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.

Saladworks, the nation’s number one fresh-tossed salad franchise, announces today the grand opening of its first location in Connecticut at the Westfield Trumbull Mall’s dining terrace. Today’s opening of Saladworks in Connecticut is the first of the franchise’s long list of store openings in new markets. Fans can anticipate new stores in California, Texas, and North Carolina in early 2011.

Saladworks’ fresh look fits perfectly in the striking transformation of Trumbull’s new dining terrace. After undergoing a 16-month renovation, the dining terrace brings a new elegance to the traditional “food court.” Saladworks is proud to debut in this center with a state of the art mall design, LCD menu boards, and sleek glass paneling. New customers can enjoy a free soup with the purchase of any entrée on opening day. Additionally, all customers from opening weekend will be entered for a chance to win an iPad.

The newest Saladworks is owned and operated by multi-unit franchisee, Joshua Burton. With successful locations already in New Jersey and Delaware, Burton opens the Trumbull Mall Saladworks shortly after being named “Operator of the Year” at the franchise’s annual convention in March. This new franchise is also part of Westfield’s growth, and both Burton and Saladworks are thrilled that the concept is desired by the world’s top landlords for their premium development.

“I’m excited to bring Saladworks to the Trumbull Mall and to Connecticut’s consumers,” Burton said. “The ease of operations of a Saladworks franchise, coupled with the concept’s profitability, easily lends itself to expanding to more and more locations.”

“Joshua Burton is one of Saladworks’ rising stars and we are glad for his continued success within our brand. It’s a testament to Josh and the Saladworks brand that, even in tough economic times, he is building a brand new, progressive and cutting-edge mall prototype,” said Saladworks Founder/CEO, John Scardapane. “This location will be the first of many more to come in the New England market.”

The dining terrace’s grand opening ceremony will begin on Friday at 11 a.m., continuing with festivities throughout the weekend.

Tootie Pie Company, Inc. (OTCBB:TOOT) will sell its gourmet pies in the newest Tootie Pie Gourmet Café, located in the prestigious “The Shops at Starwood” shopping center in Frisco, Texas. This will be the first Café in the Dallas, TX area.

Similar to the four other Tootie Pie Gourmet Cafés, this location will sell Tootie Pie, coffee, bagels, gourmet sandwiches, pastries and other comfort foods Monday through Thursday, 7 am until 7 pm; Friday and Saturday until 9 pm; and Sunday until 3 pm. This location is expected to be open for pie and coffee in time for the Thanksgiving holiday. The Company is looking for more locations in San Antonio, Austin, Houston and Dallas.

“We have a growing but underserved base of loyal fans in the Dallas/Ft. Worth area, and when the opportunity to obtain a fully functional, ready to go, turn key operation in Frisco, Texas appeared, we felt compelled to act,” said Don Merrill, Tootie Pie Company’s President and CEO.

“We envision Tootie Pie Gourmet Cafés in Austin and Houston as well and will be on the lookout for opportunities like this one,” Merrill added. “Ideally, we envision 4 or 5 locations in each of these major metropolitan areas to create enough Café critical mass in each market, thus helping to ensure success and, of course, sell more Tootie Pie!”

“The addition of Tootie Pies to The Shops at Starwood exemplifies our quest to add award winning, one-of-a-kind tenant experience to our center,” said Kirk Hermansen, owner of the shopping center. “We are genuinely excited to have a concept of the caliber and legendary history of the Tootie Pie Company select ‘The Shops at Starwood’ for its first location in the D/FW area,” he added.

Domino’s Pizza (NYSE: DPZ) today opened its first store in Vietnam, delivering hot, delicious pizza to the residents of Ho Chi Minh City.

The Master Franchisee is Vietnam Food & Beverage Service, a fully-owned subsidiary of the Imex Pan Pacific Group (IPP Group). The IPP Group has more than 25 years of experience operating retail, food and beverage outlets in Vietnam with an extensive portfolio of brands. The company’s retail and food and beverage experience in Vietnam makes them well-positioned to develop Domino’s into a leading brand in the country.

“Domino’s Pizza has a long history of delivering quality products to its customers,” said Tony Cricenti, Chief Executive Officer, Domino’s Pizza Vietnam. “We are very excited that Domino’s Pizza, the global leader in pizza delivery, is now in Vietnam and we look forward to providing that same level of service that our customers expect from this global brand.”

“Opening our first store in the largest city in Vietnam gives us an excellent entryway into this growing economy,” said Michael Lawton, Chief Financial Officer and interim-Executive Vice President of Domino’s Pizza International.  ”We have an excellent Master Franchisee who has the knowledge and skills needed to grow our brand into the leader in the market.”

Domino’s Pizza now operates in 67 markets worldwide, with nearly half of its global retail sales coming from international stores — making up roughly a third of its operating income.  In addition to the new store in Vietnam, stores have been opened this year in other new markets, including Germany, Romania, and the Ukraine.

Pizza De la Comunidad, LLC has signed a development agreement with Pizza Patrón, the premier Latin pizza brand, to enter the San Diego market with 11 locations over the next three years.

Restaurant industry veteran Pete Tucker formed Pizza De la Comunidad, LLC with an investment group of local San Diego business professionals including Robert Rubio, of the Rubio family, founders of Rubio’s Fresh Mexican Grill. The group is currently looking for locations throughout San Diego County and hopes to have their first location open in the first quarter of 2011, says Tucker.

“We are excited to introduce this concept to the San Diego area,” said Tucker. “It is an innovative brand that marries a terrific pizza with a familiar Latin vibe for a price that is unmatched in the industry. By locating stores within the Hispanic communities that we will serve, we can create a place where language, culture and great food can come together. We are very excited to be a part of the Pizza Patrón family.”

Tucker has over 25 years of restaurant industry experience, with General Mills Food Group, Chi-Chi’s Mexican Restaurant and Einstein Bros. Bagels. 

“San Diego is a natural growth market for our brand,” said Guillermo Estrada, president of Pizza Patrón. “We are thrilled to have an experienced developer like Pete Tucker in our franchise system. This strategic alliance is part of the company’s plan to develop the southern California region, and Pizzas de la Comunidad will play an important role in the opening of a new region that is one of the most important Hispanic markets in the U.S.”

Approximately 93 percent of Pizza Patrón restaurants in the U.S. are owned and operated by franchisees. Pizza Patrón plans to have 750 stores nationwide within a decade.

Corner Bakery Cafe introduced its unique fast casual dining experience to residents of the Northeast with the opening of a new cafe in the Promenade Shops at Clifton in Clifton, N.J. on November 15. This cafe is the first of 35 planned locations to open within eight years in the region by franchisee The Briad Group, a leading hospitality company based in Livingston, N.J.

“New Jersey is a new state for the brand, and we are eager about the opportunity to continue our expansion in this region of the United States,” said John LaBarge, vice president of franchise business at Corner Bakery Cafe. “The Briad Group has been a leader in the hospitality industry for almost 24 years. Their experience and established reputation in the area makes them an ideal partner for introducing the Corner Bakery Cafe concept to our neighbors in New Jersey.”

“When we approached our franchise endeavors in the past, we’ve selected brands that fall within the quick-service, casual dining and lodging categories,” said Brad Honigfeld, Founder and CEO of The Briad Group. “Our 35 planned Corner Bakery Cafe locations will expand our portfolio to include the quickly growing fast casual category, which fits well between our Wendy’s and T.G.I. Friday’s franchises and allows us to reach a new group of consumers in the state.”

Since launching the Corner Bakery Cafe franchise program in 2006, CBC Restaurant Corp. has signed development agreements representing over 175 committed franchise locations including The Briad Group, more than doubling the current Corner Bakery Cafe system over the next four years. This swift growth can be attributed to Corner Bakery Cafe’s strong unit level economics, as well as the proven success of the brand since its inception in 1991.

The Briad Group opened its first Corner Bakery Cafe location in Clifton, N.J. on Monday, November 15. The remaining 34 cafes will open during the next eight years in Long Island, N.Y. and northern New Jersey. The Briad Group was founded in 1987 when it opened a Steve’s Ice Cream/Carnegie Deli in Princeton, N.J. Today, The Briad Group owns and operates restaurant and hotel franchises including 43 Wendy’s, 70 T.G.I. Friday’s and several Marriott and Hilton brand properties in Arizona, California, Connecticut, Nevada, New Jersey, New Mexico, New York and Pennsylvania. In the coming years, The Briad Group has plans to open 15 to 20 more hotels within the Marriott and Hilton brand family. The many combined years of experience of Founder and CEO Brad Honigfeld, President and COO Rick Barbrick and Senior Vice President and CFO Dave Cahill have made The Briad Group one of the fastest-growing franchise operators in both the restaurant and hotel industry.

Known for its innovative menu featuring a wide variety of made-to-order egg scramblers and oatmeals for breakfast, flavorful sandwiches, savory panini, homemade soups, signature salads and pastas for lunch and dinner, freshly baked sweets for dessert and an extensive catering menu, Corner Bakery Cafe has been delighting guests nationwide with fresh, handcrafted selections in a welcoming and cozy atmosphere for almost 20 years. Guests can also stay connected with free Wi-Fi.

From a small bread bakery on a corner in downtown Chicago to a national cornerstone of fast casual dining, Corner Bakery Cafe opened its first location in 1991 and now operates more than 115 locations across the country. In October 2006, CBC Restaurant Corp. launched a strategic franchise development program. One of the most competitive in the industry, the program is designed to attract potential franchise partners who have relevant multi-unit restaurant experience and have received “best-in-class” recognition within the industry.

Perkins Restaurant & Bakery announced today that it has been listed on the U.S. Small Business Administration’s (SBA) Franchise Registry, paving the way for a more streamlined application process and expedient loan processing time for franchisees.  According to Bob Winters, Senior Vice President, Development for Perkins, “Our presence on the SBA registry will benefit our franchisees by simplifying loan processing times, ensuring more consistent decision making and allowing for industry specific considerations.  As a leader in the family restaurant franchise segment, we welcome and appreciate this improved scenario and the service it provides.”

Traditionally the financing of new restaurants has been a tedious and painstaking process.  According to the SBA Franchise Registry website, www.franchiseregistry.com, “The Registry enables lenders and SBA local offices to verify a franchise system’s lending eligibility through the Internet. This reduces red tape, time and costs for all concerned.”

Perkins operates 478 restaurants in 34 states and five Canadian provinces.  66% of the system is franchised. A leader in the family dining segment since 1958, Perkins offers high quality, flavorful and affordable menu options for breakfast, lunch, and dinner and snacks. The 50+-year heritage of the Perkins brand coupled with the concept’s ability to adapt to current consumer trends, have placed it among the top performing companies in the family restaurant franchise segment.

Perkins is currently seeking experienced restaurant operators to help achieve its expansion goals in key markets across North America. Perkins provides professional franchise support services in numerous areas including training, technology, site selection, design and construction, purchasing, marketing, operations and quality assurance, and research and development.  For more information on Perkins Franchising opportunities, please contact Perkins Franchise Development team by email or by calling #800-877-7375.  To receive more information regarding Perkins restaurant franchise opportunities, request additional info online.

• Perkins Restaurant & Bakery

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, opened a new location in Bridgewater, New Jersey, today.

The new 5,500-square-foot restaurant is located at the entrance of the Bridgewater Commons shopping center, between Macy’s and Lord & Taylor. Hours of operation will be Monday through Thursday from 11:30 a.m. to 10:00 p.m., Friday and Saturday from 11:30 a.m. to 11:00 p.m. and Sunday 11:30 a.m. to 9:00 p.m. Guests can dine-in or place a take-out order by ordering online at www.cpk.com, from their CPK iPhone app or by calling (908) 566-1225.

The menu will feature all of the popular favorites along with the newest menu additions including a Four Seasons Pizza with imported Italian tomatoes, oven-roasted artichoke hearts, salami, fresh mushrooms, mild onions, Mozzarella 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.

Following CPK’s tradition of giving back to the communities in which it operates, the new CPK restaurant will donate 100% of all dine-in pizza sales during regular business hours on Monday, November 22, 2010, to the Somerset County United Way’s “Gifts of the Season” program which provides holiday gifts for local families in need. An independent nonprofit organization, Somerset County United Way helps people who live and work in Somerset County through its vision that all residents possess a living income that will be attained through achieving financial stability, healthy lifestyles, and life readiness. United Way’s mission is to lead a caring community to create solutions that transform people’s lives.

California Pizza Kitchen, Inc., founded in 1985, is a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, including the original BBQ Chicken Pizza, and a broad selection of distinctive pastas, salads, appetizers, soups, sandwiches and desserts. Of the chain’s 265 restaurants, 209 are company-owned and 56 operate under franchise or license agreements. CPK premium pizzas are also available to sports and entertainment fans at three Southern California venues including Dodger Stadium, Angel Stadium of Anaheim and STAPLES Center. Also included in the Company’s portfolio of concepts is LA Food Show Grill & Bar, which has locations in Manhattan Beach and Beverly Hills, California. The Company also has a licensing arrangement with Nestle S.A. to manufacture and distribute a line of California Pizza Kitchen premium frozen products. For more details, visit www.cpk.com.

Hancock Park Associates, a private equity firm with extensive experience in the retail sector, has successfully completed the sale of Gordon Biersch Restaurant Group to Centerbridge Capital Partners.  Centerbridge Capital Partners, L.P. and its related entities (“Centerbridge”), formed CraftWorks Restaurants & Breweries, Inc. (“CraftWorks”) by closing on concurrent acquisitions of Gordon Biersch Brewery Restaurant Group, Inc. (“Gordon Biersch”) and Rock Bottom Restaurants, Inc. (“Rock Bottom”) today.  The companies will operate as subsidiaries of CraftWorks and will retain their brands.  The combined business becomes the nation’s leading operator and franchisor of brewery and craft beer-focused casual dining restaurants with nearly 200 owned and franchised locations across the United States.  CraftWorks’ primary concepts will include Gordon Biersch Brewery Restaurant, Old Chicago, and Rock Bottom Restaurant Brewery.  

Majority owner of Gordon Biersch, private equity investment firm Hancock Park Associates, will be exiting the business with the successful completion of sale to Centerbridge as part of the co-acquisition.  Hancock Park’s 2004 investment in Gordon Biersch was made through its $156 million Hancock Park Capital II, L.P.

Kevin Listen, Partner with Hancock Park, commented, “It has been a tremendous six year partnership with the Gordon Biersch management team.  Through an unprecedented period of challenge in the restaurant sector, Gordon Biersch has produced industry leading results in terms of all key metrics including same store sales, EBITDA growth and new unit openings.  Over the course of the partnership, our team doubled EBITDA on 50 percent growth in revenues.  This management team has truly proven themselves as one of the best in the business and we are confident in their continued success with CraftWorks.”

Allen Corey, an original investor and 13 year CEO of Gordon Biersch, is the President and CEO of the newly formed CraftWorks and brings over 18 years of restaurant experience to the position.  Key executives from Gordon Biersch have assumed senior leadership roles within the new company.  

Mr. Corey said, “At a crucial point in our company’s history, Hancock Park Associates laid the foundation upon which we could successfully grow our brands and position ourselves as a premier restaurant operator.  With their support, we have developed a success oriented team prepared to grow our business in any environment.  I am honored to have the opportunity to lead the combined company and look forward to a successful future as the nation’s leading brewery and craft beer-focused casual dining restaurant operator.”

North Point Advisors and Miller Martin acted as the exclusive financial and legal advisors, respectively, to Gordon Biersch in connection with this transaction.  

HPA is a Los Angeles based private equity firm founded in 1986 with over $400 million invested in middle market companies since 2002.  With offices in Los Angeles and Houston, the firm’s principals have extensive experience investing in and partnering with management teams across a broad range of industries, including the consumer and retail sector.  HPA’s current or former investments in the consumer and retail sector include Charming Charlie, Leslie’s Poolmart, Brown Jordan, Brown & Cole, American Home, BusyBody Home Fitness and The Right Start.

The first Gordon Biersch Brewery Restaurant was opened in Palo Alto, California in 1988.  Big River Breweries purchased the 13 existing Gordon Biersch Brewery Restaurants in 1999.  The company has grown the Gordon Biersch brand to 29 locations in 18 states and the District of Columbia.  Other brands operated by the Gordon Biersch Brewery Restaurant Group include Big River Grille & Brewing Works, Rock Bottom Restaurant Brewery in Charlotte NC, Seven Bridges Grille and Brewery, A1A Ale Works and Ragtime Tavern Seafood & Grill, and Bluewater Grille.

Gordon Biersch restaurants showcase a passion for food through their commitment to using only the freshest and finest ingredients in all the items that they prepare. Gordon Biersch features a made-from-scratch American menu with bold international flavors, offering a wide variety of choices for any dining occasion.  Featuring lagers and ales, handcrafted and brewed to perfection, Gordon Biersch goes to great lengths to serve each guest the freshest beer possible which has led to numerous awards.

Centerbridge Capital Partners, L.P. and its related entities (“Centerbridge”), formed CraftWorks Restaurants & Breweries, Inc. (“CraftWorks”) by closing on concurrent acquisitions of Rock Bottom Restaurants, Inc. (“Rock Bottom”) and Gordon Biersch Brewery Restaurant Group, Inc. (“Gordon Biersch”) today. The companies will operate as subsidiaries of CraftWorks and will retain their brands. The combined business becomes the nation’s leading operator and franchisor of brewery and craft beer-focused casual dining restaurants with nearly 200 owned and franchised locations across the United States. CraftWorks’ primary concepts include Old Chicago, Rock Bottom and Gordon Biersch.

CraftWorks is led by Frank Day and Allen Corey. Frank Day, founder of Rock Bottom, serves as Chairman of the Board and brings over 45 years of restaurant experience to the newly formed company. Allen Corey, an original investor and 13-year CEO of Gordon Biersch, is the President and CEO of CraftWorks and brings over 18 years of restaurant experience to the position.

Regarding the formation of CraftWorks, Frank Day stated, “This merger marks a new era for both Rock Bottom and Gordon Biersch and I am very excited about the growth potential that the future holds for CraftWorks.”

“Gordon Biersch, Old Chicago and Rock Bottom are differentiated casual dining concepts with strong guest loyalty, high-energy atmospheres and a high-quality offering of craft beer and made-from-scratch food,” stated Jason Mozingo, a Managing Director at Centerbridge. “We are excited by the prospect of partnering with the management teams to strengthen the long-term operating performance of the business and position it for growth.”

Mr. Corey said, “I am honored to have the opportunity to lead the combined company. There is a long-standing relationship between Rock Bottom and Gordon Biersch which will facilitate a smooth and efficient integration of the two businesses. With the help of our new financial sponsor, Centerbridge, we look forward to a successful future as the nation’s leading brewery and craft beer-focused casual dining restaurant operator.”

Gordon Biersch Brewery Restaurant Group, Inc. was formerly majority owned by Hancock Park Associates. Rock Bottom Restaurants, Inc. was owned by founder Frank Day and his investment group.

Duff & Phelps Securities, LLC, an affiliate of Duff & Phelps LLC (NYSE: DUF), and North Point acted as the exclusive financial advisors to Rock Bottom and Gordon Biersch, respectively, in connection with this transaction. Faegre & Benson and Miller Martin acted as legal advisors to Rock Bottom and Gordon Biersch, respectively.

Centerbridge was advised by Weil, Gotshal & Manges. Duff & Phelps Securities, LLC, also advised CraftWorks on the acquisition of Gordon Biersch. Wells Fargo and GE Capital were joint-lead arrangers for a $150 million credit facility to support the transaction.

There are no plans for re-branding or closing any units at this time.

One of China’s leading business partners, Starbucks Coffee Company (Nasdaq: SBUX), today signed Memorandum Of Understanding (MOU) agreements with Yunnan Academy of Agricultural Science (YAAS) and People’s Government of Pu’er City, Yunnan Province. At the signing ceremony witnessed by Mr. Kong Chuizhu, Vice Governor, Yunnan Provincial Government and Howard Schultz, chairman, president and chief executive officer of Starbucks, the company agreed to collaborate with the two governmental organizations to help local farmers promote responsible coffee-growing practices and develop localized high-quality coffee. The company intends to accomplish these goals through its investment in and operation of its first ever base farm, a coffee development center, coffee farmer support center, and coffee processing facilities in Pu’er. This initiative completes Starbucks entire value-chain in China and deepens its coffee presence in the country.

“Starbucks is proud to collaborate with the Yunnan government to share our coffee knowledge to help Yunnan continue to develop into a top-quality coffee growing region and bring the distinctive Yunnan coffee taste to our customers around the world,” said Schultz.

As part of the collaboration, Starbucks will develop and operate a base farm and processing facilities to further strengthen the company’s foundation that will support its continued and sustained growth in China. Additionally, the company will operate a Farmer Support Center, its first in Asia and third globally following Costa Rica and Rwanda. Starbucks agronomists and quality experts will work directly with Yunnan’s coffee farmers to provide resources and expertise to promote responsible coffee-growing practices that improve quality and enhance the size of the yield. Research will be conducted on areas such as new varietals for local adaptation, disease resistance and flavor improvements.

The provincial government plans to invest RMB 3 billion (US$450 million) in expanding green bean volume from the current 38,000 tons to 200,000 tons by 2020. Additionally, it will increase coffee acreage from the current 26,700 hectares to 100,000 hectares within the same period.

Leveraging its global coffee leadership, Starbucks will share its globally tested coffee knowledge and best practices to help Yunnan become a top-quality coffee producing region in Asia. With the support of Yunnan government, the company will introduce Starbucks Coffee and Farmer Equity (C.A.F.E.) Practices, which have helped farmers achieve improvements in coffee quality evaluation scores; up to a 25 percent increase in yield per hectare; and cost reduction of over $200 per hectare on average.

“Our efforts, together with the support of YAAS and Pu’er municipal government in Yunnan reaffirm Starbucks continued commitment to conducting business responsibly and creating a better future for local farmers, communities and the environment,” said Wang Jinlong, senior vice president of Starbucks Coffee Company and chairman of Starbucks Greater China. “We are focusing on areas where we can have the greatest impact; ethical sourcing, environmental stewardship, and community involvement.”

Since 2007, Starbucks purchases of Yunnan coffee have increased approximately 20 fold. Starbucks collaboration with Yunnan province coffee farmers and suppliers reached a major milestone with the launch of Starbucks^® South of the Clouds Blend™ in early 2009. With support from the provincial government, Starbucks worked closely with coffee farmers and suppliers in the Yunnan region to create Starbucks first blend that featured high-quality arabica coffee beans from China. The company expects to significantly increase this amount in the coming years.

Since opening its first store on January 11, 1999 at the China World Trade Center in Beijing, Starbucks has welcomed customers in more than 400 stores in 31 cities throughout mainland China. It currently has approximately 800 stores in Greater China. Starbucks has received a warm welcome across the country and its iconic green siren logo has come to represent much more than quality coffee. Not only is Starbucks a symbol of China’s rapid urban development, but for the Chinese consumer it embodies a new kind of modern living and attitude towards life. Starbucks authentic coffee culture and unique Starbucks Experience resonate deeply with the needs and aspirations of Chinese consumers from all walks of life.

Tossed, a fast casual chain known for its gourmet fresh salads, crepe wraps and sandwiches, has signed a major deal for a 20+ unit master franchise for the Washington, DC Metro Area. Developer Ryan Durishin will be developing both franchised and sub-franchised locations in Washington, DC, Northern Virginia, and Baltimore and Montgomery Counties in Maryland.

Durishin, a local entrepreneur with a background in professional sports marketing and hospitality sales, was introduced to the Tossed concept by leading franchise development company, Fransmart. Durishin had recently acted as a consultant for Fransmart, and has since joined the company full time while he builds his Tossed franchise business.

“Consulting for Fransmart gave me the opportunity to examine several different restaurant franchises from the inside out. At the end of the day, I was drawn to Tossed because the food is so unusually good and I believe Tossed will compete well in the Washington, DC area. Equally important was the unit economics of Tossed and how they are able to get the volumes they do from a modest investment compared to most fast casual concepts. I have invested in a large territory, because I am confident Tossed is the right concept for the DC Metro Area. Tossed is already thriving in competitive Mid-Atlantic markets like New York City and Boston, so I’m excited to build off the brand momentum already established in the region. Tossed offers premium quality, chef designed salads, house-made crepe wraps and sandwiches at a reasonable price point for health-conscious, on-the-go consumers. I will be scouting high traffic real estate sites in the DC Metro area to identify our first flagship restaurant location,” said Durishin.

Founded in 1998, Tossed stores are known for their distinctive menu and extremely loyal fan base. The stores’ cuisine attracts patrons who appreciate lighter, wholesome fare; among the signature items are ultra-fresh, made-to-order gourmet salads with over 50 choices of toss-ins, along with signature dressings, wraps made with homemade, fat-free, whole wheat crepes, sandwiches served on artisan bread, and a specialized gluten-free menu. Tossed promotes an “Eat Smart, Think Fresh” philosophy.

Tossed CEO and President Eric Schmitt had this to say: “Ryan is a natural fit for Tossed – young, energetic and health conscience. Living and breathing the concept along with knowing the real estate is very helpful when expanding a territory. Ryan resides in Northern Virginia and has a tremendous Rolodex of industry contacts. We are very excited about the partnership and bringing Tossed to the area.” Schmitt is a franchise industry veteran with experience growing chains such as Marco’s Pizza and Atlanta Bread.

Tossed recently unveiled a new exterior signage and interior makeover enhancement that will be showcased at all new locations. Additionally, the company recently launched a new website with new food photography, “Design Your Own Salad” nutritional information, links for connecting via social media platforms, and a new online ordering system.

Traditional fast casual Tossed restaurants average 1,400 to 1,600 square feet and feature a contemporary interior design package with a non-cook kitchen. Tossed recently unveiled a new freestanding kiosk version of its restaurant concept that averages 250 square feet and is ideal for non-traditional sites like malls, airports, office buildings and college campuses.