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February 5,
2008
Data reflects change and
activity
during
the
most
recent
four-month period from September 29, 2007 to February 1, 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 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...
New! Announcing 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...
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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.
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Growing Concepts that have grown by at least
5% (if less than 50
units).
Atlanta,
GA-based
WILLY'S MEXICANA GRILL (founded 1995) has opened a new location, from 15 to 16 units (7% growth). These fast casual Mexican
restaurants are open for breakfast lunch and dinner, with a $3-$8 per person check average. Seating is for about 60. Catering is
available. All units are in GA.
Cincinnati, OH-based GRAETER'S ICE CREAM (founded 1870) has opened 3 units, from 41 to
44 (7% growth). Locations are quick serve, with a $2-$6 per person check average. Seating is for about 20. Stores are open for
lunch and dinner hours. Trading areas are IN, KY, and OH. Between 60 and 70% of units are franchised.
The Illinois-based chain
GO ROMA ITALIAN KITCHEN (founded 2004) has opened a new location, from 8 to 9 (13% growth) and entered into the state of CA.
Other units are in IL and IN. This is a fast casual Italian concept, open for lunch and dinner, with a $4-$10 per person check average.
Catering is available.
PORTILLO RESTAURANT GROUP based in Oak Brook, IL (founded 1963) has increased by 3 units for their
Portillo's concept, from 31 to 34 (10% concept growth) and 1 unit for their Barnelli's concept, from 9 to 10 (11% concept
growth). Units tend to be family/casual with full bar. Seating is for about 250 with catering and banquets offered. The check
average is around $6-$15+ per person. Current concepts are Barnelli's (10), Key Wester (1), Luigi's House (1) and Portillo's (34).
Overall company growth is from 42 to 46 (10% growth). Locations are in CA and IL.
Chef Peter X. Kelly's XAVIAR'S RESTAURANT GROUP of Congers, NY (founded 1983) has opened a new concept
called X2O Xavier's on the Hudson. The overall company increase is from 3 to 4 (33% growth). Other concepts are Freelance
Café & Wine Bar (1), X Restaurant (1) and Xaviar's (1). Units are upscale with full bar and seating for about 150. Banquets and
catering are offered. The check average is around $25-$50+ per person. All are located in NY.
J. GUMBO'S DOWN-HOME CAJUN COOKIN of Jeffersonville, IN has increased by 1 unit, from 6 to 7 (17%
growth). These are fast casual cajun/creole restaurants with seating for around 40. The per person check average is around $5-$10.
Catering is offered. Locations are franchised and are in KY.
CORNER TABLE RESTAURANTS of New York, NY (founded 2001) has increased by 1 unit, from 2 to 3 (50%
growth). The company opened a new concept called The Smith (1) unit. Other concepts are Jane (1) and the Neptune Room (1).
Locations tend to by upscale with full bar and seating for about 60. The per person check average is around $15 -$50+. All are located in
NY.
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Concepts with 20 units or less who grew by at least 2
units.
Tarzana,
CA-based TOPZ HEALTHIER BURGER GRILL (founded 1998) has opened 2 units, from 11 to 13 (18% growth) and entered into NC. The
restaurants are fast casual, with a $4-$10 per person check average. Meal periods are lunch and dinner. Seating is for about 50.
Trading areas are CA, MI, NC, and TX. More than 90% of the stores are franchised.
VIRGINIA BBQ CO based in Fredericksburg, VA (founded 2000) has increased by 2 units, from 8 to 10 (25%
growth) and expanded into DE. Units are family/casual with full bar and seating for about 125. They are open for lunch and dinner and the
per person check average is around $6-$15. Catering is offered. Units are 90% franchised and are in DE and VA.
LARRY'S PIZZA based in Little Rock, AR (founded 1992) has increased by 2 units, from 6 to 8 (33%
growth). These are pizza buffet locations with seating for around 100. The check average is around $4-$8 per person. Catering and
gift certificates are offered. All are located in AR.
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.
Coralville, IA-based PANCHERO'S
MEXICAN GRILL (founded 1992) opened 3 units, from 45 to 48 (7% growth) and entered into CT and ND. We previously featured this
concept in our 11/7/06 newsletter (21% growth) and on 7/17/07 (13% growth). These fast casual Mexican restaurants are open for lunch and
dinner, with a $6-$12 per person check average. Beer and wine is served. Seating is for about 80. Trading areas are CO, CT, FL, IA,
IL, MI, MN, NC, ND, NE, PA, SD, TX, and WI. About 60% of units are franchised.
Costa Mesa,
CA-based EL POLLO LOCO (founded 1975) has increased by 14 units, from 366 to 380 (4% growth) and entered into GA and
MA. This concept was featured in our 2/20/07 newsletter (4% growth). The restaurants are quick serve Mexican units, with a
$2-$6 per person check average. Locations are open for lunch and dinner. Seating is for around 60-70. Catering is available.
Trading areas are AZ, CA, CO, CT, GA, IL, MA, NV, and TX. 60 percent of locations are franchised.
Clearwater, FL-based DAGWOOD'S SANDWICH SHOPPES (founded 2006) has increased by 4 units, from 9 to 13 (44% growth) and entered into
GA. We previously featured this concept in our 10/2/07 newsletter (200% growth) and they were ranked as #1 on our January 2008 Top Ten Fastest
Growing Restaurant Concepts list. These are quick serve sandwich shops, open for lunch and dinner, with a $3-$8 per person check average.
Units have seating for about 50. Trading areas are AL, FL, GA, KY, LA, MO, and TX, with a South Bend, IN location to open in February
'08.
More than 90% of units are franchised.
Huntington Beach, CA-based BJ'S RESTAURANTS (NASDAQ: BJRI; founded 1978) has opened 5 locations, from 63 to 68 (8% growth). We
wrote about this concept in our 9/4/07 newsletter (15% growth). Restaurants are family/casual, serving American cuisine. Per person check
average is $10-$30, open for lunch and dinner. Seating is for about 300, with a full bar. Trading areas are AZ, CA, CO, FL, HI, NV, OH,
OK, OR, and TX.
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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Are chicken production cutbacks coming?
The two largest
chicken producers recently announced that they lost money during the last quarter due mostly to higher feed costs.
Continued...
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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...
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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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