Krispy Kreme Doughnut Corporation announced today that it has signed its first development agreement in India, a regional agreement with new franchisee Bedrock Food Company Pvt., Ltd.  Under the new agreement, Bedrock Food Company is expected to open 35 stores over the next five years.  The stores will be located in six states in the North region of India, which includes the cities of Delhi, Jaipur and Lucknow.

Jeff Welch, Krispy Kreme President, International commented, “We are excited to partner with Bedrock Food Company in taking the great taste and experience of Krispy Kreme to the people of North India.  Manpreet Gulri and his team are leaders in the QSR segment in India.  Their strong industry experience and knowledge of the Indian consumer are great assets that they will be able to leverage as they bring the melt-in-your-mouth Krispy Kreme experience to the market.”

“We are excited to introduce the Krispy Kreme brand to North Indians and wish to position ourselves as a premium doughnut and coffee brand,” said Purwa Sinha, Managing Director of Bedrock Food Company Pvt., Ltd.  “Krispy Kreme is extremely popular in Asia and we expect Krispy Kreme to be well received in India.  Our experience with the Indian consumer shows Indians are very fond of sweets and believe in the concept of sharing.   Coffee and doughnuts as a category has huge potential in India and we expect the market to grow quickly over the next few years.  We are pleased to enter into a franchise relationship with Krispy Kreme.”

The Krispy Kreme Original Glazed doughnut can be found in over 690 stores in 21 countries, including Australia, Bahrain, Canada, China, Dominican Republic, Indonesia, Japan, Kuwait, Lebanon, Malaysia, Mexico, the Philippines, Puerto Rico, the Republic of Korea, Qatar, the Kingdom of Saudi Arabia, Thailand, Turkey, the United Arab Emirates, the United Kingdom and the United States.

Mira Mesa welcomed its newest Korean fusion restaurant today with the opening of Fuze Restaurant and Lounge. Located at 9379 Mira Mesa Blvd., the 3,300 square foot restaurant will be open daily for lunch and dinner.

“We were ready to usher in an approachable, modern restaurant and lounge concept in an area of town that had very limited options for Korean-inspired cuisine,” said Minjae Kim, partner of Fuze Restaurant and Lounge.

The lunch and dinner menus, created by Executive Chef Jae Hun Sung, highlight bulgogi sliders, Korean marinated short rib tacos, yellow tail carpaccio and spicy seafood dduk bok ki. Rice cakes, noodles, fried rice and desserts by Heaven Sent Desserts are also included. Sung incorporates elements of Thai and Japanese flavors as showcased in a number of dishes such as the salmon sashimi appetizer.

“Our price points are quite casual, from $7.95 to under $20.00,” added Sung. “Fuze is meant to be a daily dining option, ideal for a quick lunch or a post-movie bite.”

The open-air space seats 70 patrons indoors, including at the bar, and another 20 guests on the patio. Sung, a chef with nine years of culinary experience, met Kim at Minsokchon and the pair decided to open their own establishment.

“I don’t like cooking, but I like eating,” smiled Kim. “We’re a perfect duo.”

Fuze Restaurant and Bar is open Sunday through Thursday from 11:00 a.m. to 11:00 p.m. and Friday and Saturday from 11:00 a.m. to Midnight. To learn more about Fuze Restaurant and Lounge, visit: www.facebook.com/FUZESD or call (858) 271-1302.

Has your dad overcome adversity and gone the extra mile to provide a better life for you? Do you know a single father who puts in overtime so that his kids can continue with piano lessons?  Perhaps you know someone who has taken on the role of father for his many grandkids. Or he’s coping with a physical ailment and still able to put food on the table.  This Father’s Day, Stonefire Grill is conducting a search for Super Dads across the southland who go above and beyond the call of duty. To nominate a dad, first follow Stonefire on Twitter (@Stonefiregrill)

Noble Roman’s, Inc. (OTCBB:NROM), the Indianapolis based franchisor of Noble Roman’s Pizza and Tuscano’s Italian Style Subs, today announced results for the quarterly period ended March 31, 2012.

A summary of results for the three months ended March 31, 2012 compared to the same period in 2011 follows:

Total revenue was $1,837,662 compared to $1,802,017.

Net income was $365,079, or $.02 per share, compared to $368,012, or $.02 per share.

Net income before taxes was $604,537, or $.03 per share, compared to $609,393, or $.03 per share. Although the company provides for income tax expense on its Statement of Operations, it is currently not paying any income tax as a result of its deferred tax credits and will not pay any income tax on the next $27 million of net income.

Operating margin on total revenue was 38.1% compared to 39.3%. The slight shrinkage in margin was the result of adding sales expenses to pursue the company’s strategy of seeking increases in future revenue. This increase was the addition of a sales executive and additional trade shows. This was done to pursue an increase in the number of non-traditional franchises, to accelerate growth in the number of grocery store take-n-bake locations and to increase the number of grocery store distributors carrying the take-n-bake products.

Upfront franchisee fees and commissions were $84,178 compared to $62,625.

Royalties and fees less upfront fees were $1,619,388 compared to $1,612,163. This included an increase in royalties and fees from grocery store take-n-bake pizza of $74,853, or 31%, a decrease in royalties and fees from non-traditional locations of $36,124, or approximately 3%, and an increase in royalties and fees from traditional locations of nearly 1%.

Subsequent Events:

The company is in the process of refinancing its debt with a $5 million term loan to be amortized over 48 months with the proceeds to be used to repay the existing note to Wells Fargo Bank in the amount of $3.4 million, to repay the note payable to officer of $1.3 million and to pay other costs related thereto. The new term loan transaction is scheduled to close on May 15, 2012. The new term loan will bear interest at an annual rate of LIBOR plus 4% compared to the annual interest rate on the Wells Fargo Bank loan of LIBOR plus 4.25%, which was scheduled to increase to LIBOR plus 7.25% on July 1, 2012, and the annual interest rate on the current note payable to an officer of the company of 8%. In addition, the existing interest rate swap contract, which the company entered into in February 2008 which fixed the rate on 50% of the principal balance of the Wells Fargo loan at an annual interest rate of 8.2%, has been recently terminated. This refinancing will significantly lower the company’s effective interest rate on its outstanding debt.

Looking forward, the company is focused on revenue expansion through two primary growth vehicles: 

Sales of Non-Traditional Franchises and Licenses. The company believes it has an opportunity for increasing unit growth and revenue within its non-traditional venues, particularly with convenience stores, travel plazas and entertainment facilities. The company’s franchises in non-traditional locations are foodservice providers within a host business, and usually require a substantially lower investment compared to a stand-alone, traditional location. With an improving economy, the company has been experiencing renewed interest in its non-traditional franchises and is currently in discussions with many franchise prospects. The company has signed an agreement with Huck’s, a 110-unit convenience store chain in 5 states for 10 initial locations in Indiana, Illinois and Kentucky, the first of which will open soon and the rest to follow shortly thereafter. Including Huck’s, the company has signed agreements for 21 non-traditional locations so far this year, including, as previously announced, with The Pantry, Inc., a convenience store chain of over 1,650 locations, which will be opening its pilot location soon. The company believes it could experience significant growth in non-traditional franchises in 2012.

Licensing the Company’s Take-N-Bake Program. Since the company introduced take-n-bake pizza in grocery store chains, through May 8, 2012 the company has signed agreements for 1,084 grocery store locations to operate the take-n-bake pizza program and has opened the take-n-bake pizza program in approximately 881 of those locations. The company is currently in discussions with numerous grocery store operators for additional take-n-bake locations. Since the beginning of 2012, the company has signed distribution agreements with two additional grocery store distributors and is currently near signing with four additional grocery store distributors and is in discussions with several others.

Update on Litigation: 

The Court granted summary judgment in favor of the company and against all of the Plaintiffs in a long-running lawsuit styled Kari Heyser, Fred Eric Heyser, Meck Enterprises, LLC, et al vs. Noble Roman’s, Inc., et al, filed in Superior Court Hamilton County, Indiana in June 2008. As a result, the plaintiff’s allegations of fraud against the company and certain of its officers were determined to be without merit. Plaintiffs filed numerous motions and an appeal to the Indiana Court of Appeals, in an attempt to reverse the December 23, 2010 summary judgment. All of the motions failed and the Indiana Court of Appeals dismissed the appeal with prejudice. The fraud charges against the company and certain of its officers are dismissed entirely and the Plaintiffs have no appeal rights remaining. The company has also been granted partial summary judgment as to liability on the company’s counter claims, in excess of $5 million, against the Defendants. The Court determined that the Plaintiffs/Counterclaim-Defendants were liable to the company for direct damages and consequential damages, including future royalties for breach of their franchise agreements. In addition, the Court determined that, as a matter of law, the company was entitled to recover attorney’s fees associated with obtaining preliminary injunctions, fees resulting from the prosecution of the company’s counterclaims and fees for defending against the fraud claims. The amount of the award is to be determined at trial.

The Louisiana Seafood Promotion and Marketing Board (LSPMB) will host the fifth annual Louisiana Seafood Cook-Off on May 26 at the New Orleans Convention Center.  The culinary contest will be held as part of the New Orleans Wine and Food Experience (NOWFE).

Ten chefs from across Louisiana will compete for the coveted title of “King of Louisiana Seafood.”  Participating chefs include Cody Carroll of Hot Tails Louisiana Crawfish House in New Roads; Drew Dzejak of The Grill Room at Windsor Court Hotel in New Orleans; Anthony Felan of Wine Country Bistro in Shreveport; Keith Frentz of LOLA Restaurant in Covington; Michael Gottlieb of Red Fish Grill in New Orleans; Jaime Hernandez of Juban’s in Baton Rouge; Michael Sichel of Galatoire’s in New Orleans; Guy Sockrider of Tomas Bistro in New Orleans; Kevin Templet of Fremin’s Restaurant in Thibodaux; and, Scott Varnedoe of Stroube’s Seafood and Steaks in Baton Rouge.

“The passion and rivalry that surround the Louisiana Seafood Cook-Off are captivating,” said Ewell Smith, Executive Director of LSPMB.  ”In addition to enjoying cuisine from 60 Louisiana restaurants and wines from around the world, participants in the NOWFE Grand Tasting have the exclusive opportunity to observe as these ten incredible chefs battle for the esteemed title of King of Louisiana Seafood.”

The chefs will have their Louisiana seafood dishes underway when guests arrive for the NOWFE Grand Tasting at 2 p.m.  Dishes will be judged on presentation, creativity and flavor and the winner will be announced during the closing ceremony at 4:30 p.m.

The judging panel includes Chef Randy Cheramie, Executive Director for John Folse’s Culinary Institute; Errol Laborde, Editor-in-Chief of Louisiana Life Magazine; Holly Goetting, Executive Chef of Charley G’s in Lafayette; Denise Mickelsen, Senior Editor of Fine Cooking Magazine; Amanda Westbrooks, Online Editor of Restaurant Business Magazine; and, native Louisianian Chef David Guas, Owner of Bayou Bakery in Arlington, Virginia.  Ewell Smith will emcee the event along with the reigning King of Louisiana Seafood and Executive Chef of Restaurant Cotton in Monroe, Louisiana, Chef Cory Bahr.

In addition to representing the Louisiana seafood industry at events throughout the year, the winning chef will represent Louisiana in the ninth annual Great American Seafood Cook-Off on August 11 at the Louisiana Restaurant Association’s (LRA) Foodservice EXPO in New Orleans.  The Great American Seafood Cook-Off, also presented by LSPMB, is the nation’s most prestigious seafood competition showcasing domestic, sustainable seafood featuring premier chefs from across the nation.  The National Oceanic Atmospheric Association (NOAA) is also a primary sponsor for the two-day event.

In addition, the Louisiana Seafood Cook-Off is supported by Fine Cooking Magazine, McIlhenny Company/TABASCO® Brand Products, Rouses Markets, LRA, and the Louisiana Office of Tourism.

Ticketholders to the NOWFE Grand Tasting event, which will pair offerings from 60 of New Orleans’ top chefs with selections of wine from around the world, may also attend the Louisiana Seafood Cook-Off.  Tickets can be purchased at www.NOWFE.com.

For more information about the LSPMB and the Louisiana Seafood Cook-Off, visit www.LouisianaSeafood.com.

The LSPMB was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry.  The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists.

Baja Fresh Mexican Grill, the quick-casual fresh Mexican chain, is thrilled to announce the grand opening of its Wesley Chapel location, conveniently located at 2653 Bruce B. Downs Blvd., Wesley Chapel, FL 33544. The restaurant is operated by Mr. Kush Vallabh. Mr. Vallabh, who has been in the restaurant industry for 13 years, declares he chose Baja Fresh for its food! “The fact that everything is made in house and comes from fresh ingredients really inspired me. It fits the niche that Tampa and Wesley Chapel need.”

The 3,300 square foot, 110 seat restaurant features indoor and outdoor Patio seating with plenty of space for private meetings, dinners and lunches. This location will also be selling beer, wine & margaritas and feature Big screen TV’S and free WiFi.

The BAJA FRESH “made to order” menu allows guests to customize their BAJA FRESH favorites including their signature Baja Burrito made with FRESH handmade guacamole and pico de gallo. The customizable menu provides a choice of fire-grilled chicken breast, steak, pork carnitas, shrimp or Wahoo. All menu items are prepared with always fresh, never frozen made to order Mexican food. Since the inception of BAJA FRESH in 1990, every order is served with free chips and a variety of 6 freshly prepared salsas from BAJA FRESH’s signature salsa bar.

The new restaurant encompasses BAJA FRESH’s latest contemporary restaurant design. Guests will notice a distinctly new interior incorporating the use of natural wood, stone and warm colors, in addition to a more accommodating seating plan. “We believe customers new and old will truly enjoy the new BAJA FRESH experience!” said Charles Rink, BAJA FRESH President and CEO.

BAJA FRESH Mexican Grill serves bold, FRESH Mexican flavors for lunch, dinner, dine-in or take-out all in a spacious and contemporary environment. All entrées come with free chips & salsa and are made with never frozen, hormone free fire-grilled chicken, all natural steak and slow roasted pork carnitas. Founded in 1990 and headquartered in Irvine, Calif., BAJA FRESH Mexican Grill operates or franchises 230 restaurants in 25 states as well as Dubai and Singapore.

Fiesta Restaurant Group, Inc. (NASDAQ:FRGI) the parent-owner of the Pollo Tropical and Taco Cabana brands, has named industry veteran John Todd as its Chief Development Officer. Todd, who will report to Fiesta Restaurant CEO Tim Taft, will be responsible for all facets of Fiesta’s real estate and development, including site selection, design and construction of new restaurants and the upgrading and re-imaging of existing facilities. In addition, he will work with Taft on various franchise initiatives.

“The addition of John to this management team demonstrates our commitment to grow these two brands. John brings a track record of successfully executing national development strategies and is well prepared to lead this critical part of our business as we accelerate the pace of our development and venture into new market areas. His skill set, work ethic and enthusiasm make him a perfect fit for our organization and he will bring a new level of real estate and development discipline to Fiesta,” Taft said.

Todd has spent nearly 20 years in real estate and development with RTM Restaurant Group and later its parent company, Arby’s, where he most recently served as that brand’s Chief Development Officer. He has been responsible for market planning & penetration, franchise recruitment & development, construction, real estate acquisition, brand image design, remodels and capital investment planning. Taft emphasized that the refined site selection criteria developed for Pollo Tropical and Taco Cabana is intended to position both as more general market brands. “The brands are operating from a position of strength. We are experiencing solid comparable store sales gains and we have proven that our concepts translate outside our traditional operating footprint as evidenced by the success of our new Pollo Tropical restaurants in Atlanta and Jacksonville,” he said.

“John has a strong reputation for partnering business development with operations and finance to develop productive cross-enterprise alliances. As we move forward with our new development strategy, John will be charged with examining all elements of our development processes so we can maximize profitability and expand both efficiently and strategically,” Taft concluded.

Commenting on his appointment, Todd said, “I’m excited to be a part of this dynamic team that is being assembled. What attracted me to Fiesta was the unique differentiation of these brands and their enormous upside potential. I look forward to being a part of their future.”

Fiesta Restaurant Group, Inc. owns and operates the Pollo Tropical and Taco Cabana restaurant brands with 243 company-owned and operated restaurants and 38 franchised restaurants in the U.S., Puerto Rico, the Bahamas, Cost Rica, Ecuador, Honduras, Trinidad and Venezuela. The brands specialize in the operation of fast-casual, ethnic restaurant brands that offer distinct and unique flavors with a broad appeal at a compelling value. Both brands feature made-from-scratch cooking, fresh salsa bars, and drive-thru service and catering. Fiesta common stock is traded on the NASDAQ Global Select Market under the symbol FRGI. For more information about Fiesta Restaurant Group, Inc. visit the company’s website at www.frgi.com.

The New Miami Subs Grill has announced a new multi-unit development agreement to expand its operations to South America.  The deal includes opening four new restaurants in the Georgetown region of Guyana.

According to the agreement between Teneze Food & Beverages, Inc. and Miami Subs Grill, the first new restaurant is scheduled to open by September of this year with three additional restaurants scheduled to open soon thereafter.

The company’s recent growth and renovation initiatives in the United States have acted as a catalyst to expand internationally.  As a result, the company has seen an increase in interest from several countries in Latin and South America including Honduras and Brazil.

“We are very pleased and excited to expand our restaurants outside of the U.S. and into South America,” said Robert Haar, director of franchise development, Miami Subs Grill. “We are eager to introduce our brand and menu to a new audience and to a new group of prospective business partners.”

Teneze Food and Beverages, Inc CEO Aldron Alphonso will open the first Miami Subs Grill restaurant located on Lahama and Albert Streets near the downtown business district.  Mr. Alphonso is very excited to join the Miami Subs Grill franchise family and is looking forward to the success and potential growth of the partnership in Guyana and other parts of the Caribbean.  His decision to partner with Miami Subs Grill was based on the chain’s high quality menu variety, tropical look and feel, excellent training program and committed growth plans.

“For Miami Subs Grill, this is a great opportunity to leverage our brand and franchise program internationally. Guyana and Latin America provide an excellent way for us to bring our extensive menu, new concepts and great service to customers outside of the U.S,” said Frank Baran, vice president, Miami Subs Grill.

For more information on Miami Subs Grill, a full list of locations and menu, please visit www.miamisubs.com.

About Miami Subs

Miami Subs Grill, a South Florida company, has been serving great food for over 20 years with the first true Miami Subs restaurant opening in 1988. The franchise chain has grown to become Florida’s largest regional sub and grill chain featuring world famous Philly cheesesteaks, wings, gyros, burgers and delivery, beer, wine and breakfast in select locations.  Miami Subs currently has locations in Florida, North and South Carolina. For franchising and other information, visit www.miamisubs.com or follow @MiamiSubs on Twitter and Facebook.

Contacts

Jackie Maceda, Miami Subs
954.973.0000
jackie@miamisubs.com

Adrienne Legath, On Ideas
904.354.2600
alegath@onideas.com

Jack in the Box Inc. today announced that Leonard A. Comma was promoted to President and Chief Operating Officer, effective May 14, 2012. Comma, who had served as Executive Vice President and Chief Operating Officer of the company since 2010, retains oversight of operations, restaurant development and franchising, and will now also oversee marketing for Jack in the Box restaurants.

Comma joined Jack in the Box Inc. in 2001 as Director of Convenience Store & Fuel Operations for the company’s proprietary chain of Quick Stuff convenience stores, which was sold in 2009. In 2004 he was promoted to Division Vice President of Quick Stuff Operations, and in 2006 he was promoted to Regional Vice President of Quick Stuff and the company’s Southern California region, which then included more than 150 company and franchised Jack in the Box restaurants. In 2007 Comma was promoted to Vice President of Operations, Division II, for Jack in the Box Inc., overseeing nearly 1,200 company and franchised Jack in the Box restaurants in California, Idaho, Oregon and Washington. He was promoted to Senior Vice President and Chief Operating Officer in February 2010, and in November of that year he was promoted to Executive Vice President and COO. In these positions Comma oversaw the entire Jack in the Box system, which comprises more than 2,200 restaurants in 20 states.

Prior to joining Jack in the Box Inc., Comma was a Regional Manager for ExxonMobil, where he was responsible for supporting more than 300 franchisees in California, Nevada and Arizona. Comma has an MBA from Nova Southeastern University in Fort Lauderdale, Fla., and a bachelor’s degree in finance from Drexel University in Philadelphia.

“Lenny has demonstrated outstanding leadership ability in various roles with Jack in the Box,” said Chairman and Chief Executive Officer Linda A. Lang, who had also served as President since February 2010. “Since becoming Chief Operating Officer in 2010, Lenny launched a number of internal programs that have improved guest service and strengthened restaurant operations. The insight he’s gained while overseeing major functional areas of the company, along with his strong background in restaurant and retail operations, will serve the organization well as we complete our refranchising strategy and continue growing our Jack in the Box brand.”

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 20 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill, a leader in fast-casual dining, with more than 600 restaurants in 42 states and the District of Columbia. For more information on Jack in the Box and Qdoba, including franchising opportunities, visit www.jackinthebox.com or www.qdoba.com.

Denver-based The Egg & I Restaurants announces the opening of its 56th restaurant on Monday, May 21^st.  The restaurant opens at 6:00 a.m., and is located at 183 US Route One, just north of Gorham/Black Point Road.

On May 20^th, the restaurant will donate 100% of all proceeds from its private, pre-opening training day to Project G.R.A.C.E., a local charity. Project G.R.A.C.E. (Granting Resources and Assistance through Community Effort) offers assistance to those in Scarborough who are struggling to make ends meet.  Donations received are used to help individuals and families pay for necessities such as food, heat, clothing, personal care products, cleaning and school supplies. “On behalf of our Board of Directors and our volunteers, Kelly Murphy, the Administrative Director, and I would like to express our appreciation to The Egg and I for being chosen as the beneficiary of the pre-opening training day. We are looking forward to working with a new partner in our community,” said Mary Rollo, Executive Director of Project G.R.A.C.E.

“We are all very excited about this event and about our new restaurant opening. The Scarborough community has already welcomed us with open arms and we can’t wait to become more involved in our new community and make new friends,” said Herb Hills, General Manager of the new The Egg & I Restaurant. “We are also very pleased our restaurant is creating 35 new jobs in Scarborough.”

“The opening of our 56^th location is a significant accomplishment for all of us at The Egg & I Restaurants. I want to thank our entire team for their dedication and tireless efforts to ensure we deliver an exceptional guest experience every day in every restaurant,” commented Bill Baumhauer, Chairman and Chief Executive Officer of E&I Holdings, Inc., parent company of The Egg & I Restaurants.  “We are excited to be opening new restaurants and bringing our award-winning breakfast and lunch entrees to the Scarborough community.”

About The Egg & I Restaurants

The Egg & I Restaurants, headquartered in Centennial, CO, opened its first restaurant in Ft. Collins, CO in 1987. With Scarborough’s opening there will be 56 company and franchise restaurants operating in thirteen states 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.

For franchise information, please visit http://www.theeggandirestaurants.com/egg_franchise.html.

Contact:

Jan Barnett
The Egg & I Restaurants
Director of Marketing
Office:  (303) 768-8883
Cell:    (720) 280-6743
jbarnett@eggandi.org
www.TheEggandIRestaurants.com

62% Rise in Recruitment Sales Propels Industry Leader into Canada

Gecko Hospitality, the largest hospitality recruiter in the US, is expanding into Canada. The firm, known for its expertise in hotel and restaurant management staff recruitment, will open an office in Ontario, Canada in June.

“The hospitality industry in the US and Canada is performing strongly at the moment. Recruiting sales are already up 62% over 2011 and all the signs are that this growth will continue,” says Gecko Hospitality’s President Robert Krzak. He says the move into Canada is customer-driven, coming from US clients with a presence in Canada. “Once that trend started, Canadian-based clients began to seek us out for hospitality recruitment services and our competitive fees made the package even more attractive. We’ve now been operating successfully in that market for about six months so it makes sense to open an Ontario office.”

Shane McCormick of McCormick Consulting in Green Bay, Wisconsin, who has been with Gecko for two years, will run the franchise. Shane is taking on the Ontario franchise on the back of stellar success in Wisconsin where he delivered a 40% increase in sales in 2011. “Shane has been in the hospitality industry for more than 20 years. He is an excellent networker and knows how to uncover the high caliber candidates our clients are seeking,” says Robert.

“I’m excited to be partnering with the firm for its first international launch,” comments Shane. Working with Shane on the Ontario franchise will be a team of three experienced recruiters who have already achieved success in Wisconsin.

The Ontario office is only the start of Gecko’s Canadian expansion plans. The firm plans to open a Vancouver office in summer and an Alberta office in the fall.  ”This is a natural extension of our hospitality recruitment services,” says Robert. “A lot of our clients operate throughout North America. It makes sense for us to do the same.”

About Gecko Hospitality

Based in Oak Brook, Illinois, Gecko Hospitality is the largest hospitality recruiter in the US. The firm partners with top restaurants, hotels and casinos to help them identify the best salaried management personnel for their properties. Gecko has 37 regional offices, 1 international office and a team of more than 80 hospitality recruiters covering all 50 states and Canada. For more information, please visit www.geckohospitality.com.

Media Enquiries

For additional information on the subject of this release, please contact:

Robert Krzak
Gecko Hospitality
1415 W. 22nd Street | Tower Floor
Oak Brook, Illinois 60523
Phone: 630-390-1000
Email: robert@geckohospitality.com

Restaurant for Sale: A Cautionary Tale, by Dan Crisafulli, is an autobiographical account of his thirty-five years in the restaurant business as the developer, owner, and operator of six sit-down restaurants, three Taco Bells, two fast-food hamburger joints, and consultant to countless other restaurant projects.   “When you consider that at least 50 percent of adult Americans secretly desire to own a restaurant and that some estimates place 150 million Americans eating out in restaurants on a daily basis, spending more than $600 billion annually, it is understandable why so many want their shot at owning a successful restaurant.”   It is a must-read for prospective restaurant owners or any small businessperson for that matter.

The tone and style of Restaurant for Sale: A Cautionary Tale, sets it apart from any other book written about the food and beverage industry.   The result is a raw, straightforward, in-depth analysis, providing insight and opinions on how the restaurant industry operates.  It is not only a how-to theme that offers tips on what to do and what not to do when trying to open a restaurant, including the obstacles future restaurateurs will face from every type of government agency, but also an insightful forewarning to prepare future restaurant owners on what to expect after opening from employees, as well as the demands, likes, dislikes, and idiosyncrasies of their customers. The honest and sometimes frightening stories provide both perspective and assistance in teaching readers about the business.  All of the stories come together to give an instructive and reflective message.

“Restaurant for Sale: A Cautionary Tale” is available for sale online at Amazon.com.

Media Contact

Dan Crisafulli
daniel.crisafulli@yahoo.com
818-706-8356
www.restaurantforsalethebook.com
Restaurant for Sale: A Cautionary Tale (ISBN 1466341378).

REVIEW COPIES AND INTERVIEWS ARE AVAILABLE

Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, today celebrates the opening of its first restaurant on the Paseao Miraflores in Guatemala. The new flagship restaurant officially opened its doors May 10th in the Guatemalan capital. With the announcement, Dunkin’ Donuts now has more than 10,000 restaurants in 33 countries worldwide. The shop is the first of four Dunkin’ Donuts planned to open in the next month in Guatemala.

Dunkin’ Donuts is expanding an existing relationship with Grupo Intur, a company that currently operates 42 Dunkin’ Donuts locations in Honduras. Grupo Intur has a long history of operating successful franchise businesses throughout Latin America and has signed agreement to develop Dunkin’ Donuts restaurants throughout Guatemala over the next several years.

Dunkin’ Donuts will offer Guatemalan guests a full menu of the brand’s classic food and beverages, including hot and iced coffee, freshly-brewed tea, donuts, bagels, breakfast sandwiches and other snacks, along with products customized to accommodate local tastes, such as a special Guatemalan Espresso Blend.

“We are honored and delighted to expand our relationship with Group Intur to bring Dunkin’ Donuts to even more consumers around the world with the grand opening of the first restaurant in Guatemala,” Giorgio Minardi, President, Dunkin’ Brands International. “Central America presents a strong growth potential for Dunkin’ Donuts, and we are excited to introduce our coffee and snack foods at a great value served in a fast, friendly and convenient environment to the people of Guatemala.”

Dunkin’ Donuts currently has more than 250 restaurants in Central and South America with locations in Chile, Colombia, Ecuador, Honduras, Panama and Peru.

Over the course of 2011, Dunkin’ Brands, Inc., the parent company of Dunkin’ Donuts and Baskin-Robbins, opened 601 net new locations globally, including 323 net new Dunkin’ Donuts restaurants. In 2012, the company expects to open 350 to 450 net new Dunkin’ Donuts and Baskin-Robbins outside the United States.  Dunkin’ Brands has more than 16,800 restaurants in nearly 60 countries and is one of the largest U.S. quick service restaurant (QSR) companies internationally by unit count.

For more information about Dunkin’ Donuts, please visit www.DunkinDonuts.com.

For all those who crave White Castle’s famous Sliders, now is the time to be considered for entry into the ultimate Cravers Hall of Fame. White Castle officially announces its call for entries for the 12^th annual Cravers Hall of Fame Contest from now through July 31. White Castle is known for the loyalty of its fans, fondly known as Cravers. This loyal dedication also led to the birth of a new nation – Craver Nation. The program encourages like-minded Cravers to form a social community with rewards in the form of FREE Sliders.

The Hall of Fame was created in 2001, and almost 8,000 Cravers have vied for the honor of a Cravers Hall of Fame inductee. This elite Hall of Fame is home to 136 inductees, including the current Speaker of the House, movie stars and the oldest White Castle Craver who celebrated her 90^th birthday last year. All stories are celebrated in the Hall of Fame section of the White Castle website.

“The Cravers Hall of Fame entries we receive range from sentimental to hysterical, and everything in between,” said Jamie Richardson, vice president. “This is a great opportunity for us to honor our loyal Cravers for their dedication and deep passion for White Castle.”

Winning Cravers are invited to Columbus, Ohio to attend the Hall of Fame induction ceremony this fall. Cravers can submit original stories about their relationship with White Castle, why White Castle is meaningful to them and the efforts they have gone to satisfy cravings for the Original Slider at http://www.whitecastle.com/cravers/hall-of-fame/new. Stories are evaluated for originality, duration and extent of the “Crave.” Official rules are available at www.whitecastle.com/cravers/hall-of-fame-rules.

In 2002, White Castle began to induct a public figure, celebrity or pop icon, which had publicly shown their love of White Castle. Past “Cravers in Extremis” include current Speaker of the House John Boehner and Alex Weresow, a Los Angeles television producer and the stars of “Harold & Kumar Go to White Castle,” John Cho and Kal Penn.

After Cravers submit their story for the Cravers Hall of Fame, they can register for Craver Nation at http://cravernation.com/ and take part in nominating other Cravers to be inducted into the Hall of Fame. The website includes a gallery of photos from Cravers, as well as online games and challenges. Cravers can create their own profile and post comments on the site. Fans also will be able to keep up-to-date anywhere they go with the Craver Nation mobile phone application. Cravers can earn points for FREE Sliders by completing certain tasks on the website and everyone gets two FREE Sliders for signing up. In conjunction with the launch of Craver Nation, White Castle is giving away one of the newest tablets on the market each day in May and one lucky Craver Nation citizen will win White Castle Sliders for life.

White Castle is a family-owned business based in Columbus, Ohio that owns and operates more than 400 White Castle restaurants in 12 states. The company was founded in Wichita, Kansas in 1921 and is America’s first fast-food hamburger chain. All White Castle burgers are made from 100-percent USDA approved beef or 100-percent white meat chicken. For more information on White Castle, visit www.whitecastle.com.

Rio Grill, located in the Crossroads in Carmel, has been the place to meet friends, enjoy tasty, flavorful food and relax with a refreshing cocktail or glass of wine for more than 28 years.

The new Sunday brunch menu, created by Executive Chef, Cy Yontz, pays homage to the restaurant’s Southwestern Roots and provides a tantalizing take on Sunday Brunch favorites. Some of the new menu items include:

• CHICKEN and WAFFLES: California chicken breast with 5 pepper gravy, house made waffles and maple-chipotle honey

• STEAK AND EGGS: Wood grilled hanger steak with RG steak sauce, traditional chilaquiles and two eggs over easy

• CARNITAS OMELETTE: Pork Carnitas with skillet potatoes, peppers, onions, spinach, jack and cheddar cheese, topped with salsa verde

• BISCUITS AND GRAVY: Cheddar-scallion biscuits with chorizo gravy, skillet potatoes and apple wood smoked bacon

• CHEF’S SPECIAL: Tequila-cured, house-smoked salmon and sweet potato hash with two poached eggs and wood-grilled Andouille sausage

• FEELIN’ HEALTHY: Almond-Cashew Granola with agave-vanilla bean nectar and sun dried fruit

The Habit Burger Grill, a California-based restaurant brand, announces the opening of its first Murrieta location on Wednesday, May 9 located at 40436 Murrieta Hot Springs Road near Sam’s Club and Dick’s Sporting Goods.

Eager local area residents got a sneak peek of the tasty menu during their charity tie-in events on Sunday, May 6th, and Monday, the 7th. Participating charities included the local Boys & Girls Clubs, the Muscular Dystrophy Association and the California Restaurant Association Educational Foundation, supporting students pursuing careers in food service. 100% of all proceeds over the three events went to each charity, with a grand total of over $3,000 raised.

Compared to other “fast casual” or other “gourmet burger” establishments, The Habit Burger offers high quality and great service at reasonable prices ($2.95 for an original ‘Charburger’). The Habit also serves freshly grilled sandwiches, specialty salads tossed to order, onion rings, sweet potato fries and a variety of hand-blended shakes and malts.

“We are thrilled to open our newest restaurant in Murrieta. With this great location in this strong community and many families located nearby, we are optimistic that our first Murrieta location will be yet another ‘Habit’ worth repeating,” says Russ Bendel, President and CEO of Habit Restaurants, LLC. “We are also thrilled to be expanding further in Riverside County, where we hope to continue our growth.”

The Habit is best known for their made-to-order “Charburgers” grilled over an open flame and their friendly, inviting service. They use only fresh, quality ingredients, and always live up to their motto: “There’s No Substitute For Quality!”

Follow The Habit on Facebook at www.facebook.com/habitburger, on Twitter at @HabitBurger and on YouTube at www.youtube.com/habittube. For more information, visit their website at www.habitburger.com.

Over 40 years ago, The Habit opened in Santa Barbara, California. Soon after, 16-year old Brent Reichard got his first job flipping burgers there and a few years later he and his brother Bruce made the life-changing decision to buy it. Through hard work and dedication The Habit has grown a lot since then, but remains focused on one simple philosophy – always deliver high quality food and great service at reasonable prices.

The Habit Burger Grill, a California-based restaurant brand, announces the opening of its second Simi Valley location on Wednesday, May 9 located at 2091 Madera Road in the Target center. With an existing restaurant off of Tapo Canyon and Alamo and over 50 locations across California and Arizona, The Habit continues its expansion in its home-state with this new restaurant in Ventura County.

Eager local area residents got a sneak peek of the tasty menu during their charity tie-in events on Sunday May 6th, and Monday, the 7th. Participating charities included the local YMCA, Boys & Girls Clubs and Skechers Bobs brand, which provides shoes for those in need. 100% of all proceeds over the three events went to each charity, with a grand total of almost $3,000 raised.

Compared to other “fast casual” or other “gourmet burger” establishments, The Habit Burger offers high quality and great service at reasonable prices ($2.95 for an original ‘Charburger’). The Habit also serves freshly grilled sandwiches, specialty salads tossed to order, onion rings, sweet potato fries and a variety of hand-blended shakes and malts.

“We are thrilled to open our second location in Simi Valley. With the success of our previous location off of Tapo Canyon in East Simi Valley, we are optimistic that our second area location on Madera Road will be yet another ‘Habit’ worth repeating,” says Russ Bendel, President and CEO of Habit Restaurants, LLC. “We are also thrilled to be expanding further in Ventura County, where we already have a strong base of loyal customers.”

The Habit is best known for their made-to-order “Charburgers” grilled over an open flame and their friendly, inviting service. They use only fresh, quality ingredients, and always live up to their motto: “There’s No Substitute For Quality!”

Follow The Habit on Facebook at www.facebook.com/habitburger, on Twitter at @HabitBurger and on YouTube at www.youtube.com/habittube. For more information, visit their website at www.habitburger.com.

Over 40 years ago, The Habit opened in Santa Barbara, California. Soon after, 16-year old Brent Reichard got his first job flipping burgers there and a few years later he and his brother Bruce made the life-changing decision to buy it. Through hard work and dedication The Habit has grown a lot since then, but remains focused on one simple philosophy – always deliver high quality food and great service at reasonable prices.

BAB, Inc. (OTCBB: BABB) announced that it will be holding its first-ever national My Favorite Muffin event in the form of their national “Muffin Day.” On Thursday, May 17, participating My Favorite Muffin locations nationwide will be offering their gourmet jumbo muffins for 89-cents apiece.

The date of the muffin sale was selected because the sale event will also serve as the official kick-off for My Favorite Muffin’s spring fundraiser for the Cystic Fibrosis Foundation. My Favorite Muffin has been a corporate sponsor of the Cystic Fibrosis Foundation since 2010.

Throughout the month of May, My Favorite Muffin customers can purchase pin-ups at their local My Favorite Muffin in support of the Great Strides Walk-a-Thon, during which local teams “walk for a cure” for Cystic Fibrosis. One-hundred percent of the money collected through pin-up sales at My Favorite Muffin stores will be donated to the Cystic Fibrosis Foundation.

Customers can obtain a coupon for the muffin sale at http://www.MyFavoriteMuffin.com/promo.

BAB, Inc. operates, franchises and licenses My Favorite Muffin, Big Apple Bagels, SweetDuet Frozen Yogurt & Muffins, Brewster’s Coffee and Jacobs Bros. Bagels. The Company’s stock is traded on the OTCBB under the symbol BABB and its web site can be visited at www.babcorp.com.

FREEBIRDS World Burrito, the fast casual burrito joint with the rock ‘n’ roll attitude, announced today it will open in Elk Grove, California on Tuesday, May 15, 2012. The Elk Grove location brings the California total to fourteen. To celebrate, FREEBIRDS will give the first 25 guests in line free burritos for a year.

FREEBIRDS is about awesome burritos (plus burrito bowls, salads, nachos and more) and freedom of choice.   As guests join the queue, they are partnered with a team member, known as a “Roller,” who helps them choose from four sizes of burrito made from four possible flavors of tortilla. Burritos are hand-rolled with the guest’s personal selection from more than 40 freshly prepared ingredients including grass fed beef, hormone-free chicken, or all natural slow roasted carnitas topped with hand cut veggies, signature Death Sauce and Bad *ss bbq, queso and guacamole.  The restaurants have a free-spirited ambience with a rockin’ soundtrack, reminiscent of a late-’60s rock ‘n’ roll roadhouse. It’s Not Normal!®

In the days leading up to the opening, FREEBIRDS and its charitable arm, World Works will conduct the following pre-opening events that are open to the public:

• Friday, May 11, 2012: FREEBIRDS Elk Grove will partner with Project R.I.D.E. from 11:00 a.m. – 1:00 p.m. and again at 5:00 p.m. – 7:00 p.m.  The first 250 guests during each time slot will enjoy complimentary food and drinks in exchange for a minimum $5 donation to Project R.I.D.E.
• Saturday, May 12, 2012: FREEBIRDS Elk Grove will partner with the Elk Grove Food Bank from 11:00 a.m. – 1:00 p.m. and again at 5:00pm-7:00pm. The first 250 guests at each time slot will enjoy complimentary food and drinks in exchange for a minimum $5 donation to the Elk Grove Food Bank.

The new FREEBIRDS will employ approximately 60 team members from the local community. FREEBIRDS Elk Grove is located at 8235 Laguna Boulevard suite 180 Elk Grove, CA 95758. The restaurant can be reached directly at 916-683-2201. Hours are Sunday through Thursday 10:30 a.m. to 9:30 p.m., Friday through Saturday 10:30 a.m. – 10:00 p.m.

FREEBIRDS offers online ordering and full service catering to feed 10 – 10,000. For more information or to place an order, visit www.freebirds.com, call (888) 392-2287 or email cater@freebirds.com.

Including Elk Grove, concept owner Tavistock Restaurants, LLC operates 71 FREEBIRDS in Texas, California and Oklahoma.

The FREEBIRDS mission is to feed your belly and your soul.  To help achieve this mission, FREEBIRDS World Works was created as the charitable arm of the popular restaurant chain with a mission to give back to the community by inspiring staff and guests to get involved and create a movement of giving.  Every FREEBIRDS World Burrito location is partnered with two charities to help create awareness, act as a volunteer resource and become ambassadors of their designated non-profit partners.

Project R.I.D.E. Inc., a nonprofit institution, provides therapeutic recreational horseback riding instruction to over 440 children and adults with special needs. Through the dedication and support of the Elk Grove Unified School District and the Elk Grove and Sacramento communities, Project R.I.D.E. has grown from a program that began in 1979 serving 30 students at Jessie Baker School to serving 440 students from the greater metropolitan area.

It is the mission of the Elk Grove Food Bank to provide essential resources to overcome the many faces of hunger and human need.

Cracker Barrel Old Country Store and their guests are helping the USO with their mission to lift the spirits of troops and their families through one of America’s favorite treats, Jelly Belly jelly beans. From now through May 28, guests can purchase select Jelly Belly jelly beans at all Cracker Barrel locations to donate to the USO. Cracker Barrel will donate $1.00 to the USO for each Jelly Belly jelly beans bag donated, with a minimum donation of $25,000. This sales promotion is conducted by Cracker Barrel Old Country Store, Inc.

The USO is a private, non-profit, non-partisan organization whose mission is to lift the spirits of America’s troops and their families. “With some of the country’s most important patriotic holidays celebrated during summer, we think it’s a great time to support the USO and our troops,” said Cracker Barrel Vice President of Retail Operations Kathy Hansen. “Jelly Belly jelly beans flavors like County Fair, Cherry and Watermelon Seed, and Candy Peas and Carrots helped inspire the idea because they make you think about picnics, parades and family reunions, which got us to thinking about ways to honor our troops and have them share in the fun, too.”

Other Jelly Belly jelly beans flavors included in the donation event are: Soda Pop Shoppe, Assorted and Kids Mix Beananza; Fruit Bowl, Pomegranate, Assorted Sours, 20 Flavor, Sugar Free, Hello Kitty, Snapple Mix, and Smoothie Blend beans. Jelly Belly jelly beans that are included in the donation event are displayed together in each Cracker Barrel location. After guests purchase the Jelly Belly jelly beans, all they have to do is place them in the specially-marked donation container located near the cash registers. After the donation event ends, USO centers will receive the donated Jelly Belly jelly beans.

Cracker Barrel Old Country Store provides a friendly home-away-from-home in its old country stores and restaurants. Guests are cared for like family while relaxing and enjoying real home-style food and shopping that’s surprisingly unique, genuinely fun and reminiscent of America’s country heritage…all at a fair price. The restaurant serves up delicious, home-style country food such as meatloaf and homemade chicken n’ dumplins as well as its made from scratch biscuits using an old family recipe. The authentic old country retail store is fun to shop and offers unique gifts and self-indulgences.

Cracker Barrel Old Country Store, Inc. (Nasdaq: CBRL) was established in 1969 in Lebanon, Tenn. and operates 614 company-owned locations in 42 states. Every Cracker Barrel unit is open seven days a week with hours Sunday through Thursday, 6 a.m. – 10 p.m., and Friday and Saturday, 6 a.m. – 11 p.m. For more information, visit crackerbarrel.com.

The USO (United Service Organizations) lifts the spirits of America’s troops and their families millions of times each year at hundreds of places worldwide. They provide a touch of home through centers at airports and military bases in the U.S. and abroad, top quality entertainment and innovative programs and services. They also provide critical support to those who need them most, including forward-deployed troops, military families, wounded warriors and their families and the families of the fallen.

The USO is a private, nonprofit organization, not a government agency. They rely on the generosity of their volunteers and donors in addition to individual donors and corporate sponsors. To join them in this patriotic mission, and to learn more about the USO, please visit uso.org.

Dickey’s Barbecue Pit is kicking up its heels while celebrating the newly expanded training university and development of their Barbecue Pit Master Program.

“Training is the backbone of our growing franchise,” said Roland Dickey, Jr. president of Dickey’s Barbecue Restaurants, Inc. “Solid training is essential to guarantee our franchise will be successful year after year and we take that education program very seriously.”

Barbecue U is Dickey’s “barbecue boot camp.” It’s a development program that infuses owners and employees with the Dickey family secrets to running a successful restaurant. The training focuses on food preparation, business systems and the personality behind the brand. Every Dickey’s Barbecue Restaurant is required to have at least three Barbecue U certified staff members.

Over 250 barbecue fanatics graduate the program every year and that number is climbing due to the explosive growth of the franchise. The company recently expanded its class size due to overwhelming growth at its corporate headquarters in Dallas.

“Our family has spent the last 70 years perfecting the art of great barbecue and we have standards to maintain the authenticity of our barbecue,” said Dickey said.  “Our customers expect perfection and we deliver.”

The quick-serve barbecue restaurant also offers continuing education through on-line certification courses and a newly rolled out master’s barbecue program. The Pit Master program extends training through a master’s level education in barbecue which takes Dickey’s development and training program to the next level.

“We want to keep our owners energized about their businesses while ensuring they have the most advanced information available,” said Ashley Wright, Director of Training for Dickey’s Barbecue Restaurants. “There is an art and a science to making great barbecue and we have taken that training a step further.”

Since 1941, the world’s largest barbecue franchise has offered free kids meals every Sunday and affordable family packs designed to bring the whole family together for dinner. Dickey’s Barbecue offers a quality selection of signature meats, home style sides and tangy barbecue sauce. All meats are slow smoked on-site in each restaurant.

Founded in 1941, Dickey’s Barbecue Restaurants began in Dallas, Texas. More than 70 years later, Dickey’s is now the world’s largest barbecue chain. Currently, Dickey’s Barbecue Restaurants is located in 42 states and over 220 locations nationwide. For more information on partnering with Dickey’s Barbecue Restaurants in any location, call (866) 340-6188 or visit www.dickeys.com. Also visit our corporate Facebook page at www.facebook.com/dickeysbarbecuepit. Dickey’s: Passionate about the Art of Great Barbecue.

For Dickey’s franchise information, please visit www.dickeys.com/franchise/.

Ignite Restaurant Group (NASDAQ: IRG) today announced the pricing of its initial public offering of 5,769,231 shares of common stock at a price to the public of $14.00 per share. Of the shares in the offering, 5,572,703 shares are being offered by Ignite, and 196,528 shares are being offered by selling shareholders. Ignite will not receive any of the proceeds from the sale of shares sold by the selling shareholders. The shares are expected to begin trading on May 11, 2012 on the NASDAQ Global Market under the ticker symbol “IRG.” The closing of the offering is expected to occur on May 16, 2012, subject to the satisfaction of customary closing conditions. In addition, Ignite has granted the underwriters a 30-day option to purchase up to an additional 865,384 shares to cover over-allotments, if any.

Credit Suisse Securities (USA) LLC, along with Robert W. Baird & Co. Incorporated and Piper Jaffray & Co. are acting as joint book-running managers for the offering. KeyBanc Capital Markets Inc., Lazard Capital Markets LLC and Raymond James & Associates, Inc. are acting as co-managers for the offering.

The offer is being made only by means of a prospectus. Copies of the prospectus may be obtained from: Credit Suisse, Attention: Prospectus Department, Eleven Madison Avenue, Level 1B, New York, NY 10010, by email at newyork.prospectus@credit-suisse.com or by telephone at (800) 221-1037; Robert W. Baird & Co. Inc., Attention: Syndicate Department, 777 E. Wisconsin Avenue, Milwaukee, WI 53202, by email at syndicate@rwbaird.com or by telephone at (800) 792-2413; or Piper Jaffray & Co., Attention: Prospectus Department, 800 Nicollet Mall, Suite 800, Minneapolis, MN 55402, by email at prospectus@pjc.com or by telephone at (800) 747-3924.

A registration statement relating to shares of the common stock of Ignite Restaurant Group was declared effective by the Securities and Exchange Commission on May 10, 2012. This press release shall not constitute an offer to sell or the solicitation of an offer to buy, nor may there be any sale of these securities in any state or jurisdiction in which such an offer, solicitation or sale would be unlawful prior to registration or qualification under the securities laws of any such state or jurisdiction.

Ignite Restaurant Group, Inc. owns and operates two restaurant brands, Joe’s Crab Shack and Brick House Tavern + Tap. Each brand offers a variety of high-quality, chef-inspired food and beverages in a distinctive, casual, high-energy atmosphere. Joe’s Crab Shack and Brick House Tavern + Tap operate in a diverse set of markets across the United States. Joe’s Crab Shack operates 124 restaurants in 31 states and Brick House Tavern + Tap operates 16 restaurants in 9 states as of May 10, 2012.

Capriotti’s Sandwich Shop is excited to announce the opening of its newest location in Covina. This fifth Los Angeles area shop is part of a large regional expansion in the Southwest. Famous for unique sandwiches and a friendly ambiance Capriotti’s has become a growing favorite among Southern California residents.

Capriotti’s is best known for signature sandwiches such as the Bobbie also known as “Thanksgiving dinner on a roll” made with in-house roasted turkey, cranberry sauce, stuffing and mayo which was recently selected as one of the 10 great surprising sandwiches by USA Today. The gourmet sandwich shop has many other mouth-watering offerings such as the Capastrami made with hot pastrami, Swiss cheese, Russian dressing and cole slaw or a more traditional offering such as a Delaware-style Cheese Steak with melted white American cheese, onions and peppers. Continuing the 35 year-old tradition begun at the first Capriotti’s, this location will slow-roast whole turkeys and roast beef and use only the freshest ingredients for its distinctive sandwiches.

“We have had an overwhelmingly positive response from Southern California residents,” said Ashley Morris, CEO of Capriotti’s. “We look forward to Covina residents taking their first bites of Capriotti’s unique subs. This is another integral step in Capriotti’s expansion throughout California and across the country.”

Capriotti’s is located 216 N. Azusa Ave., Covina, CA 91722 Hours of operation are Monday-Thursday, 10:00 a.m. – 8:00 p.m., Friday – Saturday, 10:00 a.m. – 9:00 p.m., Sunday, 10:00 a.m. – 7:00 p.m. To reach the Covina Capriotti’s please call (626)966-4007. For general information, franchising or catering, please visit www.capriottis.com.

Rita Restaurant Corp., parent company of Don Pablo’s, announced today that the Big Tex-Bold Mex restaurant chain will open its first franchise on May 23, 2012. Located at 5911 Fruitville Road in Sarasota, Fla., the Don Pablo’s franchise signifies the brand’s resurgence and the restaurant company’s plans to grow and expand.

“The addition of our first franchisee is another milestone in the renaissance of Don Pablo’s,” said Paul Seidman, president and CEO of Rita Restaurant Corp. “Don Pablo’s is poised for growth and we’re excited to expand the brand corporately and through additional franchise opportunities.”

Franchise Partner Steve Rinehart will oversee the Big Tex-Bold Mex restaurant. This location originally housed Don Pablo’s until 2007. The Tampa Bay area supported a total of four Don Pablo’s restaurants prior to exiting the market in 2007. Before joining the Don Pablo’s team, Rinehart owned and operated an independent restaurant in the exact same location. He decided to franchise with Don Pablo’s after hearing how much customers missed the Don Pablo’s and realizing Sarasota’s need for an authentic Tex-Mex restaurant option. In preparation for the re-opening, the building has been completely renovated and remodeled to match the look and feel of the refreshed Don Pablo’s brand.

Rob Ault will serve as the general manager of the restaurant, along with three assistants who recently completed Don Pablo’s’ eight-week management training program. According to Rinehart, “Rob and his team bring significant restaurant experience with them, and the training program just completed prepared them even further. Our entire team will be welcomed by an existing customer base that’s truly missed having Don Pablo’s in the neighborhood and we couldn’t be more excited to bring back the Tex Mex they’ve been craving.”

Seidman adds, “We are very pleased to welcome Steve and his team to the Don Pablo’s family as our very first franchise partner. Steve is an accomplished businessman who has a solid grasp on the Sarasota market and community and we’re confident that his seasoned operations team will rapidly expand our current fan base.”

Since purchasing Don Pablo’s in 2008, Rita Restaurant Corp. has focused on repositioning and improving the brand, poising the restaurant company for incremental growth. The Don Pablo’s menu has been updated with enhanced value and fresher offerings, including “Loco Deals” – daily value offerings. The restaurant is known for its Tex-Mex dishes, including Sizzlin’ Fajitas, Carnitas, Chimichangas, Enchiladas and Mesquite-Grilled Favorites as well as its freshly-made salsa and six different signature margaritas. All of these Don Pablo’s enhancements have resulted in profitable operations since 2009, positive same-store sales in 2010 and 2011, and positive store level EBITDA for 2009, 2010 and 2011.

The restaurant will be open 11 a.m. to 10 p.m. Sunday – Thursday and 11 a.m. to midnight on Friday and Saturday. The restaurant telephone number is (941) 312-6994.

Based in Madison, Ga., Rita Restaurant Corp. owns and operates 37 Don Pablo’s restaurants in 15 states and four Hops Grill and Brewery restaurants in three states. The company is owned by funds managed by investment advisor DDJ Capital Management LLC of Waltham, Mass. More information on the restaurants is available at www.donpablos.com and www.hopsrestaurants.com.