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March 25,
2008
Data
reflects
change and
activity
during
the
most
recent
four-month period from November 17, 2007 to March 17, 2008
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Over
the years we have developed a sound system of integrating four separate revenue centers. Having doubled the amount of locations in the past year
(currently 19 locations), The Greene Turtle offers franchisees
Continued...
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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.
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The February 2008 Top 20 list of the Fastest Growing
Concepts between 50 and 100 units.
See the
story and
who
made the
first list. Continued...
The January 2008 Top Ten list of
the fastest growing restaurant concepts with less than 50 units. The April 2008 Top Ten list will be
released soon.
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...
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Join Foodserviceclub
We began a social networking site for the foodservice professional. There
you can
respond to
posts,
create discussion, upload files, invite others, learn from interaction or just add your two cents.
Our goal is to provide a usable knowledge site for the foodservice
professional. So far in three weeks we have 177 members. Click
to join.
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February 08' is now posted.
The
February gain was the tenth straight growth month. A few chains with explosive growth caused the index increase. Continue and see
results.
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Growing
Concepts that have grown by at least 5% (if less than 50 units).
Wheat Ridge, CO-based QDOBA MEXICAN GRILL (founded 1995) has increased by 43 units, from 371 to 414 (12%
growth) and entered into the state of MS. The restaurants are fast casual, open for lunch and dinner, with a $4-$10 per person check
average. Units seat about 80. Beer and wine are served. Catering is available. Trading areas are AK, AL, AR, AZ, CA, CO, DC,
FL, GA, IA, ID, IL, IN, KY, LA, MA, MD, MI, MN, MO, MS, MT, NC, ND, NE, NJ, NV, NY, OH, OK, OR, PA, SC, SD, TN, TX, VA, WA, WI, WV, and WY.
Units are 77% franchised. Qdoba is a subsidiary of San Diego, CA-based Jack in the Box, Inc.
New York, NY-based GERBER GROUP (founded 1991) has increased by 1 unit for their Mexx Kitchen concept, from 1 to 2 (100% concept
growth) and 1 unit for Stone Rose, from 2 to 3 (50% concept growth). In addition, two new concepts were added: Moonstone Lounge (1 unit) and
Sweetwater
Saloon (1 unit). Overall company increase was from 24 to 28 (17% company growth). These are upscale bar/nightclub venues, some serving
food. Private function space is available. Concepts are Beach House (1), Maxim Beach (1), Mexx Kitchen (2), Midnight Rose
(1), Moonstone Lounge (1), Oasis (1), Rise Lounge (1), Rose Bar (1), Stone Rose (3), Sweetwater Saloon (1), The Living Room (3), The Penthouse (1),
The Whiskey (2), Underbar (1), Wetbar (1), Whiskey Blue (4), Whiskey Park (2), and Whiskey Sky (1). Trading areas are AZ, CA, IL, LA, MA, MS,
NY, Mexico and Spain. New locations (Whiskey Park and The Living Room) will open in Atlanta, GA, Spring '08.
EMMETT'S ALE
HOUSE of West Dundee, TX (founded 1999) has increased by 1 unit, from 3 to 4 (33% growth). Locations are casual/upscale with seating
for about 250 and a full bar. The per person check average is $15-30+. Catering and banquets are offered. All locations are in
IL.
The owners of PACIFICO in Port Chester, NY have opened a new concept called Palomino increasing 1 unit from 3
to 4 (33% growth). Current concepts are Pacifico (2), Palomino (1) and Sonora (1). These are upscale South American restaurants with full
bar and seating for about 150. Catering and banquets are offered. The check average is around $15-$30 per person. Locations are in
CT and NY.
CRESCENT MOON of Atlanta, GA (founded 1995) has increased by 1 unit, from 2 to 3 (50% growth). These are
fast casual restaurants with seating for about 40. Meal periods are breakfast, lunch and dinner. Beer and wine are served and banquets
are
offered. The check average is around $6-$12+ per person. All are located in GA.
SENOR TEQUILA of Charleston, SC has increased by 1 unit, from 3 to 4 (33% growth). Locations are
family/casual Mexican restaurants with full bar. Seating is for about 100. The per person check average is around $8-$20. All are
located in SC.
Scottsdale, AZ-based NRGIZE LIFESTYLE CAFE has increased by 16 units, from 36 to 52 (44% growth) and entered into IN, PA and
WI. These are quick serve juice/smoothie bars, mostly located inside health clubs. Units are open for lunch and dinner hours, with a
$2-$6 per person check average. Trading areas are AZ, CA, CT, FL, GA, IL, IN, NJ, NY, OR, PA, TX, WA, and WI. All units are
franchised. Nrgize Lifestyle Café is a subsidiary of Scottsdale, AZ-based Kahala Corp.
CAFE MOSAIC based in Richmond, VA (founded 1994) has increased by 1 unit, from 2 to 3 (50% growth).
These are family/casual restaurants with Mediterranean cuisine. Beer and wine are served and seating is for about 125. The check average
is around $8-$20 per person. Locations are in SC and VA.
BUSBOYS AND POETS based in the District of Columbia (founded 1985) has increased by 1 unit, from 1 to 2 (100%
concept growth) and expanded into VA. There is a second concept called Luna Grill (1 unit). Overall company growth is from 2 to 3 (50%
company growth). Units are typically family/casual with seating for about 200. The per person check average is around $8-$20.
Locations are in DC and
VA.
GATTI'S PIZZA
based in Austin, TX (founded 1969) has increased by 4 units, from 136
to 140 (3% growth) and
expanded into MS. These are buffet pizza restaurants with seating for
around 200. Catering and banquets are offered. Locations are
more than 80% franchised and are in IN, KY, LA, MS, NC, OH, SC, TN, TX
and VA.
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Concepts with 20 units or
less who grew by at least 2
units.
Sewell, NJ-based VENUTO'S OLD WORLD PIZZA (founded 2007) has increased by 6
units, from 2 to 8 (75% growth) and entered into PA. All other locations are in NJ. These are quick serve pizzerias, open for lunch and
dinner. Some units may have seating for up to 60. Delivery and online ordering are available. A new location is scheduled to open
in Palm Coast, FL later this year. All units are franchised.
Colorado Springs, CO-based WILD WINGS N THINGS has
increased by 5 units, from 8 to 13 (63% growth) and entered into MS and NV. All other locations are in CO. The restaurants are quick
serve, with a $4-$10 per person check average. Beer and wine are served. Units seat about 30 and are open for lunch and dinner.
Franchising opportunities are available.
Do you ever think you would need a restaurant consultant?
In the first place, a real restaurant consultant is very rare. For those of us to succeed we have to have operational
viewpoints in all aspects of the industry as well as a loyal following. Our goal is to provide a quantifiable payback to our clients while providing
real tools and direction.
We have revamped our website to better display our intention. Please take a look at my new site. Continued...
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Concepts previously written about in the past 18
months.
Minnetonka, MN-based
FAMOUS
DAVE'S (founded 1995) has increased by 11 units, from 156 to 167 (7% growth). We wrote about this concept on 1/9/07 (6% growth) and on
5/15/07 (2% growth). These are family/casual BBQ restaurants, open for lunch and dinner, with a $6-$15+ per person check average. Units
have a full bar and seating for about 250. Catering is available. Units are 69% franchised and located in the states of AR, AZ, CA, CO,
CT, FL, GA, IA, IL, IN, KS, KY, MA, MD, MI, MN, MO, MT, ND, NE, NH, NJ, NV, NY, OH, OK, PA, SD, TN, TX, UT, VA, WA, WI, and WV.
Little Rock,
AR-based WHOLE HOG CAFE has increased by 2 units, from 9 to 11 (22% growth). We featured this concept in our 10/16/07
newsletter (80% growth). They were also ranked #2 on our January '08 Top Ten Fastest Growing Concepts list. The restaurants are fast
casual BBQ, open for lunch and dinner, with a $4-$10 per person check average. Beer and wine are served. Seating is for about 125.
Trading areas are AR, LA, NM, and TN.
Rockville, MD-based CALIFORNIA TORTILLA (founded 1995) has increased by 8 units, from
30 to 38 (27% growth) and entered into PA. We featured this concept on 5/1/07 (12% growth) and again on 10/23/07 (15% growth). These are
fast casual Mexican restaurants, open for lunch and dinner, with a $4-$10 per person check average. Select locations also serve
breakfast. Beer and wine are served. Seating is for about 60. Catering is available. Between 80 and 90% of units are
franchised. Trading areas are DC, DE, FL, MD, PA, VA, and
WV.
TGI FRIDAY'S headquartered in Carrollton, TX (founded 1965) has increased by 16 units, from 902 to 918
(2% growth). Units are family/casual with full bar and seating for about 250. Full bar, catering and banquets are offered. We
reported on this concept in our 7/17/07 newsletter (2% growth). Locations are about half franchised and are in AK, AL, AR, AZ, BC, CA, CO, CT,
DE, DC, FL, GA, IA, ID, IL, IN, KS, KY, MA, LA, MD, ME, MI, MN, MO, MS, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, ON, OR, PA, RI, SC, SD, TN, TX, UT,
VA, VT, WA, WI, WV and nations worldwide.
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...
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Our Economy and Food Commodity Prices
We are in a real pickle right now with the economy and
the Fed is trying to fuel spending by lowering interest rates. The conundrum is that lower interest rates usually translate to a lower valued
dollar and vice versa which is bullish for food prices.
Continued...
2009 Protein, Dairy and Grain Market Forecasts from some of the foremost food commodity
economists
in the
country. Monday May 19, 2008 in Chicago- the same week as the National Restaurant Show. Visit www.WindyCityCommodityExchange.com or call 888-423-4411 to
learn more.
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Receive an average of 1%-2% back on purchases in cash, every calendar
quarter.
With costs rising, you need every edge available. We are
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Continue to investigate further...
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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 |
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