Benihana, the nation’s leading operator of Japanese theme and sushi restaurants, has announced the August Chef’s Special, Hibachi Steak & Chicken for Two, a five-course feast for only $45 and Hibachi Mango Salmon for One, five courses for just $21.

Two guests can enjoy this Benihana teppanyaki treat of hibachi steak and chicken, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $45 (tax and gratuity excluded). For solo diners, the hibachi mango salmon special is paired with sweet potatoes and vegetables served with a delicious Asian inspired mango salsa, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for only $21 (tax and gratuity excluded).

Enjoy either of the August Chef’s Specials with one of Benihana’s specialty drinks such as the refreshing Coconut Mojito or Tokyo Peach. Or, try the Hibachi Steak & Chicken for Two paired with a glass of Estancia Pinot Noir.

Both Chef’s Specials are available throughout the entire month of August. The Hibachi Steak & Chicken for Two will be offered at all Benihana restaurants in the United States with the exception of Little Rock and Hawaii. The Hibachi Mango Salmon for One is available in select locations only. Please contact your local Benihana for details.

A new opening of a Five Guys Burgers and Fries causes visitors to line up for hours just for a taste. Other “better fast food” chains like Panera Bread and Chipotle Mexican Grill are stealing more traffic from casual restaurants like Applebee’s than from fast food giants. Customers are enjoying the combination of low prices, fast service and fresh ingredients.

Americans may be used to picking up nothing but a burger and fries at their favorite fast food joints, but beer and wine may soon be available too. Burger King locations in large towns like Las Vegas and Miami are now testing a “Whopper Bar” concept. Two South Florida Sonic restaurants will be adding alcohol to their menu as well.

Darden Restaurants, the parent company behind Olive Garden, is increasing the value priced menu offerings of the popular Italian food chain. Recent research demonstrated that the chain could capture more of the households with an annual income of under $60,000 by offering lower priced meals. They’re planning to maintain the same profit margins even with new menu items.

The founder of the Phillips Seafood Restaurants chain, Brice R. Phillips, has passed away at age 90. With the help of his wife Shirley he was able to open Phillips Crab House in 1956. The small restaurant grew into a chain of 19 locations and a line of retail seafood products. Their flagship store also constantly ranked highly in the top 100 highest grossing independently owned restaurants.

Two restaurants from Muskegon, Michigan have been featured on the Food Network’s new show “Outrageous Food”. Bernie O’s Pizza and Papa Bear’s Restaurant have both enjoyed increased business from the positive publicity. Customers traveled from neighboring states to try the incredibly hot Firebird pizza or the massive stuffed hash browns known as the Grizzly.

The Cheesecake Factory has announced that July is now National Cheesecake History Month. The restaurant’s Facebook page will share interesting stories and facts about the development of the famous dessert. The end of the month culminates with the National Cheesecake Day Celebration and the new Hershey’s Chocolate Bar Cheesecake.

Dairy Queen’s newest ad campaign features a commercial with Olympic gymnast Mary Lou Retton in a pinata. The commercial is part of the new “So Good It’s RIDQulous” concept. A DQ manager hits the pinata and Mary Lou Retton comes tumbling out of it. Retton was chosen for her iconic status and for being a Gen-X mother of four.

Benihana, America’s largest and most popular Japanese steakhouse chain, has announced the monthly Chef’s Special for July. Hibachi Shrimp & Chicken for Two will be available at the discounted price of $36. The meal includes five courses and drinks. Classic Benihana sides like onion soup, Benihana salad and hot green tea is all included.

The Wienerschnitzel chain turns 50 this summer just in time for National Hot Dog Month. The company is starting a “Chili Dog Days of Summer” promotion by sending the Wiener Wagon out to give away 5,000 free chili dogs. The truck will make 20 stops across Southern California in areas like Los Angeles and San Diego.

Pizza Inn is expanding in the Midwest again. The newest location for the chain opened in Springdale, Arkansas in a larger travel center. The location cooks full sized pizzas from scratch despite being part of the convenience store. The chain is now in three states including Arkansas, Tennessee and Alabama.

Benihana Inc., the nation’s leading operator of Japanese theme and sushi restaurants, has announced the July Chef’s Special, Hibachi Shrimp & Chicken for Two, a five-course feast for only $36.

During the hot days of July, take a break from the kitchen and treat the family to a delicious dinner out. Two guests can enjoy this Benihana teppanyaki treat of hibachi shrimp and chicken, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $36 (tax and gratuity excluded).

Enjoy the July Chef’s Special with a glass of Coppola ‘Bianco’ Pinot Grigio, or one of Benihana’s specialty drinks such as the Yuzu Margarita or Passion Colada.

This Chef’s Special is available throughout the entire month of July and at all Benihana restaurants in the United States except Hawaii.

For more information about the July Chef’s Special or to find a Benihana location, visit www.benihana.com.

Headquartered in Miami, Benihana Inc. is the nation’s leading operator of Japanese theme and sushi restaurants with 96 restaurants nationwide, including 63 Benihana restaurants, eight Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Denny’s recently added new healthy and low calorie options to their menu of classic breakfast and brunch foods. The new Fit Fare meals focus on high protein and fiber combined with lower calorie counts and less fat. The Fit Slam offers a great alternative meal with turkey bacon and scrambled egg whites for a meal with less than 550 calories.

Specialty burger shops that focus on high quality meat or gourmet toppings sprung up as an alternative to fast food chains. However, the market for better burgers is slowly becoming saturated as new chains open each week. These chains do offer small differences and specialties, but most of them are competing directly with each other as well as with giants like Burger King.

Rocky Aoki, the founder who built the Benihana restaurant chain after arriving in the country at 19, found great success as an immigrant business owner. Sabah Liddawyeh also entered the country as a young bride, but after her marriage ended and a college education she found success as the general manager of the Benihana in Milwaukee.

Unger Enterprises already sells cleaning products and equipment used for cleaning restaurant windows, but now they’ve developed new tools specifically for restaurant cleaning. A new oven hood cleaning system makes the chore much easier, and the griddle cleaning kits ensure all employees leave the griddles spotless at the end of a shift.

Any restaurant, whether it is a tiny individual location or part of a massive chain, can utilize social media as an effective marketing tool. Building a community of guests on a platform like Facebook makes people feel connected. Follow this up by listening to what your customers are saying, then offer special contests and promotions to keep people interested.

Food trucks have already become an important part of the culinary scenes of large metros like New York and Los Angeles, but smaller cities are now seeing a rise in them as well. Louisville is embracing the food truck concept quickly. Converted trucks and vans like the Morels mobile food service deliver top quality foods to customers all across the city.

Abuelo’s Mexican restaurants already offers top quality wood-grilled fajitas, but now they’re being improved just in time for summer. New meat options, fresher vegetables and a greater amount of customization will help customers enjoy their fajita meal even more. Limited time fajita options like Fajitas Pescado are available from now until August 8^th.

Nello Cucina, the award winning Italian restaurant in Costa Mesa, is releasing their annual summer menu as summer officially begins. New summer dishes will include Tagliata di Manzo and Farfalle al Salmone Affumicato. A line of light sandwiches, wraps and salads is being added as well for lunch or as an alternative to a full dinner.

Dickey’s Barbecue Pit continues to be the country’s largest barbecue chain because of its strong commitment to expansion. As part of this the chain will soon be opening another restaurant in Allentown, Pennsylvania. This is the town’s first location and is being opened by new franchisee owners Tony Trinchere and his wife Renee.

Cracker Barrel has added a new member to their Board of Directors. Coleman Peterson was elected by the other directors and brings the total number of board members to 10. He’s served as the vice president of human resources for Walmart and joins Cracker Barrel after his retirement from the company.

The path to the American dream is often through a restaurant kitchen. That is certainly true at the downtown Milwaukee outpost of the Benihana Japanese steakhouse chain.

Rocky Aoki came to this country from Japan at 19 to go to school, and he supported himself selling ice cream out of a truck in Harlem while studying restaurant management at New York City Community College.

Within four years of arriving in the U.S., Aoki used $10,000 he had saved to open the first Benihana restaurant — the name means red flower in Japanese — in mid-town Manhattan in 1964. It had only four tables, and when business soared after a positive review in the old New York Herald-Tribune, the young restaurateur opened a second location in the Big Apple.

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Websites offering a one-day-only deep discount on local dining are actually helping restaurants attract new customers. Research by Technomic shows that a majority of diners who used discount sites returned later and paid full price. They also were likely to recommend the restaurant to family members or write a review on a social media website.

Whataburger has put together a beautiful and informative book detailing the history of the company just in time for Father’s Day. The Whataburger Story is a hardback photo book perfect for keeping on the coffee table. It features exclusive interviews, photographs and stories from the people who were most involved in the founding of the iconic hamburger chain.

The new Fastest Growing Restaurant Operators Report from Chain Store Guide has been released for 2011. This report focuses on the fastest growing larger chains that currently have at least 50 locations. Growth was measured over a three year span to prevent fast but unstable growth from skewing the results. Affordable luxury dining topped the list.

Domino’s, a pizza chain that managed to resurrect itself after a slow decline, hopes that by the fall of this year international store sales will be higher than U.S. based sales. The chain has almost the same amount of locations both inside and outside the country. However, some countries like China are still presenting difficulties for the brand.

Saladworks, America’s fastest growing fresh salad chain, announced the signing of a new agreement to develop three new locations in the Boston area. The new restaurants will open over the next three years. Tien Tien Lai will be the franchisee for all three. The Saladworks chain currently operates 100 locations with plans for many more to open over the next year.

Burger King and Pizza Hut may not directly compete in the same part of the restaurant industry, but they’ve committed to a new competition. The basketball finals have found Miami and Dallas facing off. BK is based in Miami, and Pizza Hut in Dallas. The CEO of the losing company will spend a day working at a restaurant from the opposing chain.

T.G.I.Friday’s wants you to visit and enjoy their new craft beer menu this summer. To encourage beer lovers the restaurant chain has created the Buy Your Friend a Beer application for Facebook. Users over 21 can buying up to 5 beers for any friend at $5 a piece, regardless of location. The coupons are delivered through Facebook to the recipient.

Baskin-Robbins may be well known for delicious ice cream in the United States, but they just opened their first Singapore location. This marks the 4,000^th location outside the country for the chain. Singapore is the 48^th country to host a Baskin-Robbins store. Executives from the country celebrated the milestone at the grand opening of the store.

A new pizza restaurant is coming to Rogers, Arkansas. Mellow Mushroom Pizza Bakers will be opening their newest location on June 13^th. The restaurant will be open 7 days a week and offers a beer list with 70 different options, including 30 beers on draft. Mellow Mushroom’s menu features a broad variety of pizzas, salads and sandwiches.

Benihana Inc. has released the fiscal reports for the last quarter of the 2011 fiscal year. The chain saw great improvement in comparable restaurant sales with a rise of 5.6%. Total revenue rose to $81.8 million for the entire fiscal year. Net income was slightly lower than last year, with $0.5 million during 2011 compared to $1.7 million last year.

 Sizzler, one of America’s first fast casual dining chains, is being purchased from the Australian based Pacific Equity Partners by Sizzler USA. This will bring all of the Sizzler locations in the United States under control of a U.S. based company. Pacific Equity Partners will retain the rights to all international locations.

Five Guys Burgers and Fries was only founded in 1986, but despite little effort through advertising to attract customers, they’ve developed a nearly cult following. Franchising began in 2002 and since then the chain has grown to over 800 stores. 300 new locations are planned to open by the end of this year, and another 1200 are currently in development in the U.S. or Canada.

The CEO of the Texas Roadhouse chain, GJ Hart, has announced that the chain has noted an expanding demographic in their customers and plans to target guests with higher income levels. He made this statement at the InvestKentucky Equity Conference. The chain used to appeal primarily to middle class workers, especially those in blue collar industries.

A steady push for new growth and careful menu pricing kept chains like Buffalo Wild Wings and Panera Bread booming through the recent recession problems. However, success in the restaurant industry is going to continue to be more challenging as gas prices rise higher and unemployment does as well. Many young adults, the primary diners at fast food chains, have seen a dip in income recently.

Smashburger, the chain famous for fresh beef hamburgers smashed on the grill, is coming to Charlotte, North Carolina. The first Smashburger location for the city will open on June 20^th. Four more locations are currently in development. The location will feature unique North Carolina inspired items like Brunswick Stew and a Banana Pudding Milkshake.

Freebirds World Burrito is opening its 50^th location on June 15^th in Ventura, California. Freebirds began in nearby Santa Barbara, but quickly spread through the state. The chain specializes in custom burritos and salads made with a variety of international flavors. The new restaurant will team up with local charities to raise money and promote awareness.

Nathan’s Famous may have begun as a humble hot dog stand in Coney Island, but the Long Island based company is now making plans for international expansion. The company began development in China earlier this year and is working on new agreements in Canada. Nathan’s is already available in 5 other countries and 26 states.

The expansion plans of the Dickey’s Barbecue Pit brand has paid off and the company is celebrating the grand opening of three new locations in Missouri. Ballwin, Valley Park and Olivette are all home to new Dickey’s restaurants. All three restaurants opened on June 10^th with raffles, giveaways and $1 barbeque sandwiches.

Benihana first developed their “Be the Chef” program to help guests learn the intricacies of fine Japanese cooking. However, the package was only available at limited times. Now the chain has announced that they will offer the program year round for anyone who is interested in learning from a real hibachi chef. The guest will receive private training, then will cook their own teppanyaki meal for friends or family.

To embrace the push for healthier dining options for children, Jack in the Box has added Chiquita Apple Bites as a side option. This side is available with all children’s combos for no extra cost. The bites are accompanied by a caramel dipping sauce. The fresh fruit and dip has only 70 calories and provides children with a full serving of fruit.

Benihana Inc., operator of the nation’s largest chain of Japanese theme and sushi restaurants, today reported results for its 12-week fiscal fourth quarter and full year ended March 27, 2011.

Richard C. Stockinger, Chairman, President and Chief Executive Officer of Benihana Inc., said, “We are very proud of Benihana’s dramatic turnaround.  Company-wide, unit level performance significantly improved from a year ago, and we generated a large, positive swing in net income despite major non-recurring expenses.  Our outstanding top-line performance, our disciplined restaurant operations, our strong balance sheet and our highly attractive dining categories make us very excited about Benihana’s opportunity to drive further growth in profitability and reach more customers in both existing and new markets.”

Highlights for the Company’s 12-week fiscal fourth quarter 2011 relative to the 12-week fiscal fourth quarter 2010 include:

• Company-wide comparable restaurant sales increased by 5.6%, led by the flagship Benihana teppanyaki concept, which saw 7.6% comparable restaurant sales growth;
• Total revenues increased 5.1% to $81.8 million from $77.8 million;
• Total restaurant sales increased 5.2% to $81.4 million from $77.4 million; and
• Net income was $0.5 million, or $0.02 per basic and diluted common share, compared to net income of $1.7 million, or $0.09 per basic and diluted common share.

Highlights for the Company’s 52-week full year 2011 relative to the 52-week full year 2010 include:

• Company-wide comparable restaurant sales increased by 4.2%, led by Benihana teppanyaki, which saw 6.3% comparable restaurant sales growth;
• Total revenues increased 4.5%, or $14.1 million, to $327.6 million, the Company’s 19^th consecutive year of total revenue growth;
• Total restaurant sales increased 4.5%, or $14.1 million, to $325.9 million;
• Income from operations of $2.0 million compared to a loss of $7.7 million, representing an increase of $9.7 million
• Net income was $1.3 million compared to a net loss of $8.9 million, representing an increase of $10.2 million;
• Earnings per basic and diluted common share of $0.02 compared to a loss of $0.65 per basic and diluted common share;
• Completed an amended and restated credit agreement that provides us with continued access to our existing secured revolving credit facility through February 10, 2014, with an initial aggregate principal amount of $30 million and an option to increase the principal amount by $5 million to $35 million, subject to certain conditions (this facility had no borrowings as of June 7, 2011); and
• Additionally, key operational accomplishments during fiscal 2011 included:
  • significantly growing the Benihana brand’s loyalty programs;
  • filling general manager positions at all of the Company’s units and placing experienced regional managers in each of Benihana teppanyaki’s ten geographic regions;
  • continued addressing deferred maintenance;
  • improving unit level controls over labor and cost of sales;
  • significantly improving mystery shopper scores and reducing guest complaints; and
  • improving health and sanitation scores.

Mr. Stockinger continued, “Our company-wide comparable restaurant sales growth, both in the most recent quarter and for the full fiscal year, was outstanding and speaks volumes as to the strength of our brands and, in particular, the success of the Renewal Program for our Benihana teppanyaki restaurants.  The Benihana concept is delivering guests a consistently high quality dining experience built on premium food and beverages, higher service standards and an authentic and contemporary environment.  We are building on our traffic growth through continued marketing and promotional efforts to drive brand awareness. The Chef’s Table program, which builds brand loyalty through value-based promotions (including communicating our monthly Chef’s Special offer), now has approximately 1.8 million members.  With certificates valid only Monday through Thursday, The Chef’s Table is also growing our non-weekend traffic.  Kabuki Kids, a value-based promotion aimed at children, has approximately 200,000 participants and is helping to bring more and more family groups to Benihana.

“With strong restaurant-level managers in place Company-wide, and experienced regional managers at Benihana teppanyaki, our disciplined operating model has allowed us to harness our top-line growth to generate operating leverage and better bottom-line results,” Mr. Stockinger continued.  ”Our unit level controls now include an improved labor scheduling process to better control restaurant operating expense, along with a suite of tools and processes for optimizing food and beverage costs, such as weekly physical inventory, par stock levels, managed order guides and greater economies of scale as a result of reducing Company-wide SKUs from 8,240 to approximately 725.  Accordingly, for the year we were able to hold food and beverage costs virtually flat as a percentage of sales, despite commodity pricing pressures, while sharply reducing restaurant operating expenses by 260 basis points Company-wide and 370 basis points at Benihana teppanyaki.”

Mr. Stockinger continued, “Our improved operating model and profitability enabled us to eliminate to date all of our outstanding borrowings and increase our financial flexibility.  In light of the attractive growth characteristics of the full service Asian and sushi dining categories, we are looking for potential new locations using what we have learned from the Renewal Program and an expansive proprietary consumer survey that we recently completed.

“Looking ahead, we believe there are attractive opportunities for Benihana to further enhance shareholder value by continuing to execute our Renewal Program and introducing new initiatives under development at RA Sushi and Haru to heighten brand awareness and drive traffic growth.  The significant improvements we have delivered to Benihana’s customers have put us in a strong position to continue delivering value to our shareholders. That is our overriding objective, and all our efforts are focused on that goal,” Mr. Stockinger concluded.  

Fiscal Fourth Quarter 2011 Results

For the fiscal fourth quarter of 2011, total revenues increased approximately 5.1% to $81.8 million, compared to $77.8 million in the fiscal fourth quarter of 2010.  Total restaurant sales increased 5.2% to $81.4 million in the fiscal fourth quarter of 2011 compared to $77.4 million in the same period in fiscal 2010.

Company-wide comparable restaurant sales increased 5.6%, including increases of 7.6% at Benihana teppanyaki and 3.4% at RA Sushi and a decrease of 2.7% at Haru.  During the period, Benihana teppanyaki represented approximately 68% of consolidated restaurant sales, while RA Sushi and Haru accounted for 23% and 9% of consolidated restaurant sales respectively. There were a total of 1,164 store-operating weeks in the fiscal fourth quarter of 2011 compared to a total of 1,174 store-operating weeks in the fiscal fourth quarter of 2010.

Franchise fees and royalties were essentially flat during fourth quarter of fiscal year 2011 as compared to the same period a year ago.

Cost of food and beverage sales for the fiscal fourth quarter of 2011 totaled $20.1 million, or 24.7% of restaurant sales, compared to $18.8 million, or 24.3% of restaurant sales, in the same period last year.  The increase in cost as a percentage of sales was primarily due to rising commodity costs.

As a result of improved labor management, restaurant operating expenses for the fiscal fourth quarter of 2011 totaled $50.3 million, or 61.8% of sales compared to $48.6 million, or 62.8% of sales, in the same period last year.

As a result of a $2.2 million increase in stock-based compensation for restricted shares granted, general and administrative expenses for the fiscal fourth quarter of 2011 totaled $9.8 million, or 12.0% of sales, compared to $7.5 million, or 9.8% of sales, in the same period last year.

Due primarily to the above-referenced increase in stock-based compensation, income from operations for the fiscal fourth quarter of 2011 was $1.6 million compared to $2.9 million a year ago.

Net income for the fiscal fourth quarter of 2011 was $0.5 million, or $0.02 per basic and diluted share, compared to net income of $1.7 million, or $0.09 per basic and diluted share, in the same quarter of 2010.  The decrease in net income was primarily attributable to higher stock-based compensation, partially offset by lower borrowing costs.

Full Year 2011 Results

Total revenues for the 52-week fiscal year 2011 increased 4.5%, or $14.1 million, to $327.6 million compared to $313.5 million in the 52-week fiscal year 2010.

Fiscal year 2011 was Benihana’s nineteenth consecutive year with total sales increases.  Total restaurant sales increased 4.5%, or $14.1 million, to $325.9 million from $311.8 million.  Company-wide comparable restaurant sales increased by 4.2%, including an increase of 6.3% at Benihana teppanyaki, an increase of 0.3% at RA Sushi, and a decrease of 0.4% at Haru. Benihana teppanyaki represented approximately 67% of consolidated restaurant sales, while RA Sushi and Haru accounted for 23% and 10% of consolidated restaurant sales respectively. There were a total of 5,034 store-operating weeks in fiscal 2011 compared to a total of 5,060 store-operating weeks in the prior year.

Franchise fees and royalties were flat during fiscal year 2011 as compared to fiscal year 2010.

The cost of food and beverage sales for fiscal 2011 increased 0.5% as a percentage of restaurant sales, as compared to the prior fiscal year, primarily due to rising commodity costs.

Restaurant operating expenses decreased 2.6% as a percentage of restaurant sales during fiscal year 2011 as compared to fiscal year 2010.  At Benihana teppanyaki, restaurant operating expenses decreased 3.7% as a percent of revenue. The decrease is primarily the result of enhanced labor management, improving expenses by 2.4% of sales.  At RA Sushi, restaurant operating expenses decreased 1.4% as a percent of restaurant sales when compared to the prior year, with half of the improvement due to more effective labor management.  At Haru, restaurant operating expenses increased 1.2% as a percent of restaurant sales as a result of an increase in utilities costs.

General and administrative costs increased $11.7 million, or 3.3% as a percentage of sales, in fiscal year 2011 as compared to the prior fiscal year, which included approximately $10.8 million in non-recurring expenses associated with, among other things, consulting agreements, severance costs, costs related to the proxy contest, and costs related to the process to explore strategic alternatives for the Company.  

Income from operations was $2.0 million compared to a loss from operations of $7.7 million in the prior fiscal year.  Fiscal 2010 included $12.3 million in impairment charges.

Net income increased by $10.2 million, resulting in net income of $1.3 million compared to a net loss of $8.9 million in fiscal year 2010.  Earnings per basic and diluted common share were $0.02 compared to a loss per basic and diluted common share of $0.65 for the prior year.

The above discussion contains certain non-GAAP financial measures as defined under SEC rules, such as net (loss) income and diluted (loss) earnings per share, adjusted in each case to exclude certain items disclosed above. The Company believes that each of the foregoing non-GAAP financial measures improves the transparency of the Company’s disclosure, provides a meaningful presentation of the Company’s results from its ongoing operations excluding the impact of items not related to the Company’s ongoing operations, and improves the period-to-period comparability of the Company’s results from its ongoing operations.

About Benihana

Headquartered in Miami, Benihana Inc. (NASDAQ GS: BNHN, BNHNA) is the nation’s leading operator of Japanese theme and sushi restaurants with 96 restaurants nationwide, including 63 Benihana restaurants, eight Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Benihana Inc., the nation’s leading operator of Japanese theme and sushi restaurants, today announced that it has made its popular “Be the Chef” experiential cooking package available to consumers year round.  Perfect for Father’s Day or a graduation gift, the Benihana “Be the Chef” program provides consumers with the opportunity to train alongside a Benihana chef and then prepare an authentic Japanese teppanyaki meal for their guests.

The “Be the Chef” package begins with a private, one-on-one training session with a Benihana chef to learn the essential skills needed to cook behind a teppan grill.  On a separate weekday after training, the gift recipient prepares a full Benihana meal for their friends and family.  In addition to the private training lesson and cooking performance, the package also includes a Benihana hat, Benihana apron, complimentary souvenir photo of the performance and a Master Chef Diploma from Benihana.

“Benihana is renowned not only for its delicious food, but for the entertaining dining experience.  We are delighted to provide our guests with the unique opportunity to actually cook behind the teppan grill, and learn directly from our talented chefs,” said Richard C. Stockinger, president and chief executive officer of Benihana.

Included in the package is the Benihana Splash ‘n Meadow dinner, which features hibachi steak and shrimp, vegetable fried rice, Benihana onion soup, Benihana salad, hibachi vegetables, homemade dipping sauces, Haagen-Dazs ice cream and Japanese hot green tea.  Now available year round, the basic “Be the Chef” package costs $140* for four people.  Additional guests can be added for only $35 per person, and Benihana is offering a special price of $250 for eight guests.

For more information about “Be the Chef” or to find a Benihana location, visit www.benihana.com

*pricing is subject to change.

Restaurants around the country are embracing the popularity of salads to make 2011 the Summer of Salads. As customers have become more health conscious and interested in alternatives to burgers or pizza, many fast food and casual restaurants alike are adding new menu items. Wendy’s, McDonald’s and others have added new limited time salads to their summer menus.

The price of coffee is about to shoot up as the cost of growing the beans skyrockets. Large distributors like J.M. Smucker, responsible for brands like Dunkin’ Donuts and Folgers, announced it will raise prices by 11%. Starbucks is raising the cost for beans and ground coffee by 17%. The commodities price of a pound of unroasted coffee has gone up nearly 92% over the last year.

Red Robin wasn’t looking very well to investors about a year ago, but after nine months with a new CEO confidence is once again building in the company. Profits have risen and costs sunk after Steve Carley took the helm. The chain is now much fitter and leaner after three consecutive years of falling profits and falling stock value.

Lettuce Entertain You is turning 40 this week, and the 80 American locations plan to mark the celebration in style. Rich Melman, the CEO of the chain, received the James Beard Award a month ago as well. Lettuce Entertain You started as a restaurant known as RJ Grunts in Chicago, which is still open. Melman has also opened scores of popular restaurants like Maggiano’s and Shaw’s Crab House.

Some of the biggest names in the restaurant industry are integrating new technology to speed up the serving process and cut down on errors. This includes texting systems to notify customers when their table is ready. Customers can’t leave with an expensive restaurant pager and they’re no longer confined to the lobby or bar of the restaurant as they wait.

Pizza Inn already has the fresh pizza concept down, but now they are expanding into the fast casual market. The Pie Five Pizza Co. brand launched recently in Fort Worth, Texas. The restaurant combines fresh baked, custom topping pizzas that are ready in under 5 minutes. The prototype is a small 60 seat location with a shiny industrial styled interior.

Jon Basso’s Heart Attack Grill may be in need of some CPR.  The controversial burger concept is closing temporarily after clashes with the city over the exterior paint color, but he says that it will reopen shortly. He is considering moving the restaurant, which has generated plenty of buzz for its wait staff dressed as nurses and purposely unhealthy menu, to a more welcoming city. The Grill is painted white, but it is located in a nearly vacant tan shopping center.

Rocky Aoki founded the Benihana chain, but his widow is now suing the company for allegedly making false statements and defamation. This new development comes in reaction to the suit filed against her last month by the current Board of Directors of Benihana. That suit claimed that the widow Keiko Aoki was purposely trying to lower the stock value by making claims that she deserved to run the company.

Fazoli’s offers you an inexpensive way to explore Italy’s cuisine with their new Tour of Taste promotion. Five new entrees have been added to help guests explore the unique tastes of Naples, Sicily, Rome, Tuscany and Campania. Guests who order a large drink can win instant prizes, while anyone who orders a Tour of Taste entree can enter a sweepstakes to win a trip to Italy.

Frisch’s has made their 202^nd consecutive quarterly dividend repayment. The latest repayment comes in the form of $.15. The company continues to report a profit, as it has since it first sold stock in 1960. It has also paid cash back to its shareholders and investors every single quarter since going public. The company operates the Big Boy brand and owns some Golden Corral restaurants.

The KFC restaurants located in Canada will soon be under new management. The Soul Restaurants Canada company will take responsibility for 204 KFC restaurants in Canada, with the majority of these locations in British Columbia and Ontario. The company has already managed locations in the UK for over 30 years.

Dolores Onate, the owner of two Mexican restaurants in Decatur, Illinois, was found guilty of violating labor laws by refusing to pay her employees properly for overtime. She also required employees to endorse their paychecks to the restaurant so she could take back part of their pay, making their hourly wage below minimum standards. She has been ordered to pay $1.15 million in backpay and damages.

Smashburger, one of the country’s fastest growing burger chains, is kicking off a new summer celebration with a focus on the Classic Smashburger. The “Why I Love the Classic Smashburger” video contest invites Facebook fans to send in their entries until June 24^th. The grand prize winner will receive free Smashburgers for a year. Fans who vote will also have a chance to win prizes.

Noodles & Company is adding two new salads that combine all of the fresh flavors of the season into one bowl. The Backyard Barbeque Chicken salad begins with a bed of mixed greens topped with fresh corn, pulled chicken breast and a smoky dressing. The Very Berry Spinach Salad offers bacon, strawberries, blue cheese and a balsamic fig dressing.

Benihana wants guests to come and have a fine dining experience at an affordable price. They’ve put their popular five course Filet Mignon and Chicken for Two at the bargain price of $46 for the month of June. This meal is great for any of the many holidays in June, including Father’s Day and Graduation. The meal includes appetizers, entrees, sides and drinks for two diners.

Del Frisco’s is making some very important promotions. Chef Thomas Dritsas has been moved to the newly created Vice President, Corporate Executive Chef position to oversee the culinary preparations of all restaurants in the chain. Bill Martens is now the Vice President, Corporate Executive Chef that works to manage assets and oversee the development of new restaurants.

Thomas Emmons learned discipline and the value of hard work during his time in the Marines, and now he’s using those skills to open a new Dickey’s Barbecue Pit location. His new restaurant will be the first for the chain in Mesa, Arizona. Emmons enlisted the help of his mother in opening the new business. He first experienced the Dickey’s brand while living in Ft. Worth, Texas.

Moe’s Southwest Grill is offering everyone a chance at winning $10,000 in their new “Dance Your Queso Off” contest. Dance videos under 30 seconds in length can be submitted through the ILoveQueso.com website until July 24^th. The judges from Moe’s will pick the most inspiring and original one and award the dancer with the grand prize.

Pollo Campero is opening their first San Francisco location now that the local zoning commission has approved their request. The new restaurant will open by the end of this year in the Mission District. The South American chain first arrived in America in 2002. Primary locations were built in Los Angeles, but it took popular demand to bring the chain to the Bay Area.

On June 11^th guests to Jack’s Bar and Grill in Lincoln Park will get to enjoy a fun Jimmy Buffet inspired Margaritaville celebration. Drink specials include $5 Patron shots, $5 Margaritas and $3 Coronas. A Mexican themed buffet will also be available and the bar will be decorated in a tropical theme to match.

The widow of Benihana founder Rocky Aoki filed a countersuit Thursday against the restaurant chain for defamation and making false statements.

The suit filed in U.S. District Court in Delaware by Aoki’s widow Keiko Ono Aoki and Benihana of Tokyo, the family-owned trust that she controls, is a reaction to litigation filed last month by the company.

The company’s suit filed last month in Miami-Dade Circuit Court accused Keiko Aoki, Benihana of Tokyo and others of disparaging the company in an attempt to dilute its value, discourage a sale and raise questions about the ownership of the Benihana trademarks.

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Benihana Inc.,the nation’s leading operator of Japanese theme and sushi restaurants, has announced the June Chef’s Special, Filet Mignon and Chicken for Two, a five-course feast for only $46.

The month of June is jam-packed with celebratory occasions for family and friends. From Father’s Day to graduation, Benihana is the perfect location to enjoy a special day. During the month of June, two guests can enjoy this Benihana teppanyaki treat of filet mignon and chicken, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $46 (tax and gratuity excluded).

Enjoy the June Chef’s Special with a glass of Tangley Oaks Merlot, or one of Benihana’s specialty drinks such as the Tokyo Wild Tea or Coconut Saketini.

This Chef’s Special is available throughout the entire month of June and at all Benihana restaurants in the United States except Las Vegas and Hawaii.

For more information about the June Chef’s Special or to find a Benihana location, visit www.benihana.com.

Headquartered in Miami, Benihana Inc. is the nation’s leading operator of Japanese theme and sushi restaurants with 96 restaurants nationwide, including 63 Benihana restaurants, eight Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Benihana Inc. (“Benihana”), operator of the nation’s largest chain of Japanese theme and sushi restaurants, has announced that it, together with its affiliates Benihana National Corp. and Noodle Time (collectively “the Plaintiffs”), has filed a complaint against Benihana of Tokyo, Inc. (“BOT”), Keiko Aoki, and Takanori Yoshimoto (collectively “the Defendants”) in the Circuit Court of the Eleventh Judicial Circuit in and for Miami-Dade County, Florida.

According to the Complaint, Aoki, motivated by a desire to perpetuate her position of control over BOT and influence over Benihana, directed BOT and Yoshimoto to engage in actions damaging to all Benihana stockholders, including BOT’s other beneficiaries. The Complaint details the Defendants’ breach of contract, civil conspiracy, injury to business reputation, violation of the Florida Deceptive and Unfair Trade Practices Act, tortious interference, and unfair competition arising out of the Defendants’ deceptive, unfair and unlawful conduct relating to their disparagement of the Plaintiffs.  Through these actions, the Defendants have deliberately attempted to dilute the value of Benihana and deceive the public into believing that the title to the BENIHANA® Trademarks is in question when it is not, according to the Complaint.

Benihana said that it has pursued this litigation in order to protect the interests of all its shareholders from the Defendants’ alleged self-serving actions and agenda.

Headquartered in Miami, Benihana Inc. (NASDAQ GS: BNHN, BNHNA) is the nation’s leading operator of Japanese theme and sushi restaurants with 96 restaurants nationwide, including 63 Benihana restaurants, eight Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Despite owning 12 restaurants and producing over 2000 episodes of his show for food network, celebrity chef Emeril Lagasse was still surprised by the equipment and practices of the kitchens he visits in the upcoming show “The Originals”. The chef will tour some of the most historical American eateries, including the Peter Luger Steakhouse and the Grand Central Oyster Bar.

Del Taco is adding two new crispy chicken offerings to their national menus. The Big Fat Crispy Chicken Taco includes a fresh breaded chicken tender, lettuce and tomatoes, grated cheese and your choice of a bacon ranch or creamy chipotle sauce. A Crispy Chicken burrito will also be added this week including the same sauce choices and two chicken tenders.

The new sirloin steak items Panera Bread is adding it to its chain menu this week have been in development for over two years. Options include the Steak & Egg Breakfast Sandwich, the Steak & White Cheddar Panini and a Steak & Bleu Cheese Salad. Only top quality sirloin steak cuts go into these items, and the meat is complemented with the best cheeses, toppings and lettuce.

Jamba Juice has expanded into its 24^th state in the country, making it present in nearly half of all states. The new franchise location was opened in Orange, Connecticut. Operator David Katz is new to the chain, but is a graduate of the Center for Culinary Arts and is an accomplished business owner with years of experience in the restaurant industry.

Fazoli’s wants to recognize mothers year round, not just on Mother’s Day, so each regional market will award the Mother of the Year award to one lucky customer. The chosen mothers will be entitled to a year’s worth of free meals at Fazoli’s. Anyone can nominate their favorite mother through the company’s Facebook page.

America’s favorite Japanese themed restaurant chain, Benihana, is offering a new May special. The Hibachi Steak for Two meal involves five courses to feed two for just $40. Appetizers, salad, soup and hibachi grilled steak are all included in this meal. This special will not be available on Mother’s Day, and will return to its normal price when June begins.

Tulsa will be home to the next Dickey’s Barbeque Pit as the 70 year old chain continues to grow. While the company only operates 147 stores, 35% of their growth has occurred in the last 2 years. The Tulsa location is operated by Mark Woeppel.

Dunkin’ Donuts new advertising campaign will include four Boston Red Sox players and the team manager. The commercials and ads will combine two New England favorites – the Red Sox and Dunkin’ Donuts Iced Coffee. Featured players include David Ortiz, Dustin Pedroia and Adrian Gonzalez.

Country music star Randy Travis is the newest musician to sign with the Cracker Barrel Music Program. The program exclusively distributes the releases of a variety of country and Christian musicians through their nationwide general store locations. Randy Travis’ new CD is self titled and part of the proceeds of each sale will be donated to the Wounded Warrior Project.

Benihana Inc., the nation’s leading operator of Japanese theme and sushi restaurants, has announced the May Chef’s Special, Hibachi Steak for Two, a five-course feast for only $40.

During the month of May, excluding Mother’s Day on May 8, two guests can enjoy this Benihana teppanyaki treat of hibachi steak, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $40 (tax and gratuity excluded).

Enjoy the May Chef’s Special with a glass of Don Miguel Gascon Malbec, or one of Benihana’s specialty drinks such as the Blossoming Bellini or Strawberry Saketini.

This Chef’s Special is available throughout the entire month of May, excluding Mother’s Day on Sunday, May 8 and at all Benihana restaurants in the United States except Las Vegas, Little Rock and Hawaii.

For more information about the May Chef’s Special or to find a Benihana location, visit www.benihana.com.

Headquartered in Miami, Benihana Inc. is the nation’s leading operator of Japanese theme and sushi restaurants with 97 restaurants nationwide, including 63 Benihana restaurants, nine Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

Benihana Inc., operator of the nation’s largest chain of Japanese theme and sushi restaurants, today reported total restaurant sales and comparable restaurant sales for the first four-week period (March 28, 2011 – April 24, 2011) of the first fiscal quarter 2012.

For the first four-week period, both total restaurant sales and Company-wide comparable restaurant sales increased 5.8% to $26.7 million from $25.3 million, representing the fifteenth consecutive period of comparable restaurant sales growth. By concept, comparable restaurant sales increased 9.0% at Benihana Teppanyaki (including 8.7% traffic growth) and 2.2% at RA Sushi, but decreased 5.3% at Haru.

Benihana Teppanyaki represented approximately 67% of total restaurant sales, while RA Sushi and Haru accounted for 24% and 9% of total restaurant sales, respectively. There were 388 store-operating weeks in the first four-week periods of both fiscal quarters.

Richard C. Stockinger, Chairman, Chief Executive Officer and President, said, “Fiscal 2012 got off to a strong start, as marketing and promotional activities related to the Renewal Program proved effective in generating robust comparable sales primarily driven by guest traffic gains at Benihana Teppanyaki. RA Sushi also continued its track record of comparable sales growth, and has now generated positive results for five consecutive periods. Softness in Haru’s top line, however, was due to relatively cold weather in April that negatively impacted patio seating at six restaurants with construction scaffolding outside of two of those locations further impeding guest traffic. With warmer May weather nearly upon us, we are hopeful that guests will begin to feel more comfortable dining on our patios and thereby contribute to improving Haru’s sales trends.”

Headquartered in Miami, Benihana Inc. (NASDAQ GS: BNHN, BNHNA) is the nation’s leading operator of Japanese theme and sushi restaurants with 97 restaurants nationwide, including 63 Benihana restaurants, nine Haru sushi restaurants, and 25 RA Sushi restaurants. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean.

McDonald’s is holding a national hiring event to bring in as many as 50,000 new part time and full time workers at nearly 14,000 franchise locations. The event will occur on April 18^th and the new employees will cost the company $3.5 million a day in increased payroll costs.

Sbarro has reached an agreement on most of its debt with lien holders, and will begin a reorganization and restructuring of the company soon. Part of the restructuring effort includes filing for Chapter 11 bankruptcy.

Tilman J. Fertitta is offering $9.25 per share of McCormick & Schmick’s Seafood Restaurants. He currently owns over 10% of the company’s stock. The tender offer is worth approximately 30% of the stock’s closing price on April 1^st.  McCormick & Schmick’s responded by stating that they have not solicited or discussed the offer with Fertitta.

Chef Adolfo Garcia has built an empire around his New Orleans restaurants, but is not well know like the many celebrity chefs that surround him. He is a primary partner in four restaurants in the city, including Mano, RioMar and Gusto. He plans to open a Southern cooking restaurant and a high end pizza place specializing in the Naples style.

Dunkin’ Donuts is about to add a new line of “Hearty Snacks” to their popular donut and breakfast menu. The snacks are designed to be filling but portable for people on the go. Options include a Warm Apple Pie, two different flavors of Bagel Twists and savory Stuffed Breadsticks. The snacks will be available all day.

When Tax Day rolls around on April 18^th, you can head down to your local Cinnabon for free cinnamon bites. To help frazzled tax payers all Cinnabon, Schlotzsky’s Deli and Carvel locations will hand out two free Classic Cinnabon Bites per visitor. They are also hosting a Twitter based contest for a $100 Cinnabon Gift Card.

Benihana has seen steady sales growth in the last month, quarter and year according to their new sales figures for 2011. The sales increased an average of 7%. Benihana Teppanyaki also saw an 8% rise in overall traffic. The company’s Haru chain saw a nearly 4% drop in sales, however.

Denny’s is starting a stock repurchase program approved by the Board of Directors. The company plans to purchase about 6 million shares of its common stock from private investors. Denny’s has nearly a billion shares currently out of company hands. The exact timing of the purchase will depend on market conditions.

Jamba Juice now has a location in the Philadelphia International Airport thanks to RJ Franchise 2 and principal owner Ray Jones. The new retail operation opened in Terminal D, which includes boarding areas for Delta, United and Airtran airlines. Jamba Juice restaurants offer fresh smoothies, hot oatmeal and flatbread sandwiches.

The newest North Carolina Krispy Kreme location has opened in Fuquay-Varina. The first 50 customers in line all received a free year of donuts, with the first customer receiving a dozen Original Glazed donuts per week. The store will also begin its Krispy Kreme Drive for 45 to benefit Victory Junction, a camp for children with life threatening illnesses.

Benihana Inc., the nation’s leading operator of Japanese theme and sushi restaurants, has announced the March Chef’s Special, Filet Mignon and Hibachi Chicken for Two, a five-course feast for only $42.

During the month of March, two guests can enjoy this Benihana teppanyaki treat of filet mignon and hibachi chicken entrees, Benihana onion soup, Benihana salad, hibachi shrimp appetizer, mushrooms, hibachi vegetables, homemade dipping sauces, steamed rice and Japanese hot green tea, a five-course meal for just $42 (tax and gratuity excluded).

Enjoy the March Chef’s Special with a glass of Tangley Oaks Merlot from Napa Valley, or one of Benihana’s specialty drinks such as the Strawberry Shiso Mojito, Tokyo Iced Tea or the Cucumber Elderflower Shochu Cocktail.

This Chef’s Special is available throughout the entire month of March at all Benihana restaurants in the United States except Las Vegas and Hawaii.

For more information about the March Chef’s Special or to find a Benihana location, visit www.benihana.com.

Benihana Inc. (NASDAQ: BNHNA; BNHN), operator of the nation’s largest chain of Japanese theme and sushi restaurants, today reported results for its third fiscal quarter 2011 ended January 2, 2011.

Highlights for the Company’s third fiscal quarter 2011 relative to the third fiscal quarter 2010 include:

• Total restaurant sales increased 3.6% to $72.5 million from $70.0 million
• Total comparable restaurant sales increased 4.4%, including a 7.3% increase at Benihana Teppanyaki
• Income from operations of $1.3 million (net of $1.2 million in non-recurring costs), compared to a loss from operations of ($10.7) million (net of $0.2 million in non-recurring costs and $12.3 million in non-cash impairment charges)
• Net income of $2.2 million, or $0.12 per diluted share, compared to a net loss of ($10.9) million, or ($0.72) per diluted share

Richard C. Stockinger, Chairman, President and Chief Executive Officer, said, “We demonstrated a remarkable improvement in our operating results compared to the same quarter last year, characterized by comparable restaurant sales growth at Benihana Teppanyaki and effective management of controllable expenses across our entire Company. As part of our ongoing efforts to increase traffic and sustain the momentum of our Renewal Program, we are highlighting the distinct nature of the Benihana Teppanyaki guest experience with a new multi-media campaign, coupled with a combination of value-based promotions, media advertising, and local marketing initiatives at RA Sushi and Haru. These initiatives are designed to enhance value for all of our shareholders.”

Mr. Stockinger concluded, “In terms of our capital structure, we paid down an additional $4.1 million of outstanding debt during the quarter, resulting in total borrowings outstanding of $12.8 million and an available borrowing balance of $18.4 million as of January 2, 2011. We are pleased to announce that we have completed an amendment and restatement to our credit facility agreement, allowing us a $30 million borrowing capacity through February 2014. Although we have limited our expenditure of capital to a handful of remodeling projects this year, with the economy beginning to exhibit some signs of recovery, we are taking steps to prepare our brands for development, in line with our overall growth strategy.”

Third Fiscal Quarter 2011 Results

For the third fiscal quarter of 2011, total revenues increased 3.6% to $72.9 million from $70.4 million in the third fiscal quarter of 2010. Total restaurant sales increased 3.6% to $72.5 million from $70.0 million in the third fiscal quarter of 2010.

Company-wide comparable restaurant sales increased 4.4%, representing the fourth consecutive quarter of positive comparable restaurant sales. By concept, comparable restaurant sales increased 7.3% at Benihana Teppanyaki, but decreased 1.5% at RA Sushi and 1.1% at Haru. There were a total of 1,158 store-operating weeks in the third fiscal quarter of 2011 compared to a total of 1,176 store-operating weeks in the third fiscal quarter of 2010.

Cost of food and beverage sales for the third fiscal quarter of 2011 totaled $17.6 million, compared to $17.0 million in the third fiscal quarter of 2010. As a percentage of restaurant sales, cost of food and beverage sales remained stable on a year-over-year basis.

Restaurant operating expenses for the third fiscal quarter of 2011 totaled $46.7 million, or 64.4% of restaurant sales, compared to $47.0 million, or 67.2% of restaurant sales, in the third fiscal quarter of 2010. The year-over-year decrease as a percentage of restaurant sales reflected improved cost and labor management in the current quarter in connection with the continued efforts of the Renewal Program.

General and administrative expenses for the third fiscal quarter of 2011 totaled $7.3 million, or 10.1% of total revenues, compared to $4.8 million, or 6.8% of total revenues, in the third fiscal quarter of 2010. During the third fiscal quarter of 2011, the Company incurred $0.2 million in higher corporate salaries as a result of changes in Benihana Teppanyaki corporate operations and the regional manager and regional chef structure and $0.4 million in costs related to the ongoing execution of the Company’s accounting and payroll function outsourcing agreement. The latter was in turn offset by an approximately $0.5 million reduction in corporate salaries. The Company also recorded an additional $0.3 million in legal fees with respect to various legal items.

The Company incurred certain non-recurring costs of approximately $1.2 million in corporate general and administrative expenses, including approximately $0.5 million associated with various financial, operational and strategic growth consulting agreements, along with $0.7 million in connection with our evaluating strategic alternatives, including a potential sale of the Company.

During the third fiscal quarter of 2010, the Company incurred impairment charges of $12.3 million. There were no similar charges in the third fiscal quarter of 2011.

Income from operations for the third fiscal quarter of 2011 was $1.3 million compared to loss from operations of ($10.7) million in the third fiscal quarter of 2010. Non-recurring costs were $1.2 million during the recent quarter as compared to $0.7 million during the same quarter in the prior year.

Net income for the third fiscal quarter of 2011 was $2.2 million, or $0.12 in diluted earnings per share, compared to net loss of ($10.9) million, or ($0.72) in diluted earnings per share, in the third fiscal quarter 2010.

Headquartered in Miami, Benihana Inc. (NASDAQ GS: BNHN, BNHNA) is the nation’s leading operator of Japanese theme and sushi restaurants with 97 restaurants nationwide, including 63 Benihana restaurants, nine Haru sushi restaurants, and 25 RA Sushi restaurants. Famous for its entertaining chefs who present and prepare delicious teppanyaki entrees at hibachi tables, as well as sushi and other Japanese favorites, Benihana introduced Japanese food to America in 1964. RA Sushi offers a subtly sexy and energetic experience with a hip ambience, and Haru is an urban, upscale sushi concept. In addition, 20 franchised Benihana restaurants are operating in the United States, Latin America and the Caribbean. To learn more about Benihana Inc. and its three restaurant concepts, please view the corporate video at www.benihana.com/about/video.