 |
 |
|
 |
January 15, 2008
Data reflects change and activity during the
most
recent
four-month period from September 7, 2007 to January 7, 2008
|
|
|
|
 |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
Over
the years we have developed a sound system of integrating four separate revenue centers. The Greene Turtle offers franchisees
Continued...
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
|
|
|
Restaurantchains.net Alerts Newsletter
:
A weekly newsletter covering public and private restaurant chains featuring
under-reported unique facts relating to growth. Pertinent information is gathered, verified and analyzed in-house using proprietary methods created
in our research and library departments.
In order to receive specific personnel for companies mentioned along with full profiles, you must be
a client.
Regarding growth stories listed:
We publish net unit growth from (each company has their own four-month cycle and
companies have varied verification dates, percentages are not annualized as a result) one four-month period to the next. This
is performed by re-verifying net growth figures of approximately 1,000 companies per month. Once our researchers identify the following growth
results from our research efforts, we highlight a new round of results each week in our newsletter. Featured growth stories are only a fraction of
the growth stories received by clients.
|
|
| |
|
| |
|
| |
|
| |
Just
released.
The January 2008
Top
Ten
list of the fastest
growing
restaurant concepts.
Each
calendar quarter we publish a list of the top ten growing
concepts (by
percentage)
who
start the preceding calendar quarter with less than 50 units. This list
is a result of academic research performed in-house by our market
research
department.
See the whole story. Continued...
Top Ten Roundup lists from 2007
For the next couple of weeks, we will be
publishing Top roundup lists
from
2007. This week we are publishing Top Ten cuisines, service styles and trading areas.
Continued...
|
|
|
| |
|
| |
|
| |
|
| |
December '07 results are now posted.
The index added 4 points during the month of November moving forward
from 1031.39 to 1035.40. The November gain was the seventh straight growth month. The slow but steady growth pattern continued for
another period. Continue and see results.
|
|
|
| |
|
| |
|
| |
|
| |
Growing
Concepts that
have grown by at least 5% (if less than 50 units).
Layton, UT-based IGGY'S SPORTS GRILL has opened a new unit, from 6 to 7 (17%
growth). The
restaurants are family/casual sports bar and grills, open for lunch and dinner, with a $6-$15+ per person check average. Stores have full bars,
with seating for about 200. All locations are in UT. A new franchise program is currently in planning.
Los Angeles, CA-based POLLO CAMPERO (founded 1971) has opened 22 units, from 212 to 234
(10%
growth) and opened their first locations in the state of FL and the country of China. Stores are fast casual chicken restaurants. They are open
for breakfast, lunch
and dinner, with a $3-$8 per person check average. Seating is available for about 80 and catering is offered. Trading areas are CA,
DC, FL, IL, MD, NY, TX, VA, and the countries of Guatemala, Honduras, Ecuador, El Salvador, China, Costa Rica, Nicaragua, Mexico, Spain, and
Indonesia. More than 90% of units are franchised.
CONCENTRIC RESTAURANTS of Atlanta, GA (founded 2002) has added a new concept called Stats Food
Play. The overall company growth is from 8 to 9 units (13% growth). Units are typically upscale with a full bar and seating for around
200, whereas the Stats Food Play concept is more of a sports bar. Current concepts are Lobby At Twelve (1), Luma On Park (1), Murphy's (1), One
Midtown
Kitchen (1), Piebar (1), Stats Food Play (1), Tap (1), Trois (1) and Two Urban Licks (1). All locations are in GA.
GRILL CONCEPTS headquartered in Los Angeles, CA (founded 1984) has increased by 2 units for
their Daily
Grill concept, from 21 to 23 (10% concept growth). Overall company increase is from 26 to 28 (8% growth). Restaurants are family/casual
with full bars. Seating is for about 200. The per person check average is around $10-$30. The company's other concept
is called Grill On The Alley (5 units). Locations are in CA, DC, IL, MD, OR, TN, TX, VA and WA.
CARROLS CORP headquartered in Syracuse, NY (NASDAQ: TAST- founded 1960) has increased by 3
units for their Pollo Tropical concept, from 80 to 83 (4% concept growth) and by 6 units for their Taco Cabana concept, from 141 to 147 (4% concept
growth). During the same period, the company decreased 1 unit for their Burger King concept, from 326 to 325. The overall company growth
is from 547 to 555 (1% company growth). Locations are currently in CT, FL, GA, IN, KY, MA, ME, MI, NC, NM, NY, OH, OK, PA, SC, TX, VT, Puerto
Rico and Ecuador.
|
|
|
| |
|
| |
|
| |
|
| |
Concepts
with 20 units or less who grew by at least 2 units.
Winston Salem, NC-based EAST COAST WINGS
(founded
1995) has opened 2 units, from 9 to
11 (22% growth). The restaurants are family/casual specializing in buffalo wings. Units average between 80 and 100 seats. Meal
periods are lunch and dinner and beer is served. About 90% of units are franchised. All locations are in NC.
Haymarket, VA-based FOSTER'S GRILLE (founded 1999) has increased by 5 units, from 14 to 19 (36%
growth)
and entered into the state of FL. These family/casual, American restaurants are open for lunch and dinner, with a $6-$15+ per person check
average. Seating is for about 100. Beer and wine is served and there are private party facilities available. Locations are in the
states of FL, GA, MD, MO, NC, and VA. Between 60 and 70% of units are franchised.
HARRY CARAY'S RESTAURANT GROUP based in Chicago, IL (founded 1987) has increased by 1 unit for their
Harry Caray Italian Steakhouse concept, from 2 to 3 (50% concept growth). The company also added a new concept called Holy Mackerel. The
overall company increase is from 5 to 7 (40% growth). These are mostly upscale steakhouses with full bar and seating for around 225. The
check average is around $15-$30+ per person. Catering and banquets are available. Current concepts are 10 Pin Bowling Lounge (1), Harry
Caray's Italian Steakhouse (3), Harry Caray's Seventh Inning Stretch (1), Hi-tops Bar (1) and Holy Mackerel (1). All locations are in IL.
GREENBERRY'S COFFEE & TEA based in Charlottesville, VA (founded 1992) has increased by 5 units, from 9
to 14 (56% growth) and expanded into MD and NJ. These are quick serve coffee shops with seating for about 30. The per person check
average is around $2-$6. Locations are more than 90% franchised and are located in MD, NC, NJ, TX and VA.
SMITHFIELD CHICKEN & BBQ headquartered in Cary, NC (founded 1964) has increased by 2 units, from 32 to
34 (6% growth). These are fast casual BBQ restaurants with seating for about 40. Catering is offered and the per person check average is
around $4-$10. About 50% of units are franchised. All are located in NC.
Finally. An answer to the biggest problem facing you right now!
Success as an Independent Restaurant Owner has never been more challenging, due to increasing competition, higher
demands to meet business objectives, personal pressures, long, stress-filled hours that strain commitments to family and health.
If you feel overwhelmed, you're not alone. Merely projecting confidence isn't an option. You need the
right tools. Continued...
|
|
|
| |
|
| |
|
| |
|
| |
|
Concepts previously written about in the past 18
months.
Northglenn, CO-based WINGMAN (founded 1981) has opened 2 units,
from 5 to 7 (40% growth) and entered into GA. This concept was featured in our 1/16/07 newsletter (25% growth). Growth over the last year
was 75%. These quick serve chicken restaurants are open for lunch and dinner, with a $3-$8 per person check average. Units serve beer, and
have seating for about 50. Catering and delivery are available. Between 70 and 80% of locations are franchised. Trading areas are CO, GA,
and NJ.
Orlando, FL-based NYPD PIZZA (founded 1996) has increased by 2 units, from 12 to 14 (17% growth) and entered
into CO and UT. We wrote about this concept in our 5/15/07 newsletter (20% growth, entered 2 states). These quick serve pizzerias are
open for lunch and dinner, serving beer and wine. Seating is for about 60. Locations are in the states of AR, CA, CO, FL, NM, SC, TN, and
UT. More than 90% of units are franchised.
New York, NY-based CHINA GRILL MANAGEMENT INC (founded 1987) has opened 1 unit of their China Grill concept,
from 5 to 6 and 1 unit for Kobe Club, from 1 to 2. Overall company increase was from 25 to 26 units (4% growth), due to closure of the Wild
Salmon concept. We featured this company in our 3/13/07 newsletter (4% company growth). Other concepts are Asia De Cuba (5), Blue Door
(1), Borough Food & Drink (1), Hudson Cafeteria (1), Mix (1), Ono (1), Red Square (2), Red White And Blue (1), Rumjungle (1), Social (2), Suka (1),
and Tuscan Steak (1). These are upscale restaurants, with varying cuisine types, most with a per person check average of $50 and up.
Banquet facilities are available. Restaurants are located in AZ, CA, FL, IL, NJ, NV, NY, London, and Mexico City.
Scottsdale, AZ-based KONA GRILL (NASDAQ: KONA; founded 1998) has opened 2 units, from 16 to 18 (13% growth)
and entered 2 states (CT and LA). We had written about this concept twice previously (12/12/06-40% growth and 8/28/07-14% growth). These
family/casual American restaurants are open for lunch and dinner, with a full bar and seating for about 275. Per person check average is
$10-$30. Trading areas are AZ, CO, CT, FL, IL, IN, LA, MI, MO, NE, NV, and TX, with new locations scheduled to open soon in Richmond, VA and
Eden Prairie, MN.
EAST COAST SALOONS based in New York, NY (founded 1977) has increased by 1 unit for their
McFadden's concept from 10 to 11 (10% concept growth) and expanded into NV. The overall company increase is from 16 to 17 (6% company
growth). These are family casual locations with full bar and seating for about 300. Concepts are Burke's Bar (1), Calico Jack's (2),
Makers Lounge (1), McFadden's (11) and Sully's Saloon (2). Locations are in DC, IL, KY, MA, NV, NY, OH, PA and TN. We last reported on
this company in our 8/14/07 newsletter (23% growth).
Who likes to count inventory?
Ask any
operator, manager or supervisor and they will almost always tell you that the counting of anything is tedious and mostly a drag. The best part of
doing inventory is when you have counted the last item and can process the numbers.
There is
a company that has a device (picture a palm pilot) you just point at the bottle. The accuracy and speed of the system, Continued...
|
|
|
| |
| |
| |
|
| |
|
| |
Pork
Supplies for the Long Run.
Hog farmer profitability is thought to
be extremely poor which can lead to a contraction in the swine herd and higher pork prices. Continued...
|
|
|
| |
|
| |
|
| |
|
| |
Are you
receiving your rebates? Introducing the Dynamic Chains Cooperative.
When I ask operators if they receive rebates, the
response "yes, we get rebates from our distributor" is very common. Do they actually receive these rebates?
After investigation, I've found these
operators were receiving a fraction of the available rebate income. As a result, we are introducing the Dynamic Chains Cooperative.
Continued...
|
|
|
| |
|
| |
Newsletter Sponsorship
Download Media
Kit
You may have noticed our new
design and sponsor sections. In addition, we have created a location on the newsletter for franchisors to advertise their concepts.
This newsletter is sent to more than 48,000 foodservice professionals each week. See the breakdown of our newsletter readers and download a media
kit. Continue to download...
Copyright 2007. All data is a
representation of in house research including the perpetual surveying of more than 7300 restaurant chain concepts. Publisher accepts no
responsibility for errors or omissions. Syndication of news stories are available to web and print publishers. Media inquiries are welcome. Please
call 914-591-4297.
Directory
Information
As a reader you are viewing a
snapshot of the companies, contacts and trend watching performed by us. To know more including pricing options, Continued...
Contacts:
Publisher:
Keith
Gellman
keith@restaurantchains.net
Editorial
concerns:
Maura
O'Neill
maura@foodservicereport.com
Francine
Graham
francine@foodservicereport.com |
|
|
|
|
|
|
 |
|
|
|
|
