The economic troubles of the past few years may have put a damper on consumer spending, but industry observers say that through it all, shoppers appear to have maintained a healthy appetite for dining out. Now, with the economy showing signs of recovery, new concepts for restaurants are emerging. Local and regional chains are vying to squeeze in among the national contenders, appealing to developers who want to snag diners with a diverse menu of distinct and flavorful options.

Overall, the U.S. restaurant industry added 2,600 new eating and drinking locations in 2009, according to a report from the National Restaurant Association (NRA), citing data from the U.S. Bureau of Labor Statistics. That’s well off the pace of 11,000 new locations per year averaged between 2002 and 2008, but given the depth of the recession, the growth was viewed as a positive sign.

Continue reading . . .

McDonald’s Corp., the world’s largest restaurant chain, may add as many as 200 outlets in China next year to compete with Yum! Brands Inc.’s KFC Corp. in an economy that grew 9.6 percent last quarter.

McDonald’s plans to increase investment in China by 40 percent next year and open 175-200 restaurants in the world’s fastest-growing major economy, the company said in a statement distributed in Beijing today. That compares with a 25 percent increase in investment this year and the opening of a company record 165 restaurants, according to the statement.

Continue reading . . .

California Pizza Kitchen, Inc. (CPK) (Nasdaq: CPKI), a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, today opened its third location in Dubai with franchise partner, Gourmet Gulf Company.

The new CPK restaurant is located in the Mall of the Emirates, one of Dubai’s leading leisure, entertainment and shopping centers. Situated in the heart of what is now deemed ‘New Dubai’, the mall is home to 516 international brands, including department, fashion, lifestyle, sports, electronics and home furnishing stores. It hosts a Magic Planet family entertainment area, a 14-screen multiplex cinema and a 500-seat DUCTAC community theater and arts center.

The full-service California Pizza Kitchen is located on the first floor directly across from the mall’s major attraction, Ski Dubai, the first, and only, in-door ski resort in the Middle East. The restaurant’s large patio offers guests an unobstructed view of the indoor slopes where visitors can ski, snowboard and toboggan.

Tastefully decorated with warm colors and rich textures, the restaurant will open Sunday through Wednesday from 10:00 a.m. to 10:00 p.m., Thursday through Saturday from 10:00 a.m. to 12:00 a.m.

The menu will feature all of the CPK favorites including everything from the popular Original BBQ Chicken Pizza and Spinach Artichoke Dip to Kung Pao Spaghetti and the award-winning Thai Crunch Salad.

Pizza has thrown a flying wedge at the worst recession since the Great Depression.

The recipe for surviving — even thriving — in the current economy may be less tax cut extension and more bubbling cheese, savory tomato sauce and chewy crust.

This year, the 65,000 pizza parlors in the U.S. are doing a booming business, with Americans ordering 5.5 billion pies every day. The slice is remarkably resistant to the recession.

“It’s such a cheap meal – a large pizza for a family of four is an easy indulgence,” said comfort food expert Brian Wansink, professor of marketing at Cornell University and author of “Mindless Eating: Why We Eat More than We Think.”

Continue reading . . .

As the retail real estate industry transforms in the wake of the recession, mall and shopping center owners are building relationships with the kinds of tenants they might have ignored 5 or 10 years ago.

Restaurant operators only gained acceptance as mall tenants in early 2000s. Their parking needs, long hours of operation and heavy cleaning requirements were previously seen as a burden. Gradually, however, retail landlords began doing business with large national chains like the Cheesecake Factory and P.F. Chang’s China Bistro and enjoyed great success in the process.

Today, many landlords are taking the next step by targeting smaller, independent restaurateurs, many of whom have no experience operating in a shopping center environment. Why now?

Continue reading . . .

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, has announced that it has entered into a multi-store development agreement with Trihop, LLC to franchise and build new IHOP restaurants including a flagship location in Times Square. The initial development agreement calls for 24 new IHOP restaurants with an option to expand after that obligation is met. All the restaurants will be within the New York metropolitan area, including Manhattan and Queens; Fairfield, Connecticut; and the New Jersey counties of Bergen, Essex, Morris and Union. 

“The New York metropolitan area presents a great expansion opportunity for IHOP and Trihop is our ideal partner given their recognized real estate expertise in that area,” said Jean Birch, IHOP President. ”Trihop’s management team will leverage their experience beyond real estate, including their familiarity with franchises, as a multi-operator with Roy Roger’s.”

“Times Square is missing that something special IHOP will bring,” said Ben Ashkenazy of Ashkenazy Acquisition Corp. and managing member of Trihop. ”And why stop at Times Square — we’re going to expand IHOP throughout the New York metropolitan area.”

The opening of traditional IHOPs, such as those to be opened by Trihop, is one of the key tactics in fulfilling IHOP’s ongoing strategy to expand the brand’s accessibility to new and current guests. IHOP opened their milestone 1,500^th restaurant in November 2010, in Washington, D.C. and has averaged more than 60 new franchised IHOP openings in 2010 despite the challenging economy. With a franchise development pipeline of more than 300 restaurants, IHOP is well-positioned for continued growth in upcoming years. IHOP is also embarking on other growth opportunities, including the test of IHOP express restaurants and the licensing of the company’s name for select retail products. 

For more information or to find an IHOP restaurant near you, please visit http://www.ihop.com/. Follow IHOP on Facebook at www.facebook.com/ihop.

FREEBIRDS World Burrito, known for its extraordinary range of create-your-own gourmet burritos, tacos, burrito bowls, salads and more, will open in League City, its 42nd restaurant at Victory Plaza on Tuesday, December 14, 2010.  Local resident and restaurant veteran Chris Key will manage the new FREEBIRDS restaurant and employ approximately 50 team members from the local community.  

FREEBIRDS and its charitable arm, FREEBIRDS World Works, have a mission to help inspire staff and guests to give back to the community.  In the days leading up to the opening, FREEBIRDS World Works will conduct the following pre-opening events that are open to the public:

• Sunday, December 12, 2010, FREEBIRDS will partner with Bay Area Habitat For Humanity from 11 a.m. – 1 p.m. and again at 5 p.m. – 7 p.m.  The first 500 guests during both time slots will enjoy complimentary food and drinks in exchange for a $5 donation to Bay Area Habitat For Humanity.  
• Monday, December 13, 2010, FREEBIRDS will partner with Bay Area Meals on Wheels and offer 250 guests to join us at our new location from 11 a.m. – 1 p.m. We will offer complimentary food and drinks with their donation of $5 to Bay Area Meals on Wheels.

FREEBIRDS offers guests “way more choices” and the freedom to fully customize their own burritos, salads, nachos, burrito bowls, tacos and quesadillas any way they like.  With a reputation for highly personalized, one-to-one service, crew members help guests select from an extraordinary range of more than 40 freshly prepared ingredients including fire-grilled chicken, slow-roasted pork carnitas and grass fed beef topped with hand-cut peppers and vegetables plus house made salsas and guacamole.  Guests also have the option to choose from four flavors and four sizes of tortillas to build burritos ranging from the substantial Hybird to the legendary Super Monster which can weigh-in at seven pounds. 

FREEBIRDS restaurants have a free-spirited atmosphere which is reminiscent of a late 60′s rock n’ roll roadhouse. Be it the backwards “F” logo, the music lyrics splashed across the walls, the iconic music soundtrack or the Statue of Liberty — “Libby” — breaking through the Freedom Wall on a custom-built motorcycle, FREEBIRDS delivers freedom of choice and an incredible experience that has created generations of “Freebirds Fanatics” throughout the U.S.   Currently there are 42 locations open with more than 60 planned before the end of 2011.

The new FREEBIRDS restaurant is located in League City at 1615 N. FM 646 and I-45 in League City, Texas.  The restaurant can be reached directly at 281-534-9291. Hours are Monday through Thursday 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. – 10:30 p.m. and Sunday 11 a.m. to 9:00 p.m. FREEBIRDS offers online ordering and full service catering (feeding 10 – 10,000). For more information or to place an online order, visit www.freebirds.com

Pizza Inn (Nasdaq:PZZI) announced today the opening of its latest buffet concept at 1035 E. Main Street in Blytheville, AR 72315. The restaurant has a freshly renovated design, full service dining area and a staff eager to serve up the chain’s innovative specialty pizza line, baked with made-from-scratch dough, hearty pastas, sweet pizzerts and other freshly prepared favorites.

The Blytheville restaurant is locally owned and operated by Teresa and Danny Fleeman. In addition to serving up Pizza Inn favorites, their team in Blytheville is committed to upholding the Pizza Inn principle of giving back to the community.

“Danny and I are extremely pleased to open this Pizza Inn and spark a new relationship with loyal guests,” said Teresa. “We look forward to being a big part of the Blytheville community for years to come.”

As an incentive to potential franchisees Pizza Inn is currently offering a program in which new and existing franchisees pay no royalties the first year, 2 percent the second year and 4 percent beginning the third year.

“We are so confident in the long-term possibilities that we are willing to help potential franchisees during the important early years of business,” said Charlie Morrison, President and CEO of Pizza Inn.

In addition to new locations, other existing Pizza Inns nationwide will be encouraged to incorporate the new look and operations into their restaurants.

“These stores are the future of our brand,” said Morrison. “This concept allows us to showcase our heritage as well as the variety and quality of our food in a fun, family atmosphere.”

Hooters of Hattiesburg, MS will open its doors to the public at 11 AM on December 10th, followed by a ribbon cutting celebration on Monday, December 13th.  The store has partnered with Toys for Tots during the opening weekend, offering guests who support the cause with a toy donation a free order of Hooters loaded Tater Tots (Lots-A-Tots).  Located at 101 Carlisle Street off Hardy and 1-59, the Hooters of Hattiesburg is the 5th Hooters location in Mississippi and 1st in the area.  

At 10:00 AM on December 13th Hattiesburg Hooters will host a ribbon cutting celebration with the Chamber of Commerce and will be donating all the toys collected over the weekend to the Toys for Tots organization.

“We are excited to bring the Hooters concept of food and fun to Hattiesburg,” stated Tory Bartlett, Vice President of Franchise Operations for Hooters of America.  ”The store is in an excellent location and has many upgraded features that the residents will enjoy.”

The new 5200 square foot location comes equipped with 30 high-definition televisions,  7 booths with personal TVs, free WiFi, seating that can accommodate 200 customers as well as a full liquor bar and an outdoor patio. The Hooters of Hattiesburg can be reached at 601-268-6600.

Hooters of America, Inc. is the franchisor and operator of over 460 Hooters restaurants in 44 states and 30 foreign countries.  The first Hooters opened in 1983 in Clearwater, Florida.  Hooters is well-known for its brand of food and fun, featuring a casual beach-theme atmosphere, a menu that features seafood, sandwiches and Hooters nearly world famous chicken wings, and service provided by the All-American cheerleaders, the Hooters Girls.  For more information about Hooters visit www.Hooters.com or follow us at www.twitter.com/Hooters of www.Facebook.com/Hooters.

Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, announces an agreement with a multi-unit developer for three locations in the Austin, TX area. Earlier this month, the franchise announced its first Texas deal for three stores in Dallas. New fans can expect the first Austin store in mid 2011.

Clint Wilkinson, Saladworks’ newest franchisee, spent over 15 years in the furniture retail business and hotel management before he decided it was time to be his own boss.

“I had years of operational and management experience, but it was time for me to do something independently, and franchising is the way to go to achieve your best chance of success,” Wilkinson said. “I also wanted more nutritious, healthy food options in Austin, so when I came across the Saladworks franchise, I knew it was the perfect fit for me.”

Saladworks is sure to be the perfect fit for the people of Austin as well. Austin, Texas has recently been named one of the country’s healthiest cities by the American College of Sports Medicine’s Fitness Index, as well as one of the “fittest” states by Shape Magazine. Saladworks is proud to bring its nutritious menu offerings, including over 50 salad ingredients and signature salads averaged less than 300 calories, to Austin. New fans will enjoy the franchise’s True Nutrition campaign, which educates consumers about what they’re eating and empowers them to make healthy decisions when choosing their salads or creating their own.

Wilkinson’s belief in the Saladworks concept, coupled with its ability to bring more jobs to the city, has led him to set his sights to the future. Saladworks is growing nationwide, and Wilkinson’s expansion objectives match those of Saladworks – for rapid expansion in Texas.

“Three stores isn’t the end for Austin!” Wilkinson said.

“Austin, Texas has consistently been named to many award-winning lists for their health conscious lifestyles, recent job growth, and flourishing economy,” said Saladworks’ Founder/CEO, John Scardapane. “Saladworks is proud to serve America’s Best Salads to one of the ’10 Best Cities for the Next Decade,’ as named by Kiplinger’s Personal Finance Magazine.”

Chalak Mitra Group LLC (CMG), an affiliate of the Dallas-based, The Chalak Group, Inc. (TCG), announces that it has successfully acquired thirty-three (33) Yum! Brand restaurants in Illinois, Kansas, Missouri and Oklahoma for an undisclosed amount.  Current Yum! franchisees, Manish Patel and Pushpak Patel, who are also part of TCG, will operate and lead the management team of KFC, Taco Bell and Long John Silver’s restaurants in the recently acquired 33 locations.

The Chalak Group, Inc. (TCG) is a dynamic business organization led by Al Bhakta, Chet Bhakta, Nik Bhakta, Tony Stevens and Ron Parikh. TCG brings multi-unit restaurant franchise experience, which includes the aggressively growing Dallas-based 56 unit fast casual brand, Genghis Grill–The Mongolian Stir Fry.  TCG teamed up with Manish and Pushpak Patel to open up their first KFC and Taco Bell location in Anna, TX.

“It’s a competitive advantage for us to have Manish and Pushpak operate this division,” Al Bhakta, CEO of TCG said of the newly formed partnership. “Being existing operators in the Yum! system, they bring specific skills and experiences to the business. Our goals are the same as an entrepreneur – to create enterprise value by growing and developing the business.”

“We are very excited about the future growth opportunities with TCG and Yum! Restaurants.” said Manish and Pushpak Patel. “We look forward to serving and growing with the Yum! Brand’s guests in these communities.”

Bhakta and his team will continue to focus on growing Genghis Grill to become a national brand, while the Patels will continue to grow within the Yum! system.

Yum Brands Inc. is targeting Africa and other emerging global markets for expansion for its venerable KFC chain that has become a dominant fast-food player in China but has struggled in the U.S.

Louisville-based Yum said Wednesday that it expects to double the number of KFC restaurants in Africa to about 1,200 by 2014. Yum projects that KFC will grow into a nearly $2 billion brand in Africa within four years and will contribute more than $100 million in profit to Yum’s international division, which excludes China – which has its own division.

“Africa has tremendous opportunity,” Yum Chairman and CEO David C. Novak said during the company’s investor-analyst conference in New York. “It’s a great emerging continent, and we have a chance to really lead in that business.”

Continue reading . . .

Pizza Inn (Nasdaq:PZZI) is welcoming the holidays and capping off an aggressive year of growth as the company opened its newest location at 310 E. Round Grove Road in Lewisville, Texas this week.

The restaurant is the latest of five corporate-owned stores following a design that has led to a wave of reinvestment in the brand with franchisees as well.

“We’re excited to show our guests in Lewisville a great restaurant with top notch service and a delicious menu in fresh new surroundings,” said Charlie Morrison, President and CEO of Pizza Inn. “This is the Pizza Inn of the future.”

The 4,500 square foot space features a full-service menu, a pizza buffet, a salad bar and delivery and carry-out options. Complete with flat-screen televisions, a party room and game room, the restaurant can seat more than 180 guests and is infused with a nod to Lewisville and nearby Coppell residents on the décor that lines the walls.

“We’re a hometown concept centered on family fun and great food, and Lewisville is the perfect place to connect with customers,” Morrison said. 

The restaurant will be managed by Ray Martin, a veteran of the industry with more than 20 years of experience.

In an effort to further increase national and regional growth of similar stores, Pizza Inn is seeking single- and multi-unit franchisees to help grow the company’s network of restaurants in the region. As an incentive to potential franchisees, Pizza Inn is offering a program in which new franchisees pay no royalties the first year, 2 percent the second year and 4 percent beginning the third year.

For more information on franchise opportunities with Pizza Inn, please visit www.pizzainn.com or contact Dino Chavez, Director of Franchise Development at (800) 284-3466.

Natural and eco-friendly pizza restaurant franchise and 2010 Hot Concept Winner, Pizza Fusion will be opening two locations in the Tampa, Florida area in January 2011. Pizza Fusion has become one of pizza-lovers’ favorite pizzerias not only because of its award-winning taste, but because they only use the freshest, healthier and all-natural, hormone, pesticide and chemical-free ingredients.

Voted “Best Pizza” numerous times, Pizza Fusion’s well-rounded menu offers something for everyone at a great value. Menu items range from traditional pizzas and sandwiches to its extensive offering of handcrafted, specialty pizzas, like Four Cheese & Sundried Tomato, Sausage & Tri-Colored Peppers or the popular Founder’s Pie. Pizza Fusion’s award-winning, organic salads offer a tasty meal for a quick lunch or healthy dinner. Beyond its organic offerings, Pizza Fusion also offers a number of menu items for selective eaters, including vegan, vegetarian, lactose-free, and gluten-free pizza and other options.

The two new Pizza Fusion restaurant owners, Ralph Santell and David Burton, plan to open their respective locations in January 2011. Ralph Santell will be opening his new location in Westchase at 9556 West Linebaugh and Dave Burton will be opening doors on his restaurant on 777 North Ashley Drive.

Pizza Fusion CEO Mark Begelman commented, “I am honored to have two such outstanding businessmen and entrepreneurs as Ralph Santell and David Burton join the Pizza Fusion family. With their combination of experience, talent and passion, their restaurants will not only be great pillars in the Tampa community, but also outstanding leaders within our own dynamic organization.”

Dave Burton notes that, “I was drawn to Pizza Fusion mainly because of its focus on fresh and natural foods as well as it being a restaurant leader in environmentally sustainable practices. I’ve always tried to align myself with organizations built around integrity and am delighted to work with a company that prides itself on social responsibility.”

And Ralph Santell says, “Having a Pizza Fusion franchise will allow us to impact more people’s lives in a positive manner in many ways. Being good stewards of the environment while providing healthy and delicious food options for our community will give all of our team members a sense of satisfaction as well as a feeling of accomplishment. Come visit us and see what we are all about!”

Pizza Fusion, whose motto is ‘Saving the Earth, One Pizza at a Time,’ practices a socially-conscious approach to its entire existence, including the restaurants’ build-out, service and overall operations. These steps ensure that each pizza franchise is not only good for the community and environment, but it is also saving on costs such as electricity and water. Through building all of its restaurants to LEED standards and offsetting 100% of its power consumption at all of its restaurants, among many other green initiatives, Pizza Fusion is pioneering the sustainable restaurant movement.

In the United States, restaurants are the top electricity consumer among retail businesses, accounting for 33% of the total consumption. Each restaurant produces an average of 50,000 pounds of waste per year. Pizza Fusion’s restaurants reduce water waste by 40 percent and electricity consumption by 20 percent annually. The chain’s LEED certified restaurants feature a number of unique, eco-efficient products, techniques and designs. Pizza Fusion restaurants’ eco-elements include countertops made of reused glass bottles from other Pizza Fusions and manufactured using a cradle-to-cradle approach, bamboo flooring, 30% recaptured industrial concrete, non-VOC paints, energy start certified appliances, insulation made from recycled blue jeans, ceiling baffles made from recycled composite board, low-voltage, low-heat lighting, furniture made from reclaimed wood, and much more – all the way down to the 100 percent post-consumer toilet paper in their bathrooms.

Pizza Fusion is considering Area Developer and Franchise candidates to open several locations. For more information on Pizza Fusion franchise and area development opportunities, visit: http://www.mypizzafusionfranchise.com.

“Best Concept” Winner of 2010 by the Nation’s Restaurant News, Pizza Fusion was founded in the best interest of the individual and the environment and is the number-one green franchise in North America. Based out of Fort Lauderdale, FL, the all-natural pizza restaurant chain offers fresh, natural, and healthier foods in all its eco-friendly, LEED certified locations worldwide. The pizza franchise’s mission is to uphold the highest level of integrity in all they do, from the quality and origin of their food to their care for the health of their customers and the environment. Pizza Fusion, “Saving the Earth, One Pizza at a Time.” (www.pizzafusion.com).

Texas-based Dickey’s Barbecue, the largest barbecue chain in the country, is well-known for their hot pit-smoked barbecue meats, free ice cream and free big yellow cups— with a strong presence in the lone star state, the franchise is expanding in central Texas opening a new location in Austin.

Dickey’s is growing at a rapid pace, now with 134 locations in 32 states.

Their annual growth rate over the past 2 years is averaging 35 percent, according to company officials.

They are set to open 18 more locations before the end of 2010.

As Dickey’s continues to grow nation-wide, the company is breaking the rules of the industry by introducing a niche product into the mainstream.

“It’s an exciting feeling to bring Dickey’s to Austin. With a lot of different types of barbecue options here, I am confident Dickey’s will be received really well,” Franchise Owner Chris Lottie said. “Austin is a great place to live and a great place to do business.”

The Texas businessman has worked in the restaurant industry for many years, but this is his first venture as a franchisee for the company.

Lottie’s business partner is Scott Morgan, a native of Austin.

“This is a really exciting time to be a part of the Dickey’s brand because we growing so fast and expanding around the country,” Morgan said. “But, what’s most important to me is that Dickey’s has always stayed true to its Texas roots. We are a chain restaurant, but all of our recipes are family recipes dating back to 1941—you can’t get more authentic than that.”

It seems all of Dickey’s owners share Morgan and Lottie’s enthusiasm about the brand.

“We have so many new Owner/Operators who are investing with us. In this economy, we are glad people trust us for success. It is a great feeling to help people stand on their own two feet and become their own boss,” President of Dickey’s Barbecue Restaurants, Inc. Roland Dickey, Jr. said.

With the unemployment rate at a frightening high, Dickey’s and their entrepreneurial partners are offering jobs to many and expanding when other businesses are shutting down.

“Our progress is surprising to a lot of folks, but it makes sense to us. People want to get out of the rat race,” Dickey said. “In turn, these new stores are employing hundreds of people who otherwise would be on unemployment.”

The first Dickey’s Barbecue opened in 1941 in Dallas, TX.

The original location is still open for business and Dickey’s Barbecue is still owned and operated by the Dickey Family.

Even today, Dickey’s still slow smokes all of their signature meats overnight in every restaurant.  

For more information on Dickey’s or owning a Dickey’s franchise, visit www.dickeys.com

After opening its first location in La Porte, Texas, in 2008, and quickly becoming a local favorite, Bullritos® was proud to open its tenth location, located in Houston, Texas, in the Clear Lake/Nassau Bay area at 1820 NASA Parkway.

In celebration of the grand opening on Monday, November 29, the first 50 qualified patrons in line at the new NASA Bullritos received an Unbelievabull Giveaway—free Bullritos for a year!

“We wanted to introduce Bullritos to the Clear Lake community in a big way,” said Shannon Walker, Bullritos franchisee. “And this giveaway was the perfect opportunity to mark our presence and begin our community relations with a bang!  I was amazed to witness the crowd begin gathering on Sunday prior to the Monday morning opening; it was very encouraging for our team.”

Bullritos was founded by Russell Ybarra, who is also president and CEO of Gringo’s Mexican Kitchen. Motivated by his personal experience of running with the bulls in Pamplona, Spain, Ybarra extended his culinary palate into a Spanish-inspired, hip burrito joint complete with high quality ingredients, Bull-Ritas (frozen margaritas) and talented “burristas” (burrito rollers). Bullritos, bowls and tacos are custom-created with any combination of freshly grilled and prepared meats, two styles of rice, three options of beans (all vegetarian), chile con queso, freshly-cut veggies, mild to spicy salsas and more. To create a “Custom Bull,” patrons indicate their order by marking their desired style and ingredients on bull bags with red markers. Burristas create the bullrito, bowl or tacos, and put them in the bag for the guest to “run with it,” emphasizing the “bag ‘n’ go” concept.           

Bullritos has also made a commitment to helping each surrounding community where a franchise is located. The “Charit-a-bull” Event program allows various community organizations to fundraise through the restaurant, earning 20 percent from all orders by using special coupons.

“We hope to impact more communities in a positive way with every new Bullritos location,” said Ybarra. “We want to be a cornerstone in the community. By partnering with schools and organizations, Bullritos can assist our patrons in their fundraising efforts, as well as being the local favorite burrito joint.”

Bullritos is open from 11:00 a.m. to 9:00 p.m., Monday through Saturday, and is closed on Sundays so associates can rest and focus on their families.

The Home of the Original Hamburger celebrated the opening of its second Philippines restaurant with a celebration on Nov. 12. The new Johnny Rockets, located at 205 C Tomas Morato Ave in Quezon City, opened on Oct. 10 in the Philippines’ former capital and most populous city.

The iconic American restaurant has become a staple in Quezon City since opening in the Eastwood Mall in August 2009. Last April, Johnny Rockets Philippines’ President and CEO Dr. Amable Miguel C. Aguiluz  IX also launched a Kids Rocketeer program where local children had the chance to learn how to be a Johnny Rockets server, while boosting self confidence and having a great time.

“Fun is the cornerstone of our business, and that’s partly why Johnny Rockets has become so popular in the Philippines,” said Aguiluz. “Our employees have fun entertaining guests with song and dance twice each hour, while children love activities like the Kids Rocketeer program, kids balloons, coloring pages and wearing their own Johnny Rockets server hats.”

The new 3,700 square-foot Tomas Morato location is a full-service restaurant that employs 54 team members. The bright lights and classic decor differentiate the location among the vibrant restaurant row along Tomas Morato Ave., while the Filipino tradition of rice as a side dish is integrated in the menu of classic American favorites including Original Hamburgers, American Fries and Shakes.

“The classic American concept is very universal, and it is exciting to see how quickly it has been embraced by Filipino culture,” said Steve Devine, senior vice president of international development for Johnny Rockets. “As a third Philippines location is already set to open soon, we believe this market’s success creates a wonderful segue for expansion into other Eastern countries.”

For more information on Johnny Rockets or its growing franchise opportunities, please contact www.johnnyrockets.com.

As part of an aggressive national expansion campaign, Wingstop today announced a franchise incentive program designed to help new and existing franchises open more Wingstop restaurants nationwide.

The program is the first time the fast-growing wing chain has offered franchise incentives and is designed to attract more multi-unit owners.

“With the launch of this program we are taking the most aggressive approach in our company’s 16-year history,” said David Vernon, vice president of franchise sales for Wingstop. “The Wingstop concept was built on a simple operating platform that appeals to multi-unit investors and entrepreneurs who want to own their own business. We are offering this program for a limited time to accelerate our growth into both existing and new markets.”

The incentive is available now through April 1, 2011 and offers qualified franchise candidates an opportunity to join the Wingstop brand at a reduced franchise and royalty fee.

In the past year Wingstop has opened more than 40 new locations, including its first store in Queens, New York, its 50th locations in Los Angeles and Houston and the first international stores in Mexico City. With the launch of the incentive campaign, the concept plans to continue its expansion into existing and new markets throughout the Northeast, Midwest and Southeast regions.

“Since Wingstop began franchising in 1997, the company has quickly and successfully grown into new markets outside its Texas roots,” added Vernon. “Now’s the time to take the next step. There is tremendous potential for expansion and we believe this program will attract new operators looking for an opportunity to get on board and grow with us.”

This is just the latest from Wingstop. The company has experienced a banner year, reaching more than seven straight years of positive same store sales, ranking number one in Systemwide Sales Growth on the 2010 Nation’s Restaurant News Second 100 list, and being acquired by private equity firm Roark Capital Group in April.

For more information on the franchise incentive program, visit www.wingstopfranchise.com or call 972-686-6500.

Smashburger, a nationally acclaimed industry-leading “better burger” restaurant, will sizzle into Brooklyn in 2011. Smashburger has partnered with 25/20 Management to introduce Smashburger’s “burger magic” to the borough.

Smashburger’s expansion into Brooklyn is part of a larger strategy of growth targeting New York City. The restaurant has franchise agreements to open 20 stores in Long Island and continues to seek partners to lead development throughout the five boroughs.

25/20 Management will open three units in Brooklyn, all of which will feature menu items created to appeal to local flavor preferences and culinary traditions. Jim Denburg, Managing Member of 25/20 Management has more than 18 years of successful franchise restaurant experience. He is a former Domino’s franchisee and has been recognized for his consistently high sales and awarded the Gold Franny award for operational excellence seven times.

“Brooklynites are ready for a ‘better burger’ from a new, modern brand like Smashburger,” says Jim Denburg Managing Member of 25/20 Management. “Smashburger’s product and business model make it a great choice for 25/20 Management.”

“Jim Denburg has experiencing developing markets both domestically and internationally,” says Smashburger Chairman and CEO David Prokupek. “His experience and familiarity with the Brooklyn market will ensure a successful launch of brand in the New York City market.”

Smashburger’s “better burgers”, made with 100-percent Certified Angus Beef, are cooked to order in satisfying recipes and can be customized with an array of artisan buns, flavorful cheeses, the freshest produce, and top-quality condiments. In addition to great-tasting burgers, Smashburger offers crispy and grilled Smashchicken sandwiches and a fresh variety of Smashsalads. Diners can enhance their meal with any of Smashburger’s wide offering of signature sides like rosemary and garlic-seasoned Smashfries, Veggie Frites, haystack onions and Fried Pickles. Guests can quench their thirst with local beer, wine, Häagen-Dazs shakes, and root-beer floats.

Wingstop has announced the opening of its first location in Queens, N.Y. The store, located at 31-14 Steinway Street in Astoria, is owned and operated by franchisee Mac Khahera.

With a sole focus on cooked-to-order chicken wings, the Wingstop menu features traditional and boneless wings sauced and tossed in nine proprietary flavors including Original Hot, Lemon Pepper and Garlic Parmesan, and side dishes like fresh-cut, seasoned fries.

“Wingstop keeps the menu simple,” said Queens-native Khahera. “This is a great neighborhood and the perfect spot for the first Wingstop in New York. It’s a very exciting opportunity to get involved with Wingstop just as the company is starting to break ground in New York and I wanted to be part of that.”

In addition to Queens, the company recently signed a development agreement with Constanze Han for two stores in Brooklyn, N.Y.

Founded in Texas in 1994, Wingstop currently has 470 stores open nationwide and in Mexico, with plans to open an additional 75 stores in the Northeast. The company has experienced more than seven consecutive years of same store sales, and has awarded “best wing” accolades by top outlets across the country.

Wingstop of Queens is open from 11 a.m. to midnight daily. To place phone-ahead carryout orders, call 718-777-9464. For more information, or to find the nearest Wingstop location, visit www.wingstop.com.

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, today announced the opening of its ninth restaurant in Mexico. Opened by CPK franchise partner Grupo Calpik, S.A.P.I. de C.V., the new full-service restaurant is located in the Jardines del Pedregal neighborhood of Mexico City.

The 6,400 square-foot CPK seats approximately 210 people and is located on the second floor of the Terraza Pedregal business center.

Tastefully decorated with warm colors and rich textures, the restaurant will open Monday through Thursday from 1:00 p.m. to 11:00 p.m., Friday through Sunday from 12:00 p.m. to 12:00 a.m. Guests can dine inside, on the large outdoor patio or place a take-out order.

The menu will feature all of the popular CPK favorites including everything from the Original BBQ Chicken Pizza and Waldorf Chicken Salad to the Kung Pao Spaghetti and Avocado Egg Rolls.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Ultimate Margarita and other signature favorites such as the Original Recipe Mojitos.

Additional CPK restaurants are located in Guadalajara, Cancun and the following suburbs of Mexico City: Lomas Verdes, Bosques de Las Lomas, Polanco District, Santa Fe, Coyoacán and Satelite.

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), home to the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, creative salads, appetizers, soups, sandwiches and desserts, today announced the opening of the first company-owned and operated restaurant in Shanghai, China. The Company has opened its first international office that will assist CPK franchise partners in addition to supporting the company growth in China. Both initiatives are part of a long-term expansion strategy to broaden the Company’s presence in Asia.

The new California Pizza Kitchen is located in the Sinan Mansions’ commercial area of the LuWan District. Situated in the heart of Shanghai’s former French Concession, the LuWan District is the city’s latest entertainment and lifestyle hub. The new restaurant overlooks the lush greenery of Fuxing Park, the former French Park, and is two blocks from the retail, residential and entertainment hubs of Huaihai Road and Xintiandi.

“California Pizza Kitchen has been well received internationally, and we see a great opportunity to further expand the brand in one of the most robust economies in the world,” said Rick Rosenfield, co-founder and co-CEO of California Pizza Kitchen. “The presence of Company-owned restaurants and an international office will allow us to provide better support for our franchise partners in India, Malaysia, Dubai, and the rest of the Asia-Pacific region.”

Sophistically decorated with a new modernistic design for the China market, the restaurant will open daily from 11:00 a.m. to 11:00 p.m. The open-exhibition kitchen allows guests to watch many of California Pizza Kitchen’s popular innovations prepared in addition to several new dishes created to suit local tastes such as Red Curry Duck Pizza and Spicy Voodoo Vodka Fettuccine.

“We have always been known for our globally-inspired menu items,” said Larry Flax, co-founder and co-CEO of California Pizza Kitchen. “We are very excited about the new items we have created for the Shanghai menu and we look forward to introducing some of these items on our U.S. menu in the future.”

Starbucks (NASDAQ: SBUX) today detailed strategies for its next phase of growth at the company’s biennial Investor Conference. Building on its continued strength in attracting global consumers to its stores and growing its business in that critical channel, Starbucks senior leaders outlined plans to create a multi-faceted, global consumer brand and the significant potential to achieve a greater share of the nearly $145 billion world coffee market with a renewed focus on innovation and expansion.

Starbucks chairman, president and ceo Howard Schultz outlined plans to create long-term shareholder value. “We are building a solid and secure foundation for profitable growth in both new and existing businesses,” Schultz said. “Our next phase of growth will come from extending the Starbucks Experience to our customers beyond the third place to every part of their day, through multiple brands and channels. Starbucks U.S. retail business and our connection with our customers form the foundation on which we build all of our lasting assets, and we will combine that with new capabilities in multiple channels to accelerate the model we’ve created that no other company can replicate.”

Addressing the “myth of U.S. saturation,” Cliff Burrows, president of Starbucks Coffee U.S., outlined the continued sizable opportunity for profitable growth in the U.S. retail business. Growth will come from existing stores through increasing capacity and expanded day-parts, and through innovative store segmentation, with new concepts and formats in strategic locations. “We’ve improved store-unit economics in a significant way over the past two years,” stated Burrows. “We now have the opportunity to apply these broad-based improvements to retail expansion, as we engage customers through targeted initiatives such as My Starbucks Rewards and Starbucks Digital Network, create capacity at peak hours, and capture more day parts.” Burrows also noted that, while the company will not add stores in the U.S. at the pace it once did, it will seek out new locations in targeted neighborhoods to capture significant retail growth opportunities, focusing on opening one store at a time.

Retail growth outside the U.S. is also central to the company’s strategy, with Starbucks International in the first year of a multi-year transformation based on the successful transformation of the U.S. business. “Strong fundamentals and customer demand provide the company with the foundation to accelerate growth into established markets, such as Canada and Japan, and new or emerging markets such as China, Brazil, India and Russia,” said John Culver, president of Starbucks Coffee International. “We are particularly pleased with the response we’re seeing from our Chinese customers, and expect to operate at least 1,500 Starbucks stores in Mainland China by 2015.”

The company also announced plans to build a world-class consumer packaged goods (CPG) organization. Under the leadership of Jeff Hansberry, president, Global Consumer Products and Foodservice, Starbucks is creating an infrastructure that combines the best of Starbucks marketing and promotional expertise with best-in-class CPG capability. Hansberry added, “By reaching customers in the most agile and efficient way across all categories, channels and markets, Starbucks CPG business is becoming a high profit, important and growing business, with global scale for Starbucks. The new direct model has the ability to drive authentic and effective sampling, build true partnerships with our retail customers and build their trust, and introduce some Starbucks retail theater to the grocery aisle.”

As it continues to expand its retail and grocery footprint, Starbucks is also building stand-alone brands like Seattle’s Best Coffee, which continues to grow its points of distribution and to make high-quality coffee more accessible than ever before. The brand is targeting growth with new products, including the recently launched Levels System which is designed to reach new customers by simplifying the coffee-buying experience, and new concepts, such as its first Seattle’s Best Coffee Bar as part of a pilot project in Walmart Canada Supercenters.

Concluding the conference, Starbucks chief financial officer Troy Alstead added, “Starbucks has reached a critical juncture as we move from a high unit growth specialty retailer focused on coffee in our stores, to a global consumer company with diversified growth platforms across multiple channels. We are intent on capturing a larger share of coffee consumption, reaching consumers wherever and whenever they want great coffee.”

Tossed, home of garden fresh salads, crepe wraps and sandwiches, today announced its first expansion outside the United States via a new franchise agreement with Jeff Potoroka, an entrepreneur from Abbotsford, British Columbia, Canada.  Following an initial store opening planned for the first quarter of 2011, Tossed will work closely with Potoroka to develop as many as three additional Tossed locations in and around the Vancouver Island region in the coming year, bringing the company’s famous reputation for gourmet-quality salads and sandwiches to a new base of North American consumers.

Potoroka is an experienced home appraiser, having been in the field for the past eighteen years.  Since 2003, Potoroka has operated his own home appraisal company, with staff appraisers positioned throughout the Lower Mainland.  Earlier in his career he also operated his own pizza business.

“Tossed Franchise Corporation is pleased to welcome Jeff Potoroka as its first international franchisee.  Jeff’s knowledge and background in commercial real estate, along with his food service experience, is exactly what we look for in a franchisee,” said Eric Schmitt, Tossed Chief Executive Officer.  ”British Columbia has a reputation for environmental sustainability and healthy living.  Tossed plans to work with the communities and local farmers throughout the Vancouver region to bring fresh and locally produced food products to Tossed’s new customers.”

Founded in 1998, Tossed restaurants are known for their ultra-fresh, made-to-order gourmet salads with over 50 choices of toss-ins, along with signature dressings, whole wheat crepe wraps and sandwiches served on artisan bread.  With locations in the Northeast, East Central and Southeast U.S., Tossed’s distinctive menu and fast-casual service has attracted an extremely loyal following among patrons who appreciate lighter and more wholesome fare for lunch and dinner.

In British Columbia, Tossed and its new franchisee plan to establish a new presence across Vancouver Island and into the lower mainland region.  Tossed’s concept is designed for both full-service and free-standing kiosk stores; because of the brand’s flexibility, Potoroka is investigating office building, food court and quay locations.

“With people looking for healthier dining options, Tossed’s unique menu and commitment to fresh food is a natural.  Our process of evaluating franchise alternatives led us to Tossed earlier this year—and once we visited a Tossed location in Boston, we knew it would work well in Vancouver,” said Potoroka.  ”Tossed offers not only a healthier way to eat, thanks to its lineup of salads, soups, sandwiches and crepe wraps, but also the kind of service extras people like including online ordering.  We believe Vancouver is going to love Tossed.”

As Potoroka’s new company grows its Tossed locations in the region, it intends to develop close relationships with local farmers to bring seasonal produce directly to customers.  ”Tossed is committed to supporting local growers wherever possible in all its stores.  Considering the strengths of British Columbia’s ‘greenbelt’ in the lower mainland, fresh and nutritious fare should be something our customers will enjoy daily,” he said.

Tossed’s salad menu includes wheat-free and gluten-free options.  To learn more about Tossed, visit www.tossed.com.

Restaurants that earned one star in the inaugural Chicago Michelin Guide are likely to see the biggest lift in business among their two- and three-star counterparts, if the experience of New York and San Francisco establishments is any indicator.

The French-based Michelin Guide published its first Chicago edition this month, assigning coveted star ratings to a total of 23 restaurants here.

Based on the experiences of some newly crowned one-stars in San Francisco and New York, which received their 2011 ratings in October, Chicago restaurants could see a jump in revenue and bookings of 10% to 25%.

Continue reading . . .

Garbanzo Mediterranean Grill, a Denver-based fast casual restaurant concept featuring an authentic Mediterranean menu, today announced its second location to open in Colorado Springs on December 3 in the First and Main Town Center. The 12th Garbanzo restaurant is located at 3779 Bloomington Street, Colorado Springs, CO 80922, and is open daily from 10:30 a.m. to 9:00 p.m.
 
The newest Garbanzo restaurant joins the Broadmoor Towne Center location in Colorado Springs, as well as 10 Denver-metro locations in Highlands, Greenwood Village, Denver, Aurora, Littleton, Park Meadows, Highlands Ranch, University Hills, Lone Tree and Glendale. The restaurant concept is set to open another location in Boulder before the end of 2010.
 
“We are excited to open our second restaurant in Colorado Springs and continue expanding our concept of fresh, healthy and authentic Mediterranean cuisine,” says Alon Mor, Garbanzo founder. “We received such a warm welcome from the area since our first location opened in June, and we are thrilled about the opportunity to keep strengthening our connection with the Colorado Springs region.”
 
On grand opening day, the first 100 guests will receive a free Garbanzo tote, and all guests will be able to give the prize wheel a spin to win fun Garbanzo items. This new location will continue to support the efforts of The Home Front Cares through ongoing partnerships to raise awareness and funds for the organization.
 
Garbanzo offers guests a variety of healthy, high-quality Mediterranean items with an emphasis on flavor, freshness and authenticity, as well as a trans-fat free menu. Guests have the ability to customize every meal with items such as pita, laffa, falafel, shwarma, hummus, seasoned rice, sauces and dressings. All Garbanzo salads and sauces are prepared on-site daily, and the pita are baked fresh on-site throughout the day in every restaurant. Additionally, several ingredients are bought locally and some are imported directly from the Mediterranean region. The menu features simple and easy definitions and descriptions of each item in an effort to make guests feel comfortable trying food that may be new to them.

For more information about Garbanzo, please visit www.EatGarbanzo.com.

After years of steadfast resistance, Tim Hortons Inc. is bowing to consumer pressure and will now accept debit-card payments in the bulk of its Canadian stores, the Star has learned.

Canada’s iconic coffee chain, which is set to announce its national debit rollout on Tuesday, says customers have been increasingly asking to pay with their bank cards.

The move comes about three years after the company first gave consumers the option of paying by MasterCard and a reloadable Tim Card.

Cash is still king with Tim Hortons customers. But with non-cash payments the wave of the future for quick-serve restaurants, Tim Hortons is finally confident the technology won’t slow down its service.

Continue reading . . .

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), home to the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, salads, appetizers, soups, sandwiches, and desserts, opened its first full-service restaurant in Tucson, Arizona today.

The new 4,400 square-foot restaurant features an outdoor patio and is located on the south side of the Tucson Mall, next to the H&M clothing store. The restaurant will operate from 11 a.m. to 10 p.m., Monday through Thursday; from 11 a.m. to 11 p.m., Friday and Saturday; and from 11 a.m. to 9 p.m. Sundays. Guests can dine in or place a Curbside take-out order by ordering online at www.cpk.com, using their CPK iPhone app, or by calling (520) 407-5004.

Following CPK’s tradition of giving back to the community, the new Tucson location will donate 100% of all dine-in pizza sales during regular business hours Tuesday, November 30, 2010, to the Diamond Children’s Medical Center (DCMC). A partnership between University Medical Center and The University of Arizona Steele Children’s Research Center, DCMC is focused on bringing advanced care and compassion to all children in Southern Arizona. It will be the only children’s health facility in southern Arizona connected to an academic medical center, allowing children the advantage of being treated by leading experts with the latest diagnostics and therapeutic procedures.

The new Tucson CPK menu will feature all of the popular favorites and a number of new menu items, including:

• Four Seasons Pizza with imported Italian tomatoes, oven-roasted artichoke hearts, salami, fresh mushrooms, mild onions, and fresh Mozzarella cheeses topped with fresh herbs and Parmesan cheese;
• Roasted Artichoke and Spinach Pizza, inspired by CPK’s popular Spinach Artichoke Dip, with a blend of oven-roasted artichoke hearts, sautéed spinach and garlic, Fontina, Mozzarella and Parmesan cheeses and a spinach artichoke sauce;
• Baby Clam Linguini featuring linguini fini and baby clams with garlic, fresh Italian parsley, Parmesan cheese, white wine and red pepper flakes tossed in either a light lemon cream sauce or imported Italian tomatoes and fresh basil;
• Italian Deli Sandwich, a combination of spicy Capicola ham, salami and pepperoni topped with Mozzarella and Fontina cheeses, basil and shredded lettuce tossed in a herb-mustard Parmesan vinaigrette;
• Turkey Stack Sandwich oven-roasted turkey breast, sliced fresh Roma tomatoes, mayonnaise, shredded lettuce and Grey Poupon Dijon honey mustard; and
• Butter Cake, CPK’s newest dessert, an oven-baked butter cake served with fresh whipped cream.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Margarita and popular favorites such as Cranberry Mint Cooler and Cherry Lime Sparkler.

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, will celebrate the opening of its 1,500^th restaurant tomorrow, November 23, at the new DC USA shopping complex in the Columbia Heights community of Washington, D.C. The opening furthers IHOP’s strategy of maximizing franchise development and making IHOP more accessible to guests. IHOP is the sales leader in the family dining category and continues to outpace its competition in the development and opening of new restaurants nationwide.

“This is a significant milestone for IHOP and demonstrates our continued efforts to be an industry leader in terms of growth, sales and community support,” said Jean Birch, IHOP President. “Our goals are to make IHOP more convenient to guests nationwide, including underserved communities; to offer innovative yet familiar food at a fair price; and, to give back. IHOP was founded by an enthusiastic pair of entrepreneurs in 1958, and the opening of the 1,500^th restaurant by a family of entrepreneurs reminds us of our heritage and how franchising is key to our success.”

The opening of traditional IHOPs, such as the location in Columbia Heights, is one of the key tactics in fulfilling IHOP’s ongoing strategy to expand the brand’s accessibility to new and current guests. In spite of a challenging economy and when other restaurant companies are reducing their number of restaurants, more than 60 new franchised IHOPs will open in 2010. With a franchise development pipeline of over 300 restaurants, IHOP is well-positioned for continued growth in upcoming years. IHOP is also embarking on other growth opportunities, including the test of express units and the licensing of the company’s name for select retail products.

The 1,500^th IHOP is franchised by DC Pancakes, LLC., a subsidiary of Washington, D.C.-based The Jackson Investment Group owned by a long-time entrepreneurial family that includes Clarence Jackson, Jr., a notable residential developer in the area, a retired 32-year D.C. Public Library employee, and a retired Sergeant of the D.C. National Guard who served 21 years; Clarence Jackson, III, a 22-year veteran of the District of Columbia’s Metropolitan Police Department; and Tyoka Jackson, a retired 12-year player of the National Football League.

“Our family is passionate about and extremely devoted to Washington, D.C., and to improving communities in need,” said Tyoka Jackson. ”By opening new IHOPs we are achieving our goals of creating jobs, providing better services and giving back to the community that has been so good to us.”

The opening of the IHOP in Columbia Heights marks the second in a three-location franchise agreement with IHOP for the Jackson Family. They opened the first IHOP in Washington, D.C. in 2008 in the 8^th Ward. The location was the first full-service chain restaurant in the 8^th Ward to open at the time. The two restaurants have created more than 200 jobs.

A number of activities are planned in celebration of the milestone opening on Tuesday: The first 1,500 people will receive a free short stack of IHOP’s famous buttermilk pancakes; local pastry artists (Leslie Goldman-Poyourow of Fancy Cakes by Leslie and Randi Goldman of Creative Cakes, Inc.) will create an iconic replica of one of Washington’s most famous monuments using scores of pancakes with the assistance of students from the culinary program at Bell Multicultural High School; and a ribbon cutting will feature D.C. notables including Mayor Adrian Fenty, Councilmember Jim Graham and Council Chairman Elect Kwame Brown. A contribution will be made to the Multicultural Career Intern Program (MCIP), the 501(c)(3) non-profit organization that supports Bell Multicultural High School, which is across the street from the new restaurant.