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June 2,
2008
Data
reflects
change and
activity
during
the
most
recent
four-month period from January 26, 2008 to May 26, 2008
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A recent Top Ten winner on April's list.
Over
the years they 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 a complete system of training, development and execution. In June, the company
is opening its 20th location.
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. The company is on track to open a new
location each month. Click for more info.
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| Pepperjax Grill with stores in NE and KS has 8 high volume locations. Far away from
Philly, Steak sandwiches is a specialty. 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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New- The May 2008 Top 20 list of the Fastest Growing
Concepts with between 50-100 units. Continued...
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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Growing Concepts that have grown by at least
5% (if less than 50
units).
Albuquerque, NM-based FLYING STAR CAFÉ (founded
1987) has increased by 1 unit for the Flying Star concept, from 7 to 8 (14% concept growth). The company also operates a 5 unit concept called
Satellite Coffee. Overall company increase was from 12 to 13 (8% growth). The restaurants are family/casual, open for breakfast, lunch and
dinner, with a $4-$10 per person check average. Cuisine is American. Beer and wine are served. Catering and private party facilities
are available. All units are in NM.
Little Rock, AR-based COLTON'S STEAK HOUSE & GRILL (founded 1996) has increased by 1
unit for the Colton's Steak House concept, from 18 to 19 (6% concept growth). The company also operates Colton's Woodfired Grill (1 unit).
Overall company increase was from 19 to 20 (5% growth). These are family/casual steakhouse restaurants, open for lunch and dinner, with a
$10-$30 per person check average. There is a full bar and seating is for about 200. Trading areas are AR, MO, MS, NE, and TN. All
locations are franchised.
Houston, TX-based MEXICAN RESTAURANTS INC (NASDAQ: CASA) has increased by 1 unit for the Monterey's
Tex Mex concept, from 15 to 16 (7% concept growth), 1 unit for Mission Burritos, from 2 to 3 (50% concept growth), and 1 unit for La Senorita, from 5
to 6 (20% concept growth). Other concepts are Casa Ole (46), Crazy Jose's (3), and Tortuga Mexican Kitchen (4). Overall company increase
was from 75 to 78 (4% growth). These are family/casual Mexican restaurants, open for lunch and dinner, with an $8-$20 per person check
average. Locations have a full bar and average seating for about 200. Catering and private party facilities are available. There are
18 franchised Casa Ole locations; all other units are company owned and operated. Trading areas are LA, MI, OK, and
TX.
POFOLKS of Panama City, FL has increased by 1 unit, from 9 to 10 (11% concept growth). These are
family/casual restaurants with seating for about 90. The per person check average is around $4-$10. Catering is offered. There is a
second 1-unit concept called Triple J Steakhouse. Overall company increase is from 10 to 11 (10% company growth). Units are 18% franchised
and are in AL, CA and FL.
BRANDON'S DINER of Upland, CA has increased by 1 unit, from 3 to 4 (33% growth). These are family/casual
American restaurants with seating for about 80. Beer and wine are served. Catering is offered. The check average is around $4-12+
per person with breakfast, lunch and dinner served. All are located in CA.
ALEHOUSE RESTAURANTS based in Jupiter, FL (founded 1988) has increased by 4 units, from 40 to 44 (10% growth)
and expanded into IL and NY. These are family/casual restaurants with full bar and seating for about 300. The check average is around
$8-$20 per person. Catering is available. Locations are currently in FL, GA, IL and NY.
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Concepts with 20 units or
less who grew by at least 2 units.
Irvine, CA-based MUSTARD CAFÉ has increased by 2 units, from 4 to 6 (50%
growth). These are fast casual American restaurants, open for breakfast, lunch and dinner, with a $4-$10 per person check average. Beer
and wine are served. Seating is for about 50. All units are in CA. About half are franchised.
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Concepts previously written about in the past 18
months.
Campbell, CA-based BLENDZ (founded 2003) has increased by 2 units, from 7 to 9 (29%
growth). We wrote about this concept on 9/4/07 (40% growth). These are fast casual sandwich and salad cafes, open for breakfast, lunch and
dinner, with a $3-$8 per person check average. Units have seating for about 30. Catering is available. About 80% of locations are
franchised. Trading areas are AZ and CA.
Boston, MA-based THE UPPER CRUST (founded 2001) has increased by 3 units, from
9 to 12 (33% growth). We wrote about this concept on 1/29/08 (29% growth). These are fast casual pizzerias, open for lunch and
dinner. Beer and wine are served. Seating is for about 50. Catering and delivery are available. Units are in FL and
MA.
Atlanta, GA-based TED'S MONTANA GRILL (founded 2002) has increased by 2 units, from 55 to 57 (4% growth). We've
featured this concept 3 times previously (2/6/07-13% growth, 5/15/07-9% growth, and 10/9/07-4% growth). They also ranked #10 on our July '07 Top
Ten Fastest Growing Concepts list. These are family/casual steakhouses, open for lunch and dinner, with a $10-$30 per person check
average. The restaurants have a full bar and seating for about 200. Trading areas are AL, CO, CT, FL, GA, IL, IN, KS, KY, MA, MO, NC, NE,
NY, OH, PA, RI, TN, and VA, with a Bozeman, MT location scheduled to open in June.
BOBBY CHEZ SEAFOOD SPECIALTIES based in Cherry Hill, NJ (founded 1997) has increased by 1 unit, from 8 to 9
(13% growth). These are take-out seafood restaurants with a check average of about $6-$12 per person. Catering is offered. Locations
are in PA and NJ. We last reported on this concept in our 2/20/08 newsletter (33% growth).
SADDLE RANCH CHOP HOUSE of Universal City, CA (founded 1999) increased by 1 unit, from 4 to 5 (25%
growth). These are family/casual restaurants with full bar and seating for about 300. The check avearage is around $8-$20 per
person. Locations are open for breakfast, lunch and dinner. Banquets are offered. Locations are in AZ, CA and KS. We wrote
about this company in our 2/19/08 newsletter (33% growth).
VERA'S BURGER SHACK based in Kitsilano, BC (founded 1977) has increased by 1 unit, from 9 to 10 (11%
growth). These are quick serve burger restaurants with seating for about 40. The per person check average is around $3-$8. Locations
are more than 30% franchised and are in BC. We reported on this concept in our 1/22/08 newsletter (29% growth). Richmond, BC-based
KEG STEAKHOUSE & BAR (TSX: KEG.UN; founded 1971) has increased by 6 units, from 95 to 101 (6% growth) and entered into NB. We
wrote about this concept on 1/2/07 (2% growth). These family/casual steakhouses are open for lunch and dinner, with a $10-$30 per person check
average. Units have a full bar and seating for about 250. Trading areas are AB, AZ, BC, CO, NM, NB, NL, NS, ON, PQ, SK, TX, and WA.
About 50% of units are
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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Crude Awakenings
Rising crude oil prices are bullish for
almost all of the food commodity markets. Continued...
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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 learn more...
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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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