 |
 |
|
 |
July 22,
2008
Data
reflects
change and
activity
during
the
most
recent
four-month period from March 14, 2008 to July 14, 2008
|
|
|
|
 |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
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...
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
|
|
|
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.
|
|
| |
|
| |
|
| |
|
| |
New- The July 2008 Top Ten list of the Fastest Growing Concepts with less than 50 units.
See
the story and who made the list. Continued...
|
|
|
| |
|
| |
|
| |
|
| |
|
| |
Are you struggling with the cost of your restaurant's website?
A successful website can be an expensive endeavor. Web designers want huge upfront fees and then charge for
every little change. Just updating your weekly specials gets expensive! You're trapped in a frustrating cost cycle. How do you get out?
Try Simplweb and take control of your website. Simplweb is a turnkey hosted service for restaurants. You get a gorgeous, customizable, and powerful
website PLUS expert support and training - all for a low monthly fee of $29.95.
No set up fee, no risk, and two months free. What's not to like?
Get your instant free trial today, Continued...
|
|
| |
|
| |
Growing Concepts that have grown by at least 5% (if less than 50
units).
Saanichton, BC-based SARPINO'S PIZZERIA (founded 1972) has increased by 8 units,
from 70 to 78 (11% growth) and entered into KS. The restaurants are family/casual, open for lunch and dinner, with a $4-$10 per person check
average. Beer and wine are served. Delivery and online ordering are available. Seating average is about 40 people. Banquet
facilities are available at some units. Trading areas area AB, AZ, BC, CA, IA, IL, KS, MB, MN, SK, TX, Malaysia, China, Vietnam, Singapore,
Indonesia, and Australia. About half of locations are franchised.
Louisville, KY-based TONY BOOMBOZZ PIZZERIA (founded
1998) has increased by 1 unit, from 3 to 4 (33% growth). These quick serve pizzerias are open for lunch and dinner. Beer and wine are
served. Delivery is available. All units are in KY.
K & W CAFETERIAS based in Winston Salem, NC (founded 1937) has increased by 4 units, from 32 to 36 (13%
growth). These are fast casual restaurants with seating for around 250. Locations are open for breakfast, lunch and dinner. The
check average is around $6-$15+ per person. Locations are in NC, SC, VA and WV.
D'LITES EMPORIUM of Plantation, FL (founded 1982) has increased by 1 unit, from 9 to 10 (11% growth).
These are take-out ice cream/yogurt shoppes. The check average is around $2-$6 per person. Locations are in FL and there are plans to
expand into VA.
IT'S GREEK TO ME of Fort Lee, NJ (founded 1986) has increased by 1 unit, from 9 to 10 (11% growth).
These are family/casual Greek restaurants with seating for about 30. The check average is around $6-$15 per person. Catering is
offered. All are located in NJ.
|
|
|
| |
|
| |
|
| |
|
| |
Concepts with 20 units or less who grew by at least
2 units.
Washington-based pizzeria chain AMANTE PIZZA & PASTA has increased by 2
units, from 10 to 12 (20% growth) and entered into AZ. These are family/casual pizzerias, open for lunch and dinner, with a $6-$15+ per person
check average. Some locations have a full bar, others only beer and wine. Catering, delivery, online ordering, and banquet services are
available. Seating is for about 100. Trading areas are AZ, MD, and WA.
Virginia-based LA TOLTECA has
increased by 2 units, from 11 to 13 (18% growth). The restaurants are family/casual, open for lunch and dinner, serving Mexican cuisine.
Per person check average is around $6-$12. Seating is for about 80. Locations have a full bar. Trading areas are MD and
VA.
SHORTY'S BBQ headquartered in Miami, FL (founded 1951) has increased by 2 units, from 5 to 7
(40% growth). These are family/casual BBQ restaurants with full bar and seating for around 150. The per person check average is from
$8-$20 and catering is offered. All are located in FL.
TASTE OF PHILLY based in Denver, CO (founded 1993) has increased by 2 units, from 8 to 10 (25%
growth). These are mostly take-out sandwich shoppes. The check average is around $3-$8 per person. Locations are more than 90%
franchised and are located in CO.
|
|
|
| |
|
| |
|
| |
|
| |
|
Concepts previously written about in the past 18
months.
Irvine, CA-based JUICE IT UP (founded 1995) has increased by 9 units, from 147 to 156 (6%
growth). We wrote about this concept 3 times (3/20/07-4% growth, 10/2/07-14% growth, and on 2/19/08-5% growth). These juice/smoothie
stores are open for breakfast, lunch and dinner hours. Per person check average is $2-$6. Trading areas are AZ, CA, FL, GA, NV, NY, TN,
and TX. More than 90% of units are franchised.
La Mirada, CA-based ELEPHANT BAR RESTAURANTS (founded 1993) has increased
by 3 units, from 45 to 48 (7% growth). We featured this concept on 2/6/07 (17% growth) and on 2/26/08 (7% growth). The restaurants are
family/casual, open for lunch and dinner, with a $10-$30 per person check average. Seating is for about 300. Private party services are
available. Trading areas are AZ, CA, CO, FL, IL, KS, MO, NM, NV, OH, and OK.
Ridgeland, MS-based MCALISTER'S DELI
(founded 1989) has increased by 11 units, from 258 to 269 (4% growth) and entered into NM. We wrote about this concept 3 times previously
(6/27/07-6% growth, 10/9/07-4% growth, and 3/12/08-6% growth). These are fast casual sandwich restaurants, open for lunch and dinner, with a
$4-$10 per person check average. Seating is for about 150. Catering and online ordering are available. Trading areas are AL, AR, CO,
FL, GA, IL, IN, KS, KY, LA, MI, MO, MS, NC, NM, OH, OK, SC, TN, TX, and VA. Between 80% and 90% of units are franchised.
Athens, GA-based
ZAXBY'S (founded 1990) has increased by 8 units, from 416 to 424 (2% growth) and entered into OH and TX. We wrote about this
concept on 2/20/07 (13% growth), 9/25/07 (7% growth) and on 3/4/08 (6% growth). These are family/casual chicken restaurants, open for lunch and
dinner, with a $4-$10 per person check average. Seating is for about 90. Catering is available. Trading areas are AL, AR, FL, GA,
KY, MS, NC, OH, SC, TN, TX, and VA. About 80% of units are
franchised.
DUTCH BROS COFFEE of Grants Pass, OR (founded 1992) has increased by 8 units, from 123 to 131 (7%
growth). These are take-out units open for breakfast, lunch and dinner. Locations are more than 80% franchised. Units 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).
NEW YORK PIZZERIA of Houston, TX (founded 1992) has increased by 2 units, from 19 to 21 (11% growth) and
expanded into TN. These are family/casual restaurants serving Italian and Pizza. Seating is for around 100 and full bar is
available. The per person check average is about $6-$15+ and catering is offered. Locations are more than 70% franchised and are in TX and
TN. We last reported on this concept in our 5/15/07 newsletter when they had 12%
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...
|
|
|
| |
|
| |
|
| |
|
| |
Corn
still dancing with ethanol?
It’s a fear for just about every guy; you take your date to the dance and she leaves with somebody else. Do
you think ethanol has been feeling a little slighted lately Continued...
|
|
|
| |
| |
| |
|
| |
|
| |
Restaurant
Cooperative
If you could use the same distributor and buy the same products that you already buy for a
lower overall of delivery cost of 2.5% (with no fee) would you investigate further?
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...
|
|
|
| |
|
| |
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 |
|
|
|
|
|
|
 |
|
|
|
|
