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April 15,
2008
Data
reflects
change and
activity
during
the
most
recent
four-month period from December 7, 2007 to April 7, 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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| Foster's Grille, a Top Ten winner on the April 2008 list has a strategy based on a high quality
family atmosphere and reasonably priced food. In recent months, Foster's has grown from 14 to 19 units. Click for more info.
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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 April 2008 Top Ten list of the Fastest Growing
Concepts with less than 50 units.
See the
story and
who
made the list. 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. Click
to learn more.
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March is now posted.
The March gain was the 11th straight growth month. M&A activity caused portions of the rise. Continue and see
results.
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Growing Concepts that
have grown by at least 5% (if less than 50 units).
Covington, LA-based SMOOTHIE KING
(founded 1973) has increased by 21 units, from 509 to 530 (4% growth). This is a quick serve, juice/smoothie concept, with a $2-$6 per person
check average and seating for about 10. Meal periods are breakfast, lunch and dinner hours. Trading areas are AL, AR, AZ, CA, CO, DC, FL,
GA, IA, IL, IN, KS, KY, LA, MD, MI, MO, MS, NC, NJ, NM, NV, NY, OH, OK, PA, SC, TN, TX, UT, VA, WI and South Korea, with a MN location scheduled to
open later this year. More than 90% of units are
franchised.
KEVIN TAYLOR RESTAURANT GROUP of Denver, CO has increased by 1 unit, from 4 to 5 (25% growth). The
company opened a new concept called Limelight Supper Club and Lounge. Concepts tend to be upscale with full bar and seating for about
150. The check average is around $15-$50+ per person. All are located in CO.
HAPPY'S PIZZA based in Southfield, MI (founded 1994) has increased by 5 units, from 30 to 35 (17%
growth). These are pizza restaurants open for lunch and dinner. Catering is available. Units have limited seating. About half
the units are franchised and all are located in MI.
POMPEI based in Lyons, IL has increased by 1 unit, from 6 to 7 (17% concept growth). There is a second
2-unit concept called Davino's Little Pompei. Overall company growth is from 8 to 9 (13% company growth). POMPEI locations are
family/casual Italian and pizza restaurants serving beer and wine. Seating is for about 200. Catering and banquets are offered. The
per person check average is around $6-$15+. All are located in IL.
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Concepts with 20 units or less who grew by at least 2 units.
Austin, TX-based AUSTIN'S PIZZA (founded 1999) has increased by 2 units, from 10 to 12 (20% growth).
These take-out/delivery pizzerias are open for lunch and dinner. Catering and online ordering are available. All locations are in
TX.
San Francisco, CA-based JAVA DETOUR (Ticker: JVDT; founded 1995) has increased by 3 units, from 19 to 22 (16% growth) and
entered into NC. These quick serve coffee shops are open for breakfast, lunch and dinner, with a $2-$6 per person check average. Some
units have seating for about 30, others are drive-thru only. Trading areas are CA, MN, NC, NV, and WI. Between 41% and 50% of units are
franchised.
NEWK'S EXPRESS CAFÉ based in Oxford, MS has increased by 5 units, from 9 to 14 (56%
growth). These are fast casual sandwich restaurants. Seating is for about 60 and beer and wine are served. The per person check
average is around $6-$12 and catering is offered. Locations are more than 70% franchised and are in AL, MS, TN and TX.
MR EMPANADA based in Tampa, FL (founded 2003) has increased by 2 units, from 4 to 6 (50%
growth). These are quick serve South American restaurants with seating for about 30. The check average is around $3-$8 per person and
catering is offered. Locations are 83% franchised and are in FL.
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.
Beverly Hills, CA-based WOLFGANG PUCK WORLDWIDE (founded
1982) has increased by 1 unit for their Cut concept, from 1 to 2 (100% concept growth), 3 units for Wolfgang Puck Express, from 56 to 59 (5% concept
growth), 1 unit for Wolfgang Puck Café, from 3 to 4 (33% concept growth), and 1 unit for Wolfgang Puck Bistro, from 1 to 2 (100% concept
growth). Overall company increase was from 78 to 83 (6% growth), with the closing of the Vert concept. The company has entered into the
states of KY and NY. Other concepts are 20.21 (1), Chinois (2), Postrio (2), Puck's (1), Red/Seven (1), Spago (4), The Source (1), Trattoria
Del Lupo (1), Wolfgang Puck American Grill (1), Wolfgang Puck Bar & Grill (1), and Wolfgang Puck Grill (1). We previously featured this company
in our 12/11/07 newsletter (30% company growth). The concepts serve a variety of different cuisine types, mostly upscale, with a $15-$30+ per
person check average. Wolfgang Puck Express units are fast casual, with an $8-$20 per person check average. Catering and banquet
facilities are available. Trading areas are AZ, CA, CO, DC, FL, GA, HI, IL, IN, KY, MA, MI, MN, MO, NC, NJ, NV, NY, OH, ON, TN, UT, VA, WA, and
WI.
Nashville, TN-based LOGAN'S ROADHOUSE (founded 1991) has increased by 6 units, from 186 to 192 (3%
growth). We wrote about this chain on 4/3/07 (13% growth) and on 7/23/07 (3% growth). These are family/casual American restaurants, open
for lunch and dinner, with an $8-$20 per person check average. Locations have a full bar and seating for about 250. Between 10% and 20%
of units are franchised. Trading areas are AL, AR, AZ, CA, FL, GA, IL, IN, KS, KY, LA, MI, MO, MS, NC, OH, OK, PA, SC, TN, TX, VA, and
WV.
Dallas, TX-based GENGHIS GRILL (founded 1998) has increased by 3 units, from 17 to 20 (18% growth) and entered
into AZ and NV. We wrote about this concept on 5/8/07 (17% growth) and on 11/20/07 (21% growth). These are fast casual Asian restaurants,
open for lunch and dinner, with an $8-$20 per person check average. Units have a full bar and seating for about 125. More than 70% of
locations are franchised. Trading areas are AZ, CO, IA, IL, MN, NV, TN, and TX.
Burlington, VT-based BRUEGGER'S BAGEL
BAKERY (founded 1983) has increased by 8 units, from 265 to 273 (3% growth) and entered into DC and KY. We featured this concept in
our 12/18/07 newsletter (3% growth). These quick serve bakery/cafes are open for breakfast and lunch, with a $2-$6 per person check
average. Most units have seating for about 30. Catering is available. Trading areas are AK, AL, AZ, CA, CO, CT, DC, FL, IA, KY, MA,
MI, MN, NC, NE, NY, OH, PA, SC, TN, VA, VT, and WI. About 40% of units are
franchised.
MINA GROUP headquartered in San Francisco, CA (founded 2002) has increased by 2 units for their Bourbon Steak
concept, from 1 to 3 (200% concept growth). Units are upscale steakhouses with full bar and seating for about 250. The check average is
around $15-$50+ per person. Banquets are offered. Other concepts are Arcadia (1), Michael Mina (2), Nobhill (1), Saltwater (1), Seablue
(2), Stonehill Tavern (1) and Stripsteak (1). Overall company growth is from 10 to 12 (20% growth). We last reported on this company in
our 11/27/07 newsletter (25% growth). Locations are in CA, MI, NJ and NV.
TUSCANY STEAK & PASTA HOUSE of Decatur, IL has increased by 1 unit, from 5 to 6 (20% growth). These are
family/casual Italian restaurants with full bar and seating for around 300. Catering and banquets are offered. The per person check
average is around $10-$30. All are located in IL. We last reported on this concept in our 12/26/07 newsletter when they had 25%
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...
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Chicken Production and Supply
Expectations.
Assuming chicken output cutbacks do occur, how long will they
last? Good
question. Our models with the current feed costs suggest long enough to
boost current chicken product prices to new or at least near record levels. 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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Restaurant
Cooperative
With costs rising, you need every edge available. We are
confident you
are
leaving rebate dollars on the table that you would receive by joining our group.
There is no cost to join and our service is designed so
your
current
habits
remain the same. You don't change your current deals, distributors, sales people or items purchased.
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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