When Wendy’s began Project Gold Hamburger two years ago, they knew that they couldn’t totally reinvent a classic. However, the new Dave’s Hot N’ Juicy is a drastically updated and improved cheeseburger featuring two patties made from fresh beef, and toppings like fresh lettuce and red onion on a buttered, toasted bun. Crinkle cut pickles were also added while mustard was removed.

Smashburger first introduced the Windy City Burger in Chicago, the town that inspired it. Now its growing popularity has brought it to the rest of the country. The burger, which features a pretzel roll and haystack onions, will be available nationally until October 30th. The 100% Angus Beef patty is included on this Smashburger as well.

Popeyes recently debuted their fourth, limited-time only promotion for the year. The Dip’n Chick’n features Popeye’s signature fresh chicken breast and comes with a Cajun-inspired Blackened Ranch dipping sauce. The promotion will give customers an order of Dip’n Chick’n, fries, a biscuit and dipping sauce for $3.99.

Domino’s has expanded their menu by adding three new Artisan flavor combinations. The high-quality Tuscan Salami & Roasted Veggie, Spinach & Feta and Italian Sausage & Pepper toppings are laid over a square, hand-tossed crust. Domino’s is promoting the new pizzas through television ads and suggestions on their online ordering apps.

Denny’s is serving up a limited time, special menu for serious cheese lovers. The “Let’s Get Cheesy” menu features six new dishes like the Mac N’ Cheese Big Daddy Patty Melt, the Cheese Please Omelette, the Winner Winner Cheesy Dinner, the Chessy Breakfast Sampler, the Say Cheese Sizzlin’ Skillet and the Big Cheese Country-Fried Steak and Eggs.

Participating Cracker Barrel Old Country Store restaurants rolled out special $5.99 lunch options. Each weekday features a different lunch special, including the Country House Salad, Baked Chicken n’ Dressing, Chicken Pot Pie, Meatloaf and Mashed Potatoes and Turkey n’ Dressing.

Ling & Louie’s Asian Bar & Grill will be celebrating Oktoberfest in an unusual way. The “Woktoberfest” will combine the beer and bratwurst of the German festival and combine it with fresh Asian flavors. Dishes like Wokin’ Hot Brats will be served with Widmer Brothers beer.

Twin chains Hardee’s and Carl’s Jr. have added new Steakhouse Burgers to their menus. The Steakhouse Burgers come in Six Dollar Burger and Thickburger options, both topped with blue cheese, A1 steak sauce, fried onion strings and Swiss cheese. Black Angus ground beef is used exclusively for the patties on these burgers.

KFC is promoting their 100% breast meat Popcorn Chicken with a new deal. For a limited time, customers can pick up a large order of bite-sized Popcorn Chicken for just $2.99.

Del Taco introduced its new slow simmered, shredded Pork Carnitas menu, including the Carnitas Combo Burrito, the Carnitas Taco al Carbon and the Carnitas Macho Nachos, for a limited time. Guests who would like to try the new items can pick up a coupon for a free Carnitas Taco al Carbon on Del Taco’s Facebook page.

Red Robin Gourmet Burgers introduced its new Oktoberfest Burger, featuring a pretzel bun, beer mustard, Black Forest ham and sauteed onions on a fire grilled beef patty. Sweet Potato Fries round out the offering.

Genghis Grill is featuring a new protein option on the Khan’s Kitchen food bar through November 6th. The Dr Pepper BBQ Chicken is marinated and covered in the chain’s signature BBQ sauce with the real flavor of Dr Pepper. Guests can combine this new chicken option with 70 other fresh ingredients.

Quiznos brought back their popular Black Angus sub with new toppings and bread. The sub features sliced steak on Rosemary Parmesan topped bread. Two types of melted cheese and sauteed mushrooms and onions finish the sandwich. The sandwich will only be available for a limited time at all Quiznos locations.

Sweet Potato Fries, Naked and Dusted, have returned to Good Times Restaurant & Frozen Custard for a limited time. Customers can enjoy the waffle-cut fries plain or dusted with cinnamon sugar until the end of December. The return of these fries brings the chain’s total fry options to four, with other favorites including the Green Chile Cheese fry.

Burger King added new soft serve dessert items to its national menu. Vanilla soft serve cones and cups come plain for only 89 cents, with premium and traditional sundaes also available. Customers can get a free soft serve cone or cup with purchase of a BK Value Meal through October 9th.

Dunkin’ Donuts has brought back some old favorite flavors and releasing new ones just in time for the beginning of Fall. Customers can enjoy a cup of hot or iced spiced Apple Cider with a new Pumpkin Muffin, Pumpkin Donut or Caramel Apple donut. Pumpkin flavored pre-packaged coffee is also available.

Yogurt Mountain added two new flavors to their national line-up that are inspired by sweet camping treats. The S’mores flavored frozen yogurt and the Graham Cracker flavor blend well together or stand alone. Each flavor has only 120 calories per serving. New toppings also include S’Mores Crunch bits and mini marshmallows.

McDonald’s has brought back their Monopoly game to over 14,000 national restaurants. Players have a one in four chance of winning with prizes ranging from free food to $1 million dollar. Resort vacations, Redbox rentals, and motorcycles are also included. Menu items featuring game pieces include the Big Mac, Filet-O-Fish and many others.

While independent restaurants don’t get the group branding advantage of chains, they do have consumers looking for them specifically. New research from Mintel shows that nearly 50% of consumers report seeking out independently owned restaurants for dining. Half of them are doing so to offer support to local business owners.

U.S. Foodservice is undergoing a re-branding campaign and have changed their name to US Foods. The company provides supplies and pre-cooked foods to a variety of campuses, restaurants and other kitchens. Improved quality of their food offerings is also part of the re-branding plan, along with updated packaging.

Denny’s Corporation has begun a partnership with the Casanova Pendrill firm to broaden their appeal to Spanish-speaking diners. Casanova Pendrill will be the company’s Spanish agency of record beginning in October. This will help Denny’s develop new marketing and promotional campaigns to target Hispanic customers more effectively.

Unilever Food Solutions has announced the winner of their online “Inspired Restaurant Makeover” contest for small, independent restaurants. The Coach Sports Grille near Detroit will receive a total makeover package that comes with a value of $100,000. Consultation from restaurant coaches and training through the Culinary Institute of America is also included.

Church’s Chicken is investing in their executive team by hiring a new Chief Executive Officer. Jim Hyatt comes to the fried chicken chain after serving as the President and CEO for Cosi Inc. He’s worked in the restaurant industry for over 35 years, including 16 as a store owner and executive with Burger King.

Don Shula may be the winningest coach in the history of the National Football League, but he also knows about quality burgers. He plans to open his first Shula Burger location in Islamorada, Florida by the end of 2011. Expansion into a small chain is planned for the rest of 2012. The chain will serve gourmet burgers, quality sides and a wide wine selection.

Smashburger first introduced the Windy City Burger in Chicago, the town that inspired it. Now its growing popularity has brought it to the rest of the country. The burger, which features a pretzel roll and haystack onions, will be available nationally until October 30^th. The 100% Angus Beef patty is included on this Smashburger as well.

Pizza Hut is using the over 7,000 locations across the country to help end hunger across the world. The “Share a Slice of Hope” campaign will raise money during the 2011 World Hunger Relief program. Pizza Hut is teaming up with game developer Zynga to solicit donations through online and in-store drives.

While the big players in the burger industry, like McDonald’s and Burger King, are struggling to grow, small fast-casual chains are seeing improving numbers. Chains like Smashburger and the Counter are bringing in consumers despite the recession by offering higher quality food than fast food chains. Big burger chains are also focusing on breakfast and other menu items and not burgers.

The hamburger category may be dominated by the big three — McDonald’s, Burger King and Wendy’s — but smaller chains such as Five Guys, and even smaller chains like Smashburger and The Counter, have bright-looking futures.

Most of the biggest burger chains have spent their recent efforts advertising items that broaden the menu and customer base. That lack of focus on burgers, as well as the boom in fast-casual restaurants, has left an opening for small and medium-size fast-casual chains with burger-focused menus to swoop in and take advantage.

“Because they don’t serve breakfast and focus on burgers, they have a greater tendency to bring in the customer who is looking for a burger,” said Darren Tristano, exec VP at Technomic.

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Smashburger, the nation’s fastest growing “better burger” concept, is pleased to announce it is bringing its Chicago-inspired Windy City burger to its restaurants nationwide for a limited time from September 26 through October 30. Starting today, SmashFans across the country can enjoy a taste of Chicago’s favorite flavors captured in the Windy City burger, a juicy, smashed-to-order burger that’s made with fresh, never frozen 100% Certified Angus Beef, topped with layers of melted cheddar cheese, haystack onions, lettuce, tomato, and Gulden’s spicy mustard on a hand-cut pretzel roll.

Smashburger specializes in creating localized menu offerings by combining regional taste profiles with the brand’s unique “smashing” technique that creates a juicy burger you can taste in every bite. Until now, the Windy City burger was only found on Smashburger menus in Chicago, but consumer interest in local recipes from other cities inspired Smashburger to take the burger national.

In conjunction with this delicious limited time offering, Smashburger is pleased to announce the launch of its ‘Win a Taste Bud Tour of Chicago’ sweepstakes in which Smashburger guests can enter to win a free trip to the hometown of the Windy City burger, Chicago, Illinois. The prize package includes airfare for two, a two-night stay in a luxury hotel and $1,000 in spending cash to explore the tastes and flavors of Chicago. To enter, Smashfans can make a purchase at any Smashburger nationwide from September 26 through October 30, 2011 and simply enter the validation code found on the bottom of their dining receipt at Smashburger.com/Chicago. From the registered entries, one lucky winner will be selected. During each week of the Windy City burger’s stay, participants will also be entered to win Smashburger coupons and one SmashFan will be chosen to receive FREE Smashburger for a year!

“In every market we enter, we take the time to create a unique burger experience for that city that incorporates local taste preferences and our Windy City burger has been particularly successful in its hometown of Chicago,” said Tom Ryan, founder and chief concept officer of Smashburger. “We received great feedback from our guests after rolling out our Sin City burger as a national limited time offer last spring, and we’re eager to give them another chance to enjoy a local favorite from another city.”

Smashburger also serves a variety of marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, entrée salads, and a variety of signature sides like hand-tossed rosemary and garlic-seasoned Smashfries, sweet potato Smashfries, crispy haystack onions, and veggie frites. Smashburger guests can pair their meals with handspun Häagen-Dazs® shakes, malts and floats and an array of local craft bottled beers and wine.

Smashburger, the nation’s fastest growing “better burger” concept, today announced its first international development agreements, which will bring the better burger chain to the Middle East with locations to open in Kuwait, Bahrain and Saudi Arabia. These agreements represent the first expansion for the better burger brand outside of the continental United States.

Smashburger has partnered with Georgetown Advisors to open six Smashburger locations in Kuwait and three in Bahrain. Georgetown Advisors is an independent, Bahrain-based boutique commercial development firm that specializes in developing culinary concepts based on flavor profiles from around the globe. Smashburger is the franchise group’s first and only burger concept in its portfolio.

Smashburger has also partnered with the Al Musbah Group to open eight airport locations throughout the Kingdom of Saudi Arabia, allowing the company to introduce the brand to a new audience while leveraging brand awareness with U.S. travelers visiting the country. The Al Musbah Group is an experienced multi-unit operator of successful western brands. The company’s current portfolio includes Sbarro®, Cinnabon®, Carvel® and Popeyes Louisiana Kitchen®.

“Since we opened the doors to our first Smashburger location in 2007, we were confident that our contemporary concept and premium product offering would have global demand and relevance in a wide variety of countries and cultures to support international growth,” said Dave Prokupek, chairman and CEO of Smashburger. “Kuwait, Bahrain and Saudi Arabia provide vibrant markets with strong appetites for restaurant concepts that have proven successful in the United States. We are eager to bring Smashburger’s smashed-to-order burgers and broad menu offering to the Middle East and we look forward to a successful partnership with Al Musbah Group and Georgetown Advisors.”

Smashburger’s new franchise partners expect to open their first locations in their respective territories over the course of the next year. The company continues to actively seek qualified multi-unit franchise partners to introduce and develop the brand in Canada and the United Kingdom.

Smashburger is a U.S. based restaurant brand that offers customized burgers made with 100% Certified Angus Beef that is fresh, never frozen. The burgers are smashed-to-order on a flat grill to sear in the juicy flavor – a unique process that creates a delicious burger that can then be enjoyed with one of Smashburger’s signature recipes or with the consumer’s favorite toppings for a personalized experience.

Smashburger also serves a variety of chicken sandwiches, grilled and split hot dogs, entrée salads, and a variety of signature sides like hand-tossed rosemary and garlic-seasoned Smashfries, sweet potato Smashfries, crispy haystack onions, and veggie frites. Smashburger guests can pair their meals with handspun Häagen-Dazs shakes, malts and floats and an array of local craft bottled beers and wine.

Smashburger, the fast-casual “better burger” concept restaurant sweeping the nation, is preparing to have Louisvillians’ mouths watering. The restaurant will open its first Louisville location on Wednesday, September 7, 2011, with a subsequent location planned to open in the coming months. The restaurant, will open at 9409 Shelbyville Road (corner of Hurstbourne Lane and Shelbyville Road), bringing ”smashed-to-order” burgers, chicken sandwiches, an array of signature sides, and delicious handspun Häagen-Dazs shakes to the Derby City.

Louisville area Smashburgers will feature a regional menu created with Kentuckiana flavors and tastes in mind. These locally inspired menu items include the Bluegrass Burger, which starts with a 100% Certified Angus Beef burger on a butter toasted egg bun topped with applewood smoked bacon, melted cheddar bar cheese, Wild Turkey® Bourbon bbq sauce, and fried banana pepper rings. The Louisville menu will also include the Bourbon BBQ Ranch Chicken Salad which is applewood smoked bacon, haystack onions, fresh lettuce, tomato, Wild Turkey® Bourbon BBQ sauce and ranch dressing on a butter toasted egg bun. Louisvillians will also be able to enjoy sides of Fried Banana Pepper Rings served with buttermilk ranch dressing.

Smashburgers are “smashed-to-order” the moment an order is placed. The burgers are made of 100-percent fresh, never frozen, Certified Angus Beef that are smashed on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

“We are excited to introduce Smashburger to Louisville,” says Founder and Chief Concept Officer, Tom Ryan. “Our fresh, great tasting burgers, chicken sandwiches and more will appeal to Louisville residents looking for a restaurant for lunch or dinner with friends or family.”

Smashburger has become nationally known for its savory burgers, but the restaurant also offers delicious chicken sandwiches, sliced and seared hotdogs, signature salads, with sides like veggie frites and rosemary and garlic-seasoned Smashfries. Guests can pair their meals with beer, wine, handspun Häagen-Dazs shakes, and root beer floats.

Smashburger is being introduced to Louisville by The Jones Group, an investment group of partners who have over 30 years of combined restaurant experience.

“We are very excited about Smashburger and feel that Louisville community is an ideal market for our group’s first store,” stated Kevin O’Laughlin, a partner with The Jones group. “We look forward to becoming involved in the Louisville community and participating at local events.”

“We have found a great partner with the Jones Group” says Smashburger Chairman and CEO David Prokupek. “We know they will deliver a great Smashburger experience to the residents of Louisville.”

Smashburger, the nation’s fastest growing “better burger” concept, has announced its sponsorship of the inaugural USA Pro Cycling Challenge taking place August 22^nd through 28^th in Colorado. The premier racing event will take place over seven consecutive days and showcase 128 of the world’s top cyclists and champions who will be racing across the magnificent Colorado Rockies. The 518-mile course will start in Colorado Springs and go through Salida, Crested Butte, Gunnison, Aspen, Vail, Avon, Steamboat Springs, Breckenridge and Golden before ending in Denver.

“We are proud to support the USA Pro Cycling Challenge as a founding partner of this historic Colorado event, which is expected to be one of the largest sporting events to ever take place in the United States,” said Dave Prokupek, chairman and CEO of Smashburger. “We look forward to helping mold a growing Colorado tradition, creating an atmosphere of competitive excitement for residents, international fans and racers.”

As a part of Smashburger’s partnership, the company is sponsoring the green Smashburger Sprint Jersey, which will be awarded to the rider that accumulates the most bonus points throughout designated sprint line periods, as well as finishing the stage in the top 15 places. Cyclists who specialize in bursts of power and speed and consistently finish near the top of each sprint period will have the best chance to win the Smashburger sprint jersey and be named Sprint Champion.

To celebrate the USA Pro Cycling Challenge and encourage race fans to cheer on the riders throughout the course, Smashburger invites spirited SmashFans and race fans alike to visit any of their 14 Front Range Smashburger locations or their Dillon restaurant, to receive a free pair of official Smash ThunderStix, with the purchase of any entrée and a copy of the Smashburger/USA Pro Cycling Challenge advertisement from the Denver Post. The giveaway will take place on the days of the race, from August 22^nd – 28^th while supplies last. Fans can also enter to win a Cannondale CAAD 10 Ultegra Bike or one of seven authentic USA Pro Cycling Smashburger Sprint Jerseys that will be autographed by the Sprint Champion and given away through the USA Pro Cycling Challenge 60 MPH Sweepstakes available on Facebook. To register, please visit www.facebook.com/USAProCyclingChallenge and click on the USA Pro Cycling Challenge 60 MPH Sweepstakes tab.

Smashburger is backing up their recent growth by promoting and adding new members within their executive positions. Greg Creighton is now President of the chain as well as Chief Operating Officer. Chris Chang was hired to fill the Senior Vice President of Finance and Strategy recently as well, and 5 other executives received promotions.

Sbarro is moving ahead with its bankruptcy filings by filing their Joint Plan of Reorganization. The company also released a disclosure statement. The plan involves dropping nearly 3/4ths of the company’s $405 million dollar debts. In exchange the debtors will own nearly all of the company once the bankruptcy is finished.

The classics remain in the dessert case of Laurier BBQ, but the rest of the restaurant has been radically made-over by celebrity chef Gordon Ramsay. The restaurant was an iconic part of Montreal and in its new incarnation, now called Laurier Gordon Ramsay, it may not attract some of its past customers. Only a few of the menu items remain.

The owner of the Landry’s restaurant chain, Tilman J. Fertitta, has announced his collobration with actress Eva Longoria to help run her restaurant Beso. The award winning restaurant is located in the heart of Las Vegas and Fertitta wants to bring his extensive restaurant industry knowledge to help it grow.

Taco Cabana has sought the aid of the San Antonio marketing firm BradfordLawton to help create a new creative campaign. The package includes advertising in all media formats including television and print. The firm also helped bring a fresher, brighter look to store interiors and redesigned the chain’s website.

Dickey’s Barbecue Pit expands again with a contract for two new locations in the Springfield, Missouri area. The franchisee, David Wells, will also open two more restaurants with the company in Arkansas. The chain currently consists of 165 locations but over 20 more will be open by the end of the year.

Krispy Kreme is growing as well and is adding a new location in Collingswood, New Jersey. The store will open on August 23^rd with a grand opening event full of celebrations. It will feature a drive-thru, flat screen TVs for customers who dine-in. The menu features the classic glazed donuts along with other breakfast items like fresh fruit.

Smashburger has become a major success in Charlotte, North Carolina and is giving back to the community as thanks. The chain is planning to make donations to Camp CARE, a local summer camp that provides children with cancer and their parents a chance to have fun. The local Smashburger restaurant is a top-level sponsor for the camp’s 5K walk fundraiser.

Cracker Barrel Old Country Store elected a new Board of Director member. William W. McCarten will be the 12^th board member and is the 11^th independent member. He is also a chairman of the DiamondRock Hospitality Company that operates a number of high class hotels throughout the country and served as CEO for a number of years.

Smashburger, the fast, casual concept restaurant rapidly becoming a top player in the Charlotte “better burger” industry, is giving back to the community by supporting Camp CARE, a local organization that provides a summer camp and monthly events for children with cancer and their families.

Camp CARE (Cancer Ain’t Really the End) is embarking on their annual 5k Walkathon/Run, which provides a majority of the overall funding for the organization.  On Saturday, September 10th, individuals from all over the Charlotte-Metro area will gather at McAlpine Creek Park to run or walk in honor of loved ones, and to support this amazing organization.

“It’s my strong belief that businesses should give back to their communities,” states franchise VP Craig Cunningham.  “This camp gives children who never get the opportunity to just “be normal kids” a chance to relax, play, and meet other kids who know exactly what they’ve been through.  On top of that, Camp CARE provides these amazing opportunities at no cost to them.  That’s why it’s so important to get involved.”

Smashburger has already committed to a sponsorship for the upcoming 5K, in which they are not only making an in-kind donation to the organization, but will also be providing gifts and prizes for participants, and even have some employees individually raising money by participating in the actual walk/run.

Smashburger lovers and Charlotte-area residents alike are sure to continue to see this kind of community involvement from the restaurant.  The franchisees, who have plans to open 10 Charlotte-area stores over the next few years, are also working with some local schools and charities to host fundraising events.

Smashburger, the nation’s fastest growing “better burger” concept, today announced several key promotions, including the promotion of Greg Creighton to the position of President, where he will take on an expanded leadership role to help drive business strategy at Smashburger. In addition, the company announced several key promotions and the hiring of two Vice Presidents to further strengthen the leadership team and support the company for continued growth and expansion.

The following individuals have been promoted or hired to the following positions:

• Greg Creighton has been promoted to the position of President, where he will have an expanded focus on the strategic direction and leadership of Smashburger. He previously held the position of Chief Operating Officer for the company. Prior to joining Smashburger, he served as President, Chief Operating Officer and Chief Financial Officer at Asian fast casual chain, Leeann Chin, where he directed all retail operations, production and distribution operations, among other responsibilities.
• Chris Chang has joined Smashburger as Senior Vice President of Finance and Strategy. In this capacity, Mr. Chang will be responsible for Smashburger’s finance, accounting, strategy, investor relations, purchasing, and IT functions. Mr. Chang was previously a Vice President in the private equity group at Consumer Capital Partners, where he focused on restaurant and multi-unit consumer investments. Prior to that, Mr. Chang worked at Vail Resorts in Corporate Development, Western Union / First Data in Corporate Strategy, and Goldman Sachs in Investment Banking.
• Jeremy Morgan has been promoted to Senior Vice President, Marketing and Consumer Insights. Mr. Morgan previously served as Vice President, Strategy. Prior to joining Smashburger, Jeremy was a Case Team Leader with Bain & Company in Chicago as well as an Associate for Corporate Strategy at JPMorganChase.
• Max Sheets has been promoted to Senior Vice President, Real Estate. Mr. Sheets previously held the position of Vice President, Real Estate. He brings more than 20 years of experience in restaurant specific site selection and real estate development. He previously served as Vice President of Real Estate and Development for Atlanta-based Ted’s Montana Grill, Total Entertainment Restaurant Corporation and Lone Star Steakhouse and Saloon.
• Doug Branigan, Senior Vice President, Franchising has taken on expanded responsibility and will now lead franchise sales and relations, and will continue to stay involved in franchise real estate and development. Mr. Branigan possesses more than 25 years experience in restaurant operations with family dining, casual dining and fine dining establishments. Prior to joining Smashburger, he was a Joint Venture partner for Mimi’s Café. He also served as General Manager and Regional Manager at Chart House Restaurants, and Western Vice President of Operations at Morton’s.
• Jim Ernster has been promoted to the position of Vice President, Construction, where he will lead new restaurant development for both company and franchise units. Mr. Ernster has more than 20 years experience in construction and restaurant development with brands such as Old Chicago and Rock Bottom. He previously held the position of Director of Construction.
• Doug Thielen has joined Smashburger as Vice President, Communications, where he will lead all public relations and corporate communications activities. Mr. Thielen joins Smashburger from Qdoba Restaurant Corporation, where he served as Manager of Non-Traditional Marketing & Public Relations. In that role he was responsible for managing the strategic direction of Qdoba’s public relations, social media, and digital strategy.

“Each of the promoted individuals have contributed to Smashburger’s success in a meaningful way and helped pave the way to support its continued growth and expansion,” said Dave Prokupek, Chairman and CEO of Smashburger. “In particular, I would like to congratulate Greg Creighton on his promotion to the position of President and look forward to leveraging his operational expertise in a broader way. I also welcome Chris Chang and Doug Thielen to Smashburger and look forward to their contributions as we develop and strengthen the Smashburger brand in new and existing markets across the country.”

Smashburger is the country’s fastest growing, fast casual “better burger” restaurant. Its hand-crafted burgers are made with fresh, never frozen, 100% Certified Angus Beef, that are “smashed”, seared and seasoned on the grill to juicy perfection for every individual order. Guests can create their own burger masterpiece or enjoy one Smashburger’s innovative signature recipes– including a unique burger for every local market that highlights the distinctive flavors of that region. Smashburger also serves tender marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, freshly prepared salads, handspun Häagen-Daz shakes and an array of signature sides. Developed and owned by private equity firm Consumer Capital Partners (CCP), Smashburger operates and develops both corporate and multi-unit franchise territories across the country with 115 restaurants nationwide. With the commitment from its franchise partners to build 463 units, Smashburger is on target to have 500 plus stores in the next few years.

The bright, colorful plastic play structures found at fast food restaurants like McDonalds have come under heavy scrutiny. Mother and developmental psychologist Erin Carr-Jordan has taken samples from over 50 structures that shows a lack of cleaning and dangerous levels of bacteria growth and food accumulation. She says that companies like Chick-fil-A do a better job than competitors.

A large franchisee of Applebee’s restaurants, the Apple Gold Group, has purchased 13 existing locations in South Carolina. The restaurants are located in large cities like Charleston and Myrtle Beach. This brings the company’s total to 86 Applebee’s restaurants and makes it one of the four largest franchisees of the brand.

Subway restaurants have focused on non-traditional development that puts restaurant locations in colleges, office buildings and large retail complexes. This focus has led to the opening of the 8,000^th non-traditional location. The newest restaurant was opened inside a Jeep and Chrysler Assembly Plant in Toledo.

Saladworks is on the expansion path again. The national fresh tossed salad chain has signed a new development agreement that will help one franchisee open his third location in Delaware. Nearly 75% of all franchisees with Saladworks own more than one restaurant. The chain was also named one of the 10 ten franchises by QSR Magazine for 2011.

Smashburger is growing by leaps and bounds as consumer demand for higher quality burgers swells. The chain opened its first location in Frisco, bringing the current total number of locations in Dallas to four. Six more restaurants will be added to the area over the next three years.

The National Restaurant Association has introduced a new initative program to help parents make informed healthy dining choices for their children. The “Kids LiveWell” program involves over 15,000 restaurants that will voluntarily added healthier menu items for children. Brands include El Pollo Loco and Outback Steakhouse.

Denny’s has been chosen by the National Restaurant Association as an Inaugural Leader of the program. The chain already has two menu items for kids that meet the program’s healthy dining requirements, the Junior Build Your Own Grand Slam and Spaghetti Plate. The two dishes will be featured at the Kids LiveWell Event.

IHOP is celebrating their participation in the LiveWell program by running a special promotion during the month of August. Each evening in August the “Kids Eat Free” promotion will return so kids can try the new SIMPLE & FIT kids’ menu items. Options that meet the LiveWell program guidelines include the Jr. Fish and Baby Cakes with a Jr. Fresh Fruit Dish.

OSI Restaurant Partners, parent company of Bonefish Grill, Outback Steakhouse and Carrabba’s Italian Grill, have also joined the inaugural LiveWell program. All three restaurants now offer dishes for child diners that fit the nutritional requirements. Options include Grilled Chicken and Whole Grain Spaghetti Pomodoro and the Joey Sirloin.

Joe’s Crab Shack was proud to join the LiveWell program when it was first announced and worked with registered dieticians to create a better kid’s menu. The Kid’s Snow Crab and Kid’s Simple Grilled Shrimp are healthy low-calorie options with plenty of flavor. Kids can also choose from side dishes like applesauce and corn on the cob.

Smashburger, a nationally acclaimed industry-leading “better burger” restaurant, opened its first Frisco location on Wednesday, July 20, 2011. The Frisco restaurant is located at 6959 Lebanon Road, Suite 123 in The Shops at Starwood at the southwest corner of Lebanon Road and the Dallas North Tollway.  This is the fourth of 10 Dallas-area Smashburgers slated to open over the next three years. Smashburger currently has Dallas-area locations in Addison, Las Colinas and Uptown.

Named for the cooking method used to create the perfect burger, Smashburgers start as a loosely hand-formed ball of 100-percent—fresh, not frozen, Certified Angus Beef that is then smashed on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

DFW Smashburger locations feature a regional menu created with southwestern flavors and tastes in mind, including: 

• The Texas Jalapeño BBQ Smashburger: Layers of melted cheddar cheese, Applewood smoked bacon, grilled garlic jalapeños, haystack onions and barbeque sauce on an egg bun
• The DFW Dog: 100-percent Certified Angus Beef hot dog topped with pepper jack cheese, guacamole, fresh jalapeños, spicy chipotle sauce, tomatoes and onions

“We are excited to bring our ‘better burger’ to Frisco,” says Smashburger Founder & Chief Concept Officer Tom Ryan. “Guests in North Texas are sure to love Smashburger, especially with the Texas original, The Texas Jalapeño BBQ Smashburger.”

To celebrate the Frisco opening, Smashburger has partnered with the Children’s Advocacy Center of Collin County. From Wednesday, July 20, 2011 through Wednesday, August 3, 2011 one dollar from each Texas Jalapeño BBQ Smashburger sold will go directly to support the Children’s Advocacy Center’s mission to provide safety, healing and justice to children victimized by abuse and neglect. DC Rightside, LLC will donate $500 to the Children’s Advocacy Center along with the one-dollar donation per Texas Jalapeño BBQ Smashburger.

“The Children’s Advocacy Center of Collin County is an organization that my franchise partners and I are honored to support,” says franchise partner Tye Williams. “Smashburger prides itself on supporting the local community and the organizations that contribute to the betterment of it.”

Dallas Cowboys linemen Marc Colombo and Leonard Davis, and their wives Jessica Colombo and Amanda Davis, along with Tye Williams, are franchise partners in opening the first five to ten Dallas Smashburgers through DC Rightside, LLC, a separate entity under the umbrella company of BIGG Capital Holdings, LLC. 

“Smashburger has easily become Dallas’ favorite burger,” says Leonard Davis, franchise partner and Dallas Cowboy’s lineman. “My franchise partners and I are excited to bring this success to Frisco and hope to see the new location develop a loyal local following of ‘better burger’ enthusiasts.” 

Smashburger is known for its savory burgers, but the restaurant also serves up delicious chicken sandwiches, sliced and grilled hotdogs, and signature salads, with an array of sides like veggie frites and rosemary and garlic–seasoned Smashfries. Guests can pair their meals with beer, wine, hand spun Häagen-Dazs shakes, and root beer floats.

Denver-based Smashburger, the country’s fastest growing fast casual “better burger” restaurant concept, is designed to be every city’s favorite place for burgers. It received the International Council of Shopping Centers 2011 Hot Retailer Award and was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News.  Smashburger has also received numerous awards from critics and consumers alike from around the country. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger operates and develops corporate, joint venture and franchise stores across the country. Smashburger currently has 100 stores nationwide, and with the commitment from its franchise partners to build 463 units, Smashburger is on target to have 500 plus stores in the next few years. To learn more, visit www.smashburger.com.

If you don’t mind going out in public dressed as a black and white spotted cow you can net yourself a free meal. July 8^th will be the next national promotion day where Chick-fil-A awards visitors dressed as cows with a free combo meal. The Cow Appreciation Day was started as an annual promotion to encourage customers to have fun.

Arby’s is adding an exciting new roast beef sandwich option to their menu. The new Angus Cool Deli Sandwich features cooled Angus top round roast beef topped with Swiss Cheese, pickles and a special onion and herb vinaigrette dressing. The sandwich is sold nationally for $4.99 or as part of a combo meal at $6.99.

Smashburger is one of America’s fastest growing burger chains due to their focus on high quality burgers. The chain is about to expand into Atlanta with a new location on Piedmont Road. 20 other locations are expected to open over the next two decades in the metro area. The restaurant serves the full menu as well as a few regional specialties.

NRD Holdings, an Atlanta-based franchise restaurant operators, has acquired 23 Domino’s Pizza restaurants in Florida. 17 of the restaurants are located in Jacksonville and the other 6 are in Orlando. This moves the company into the top 25 rankings for largest operators in the Domino’s franchise.

GE Capital Franchise Finance has extended a new $28.9 million dollar credit agreement to the Rottinghaus Company. The credit is split into a $4.4 million dollar revolving line of credit and a $24.5 million dollar fixed loan. The Rottinghaus Company is responsible for 359 Subway brand restaurants across the Midwestern U.S.

Chipotle Mexican Grill challenged visitors to “Wrap What You Love” in their most recent contest. The grand prize winners wrapped their four year old baby in the company’s 18^th anniversary gold wrapper and took home $10,000 dollars. Eric Timperly, the baby’s father, was chosen as the winner by both the official judges and by popular vote.

Baskin-Robbins invited ice cream lovers to vote on their favorite classic flavor from the chain in their recent “The Big Thaw” contest. Over 80,000 enthusiasts responded and picked the Pistacho Almond Fudge flavor from the 60s to return. The chain will offer the flavor in packed quarts at all locations later in the summer.

Dickey’s Barbecue Pit grows its numbers again with a new location opening in Huntsville, Alabama. The chain has been a part of the city for some time but demand has made it possible for a second location. The brand now has a total of 153 restaurants around the country.

Smashburger, the fast, casual concept restaurant rapidly becoming the “better burger” industry leader, will open its first Atlanta location on Thursday, July 7, 2011. The restaurant will open at 2625 Piedmont Road NE and will bring 100-percent Certified Angus burgers, an array of signature sides and delicious handspun Häagen-Dazs shakes to local residents. This is the first of 20 plus Atlanta area Smashburgers slated to open over the next seven years.

Atlanta’s Smashburgers will feature a regional menu created with Southern flavors and tastes in mind. The Atlanta menu includes an Atlanta burger with peach BBQ sauce, Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw on an egg bun and an Atlanta Dog with Wicked® Pimena cheese, grilled jalapeños and Vidalia coleslaw.

Named for the cooking method used to create the perfect burger, Smashburgers are hand-formed balls of 100-percent—fresh, never frozen, Certified Angus Beef that is then “smashed-to-order” on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a butter toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

“We are excited to introduce Smashburger to Atlanta,” says Founder and Chief Concept Officer, Tom Ryan. “Our fresh, great tasting burgers, chicken sandwiches and more will appeal to Atlanta residents looking for a restaurant for any occasion. Smashburger works well for everything from family night out to a place where business colleagues can enjoy a meal that pleases everyone.”

Smashburger has become known for its savory burgers, but the restaurant also offers delicious tender marinated either grilled or crispy chicken sandwiches, split and grilled hotdogs, and signature salads, with innovative sides like veggie frites and rosemary and garlic-seasoned Smashfries. Guests can pair their meals with beer, wine, handspun Häagen-Dazs shakes, and root beer floats.

“It brings us great pleasure to partner with Phil Wilkins of Rising Star, Inc. to bring Smashburger to Atlanta,” says Smashburger Chairman and CEO David Prokupek. “Only the best people are chosen to be part of the Smashburger team, and we know Phil will deliver a great guest experience to Atlanta residents.”

“I am thrilled to be part of a company as amazing as Smahburger,” says Phil Wilkins, Atlanta-area Smashburger franchise owner. “Smashburger is sure to become an Atlanta favorite.”

Denver-based Smashburger, the country’s fastest growing fast casual “better burger” restaurant concept, is designed to be every city’s favorite place for burgers. It received the International Council of Shopping Centers 2011 Hot Retailer Award and was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News. Smashburger has also received numerous awards from critics and consumers alike from around the country. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger operates and develops corporate, joint venture and franchise stores across the country. Smashburger currently has 100 stores nationwide, and with the commitment from its franchise partners to build 463 units, Smashburger is on target to have 500 plus stores in the next few years.

Massachusetts native Nick Kesaris isn’t shy about discussing the motivation behind his UBurger restaurant chain. Inspired by established “better burger” joints like Five Guys, Smashburger and The Counter, he and longtime friend Spiro Kouvlis decided to emulate the concept and bring it to New England. They opened their first store in 2006.

“It’s standard,” says Kesaris, who currently operates three locations, all in the Greater Boston Area. “You see someone succeed, and you copycat.”

But UBurger isn’t the only new burger on the proverbial American block, and it will be harder to succeed as the specialty burger market becomes saturated. Nationwide, the trend of providing higher-quality alternatives to the major burger chains — hence the “better burger” moniker — has quickly spread from a few pioneering restaurants to dozens of copycats. How long before the burger bubble pops?

Continue reading . . .

 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.

Smashburger, the fast-casual “better burger” concept restaurant sweeping the nation is preparing to have Charlotte-area residents’ mouths’ watering. The restaurant will open its first Charlotte location on Monday, June 20, 2011, with four subsequent locations planned in the coming years. The restaurant will open in the Stonecrest Shopping Center at 7804 Rea Road, Suite B, bringing ”smashed-to-order” burgers, an array of signature sides, and delicious handspun Häagen-Dazs shakes to Charlotteans.

We are excited to introduce Smashburger to North Carolina,” says Founder and Chief Concept Officer, Tom Ryan. “Guests can choose from our menu of hand-crafted burgers, chicken sandwiches, salads and sides or try one of our Charlotte only menu items created to specifically tempt local palates.”

Charlotte area Smashburgers will feature a regional menu created with Carolina flavors and tastes in mind. These Carolina-specific menu items include the Carolina Burger, which starts with a 100% Certified Angus Beef burger on a butter toasted egg bun topped with Wicked Pimina cheese, Carolina BBQ sauce, and delicious BBQ slaw. The Carolina menu also includes a Banana Pudding Milkshake, Brunswick Stew and Brunswick Fries, which come topped with Brunswick stew, cheddar cheese, and a drizzle of BBQ sauce.

Smashburger is being introduced to Charlotte by The Dover Group, Inc., known for its industrial and retail properties in the New York area, and its subsidiary, created especially for this venture, Smash Charl, Inc. CEO Peter Cunningham, VP of Operations Craig Cunningham, and Director of Operations Jose Castellanos, are excited to introduce Smashburger into the Charlotte community.

“We plan to make Charlotte our home,” states Craig Cunningham. The group has plans to become fully involved in local organizations and charities, and wants to make every effort to participate in community events and get to know the city’s residents.

“We’re incredibly pleased to be working with such talented partners in the Dover group to bring Smashburger to Charlotte,” says David Prokupek, Smashburger Chariman and CEO.

Smashburgers are “smashed-to-order” the moment an order is placed. The burgers are made of 100-percent—fresh, never frozen, Certified Angus Beef that are smashed on a flat grill to sear in the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce, and top-quality condiments.

Smashburger has become nationally known for its savory burgers, but the restaurant also offers delicious chicken sandwiches, sliced and seared hotdogs, signature salads, with sides like veggie frites and rosemary and garlic-seasoned Smashfries. Guests can pair their meals with beer, wine, handspun Häagen-Dazs shakes, and root beer floats.

Denver-based Smashburger, the country’s fastest growing fast casual “better burger” restaurant concept, is designed to be every city’s favorite place for burgers. It received the International Council of Shopping Centers 2011 Hot Retailer Award and was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News. Smashburger has also received numerous awards from critics and consumers alike from around the country. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger operates and develops corporate, joint venture and franchise stores across the country. Smashburger currently has 100 stores nationwide, and with the commitment from its franchise partners to build 463 units, Smashburger is on target to have 500 plus stores in the next few years

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.

Smashburger, the nation’s fastest growing “better burger” fast casual restaurant concept, today kicked off the summer burger season with a celebration of the Classic Smashburger, its most popular menu item. To reward loyal fans for their allegiance to the Classic, Smashburger has launched its ‘Why I Love the Classic Smashburger’ video contest, where enthusiastic SmashFans across the country are invited to create video entries about why they crave Smashburger’s most irresistible entrée. Videos can be emailed to classic@smashburger.com from June 1 through June 20, where they will be reviewed by Smashburger for a chance to go to the finals. The five top finalists will have their video entries posted to Smashburger’s Facebook page from June 24 through June 30 where fans will be invited to vote for the best submission, with the winner receiving free Smashburger for a year. The winner will be announced on July 1. Smashburger fans who vote for their favorite video will also have a chance to win various prizes.

“Our SmashFans are fanatical about the Classic Smashburger and their appreciation for this juicy burger served on an artisan butter-toasted egg bun with fresh lettuce, onions, pickles, tomato and our signature Smash Sauce has consistently put this burger in the top spot on our menu,” said Tom Ryan, Founder and Chief Concept Officer for Smashburger. “We have a very enthusiastic following that passionately spreads the word about why they love Smashburger, so we felt a video contest would be the perfect way for Classic Smashburger fanatics to share their obsession for our most popular burger. We wish all of the competitors the best of luck and look forward to seeing who is crowned the winner.”

Smashburger’s award-winning burgers start with 100% Certified Angus Beef that is fresh, never frozen. The burgers are smashed-to-order on a flat grill to sear in the juicy flavor – a unique process that creates a delicious $5 burger. Smashburger also serves marinated grilled or crispy chicken sandwiches, grilled and split hot dogs, entrée salads, with an array of signature sides like hand-tossed rosemary and garlic–seasoned Smashfries, sweet potato Smashfries, crispy haystack onions, and veggie frites. Smashburger guests can pair their meals with handspun Häagen-Daz shakes, malts and floats and an array of local craft bottled beers and wine.

The fifth annual edition of the Leaky Bucket Survey shows that many large restaurant brands are finding new and better ways to retain customers. This helps build profitability in time when rising costs and tight consumer budgets make profiting from food difficult. The survey analyzed the customer loss of 78 companies by surveying over 2000 diners.

Wendy’s is bringing in a new salad just in time for the hot days of summer. The Berry Almond Chicken Salad is topped with fresh blueberries, strawberries and raspberries as well as sliced almonds, grilled chicken and a bed of 11 different greens. The fat-free raspberry vinaigrette dressing finishes it off. The full sized salad offers one full cup of fruit, two servings of vegetables and plenty of protein.

Salad chain Tossed has signed a new franchise agreement that will put five of the company’s restaurants in the Boston area. The chain made the agreement with a new franchisee but the Tossed brand already has strong loyalty in Boston. Tossed is also currently developing in Washington D.C. and working on their first international location in Vancouver, Canada.

Technomic’s recent polling indicates the consumers are eating more poultry now than any other meat. 25% of those chicken eaters said that they’d like to see more chicken based breakfast items. Restaurants interested in growing their breakfast sales should take note. Many consumers prefer chicken due to the lower fat content and low cost.

The USDA has changed its recommendations on the cooking temperature of pork. The new guideline says that a peak temperature of 145 degrees Fahrenheit, followed by at least three minutes of rest without cutting, is enough to kill all bacteria in the meat. This is 15 degrees below the old 160 degree requirement and may produce pinker meat than consumers are used to.

Dickey’s Barbecue Pit is having a record year despite the slow economy. Over 25 percent of its franchisees own more than one restaurant, and many that are still single unit owners are interested in developing a second or third location. Newcomers to a franchise typically struggle to learn the ropes, so multi-unit owners make for a strong company that can expand rapidly without issues.

Dean and Melissa Siracusa are two such multi-unit franchisees that are planning to open two more Dickey’s Barbecue Pit locations in Reno, Nevada. The popularity of their existing locations has prompted them to expand. They say that the high quality of the barbecue and the community atmosphere of the restaurants make them so appealing to diners. Kids also eat for free every Sunday, encouraging family visits.

Smashburger has won an award due to their suitability for shopping center installation. The International Council of Shopping Centers has awarded the franchise brand the 2011 Hot Retailer Award. The Council gives the award to brands that have done the most for driving new traffic into shopping centers around the world. Smashburger’s innovative food and friendly atmosphere make it a great attraction for any type of shopping center.

Baskin-Robbins has been developing new ice cream flavors for over 60 years, and the “Deep Freeze” archives contain hundreds of interesting and unusual combinations. Now the ice cream chain is giving fans a chance to vote their favorite flavors back into regular rotation. Visitors to the Facebook page of the chain can cast their votes for flavors like Lunar Cheesecake, Betel-Nut and Yankee Doodle Strudel.

Cracker Barrel has released their earnings report for the third quarter of 2011. The chain saw a net income of $15.2 million, which is a small rise over the $14.4 million income of last quarter. The chain has also seen slight losses in traffic, but is still seeing increases in check totals and total revenue over the 2010 numbers.