Profit at U.S. restaurant companies is widely expected to grow in the second quarter, with companies’ individual strengths expected to overshadow continuing pressure from commodity costs. Yum Brands Inc. (YUM) and McDonald’s Corp. (MCD) recently have fueled profitability with breathless expansion in China, where market growth has outpaced the U.S. Yum leads the pack, and it hopes to keep spreading not only with its traditional chains but also with home-grown Chinese brands. McDonald’s, its biggest competitor there, has significantly fewer locations but is aiming to add more there as part of a worldwide store-count expansion.

Eager investors have pushed Starbucks Corp.’s (SBUX) stock price to its highest level ever, anticipating the benefits of the coffee chain’s filtration into the single-serving-cup sector and its push to control more of its products sold outside its cafes. Chipotle Mexican Grill Inc. (CMG) has watched its share value continue to reach new heights despite a widening investigation into workers’ immigration status, but the company lately has been a sound bet; its results consistently have outpaced average estimates in the past two years.

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Chili’s Grill & Bar is introducing several new flavors to the popular $20 Dinner for Two menu that are sure to ignite the senses. Available now for a limited time at participating locations nationwide, guests can enjoy the new Chicken Club Quesadillas, Santa Fe Sizzling Skillet or Hatch Chile Cheeseburger in addition to other favorites on the value-added menu.

Hatch green chile sauce, a key ingredient infused in two of the new menu items – Santa Fe Sizzling Skillet and Hatch Chile Cheeseburger, has a unique, mild taste similar to tomatillo salsa, which adds an extra burst of flavor to both dishes. Hatch chiles, traditionally grown in Hatch, N.M., are the perfect reflection of Chili’s Southwestern roots. New Chicken Club Quesadillas feature double-layered quesadillas stuffed with grilled chicken and Chili’s popular Fire-Grilled Corn Guacamole.

Hungry yet? Check out the ingredients that make up these enticing new entrees:

• Chicken Club Quesadillas: layers of grilled chicken, Applewood smoked bacon, Fire-Grilled Corn Guacamole, sauteed onions, bell pepper, Monterey Jack cheese and ancho-ranch dressing. Served with sour cream and house-made pico de gallo.
• Hatch Chile Cheeseburger: Chili’s signature Big Mouth Burger with mild roasted Hatch green chile sauce, Jalapeno Jack cheese, cilantro-lime mayo and house-made pico de gallo. Served with homestyle fries.
• Santa Fe Sizzling Skillet: cheese quesadillas, fajita chicken and grilled onions topped with Monterey Jack cheese and smothered in a mild roasted Hatch green chile sauce. Served in Chili’s sizzling skillet.

“Our guests tell us our $20 Dinner for Two is an offer that delivers great value at an affordable price,” said Krista Gibson, senior vice president of brand strategy for Chili’s Grill & Bar. “We wanted to build on that success by leveraging our brand favorites and integrating unique Southwestern flavors like the mild roasted Hatch green chiles.”

Got a sweet tooth? Chili’s can satisfy that appetite too with the new Caramel Apple Cobbler; a warm, decadent cinnamon apple cobbler topped with vanilla ice cream and drizzled with caramel sauce.

Cool off your taste buds with a refreshing Spiked Texas Sweet Tea. A grown-up version of the Texas favorite, Chili’s Spiked Texas Sweet Tea is made with Seagram’s Sweet Tea Vodka, fresh-squeezed lemons and agave nectar, to create a bold, refreshing taste.

Chili’s Grill & Bar is the flagship brand of Dallas-based Brinker International, Inc., a recognized leader in casual dining. Chili’s offers a fun, energetic atmosphere and a distinct, fresh mix of grilled American favorites at more than 1,500 locations in 31 countries and two territories. Brinker’s wholly-owned restaurant brands include Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill.

Wolfgang Puck’s newest restaurant, CUT, has added an interactive wine list accessed by iPad to the Las Vegas location. Wait staff hands customers an iPad that displays listings of all spirits, beverages and wines offered by the restaurant. Smart Cellar designed the software that helps both guests and sommeliers choose the best wine for each meal choice.

Atlantic Lottery’s Coasters are unique entertainment locations that seamlessly combine gaming opportunities and a friendly bar atmosphere. Buzztime, a leading producer of electronic bar games, is adding their specialty game devices to nine Coasters locations in New Brunswick, Canada. The company has even added a new game with French text to make Coasters customers excited about playing Buzztime games.

Saladworks, a national fresh tossed salad chain, has been named one of the top 10 Best Franchise Deals. This award was bestowed upon the company by QSR Magazine. A feature piece in the June issue of the magazine explains the many reasons for choosing Saladworks, including unit volume sales of over $800,000 on average and low start up costs.

Quiznos is developing a new partnership with the convenience store chain Hess to open over 50 new locations in Florida gas stations. Quiznos is expanding into joint positions like this one to take advantage of pre-existing retail spaces. Building new locations from the ground up wastes money and space if there is already a built, finished space ready for the chain’s newest location.

Projections developed by the National Restaurant Association show that restaurants will add 425,000 new jobs this summer. This would amount to a 4.6 percent increase over the job totals measured in March. Summer employment hasn’t been that high since 2007, the year before the current economic recession began.

Seasons 52, a chain restaurant that combines fine dining with a full service piano bar, has chosen the next location to expand. Kansas City will soon be home to a new restaurant in the Country Club Plaza Shopping Center. This will be the 24^th location for the Seasons 52 chain, and is slated to open in early 2012.

Capriotti’s Sandwich Shop has been a East Coast favorite for many decades, but they’ve announced plans to greatly expand their current menu. New items will include a wide range of salads to offer deli lovers an alternative to their famous sandwiches. The salads are topped with the same freshly prepared meats as the sandwiches, as well as gourmet toppings.

Food Network’s “Outrageous Foods” will feature the Muskegon eatery Bernie O’s Pizza. This will be the second Food Network appearance for a restaurant in the town. The newest episode of “Outrageous Foods” showcases the Firebird, a 28-inch pizza topped with the spiciest ingredients including minced jalapenos, hot sauce, breaded chicken and an extremely hot chili powder.

The Dickey’s Barbecue Pit restaurant in Oviedo is holding an anniversary celebration this Thursday. One lucky winner will walk away with a new 42-inch flat screen television. Customers can also win other prizes, including gift certificates and free food. Everyone is welcome to enjoy a $1 barbecue sandwich starting at 11 am and ending at 1 pm.

Brinker International is repaying stock dividends of $0.14 on June 30^th after a strong first quarter. The Board of Directors for the company has also freed up $250 million in funding to repurchase a large amount of the company’s common stock. The company operates over 1500 Chili’s locations and is a minority owner of Romano’s Macaroni Grill.

The Board of Directors for Brinker International, Inc. (NYSE: EAT) declared a quarterly dividend of $0.14 per share on the common stock of the company.

The dividend will be paid on June 30, 2011 to shareholders of record as of June 17, 2011.

The Board of Directors also authorized an additional $250 million in share repurchases. As of the end of the third quarter of fiscal 2011, Brinker had remaining share repurchase authorization of $258 million.

Brinker currently owns, operates or franchises 1,571 restaurants under the names Chili’s Grill & Bar (1,526 restaurants) and Maggiano’s Little Italy (45 restaurants) and holds a minority investment in Romano’s Macaroni Grill.

Brinker International has named David Parsley Senior Vice President of Supply Chain Management.

In his new role, Parsley will serve as a member of the executive leadership team and oversee all aspects of supply chain management including the purchasing, distribution and quality assurance functions for Brinker International and its two brands, Chili’s Grill & Bar and Maggiano’s Little Italy.  

Parsley brings to Brinker a consistent record of leadership in large-scale procurement, logistics management, distribution and quality assurance for the restaurant industry, most recently as CEO of Centralized Supply Chain Service, a supply chain co-op buying primarily for DineEquity, Inc. Prior to that, Parsley spent a decade managing the same functions for Applebee’s Neighborhood Grill and Bar.

“As rising commodity costs continue to put pressure on the foodservice industry, Brinker remains resolute in our proactive assault on margins,” said Doug Brooks, President and Chief Executive Officer of Brinker International. “David Parsley is legendary in our industry for his proven ability to improve profitability and reduce procurement and delivery costs. As a member of the Brinker leadership team, Parsley will lead the charge to tackle the supply chain management critical to our business while continuing to deliver the high quality food and dining experience our guests have come to expect from our brands.”

Brinker International, Inc. (NYSE: EAT), is one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Founded in 1975 and based in Dallas, Texas, Brinker owns or franchises more than 1,500 restaurants in 31 countries and two territories and employs more than 100,000 team members. Brinker’s wholly-owned restaurant brands include Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill.

The eighth annual Maggiano’s Little Italy “Eat-A-Dish for Make-A-Wish” campaign begins today in restaurants nationwide. The program runs through June 29, giving guests several delicious ways to support a great cause. The campaign benefits the nonprofit Make-A-Wish Foundation, which grants the wishes of children with life-threatening medical conditions.

Aiming to grant at least two wishes per each of Maggiano’s 44 U.S. restaurants this year, guests will have the opportunity to contribute to the “Eat-A-Dish for Make-A-Wish” campaign in restaurants through a variety of ways:

• The “Eat-A-Dish for Make-A-Wish” menu – featuring six chef’s special dishes – one pasta, two entrees, two desserts – as well as a non-alcoholic beverage. When a guest orders any item from the special menu, Maggiano’s will donate $1 per food item and $.50 per drink to the Make-A-Wish Foundation.
• Make-A-Wish Star cards – these inspiring decorative star-shaped cards adorn restaurants throughout the campaign – proudly displaying the names of patrons who have donated to the program. Guests can make a direct donation for an amount of their choosing to purchase a star card; 100 percent of the funds from star card sales will go directly to the Make-A-Wish Foundation.
• Facebook it – New fans who “like” Maggiano’s on Facebook, in addition to existing fans, will receive a coupon redeemable in-restaurant when they order any of the Eat-A-Dish specials. For each Facebook coupon redemption, Maggiano’s will donate an additional $1 to the Make-A-Wish Foundation. Guests can either print the coupon from the Facebook tab or present it to their server on their smart phone.
• Maggiano’s retail sauces – Maggiano’s will donate $1 from the sale of each of the brand’s four pasta sauces, which are all-natural and gluten-free.

“In the eight years we’ve supported the Make-A-Wish Foundation, Maggiano’s has been able to raise more than $1.5 million to help make wishes come true, thanks to the dedication and generosity of our guests and teammates,” said Steve Provost, president of Maggiano’s Little Italy. “This year we’ve extended the campaign from six to eight weeks in an effort to grant more wishes for these inspiring children.”

In addition to the campaign, Maggiano’s restaurants continually support the Make-A-Wish Foundation throughout the year. Restaurants organize events to honor Make-A-Wish children, such as send-off parties before their wishes are granted or welcome-home parties after their wishes have come true. Additionally, Maggiano’s donates $1 from the sale of their featured dessert all throughout the year.

“Each year, we are proud to work with organizations like Maggiano’s that are committed to helping us improve the quality of life for so many wish children,” said David Williams, Make-A-Wish Foundation of America president and chief executive officer. “We look forward to the start of the “Eat-A-Dish for Make-A-Wish” campaign each year and are eager to see what this year’s campaign will bring.”

The May “Eat-A-Dish for Make-A-Wish” menu, which runs May 5 – June 1, includes:

• Bowtie Chicken with Aglio – tossed with asparagus, fresh spinach, sun-dried tomatoes, olive oil, garlic, Calabrian chiles and Parmesan
• Chicken & Sausage Spiedini– grilled chicken and Italian sausage served with roasted peppers, onions, crispy potatoes and an herb vinaigrette
• Alberini-Style Shrimp with Risotto Milanese – Jumbo shrimp grilled with aglio olio and paprika. Finished with a roasted red pepper sauce, fresh chives and saffron risotto.

The June “Eat-A-Dish for Make-A-Wish” menu, which runs June 2 – June 29, includes:

• Orecchiette with Chicken Sausage – Chicken sausage, sun-dried tomatoes and Swiss chard in a white wine sauce
• Grilled Chicken with Tomatoes and Orzo – Grilled chicken with a balsamic glaze, topped with bruschetta tomatoes and served with a side of tender orzo
• Lobster and Mascarpone Crusted Fish – Sautéed fish topped with lobster and mascarpone, served with grilled vegetables, balsamic and fresh tarragon

Both May and June menus will also include two decadent desserts and a non-alcoholic beverage:

• Fresh Berry Tiramisu – A new twist on an old favorite! A slice of heaven layered with fresh blueberries, blackberries, strawberries, orange-soaked lady fingers and sweet mascarpone cheese
• Flourless Chocolate Cake – A decadent flourless chocolate hazelnut cake served with hot fudge sauce and fresh strawberries
• Leslie’s Lemonade –A refreshing Peach and Pomegranate lemonade.  Leslie’s Lemonade is named after eight-year-old wish child Leslie from the Dallas-Ft. Worth area. Leslie’s wish is to go to the tropical Hawaiian Islands, and this June, thanks to Maggiano’s support of the Make-A-Wish Foundation, Leslie and her family are headed to Hawaii, where her wish will come true!

Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes — authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 45 locations worldwide offer lunch and dinner, delivery, carryout service and banquet spaces for special occasions. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, with more than 1,500 restaurants in 31 countries and two territories.  Brinker wholly owns and operates Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill.

The countdown to Cinco de Mayo at Chili’s Grill & Bar is underway and the casual dining brand invites guests to have a good time with friends for several days of fun and great eats. Commemorating the annual Hispanic cultural celebration, today through Wednesday all day, Chili’s is offering free Chips & Queso at participating locations nationwide. Skillet Queso, a guest favorite seasoned with ground beef and served with warm tostada chips and house-made salsa, is available with a purchase of any adult entree.

The Chips & Queso offer, available in the dining and bar areas, is the perfect start to kick off Cinco de Mayo. For guests eating in the bar area, Chili’s is sweetening the deal by touting a selection of popular appetizer specials including Southwestern Eggrolls, Crispy Onion String & Jalapeno Stack and more, now through Cinco de Mayo May 5.

Shake things up during Margarita Madness at Chili’s just in time for Cinco! The Cinco appetizer specials are perfectly complemented by a signature Presidente Margarita or one of Chili’s 13 other margaritas, made with premium ingredients. Chili’s is hyping up Margarita Madness across the country, encouraging guests to upload and share pictures of good times at Chili’s to www.chilismargaritamadness.com. One winner per day will receive a $20 Chili’s gift card and three lucky guests will have the opportunity to win a trip for two to a sunny Caribbean destination! Sometimes a (lime) wedge can bring people together, so head over to Chili’s to ring in Cinco de Mayo festivities with a freshly prepared margarita.

In celebration of Cinco at Chili’s, guests can open and print the following Chips & Queso coupon and redeem the special today through Wednesday at their local Chili’s, or display the coupon code on their smartphones to servers. The discounted appetizer offer is available in the bar area only.

Chili’s Grill & Bar is the flagship brand of Dallas-based Brinker International, Inc., a recognized leader in casual dining. Chili’s offers a fun, energetic atmosphere and a distinct, fresh mix of grilled American favorites at more than 1,500 locations in 31 countries and two territories. Brinker’s wholly-owned restaurant brands include Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill.

Brinker International, a recognized leader in casual dining, has announced the election of David Deno, Michael Dixon and Jon Luther to its board of directors.

“The Governance and Nominating Committee, along with the Brinker board of directors at large, conducted an exhaustive search,” said Erle Nye, Chairman of the Governance and Nominating Committee of the Brinker board of directors. “We are pleased to have identified three leaders of this caliber with strong restaurant and executive experience.”

“Our new board members bring extensive expertise in the fields of brand development and innovation, global growth and finance. The diversity of perspectives brought by these seasoned industry veterans will serve to further augment momentum behind Brinker’s strategic initiatives,” said Doug Brooks, President, CEO and Chairman of the Board for Brinker International. “In anticipation of two Brinker board members retiring later this year due to board retirement age provisions, we are adding three new directors to ensure leadership continuity.”

David Deno’s extensive restaurant background includes serving as CFO and COO at Yum! Brands Inc., and President and CEO of Quizno’s LLC. He currently serves as CFO for the International Division of Best Buy Co., Inc. Deno also holds a seat on the board of directors for Peet’s Coffee & Tea, Inc.

Michael Dixon, CFO for frozen yogurt leader Pinkberry since 2008, brings upscale casual dining expertise from his previous position as CFO for The Cheesecake Factory. His experience also includes finance and business development positions for The Walt Disney Company, Petsmart.com and Coopers & Lybrand.

Jon Luther, former CEO and now Chairman of Dunkin’ Brands, parent company of Dunkin’ Donuts and Baskin-Robbins, brings a wealth of hospitality and brand development knowledge from previous leadership positions at Popeyes Chicken & Biscuits, Marriott Corporation, ARAMARK and CA One Services, a subsidiary of Delaware North Companies, Inc. Luther also serves on the board of directors for Six Flags Theme Parks and Wingstop; and on the board of trustees for the Culinary Institute of America.

Brinker International serves more than one million guests daily. Founded in 1975 and based in Dallas, Texas, Brinker owns or franchises more than 1,500 restaurants in 31 countries and two territories and employs more than 100,000 team members. Brinker’s wholly-owned restaurant brands include Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill. For more information, visit www.brinker.com.

Brinker International has honored their most successful global franchisee with the “Franchisee of the Year” award. It was presented to Artur Jotic and his International Restaurant Services company. The company operates 17 Chili’s Bar and Grill locations in Puerto Rico. The company also helps train franchisees opening locations in similar cultures, such as the Middle East and Asia.

The 20^th annual shareholders meeting for Starbucks was held on March 23^rd. CEO Howard Schultz and the management team of the corporation outlined new plans for growth in the coming decades. One major area of focus for the meeting was expanding the Starbucks brand beyond retail locations. The agreement with HMSHost, which places Starbucks coffee in motor and air travel centers around the world, was also renewed at the event.

The Starbucks Digital Network has also expanded recently. Marvel Digital Comics, Yahoo! and The Economist have all joined forces with Starbucks to offer unique digital content to customers. The network offers a number of channels, including news & sports, entertainment and business and careers. Accessing the network requires a laptop or mobile device for connecting to the free WiFi at a Starbucks retail location.

Five Guys Burgers and Fries, a restaurant chain that offers fast casual hamburger based dining, has received a $100 million development capital credit from GE Capital. The company plans to use the funding to continue with expected growth that will lead to new locations in many states across the country. The chain currently operates 640 locations, with over 300 of them opening in the past three years alone.

The President of the Moe’s Southwest Grill chain, Paul Damico, says that going green and becoming environmentally aware in your restaurant business practices can bring in new customers. Due to the rising popularity of grain fed beef, organic vegetables and lower amounts of waste, customers are now looking for restaurants that fit their own environmentally conscious practices. Healthy, all natural ingredients appeal to a customer base that is rapidly growing.

Dairy Queen has started a new online video contest to promote random acts of kindness that will award one lucky winner with a Mini Cooper Countryman car. Contest participants must catch themselves helping someone or offering a spontaneous act of kindness with a new Mini Blizzard in their hand to enter. Entries will be accepted until April 30^th, and will be judged based on creativity and content.

International Waffle Day was March 25^th, and IHOP gave the day its full support. Although the chain is named after their buttermilk pancakes, the waffles at IHOP are just as important. Customers can choose from multiple fresh fruit toppings, a healthy waffle that keeps calories low without losing the great taste or the Southern classic meal of chicken and waffles.

The Saladworks chain has announced the roll out of new whole wheat pasta in the salad toppings case of their restaurants. Three new soups are also being added to the 15 current varieties. The soups are Asparagus & Pea, Loaded Baked Potato and Lasagna. The pasta offers more fiber and nutrients that bleached wheat varieties, and the three soups are all under 200 calories per serving.

Caribou Coffee, the second largest coffee shop chain in the country, has received a new customer service award from J.D. Power & Associates. They were the only coffee company to receive the award this year. Companies that win stand out above other competitors in their industry as well as against 800 other companies tested by the award panel.

OpenTable is now focusing on sending in walk-in traffic as well as online restaurant reservations. The company currently works with over 20,000 restaurants in the U.S. and receives a small fee for every customer it refers. The Connect tool helps restaurants that do not focus on formal reservations, such as small cafes or other informal settings, bring in new customers as well.

Dallas-based Brinker International, Inc. recently presented Puerto Rico franchise partner, International Restaurant Services, Inc. (IRSI) and the company’s president Artur Jotic, the “Franchisee of the Year” award, Brinker’s highest honor bestowed upon a global franchisee.

In addition to operating 17 Chili’s Grill & Bar locations throughout Puerto Rico, the company also employs more than 40 certified trainers who work with other Brinker franchisees across the world. These trainers assist with new restaurant openings in cultures similar to theirs, helping the team prepare for the first several months of operation. IRSI has supported international restaurant openings in Europe, Latin America and the Middle East.

“Artur is not only a true leader dedicated to building the Chili’s brand in Puerto Rico but also a strategic partner in developing our brand across the world, specifically in Latin America,” said Carin Stutz, president of global business development for Brinker. “Artur and his team help other groups achieve success by providing guidance, feedback on best practices and training leaders from other groups. They are our gold standard.”

Brinker’s global franchisees currently operate more than 225 restaurants in 30 countries and two territories, outside the United States. The “Franchisee of the Year” award is given to franchisees that consistently execute and deliver the best guest experience, while driving their business in international markets. Their performance is rated by Brinker’s guest experience measurement tool as well as several other standards.

“This recognition is the result of many years of effort from a combination of training, operations and support services,” said Jotic. “We hold our restaurant teams and our certified trainers to a very high standard of operational excellence. These groups work with Brinker’s global business development team to make our company successful; we are honored to be recognized.”

Brinker International is one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Founded in 1975 and based in Dallas, Texas, Brinker owns or franchises more than 1,500 restaurants in 31 countries and two territories and employs more than 100,000 team members. Brinker’s wholly-owned restaurant brands include Chili’s Grill & Bar and Maggiano’s Little Italy. Brinker also holds a minority investment in Romano’s Macaroni Grill.

Whether or not there’s a pot of gold at the end of the rainbow or a leprechaun with a four-leaf clover in sight, everybody is Irish this St. Patrick’s Day. So this Thursday only, guests can find their luck as they celebrate the Irish holiday at Chili’s Grill & Bar and have a cold, refreshing green beer at participating locations nationwide.

Thursday also kicks off the opening round of the men’s college basketball tournament and is considered to be one of the year’s ‘least productive work days’ because of all the action on the hardwoods throughout the day. Those drawn into the madness can keep a close eye on their brackets and cheer on their favorite teams to victory with Chili’s ‘winning combination’ of bar specials and appetizers. Guests who want to catch the action in the bar area can complement their green beer with a variety of discounted appetizers, featuring favorites like Southwestern Eggrolls, Texas Cheese Fries, Boneless Buffalo Wings and more. Also available are deals on select draft beers, margaritas and well drinks. Prices and participation may vary by location.

According to a study by the National Restaurant Association, more than a quarter of Americans plan to visit a restaurant or bar on March 17. Of those planning to celebrate at a restaurant or bar, 15 percent said the most important factor to them was whether the location would air the men’s basketball tournament.

“People are looking for an excuse to sneak out and watch the games this Thursday, so why not join us at Chili’s and enjoy a cold green brew, eat some great food and hopefully watch your teams get ‘lucky’ and advance to the next round?” said Scott Zaleskin, senior marketing director for Chili’s Grill & Bar.

Chili’s is spicing things up as the destination of choice for all things St. Patrick’s Day and college hoops and encourages guests to take advantage of the green beer special, which is available for domestic and import selections served on tap in both the dining room and bar areas.

Chili’s Grill & Bar is the flagship brand of Dallas-based Brinker International, Inc.  For more information, please visit www.chilis.com.

Chili’s Grill & Bar sizzled in snow-covered Moscow’s hottest nightspot and historical city center, Novy Arbat, when the doors opened to the first Chili’s in Russia. The American brand that paved the way for casual dining chains as the restaurant industry grew in the United States, was welcomed to Russia with great fanfare earlier this month.

Local residents and ex-pats alike embraced the flavors of the West surrounded by Chili’s iconic décor in the heart of Moscow. In comparison to Chili’s U.S. menus, the menu at the Novy Arbat restaurant offers a variety of pastas, a step-by-step guide on how to build a fajita and an expansive menu with premium spirits, which are available by the bottle and served tableside. These menu adaptations were based on Chili’s global chefs’ research of Russian lifestyles and local cuisine preferences.

In 2010, Chili’s parent-company, Dallas-based Brinker International, Inc. (NYSE: EAT), announced four target countries in which the casual dining leader would seek development of the brand – Brazil, Russia, India and China. In addition to Russia, Chili’s currently serves up its famous fajitas at four restaurants in India and plans to open in Brazil later in the year. Brinker at present owns, operates and franchises more than 220 restaurants outside the U.S., with Chili’s and Maggiano’s Little Italy locations in 30 additional countries and two territories.

“Casual dining overseas is akin to the growth we saw 15 to 20 years ago here in the United States,” said Carin Stutz, president of global business development for Brinker International. “Consumers in emerging countries like Brazil, Russia, India and China are highly focused on iconic brands and they buy accordingly, which gives Brinker a unique opportunity to expand the reach of our restaurants, connect with local consumers and drive loyalty to our brand.”

Chili’s unique ambience and its famous Southwestern-inspired food became part of the local scene in Moscow, as crowds gathered to sample hand-shaken Presidente Margaritas and delicious fall-off-the-bone Baby Back Ribs at the VIP event. More than 180 guests enjoyed the event, complete with a live band, karaoke contest and a cooking demo by Chili’s corporate chefs.

The first Chili’s in Russia was developed by Russian franchisee Interdining Group, and as part of the agreement, 25 restaurants are slated for development in the Russian Federation by June 2017. Interdining Group is a privately held company headquartered in Geneva, Switzerland and formed by three business partners for the sole purpose of developing and operating Chili’s Grill & Bar in the Russian Federation.

“Franchisees like Interdining Group who are experts in the local market and consumer trends are valuable to our success and we’re proud to partner with them as we extend our international presence into one of the world’s largest consumer markets,” said Stutz.

Located at 17 Novy Arbat, Moscow, the 188-seat restaurant is open daily from 11 a.m. – 11 p.m.

Today, the Board of Directors for Brinker International, Inc. (NYSE: EAT) declared a quarterly dividend of $0.14 per share on the common stock of the company. The dividend will be paid on March 31, 2011 to shareholders of record as of March 11, 2011.

Brinker currently owns, operates, or franchises 1,560 restaurants under the names Chili’s Grill & Bar (1,515 restaurants) and Maggiano’s Little Italy (45 restaurants), and holds a minority investment in Romano’s Macaroni Grill.

Chili’s Grill & Bar is giving a free Brownie Sundae to all 675,000-plus of the brand’s Facebook fans to celebrate the social site’s seventh birthday. The coupon will be available starting Friday, Feb. 4 at 8 a.m. CST via a post on Chili’s Facebook page at www.facebook.com/Chilis. This nationwide tasty treat is valid at participating locations and gives Chili’s Facebook fans a birthday present to satisfy any sweet tooth. To redeem the dessert offer, guests can either print off the coupon or display the code via their smart phones to a Chili’s server. This special which runs through Thursday, Feb. 10, rewards guests with a weeklong birthday celebration in honor of Facebook.

“Facebook gives us a fun, interactive way to engage our guests and connect with them beyond the four walls of our restaurants,” said Nicole Cochran, marketing director for Chili’s Grill & Bar. “Members of the Chili’s e-mail club receive a Brownie Sundae as a present on their birthday, and in this same spirit, we’re giving our Facebook community this unique gift.”

In addition to this exclusive offer, fans who “Like” Chili’s on Facebook can now participate in weekly gift card giveaways, trivia questions and special social media coupons as well as receive sneak peeks for the latest announcements regarding Chili’s deals and promotions. For early access to Chili’s Facebook birthday coupon, click here http://bit.ly/gQi5BQ.

U.S. ribs-and-cocktails restaurant chain Chili’s opened its first restaurant in Moscow on Wednesday, joining a throng of companies keen to cash in on Russia’s consumer spending boom and growing middle class.

The company, owned by Brinker International Inc, has seen sales of its Mexican-style ribs, chicken wings and margaritas slow on its home front, and thinks Russian diners will help reverse the trend.

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Let’s do lunch! Chili’s Grill & Bar recognizes today’s guests want an enjoyable lunch experience that taps into their need for menu offerings that add value and won’t break the bank.  Well, Chili’s new Lunch Break combos satisfy all those needs!  A permanent fixture to Chili’s extensive menu, the Lunch Break combinations are offered with the low price points of $6, $7 and $8, allowing guests to build their ideal lunch.

How to build the perfect lunch combo?  Start off with a House Salad, and/or a bowl of soup, including Terilingua Chili, Chicken Enchilada, Sweet Corn, Chicken & Green Chile or the soup of the day.  Then add a half sandwich or specialized lunch entree and homestyle fries.  Available Monday through Friday from 11 a.m. to 4 p.m., all combos are lunch-sized portions.  Feeling hungry yet?  It won’t be long after checking out these tasty entree options:

• $6 combos
  • Southwestern BLT Toasted Sandwich
  • New Classic Turkey Toasted Sandwich
  • Grilled Ham & Cheese Toasted Sandwich
• $7 combos
  • Big Mouth Burger Bites (2)
  • Bacon Ranch Chicken Quesadillas
  • Over-the-Top Cobb Salad
• $8 combos
  • Cajun Chicken Pasta
  • California Club Toasted Sandwich
  • Fajita Chicken Toasted Sandwich

“Our Lunch Break combos showcase Chili’s bold, innovative flavors but importantly, offer a balance of value, affordability and facilitates choices for our guests,” said Edithann Ramey, senior director of marketing for Chili’s Grill & Bar.  ”It’s lunch at Chili’s like never before that I know will resonate well with the workplace individual who is pressed for time.”

Fans of the Bottomless Express Lunch no need to worry; the menu which includes unlimited soup, House Salad and tostada chips and house-made salsa is still available to order.

For full descriptions of Chili’s Lunch Break entrees, please visit www.chilis.com or follow the brand on Facebook (www.facebook.com/chilis) or Twitter (www.twitter.com/chilis).

Come find food for every mood at Chili’s Grill & Bar with the brand’s introduction of the new ‘Wild or Mild’ menu. Guests can take their taste buds for a ride on the wild side with kicked up versions of Chili’s favorites or enjoy classic flavors with the original recipes. For a limited time at participating Chili’s locations nationwide, the ‘Wild or Mild’ menu features two appetizers and six entrees, giving guests a sample of flavorful items which are sure to ignite the senses.

Chili’s ‘Wild or Mild’ menu options include:

WILD:

• NEW Kicked-Up Queso – Chili’s Skillet Queso kicked up with chipotle spice, house-made pico de gallo and topped with fire-roasted jalapenos. Served with warm tostada chips and house-made salsa.
• NEW Blazin’ Big Mouth Bites – four peppercorn-crusted mini burgers with jalapeno-mayo, jalapenos and American cheese. Served with crispy onion strings, homestyle fries and a side of ranch dressing.
• Crispy Honey-Chipotle Chicken Crispers – tossed in Chili’s honey-chipotle sauce. Served with corn on the cob, homestyle fries and ranch dressing.
• NEW Jalapeno Chicken Quesadillas – with onions, peppers, jalapeno seasoning and jalapeno- Jack cheese. Served with sour cream, house-made pico de gallo and ancho-ranch dressing.  

MILD:

• Skillet Queso – Chili’s signature hot, melted cheese dip with ground seasoned beef. Served with warm tostada chips and house-made salsa.
• Big Mouth Bites – four mini burgers with layers of flavor – applewood smoked bacon, American cheese, sautéed onions and ranch dressing. Served with crispy onion strings, homestyle fries and a side of ranch dressing.
• NEW Crispy Sweet Maple BBQ Chicken Crispers – tossed in Chili’s new sweet maple BBQ sauce. Served with corn on the cob, homestyle fries and ranch dressing.
• Bacon Ranch Chicken Quesadillas – with applewood smoked bacon and cheese. Served with sour cream, house-made pico de gallo and salsa-ranch dressing.  

“‘Wild or Mild’ is the best of both worlds for guests who want to spice up their taste buds with our extra bold flavors, or go for something with less kick and just as mouth-watering, like our new Crispy Sweet Maple BBQ Chicken Crispers,” said Krista Gibson, Senior Vice President of Brand Strategy for Chili’s Grill & Bar. “From hot and spicy to traditional and savory, Chili’s menu has it all.”

This holiday season, give your wallet a break and your friends and family a gift they’ll actually use – a gift card from Chili’s Grill & Bar.  Now through Jan. 9, guests who buy $100 or more of Chili’s gift cards will instantly receive 10 percent off their entire gift card purchase.

Chili’s guests can also purchase eGift cards online.  Chili’s eGift cards allow guests to select a decorative background or upload an image for a customized design.  Users can select the gift card value and create a personalized greeting.  Once the recipient’s e-mail address is added, guests have the flexibility to choose a specific delivery date or send instantly.

Guests can print out the eGift card to redeem at Chili’s locations nationwide.  They may also use the eGift card with Chili’s new online ordering by simply placing an order at www.chilistogo.com and selecting “Pay at Restaurant” option at checkout.

“Holiday shopping can be stressful with crowded malls and shopping for last minute gifts, so make it easy this year by giving friends and family a night out at their local Chili’s,” said Krista Gibson, senior vice president of brand strategy for Chili’s Grill & Bar.  ”Whether purchased in the restaurant or online, Chili’s gift cards are the perfect present. It is the gift of time to connect and unwind with family or friends over great food and drink, without the effort of cooking and cleaning!”

Gift cards can be purchased at participating Chili’s locations nationwide as well as online.  To order a gift card online, log onto www.chilis.com and click on “Gift Cards” under the “Shop Chili’s” tab.

After the October purchase of Burger King restaurants by 3G capital, the industry was abuzz with rumors of slashing costs in order for an easy flip of the business.  So far, the speculation seems to be holding true.  After a surgical removal of seven top-level executives in October, 3G Capital announced a much larger round of downsizing on Monday.  On Monday, the new owners of Burger King announced the dismissal of 413 employees from across the company, including 261 employees in South Florida.  Many of the dismissals in Florida worked at the company’s Miami-based headquarters.  Before the cuts, it was thought that 500 to 700 people were employed at the facility.  3G has said that even though they have reduced the workforce, they do not intend to move the Burger King headquarters out of Miami.

The battle over the sale of Hooters of America, Inc. took another turn last Thursday when a Horry County judge approved the sale of the company to Wellspring Capital Management.  As part of a previous loan, Chanticleer Investors LLC was given right of first refusal over any sale of the company.  It appears Chanticleer will attempt to block the sale of the company to Wellspring.  The battle began after Hooters founder Robert Brooks died in 2006 and divided ownership of the company between his son and daughter.  Brooks’ second wife refused the terms of his will as written and the legal battles have been ongoing since.

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Wingstop has announced a franchise incentive program aimed at increasing the number of multi-unit franchisees.  The new incentive program will run through April 1, 2011 and offer qualified candidates the opportunity to become a part of the Wingstop brand for reduced franchise and royalty fees.  The program is part of the company’s aggressive expansion campaign after a banner year in 2010.

Superior, Wisconsin City Councilor Greg Metzig is planning to introduce a city ordinance that would follow in the footsteps of the recent San Francisco ban on toys in fast food meals that do not meet certain requirements.  In order for toys to be included, the meals would have to be less than 600 calories with no more than 10% of calories coming from fat as well as meeting other nutritional guidelines.  Metzig says he drafted the measure after a number of citizens asked him to do something to promote the health of Superior residents.  The measure is expected to undergo a preliminary vote next Tuesday.

In the midst of the recession, restaurants around the country have turned to technology to help keep the doors open.  Aside from the usual suspects like Facebook and Twitter, a number of restaurants around the country are beginning to use daily deal websites like Groupon, which leverage the power of social media to promote one special deal each day.  When a deal is posted, a specified number of coupons have to be sold in order for anyone to get the discount.  The group buying system encourages buyers to spread the word to friends, family, and strangers to ensure enough of the deals are purchased for the coupons to be valid.  People love it because they get amazing discounts, and restaurants love it because they do not pay a dime if the required number of deals are not sold.

OSI Restaurant Partners, LLC has announced the return of volunteers from a successful Operation Feeding Freedom VIII trip.  Operation Feeding Freedom is part of OSI’s continued effort to support American and Coalition troops stationed away from home.  The latest incarnation of the event marked the eighth time that OSI has sent volunteers overseas to give troops a taste of home cooking.  To date, the company, which operates Outback Steakhouse, Bonefish Grill, Carrabba’s, and a number of other restaurants, has served meals to more than 167,000 troops stationed at various locations around the globe.

Brinker International, Inc. announced that Ian Baines has been named Senior Vice President of Strategic Innovation for Brinker and Chili’s Grill & Bar.  Additionally, the company announced that Carin Stutz has been named President of Brinker’s Global Business Development.  In his return to the company Baines will oversee future kitchen and culinary innovation as well as head the company’s plans to remodel more than 800 company-owned Chili’s locations.  Stutz will oversee all business decisions and restaurant operations for the company’s international locations as well as developments for Brinker’s international goals moving forward.

Smashburger is partnering with 25/20 Management to bring the acclaimed burger joint to Brooklyn in 2011.  25/20 is slated to open three locations in Brooklyn, all featuring menu items designed to appeal to the unique palates of New Yorkers.  The expansion into Brooklyn is part of Smashburger’s larger plan of targeted growth in New York City.  The restaurant currently has franchise agreements in place for 20 locations in Long Island and continues to seek partners in the New York City area for additional locations.

Since the 2008 opening of their first restaurant, Bullritos has become a local favorite.  On November 29, Bullritos opened their tenth store.  To celebrate the new Houston location, the restaurant gave away free tacos for a year to the first 50 qualified guests in line.  The opening was so popular that guests stood in line for the Monday morning grand opening starting on Sunday night.

Johnny Rockets, Home of the Original Hamburger, celebrated the opening of its new location in Quezon City on November 12.  The location is the second Johnny Rockets in the Philippines and officially opened on October 10.  Since opening their first Philippines location in August of 2009, Johnny Rockets has quickly become a favorite in the country’s most populous city.  In keeping with Philippine tradition, rice is served as a side dish alongside meals.

Brinker International, Inc. (NYSE: EAT), has named Ian Baines Senior Vice President of Strategic Innovation for Brinker and Chili’s Grill & Bar and promoted Carin Stutz to President of Brinker’s Global Business Development.

Baines is a restaurant industry veteran with an extensive background in culinary and operations. He previously served as the President and Chief Executive Officer of Smokey Bones Bar & Fire Grill, a full-service bar and grill restaurant company owned and operated by Sun Capital Partners in Orlando, Fla. Baines is returning to Brinker International, where he previously served as the Regional Vice President of Operations for Romano’s Macaroni Grill and Vice President of Operations for former Brinker brand, Big Bowl Fresh Chinese and Thai.

In his new role, Baines will oversee such initiatives as kitchen and culinary innovation, as well as lead the brand’s remodeling efforts of more than 800 company-owned Chili’s locations nationwide.

Stutz joined Brinker in June 2009 as Senior Vice President of Brinker and Chief Operating Officer of Global Business Development and later that year added Senior Vice President of Strategic Operations for both global and domestic business to her title. She will supervise business decisions and restaurant operations for all international locations while engaging Brinker’s international goals and objectives.

“We welcome Ian and his invaluable industry knowledge back to the Brinker family and congratulate Carin in her expanded role leading our global efforts,” said Doug Brooks, President and Chief Executive Officer of Brinker International. “Both Ian and Carin’s leadership and contributions speak volumes to the successes each have had throughout their careers and we feel that their fresh ideas will bring a beneficial perspective to our organization.”

Baines began his restaurant industry career as a fine dining chef, working in both Toronto and London. A British native, Baines graduated from the culinary school of Westminster College in London.