Texas restaurant industry sales to see measured gains in Appetizers: Entrées: Dessert: Expo Issue TEXAS EDITION

TEXAS EDITION THE TEXAS FOODSERVICE INDUSTRY NEWSPAPER ◆ $3 VOLUME 11 NUMBER 3 ◆ MARCH 2011 WWW.TRNUSA.COM San Antonio’s Mad Dogs British Pub expan...
Author: Cory Knight
3 downloads 3 Views 1MB Size
TEXAS EDITION

THE TEXAS FOODSERVICE INDUSTRY NEWSPAPER ◆ $3 VOLUME 11 NUMBER 3 ◆ MARCH 2011

WWW.TRNUSA.COM

San Antonio’s Mad Dogs British Pub expanding in Texas

Appetizers: To franchise or not to franchise

5

Photo bites from NAFEM

5

Under the toque with Teresa Tadeo Wittman

10

Energy efficiency is your business

10

Entrées: Advertisers Directory . . . . . . . 3 Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3 Calendar Events . . . . . . . . . . . . . . 5 Classified Ads . . . . . . . . . . . . . . . . 10 New Openings . . . . . . . . . . . . . . . . . 4 Photo Bites . . . . . . . . . . . . . . . . . . . . . 5 Under the Toque. . . . . . . . . . . . . 10 What’s Going On. . . . . . . . . . . . . . 2

Dessert: Coming in our June edition:

PAID

WEST PALM BEACH, FL PERMIT NO. 4595

PRSRT STD US POSTAGE

CALL FOR INFO:

Southwest Foodservice Expo Issue (561) 620-8888

a playful twist on English pub culture, with its staff donning kilts and Union Jack dresses while serving beer to patrons in yard glasses. A franchise program was launched in 2010. “Everyone at Mad Dogs British Pub couldn’t be more excited about the timing of our launch into franchising in the U.S.,” Corless says. “Sites and locations are available that would never normally hit the market, landlords are doing some incredible deals and the market is gradually moving out of the doldrums. If you partner a great concept with a motivated entrepreneur, anything can happen.”

San Antonio, TX - Mad Dogs British Pub, an experience of British-influenced food, beers and colorful décor is poised to expand its unique brand of pub entertainment in the U.S., beginning in the pub’s home state of Texas. Targeting development in Austin, Dallas, Houston and San Antonio first, Mad Dogs British Pub, aims to open 20 pubs by mid-2015. “These major metropolitan areas in Texas are such a natural expansion for us,” says Terry Corless, a native of Cambridge, England and currently the company’s CEO. “Many of our customers in San Antonio are either trans-

plants or visitors from Dallas-Fort Worth, Austin and Houston. We’re constantly asked when we’re going to open in those markets.” Additional target cities in Texas include Corpus Christi, Wichita Falls, Midland-Odessa and Lubbock. Mad Dogs British Pub is targeting other states including Colorado, New Mexico, Oklahoma, Louisiana and Tennessee. Restaurants will vary in size depending on the market; a typical restaurant ranges from 3,750 to 6,000 square feet. Mad Dogs British Pub opened on San Antonio’s Riverwalk in 1995 putting

Open for both lunch and dinner, Mad Dogs keeps the party going late into the night, with live, weekly entertainment ranging from live bands and karoake to DJs and monthly theme parties. Sporting events also take center See MAD DOGS page 9

Texas restaurant industry sales to see measured gains in 2011 Austin, - The Texas Restaurant Association announced that the Texas restaurant industry is projected to post measured gains in sales growth in 2011 according to the National Restaurant Association’s 2011 Restaurant Industry Forecast. Texas is projected to see sales of $36.6 billion, a 3.9% increase over 2010. That places Texas second only to California in restaurant sales volume. Employment in Texas restaurants will increase in 2011 to 1,002,100. Texas is also projected to post the strongest growth in employment over the next decade, growing 17.3% to 1,175,000 employees. “As 2010 drew to a close, Texas restaurateurs began to see signs of increases in same-store sales and traffic counts,” said Richie Jackson, Texas Restaurant Association CEO. “With disposable income in the state projected to increase 4.5% over the next year, we anticipate growth in sales as the pent-up demand for dining out begins to manifest in more customers in our restaurants.”

Nationally, restaurant industry sales are expected to reach $604 billion in 2011, a 3.6% increase over 2010. This marks the first time that restaurant industry sales have topped $600 billion and is the first positive growth after three years of negative real sales growth. “As the national economy is slowly improving, the restaurant industry is climbing out of its most challenging period in decades to post positive real sales growth in 2011,” said Hudson Riehle, senior vice president of the Research and Knowledge Group at the National Restaurant Association. “ While pockets of challenges remain, we are looking forward to a brighter

future in 2011.” In addition to containing a national, regional and state-bystate sales and employment outlook, the 2011 Restaurant Industry Forecast provides details on the latest economic, consumer, menu, operator and workforce trends. For more information, visit the National Restaurant Association’s web site at www.restaurant.org/forecast or the Texas Restaurant Association’s web site www.restaurantville.com. The Texas Restaurant Association was formed in 1937 to serve as the advocate in Texas and the indispensable resource for the hospitality and foodservice industry. Today, as a leading business association, TRA represents the state’s $36.6 billion restaurant industry, which is comprised of 45,000 plus locations and a workforce of over one million employees. Along with the Texas Restaurant Association Education Foundation, the Association represents, educates and promotes the growing industry.

2

What’s Going On

TEXAS

MARCH 2011

Important new products, corporate news and industry events. Opening in Sundance Square is Opening in spring 2011, Relish, owned by chef Addie D’Agos. Relish will Frankie‘s Sports Bar. The new 8,000 be a neighborhood market at 3951 San Felipe Street in River Oaks that spesquare foot restaurant and bar will feacializes in local, seasonal and gourmet food and supports the ture a 15-foot video wall Slow Food movement. Slow Food is a global, grassroots moveof 30 HDTV's, and statement that links the pleasure of food with a commitment to comof-the-art audio offering munity and the environment. Like its cozy ambiance that feels the perfect seat from like home, Relish's food is a 2,300-square-foot space will be anywhere in the bar, stocked with artisan products including local cheeses and jams, plus wireless receivers at and will offer take-out from an assortment of daily baked goods, every table. Frankie's is homemade lunches and prepared foods featuring seasonal prolocated on the ground duce and ingredients. Relish will also offer catering floor of The Carnegie, a services. This is a new concept owned to Houston 16-story office building that can be reached at www.relishhouston.com. located at 421 West Photo: Alexander's Fine Portrait Design Third Street in Ft. Worth. Chef Addie D’Agos The restaurant can be reached at 817.870.9090. Pizza Inn location. "It's a beautiful 49,814 companies restaurant with a look and feel that worldwide announces ◆◆◆◆ people are going to love," said Bobby the launch of its newly develPizza Inn's traditional and specialLyons, general manager for the new oped Front of Book story featy pizzas are coming back to El Paso, Pizza Inn. "The space combines a legturing the process behind how with the opening of the newest endary brand with an incredibly to distill American whiskey. The Pizza Inn buffet restaurant at fresh experience. We can't wait article discusses four different 1188 North Yarbrough. The to welcome customers and types of American whiskey: Bourbon restaurant is part of a threeserve them the delicious food Whiskey, Rye Whiskey, Corn Whiskey store deal with International that has made Pizza Inn an and Blended Whiskey. More detailed Sunland Restaurants, LLC, a icon of the industry." information is available online at successful www.foodanddrinkdigital.com. ◆◆◆◆ interna◆◆◆◆ tional franFood and Drink Digital, a chisee for top digital media source for Whether you work in the front of the Pizza Inn that wanted to bring quality global food and drink news house as a host, waiter or waitress, or food at an affordable price to the El and information reaching over 155,646 stay primarily behind the scenes as a Paso community in a new, modern C-Level executives and more than chef or a prep cook, there is one rule

that remains constant throughout the foodservice industry — sanitation. The innovative Whirl-a-Style hairstyler (www.whirlastyle.com) is a hairstyling product that addresses the versatile needs of women in the foodservice industry and others. This unique and time efficient product allows the hair to be pulled back in a twist or bun without the use of bobby pins or claw clips, or even a mirror. The Whirl-a-Style hairstyler is tailored for all hair types and styles with five different sizes each designed to specific hair types and 12 colors. ◆◆◆◆ Restaurant.com, the trusted and valued source connecting restaurants and diners nationwide, has hit a new company milestone that further demonstrates the company's commitment to restaurant operators and diners alike. Today, Restaurant.com officially announced it now offers savings to more than 18,000 participating restaurants from coast to coast. In conjunction with the milestone, diners also have a record number of discounted gift certificates to choose from and can now See WHAT’S GOING ON page 6

Celebrate the Planet

If you’re choosing your ductwork cleaner based on price alone... you’re gonna get HOSED.

We all know that the Earth’s resources are finite and all human beings should conserve them. That’s why at Channel Mfg, we celebrate “Going Green” by making eco-friendly products from recycled aluminum. And by using aluminum, you’ll be doing your part in helping preserve the world’s resources… aluminum is 100% recyclable and 100% consumer friendly.

Like everything in this world, you get what you pay for. Far too often, restaurant owners are duped into thinking their kitchen exhaust system is clean and safe, when, in fact, it’s a serious fire hazard. So when it comes to the safety and security of your restaurant, choose the hood & duct cleaning experts with years of experience and proven results. Others only clean what you can see. We clean your entire system –from the hood in the kitchen to the fan on the roof and every inch in between– and show you the pictures to prove it.

Channel Aluminum. Lifetime Tough… Easy on the Earth.

Nobody in the industry does a better job cleaning your system. Period. End of story. And that ensures your restaurant stays safe and dry.

We don’t just say it’s clean. We prove it.

SERVICING THE ENTIRE STATE OF TEXAS

CHANNEL IS REPRESENTED IN TEXAS BY… Central/South Texas Trey Kallman 700 S Austin Ave Ste 200 Georgetown, TX. 78626 (512) 750-3616

DALLAS 972-792-7866

800-325-8476 www.enviromatic.com

HOUSTON 281-356-3388

Dallas Gary Atterbury 417 Kiowa Dr. West Lake Kiowa, TX. 76240 (214) 914-0692

Houston & SE Texas Paula Clark 171 Wedgewood Drive Montgomery, TX 77356 (218) 250-6507

Oklahoma Key Accounts Thurston Munn Ben Arce, III 700 S Austin Ave Ste 200 11012 Dublin Place Georgetown, TX 78626 San Antonio, TX. 78254 (405) 274-8520 (210) 831-5293 8891 NW 102ND ST. • MEDLEY, FL • 866-712-7283

The Hood & Duct Cleaning Experts TODAY’S RESTAURANT

Dallas & E. Texas Jimmy Garza 1524 Fallcreek Ct. Allen, TX 75002 (214) 883-5685

First Source:



WWW.TRNUSA.COM

3

Appell Pie Back to school — Part 2 Howard Appell

◆ Today’s

Restaurant Publisher MARCH 2011

Manufacturers Rep, Dealer and end user. I felt that to be an effective Buyer they should understand each level and know the objective of each. I drew my version of the flow chart on the chalk board and I began to discuss each area. Joel and Gene joined in when they felt it was needed and we were off and running. The students for the most part were involved and asked question. Above all, not one fell asleep. I was scheduled to speak for about an hour and I had scheduled the employment section and Dwayne for the last fifteen minutes. I guess Dwayne has sat through plenty of coaches’ half time speeches and he definitely was listening and picked up the verve and the ability to motivate an audience. Dwayne explained how the students should distinguish themselves from the pack when looking for a job and spoke for about twenty minutes. We then took some additional questions and it was over. I think the students were engaged. Many of them came up to us after the class to thank us and take our business cards. One even emailed me to thank me for attending and said it was interesting. The food service industry will always be a major employer and to see students who take the industry seriously enough to enroll in a Hospitality department of a college is great news. I know I learned something about myself that night too. I wasn’t scared to teach on the college level but still petrified of twelve-yearolds. Dwayne, Gene and I are taking the show on the road. Call to schedule. LOL !

TEXAS

In my January column I related the story of my experience of speaking to twelve-year-olds at a Career Day in a Boca Raton school. I still shudder when I think of it. In the column I mentioned that I would be teaching a class at Florida International University, School of Hospitality for adjunct Professor Joel Feigenheimer’s class in Purchasing and Menu Development. This is the “rest of the story” When Joel asked me to speak to the class I told him that I had no expertise in Purchasing or Menu Development but Joel told me he wanted to give his students an overview of the industry and an outlook for employment within the food service industry. I could do that, but I wanted to bring some backup in case I got the same response I got with the middle school students. I asked Gene Goldberg, President of Empire Ventilation, an exhaust hood supplier and Dwayne Wilson an ex pro football player with experience in job placement in the food service industry and a District Manager with ByoGlobe. The class consisted of about eighteen students who I feared immediately. The looked at me like I was a substitute teacher in a High School class in New York. I began by congratulating them on being in school and for being in the School of Hospitality in particular. Their journey in the industry was beginning properly and intelligently. I wanted to show the students the chain of distribution of products from the manufacturer to the end user and explain the function of each level including the Distributor,

Upcoming issues… Barbecue Issue APRIL 2011

Southwest Foodservice Expo TEXAS EDITION — JUNE 2011

Florida Restaurant & Lodging Show Issue FLORIDA EDITION — AUGUST 2011

Furniture & Design Issue OCTOBER 2011

561.620.8888 ◆ www.trnusa.com

Index of Advertisers American Range ...............................12

Hart Price............................................6

Channel Manufacturing ....................2

InsurTexas.........................................11

Culinary Software Services................3

Mission Restaurant Supply ...............8

Enviromatic ........................................2

Seal Tex................................................3

Food Equipment Trader.com ............8

Texas Restaurant Industry Group .....9

Greater Texas Ice ................................6

Thunderbird .......................................7

P.O. Box 273264, Boca Raton, FL 33427-3264 (561) 620-8888 ◆ Fax (561) 620-8821 [email protected] ◆ www.trnusa.com Today’s Restaurant is published monthly by Today’s Restaurant News. This issue’s contents, in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

PUBLISHER ............................... Howard Appell CO-PUBLISHER ............................... Evan David ASSOCIATE EDITOR ........................ Wesley Paul CONTRIBUTING EDITORS ................ Joe Dunbar CIRCULATION MANAGER .............. Eric Spencer ADVERTISING MANAGER ...... Howard McKinney ART DIRECTOR ................................Jim Pollard SALES MANAGERS .................... Terri McKinney ........................................... William Lagusker

GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings, Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!

The #1 Name in Foodservice Seals, Hardware Replacement & Stainless Steel… PROFESSIONAL KITCHENS CALL

SEAL TEX!

• Refrigerator / Freezer Gaskets, Rollers, Latches and Closers • Complete Fabrication Facility from Design to Installation • On-Site Welding,Fabrication, Modification & Repair • Off-Site Fabrication & Design (Stainless, Aluminum, Mild Steel)

SEE ANYTHING YOU NEED? Texas • Louisiana • Oklahoma

DON’T LET YOUR FREEZER GO BAD! “First Aid for your Kitchen”

WWW.TRNUSA.COM



800.428.7325 • [email protected]

TODAY’S RESTAURANT

4

New Openings

TEXAS

MARCH 2011

New business opportunities in the Texas foodservice industry. Now Open ◆ HADDINGTON'S, 601 W. Sixth St., Austin, 78701 ◆ IL CANE ROSSO, 2612 Commerce St, Dallas, 75226 ◆ KOMALI, 4152 Cole Ave Ste 106, Dallas, 75204 ◆ REDFISH ROADHOUSE BAR, 4613 Highway 6, Hitchcock, 77563 ◆ LUCKY RANCH GRILL, 313 E Third Street, Lampassas, 76550 ◆ WURZBACH ICE HOUSE, 10141 Wurzbach Rd, San Antonio, 78230 ◆ RED LOBSTER, 7835 South IH 35, San Antonio, 78224-1480 ◆ TEXAS DE BRAZIL SAN ANTONIO 313 East Houston Street, San Antonio, 78205 ◆ LUCIANO ON THE RIVER RISTORANTE ITALIANO (re-opening), 13350 Dallas Parkway Space 300, Dallas, 75240 ◆ LA SOMBRA BAR & GRILL, 4800 Burnet Road, Austin, 78756 ◆ BONNIE RUTH'S BISTRO AT WATERS CREEK 916 Garden Park Dr, Allen, 75013 ◆ CROWNE PLAZA HOTEL / THRIVE RESTAURANT 1015 Elm Street, Dallas, 75202 ◆ AVA KITCHEN & WHISKEY BAR 2800 Kirby Dr Ste A-132, Houston, 77098 ◆ BANGKOK THAI CUSINE 9296 Westheimer Rd Ste 200, Houston, 77063 ◆ BLACK HOLE COFFEE HOUSE, 4504 Graustark St, Houston, 77006 ◆ CHAR HOUSE BAR & GRILLE, 2268 Texas Dr, Sugar Land, 77479 ◆ ERA RESTAURANT & BAR, 809 Congress St, Houston, 77002 ◆ FRATELLI'S AUTHENTIC ITALIAN CUISINE (2nd location) 1330 Wirt Ste D, Houston, 77055 ◆ GRIDIRON BAR & GRILL, 4524 Hwy 6, Sugar Land, 77478 ◆ NORTH END VILLAGE BISTRO, 24179 State Hwy 249, Tomball, 77375 ◆ PECAN CREEK GRILLE, 1510 Eldridge Pkwy Ste 100, Houston, 77077 ◆ THE WHOLE IN THE WALL BBQ 13655 Bissonnet St Ste 103, Houston, 77083 ◆ VINA CAFE, 5553 Hwy 6 N, Houston, 77084 ◆ WHAT'S COOKIN' AT THE BISTRO, 926 FM 518 Rd, Kemah, 77565 ◆ SAPORI RISTORANTE ITALIANO (opening Mid March) 12225 Westheimer Rd Ste B, Houston, 77077 ◆ BAR OCHO @ THE HAVANA HOTEL 1015 Navarro Street, San Antonio, 78205 ◆ BUBBA'S BAR AND GRILL, 6225 Washington, Houston, 77007 ◆ FIVE GUYS BURGERS & FRIES, 1101 Melbourne St, Hurst, 76053 ◆ THE BLUE FISH (1st location), 550 Texas Ave, Houston, 77002 ◆ MARCO'S PIZZA, 5020 Burnet Rd, Austin, 78756 ◆ D'LISH CATERING, 1200 McKinney St Ste 479, Houston, 77010 ◆ ALICIA'S MEXICAN GRILLE 12002 Richmond Ave Ste 100, Houston, 77082 ◆ CHEESECAKE FACTORY, 303 Memorial City, Houston, 77024 ◆ APPLEBEE'S, 2672 FM 423, Little Elm, 75068 ◆ KING HIBASHI, 13117 Westheimer, Houston, 77077 ◆ BURGER GIRL, 17117 Tomball Parkway, Houston, 77064 ◆ SCHLOTZSKY'S, 3325 Palmer Highway Ste C, Texas City, 77590 ◆ HULA MAMA'S, 8550 FM 1960 Bypass Road West, Humble, 77338 ◆ SJR FUSION, 12280 Westheimer Ste 8, Houston, 77077 ◆ CARL'S JR., 3201 Bee Caves Road Ste 175, Austin, 78746 ◆ ZOE'S KITCHEN, 9574 Sage Meadow Trail, Fort Worth, 76177 ◆ ZOE'S KITCHEN, 1601 South University Dr., Fort Worth, 76107 ◆ CAKERY BAKERY AND CAFE, 152 E. Pecan St, San Antonio, 78205 ◆ PIZZERIA ALTO, 2800 Kirby Drive, Ft. Worth, 77098 ◆ ASADOR, 2222 Stemmons Fwy, Dallas, 75207 ◆ LITTLE DADDY'S GUMBO BAR 1615 W FM 646 Rd Ste D, League City, 77573 ◆ HACIENDA SAN MIGUEL - an authentic Mexican Resaurant 2948 Crockett St, Ft. Worth, 76107 ◆ WYLAND’S OCEAN BLUE 6121 W Park Blvd - Ste R-104, Plano, 75093 ◆ LAS FUENTES TAQUERIA, 1220 23rd St, Galveston, 77550 ◆ GRAND CHINA BUFFET, 5902 Broadway, Galveston, 77551 ◆ TURQUOISE BAR AND GRILL 15958 City Walk Ste 16019, Sugar Land, 77479 ◆ CISCO'S BISTRO, 1498 IH-20 West, Cisco, 76437 ◆ STOVER BROS CAFE - a new venture inside of Village Foods 1760 Briarcrest Dr., Bryan, 77802-2711 ◆ TONY ROMA'S, 980 N. Earl Rudder Fwy, Bryan, 77802 ◆ BIKINI RESTAURANT #2 3787 Leopard, Corpus Christi, 78408-3207 ◆ SPAZO RESTAURANT BAR 1201 W McDermott Drive Ste 100, Allen, 75013 ◆ LOVE SHACK (opening by 3rd week of March ) 113 E Hickory St, Denton, 76201 ◆ BOOMERJACK GRILL AND BAR 158 W. FM 544 Ste136, Murphy, 75094 ◆ TILTED KILT, 2290 S. Stemmons Freeway, Lewisville, 75067-8759 ◆ EDOKO SUSHI AND ROBATA (opening March 14) 5490 HWY 121, Frisco, 75304 ◆ FUN IN THE SUN DRIVE IN REST & SIDEWALK CAFE BISTRO 314 Ave G, Port Aransas, 78373-5424 ◆ HONEY SHACK REST GRILL & BAR 4218 Lemmon Ave., Dallas, 75219-2703 ◆ E*TAO ASIAN EATERY, 5135 W Alabama St, Houston, 77056 ◆ SHORTY'S BAR & GRILL, 14436 Old Bandera Rd, Helotes, 78023 ◆ THE TASTING ROOM 818 Town And Country Blvd Ste 100, Houston, 77024 ◆ DICKEY'S BARBECUE PIT, 1201 S. Jackson Rd. Ste 9, Pharr, 78577 ◆ SUTRA, 5790 Bishop Rd Ste B 9, Dallas, 75024 ◆ MAMA PITA MEDITERRERANEAN GRILL 5800 Legacy Dr Ste C6, Dallas, 75024 ◆ THE GINGER MAN, 7205 E Bishop Rd Ste E1, Plano, 75024 ◆ CROWN AND HARP, 1914 Greenville Ave, Dallas, 75206 ◆ BULLRITO'S, 3115 Dixie Farm Rd, Pearland, 77581 ◆ SWEET SCOOPS ICE CREAM STORE (opening March 10) 215 Kipp Ave Ste 8, Kemah, 77565 ◆ SECOND BAR + KITCHEN (opening early March ) |200 Congress, Austin, 78701 ◆ ELEVATION BURGER, 2525 W Anderson Lane, Austin, 78757 ◆ RED MANGO (2nd Houston location) 801 Town & Country Blvd Ste A, Houston, 77024 ◆ THE KITCHEN, 5380 North Mesa, El Paso, 79912 ◆ SOCIAL 121 (opening early March) 5760 State Highway 121 Ste 175, Plano, 75024 ◆ THE FRANCHISE GRILL & BAR 3000 Custer Rd Ste 345, Plano, 75075 ◆ BJ'S RESTAURANT & BREW HOUSE 210 W Southwest Loop 323, Tyler, 75703 ◆ MEX & CO KITCHEN, 221 W Polk St Ste 101, Richardson, 75081 ◆ THE BLUE FISH (2nd location) 5820 Washington Ave Ste 100, Houston, 77007 ◆ PONDICHERI, 2800 Kirby Drive, Ft. Worth, 77098

◆ FISH & KNIFE SUSHI 7801 Westheimer, Houston, 77063, March - April 2011 ◆ RISING ROLL DELI GOURMET SANDWICH SHOP 8522 Broadway St. Ste 105, San Antonio, 78217, March - 2011 ◆ RISING ROLL GOURMET 12140 Greenspoint Drive, Houston, 77060, March - 2011 ◆ PACIUGO GELATO AND CAFFEE 312-A Houston Street, Ft. Worth, 76102, March - 2011 ◆ ROSATI’S CHICAGO STYLE PIZZA to come when available, Garland, March - 2011 ◆ TRUE FOOD KITCHEN to come when available, Dallas, March - April 2011 ◆ CABELA'S INC.EXPRESS CAFE U.S. Highway 75 at the Stacy Road exit, Allen, April - 2011 ◆ COFFEE BEAN & TEA LEAF, 24th & Guadalupe, Austin, May - 2011 ◆ COFFEE BEAN & TEA LEAF 13376 N. Hwy 183, Austin, 78750, March - 2011 ◆ JIM’S RESTAURANT 302 W. Loop 1604 N, San Antonio, 78264, March - 2011 ◆ BUCKLE BUNNIES SALOON 1604 and Pat Booker Rd., Universal City, March - April 2011 ◆ MIXOLOGY BAR AND RESTAURANT 1015 Navarro Street, San Antonio, 78205, March 2011 ◆ CLUB MANGO'S, Eastside location, El Paso, March - 2011 ◆ THE HAY MERCHANT: CRAFT BEER BAR 1100 Westheimer Rd, Houston, 77006, Oct - Nov 2011 ◆ NEW CONCEPT (to be named), 5555 Washington Ave Houston, 77007-5461, May - June 2011 ◆ UNDERBELLY, Westheimer & Waugh, Houston, Sept - Oct 2011 ◆ VIVO COCINA 4200 San Felipe St, Houston, 77027, March - April 2011 ◆ SORREL URBAN BISTRO 2202 W Alabama St, Houston, 77098, March - April 2011 ◆ RITAS & FAJITAS 1868 FM 359 Rd, Richmond, 77406, March - April 2011 ◆ MONGOLIAN STIR-FRY GRILL 8401 Westheimer, Houston, 77063, March - 2011 ◆ HUBCAP BURGERS AND BEER GARDEN 1133 W 19th St, Houston, 77008, March - 2011 ◆ BRASSERIE 19, 1962 W Gray, Houston, 77019, May - 2011 ◆ FREEBIRDS WORLD BURRITOS US 83 and Shary, Mission, March - April 2011 ◆ BIG HOUSE BURRITO - Organic Burritos and Tacos 2150 Hwy 114 @ the Kimball Exit, Southlake, 76092, Mar-Apr ’11 ◆ ANDREW ORMSBY CATERING 3121 Ross Avenue, Dallas, 75204, March - April 2011 ◆ VIOLET CROWN CINEMA WITH REST/BAR Second St, Austin, April - May 2011 ◆ CONTIGO REST/GASTROPUB 2027 Anchor Lane, Austin, 78723, May - June 2011 ◆ FIVE GUYS BURGERS & FRIES 1441 W. Bay Area Blvd, Webster, 77546, March - April 2011 ◆ CHUY’S TEX-MEX, 21300 Katy Frwy, Katy, 77449, July - Aug 2011 ◆ CHUY’S TEX-MEX 3300 Wind River Lane, Denton, 72610, Aug - 2011 ◆ FUZZY'S TACO SHOP 791 North Hwy 77, Waxahachie, 75165, March - April 2011 ◆ LAS HAMACAS RESTAURANTE, I-35 & Rundberg Lane in the Rundberg Square, Austin, 78753, March - April 2011 ◆ SALTWATER GRILL 2401 Cimmaron Ste 101, Corpus Christi, 78414, March - April 2011 ◆ NEW CAFE 220 W. 3rd St, Burkburnett, 76354-1944, March - April 2011 ◆ LOGAN'S OF SAN ANTONIO - Stone Ridge Market 21119 US HWY 281 N., San Antonio, 78258, March - April 2011 ◆ EL REAL MEXICAN RESTAURANT 1201 Westheimer, Houston, 77006, March - April 2011 ◆ GRADY’S BAR-B-Q 5005 West Avenue, San Antonio, 78213, March - April 2011 ◆ COAL VINES 15830 Southwest Freeway, Sugar Land, 77478, March - 2011 ◆ KUBLAI KHAN STIR FRY 15830 Southwest Freeway, Sugar Land, 77478, March - April 2011 ◆ BAR & GRILL / MUSIC VENUE 516 & 518 E. Houston St., San Antonio, 78205-1929, Mar-Apr ’11 ◆ GREATFULL TACO 2411 S Shepherd Dr, Houston, 77019, March - April 2011 ◆ THE STAGE ON SIXTH CLUB 508 E. Sixth St, Austin, 78701, March - April 2011 ◆ PANDA EXPRESS, Highway 71, Bastrop, 78602, March - April 2011 ◆ LA GUADALUPANA MEXICAN CUISINE & BAR 20 Waterway Ave, The Woodlands, 77380, March - April 2011 ◆ LUCA & LEONARDO RISTORANTE 20 Waterway Ave, The Woodlands, 77380, March - April 2011 ◆ COAL BURGER ORGANIC COAL-FIRED BURGERIA 20 Waterway Avenue Ste 150, The Woodlands, 77380, Mar-Apr ’11 ◆ CAPTAIN D’S SEAFOOD RESTAURANT, Houston Center Food Court - 507 Dallas St, Houston, 77002, March - April 2011 ◆ CENTER COURT PIZZA & BREW (2nd location) 7425 Highway 6, Missouri City, 77459, March - April 2011 ◆ 33 TACOS to come when available, San Antonio, March - April 2011 ◆ APPLEBEE'S 2215 E. Grapevine Mills Circle, Grapevine, 76051, March - April ’11 ◆ STARBUCK'S University of Texas - 1 University Station, Austin, 78712, Mar-Apr ’11 ◆ CHICK-FIL-A University of Texas - 1 University Station, Austin, 78712, Mar-Apr ’11 ◆ ZEN University of Texas - 1 University Station, Austin, 78712, Mar- Apr’11 ◆ CAFE BRAZIL 2880 W. Berry St, Ft. Worth, 76109-2304, March - April 2011 ◆ D’AMICO’S ITALIAN MARKET CAFÈ 2802 White Oak, Houston, 77007, May - June 2011 ◆ LE CHEF BAKERY 8057 Kirby Dr, Houston, 77054, March - April 2011 ◆ LA MIA CAFE & LA MIA MEDITERRANEAN CUISINE 5801 Memorial Dr, Houston, 77007, March - 2011 ◆ KOFA CAFE, 20514 Hwy 6, Manvel, 77578, March - 2011 ◆ MI COCINA (largest one), Interstate 35W between North Tarrant Pkwy & Golden Triangle, Ft. Worth, June - July 2012 ◆ RUDY’S COUNTRY STORE AND BAR-B-Q Kobayashi Road, Webster, 77598, August - Sept 2011 ◆ TACOS A GO-GO 2912 White Oak, Houston, 77007, March - April 2011 ◆ LA PALATERA To come when available, Richmond/Rosenberg, April - May 2011 ◆ RUSSO’S NEW YORK PIZZERIA AND COAL-FIRED ITALIAN KITCHEN, 6418 S. Staples Street, Corpus Christi, 78413, Mar 2011 ◆ BULLRITO'S, 16000 Stuebner Airline at Cypresswood Dr, Spring, 77379, March - April 2011

◆ MAGNOLIA SLIDERS, 7442 Dallas St, Houston, 77011 ◆ MILANO'S PIZZERIA & ITALIAN GRILL 9135 W Sam Houston Pkwy N, Houston, 77040 ◆ PACO JOE'S GRILL & CANTINA, 9906 Gulf Fwy, Houston, 77034 ◆ THE LION & CROWN PUB, 5001 Addison Circle, Addison, 75001 ◆ IT'Z FAMILY ENTERTAINMENT CENTER 1201 West Airport Freeway, Euless, 76040

Under Construction ◆ THE OFFICE SPORTS.. STOCKS.. GRILL 18020 N Dallas Parkway, Dallas, 75231, March - April 2011 ◆ KING BUFFET 2030 Glade Rd - Ste 300, Grapevine, 76051, March - April 2011 ◆ BIG DADDY'S BURGERS AND BAR 9070 Research Blvd Ste 101, Austin, 78758-7048, March - 2011 ◆ CHEDDAR'S CASUAL CAFÈ I-35 N 2 Hwy, Selma, 78154, May - June 2011 ◆ XUCO XICANA, 2416 Brazos St, Houston, 77006, March - 2011 ◆ GREEN APPLE CAFE 3145 Hwy 6, Hitchcock, 77563, March - April 2011 ◆ LOGAN'S ROADHOUSE OF ALLEN 190 East Stacy Rd, Allen, 75002, March - 2011 ◆ ILLSUS NIGHT CLUB to come when available, South Padre Island, 78597, March - 2011 ◆ CLUB DE BIZ NIGHTCLUB on South Business 288, Angleton, April - May 2011 ◆ CUTTING HORSE BAR AND GRILL 2132 Tin Top Rd. Ste 100, Weatherford, 76086, March - April 2011

Subscribe to the New Openings and have it emailed to you at least 2 weeks before we go to press every month! Go to www.trnusa.com now and click on the SUBSCRIBE button for more info!

◆ ATOMIC PIE, Audelia Road, Dallas, 75238, March - 2011 ◆ CHIPOTLE MEXICAN GRILL 4901 W. Park, Plano, 75093, March - April 2011 ◆ SOL IRLANDES MEXICAN CHOP HOUSE 2301 Performance Dr., Richardson, 75082, March - April 2011 ◆ THE BLACK-EYED PEA 305 West FM 1382 Ste 114, Dallas, 75104, March - April 2011 ◆ WETZEL'S PRETZELS 8687 N. Central Expressway, Dallas, 75225, March - April 2011 ◆ FREIGHTERS RESTAURANT to come when available, Dallas, April - May 2011 ◆ GERMAN RESTAURANT 708 Edwards Dr., Harker Heights, 76548, March - April 2011 ◆ LONGHORN STEAKHOUSE 3600 Expressway 83, McAllen, 78501, March - April 2011 ◆ GOOD TIME CHARLEY'S GRILLE PUB & SPORTS THEATER 201 S. Main St, Bryan, 77803, March - April 2011 ◆ ROARING FORK 10850 Stonelake Blvd., Austin, 78759, March - April 2011 ◆ TINOS GREEK CAFE 9828 Great Hills Trail, Austin, 78759, March - April 2011 ◆ FLIX BREWHOUSE - a 35, 000 sq ft. Move Theater & Brewery, 2000 S. I-35 and Hester's Crossing, Round Rock, 78681, Jun-Jul ’11 ◆ DEL TACO, McKinney, April - 2011 ◆ TAILFINS a new quick-serve Seafood Resaurant 4810 Holly Road, Corpus Christi, 78411-4734, March - April 2011 ◆ THE CAPITAL GRILLE 7300 Dallas Parkway Ste A 100, Plano, 75024, March - April 2011 ◆ TILTED KILT 2070 N.E. Loop 1604, San Antonio, 78323, March - April 2011 ◆ TEXAS PIT-STOP BBQ, 2216 I-45, La Marque, 77568, Mar-Apr ’11 ◆ LA SORRENTINA ITALIAN RESTAURANT 3330 Culebra RD, San Antonio, 78228, March - April 2011 ◆ MENCHIE'S FROZEN YOGURT 10880 Louetta Rd Ste B, Houston, 77070, March - 2011 ◆ OOH LA LA CREPES, Inner Loop area, Houston, June - July 2011 ◆ LA PACIFICA RESTAURANT, 434 N Loop 1604 West Ste 2101 San Antonio, 78232-1374, March - April 2011 ◆ SEAFOOD RESTAURANT & BAR, 20626 Stone Oak Pkwy San Antonio, 78258, March - April 2011 ◆ SMASHBURGER, 1020 Nolana St, McAllen, 78504, Mar - Apr ’11 ◆ ALICIA'S MEXICAN GRILLE (5th location) ground-up on I-10 near Katy Mills Mall, Katy, 77478, Jun-Jul ’11 ◆ CANDELARI'S PIZZERIA 14545 Memorial, Houston, 77079, March - April 2011 ◆ GRIZZLYS BURGERS & STEAKS 1130 Geronimo, El Paso, 79925-3417, April - 2011 ◆ MEXICO'S DELI (2nd location) 910 Westheimer Rd, Houston, 77006, Aug - Sept 2011 ◆ UCHI, 908 Westheimer Ste A, Houston, 77006, Sept - Oct 2011 ◆ HOW DO YOU ROLL? 914 Main St. Ste A, Houston, 77002, March - April 2011 ◆ HOW DO YOU ROLL?, 20079 Stone Oak Pkwy. Ste. 1107 San Antonio, 78258, March - April 2011 ◆ HOW DO YOU ROLL? 4700 W. Guadalupe St. Ste. A8 & A9, Austin, 78751, Mar-Apr ’11 ◆ VIVO, 4200 San Felipe St, Houston, 77027, May - June 2011 ◆ TRATTORIA IL MULINO (opening March 24) 945 Gessner Road Ste 101, Houston, 77024, March 2011 ◆ 024 LOUNGE, 945 Gessner Road, Houston, 77024, April - 2011 ◆ SUSHI AWAJI, 135 Fountain Court, Fairview, 75069, Mar - Apr ’11 ◆ LUCY'S RETIRED SURFER BAR 506 West Avenue, Austin, 78703, April - May 2011 ◆ CAFE TERESITA Eldridge and West Pirtle, Sugar Land, 78148, Aug - Sept 2011 ◆ TEAVANA, 1101 Melbourne St, Hurst, 76053, April - May 2011 ◆ BUTTONS JAZZ CAFÈ 209 East Pleasant Run Road, Desoto, 75115, April - May 2011 ◆ WHICH WICH, 201 East Central Texas Expressway Harker Heights, 76548-1887, April - 2011 ◆ NEW KITCHEN COMING IN AT THE BAR OCHO @ The Havana Hotel, 1015 Navarro Street, San Antonio, 78205, April - 2011 ◆ ELIZABETH STREET CAFE - a Vietnamese Rest 1501 South First Street, Austin, 78704-3042, March - April 2011 ◆ TEXAS PIT STOP BBQ 2216 Gulf Fwy, La Marque, 77568, March - April 2011 ◆ SCOTT GERTNER'S at Houston Pavilions 1201 Fannin Ste 300, Houston, 77002, March - April 2011 ◆ SAPORI, 7611 Stewart Rd, Galveston, 77551, March - April 2011 ◆ ROCKHOUSE BAR & GRILL 5402 Hwy 6 N, Houston, 77084, March - April 2011 ◆ PEPPERSOUP CAFE 10010 Bissonnet St, Houston, 77036, March - April 2011 ◆ HEIGHTS ASHBURY COFFEEHOUSE 242 W 19th St, Houston, 77008, March - April 2011

TODAY’S RESTAURANT



WWW.TRNUSA.COM

◆ TRINITI, 2815 S Shepherd Dr, Houston, 77098, April - May 2011 ◆ CARL'S JR. 6231 Highway 6, Missouri City, 77459, Mar-Apr 2011 ◆ YOGURT ZONE 5619 W. Loop 1604 North, San Antonio, 78253, March - April 2011 ◆ EDDIE'S TACO HOUSE BAR AND GRILL 3755 Thousand Oaks Drive, San Antonio, 78232, Mar- Apr 2011 ◆ SALADWORKS (entering Dallas with 3 locations) To come when available, Dallas, April - May 2011 ◆ SALADWORKS (entering Austin with several locations) To come when available, Austin, April - May 2011 ◆ FIRE PIT BACKYARD GRILL 305 W. FM 1382 Ste 21, Cedar Hill, 75104, March - April 2011 ◆ PLUCKERS WING BAR 1709 Cross Roads Dr, Grapevine, 76051, March - April 2011 ◆ MELLOW MUSHROOM 217 East Hickory Street, Denton, 76201, March - April 2011 ◆ TOPGOLF ENTERTAINMENT VENUE + ROOFTOP LOUNGE, REST +, 1500 Allen Station Pkwy, Allen, 75002, June - 2011 ◆ UP BISTRO 3995 Westheimer, Houston, 77027, March - April - 2011 ◆ EL REAL TEX-MEX 1201 Westheimer, Houston, 77006, March - April - 2011 ◆ 7 SPICE CAJUN KITCHEN, Texas Parkway (next to Wing Stop), Missouri City, 77489, March - April - 2011 ◆ CORNER BAKERY CAFE 3304 Troup Hwy, Tyler, 75701, June - July 2011 ◆ ANNAM INDIAN CUISINE 1029 Highway 6 N Ste 200, Houston, 77079, March - April - 2011 ◆ THISTLE CAFE IN THE CHASE TOWER 221 W. Sixth St, Austin, 78701, March - April - 2011 ◆ REVIVAL MARKET TAKE OUT ONLY 550 Heights Blvd, Houston, 77007, March - April - 2011 ◆ LONGHORN STEAKHOUSE 22503 N. U.S. Highway 281, San Antonio, 78258, Mar- Apr 2011 ◆ OLIVE GARDEN 22503 N. US 281, San Antonio, 78258, April - May 2011 ◆ TAQUERIA VALLARTA 12311 Nacogdoches Rd, San Antonio, 78210, March - April - 2011 ◆ FRANKIE'S SPORTS BAR on the ground floor of The Carnegie, 421 West Third St., Ft. Worth, 76102, March - April - 2011 ◆ TEXAS HILL COUNTRY BARBECUE BBQ 719 E Main Street, Allen, 75002-3118, March - April - 2011 ◆ IN-N-OUT BURGER West 7th & Currie St, Ft. Worth, 76107, March - April - 2011 ◆ IN-N-OUT BURGER 245 Cedar Sage Drive, Garland, 75040, May - June 2011 ◆ IN-N-OUT BURGER 2800 Preston Road, Frisco, 75034, May - June 2011 ◆ IN-N-OUT BURGER U.S. 75 and Stacy Road, Allen, 75069, May - June 2011 ◆ SHINJUKU STATION 711 W Magnolia, Ft. Worth, 76104, March - April 2011

Subscribe to the New Openings and have it emailed to you at least 2 weeks before we go to press every month! Go to www.trnusa.com now and click on the SUBSCRIBE button for more info!

◆ FRENCH-STYLE BAKERY - le cabane de dessert 4315 Gilmer Road, Longview, 75604, March - April 2011 ◆ GOLDEN CORRAL 1042 North IH-35, New Braunfels, 78130, March - April 2011 ◆ FRANK’S AMERICAN PIE 108 W. Edgewood, Friendswood, 77546, March - April 2011 ◆ CHET'S ANB DINING, 410 S Taylor in the Amarillo National Bank, Amarillo, 79101, March - April 2011 ◆ KOMBU, 642 W. Davis, Dallas, 75208, March - April 2011 ◆ POTBELLY SANDWICH 1373 George Dieter, El Paso, 79936-7410, March - April 2011 ◆ POTBELLY SANDWICH off the Tollway and Park, Plano, March - April 2011 ◆ GENGHIS GRILL 4477 South Lamar, Austin, 78703, March - April 2011 ◆ GENGHIS GRILL 4438 S. Clack St, Abilene, 79601, March - April 2011 ◆ DUNN BROTHERS COFFEE 201 S. Friendswood Drive, Friendswood, 77546, April - 2011 ◆ THE PLAZA RESTAURANT II South Soncy Rd & West Amarillo Blvd, Amarillo, 79124, Mar-Apr ’11 ◆ TEXAS DE BRAZIL 8615 Katy Frwy, Houston, 77021, March - April 2011 ◆ CAPT BENNY'S 1200 East Blvd, Deer Park, 77536, March - April 2011 ◆ ORANGE LEAF YOGURT 11521 North Fm 620 Rd, Austin, 78726, March - April 2011 ◆ ORANGE LEAF YOGURT, Western Plaza Drive and I-40 Frontage Rd., Amarillo, 79109, March - April 2011 ◆ GUY HARVEY ISLAND GRILL 6121 W Park Blvd, Plano, 75023, March - April 2011 ◆ GUY HARVEY ISLAND GRILL 12700 Hill Country Blvd, Bees Cave, 78738, March - April 2011 ◆ THE LION & ROSE PUB 17907 I-10 West, San Antonio, 78257, Oct - Dec 2011 ◆ GLENNLOCK’S SPORTS BAR AND GRILL by Aaron Glenn, Interstate 45 at Beltway 8, Houston, 77060, March - April 2011 ◆ THE MARQUEE CLUB - Rest & Lounge 32 Highland Park Village, Dallas, 75205, March - 2011 ◆ BLUE FISH JAPANESE RESTAURANT 5820 Washington Ste 100, Houston, 77007-5139, March - April ’11 ◆ BLUE FISH JAPANESE RESTAURANT 550 Texas Ave, Houston, 77002, March - April 2011 ◆ WYLAND’S OCEAN BLUE 12921 Hill Country Blvd D-2-120, Bee Cave, 78728, March - 2011 ◆ WHITE HOUSE 3208 Austin St, Houston, 77004, March - April 2011 ◆ KUSHI YUMA, 3319 I-40 West, Amarillo, 79109, March - April 2011 ◆ FATBURGER To come many locations, Calif chain, Dallas, March - April 2011 ◆ BUFFALO WILD WINGS, 3780 Justin Road (FM 407) Highland Village, 75077, March - April 2011 ◆ TONY MANDOLA'S SEAFOOD KITCHEN 1212 Waugh, Houston, 77019, March - April 2011 ◆ MALIBU BURGER SHACK 130 S Highway 123 Bypass, Seguin, 78155, March - April 2011

Under New Management ◆ SIDELINERS GRILL (Grand Re-Opening April 2nd) 15630 Henderson Pass, San Antonio, 78232 ◆ THE SAN ANTONIOS MENS CLUB, San Antonio ◆ YOUR RESTAURANT HERE Sign up at www.trnusa.com

5

To franchise or not to franchise?

Photo Bites NAFEM

That is the question Lawrence Appell

◆ Featured

Franchising is a distribution strategy; not a financing strategy You have a restaurant that everyone loves; you created the menu, conceived the physical layout, hired and trained great staff, lots of people visit regularly and tell their friends about it. You even have strangers lurking at the door with cameras who sneak a picture every once in a while; some even come in and ask “are you franchising?”. It is all pretty exciting and the validation by the market and the potential knock-off copycats is a reward you hadn’t counted on when you started- but quite enjoy. Franchising, you think to yourself, would be a great way to generate some extra cash to cover the debt you incurred to open in the first place. And, those operating and overhead costs are higher than you thought when you did your business plan so having more cash flow from another source sounds interesting. If you were in this position it would be a good time to step outside for some fresh air and a different perspective.

Franchising is many things but it is first and foremost a distribution system; not an alternative source of quick cash. Franchising can be a method of expansion for entrepreneurs who can’t afford to own and operate their own additional units to reach a larger market share. This is part of the mutuality that good franchising can and should be based on. You may not have the capital to open additional units and the potential franchisee probably does not have the creativity you had to invent the concept in the first



Orange County Convention Center, Orlando

place- but they have the skills and capital to open and operate a unit. That is mutual interest and what that makes the franchisor and franchisee is P-A-R-T-N-E-R-S. This is not to say that if you franchise that you shouldn’t expect to receive fair value for your offering and in doing so gain the fortune you have dreamed of and promised Uncle Joe in interest when he loaned you $50,000 in seed capital. The point is that franchising without the requisite validation of concept and ability to replicate success is a recipe for seeing more of your lawyer in five years than your family since you are likely to be defending against lawsuits from unhappy former franchisees.

Felicia Lang — Taprite ent — RDT Randall Dyess, Presid

Franchising is your value add in the delivery of your concept to the market Once you decide to franchise the business you are no longer the owner/operator of Joe’s Coffee Bar you are a franchisor of a business model and a co-responsible party for the success of those franchisees who buy your concept and take it to the far corners of the world (e.g. the franchisee is the other co-responsible party). I often challenge my clients to ponder the following hypothetical question, “ if you had all the money you could ever need to grow the business, would you franchise or would you open your own management based company owned system?”. Both are means to an end----reaching and serving a larger, geographically dispersed market, both have inherent challenges and neither is a “walk in the park”. While managing a franchising system is not the same as managing a company-owned system both require a mind set of designing, developing and training others in a system that you own and are expected to support. The franchisee (or the company owned manager for that matter) is your means to reach the customer you have dreamed would love your concept as much as you do. This is not for the faint of heart but rather a labor of deep passion for the entrepreneur who believes in his or her soul in the criticality of the market being given the opportunity to experience his or her creation. It is well to remember the other famous words in Hamlet, when he holds a skull and says, “Alas, poor Yorick! I knew him”; and goes on to lament the inevitability of death and our free will to choose a life of meaning. Entrepreneurs who dream of seeing their life work validated, acknowledged and enjoyed by others need to choose wisely when asking “To franchise or not to franchise?

Joanna Tijerina and Jeremy Quast — Texas Digital

Calendar Events Upcoming industry affairs Send your Calendar Event info to Today’s Restaurant!

May 13-15 ◆ Italian Expo Houston 2011

George R. Brown Convention Center ◆ Houston, TX ◆ [email protected]

18-22 ◆ Culinaria Wine & Culinary Arts Festival Formerly The New World Wine & Food Festival San Antonio, TX ◆ 210-822-9555 ◆ www.culinariasa.org

22-24 ◆ National Restaurant Show (NRA) McCormick Place ◆ Chicago, IL ◆ 312.853.2525

June 14-15 ◆ Franchise Update Media Group (FUMG) 1st major consumer conference The Omni Hotel ◆ San Francisco, CA ◆ 800.289.4232, ext. 202.

26-28 ◆ Southwest Foodservice Expo

Dallas Convention Center ◆ Dallas, TX ◆ www.restaurantville.com

October 2-4 ◆ The Retail Bakers of America - All Things Baking Renaissance Schaumburg Hotel and Convention Center ◆ Chicago, Ill www.AllThingsBaking2011.com

January 2012

Lawrence Appell is the president of Lawrence Appell & Associates, a Scottsdale, Arizona based consultancy that helps entrepreneurs to build and manage multi-unit operations. Mr. Appell has held executive responsibility for large multi unit businesses and has also been a single unit franchisee of a major food franchise. He can be reached by phone at 818.219.4993 or email him at [email protected].

WWW.TRNUSA.COM

Jordan Klein — Channel Manufactur ing

18-21 ◆ Manufacturers' Agents Association for the Foodservice Industry 2012 MAFSI Annual Conference ◆ Westin Mission Hills ◆ Palm Springs, CA 404-214-9474 ◆ www.mafsi.org ◆

TODAY’S RESTAURANT

TEXAS



Speaking of words, if you Google “criteria for franchising” you will get 438,000 results.

February 10-12

MARCH 2011

While it won’t be remembered hundreds of years from now in the same way as Shakespeare’s famous words; the title of this article poses as deep a question for the entrepreneur as “To be or not to be?” did for Hamlet. Speaking of words, if you Google “criteria for franchising” you will get 438,000 results. If you have been asking yourself the franchising version of the “To be or not to be” question you should be prepared to spend a few hours browsing the internet to get at least a preliminary understanding of the choices you have created for yourself and how you will decide which path to pursue. In this article let’s review some very high level key concepts about franchising and whether it is a good option for your business.

contributor

6

What’sGoing On access more than 45,000 daily gift certificate options online by visiting www.Restaurant.com.

TEXAS

MARCH 2011

◆◆◆◆ A new website was recently launched. TwistedGrubHub.com, Garland, TX, is a social network dedicated to food and cooking. TwistedGrubHub.com allows users to join and share photos of food, talk about recipes, share experiences of recent restaurant visits, you name it. If its about food or cooking, one can sign-up for free and share their experiences! The website has an easy to use interface that makes it easy for one to upload content. That content can even be published to a linked Facebook or Twitter account. TwistedGrubHub.com is offering a free eCookBook for all new members who join. The site is still new but already has plans for contests and rewards for active members of the site. Members with the most popular photos or forum topics may get rewarded for there content. ◆◆◆◆ EyeLevel Interactive, LLC. , innovators of patented interactive media garment technology, and Superior Uniform Group, Inc., one of America’s largest and widely respected uniform manufacturers and providers, an-

bevel edge with flawless, ultra-sharp 15 degree EdgeSelect® technology to sharpen both fineedge and serrated knives. For further information contact the EdgeCraft Corporation @ 800. 342.3255.

from page 2

nounced today a strategic alliance that will make interactive uniform apparel available in thousands of businesses across the United States, including some of the nation’s largest retail, drug, grocery and restaurant chains. This licensing deal marks the introduction of (Interactive Point of Purchase System™) into the marketplace with the revolutionary concept of interchangeable panels that include advertising and promotions directly applied to the front and/or the back of the employee uniform.

◆◆◆◆ Offer customers a complete cook-to-order menu concept with Taylor’s Double Sided Grills, minimizing food energy waste. Taylor’s two sided cooking process assures food safety by programming the proper time and temperatures for up to nine menu items. Cooking both side of the food at the same time shortens the cook time up to two thirds as compared to a flat grill. The single most important trend in the Foodservice Industry is Food safety. Taylor Double Sided Grills also known as TAYLOR Clam Shell Grills are designed with three independent heaters per 12’ width to assure even temperature on both the upper and lower cook surface. For complete details call the company - 800.633.1157.

◆◆◆◆ Chef’sChoice® recently unveiled its new 15 degree sharpening module accessory for their top-selling commercial electric knife sharpener, the Model 2100. This 15 degree edge sharpening module is the ultimate accessory for the industry lauded Chef’sChoice Model 2100 commercial electric knife sharpener. The 15 degree edge module provides razor sharp and durable 15 degree edges. It’s also designed to easily convert 20 degree edge knives to 15 degrees. The threestage sharpening module combines the strength and durability of a triple-

◆◆◆◆ It was announced recently by Herman Jakubowski, CEO of Refcon, that the company has developed EnergyPak, a first-of-its-kind, next generation, integrated food service facility refrigeration, air conditioning, domestic

hot water, and space heating system. Refcon has several patents pending for its EnergyPak module and total EnergyPak system, which consolidate food service refrigeration, heating, and air conditioning into a single, unified system and capture up to 90% of the waste heat as usable energy, thereby reducing overall facility energy usage, operating expenses and carbon footprint. “Many in the food service industry with projects pursuing LEED certification have struggled with how to achieve credits in the energy and atmosphere LEED certification category. Refcon is proud to have, with their creation of EnergyPak, developed a solution that can help provide a significant number of LEED E&A credits, surpassing all other mechanical system options and E&A credit strategies currently offered to the food service industry,” says Herman Jakubowski. ◆◆◆◆ Hotel Happenings: The Holiday Inn Market Square in San Antonio has been newly renovated. The hotel is located at 318 W. Durango Blvd. ◆◆◆◆ Illinois Tool Works Food Equipment Group North America announced the acquisition of several assets from the commercial business o f T E C (Thermal Engineering Corporation) for use within the Vulcan line of cookSee WHAT’S GOING ON page 8

BUILT TO COOK. PRICED TO WIN! Introducing LoLo. LoLo is a new, no-frills line of commercial Steamers, Kettles and Tilting Skillets (braising pans) that brings productivity enhancements to kitchen operators while helping to cook great food!

• Best Price • Local Inventory • Savings in energy costs, time & labor • Nationwide network of authorized service agents

• Time proven design/engineering • Easy to use • Electirc & Gas Units • Warranty • Made in USA

Improve your bottom line and keep customers coming back! Find out how by visiting our website at: www.getLoLo.com. Call one of these regional LoLo Commercial Foodservice Equipment distributors for more information:

Greater Texas Ice

Hart and Price Corporation

3009 Claymoore Park Drive Houston, Texas 77043 800-442-5653

6911 Forest Park Road Dallas, Texas 75235 800-777-9129

TODAY’S RESTAURANT



WWW.TRNUSA.COM

7 MARCH 2011 TEXAS

WWW.TRNUSA.COM



TODAY’S RESTAURANT

8 MARCH 2011 TEXAS

What’sGoing On ing equipment. As part of the acquisition, Vulcan will own the exclusive rights to TEC’s patented infrared cooking technology in the commercial cooking industry and a license to sell TEC’s Searmaster Charbroiler product line. TEC, founded in 1961 and based in Columbia, SC, will continue operations and will focus on their other lines of business which include residential bar-b-ques and industrial paint drying systems as well as research and development. The infrared technology was developed by Bill Best, the founder of TEC, who has more than 100 active and pending patents and is viewed as an expert in thermodynamics. For over 130 years, Vulcan - www.vulcanequipment.com has been recognized by chefs and operators throughout the world for top-quality, energy efficient commercial cooking equipment. ◆◆◆◆

response,” states Jane VanBergen, T&S Brass marketing product manager. “All relevant products in the existing T&S Brass eyewash line will change to the revolutionary, new AXION MSR technology.”

from page 6

T&S Brass, a leading manufacturer of commercial plumbing and foodservice equipment, has transitioned its emergency eyewash product line to Haw’s revolutionary new AXION MSR™ technology. Effective January 1, 2011, T&S Brass will now offer AXION MSR emergency eyewash equipment. AXION MSR is the first and only eyewash and eye/face wash specifically designed to operate in concert with standard healthcare protocols and the natural function of the human eye, which makes it medically superior to other designs. In fact, “MSR” stands for “Medically Superior Response.” “AXION MSR is the latest technology in eyewash design and is a definite best-practice in emergency

◆◆◆◆ Aleco, a leading manufacturer in the United States of foodservice and industrial traffic doors, announced the addition of the new ImpacDor® AL125-1for use wherever a lightweight, economical traffic door is required. The AL-125-1is a double-acting, .063” thick, satin anodized aluminum door specifically designed for use by restaurants, food service facilities, grocery, and retail stores. This attractive, yet affordable door is suitable for many commercial applications. A choice of walnut, cherry, teak, pecan, oak, black, white or beige decorative laminate finishes are also available. For more information and specifications about Aleco’s impact doors, strip doors and flexible barrier products for light to heavy duty industrial, commercial and food service applications visit www.aleco.com or call 800.633.3120.

SALES SERVICE LEASING VISIT OUR WEBSITE ONLINE AT…

Tim Dwyer

Dunkin' Donuts, all day stop for coffee and baked goods, is seeking to expand its presence into San Antonio, Texas, with the announcement of a seminar on Feb. 23 to discuss franchise

www.missionrs.com

Duane Moeller

1126 S. St. Mary’s San Antonio, Texas 78210 210-354-0690 • 800-254-5042 TACLB012751R

◆◆◆◆

6509 N. Lamar Road Austin, Texas 78752 512-389-1705 • 800-399-1705 TACLB022617R

Gabe Cason 1737 N. Padre Island Dr. Corpus Christi, Texas 78408 361-289-5255 • 800-694-8734 TACLB020056R

Used Equipment

opportunities brewing in the market. Dunkin' Donuts' development throughout San Antonio is part of a steady and strategic growth strategy, which includes expanding in existing markets while entering new cities across the country to help drive the leading coffee and bakery chain's growth. In 2010, the company experienced strong expansion results, including the opening of 574 net new locations worldwide and 226 new signed franchise commitments in the U.S. For the year, Dunkin' Donuts opened 206 net new restaurants in the U.S. and signed multi-unit development agreements in 29 markets. Included among these new and planned outlets are non-traditional locations such as airports, arenas, travel plazas and universities. ◆◆◆◆ With consumer intentions to spend on the rise, restaurant sales should continue their seven-month climb through March, according to Kurt Salmon's proprietary analysis. From October 2009, when consumers spent the least on dining out since before the Great Recession, restaurant spending has increased about 5%. "Restaurant spending is on a modest yet sustainable growth path. Consumers are reintegrating eating out into their lifestyles," said Todd Hooper, retail and restaurant industry strategist. "While See WHAT’S GOING ON page 11

Coming in June:

Buy. Sell. Profit.

The Southwest Foodservice Expo Issue

Sell your used equipment in 3 easy steps… 1. Log onto www.foodequipmenttrader.com 2. Click on sign up and create your profile. 3. Upload your description and optional photo

Reserve ad space now:

(561) 620-8888

For more information call 561.620.8888 or visit www.foodequipmenttrader.com Available now — for a limited time only…

FREE LISTINGS!

No catch, no fees, no sales calls… nothing! JUST GO TO FOODEQUIPMENTTRADER.COM NOW AND LIST YOUR EQUIPMENT! TODAY’S RESTAURANT



WWW.TRNUSA.COM

from page 1

stage on the pub’s 16 high-definition television screens. When it comes to dining and entertainment, Corless says that Mad Dogs caters to a range of clientele, with the bulk of evening business targeting 21 to 45 year olds. “Whether they are students, local residents, tourists conventioneers, students or servicemen and women, our clientele is all about having fun.” he says. The Mad Dogs concept mixes traditional pub ambiance with a fun, party-inspired atmosphere dedicated to food, drinks and live entertainment. In addition to the traditional décor of telephone boxes, cricket gear and bag pipes, guests can purchase kilts, yards, and sporrans —which are traditional kilt purses. Guests can also participate with the pub’s Magic Malay Money Legend by signing dollar bills and pinning them to the walls for good luck. The menu’s signature entrée includes fish n’ chips served on the pub’s own printed newspaper dated December 7, 1941 — the day the Japanese attacked Pearl Harbor. British-inspired staples such as cottage pie and bangers and mash are also featured, alongside its famous “Yards of Ale” menu. “The yard glasses are custom made for us with our own logo so that customers can take them home as a souvenir,” Corless explains. All yards come in 18-, 24or 48-ounce sizes and can also be filled with frozen or soft drinks. “We are an authentic, British icon of a franchise that is owned, developed and supported by real Brits,” Corless says on the pub’s brand authenticity. “With multiple streams of revenue in place, we are excited to bring on board franchisees who are equally as enthusiastic about our vision for introducing the English pub concept to other U.S. cities and putting our unique, fun-loving twist on it.”

The

◆ Guillermo Perales

The deal with Perales will add to Del Taco’s already growing presence in the Dallas market.

operating restaurants bodes well for our brand and the success of the business in the Dallas-Fort Worth market.” The deal with Perales will add to Del Taco’s already growing presence in the Dallas market. In 2010, the company announced plans to open restaurants in the area, with a first location opening in Denton last November. A second company location is planned for McKinney. For more than 40 years, Del Taco has been offering menu items that appeal to a broad range of tastes with a strong emphasis on quality and value. The menu includes Mexican offerings of tacos, burritos, quesadillas and nachos as well as American favorites like hamburgers, fries and milk shakes. Each item is made to order with quality ingredients including lard-free beans made from scratch daily, real cheddar cheese grated on site, chicken grilled fresh every hour, hand-made salsa and fresh produce. Del Taco has more than 520 restaurants in 18 states.

Texas Restaurant Industry Group

The Texas Restaurant Industry Group (TRIG), is a network of vendors & professionals in the restaurant industry who provide a variety of necessary products & services to independent restaurant owners and franchisees to help them operate efficiently, save money and increase profits. From electricity to construction to plumbing and restaurant technology, individuals will have free access to qualified restaurant industry professionals who can provide excellent service at a reasonable rate.

ABC PEST CONTROL At ABC Pest Control, we provide environmentally responsible, reliable and superior Pest Control service to the restaurant industry. Our goal is to surpass the expectations of those we serve. We also specialize in rodents, termites, birds, bats and all other pests.

Brad Byers • [email protected]

Cell (281) 635-8493

(866) 229-1975

Grease Trap Cleaning

STERLING PAYMENT Credit Card Services

Grease Traps • Septic Tanks

Jerry Brumfield

Office (281) 369-3909 • Cell (281)830-6702

CASANOVA SIGNS Commercial Outdoor Signs We are family owned and operated and have been in the business for nearly a decade. We manufacture, install, and service signs in Houston and Surrounding areas. Since the company bares the family name, the quality of each sign we build is our number one priority. We specialize in all types of internally illuminated signs, channel letters, back-lit, awnings, neon, L.E.D marquee signs. No job is too big or small for us!

Carlos Casanova • [email protected]

Office (281) 807-5180 OF

• Broker for Green Mountain Energy • Complete Solar Generation Systems • Power Factor Conditioning Units-3 Phase • HID Light Managers • No Shipping Charges • Shipped Directly to Job Site

Jeff Hellig • [email protected]

BRUMFIELD SANITATION SERVICES

CHEMMARK

SPACE CITY POWER Electrical Conservation and Generation

EAST TEXAS

ChemMark of East Texas, Inc. is a locally owned business responsible for the sales, leasing and service of commercial dishmachines. We also have an array of ancillary products we offer to assist in further heavy duty cleaning needs in the kitchen. Bill has over 40 years experience in the commercial warewashing industry. We pride ourselves in the level of customer service and support we provide.

Rawley "Bill" Gilliland • [email protected]

(281) 290-6801

TECHNOLOGIES

5 Reasons why you should use Sterling: • Highest Security Standards • True Cost-Plus Pricing • Gift Cards • Overnight Funding • 24/7 support and local representation. No Baloney consultations. We will analyze your current statement WITH you and reveal true cost!

Fred Werlein • [email protected]

Cell (936) 203-2630

TRANSTAR POS – INNOVATIVE TECHNOLOGIES POS | Digital Surveillance System | Digital Marketing Let Transtar POS be your complete technology partner. We only succeed when you increase your revenue and grow! We are the only POS company that owns a restaurant that all of our technologies are being used! Ask us about it! Our customers includes Popeyes, Fuddruckers, Fuzzy’s Tacos, Peli Peli, Church’s Chicken, Wendy’s, Frenchy’s Chicken, and many others! Friendly service at with affordable pricing!

Michael Tran • [email protected]

Cell (832) 788-8726

WASTE CONNECTIONS

1ST CHOICE GREASE SERVICE Restaurant Waste Grease Removal Restaurant waste grease removal. Free set-up. Fast, Clean service WE ARE YOUR 1ST CHOICE Now serving West Texas

Tim Head • [email protected]

OF

TEXAS

Waste Connections of Texas provides customers the best possible waste removal and recycle service in a courteous and effective manner. Our goal is to create long term business relations by giving excellent customer service and value to all customers.

Chuck Gerhart • [email protected]

Cell (832) 473-4770

Houston (832) 445-6582 • W. Texas (325) 338-9258

PRIMERICA FINANCIAL SERVICES We offer affordable benefits for small business owners, like you, who work to attract and retain valuable employees. Whether it’s a money management seminar, a retirement savings plan or the Primerica Legal Protection Program, we’ll help you to find the right program to match your company’s needs, size and budget.

Gil Nafts • [email protected]

Cell (281) 744-0026

S.P.M. RESTAURANT SERVICES

WILKINS LINEN SERVICE "Serving the greater Houston Area since 1952" We provide quality Rental Linen Programs to the Restaurant and Health Care Industries. We provide reliable service and quality linen at affordable prices. Towels, Aprons, Napkins, Table Linen, Entrance Mats, Logo and Kitchen floor mats are also available. Healthcare items include bed linen, gowns and towels in addition to other items. (Free Cost Evaluation Upon Request)

Jerry Keith • [email protected]

Specializing in preventive maintenance of HVAC systems, custom stainless steel fabrication and repairs and cleaning and servicing of kitchen exhaust systems.

Cell (713) 203-9919

Sylvester Brocato • [email protected]

YOUR BUSINESS HERE We’re always looking for new members!

Cell (713) 409-6655 • Office (832) 559-3326

Call today — (713) 203-9919

WWW.TRNUSA.COM



TODAY’S RESTAURANT

TEXAS

Mad Dogs

a recipient of the prestigious Ernst & Young Entrepreneur of the Year Award. “We wanted to add a Mexican QSR concept to our portfolio and Del Taco offers the best quality and best investment opportunity,” said Guillermo Perales. “We wanted to bring Del Taco to Dallas because we know this market so well. More than 80 percent of our restaurants are located here. We believe there is a great opportunity for Del Taco and look forward to bringing the great taste of Del Taco to Texas.” Perales cited Del Taco’s strong financial position, history of operations excellence, commitment to the Texas market and long-term brand success as the reasons he chose the chain. “Guillermo Perales and Sun Holdings have exactly the operations strength and experience we’re looking for to grow the Del Taco franchise family,” said Jim Lyons, Chief Development Officer and Franchising Chief Operations Officer for Del Taco. “Their breadth of experience in owning and

MARCH 2011

Lake Forest, CA Del Taco made an announcement that it has signed a franchise development deal with Supremo Taco, LLC, an affiliate of the 200-unit, Dallas, Tx-based Sun Holdings owned by Guillermo Perales. The multi-unit, multi-area agreement calls for new Del Taco restaurants to be opened in the Dallas area over the next five years. Since founding the company in 1997, Perales has built Sun Holdings into one of the area’s top restaurant developers with a strong focus on quality operations. Sun Holdings owns and operates more than 200 restaurants including Popeye’s, Burger King Restaurants, Cici’s Pizza and Golden Corral restaurants of which Sun Holdings is the system’s largest franchisee. Sun Holdings is the recipient of the Golden Plate award from Popeye’s for operations excellence. Perales is the largest Hispanic franchisee in the US and is the 20th largest franchisee operator in the country. He is

9

Texas entrepreneur signs Dallas area Del Taco deal

10

Think Differently: Energy efficiency is your business

MARCH 2011

Scott Harrison PE Restaurant owners who want to thrive in today’s economy must make smart choices. That includes changing the way they think about their energy usage. That’s why we work with small businesses, like restaurants, to show how just a few simple and inexpensive upgrades to their operational processes, equipment and infrastructure can lead to meaningful bottom line savings that provide a positive return on investment – in some cases, immediately. Energy efficiency is not just a buzzword. It can actually improve the workplace, help the environment and save money. Developing smarter and more efficient ways to use energy remains one of the best ways to put more money in the bank. It’s important to remember that every business is different. But, generally, the root cause of wasted energy is either process or equipment-related. That means things like the heating and cooling of a business—which typically represents a little more than half of a business’ electricity consumption—is an area that deserves special attention. Lighting and equipment are also areas of major consumption. They represent about 20 percent of a business’ electricity bill, respectively. By identifying causes of inefficient or wasteful consumptions, restaurant owners can keep a watchful eye on expenses. In this economy, or any economy really, controlling costs are critical to bottom line profitability.

TEXAS

Chefs Maria Teresa Jimenez, Blanca Rubio, Maria Arrieta, Teresa Tadeo Wittman, and Mercedes Ocampo (left to right).

Under the Toque Chef Teresa Tadeo Wittman Fratelli’s Houston, TX - Teresa Tadeo Wittman was born and grew up Xoxocapa, Veracruz, Mexico. One of her fondest memories growing up was kneading the bread her mother made. “I remember being about six or seven, and I was just fascinated by how the bread would rise, doubling in size. One day, while my mother slept, I started pushing the bread back into its bowl, but it kept growing.” She added; “So I kept punching it with my tiny fist. I have loved baking ever since.” Accompanying her mother to the market where her mother would sell the bread she had made is another favorite memory. Teresa would set up her own little stall and sell tobacco and coffee beans her grandfather grew. “I stood on a box and would hawk my wares, screaming at the top of my lungs, ‘Buy your tobacco here! Buy your coffee here!’ I loved it.” At the age fourteen, Teresa moved to Mexico City to work in a bakery. Two years later, she rented a stall where she sold bread and pastries that she bought, along with milk and her own homemade cookies. Her interest in cooking led her to take cooking classes in classical Mexican, French and Italian cuisine. At the time she thought it was just to enhance her home cooking skills. Over the years she would own many different businesses where she would sell shoes, clothes and then, finally, flowers. It was in her flower shop that she met her husband-to-be, Bob Wittman. Bob Wittman was president of a U.S. company doing business with Pemex, the Mexican governmentowned oil company, and was in need of gift baskets for his clients. “One day about twenty years ago around Christmas, he came into my little flower shop, about a block from his hotel. He tried to speak to me in broken Spanish – he was so cute. I told him I spoke English, actually, just a little better than his Spanish, so I was able to understand what he wanted – gift baskets of wine, cheese, and my homemade cookies,” she said with a smile. They would marry five years later.



Houston In 1991, Teresa moved to Houston and married Bob. Soon she was traveling with him on his business trips that often included visiting his business partners in Italy, where they both developed an appreciation for Italian cuisine and wine. With her keen palate, when she found a dish she really liked, she would study the flavors and work diligently back home to recreate that dish.



Her interest in cooking led her to take cooking classes in classical Mexican, French and Italian cuisine.

The first step is designing a plan and studying the options available to you: ◆ Look for ways to quantify your reduction in energy consumption. ◆ Calculate your return on investment to make it easier to justify future upgrades. ◆ Determine what works for your facility and execute plans in achievable stages.

“Sometimes when Bob would visit his partners in Ravenna (in the State of Emilia Romagna), I would visit with their families in their homes, where we would often cook together,” stated Teresa. “For many years, I had the most wonderful pleasure of cooking with his partner Franco Nanni’s mother, Franca. Together, we would make soups, frittatas and my favorites, risotto and ravioli. She cooked very simply, with the freshest of ingredients. I learned a lot from her. It was very hard, and very wonderful.” After many years of dreaming about having her own restaurant and, with the support of her loving husband and culinary guidance and inspiration from Franco Nanni, Fratelli’s Authentic Italian Restaurant opened in 2000. ("Fratelli" in Italian means brothers.) “Owning a restaurant is very hard work,” Teresa explained. “I worked very hard to accomplish what I set out to do.” Teresa uses the recipes Franca taught her every day in her restaurant. “I put my heart and soul into every dish I make.”

contributor

At each stage, seek: ◆ Fast payback ◆ Improved comfort ◆ Reduced costs ◆ Reduced operations and maintenance ◆ Lowered heating and cooling system requirements Your focus along the way should include lighting, controls, load reduction and HVAC maintenance and cleaning. Simple questions like, “Does this really need to be operating right now,” or “How much light do you need,” will help in assessing proper energy-efficient improvements. Energy efficiency really works. And, there’s technology available that helps business owners have more control over their energy consumption. For example, with our Brighten iThermostat, a webenable programmable thermostat that lets business owners adjust the temperature of their business remotely, we were able to save one local franchise owner approximately five percent off his electricity bill. Energy efficiency is important. Smart electricity usage is critical for a business. It can have an impact on pricing, competitiveness, and even profits. These are all things businesses can do to better manage their energy usage. What’s most fascinating is that energy efficiency is easier than you think. Though it does involve planning, once a strategy is set in place, energy efficiency works behind the scenes to improve your organization. Get your fellow employees involved and on board from the start. Include them in your thinking and train them to think and act differently in energy-efficient ways. The investment has a real impact on your balance sheet, your company culture and the goodwill of the community at large. Scott Harrison PE is Director of value added products and services at TXU Energy.

Classified Ads 1 year of advertising only $149. Call Today’s Restaurant for more information: 561-620-8888

Business opportunities

Merchandise

If you are calling on restaurants and can handle a non-competitive product, we have an e-mail and internet program ideal for you. It is one of the most effective and affordable ways for a restaurant to reach their customers. This program could easily double your income with generous commissions, residuals & bonus potential for good performance. Interested? Then we would love to hear from you. Give us a call at 631421-7500, fax us at 631-424-6392 or e-mail us at [email protected]. 0311

NO WAITING-IMMEDIATE DELIVERY! (3) Brand New TAYLOR C713 Frozen Yogurt Machines, Full Warranty, newly offered Agitator Hopper, no need for manual mixing! $20K each firm. Contact Bill @ 954445-2620. 0311

Your company can advertise here the next 12 months for only $149! Call Today’s Restaurant News at 561-620-8888 or visit us online at www.trnusa.com and place a classified using our secure payment system.

Fratelli’s is located at 10989 Northwest Freeway (Highway 290) in Houston. Call them at 713.957.1150 or visit FratellisHouston.com.

TODAY’S RESTAURANT

◆ Featured



WWW.TRNUSA.COM

Unemployed? TRN wants to help you! For a limited time, out of work pros looking for a job in the industry can advertise their services FREE in our classified section. Email your ad (25 words or less) to [email protected].

our consumer tracking indicates that consumer intention to spend at restaurants may falter in the first quarter, restaurants should be planning for overall growth in 2011."

◆◆◆◆

ReServe Interactive an industry leader in hospitality management software, including dining reservation, table management, catering and event management systems, has achieved 14 consecutive years of growth with significant increases in key business areas including the acquisition of enterprise accounts with multiple installations. In 2011, ReServe Interactive will introduce several new products that expand the benefits of their software. First to be released is ReServe Gateway, a web services platform that enables enterprise customers to integrate and share ReServe data intelligence with other systems, streamline operations, improve productivity and enhance guest services. Second, ReServe will launch ReServeQ, a platform enabling guests to make dining reservations or add themselves to a wait list using a mobile device such as an iPhone, Android or Blackberry. As part of the ReServeQ offering, ReServe is forging strategic partnerships with mobile application aggregators and online dining guides to greatly expand marketing reach for restaurants. Established in 1996, ReServe Interactive software is used by more than 8,000 industry professionals across more than 1,000 hospitality venues and can be reached at www.reserveinteractive.com.

If so, then call

InsurTexas TODAY to make sure you’re 100% protected.

InsurTexas is a Commercial Certified Insurance Agency specializing in Restaurant and Food Services Industry. Not all insurance policies or insurance agencies are created equal. Go with the BEST in Texas. Let one of our Commercial Specialists give you the peace of mind you want from your insurance. Call us TODAY… HOUSTON ..................(713)

850-7622 215-4419 SAN ANTONIO............(830) 609-9888 DALLAS......................(972) 540-6025 TOLL-FREE.................(800) 651-2774 AUSTIN ......................(512)

◆◆◆◆

The Online Nutritional Analysis Service (NAS) from Culinary Software Services has been enhanced to include the USDA National Nutrient Database for Standard Reference (SR) 23 release. The SR23 release contains data on over 7,500 food items and up to 146 food components which means ChefTec's Online Nutritional Analysis Service is now more comprehensive than ever. The ChefTec Online Nutritional Analysis Service gives immediate access to nutrition data. This intuitive interface allows for downloading of nutrient data right into ChefTec. It has also been enhanced to allow endusers to download allergen information into their desktop ChefTec. NAS gives a quick and accurate analysis of recipes for fat, allergens, calories, nutrients, and now micronutrients. When using the Nutritional Analysis Service, allergens will be automatically added to ChefTec data so this information will be displayed on the Nutrition Facts label. Culinary Software Services - www.ChefTec.com - Inc. is the leading provider of foodservice software to the hospitality industry. Products include ChefTec® and CorTec® for recipe & menu costing, inventory control, purchasing & ordering, sales analysis & menu engineering, production management, requisitions & transfers, and nutritional analysis.

Today’s Restaurant News invites you to submit information for the What’s Going On column. Please fax, mail or e-mail your story to us. Try and keep the word count between 25-75 words. Get free publicity for your company. Don’t forget to visit our web site at www.trnusa.com.

◆◆◆◆

◆◆◆◆

TEXAS

Nearly two decades after Booker Noe, grandson of Jim Beam and sixthgeneration distiller, first introduced Knob Creek, the distillery unveils its first-ever single barrel bourbon, Knob Creek® Single Barrel Reserve. In keeping with Knob Creek's philosophy that handcrafting superior quality bourbon is worth the effort, the new Knob Creek Single Barrel Reserve is naturally aged for a full 9 years and bottled at 120 proof (60% alcohol by volume). Knob Creek Single Barrel Reserve is carefully handselected, barrel-by-barrel, to be a unique expression of Knob Creek's rich, mature flavor. Naturally aged in new, charred American Oak barrels, Knob Creek Single Barrel Reserve is bottled at near barrel proof to maintain its strong, rich flavors and aromas. Knob Creek® Kentucky Straight Bourbon Whiskey is aged nine years at a sophisticated 100 proof (50% alcohol by volume), and is named after the small town in Kentucky where President Abraham Lincoln was born. The company is online at www.knobcreek.com.

Do images like these keep you up at night?

from page 8

Don’t Know Jack?

Zagat Survey, the world's leading provider of consumer survey–based leisure information, and Handmark®, a leading developer and distributor of mobile applications and services, announced the release of the newly updated ZAGAT for Android™. The application boasts a complete visual overhaul with new features that make it even easier to find the right restaurant and share dining experiences. With access to Zagat's premium ratings and reviews for thousands of restaurants worldwide, ZAGAT for Android is designed to help people make smart decisions about where to eat. Users can find restaurants with Advanced Search or find "Nearby" places with one touch. The app now integrates thousands of Foodspotting dish photos and Foursquare meal tips based on other like-minded diners' menu choices.

Then You Need to Join Our Business Network Website! Today’s Restaurant Business Network is our internet site where restaurant owners, operators, managers, chefs, consultants, and suppliers meet to discuss topics that relate to your business in your state. Go to www.trnusa.com and follow the link to Today’s Restaurant Business Network. This service is free — no membership fees, no monthly charges — just sign-up and go! Make important contacts and get the info you need to run your business efficiently. Who knows…you might even meet Jack.

◆◆◆◆

WWW.TRNUSA.COM

MARCH 2011

◆◆◆◆

11

What’sGoing On

(561) 620-8888 www.trnusa.com



TODAY’S RESTAURANT

Suggest Documents