Chairman`s Message - Denny`s Franchisee Association

Summer 2015
Chairman’s Message
Greetings from the Denny’s Franchisee Association Board
of Directors! We hope your summer includes fun family
times while your business is enjoying the continued strong,
positive sales of our Brand.
The performance of our Brand is the result of the collective
effort of leaders and crew in execution aligned with the
careful planning and marketing of our Brand strengths. The
segment leading performance is good for us all and we appreciate the extraordinary effort by so many, including our
suppliers, who are ‘delivering’ every day to our guests.
As mentioned many times, the primary priorities of the DFA
Board are profitable sales increases, improved margin dollars and effective use of capital. We believe those priorities
are being addressed with numerous meetings and calls with
collaborative and productive dialogue that is evidenced by
the positive direction and results on each of our priorities.
The Brand Advisory Councils each have initiatives or projects in support of those overall objectives and reports from
those groups are included on pages three through five.
The Supply Chain Oversight Committee is continuing its
work and support for the elevation of our supply chain effectiveness. The reaction to the liquid egg shortage by our procurement and distribution teams has been extraordinary.
The collaboration on communication to our
operators has been a weekly discipline and
we all appreciate how our restaurant teams
have risen to the challenge created by the
shortage.
Our technology Brand Advisory Council is
still in the early stages of engagement with Craig Barber
a focus on creating the collaborative approach that has benefited the other foundational disciplines
of our Brand. The focus of this group will be exploring capabilities within the fast evolving technology world with a clear
focus on initiatives that will help us drive traffic into our restaurants along with cost effective resources.
In what is becoming a clear trend in recognition of his leadership along with our Brand’s performance, we want to congratulate John Miller on selection for another award as a
Golden Chain Winner recognized by Nation’s Restaurant
News. The acknowledgement of John’s leadership and
commitment to the success of franchisees is well deserved.
Also, this is an election year for the DFA Board with five
positions to be elected as part of our biannual board election process. Please consider your willingness to serve and
reference the details surrounding the Continued on page 2
Inside this Issue
Chairman’s Message.....……....….……1-2
Brand Reports……………….…...……..3-5
Election News……………………………..5
News to Know.....................................6-16
Membership……...............................17-19
Meetings & Events.................................20
Board of Directors
Craig Barber, Chair
615-277-1212 - Phone
[email protected]
Sam Wilensky, Vice Chair
850-525-2737- Phone
[email protected]
Dawn Lafreeda, Treasurer
210-694-0707 - Phone
[email protected]
Glenn Beattie, Secretary
480-722-9196 - Phone
[email protected]
###
Holly Agassi
877-206-0951 - Phone
[email protected]
Kevin Coveney
740-586-2889 - Phone
[email protected]
Chairman’s Message
process on page five. As
noted on many occasions,
your DFA Board is incredibly talented and
committed to advance the Brand while serving the membership of the DFA. As the
nominees are presented to you later this
year, we hope you will exercise your right of
membership to vote in furtherance of the
excellent work by the DFA Board over the
Association’s existence.
Continued from page 1
Our annual Brand gathering is an important
element of success for our Brand. Registration for the 2015 DFA Convention is open at
dennys.org. Details on registration is included on the back cover. Our planning and
collaboration with Denny’s leadership to pro-
vide meaningful content combined with fun
social times is almost complete. We sincerely
hope you make plans to join us in Nashville
on October 26th through the 30th.
In closing, we look forward to continuing the
positive trends and performance to further
strengthen the Denny’s Brand. As always, we
appreciate your DFA membership and your
commitment to our Association.
Best regards,
DFA Chairman
Robert Duskin, CPA
602-248-8223 - Phone
[email protected]
Unit Count:
Domestic:
1,429
International:
108
Corporate:
160
Carl Ferland
919-303-3300 - Phone
[email protected]
Bob Gentz
480-829-5090 - Phone
[email protected]
Bob Langford
615-277-1234 - Phone
[email protected]
Rahul Marwah
562-777-2249 - Phone
[email protected]
Jim Wainwright
303-601-1569 - Phone
[email protected]
Assistant Secretaries
Leonardo Nahas
809-985-1031
[email protected]
Sandeep Shah
909-856-3592
[email protected]
Advisors
Bill Cox
480-829-5090
[email protected]
John Lewis, Esquire
615-259-1382
[email protected]
Total Units: June 2015
1,697
New Restaurant Openings April–June 2015
Franchisee
Site
Open
Amponsah-Mensah, Benjamin
Fort McMurray
04/23/15
Gaglardi, Robert T
Oakville
04/08/15
Gaglardi, Robert T
Mississauga
06/14/15
Ismail, Maher M
O'Fallon
05/31/15
Jacobs, Adam T
West Columbia
04/14/15
Koch, Doug F
Edgewood
04/19/15
Mahmood, Tahir
Panama City
04/06/15
Mahmood, Tahir
Miami Lakes
05/23/15
Nahas, Leonardo
Punta Cana
06/16/15
Tatari, Mike
Cisco
04/08/15
Thompson, Donnell
Stockbridge
05/23/15
Yadav, Anil
Folsom
06/21/15
2
Brand Advisory Council Update
Marketing
National
Positive sales, traffic and GCA continues… we ended the
first half of the year with Module 2, Denny’s with a Twist,
continuing to deliver the strong sales and traffic momentum we’ve been achieving all year. The Red, White & Blue
pancakes continue to be a guest favorite and our new Banana Bread French Toast and Sriracha Spicy Super
Chick’n sandwich also delivered new flavors that were well
received. Mix shifts and reduced 2468 incidence drove
higher GCA and margin compared to M2 last year with
GCA and margin up compared to LY.
Module 3, Slamtastic 4, kicked off the summer with an exciting movie partnership tying into the new Fantastic 4
movie. We offer four entrees inspired directly from the
movie that help our guest celebrate each of the four characters in unique and exciting ways. The menu has been
very well received with The Invisible Woman Slam and
The Thing Burger quickly becoming guest favorites, with
all four entrees performing well. Our new Fantastic FourFruit Smoothie and Dr. Doom Lava Cake are both performing well above projections and give our servers easy
upsell opportunities.
Marketing
Field Marketing
Outdoor Advertising Solutions for in-town and tourist location Denny’s
Some of the most effective forms of advertising for
Denny’s restaurants are billboards and DOT signs. But,
many Denny’s locations are in high population density or
tourist areas, where billboards and DOT signs are not
available or too expensive. Several markets have recently
had success using more localized forms of outdoor advertising as a way to get visibility in a trade area where traditional outdoor is not available.
See the following examples of unique outdoor advertising
opportunities ideas that can be utilized by a Denny’s Franchisee or Co-op. All of these examples have been utilized
in 2015. Denny’s Field Marketing Team can help you come
up with an outdoor signage solution regardless of your location. So, whether you are on a major highway or in an urban
area, contact your Field Marketing Manager to discuss local
signage solutions for your restaurants.
Our $2468 menu continues to work hard for us. Value
menu incidence is down to approximately 17% (4ppts
lower than LY), with trades to core menu items driving significant margin gains in menu mix. After extensive testing
efforts last year we made additional strategic changes to
the line-up with the launch of Module 3. The introduction of
the Blueberry Muffin Pancakes and French Toast Slugger
offers exciting news to our guests and further reinforces
our brands commitment to providing a strong and compelling everyday value menu. We continue to explore and test
different product and merchandising opportunities with the
$2468 menu - all with the same goal of balancing healthy
incidence and low food cost while maintaining strong traffic-driving capabilities.
Bus Shelter
In September we continue Module 3 celebrating our mouth
-watering burgers. With Big Burger Bash we highlight
100% beef messaging and feature creative that brings to
life the fresh toppings and bold flavors of our core menu
burgers – all things that deliver a great diner experience
for our guests. We’re also bringing back the Classic Burger at $6.99 for a limited time. This gives us a compelling
media message designed to drive traffic during a valuefocused time of year with a focus on our quality burger
line.
Submitted: Laurie Curtis [email protected],
Vice President/Marketing and Menu Innovation
Denny’s, Inc
Multi Panel Bus Shelter
Co-Chair Sam Wilensky, [email protected]
Continued on page 4
3
Brand Advisory Council
Development Council
Continued from page 3
The Development BAC held its monthly call on July 13.
Dawn Lafreeda, Sam Wilensky, Robert Duskin, John
Lewis, Steve Dunn, Tim Flemming, Joe Giordano and
Mark Burgess participated. We celebrated sales statistics that are unprecedented in the history of the brand!
We talked about encroachment with the Steering Committee on June 23, and the company has submitted a
comprehensive proposal to the DFA Board of Directors.
Once the franchisees agree to move forward, we can
begin the review of impact study contractors.
Phone Kiosk
Heritage Sunrise comp sales are above 9%. The company spent $150,000 each for two Flying J remodels in
Houston, adding a counter. Franchisees should renew
their travel center leases directly with Pilot, at least 90
days before the fifth anniversary of the opening date.
There are two scopes for Classic Diners (there are 49);
one for those which will stay as Classic Diners and a
second for those that have transitioned out.
See unit statistics and new openings since April 1 on
page 2.
Contributor: Tim Flemming, Denny’s, Inc Senior VP
Co-Chair: Robert Duskin, CPA
Bus Wrap
Stockbridge, GA
Edgewood, NM
Walking Billboard
(Great for High Foot Traffic Locations)
Submitted:
Steve Henry, [email protected]
Senior Director Field Marketing, Denny’s, Inc.
O’Fallon, MO
Co-Chair Sam Wilensky, [email protected]
4
Brand Advisory Council
Operations Council
Margin Improvement - Service with Speed - Training - and - Guest First – were our operational pillars
when we began the year, and our summer edition
finds us gearing up for our final push in closing out
another great year for the Denny’s Brand. Your Operations BAC and Denny's, Inc partners continue the
focus and action on initiatives that positively impact
the unit level P&L.
Margin & Profitability Improvement
Our War on Waste & Margin Improvement work is on
-going and never ending. But we are pleased to
share the results of the most recent initiatives and
Brand impact in the adjacent chart.
As a reminder… in the first 1st quarter of 2015 company stores used 15.6% less water than last year
even with an increase in guest traffic. If you have not
taken advantage of eliminating the BOH dipper wells
then you are letting money go down the
drain. Capping your dipper well will eliminate concerns about an open space or the well being turned
back on.
News about Dipper Wells
We worked with a vendor to create a kit for $40.00 that includes a stainless
steel sheet to cover the hole, rivets and drill bit. You can order your kit from
Seal Tex by calling 214-688-7770 or by email at [email protected]. A detailed
instruction sheet for capping the dipper well will be included with your kit.
Please submit any comments or feedback to our
committee.
Submitted: Jeff Levy, [email protected]
Director Ops Services, Denny’s, Inc.
2015 Election REMINDER
2015 is an election year for the DFA. Every two
years, five Board members are elected. At this
time the Board nominating committee will be
accepting nominees for the DFA Board as is set
forth in the DFA Bylaws. DFA is recognized by
[email protected]
Denny’s, Inc. and other franchise associations as
being highly effective and beneficial to the Denny’s brand. As A DFA
director, the commitment of time and energy is substantial and sacrificial.
However, the DFA has been blessed to have quality individuals and restaurant professionals serve and help create our well regarded Association. Directors are responsible for ensuring that the DFA advances the
brand by achieving its stated objectives (per the Bylaws), as follows:
a.
b.
c.
Communicate with a united voice between association members,
Denny's management, and vendors for the purpose of enhancing the
positive sales growth and profitability of Association members' restaurants.
Promote communication among Association members for the purpose of gathering information and concerns from individual franchisees and the dissemination of profitable business practices.
Negotiate prices and programs with third party vendors for the benefit of Association members.
A DFA Director understands and supports the mission and goals of the
DFA and actively contributes to the governance of this organization. A
DFA director makes attendance at quarterly Board meetings a scheduling priority and, having read any advance materials, comes prepared
to actively participate in decision making. A DFA director is willing to
share his/her time and professional expertise with the Board and with
staff to contribute to the achievement of specific goals as determined
by the Board and Executive Committee, which may include periodically assuming a leadership role in chairing a committee or spearheading a DFA-sponsored project. A DFA director is an advocate for
the Association and promotes the DFA in ways appropriate to his/her
profession and contacts.
A DFA director must uphold their commitment to the membership and
conduct Association business in a manner that is always honest and
forthright and seek to understand and anticipate the needs of our
members along with providing a professional working environment
based on trust and teamwork.
The Nominating Committee shall review submissions for nominations
and, in accordance with the Bylaws, determine the nominees presented to the membership for election. Submissions for nominees
must be received by August 26, 2015, (60 days prior to election per the
Bylaws.) Nominees and relevant information to support their nomination will be presented to the membership prior to the Annual Meeting.
Information regarding the ballots and online voting will be provided
for in the next few weeks.
Submit your Nomination form to [email protected].
5
News to Know from Allied Partners
Reduce Safe Costs by 45% - 7 Simple Steps
It’s 11 PM and one of your restaurants is ready for a shift change but can’t
open the safe. What a headache! Repairing a safe is expensive in both
money and time. The first hour can cost $225 and often doubles afterhours. Then there are the soft costs of managers/employees spending hours
trying to coordinate a safe repair; business interruption and increased risk to
unprotected assets. There is a better way.
The majority of expensive safe repairs are completely preventable with a
preventative maintenance program. Below are 7 simple steps that lower cost
of safe ownership by 45%.
Change Your Batteries Often. Fresh batteries are the most simple and
critical component to preventative maintenance. When a safe fails, replacing
the batteries is either the solution itself or the first essential step in troubleshooting. Not changing batteries on a regular schedule means that you will
either pay a technician a hefty amount just to change the battery or pay soft
costs in managers leaving the restaurant to purchase cheap batteries at a
convenient store.
It is important to change batteries according to a defined maintenance
schedule to prevent battery failure. Replace batteries only with high quality
batteries as they are the most reliable and have the longest shelf
life. Schedule battery changes every 3 months if safe is opened over 30
times a day. If you are changing batteries more than every 3 months, an
alternative is a continuous power source and use batteries as a back-up. If
a safe is opened less than 30 times a day, schedule battery changes every 6
months. Always pay attention to low battery signals before the battery goes
out.
Check Door Cords. Door cord damage (from an electronic lock) is the second most likely reason for safe repairs. Door cords can get smashed into the
door jamb and often go unreported. If damaged door cords are left unrepaired, your safe may not open which requires a full safe drill – the most
costly of safe repairs. Drilling a safe can cost from $300 – $750 during normal business hours and doubles afterhours. Check door cords every three
months for wear and tear. If you find damage, get this fixed immediately. Replacing a damaged door cord is a fraction of the cost of a safe drill.
changing codes and changing
the time delay.
Anchor your Safe. This is the
simplest way to prevent your
safe from being carried off by
an intruder or burglar. Bolt your
safe to the floor using holes
underneath or in the back of the
safe. In high-crime areas, use a Security Installation Platform to anchor
your safe.
Check your Combination. Manual Combination locks should still work
if dialed within a half point both higher or lower. If you combination lock
does not function a half of a point higher or lower, this indicates that
your combination lock is out of balance and needs serviced. Service
this immediately to prevent a lock out, which most often requires a safe
drill.
Make Preventative Maintenance part of your Quality Control Process
quarterly and you will reap benefits in both lower cost of ownership and
increased security.
Quick Safe Checklist:
1. Change your batteries least every six months.
2. Ensure door cords are not smashed and are free of wear and tear.
3. Ensure handles should turn smoothly
4. Ensure door opens/closes smoothly – No sagging or dragging.
5. Clear door opening of debris.
6. Anchor your safe
7. Check your manual combination lock
Submitted: Mike Cheyney
214.845.6810 [email protected]
Check your Handles. Turning the handle to open your safe should be
smooth and easy. If you have to force the handle this usually indicates a
bigger problem inside your safe. Safes are designed to have handles break
off in the case of a safe malfunction to keep out criminals. So if your handle
is sticking, this can indicate an issue in the safe itself and the handle may
break off if untreated. Immediately repair handles that stick. Much like a car
repair, the longer a repair signal is ignored, the higher the cost of repair.
Open and Close the Door. Your safe door should be easy to open and
close. If opening or closing are difficult this usually indicates that the bolts
are not retracting properly or that the safe door is sagging on its hinges. Left
untreated, bolt and hinge repairs are costly because they usually lead to a
safe drill or replacing the hinges when permitted, as most hinge failures lead
to the purchase of a new safe. To prevent door problems, make sure that
door jambs and opening are free of debris like paper clips, pens, rubber
bands etc. Also make sure that employees or objects do not lean on or hang
from the safe door.
Read the Instruction Manual. Restaurants are notorious for higher turnover so tracking and enforcing code management on a regular basis keeps
your restaurant secure. Don’t rely on solely changing your alarm system
code to keep ex-employees away from assets. Always know how to change
the codes on your safe when employees leave. The most important actions
to know from an instruction manual are enrolling a new user; deleting a user;
6
News to Know from Allied Partners
Check What Need—Essential Coverage Plan
Are you frustrated with ACA compliance requirements and costs?
With all of the moving parts and seeming conflicting information
out there, it is easy to become confused. We speak with franchise
owners all the time who are entirely confused, frustrated, and
frankly, tired of dealing with it. If you fall into this category, do not
despair – there is hope. ACA compliance does not need to be as
confusing or frustrating as it may seem. While the mandate has
many moving parts, for purposes of this article we will focus on
one of the “confusing” items in ACA compliance: what to look for
in a good minimum essential coverage (MEC) plan design.
Plans with minimum essential coverage provide real solutions. By
January 1, 2015, employers with 100 or more employees must
have at least implemented plans with minimum essential coverage. Beginning January 1, 2016, employers with more than 50
employees must implement plans with minimum essential coverage to satisfy one portion of the ACA’s large employer mandate.
This allows the employer to avoid paying the $2,000 assessment
per full-time employee for not meeting the minimum essential
coverage employer requirement. In addition to avoiding the tax,
the employer contribution is deductible as an expense to the corporation. While MEC plans eliminate the $2,000 per employee
penalty, employers should be aware that these plans do not protect them from the ACA’s $3,000 penalty per each employee who
goes to a public exchange and qualifies for a federal subsidy.
MEC plans can save employers costs related to benefits. Because MEC plans offer minimal coverage, the cost is less than
traditional group health insurance. The premiums can be paid by
the employer and/or the employee.
Standard MEC plans
pay for preventative
care services only,
but when wrapped
with these other benefits these plan designs
are more appealing to
the workforce and
much more affordable
than standard indemnity health plans.
Finally, what truly separates one MEC plan from another is the organization that administers and services your plan. Having access to multiple
plan options with multiple insurance carriers is always the best showing of
what an organization actually brings to the table.
We all know that one insurance carrier cannot be all things to all people.
So shopping the marketplace is crucial for getting the best plan for your
specific situation. We strongly advise against working with the organizations where you experience the inevitable “hand off” that occurs when the
salesperson passes the account to a service provider.
This type of hand off many times means that the salesperson is never
held accountable for the promises they made and also means that the
salesperson is rarely there to hold the
insurance carrier accountable as well.
Submitted: Steve Balltrip
864.345.2213 [email protected]
When you examine these MEC plans, it is important to understand their limitations. MEC plans are not major medical coverage, they do not satisfy all ACA requirements, and, as such, they
are not a solution for every employer. If you have someone tell
you that they have a MEC silver bullet, our advice is to be extremely cautious and be sure to get a second opinion. That said,
there are MEC plans with really innovative plan designs that can
be a viable solution for certain industries that have low-wage,
high turnover staff, such as restaurants, convenience stores,
retail, staffing companies, nursing homes, home health care,
hotels and resorts/casinos, and security companies.
So what should you look for in a good MEC plan? A plan with
innovative design will bring better benefits to your employees and
can be done for surprisingly low costs. The components of a
good MEC plan design combine the benefits of the standard minimum essential coverage that are required with the following elements:
1.
Limited number of doctor and emergency room co-pays
2.
Prescription co-pays
3.
Unlimited use of telemedicine
4.
Medical bill negotiation services
5.
Non-emergency surgery saver benefits
6.
Patient advocacy
7
News to Know from Allied Partners
Franchisee Case Study On Financials
Mancha Development Company manages back office
costs to improve financial functions and support continued growth.
The restaurant business is getting tougher and
tougher, with costs rising due to ever-increasing regulatory scrutiny, growing labor costs and a customer that
consistently demands a unique dining experience.
Franchisees face many challenges when it comes to
dealing with costs, and one of these includes streamlining back office processes, to mitigate issues with accuracy and timeliness. Despite managing dozens of locations, some franchise groups still have accounting
processes that resemble those of “mom and pop”
stores rather than the engines of emerging businesses.
This is especially apparent among fast-growing franchises.
With IQ BackOffice, Mancha Development Company
improved their timeliness and accuracy, especially with
regards to getting financial statements out to the business leaders of the company. Mancha Development
Company CFO, Brent Dunkin says, “Previously, Mancha Development Company was closing the books in 3
-4 weeks after the end of a period; however, in the last
couple of periods, we’re nailing it down to approxi-
Software Screen
mately one week, thanks to outsourcing these functions.” As a result, Mancha Development Company
has used information collected from better processes
to support future business decisions. For example,
management has been able to focus more on food
and customer experience. “We need to focus on our
restaurants instead of questioning our data and now
we can do that,” Dunkin said. With an eye on continued growth, IQ BackOffice will work with Mancha Development Company to trim costs and develop a
more scalable model for their data collection and accounting processes. For more information about our
wide range of accounting services, please contact our office.
Submitted: Ken Johnson 612.919.0061
[email protected] IQBackOffice.com
8
News to Know from Allied Partners
SBA Loan May Be Best Option
Looking for financing in 2015? Why an SBA loan may be a good option for your
business. In a recent survey, the percentage of business owners reporting a
somewhat to very good current financial situation, is at its highest point in 7
years. It’s an indicator that the economy is improving for small businesses.
Healthier businesses in stronger industries are in a better position to get approved for credit, and business owners are more confident about pursuing
financing for their business.
As the economy continues to improve in 2015, it’s a great time for small business owners who are looking to expand and grow their operations to work with
a lender and explore all their financing options. With low interest rates and
favorable real estate values, we’re seeing more small business owners looking
to expand into larger facilities or purchase their own land and buildings instead
of leasing or renting space. What’s more, small business owners have a range
of financing options to consider for their specific needs, including conventional
business term loans and government-guaranteed term loans.
For many small businesses that need funds for a real estate purchase and
expansion, or to acquire another business and manage cash flow, the SBA 7(a)
term loan is a great option to consider. So what’s an SBA 7(a) loan and what
type of business should consider pursuing this financing? Here are a few quick
facts on SBA 7(a) loans.
Why the SBA 7(a) Program?
This year, thousands of America’s 28 million small business owners will turn to
the SBA 7(a) program for financing. The U.S. Small Business Administration
(SBA), which does not directly make loans, provides a guarantee for SBA loans
made to small businesses by banks and other lending institutions. Because the
SBA guarantees a portion of the 7(a) loan, SBA lenders are able to offer an
alternative to creditworthy business owners who may not be able to obtain
conventional bank financing.
SBA 7(a) Loan Eligibility
To be eligible for the 7(a) loan program, a business must operate for profit, and
qualify as a small business, as defined by the SBA. Also, businesses cannot
have a tangible net worth that exceeds $15 million and an average net income
of greater than $5 million over the past two years.
Basic Uses
If you apply and are awarded a 7(a) loan, you can use the loan proceeds to
help finance a large variety of business purposes. Typical uses of a 7(a) loan,
which have maximum amount of $5 million, include the following:




To purchase equipment, machinery, furniture, fixtures, supplies, materials
To purchase real estate, including land and buildings
To construct a new building or renovate an existing building
To establish a new business or assist in the acquisition,
operation or expansion of an existing business
To refinance existing business debt, under certain conditions
Fees and Interest Rates
Loans guaranteed by the
SBA are assessed a guarantee fee. This fee is
based on the loan’s maturity and the dollar
amount guaranteed, not
the total loan amount. As
a way to encourage more
small loans, the SBA is
waiving fees for loans less
than $150,000.
Interest rates on 7(a) loans are typically negotiated between the
borrower and the lender and subject to SBA maximums. Both fixed
and variable interest rate structures are available.
Terms
SBA loan programs are generally intended to encourage longerterm small business financing. Loan terms are based on the ability
to repay, the purpose of the loan proceeds and the useful life of the
assets financed. However, maximum loan terms have been established: 25 years for real estate; 10 years for equipment (or demonstrated useful life); and 10 years for working capital or inventory
loans.
According to statistics compiled by the U.S. SBA, approximately 95
percent of all small businesses are eligible for SBA assistance. To
ensure the success of an SBA loan request, a business owner
should look for a bank that is part of the SBA “preferred lenders
program” (PLP), as PLP providers have been delegated by the SBA
for loan approvals, closing and servicing authority. As experts in the
field, SBA loan officers at banks have the knowledge and experience to streamline the application process and can determine the
best program for your needs.
Most lenders will also ask for a comprehensive business plan that
clearly states the goals and objectives for the business, as well as
information about your experience and management capabilities.
Check with your lender for specific support in preparing or updating
your business plan.
The best way to know if an SBA loan is the right option for your
business is to talk with your lender. A full-service provider of financial services can you help you evaluate all of your financing options,
including SBA loan products, and provide guidance to help your
company achieve new levels of success. In an improving economy,
small businesses have the opportunity to secure a great loan product with excellent terms, and help make 2015 the launching pad for
future success.
Advantages
Wells Fargo SBA Lending is a preferred SBA lender and the #1
SBA Lender in the country. Bret Lanning has nearly 18 years of
SBA Lending experience and has originated over $300 million of
SBA loans.
The 7(a) loan offers flexibility, such as longer terms, and lower down payments,
compared to other types of business financing. With longer terms, business
owners typically have lower payments and are able to retain working capital
and maximize cash flow to grow their businesses.
Submitted: Bret Lanning, VP
National Franchise Account Manager
651.714.8070 [email protected]

10
News to Know from Allied Partners
ServSafe Now Offers eCerts For All Programs
ServSafe now offers eCerts (electronic certificates) for all programs; Food
Safety Manager, Food Handler, Allergens and Responsible Alcohol Service.
The new eCerts will meet all ANSI requirements, as well as that of local health
authorities, which will be able to validate eCerts either with a QR code scan, or
through the new Certificate Lookup function on the ServSafe.com website. This
will provide enhanced security for authenticating certifications.
Students and Proctors can access eCerts via their ServSafe.Com online accounts, 24/7 – and print as many copies as needed, or save to a PDF file format for easy transportability.
ServSafe has recently become an approved vendor for Food Handler in Maricopa County, AZ. Special
pricing of $7.95 per course is available
until 31 October 2015. No coupon code
needed. Protect your guests, your staff –
and your business. ServSafe®!
For more information, email me at [email protected] Submitted: Kevin Scott/National Accts Mgr, 540.868.8292
There is no cost for eCerts – it is included in the cost for the ServSafe Exam.
ServSafe will still print certificates and wallet cards for a $10 fee, which can be
ordered directly from the website.
To learn more about how the eCertificate function will affect Students, Instructors, and/or organizations, please visit ServSafe.com.
Remember the Denny’s Coupon Code Program – use code Dennys14 in the
coupon code field at checkout.
DFA members save 52% for Manager Online Training ($65 versus $125 retail).
All other Materials are 20% off; Exams ($28.80 online/$30.40 for SCANTRONS), ServSafe® Manager Textbooks ($56.24), as well as the opportunity
for ServSafe® Food Handler at $10.20.
2015 Annual Convention Golf Tournament
Patron Opportunities
Tournament Sponsor $30,000—Ventura Foods
11
News to Know from Allied Partners
Restaurant Technologies Inc.
Announces New Partnership
To learn more about the RTI automated oil management system, visit http://www.rti-inc.com/.
MINNEAPOLIS – – Restaurant Technologies Inc. (RTI) is pleased to
announce an exciting new Denny’s partnership with RREMC Restaurants LLC. The reputable restaurant group was founded in 2002 and
operates across the South, Midwest and Northeast.
Submitted: Dan Champagne, [email protected]
734.837.0231
Cuisine featuring deep-fried foods is a staple of RREMC’s 40 Denny’s
restaurants and accounts for almost 30 percent of menu items. While
deep fryers are practically a necessity in any restaurant kitchen, managing cooking oil – from its purchase and receipt to storage, filtration
and disposal – is a recurring hassle for management and employees.
Restaurateurs who depend on hourly employees to carry out this key
operational component are likely to face employee injuries, poor filtration practices and inconsistent food quality.
RREMC decided to remove the inconvenience and uncertainty of manual oil handling by partnering with RTI. By installing automated oil management solutions in all of its restaurants, RREMC is eliminating one of
the most dangerous, unproductive, despised and messy jobs in the
kitchen by automating the distribution, handling and disposal of used
hot fryer oil with the push of a button. Just as important, the partnership
helps ensure RREMC’s Denny’s restaurants serves its customers quality product every time.
“… It’s a win for both us and our customers because it’s safer for our
employees and produces a better-tasting, better-quality product,” said
John Metz, president of RREMC Restaurants LLC.
The RTI system comes with all the hardware, software, installation,
training and support services to easily automate oil management. It
enables employees to fill, dispose of and filter with the push of a button.
RTI – Restaurant Technologies Inc.
Restaurant Technologies Inc. (RTI) is the leader in smart, safe,
sustainable oil and operations management technology for the
food service industry. The company’s fully automated oil storage, handling and disposal management system helps increase worker safety, improve restaurant cleanliness and minimize frying-oil inconveniences. RTI data-management solutions provide restaurant decision-makers with increased visibility into oil usage for better food quality and consistency. Headquartered in Mendota Heights, Minn., RTI serves more than
22,000 customers via 41 oil depots throughout the United
States. Visit us at rti-inc.com
New Members of our Sponsors Group
IOA Insurance: Bronze Sponsor
Howard Massey, Director & VP of the National Restaurant Division
Ontario, CA 91761
909.510.6300 x 53220, [email protected]
ioausa.com
Regions Insurance: Bronze Sponsor
Charlie Page, Senior Vice President
Roswell, GA 30076
770.255.7874, [email protected]
regionsinsurance.com
Regions Insurance - The coverage you need.
The guidance you trust.℠
Celebrating 25 Years of Excellence
Sponsors: Title: Coca-Cola Diamond: MBM Gold: Cargill, Travel Media, Stampede Meats, Ventura Foods Silver: Albertville,
Bruce Foods, Cholula Foods, ConAgra, Ecolab, Fontanini Meats, Haliburton, S & D Coffee, Freshmark. Bronze: Basic American,
Christopher’s, CTI Foods, Daily’s Foods, Dakota Provisions, Direct Capital, Dr Pepper, Fair Oaks Farms, IOA Insurance, Kemps,
Leavitt Insurance, McIlhenny, National Entertainment Group, Regions Insurance, Schreiber Foods
12
News to Know from Allied Partners
Required ACA Reporting
Where – What – When – Why
New Technology Announcement
After the latest Supreme Court ruling, the Affordable Care Act (ACA) is
alive and very likely to stay with us in some form for years to come.
Applicable Large Employers (ALE’s) were required to begin coverage
in 2015. As part of this coverage, ALE’s must submit a 1095-B to the
IRS, with a copy going to each employee. The 1095-B provides details
about an employee’s actual insurance coverage. Generally, the 1095B should be prepared by your insurance provider unless your plan is a
self-insured plan.
The 1095-C describes the coverage (by month) that was made available to each employee. Please check with your insurance provider
and/or broker to determine if they are preparing the 1095-C for
your company. Not every insurance provider is automatically doing
this for you. Also, many payroll companies are offering to provide
these forms for a fee.
Form 1095-C goes to each respective employee (much like a W-2 is
provided). The 1095-B must be distributed to your employees by February 1st, 2016 for the 2015 calendar year. The 1095-B, a copy of all
1095-C’s, along and respective transmittal forms, must be submitted
to the IRS by February 28, 2016 if filing manually or March 31, 2016 if
filing electronically.
Submitted: Robert Duskin, CPA 602.248.8223
[email protected].
Regions Insurance is proud to be a
DFA Annual Sponsor and
we are committed to provide the
best insurance services.
Charlie Page
Senior Vice President
404.550.7738
[email protected]
Small Box Energy is excited to
announce the launch of
our iOS and Android mobile
app! The app was created exclusively for chameleon™ Cloud
users.
Choose your
app store to
download
the app.
Chameleon™ Cloud is an easy to use enterprise level Energy
Management System and user interface for small box retail
stores and restaurants. It offers alarms for food safety and
equipment failure and monitors equipment that consumes the most energy; HVAC, lighting, and walk in coolers/freezers.
To read more about the chameleon™ Cloud program refer to
the DFA Forum Newsletter, Spring 2015 at
www.dennys.org/dfa-newsletters/. You may also call 855825-0123 or e-mail: [email protected]
Submitted: David Andow
480.745.3732
[email protected]




Property & Casualty
Workers’ Compensation
Safety Programs
ACA Compliance
All Available Nationwide
Copyright ©2015 Insurance products provided through Regions Insurance, Inc., an affiliate of
Regions Bank, are not a deposit, not FDIC-insured, not insured by any federal government
agency, not guaranteed by Regions Banks or its affiliates, and may go down in value.
14
News to Know from Allied Partners
Custom Meat - Simple Way for
Family Dining to Trend Upscale, Part Two
From DFA Forum Winter 2015 issue: Whether one refers to deep-fried
potato sticks, roughly chopped vegetables, or cooking in parchment
paper, cooking simply sounds sexier in French. The term “sous vide” is
no exception. Sous vide, which literally translates to “under vacuum” in French, is the process of cooking vacuum-wrapped food
— in particular, protein items — in a water bath low and slow. To read
Part One go to dennys.org/dfa-newsletters/
Continuing with Part Two: For casual dining segments consistency
keep customers coming back. Recently my parents — world travelers
and foodies — celebrated their 44th wedding anniversary at a popular
national steakhouse chain. No strangers to fine dining, they have
eaten their way through the California wine country and Provence,
France. What made them decide to go casual on their big day? Lower
prices, quality, and consistency, Mom said. They’d eaten at the chain
on the road before, she explained. “They have a really good steak —
and they’re all the same.”
Sous Vide Protein Items Take Pressure Off the Back-of-the-House
Chefs Family dining, bar and grill, fast casual, and casual dining restaurants thrive on consistency. Diners know what to expect in terms of
price, portion size, and flavor every time. That’s a tall order for a food
service chain, where back-of-the-house chefs can vary greatly in terms
of experience, enthusiasm, and talent in the kitchen.
“Because
typically
underutilized
cuts of beef
or pork are
the cuts of
choice, sous
vide meat products give food service development chefs the
ability to develop menu items that are full of flavor, on trend,
and increase cost efficiency by offering dramatically improved yields when compared to dry heat or braising cooking
methods,” explained Dennis Gruber, VP of Technical Innovation & Culinary Development at Bridgeview, Ill.-based Stampede Meat.
“Cuts not typically used for steaks that also contain natural
marbling and distinctive muscle fibers are ideal for sous vide
processing. ‘Fall off’ or ‘end pieces’ from portion steak cutting
also work well,” he continued. “The low temperature and long
cooking times break down the tissue and fiber, making finished items extremely tender and flavorful.
Stampede Meat specializes in custom-made, center-of-theplate protein solutions that include a full line of sous vide
items. Gruber offered some examples of value-added meat
cuts that work well under the sous vide process, including:
Wholesale cuts of meat that are processed and prepared sous vide
style can play a critical role for many food service chains to keep customers coming back. Sous vide is a trendy term that simply means
cooking vacuum-wrapped protein items in a water bath low and slow.
It’s a hands-off method that yields valuable, repeatable benefits to
chefs:
Bone-in Beef Short Ribs
Boneless Pork Butt
Bottom Sirloin
Chuck
Eye Round
Ground Steak & Trimmings
Rib Eye
Shoulder
Sirloin Tip/Knuckle
Louis Style Spare Ribs
Accurate control of the inside cooking temperature prevents overdone, dried-out protein pieces.
 Vacuum-wrapping prevents moisture transfer from food to cooking
liquid — which can happen during poaching or boiling — so meat products always turn out tender and juicy.
 Unlike any other cooking method, sous vide guarantees that beef,
pork, and poultry will achieve the same degree of perfect doneness
from the middle to the edges of the cut.
 Timing issues are eliminated vs. cooking over heat and flame, so
finished items can remain in the water bath — without overcooking —
until ready to plate.
 Various methods of finishing the products — oven, broiler, grill, flat
top —provide many options for final plate appearance, creating tremendous menu flexibility.
Meat processors like Stampede Meat place a wide variety of
sous vide style products in front of food service culinary experts with multiple layers of success. If my parents are any
indication, the quality, value, and consistency sous vide provides can help casual dining restaurants stay popular and
profitable.
Packaged Meat Solutions Provide Quality at Low Price Points
“Perfectly cooked” doesn’t mean a whole lot if the quality isn’t there to
begin with. This is especially true for center-of-the-plate protein. Sous
vide cooking lets even fast-food chains deliver high quality while keeping price points low.
800.353.0933 stampedemeat.com

Strip Loin
Submitted: Brock Furlong, [email protected]
Blake Miller,
[email protected]
15
Membership—NEW Allied Partner Suppliers
ACP, Inc
Blendtec
C3 - Creative Consumer Concepts
CHI - Charter House Innovations
Citizens Bank Restaurant Finance
Commercial Foodservice Repair / Tech-24
Corrigo, Incorporated
Dish Network
Five Star Custom Foods
Heinz North America
Inprocess, Inc.
IOA Insurance Services
IQ BackOffice
Kagome
Kraft Food Ingredients
Marlin Franchise Finance Group
Matthews Retail Group, Inc.
Mission Foods
Pinnacle Solutions
PlotWatt
Regions Insurance, Inc.
Rolland Safe & Lock Company, LLC
ServSafe (National Restaurant Association)
Small Box Energy (Engenuity Systems)
Southeastern Mills-Louisiana Hot Sauce
Stearns Bank NA
Stewart Sutherland
TD Bank
Tyson Foodservice, a division of Tyson Foods
Unilever Food Solutions
WAY.com
Wells Fargo SBA Lending
Equipment Providers
Equipment Providers
Marketing
Decor, Signage Providers
Financial Services
Equipment Providers
Technology and Office Equipment
Entertainment
Food and Beverage Providers
Food and Beverage Providers
Business Services
Insurance
Business Services
Food and Beverage Providers
Food and Beverage Providers
Financial Services
Financial Services
Food and Beverage Providers
Construction/Site Services
Utility Services
Insurance
Equipment Providers
Business Services
Utility Services
Food and Beverage Providers
Financial Services
Supplies
Financial Services
Food and Beverage Providers
Food and Beverage Providers
Marketing
Financial Services
Refer to your online Buyer’s Guide for suppliers at Dennys.org > Suppliers
++++++++
Allied Partner Suppliers support you and the brand by underwriting your dues and convention
registration, give them the opportunity to bid for your business!
17
Membership—Allied Partner Suppliers
A.C. Furniture, Inc.
Everyware Global / Oneida / Anchor
Pay1 Payroll Services
A-1 Incorporated
Fair Oaks Farms, LLC
Payless ShoeSource
ACP, Inc
First Data USA
Pinnacle Solutions
Advantage Equipment Sales
First Franchise Capital Corporation
PlotWatt
Albertville Quality Foods
Five Star Custom Foods
Priority Capital
Alliance Payroll Services
FMP (Franklin Machine Products)
Red Mountain Lighting
Atlantic Micro Systems
Fontanini Italian Meats
Regions Insurance, Inc.
Barry Callebaut
Food Service Concepts
Restaurant Technologies, Inc. RTI
Basic American Foods
Franchise Signs International, LLC
Rich Products
Blendtec
Genesis Baking Company
Rolland Safe & Lock Company, LLC
Bruce Foods Corporation
GOJO Industries
Roses Southwest Papers
C.F. Sauer Foods
Haliburton International Foods
S & D Coffee & Tea
C.H. Guenther & Son, Inc. / Pioneer Flour
Heinz North America
Saputo Dairy Foods LLC
C.H. Robinson Worldwide
Hobart-Traulsen-Vulcan
Schreiber Foods, Inc.
C3 - Creative Consumer Concepts
Impulse Industries
Seating Concepts
Career Builder
Innovative Expo
ServSafe (NRA)
Cargill
Inprocess, Inc.
Shoes For Crews, LLC
CHI - Charter House Innovations
IOA Insurance Services
Sir Speedy Printing and Signs
Cholula Food Company
IQ BackOffice
Small Box Energy (Engenuity Systems)
Christopher's, Inc.
Kagome
Smithfield Foods, Inc.
Citizens Bank Restaurant Finance
Kelloggs Food Away From Home
Snagajob
Clipper Corporation
Kemps Ice Cream
Southeastern Mills-Louisiana Hot Sauce
CMC Group / DayMark Safety Systems
Kraft Food Ingredients
Sprint
Coca-Cola | Minute Maid
Kraft Foodservice
Stampede Meat, Inc.
Commercial Foodservice Repair / Tech-24
Lamb Weston | ConAgra Foods
Stearns Bank NA
Corrigo, Incorporated
Leavitt Insurance Group
Stewart Sutherland
Lewis, Thomason, King, Krieg & Waldrop
CrewSafe, Division of Spellbound
Success Unlimited Corporate Services
CTI Foods
Libbey Inc.
Sugardale Foods/Fresh Mark, Inc.
D.I.N.E.
Little Insurance Group
Sunrise Growers
Daily's Premium Meats
Marlin Franchise Finance Group
Superior Uniform Group
Dakota Provisions, Inc.
Matthews Retail Group, Inc.
SureGrip® Footwear
Dart Container Corporation
MBM Corporation
TCF Equipment Finance
David Miller Holdings
McCain Foods, USA
TD Bank
Design Team Sign Company, LLC
McClancy Seasoning Company
The Pelican Group
Destiny Packaging
McIlhenny Co.
Tiger Natural Gas, Inc.
Middleby:Wells/Pitco/Toastmaster/Blodgett
Direct Capital Franchise Group
Trane
Dish Network
Mission Foods
Trident Seafoods
Diversified Foods & Seasonings, LLC
Mood Media
TTI Hoover Oreck
Dominion Enterprises | Hotelcoupons.com NAMG | National Association Mgmt Group
Tundra Restaurant Supply
Domino Foods ASR
National Entertainment Network
Tyson Foodservice
Dr Pepper Snapple Group
National Franchise Sales
Unilever Food Solutions
Duskin & Duskin CPAs
Nestle Professional
Ventura Foods LLC
Ecolab - Pest Elimination Division
Old Seville Expense Reduction, Inc.
WAY.com
Ecolab Institutional
On Site Management
Wells Fargo SBA Lending
Ed Miniat LLC
Pacific Premier Franchise Capital
Wiedenbach-Brown Co., Inc.
ENCOTECH Services, Inc.
Pactiv Corporation
Window Interiors
Patcraft
Support these Suppliers as they underwrite your DFA Membership Dues & Convention Registration
Meetings & Events
DFA Board Meeting/Conference Calls
Aug 18
Telephonic Meeting
Sept 21-23
Meeting, Nashville
Oct 12
Telephonic Meeting
Oct 25, 30
Meetings, Nashville
Nov 17
Telephonic Meeting
Dec 15
Telephonic Meeting
DFA Committee Meetings
DFA Board members as well as other franchisees serve and meet at
least monthly on Brand Advisory Committees (BAC). If you wish to
communicate on any issue, inquire about the next meeting or a concern that you have please contact the committee chair below.
Marketing
Sam Wilensky
[email protected]
Development Robert Duskin
[email protected]
Operations
Glenn Beattie
[email protected]
Technology
Rahul Marwah
[email protected]
ATTENTION DENNY’S Suppliers! SAVE
THE DATE for 2016. You do not want to
miss this popular, exclusive marketing
event for your company.
Franchisees: REGISTER NOW FOR FREE!
Go to Dennys.org > Event Info
Franchisee Members receive two complimentary registrations per paid unit. All units must
be paid for each owner entity, per the DFA Bylaws.

2015/16 Franchisee dues must be paid for
each unit by September 15, 2015

Complimentary registration ends September
15th. After September 15th, the following
registration fees apply:
September 16th—October 15th: $300/person
October 16th—Onsite: $500/person
October 16th: Online registration closed
Management: Barbara Magro, [email protected] | Tiffany Danley, [email protected] | Rich Danley, [email protected]
888-433-6697 | [email protected] | dennys.org