Dairy Queen® brings newest treat concept to Peoria and Tempe

Two DQ Orange Julius Locations Open in Greater Phoenix

Peoria and Tempe, AZ  (RestaurantNews.com)  The Dairy Queen® system always has been about sharing smiles and stories. Now the treat category leader and one of the leaders in quick service restaurants has opened two new DQ® Orange Julius® locations in Peoria and Tempe. Both locations offer all of the amazing Dairy Queen soft-serve treats and cakes as well as Orange Julius products including an array of fruit-blended beverages and smoothies. The Peoria DQ Orange Julius is located at 10100 West Lake Pleasant Parkway, Suite 1320 with indoor seating for 36 and a staff of 15. The Tempe restaurant is located in the Arizona Mills Mall at 5000 Arizona Mills Circle and employs a staff of 15.

“We are thrilled to have the DQ Orange Julius locations in Peoria and Tempe open and ready to serve our customers,” said Jim Kerr, vice president of Franchise Development for American Dairy Queen Corporation (ADQ). “The Dairy Queen system is the world-wide treat leader and we’ve paired an innovative exciting design with a fabulous selection of cravable treats including all of the Dairy Queen and Orange Julius favorites, as well enticing new menu items. Customers will love what we’re bringing to the Peoria and Tempe communities.”

Both DQ Orange Julius restaurants feature DQ favorites, such as iconic Blizzard® Treats, MooLatté® frozen coffee-flavored beverages, Blizzard Cakes and a wide variety of other soft-serve items, as well as the full line of Orange Julius premium fruit smoothies and fruit-blended beverages. In addition, the Tempe DQ Orange Julius also will serve Dairy Queen signature Iron Grilled Sandwiches as well as hot dogs.

For more information about the Dairy Queen system, visit DairyQueen.com. Become a Dairy Queen friend on Facebook at www.facebook.com/dairyqueen and follow the Dairy Queen system on Twitter at http://twitter.com/#!/DairyQueen.

Peoria at a glance:
Address: 10100 West Lake Pleasant Parkway, Suite 1320, Peoria, AZ 85383
Employees: 15
Hours of operation:
Sun. – Thurs. from 10:30 a.m. to 10:30 p.m.
Fri. and Sat. from 10:30 a.m. to 11:30 p.m.
Indoor Seating: 36
Contact Information:
Store phone number: 623-566-0448

Tempe at a glance:
Address: Arizona Mills Mall at 5000 Arizona Mills Circle, Tempe, AZ 85282
Employees: 15
Hours of operation
Mall hours:
Mon. – Sat. from 10 a.m. to 9:30 p.m.
Sun. from 11 a.m. to 7 p.m.
Contact information:
Store phone number: 480-839-4976

About ADQ

American Dairy Queen Corporation (ADQ), which is headquartered in Minneapolis, Minn., develops, licenses and services a system of more than 5,900 Dairy Queen® stores in the United States, Canada and 18 other countries. ADQ is part of the Berkshire Hathaway family, a company owned by Warren Buffett, the legendary investor and CEO of Berkshire Hathaway. For more information, visit DairyQueen.com.

The Wendy's Company Plans to Build 20 and Remodel 50 "Image Activation" Company-Operated Restaurants in 2012

New York  (RestaurantNews.com)  The Wendy’s Company (NASDAQ: WEN) today announced plans to build 20 and remodel 50 Company-operated restaurants in the U.S. and Canada in 2012 with new, bold and contemporary designs that greatly enhance the customer experience. This follows the opening of 10 “Image Activation” restaurants in 2011. Located in Columbus, Ohio, the sleek, ultra-modern restaurant features one of four designs being evaluated for inclusion in Wendy’s design portfolio. The Company also plans to test the designs with select franchisees this year.

Contact

The Wendy’s Company
Media and Investors:
John Barker
(614) 764-3044
john.barker@wendys.com
or
Dave Poplar
(614) 764-3311
david.poplar@wendys.com

Waffle House Restaurants Says Farewell to the T-bone

Norcross, GA  (RestaurantNews.com)  After over 40 years, Waffle House restaurants will retire the T-bone steak from its menu after a year-long farewell campaign paying homage to this menu favorite.

The T-bone steak debuted on the Waffle House menu in the early 1960s when a “Grill Man” at the first Waffle House restaurant in Avondale Estates, Ga., ran out of steak one night and replaced them with T-bone steaks he bought at a local grocery store. They have been on the menu ever since. It became a customer favorite, and now Waffle House is the world’s leading server of USDA Choice T-bone steaks.

“It has been a good run, this may be the final year for the Waffle House T-bone,” says Pat Warner, Waffle House Vice President of Marketing. “Say goodbye to an old friend and order one today, while you still can.”

Waffle House restaurants launched an online and in-store campaign to bid adieu to the T-bone steak.

“We want to hear our customers’ reactions,” says Warner. “It may be that we will have multiple farewell tours; like a classic rock band.”

Waffle House restaurants serve a grilled,10-ounce USDA Choice steak which is available anytime of the day. Whether a customer orders a T-bone with eggs or the world famous hashbrowns, it will be missed by its loyal fan following. Customers are encouraged to tell us their T-bone stories via the Waffle House Facebook page so that it goes out with a bang.

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 1,600 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.

Come eat $1 pulled pork big barbecue sandwiches and enter into a drawing to win free barbecue for a year

Grand Opening of Dickey's Barbecue Pit in High Point

High Point, NC  (RestaurantNews.com)  Dickey’s Barbecue Pit will be celebrating its grand opening this Friday, January 27th. From 11 a.m. to 1 p.m. customers will be able to buy $1 big barbecue southern pulled pork sandwiches and will have a chance to win free barbecue for a year.

“I am so happy to be open and serving my community delicious barbecue,” said local franchise owner Tom Moore. “This has been such a great experience so far and I look forward to our grand opening on Friday.”

Dickey’s is located at 5872 Samet Drive. Don’t forget that Dickey’s caters any event, any size so make sure you call the store at 336-905-7777 to get more information.

At the grand opening Q104 radio station will be there to entertain the crowd. Customers will be able to enter into a drawing where three lucky people will win free barbecue for a year—that’s $480 worth of barbecue per person.

Dickey’s Barbecue Pit opened its first location in Dallas in 1941. Dickey’s began franchising in 1994 and has continued to grow across the country. Dickey’s currently has 206 locations in 36 states nationwide.

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. Kids eat free every day at all participating Dickey’s until February 29th, contact your local Dickey’s for more details.

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 206 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

Dickey’s Barbecue Pit Brings Excellent Customer Service and Delicious Barbecue to North Carolina

Dickey's Barbecue Pit in Greenville Welcomes New Owner

Greenville, NC  (RestaurantNews.com)  Dickey’s Barbecue Pit in Greenville is now locally owned and operated by the award-winning management of Jerry Brooks.

“I want to let the community of Greenville know that my main focuses are serving great quality barbecue and excellent customer service,” said Brooks. “I want customers coming back because of our delicious food, but I also want them to visit our friendly employees.”

Brooks is no stranger to Dickey’s Barbecue. He successfully owns and operates the Dickey’s in Knightdale. Brooks will bring his skill set and passion to the Greenville location and will not except anything but the best for his newest store.

This store is located at 3103 E. Tenth Street. The store phone number is 252-353-0190. Don’t forget that Dickey’s caters any event, any size.

“Jerry is an excellent franchise owner who understands the importance of customer service and food quality. I know he will bring success to this location,” said Roland Dickey, Jr., president of Dickey’s Barbecue Restaurants Inc.

Dickey’s Barbecue Pit opened in 1941 in Dallas, Texas and began franchising in 1994. Dickey’s has 206 locations in 36 states nationwide. There are currently eight locations in North Carolina.

Dickey’s Barbecue offers a quality selection of signature meats, home style sides and tangy barbecue sauce. 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 206 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

Granite City Food & Brewery Receives NASDAQ Delisting Notice

Minneapolis, MN  (RestaurantNews.com)  Granite City Food & Brewery Ltd. (NASDAQ: GCFB) announced today that it has received a letter from the Listing Qualifications Staff of The NASDAQ Stock Market notifying the Company that its common stock is subject to delisting from The NASDAQ Capital Market at the opening of business on February 1, 2012, unless the Company requests an appeal of this determination.

The notice stated that the delisting is attributable to the Company’s failure to comply with the minimum shareholders’ equity requirement for continued listing set forth in NASDAQ Listing Rule 5550(b)(1). NASDAQ staff did not accept the Company’s plan for compliance submitted on January 4, 2012.

“We believe our plan for regaining and sustaining compliance merits continued listing of our common stock and we have therefore decided to appeal the staff’s determination to a listing qualifications panel,” said Chief Financial Officer James G. Gilbertson. “We believe that many of the actions we have taken since the CDP transaction have added significant value to the Company and that we are only beginning to see the results of such actions, as reflected in our recently filed Form 8-K/A containing pro forma financials that show the impact of the Cadillac Ranch asset acquisitions.”

The Company anticipates that the listing qualifications panel hearing will be scheduled within the next four weeks.

If the Company’s common stock does not continue to be listed on The NASDAQ Capital Market, the shares would become subject to certain rules of the SEC relating to “penny stocks.” Such rules require broker-dealers to make a suitability determination for purchasers and to receive the purchaser’s prior written consent for a purchase transaction, thus restricting the ability to purchase or sell the shares in the open market. In addition, trading, if any, would be conducted in the over-the-counter market in the so-called “pink sheets” or on the OTC Bulletin Board, which was established for securities that do not meet NASDAQ listing requirements. Consequently, selling the shares would be more difficult because smaller quantities could be bought and sold, transactions could be delayed, and security analyst and news media coverage of the Company may be reduced. These factors could result in lower prices and larger spreads in the bid and ask prices for the shares. There can be no assurance that the Company’s common stock will continue to be listed on The NASDAQ Capital Market.

About the Company

In May 2011, the Company sold $9.0 million of convertible preferred stock to Concept Development Partners (CDP) in partnership with Dallas-based private equity firm, CIC Partners, and entered into a $10.0 million credit facility with 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 the Company’s CEO. Since CDP’s investment, the Company has been developing growth plans for existing Granite City restaurants as well as the construction of new Granite City restaurants, such as the Troy, Michigan location set to open in early 2012.

In late 2011, the Company acquired the assets of five Cadillac Ranch restaurants and related intellectual property, and Fifth Third Bank increased the Company’s credit facility by $12.0 million. The Company has entered into an agreement to acquire the assets of a sixth Cadillac Ranch restaurant, namely, the Pittsburgh, Pennsylvania location, subject to issuance of the required liquor license.

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. Granite City’s attractive price point, high service standards, and great food and beer combine for a memorable dining experience. The Company opened its first Granite City restaurant in St. Cloud, Minnesota in 1999 and currently operates 26 Granite City restaurants in 11 states and 5 Cadillac Ranch restaurants in 4 states. Additional information 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
Chief Financial Officer
952-215-0676

Hunt Valley, MD  (RestaurantNews.com)  United Capital Business Lending, a national business lender specializing in franchised restaurant finance, announced today that it will allocate $42 million to qualified, multi-unit Popeyes franchisees in 2012. The Popeyes® Louisiana Kitchen chain recently designated United Capital as one of its lending partners for the franchisor’s 2012 reimaging initiative.

Qualified Popeyes operators may borrow from United Capital to refinance debt, acquire existing restaurants, develop new locations or reimage stores. Financing for these needs is typically structured as fixed rate loans ranging from $250,000 to $5 million or more, with terms up to ten years.

The decision to increase the available funding to Popeyes franchisees was based on United Capital’s 2012 business strategy to support experienced, multi-unit owners within franchise concepts showing consistent performance. “United Capital is proud to be a part of Popeyes® growth,” says Andrew Jones, Vice President and Business Development Officer at United Capital. “Popeyes® is the world’s second largest quick-service chicken concept, so it’s fitting that we focus our dollars to supporting a winning organization.”

United Capital Business Lending is a subsidiary of BankUnited (NYSE: BKU), the largest bank in Florida with over $12 billion in assets.

In addition to Popeyes®, the United Capital team has financed franchisees for Five Guys® Burgers and Fries, SUBWAY®, Burger King®, Dunkin’ Donuts®, Denny’s® and Buffalo Wild Wings,® among others.

For information about financing for franchise acquisition, new restaurant development, equipment, remodeling or refinancing, call United Capital at 866-218-4793 or visit the company’s website at www.unitedcapitalbusinesslending.com.

Momentum Continues In New Year

Jersey Mike's Saw Record Growth In 2011

Manasquan, NJ  (RestaurantNews.com)  Jersey Mike’s Subs’ 55th anniversary year in 2011 was cause for celebration as the popular chain, known for its fresh sliced/fresh grilled East Coast-style subs, opened its 500th restaurant, adding 69 new locations during the year, for record unit growth of 15 percent. In addition, in 2011, the company awarded contracts to open 216 restaurants in 76 territories, attracting multi-brand, multi-unit franchisees as well as providing expansion opportunities to existing franchise owners.

“Our 55th year has been full of milestones, from opening our 50th restaurant in the Los Angeles area to entering new markets including San Antonio, Philadelphia and Louisiana,” said Hoyt Jones, president, Jersey Mike’s. “While we’ve seen record growth this year, we remain focused on the right growth – finding franchise partners who are savvy business people and share our passion for serving the best subs in the industry and giving back to our local communities.”

In addition to awarding new territory to 33 existing franchise owners, Jersey Mike’s also joined forces with restaurant industry veterans such as Bryan Selden of the Lone Star Restaurant Group which operates 11 Great American Cookies, two Pretzel Times, six Wingstops, and six Smashburgers (out of a 20-store agreement) and Steve Rosenfield and Linda Nash who own and operate 100+ Carl’s Jr. and Hardee’s Restaurants throughout the country.

Jersey Mike’s will continue its steady growth in 2012, opening new units in 23 states including California, Illinois, Texas, Virginia and Florida. Target markets for new franchisees include Seattle, New York, Atlanta, Minneapolis, Orlando and Tampa, Fla., Portland, Ore., New Jersey and Houston. The company will award territories to those who are passionate about the Jersey Mike’s brand including existing Jersey Mike’s franchisees, experienced multi-brand/multi-unit restaurant operators, experienced multi-unit QSR area managers and entrepreneurs with a track record of building successful businesses.

Jersey Mike’s wins best sub awards in virtually every market it enters. Fans crave their subs made Mike’s Way™ with onions, lettuce, tomatoes and a signature blend of olive oil, red wine vinegar and spices. The company uses only private labeled meats and cheeses that are sliced fresh for each sub sandwich and piled high on in-store baked bread. Everything is quickly made to order for each customer, just the way the first subs were made at the original Jersey Mike’s more than 50 years ago. The Jersey Mike’s experience always includes its trademark neighborly banter served up by a high-energy Jersey Mike’s team.

CEO Peter Cancro started the company at age 17, before he was even legally able to slice a sub. The company remains committed to making a difference in the communities it serves. In 2011, locations throughout the country raised more than $2 million for worthy local charities and distributed more than 200,000 free sub sandwiches to help numerous causes.

About Jersey Mike’s

Jersey Mike’s, a sub sandwich franchise with more than 600 stores open and under development nationwide, has a long history of community involvement and support. Started at the Jersey Shore in 1956, Jersey Mike’s serves authentic fresh sliced/fresh grilled East Coast-style subs. The company’s mission is to bring its customers the highest quality, freshest made sub in the industry and give back to the communities in which it operates. A store locator and franchise information for Jersey Mike’s can be found at www.jerseymikes.com.

West Coast Franchise to Bring Big, Made to Order Sandwiches to New Western Markets

Togo's Eateries, Inc. to Open 28 New Restaurants in 2012

San Jose, CA  (RestaurantNews.com)  Togo’s Eateries, Inc., a “West Coast Original” since 1971 serving up big, made to order sandwiches stuffed with the freshest ingredients, experienced an unprecedented year of growth in 2011 with the signing of 23 agreements for new restaurants and the opening of seven new California restaurants, including a new company-owned prototype in Pleasant Hill, CA.

As part of Togo’s 40-year anniversary, the 241-unit company launched a strategic plan for expansion, which includes remodeling options for franchisees to refresh existing units, while continuing to grow the brand in key growth states including, Arizona, Nevada, Oregon and Washington.  In 2012, 26 franchise locations and two corporate restaurants will open, as well as 80 existing restaurants are planned to be remodeled.

“This is an exciting time for Togo’s.  We have a vibrant, energized brand that’s ready for expansion in our existing markets, as well as an introduction into new cities across Arizona and Oregon,” said Tony Gioia, chairman and CEO of Togo’s Holdings, LLC.  “Our regional growth strategy, combined with the debut of our corporate prototype and franchisee remodel program, has set us apart from other sandwich shops, and we look forward to introducing many more customers to our big, made to order sandwiches in 2012.”

The new store prototype highlights the deli inspired one-on-one style service Togo’s guests receive, and showcases fresh food with reach-in glass refrigerators, see-through counters, and vibrant new decor.  Superior quality ingredients are featured on the menu, including California avocados mashed daily, abundant quantities of high-quality meats, and fresh baked ARTISAN bread.  The year-long celebration of the company’s 40th anniversary also introduced an updated website and a new interactive outreach to consumers.

“With our low start-up costs combined with our high average unit volume, we have all of the tools for success in place, and we will be working with other passionate entrepreneurs to bring the ultimate Togo’s experience to both current and new markets,” said Gioia.

Togo’s offers both single unit and multi-unit development opportunities in key growth markets in California, Arizona, Nevada, Oregon and Washington.  Interested entrepreneurs can contact Todd Peterson, vice president of franchise sales, at 818-597-9605 or todd.peterson@togos.com, or visit http://www.togosfranchise.com.

About Togo’s Franchisor, LLC

Togo’s Franchisor, LLC helps qualified franchisees create their own “West Coast Original.” Togo’s locations generate some of the highest average unit volume in the sandwich restaurant segment, require a low investment, utilize only a small space footprint, offers best-in-class operational field support, carries remarkable brand loyalty and is a simple minimal-equipment turnkey business. For more information call 877-78-TOGOS or visit http://www.togosfranchise.com.

Fast Casual Restaurants Hold Bright Spot in the Restaurant Industry, Says Technomic

Chicago, IL  (RestaurantNews.com)  The lackluster economy may have dampened growth for the restaurant industry at large, but fast casual restaurants continue to stand out as one notable exception. With $27 billion in annual sales, food industry consultants Technomic point out that fast casual restaurants now represent 14 percent of all quick-service restaurant sales, compared to 5 percent just ten years ago. They are expected to continue outpacing the industry over the next five years, when fast casual growth is forecasted to compound 8 percent annually.

“The fast casual segment is still evolving in ways that are strongly influencing all sectors of the restaurant industry,” said Technomic VP Joe Pawlak, speaking to members of its Foodservice Planning Program. “While we categorize them among limited-service restaurants, they also compete strongly with full-service casual dining on several dimensions.”

“Full- and quick-service operators continue to adapt and reposition their concepts toward areas in which fast casual has been effective with consumers,” explained co-presenter Darren Tristano, Technomic EVP. “This shift will likely blur the definition of fast casual in the eyes of consumers and increase competition in the segment.”

Fast casual restaurants share a fast-food service system and strong takeout orientation. Check averages tend to be under $9. Technomic breaks the segment down further into categories that include bakery cafes, Mexican/Southwest, specialty, sandwich, chicken, and burger concepts.

Panera Bread currently leads the category in total sales, at nearly $3 billion in 2010. Six of the fastest-growing restaurant chains (on a percentage basis) in the entire industry are fast-casual concepts, including Five Guys, Chipotle, Wing Stop, Qdoba, Pei Wei, and Noodles & Company.

In its presentation to food supplier members of its Foodservice Planning Program, Technomic summarized the many aspects of fast casual’s consumer appeal in terms of 10Fs, which include:

• Food quality
• Fine ingredients
• “Fitter,” wholesome food
• Fresh
• First-rate decor
• Fair price
• Fast service
• Friendly employees
• Flexible offerings
• Full-view preparation

Attendees received insights on how consumers rank fast-casual restaurants on these and other dimensions, the competitive impact this is having on other segments of the restaurant industry, and recommended action steps for foodservice suppliers.

Trends and Directions in the Fast Casual Segment was one of three research presentations delivered to Foodservice Planning Program members at their January 2012 meeting. Other study topics were Update on the Foodservice Consumer and Social Media, and Evaluating Club Stores, Cash-and-Carries and Depots as Foodservice Supply Sources.

To learn more about Technomic’s Foodservice Planning Program, contact Joe Pawlak at 312-506-3940 or jpawlak@technomic.com.

Contacts

Press Inquiries: Darren Tristano, 312-506-3850, or dtristano@technomic.com

About Technomic

Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include numerous publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry.

Football's Biggest Day Means Big Business for Buffalo Wild Wings

Minneapolis, MN  (RestaurantNews.com)  As one of the biggest days in sports nears, it’s not just the coaches and players who are readying themselves for the big day. The final football matchup of the season means big business for Buffalo Wild Wings®, who proved last year that the field isn’t the only place records are broken. In fact, the sports grill and bar sold more than 6 million wings on Feb. 6 last year – and expects that this year, football fans could help break that record.

“Professional football came back from the lockout stronger than ever,” said Sally Smith, CEO of Buffalo Wild Wings. “We’ve seen that same passion in our restaurants throughout the season and as we approach football’s finale, we expect it to be another big game day for us as well.”

Last year, the company saw a 113 percent sales increase over a typical non-football Sunday. This season, the restaurants are gearing up for the big game with extra staffing and plenty of fresh wings. Buffalo Wild Wings locations already have begun taking orders and/or reservations for the Feb. 5 game.

“Sports bring people together and we love to be that game-day destination for sports fans,” said Smith. “Like our marketing campaign – ‘Fandemonium’ – suggests, our mouth-watering wings combined with the incredible game-day energy in our restaurants make Buffalo Wild Wings the place football fans want to celebrate with their friends.”

Not only are in-store sales strong that day, but takeout sales also ramp up for the championship game. Last year, takeout made up 47 percent of sales. The company expects those numbers to continue to be high, with a takeout special of wings plus two sides or sharables, and peel-and-stick eye blacks for a fun, game-day party favor.

About Buffalo Wild Wings

Buffalo Wild Wings, Inc., founded in 1982 and headquartered in Minneapolis, is a growing owner, operator and franchisor of Buffalo Wild Wings Grill & Bar® restaurants featuring a variety of boldly flavored, made-to-order menu items including its namesake Buffalo, New York-style chicken wings. The Buffalo Wild Wings’ menu specializes in 18 mouth-watering signature sauces and seasonings with flavor sensations ranging from Sweet BBQ™ to Blazin’®. Guests enjoy a welcoming neighborhood atmosphere that includes an extensive multi-media system for watching their favorite sporting events. Buffalo Wild Wings is the recipient of hundreds of “Best Wings” and “Best Sports Bar” awards from across the country. There are currently more than 820 Buffalo Wild Wings locations across 47 states in the United States, as well as in Canada.

To stay up-to-date on all the latest events and offers for sports fans and wing lovers, like Buffalo Wild Wings on Facebook, follow @BWWings on Twitter and visit www.BuffaloWildWings.com.

Timpano Italian Chophouse Brings Balance to Wine List With More Expansive Guest-Friendly Selection

Fort Lauderdale, FL  (RestaurantNews.com)  Timpano Italian Chophouse, located at 450 Las Olas Blvd, has introduced an all-new wine list with a more classic format, broader selection and guest-friendly offerings including wines by the glass and half-bottle.

“We have changed our wine presentation to reflect the communal enjoyment and shared experience of a fine bottle or glass of wine,” said Steve Byrne, VP Culinary Operations for Tavistock Restaurant Group.  “We are offering more selections by the glass than was previously available including higher-end wines such as Far Niente Chardonnay ($17) and Damilano Barolo ($16).”

Wines from popular boutique vineyards such as David Ramey’s Cabernet Sauvignon will also be available by the glass ($18) as well as by the bottle ($67).

While many wine menus are progressive by flavor, the new Timpano wine menu is best described as classic, with wines categorized by geographical region, price and flavor profile.  More Italian wines have been added to include some from Tuscany and Piedmont, two of the most celebrated wine-producing regions in the world.  Overall, a broader selection of wines from California, Italy and South America has been introduced.

Within each category of wines, guests will be able to easily select offerings with various flavor profiles and price ranges, with the average price per bottle between $40 – $55.

About Timpano Italian Chophouse

Timpano Italian Chophouse brings together a timeless Chicago supper club with a classic Italian trattoria. Known for its bone-in steaks, crisp service and sophisticated surroundings, Timpano evokes another era.  For more information visit www.timpanochophouse.net.

About Tavistock Restaurants

Tavistock Restaurant Group (www.tavistockrestaurants.com) owns and manages a portfolio of restaurant brands across the United States including Abe & Louie’s, Alcatraz Brewing Company, Aquaknox, Atlantic Fish, Blackhawk Grille, Cafe del Rey, California Cafe, Charley’s, Coach Grill, Freebirds World Burrito, Joe’s American Bar & Grill, Napa Valley Grille, Papa Razzi, Sapporo Scottsdale, Taqueria Canonita, Timpano Italian Chophouse and ZED451.  Concepts range from fast casual to fine dining.  Based in the San Francisco Bay Area, Tavistock Restaurants is part of the Tavistock Group (www.tavistock.com), a global, private investment company.

Taco Bell Launches 'FirstMeal' in 10 Western States; Teams with Some of America's Favorite Breakfast Brands

Irvine, CA  (RestaurantNews.com)  Taco Bell® today introduced FirstMeal™, a new breakfast menu that combines great Taco Bell value with classic breakfast tastes. Starting today, eleven unique menu items will be offered in 10 Western states, including California, Arizona and Colorado. Featuring some of America’s favorite breakfast brands such as Johnsonville®, Cinnabon®, Tropicana and Seattle’s Best Coffee, individual items will range from 99 cents (sausage or bacon and egg burrito) to $2.79 (Grande Skillet Burrito), with participating restaurants opening their doors and drive-thrus one hour earlier. For most locations, that means 8 or 9 a.m., with breakfast ending at 11 a.m. local time.

“We’re excited to bring value and taste to nearly 750 stores and to fans who are familiar with Mexican-inspired breakfast, while seeking the value and taste that only our FirstMeal menu can give them,” said Brian Niccol, Chief Marketing and Innovation Officer, Taco Bell Corp. “We’ve partnered with leading breakfast brands that consumers know, love and trust, including Johnsonville Sausage, which has teamed with us to create our signature product, a Sausage and Egg Wrap: a soft flour tortilla filled with savory sausage, fluffy eggs surrounded by melted cheese – all wrapped up and grilled. For those looking for more than a muffin, we feel they’ve met their morning match.”

Niccol expanded on the number of stores and times, noting that more Taco Bell locations in the eastern part of the U.S will start carrying FirstMeal in 2013 – and, starting at the end of 2012, the company will start sampling FirstMeal items alongside Fourthmeal offerings during late-night hours. “This is a very important launch for our brand. While we’re beginning in the west, where people grew up with breakfast burritos, we plan to reach a national audience in the future, becoming a part of their morning routine, and truly opening people’s minds and taste buds as they begin to open their eyes and take on the day.”

The full FirstMeal™ menu, in order of price: Sausage or Bacon and Egg Burrito, Hash Browns, Seattle’s Best Coffee® ($1.49 cents); Cinnabon Delights™ ($1.49), Tropicana Orange Juice ($1.49), Johnsonville® Sausage and Egg Wrap ($1.79), Seattle’s Best Coffee® Premium Vanilla or Mocha Iced Coffee ($1.99), Steak and Egg Burrito ($1.99), Grande Skillet Burrito ($2.79). Three combos will be offered, all for $3.99, which includes a drink and hash brown. Prices and items may vary at participating locations.

Taco Bell has tested FirstMeal in more than 150 stores in four markets: Bakersfield, Calif., Oklahoma City, Tucson, Ariz. and Dayton, Ohio. All participating restaurants will be equipped with full point-of-purchase (POP) advertising, including flutter flags, drive-thru picket signs, window clings and crew buttons. Radio remotes and free giveaways will be included in Taco Bell’s initial marketing mix for FirstMeal.

About Taco Bell Corp.

Taco Bell Corp. (“Taco Bell”), a subsidiary of Yum! Brands, Inc., (NYSE: YUM), is the nation’s leading Mexican-style quick service restaurant chain. Taco Bell serves tacos, burritos, signature quesadillas, XXL Grilled Stuft Burritos, nachos, and other specialty items such as Crunchwrap Supreme®, in addition to the Why Pay More!® Value Menu. Taco Bell serves more than 36.8 million consumers each week in nearly 5,600 restaurants in the U.S.

Available for a limited time, new bite-sized chicken offering brings premium taste and poppable fun to guests in every bite

McDonald's Premieres Newest Menu Innovation With Chicken McBites

Oak Brook, IL  (RestaurantNews.com)  Beginning this January, McDonald’s guests nationwide will be invited to taste McDonald’s newest premium chicken offering – Chicken McBites. Available through April, while supplies last, this delicious new choice offers chicken enthusiasts bite-size enjoyment with big flavor.

McDonald’s new Chicken McBites are made with juicy pieces of white chicken breast and a savory home-style seasoning and are available in three sizes – Snack (3 oz.), Regular (5 oz.) and Shareable (10 oz.) – to accommodate any occasion and portion size. To enhance the taste experience, chicken fans can also pair Chicken McBites with a variety of dipping sauces for their dunking and popping pleasure.

“In response to today’s on-the-go lifestyles we created our latest recipe – Chicken McBites – to  provide our guests with a new way to enjoy premium chicken at McDonald’s that’s big on taste, fun to share and easy to take with you anywhere,” says Chef Dan Coudreaut, Senior Director of Culinary Innovation, McDonald’s USA.

To celebrate the introduction of Chicken McBites, McDonald’s launched a crowd-sourcing video contest inviting aspiring producers and directors to create 30-second made-for-web “bite-sized” videos for a variety of cash prizes.

“This contest is all about engaging McDonald’s fans and creative minds to help us develop fun, shareable online entertainment that expresses the bite-size appeal of Chicken McBites,” said Rick Wion, McDonald’s USA Director of Social Media.

A selection of winning videos are available to view on http://bit.ly/xil8Aq. NO PURCHASE NECESSARY. For more information about the Bite-Sized Video Project and contest official rules, visit http://tongal.com/mcdonalds.

To join in the McDonald’s new Chicken McBites conversation online, follow our national Twitter handle, @McDonalds, and use the hashtag, #ChickenMcBites.  For more information about Chicken McBites and McDonald’s full line of menu choices including nutrition information visit www.McDonalds.com.

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 businessmen 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.

The following trademarks used herein are owned by McDonald’s Corporation and its affiliates: Chicken McBites and McDonald’s. © 2012 McDonald’s

Franchisees Grew Up as Fans of Del Taco

Del Taco Franchise Deal Will Add Locations in Fort Worth

Lake Forest, CA  (RestaurantNews.com)  Del Taco announced today that it has signed a three-unit development deal with DT Restaurants of Texas. The first location will be at Hawk’s Creek Center, 520 State Hwy 183 in Fort Worth, and is expected to open in April.

This latest announcement is part of the continuing expansion of the popular chain into the Dallas/Ft. Worth market. In 2010, Del Taco announced plans to expand in the market with approximately 80 restaurants. To date, Del Taco has opened six restaurants in Dallas and area communities including Denton, Hurst, Irving, McKinney and Plano.

The owners of DT Restaurants of Texas, Ryan and Chris Blake, are brothers who grew up on Del Taco in Southern California. When the chain announced plans to come to Texas, the Blakes knew it was the right time to join the expansion effort and bring Del Taco restaurants to their community in Texas.

“Del Taco is a familiar taste from our childhood and we know consumers — kids and adults alike — will love it just as much as we do,” said Ryan Blake. “We believe there is a great opportunity here and look forward to bringing the great taste of Del Taco to Ft. Worth.”

Accountants by trade, the brothers have teamed with an operating partner who will manage the restaurants.

Ryan Blake cited Del Taco’s strong financial position, history of operations excellence, commitment to the Texas market and long-term brand success as solid business reasons he and his brother chose the chain.

“The Blakes’ personal history with the brand give them a strong passion for Del Taco and bring the kind of long-term brand loyalty to development that few franchisors can boast,” said Michael Vogel, vice president of franchise sales at Del Taco. “We warmly welcome the Blakes to the Del Taco family.”

For more than 40 years, Del Taco has been offering menu items that appeal to a broad range of tastes with a strong emphasis on quality and value. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like burgers, fries and shakes. Each item is made to order with quality ingredients including lard-free beans made from scratch daily, real cheddar cheese grated on site, chicken grilled fresh every hour, hand-made salsa and fresh produce.

Del Taco has more than 530 restaurants in 16 states.

Contact

Barbara Caruso
714-841-6777
carusocom@aol.com

With half-moon-shaped booths, low stools, wooden blinds and flat-screen TVs, most patrons might expect to pay $8 for a burger, or $4 for a smoothie. But the decor isn’t a harbinger of price. This is the new look of a remodeled McDonald’s, purveyor of Happy Meals and value deals as well as upscale coffee drinks.

The Oak Brook-based burger chain is reaching critical mass on a nearly decade-long, multibillion-dollar global renovation and rebuilding project it is betting will boost sales, traffic and brand perception. Restaurants undergoing simultaneous interior and exterior remodels are expected to see a 6 percent to 7 percent increase in same-store sales upon reopening, no matter where they are located.

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In most households, “leftovers” is a dirty word. But to professional chefs, it’s anything but.

Charlie Trotter is well-known for his aversion to waste in the kitchen, so it’s no surprise it’s also a pet peeve of Matthias Merges, who put in 15-plus years at Trotter’s restaurant before opening up Yusho, 2853 N. Kedzie.

“Creativity lies in the ability to use scraps and elevate them into something delicious and interesting,” says Merges, who finds ways to use everything from chicken cartilage and salmon skin to roots of herb plants and even the rinse water from rice at his Avondale restaurant. “It helps in the cost of running a business and it’s respect for the product,” he says. “That speaks louder than just the food.”

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The Old Clam House added baby back ribs with smushed potatoes to its extensive menu.

San Francisco Fresh Seafood Restaurant, The Old Clam House Announces They Now Offer Baby Back Ribs

San Francisco, CA  (RestaurantNews.com)  The Old Clam House, the best restaurant for fresh seafood in San Francisco, announces the addition of delectable baby back ribs, served with smushed potatoes, for $13.95 for a half rack and $19.95 for a full rack. Known for its mouth-watering seafood dishes, this San Francisco staple invites everyone to try the new dish or any of its other offerings.

“I usually come to The Old Clam House a couple of times a year and always enjoy it,” Michael L. of San Francisco said on Yelp.com. “They serve great tasting cioppino. There’s truly a classic, San Francisco feel to this place. It’s a place you can hang out with friends or family and enjoy great seafood without a heavy price tag. A classic restaurant in my opinion.”

The Old Clam House prides itself on being the oldest restaurant in San Francisco and has remained in the same location since its establishment in 1861. Despite the changes in ownership throughout the years, The Old Clam House continues to be the local restaurant to find delicious seafood and tasty spirits.

The San Francisco seafood restaurant offers exceptional hot-iron, skillet-roasted mussels and shrimp for sharing, as well as hot Dungeness crab with a secret garlic sauce every diner loves. Its oysters, clam chowder, prime rib servings and seafood pasta have all garnered praise from new and regular customers, and its unique rendition of San Francisco’s cioppino reminds people of the city’s long and colorful history.

For more information about any of The Old Clam House’s products or services, call 415-826-4880, view the restaurant on the web http://www.theoldclamhousesf.com or visit 299 Bayshore Blvd. in San Francisco.

About The Old Clam House

Uniquely San Francisco, The Old Clam House is the city’s oldest restaurant serving quality seafood and spirits in the same location since 1861. It has survived many city transformations, including the San Francisco Earthquake and Fire of 1906.

All meals are prepared by talented Executive Chef Andrea Froncillo. The Old Clam House offers brunch on weekends and holidays from 11 a.m. to 3 p.m. Diners may enjoy meals with a selection of wines, cocktails, and draft and bottled beers. Its bar features artisanal, hand-crafted, flavorsome spirits.