Restaurants Show Growth in Soup and Salad Menu Items, Finds Technomic

Chicago, IL  (RestaurantNews.com)  Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare. A variety of portion sizes featuring soup/salad options on different areas of the menu allows consumers to tailor their meal specifically to their needs. Whether it’s a cup or bowl, side or entree, 61 percent of consumers now order soup at least occasionally during restaurant visits, up from 52 percent just two years ago. Salads have grown even more, nearly half of consumers now order salad all or most of the time compared to 34 percent.

“Healthy options and portion variety are driving factors in today’s soup and salad menu positioning,” says Technomic Director of Consumer Research Sara Monnette. “Operators are revamping their menus in response to consumer demand for soup and salad as a standalone entree, side substitution, an appetizer, or a component of a combo meal. There are many menu variations in which soups/salads are now offered.”

To help operators and others aligned with the foodservice industry more effectively identify opportunities for growth and gain a competitive advantage, Technomic has developed the Left Side of the Menu: Soup and Salad Consumer Trend Report

Interesting findings include:

• Soup and salad are the two most common appetizers at both limited-service restaurants (LSRs) and full-service restaurants (FSRs). Appetizer salads remained fairly steady in both sectors since 2009, while soup grew 22 percent to surpass salad as the leading appetizer at LSRs.
• Salads are the fourth most frequently menued entree among all entrees at LSRs and rank second at FSRs. Chicken-topped salads are by far the leading entree variety offered at both LSRs and FSRs, followed by Caesar.
• Based on information from over 500 leading and emerging chains, chili has surpassed soup-of-the-day offerings to become the leading soup variety at LSRs, and ranked second at FSRs.
• Interest in healthier, lighter fare is driving increases for both soup and salad. 76 percent of consumers who are purchasing salads more often say they’re seeking a healthier option and 49 percent want something lighter.
• A strong majority (64 percent) of consumers believe that dressings are a key component, if not the key component of a tasty salad. The overall variety of options and flavors offered trumps healthfulness and brand names as purchase drivers.

Technomic’s Left Side of the Menu: Soup & Salad Consumer Trend Report examines soup and salad consumption, purchasing behavior, attitudes and preferences of more than 1,500 consumers. The Menu Insights section utilizes Technomic’s MenuMonitor online database to provide an in-depth look at soup and salad menu trends at the Top 500 and emerging limited- and full-service restaurants. Additionally, data from Technomic’s 2009 Left Side of the Menu Consumer Trend Report series is cited throughout the report to provide a benchmark for many of the menu and consumer trends that are discussed. Appendices to this report include detailed concept and menu profiles for 20 emerging and innovative soup and salad concepts.

To purchase or learn more about this report please visit Technomic.com or contact one of the individuals listed below.

Contacts

Press Inquiries: Sara Monnette, 312-506-3848, or smonnette@technomic.com
Purchasing Details: Patrick Noone, 312-506-3852, or pnoone@technomic.com
Report Details: Kelly Weikel, 312-506-3830, or kweikel@technomic.com

About Technomic

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

Jack in the Box Guests Catch a Great Deal with $2.99 Fish Sandwich Combo Meal

San Diego, CA  (RestaurantNews.com)  Consumers fishing for a great meal deal need look no further. Just in time for the Lent season, Jack in the Box® restaurants are offering for a limited time a Fish Sandwich Combo for only $2.99, plus tax.

Jack’s Fish Sandwich is made with two lightly battered fillets of Alaskan Pollock topped with lettuce and tartar sauce and served on a warm sesame seed bun. The $2.99 Fish Sandwich Combo also includes a small order of fries and small fountain drink.

“Our Fish Sandwich Combo is a filling meal and a great value for our guests,” said Tracy Dunn, director of menu marketing and promotions for Jack in the Box Inc., “especially at this time of year when a lot of people are looking for an alternative to burgers and chicken.”

In addition to the Fish Sandwich, Jack in the Box is also offering Fish & Chips, which includes three fish fillets and small order of fries along with a side of tartar sauce and malt vinegar. Fish & Chips are available for a limited time at participating restaurants for $4.59, plus tax.

[Note to media: High-resolution photos of the Fish Sandwich Combo and Fish & Chips are available at http://www.jackinthebox.com/corporate/press-room/photo-gallery/. These promotions are not available in Phoenix.]

About Jack in the Box Inc.

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 20 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill®, a leader in fast-casual dining, with approximately 600 restaurants in 42 states and the District of Columbia. For more information, visit www.jackinthebox.com.

Tossed Hires Real Estate Veteran A. Michael Toroyan as Chief Development Officer

Ft. Lauderdale, FL  (RestaurantNews.com)  Tossed®, home of garden fresh salads, crepe wraps, grilled panini and sandwiches, today announced the hiring of A. Michael (A.T.) Toroyan as Chief Development Officer. Toroyan, a 20-year veteran of the restaurant real estate, and franchising, will bring even greater momentum to Tossed’s strong and growing franchise development efforts across the U.S.

Toroyan comes to Tossed Franchise Corporation from a previous post as managing partner of Station House Restaurants, a casual dine lobster/steak/seafood concept based in South Florida. His industry experience spans the gamut of restaurant categories, from fast food to fast casual/quick serve, casual dine and fine dine concepts. Along with his broad category background, Toroyan also has proven experience in operations, real estate development, design and construction.

“A.T. is an exceptional executive with the skills, drive and vision to help Tossed reach the next level of development success,” said Eric Schmitt, Chief Executive Officer of Tossed Franchise Corporation. “I’m confident in A.T.’s ability to build on our momentum, and I look forward to working with him to usher in a new era of growth for our company.”

“A.T. understands how to turn a restaurant’s unique brand position into business results. His wealth of experience allows him to address the sometimes divergent needs of guests, restaurant staff, franchisees and the corporation,” added Jason Chodash, President of Tossed. “Under his leadership, we’re confident A.T. will ignite the Tossed brand and accelerate our successful growth path.”

Toroyan also served as both vice president of leasing and director of legal for a major Florida retail developer. He maintains partner status with Toroyan Group LLC (now StreetView LLC), a real estate consulting firm that represents national restaurants, and retailers in site selection, design, construction and consulting. Toroyan Group (now StreetView LLC) served dozens of national restaurant clients including Pei Wei Asian Diner, Outback Steakhouse, Sweet Tomatoes, Einstein Bros. Bagels, Subway, Wendy’s, Krispy Kreme Donuts, Carrabba’s Italian Grill, Cheesecake Factory and Red Robin Fine Burgers & Spirits.

Earlier in his career, Toroyan was vice president of operations and real estate development for Optimum Investment Group, which primarily developed and operated Jenny Craig Weight Loss Centres in Virginia. He also created and successfully directed Mega Media, Inc., an advertising and promotions firm handling marketing and local media buys and placement for Optimum.

Toroyan holds a Bachelor of Arts degree in operations management from Michigan State University, and a Juris Doctorate from the University of Detroit Mercy School of Law.

About Tossed

Tossed is the home of made-to-order salads featuring dozens of gourmet ingredients and unique dressings. Tossed also offers whole wheat crepe wraps, grilled panini, sandwiches and soups along with an array of breakfast items. Tossed has grown from its original Manhattan location to include restaurants across the United States. Tossed Franchise Corporation, based in Fort Lauderdale, Florida, offers franchises to companies and individuals interested in one of the freshest, most exciting concepts in quick casual dining. To learn more about Tossed, go to www.tossed.com.

At Least 100 More Stores Planned for 2012 in Company’s Largest International Market

The Dairy Queen System Opens 500th Location in China

Minneapolis, MN  (RestaurantNews.com)  The Dairy Queen^® system, part of Berkshire Hathaway (NYSE: BRK.A and BRK.B), today opened its 500th location in China and has plans to open more than 100 new restaurants there by the end of 2012. China has been the strongest international expansion market for the global retail treat category leader, which opened its first Dairy Queen location there in 1991 in Beijing.

The 500th DQ^® restaurant, located in the Hu Dong finance district in Shanghai, is operated by Shanghai Shida Catering Management Company, which has more than 350 Dairy Queen locations throughout southern and eastern China.

John Gainor, president and CEO of International Dairy Queen, Inc. (IDQ), and members of his executive team, joined franchisees Mr. Li Ping of Shanghai Shida Catering; Mr. Marvin Hung, Beijing Hop Hing Fast Food; and Mr. Norris Man, Centroid Group, for the grand opening.

“With the world’s fastest growing major economy, China continues to be a tremendous expansion market for the Dairy Queen system and we attribute that in large part to strong alliances with our development partners here, including Shanghai Shida Catering,” said Gainor. “It is a real honor for my team and me to be here for the opening of our 500th store in China.”

The new Shanghai treat destination will serve all of the soft-serve products that have made the Dairy Queen brand an icon in the industry, such as Blizzard^® Flavor Treats, MooLatté^® frozen coffee-flavored beverages, soft-serve cones, sundaes, Blizzard Cakes and the full line of fruit-blended beverages.

Of the 271 Dairy Queen locations that opened during 2011, 131 were in China. The iconic brand is so well accepted in China because it delivers high quality, cravable treats that are reasonably priced.

“Today, more than ever, people everywhere are looking for value, but they still want to treat themselves,” said Gainor. “The Dairy Queen brand offers unique and delicious treats and products at a great price and we look forward to continued expansion.”

For more information, visit DairyQueen.com.

About IDQ

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

Salad Franchise Location Open at Plaza America Shopping Center, 11692 Plaza America Drive

Saladworks Opens in Reston, VA Saturday, Februrary 11th – $5 Salads 2/11-2/13

Conshohocken, PA  (RestaurantNews.com)  Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, is opening its second Virginia location, in the Plaza America Shopping Center, 11692 Plaza America Drive.

Saladworks is celebrating the grand opening of its Reston Virginia location by offering $5 salads for 3 days, February 11^th, 12^th and 13^th.

The Reston Saladworks is owned and operated by Michael Lord, who spent 25 years in engineering before deciding it was time to go into business for himself. “I am thrilled to open my own business and realize the American dream,” said, Lord, of Sterling, VA, “Saladworks fits my healthy lifestyle perfectly. I truly believe in the product as well as the system, after all I am a salad fanatic.”

We are excited to open our second Virginia location, it’s a great market for us,” said chairman and CEO John Scardapane. “We hope the people in Reston become as fanatical about enjoying our salads as we are about creating them.”

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

About Saladworks

Saladworks, celebrating its 25^th anniversary, is the nation’s first and largest fresh-salad franchise concept, operating 100 locations in 12 states with more than 60 units in development. Saladworks offers a “fanatic’ly fresh” menu of flavorful salads, signature dressings, proprietary soups, Fusion and panini sandwiches. With the addition of the True Nutrition menu, Saladworks’ signature salads average less than 300 calories. In 2012, Entrepreneur magazine named Saladworks the nation’s number-one salad franchise, for the fourth year in a row. It is consistently listed on QSR’s 10 Best Franchise Deals; Inc.’s 500/5000; and Philadelphia Business Journal’s Best Places to Work. Scardapane was named 2011 CEO of the Year by SmartCEO. For more information, visit http://www.saladworks.com.

McDonald's Delivers A January Comparable Sales Increase Of 6.7%

Oak Brook, IL  (RestaurantNews.com)  McDonald’s Corporation (NYSE: MCD) today announced global comparable sales growth of 6.7% in January. Performance by segment was as follows:

• U.S. up 7.8%
• Europe up 4.0%
• Asia/Pacific, Middle East and Africa up 7.3%

“January marks another month of sustained sales growth, demonstrating the ongoing appeal of McDonald’s winning combination of value, menu variety and convenience,” said Chief Executive Officer Jim Skinner.  ”Our focus on enhancing the McDonald’s experience through great-tasting, affordable food and beverage choices served in increasingly modernized restaurants is helping make McDonald’s our customers’ favorite place and way to eat and drink.”

In the U.S., comparable sales rose 7.8% as customers visited McDonald’s to enjoy wholesome breakfast choices, McDonald’s popular beverage line-up and classic core favorites, as well as the most recent addition to the menu – Chicken McBites – made with bite-sized pieces of premium chicken breast available for a limited time.

Europe posted a 4.0% increase in comparable sales for January driven by performance in the U.K., Russia, Germany and France. Amidst ongoing economic challenges, McDonald’s core menu options, rotating premium and mid-tier offerings and ongoing restaurant reimaging provided customers with compelling value and a relevant experience that drove the segment’s comparable sales increase for the month.

Comparable sales in Asia/Pacific, Middle East and Africa (APMEA) increased 7.3% in January led by China, which benefitted in part from the timing of Chinese New Year, and many other markets.  APMEA’s unique limited-time food events, ongoing breakfast and lunch value platforms and unmatched customer convenience fueled the segment’s performance.

Systemwide sales for the month increased 8.4%, or 9.1% in constant currencies.

Definitions

• Comparable sales represent sales at all restaurants, whether operated by the Company or by franchisees, in operation at least thirteen months including those temporarily closed. Some of the reasons restaurants may be temporarily closed include reimaging or remodeling, rebuilding, road construction and natural disasters. Comparable sales exclude the impact of currency translation.  Comparable sales are driven by changes in guest counts and average check, which is affected by changes in pricing and product mix. Management reviews the increase or decrease in comparable sales compared with the same period in the prior year to assess business trends.
• The number of weekdays and weekend days can impact our reported comparable sales. In January 2012, this calendar shift/trading day adjustment consisted of one less Saturday and one more Tuesday compared with January 2011. The resulting adjustment varied by area of the world, ranging from approximately -1.9% to -0.5%.  In addition, the timing of holidays can impact comparable sales.
• Information in constant currency is calculated by translating current year results at prior year average exchange rates. Management reviews and analyzes business results excluding the effect of foreign currency translation and bases incentive compensation plans on these results because they believe this better represents the Company’s underlying business trends.
• Systemwide sales include sales at all restaurants, whether operated by the Company or by franchisees. While franchised sales are not recorded as revenues by the Company, management believes the information is important in understanding the Company’s financial performance because these sales are the basis on which the Company calculates and records franchised revenues and are indicative of the financial health of the franchisee base.

Upcoming Communications

The Company plans to release February 2012 sales on March 8, 2012.

McDonald’s is the world’s leading global foodservice retailer with more than 33,000 locations serving nearly 68 million customers in 119 countries each day.  More than 80% of McDonald’s restaurants worldwide are owned and operated by independent local men and women.

Forward-Looking Statements

This release contains certain forward-looking statements, which reflect management’s expectations regarding future events and operating performance and speak only as of the date hereof. These forward-looking statements involve a number of risks and uncertainties. The factors that could cause actual results to differ materially from our expectations are detailed in the Company’s filings with the Securities and Exchange Commission, such as its annual and quarterly reports and current reports on Form 8-K.

In a panel discussion last night hosted by the Seattle Architecture Foundation, Ethan Stowell (Ethan Stowell Restaurants); Chad Dale (Revel; The Walrus and The Carpenter); Deming Maclise and James Weimann (Bastille, Poquitos) explored the intimate relationship between successful restaurants and design. All four participants ultimately sided with simplicity, history and good lighting.

Even in dives, Maclise said, “I’m usually wishing they had spent a few bucks for a dimmers switch. That place could have been way cooler.”

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Edler had been tinkering for a few years with recipes at his Main Street store in downtown Findlay, Ohio, when he started cooking up Parmesan bread bites — small bits of pizza dough coated in a blend of Parmesan cheese and garlic.

“Once they started disappearing in minutes and people want more and more, you know you have the right thing,” Edler said.

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National Restaurant Association Announces 2012 Kitchen Innovations Award Recipients

Chicago, IL  (RestaurantNews.com)  The National Restaurant Association today announced the recipients of the 2012 Kitchen Innovations™ (KI) Award, which recognizes cutting-edge kitchen equipment in the foodservice market. An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts selected KI Award recipients for significant innovations that improve quality, productivity, service, and sustainability.

Award recipients will be showcased in the interactive Kitchen Innovations Pavilion in its new central location on the exhibit floor (booth 2440 ) at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, set for its new dates May 5-8 at Chicago’s McCormick Place.

“The independent panel of judges selected these products based on the forward-thinking approach to commercial kitchen equipment demonstrated by their innovative creators,” said Jack Crawford Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “These truly groundbreaking products will have a substantial impact on the efficiency and success of restaurant kitchens, as well as the profitability of the restaurant itself. As the largest restaurant and hospitality trade show in the United States, the NRA Show offers the perfect forum to explore trends and find new products to enhance restaurant operations.”

As the global restaurant and hospitality industry’s premier trade show, the NRA Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event. The KI products will enable foodservice operations to run faster and more efficiently by increasing productivity, quality, safety, cost-efficiency and environmental sustainability. The result: foodservice operators will deliver better customer service and the highest quality meals to their customers.

The 2012 Kitchen Innovation Award recipients are:

Alto-Shaam, Inc.- Combitherm® Automatic Grease Collection System
This new system is electronically activated during cooking, to separate grease from water. Grease is pumped to sealed containers and water goes down the drain. Collected grease volume, handling, and disposal costs are greatly reduced.

Bettcher Industries, Inc. – Optimax Compact – Automatic Batter-Breading Machine
The first automatic machine for application of batter and breading to a wide variety of food items to be baked or fried. The compact Optimax, batters and breads fresh food items individually, and is ideal for locally sourced meats, seafood and produce.

CookTek Induction Systems, LLC – SinAqua™ Waterless Food Holding System
SinAqua induction warming replaces steam or dry holding with consistent temperature control to extend food quality and holding time. Combining induction technology with gentle infrared radiant heat and LED lighting dramatically reduces energy costs, and eliminates the need for complicated plumbing systems.

Ecolab Inc. – ActiveView HDI – Health Department Intelligence
For multi-unit operators, ActiveView HDI gathers data directly from the local health department inspections, standardizes against US Food Code, applies proprietary translation algorithms, and delivers on-line customized reports and alerts.

Ecolab Inc. – STEALTH® Fly Station
This wall hanging panel is unique, as it works effectively during daylight hours to attract and eliminate flies. It’s best positioned in strategic locations on exterior walls, to prevent flies gaining entrance into restaurant kitchens.

Franke Foodservice Systems, Inc. – Ice Machine Sanitizing Device
This compact unit attaches to most ice machines and prevents bacteria build-up, reducing costly maintenance. Its unique electrolytic cell generates ozone in the water line, safely sanitizing the ice-making path and holding bin without chemicals.

Frontline International – Fresh Cooking Oil Box System
Frontline racks orient fresh oil boxes/jugs upside-down, connected to a pump station. Fill fryers either automatically or by dispensing wand. Average oil yields equals +10%, and spill risks are avoided.

Frymaster – Large Vat Fryers ( 1814 G/E )
Frymaster’s new large-vat, 1814 gas and electric fryers’ innovative frypot designs maintain high production capability while using 15% less oil, reducing energy consumption from 25 to 47%, and conserving space under the hood.

Garland Commercial Ranges – Garland Induction Griddle
A patented six-point real time temperature sensing and unique power management system, coupled with a high-performance three-metal layered plate, enables this unique induction griddle to achieve almost-instantaneous recovery and even heat across the griddle.

Kaivac, Inc. – OmniFlex™ Dispense-and-Vac system
OmniFlex dispenses fresh cleaning solution to the kitchen floor and then thoroughly removes all liquid, soils and contaminants with its wet/dry vacuum and brush-head. OmniFlex leaves floor dry for immediate availability.

Kitchens to Go, built by Carlin Manufacturing – Bolt On Kitchens
The KTG Bolt On is a new approach to commercial kitchens. Unlike temporary solutions, the KTG Bolt On is a customized pre-constructed, code compliant turnkey kitchen that’s permanently affixed to a building, enabling reallocation of interior space.

Lang Mfg. – Lang GHP Series Featuring “On Demand Burners”
Lang is introducing the first gas fired countertop range with on-demand burners. These energy efficient burners feature a lever actuated gas valve which will go from idle to full when the pot or pan rests on the grate surface.

Merrychef USA – Planar Plume Technology
This new patented Planar Plume Technology creates even impingement sheets of air in rapid cook ovens which delivers quicker heat transfer, less microwave destruction, lower blower speeds and increased energy efficiency.

Power Soak Systems, Inc. – Silent Alert
This alert system illuminates a floor or ceiling surface in the kitchen with highly visible but unobtrusive color coded light patterns. The system is language neutral and completely silent yet it effectively garners the attention of the staff to deliver a variety of important messages.

RATIONAL USA – SelfCookingCenter® whitefficiency®, HiDensityControl®
The patented HiDensityControl® is the innovation that drives the efficiency of the new SelfCookingCenter® whitefficiency®. It senses where energy is needed and controls fan direction and speed to achieve high and even energy density.

Sealed Air – Vision Enabled Training
Small web cameras and algorithm-based software enable customers to observe exceptions to approved practices like hand hygiene. Customers can customize their applications via smart phone or a secure website real time for training and monitoring.

Springboard Biodiesel, LLC – The BioPro™ EX
The BioPro™ EX is an automated appliance that converts used cooking oil into cleaner-burning, premium grade biodiesel fuel for a fraction of the cost of the petroleum-based fuel it replaces.

Vitamix – Automatic Mix’n Machine
The new Automatic Mix’n Machine is a hands-free, fully programmable mixer that incorporates candies, syrups, cookies and hard to mix ingredients into soft serve ice cream or yogurt without damaging the inclusions.

Vulcan – VTEC – Infrared Charbroiler
This high production cooking platform is produced by an innovative conversion burner. Over 50% of the infrared energy is generated in longer wavelengths optimal for cooking, using less gas and greatly reducing flare-ups.

Wells Manufacturing – HDW-2 Water Saving Heated Disher Well
As an alternative to constantly running dipper wells, the HDW-2 holds food-serving utensils at bacteria and allergen-free temperatures while conserving up to 18 gallons per hour, as well as potentially providing significant energy-savings.

ZipZester, LLC – Spin Zester
This innovative Spin Zester and its sophisticated combination of patent-pending blade designs and tension mechanisms, allows the chef to safely produce the highest quality zest in a matter of seconds.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2012 will be held at its new dates May 5-8, at McCormick Place in Chicago. The event attracts 58,000+ attendees and visitors from all 50 states and 100+ countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show, and find us on Twitter @NRAShow, Facebook, YouTube and our widely read blog Floored!

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

The pricing plan, which will be implemented in varying stages, follows on the company’s strong fourth-quarter results posted Monday and positive 2012 outlook, instilling confidence among investors who may have been concerned about Yum’s momentum given its high exposure to volatile emerging markets. The stock rose 2.75%, to $64.93 in Tuesday trading–marking a 10% rise so far this year.

Yum’s restaurants in China–namely Pizza Hut Casual Dining and KFC–have the biggest impact on its overall business, helping increase its profits 30% in the fourth quarter. However, food and labor inflation are nibbling away at its China restaurant margins, which fell to 15.8% in the quarter from 18.2% the year before, despite menu price increases.

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