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February 12,
2008
Data reflects change and
activity
during
the
most
recent
four-month period from October 6, 2007 to February 6, 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.
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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January '08 results are
now posted.
The index added .97 points
during
the
month of January
moving forward from 1036.02 to 1036.99 The January gain was the ninth straight growth month. The rate of growth is continuing to decelerate. Continue and see
results.
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Growing Concepts that have grown by at least 5% (if less than 50
units).
ANDIAMO ITALIA of Warren, MI (founded 1990) has increased by 1 unit, from 10 to 11 (10%
growth). These are upscale Italian restaurants with full bar and seating for around 250. Catering and banquets are offered. The per
person check average is around $15-$50+. All are located in MI.
Eau Claire, WI-based ERBERT & GERBERT'S SUBS & CLUBS (founded 1988) has increased by 4
units, from 45 to 49 (9% growth) and entered into the states of CO and NE. The restaurants are quick serve sandwich shops, with a $2-$6 per
person check average and seating for about 30. Meal periods are lunch and dinner. Catering and delivery are available. Locations
are franchised and trade in the states of CO, MN, ND, NE, and WI.
Elmhurst, IL-based TACO FRESCO has increased 1 new location
for the Taco Fresco concept, from 10 to 11 (10% concept growth). The company also operates 2 other concepts called Fuego Loco (2 units)
and Salseria Cantina & Grill (1 unit). Overall company increase was from 13 to 14 (8% growth). Taco Fresco restaurants are fast casual,
with seating for about 50-60. Per person check average is $4-$6, open for lunch and dinner. Fuego Loco and Salseria Cantina concepts are
family/casual, with a $9-$15 per person check average. There is full bar service and an average seating capacity of 150. Locations
operate in the states of IL and IN. A 12th Taco Fresco will be opening in Tinley Park, IL this spring.
ROBEK'S FRUIT SMOOTHIES & HEALTHY EATS headquartered in Manhattan Beach, CA (founded
1996) has increased by 19 units, from 122 to 141 (16% growth) and entered the state of NC. These are quick serve, juice/smoothie units.
Locations are 99% franchised and are in AZ, CA, CT, DC, FL, GA, HI, IL, KS, MA, MD, NC, NM, NY, OH, TX, VA and WA. They have now opened their
first international location in Dublin, Ireland.
Pittsburgh, PA-based VOCELLI PIZZA
(founded 1988) has increased by 8 units, from 132 to 140 (6% growth). These are take-out/delivery pizza shops, open for lunch and dinner.
Between 70 and 80% of units are franchised. Locations are in the states of FL, MD, NC, OH, PA, SC, VA, and
WV.
Corrections from last weeks newsletter:
We improperly stated the size and type of Virginia BBQ in last weeks newsletter. The concept is actually quick serve with
seating for about 30. They serve beer in some locations. We apologize for any confusion.
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Concepts with 20 units or
less who grew by at least 2 units.
ARIZONA PIZZA CO of Glendale, AZ (founded
1996) has increased by 2 units, from 6 to 8 (33% growth). These are family/casual Italian & Pizza restaurants with full bar and seating for
about 150. The per person check average is around $6-$15. Locations are 88% franchised and are in AZ, FL, MA and MD.
New Jersey-based BOBBY CHEZ SEAFOOD
SPECIALTIES, a chain of take-out seafood stores, has increased from 6 to 8 units (33% growth) and entered into PA. Other units are in
NJ. Meal periods are lunch and dinner, with a $6-$12 per person check average. Catering is available. A Mays Landing, NJ location
is scheduled to open in April '08.
Chicago, IL-based STIR CRAZY (founded
1995) has increased by 2 units, from 9 to 11 (22% growth) and entered into IN. The restaurants are a family/casual Asian fusion concept, with
seating for about 250. Meal periods are lunch and dinner. Per person check average is about $8-$20. Trading areas are FL, IL, IN,
MI, MO, NY, and OH. New units are planned in KS and WI later this year.
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...
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Concepts previously written about in the past 18
months.
RUSTY BUCKET CORNER TAVERN of OH has increased by 1 unit, from 7 to 8 (14% growth) and expanded into MI.
These are family/casual restaurants with full bar. Seating is for about 100. Catering and banquets are offered. We last reported on
this concept in our 10/9/07 newsletter when they had 40% growth. Locations are in MI and OH. There is a new location to open in Norwood,
OH in February '08.
BRAVO DEVELOPMENT INC. based in Columbus, OH (founded 1981) has increased by 3 units for their Bravo Cucina
Italiana concept, from 36 to 39 (8% concept growth). Units are upscale Italian restaurants with full bar and seating for about 200. The per
person check average is around $15-$30+. Catering and banquets are offered. There was no overall company increase because the company
sold off their 2-unit Lindey's concept and closed 1 unit for the Bon Vie concept. Current concepts are Bon Vie (1), Bravo Cucina Italiana (39)
and Brio Tuscan Grille (24) for a total of 64 units open. Locations are company owned and are in AL, FL, GA, IA, IL, IN, KS, KY, LA, MI, MO,
NC, NJ, NM, NY, OH, OK, PA, TN, TX, VA and WI. We last wrote about this company in our 10/23/07 newsletter when they had 8% company
growth.
BUBBA GUMP SHRIMP CO of San Clemente, CA (founded 1996) has increased by 1 unit for their Bubba Gump concept,
from 28 to 29 (4% concept growth). These are family/casual seafood restaurants with full bar and seating for about 200. The check average
is around $10-$30 per person. Banquets and catering are offered. Other concepts for this company are Capi's Italian Kitchen (1), Mai Tai
Bar (3) and Rusty Pelican (1). Overall company growth is from 33 to 34 (3% growth). Locations are in CA, CO, FL, HI, IL, LA, MN, NY, SC
and TN. We reported on this company in our 10/2/07 newsletter when they had 10% company growth.
POTBELLY SANDWICH WORKS of Chicago, IL (founded 1977) has increased by 38 units, from 147 to 185 (26%
growth). These are quick serve sandwich shops with seating for around 40. Catering and delivery are offered. Locations are
company owned and are in DC, IL, IN, MD, MI, MN, OH, PA, TX, VA and WI. We reported on this company in our newsletters dated 10/17/06 (11%
growth), 2/27/07 (11% growth) and 9/25/07 (7% growth).
New York, NY-based LE PAIN QUOTIDIEN (founded 1994) has grown by 6 units, from 78 to 84 (8% growth) and opened their first
locations in DC and in Australia. We wrote about this concept once before in our 7/31/07 newsletter (10% growth). These are fast casual
French bakery/cafes, with seating for about 50. Per person check average is about $6-$12. Meal periods are breakfast, lunch and
dinner. Units are in the states of CA, DC and NY, and the countries of Australia, Belgium, France, Kuwait, Lebanon, Qatar, Russia, Turkey, UAE,
and the UK.
Tampa, FL-based BEEF O'BRADY'S (founded 1985) has increased by 16 units, from 229 to 245 (7% growth) and entered
into LA. We previously mentioned this concept in our 6/5/07 newsletter (2% growth) and in our 9/11/07 newsletter (5% growth). These
family/casual sports pubs are open for lunch and dinner, with seating for about 150. Beer and wine are served. Per person check average
is $6-$15+. Catering is available. Trading areas are AL, AR, FL, GA, IL, IN, KY, LA, MD, MI, MN, MS, NC, OH, SC, TN, TX, VA, and
WI. More than 90% of units are franchised.
Deerfield, IL-based COSI SANDWICH BAR (NASDAQ: COSI; founded 1996) has
increased by 6 units, from 135 to 141 (4% growth) and entered into DE and TX. We wrote about this concept twice before (11/21/06-19% growth and
5/15/07-13% growth). These are fast casual sandwich shops, open for breakfast lunch and dinner, with seating for about 50 or 60. Per
person check average is $6-$12. Liquor is served at some locations. Catering is available. Locations are in CA, CT, DC, DE, FL, IL,
KY, MA, MD, MI, MN, NJ, NY, OH, OK, PA, TX, VA, WA, and WI. Units are 24% franchised.
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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Restaurantchains.net is presenting and moderating a panel as part of
the
Ferdinand
Metz
Foodservice Forum in New York City on March
11, 2008. Our presentation is in conjunction with Reed Exposition Services and the International Restaurant & Foodservice Show. Join me and our
distinguished panel of industry executives as we discuss our overall topic:
How growing companies adapt to the changing
environment.
Click here to see more...
.
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Milk and Dairy Product Supplies
Cheese prices have jumped higher during the past week surprising the industry. Will tight dairy
supplies continue?
Continued...
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Are
you
receiving your rebates? Introducing the Dynamic Chains Cooperative. More than 90 companies signed up in the first
month.
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...
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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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