 |
 |
|
 |
December 26, 2007
Data reflects change and activity during the most
recent
four-month period from August 17, 2007 to December 17, 2007
|
|
|
|
 |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
Over
the years we have developed a sound system of integrating four separate revenue centers. The Greene Turtle offers franchisees
Continued...
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
|
|
|
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.
|
|
| |
|
| |
|
| |
|
| |
October's release of the top 10 growing concepts. Watch for January 08's list.
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...
|
|
|
| |
|
| |
|
| |
|
| |
November's 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.
|
|
|
| |
|
| |
|
| |
|
| |
Growing Concepts that have grown by at least 5% (if less than 50
units).
Decatur, IL-based TUSCANY STEAK & PASTA HOUSE has opened a new unit, from 4 to 5
(25% growth). These are family/casual Italian steakhouses, with a $10-$30 per person check average. The restaurants are open for lunch
and dinner, with full bar service. Seating is for about 300. Banquet rooms and catering services are available. All locations
are in IL.
Chicago, IL-based LETTUCE ENTERTAIN YOU ENTERPRISES (founded 1971) has opened 3
new concepts during the period (Frankie’s Fifth Floor Pizzeria-1 unit, Reel Club-1 unit, and Pizzeria Via Stato-1 unit). The company has
also opened a new unit for their Wow Bao concept, from 2 to 3. Other Lettuce Entertain You concepts include Antico Posto (1), Ben Pao (1), Big
Bowl (8), Brasserie Jo (1), Café Ba Ba Reeba (2), Chicago Flat Sammies (1), Di Pescara (1), Don & Charlie’s (1), Eiffel Tower (1),
Everest (1), Foodlife (1), Joe’s Seafood (2), L. Woods (1), Maggiano’s Little Italy (4), Magic Pan Crepe Stand (2), Mity Nice Grill
(1), Mon Ami Gabi (4), Nacional 27 (1), Osteria Via Stato (1), Petterino’s (1), RJ Grunt’s (1), Scoozi (1), Shaw’s Crab House
(2), Stripburger (1), Tru (1), Tucci Benucch (2), Twin City Grill (1), Vong’s Thai Kitchen (1), and Wildfire (7). Overall company growth
from 55 to 59 (7%). The restaurants are mostly upscale, featuring a multitude of different cuisine types. Meal periods are lunch and
dinner, with a $15-$50+ per person check average. Average unit size is about 150 seats. Banquet and catering facilities are
available. Company trading areas are AZ, GA, IL, MD, MN, NV, and VA.
BENIHANA INC headquartered in Miami, FL (founded 1964 – NASDQ: BNHNA) has
increased by 5 units, from 97 to 102 (5% growth). The company added 2 units for the Benihana concept, from 77 to 79, also 2 units for Ra Sushi
Bar concept, from 13 to 15 and 1 new unit for Haru Sushi concept, from 7 to 8. Units are upscale with full bar and seating for about
250. The per person check average is around $25-$40. Locations are 19% franchised and are currently in AK, AR, AZ, CA, CO, DC, FL,
GA, HI, IL, IN, MD, MI, MN, NJ, NV, NY, OH, ON, OR, PA, TN, TX, UT, WA and WI.
KER'S WINGHOUSE of Largo, FL (founded 1994) has increased by 1
unit, from 22 to 23 (5% growth). These are casual style American bar & grills with full bar and seating for about 300. The per person
check average is around $6-$12. Locations are currently in FL and TX. |
|
|
| |
|
| |
|
| |
|
| |
Concepts with 20 units or less who grew by
at least 2 units.
Toronto, ON-based NEW YORK FRIES (founded 1984) has opened 2 units for its
South St. Burger Co concept, from 2 to 4 (100% concept growth). These are quick serve burger restaurants, with a $3-$8 per
person check average. Units are open for lunch and dinner, with seating for about 50. All South Street Burger units are in ON. All
are currently company owned and operated, with future plans to franchise the concept. The company also operates 183 New York Fries units, in
the provinces of AB, BC, MB, NB, NL, NS, ON, PQ, and SK. More than 90% of these units are franchised.
Las Vegas, NV-based TIMBERS BAR & GRILL has opened 2 locations, from 9 to 11 (22%
growth). These are family/casual restaurants, with a $6-$12 per person check average and seating for about 125. Units are open for
breakfast lunch and dinner. All of the restaurants are in Las Vegas, NV. Two more units are scheduled to open there this coming
winter.
Auburn, WA-based THE ROCK WOOD FIRED PIZZA & SPIRITS (founded 1996) has opened 2
units, from 5 to 7 (40% growth). Locations are family/casual, Italian & pizza/bar & grill restaurants. Per person check average is
$6-$15+. The restaurants are open for lunch and dinner. Seating is for about 250. All locations are in WA.
FAMOUS UNCLE AL'S HOT DOGS & GRILL based in Danbury, CT (founded 1985) has
increased by 4 units, from 10 to 14 (40% growth) and expanded into AZ. These are quick serve shops with seating for about 50. Beer is
served and catering is offered. The per person check average is around $3-$6. Locations are more than 80% franchised and are in AZ, CT,
FL, NV and VA.
RUDY'S COUNTRY STORE BBQ based in Austin, TX (founded 1989) has increased by 5
units, from 17 to 22 (29% growth). Locations are family/casual with seating for about 200. Beer is served and catering is offered.
The per person check average is around $6-$12. About 50% of locations are franchised. They are located in NM, OK and
TX.
PIOLA of Miami Beach, FL (founded 1986) has increased by 2 units, from 19 to 21
(11% growth). These are family/casual units serving Italian and Pizza cuisine. Seating is for about 100. Full bar service and
catering service is offered. The check average is around $8-$20 per person. Locations are in DC, FL, NY, Argentina, Brazil, Chile,
Italy and Mexico. |
|
|
| |
|
| |
|
| |
|
| |
|
Concepts previously written about in the past 18
months.
Agawam, MA-based WINGS OVER (founded 1998) has opened 3 units during the
period, from 22 to 25 (14% growth) and entered into the states of NJ and VT. We previously featured this concept in our 9/11/07 newsletter (15%
growth, entered OH). These are take-out/delivery chicken wings restaurants, with a $3-$8 per person check average. Between 70 and
80% of locations are franchised. Trading areas are CT, DC, FL, MA, MI, NC, NJ, NY, OH, PA, and VT.
Annapolis, MD-based LEDO PIZZA (founded 1955) has opened 3 units, from 77 to 80 (4%
growth). We last featured this concept in our 1/16/07 newsletter (7% growth). These family/casual restaurants are open for lunch and
dinner, serving pizza & Italian food. Per person check average is around $6-$12. Locations have full bar service and seating for about
90. Trading areas are DC, DE, FL, GA, MD, NC, VA, and WV. More than 90% of units are franchised.
East Lansing, MI-based BEANER'S GOURMET COFFEE (founded 1995) has opened 10 units, from 76 to 86
(13% growth). We wrote about this concept on 4/25/06 (31% growth), 2/6/07 (6% growth) and on 9/18/07 (17% growth). Overall one-year company
growth is from 61 to 86 (41%). Units are quick serve coffee shops, with a $2-$6 per person check average and open for breakfast lunch and
dinner hours. Some stores have seating for about 50. All locations are franchised. Trading areas are AL, FL, GA, IL, IN, MI, OH, SC,
and WI.
SALAD CREATIONS OF AMERICA of Margate, FL (founded 2002) has increased by 10 units, from 24 to
34 (42% growth) and expanded into MA, NV and CO. These are fast casual units with seating for around 50. The check average is around
$4-$10 per person. We last reported on this concept in our 8/20/07 newsletter when they had 140% growth. They were also ranked #1 on our
October ’07 Top Ten Fastest Growing Concepts list. Locations are currently in AZ, CA, CO, FL, GA, HI, IL, MA, MI, MN, NC, NV, OH, RI,
SC, VA, Trinidad, Brazil, Kuwait and Panama. All units are franchised.
ZPIZZA of Newport Beach, CA (founded 1986) has increased by 7 units, from 60 to 67 (12% growth)
and expanded into GA and PA. These are quick serve units with seating for about 30. Beer and wine are served and catering and online
ordering are offered. Locations are more than 70% franchised and are in AZ, CA, GA, KY, MD, NC, NV and VA. We reported on this concept in
our 4/10/07 newsletter (14% growth) and our 7/7/07 newsletter (3% growth). The overall one-year growth is from 51 to 67 (31%
growth). |
|
|
| |
|
| |
|
| |
|
| |
|
Chicken
Prices
Strong chicken exports are boosting the
overall chicken index value which is good news for chicken breast buyers. Continued... |
|
|
| |
|
| |
|
| |
|
| |
Recipes and Cost Accounting
Variance reports help cost accountants identify unprofitable production and service activities. If your dinner
house served a 1 pound steak for $30 and the meat costs $6 and sides run another $1.50, your margin is $22.50. That's a profit margin of 75%.
Meat prices vary over time and the 1 pound steak can go as low as $4.50 and as high as $7.50. This rate variance
has a huge impact on your profits. At $4.50 per pound, marginal profit soars to $24 or 80%. It gets tough to pay the rent for your high profile
location when higher priced meat hits the loading dock. Your margin drops to $21 or 70% at the $7.50 per pound level. Continued... |
|
|
| |
|
| |
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 46,000 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
|
|
|
|
|
|
|
 |
|
|
|
|
