Foodservice professionals assemble under one roof in Orlando

TEXAS EDITION
THE TEXAS FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 11 NUMBER 1 ◆ JANUARY 2011
WWW.TRNUSA.COM
Today’s Special:
THE NAFEM SHOW ISSUE
Appetizers:
Entrée & drink
prices up at
casual dining
establishments
5
Savor Dallas to
celebrate Texas
10
Corner Bakery
Cafe to double
Texas units
11
Entrées:
Advertisers Directory . . . . . . . 3
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . . 4
New Openings . . . . . . . . . . . . . . . . . 5
Under the Toque. . . . . . . . . . . . . 10
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
What’s Going On. . . . . . . . . . . . . . 2
Foodservice professionals assemble
under one roof in Orlando
Chicago – The North American
Association of Food Equipment
Manufacturers’ (NAFEM) biennial
event, The NAFEM Show will be held
this year from February 10-12, 2011 at
the Orange County Convention Center
in Orlando. NAFEM provides a first
look at the foodservice equipment and
supplies industry’s products, solutions
and innovations in 2011.
Attracting approximately 20,000
foodservice professionals and featuring
more than 500 exhibitors, the show once
again includes a new product gallery,
topical educational sessions and networking opportunities.
Innovative thinking is celebrated in a
one-stop-shop spotlighting new products in the areas of labor savings, sanitation, energy efficiency, food safety, life
cycle costs and more. The 2011 gallery
features nearly 120 new products from
NAFEM exhibiting companies, a 50 percent increase from the 2009 show.
Highlights of the complimentary
education program include the following spotlight sessions:
◆ Innovative Thinking, presented
by Peter Sheahan, Entrepreneur and
Author of Flip: How to Turn Everything
You Know on Its Head – and Succeed
Beyond Your Wildest Imaginings
◆ Corporate Responsibility, presented by Tim Sanders, Author of Saving
The World at Work, Speaker and CEO,
Deeper Media, Inc.
◆ Future Trends, presented by Brad
Barnes, Certified Master Chef (CMC),
The Culinary Institute of America (CIA)
and NAFEM Professor of Culinary Arts
The NAFEM Show celebrates innovative thinking at WHAT’S HOT!
WHAT’S COOL!, a one-stop-shop
spotlighting new products in the
areas of labor savings, sanitation,
energy efficiency, food safety, life
cycle costs, and more.
◆
The NAFEM Show
will be held
this year from
February 10-12, 2011
at the Orange County
Convention Center
in Orlando.
All exhibitors of The NAFEM Show
were invited to submit items to WHAT’S
HOT! WHAT’S COOL! for free as long as
the product met the set criteria. The 2011
WHAT’S HOT! WHAT’S COOL! features
nearly 120 new products from NAFEM
exhibiting companies, a 50 percent increase in products from the 2009 show.
“After a successful launch of WHAT’S
HOT! WHAT’S COOL! at the 2009 show,
NAFEM is pleased to bring back this
value-add experience to attendees and
exhibitors in 2011,” said Michael
Whiteley, CFSP, The NAFEM Show
chair,
Hatco
Corporation,
Milwaukee, Wisconsin. “WHAT’S HOT!
WHAT’S COOL! delivers on The NAFEM
Show’s promise and reputation of displaying the most innovative products
and services on the market.” Centrally
located in The NAFEM Show exhibit
hall, WHAT’S HOT! WHAT’S COOL! is
open the duration of the show, February
10-12, from 10:00 a.m. – 5:00 p.m.
Further exploration of each topic
will occur in smaller, breakout sessions
after each spotlight presentation. The
NAFEM Show is the first opportunity of
the year for foodservice professionals to
enhance their networks both on and off
the show floor. The Global Networking
Event, Wednesday, February 9, at the
Hilton Orlando, is the chance to connect with exhibitors and attendees a
day before the show begins. The AllIndustry Celebration, Friday, February
11, at the Peabody Orlando Hotel, celeSee NAFEM page 4
David’s Barbecue celebrates 100 years!
Pantego, TX - Few businesses get
the chance to celebrate being 100 years
old and still be family-owned and operated. David's Barbecue on Park
Row Drive in Pantego did just that this
year. Owner Jimmy Harris is the fourth
generation of the Bryan family of
local barbecue fame.
February 1910 was when
Jimmy Harris’s great grandfather Elias Bryan opened the
family's first barbecue restaurant Oak Cliff, Texas. A generation later the tradition continued
with Great Uncle Red Bryan and
Grandmother Harris who opened
Red Bryan‘s Barbecue in Dallas. The
third generation proprietors, Cousin
Sonny and father David Bryan Harris
added their names to our family barbecuing business. The family also opened
Sonny Bryan’s Barbecue.
Now, Jimmy Harris, is the fourth generation to continue their fine family tradition. David Bryan Harris opened Red
Bryan's Barbecue in 1965 on North
Collins Street in Arlington. In 1988, after
a three year sabbatical, the family tradition reopened as David's Barbecue on
West Park Row in Pantego. “When dad
was elected as Constable Precinct 2, I
purchased the business and became the
sole proprietor in 1992,” said Harris.
“I am proud to be the fourth generation serving authentic Texas Barbecue.
So ya'll come by for a visit. We look forward to serving you, our Catering services are available for corporate parties,
school and graduation events, and even
smaller family events,” says Jimmy. “Our
food is served to perfection, in a style
that is sure to please your guests. We
have a large array of options for any type
of party and can serve as many people
as you want. We will give you top
notch service that is on time and
ready to serve. Call your order in
a couple weeks in advance for
larger parties. If you are unsure
about the size of your order, our
employees will help you decide
what will be best for your event.
Be sure to order real Texas barbecue for your next celebration and
you won't be disappointed.”
David’s offers barbecued meats such
as pork, ribs, beef brisket, turkey and
even sausages and ham. Some of their
tasty sides and extras include Jalapeño
Peppers; Texas Toast / Extra Bun;
Assorted Snack Chips; Mindy Lu's®
Fried Pies and Banana Pudding. They
also offer Onion Rings, Fries, Coleslaw
See DAVID’S BARBECUE page 10
2
What’s Going On
TEXAS
JANUARY 2011
Important new products, corporate news and industry events.
Happy New Year!
Nash D’Amico and Brina D’Amico
Donaldson, co-owners of the successful D’Amico’s Italian Market Café
in Rice Village, have announced
they are bringing the
successful concept to
the Houston Heights.
The father-daughter
team have just signed
a lease to open a second restaurant and
market at 2802 White
Oak in the growing
South Heights entertainment district. This second location
will join a number of new neighborhood shopping and leisure destinations coming to the multiple-building
center located there. The new restaurant is expected to open early next
year. While D’Amico’s Italian Market
Café opened 14 years ago at 5510
Morningside in Rice Village, the market/restaurant concept has become one
of the hottest food service trends in the
country. D’Amico’s offers a combination
of full service Italian restaurant, Italian
deli and Italian market. As diners eat in
authentic and innovative Southern
Italian cuisine, other customers are
shopping the shelves of imported olive
oils, canned Italian specialties and other
imported treats or perusing the deli
202 SelfCooking Center unit can prepare
up to fifteen, 20-pound birds in less than
three hours, as opposed to five hours
using conventional cooking
equipment. “Chefs have
something to be thankful for
because they can save labor
time and still produce a highquality dinner with significantly less effort,” stated the
company. “In regard to
turkey, what used to take us
four to five hours to prepare,
the SelfCooking Center prepares in
about two and a half hours,” said David
Hemdal, executive chef at the
Strongbow Inn, Valparaiso, IN. “I can fit
10 to 12 whole birds in
the 202 unit, the capacity and efficiency
enables us to produce
a lot of turkey per day,”
said Hemdal. To experience the efficiency
and quality results of
the SelfCooking Center
first hand, operators
can sign up for a
TeamCooking
Live
event by visiting www.rationalonline.com/US_en /events. The free,
educational events take place weekly at
more than 100 venues nationwide.
Jimmy's Egg Franchise Systems
has opened four new restaurants
in the last quarter of 2010 bringing the total number of Jimmy's
Eggs open and operating to twenty-five.
“We are excited about
our continued franchise development
in the Midwest and
achieving this first
of many milestones
for Jimmy's Egg,”
said Jim Burke, partner of Jimmy's Egg Franchise
Systems, LLC. According to Burke,
the company and its
franchisees will open at
least 10 new locations in
2011 in Nebraska, Texas,
Oklahoma, Kansas and
Missouri. Jimmy's Egg
got its start in the heart of
America, opening in
Oklahoma in 1980.
meats, desserts, fresh pastas
and cheeses.
◆◆◆◆
Operations with RATIONAL Self
Cooking Centers® don’t have to stress
over preparing the Thanksgiving feast. A
◆◆◆◆
Texas-based La Paletera has sold it
first major franchise agreements for
the Richmond-Rosenberg territory,
bringing a new
store into operation as early
as April, 2011.
According to
Keith Hudson,
president of
Houston-based
Charter Franchise Group
which launched the La Paletera franchise operation, announced the territory rights for Richmond-Rosenberg were
purchased by Anna Gonzales, president
of MAG Ventures, Inc. She will operate
the first store with her brother and two.
The exact location will be announced
shortly. There are two La Paletera stores
currently located in Houston, one in
Bellaire and the other in West Houston
near North Loop 610 and the Katy
Freeway. La Paletera is one of many
high-growth franchises in the country
that has tapped into the Hispanic market, although La Paletera has also found
itself the darling of the healthy dining
market as well. The concept is based on
fresh fruit treats commonly found in
Mexican markets and offers all-natural
sweet snacks made from fresh melons,
See WHAT’S GOING ON page 8
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
January 2011
Howard Appell
◆ Today’s
Restaurant Publisher
JANUARY 2011
restaurant industry. I think there was
an Astronaut too. All of us there to
speak to 12 yr olds and spark an interest in them for our industry. So why all
the sweat? Keep reading!
In the first class I was paired with a
Motorcycle Police Officer all decked out
with boots gun and whistle. He gave his
presentation to wide eyed young students who asked many questions and
looked really interested. Then it was my
turn. It was like open mic night at the
Comedy Club for a first time performer
— bombs away! I gave my presentation
to glazed eyes barely able to concentrate on me. When I asked for questions,
not one hand went up. The Motorcycle
Cop chuckled to himself and the
teacher of the class jumped in to break
the silence. Gulp, Sweat.
The entire morning went the same
way as I was paired with the Fireman,
the Doctor, the Lawyer and on and on. I
was exhausted and vowed never to do
another Career Day. Fast forward to me
opening the email and sweating. All of
the feelings of inadequacy came rushing
back and hit my sweat glands again.
This time I plan to get it right though.
I will prepare my notes and have plenty
to say to a class of college aged students
just like on my first day when I hosted a
TEXAS
I recently received an email from
one of our readers who is a professor in
a Hospitality program at a college in
the South Florida area. I began reading
the letter and began to sweat and
shake at the same time. As I read further the sweating got worse. Why, you
ask? Keep reading!
I was being asked to be a guest
speaker in the class he taught about
purchasing. At first I was surprised to
be asked to speak on a subject I am
really not that familiar with nor have
I ever done purchasing for a restaurant or hotel. I finished reading the
email took a deep breath and called
Joel, the Professor. He immediately
eased my fears by telling me that he
wanted me to speak to the class
about the industry and about how I
got into it and the opportunities
available in the industry. I still was
sweating though. Why was I still
sweating? Keep reading!
Some years ago when my son was in
Middle School, I was asked to be a
part of Career Day for the school.
Representatives of many different professions were asked to address several
classes during the morning session.
There were Police Officers, Firemen,
Military, Doctors, Lawyers, Retailers
etc. and then me, the publisher of a
fledgling trade newspaper for the
See APPELL PIE page 8
Index of Advertisers
American Range ...............................12
Channel Manufacturing ....................2
Culinary Software Services................3
Enviromatic ........................................2
Food Equipment Trader.com ............8
Greater Texas Ice ................................9
Hart Price............................................9
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.
InsurTexas.........................................11
Magic Seasonings.............................11
Mission Restaurant Supply ...............3
NAFEM................................................6
Seal Tex................................................3
Thunderbird .......................................7
Your Restaurant Connection.............4
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…
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(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
Technology
& marketing
Calendar Events
Upcoming industry affairs
JANUARY 2011
Send your Calendar Event info to Today’s Restaurant!
Ed Shields
Featured contributor
A fundamental shift is occurring in
the world and the restaurant industry is
certainly not unaffected by it! I am
referring to the way new technology is
changing EVERYTHING! The old advertising and marketing standbys like a traditional yellow page ad are rapidly
yielding way to state of the art techniques which are generally much more
cost effective and efficient. You have
two choices: Embrace these and get on
the bandwagon or watch while your
competition steals your customers by
utilizing the methods of today.
In a recent blog post “Texting
Business Away” by Howard Appell (the
publisher of Today's Restaurant), on
our own social network site, Howard
discusses an employee of a store who
was too busy texting to take care of
customers. Obviously, this behavior of
employees, while working, can have a
huge negative impact on a business.
But there is another side, a bright side,
to this coin, one generally overlooked
by our largely low tech industry.
Digital communication is everywhere,
and can be used to your advantage for
promoting your business! Now if this
seems too esoteric and complex to
learn and you think you simply don't
have the time, please think again! Or
one day, when all of your customers
are eating at your competitor’s place,
you will have plenty of time, but then it
will be too late!
Now, I am not just referring to texting! You need to incorporate all new
and upcoming forms of advertising in
your marketing plans. This includes all
the major social networking sites, like
Facebook and Twitter, Internet search
engines like Google, Yahoo and Bing,
and of course a great looking, functional website! And the good news is
that, in general, the new technology is
February 2011
10-12 ◆ NAFEM
Orange County Convention Center ◆ Orlando, FL ◆ [email protected]
March
1-3 ◆ International Pizza Expo
Las Vegas Convention Center ◆ Las Vegas, NV ◆ 800.489.4324
18-19 ◆ 7th Annual Savor Dallas
Dallas, TX ◆ 888.728.6747 ◆ [email protected] ◆ www.savordallas.com
TEXAS
◆
26-30 ◆ American Bakers Association’s Annual Convention
San Antonio, TX ◆ 202.789.0300
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
October
2-4 ◆ The Retail Bakers of America - All Things Baking
Renaissance Schaumburg Hotel and Convention Center ◆ Chicago, Ill
www.AllThingsBaking2011.com
January 2012
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
◆
Digital
communication
is everywhere,
and can be used to
your advantage for
promoting your
business!
much more cost effective than traditional forms. The obvious reason for
this is that delivery of your message
does not require physical handling. A
second, and less obvious reason, is the
ability to use “narrowcasting”(as
opposed to broadcasting) to restrict
your advertising to your geographic
target audience. It's a fact that assuming you have a relatively small local
restaurant, ninety percent of your customers come from within 5 mile
radius. Why bother paying for advertising in a newspaper that reaches
500,000 people, when only 5% of them
are close enough to travel to your
restaurant?
And listen… here at Today's
Restaurant, we practice what we
preach! In addition to our print version of the newspaper, we now have an
online version, as well as our own
social networking site! We feel that all
this additional technology brings us
into the 21st century and enhances our
overall marketing strategy. You will
need to take similar steps if your plan
on thriving or even surviving in the
new economy.
Ed Shields is Today’s Restaurant’s Technology
Guru. He can be reached at 561.807.0243 or email
[email protected].
February 2013
7-9 ◆ NAFEM
NAFEM
Orlando, FL ◆ [email protected]
brates the foodservice industry’s finest
achievements with a reception, dinner
and awards ceremony. The highlight of
the evening is live musical entertainment by Grammy® award-winners
Huey Lewis and The News, who
released their first album in nine years
last month. The Global Networking
Event is $20 to attend; the All-Industry
Celebration is $150 or $1,500 for a table
of 10. Tickets for both can be purchased
when registering.
Members of NAFEM’s allied industry
organizations are eligible for a complimentary badge and up to $500 to offset
travel and lodging expenses to and from
The NAFEM Show. More information
about this scholarship program is available on The NAFEM Show website.
The North American Association
of Food Equipment Manufacturers
(NAFEM) is a trade association of more
than 550 foodservice equipment and
supplies manufacturers providing
products for food preparation, cooking, storage and table service.
Top end-user categories represented
at The NAFEM Show include:
February 2015
5-7 ◆ NAFEM
Orlando, FL ◆ [email protected]
E-MAIL MARKETING
CAN BE THE KEY TO YOUR SUCCESS!
$ALE!
E-mail marketing is one of the most
effective and affordable ways for a restaurant
to reach their customers. It lets you target exactly who
you want to reach, as often as you want to reach, with
engaging e-mail newsletters, money-saving e-mail
promotions and to establish an e-mail Birthday Club.
We can help you start, grow and maintain your list
of contacts — no technical expertise needed —
we’ll design a complete program to meet your needs!
If you are interested in having us help you in
building your business, simply give us a call:
Your Restaurant Connection USA.com
FAX US AT:
631-424-6392
EMAIL US AT:
631-421-7500
[email protected]
TODAY’S RESTAURANT
from page 1
◆
WWW.TRNUSA.COM
Airport Restaurant Bars; Bars /
Nightclubs / Discos; Business and Industry; Casual Dining Chain Restaurant;
Casual Dining Independent Restaurants;
College / Universities; Convenience
Stores; Corrections Facilities; Country /
City Clubs; Cruise Lines; Employee
Feeding; Ethnic Food Stores; Fine Dining
Independent Restaurants; Fine Dining
Restaurants; Food Manufacturerers and
Full-service Chain Restaurants.
Full-service segments Independent
Restaurants; Gourmet Grocery Stores;
Government and / or Military Facilities;
Healthcare Home Meals; Kitchen Hotel
Restaurant In-Flight Caterer Natural /
Organic Grocery Stores / Primary /
Secondary Schools / Quick Service
Restaurants / Senior Living Facilities /
Sports Venues / Supermarkets and
Theme Park Warehouse Clubs.
Attendee participation of the
NAFEM Show includes:
◆ 44% Dealer / distributor
◆ 25% End User
◆ 10% Consultant, specifier, architect, designer
◆ 21% Other
5
New Openings
New business opportunities in the Texas foodservice industry.
Under Construction
◆ CAPTAIN D’S SEAFOOD RESTAURANT, Houston Center Food
Court - 507 Dallas St, Houston, 77002, Feb - March 2011
◆ LOVE SHACK, Cypress, 77429, Feb - March 2011
◆ FRATELLI'S AUTHENTIC ITALIAN CUISINE (2nd location)
1330 Wirt Ste D, Houston, 77055, Feb - March 2011
◆ 0, Richmond Ave, Houston, Jan - Feb 2011
◆ ALICIA'S MEXICAN GRILLE (5th location)
ground-up on I-10 near Katy Mills Mall, Katy, June - July 2011
◆ CENTER COURT PIZZA & BREW (2nd location)
Missouri City, March - April 2011
◆ HEAVEN AND EARTH
12320 Bellaire Blvd, Houston, 77072, Jan - Feb 2011
◆ CLUB CONNECTION, 8941 Dyer, El Paso, 79904-1403, Jan - 2011
◆ 33 TACOS, to come when available, San Antonio, Jan - Feb 2011
◆ CHEESECAKE FACTORY
303 Memorial City, Houston, 77024, Feb - March 2011
◆ LOCKHART SMOKEHOUSE
400 West Davis, Dallas, 75208, Jan - Feb 2011
◆ OJO LOCOS, 515 Houston St, Ft. Worth, 76102, Jan - Feb 2011
◆ APPLEBEE'S, 2672 FM 423, Little Elm, 76068, Feb - 2011
◆ WOODY B'S BBQ
1980 Nantucket Ste 103, Richardson, 75080-3360, Jan - Feb 2011
◆ CEDARS WOODFIRED GRILL
6509 West Park Ste 440, Plano, 75093, Jan - Feb 2011
◆ MANDOLA’S ITALIAN MARKET
4301 W. William Cannon Bldg E 1, Austin, 78749-1474, Feb - 2011
◆ STARBUCK'S, University of Texas
1 University Station, Austin, 78712, March - April 2011
◆ CHICK-FIL-A, University of Texas
1 University Station, Austin, 78712, March - April 2011
◆ ZEN, University of Texas
1 University Station, Austin, 78712, March - April 2011
◆ LOS VALLES, 3915 Nogalitos, San Antonio, 78211, Jan - Feb 2011
◆ SPORTS BAR, 410 Perrin Beitel, San Antonio, 78218, Jan - Feb’11
◆ CAFE BRAZIL, 2880 W. Berry St, Ft. Worth, 76109, Mar-April 2011
◆ 500 BISTRO, 500 N Water St., Corpus Christi, 78401, Jan - Feb ’11
◆ SALTWATER GRILL
Cimmarron and Wooldridge, Corpus Christi, 78414, Jan - Feb 2011
◆ D’AMICO’S ITALIAN MARKET CAFÈ
2802 White Oak, Houston, 77007, Feb - March 2011
◆ TRATTORIA IL MULINO
945 Gessner Road, Houston, 77024, April - 2011
◆ THE BREEZE RESTAURANT & BAR
6316 Stewart Rd, Galveston, 77551, Jan - Feb 2011
◆ LE CHEF BAKERY, 8057 Kirby Dr, Houston, 77054, Jan - Feb 2011
◆ LA MIA MEDITERRANEAN CUISINE
5801 Memorial Dr, Houston, 77007, March - 2011
◆ KING HIBASHI, 13117 Westheimer, Houston, 77077, Jan - Feb 2011
◆ KOFA COFFEE, 20514 Hwy 6, Manvel, 77578, Feb - 2011
◆ CONVEY, 801 Congress Ste 102, Houston, 77002, Jan - Feb 2011
◆ BURGER GIRL
17117 State Hwy 249, Houston, 77064, Jan - Feb 2011
◆ MI COCINA (largest one), Interstate 35W between North Tarrant
Pkwy & Golden Triangle, Ft. Worth, June - July 2012
◆ FIVE GUYS BURGERS & FRIES, 6531 FM 78 in Woodlake Market
Ste 112, San Antonio, 78244, Jan - Feb 2011
◆ JOE'S BAR AND GRILL
506 West Avenue, Austin, 78703, Feb - March 2011
◆ BIG BEN TAVERN, 20237 Gulf Freeway, Webster, 77598, Jan - 2011
◆ MALAI KITCHEN! MALAI KITCHEN
3699 McKinney Ave Ste 319, Dallas, 75204-4563, Jan - 2011
◆ ALMA - a chef driven Modern Mexican Kitchen
2822 N Henderson Ave, Dallas, 75206-6504, Jan - Feb 2011
◆ ZOES KITCHEN, 6205 Royal Lane, Dallas, 75230, Jan - Feb 2011
◆ 500 BISTRO - European Bistro
500 N Water St, Corpus Christi, 78401, Jan - Feb 2011
◆ MISTO-BISTRO
3720 N. Josey Ln. Ste 118, Carrollton, 75007, Jan - Feb 2011
◆ FANCY JACKSON
2221 Market St. Ste 100, Galveston, 77550, Jan - Feb 2011
◆ TEXAS PIT-STOP BBQ, 2216 I-45, La Marque, 77568, Feb - March ’11
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
◆ TOKYO CAFE, 711 W Magnolia, Ft. Worth, 76104, Jan - Feb 2011
◆ DIGG'S TACOS, 6309 Hillcrest Ave, Dallas, 75201, Jan - 2011
◆ THE TASTING ROOM WINE CAFE
818 Town and Country - Ste 100, Houston, 77024, Jan - Feb 2011
◆ FRENCH-STYLE BAKERY - le cabane de dessert
4315 Gilmer Road, Longview, 75604, Jan - Feb 2011
◆ GOLDEN CORRAL
1042 North IH-35, New Braunfels, 78130, March - April 2011
◆ FRANK’S AMERICAN PIE
108 W. Edgewood, Friendswood, 77546, Jan - Feb 2011
◆ FUZZY'S TACO SHOP
4112 N.Josey Lane Ste 108, Carrollton, 75007, Jan - Feb 2011
◆ FUZZY'S TACO SHOP, 401 E. Whitestone Blvd. Bldg. A
Suite 108, Cedar Park, 78613, Jan - Feb 2011
◆ CHET'S ANB DINING, 410 S Taylor in the Amarillo National Bank,
Amarillo, 79101, Jan - Feb 2011
◆ KOMBU, 642 W. Davis, Dallas, 75208, Jan - Feb 2011
◆ POTBELLY SANDWICH, Park & Tollway, Dallas, March - April 2011
◆ POTBELLY SANDWICH
1373 George Dieter, El Paso, 79936-7410, Jan - Feb 2011
◆ LA GUADALUPANA MEXICAN CUISINE & BAR
20 Waterway Ave, The Woodlands, 77380, Jan - Feb 2011
◆ LUCA & LEONARDO RISTORANTE
20 Waterway Ave, The Woodlands, 77380, Jan - Feb 2011
◆ GENGHIS GRILL, 4477 South Lamar, Austin, 78703, Jan - 2011
◆ GENGHIS GRILL, 4438 S. Clack St, Abilene, 79601, Jan - 2011
◆ DUNN BROTHERS COFFEE
201 S. Friendswood Drive, Friendswood, 77546, Jan - 2010
◆ CHUY’S TEX-MEX
1498 Harvey Rd, College Station, 77840, Jan - Feb 2011
◆ THE PLAZA RESTAURANT II, South Soncy Rd & West Amarillo
Blvd, Amarillo, 79124, March - April 2011
◆ PIZZERIA ALTO
2800 Kirby Drive, Ft. Worth, 77098, Jan - Feb 2011
◆ AVA BRASSERIE
2800 Kirby Drive, Ft. Worth, 77098, Jan - Feb 2011
◆ PONDICHERI, 2800 Kirby Drive, Ft. Worth, 77098, Jan - Feb 2011
◆ BJ'S RESTAURANT & BREW HOUSE
by the Tyler Mall, Tyler, 75701, March - April 2011
◆ TEXAS DE BRAZIL, In the old Kress Building
311-315 E. Houston St, San Antonio, 78205, Jan - Feb 2011
◆ TEXAS DE BRAZIL, 8615 Katy Frwy, Houston, 77021, Jan - Feb 2011
◆ CAPT BENNY'S, 1200 East Blvd, Deer Park, 77536, Jan - Feb 2011
◆ FIVE GUYS BURGERS & FRIES
1327 George Dieter Dr, El Paso, 79936, Jan - Feb 2011
◆ FIVE GUYS BURGERS & FRIES
1615 N. FM 646, League City, 77573, Jan - Feb 2011
◆ CHITSURU SUSHI & HIBACHI, Northeast corner of Interstate 45
& FM 646, League City, 77573, Jan - Feb 2011
◆ LITTLE DADDY’S GUMBO BAR, Northeast corner of Interstate 45
& FM 646, League City, 77573, Jan - Feb 2011
◆ ORANGE LEAF YOGURT
11521 North Fm 620 Rd, Austin, 78726, Jan - Feb 2011
◆ ORANGE LEAF YOGURT, Western Plaza Drive and I-40 Frontage
Rd., Amarillo, 79109, Jan - Feb 2011
◆ WINGS N' MORE
22503 State Hwy 249 Ste 400, Houston, 77070-1548, Jan - Feb ’11
◆ PHILIPPE RESTAURANT AND LOUNGE
18110 Post Oak Blvd. Ste 6110, Houston, 77056, Jan - Feb 2011
◆ ZOE'S KITCHEN
6205 Royal Lane - Ste 104, Dallas, 75230, Jan - Feb 2011
◆ CANTEEN
Block 21 Across Second St., Austin, 78701, Jan - Feb 2011
◆ LA DUNI LATIN KITCHEN & COFFEE STUDIO
233 Town Place, Fairview, 75069, Jan - Feb 2011
◆ GUY HARVEY ISLAND GRILL
6121 W Park Blvd, Plano, 75023, Jan - 2011
◆ GUY HARVEY ISLAND GRILL
12700 Hill Country Blvd, Bee Cave, 78738, Jan - 2011
◆ THE LION & ROSE PUB
17907 I-10 West, San Antonio, 78257, Oct - Dec 2011
◆ ELEVATION BURGER
2525 Andersone Lane, Austin, 78757, Jan - Feb 2010
◆ ELEVATION BURGER
8611 Hillcrest Road Ste 195, Dallas, 75225, Jan - Feb 2010
◆ GLENNLOCK’S SPORTS BAR AND GRILL by Aaron Glenn,
Interstate 45 at Beltway 8, Houston, 77060, Jan - March 2011
◆ THE MARQUEE CLUB - Rest & Lounge
32 Highland Park Village, Dallas, 75205, Jan - Feb 2010
◆ HACIENDA SAN MIGUEL - an authentic Mexican Rest
2801 West 7th Street, Ft. Worth, 76107, Jan - Feb 2010
◆ BLUE FISH JAPANESE RESTAURANT
5820 Washington Ste 100, Houston, 77007-5139, Jan - Feb 2010
◆ TUTTI FRUTTI
Beltway 8 and Wallisville Road, Houston, 77015, Jan - Feb 2010
◆ WYLAND’S OCEAN BLUE
6121 W Park Blvd, Plano, 75093, Jan - Feb 2010
◆ WYLAND’S OCEAN BLUE
12921 Hill Country Blvd, Bee Cave, 78728, Jan - Feb 2010
◆ WHITE HOUSE, 3208 Austin St, Houston, 77004, Jan - Feb 2010
◆ MORTON'S STEAKHOUSE & BAR 12-21Bar Dining Concept
2222 McKinney Ave Ste 200, Dallas, 75201, Jan - Feb 2010
◆ KUSHI YUMA, 3319 I-40 West, Amarillo, 79109, Jan - Feb 2010
◆ WHICH WICH
5716 Fairmont Pkwy, Pasadena, 77505, Jan - Feb 2010
◆ FATBURGER
To come many locations, Calif chain, Dallas, March - April 2011
◆ CASA GRANDE CANTINA & GRILL
389 N Loop 1604 W, San Antonio, 78232-1024, Jan - Feb 2010
◆ LAS FUENTES TAQUERIA
1220 23rd St, Galveston, 77550, Jan - Feb 2010
◆ RISING ROLL GOURMET
8522 Broadway - Ste 105, San Antonio, 78217, Jan - 2011
◆ RISING ROLL GOURMET
12140 Greenspoint Drive, Houston, 77060, Jan - 2011
Under New Management
◆ SENOR SOMBRERO'S MEXICAN GRILL
2640 E League City Pkwy, League City, 77573
◆ FIREHOUSE WINGS
243 Marina Bay Dr (FM 2094) Ste M, Kemah, 77565
◆ CAJUN TAILS, 11037 FM 1960 Rd W, Houston, 77065
◆ ROCKWELL TAVERN AND GRILL, 12640 Telge Rd, Cypress, 77429
◆ CHILL BAR, 814 S Main St, Grapevine, 76051
◆ LENNY'S SUB SHOP, 9150 Main, Houston, 77025
◆ NEW YORK PIZZERIA, 11660 Westheimer, Houston, 77077
◆ CITY VIEW CATERING, 1005 St. Emanuel, Houston, 77003
◆ BRASSERIE PAVIL, 1818 N. Loop 1604 Ste 101, San Antonio, 78232
TEXAS
◆ TONY ROMA'S, 980 N Earl Rudder Fwy, Bryan, 77802-2953
◆ PORT ARANSAS BREWING CO AND BEACHES CAFE & BAKERY,
429 N Alister, Port Aransas, 78373
◆ ZOUK, 703 McKinney Ave, Dallas, 75202
◆ DICKEY'S BARBECUE PIT, 5350 Burnet Rd Ste 1, Austin, 78756
◆ CAFE ESPANA, 7519 Westheimer, Houston, 77063
◆ MAZAJ HOOKAH RESTAURANT
5615 Richmond Ave, Houston, 77057
◆ BLUE APRON CATERERS
3050 Post Oak Blvd Ste 110, Houston, 77056
◆ FABIO'S ORIGINAL FRESH PASTAS
212 Westheimer Rd, Houston, 77006
◆ ROCKHOUSE BAR & GRILL, 5402 Highway 6 N, Houston, 77084
◆ EINSTEIN BROS. BAGELS, 3750 Beltline Road, Addison, 75001
◆ EINSTEIN BROS. BAGELS + dining room, Barista Coffee Stat
6261 Highway 6, Missouri City, 77459
◆ BRACKETS, 5330 East Mockingbird Lane, Dallas, 75206
◆ HULA MAMA'S, 8550 FM 1960 Bypass Road West, Houston, 77070
◆ CABARET EAST (formerly Jaguars)
12325 Calloway Cemetary Rd., Ft Worth, 76040
◆ ZANATA, 1022 E. 15th Street, Plano, 75074
◆ DISTILLERY — TWENTY 5 TWENTY
2520 Houston Ave, Houston, 77009-7605
◆ HUDSON LOUNGE, 2506 Robinhood, Houston, 77005
◆ FOX HOLLOW GASTRO LOUNGE, 4617 Nett Street, Houston, 77007
◆ BLACK AND TAN SPORTS PUB
1551 N Walnut Ste 5, New Braunfels, 78130
◆ JUDGE ROY BEAN'S COFFEE SALOON
5316 Broadway St Ste A, Galveston, 77550
◆ HIBACHI GRILL BUFFET
4200 South Freeway @ La Gran Plaza, Fort Worth, 76115
◆ YUMMY BERRY, 305 W. FM 1382 Ste 600, Cedar Hill, 75104
◆ ARPEGGIO GRILL, 2520-2522 Guadalupe St, Austin, 78705
◆ PANYU'S, 1201 Beltline Road, Garland, 75040
◆ MARISOL'S MEXICAN CAFE, 336 W. Main St., Hallsville, 75650
◆ COWBOY CHICKEN, 3080 Eastman Rd. Ste 100, Longview, 75605
◆ POLA ARTISIAN CHEESE AND MEATS
6909 Ashcroft, Houston, 77036
◆ GIO'S CAFE & NEW YORK DELI
12817 Preston Rd Ste 129, Dallas, 75230
◆ EL SOL DE JALISCO, 1743 Cantera Road, San Antonio, 78228
◆ STRAW HAT PIZZA RESTAURANT BAR & GRILL
1221 Flower Mound Rd Ste 100, Flower Mound, 75028
◆ BLACKBRUSH GRILL AND SALOON
182 S IH 35 / PO Box 642, Cotulla, 78014
◆ BRAZA DANCANTE FINE DINING BRAZILIAN STEAKHOUSE
190 E. Stacy Rd, Allen, 75002
◆ WILD ABOUT HARRY'S
2525 W. Anderson Lane Bldg 3 - Ste 120, Austin, 78731
◆ SILVER SAGE GRILLE, 18382 FM 306, Ste 106, Canyon Lake, 78133
◆ WHISKEY CAKE KITCHEN & BAR, 3601 Dallas Pkwy, Plano, 75093
◆ OJOS LOCOS SPORTS CANTINA
10230 E. Technology Blvd, Dallas, 75220
◆ MOOYAH BURGERS & FRIES, 1100 Lowes Blvd, Killeen, 76541
◆ DICKEY'S BARBECUE PIT (franchised)
11098 Bay Area Blvd, Galveston, 77550
◆ TOOTIE PIE GOURMET CAFÈ, 6959 Lebanon Rd, Frisco, 75034
◆ JULIO'S CAFE CORONA, 8050 Gateway Blvd E, El Paso, 79901
◆ BUFFALO WILD WINGS, 9511 I-40 East, Amarillo, 79118
◆ FRESH TORTILLAS REST, 1827 FM 517 East, Dickinson, 77539
◆ SMASHBURGER, 1611 Haan Road @ Fort Bliss, El Paso, 79925
◆ CAFE & BAR SOHO VILLAGE
2625 Old Denton Rd., Carrollton, 75007
◆ YALEE'S ASIAN BISTRO
5649 Saratoga Blvd, Corpus Christi, 78414-4109
◆ CRUST PIZZA COMPANY (opens early Jan)
4775 W Panther Creek Dr, The Woodlands, 77381
◆ LOS CUCOS MEXICAN RESTAURANT (2nd)
17886 Nortwest Freeway, Houston, 77040
◆ WHICH WICH, 3303 Williams Dr Ste 1050, Georgetown, 78628
◆ CANTINA DE TEJAS, 28777 I-45 S, Shenandoah, 77381
◆ HEIGHTS ASIAN CAFE, 2201 Yale St, Houston, 77008
◆ TARBOOSH MEDITERRANEAN CAFE
10701 Jones Rd, Houston, 77065
◆ RISING ROLL GOURMET
Twelve Greenway Plaza - Ste 100, Houston, 77046-1293
◆ SOL MEXICAN CAFE, 18037 FM 529 Rd, Cypress, 77743
◆ GENGHIS GRILL, 4278 Saint Michael Dr., Texarkana, 75503-2573
◆ ORANGE LEAF FROZEN YOGURT
22756 Westheimer Ste 120, Katy, 77450
◆ RAZZOO’S CAJUN CAFE
201 E. Central Expwy - Ste 1200, Harker Heights, 76548
◆ ODDFELLOWS COZY DINER, 316 W 7th St, Dallas, 75208
◆ THE MOGHUL’S - a South Asian Cuisine Rest
11681 Westheimer Road, Houston, 77077
◆ DOUBLE P BAKERY, 6531 FM 1488 Rd Ste 313, Magnolia, 77354
◆ FOODY'S GOURMET AND BAKERY
1400 Elridge Pkwy, Houston, 77077
◆ SCHILLECI'S NEW ORLEANS KITCHEN, 9595 Six Pines Drive
Suite 1120 on Market St, The Woodlands, 77380
◆ INGRID'S CHILEAN CATERING
13802 Walnut Hollow Ln, Houston, 77082
◆ FISH & CAMARON, 7500 Bellaire Blvd - Ste FC04, Houston, 77036
◆ PIZZA PARLOR, 2810 Business Center Dr, Pearland, 77584
◆ TOP SUSHI, 8401 Westheimer Rd Ste 160, Houston, 77063
◆ HUBCAP GRILL, 1111 Prairie, Houston, 77002
◆ MAMA FU'S ASIAN HOUSE SUNSET VALLEY
5400 Brodie Ln. Ste. 1200, Austin, 78745
◆ ON THE ROX SPORTS BAR & GRILL
9507 Jones Rd, Houston, 77065
◆ FREEBIRDS WORLD BURRITO
1615 N. FM 646 and I-45, League City, 77573
◆ THUNDERCLOUD SUBS
598 East U.S. 290 Ste 230, Dripping Springs, 78620
◆ WATERMARK GRILL
8740 Stone Oak Parkway, San Antonio, 78258
◆ SANTA CATARINA, 1310 Ranch Rd. 620 S. Ste A 4, Lakeway, 78734
◆ SAINT - ANN RESTAURANT & BAR
2501 N. Harwood, Dallas, 75201
◆ WOODLANDS AMERICAN GRILL
6073 Forest Lane, Dallas, 75230, [email protected]
◆ TARATHAI RESTAURANT, 2606 N Mesa, El Paso, 79902
◆ FIREWATER GRILL
26108 Overlook Pkwy Ste 1100, San Antonio, 78260
◆ MOJOE ROOM, 6406 IH-35 N. Ste 1600, Austin, 78752
◆ RUDY’S COUNTRY STORE AND BAR-B-Q
Kobayashi Road, Webster, 77598, Feb - March 2011
◆ SCHLOTZKY'S, 3325 Palmer Hwy, Texas City, 77590, Jan-Feb ’11
◆ WONDERBAR, 2416 Brazos, Houston, 77006, Jan - Feb 2011
◆ TACOS A GO-GO
2912 White Oak, Houston, 77007, Feb - March 2011
◆ LA PALATERA, To come when available
Richmond/Rosenberg, April - May 2011
◆ D’AMICO’S ITALIAN MARKET CAFÈ
2802 White Oak, Houston, 77007, Feb - March 2011
◆ SJR FUSION, 12280 Westheimer Ste 8, Houston, 77077, Jan - 2011
◆ JIMMY CHANGAS, 5144 Center St, Pasadena, 77505, Jan - 2011
◆ WING ZONE TAP & GRILL
Callaghan & I 10, San Antonio, Jan - Feb 2011
◆ RUSSO’S NEW YORK PIZZERIA AND COAL-FIRED ITALIAN
KITCHEN, 6418 S. Staples St., Corpus Christi, 78413, Feb - Mar’11
◆ WHICH WICH, 2525 W. Anderson Ln., Austin, 78757, Feb - 2011
◆ WHICH WICH, 711 Louisiana, R213, Houston, 77002, Jan - 2011
◆ BULLRITO'S, 16000 Stuebner Airline at Cypresswood Dr
Spring, 77379, Jan - Feb ’11
◆ BULLRITO'S, 3115 Dixie Farm Rd, Pearland, 77581, Jan - Feb 2011
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◆ SPORTS DAWG GRILL & BAR
490 Highway 71 W, Bastrop, 78602, Jan - Feb 2011
◆ APPLEBEES, 2672 FM 423, Little Elm, 76068, Jan - Feb 2011
◆ TRINITI, 2815 S Shepherd Dr, Houston, 77098, April - May 2011
◆ CARL'S JR., 8491 Highway 6 N, Houston, 77095, Jan - Feb 2011
◆ CARL'S JR., 6231 Highway 6, Missouri City, 77459, Jan - Feb 2011
◆ CARL'S JR., 3201 Bee Caves Road, Austin, 78746, Jan - Feb 2011
◆ YOGURT ZONE
5619 W. Loop 1604 North, San Antonio, 78253, Jan - Feb 2011
◆ LAS HAMACAS RESTAURANTE, I-35 & Rundberg Lane in the
Rundberg Square, Austin, 78753, Jan - Feb 2011
◆ BARLEY SWINE GASTROPUB
2024 S. Lamar Blvd, Austin, 78704, Jan - 2011
◆ EDDIE'S TACO HOUSE BAR AND GRILL
3755 Thousand Oaks Drive, San Antonio, 78232, Jan - Feb 2011
◆ SALADWORKS (entering Dallas with 3 locations)
To come when available, Dallas, Feb - March 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, Jan - Feb 2011
◆ RED DOG RIGHT
3311 E. Texas 114, Southlake, 76092, Feb - March 2011
◆ ZOE'S KITCHEN, 9574 Sage Meadow Trail in Alliance Town
Center, Fort Worth, 76177, Jan - Feb 2011
◆ O’LEANDER CAFÈ @ Leander Shopping Center, U.S. Highway 183
& Crystal Falls Parkway, Leander, 78641, Jan - Feb 2011
◆ SKEETS TEXAS GRILL, Catclaw Corner center @t Southwest Dr &
Catclaw Drive, Abilene, 79606, Jan - Feb 2011
◆ UPSCALE SPORTS BAR
18020 N. Dallas Parkway, Dallas, 75287, Jan - Feb 2011
◆ EDOHANA, on HWY 121 at Legacy Rd, Frisco, 75034, Jan - Feb 2011
◆ PLUCKERS WING BAR
1709 Cross Roads Dr, Grapevine, 76051, Feb - 2011
◆ MELLOW MUSHROOM
217 East Hickory Street, Denton, 76201, March - April 2011
◆ THE FIREPIT CAFE
190 E. Stacy Rd. Ste 1204, Allen, 75002, Jan - Feb 2011
◆ TOPGOLF ENTERTAINMENT VENUE + ROOFTOP LOUNGE, REST +,
1500 Allen Station Pkwy, Allen, 75002, June - 2011
◆ UP BISTRO, 3995 Westheimer, Houston, 77027, Jan - Feb 2011
◆ EL REAL TEX-MEX
1201 Westheimer, Houston, 77006, Jan - Feb 2011
◆ 7 SPICE CAJUN KITCHEN
Texas Parkway (next to Wing Stop), Missouri City, 77489, Jan ’11
◆ CORNER BAKERY CAFE
3304 Troup Hwy, Tyler, 75701, Jan - Feb 2011
◆ HADDINGTONS AMERICAN TAVERN
360 Nueces St - Ste 20, Austin, 78701, Jan - 2011
◆ ANNAM INDIAN CUISINE
1029 Highway 6 N Ste 200, Houston, 77079, Jan - Feb 2011
◆ MOOYAH BURGERS & FRIES
1411 N. Custer Rd. - Ste 100, McKinney, 75071, Jan - Feb 2011
◆ MOOYAH BURGERS & FRIES, 2160 North Coit Road - Ste 130,
Richardson, 75080, Jan - Feb 2011
◆ MT. FUJI RESTAURANT
1701 Shoal Creek, Highland Village, 75077, Jan - Feb 2011
◆ THISTLE CAFE IN THE CHASE TOWER
221 W. Sixth St, Austin, 78701, Jan - Feb 2011
◆ TO BE NAMED FORMER LE REVE LOCATION
152 E. Pecan St, San Antonio, 78205, April - May 2011
◆ REVIVAL MARKET TAKE OUT ONLY
550 Heights Blvd, Houston, 77007, Jan - 2011
◆ THE CHOPPY MONKEY SPORTS BAR
4141 N. Mesa, El Paso, 79902, Jan - Feb 2011
◆ LONGHORN STEAKHOUSE
22503 North U.S. Highway 281, San Antonio, 78258, Jan - Feb 2011
◆ OLIVE GARDEN
22503 N. US 281, San Antonio, 78258, April - May 2011
◆ TAQUERIA VALLARTA
12311 Nacogdoches Rd, San Antonio, 78210, Jan - Feb 2011
◆ SALTGRASS STEAKHOUSE (formerly Bennigans)
325 Interstate 10 North, Beaumont, 77707-2224, Jan - Feb 2011
◆ RED DOG RIGHT - family family sports bar
3311 E. Texas 114, Southlake, 76092, Jan - 2011
◆ SAVIANO'S, SUNDANCE SQUARE
400 Houston Street, Ft. Worth, 76102, Jan - 2011
◆ FRANKIE'S SPORTS BAR
421 West Third St., Ft. Worth, 76102, Jan - 2011
◆ TEXAS HILL COUNTRY BBQ
719 E Main Street, Allen, 75002-3118, Jan - Feb 2011
◆ TURQUOISE BAR AND GRILL
15958 City Walk, Sugar Land, 77479, Jan - Feb 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, Jan - Feb 2011
◆ IN-N-OUT BURGER
2800 Preston Road, Frisco, 75034, Jan - Feb 2011
◆ IN-N-OUT BURGER
U.S. 75 and Stacy Road, Allen, 75069, May - June 2011
◆ KING BUFFET, 2030 Glade Rd in the Vineyard Marketplace
Suite 300, Grapevine, 76051, Jan - Feb 2011
◆ ASIAN KING BUFFET
SEC Interstate 30 & Collins Street, Arlington, Jan - Feb 2011
◆ BONTERRA BLU, 205 S. 1st St, Clyde, 79510
◆ TILTED KILT (opening early Jan)
2290 S Stemmons Freeway, Lewisville, 75067
◆ BELMONT SOCIAL CLUB, Hwy 80 and Alt 90, Belmont, 78604
◆ LA FINCA, 23930 W Heimer Parkway Ste 108, Katy, 77494
◆ OCEAN STAR BUFFET, 12266 FM 1960 Rd W, Houston, 77065
◆ CHICAGO BAR & GRILL, 4444 FM 1960 Rd W, Houston, 77068
◆ CROSSROADS CAFE, 801 Post Office Road, Galveston, 77550
◆ SWEET TEA CAFE, 325 W 19th St Ste A, Houston, 77008
◆ FOUR LOUNGE, 2418 Allen St, Dallas, 75204
◆ PARKIT MARKET’S KEG DELIVERY SERVICE
4724 Greenville Ave, Dallas, 75206
◆ FATSO'S SPORTS GARDEN NORTH
15630 Henderson Pass, San Antonio, 78232
◆ 1909 BAR & BISTRO IN THE HOTEL INDIGO @ The Alamo
105 N. Alamo Plaza, San Antonio, 78205
◆ KETCHUP BURGER BAR, 3028 N Hall St, Dallas, 75204
◆ CROSSROADS DINER, 8121 Walnut Hill, Dallas, 75231
◆ HANK'S CRAWFISH (3rd location)
11660 Westheimer, Houston, 77077
◆ JOE'S CRAB SHACK, 3502 Seawall Blvd, Galveston, 77550
◆ PINK'S PIZZA GARDEN OAKS (opens by Jan 15)
3404 N Shepherd, Houston, 77018
◆ PATTY CAKES BAKERY, 704 14th St, Gavleston, 77550
◆ MOP'S GRILL, 9882 Buffalo Speedway, Houston, 77025
◆ POMODORO'S ITALIAN RESTAURANT & PIZZA
17420 Fife Lane, Friendswood, 77598
◆ SCOTT GERTNER’S, 1201 Fannin Street Ste 300, Houston, 77002
◆ COPPER PENNY, 2323 North Shepherd Drive, Houston, 77008
◆ BROWN BAG DELI, 810 Capitol, Houston, 77002
◆ JADE GARDEN
2640 E. League City Parkway Ste 1118, League City, 77573
◆ T HOUSE HOUSTON, 10826 Grant Rd, Houston, 77070
◆ ARMANI CHINESE BUFFET, 2540 Broadway St, Pearland, 77581
◆ MORI ICHI SUSHI, 4502 Hwy 6 Ste A, Sugar Land, 77478
◆ DAC HUNG BBQ, 12315 Bellaire Blvd, Houston, 77072
◆ MY THO, 12345 Bellaire Blvd B6, Houston, 77072
◆ CAKE BALL COMPANY, 10230 E.Northwest Hwy., Dallas, 75238
◆ RICENROTI, 2411 Coit Road Ste 160, Plano, 75075
◆ TOMMY TAMALE, 5115 Colleyville Blvd, Colleyville, 76034
◆ BAD AZZ BURRITO, 1200 South Blue Mound, Saginaw, 76131
◆ DECANTER, 408 N Bishop Ave, Dallas, 75209
◆ LA CASA DE FRIDA, 4002 N Main, Houston, 77009-5330
JANUARY 2011
Now Open
6
JANUARY 2011
What’sGoing On
mangos, bananas, strawberries,
pineapple, apples, kiwis and a
variety of other seasonal fruits.
Known for its paletas, or popsicles made of mashed and cut
fruit, La Paletera
also serves up
healthy fruit cups
loaded with a distinctive lime and
chili powder flavor and a variety of
freezes and specialty ice creams.
TEXAS
◆◆◆◆
SOLEIL is a new concept opening
in the Oasis, TX complex overlooking
Lake Travis. SOLEIL will serve Italian /
Mediterranean cuisine in a full-service
environment of casual comfortability.
With 10,000 sq ft of dining and bar
service and seating for up to 450 guests
at once, SOLEIL will be located at 6550
Comanche Trail in Austin.
◆◆◆◆
Hotel Happenings: A new Four
Points by Sheraton Galveston located at 2300 Seawall Blvd., has recently opened in the spot formerly
occupied by Ramada Inn that
was destroyed by hurricane Ike. The
new Embassy Suites San Antonio
Riverwalk has opened Included is
their in-house signature restaurant,
Luke head by Chef John Tesh. The
hotel is located at 125 E. Houston
Street, San Antonio and can be
reached at 210.226.9000.
◆◆◆◆
StrawAds™ allow businesses to advertise on straws, which are then distributed locally, nationally, or through events
for FREE. Incepted
in March of this
year, StrawAds™ has
quickly risen from a
local phenomenon to
a national supplier of
drinking straws, says
the company. With the
development of a relationship with US Food Service and a
US based manufacturer, StrawAds™
has not only doubled its manufacturing
capacity, but, will soon be offered to
restaurants all over the country as a cost
saving, and for premium
outlets, money making
opportunity StrawAds™,
Inc. allows FDA food-safe
messages to be printed
directly on drinking straws,
reaching consumers at
major restaurant chains,
entertainment venues,
local establishments and
events nation-wide.
from page 2
According to the latest industry
monitory report “Organic Food
Trends”, the global market for
organic food has developed significantly in the past decade. The
ever-increasing
health concerns and
ecological awareness amid consumers is the main reason behind such an astounding growth
of this market. This is mainly because of
the fact that organic food is not exposed
to any kind of chemicals during
its various production
and packaging stages.
Moreover, these organic
food items are cultured
without using preservatives and pesticides.
Organic Food Trends”
apart from providing a
deep insight into the
Organic Food industry,
has discussed various
strategies and initiatives
adopted by the governments and private players of many countries that will
spur the future growth of this industry. A
free copy of Global Organic Food Trend
i s a v a i l a b l e f o r d ow n l o a d a t :
www.rncos.com/Industry-Trends.htm .
◆◆◆◆
Traulsen TS Series Prep Tables can
help prevent premature food waste and
health department citations—and possibly even unsafe food—all while keeping ingredients within arm’s reach. The
new prep tables do not freeze or dry out
products. In addition, no pan stirring is
required, and products can be stored
safely in the rail overnight. There is no
ice or water, saving cleanup time and
labor so common with cold-wall
designs. Traulsen’s TempAssure® air
◆◆◆◆
A new company based in Media, PA
unveiled its efficient and effective
advertising concept which directly
contributes to restaurants and other
participating outlets bottom lines.
channel system circulates cold air
around and underneath the pans, as
well as lofts a protective blanket over the food surface,
effectively insulating it
from warm kitchen air.
◆◆◆◆
Burke Corporation,
an industry leader in
fully cooked meat products, has launched its
new, fully cooked Buffalo-Style Chicken
Breast Strips under its MagniFoods®
brand. Burke’s new product features
juicy, tender chicken breast strips, coated with a blend of traditional Buffalostyle seasonings and oven baked, eliminating the mess of self-seasoning and
the worries of raw poultry. “Our new
fully cooked Buffalo-Style Chicken
Breast Strips provide food industry professionals with the opportunity to easily
offer a whole new array of menu options
to customers who enjoy the spicy flavor
of Buffalo-style chicken wings,” says Liz
Hertz, marketing director of Burke
Corporation. “They’re perfect for specialty pizzas, appetizers, sandwiches,
wraps, pasta dishes, entrees and salads.
And as a boneless, skinless product
without breading, they appeal to the
demographic that is seeking healthier
alternatives, without sacrificing taste.”
They also do private label products. For
additional info call 800.654.1152.
◆◆◆◆
ChocolateFavorStore.com, Katy, TX
announced the addition of a brand new
chocolate range to already extensive
inventory. The introduction of High
See WHAT’S GOING ON page 8
Zero to 600 (exhibitors)
in three days flat.
The greatest foodservice equipment
and supplies show on earth
returns to the southeast in 2011.
Get your ticket at
www.thenafemshow.org
twitter.com/TheNAFEMShow
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
7
JANUARY 2011
TEXAS
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
JANUARY 2011
8
What’sGoing On
Used
Equipment
Definition (HD) chocolates by
Flavor Forecast® include need for cusChocolateFavorStore.com was credited
tomization, re-framed ideas about
to the company’s attempt
health and wellness,
to cater to the customers’
desire for ease and simdemand for an even greater
plicity, love of culinary
variety of chocolates.
adventure, and craving
ChocolateFavorStore.com
for taste experiences.
offers chocolates in the
Agreeing wholeheartform of coins, medallions,
edly with the “Spirit of
casino chips, card boxes,
Discovery” trend is Chef
cigars and truffles. The
Michael Voltaggio, 2011
company’s inventory also
Flavor Forecast® confeatures chocolates in the
tributor, winner of popshape of wrapper bars, CDs
ular TV show Top Chef
David Burnside
and business cards. All
and 2009 James Beard
non-personalized chocolate items are
nominee: “What inspires me right now
shipped within three days, while custom
is all of the ethnic inspired spice blends
shipments are done within 2 weeks or
representing quality and freshness, as
even less.
well as authenticity.” Founded in 1889,
McCormick & Company, Incorporated
◆◆◆◆
is a global leader in the manufacturing,
marketing and distribution of spices,
Effective January 1, 2011 David
herbs, seasonings, specialty foods and
Burnside will assume the role of
flavors to the entire food industry—
President of TableCraft Products
retail outlets, food manufacturers and
Company. Current President and
foodservice businesses. For more inforOwner, Glenn Davis will move into the
mation visit the company online at
role of CEO and Chairman of the Board.
www.McCormickForChefs.com.
Glenn started working at TableCraft in
1974 and in1997 became President.
◆◆◆◆
With over 36 years at TableCraft and in
the foodservice industry, Glenn has seen
Annual Global Stevia Products
the company grow through innovation
Award by the International Society of
and new products with continued sucAntioxidants in Nutrition and Health
cess. With confidence and enthusiasm,
based on taste performance, advanceGlenn is pleased to promote David
ment in ingredient science and posiBurnside to President.
tive environmental and
As a leading manufacsocial impact. SweetLeaf
turer
and
direct
Stevia® founder and presiimporter servicing the
dent, James May, was prefoodservice industry
sented with the prestigious
worldwide, TableCraft
award at the Sugar &
is focused on exceeding
Salt Reduction Strategies
the highest standards of
Conference in St. Julian,
commercial
quality
Malta. Dr. Marvin Edeas,
while staying on track
President and Founder of
with today’s trends.
ISANH, presented this
From beautiful and
year’s prestigious Global
multi-functional buffet service collecStevia Products Award to SweetLeaf
tions to classic and contemporary tableStevia® Sweetener and the SweetLeaf®
top products, TableCraft - www.tablerange of products for the unique procraft.com - delivers creative design and
prietary use of nano membrane techelevated style products versatility to
nology and water to produce a natural
their foodservice customers.
extract with customizable glycoside
balances tailored to acheive individual
◆◆◆◆
customer’s application requirements.
The ISANH Organizing Committee
McCormick & Company, Inc., a
determined SweetLeaf Stevia® to
global flavor company, enters its 11th
be a viable tool to support sugar
year of bringing together its flavor
reduction and synthetic sweetener
experts, top chefs, food bloggers and
replacement. “The first beverage
mixologists to define leading trends
product to roll out in the US with
and assemble top 10 flavor pairings.
our branded ingredient, Olade™,
McCormick’s 2011 Flavor Forecast® is
has just won major consumer taste
focused on how foodservice profesaward recognition with a 96/100
sionals and consumers can reclaim the
rating,” May said upon receiving
joy of eating. Spice consumption in this
the award. “Our SweetLeaf® brandcountry is at an all-time high – growing
ed products are number one in
more than three times as fast as the
sales in the natural and independpopulation1 and currently exceeds 1
ent food categories.”
billion pounds per year2. Key influences shaping McCormick’s 2011
◆◆◆◆
TEXAS
Buy. Sell. Profit.
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 picture & description.
For more information call 561.620.8888
or visit www.foodequipmenttrader.com
Coming in April 2011!
We’re cookin’ up another Special Issue — BBQ from A to Z…
BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’ll
season it with a little BBQ Sauce. Don’t miss out…
Appell Pie
from page 3
one hour talk radio show about the
Restaurant industry. I made plenty of
notes and had scheduled guests to
appear at fifteen minute intervals. I was
ready. Or so I thought. Here I am sweating again. Why? Keep reading! I had my
notes and there were going to be people
calling in to ask questions too. The one
thing nobody told me was that the sta-
Call today for more info… 561-620-8888
TODAY’S RESTAURANT
from page 2
◆
WWW.TRNUSA.COM
tion had a range of about one mile and
all of the people I had told about the
show and asked to call couldn’t pick it up
on their radios. I went through my notes
in under five minutes and was left to fill
fifty five minutes less pre recorded ad
time with ad lib. I was really sweating.
I know exactly what I am going to tell
these students, Keep reading!
lunch entrées are up by $.93, dinner
entrées rose by $.72, and kids entrées
spiked by $.30.
If you want to save money, according
to the study’s findings, draft beer is your
best bet, followed by dessert, though
this is not a good lunch strategy unless
you’re a character on the show Mad
Men. Intellaprice found that domestic
still the top means of luring guests in,”
Kerr said. “You may see price promotions on TV, but the overall menu tells
another story: the need to cover costs
through price increases.” One might
wonder if the increase in entrée pricing
is just a sign of good things to come in
the American economy. Perhaps at the
tail end of the recession the American
Average Price
2009
Lunch Entrée....................$7.14
If you want
to save money,
according to the
study’s findings,
draft beer is
your best bet…
2010
8.07
$
Dinner Entrée.................$12.98 $13.70
Domestic Beer (Draft).....$3.66
$
Import Beer (Draft)..........$4.74
$
Domestic Beer (Bottle).... 3.69
$
Domestic Beer (Draft).....$3.66
$
$
3.58
4.64
3.73
3.58
and imported drafts were down by $.08
and $.11 respectively. Bottled beer and
cocktail prices are up. According to the
study, prices have increased across most
menu categories versus 2009. The only
categories showing price decreases are
add-ons and desserts — entrées, side
items, and appetizers are all up.
“There’s no question that deals are
people are starting to spend more on
food before they loosen up the purse
strings on other items like computers
and clothes?
Unfortunately not, says Kerr. The
restaurant industry generally lags the
economy, so rather than the rise in
entrée pricing signaling good news, it’s
more an indication of management
Bar beverage prices up nearly 3%
Alcoholic beverage prices rose less
than entrées, according to Intellaprice’s
study. “This year, increases of more than
$.20 on cocktails are rare,” she said,
explaining that “the one exception was
Sangria, which was up on average by
$.46.” Though the $.19 average increase
on drinks may seem low, Kerr explained
that it’s based on a lower average price of
$5.86 in 2009 that rose to $6.05 in 2010.
“Traditionally, a high portion of
restaurants’ profits come from the bar,
and beer prices show the most conservative change. Our research shows that
on average, draft beers are down compared to last year for domestic and
imported brands, while bottled beers
are up slightly.” The study found domestic and imported drafts were down by
$.08 and $.10, respectively, while bottled
counterparts were up $.04 and $.08.
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800-777-9129
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
TEXAS
$ ◆
Average Casual Dining Prices
doing what it feels is necessary to maintain profits. “The goal of the discount
meal deals you see on TV is to increase
customer traffic. But we’ve seen some
brands report that their profit suffers
because of the deep discounting — traffic is up, but average spending per meal
goes down. The restaurants need to do
what they can to offset the profit loss
from discounts.”
Intellaprice’s casual dining study, in
its fourth year, tracks prices of all menu
items. Other findings show that among
chains surveyed, New York boasts the
most expensive dinner entrées, at
$15.01, while Los Angeles lunch entrées
are priced highest at $9.27 on average.
JANUARY 2011
Boston, MA – How do you explain a
menu pricing strategy where discount
meals complete with appetizers are
offered up on the cheap, while at the
same time, lunch entrées have been
bumped up almost a dollar compared
to last year?
“In a recession when restaurant customers are perceived to be worried
about high prices,” says pricing consultant Leslie Kerr, “you might guess that
price increases on entrées would be
minimal. And you’d be wrong.”
“What we’re seeing instead is the
classic loss leader pricing strategy,” says
the founder of Intellaprice, a pricing
firm in Boston. A loss leader is a heavily
discounted product designed to bring
customers through the door, like a dollar
double cheeseburger, for example. As
long as customers also buy a drink and
fries, or bring along friends who order
more profitable meals, the loss is offset.
“At casual dining chains, the major
players are advertising great deals such
as dinner for two for $20 to pull in customers, but once folks show up, they’re
hoping there’s a subset who decide, ‘I
don’t need dessert, I’ll just get a regular
entrée.’ Your higher-value customer
may well be spending less than most of
the others at the table, and might even
feel virtuous. In the meantime, the spike
in her entrée price is less noticeable.”
Intellaprice’s 2010 study, conducted
in August and September, includes
prices for nearly 12,000 beverages and
14,000 food items from casual dining
brands in 21 markets nationwide.
According to Intellaprice’s research,
9
Entree & drink prices up atcasual diningrestaurants
10
TEXAS
JANUARY 2011
Savor Dallas 2011 to Under the Toque
celebrate Texas
Ziggy Gruber
Dallas, TX - Savor Dallas founders
Jim White and Vicki Briley White have
announced dates for the 7th annual
Savor Dallas, to be held March 18 and
19, 2011 in Downtown Dallas.
Texas’ acclaimed celebration of
wine, food, spirits and the arts, Savor
Dallas is dedicated to showcasing
the finest chefs in Dallas/Fort Worth,
the world's best beverages, and providing a way to experience the gifts
of the renaissance of Downtown
Dallas, with events in internationally
renowned Arts District and in key
culinary venues in the City’s metropolitan center.
Savor Dallas brings focus on
North Texas as an international
culinary center as: Restaurant
industry innovations continue to
thrive in Dallas and in North Texas.
Dallas’ cosmopolitan population
brings a world cuisine diversity to
the recipes created at dining destinations in North Texas’ place in the
US Sunbelt. And as Dallas is the
only American city to have three
Top Chef Season 8 All-Stars with
Chef Tiffany Derry, Chef Casey
Thomspon and Chef Tre Wilcox as
chef’testants in BravoTV’s exciting
and Emmy-Award-Winning culinary reality show.
The 2011 Savor Dallas event will
feature even more entertaining
innovations as the AT&T Performing
Arts Center continues to open
stages and theatres in the United
States’ largest contiguous Arts
District, and the only contiguous
Kenny & Ziggy’s New York Delicatessen Restaurant
area with the designs of four
Pritzker-prize-winning architects.
Savor Dallas 2011 will be announcing the additional features
that celebrate the culinary, performing and visual arts in the coming weeks.
The complete schedule is available at www.savordallas.com.
A portion of the proceeds benefits the North Texas Food Bank and
Booker T. Washington High School
for the Performing and Visual Arts.
Savor Dallas also funds a scholarship for a deserving high school
or college student chef to attend
culinary school, which is administered through the Greater Dallas
Restaurant Association.
David’s Barbecue
and Beans along with many other items
and drinks.
Jimmy stated that “he has been very
blessed have many customers that have
been coming in 50 + years. We have a
strong loyalty and following.” Business
has gone very well and are happy to be
still around. We smoke all meats and
make all our sauces and vegetables. “We
still have the same chairs that dad had
back in the 60’s and run the business still
the same” Being in the heart of Arlington
David feels is a great location. “One of
the biggest secrets in the restaurant
business is too keep overhead low,
something we pride ourselves on.”
Since he was 8 years old, he worked
with dad until he went to Stephen F.
College and then back to the business.
David finished by saying that “Grandpa
HOUSTON - In the unofficial world
of deli greatness, Ziggy Gruber wears the
triple crown. In his short life, this owner
and chef of Kenny & Ziggy’s New York
Delicatessen Restaurant has run three
very successful delis. He’s the third generation in his family to own a deli. And
Texas is the third U.S. coast where he’s
educated the populace on how life without a great deli is really no life at all.
Part New Yorker (he was born and
grew up there), part entertainer (even
when he’s not in the restaurant making
you laugh, the things he’s put on the
walls will) and 100% chef (graduate of
the Cordon Bleu in London and training
in a three-Michelin star London restaurant), Gruber is larger than life. His
menu and drive to make customers
happy are even larger than that. If there’s
ever been a time he didn’t make them
happy, it’s pretty certain they still left full.
The first Gruber deli man, Ziggy’s
grandfather Max, ventured into New
York some time in the early 1900s from
Budapest. Beginning when he was 16,
Max worked in several delis around the
city until the time came to start his own.
In 1927 he joined with brothers-in-law
Morris and Izzy Rappaport to open The
Rialto Deli, which had the additional
claim of being the first deli to open its
doors on Broadway. It was two years
before the Great Depression hit, but
people have got to eat, and for the next
25 years eat they did. A lot.
Through those famed doors came
Walter Winchel, Milton Berle, Ethel
Merman, the Marx brothers (all of
them!) and just about every other
famous name that graced a stage –
many before they were famous.
Meanwhile Max and his brothers-inlaw became deli rock stars in their own
right, opening some of New York’s
most famous delis such as Berger’s on
47th, Wally’s Downtown and The
Griddle on 16th.
At age 12, Ziggy’s father Eugene
entered the business apprenticing with
Max. When he felt he was finally ready
and with help from his brother,
Seymour, Eugene opened Genard’s on
Madison Avenue. The second generation of Gruber deli-men took the stage,
and Genard’s became a quick success
and remained so for three decades.
By the time the third generation was
in place, the deli bug was biting earlier.
Where grandfather Max started at 16
and father Eugene at 12, Ziggy stepped
behind the counter at age eight. By this
time, the family had moved to Spring
Valley, New York, where Seymour and
Eugene owned a deli named Cresthill
Kosher Deli. It was his grandfather,
then in his 70s, who decided it was time
for Ziggy to learn all the trade secrets,
and that he did. His cousin Norman,
also a deli owner, taught him about
catering and marketing, which came to
Ziggy naturally.
With some of the best teachers to be
had on learning the family business,
Ziggy’s thirst still wasn’t satisfied.
Following the passing of his grandfather
and with his family’s support, he
enrolled at the Cordon Bleu in London
and for the next two years, learned the
from page 1
◆
“I am proud to be the
fourth generation
serving authentic
Texas Barbecue.
So ya'll come by
for a visit.”
— Jimmy Harris
was so poor they couldn’t afford napkins, folks wiped their hands on the
aprons before they left the restaurant.”
David’s Barbecue is located at 2224 West Park
Row in Arlington, Texas and can be reached at
817.261.9998.
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆
Houston
trade from some of Europe’s best chefs.
He graduated at the top of his class, and
then spent the next two years working in
London’s only three-star Michelin
restaurants, Le Gavroche and The Water
Side Inn. While it wasn’t quite the Marx
brothers, he did get to cook for the
Queen of England.
When he returned to the United
States, his uncle decided it was time
Ziggy and his dad run the Spring Valley
business and retired. There, Ziggy
stayed until the early 1990s when he
set out on his own in California –
where else do budding stars go? – and
opened Ziggy G’s on Sunset Boulevard.
Again a Gruber deli found success.
Besides the food, which everyone said
was outstanding, it was just as well
known for serving stars like Johnny
Depp, Warren Beatty, Leonardo De
Caprio and Dennis Hopper.
Following a dispute with his landlord, Ziggy left LA to return to New York
to do consulting work with his cousin.
But then a good friend Freddy Klein, former owner of Carnegie Deli and a
restaurant broker, introduced Ziggy to
Lenny Friedman from the Bronx, and
his son Kenny. Lenny had a dream, an
odd dream, but a dream nonetheless: to
bring true New York deli food to
Houston, as in Texas. Ziggy said yes, and
the Lone Star got bigger and brighter.
Kenny & Ziggy’s opened in 1999. It
was just before computers were supposed to collapse and the world pitched
into millennium madness. Fortunately,
the end of the world didn’t happen, and
people still have to eat, and diners have
made Kenny & Ziggy’s the most popular
delis and one of the most popular
restaurants in the city.
And almost every day, seven days
and nights a week, Ziggy Gruber is in the
deli making people smile (either from
his jokes, his food or both).
Kenny & Ziggy’s New York Delicatessen
Restaurant is located at 2327 Post Oak Boulevard
in the heart of the Galleria area and business district and can be reached at 713.871.8883 or
www.kennyandziggys.com.
chisee RKO Bakeries, LLC. of Tyler,
Texas. President and Owner Robert
Owens along with his wife, Vice
President and Co-Owner Kandi Owens,
plan to open eight locations in East
Texas and North Louisiana during the
next five years. Their first cafe, located in
Tyler, Texas, is slated to open in 2011.
Existing Corner Bakery Cafe franchise partner Bakery Ventures I, Ltd.
plans to open its second location in El
Paso at 655 Sunland Park Drive in late
February. Bakery Ventures I, Ltd. and
Corner Bakery originally partnered in
October 2007 and have plans to open six
locations in total.
Furthering a strong commitment to
its home state of Texas, Corner Bakery
Cafe continues to expand development
of company cafes with its first entry into
the Austin market. Responding to the
increasing interest of Austinites who
have long sought after Corner Bakery
Cafe, the restaurant’s leadership team is
exploring company-owned cafe development opportunities in Austin and
greater Central Texas. “Austin is a booming market that has long been on our
radar,” said John LaBarge. “The large
student population, presence of young
business professionals and strong economy of our state capital make it the perfect place to offer our fast-casual dining
experience.”
Known for its innovative menu featuring a wide variety of made-to-order
egg scramblers and oatmeals for breakfast, flavorful sandwiches, savory panini, homemade soups, signature salads
and pastas for lunch and dinner, freshly
baked sweets for dessert and an extensive catering menu, Corner Bakery Cafe
has been serving guests nationwide
with fresh, handcrafted selections in a
welcoming and cozy atmosphere for
almost 20 years. Guests can also stay
connected with free Wi-Fi.
From a small bread bakery on a
corner in downtown Chicago to a
national cornerstone of fast casual
dining, Corner Bakery Cafe opened its
first location in 1991 and now operates
118 locations across the country. In
October 2006, CBC Restaurant Corp.
launched a strategic franchise development program. One of the most
competitive in the industry, the program is designed to attract potential
franchise partners who have relevant
multi-unit restaurant experience and
have received “best-in-class” recognition within the industry.
JANUARY 2011
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◆
TODAY’S RESTAURANT
TEXAS
Dallas, TX – Texas may have just a
single lone star, but it will soon boast
more than 70 Corner Bakery Cafe
locations. Celebrating a strong year of
sales, the Dallas-based restaurant
chain announced substantial new
growth plans in its home state, with
new and existing franchise partners
slated to bring more locations to
Houston, fuel expansion into San
Antonio and East Texas, and add a
new cafe in El Paso.
Also with company-owned locations
on the horizon in Austin and greater
Central Texas, Corner Bakery Cafe is well
on track to more than double its number of locations in Texas, and throughout the U.S., within the next four years.
“We are thrilled by the reception and
enthusiasm surrounding the brand in
our own home state of Texas,” said John
LaBarge, vice president of franchise
business development at Corner Bakery
Cafe. “We already have 22 thriving franchise and company-owned Corner
Bakery locations around the state, and
the prospect of adding at least 50 additional cafes in the next eight years is very
exciting. As the fast-casual segment
continues to increase in popularity, we
see tremendous opportunity to introduce Corner Bakery Cafe to guests located throughout Texas and in new states
from coast-to-coast.”
Fairview Capital Management
Group, LLC., a Houston-based company, has purchased the two existing and
formerly company-owned Corner
Bakery Cafe locations in Houston, and
will open an additional 19 locations in
the Houston area over the next eight
years. Led by investors Dr. Ricky G.
Caples, Adam G. Beasley and Dr. Jesse H.
Roberts III., Fairview Capital partnered
with Steve Whiddon, who most recently
served as Regional Vice President of
Operations for Corner Bakery Cafe.
In the next six years, new Corner
Bakery Cafe franchisees Chris and
Mariah Pheiffer of Whistler Bakery
Group, LLC. will open 11 cafes in the San
Antonio area. The Pheiffers are both
Culinary Institute of America graduates
and have extensive food service backgrounds. Chris’s experience includes
working for Marriott International
where he helped the company develop
innovative menus and opened several of
its flagship properties within the
Americas.
In October, Corner Bakery Cafe
announced its partnership with fran-
11
Corner Bakery Cafe plans to double Texas units