So much good stuff, the tortilla can barely contain it

Whataburger Debuts Chicken Fajita Taco

San Antonio, TX  (RestaurantNews.com)  Today, Whataburger is pushing the limits of what a single tortilla can hold with the launch of the Chicken Fajita Taco, the newest permanent addition to the Texas burger icon’s menu.

This isn’t your average taco. It’s a chicken fajita done the Whataburger way – with a whole sliced grilled chicken breast, layered with roasted poblano and red bell peppers, and finished off with grilled onions. It’s light, but loaded at the same time.

“The new Chicken Fajita Taco uses fresh ingredients and has a distinct flavor profile complementary of the fire-roasted pepper blend,” said Whataburger Group Director of Marketing Rich Scheffler. “And at just 420 calories, the Chicken Fajita Taco offers customers a lower-calorie option – perfect for keeping those New Year’s resolutions – but in a size that still satisfies.”

With new burger options popping up across the U.S., Whataburger is known among its quick-service competitors for offering more choices and distinctive flavor combinations, and the Chicken Fajita Taco is no exception. Available a la carte or as part of a meal, the taco can be ordered with Whataburger’s apple slices instead of fries for additional calorie savings.

A full menu of lower-calorie meals can be found at Whataburger.com.

ABOUT WHATABURGER: Visit www.whataburger.com for more information on the company. Become a fan on Facebook at http://www.facebook.com/whataburger and follow the brand on Twitter @Whataburger.

New Year’s additions include new Spicy Ketchup and permanent dessert item

Whataburger Adds Sweet, Spice (and Everything Nice)

San Antonio, TX  (RestaurantNews.com)  Whataburger is getting bold in 2012 with its first limited-time ketchup offering. Starting today — while supplies last — Spicy Ketchup will add a kick to Whataburger’s condiment tray. Additionally, Whataburger’s beloved Lemon Pie will be added to the dessert menu permanently.

Spicy Ketchup

The new Spicy Ketchup, to be served at all 730 locations across 10 states, was produced in a limited batch and is available only while supplies last. The base of the Spicy Ketchup recipe is Whataburger’s original Fancy Ketchup, with a kick complementary of the red jalapeno. Served in Whataburger’s convenient-for-dipping one-ounce tub, Spicy Ketchup is great on French fries, onion rings and hash browns, and can be substituted on any Whataburger or sandwich at no additional charge.

“Since we introduced our famous Fancy Ketchup in the 1970s, it has always been a customer favorite. We have sent hundreds of cases to troops overseas to satisfy a yearning for home, and it even has more than 10 customer-created Facebook fan pages with nearly 20,000 fans,” said Whataburger Group Director of Marketing Rich Scheffler. “With that in mind, we wanted to create a twist on an old favorite especially for our customers who enjoy spicier foods. Whataburger Spicy Ketchup is just that – Fancy Ketchup with a kick.”

Whataburger Facebook fans and Twitter followers have been anxiously awaiting Spicy Ketchup’s arrival since they “heard it first” on the official Whataburger fan page Dec. 21. The initial Facebook post has received more than 3,500 “likes” and garnered nearly 500 comments, and the initial Twitter message created buzz among food bloggers. Upon hearing the news one Facebook fan noted that the new ketchup is “just going to make the best hamburger in the world better, and it will be awesome with the fries. Way to go Whataburger!” Another fan wrote, “My Christmas wish came true!”

On Dec. 23, the chain posted a survey on Facebook and Twitter asking fans to choose which Whataburger menu item first deserved a dip in Spicy Ketchup. The big winner? Whataburger’s French fries, which brought in nearly 50 percent of the vote. Fans also thought the new Spicy Ketchup would be a great addition to chicken strips, hash browns or a Whataburger, and more than a hundred fans will put the new ketchup on everything. More than 600 Facebook fans responded to the survey.

Said one tweet: “And you thought @Whataburger ketchup couldn’t get any better.”

Lemon Pie

Whataburger will also make 2012 a little sweeter starting today, with the permanent addition of its Lemon Pie to the dessert menu. A fan favorite, Lemon Pie is the first new dessert item permanently added to Whataburger’s menu since the Chocolate Chunk and Sugar cookies were added in 2009.

With its flaky crust and creamy filling, Lemon Pie has been a limited-time-only offering in the past, as have other seasonal pie varieties. Now fans can choose the sweet treat any time along with other permanent dessert options including the hot apple pie, milkshakes, malts, cinnamon rolls and fruit chews.

For nutritional information on Whataburger menu items, customers can visit www.whataburger.com.

ABOUT WHATABURGER: Visit www.whataburger.com for more information on the company. Become a fan on Facebook at http://www.facebook.com/whataburger and follow the brand on Twitter @Whataburger.

Media Contacts

Suzanne Miller or Tracy Aiello
SPM Communications
(817) 329-3257
spm@spmcommunications.com
tracy@spmcommunications.com

Meredith Hargrove
Corporate Communications
Whataburger Restaurants, LP
(210) 476-6403
mhargrove@wbhq.com

Whataburger Basketball Tournament Announces 2011 Teams

Fort Worth, TX  (RestaurantNews.com)  This month, thousands of fans, players, coaches and scouts will flock to Fort Worth for one of the most anticipated events in high school basketball: the Whataburger Basketball Tournament, ranked by Sports Illustrated and USA Today as one of the nation’s top five holiday high school tournaments.

The 54th annual tournament to be held Wednesday, Dec. 28 through Friday, Dec. 30, features 48 top boys’ and girls’ high school basketball teams playing for one of three division titles. This year’s tournament boasts 46 teams from Texas, 10 of which are ranked in the state’s top 25 by the Texas Association of Basketball Coaches. In addition, Little Rock Parkview, ranked number one in Arkansas and a finalist in the 2010 Whataburger Tournament, is making a return appearance along with newcomer Milwaukee King, ranked third in Wisconsin.

“Whataburger is proud to sponsor this tournament and give exceptional high school athletes a chance to compete with teams they might otherwise not play in the course of the normal season,” said Whataburger President and Chief Operating Officer Preston Atkinson. “We believe in both the spirit of competition and cooperation and look forward to working alongside the hundreds of athletes, coaches, fans, parents, tournament staff and volunteers that make the tournament a success.”

As a new element this year, Whataburger will present three scholarships at the conclusion of the tournament, one to each division’s winning team.

“The tournament provides these top students the opportunity to showcase their athletic excellence,” Atkinson said. “The scholarships show just how passionate Whataburger is about also supporting academic excellence.”

The tournament began 54 years ago as a small fundraiser for Fort Worth’s West Side chapter of the Lions Club, with just eight teams competing. Today, 48 teams from far and wide attract more than 30,000 spectators and scouts from across Texas and beyond. The action takes place in three venues: the 5,000-seat W.G. Thomas Coliseum of Birdville Independent School District hosts the orange division teams; the 1,500-seat gym at Haltom High School hosts the boys’ blue division teams; and the 2,200-seat gym at Saginaw High School hosts the girls’ blue division teams.

In its storied history, the Whataburger Basketball Tournament has provided a national spotlight for players that went on to professional careers as players and coaches with the NBA. For example, Rashard Lewis, an alumnus of Elsik High School near Houston, is a two-time NBA All-Star currently playing for the Washington Wizards. Other tournament veterans include Sam Cassel, assistant coach for the Washington Wizards and San Antonio Spurs Vice President of Basketball Operations Danny Ferry.

Fans hoping to see future rising stars can purchase individual tickets and three-day passes at the tournament’s three venues.

Participating teams follow below. For additional tournament information including ticket prices, team line-ups, brackets and specific player statistics, please visit www.whataburger-bbt.org. During the tournament, updates on scores and game schedules will also be posted real time on Facebook and on Twitter @WhataburgerBBT.

Orange Division Teams:
Coppell
Little Rock Parkview
Arlington Martin
DeSoto
Garland Naaman Forest
Flower Mound Marcus
Richardson Berkner
Milwaukee King
Bedford L.D. Bell
Arlington Heights
Plano West
Klein Forest
North Crowley
Justin Northwest
Duncanville
Richland

Boys Blue Division Teams:
Abilene Wylie
Argyle
Idalou
Brock
Burkburnett
Clarksville
Sanger
Fairfield
Fort Worth Christian
Liberty Christian
Lovejoy
Kennedale
Peaster
Ponder
Whitewright
Van

Girls Blue Division Teams:
Abilene Wylie
Idalou
Argyle
Crandall
Alvord
Lake Country Christian
Liberty Christian
Lovejoy
Neches
Smyer
Peaster
Saginaw
Salado
Sanger
Brock
Tuscola Jim Ned

For more information about Whataburger’s menu, locations and community outreach, visit www.whataburger.com, become a fan on Facebook at http://www.facebook.com/whataburger or follow us on Twitter @Whataburger.

Media Contacts:

Suzanne Miller or Tracy Aiello
SPM Communications
(817) 329-3257
spm@spmcommunications.com
tracy@spmcommunications.com

Meredith Hargrove
Corporate Communications
Whataburger Restaurants, LP
(210) 476-6403
mhargrove@wbhq.com

Restaurant News Bites: Golden Corral, Corner Bakery Cafe, Whataburger

Golden Corral restaurants located in Central Florida, owned by franchisee Eric Holm, are preparing to serve over 25,000  free meals to the community this Thanksgiving. In partnership with the Salvation Army, Holm’s restaurants have been serving free holiday meals for the past few years. Last year it was awarded the title of “Florida’s Largest Community Thanksgiving Meal”.

New research from the National Restaurant Association shows that 75% of diners are looking for restaurants that support veteran’s charities as Veteran’s Day passes. 10% of all restaurants in the country are at least half owned by a veteran. This is due to the discounts and extra help many franchises offer to people with a military background.

The Corner Bakery Cafe brand is moving into Northern California with the signing of an agreement for 32 new franchise locations. Buon Hospitality will open the over 30 restaurants in the Greater Bay Area over a period of seven years. The first will open early next year and the region ranges from San Jose to Napa Valley.

Smashburger held its annual franchisee conference recently in Denver and awarded the best performing stores and businesses in its system. SunWest Burger in Phoenix, Arizona won the Franchisee of the Year award for exemplifying the Smashburger brand. The four locations owned by BIGG Capital Holdings secured the Operator of the Year award.

Whataburger may be famous for their 36,000 plus configurations for eating their classic burgers, but now their menu offers even more options. Healthy menu items like apple slices, whole grain buns and side salad became available nationally on November 7^th. Customers can visit the company’s website to find out exact nutritional information.

Del Frisco’s Restaurant Group, parent company of chains like Double Eagle Steakhouse and Del Frisco’s Grill, now has a new chief financial officer. Tom Pennison has been in the finance management industry for over two decades. He also worked for the restaurant chain Ruth’s Hospitality Group that owns Ruth’s Chris Steakhouse.

Dunkin’ Donuts is increasing its offerings of hearty, savory breakfast items with the new Smokehouse Sausage sandwich. Featuring smoked sausage from Hillshire Farms, the sandwich includes a toasted English muffin filled with cheese and scrambled eggs. Other options include the croissants, muffins and donuts offered by the chain.

Cracker Barrel is offering a special limited edition run of its popular Peg Game to support veterans this year. The patriotic red, white and blue game will raise money for the Wounded Warrior Project. The company will donate $1 from the sale of each game until November 30^th.

Jersey City’s Newport Centre Mall now offers a new Johnny Rockets restaurant for visitors to dine at. This is the mall’s first full-sized restaurant offering table service. The official grand opening kicks off on November 10^th but will be followed with three extra days of celebrations, giveaways and live entertainment.

Whataburger Restaurants Add Healthy Menu Options

Whataburger is all about choices – this is a company, after all, that offers 36,864 ways to order its famous burger – and now customers have even more options with the addition of new healthy menu items available at all 729 restaurants starting Nov. 7 at 3 p.m. CST.

Whataburger’s new apple slices will be available with any Kid’s Meal as a substitute for French fries and offered at no extra cost. Parents can rest easy as the apple slices substitution provides a good source of fiber and Vitamin C, and 90% fewer calories than French Fries.

The two-ounce portion of apple slices is also available for adults looking to cut calories and fat or add a serving of fruit to their daily diet. The 30-calorie apple slice side can be substituted for fries in Whatameals 1-8 at no charge, or for hash browns in Breakfast Whatameals for a small charge. They can also be purchased a la carte for a quick snack or breakfast on the go.

“We want to accommodate the variety in our customers’ dietary needs with a wide array of options,” said Rich Scheffler, Whataburger Restaurants, LP, Group Director of Marketing. “Most importantly, we want our customers to know that no matter what they choose, they will be served Whataburger’s fresh, high-quality food, with a smile.”

Customers can now add a new healthful touch to any sandwich too, with Whataburger’s new whole-grain wheat bun. The new bun will come standard with Whataburger’s Grilled Chicken Sandwich – served with a diet drink and apple slices, this meal is just 500 calories. Guests can also substitute the new bun on any Whataburger, Whatacatch, Whatachick’n or Breakfast on a Bun sandwich at no extra charge.

In addition to these new menu items, Whataburger also offers customers the option of a side salad. The 90-calorie salad, a blend of head lettuce and Romaine with grape tomatoes and seasoned croutons can be substituted for fries in any Whatameal for a small charge. Whataburger also offers low fat vinaigrette and fat free ranch dressings with any of its salads.

Customers can find helpful meal plans for breakfast, lunch and dinner at www.whataburger.com under the Menu and Nutrition tab. This portion of the website features the company’s Low Calorie Options Menu with more than 30 meals broken out by 200, 300, 400 and 600 calories. In addition, customers with common food allergies or dietary restrictions can visit the website to find a meal plan right for them, along with full ingredient and nutritional information.

Sweet Treat Favorite is Back at Whataburger

Whataburger has announced the return of its latest, limited-time-only dessert item – the chocolate pie. This sweet treat is no trick, although it will be introduced on Halloween, starting at 3 p.m. CST. The newest pie from Whataburger will be featured with a longtime fan favorite, the chocolate shake, until Monday, Jan. 2 at all Whataburger locations.

“Chocolate is always a favorite, especially as we enter the holiday season,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “While we are known best for our fresh, made-to-order burgers, the chocolate pie and shake are the perfect complement to any custom order.”

Offered 364 days a year, along with vanilla and strawberry, the chocolate shake can be ordered in three sizes, 16 ounce, 20 ounce and 32 ounce.

The chocolate pie, with its hot flaky crust and sweet filling, joins Whataburger’s lineup of limited-time pie offerings which have included pineapple, strawberry, cherry, banana and lemon.

In addition to the chocolate pie and shake, other Whataburger dessert options include hot apple pies, sugar and chocolate chunk cookies, cinnamon rolls and fruit chews.

Restaurant News Bites: Noma, Whataburger, Melting Pot

Noma is currently the world’s most in-demand and famous restaurant, but the celebrity head chef Rene Redzepi isn’t the only reason for this success. The restaurant offers a hands-on dining experience that asks guests to eat with their hands. Unusual and cutting-edge dishes are presented with an explanation from a variety of top chefs.

High-quality cameras, careful directing and lots of special effects go into the filming of every food commercial. Special props like hypodermic needles and steam machines make food drip, steam and glisten enticingly. The tabletop directing world is dominated by a handful of filmmakers who know how to make food look as beautiful as possible.

The daughter of the CEO of Apple Texas Restaurants has launched a new charity to help employees of her father’s restaurants. Puja Dharod is only a high school senior, but she is devoted to charity and helping others. She founded the Puja Foundation to help any of the thousands of employees with financial aid when they are in need.

Whataburger has brought back four of the most popular burgers that the chain has ever offered. This is the first time that all four are available at once. The All-Time Favorites Menu features the Honey BBQ Chicken Strip Sandwich, the A.1. Thick & Hearty Burger, the Chop House Cheddar Burger and the Whataburger Patty Melt.

The Melting Pot has introduced a new four-course menu for a limited time. The Big Night Out America special features American flavors like Boston Lager Cheddar Cheese Fondue, Wisconsin Wedge Salad and the Chocolate Wildberry Crunch Fondue. A number of meats and seafood are included for the main course fondue.

The small New England restaurant chain Burtons Grill developed a new children’s menu known as {B} Choosy. The menu offers healthy options modeled after the myPlate program created by the USDA. Children build their own meals by choosing foods from the five main groups and how they will be prepared.

Cincinnati’s 18 acre development known as the Banks will be the newest home of a Johnny Rockets restaurant. The restaurant will hold its grand opening event on October 27^th. The restaurant is conveniently located between the Great American Ball Park and the Paul Brown Stadium.

Togo’s Sandwiches, a West Coast sandwich chain, has added a fall addition to their menu. The BBQ Pulled Pork sandwich comes just in time to celebrate National Pork Month. The sandwich is served on white bread and is topped with fresh coleslaw. All 240 locations are already serving the sandwich for about $6.

Dickey’s Barbecue Pit now has another location in Minnesota. The restaurant opened recently in Eden Prarie. Franchisee Dave Brooks chose the chain because there is no other Texas-style barbeque available in the area. He owns three other Dickey’s restaurants in the state and plans to open more as demand grows.

The Whataburger Patty Melt. The Chop House Cheddar Burger. The Honey BBQ Chicken Strip Sandwich. And yes indeed, the A.1. Thick & Hearty Burger. Whataburger’s most beloved menu items have never before shared the spotlight, each reigning supreme for a limited time only before taking a bow and letting the next shine on center stage. But no more.

Beginning Oct. 10 at 3 p.m., the four beloved sandwiches will appear all day, every day, side-by-side on Whataburger’s new All-Time Favorites menu. The only question for Whataburger fans now is: how to pick just one?

“Our All-Time Favorites menu brings together the legends, the items that we hear about from our customers all year long,” said Rich Scheffler, Whataburger Group Director of Marketing. “In our restaurants, in email, on Facebook and Twitter, our customers ask: when are these favorites coming back and why don’t we have them every day? This menu is, without a doubt, for them.”

A.1. Thick & Hearty Burger

The news couldn’t be better for fans of the A.1. Thick & Hearty. Retired in 2009, fans have never stopped campaigning for its return. The burger, first introduced in 1998, features two fresh, never-frozen, 100 percent American beef patties, topped with bacon, cheese, grilled onions, and of course A.1. Thick & Hearty Steak Sauce, served on Whataburger’s signature five-inch bun. It boasts its own fan club, Facebook page and support group. One Facebook fan described the burger’s retirement as “the end of the world.”

Whataburger promised its customers that it would reconsider its decision if the company saw an overwhelming response from customers to save it – and it has.

“We couldn’t deny these devoted fans any longer,” said Scheffler.

Whataburger Patty Melt

So popular that is has its very own Facebook page, the Patty Melt was first introduced as a limited-time menu item in July 2008. Its crowd-pleasing status is evident on the customer-created Facebook page, which includes comments such as, “If I were stranded on a desert island, and could have only one food, it would be you.”

The Patty Melt is made with two fresh, never-frozen American beef patties, two slices of Monterey Jack cheese, grilled onions, and Whataburger’s famous Creamy Pepper Sauce, served between two thick slices of signature Texas Toast.

When the sandwich last vanished from the menu, a fan posted a eulogy stating, “It’s a sad day in America, we lost something near and dear to our hearts.”

Honey BBQ Chicken Strip Sandwich

The Honey BBQ Chicken Strip Sandwich, first introduced in 2003, is “given to us by the fast food gods,” according to Kimmie T. on Yelp. Featuring three crispy chicken strips and two slices of Monterey Jack cheese, customers can choose to have the sandwich on Whataburger’s classic 5-inch bun or bold Texas Toast.

The real reason for the cravings, though, is the Honey BBQ Sauce. “It’s classic, it’s tangy, it’s sweet,” notes a Whataburger team member in the upcoming ad about the sandwich. A customer confirms the sentiment, noting: “I love the sauce, you can’t find it anywhere else.”

Chop House Cheddar Burger

The newest kid on the block is the Chop House Cheddar Burger. Introduced in 2009, it’s made with two 100 percent fresh, never-frozen, American beef patties grilled to perfection, topped with grilled onions, melted shredded cheddar cheese, two slices of crispy bacon and creamy steak sauce on a fresh, toasted five-inch bun. When the Chop House returns each year, one Facebook fan says “the quality of life instantly improves.”

The addition of the All-Time Favorites menu directly ties into Whataburger’s recently announced new advertising campaign, launching this week, which focuses its attention on the pride Whataburger has for its freshly-prepared menu offerings, its customers and employees. In the campaign, Whataburger fans and employees share their personal connections to the burger icon’s craveable menu.

Whataburger will feature the sandwiches on its menu indefinitely at each of its 700-plus locations. The four All-Time Favorites are available in junior size.

Many of the owners of the most successful and popular food trucks are opening brick-and-mortar locations. The low-cost and investment required by a food truck helps restaurant owners break into the business. Loyal fans and buzz is created without high rent or utility bills that sink many new restaurants struggling with traffic.

Whataburger is launching a new marketing and promotional campaign on October 10^th. The ads document workers and customers in real life situations. 20 different restaurants were filmed in normal operation in Alabama and Texas. This will be the first active marketing campaign for the brand in nearly a decade.

The slow to recover economy in Texas is putting strain on the state’s restaurants. Utility bills remain high for commercial properties and the wide-spread wildfires are putting a damper on tourism. Food trucks or trailers, along with long-established institutions, are surviving the challenging economy the best.

Four menu additions are being added by the Garbanzo Mediterranean Grill chain. These new fall dishes include Grilled Portabello Mushrooms, Chicken Tagine Soup, Dolmas and Garbanzo Bean Soup. The items will be available throughout the end of the season and are based on traditional Mediterranean recipes.

Rick Ross first partnered with the Wingstop chain a few years ago when he wrote a song about their lemon-pepper wings. Now he is the owner of his own location in Memphis. As well as running his restaurant, Ross is writing his fifth studio album and maintains the position of CEO for Mayback Music Group.

The San Diego International Airport will soon have a new Red Mango location for all travelers to enjoy. The agreement was designed by SSP America. The chain combines free-standing retail, kiosk and self-serve locations to keep a competitive edge over other frozen yogurt chains.

The second BRIO Tuscan Grille location has opened in New Jersey. The chain is part of the Bravo | Brio Restaurant Group. This brings the total restaurants to 91 and is the fifth BRIO restaurant to debut this year. The restaurant serves grilled Tuscany-inspired dishes in a calm, upscale environment.

BUBBA Burger Grill has developed a partnership with PepsiCo for exclusive pouring rights in all current locations. The chain is based on the popular BUBBA Burgers retail line of frozen burger patties. PepsiCo drinks will be served in-store from a fountain dispenser and offered in bottles for carry-out customers.

Martino DiGrande may only be 28, but he was recently named a Managing Partner at Palio d’Asti. This is one of San Francisco’s top 3 Italian restaurants and has been in the same location for over 20 years. DiGrande trained in Sicily at La Planta and brings a lifetime of restaurant and kitchen experience.

Smashburger is planning a number of events for Breast Cancer Awareness month. All month long participating restaurants will donate $1 to the Susan G. Komen Foundation for every Classic Smashburger sold.

The week of Oct. 10, Whataburger will launch an all-new marketing campaign reflecting the customer loyalty, employee pride, and craveable menu that has set the burger icon apart since 1950. The new documentary-style campaign features actual customers and employees across a fully-integrated, multi-cultural platform of traditional and digital media. It is Whataburger’s first new advertising campaign in nine years.

From an idea brought to life by Whataburger team members and customers, the new marketing campaign represents a substantial new approach for the company. Crews filmed customers, employees, and food preparation during the course of a normal day of operations in more than 20 restaurants throughout Texas and Alabama, going behind the scenes to capture the authentic spirit of Whataburger.

The new TV ads showcase the fresh, high-quality ingredients used to create the restaurant’s famous burgers, from garden-ripe produce, to freshly-baked bread and never-frozen, all-American beef. The ads give a behind-the-counter look at team members working the grill and slicing vegetables – and a dining-room view of customers reacting as they enjoy their favorite, custom Whataburger menu items.

Along with these cravings, the new ads highlight what sets Whataburger apart from the burger crowd – its people. The campaign features personal connections made every day at Whataburger by customers and team members from various backgrounds and cultures. By capturing the engaging personalities and old-fashioned hospitality Whataburger has become known for, the new ads allow customers and team members to give a voice to the qualities that have woven Whataburger into the fabric of the communities it has served for more than 61 years.

“What makes Whataburger different isn’t a secret sauce or a recipe locked away in a safe; it’s our people, who always serve customers like guests in their own homes,” said Rich Scheffler, Whataburger Restaurants, LP, Group Director of Marketing. “When you walk into a Whataburger restaurant, the pride is evident – you can feel it. This new campaign is our way of bringing that pride to life.”

Using a multi-faceted strategy, the campaign will reach all of Whataburger’s customer touchpoints through TV, radio, outdoor, and online advertising, in addition to public relations and social media. The campaign expands Whataburger’s presence in digital media and mobile marketing with interactive ads on Hulu and Facebook.

“The digital elements of our campaign focus on the quality food and service our customers receive in our restaurants,” said Scheffler. “Harnessing the latest capabilities available in digital marketing allows us to bring that personal interaction to a whole new generation of customers.”

Whataburger will also expand its presence in Spanish-language TV and radio with a new Hispanic-focused campaign. Created by San Antonio-based FPO Marketing, the Spanish-language campaign is not a translation of the English campaign, but a separate, parallel effort that features real Spanish-speaking customers and employees at Whataburger restaurants. The essence of the campaign showcases the personal interactions made at Whataburger every day, capturing the Hispanic culture, the Spanish language, and common feelings.

“We do business in many Hispanic communities and we wanted our loyal Spanish-speaking customers to share their thoughts and feelings about our restaurants and our food in their own words,” said Scheffler. “Our Spanish-language campaign isn’t an adaptation, but rather a culturally-relevant, organic effort to showcase our fresh food, our people and our service.”

Whataburger’s new marketing campaign, developed with the help of Austin-based McGarrah-Jessee, breaks the week of Oct. 10 with new TV and radio ads airing in markets throughout the 10 states in which it operates.

In recognition of the men and women who serve our country, Whataburger, in partnership with Coca-Cola, will launch an exclusive, limited-edition Classic Cup collector’s series. The collector’s series will debut at 6 a.m. on Monday, Sept. 12 and will give loyal customers a nostalgic keepsake and something more – the chance to give back to military patients and their families.

Beginning at 6 a.m. each Monday from Sept. 12 through Oct. 3, Whataburger restaurants will serve its delicious and refreshing Coca-Cola beverages in a different collector’s cup, while supplies last. Each cup will feature the unique Whataburger and Coca-Cola logos from the past, including the 1960s, ’70s, ’80s and today. No additional purchase is necessary; customers are treated to the collector’s item with the purchase of a medium-size soft drink. Customers need only to come early each Monday throughout the campaign, as each new cup design will debut at 6 a.m. and supplies of each cup are limited to approximately 700 per restaurant.

Along with the lasting keepsake, customers who receive a Classic Cup will also be giving back to military families. For each Classic Cup sold, Whataburger will donate five cents to Fisher House, a “home away from home” for families of military patients receiving medical care at major military and VA medical centers. Whataburger hopes to donate more than $100,000 to Fisher House as a result of the Classic Cup campaign.

“We know our loyal customers will enjoy the collector’s items, but the real hope is to raise awareness and much-needed funds for the military families being served by the Fisher House,” said Preston Atkinson, President and COO, Whataburger Restaurants LP. “We are so pleased that together with Coca-Cola we can give back to our customers and the men and women of the military who have sacrificed so much for our country.”

Fisher House, a public-private partnership, manages at least one Fisher House at every major military medical center in the nation. The homes are used at no charge by families of military men and women currently receiving treatment for unexpected illness, disease, or injury. Annually the Fisher House program serves more than 12,000 military families.

“Fisher House Foundation is grateful for the support of Whataburger and their loyal customers,” said David Coker, President, Fisher House Foundation. “This is a great way to honor our troops and show support for our military families. We are humbled that we were chosen as the beneficiary for this campaign.”

In addition to its donation, Whataburger team members will serve breakfast to families at local Fisher House facilities in El Paso, Houston, Dallas, Biloxi, San Antonio and Fort Hood throughout the duration of the Classic Cup campaign.

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states with sales of more than $1 billion annually. Visit www.whataburger.com for more information on the company.

Chick-fil-A is promoting their new breakfast menus with the “Eat Mor Chikin” Cows asking everyone to vote “Chikin 4 Brekfust”. To encourage votes the chain is also giving away free coupons for the breakfast item of your choice. Customers can make a reservation and redeem their coupon from September 6^th through the 10^th.

Domino’s Pizza has released over 30 stores that were previously company-owned and operated. The re-franchising move put four local Domino’s franchisees in charge of the restaurants. One of the new owners, Mike Orcutt, took over 14 of the stores. This brings his total to 93 locations, making him the second biggest franchisee in the country.

IHOP restaurants are celebrating the beginning of apple harvest season with their new Caramel Apple Sensations. This limited time special menu ends on October 2^nd. The breakfast items, including the Caramel Apple Crisp Crepe and the Apple Fritter, are available all day long. The SIMPLE & FIT menu item is the Cinnamon Apple Crisp Crepe Combo.

Boston Market has completed renovations and changes to their Los Angeles restaurants to ensure guests have a better experience. Upgrades have also been added to other locations. The program, known as the America’s Kitchen Table upgrade, makes the interior of the store more inviting and added a number of new entrees to the menu.

The National Restaurant Association has announced a new initiative that will take place over the month of September. The 17^th annual National Food Safety Education Month will ensure that restaurant industry employees around the country all follow the same set of health and safety guidelines. Free seminars and training sessions are planned.

A regional launch of the new Green Chile Double burger last year proved surprisingly popular, so Whataburger is now expanding the burger to all of its restaurants. The burger will only be available until October 3^rd. The burger features two patties, topped with a slice of American and Monterey Jack cheese and roasted green chiles.

The strict adherence to a specific system has let McDonald’s keep customer experiences and food quality exactly the same even in the desserts of the Middle East or the mountains of China. Salesman Ray Kroc pioneered this system. Identical restaurants have allowed the brand to grow beyond anyone’s expectations.

Quiznos has signed new franchise agreements that will increase the number of international restaurants in the chain. Agreements with Sub One Hospitality Services will bring Quiznos to the Western and Northern India. The chain also celebrated the opening of its largest international location in Southern India recently.

The Cheesecake Factory has added a new member to their executive team. Donald Evans has joined as the new Chief Marketing Officer. He will use over 15 years of experience in the marketing industry to develop new promotional materials and advertising for the brand. He worked for over 11 years with the Walt Disney company.

North Carolina is now home to its first Johnny Rockets location. The Harrah’s Cherokee Casino and Hotel has added Johnny Rockets to their Cherokee, North Carolina casino. This is the 21^st location for the chain inside of a casino. The Harrah’s company chose the chain for its All-American menu and exciting restaurant design.

After an overwhelmingly positive customer response last year during a regional launch, Whataburger is introducing its Green Chile Double burger system wide, at all of its 700-plus locations for a limited time. This new burger is  available through October 3.

Just in time for fresh chile season, the Whataburger Green Chile Double is everything Whataburger customers love – double meat and double cheese – with a kick. The burger is served with two 100 percent fresh, never-frozen, American beef patties grilled to perfection, a slice of Monterey Jack cheese and a slice of American cheese, all topped with roasted green chiles and served on the famous toasted five-inch Whataburger bun.

Rolled out for the first time in Arizona, New Mexico and select Texas cities in 2010, the Green Chile Double got rave reviews, including one from the Phoenix New Times, who said about the burger: “The roasted green chiles brought a nice, mildly spicy flavor to the beef patties and the slices of American and Monterey Jack cheese made themselves known in a satisfying yet subtle way.”

The Green Chile Double is also available in a junior size and can be purchased in a Whatameal including a drink and French fries. For a small charge, customers can substitute a side salad for fries in their Whatameal.

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states with sales of more than $1 billion annually.

Guests are using their cellphones to check into social media sites like Facebook or Foursquare and share photos and reviews in real time. However, some restaurants are moving to ban the use of cellphones in their establishments. The owner of Rogue 24 in Washington has banned them, and other high end places are following suit.

Darden Restaurant Group has only owned the LongHorn Steakhouse chain since 2007, but the company has found the chain to be their next big success. They are now pushing to expand and grow the chain to compete with top national steakhouses like Outback Steakhouse. The chain currently has over 350 locations but the company wants to reach at least 600.

Quiznos is facing some financial issues after a sharp increase in competition ate into their profits. Debt problems and dropping sales are also troubling the company. This information comes from analysts who have been tracking the company, but it remains a rumor. The company doesn’t release financial details itself.

There aren’t any national guidelines covering the cleanliness or care of fast food playground equipment. Kids may love to play on them, but they often go without proper cleaning or inspection. This makes them dangerous places to play sometimes and spreads illness quickly. A number of concerned parents are working together to increase the inspection of these structures.

UFood Grill is working through their partnership with a London-based company to bring their chain to international markets. The partnership will build new restaurants in the Middle East and many parts of Europe. The chain offers healthy foods using fresh ingredients and fast cooking methods like grilling.

Wilson L. Craft, the former Concept President for O’Charley’s, has resigned to pursue another position. The current CEO and President will take over the position until a replacement can be hired. Craft helped the company weather a number of challenges in the two years he served as Concept President. The brand also includes the Ninety Nine restaurant chain.

HoneyBaked Ham has named their Franchisee of the Year for 2011. Kathy and David Crawford received the award for their location in Richmond, Virginia. They were chosen above the other 178 franchisees in the brand. The award was given for following the high quality standards in service and providing mentoring to other stores.

Taco Cabana is adding new menu items to expand the tasty Mexican dishes currently offered. The steak and chicken fajitas puebla tacos will be available for a limited time at all Taco Cabana locations. A creamy avocado sauce and crumbled bacon tops the marinated, grilled fajita style meat in each taco.

GFG Management owns and operates both the MaggieMoo’s Ice Cream and Marble Slab Creamery brands. The company has decided to combine the two separate concepts into one ice cream brand. This will bring Marble Slab Creamery into second place for the largest ice cream chain in America. The menus will combine and the new brand will take on the MaggieMoo mascot character.

Whataburger is adding two new dessert items to its menu for a limited time. The banana shake combines the tropical flavors of banana with a creamy milkshake base. The banana pie is also geared towards fruit lovers who want a break from the chocolate, cherry and lemon flavors currently available.

Today Whataburger announced the addition of two tasty new desserts for a limited time — the banana pie and banana shake. The fruity treats will be available at all Whataburger locations Monday, August 22 at 3 p.m. through Monday, October 31.

The banana pie and shake make their debut on Whataburger’s menu in response to a growing customer demand. In fact, according to Mintel, a leading market research company that analyzes 580 restaurants with combined offerings of approximately 1.5 million menu items, tropical flavors “are as hot as high summer right now.”

The banana shake joins Whataburger’s tried and true flavors of vanilla, chocolate and strawberry. All shakes, including Whataburger’s traditional shake flavors, are offered in three sizes: 16 ounce, 20 ounce and 32 ounce.

The new banana pie, with its flaky crust and creamy filling, joins Whataburger’s lineup of limited time pie favorites which have included strawberry, cherry, lemon and chocolate brownie.

In addition to the new banana pie and shake, other Whataburger dessert options include hot apple pies, sugar and chocolate chunk cookies, cinnamon rolls and fruit chews.

For nutritional information on the banana pie, banana shake or any other Whataburger menu item customers can visit www.whataburger.com.

 Starbucks Coffee Company is growing exponentially around the world and to facilitate new growth the company has restructured its executive branches. The Starbucks Coffee International department that manages all international locations will be split into the Asia and Europe departments. New Presidents will be hired or promoted to manage the new divisions.

CKE Restaurants, parent company of Hardee’s and Carl’s Jr., is celebrating 70 years since founder Carl Karcher opened his first restaurant. July will be full of promotions, contests and giveaways for both chains. Karcher and his wife began with a  simple hot dog cart on July 17^th 1941 and the company now earns over $1.3 billion in profits each year.

Applebee’s is expanding menu options for diners who need a new dose of excitement in their next meal. The new Stacked, Stuffed & Topped entree options combine favorites like steak, grilled chicken and fresh veggies in new ways. The Parmesan Chicken Stack, Provolone Stuffed Meatballs with Fettuccine and Florentine Topped House Sirloin are all now on the national menu.

While large restaurant chains are forecasted to improve, restaurants in New York City are continuing to struggle. Recent research shows that revenues declined 1 percent for the city’s eateries and a total of 7 percent over the last three years. Restaurants owned independently saw the worst drops in profits. Independent operators don’t receive the same advertising support as franchises.

Due to customer demand classic burger chain Whataburger is bringing back the famous Patty Melt sandwich. The two beef patties served on Texas toast with melted cheese are now available, but will be gone again August 15^th. The sandwich was only introduced in 2008 but quickly became one of the most popular limited time menu items.

Fazoli’s, one of America’s favorite fast casual chains, is celebrating the return of another summer break by offering .99 cents meals for children this week. Each adult entree allows for the purchase of two child meals at the discounted price. Fazoli’s is a family friendly chain and was voted one of the top 10 menus for kids by Parents Magazine.

Modern Greek restaurant Opa is introducing a new lunch menu and is offering a free meal to guests who would like to try it out. On July 18^th guests can receive a traditional pressed Greek sandwich known as a Toast filled with ham and cheese. The meal will also include freshly cut oregano fries.

The newest Red Robin Gourmet Burgers restaurant will soon be open in the Lakewood Center Mall. This will bring yet another Red Robin location to Los Angeles, California. The new location opens its doors on July 25 and will give away free child identification kits as part of a partnership with the National Center for Missing & Exploited Children.

Whataburger restaurants have brought back their legendary Patty Melt for a limited time. The Patty Melt is available Monday, July 11 at 3 p.m. through Monday, August 15 at Whataburger’s more than 720 restaurants across 10 states.

A longtime customer favorite, the delicious Patty Melt is made with two fresh, never frozen American beef patties, two slices of Monterey Jack cheese, grilled onions, and Whataburger’s famous Creamy Pepper Sauce. And it’s served between two thick slices of signature Texas Toast.

“Whataburger fans all have their favorite limited time menu items, but the Patty Melt is by far one of our most popular,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “We’re excited to bring back this tasty sandwich this summer for all those fans who crave it year-round.”

Whataburger’s Patty Melt, a sandwich that’s popularity sparked its very own Facebook page, was first introduced as a limited time menu item in July 2008. Its crowd-pleasing status is evident on the customer-created Facebook page, which includes quotes such as, “In my heaven, you fall from the sky like rain down into my belly” and “If I were stranded on a desert island, and could have only one food, it would be you.”

The Patty Melt is available as a combo meal with a drink and French fries; customers can also substitute fries for a side salad. As with all burgers at Whataburger, the Patty Melt can be customized just like you like it 24 hours a day.

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states with sales of more than $1 billion annually.

Consumer Reports has published their first ever review and ranking of the major fast food chains in the U.S. Over 36,000 subscribers were polled about their fast food preferences. In-N-Out Burger topped the entire list, and Chipotle Mexican Grill topped the Mexican category. Chick-fil-a and Firehouse Subs also reached high positions in their respective categories.

Restaurant owners are slowly losing their optimism about the improvement of the restaurant industry as same-store sales continue to drop. The Restaurant Performance Index, measured by the National Restaurant Association, dropped below 100 for the first time in six months. May showed a slowing and contracting of the entire industry.

Jason Chodash, the President of Tossed Franchise Corporation, was recently named one of South Florida’s top “40 Under 40” young business professionals. A gala ceremony will be held by the South Florida Business Review at the Hyatt Regency in Fort Lauderdale on July 28^th. Chodash and other winners will be recognized for their efforts.

Boddie-Noell Enterprises, a Hardee’s franchisee was recently recognized for their excellence in all parts of operation with the 2011 Restaurant Operation Excellence Award. 9 of the 12 awards given at the celebration dinner were bestowed on restaurants owned by the company.

Whataburger is promoting their current Chief Operating Officer and President Preston Atkinson to the Chief Executive Officer. The change will take place on January 1^st, 2012.  Current CEO Tom Dobson will step down but will remain the Chairman of the company’s Board of Directors. Dobson will train Atkinson in the role for the rest of the year.

Del Taco has also instituted some high level executive role changes. Micheal Vogel is the Mexican chain’s new Vice President of Franchise Sales. He’ll develop market planning strategies and oversee the sales of new franchise contracts. He’ll report directly to the Chief Development Officer Jim Lyons.

Yoshinoya, a leading Japanese style fast service chain, is expanding once again. A new store will open on August 13^th in Dallas, Texas. Guests will enjoy raffles, giveaways and a live radio broadcast from KISS 106.1. Customers who purchase a Yoshinoya Bowl meal will receive another for free.

Zeppe’s Pizzeria and Still Riding Pizza are partnering together to bring gluten-free pizza crust to all locations of the restaurant. The cooks at Zeppe’s are being trained on how to keep the special dough clean and free from gluten contaminates in the kitchen.

U-Swirl Inc., the parent company of the U-Swirl Frozen Yogurt Cafes, has announced that four new locations were added as part of franchise expansion in June. The chain is now comprised of 16 stores. New locations opened in Reno, Nevada, Boise, Idaho, Phoenix, Arizona and Chico, California. The last three locations all opened in the past six months.

Dave & Buster’s is inviting everyone to visit their local branch to have some affordable summer fun. Guests will receive $10 of free game play just for coming by. The website offers a printable certificate that can be redeemed at any Dave & Buster’s location. Half-Price Games will also happen each Wednesday for the rest of the summer.

Whataburger has announced that effective January 1, 2012, current President and Chief Operating Officer Preston Atkinson will assume the responsibilities of Chief Executive Officer. Tom Dobson will continue his role as Chairman of the Board of Directors.

“For years, Preston has been a trusted partner and friend in my journey as a leader in this company,” said Chairman and CEO, Tom Dobson. “His guidance has helped Whataburger grow into a strong, stable and successful burger brand. I am fully confident in Preston’s leadership and his ability to carry on the Whataburger legacy, leading our talented team of dedicated individuals to ensure that we are positioned for long term growth and success. ”

“I am so proud and honored to assume this new role at Whataburger. Tom has always been a great mentor and friend, and we share the same leadership principles, believing that teamwork and respect for one another and our customers is paramount to the success of an organization,” said President and COO Preston Atkinson. “I am so grateful for this opportunity to continue working with the best team in the business. I look forward to staying on-strategy and on-plan to continue proudly serving our loyal customers fresh products, every day.”

Atkinson has been an integral part of Whataburger for more than 15 years. The relationship began in 1986, as Atkinson designed and built Whataburger restaurants, a role he continued through 1998. In November 1998, Atkinson officially joined the Whataburger family, holding the roles of Senior Vice President of Development, Chief Development Officer, and Executive Vice President and COO, before assuming his current position of President and COO in February 2007.

During Dobson and Atkinson’s tenure as a leadership team, Whataburger has expanded into new markets, grown sales, and transitioned its headquarters to San Antonio from Corpus Christi in July 2009. Now, with more than 720 locations across 10 states and sales of more than $1 billion annually, Whataburger is a leader in the quick service restaurant industry.

As Chairman, Dobson, who has served as CEO since 1993, will continue to stay involved in the business, along with his sister Lynne, and brother Hugh. Still a family-owned company after more than 60 years, Whataburger was founded by Harmon Dobson in 1950 as a small roadside hamburger stand in Corpus Christi. Today, the Whataburger spirit and unique culture of family unite more than 20,000 passionate employees who are the driving force behind the company that serves “What-a-burger!” every time.

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

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

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

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

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

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

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

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

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

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

Just in time for Father’s Day, family-owned and operated Whataburger today announced the debut of the company’s official history book; The Whataburger Story, How One Man’s Dream and One Woman’s Heart Inspired a Business to Become a Family. The hardback, coffee-table book is available for purchase on the company’s web site, www.whataburger.com.

The Whataburger Story, written by Whataburger historian Greg Wooldridge, weaves together the successful business history of the iconic burger brand, with the rich family history that made it all possible. Full of photos, letters, testimonials, and memories, the book showcases Whataburger’s unique tradition and culture in 160 colorful pages.

“The subtitle of this book says it all. Whataburger is about more than serving the freshest burgers. The common thread of family has always run through this company, starting with Harmon and continuing with Grace,” said Pam Cox, group director of corporate communications, Whataburger Restaurants L.P. “Today, that legacy is still being carried on by their children, Tom, Lynne and Hugh Dobson, and all of the employees that we call our family.”

Still family owned and operated after more than 60 years, Whataburger was founded by Harmon Dobson in 1950 as a small roadside hamburger stand in Corpus Christi, Texas. Harmon’s zeal for life and confident determination helped Whataburger grow in the early and mid 1960′s, when his untimely death in 1967 tragically cut his dream short. From that point forward his wife, Grace Dobson, dedicated herself to carrying on Harmon’s dream, ultimately passing that dream on to their three children.

Today, the Whataburger spirit and unique culture of family unite more than 20,000 passionate employees, endearingly called Family Members. This family forms the backbone and the driving force behind the company that serves “What-a-burger!” every time.

A limited supply of The Whataburger Story, How One Man’s Dream and One Woman’s Heart Inspired a Business to Become a Family is available for $39.99 at www.whataburger.com.

Individual concept restaurants may garner more attention and praise, but a restaurant franchise can bring in consistent profits. If you’re interesting in investing in the restaurant industry, opening a group of well-tested and proven franchise locations is a better idea that trying to develop your own award winning idea. It is also easier to raise capital for a tested brand than for an original idea.

Quiznos is adding a new Southern style sandwich to their menu to add a new twist on the fresh toasted sandwich line up. The Southern BBQ Pulled Pork features freshly cooked barbeque pork. Other new menu items include the Pork Cuban, the Farmers’ Market Salads line and Flatbread Wraps featuring whole grain breads.

Whataburger is adding two new menu items to celebrate summer, but they’ll only be available for a limited time. The Pineapple Pie and the Pineapple Shake were both added to the national menu on June 6^th. Both new items bring the sunny tropical citrus taste of pineapple to Whataburger’s classic hand-spin milkshakes and freshly cooked personal pies.

If you plan to travel with a loved one or your entire family this summer, make sure to plan at least one trip while on the road to the classic Cracker Barrel Old Country Store. Cracker Barrel is the perfect choice for eating home style food while on a road trip. To celebrate, many locations have added new attractions to their stores that will run until August 10^th.

Dickey’s Barbecue Pit is the latest chain to enforce a franchise wide price increase to all menu items. This increase was brought on by rising fuel costs and the increasing price of foods, especially pork and chicken. The chain doesn’t want to cut quality or service to save money, and they hope that customers will continue to choose their chain despite the 10% higher prices.

The Dickey’s Barbecue Pit chain is also expanding at a rapid pace with a new location in West Valley. This is the first location for the town, but it is the third Dickey’s for franchise owner John Thomson. This new restaurants contributes to the comfortable 35% growth rate the company has seen in the past two years.

California Pizza Kitchen has signed a new agreement that will allow the company to expand its international locations into Taiwan. The chain will work with the new partner Quanta Foods to build 6 restaurants over the five years in the Asian country. Over 30 locations are already in China, Guam and other countries, but the chain is always looking for new opportunities to grow.

Johnny Rockets is celebrating both the 25^th anniversary of the All-American Burger chain and the opening of their new store. The new location was built at the South Street Seaport landmark in New York City. A ribbon cutting ceremony and grand opening was held on June 6^th that included the introduction of a new milkshake flavor and alcoholic beverages.

Church’s Chicken has hired a new Global Chief Development Officer to help oversee the development of the brand. Pedro Voyer will be joining the company and will be responsible for both international and domestic marketing. Re-imaging and construction management are also part of his new duties. He left a position at Burger King to join Church’s.

Kona Grill recently appointed Micheal A. Nahkunst as the interim President and CEO. Marc A. Buehler, the former CEO and President, has left the company. The chain is currently searching for a new candidate to fill the position both internally and globally, but Nahkunst has the experience and skills needed to run the company until one is found.

Whataburger has announced two new additions to its menu, the Pineapple Pie and Pineapple Shake, both available for a limited time only. The new menu items will be available Monday, June 6 at 3 p.m. through Monday, August 22 at all Whataburger locations.

“While we are known best for our fresh, made-to-order burgers, our pies and shakes have made a name for themselves as well,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “The newest pineapple pie and shake are the perfect tropical combination for summer.”

Whataburger has proudly served shakes since its first restaurant opened in 1950. The pineapple shake, introduced for the first time this summer, joins Whataburger’s traditional shake flavors of chocolate, vanilla and strawberry. All shakes are offered in three sizes; 16-ounce, 20-ounce and 32-ounce.

Pies made their debut on the Whataburger menu in the late 1950s. Pineapple, the newest flavor, joins the menu’s traditional hot apple pie, a Whataburger customer favorite.

In addition to delicious pies and shakes, other Whataburger dessert options include sugar and chocolate chunk cookies, cinnamon rolls and fruit chews. Dessert is served at Whataburger 24 hours a day, 7 days a week, 364 days a year at all 724 locations.

Domino’s Pizza is expanding their carry out process as more customers choose this method for eating delicious pizza. To promote their new carry out options, they will hold a national promotion called the “Early Week Pick-Me-Up Deal”. Each week a new large, 3 topping pizza will be available for just $7.99 if ordered for carry out.

Whataburger has added a new chicken sandwich to their menu just in time for the beginning of summer. The new Honey Mustard Chicken Club features a grilled or fried crispy chicken patty topped with lettuce, tomato, bacon and honey mustard sauce. The grilled chicken, paired with a side salad and water, makes a healthy lunch or dinner time choice.

Aurelio’s Pizza opened its doors in 1959, and now they’re adding two new franchise locations. Marietta, Georgia will be the home of the first Aurelio’s location in Georgia. North Las Vegas, Nevada will be the third for the state, but the first in that particular part of the city. The chain currently has 44 locations in six states.

UFood Restaurant Group has signed a new franchise agreement with Manuel Rivera to open eight new UFood Grills in Puerto Rico. This new agreement will help the chain expand their health focused menu into the international market. The first Puerto Rican UFoods Grill will open in the fall of this year. Rivera first visited the chain when they were known as the Low Fat-No Fat chain in 2000.

To celebrate the heat and excitement of summer, Hurricane Grill & Wings has developed new flavors for its extensive menu. The Summer of Flavor limited time menu features wraps, salads, new wing sauces and a new dessert. Island and tropical flavors abound in dishes like Island Grilled Shrimp, Strawberry Fields Salad and the Coco Loco Wing Sauce.

Frisch’s Restaurants is naming a new Vice President. Mark Lanning will become the Vice President-Finance first, and after a few months of transitional training with the current Chief Financial Officer he will also take over that position. He brings over 30 years of experience in managing the finances of large corporations to the Frisch’s chain.

Palm Beach Gardens will soon be the home of the newest Grimaldi’s Pizzeria location. Famous for their New York style pizza, Grimaldi’s is proud to open their second location in Florida. The chain is frequented by celebrities who enjoy the taste of the pizzas cooked in real coal fired ovens. Only 20 locations are currently open, but the chain has plans to expand rapidly throughout this year and the next.

The Veggie Grill focuses on plant based comfort food that is satisfying and healthy. The Southern California chain opened a seventh location on May 23^rd in the center of Los Angeles. The menu uses no animal products, but keeps vegan and vegetarian fare fresh by combining veggie based meat substitutes with bold flavors.

Genghis Grill is America’s leading Mongolian stir fry restaurant chain, and they’ve opened a new location in Glendale, Arizona. The chain offers Glendale residents over 70 ingredients to combine to make their own unique meal, as well as 60 new jobs. Visitors choose their fresh ingredients and watch their food cooked on the Mongolian grill to their specifications.

Just in time for summer, Whataburger today announced the Honey Mustard Chicken Club, its newest menu item available for a limited time only. The new chicken sandwich – with a choice of grilled or crispy chicken — is available Monday, May 23 at 3 p.m. through Monday, June 27 at Whataburger’s 700-plus locations across 10 states.

The made-to-order Honey Mustard Chicken Club sandwich features a choice of Grilled Chicken or Whatachick’n filet, freshly chopped lettuce, tomato, bacon, Swiss American cheese and Honey Mustard sauce on a wheat bun. It is the newest addition to the many menu combinations available at Whataburger restaurants.

“One of the great things about Whataburger is that our menu offers our customers so many options,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “While we are known for our fresh, made-to-order burgers, our Limited Time Offers, such as the new Honey Mustard Chicken Club, give our customers a chance to sample different combinations, appealing to a broad range of appetites.”

The Honey Mustard Chicken Club sandwich can be purchased alone or in a Whatameal with a drink and French fries. Customers looking for a lower calorie option can substitute a side salad instead of fries in their Whatameal.

Whataburger today announced the results of an online survey conducted in honor of National Hamburger Month. The Southern burger icon, with more than 700 locations in 10 states, asked its Facebook fans to name their favorite way to order a Whataburger.

The winning combination? According to the nearly 20,000 fans of Whataburger’s Facebook page who participated in the survey, a Whataburger burger is best when ordered with mustard, cheese, bacon and jalapenos, served on the chain’s unique Texas Toast.

When asked to name their favorite side item to go with their burger, an overwhelming 70.4 percent chose French fries over onion rings or a side salad – all of which are available as part of the chain’s popular Whatameal.

“Offering burgers served on our Texas Toast is something unique to Whataburger and very popular with our customers; so it isn’t surprising that this is a fan favorite,” said Pam Cox, Group Director of Communications, Whataburger Restaurants LP. “It is also interesting to note that our original Whataburger comes standard with mustard, so these results are a true reflection of our customers’ preferences.”

The classic Whataburger is 100% fresh American beef, mustard, lettuce, tomatoes, pickles and onions on a 5-inch bun. However, with all the different options available, there are nearly 40,000 different ways a customer can order a Whataburger. On average, the burger chain custom-makes more than 150 million Whataburgers a year – and uses nearly 350,000 gallons of mustard. Nationally, Americans consume approximately 14 billion burgers over the course of each year, according to NPR.

In all, nearly 20,000 of Whataburger’s more than 200,000 Facebook fans took part in the National Hamburger Month survey, conducted on Facebook from May 2 through May 9. Whataburger launched its official Facebook page in early April 2011.

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states with sales of more than $1 billion annually.

There are few foods more iconic of America than the humble hamburger. While the hamburger reached its current commercial incarnation in the country, the basic ground meat patty and name came from other cultures. The raw minced meat known as steak tartar was first brought to the port city of Hamburg, Germany in the 1600s. As the dish became popular in Hamburg, restaurants in New York City also began to carry a Hamburg steak to appeal to the many sailors and visitors coming from the German port. Growing immigrant populations made the Hamburg style steak a more popular menu item. Many food historians argue that this raw minced meat dish was the initial inspiration for the common hamburger, while others insist it was created spontaneously as the food needs of the Industrial era workers grew.

No matter which version of development you believe in, its clear that the meat patty on a bun first developed in America in the early 1900s. While steak tartar and Hamburg steak remained a popular breakfast and lunch meal, Americans need something quicker and easier to eat on the go as many people worked in factories and other environments that left little time for sit down meals. It wasn’t a great leap to stick the Hamburg steak between two slices of bread for handy eating without utensils or a plate. Street vendors play a role in all of the various invention claims on the hamburger, indicating it definitely arose as a convenience food. The meat filling switched to a cooked patty instead of raw mince because it doesn’t hold together as well between buns.

The use of the most well known hamburger toppings such as ketchup, mustard, onions and pickles began as the hamburger first developed in the early 20^th century. Henry John Heinz began his famous ketchup production company in 1869 and shortly after this ketchup became a default condiments for hamburgers served across the country. Pickles, onions and lettuce became universally accepted as toppings during the 1940s. The 1940s served as a kind of Golden Era for the hamburger in the United States because Americans were eating more meals outside of the home, and the hamburger was an easy to prepare and inexpensive meal most diners and other small restaurants could serve.

Hamburgers first became a commercialized food as World War I ended and the Great Depression began. Ground beef could be made from parts of the cow that were otherwise not utilized, making hamburgers an inexpensive food that all levels of society could afford. Workers were also becoming more mobile at this time and cars began to play a larger role in everyday life. As the country slowly became more interconnected, fast food chains and diners popped up to accommodate travelers, busy workers and families who couldn’t afford fancy restaurants.

White Castle was the first of the now ubiquitous fast food chain based around the hamburger. Opened in 1916, the first location in Kansas used flat top grills and spatulas that allowed for easy cleaning. Customers appreciated the attention to hygiene in an era where many cooks handle raw and cooked foods with their hands without cleaning. The White Castle System moved from a stand to a full restaurant in 1926. Its focus on cooking hamburgers as quickly as possible earned it the title of the first fast food chain in America. White Castle was also responsible for changing the public’s perception of the greasy, often unhygienic hamburger that was commonly served at the time. Through careful marketing, the term burger lost its association with street vendors and carnivals and became linked to the clean environments of the White Castle System.

McDonald’s, the world’s biggest and most well known fast food chain, began as a simple California hot dog stand in 1937. When the first restaurant of the chain was opened in 1940, the founders Dick and Mac McDonald were surprised to find that hamburger sales accounted for 80% of their profit. While White Castle was still making in-roads in the Midwest, McDonald’s spent the 40s introducing the West Coast to the hamburger. By 1955 McDonald’s was doing so well that the brothers opened their first chain location in Des Plaines, Illinois. The company’s focus on developing a system that produced consistent hamburgers in record time helped it grow once Ray Kroc bought it.

More burger chains sprung up as increased transportation made eating on the go even more popular.  Among them, cultural icons such as Krystal (1932), Steak ‘n Shake (1934), Carl’s Jr. (1941), In-N-Out Burger (1948), Whataburger (1950), Jack in the Box (1951), Burger King (1954), Burger Chef (1954), Hardee’s (1960), Red Robin (1969), and Wendy’s (1969).  Each chain brought its own special variation or version of the iconic hamburger.  A number of restaurants, including O’Dells and Rite Spot, lay claim to inventing the cheeseburger itself. Big Boy, founded in 1936, was the first to offer the now classic double cheeseburger. White Castle created the smaller, square hamburger called a slider. Wendy’s started with an emphasis on fresh beef over the frozen formed patties that had been created as a way of standardizing the shape and size of the patty.

Hamburgers have stolen the hearts and stomachs of Americans and have made their way into our culture. Movies, television shows, games and comic strips are all available that revolve around the beef patty sandwiched between two buns. In 1932, Popeye’s friend Wimpy first announced, “I’ll gladly pay you Tuesday for a hamburger today”.  Games like BurgerTime gave arcade visitors in the 80s a taste of what it was like to work in a fast food chain, and artists have created works featuring the burger since the 1950s. The patty can be made from tofu, salmon or exotic meat like kangaroo and ostrich instead of the common ground beef. Burgers are now a global food with McDonald’s operating in over 120 countries. This humble food has spread from the raw minced steak of Hamburg, Germany to a meal fit for the King of any country.

Be sure to follow RestaurantNews.com throughout the month of May as we celebrate National Hamburger Month by spotlighting the restaurant chains that made the hamburger famous.

After six months of hard work, dedication and perseverance followed by three days of high-intensity competitions, three Whataburger teams have emerged victorious at WhataGames, a unique competition designed to test the skills of Whataburger team members in the categories of operations, corporate history and customer service.

The teams, who beat out their competitors at Whataburger’s more than 700 restaurants in ten states, get more than bragging rights – the three teams reap $140,000 in cash prizes. The gold prize-winning team earned $5,000 for each of the 10 team members that attended the games and an additional $500 for each team member back at home. The silver medal winners took home $2,500 each and $250 each for their restaurant team members, and bronze medalists were awarded $1,000 each and $100 each for their restaurant team members. The winning teams include:

The competition, which officially started on November 2, 2010, included a series of elimination rounds involving mystery shoppers, pop quizzes and restaurant evaluations. The field was narrowed to 16 finalists in early March 2011. The finalists spent April 3-5 in Dallas at the Gaylord Texan Resort, participating in the WhataGames finals, a three-part competition involving a simulated 30-minute lunch rush at a nearby Whataburger restaurant (What’s Cookin’), a game show-style competition (WhataYaKnow) and a card game related to Whataburger’s procedures (Texas Hot Hold ‘Em).

General Manager Adriana Martinez, whose team won the coveted gold medal, worked day and night getting her team ready for the games: “Our team has been pumped from the very beginning, and we were truly focused on bringing home the gold — both for those of us who travelled to WhataGames and those that stayed at the restaurant to keep up our reputation for hard work and great service,” she said. “Many companies like to say it, but at Whataburger its true – hard work really does pay off. Thanks!”

A WhataGames team is comprised of 10 members from a local restaurant: one general manager, one manager, two team leaders and six team members.

Maintenance Team Competition

WhataGames also featured a competition between six teams from the company’s maintenance staff to determine which team best services and maintains important restaurant equipment like fryers, grills and drive-thru speakers. Whataburger’s maintenance services staff is responsible for nearly all of the company’s restaurants and is a crucial part of ensuring every Whataburger restaurant is clean and the equipment is functioning properly to provide great, fast service. The gold prize-winning team earned $5,000 for each of the 3 team members, silver medal winners took home $2,500 each and bronze medalists were awarded $1,000 each. Winners include:

Thomas E. Dobson Award

In addition to the exciting WhataGames finals for restaurant and maintenance teams, Whataburger also presented the Thomas E. Dobson award to the top corporate general managers from 2009 and 2010, each of whom receives $25,000. The nominees are chosen based on performance, positive feedback from their supervisors, and evaluations from the company’s Chairman and CEO, Tom Dobson.

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states with sales of more than $1 billion annually.

Just in time for the Lenten season, Whataburger is offering customers the meat-free option of a Whatacatch fish taco and spicy tartar sauce for a limited-time. Now through May 1, fans can choose to substitute Whataburger’s original tartar sauce with a spicier alternative to add a southwestern touch to their Whatacatch taco or sandwich.

The Whatacatch taco includes breaded, sliced white fish filet wrapped up in a warm flour tortilla, accompanied with crisp lettuce and topped off with a choice of Whataburger’s original or spicy tartar sauce.

“We’re happy to bring the Whatacatch fish taco to our customers, along with the option to add spicy tartar sauce,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “Both are unique limited-time offerings that we think our customers will truly enjoy during the Lenten season.”

Whataburger’s Whatacatch fish taco and spicy tartar sauce will be available through May 1. Guests can also choose to add the limited-time spicy tartar sauce to their favorite Whatacatch sandwich creations or choose to have regular tartar sauce on either fish offering.

Complete nutritional information can be found on Whataburger’s website.