CiCi’s Pizza, home of the custom pizza buffet starting at $4.99, announced today the launch of the CiCi’s Patriot Program to offer veterans a path to business ownership. Through the CiCi’s Patriot Program, the company will waive its franchise fee for the first restaurant and offer a 50 percent royalty fee reduction for the first full year in operation for all qualified, honorably discharged U.S. veterans. This totals to an approximate savings of $58,000.
“We are very thankful to the brave soldiers who put their lives at risk and sacrificed so much to serve and protect our country,” said Bill Spae, chief development officer at CiCi’s Pizza. “To express our gratitude and deepen our brand’s commitment to veterans, we have developed one of the industry’s best, most comprehensive veteran’s franchise incentive programs.”
Veterans enrolled in the CiCi’s Patriot Program are required to hire a manager who is also an honorably discharged veteran in an effort to create more jobs for the veteran community. Additionally, CiCi’s Pizza will support the veteran franchisee to obtain his or her Certified Franchise Executive (CFE) designation through the International Franchise Association (IFA). CiCi’s has also agreed to support Sprigster’s “Boost a Hero” program, the nation’s only crowdfunding platform focused exclusively on franchise, to further help veterans raise the necessary capital needed to gain business ownership.
“As a veteran and CiCi’s Pizza franchisee, I am proud to be a part of a company that is dedicated to helping more veterans succeed in the civilian and business community,” said George Cox, CiCi’s Pizza Coachella, Calif. franchisee. “Since opening my first restaurant last year, I have found that the strong leadership skills and work ethic I acquired while in the military transitioned to being a business owner. The new CiCi’s Patriot Program presents an opportunity to explore franchising as a career path and I hope more veterans take advantage of it and join our CiCi’s family.”
CiCi’s Pizza recently announced its 2012 growth plans to continue its Build the Brand growth initiative to add 500 new restaurants by 2020. From inquiry to opening, CiCi’s Pizza’s seasoned executives provide an unparalleled level of support. Qualified franchisees benefit from a 2-to-1 sales-to-investment ratio, demonstrating that CiCi’s Pizza is a predictable, measurable and sustainable investment opportunity.
The company is actively seeking multi-unit and single-unit operators to help grow the brand in Southern California, the Mid-Atlantic, Northeast and South Florida, as well as select cities in Texas and other regions across the U.S.
“The CiCi’s Pizza Patriot Program combines franchise ownership opportunities with jobs and training for veterans,” said Steve Caldeira, President & CEO of the International Franchise Association. “As a sponsor of VetFran, CiCi’s Pizza is helping to strengthen our industry and the U.S. economy, as well as doing the right thing for our veterans and our nation.”
Candidates interested in opening a CiCi’s Pizza restaurant should posses a passion for the brand and serving guests and families in a fast-paced environment. Franchisees are required to demonstrate a minimum of $250,000 in liquid capital, a net worth of $750,000 per unit, and a credit score of 700 or better. For more information on franchising, visit http://www.cicispizza.com/franchising or call 972-745-9316.
About CiCi’s Pizza
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985, and is now one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its pizza, pasta, salad, soup and dessert buffet, has about 600 restaurants in 35 states. In 2011, Zagat recognized CiCi’s on its list of most child-friendly fast-food chains, and Entrepreneur named CiCi’s first in its category on theFranchise 500 list. In 2010, CiCi’s was named to Inc. Magazine’s top 5,000 list, and to Parents’ list of top family-friendly restaurants. Nation’s Restaurant News ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years.
CiCi’s Pizza debuts its new advertising campaign, titled “There’s More Where That Came From,” this week featuring TV, digital and in-store elements. The campaign’s first spot will introduce the newest addition to the CiCi’s Pizza buffet – The Hog Fest pizza, topped with crisp bacon, Italian sausage, sliced ham and pepperoni.
The campaign, which launched on Feb. 20 and is the company’s first with its recently hired agency of record, Publicis Dallas, uses humor to bring the CiCi’s pizza offerings to life and draw attention to the wide variety guests will find on the CiCi’s custom buffet.
“CiCi’s has a great quality and variety story to tell, and this campaign reflects what our brand is all about, beyond price,” said CiCi’s Pizza Chief Marketing Officer Nancy Hampton. “The ad campaign is driven by our innovative pizzas like The Hog Fest, which elevate our buffet to something special and distinctive that guests can’t get anywhere else.”
The Hog Fest, which soft launched nationwide the week of Feb. 13, is the first of several pizzas CiCi’s will introduce in 2012 to add unique varieties to its famous buffet.
“CiCi’s gives its guests more of everything for their dollar – more quality, more variety and more service – which inspired the tagline, ‘There’s More Where That Came From,’” said Publicis Dallas EVP & Executive Creative Director Shon Rathbone. “CiCi’s is about family fun and great food for a great value, and the campaign brands each pizza with unique, colorful personalities to communicate that message.”
The new advertising and product introductions are part of the company’s continuing 10-year “Build the Brand” initiative to add 500 new restaurants by 2020. Progress in 2011 included 22 new restaurant openings, representing a nearly 25 percent increase in new locations over the previous year, and multiple new partnerships such as teaming with Publicis Dallas.
Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas, in 1985 and is now one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its pizza, pasta, salad, soup and dessert buffet, has about 600 restaurants in 35 states. In 2011, Zagat recognized CiCi’s on its list of most child-friendly fast-food chains, and Entrepreneur named CiCi’s first in its category on the Franchise 500 list. In 2010, CiCi’s was named to Inc. Magazine’s top 5,000 list, and to Parents’ list of top family-friendly restaurants. Nation’s Restaurant News ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years.
Quiznos, one of the nation’s premier quick-service restaurant chains and pioneer of the toasted sandwich, today announced it has named Harsha V. Agadi as executive chairman of its Board of Managers. Originally from Mumbai, India, Mr. Agadi brings more than 25 years’ experience with food service companies to the position, having worked with Domino’s Pizza, Pepsi, Kraft, General Foods, Little Caesars Enterprises, Church’s Chicken, and most recently, Friendly’s Ice Cream Company. Mr. Agadi will be supported by several other new board members, as well as Quiznos current CEO Greg MacDonald who has been with the brand for more than a decade.
“We have confidence in Greg MacDonald and his team as they work to revitalize Quiznos and reinforce the brand’s promise as a fresh, high-quality and great-tasting alternative to traditional fast food offerings,” Agadi said. “Working together, we believe we have developed a financial plan that will allow the company to move toward achieving its long-term strategic goals. We are excited to be part of the Quiznos team and look forward to working with management, the franchise owners and the employees in the weeks and months ahead. The future of Quiznos is purely dependent on franchise profitability and same store sales and that is our fundamental focus.”
The addition of Mr. Agadi and appointment of new board members, as well as Quiznos’ strengthened financial position will enable the company to focus on its signature best-in-class offerings for its customers in restaurants throughout the world.
“We are pleased to have attracted someone of Harsha Agadi’s caliber to Quiznos,” said MacDonald. “Our objective is to reinvigorate and continue the development of the unique, global Quiznos brand. Bringing the knowledge and experience of Mr. Agadi to bear on this company will help us drive the business forward and maintain its position as one of the premier QSR companies in the world.”
The new Board of Managers also includes the following restaurant industry veterans:
Claire Babrowski Ms. Babrowski has served as Chief Restaurant Operations Officer at McDonald’s, EVP/COO at Toys “R” Us and President, COO and interim CEO at RadioShack.
Doug Benham Mr. Benham currently serves on the Boards of Directors of Sonic and O’Charley’s. His previous experience includes President and CEO of Arby’s Restaurant Group, Inc., as well as CFO of RTM Restaurant Group.
Kip Knight Mr. Knight’s career includes senior management and marketing positions with Procter & Gamble and eBay, as well as PepsiCo, where he served as General Manager of North Latin America for KFC, head of marketing for KFC International and Chief Marketing Officer for Taco Bell.
Now in its 31st year, Denver-based Quiznos is a national and international chain designed for today’s busy consumers who are looking for a tasty, freshly prepared alternative to traditional fast-food restaurants. With locations in all 50 states and Puerto Rico, as well as 25 international countries, Quiznos restaurants use premium ingredients to offer creative, chef-inspired recipes for sandwiches, soups and salads.
CNN Money ranked toasty sub pioneer Quiznos as the No. 2 most popular franchise of the past decade in 2010. In 2009, Quiznos’ Toasty Torpedoes® earned a spot as one of the top 10 new product introductions from the Most Memorable New Product Launch Survey. In 2011, QSR Magazine ranked Quiznos No. 21 overall in its Top 50 Chains in system-wide sales. In October 2007, Quiznos was recognized for leading the QSR industry in wait time performance by the Mystery Shopping Providers Association’s (MSPA) 2007 Wait Time Study. In May 2007, Zagat’s consumer surveys listed Quiznos in the top 5 for Top Food, Top Facilities, Top Service and Top Overall, ahead of its direct competitors. For further information, please visit www.quiznos.com.
The American Culinary Federation (ACF), the nation’s largest organization of professional chefs, released its 2011 Salary Study and Salary Calculator today, the first since 2008. The study of more than 2,700 ACF members reveals valuable industry statistics on average salaries, length of workweeks, highest paying industry segments, gender pay discrepancies and the financial benefit of obtaining ACF certification.
“As a national organization, we represent America’s culinary professionals, from entry-level cooks to Certified Master Chefs®,” said Michael Ty, CEC, AAC, ACF National President. “Some of the encouraging signs from the 2011 ACF Salary Study are that even with the unsteady economic climate, the unemployment rate remains low for culinary professionals. Data also confirmed that those with ACF certification earn higher average total compensations.”
Conducted by Industry Insights, Inc., Dublin, Ohio, the 2011 study was more in-depth than in 2008. The accompanying Salary Calculator allows professionals to enter specific professional information to determine what the average salary is for someone in their position, where they live and in other parts of the country. Here are some of the study’s key findings:
The industry’s unemployment rate is low—Of those surveyed, only 3% were not employed but actively seeking employment. The national unemployment rate is 8.3%, according to the U.S. Bureau of Labor Statistics’ January 2012 report.
Study confirms long work weeks—80% of respondents worked 41 or more hours per week, with the average executive chef (34%) working 51-60 hours per week.
There are many paths to becoming a chef—38% attended private college, 32% attended public college and 39% received on-the-job training.
Corporate executives/managers and research chefs bring in highest median base salaries—Corporate executives/managers earned$97,000, followed by research chefs ($90,000) and administrators in education ($74,000). Executive chefs earned $66,000.
Holding ACF certification increases average compensation—Respondents with at least one ACF certification reported 7% higher average total compensation than those without an ACF certification.
The gender pay gap is significant—Men earned substantially higher wages than women. The median base salary for male corporate executives/managers was $28,000 higher than that of a woman. In terms of total cash compensation, men earned $38,500 more than female corporate executives/managers. In addition, the median base salary for male executive chefs was nearly $18,000 more than that of a woman.
Where you live affects how much you earn—The highest median base salary was in the middle Atlantic ($65,000), followed by New England and the Pacific (each at $60,000). The lowest was West North Central ($53,000).
“This study provides us with a snapshot of the state of our industry, both the good and the areas that need improvement,” said Ty. “The income disparity between men and women is something that cannot be ignored. Equipped with this knowledge, we as a Federation are currently developing ways we can help improve gender equality in the professional kitchen.”
About Those Surveyed The 2011 study features responses from 2,711 culinary professionals who are ACF members. The vast majority, 88% were employed or self-employed full time. More than one-third of respondents were executive chefs. Four out of every five respondents were male. More than 52% were 45 years or older and nearly 40% held an associate degree. The average base salary of all respondents was $63,786.
2008 Comparison
The last ACF salary study was conducted in 2008 by Readex Research. Some of the findings from the 2008 survey were:
The average ACF member made an annual salary of $54,100.
On average, chefs who held the Certified Executive Chef (CEC) or Certified Executive Pastry Chef (CEPC) designation or higher earned $10,900 more per year.
Corporate organizations typically paid higher salaries than other places of employment.
Those employed in the Northeast and Western regions were paid slightly more than in the Midwest and South.
Purchase the Survey
ACF members who responded to the survey will receive the entire report and access to the Salary Calculator in the member login area of the ACF website. All other ACF members can read the Executive Summary and access the Salary Calculator in the member login area of the ACF website. The complete study and Salary Calculator can be purchased for $25 by ACF members and $100 by non-members in the ACF e-store.
Media can receive anabbreviated version of the study by contacting Leah Craig, ACF communications manager, at lcraig@acfchefs.net or (904) 484-0213, or Patricia Carroll, director of communications, at pcarroll@acfchefs.net or (904) 484-0247. A high-resolution image of the 2011 ACF Salary Study cover can be downloaded from the Media Room on the ACF website, www.acfchefs.org.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 210 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® designation the only culinary credential accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.Facebook.com/ACFChefs and on Twitter @ACFChefs.
Moe’s Southwest Grill, the fast-growing restaurant franchise best known for its flavorful southwest fare and distinct brand culture, has signed a substantial international deal that will bring its restaurants into Russia for the first time. Glaventer Investments, LTD will open 50 Moe’s locations in Russia over the next ten years, the first of which is scheduled to open in Moscow this year.
“I’m confident that Moe’s will thrive in Russia,” said Paul Damico, President of Moe’s Southwest Grill. “Especially after research through Aurelian Global Holdings revealed a great opportunity for consistent growth over the next ten years in the Russian fast-casual segment.”
With the new deal, Moe’s Southwest Grill will have 50 new locations to add to its burgeoning international resume by the early 2020s. These new restaurants will help boost the local economies by adding an additional 1,000 jobs into the market. In addition, Moe’s parent company FOCUS Brands, the franchisor and operator of 3,300 Carvel, Cinnabon, Auntie Annes Pretzels and Schlotzsky’s locations, has a robust international infrastructure that currently supports more than 820 locations in 53 countries, and is poised to support significant international growth for Moe’s.
With the addition of locations in Russia, Moe’s will continue expanding overseas since their first international deal signed in 2011 for 40 restaurants in Turkey. Aurelian Global Holdings, a diversified financial services boutique based in New York City, was the exclusive advisor on the Russian transaction.
Moe’s Southwest Grill is a fast-casual concept featuring fresh southwest fare in a fun and engaging atmosphere with over 400 locations in 34 states. At Moe’s, each meal is prepared right before your eyes and is accompanied by free chips and salsa, including the Homewrecker burrito, the Billy Barou nachos, and the Close Talker salad. Founded in 2000, Atlanta-based Moe’s Southwest Grill was named a Top Ten Growth Chain by Restaurant Hospitality in 2007 and is a Gold Award winner of the 2008 Consumer’s Choice in Chains Awards. For more information, visit www.moes.com.
While the U.S. economic recovery remains fragile, there is much for the restaurant industry to celebrate, according to market research firm Packaged Facts. “The Foodservice Landscape in the U.S.,” its outlook report for the restaurant industry, projects that sales will grow 4.2% to $487 million in 2012, on the heels of 6.1% market growth in 2011.
Despite forecasting moderate restaurant industry growth in 2012 and 2013, Packaged Facts warns that operators must continue to experiment aggressively with menu pricing strategies and focus on courting minority racial/ethnic groups — and prepare for profit margin compression. The onus of food commodity price increases is sizeable enough to threaten the restaurant recovery unless restaurant operators are prepared to bite the bullet on profit margins. Continuing a trend that gathered momentum in 2011, many operators will need to maintain menu prices at the expense of higher margins or risk losing customers.
Moreover, according to David Sprinkle, publisher of Packaged Facts, “demographic-specific employment trends will continue to have disproportionate consequences and create distinct opportunity micro-climates by restaurant industry segment and geographic zone.”
Although the housing market remains in a trough, consumer spending is rising modestly. Household debt ratios have declined, which bodes well for the discretionary income growth needed to increase guest traffic and perk up guest check averages. Food and accommodations spending is outpacing other personal consumption expenditures. Moreover, restaurant companies will increasingly leverage the technological and marketing power inherent in the smartphone. Location-based services such as Foursquare are a relatively new aspect of social media, but Packaged Facts expects quick uptake to continue among consumers and foodservice operators.
By segment, full-service restaurants posted the highest growth rate, at 8.1%. Fine dining had a moderate rebound in 2011, though the hill back to 2007 spending levels remains very steep. Growth in the restaurant breakfast (5%) and snack (8%) customers has outpaced population growth since 2008, and the overall percentage of consumers using restaurants for these occasions has increased — although the reverse trend holds among Generation X. All natural and organic are not only the most prevalent health-related claims on restaurant menus, but their menu presence grew during 2007-2011. In 2011 menus, 15.7% of restaurants featured a natural claim and 13.5% featured an organic claim, with the tendency to market these claims rising with restaurant price points.
Consumers age 65 or over are spending significantly more (13%) on limited-service restaurants than they did in 2007. Millennial generation consumers, at the other end of the age spectrum, are spending significantly more on limited-service restaurants as well as full-service restaurants.
By household income level, those with an income of $100K or more generate over one-third of spending on meals at restaurants, even though they comprise only 17% of all households. The number of higher-income households and of lower-income households has grown since 2007, while the number of middle-income households declined. Because restaurant spending correlates to household income, the crimping of the middle class is a major hurdle for the industry, as it is of course for the national economy overall.
Packaged Facts estimates that the number of restaurant visits grew by 3% during 2008 to 2011, based entirely on population growth, not usage increase. Even then, restaurant operators across restaurant segments contend with the increased numbers of lower-spending guests and decreased numbers of higher-income guests, which has translated to higher volume but lower guest check averages.
Food commodity price increases could set the restaurant industry back, according to “Foodservice Landscape in the U.S.,” threatening the modest sales recovery seen in 2010 and 2011. Such price increases have the potential to erode the pricing gains restaurants have made relative to grocery prices, creating increased incentive for consumers to eat at home, and throw into disarray the delicate balancing act so many restaurant operators now walk in planning their menu strategies, which rely more now than ever on hitting the appropriate pricing and food margin mix. Facing reduced consumer discretionary income and higher rates of unemployment, some of the industry’s major chains are pursuing sales growth by creating sister brands or new brands that are cut from fast casual cloth. Enticements include expansion opportunities, reduced capital investment, and new customer bases.
Most importantly, further employment gains are needed to spur overall restaurant industry growth. Consumers age 18-24, those without high school diplomas, and African-American consumers in particular remain saddled with unemployment rates much higher than the average.
Bacon lovers rejoice! It’s a perfect time to satisfy the often-utilized, undiscovered sixth taste bud – your bacon-buds! Today, Red Robin Gourmet Burgers, Inc. (Red Robin) announced their newest burger that will squash any bacon lover’s strongest craving – the Big Melt Bacon Burger – available for a limited time only. The burger is topped with four slices of applewood smoked bacon, Cheddar and Swiss cheese, mushrooms and onions sautéed in barbecue sauce, crisp lettuce and ranch dressing, and served on an onion bun.
“My inspiration for the burger came from a recipe I used to make at backyard barbeques when I would add barbecued onions and mushrooms to the top of a steak,” said Red Robin’s executive chef Dave Woolley. “The combination of flavors is so delicious on a steak, and even better on a burger.”
To share the YUMMMiness of the Big Melt Bacon Burger with guests across the country, Red Robin will run its latest advertising campaign from Feb. 29 through March 22. During this time, the Big Melt Bacon Burger will be available for a special limited-time-only discounted price of $6.99. As part of the campaign, Red Robin will run TV ads featuring the burger on channels like the Food Network, USA, TBS, Bravo, Travel Channel, ABC and NBC.
Along with the burger, Red Robin introduced their newest entrée, Baja Shrimp Tacos, with ancho-seasoned shrimp, fresh avocado slices, shredded cabbage, diced tomato and a drizzle of chipotle lime sauce, wrapped in three flour tortillas. Both menu items are available for a limited time only through April 29.
Also today, Red Robin released the latest edition of their Drinks and Desserts Menu, in participating Red Robin® restaurants. The menu, which is updated with new beverages and desserts just a few times per year, includes six new adult beverages for guests 21 and over. The beverages include a new line of skinny cocktails, sangrias, and a new milkshake including:
Skinny Absolutely Absolut Freckled Lemonade – A light version of our Absolut Freckled Lemonade, made with Minute Maid Light Lemonade, Absolut Citron and sweet sliced strawberries. Just 120 calories.
Skinny Stoli Raspberry Lemonade – Stoli Razberi vodka mixed with Minute Maid Light Lemonade and sugar free raspberry fruit flavoring. Served with a fresh lemon wedge and fresh mint. Just 80 calories.
Sweet & Skinny Spiked Tea – FireFly Skinny Tea Vodka mixed withMinute Maid Light served with a fresh lemon wedge and fresh mint. Just 68 calories.
Pomme Peach Sangria – Made with red wine, fresh peach and pomegranate fruit flavors, fresh lime, orange, and a cherry.
Italian White Sangria – Sparkling white sangria made with white wine, fresh lemon, orange, apple, a touch of amaretto, and a cherry.
Spiked Grasshopper Shake – Red Robin’s classic Mint Brownie Shake spiked with Absolut Vodka.
The menu will also include Red Robin’s newest dessert, which debuted on Valentine’s Day, Gooey Chocolate Brownie Cake. The chocolate brownie cake is topped with hot fudge and vanilla ice cream and served with sweet strawberries and is available for $3.99.
For more information on the Big Melt Bacon Burger and Red Robin’s other limited time offer items, or to find the restaurant location nearest you, visit www.redrobin.com.
Wisconsin-based Cousins Subs is on the rise celebrating 40 years of business with a renewed focus on its product, franchise growth and marketing investments.
Led by second generation President and COO, Christine Specht, Cousins Subs is enlisting an energetic management team to enhance its unique, family-owned brand. “We are going ‘all in’ with our new product initiatives, growth plans and marketing investments in 2012,” says Specht. “Our focus is on our product, the quality of our franchisees and a calculated and steady growth effort to ensure we’re successful for our owner/operators and our brand in the long term.”
Cousins Subs is investing heavily in a variety of in-store marketing assets, which includes the installation of contemporary new menu boards and permanent table tents at each location. The company also will launch 10 new products in 2012 including an enhanced cheese steak line with all steak products featuring 50% more meat, a new traditional Philly Cheese Steak, gourmet salads, limited time offerings, the return of their popular Seafood sub and a new indulgent offering called the Big Daddy.
The company also introduced a new marketing campaign, “Better Bread. Better Subs. Better Day.” that will be executed in advertising and public relations plans for both consumer and franchise sales campaigns in 2012. The aggressive changes and increased marketing investments have Cousins Subs poised to grow both same store sales for existing franchisees and facilitate the launch of an aggressive franchise development plan to grow the company by 10 percent annually.
According to Cliff Jones, who recently committed to develop a total of 10 Cousins Subs stores in the Phoenix market over the next three years, the company is focused on sustainable steady growth and the profitability of its franchise partners. “Cousins Subs offers a franchise model and support system that focuses on individual operator’s profitability and future growth opportunities,” says Jones. “Their commitment to their franchise partners is reflected in these new initiatives and significant reinvestment in the Cousins system.”
In 1972, Bill Specht and his cousin opened the first Cousins Sub Shop in Milwaukee to curb a hankering for their favorite East Coast subs. Their handcrafted, deli-style subs eventually stirred a hungry fan base who especially loved Cousins’ secret recipe for freshly baked bread with the perfect combination of chewy-meets-crispy. This bread eventually became the cornerstone for their Better Bread. Better Subs. positioning. Celebrating its 40th anniversary in 2012, Cousins Subs and its franchisees now operate approximately 150 stores in six states and are embarking on an expansion plan. For more information, visit www.cousinssubs.com. Or find Cousins Subs on Facebook and Twitter.
Charley’s Grilled Subs, known worldwide for their signature Philly Steak sandwiches, is giving customers a reason to look forward to Lent this year by unveiling a freshly prepared Crispy Beer Battered Fish Sandwich.
Staying true to the Charley’s signature sandwich style, the Crispy Beer Battered Fish Sandwich will be hot, fresh and made-to-order with two Yeungling beer-battered, wild Alaskan Cod fillets, served on a toasted bun with fresh toppings and a punch of zesty tartar sauce. The sandwich will only be available February 20 through April 8, making this unbeatable combination of savory flavors a perfect choice for all those who celebrate Lent.
Charley’s Grilled Subs is constantly keeping their menu relevant, offering quality and flavorful items that appeal to all consumer palates. The Crispy Beer Battered Fish Sandwich brings the widespread demand of a fish fry together with the unique, light-bodied taste of Yuengling beer, an East Coast classic from America’s oldest brewery just up the road from Philadelphia. Every sandwich on the menu is filled with premium, fresh ingredients. Customers are looking to try new, bold flavors and Charley’s is proactive in responding to customer demands by adding the Crispy Beer Battered Fish Sandwich.
“Charley’s is known for bringing new tastes to market, and our customers won’t be disappointed with our spin on this classic,” said Chung Choe, Charley’s head of Research and Development. “The Yuengling beer batter makes all the difference with our wild Alaskan cod sandwich; the crunch and flavor is amazing. The sandwich itself provides a great addition to our line-up of hot, fresh steak and chicken sandwich creations.”
The Crispy Beer Battered Fish Sandwich will be offered for a limited time only at all Charley’s locations nationwide.
Charley’s Grilled Subs is famous for their hot, fresh made-to-order Philly Steak Sandwiches and other 100 percent Certified USDA choice steak, chicken and deli subs, gourmet fries and freshly squeezed lemonade. The company, headquartered in Columbus, Ohio, has more than 450 locations worldwide in 46 states and 16 countries. Founded in 1986, more than 90 percent of all Charley’s Grilled Subs restaurants are run by franchisees. For more information, go to www.Charleys.com.
Denver-based The Egg & I Restaurants announces the opening of its 52nd restaurant on Monday, February 27th. The restaurant opens at 6:00 a.m. on the southeast corner of Westheimer Rd. and Jeanetta St. This will be the second The Egg & I Restaurant opened in Houston by well-known Houston businessman, Mac Haik.
On Sunday, February 26th, the restaurant will donate 100% of all proceeds from its private, pre-opening training day to the Trotter Family YMCA. All donations will support families and individuals in the community through services and programs focused on youth development, healthy living and social responsibility. “We are excited to partner with this newest The Egg & I Restaurant in Houston and are grateful for their support”, says Kyle Anderson, Director of Center Operations for the Trotter Family YMCA.
“We are all very excited about this event and about our new restaurant opening. The Houston community has already welcomed us with open arms and we can’t wait to become more involved and make new friends,” said Mari Gonzalez, General Manager of the new The Egg & I Restaurant. “We are also very pleased our new restaurant is creating 40 new jobs in Houston.”
Mr. Haik has been involved with The Egg & I Restaurant concept since March, 2007. He is one of the owners of E&I Restaurants, Inc. which currently owns eight The Egg & I Restaurants in Colorado and, through one of its subsidiaries, franchises The Egg & I Restaurants throughout the U.S.
In addition to one other Houston location, Mr. Haik also owns five The Egg & I Restaurants in San Antonio, Texas, one in Tyler, Texas, one in Austin, Texas, and two locations in Alabama. Additionally, he has development rights for the concept for most of Texas, as well as several other states.
This The Egg & I Restaurant is the seventh The Egg & I Restaurant in the Houston market and the sixteenth in Texas.
“The opening of the 52nd location is a significant accomplishment for all of us at The Egg & I. I want to thank our entire team for their dedication and tireless efforts to ensure we deliver an exceptional dining experience to every guest, every day, in every restaurant,” commented Haik. “In this very difficult economic environment, we are very pleased to be able to continue opening new restaurants and bringing our award-winning breakfast and lunch entrees to new communities around the State of Texas.”
About The Egg & I Restaurants
The Egg & I Restaurants, headquartered in Lone Tree, CO, opened its first restaurant in Ft. Collins, CO in 1987. With Houston’s opening there will be 52 company and franchise restaurants operating throughout the U.S. The Egg & I Restaurants are casual, full-service, breakfast and lunch restaurants open Monday-Friday from 6:00 a.m. until 2:00 p.m. (2:30 p.m. on weekends). Arabica premium high grown coffees, 100% pure-squeezed orange juice, generous portions and creative menu items all combine to make a meal at The Egg & I delicious and memorable. Frittatas, omelettes, whole wheat pancakes, waffles and many delicious “non-egg” and “Smarter Choice” items make up the extensive breakfast and brunch menu. Lunch choices include chef-inspired sandwiches, generous salads and freshly-prepared, homemade soups. Private meeting rooms are available at most locations. The Egg & I Restaurant was recently named for the second year in a row to Technomic’s The Future 50 listing, its annual ranking of the fastest-growing concepts between $25 million and $50 million in sales. For further information, visit www.TheEggandIRestaurants.com.
Contact:
Jan Barnett
The Egg & I Restaurants
Director of Marketing
Office: (303) 768-8883
Cell: (720) 280-6743
jbarnett@eggandi.org www.TheEggandIRestaurants.com
Erbert and Gerbert’s® Sandwich Shops have made the decision to remove alfalfa sprouts from their entire menu in all locations across the system.
The decision to remove sprouts was prompted based on recent multi-state outbreaks of serious health issues associated with sprouts. Although Erbert and Gerbert’s Sandwich Shops have not experienced any issues with their current supply of alfalfa sprouts, the system is taking a proactive approach to remove the items from the menu to prevent guests from any potential health risks.
“The decision to pull the sprouts from our menu system-wide is being made to protect the health of our guests,” said Eric Wolfe, CEO/president, E&G Franchise Systems, Inc. “We value the well-being of our customers and felt removing all sprouts from our menu and sandwich line was the best way to eliminate the risk.”
Over the past 12 months, the number of sprout-related incidences reported from the Centers for Disease Control (CDC) has increased. The bacteria known as a Shiga-toxin producing strain of E. coli, or STEC, is to blame for this outbreak. Some types of STEC frequently cause severe disease, including bloody diarrhea and hemolytic uremic syndrome (HUS). A widespread outbreak of another non-O157 STEC was responsible for devastating illnesses in Europe last summer – a crisis that was eventually traced to contaminated sprout seeds.
Founded and headquartered in 1988 in Eau Claire, Wis., Erbert and Gerbert’s Sandwich Shop is dedicated to serving better, more flavorful sandwiches than anyone else in the universe. The system currently has 53 restaurant locations that span the country from college towns to urban downtowns to rural centers in Wisconsin, Minnesota, North Dakota, South Dakota, Colorado, Georgia and Texas.
North America’s iconic sports pub franchise made famous by its signature Buffalo-style chicken wings and community activism, announced today the signing of a master franchise agreement with ‘Food Fabulous’ to open five restaurants in Qatar over the next 10 years. Beef ‘O’ Brady’s milestone arrangement comes on the heels of additional LOI’s to further develop the brand abroad in Oman, Kuwait, Morocco, Jordan and Lebanon.
“From the food to the atmosphere, Beef ‘O’ Brady’s has always had universal appeal, and that’s why we’re confident the brand will receive a glowing ovation in Qatar,” said Chris Elliott, CEO of Beef ‘O’ Brady’s. “Our agreement with Food Fabulous will expand the brand’s appeal to an entirely new region, and we’re thrilled to partner with one of the fastest-growing food and beverage companies in the Middle East.”
Food Fabulous, a Qatar-based company that buys, operates and manages specialized food and beverage franchises, plans to open its first Beef ‘O’ Brady’s location by November 2012. While exact locations have not been identified to date, executives with the company are currently scouting ideal real estate locations in Doha, Al Wakra, etc.
“Our main objective is not to sacrifice on location for the sake of a quick opening,” said Salma Maher, CEO of Food Fabulous. “There is a large demand for quality family casual restaurants in Qatar, and we’re honored to partner with one of the pioneers of the industry.”
Like all domestic Beef ‘O’ Brady’s locations, the Qatar locations will put a major emphasis on community outreach. Since the company’s inception, each Beef ‘O’ Brady’s has been committed to strengthening local ties through philanthropic partnerships and volunteerism.
Tampa-based Beef ‘O’ Brady’s made headlines in January 2012 by signing its first overseas development agreement in the Kingdom of Saudi Arabia and Bahrain. As Beef’s sets its sights on further international development in such countries as Greece, Dubai, Canada, and Mexico, executives with the company are taking a careful approach to finding additional area developers and master franchise partners with business savvy, tenacity and a readiness to reinvest in their communities.
Beef ‘O’ Brady’s is a national franchise of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 210 locations in 22 states. Visit www.beefobradysfranchise.com for more information.
Wingstop set a new company record earlier this month, selling 5.6 million wings on Super Bowl Sunday – a 12 percent increase over 2011.
This marked the 12th straight year Wingstop set a sales record on the day of the Super Bowl. In addition, Wingstop’s same store sales are currently up 11.7 percent for the year-to-date.
“If you were to place 5.6 million wings end-to-end it would stretch over 300 miles – that’s how many wings we sold on Super Sunday,” said Wingstop CEO Jim Flynn.
This year guests also took advantage of the Wingstop online ordering system and phone app, some placing orders up to a full week in advance of their Super Bowl parties.
“It’s a huge testament to the Wingstop team that we were able to move 5.6 million wings out our doors in one day,” added Flynn. “Our staff is one of the most dedicated, service-oriented and friendly in the restaurant business.”
Headquartered in Richardson, Texas, Wingstop has 500 restaurants open across the United States and Mexico. The Wingstop menu features 10 wing flavors including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, Hickory Smoked BBQ and the newest offering, Louisiana Rub. Wings are made fresh, cooked-to-order and customers can also choose from homemade side dishes including Wingstop’s award winning fresh-cut seasoned fries. Wingstop has experienced eight consecutive years of positive sales increases, was named a Top 10 Best Franchise Deal by QSR magazine, was crowned Wing King at the National Buffalo Wing Festival and has been voted ‘best wings’ in markets across the country. Troy Aikman, three-time Super Bowl champion and Hall of Fame quarterback, has served as the chain’s national spokesman since 2003 and recently joined the Wingstop Board of Directors. Wingstop was acquired in 2010 by Roark Capital Group, an Atlanta-based private equity firm that specializes in business and consumer service companies with attractive growth prospects and revenues ranging from $20 million to $1.0 billion. For more information visit wingstop.com, wingstopfranchise.com or facebook.com/Wingstop.
Red Mango, Inc. Founder and Chief Concept Officer Dan Kim is adding to his accolades as the idea man behind the #1 Zagat-rated frozen yogurt and smoothies chain in America. Kim was recently presented with a Dallas Business Journal 2012 Minority Business Leader Award, a program that honors outstanding minority executives and entrepreneurs from leading North Texas companies for their hard work in the industry and community.
The Dallas Business Journal’s 5th Annual Minority Business Leader Awards Program recognized Kim, along with almost 30 other top minority business owners and corporate executives, at its awards luncheon at the Dallas Hyatt Regency on Feb. 16. The outstanding executives and entrepreneurs are also featured in the Feb. 17 issue of the Dallas Business Journal.
Having launched the very first Red Mango store in 2007, Kim built his business from the ground up. Today, Red Mango has ripened into a thriving national chain with more than 150 stores under Kim’s careful guidance.
“I’m honored to be recognized for doing something that I enjoy,” said Kim. “I followed my passion to offer consumers delicious and nutritious frozen yogurt and smoothies in a stylish and engaging retail atmosphere. Today that dream is a reality, and Red Mango is the true definition of healthy refreshment, changing the way people eat and live.”
Red Mango, also named the number one quick refreshment chain for “Healthy Options” by Zagat, offers over 40 flavors of frozen yogurt, made-to-order fruit and yogurt parfaits, probiotic iced teas, and more than 20 delicious varieties of smoothies. Kim further defines the experience at Red Mango to customers through engaging loyalty and frequency programs.
Red Mango is currently awarding franchise opportunities in select markets nationwide. More information is available at redisreal.com or redmangofranchising.com.
P.F. Chang’s China Bistro has announced the appointment of Larry Ryback as Chief Operating Officer of the P.F. Chang’s concept, effective March 2012. Mr. Ryback has more than 20 years of restaurant operations experience and currently serves as the Chief Operating Officer of Kona Grill, Inc. (NASDAQ: KONA), an American grill and sushi bar based in Scottsdale, Arizona.
“We are thrilled to welcome Larry as COO of P.F. Chang’s,” said Lane Cardwell, President of the P.F. Chang’s concept. “I am excited to work with him as we continue to elevate and evolve the P.F. Chang’s brand for the future. Larry is philosophically aligned with the key factors that have been the hallmarks of our success: strong operations, culinary execution, hospitality and development of people. We admire the significant impact of his efforts during his tenure at Kona Grill and look forward to leveraging his skills as we continue to move our brand forward.”
P.F. Chang’s China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared pan-Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility. In addition, the Company has extended its brands to international markets and retail products both of which are operated under licensing agreements.
Since the first restaurant opened in 1962, Taco Time NW and the Tonkin family have been a northwest icon serving approximately twice the population of Washington state each year. As the northwest-based, family-owned quick service restaurant begins celebrating its 50th anniversary in February 2012, it will introduce new initiatives and programs that exemplify the company’s commitment to serving high-quality, fresh products prepared daily and to the community.
“50 years ago, great-grandpa Frank opened his first Taco Time based on two core values – caring about people and a dedication to serving quality, fresh food to restaurant guests,” said Robby Tonkin, president of Taco Time NW. “Our commitment to those values four generations later is what’s made Taco Time NW a favorite with so many people in the northwest.”
In 2012 and moving forward, Taco Time NW will continue to increase the number of products sourced from northwest suppliers and will purchase local ingredients whenever possible, including tortillas baked fresh daily from La Mexicana, a local family-owned company that Taco Time has worked with for almost 40 years. Taco Time NW’s beef is sourced from local family-owned Petschl’s Quality Meats, which delivers fresh, northwest beef to the restaurants. Taco Time NW’s famous Mexi-Fries will be made in Washington from Washington state potatoes and northwest-based Darigold provides Taco Time NW’s 60-day aged Cheddar cheese.
“Taco Time NW continually strives to work with other local family-owned companies who share a passion for fresh, high-quality ingredients,” said Chris Tonkin, vice president of Taco Time NW. “We take great pride in supporting other family-owned businesses that share our values and commitment to our communities.”
Additionally, Taco Time NW is introducing new green initiatives, including investing in many compostable packaging options. At over half of its restaurants where hauling compost to a commercial compost facility is possible, Taco Time has designed a program that allows all compostable items to be disposed of in one bin, eliminating the need for guests to separate out the compostables. When possible, the compostables will be transported to local composting company Cedar Grove.
Taco Time NW will also celebrate its 50th anniversary with the introduction of a traveling taco truck, which will visit 50 community events and block parties between Memorial Day and Labor Day.
Founded by Frank Tonkin Sr., a longtime Renton resident, in 1962, Taco Time NW is now operated by the fourth-generation Tonkin family. Tonkin Sr. opened the first Taco Time with the goal of becoming one of the best Mexican food restaurants in Washington state and was met with great success, soon opening his second restaurant. Today, Taco Time NW has 73 locations spanning from Lynden to Longview and east to Moses Lake and East Wenatchee.
For more information about Taco Time Northwest, visit www.TacoTimeNW.com or call (425) 226-6656.
For the fifth year in a row, Taco Cabana is bringing one of its most popular limited-time offers back to the menu, re-introducing a line of Shrimp Tampico items just in time for the Lenten season.
According to Walter “Smokey” Waters, corporate chef at Taco Cabana, the restaurant’s take on Shrimp Tampico features shrimp that are hand-marinated daily in a mix of chipotle and ancho spices right in the restaurant.
“Then we grill the shrimp with garlic, lime and cilantro to get that unique taste that combines the flavors we experienced on our culinary trips to Mexico,” said Waters.
Now through mid-April, guests can order Shrimp Tampico in tacos, quesadillas, or enchiladas. Guests can also add Shrimp Tampico to their custom-built Cabana Bowl.
For a limited time, Taco Cabana is also bringing back its special pineapple salsa. The sweetness of the crushed pineapple combined with the smoky chipotle flavor in the salsa make it a tasty complement to the flavors of the Shrimp Tampico dishes.
“For the past five years, Shrimp Tampico has been something our guests look forward to each spring. This year, we introduced it to the menu earlier so our fans can enjoy it longer,” said Todd Coerver, chief marketing officer at Taco Cabana. “It’s about incorporating unique ingredients and recipes from Mexico, putting our own spin on them and offering them at a fair price – and starting at $4.99, Shrimp Tampico delivers.”
In 1978, Taco Cabana began as a taco stand in San Antonio, with the unique recipes and ingredients that reflect our rich Mexican culture and food. With more than 156 restaurants in 3 states, Taco Cabana continues to redefine the Mexican fast-casual dining experience through ongoing menu and service enhancements. We are committed to providing our guests the true flavors of Mexico, served up in a relaxing, patio cafe environment. From our kitchens’ daily fresh-made tortillas and handmade salsas to our flame-grilled fajitas and refreshing margaritas, our commitment to quality lives on, making Taco Cabana one of the region’s most enduring and beloved Mexican food brands. For more information, please visit www.tacocabana.com.
Broad Street Hurricanes, Moscow Mules, and French Quarter 75s are just a few of the vintage-inspired cocktails available at Ruth’s Chris Steak House. New Orleans is one of the birth cities of the American Classic Cocktail and the birthplace of Ruth’s Chris Steak House. The new beverage program celebrates this heritage with new classics alongside old favorites to offer customers the ultimate experience in hand-crafted cocktails.
“What better time to celebrate the art of the cocktail than shortly after the 78th anniversary of prohibition?” mused Helen Mackey, Beverage Director for Ruth’s Chris Steak House. “Staying true to our heritage, we are launching a vintage-inspired cocktail program with a focus on fresh juices and high quality ingredients that have a foundation in the classics with a Ruth’s Chris twist.”
Just like their culinary counterparts in the kitchen, Ruth’s Chris bartenders are highly skilled at their craft, employing the same care and commitment to quality that go into its signature sizzling steaks and stellar food offerings. Samples of featured favorites and new classics include:
Broad Street Hurricane – Sophisticated riff on the classic New Orleans cocktail invented at Pat ‘O Briens in the 1940s using Zacapa Centenario 23 year old aged rum, pomegranate juice, freshly squeezed lemon and lime juices and yellow passionfruit.
French Quarter 75 – A delicate flute of bubbly with a little something extra was born as the French 75 in Paris in 1915, our version celebrates America’s French heritage and adds a subtle hint of elderflower.
The Moscow Mule – Americans were largely gin drinkers until Smirnoff invented this vodka cocktail in the 1940s. Domain de Canton ginger liqueur, freshly squeezed lime juice, ginger ale, candied ginger and a lime twist combine for this thirst quencher named for its kick.
The Derby Peach Tea – A Ruth’s Chris original, this long, cool cocktail pays homage to our southern roots. This refreshing drink is made with Bulleit Kentucky Straight Bourbon, Monin peach puree, freshly brewed ice tea, freshly squeezed lemon juice and topped off with fresh mint leaves.
The Manhattan East Side – Inspired by the flavors of a Manhattan and a Whiskey Sour, this cocktail is a celebration of flavors and sure to become a new classic.
Ruth’s Chris Steak House, Inc. is the largest upscale steak house company in the world, with over 130 restaurant locations around the globe. Founded in New Orleans by Ruth Fertel in 1965, Ruth’s Chris specializes in USDA Prime grade steaks served in Ruth’s Chris signature fashion … “sizzling.” Look for upcoming national wine dinners at www.ruthschris.com.
TCBY (www.tcby.com), the leading frozen yogurt concept, continues to expand its stores in Florida with a new location now open in Orange Park — marking the 30th store in Florida. The new owner is Tommy Douglas, who is opening his first frozen yogurt franchise with TCBY.
The new store, located at Pine Tree Plaza at 410 Blanding Boulevard in Orange Park, is 1,600 square feet and features TCBY’s new self-serve concept, which allows customers to make their own frozen yogurt treat by choosing from 12 available flavors and mixing in a variety of toppings.
“We experienced tremendous growth in Florida in 2011, and we expect continued success this year,” said Tim Casey, CEO of TCBY. “Our Florida locations continue to perform very well, and we attribute this in part to the locals who have embraced our healthy frozen yogurt offerings. Our Orange Park location is an exciting start to our expansion in Florida this year. ”
TCBY is the largest and fastest-growing frozen yogurt brand, leading the industry with its new self-serve concept. With more than 30 years of experience, and as the first frozen yogurt concept, TCBY is a successful model that has fueled the growth of a thriving industry. TCBY, which currently has 380-plus franchise locations in 47 states, offers the most extensive product line, with all yogurt flavors low in fat, fat free or sugar free. TCBY recently launched its new frozen yogurt classification called “Super Fro-Yo,” the healthiest frozen yogurt product available in the market. TCBY is part of Mrs. Fields Famous Brands® and thus is a sister company to Mrs. Fields. For more information, visit www.tcbyfranchise.com.
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Following an unprecedented economic year that saw sales jump nearly three percent system-wide, Beef ‘O’ Brady’s will spice up the food forecast in 2012 with the launch of a new ‘beefed’ up menu. Beef ‘O’ Brady’s has introduced a new line of premium Angus Skirt steak options designed to cure customers’ craving for even more beef. To date, the new Angus Skirt steak line is the highest-performing test product in Beef ‘O’ Brady’s history, as stores that tested out the new line have experienced a boost in sales of nearly eight percent.
In total, the 210-unit restaurant chain has rolled out five new menu options. And with prices starting at $7.99, guests won’t have to break the bank to experience it.
The new Angus Skirt steak line includes:
Whole Lotta Steak Nachos: Crispy tortilla chips smothered with queso and topped with mixed cheese, lettuce, tomato, and a half-pound of grilled Angus skirt steak. Sour cream, signature salsa and sliced jalapeños served on the side.
Steak Quesadillas: Grilled flour tortilla stuffed with a half-pound of Angus skirt steak, Monterey Jack and cheddar cheeses. Served with sour cream and our signature salsa.
The Steak Burrito: A warm flour tortilla filled with grilled Angus skirt steak, seasoned rice, peppers, onions, Monterey Jack and cheddar cheeses and creamy Poblano sauce. Served with crisp tortilla chips and signature salsa.
Steak Bowl: Seasoned rice topped with Angus grilled skirt steak, onions, peppers, cheddar jack cheese, chopped tomatoes and our famous creamy Poblano sauce.
Steak Tacos: Angus skirt steak topped with lettuce, cheddar jack cheese and our famous creamy Poblano sauce.
The launch of the new menu comes on the heals of an extraordinary year for the company that saw several milestones reached including the signing of its first international development deal, the opening of its first restaurant West of the Rocky Mountains, and its third successful sponsorship of the Beef ‘O’ Brady’s Bowl.
Executives with the company anticipate another banner year in 2012 – with signed agreements to open up an additional 22 locations. This comes after successfully opening up 14 locations in 2011.
“We continue to develop our successful brand and ensure our customers are never disappointed. We listen to our customers, and are happy to appeal to their requests for more steak options with the introduction of the new lunch and dinner line” said Chris Elliot, CEO of Beef ‘O’ Brady’s. “Our continued success clearly reflects the joy that our food brings to our customers even during tough economic times, and we expect to continue improving throughout the new year”
The new steak lineup follows the success of several menu innovations for Beef ‘O’ Brady’s. In April 2011, Beef’s launched a lunch menu designed to help busy customers get in and out without compromising variety, quality or value. Beef ‘O’ Brady’s also switched to premium Angus burgers. In September 2011, the restaurant chain introduced a new beverage line that included 10 signature cocktails, and seven nonalcoholic beverages.
Beef ‘O’ Brady’s is a national franchise of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 210 locations in 22 states. Visit www.beefobradys.com for more information.
Mr. Haik has been involved with The Egg & I Restaurant concept since March, 2007. He is one of the owners of E&I Restaurants, Inc. which currently owns eight The Egg & I Restaurants in Colorado and, through one of its subsidiaries, franchises The Egg & I Restaurants throughout the U.S.
The Egg & I Restaurants, headquartered in Lone Tree, CO, opened its first restaurant in Ft. Collins, CO in 1987. With Houston’s opening there will be 52 company and franchise restaurants operating throughout the U.S. The Egg & I Restaurants are casual, full-service, breakfast and lunch restaurants open Monday-Friday from 6:00 a.m. until 2:00 p.m. (2:30 p.m. on weekends). Arabica premium high grown coffees, 100% pure-squeezed orange juice, generous portions and creative menu items all combine to make a meal at The Egg & I delicious and memorable. Frittatas, omelettes, whole wheat pancakes, waffles and many delicious “non-egg” and “Smarter Choice” items make up the extensive breakfast and brunch menu. Lunch choices include chef-inspired sandwiches, generous salads and freshly-prepared, homemade soups. Private meeting rooms are available at most locations. The Egg & I Restaurant was recently named for the second year in a row to Technomic’s The Future 50 listing, its annual ranking of the fastest-growing concepts between $25 million and $50 million in sales. For further information, visit 
