispy and smoky thin crust that Zagat has voted best pizza year after year.

It has been said that the secret to true New York-style pizza is the water. Grimaldi’s believes that too, going to great lengths to keep the integrity of the water used in the Brooklyn pizzeria by hiring a chemist to analyze and recreate the mineral content and exact composition of the water to ensure the dough tastes the same in Clearwater.

Grimaldi’s offers guests a selection of beers as well as an extensive list of wines (by the glass and bottle) to complement their freshly prepared salads, hand tossed pizzas, calzones and famous desserts. For more information on Grimaldi’s Pizzeria visit http://www.grimaldispizzeria.com.

Media Contact

Brittany Maroney
bmaroney@grimaldispizzeria.com
480-947-7100

Fertitta Commences Cash Tender Offer for All Outstanding Common Stock of Morton's Restaurant Group, Inc. at $6.90 Per Share

Chicago, IL  (RestaurantNews.com)  Morton’s Restaurant Group, Inc. (NYSE: MRT) (the “Company” or “Morton’s”) and Tilman J. Fertitta today announced that his wholly-owned company, Fertitta Morton’s Restaurants, Inc. and its wholly-owned subsidiary, Fertitta Morton’s Acquisition, Inc. (together, “Purchaser”), have commenced a tender offer to acquire all of the issued and outstanding shares of common stock of Morton’s at a price of $6.90 per share, net to seller in cash without interest. The tender offer is being made in accordance with the previously announced Agreement and Plan of Merger, dated December 15, 2011.

Pursuant to the merger agreement, upon the completion of the tender offer and satisfaction or waiver of certain conditions, Fertitta Morton’s Acquisition, Inc. will merge with and into the Company, with the Company continuing as the surviving corporation in the merger and becoming a direct, wholly-owned subsidiary of Fertitta Morton’s Restaurants, Inc. Each issued and outstanding share of common stock (other than shares owned by Purchaser or the Company, or by any stockholder of the Company who is entitled to and properly exercises appraisal rights under Delaware law) will, by virtue of the merger and without any action on the part of the holder thereof, be canceled and converted into the right to receive an amount in cash equal to $6.90, without interest and less any applicable withholding taxes.

Morton’s board of directors has unanimously determined that the terms of the merger agreement, the tender offer, the merger and the other transactions contemplated by the merger agreement are advisable, fair to and in the best interests of Morton’s stockholders. Accordingly, Morton’s board of directors recommends that Morton’s stockholders accept the offer and tender their shares to Purchaser in the offer and, if required by applicable law, vote to adopt the merger agreement.

Purchaser is filing with the Securities and Exchange Commission (the “SEC”) today a tender offer statement on Schedule TO, including an offer to purchase and related letter of transmittal, setting forth in detail the terms of the offer. Additionally, the Company is filing with the SEC today a solicitation/recommendation statement on Schedule 14D-9 setting forth in detail, among other things, the recommendation of Morton’s board of directors that Morton’s stockholders tender their shares into the tender offer.

The offer and withdrawal rights will expire at midnight, New York City time, on January 31, 2012, unless the offer is extended or earlier terminated in accordance with the terms of the merger agreement. The tender offer is subject to customary conditions, including the acquisition by Purchaser of a majority of the outstanding shares of Morton’s common stock and the expiration or termination of the applicable waiting period under the Hart-Scott-Rodino Antitrust Improvements Act of 1976, as amended.

The Depositary for the tender offer is American Stock Transfer & Trust Company, LLC, Operations Center, Attn: Reorganization Department, P.O. Box 2042, New York, NY 10272-2042. The Information Agent for the tender offer is Okapi Partners LLC, 437 Madison Avenue, 28th Floor, New York, N.Y. 10022. The tender offer materials may be obtained at no charge by directing a request by mail to Okapi Partners LLC or by calling (212) 297-0720 or toll-free at (877) 285-5990.

About Morton’s Restaurant Group

Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to our founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. As of December 30, 2011, the Company owned and operated 77 Morton’s steakhouses located in 64 cities across 26 states, Puerto Rico and six international locations (Hong Kong, Macau, Shanghai, Mexico City, Singapore and Toronto), as well as Trevi, our Italian restaurant, which is located next to the ‘Fountain of the Gods’ at The Forum Shops at Caesars Palace in Las Vegas, NV. Please visit our Morton’s website at www.mortons.com.

About Fertitta

Mr. Fertitta formed and created Fertitta Morton’s Restaurants, Inc. and Fertitta Morton’s Acquisition, Inc. to enter into the transaction to acquire Morton’s Restaurant Group, Inc. Both of Mr. Fertitta’s newly formed companies are affiliates of Mr. Fertitta’s highly acclaimed and nationally renowned hospitality, restaurant and entertainment company, Landry’s, Inc.

Landry’s is a national, diversified restaurant, hospitality and entertainment company principally engaged in the ownership and operation of high end and casual dining restaurants, primarily under the names of Landry’s Seafood House, Rainforest Cafe, The Chart House, Bubba Gump Shrimp Co., Claim Jumper, Saltgrass Steak House and Oceanaire, as well as a fine dining signature group of restaurants: Vic & Anthony’s, Grotto, Willie G’s and others. The Company is also engaged in the ownership and operation of gaming, hospitality and entertainment businesses, including the Golden Nugget Hotel & Casinos in Las Vegas and Laughlin, Nevada, and Atlantic City, the Kemah Boardwalk, the San Luis Resort Hotel, and the Downtown Aquariums in Denver and Houston. Landry’s and Mr. Fertitta’s affiliated companies will generate approximately $2 billion in revenues in 2011.

Forward Looking Statement

This press release contains forward-looking statements relating to the potential acquisition of the Company by Purchaser. The actual results of the transaction could vary materially as a result of a number of factors, including: uncertainties as to how many of the Company’s stockholders will tender their stock in the offer; the possibility that competing offers will be made; and the possibility that various closing conditions for the transaction may not be satisfied or waived. Other factors that may cause actual results to differ materially include those set forth in the reports that the Company files from time to time with the Securities and Exchange Commission, including its annual report on Form 10-K for the fiscal year ended January 2, 2011 and quarterly and current reports on Form 10-Q and Form 8-K. These forward-looking statements reflect the Company’s and Purchaser’s expectations as of the date of this press release.

IMPORTANT INFORMATION REGARDING THE TENDER OFFER

Fertitta Morton’s Acquisition, Inc., a wholly-owned subsidiary of Fertitta Morton’s Restaurants, Inc., has commenced a tender offer to purchase all of the outstanding shares of common stock of Morton’s Restaurant Group, Inc. at $6.90 per share, net to the seller in cash, without interest. The offer is currently scheduled to expire at 12:00 Midnight, New York City time, on January 31, 2012, unless the offer is extended or earlier terminated.

Okapi Partners LLC is the Information Agent for the tender offer and any questions or requests for the Offer to Purchase and related materials with respect to the tender offer may be directed to Okapi Partners LLC.

THIS PRESS RELEASE IS FOR INFORMATIONAL PURPOSES ONLY AND IS NOT AN OFFER TO BUY OR THE SOLICITATION OF AN OFFER TO SELL ANY SECURITIES. THE SOLICITATION AND THE OFFER TO BUY MORTON’S COMMON STOCK IS ONLY BEING MADE PURSUANT TO THE OFFER TO PURCHASE AND RELATED MATERIALS THAT PURCHASER WILL FILE WITH THE SECURITIES AND EXCHANGE COMMISSION, AND THEREAFTER MORTON’S WILL FILE A SOLICITATION/RECOMMENDATION STATEMENT ON SCHEDULE 14D-9 WITH RESPECT TO THE OFFER. MORTON’S STOCKHOLDERS SHOULD READ THESE MATERIALS CAREFULLY WHEN THEY BECOME AVAILABLE BECAUSE THEY WILL CONTAIN IMPORTANT INFORMATION, INCLUDING THE TERMS AND CONDITIONS OF THE OFFER. STOCKHOLDERS WILL BE ABLE TO OBTAIN THE OFFER TO PURCHASE AND RELATED MATERIALS WITH RESPECT TO THE TENDER OFFER FREE OF CHARGE FROM THE SECURITIES AND EXCHANGE COMMISSION THROUGH ITS WEBSITE AT WWW.SEC.GOV WHEN THEY BECOME AVAILABLE OR BY CONTACTING OKAPI PARTNERS LLC AT 1-877-285-5990 (TOLL-FREE FROM THE U.S).

Contact

Morton’s Restaurant Group:
Ronald M. DiNella
Senior Vice President, Chief Financial Officer and Treasurer
Morton’s Restaurant Group, Inc.
(312) 923-0030
or
Contact Purchaser:
Rick H. Liem
Executive Vice President & CFO
(713) 850-1010
or
Okapi Partners
Patrick J. McHugh/Bruce H. Goldfarb
(212) 297-0720

Granite City Food & Brewery Acquires Assets of Three Additional Cadillac Ranch Restaurants for $3.3 Million

Minneapolis, MN  (RestaurantNews.com)  Granite City Food & Brewery Ltd. (Nasdaq: GCFB) announced today that it has completed the purchase of the assets of three additional Cadillac Ranch All American Bar & Grill restaurants, in Oxon Hill, Maryland; Annapolis, Maryland; and Indianapolis, Indiana, for an aggregate purchase price of approximately $3.3 million. The Company also acquired certain Cadillac Ranch intellectual property from Restaurant Entertainment Group, LLC for approximately $1.5 million.

Fifth Third Bank provided Granite City an additional $5.0 million delayed draw term loan, which Granite City drew in full to fund such asset acquisitions. Fifth Third Bank also further increased Granite City’s line of credit from $7.0 million to $12.0 million, bringing the total credit facility to $22.0 million. The amount available under the line of credit will decrease by $2.0 million upon the first to occur of Granite City’s planned sale-leaseback of its real property in Troy, Michigan, or April 30, 2012.

The Company previously announced the purchase of Cadillac Ranch restaurant assets in Bloomington, Minnesota and Miami, Florida. The total paid for the Cadillac Ranch assets acquired to date is now $7.7 million.

“Cadillac Ranch is a differentiated concept that uniquely melds entertainment and casual dining to create a special customer experience,” said Rob Doran, CEO. “The completion of the five restaurant asset acquisitions to date represents a great step for Granite City and allows us the benefit of using the Granite City engine as a platform to grow into a broader and more dynamic restaurant company.”

“These purchases allow us to begin scratching the surface of a variety of synergies between the two concepts including menu, purchasing, and G&A,” said Dean Oakey, CCO.

Pursuant to a further amendment to the master asset purchase agreement, the parties have agreed to use best efforts to enter into separate asset purchase agreements for the Cadillac Ranch restaurant assets in Indianapolis, Indiana, representing a second restaurant in Indianapolis that is presently under construction; Pittsburgh, Pennsylvania; and Hallandale Beach, Florida, representing assets that had been excluded pursuant to an earlier amendment to the master asset purchase agreement. The aggregate purchase price for these remaining assets is expected to be $1.5 million, bringing the total amount paid or expected to be paid for the Cadillac Ranch assets to $9.2 million.

In May 2011, Granite City received a $9.0 million infusion of equity capital from Concept Development Partners (CDP) in partnership with Dallas-based private equity firm, CIC Partners, along with $10.0 million in debt financing from Fifth Third Bank. The transaction brought the Company capital, additional management and several new, experienced board members, including Mike Rawlings, former President of Pizza Hut, a Founding Partner of CIC Partners, and current Mayor of Dallas, Lou Mucci, former CFO of BJ’s Restaurants, Michael Staenberg, President of THF Realty, Fouad Bashour, a Founding Partner of CIC Partners, and Rob Doran, former Executive Vice President of McDonalds’s. Rob Doran now serves as CEO of Granite City. Since CDP’s investment, Granite City has been developing growth plans for existing restaurants as well as the construction of new restaurants, such as the recently announced Troy, Michigan location set to open in early 2012.

Granite City Food & Brewery is a modern American restaurant and brewery. Everything served at Granite City is made fresh on site using high quality ingredients, including Granite City’s award-winning signature line of craft beers. The extensive menu features moderately priced favorites served in generous portions. Our attractive price point, high service standards, and great food and beer combine for a memorable dining experience. Granite City Food & Brewery Ltd. opened its first restaurant in St. Cloud, Minnesota in 1999 and currently operates 26 Granite City restaurants and 5 Cadillac Ranch restaurants in 13 states. Additional information about Granite City Food & Brewery can be found at the Company’s website (www.gcfb.net).

Forward-Looking Statements

Certain statements made in this press release of a non-historical nature constitute “forward-looking statements” within the meaning of the Private Securities Litigation Reform Act of 1995. Such forward-looking statements are subject to certain risks and uncertainties that could cause actual results to differ materially from those anticipated. Such factors include, but are not limited to, changes in economic conditions, changes in consumer preferences or discretionary consumer spending, a significant change in the performance of any existing restaurants, our ability to continue funding our operations and meet our debt service obligations, our ability to maintain our NASDAQ listing, and the risks and uncertainties described in our Current Report on Form 8-K filed with the Securities and Exchange Commission on May 17, 2011.

Contact

Granite City Food & Brewery Ltd.
James G. Gilbertson, 952-215-0676
Chief Financial Officer

Philly Steak Sandwich Franchise Ranks # 93, Record High for Columbus-based Chain

Columbus, OH  (RestaurantNews.com)  Charley’s Grilled Subs, home of the world’s best Philly Steak sandwich for more than 24 years, ranked No. 93 in Entrepreneur magazine’s 2012 Franchise 500.

Entrepreneur‘s Franchise 500® is the world’s first, best and most comprehensive franchise ranking based on objective, quantifiable measures of success. The most important factors include financial strength and stability, growth rate and size of the system. Only franchise companies that supply full Franchise Disclosure Documents (FDDs) or Canadian Disclosure Documents and whose information is verified by Entrepreneur can receive a listing.

“For the past decade Charley’s has found itself in the upper rankings of this prestigious list,” said Bob Wright, Chief Operating Officer of Charley’s Grilled Subs. “Last year we opened 38 new locations and this year we opened 46.  We believe our constant growth has enabled us to break into the top 100.”

This is the 11^th consecutive year that Charley’s has been named to the rankings. Since 2002, Charley’s has found itself just outside of the top 100.  Along with that, Charley’s has been named “Best in Category” for 10 of the past 11 years.

“Franchises are a great avenue to business ownership for those with the entrepreneurial spirit—and they’re playing a definitive role in driving the economy upward,” says Amy Cosper, VP and editor-in-chief of Entrepreneur. “Unit numbers from the Franchise 500® grew overall in 2010 and 2011, giving individuals a great place to begin investigating some of the brightest opportunities.”

Charley’s has continued to outpace competitors by offering only 100 percent USDA choice steak, all-natural cheeses, fresh produce and bread as well as gourmet cheese fries, lemonade, fresh salads and sub sandwiches – all made-to-order.  While consumers flock to Charley’s when it opens a new restaurant, the company is also attracting a record number of franchise inquiries from entrepreneurs who want to be associated with the “it” restaurant brand.

“We’re dedicated to delivering the best experience to each customer on every visit,” said Wright.  “It’s an honor to be recognized in the top 100 for all our hard work and commitment.”

To learn more about Charley’s Grilled Subs and Entrepreneur’s Franchise 500, please click here.

About Charley’s Grilled Subs

Charley’s Grilled Subs is famous for their hot, fresh made-to-order Philly Steak Sandwiches and other 100 percent Certified USDA choice steak, chicken and deli subs, gourmet fries and freshly squeezed lemonade. The company, headquartered in Columbus, Ohio, has more than 430 locations worldwide in 44 states and 16 countries. Founded in 1986, more than 90 percent of all Charley’s Grilled Subs restaurants are run by franchisees. For more information, go to www.Charleys.com.

Al Dente Trattoria e Bar Offers Italian Cuisine on Main Street in Park City, Utah

Park City, UT  (RestaurantNews.com)  Restaurateur Soo Chyung, owner and operator of Yuki Arashi and A Wok Away, has opened Al Dente Trattoria e Bar, his newest restaurant offering under the Soo Chyung Restaurant Group umbrella. Located at 136 Heber Avenue, on the corner of Swede Alley and in historical Main Street Park City, the restaurant, which opened its doors just before Christmas 2011, offers fine Italian cuisine and an expansive bar menu.

The Al Dente menu showcases authentic Italian cuisine through a collection of starters, soups, pizzas, pastas, entrees, and desserts. Menu items include pastas such as Linguine alla Diavola and Duck Confit Ravioli, and entrees like Lamb Scottadito and Veal Piccata. Menu pricing ranges from $20-42. The wine list and cocktail menu are as equally impressive, with a total of 50 wines and various signature drinks.

The design of Al Dente is warm and intimate, yet sleek. Chyung’s interpretation of the Tuscan countryside’s rustic, heavy feel is modernized by furniture with clean lines – the ideal balance to the more traditional Italian elements including an exquisite stone bar.

A Park City resident for over 20 years, Chyung recognized a need for more Italian fare on Main Street many years ago. Chyung is no newcomer to the Park City restaurant scene, as he spent many years working in and establishing some of the most memorable eateries. His first restaurant endeavors were the Grind and Squeeze Café, Burgies, and Wok on Main, followed by Yuki Arashi, a Main Street tapas and sushi bar which opened in 2007, and A Wok Away, offering Chinese takeout from the Prospector neighborhood which opened February 2011. By creating Al Dente, he hopes to attract Park City locals and visitors alike, looking for both a fine dining experience and vivid bar scene.

Al Dente Trattoria e Bar is open for dinner service daily from 5-10pm. Reservations can be made by calling (435) 200-0260 or visiting OpenTable.

Beef 'O' Brady's Continues Growth in Tennessee

Morristown, TN  (RestaurantNews.com)  Armed with a refreshed menu and new prototype design, Tampa-based Beef ‘O’ Brady’s, the 213-unit franchise of family sports pubs & restaurants best known for great food and the ties it builds with its communities, has identified Morristown as a key component to the company’s growth strategy in Tennessee.

Demographic research, brand recognition within the state and other factors make Morristown an ideal market for further expansion of the franchised restaurant concept.  While the demand for family-friendly eateries continues to grow throughout Morristown, providers are limited.

“While there’s definitely a market for Beef ‘O’ Brady’s in the Morristown market, we’re taking a careful approach to finding a franchise partner with business savvy, tenacity and a readiness to reinvest in the communities they serve,” said James Walker, Chief Development Officer of Beef ‘O’ Brady’s. “To ensure a long, happy partnership, we ensure that our franchise partners meet stringent criteria and share our values.”

Beef ‘O’ Brady’s is well-received in the markets it enters because of the food, atmosphere and dedication to community outreach. Since the company’s inception, each Beef ‘O’ Brady’s has committed itself to strengthening local ties through philanthropic partnerships and volunteerism. Expansion in Morristown will also benefit the local economy through job creation and development agreements with area contractors.

The Tennessee expansion comes just after the launch of several new innovations for Beef ‘O’ Brady’s, including a lively new franchising website  that features interactive, user-friendly tools to guide prospective franchise partners through its proven business model and fun, community-oriented brand culture.

Also new at Beef ‘O’ Brady’s are fresh Angus Burgers that pack huge flavor and tenderness. Wing lovers have two new dry rubs to cheer about including lemon pepper and Paul Prudhomme’s® Blackened Seasoning. The new lunch menu, which features a renowned emphasis on variety, quality, speed and value, is increasing lunchtime traffic and loyalty amongst customers on the go.

Ironically, despite what its name implies, Beef `O’ Brady’s is best known for its Buffalo chicken wings. Originally, the chain’s menu featured a variety of items that featured beef and a variety of sandwiches. Later, founder Jim Mellody added his own recipe for Buffalo chicken wings, making the restaurant an even “hotter” place to eat.

About Beef ‘O’ Brady’s

Beef ‘O’ Brady’s is a national franchise of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 210 locations in 21 states. Visit www.beefobradys.com for more information.

Beef ‘O’ Brady’s Partners with Thimar Investment to Develop New Restaurants in the Kingdom of Saudi Arabia

Family-Friendly Sports Pub Inks First Overseas Franchise Deal

Tampa, FL  (RestaurantNews.com)  Beef ‘O’ Brady’s, the fast growing franchise best known for its signature Buffalo-style chicken wings and the ties it builds with local communities, announced today its first overseas development agreement in the Kingdom of Saudi Arabia and Bahrain.

Master licensee Thimar Investment, a publically traded company, plans to open the first restaurant location in Al-Khobar, Saudi Arabia by July 2012. Plans are to open additional units in all of the main providences of Saudi Arabia by 2013.

“I am honored to help bring this celebrated restaurant to the Kingdom of Saudi Arabia and be a pioneer for the casual-dining segment through the introduction of Beef ‘O’ Brady’s,” said Mr. Talal Ali Abu skaitah, general manager of Thimar Investment. “We’re confident that Beef’s will be well-received because of the brand’s delicious food, family-oriented atmosphere, speed of service and great value.”

The franchise’s first international development comes on the heels of a banner company year where the restaurant opened more than 10 units and signed agreements with franchise partners to open approximately 20 more. Tampa-based Beef ‘O’ Brady’s also earned a myriad of company milestones in 2011 by opening its first restaurant west of the Rocky Mountains in Meridian, ID and signing franchise agreements in both California and Arizona.

“The timing is ideal to build on our homegrown success and expand in key international markets throughout the world,” said James Walker, Chief Development Officer of Beef ‘O’ Brady’s. “We’ve heard the demand for our family-oriented restaurant concept in the Kingdom of Saudi Arabia, and we’re not ignoring it.”

As Beef’s sets its sights on further international development in such countries as Greece, Dubai, Canada, and Mexico, executives with the company are taking a careful approach to finding additional area developers and master franchise partners with business savvy, tenacity and a readiness to reinvest in their communities.

About Beef ‘O’ Brady’s

Beef ‘O’ Brady’s is a national franchise of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 210 locations in 22 states. Visit www.beefobradys.com for more information.

Freddy's Accelerates Growth in 2012

Wichita, KS  (RestaurantNews.com)  With this week’s inclusion in Entrepreneur Magazine’s Franchise 500®, Freddy’s finishing touches on 2011 are complete, and preparations for a new year of accelerated growth are well under way.

“During this very exhilarating time of unprecedented growth for Freddy’s, we will remain focused on our fundamentals: high-quality, cooked-to-order meals served in a clean and welcoming environment by our top-notch staff,” commented COO Scott Redler. “We are highly committed to those principles and, as we grow, we are continuing to place emphasis on the hospitable culture of our company. We will always put our guests first.”

Among the new locations for the coming year, Freddy’s will debut in Utah, Florida, Nevada, Arkansas and New Mexico in 2012 as well as many new regional sites in established states. Freddy’s opened 12 new stores in 2011 and has 30 openings slated for 2012. The relatively young concept continues to demonstrate results from its operations that attract franchise-seeking entrepreneurs. Even more reassuring is that both the company and its existing franchisees are continuing their expansions, including many that are signing agreements for additional stores.

Experienced restaurateurs have taken note and are seeking out opportunities to get involved with the fast-growing concept.

“We are fortunate to have attracted such an enthusiastic, hard-working and committed group of individuals to our Freddy’s family at every level,” remarked President Bill Simon. “The employees and franchise operators and owners that this concept has attracted are an extremely passionate and innovative group. They have been the catalyst for our growth and I’m confident that they will continue to be in the coming years.”

About Freddy’s

Co-founded by Scott Redler and Bill, Randy and Freddy Simon, Freddy’s opened its first location on west 21st Street in Wichita during 2002, offering a unique combination of cooked-to-order steakburgers, Chicago dogs, and other savory items along with its signature desserts prepared with premium frozen custard made fresh throughout the day in each store. Freddy’s founders operate six locations in the Wichita Metro area, two in the Kansas City market, and one in Tulsa, Oklahoma. Forty-nine franchise units serve other areas of Kansas and Oklahoma as well as Arizona, California, Colorado, Iowa, Missouri, Nebraska and Texas. Including the 30 stores to open in 2012, the company has sold development rights for 152 additional locations. Freddy’s was listed as the Fifth Fastest Growing Chain Restaurant in the United States and Canada in 2010 by Chain Store Guide, a sister publication to Nation’s Restaurant News. More recently, Freddy’s was recognized by Technomics as the 5th fastest growing burger concept in the country. In the local community of the company’s founding, Freddy’s is a recipient of the 2011 Best in Business Award from the Wichita Business Journal.

The Nation’s Fastest Growing Barbecue Chain Finds a Home in Utah

Dickey's Barbecue Pit Opens in Heber City

Heber City, UT  (RestaurantNews.com)  Dickey’s Barbecue Pit settles in to its new location in Heber City and begins serving delicious barbecue to the surrounding community. This Saturday, December 31st marks the first day of business for this new location.

“The food quality is excellent. The ribs are tender, falling right off the bone and the smoked pulled pork is delicious. We wanted to invest in the fast casual setting, because it gives people the option, whether they are in a hurry or would like to sit down for an excellent affordable meal.  It’s great family-friendly service,” said Sky Galli, who will run the restaurant with his wife, Cindy and Tenley Finch, General Manager.

This is the first franchise opportunity for the couple, who live just over the mountain in Woodland.  Sky and his wife Cindy own and operate this new location at 595 South Main Street. The couple has taken up this new franchise venture, but also owns and operates a successful catering company in Park City for the past 10 years.  Sky has 41 years of professional cooking experience and has been a Certified Executive Chef for 33 years.  His wife Cindy has planned amazing events and catering for over 20 years.

“My grandparents were born and raised in the Heber Valley.  I spent a lot of time with them hunting, fishing, and enjoying the many outdoor activities the area offers,” said Galli. “Heber Valley is very family oriented and I couldn’t think of a better location for our Dickey’s Barbecue Pit.”

Dickey’s Barbecue Pit opened its first location in Dallas in 1941. Dickey’s began franchising in 1994 and has grown at an exponential rate. Dickey’s is open in 36 states and has 203 locations nationwide.

“Sky and Cindy are enthusiastic about their restaurant,” said Roland Dickey, Jr., president of Dickey’s Barbecue Restaurants Inc. “They have a great location and a great attitude so I know that they will be a huge success in Heber City.”

Dickey’s Barbecue offers a quality selection of signature meats, home style sides and tangy barbecue sauce. All meats are slow smoked on site in each restaurant. For more information, including a full menu, other restaurant locations and franchising opportunities, please visit www.dickeys.com.

About Dickey’s Barbecue Restaurants

Founded in 1941, Dickey’s Barbecue Restaurants began in Dallas, Texas. More than 70 years later, Dickey’s is now the leader of fast-casual barbecue in the country. Beginning with an aggressive growth strategy and proven business model, and since implementing its proprietary five revenue streams for business growth, Dickey’s Barbecue Restaurants can now be found in 36 states and 203 locations nationwide. For more information on partnering with Dickey’s Barbecue Restaurants in any location, call (866) 340-6188 or visit www.dickeys.com. Also visit our corporate Facebook page at www.facebook.com/dickeysbarbecuepit. Dickey’s: Passionate about the Art of Great Barbecue.

Media Contact
Kate Morganelli
972.248.9899
kmorganelli@dickeys.com

Limited time specials include chili and chili cheese fries

Warm Up With Chili This Winter at White Castle

Columbus, OH  (RestaurantNews.com)  White Castle customers can now satisfy their winter cravings for Angus Steak Chili and Chili Cheese French Fries. The chili specials are available December 30, 2011 through March 17, 2012 at White Castle.

White Castle makes the chili with 100 percent Angus steak that is lean and slowly braised, rather than using pieces of old hamburger patties as some competitors do.  The Angus steak then is blended with red beans, ripe tomatoes, bell peppers, onions, mild green chilies and Southwest seasonings for some spice. The Angus Steak Chili comes in three sizes; small (8 oz.), medium (12 oz.) and family (32 oz.). The Chili Cheese Fries are available in one size only.

“We want to provide our Cravers with more choices by trying new menu items periodically,” said Jamie Richardson, vice president at White Castle. “We want to show our Cravers that White Castle is committed to them by consistently offering innovative and quality food options throughout the year.”

White Castle is offering Cravers a coupon available on the White Castle Facebook page for one free 8 oz. chili with any purchase. The coupon will be available on Facebook for redemption on Wednesday, January 25, 2012, only.

Both the Angus Steak Chili and Chili Cheese Fries are available through White Castle’ online ordering system at www.WhiteCastle.com

About White Castle

White Castle is a family-owned business based in Columbus, Ohio that owns and operates more than 400 White Castle restaurants in 12 states. The company was founded in Wichita, Kansas in 1921 and is America’s first fast-food hamburger chain. All White Castle Sliders are made from 100-percent USDA approved beef or 100-percent white meat chicken. This year, the company celebrates its 90th birthday with special events and promotions occurring throughout the year. For more information on White Castle, visit www.whitecastle.com.

Restaurant Industry Outlook Improved in November as Restaurant Performance Index Rose to Five-Month High

Washington, DC  (RestaurantNews.com)  Driven by positive same-store sales and an increasingly optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) rose to its highest level in five months. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.6 in November, up 0.6 percent from October. In addition, November represented the second time in the last three months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“The November increase in the Restaurant Performance Index was fueled by broad-based gains in both the current situation and forward-looking indicators,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Restaurant operators reported their strongest net positive same-store sales results in more than four years, while customer traffic levels also grew in November.”

“Among the forward-looking indicators, restaurant operators’ outlook for both sales growth and the overall economy rose to their highest levels in seven months,” Riehle added.

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

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.2 in November – up 0.8 percent from October’s level of 99.5. November marked the second time in the last three months that the Current Situation Index stood above 100, which signifies expansion in the current situation indicators.

Restaurant operators reported positive same-store sales for the sixth consecutive month inNovember. Fifty percent of restaurant operators reported a same-store sales gain betweenNovember 2010 and November 2011, while just 28 percent reported a same-store sales decline. This marked the strongest net positive sales performance since August 2007, when 54 percent of operators reported a sales gain and 29 percent reported lower sales.

Restaurant operators also reported stronger customer traffic levels in November. Forty-onepercent of restaurant operators reported higher customer traffic levels between November 2010 and November 2011, while 32 percent of operators reported a traffic decline. In October, 37percent of operators reported higher customer traffic, while 39 percent reported a traffic decline.

Capital spending activity among restaurant operators trended upward in recent months. Forty-sixpercent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, the highest level in five 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 100.9 in November – up 0.4 percent from October and the third consecutive monthly gain. November also marked the third consecutive month that the Expectations Index stoodabove 100, which represents a positive outlook among restaurant operators for business conditions in the months ahead.

Restaurant operators are more optimistic about sales growth in the months ahead. Forty-onepercent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 35 percent who reported similarly last month. In comparison, just 12 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 15 percent last month.

Restaurant operators are also somewhat more bullish about the overall economy in the coming months. Twenty-seven percent of restaurant operators said they expect economic conditions to improve in six months, up slightly from 26 percent who reported similarly last month. In comparison, 16 percent of operators said they expect economic conditions to worsen in the next six months, down from 22 percent who reported similarly last month.

Restaurant operators’ outlook for capital spending remains positive. Forty-seven percent ofrestaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, essentially unchanged from the levels reported in the previous two 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.

National Restaurant Association’s Restaurant Performance Index
Values Greater than 100 = Expansion; Values Less than 100 = Contraction

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. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Rocky Top Hospitality Features New Year's Eve Specials

Cary, NC  (RestaurantNews.com)  Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that several of its restaurants in the Triangle and Fayetteville, including the Red Room Tapas Lounge, Tribeca Tavern, The Twisted Fork and The Mash House, are offering special menus for New Year’s Eve dining on Saturday, Dec. 31. The featured items by each restaurant include:

“To ring in 2012, we believe our customers desire only the best to kick off the new year,” said Ogan. “Our menus provide an incredible array of savory choices to delight anyone’s palate, all at affordable prices in a pleasant atmosphere. We hope you can join us for great food and fun to wrap up 2011.”

About Rocky Top Hospitality

Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.

Rocky Top Hospitality’s Twitter Home Page  http://twitter.com/DeanOgan

ContactAnjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com

Draft Carolina Burgers & Beers Offers "Hoppy" New Year's Eve Special For Customers

Raleigh, NC  (RestaurantNews.com)  Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com), has announced that Draft Carolina Burgers & Beers (http://www.draftraleigh.com) will host a “Hoppy” New Year celebration on Saturday, Dec. 31, that will feature $20 bottomless glasses for customers on all of its 44 drafts in-house, as well as some unique beers for the event. Located at 510 Glenwood Ave., Draft will open at 5 p.m. New Year’s Eve, and will have a $10 cover charge starting at 9 p.m. allowing revelers entry into The Red Room Tapas Lounge upstairs as well. While Draft will be providing two DJs playing music from 9 p.m. through 2 a.m. for guests to enjoy at the restaurant’s two dance floors, The Red Room Tapas Lounge will offer a special four-course meal for people wanting to dine in preparation for the arrival of 2012. The latter’s menu includes shrimp ceviche for an appetizer; choice of lobster and arugula salad or crispy duck confit salad; entrées including grilled filet mignon, pan seared scallops and crab stuffed flounder; and desserts including chocolate hazelnut cheesecake and lemon poppyseed pound cake.

“We wanted to launch our first New Year’s Eve celebration at Draft with a special deal, and this setup allows our guests to eat, drink and be merry in the setting of their choice, with the convenience of accessing The Red Room Tapas Lounge at their leisure,” said Ogan. “On behalf of our staff, I thank everyone who has supported us in our first seven months of operation and encourage newcomers to visit us on this occasion and in 2012 to experience the great food, drinks and deals Draft has to offer.”For more information on The Red Room Tapas Lounge, please visit http://redroomraleigh.com.

About Draft Carolina Burgers & Beers

Focused on delivering a fresh and local menu, Draft Carolina Burgers & Beers serves more than 40 North Carolina draft beers, including Rocky Top Hospitality’s own Mash House beers, and offers casual and affordable fare, featuring gourmet burgers made using grass-fed, hormone-free all natural beef. Located at 510 Glenwood Ave. in Raleigh, N.C., the tavern-casual atmosphere includes five 9-foot billiards tables, an 18-foot shuffleboard table, video games and HD televisions throughout the restaurant. For more information, visit http://draftraleigh.com.

About Rocky Top Hospitality

Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.

Rocky Top Hospitality’s Twitter Home Page  http://twitter.com/DeanOgan

Contact

Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com

While many of its competitors have hit a wall, Chick-fil-A is on a roll.

The College Park-based chicken sandwich chain rang up the fast-food industry’s highest average sales per store last year – almost $2.7 million per shop – putting it ahead of industry giants such as McDonald’s, which posted $2.4 million.

At the same time, several of Chick-fil-A’s big competitors have stalled. While Chick-fil-A has been adding stores, rival KFC has been shrinking in terms of total units, as have Pizza Hut, Arby’s, Hardee’s and Dairy Queen, according to QSR, a trade magazine for quick-service restaurants.

So what is Chick-fil-A’s secret ingredient?

Continue reading . . .

Sun Capital Partners Inc. got the nod Thursday from a judge to pilot its Friendly Ice Cream Corp. out of bankruptcy on a course that will resolve many of the restaurant chain’s financial troubles.

The private-equity firm owned Friendly’s when it filed for Chapter 11 protection in October. It was also a lender to the company and will hold on to ownership in exchange for erasing a $75 million loan.

Judge Kevin Gross said Thursday he would approve the “credit bid” sale of Friendly back to Sun in a deal that offers something to suppliers and other trade partners.

Continue reading . . .

The perfect name for a cheerful neighborhood restaurant specializing in macaroni and cheese: Little Mac.

Or so co-owners Erin Wade and Allison Arevalo thought when they discovered their shared love of the comfort food favorite and began dreaming of leaving their corporate jobs to open an Oakland restaurant.

McDonald’s and its Big Mac begged to differ.

When the corporate giant threatened the fledgling team with a lawsuit, Wade, a former attorney, and Arevalo, a former marketing executive, settled on another name: Homeroom. But they didn’t stop there; they turned the name into the focus for the restaurant’s theme and creative design.

Continue reading . . .

Togo's Celebrates National Pastrami Day with the Pastrami Pounder Challenge and Pastrami Palooza!

San Jose, CA  (RestaurantNews.com)  Togo’s Sandwiches, a West Coast Original since 1971 serving big, made to order sandwiches stuffed with the freshest ingredients, announced today they will be holding the “Pastrami Pounder Challenge” in celebration of National Pastrami Day, Saturday, Jan. 14. Between Jan. 11 – Feb. 21, customers who “pound the Pounder” within the 30 minute timeframe will receive a commemorative Togo’s t-shirt. The Pastrami Pounder is two feet long and features over one pound of Togo’s premium, hand sliced pastrami.

“In honor of National Pastrami Day, we’re challenging our guests to pound the Pastrami Pounder,” said Renae Scott, vice president of branding and marketing for Togo’s Eateries. “National Pastrami Day is a chance for Togo’s to celebrate our customer’s favorite Togo’s sandwich and offer them a chance to be part of Togo’s history by participating in the Pastrami Pounder Challenge.”

Successful participants will be honored with a certificate stating they conquered the Pastrami Pounder Challenge, and receive a voucher for a limited edition t-shirt. Winners will also have their picture taken which will be proudly displayed on the Togo’s Facebook page.

Togo’s opened for business more than 40 years ago, and on the original menu the hot pastrami sandwich debuted as the #9. Togo’s “Pastrami Pounder” hot pastrami sandwich is made with over a pound of freshly sliced, top quality lean pastrami seasoned with a proprietary blend of spices and served on fresh baked Classic White bread.

“The #9 pastrami sandwich has been our top selling sandwich through the years, and in fact, Togo’s serves over 1.5 million pastrami sandwiches a year. That’s over 40 million Togo’s pastrami sandwiches sold since 1971,” said Scott.

Togo’s Pastrami Palooza online promotion also gives customers a chance to win free sandwiches for a year. From Jan. 11 – Feb. 21, customers can “Like” the Togo’s fan page on Facebook for a chance to win. Fans can also “Show Their Pastrami Love” by uploading their pastrami photos to the fan page photo gallery.

About Togo’s Eateries Inc.

Togo’s was founded in 1971 by a young college student with a large appetite and little money looking to make sandwiches the way he liked them – big, made to order and stuffed with the freshest ingredients. Keeping in the spirit of the original, Togo’s products are still made with only the highest quality ingredients; including fresh-baked breads, premium meats, cheeses and produce. Togo’s is a franchise-based business, for more information call 877-78-TOGOS or visit http://www.togosfranchise.com. For more information on Togo’s Eateries Inc., in general please visit http://www.togos.com.

Mediterranean Fusion Restaurant Opens in Boca Raton, FL

Boca Raton, FL  (RestaurantNews.com)  Euro Fusion Restaurant & Bar recently opened its doors in Boca Raton, FL , on SW 18th Street. The menu features a variety of Asian Fusion and Mediterranean specialties, including sushi, fresh fish and pastas.

Euro Fusion Restaurant & Bar also features a private VIP room , flat screen televisions throughout and a full bar.

“Food is meant to be shared and enjoyed with good company,” said Israela Herskovitz, owner of Euro Fusion Restaurant & Bar. “The intimate atmosphere and attentive service at Euro will allow our diners to sample a variety of creative dishes in a unique environment.”

The restaurant has both indoor and outdoor dining and is open from 8am to Midnight Sunday Through Thursday, 8am to 3pm on Friday and Saturday night from 7:30pm until 2am.

Samples of the menu include:

• Mediterranean Platter – Classic Mediterranean favorites, Hummus, Babaganoush, Moroccan tomato salads, served with warm pita breads

• Tartar Trio – Tuna, Salmon, yellowtail, masago, accompanied with spring mushrooms, vegetables, Asian herbs, cucumber, daikon, chips and kimchee vinaigrette.

• Penne A La Vodka – Penne pasta with Caramelized onions, pomodoro sauce, splashed with vodka

• Rainbow Trout – Seared rainbow trout, sundried tomatoes, olives and capers in a lemon, butter sauce and served with mashed potatoes and vegetables.

Euro Fusion Restaurant & Bar also offers a selection of classic and contemporary cocktails including several signature cocktails, as well as a selection of award-winning international wines.

Euro Fusion Restaurant & Bar is located at 6877 SW 18th Street, Boca Raton, FL 33433. For more information, please visit http://www.eurofusionrestaurantandbar.com or call 561-395-1109

Marriott Towson Hotel Chef Bill Rothwell leads the way for hotels in Towson, MD and announces commitment to use locally harvested ingredients.

Restaurant at Towson University Marriott Hotel Embraces Locally Sourced Movement

Towson, MD  (RestaurantNews.com)  The Towson University Marriott Conference Hotel is joining the latest culinary movement sweeping across the country. More and more chefs want locally produced ingredients to incorporate into their menu, and this Marriott hotel restaurant in Towson has joined the ever-growing list embracing the locally-sourced movement.

Towson, Maryland, may not be the first place that comes to mind when one thinks of buffalo roaming, but Chef Bill Rothwell at this Marriott Towson restaurant has been able to find a local source for the featured ingredient in his signature Grilled Bison Meatloaf, served at the hotel’s University Club restaurant.

Chef Rothwell likes to prepare regional favorites using the freshest local products in a way that allows the quality of the ingredients to shine. He has harvested and blended some of the tastiest flavors around this Towson, MD hotel to create an expansive and delicious menu. Favorites on the menu include cream of crab soup, corn fried oysters, jumbo lump crab cakes and the bison meatloaf.

For his bison meat Chef Rothwell goes to Gunpowder Bison and Trading Ranch in Monkton, MD. A family-owned and operated ranch, the Gunpowder Bison Ranch offers bison that enjoy rotational grazing on 70 acres of lush pastures and are naturally raised on a local grass diet, without harmful hormones or feed additives. These healthy and locally raised bison help make the Grilled Bison Meatloaf at this hotel restaurant in Towson a popular dish.

Chef Rothwell prefers to use bison meat as a healthy alternative to beef since it’s full of flavor, tastes very much like a very high grade cut of beef, yet is much lower in fat. He shares the recipe for the grilled bison meatloaf here.

Grilled Bison Meatloaf
1/2 tbsp chipotle peppers
1 tbsp coriander
2 cups low sodium beef broth
2 eggs
1/2 tsp salt
1 tsp black pepper
1 oz soy sauce
3 lbs ground bison
4 oz plain bread crumbs
5 oz shredded mozzarella cheese
5 oz corn
3 oz roasted red peppers
1 tsp chopped scallions

Pre-heat the oven to 250 degrees. Mix together chipotle peppers, coriander, beef broth, soy sauce, eggs, salt and pepper. Mix well and add remaining ingredients. Make sure everything is mixed evenly but not over mixed. Place mixture into meatloaf pan. Pack down tightly and make a small indent in center. Cover with aluminum foil and place in oven. Cook for approximately 2 hours. Remove from oven and rest. Slice into individual servings and grill on both sides. The recipe makes 12 slices.

Chef Rothwell and this Marriott Towson, MD hotel invites journalists to accompany him on a visit to Gunpowder Bison and Trading Ranch where they can watch the bison herds grazing, and shop for the bison meat for his menus. To arrange an interview and outing, contact Jane Coloccia at: janecoloccia(at)gmail(dot)com, or 609-737-2587.

About the Towson University Marriott Conference Hotel

The Towson University Marriott Conference Hotel’s comfortable accommodations, great service, and wide range of facilities and amenities offer a relaxing and tranquil environment perfect for extended stays, weekend getaways, and business or leisure travel. One of the best hotels in Towson, MD, the Marriott hotel features 192 suites, including a Concierge Level; the University Club at Towson and Nathan T’s restaurants; and over 11,000 square feet of meeting space, with 17 meeting rooms. Guests also have access to a 24-hour fitness center, 4 golf courses within 10 miles, and jogging, walking & bike trails on the campus of Towson University adjacent to hotel. Towson University Marriott Conference Hotel is walking distance to the region’s most upscale shopping at Towson Town Center Mall, and many other shops, boutiques and restaurants in the area. The hotel is easily accessible from BWI, Dulles and Reagan National airports. Baltimore’s Inner Harbor is 12 miles away.

Smashburger Sizzles Into Sandy Springs

Atlanta, GA  (RestaurantNews.com)  Smashburger, the nation’s fastest growing “better burger” restaurant, brings its fresh approach to burgers to Sandy Springs with the opening of the fifth Atlanta-area location on Wednesday, December 28, 2011 at 6080 Roswell Road. Smashburger brings its juicy burgers that are smashed fresh, served delicious, along with its Haagen-Dazs ® shakes, tempting sides and regional menu items crafted to please locals’ palates to this Atlanta suburb. This is the fifth of 20 plus Atlanta-area Smashburger locations that local franchisee Phil Wilkins is slated to open over the next seven years.

Each Atlanta Smashburger features a regional menu created with regional flavors and tastes in mind. The Atlanta menu includes: Atlanta Smashburger, which features 100 percent Certified Angus Beef, peach BBQ sauce, Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw on an egg bun and the Atlanta Smashdog, topped with Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw.

“We are confident Sandy Springs residents will enjoy the “better burger” Smashburger offers as well as the regional menu designed specifically for the unique palettes of Atlanta,” says Smashburger Founder & Chief Concept Officer Tom Ryan. “Our menu provides guests the chance to try one of our signature creations or to get creative and build their own.”

At Smashburger, the secret is in the smash. It 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 delicious burgers are 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 create 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, hand-spun Häagen-Dazs® shakes and IBC root-beer floats in frosted mugs.

“We are proud of how successfully we’ve been able to grow in the Atlanta market and we’re excited to join the Sandy Springs community,” says Smashburger Chairman & CEO David Prokupek. “Phil Wilkins has been a great collaborator and we look forward to working with him to bring our “better burger” experience to the great Atlanta area.”

“We are excited to announce that the Sandy Springs restaurant will be our first free-standing store,” says Phil Wilkins, Atlanta-area Smashburger franchise owner. “The location will have plenty of parking for all of our customers.”

About Smashburger

Smashburger, the country’s fastest growing, fast casual “better burger” restaurant, is a fresh approach to burgers and restaurants as a whole. 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 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 salads, handspun Häagen-Daz® 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 with141 restaurants nationwide. Smashburger topped the Forbes Most Promising Company list in 2011 and was also named to the 2011 Inc. 500 list. It is the recipient of the International Council of Shopping Centers 2011 Hot Retailer Award. To learn more, visit www.smashburger.com.

About Consumer Capital Partners

Denver-based Consumer Capital Partners (CCP) is an innovative private investment and concept development firm focused on multi-unit retail businesses, primarily in the restaurant industry. CCP has deep experience in the fields of private equity, brand, concept and product development and strategic consulting. To learn more about CCP, please visit www.consumercp.com.

About Rising Star, Inc.

Rising Star, Inc. CEO Phil Wilkins is the Atlanta-area Smashburger franchise owner. Founded in 1997, Rising Star, Inc. has extensive restaurant experience, including the ownership of four McDonald’s ® restaurants in Lexington, Kentucky.  Today, the company has ownership rights to 28 Smashburger stores in the Atlanta-area.  Wilkins, recently featured in Franchise Times, has served on the board of directors for 5/3 Bank of Central Kentucky, the YMCA, and is an avid supporter of youth sports and educational programs.

Supporting Local Wineries, High Energy Greek Restaurant Now Featuring Their Local Southern Arizona Wines Paired With Fantastic Greek Food

My Big Fat Greek Restaurant in Sierra Vista, AZ Launches Sophisticated Monthly Wine and Food Pairing Evenings

Tucson, AZ  (RestaurantNews.com)  My Big Fat Greek Restaurant at 4177 E Highway 90 in Sierra Vista, AZ has kicked off a great new series of monthly Wednesday night wine and food pairings. The next such evening takes place on Wednesday, January 4^th at 6:30 pm and will feature wines from Kief-Joshua Vineyards (www.kj-vineyards.com). The price is $25 per person for four or more courses paired with wine. For more information please visit www.eatmoregreek.com/restaurant/sierra-vista.html or call 520-459-1306 to make reservations.

Kief-Joshua is part of the Sonoita Wine Tour, which was selected by USA Today as one of the top ten wine trails in the nation. In the interests of sustainability their vines are free of pesticides and herbicides.

“Our first food and wine pairing evening on December 7^th with Sonoita Vineyards was such a hit we decided to hold them monthly,” stated Field Restaurant and My Big Fat Greek Restaurant Owner and CEO Ryan Field. “This is just the sort of culinary evening Sierra Vista area residents have been looking for and we are proud to be bringing it to them, especially since our Sierra Vista Managing Partner Thomas Bruge is the only sommelier in the area and can pair wines and food with the best of them. Believe me, it’s a fantastic evening.”

My Big Fat Greek Restaurant is open for lunch, happy hour and dinner from 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays. The high energy dining experience provides a mixture of new age and modern Greek music with lots of Greek dancing, fire blowing and plate breaking (an old Greek tradition), with occasional live entertainment.

The menu highlights Mediterranean dishes, wood fired pizzas and a delightful kids menu. Diners can savor such dishes as the lamb chops served with lemon roasted potatoes or a gyro with cucumber yogurt sauce (tzatziki) and fresh pita. Appetizers include Flaming Saganaki flambéed table side or a Spanakopita, a spinach pie stuffed with spinach, feta and herbs.

Field Restaurants owns a number of other restaurants, including My Big Fat Greek Restaurants in Tucson, AZ, Sierra Vista, AZ, Colorado Springs, CO and Olathe, KS.

Ring in the New Year with a $4.29 Jumbo Deal from Jack in the Box

San Diego, CA  (RestaurantNews.com)  If your New Year’s resolution is to eat hearty and be merry, then check out the new $4.29 Jumbo Deal at Jack in the Box®. For a limited time beginning today, participating Jack in the Box restaurants are offering the signature Jumbo Jack® hamburger, two tacos, small order of fries and small fountain beverage for just $4.29, plus tax. At that price, who wouldn’t be merry?!

“With holiday celebrations tending to leave people a little short on cash, this is the perfect time of year to roll out our $4.29 Jumbo Deal,” said Tracy Dunn, director of menu marketing and promotions for Jack in the Box Inc. “This is an unbeatable price for four of our guest favorites, including the Jumbo Jack, which is one of our newly revamped classic burgers that feature a 100% beef patty that is seasoned while it cooks.”

[Note to media: The majority of Jack in the Box markets are participating in this promotion. Excluded markets are Baton Rouge, Charlotte, Greenville/Spartanburg, Nashville, Kansas City and Indianapolis. Price does not apply in Albuquerque, Hawaii, Idaho Falls, Tucson and St. Louis. A high-resolution photo of the $4.29 Jumbo Deal is available at http://www.jackinthebox.com/corporate/press-room/photo-gallery/.]

About Jack in the Box Inc.

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 19 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill®, a leader in fast-casual dining, with more than 580 restaurants in 42 states and the District of Columbia. For more information, visit www.jackinthebox.com.

Friday’s invites guests to ring in the New Year with half-priced appetizers and fun holiday drinks

T.G.I. Friday's Throws New Year's Eve Party

Carrollton, TX  (RestaurantNews.com)  The energy and vibe of T.G.I. Friday’s® bar has always drawn in guests looking to gather with friends, put aside the issues of the day and enjoy their time with others in an energetic and fun environment. So, Friday’s is taking that Friday feeling and extending it to New Year’s Eve. What better place to start the New Year off right?

From 9:00 p.m. to midnight on New Year’s Eve, December 31, 2011, Friday’s guests will enjoy great food for half the price. Menu items included in this special pricing are: Pan Seared Pot Stickers, Crispy Green Bean Fries, Fried Mozzarella, Spinach Florentine Flatbread, Tuscan Spinach Dip and half orders of Loaded Potato Skins. Check local Friday’s restaurants for holiday hours and additional details.

And, no party is complete without great party favors. Participating T.G.I. Friday’s restaurants will celebrate the New Year complete with hats, tiaras, blowers and streamers, courtesy of Zonin, for every guest attending the celebration. Zonin Sparkling Splits will also be available for purchase.

“Our guests come to Friday’s for great food, great drinks and a celebratory environment every day, so on one of the biggest celebration nights of the year, we wanted to give our guests something special,” said Shannon Gewinner, vice president, brand marketing at T.G.I. Friday’s. “The excitement in our bar is the perfect place for everyone to come together, celebrate and have a fantastic time.”

Additionally, Friday’s has three drinks that will be sure to get all into the holiday spirit, including:

• Ultimate Sangria–Friday’s signature blend of Barefoot Cabernet, Grand Marnier, agave nectar, red sangria, lemon-lime soda and fresh, house-made sour mix. A little taste of summer served with our warmest holiday wishes.
• Irish Coffee–Relax from the holiday grind with traditional Irish Coffee, all decked out for the season.  Coffee, Jameson Irish Whiskey topped off with whipped cream.
• Espresso Martini–This martini is served with a holiday twist. Smirnoff Vanilla vodka, Kahlua, White Creme de Cacao, half and half and a drizzle of chocolate. A little bit naughty, a whole lot of nice.

For those looking for something a bit different, check in with a Friday’s mixologist to pick that perfect concoction for the occasion.

For more news and updates from T.G.I. Friday’s, consumers can follow the brand on Facebook (http://www.facebook.com/TGIFridays), Twitter @TGIFridays and YouTube (http://www.youtube.com/tgifridays). For any additional information, visit www.fridays.com.

About T.G.I. Friday’s

T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! It is also famous for its knowledgeable and charismatic bartenders, nearly 8,000 of whom compete annually for the title of the “Greatest T.G.I. Friday’s Bartender in the World.” As the original casual dining restaurant, Friday’s delights guests in more than 900 restaurants across more than 60 countries around the globe. For more information, visit www.fridays.com.

Restaurants in Atlanta for New Year's Eve Dining

Restaurants in Atlanta offer everything from traditional Southern fare to the finest French cuisine for New Year’s Eve dining.   If you haven’t made plans yet, check out the restaurants below.  Time is running out, so remember to call ahead and make reservations soon.  Also, keep in mind that prices listed below don’t include tax and gratuity.

4th & Swift – Five course menu, $70 per person.  Rack of Straus Lamb, Pan Roasted Atlantic Wild Striped Bass, Wood Roasted Breast of Duck or Spinach Cannelloni of Kabocha Squash.  Wine Pairing for an additional $30 per person.  621 North Avenue NE.  678-904-0160.

Atmosphere French Restaurant – Four course menu, $65.  Entrees include choice of duck filet served with Gatin Dauphinois potatoes, sauteed main scallops with wild mushroom raviolis, or pan roasted beef tenderloin.  1620 Piedmont Ave.  678-702-1620.

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Babette’s Cafe – Offering “A French Country New Year’s Eve” menu.  Provencal Fish Soup with Saffron, Country Pate, Beef Tenderloin with Lobster Flan, Cream Puffs with Chocolate.  Regular menu also available.  573 North Highland Ave.  404-523-9121.

Livingston Restaurant and Bar – Five course tasting menu, $55.  Add $35 for paired wines.  Smoked Scallop, Shrimp Dumpling, Local Apple, Northwest Rockfish, Roasted Lamb Loin and Coffee “Crema” Fritta.  Limited Seasonal a la carte menu also available.  Live entertainment with midnight balloon drop and champagne toast.  659 Peachtree Street NE.  404-897-5000.

Paschal’s – Three courses, 6:00 pm – 11:00 pm, $20.12.  Entrees include fried chicken, baked chicken, blackened tilapia or meatloaf.  Live DJ, 2 for 1 drinks, 11:00 pm – 2 am.  Free champagne toast at midnight.  180-B Northside Drive.  404-525-2023.

Radial Cafe – a la carte or Prix Fixe.  Appetizers: Empanadas, Meat & Cheese.  Entrees: Hanger Steak, Roasted Pork Loin, Crab Cakes, Ravioli.  Desserts: Warm Guinness Gingerbread, Maple Mouse “Cheesecake”.  Complimentary champagne toast for all guests over 21.  1530 DeKalb Ave.  404-659-6594.

Rosebud – a la carte, “A Celebration of the South” menu, 5:30 pm – 11:00 pm.  Main Plates include Country Fried Ahi Tuna, Smoked Painted Hills Brisket, Crispy Mississippi Catfish, Berkshire Pork Chop with Smoked Cheddar Grits, Creamed Chicken.  1397 North Highland Ave.  404-347-9747.

STEEL Restaurant & Lounge – Four course choice menu.  Early Seating, 5:00 pm – 6:30 pm, $40.  Gala Seating, 6:30 pm – 11:00 pm, bubbly to toast the New Year, $50.  Entree selections include Grilled Center Cut Tenderloin, Sake and Miso Sea Bass, Vietnamese “Shaken” Beef, Sea Salt Chicken or Maki & Sashimi Platter.  950 W Peachtree #255.  404-477-6111.

Sun Dial Restaurant, Bar & View – Four courses, 723 feet above the city.  Entree options include Braised Duroc Pork Shank, Juniper Crusted Lamb Rack, Table Served Dover Sole, Southern Fried Rabbit, Char Grilled Beef Tenderloin and Lobster Three Ways.  Finish with chocolate covered strawberry and a toast of sparkling wine.  $95.  210 Peachtree St.  404-589-7506.

Thrive – Choice of two Prix Fixe menus.  $45 menu entrees: Hanging Tender Steak, Organic Chicken Breast or Homemade Fettuccini with Shrimp.  $55 menu includes one glass of champagne.  Entree selections include 8 ounce Filet Mignon, Potato Crusted Salmon, Pan Roasted Duck Breast or Butter Poached Maine Lobster.  101 Marietta St., NW.  404-389-1000.

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten your business and you may not even know about it. Last year the restaurant industry lost an estimated $200 million to a theft scheme called “skimming.” The cashier or server is equipped with a portable electronic device commonly known as a “skimmer” that can be easily be hidden in a pants pocket. When handling customer credit cards the employee swipes the card through the POS system to capture the sale and while still in possession of the customer’s card, swipes the card through the skimmer as well. The customer’s information contained on the magnetic stripe on the back of the card is captured in the device. The information is then typically sold or transferred to organized rings that produce counterfeit cards and rack up fraudulent charges.

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While some workers are worried about smaller paychecks next year, more than 1.4 million low-income earners will see their wages go up on New Year’s Day.

Minimum wage rates in Arizona, Colorado, Florida, Montana, Ohio, Oregon, Vermont and Washington will rise between 28 and 37 cents per hour on Jan. 1, thanks to state laws requiring that minimum wage keeps pace with inflation.

Rates in these states will range from $7.64 per hour (in Colorado), to $9.04 (in Washington) in 2012.

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More than 100,000 low-paid Oregon workers will get a raise starting in the new year, when a 30-cent increase to the state’s minimum wage takes effect.

The increase from $8.50 to $8.80 starting on January 1 will mean an extra $624 a year for a family with one full-time minimum wage worker, according to the Oregon Center for Public Policy.

Two recent estimates show the breadth of Oregon workers getting a raise next year. The Oregon Employment Department Oregon calculated that about 137,000 jobs in the state paid less than $8.80 per hour in the first quarter of 2011, jobs that would be affected by the increase. The leisure and hospitality industry and retail trade account for 6 out of 10 of the jobs affected.

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Thousands of San Francisco workers are starting the new year with a raise. On Jan. 1 the city’s minimum wage will rise to $10.24 an hour. That’s the highest rate in the country and makes San Francisco the first place in the U.S. to mandate double-digit hourly wages for its lowest-paid workers.

Small businesses – led by the food-crazy town’s No. 1 industry, restaurants – warn that the high rate, combined with other costly city mandates, could force them to lay off workers.

“It makes these jobs so high-paying that they disappear,” said Daniel Scherotter, executive chef and owner of Palio D’Asti, an Italian restaurant in the downtown financial district. “It’s hurting the people it’s trying to help.”

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