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March
4,
2008
Data
reflects
change and
activity
during
the
most
recent
four-month period from October 27, 2007 to February 27, 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).
Chicago, IL-based
FOUR CORNERS TAVERN GROUP (founded 1994) has increased by 1 unit, from 5 to 6 (20% growth), with the opening of a new concept called
Westend. Other concepts are Brownstone Tavern, Gaslight Bar & Grille, Kirkwood Bar & Grille, Schoolyard Tavern, and Sidebar Restaurant.
These are family/casual bar and grill restaurants, open for lunch and dinner, with an $8-$20 per person check average. Average seating is about
125. Banquet facilities are available. All units are in IL.
Maryland-based GREYSTONE GRILL has increased by 1
unit, from 3 to 4 (33% growth). The restaurants are family/casual, serving American cuisine. Per person check average is $10-$30.
Seating is for about 125, with a full bar. Meal periods are lunch and dinner. Private party facilities are available. All units are
in MD. Plans are to open 2 more locations (Frederick, MD and Leesburg, VA) later this year.
Edmonton, AB-based BOOSTER
JUICE (founded 1999) has increased by 22 units, from 166 to 188 (13% growth) and entered into NJ and TX. These juice/smoothie cafes
are open for lunch and dinner hours, with a $2-$6 per person check average. Seating is for about 10. Catering is available. Trading
areas are AB, AZ, BC, CA, FL, ID, MB, NB, NJ, NL, NS, NY, ON, OR, PQ, SK, TX, UT, WA, Saudi Arabia, and the UAE. More than 90% of units are
franchised. BARGO'S GRILL & TAP of Dayton, OH has increased by 1 unit, from 2 to 3 (50% growth). These are family/casual bar
and grill units with full bar and seating for about 150. Locations are company owned and are in
OH.
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Stop by and see us at booth #2448.
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Concepts with 20 units or less who grew by at least 2 units.
La Jolla, CA-based LADEKI RESTAURANT GROUP (founded
1989) has increased by 2 units for their Sammy's Woodfire Pizza concept, from 12 to 14 (17% concept growth). The company also operates a
Japanese restaurant concept called Roppongi (1 unit). Overall company growth from 13 to 15 (15%). Sammy's is a family/casual pizza
restaurant, open for lunch and dinner, with seating for about 150. Locations offer a full bar, with banquet and catering services.
Trading areas are CA and NV. A new Sammy's is scheduled to open in La Mesa, CA later this year.
NANDO'S CHICKEN CANADA based in Richmond, BC (founded 1994) has increased by 4 units, from 20 to 24 (20%
growth). These are fast casual chicken restaurants with seating for about 60. The check average is around $8-$20 per person.
Catering is offered. Locations are more than 90% franchised and are in AB, BC and ON.
JIM'S RAZORBACK PIZZA of Springdale, AR has increased by 3 units, from 17 to 20 (18% growth) and expanded into
MO. These are quick serve restaurants with seating for around 50. Catering is offered. Locations are 45% franchised and are in AR
and MO.
THAI SPICE of Houston, TX has increased by 2 units, from 5 to 7 (40% growth). These are buffet
restaurants with seating for about 150. Beer and wine and catering are offered at some locations. The per person check average is around
$6-$12. All are located in TX.
WINGS XTREME of Columbus, OH has increased by 2 units, from 2 to 4 (100% growth) and expanded into IN.
Locations are take-out/delivery and open for lunch and dinner. The check average is around $3-$8 per person. Catering and franchising are
offered. Locations are in OH and IN.
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.
Irvine, CA-based YARD HOUSE RESTAURANT (founded 1996) has increased by 2 units,
from 17 to 19 (12% growth). We wrote about this company once before in our 2/6/07 newletter (14% growth). These are family/casual,
American restaurants, open for lunch and dinner, with a $10-$30 per person check average. Locations have a full bar and seating for about
300. Catering and private party facilities are available. Trading areas are AZ, CA, CO, FL, HI, IL, and KS.
Scottsdale,
AZ-based PARADISE BAKERY & CAFÉ (founded 1976) has increased by 12 units, from 53 to 65 (23% growth). We wrote about this
concept twice before (3/20/07-13% growth and 10/30/07-18% growth). The restaurants are fast casual, with a $3-$8 per person check average.
Meal periods are breakfast lunch and dinner. Seating is for about 60. Catering and delivery services are available. Trading areas
are AZ, CA, CO, IN, MA, NE, OR, TX, UT, and WA. More than 50% of units are franchised.
Heathrow, FL-based RUTH'S CHRIS
STEAKHOUSE (NASDAQ: RUTH; founded 1965) has increased by 8 units, from 110 to 118 (9% growth) and entered into AR. We wrote about this
chain on 10/23/07 (4% growth). The restaurants are upscale, open for dinner only, with a $30-$50+ per person check average. Locations have
a full bar and seating for about 250. Private dining facilities are available. Trading areas are AB, AL, AR, AZ, CA, CO, CT, DC, FL, GA,
HI, IL, IN, KY, LA, MA, MD, MI, MN, MO, MS, NC, NJ, NV, NY, OH, ON, OR, PA, RI, SC, TN, TX, UT, VA, WA, WI, Aruba, China, Japan, Mexico, and Puerto
Rico. More than half of units are franchised.
Athens, GA-based ZAXBY'S (founded 1990) has increased by 24 units, from
392 to 416 (6% growth). We've written about this concept 3 times before (10/2/06-4% growth, 2/20/07-13% growth, and 9/25/07-7% growth).
These family/casual chicken restaurants are open for lunch and dinner, with a $4-$10 per person check average. Seating is for about 90.
More than 90% of units are franchised. Trading areas are AL, AR, FL, GA, KY, MS, NC, SC, TN, and VA, with a Mansfield, TX location to open this
year.
EMERIL'S HOMEBASE INC of New Orleans, LA (founded 1990) has
added a new concept called Table 10, increasing from 10 to 11 units (10% growth). This is an upscale American restaurant located at the new
Palazzo Hotel in Las Vegas, NV. The per person check average is around $30-$50+. Most Emeril's concepts tend to seat around 225.
Current concepts are Delmonico Steakhouse (1), Emeril's Delmonico (1), Emeril's Gulf Coast Fish House (1), Emeril's New Orleans Fish House (1),
Emeril's Restaurant (4), Emeril's Tchoup Choup (1), Nola Restaurant (1) and Table 10 (1). Locations are in FL, GA, LA, MS and NV. We last
reported on this company in our 11/6/07 newsletter when they had 11% growth.
DUTCH BROS COFFEE headquartered in Grants Pass, OR (founded 1992) has increased by 9 units, from 114 to
123 (8% growth). These are take-out coffee stands open for breakfast, lunch and dinner. Locations are more than 80% franchised and are in
AZ, CA, ID, NV, OR and WA. We reported on this concept in our 4/3/07 newsletter (12% growth) and our 11/6/07 newsletter (21%
growth).
WING ZONE based in Atlanta, GA (founded 1991) has increased by 15 units, from 85 to 100 (18%
growth). We last wrote about this concept in our 3/20/07 newsletter when they had 6% growth. These are mostly take-out/delivery units
with limited seating. Locations are open for lunch and dinner and catering is offered. The per person check average is around
$4-$10. Locations are more than 90% franchised and are in AL, CO, FL, GA, IA, IL, KY, LA, MD, MI, MO, MS, NC, ND, NE, NJ, NY, OH, PA, SC, TN,
TX, VA, WA and WI.
SALVATORE'S OLD FASHIONED PIZZERIA of Rochester, NY (founded 1978) has increased by 2 units, from 14 to
16 (14% growth). These are quick serve Italian and pizza restaurants with seating for about 30. Online ordering and catering are
offered. We reported on this concept in our 6/27/07 newsletter when they had 27% growth. Locations are currently in NY. There are plans
to expand into NC during
2008.
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 at 1:30 PM, 2008. Our presentation is in conjunction with Reed Exposition Services and the International Restaurant & Foodservice Show. Join us
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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Forthcoming Chicken Supplies
Sanderson Farms, a major US chicken producer, recently suggested
that chicken output cutbacks could be forthcoming in an effort to pressure chicken prices higher.
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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Receive an average of 1%-2% back on purchases in cash, every calendar
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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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