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GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 5 NUMBER 10 ◆ OCTOBER 2014
Majority of restaurant workforce
sees industry as long-term career
Appetizers:
Del Taco cooks
up Southeast
6
New venues for
Savannah Food
& Wine Festival
7
Under the toque
with Chef
Archna Becker
8
Vollrath Company
celebrates 140
years in business
9
Entrées:
Advertiser Directory . . . . . . . . . 3
Appel Pie. . . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque . . . . . . . . . . . . . . 8
What’s Going On . . . . . . . . . . . . . . 2
Washington, DC - Nine out of 10
restaurant employees say they are
proud to work in the restaurant industry, while three-quarters believe
the industry offers them a strong career path and upward mobility, according to a new workforce study
released today by the National
Restaurant Association Educational
Foundation (NRAEF).
As the most extensive research
of the restaurant sector workforce in decades, "Who Works in
the U.S. Restaurant Industry," details the opinions of nearly 5,100
Americans who currently work or
formerly worked in the industry,
as well as those who own or operate restaurants.
"This landmark research finds that
employees and owners/operators have
a decidedly positive perception of our
industry and believe extensive career
choices and opportunities for advancement are readily available," said
Dawn Sweeney, President and chief
executive officer, National Restaurant
Association and National Restaurant
Association Educational Foundation.
"This study offers fresh and compelling insight into why so many
Americans choose to chart their careers in the restaurant industry, how
they advance and why so many plan to
stay until they retire."
Gateway to employment
and advancement
The restaurant industry has historically served as the first job for Americans,
with nearly one in three getting their first
work experience in a restaurant. More
than nine out of 10 restaurant employees
said the restaurant sector is a good place
to get a first job, and more than eight out
of 10 current workers agreed that restaurants provide an opportunity for people
who want to succeed based on hard work.
Eight out of 10 employees and nine
out of 10 owners say people of all backgrounds can open their own restaurant.
Career opportunities and
tenure abound
New Wild Wing Café opens in Pooler
Pooler, GA – Wild Wing Cafe is hitting all the right notes at its new Pooler
restaurant. The brand that lives by the
motto “Hot Wings, Cold Beer, Good
Times” today announces the grand
opening of its new Wild Wing Cafe
(WWC) location in Pooler. The new
restaurant will be the first for local entrepreneur and restaurant industry veterans Mark Stegall and Tommy
Campbell, Georgia-based restaurant
owners and operators.
“Wild Wing Cafe combines the best
of both worlds,” said Stegall, who is
also a Mellow Mushroom franchisee in
the Atlanta area. “From world-class
food to top-notch musical entertainment, we offer a one-of-a-kind experience for our customers. We are thrilled
to give Pooler an environment to let
loose and spend time with close family
and friends.”
The new Wild Wing Café opened
September 26th with a grand opening
event that began at 5 p.m. The
new location is located at Pooler
Marketplace at 417 Pooler Parkway,
conveniently situated across from the
Publix Supermarket and Pooler
Stadium Movie Theatre. The restaurant will be the ninth Wild Wing Cafe
◆
Fresh, made-fromscratch wings and
homemade sauces
are at the heart of
Wild Wing Cafe’s
menu.
in Georgia, joining the existing
locations in Alpharetta, Augusta,
Ga i n e s v i l l e, Ma c o n , Sa va n n a h ,
Snellville, Statesboro, and Suwanee.
The brand has built its rock-solid
reputation for being the liveliest
neighborhood hangout throughout
the southeastern United States with
its blend of award-winning menu
items and extraordinary music entertainment. These unique differentiators captured the attention of
Stegall and Campbell, compelling
them to open their first Wild Wing
Cafe in the area.
“Mark and Tommy are extraordinary
individuals,” said Tom Lewison, CEO of
Wild Wing Cafe. “They are seasoned professionals and have a proven trackrecord of providing excellence to
Georgia’s food scene. We look forward to
helping them carry out the traditions
that have set Wild Wing Cafe apart from
the competition.”
Fresh, made-from-scratch wings
and homemade sauces are at the
heart of Wild Wing Cafe’s menu.
However, it’s the menu’s variety,
which includes specialties such as
See WILD WINGS page 9
A majority of employees said the industry provides good long-term career
opportunities. Also, individuals in almost
every occupation and age group surveyed felt the restaurant industry affords
them career advancement potential. Of
those not in their first restaurant job, a
solid majority said they have advanced
to higher-paying jobs.
Seven out of 10 restaurant employees
said they would likely continue working
in the industry until they retire. In fact,
the median industry tenure of employees in restaurant manager and business
operations positions was 20 years, and
for those over 55, the median was more
than 30 years.
"As the nation's second largest private-sector employer and a leading job
creator, the restaurant industry must
attract, develop and retain employees
to fuel projected growth within the
sector. We are highly encouraged by
the findings of this study and hope it
will propel more people to consider
and choose fulfilling restaurant careers," said Rob Gifford, executive vice
president, strategic operations and
philanthropy, National Restaurant
Association and National Restaurant
Association Educational Foundation.
Compensation
The study also examined compensation for both hourly and salaried restaurant employees. While wage ranges
varied by occupation, restaurant managers earned a reported median annual
base salary of $47,000. Salaried chefs and
cooks received a median base of $50,000,
with the upper quartile at $65,000 and
the lower quartile at $40,000. Among
salaried employees, a majority across all
age groups said they received a raise in
the last year.
When analyzing the findings of particular hourly workers such as waiters
and waitresses, the study indicates they
earned a median of $16.13 per hour when
employer-paid wages and tips were combined, while bartenders earned a median
of $19.35 per hour. Among all hourly emSee WORKFORCE page 6
2
What’s Going On
GEORGIA
OCTOBER 2014
Important new products, corporate news and industry events.
Chester Brunnenmeyer’s Bar &
Grill will be a rustic American place located on the corner of East Main and
Depot Street at 733 E Main
in historic downtown Blue
Ridge, Georgia. Blue Ridge is
a quaint mountain town located about 100 miles north
of downtown Atlanta. This
brand new bar and grill will
have a warm modern rustic
feel and will feature high
quality food, an impressive
wine list, signature cocktails,
and regionally crafted beer.
Chester's totals 85 seats and will have a
bar/hang out feel with a 35 foot bar,
high top seating adjacent to the bar and
a front dining area for patrons who prefer more of a
restaurant feel. They will be
offering all day dining starting from 11:30 a.m. daily.
This new project is under
construction and is scheduled to open in November.
They can be reached at
706.258.2539.
◆◆◆◆
Johnsonville announced its new
Split Sausage Links for foodservice.
This new product format is for operators looking to create unique sand-
Clorder, Inc is now offering its proprietary cloud-based food ordering solution and portfolio of technology-based services, designed to help restaurants enhance their online presence, become more efficient in
their operations and increase sales. By employing Clorder’s solutions, restaurants can now create and manage their own online
brand identity while better reaching, engaging and retaining their
customers and potential patrons. Clorder helps its restaurant
clients to enhance their image, boost sales and ultimately, drive
incremental revenue. According to the National Restaurant
Association, restaurant industry sales are projected to reach approximately $685 billion in 2014. The market for takeout orders
from independent restaurants is currently estimated at $67 billion. This is demonstrative of the growth opportunity in the
restaurant segment. Visit Clorder.com for all details.
wiches that intrigue and drive menu interest for all dayparts. Split Sausage
L i n k s f i t a va r i e t y
of bread carriers that
already exist in most
operators’ pantries.
Johnsonville Splits are
evenly butterflied 80%
through the link for optimal product performance in foodservice
kitchens with less
breakage than competitive products. This format provides maximum flexibility for
operators – spread open the Split
Sausage Link and sear it to develop the
flavorful caramelization consumers
crave, or leave the product in tact to
stuff it with toppings. Johnsonville is
the #1 sausage brand in the
U.S.* with the highest
loyalty levels – no
other brand has
this reassurance
for consumer satisfaction. The new
pre-split format offers a
value by saving time,
labor and guarantees a
consistently split product. It also adds
value for the customer by bringing bold
flavor in a unique sandwich format.
Like all Johnsonville Sausage products,
Split Sausage Links are made with the
freshest cuts of pork, with no TVP (tex-
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
tured vegetable protein), fillers or cereals added. For more information call
800.837.5391 or visit the website at
johnsonvillefoodservice.com.
◆◆◆◆
Knouse Foods, a leading fruit
grower cooperative, launches its new
Musselman’s Heat N Serve Spiced
Homestyle Country Apples. Now available in a #10 can for back-of-house efficiency, these cooked cinnamon apple
slices mixed in a buttery sauce make a
great addition to recipes. From breakfast to dessert, Knouse Foodservice
offers multiple ideas for easy, profitboosting menu enhancements. Simply
heat and serve to save time, reduce
labor and eliminate waste.
Heat N Serve Apples
taste great on
their own, making a side dish.
Serve warm in a
skillet topped with
vanilla ice cream for
dessert, or use as a topping
for pancakes, waffles, or
French toast, they are versatile. All details are available for ordering at
knousefoodservice.com.
◆◆◆◆
See WHAT’S GOING ON page 9
3
Appell Pie
Once upon a time…
Howard Appell
OCTOBER 2014
The second important line item is
Marketing including Public Relations
and Advertising. Without having a line
item amount allocated for this you will
likely fail in whatever business you are
in. Even if you purchase an ongoing
business you need to let the public
know you have bought the business
and what changes you will be making.
◆
GEORGIA
Once upon a time there was a world
without the Internet and people actually spoke to each other, read newspapers and watched the news on TV. For
those of you who remember radio, you
are really old. Advertising was seen on
billboards a la George Orwell’s 1984, on
TV and in newspapers. Today as you are
aware there are so many choices offered to a potential advertiser that it is
very confusing for the first time advertiser and even some old pros to make
the right choice.
As soon as we get comfortable with
one method the newest and greatest is
being touted. With the widespread use
of online options the “Techies” have
taken over the world and they have become the go to guys for “the right
choices”, but wait, are they really the
right choice for you?
When a new business is being
planned, let’s take a restaurant for example, a budget has to be created so
that the correct amount of money is allocated to the different line items
needed to get the doors open, but the
trick is to keep the doors open and the
answer is in the budget line items.
What is a line item you ask? When
creating a budget it is simply a listing of
items needed to open and a dollar
amount that will be needed to achieve
the goal. For example, Rent,
Equipment, Furniture, Food, Utilities,
Construction, and some have sub listings like under Construction you may
have Plumber, Electrician, Contractor
etc. The total of all these costs will be
the amount you need to open your
business. The two line items I haven’t
mentioned yet can make or break your
new business in a hurry.
Working Capital or funds available
after the above is calculated has sunk
more restaurants before they even got
started. You need money on hand to
operate for several months while your
business gets up and running. One of
the major causes of business failure is
no working capital.
◆ Today’s Restaurant Publisher
The two line
items I haven’t
mentioned yet can
make or break your
new business in
a hurry.
Public Relations is Marketing but it
is not Advertising. Public Relations
firms will work with you to get stories
about your business placed in the
proper media and build a “buzz” about
your company. Your only cost would be
their fees.
Advertising is placing ads in the
print media, TV, and creating a website. Without the Advertising line item
how will your potential customers
know where you are, what you do and
when you are open. Advertising
should be done on a regular schedule
regardless of the business conditions
in the world. Toyota, McDonald’s,
Coke and many other major companies continue their ads to keep their
products in the public eye at all times.
Follow the successful ones not the
ones who by scaling back advertising
believe they are saving money. Don’t
overlook this line item because if you
do, you will still will pay for advertising when you publicize a “Going Out
of Business” sale or auction.
Once upon a time there was a nice
restaurant on that corner…
How Would You
Like To Fill Your
Empty Tables?
Index of Advertisers
Culinary Software Services ........................... 10
MegaBucks ............................................................3
FoodserviceResource.com................................8
Restaurant Depot ................................................2
Georgia Power.....................................................12
USell Club ..............................................................11
Georgia Restaurant Consulting Group......... 7
We Sell Restaurants............................................3
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
[email protected] ◆ www.trnusa.com
Today’s Restaurant is published monthly by Today’s Restaurant News.
This issue’s contents, in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.
PUBLISHER ............................... Howard Appell
CO-PUBLISHER ............................... Evan David
ASSOCIATE EDITOR ........................ Wesley Paul
CONTRIBUTING EDITORS ................ Joe Dunbar
CIRCULATION MANAGER ............... Eric Spencer
ADVERTISING MANAGER ...... Howard McKinney
ART DIRECTOR .................................Jim Pollard
SALES MANAGERS .................... Terri McKinney
............................................ William Lagusker
GEORGIA SALES MANAGER ................. Carl Muth
Empty Tables are Perishable and Non-Productive!
When You Fill Those Tables You…
✓ Increase Sales & Improve Your Cash Flow
✓ Help Your Servers Earn More Money
✓ Generate Word-of-Mouth Advertising
✓ Make Your Restaurant More Lively
To find out how MegaBucks can help you fill
those empty tables GUARANTEED RISK FREE…
Call 404-587-5599 or email [email protected]
Advertise in Today’s Restaurant! Contact Carl Muth at 404.545.5456 or email [email protected]
Today’s Restaurant is online…www.trnusa.com
www.mymegabucks.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
4
New Openings
GEORGIA
OCTOBER 2014
New business opportunities in the Georgia foodservice industry.
Now Open
◆ THIRTEEN PIES, 262 Buckhead Ave NE, Atlanta
◆ SHAKE SHACK (1st GA location), 3035 Peachtree Rd Ste A146, Atlanta
◆ FRESHTOPIA NEIGHBORHOOD BISTRO, 1040 Gaines School Rd, Athens
◆ SPUD DOGS, 490 Cherry St, Macon
◆ KISH - STEAKHOUSE, 105 N Park Square, Marietta
◆ DANCING MOUTH INDIAN RESTAURANT, 2905 Jordan Ct, Alpharetta
◆ CHICKEN SALAD CHICK (Alabama-based), 970 North Point Dr Ste B190,
Alpharetta
◆ SPROUTS FARMERS MARKET, 3630 Peachtree Pkwy, Johns Creek
◆ MAVERICKS SO-CAL MEXICAN CANTINA (Calif-based), 6000 Medlock Bridge
Pkwy Ste 160, Johns Creek
◆ MADE KITCHEN - SPANISH TAPAS, 45 South Roswell Street, Atlanta
◆ THE CELLAR (moved), 20 Jefferson St, Newnan
◆ TASTY CREPES AND ISLAND OASIS (co branded), 1202 Maple St, Bremen
◆ SHANE'S RIB SHACK (opened earlier), 805 South Glynn Street Ste 109,
Fayetteville
◆ RAGAZZO’S PIZZA & GRILLE, 1700 Norman Dr Ste 1142, Valdosta
◆ SERVICE BREWING CO.'S TASTING ROOM, 574 Indian Street, Savannah
◆ VENTISETTE - sit-down Dinner only Rest, 1077 Hemphill Ave NW, Atlanta
◆ NOLA, 66 Fairfield Rd, Villa Rica
◆ GAJA RESTAURANT, 491 Flat Shoals Ave SE, Atlanta
◆ LEGEND'S REST & LOUNGE, 495 Peachtree St NE, Atlanta
◆ DOMINOS, 824 Hull Road, Athens
◆ SISTERS FAMILY RESTAURANT (re-opened), 6550 GA Hwy 20, Loganville
◆ A-OK CAFÈ, 154 College Ave, Athens
◆ BOLTON DINING COMMONS (Campus), 790 S. Lumpkin Street, Athens
◆ CHICK-FIL-A, 246 Marietta Street NW, Atlanta
◆ CHICK-FIL-A, 4321 Atlanta Hwy, Loganville
◆ DQ GRILL & CHILL, 3465-A Jefferson Road, Athens
◆ PRESERVE BISTRO, 1660 W Broad St, Athens
◆ RED LOBSTER #0036, 1956 W Broad St, Athens
◆ STARBUCKS KROGER COFFEE SHOP, 700 US Hwy 29 North, Athens
◆ THE PINE - NEW SOUTH EATERY, 1235 Milledge Avenue, Athens
◆ THE UPTOWN BAR, 400 East Clayton St, Athens
◆ YO BO CANTINA FRESCA, 1591 S Lumpkin St Ste C, Athens
◆ FIREHOUSE SUBS, 905 Market Place Blvd Ste B, Cumming
◆ BURNT SUGAR ICE CREAM PARLOUR, 1730 W Oak Commons Ct Ste B, Marietta
◆ THEY GREY, 109 Martin Luther King Blvd, Savannah
◆ SOUTHERN SIZZLIN STEAKHOUSE, 107 Dewey Street, Tallapoosa
◆ MAE’S CROSSROADS RESTAURANT, 505 Bowdon Street, Tallapoosa
◆ SENIOR QUINTIN MEX-GRILL, 3455 Peachtree Pkwy Ste 201, Forsyth
◆ MARCO'S PIZZA, 475 Dacula Rd, Dacula
◆ CASPIAN GRILL, 3120 Johnson Ferry Rd, Marietta
◆ QING MU NOODLE COMPANY, 3035 Peachtree Rd NW, Atlanta
◆ MELLOW MUSHROOM, 6121 Cedarcrest Rd. NW, Acworth
◆ LOCO MEX (name change from Loco Rio), 170 Davis St, Franklin
◆ FRESHTOPIA NEIGHBORHOOD BISTRO, 1040 Gains School Rd, Athens
◆ PUEBLOS MEXICAN CUISINE, 3120 Mathis Airport Pkwy, Suwanee
◆ JAY’S MEXICAN GRILL - Mexican Taqueria, 1545 McFarland Pkwy Ste 101, Forsyth
◆ SAVOR BAR & KITCHEN - Southern Fusion Upscale Dining, 7 Concourse Pkwy
NE, Atlanta
◆ CITY TAVERN, 109 Newnan St, Carrollton
◆ WORLD OF BEER, 745 Chastain Road NW Ste 1000, Kennesaw
◆ WORLD OF BEER, 855 Peachtree St NE Ste 5, Atlanta
◆ HIGH ROAD CRAFT ICE CREAM, 1730 West Oak Commons Ct Ste B, Marietta
◆ DANCING GOATS COFFEE BAR, 675 Ponce De Leon Ave NE, Atlanta
◆ GEORGIA THEATRE Co./Riverwatch 14 Cinemas + in house dining, 2824
Washington Road, Augusta
◆ 521 KITCHEN & QUE, 4365 Roswell Rd Ste 4367, Atlanta
◆ THE GIVING KITCHEN (non-profit), 541 Edgewood Ave, Atlanta
◆ ANABELLE’S TABLE, 1614 Peachtree Pkwy Ste 700, Cumming
◆ BOJANGLES', 3868 Stone Mountain Rd, Snellville
◆ BOJANGLES', 2695 Panola Road, Lithonia
◆ BOTTLE BAR & BISTRO (closed old location this is new), 793 Juniper St,
Atlanta
◆ TWIN SMOKERS - Barbecue & Bourbon, 300 Marietta St, Atlanta
◆ TIERRA MEXICANA, 925 Garrett St Ste K, Atlanta
◆ GEORGIA-BASED ZAXBY'S, 1420 Spring Road, Smyrna
◆ IRISH RED PUB & TAP HOUSE, 3939 Atlanta Highway Ste 102, Loganville
◆ AREPA MIA (2ND LOCATION), 307 East College Ave, Decatur
◆ SATCHEL BROS. DELI & PICKLE BAR, 2800 Maynard H Jackson Jr Blvd,
Atlanta
◆ CROSSTOWN GRILLE, 48 Crosstown Dr, Peachtree City
◆ TAKOREA - a Korean/Mexican fusion eatery, 818 Juniper St, Dunwoody
◆ SAMBA BRAZILLIAN STEAKHOUSE, Adamson Square, Carrollton
◆ WILD WING CAFÈ, 417 Pooler Pkwy, Pooler
◆ UNCLE MADDIO'S PIZZA JOINT, 658 Dawsonville Hwy Ste B, Gainesville
◆ EL POLLO DORADO (opened earlier), 639 Thornton Rd Ste 101, Lithia Springs
◆ ZOYO NEIGHBORHOOD YOGURT (based in AZ), 2090 Baker Rd Ste A101,
Kennesaw
◆ TOM, DICK & HANK, 294 Ponce de Leon Avenue NE, Atlanta
◆ WILLIE B’S SISTERS SOUTHERN CUISINE, 705 S Gordon Rd, Mableton
◆ GYPSY KITCHEN - a 260 seat Spanish rest, 3035 Peachtree Rd NE Ste A-209,
Atlanta
◆ MAMAK MALAYSIAN CUISINE, 5150 Buford Hwy Ste A-170, Doraville
◆ SABOR A MEXICO, 805 Lanier Ave W Ste C, Fayetteville
◆ LA PAREJA MEXICAN RESTAURANT, 1436 N Park St, Carrollton
◆ KRISPY KREME DOUGHNUTS, 4560 South Cobb Drive, Smyrna
◆ TOPPINZ FROZEN YOGURT, 6072 Hwy 53 Ste J, Braselton
◆ CITY SQUARE PIZZA, 21 City Square, Hoschton
◆ I LOVE SUSHI (opened earlier), 2086 Cobb Pkwy SE, Smyrna
◆ BRANTLEY'S RESTAURANT, 103 Atlantic Avenue, Waco
◆ MOXIE BURGER, 555 South Atlanta St Ste A600, Alpharetta
◆ URBAN CAFÈ, 1048 Alabama Street, Carrollton
◆ UNCLE MADDIO'S PIZZA JOINT, 4018 Atlanta Hwy, Loganville
◆ ASANTE, 250 Park Ave, Atlanta
◆ HAPPY'S PIZZA (1st in area), 2598 Candler Rd, Decatur
◆ CACAO ATLANTA CHOCOLATE CO., 202 Permalume Place, Atlanta
◆ THE UGLY BISCUIT (opened earlier), 2756 South Main St, Kennesaw
Hotels Under Construction
◆ CLERMONT HOTEL + RESTAURANT + ROOFTOP BAR, 789 Ponce de Leon,
Atlanta, Mid to late 2014
◆ HOMEWOOD SUITES BY HILTON SAVANNAH HISTORIC
DISTRICT/RIVERFRONT, River Street and Bay Street, Savannah, Feb - March
2015 or later
◆ FORT BENNING LODGE / ABRAMS HALL /860-ROOMS, Main Check-In Bldg
2793 Hawkins Dr, Fort Benning, Nov-Dec ’14
◆ SPRINGHILL SUITES, 85 S Beachview Dr, Jekyll Island, May - June 2016
◆ COURTYARD BY MARRIOTT, 150 South Beachview Dr, Jekyll Island, Jun ’16
◆ GEORGIA HOLIDAY INN AND RESTAURANT, 711 N Beachview Dr, Jekyll Island,
Nov-Dec ’14
◆ THE WESTIN JEKYLL ISLAND, 110 Ocean Way, Jekyll Island, January 8 2015
◆ VALUE PLACE HOTEL, 2877 Dresden Drive, Chamblee, Feb - March 2015
◆ 200-ROOM HOTEL INDIGO DOWNTOWN ATLANTA, 230 Peachtree St. NE,
Atlanta, Sept - Oct 2015
◆ AC HOTELS BY MARRIOTT, 3462 Peachtree Road, Atlanta, Mid 2015
◆ COURTYARD BY MARRIOTT (breaking ground), 220 Johnson St, Carrollton, TBD
◆ TOWNEPLACE SUITES BY MARRIOTT, 4001 McIntosh Pkwy, Newnan, Dec ’14
◆ WESTIN RESORT HOTEL AND CONFERENCE CENTER, 8000 Capps Ferry Rd,
Douglasville, Late 2015 or 2016
◆ CROWNE PLAZA AND STAYBRIDGE SUITES/DUAL BRANDED, 590 West
Peachtree St NW, Atlanta, Early 2016
◆ HOLIDAY INN EXPRESS AND SUITES, 110 Willie Lee Pkwy, Warner Robins, TBD
◆ COURTYARD BY MARRIOTT (planning stages), off Satellite Boulevard, Duluth,
Mid 2015
◆ RESIDENCE INN BY MARRIOTT, Ashford Dunwoody Rd at Meadow Ln,
Dunwoody, Mid to late 2015
◆ HAMPTON INN & SUITES (not yet started), Ashford Dunwood Rd & Perimeter
Ctr North, Dunwoody, Mid to late 2015
◆ 5 STORY HAMPTON INN & SUITES HOTEL, 844 Turner McCall Blvd, Rome, TBD
Under Construction
◆ HUEY LUEY'S MEXICAN FOOD AND MARGARITA BAR, Cobb Pkwy at Acworth
Summit Blvd, Acworth, Oct-Nov ’14
◆ SWEET AUBURN SEAFOOD AND LOUNGE, 171 Auburn Ave Ste P, Atlanta, Nov ’14
◆ KAPTURE REST & LOUNGE, 75 Peachtree Place NW, Atlanta, Oct-Nov ’14
◆ MIDTOWN'S DAVINCI'S PIZZERIA (2nd), 265 Ponce de Leon Place, Decatur, TBD
◆ TOWER BURGER, 1495 Alpharetta Hwy, Alpharetta, Oct 27 2014
◆ BARREL & BARLEY (moving), 8600 Main Street, Woodstock, Dec 30 2014
◆ EINSTEIN BROS. BAGELS, 259 E. Broad St, Athens, Nov-Dec ’14
◆ KUMQUAT MAE BAKERY & SANDWICHES (moving), 1155 Mitchell Bridge Road,
Athens, Nov-Dec ’14
◆ TROPICAL SMOOTHIE CAFÈ, 2566 Briarcliff Rd NE, Atlanta, Oct-Nov ’14
◆ JOHNNIE MAE'S KOUNTRY KITCHEN, 6405 Fairburn Rd, Douglasville, Nov ’14
◆ SIDELINES SPORTS BAR, 911 S Park St Ste B, Carrollton, Oct-Nov ’14
◆ GRANITE BAR & RESTAURANT, 300 Drayton Street, Savannah, Oct-Nov ’14
◆ THE GREY, 109 MLK Jr. Boulevard, Savannah, Oct-Nov ’14
◆ MYTHOS PIZZERIA, 1000 Whitlock Ave NW Ste 110, Marietta, Oct-Nov ’14
◆ BREW COFFEE AND TEA COMPANY, 120 Cunningham Dr, Bremen, Oct-Nov ’14
◆ GIOVANNI'S, 120 Cunningham Dr Ste F, Bremen, Oct-Nov ’14
◆ WICKED JUICY LUCY STUFFED BURGER BAR, 120 Cunningham Dr Ste G,
Bremen, Oct-Nov ’14
◆ SALT FACTORY PUB, 8690 Main Street, Woodstock, Oct-Nov ’14
◆ COSTA VIDA - BAJA CALIF INSPIRED REST CHAIN, 405 Peachtree Pkwy Blvd
Ste 165, Cumming, Oct 15 2014
◆ LAST WORD FOOD & COCKTAILS, 701 Highland Ave NE Ste 5, Atlanta, Oct ’14
◆ BONEHEADS GRILLED FISH, 5815 Windward Pkwy Ste 202, Alpharetta, Nov ’14
◆ THE BIG KETCH SALTWATER GRILL (2nd), 1105 Canton Street, Roswell, NovDec ’14 or later
◆ LA TRATTORIA ON THE SQUARE, 120 Alabama St, Carrollton, Dec 28 2014
◆ TIN LIZZY'S CANTINA, 6320 Sugarloaf Pkwy, Duluth, Nov-Dec ’14
◆ TIN LIZZY'S CANTINA, Johnson Ferry Road & Woodlawn, Atlanta, Early 2015
◆ JD’S SPORTS PUB & PIZZA, 1790 Peachtree Pkwy Ste 212, Cumming, Oct 30
2014 or before
◆ JENI’S SPLENDID ICE CREAMS, 545 North McDonough St, Decatur, Nov ’14
◆ KATIE'S BEST PIZZA, 801 East King Ave, Kingsland, Oct-Nov ’14
◆ CARIBBEAN LEGACY RESTAURANT, 233 Mitchell St NW, Atlanta, Oct 30 2014
◆ MEZCALERO MEXICAN GRILL, 5465 Bethelview Rd Ste 560, Cumming, Nov ’14
◆ SPIRITS TAVERN & RESTAURANT, 19 East Main St Ste D, Dahlonega, Oct 30
2014 or before
◆ CROOKED TREE CAFÈ, 915 Cobb Pkwy N, Marietta, Oct-Nov ’14
◆ THE SQUARE PUB, 166 Roswell St SE, Marietta, Jan - Feb 2015
◆ EL DON TEQUILAS, 6077 Fairburn Rd, Douglasville, Nov-Dec ’14
◆ CABIN FEVER ROASTERS, Broad Street, Douglasville, Oct-Nov ’14
◆ HIGH-END REST (TO BE NAMED), 866 Peachtree St NW, Atlanta, Nov-Dec ’14
◆ KEEGANS PUBLIC HOUSE, 4686 South Atlanta Rd, Smyrna, Oct-Nov ’14
◆ THE SOUTHERN GENTLEMEN - A GASTROPUB, 3035 Peachtree Rd NE,
Atlanta, Nov 30 2014 or before
◆ BAJA EXPRESS FROM BAJA FRESH (from CA), 916 Maple Street, Carrollton,
Oct-Nov ’14
◆ F¸SE - ECLECTIC MENU OF MANY ORIGINS, 1855 Central Ave, Augusta, OctNov ’14 or later
◆ RUSCELLO - MEDITERRANEAN & ITALIAN CUISINE, 4390 Ashford Dunwoody
Rd NE, Atlanta, Oct-Nov ’14
◆ BAD DOG TAQUERIA (2nd), 476 Edgewood Ave, Atlanta, Oct-Nov ’14
◆ CORNER TAVERN (in Little Five Points), 1174 Euclid Ave NE, Macon, Dec ’14
◆ TUTTO RESTAURANT & BAR, 122 Norcross St, Roswell, Oct-Nov ’14
◆ POLLO TROPICAL (NEW BLDG), East-West Connector at Austell Rd, Austell,
Oct-Nov ’14 or later
◆ ROCKS CHICKEN (1st & Independent), 3500 Peachtree Rd NE, Atlanta, OctNov ’14 or later
◆ BURGER FI, 101 Marietta St NW, Atlanta, Nov-Dec ’14
◆ EGGS UP GRILL, 270 Rucker Road, Alpharetta, Oct-Nov ’14
◆ LITTLE TROUBLE - COCKTAIL LOUNGE, 1170 Howell Mill Rd NW, Atlanta, TBD
◆ ANOTHER BROKEN EGG CAFÈ (others coming), 3333 Buford Dr, Buford, TBD
◆ ANOTHER BROKEN EGG CAFÈ (others coming), 11031 Medlock Bridge Rd Ste
110, Johns Creek, Nov 30 2014 or before
◆ HUDSON GRILL, 2500 Cobb Place Lane NW, Kennesaw, Early 2015
◆ WONDERLICIOUS ON WHEELS, looking for location, Atlanta, TBD
◆ DAT FIRE JERK CHICKEN, 226 Northside Dr SW, Atlanta, Oct-Nov ’14
◆ ARDEN'S GARDEN JUICE BAR, 4338 Paces Ferry Rd SE, Atlanta, Late 2014
◆ ARDEN'S GARDEN JUICE BAR, 145 Auburn Ave Ste A, Atlanta, Late 2014
◆ ARDEN'S GARDEN JUICE BAR, 1985 Howell Mill Rd Ste 101A, Atlanta, Late’14
◆ ARDEN'S GARDEN JUICE BAR, 1248 Clairmont Rd, Decatur, Late 2014
◆ ARDEN'S GARDEN JUICE BAR, 969 Marietta St Ste 300, Atlanta, Oct-Nov ’14
◆ THE FRESH MARKET, 2480 Briarcliff Road, Atlanta, April - May 2015
◆ GRUB BURGER BAR, 2480 Briarcliff Road Ste 47, Atlanta, Late 2014
◆ BIG AL'S GOURMET BUTTER BURGERS, 2221 Peachtree Road Ste G, Atlanta,
Oct-Nov ’14
◆ CHOP CHOP TAKE OUT, 201 Brumbelow Rd, Carrollton, Oct-Nov ’14
◆ STARS & STRIKES BOWLING AND ENT COMPLEX, 10010 GA 92, Woodstock,
Spring 2015
◆ TAQUERIA TSUNAMI - Latin-Asian fusion, 1570 Holcomb Bridge Rd Ste 810,
Roswell, Nov-Dec ’14
◆ JOHNNY ROCKETS, 915 Ridge Walk Pkwy, Woodstock, Oct-Nov ’14
◆ PACES AND VINE (new concept), 4300 Paces Ferry Rd SE Ste 250, Atlanta,
Oct-Nov ’14
◆ THE MARKET IN AVONDALE, 10 N Clarendon Ave, Avondale Estates, Nov ’14
◆ NEW REST (TO BE NAMED), 845 Spring St NW, Atlanta, Nov-Dec ’14
◆ SECOND SELF BEER COMPANY, 1311 Logan Circle NW, Atlanta, TBD
◆ AMER - AN INTIMATE COCKTAIL SPOT, to come, Atlanta, Late 2014-2015
◆ BARCELONA VINOTECA, to come when available, Atlanta, Late 2014-2015
◆ MF SUSHI, 280 Elizabeth St, Atlanta, Feb - March 2015
◆ A NEW FORD FRY CONCEPT, Elizabeth St & N Highland Ave, Atlanta, Nov-Dec
’14 or later
◆ BREAD & BUTTERFLY CAFÈ, 299 North Highland Ave, Atlanta, July - Aug ’15
◆ MARCO'S PIZZA, 227 Sandy Springs Pl, Sandy Springs, Oct-Nov ’14
◆ MARCO'S PIZZA, 475 Dacula Rd, Dacula, Oct-Nov ’14
◆ MARCO'S PIZZA, 2071 A S Hairston Rd, Decatur, Oct-Nov ’14
◆ MARCO'S PIZZA, 4280 Hickory Flat Hwy, Canton, Oct-Nov ’14
◆ THE BIG KETCH SALTWATER GRILL, 1105 Canton St, Roswell, April - May 2015
◆ STARBUCKS COFFEE CAFÈ, 711 Beach View Dr N, Jekyll Island, Nov 30 2014
◆ SIGNATURE RESTAURANT BEACH HOUSE, 711 Beach View Dr N, Jekyll Island,
Nov-Dec ’14
◆ (NEW) RUSTY ANCHOR BAR & GRILLE, 711 Beach View Dr N, Jekyll Island,
Nov-Dec ’14
◆ MEIKO'S INTERNATIONAL TAPAS BAR & LOUNGE, 110 Centennial Olympic
Park Dr, Atlanta, Nov 27 2014
◆ CHAMA GAUCHA BRAZILIAN STEAKHOUSE, 3365 Piedmont Rd NE Ste 1350,
Atlanta, Nov-Dec ’14
◆ COFFEE SHOP (TO BE NAMED) WITH DRIVE-THRU, 150 Maple Crossing,
Carrollton, Oct-Nov ’14
◆ BARTACO (2ND), 3802 Roswell Rd, Atlanta, Oct-Nov ’14
◆ BARTACO (3RD), 299 North Highland Ave, Atlanta, Oct-Nov ’14
◆ GEORGIA BEER GARDEN, 420 Edgewood Ave SE, Atlanta, Summer 2015
◆ DE'LUX BAR & GRILL - Upscale Adult Venue, 5456 Fayetteville Rd, Atlanta,
Oct-Nov ’14
◆ NEW CONCEPT (to be named), 2233 College Ave, Decatur, Oct-Nov ’14
◆ PAULEY'S CREPE BAR + WINE AND BEER (2nd), 935 Marietta St, Atlanta,
April - May 2015
◆ FADO IRISH PUB, 933 Peachtree St NE, Atlanta, Early 2015
◆ COOKS & SOLDIERS, 691 14th St NW, Atlanta, Oct-Nov ’14
◆ GONDOLIER PIZZA (based in FL), 423 Highway 53 NE, Calhoun, Oct-Nov ’14
◆ JASON'S DELI (1st Augusta location), 2907 Washington Rd, Augusta, Nov ’14
◆ TOM + CHEE (based in Cincinnati), 3350 Buford Dr, Buford, Oct-Nov ’14
◆ TOM + CHEE (based in Cincinnati), 970 North Point Dr Ste B160, Alpharetta,
Oct-Nov ’14 or later
◆ JACK'S RESTAURANT (3rd in area), off of Hwy 27, Bremen, Winter 2015
◆ PRINCI ITALIA - Upscale Italian (1st in GA), 77 12th Street, Atlanta, Dec ’14
◆ THREE DOLLAR CAFE, 1000 Northside Dr NW Ste 1500, Atlanta, TBD
◆ CAFE NANG XANH, 1760 Old Norcross Rd Bldg A Ste D, Lawrenceville, Dec ’14
◆ BARCELONA WINE BAR & RESTAURANT, 1085 Howell Mill Rd, Atlanta, Mid ’15
◆ TWIN PEAKS (3rd in GA), 277 Robert C. Daniels Jr. Pkwy, Augusta, Oct-Nov ’14
◆ TWIN PEAKS (2nd in GA), 2475 George Busbee Pkwy NW, Kennesaw, Nov ’14
◆ SYMPOSIUM WINES, 265 Ponce de Leon Ave NE Ste 104, Atlanta, Oct-Nov ’14
◆ BARCELONA RESTAURANT AND WINE BAR (2ND), Howell Mill Road, Atlanta,
Mid 2015
◆ BAZARIA MEDITERRANEAN, 903 Peachtree St NE Ste C, Atlanta, Oct 30 2014
◆ SAUCEHOUSE BARBECUE, 830 W Broad St, Athens, Oct-Nov ’14
◆ WILD WING CAFÈ, 4788 Ashford Dunwoody Rd, Dunwoody, Oct-Nov ’14
◆ BUFFALO WILD WINGS, 2200 Peachtree Rd NE, Atlanta, TBD
◆ NORMALTOWN ARTISANAL PIZZA & BEER, to come when available, Athens,
Early 2015
◆ PALLADINO’S WOOD FIRED ARTISAN PIZZA, 342 Maple St, Carrollton, Oct ’14
◆ STARBUCKS COFFEE CAFÈ, 1570 Holcomb Bridge Rd, Roswell, Early 2015
◆ LE FAT VIETNAMESE (was supposed to open much earlier), 935 Marietta
Street NW Ste A, Atlanta, Oct-Nov ’14
◆ THE CASK ROOM, 900 West College Avenue, Decatur, Oct-Nov ’14
◆ CHESTER BRUNNENMEYER’S BAR & GRILL, 733 East Main St Ste A, Blue
Ridge, Nov-Dec ’14
◆ RUTH'S CHRIS, 11655 Haynes Bridge Road, Alpharetta, Nov-Dec ’14
◆ KATANA TEPPANYAKI & SUSHI, 3345 Lenox Road, Atlanta, Oct 30 2014 or before
◆ ZAXBY'S, 591 Marietta Pkwy, Marietta, Oct 16 2014
◆ CHEDDAR'S (EARLY STAGES), 1791 Oconee Connector, Athens, Jan ’15
◆ FREDDY'S FROZEN CUSTARD & STEAKBURGERS, 1791 Oconee Connector,
Athens, Dec 2014 - Jan 2015
◆ LITTLE 5 CORNER TAVERN, 1174 Euclid Ave NE, Atlanta, Oct-Nov ’14 or later
◆ BARBERITOS, Highway 316 & Highway 81, Bethlehem, Oct-Nov ’14
◆ DUNKIN' DONUTS, Highway 316 & Highway 81, Bethlehem, Oct-Nov ’14
◆ KEBA SPITFIRE GRILL, Highway 316 & Highway 81, Bethlehem, Oct-Nov ’14
◆ MOE'S SOUTHWEST GRILL, Highway 316 & Highway 81, Bethlehem, Oct-Nov ’14
◆ LUTHER'S RESTAURANT (Not-For-Profit), 901 South Carroll Road (Hwy 61),
Villa Rica, Oct-Nov ’14
◆ DUNKIN' DONUTS / BASKIN ROBBINS, 3190 E. Hwy 34, Newnan, Oct-Nov ’14
◆ BAMBU DRINKS & DESSERTS, 1630 Pleasant Hill Road, Duluth, Oct-Nov ’14
◆ TEXAS ROADHOUSE, 510 Lakeland Plaza, Cumming, Nov 30 2014 or before
◆ CHARLIE NOBLE RESTAURANT, 1040 Gaines School Rd Ste 117, Athens, Nov ’14
◆ SALAD EXPRESS GOURMET SALAD BAR & GRILL, 1159 Lavista Road NE,
Atlanta, Oct-Nov ’14
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆ THE GIBSON (early stages), 105 West First St, Rome, Late 2014 - Early 2015
◆ SARPINO’S PIZZERIA (1st GA location), 1000 Northside Drive NW, Atlanta,
Oct-Nov ’14
◆ TUPELO HONEY CAFÈ (1st in GA), Roswell Road and Windsor Pkwy, Sandy
Springs, Sept - Oct 2015 (not a typo)
◆ 7 HENS (2nd location), 6615 Roswell Road N, Atlanta, TBD
◆ PURE TAQUERIA (3500 sq ft new build), Johnson Ferry & Ashford Dunwoody,
Atlanta, Oct-Nov ’14
◆ DENNY'S, to come when available, Metro Atlanta, TBD
◆ SOPHIA'S RESTAURANT AND TAPAS (said to be re-opening new), to come
when available, Roswell, TBD
◆ TIN DRUM ASIAN CAFÈ, 2026 Cumming Hwy Ste 108, Canton, Late 2014
◆ ALADDIN'S MEDITERRANEAN RESTAURANT, Clifton Rd, Atlanta, Mar-Apr ’15
◆ KONA GRILL (1st GA location), 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ SAVOR BOULANGER, 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ OAK STEAKHOUSE (from SC Indigo Rest Grp), 2800 Old Milton Pkwy, Atlanta,
Oct-Nov ’14
◆ BOCADO BURGER BAR, 2820 Old Milton Pkwy Ste B, Atlanta, Oct-Nov ’14
◆ WHOLE FOODS, 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ THE EL FELIX, 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ DRY BAR, 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ BANTU NOODLES, 2200 Avalon Boulevard, Alpharetta, Oct-Nov ’14
◆ TED'S MONTANA GRILL, 2800 Old Milton Pkwy, Alpharetta, Nov-Dec ’14
◆ MARLOW'S TAVERN, 2200 Avalon Blvd, Alpharetta, Nov-Dec ’14
◆ PINKBERRY FROZEN YOGURT, 2800 Old Milton Pkwy, Alpharetta, Nov-Dec ’14
◆ CRU WINE BAR, 2800 Old Milton Pkwy, Alpharetta, Nov-Dec ’14
◆ CAFFE GIO, 2800 Old Milton Pkwy, Alpharetta, Oct-Nov ’14
◆ ANTICO PIZZA, 2200 Avalon Blvd, Alpharetta, Oct-Nov ’14
◆ BANTAM + BIDDY (3rd location), 2800 Old Milton Pkwy, Alpharetta, Dec ’14
◆ GOLDBERG'S BAGEL COMPANY & DELI, 2200 Avalon Blvd, Alpharetta, Nov ’14
◆ COFFEE SHOP - ILLY, 2800 Old Milton Pkwy, Alpharetta, Nov-Dec ’14
◆ ATLANTA BRAVES ALL-STAR CAFÈ, 2800 Old Milton Pkwy, Alpharetta, Dec ’14
◆ ATLANTA BRAVES ALL-STAR CAFÈ (plans recently filed), 200 Peachtree Rd
Ste 206, Atlanta, Oct-Nov ’14
◆ KRISPY KREME DOUGHNUTS, 3120 Peach Orchard Rd, Augusta, Oct-Nov ’14
◆ CHICK-FIL-A, 3120 Peach Orchard Road, Augusta, Early 2015
◆ JUICE BOX, 675 Ponce De Leon Ave NE, Atlanta, Early 2015
◆ INDIAN STREETFOOD BY CHAI PANI, 675 Ponce De Leon Ave NE, Atlanta,
Early 2015
◆ SZECHUAN-INSPIRED RESTAURANT JIA, 675 Ponce De Leon Ave NE, Atlanta,
Early 2015
◆ SIMPLY SEOUL KITCHEN, 675 Ponce De Leon Ave NE, Atlanta, Mar-Apr ’15
◆ HONEYSUCKLE GELATO, 675 Ponce De Leon Ave NE, Atlanta, Mar-Apr ’15
◆ H & F BURGER, 675 Ponce De Leon Ave NE, Atlanta, Mar-Apr ’15
◆ DUB'S FISH CAMP, 675 Ponce De Leon Ave NE, Atlanta, Mar-Apr ’15
◆ FIRST WATCH DAYTIME RESTAURANT, 3815 Cherokee St, Kennesaw, Nov ’14
◆ VENKMANS RESTAURANT, on Ralph McGill Blvd near Bantam Pub, Atlanta, TBD
◆ ATLAS, 88 West Paces Ferry Rd NW, Atlanta, Dec 2014 - Jan 2015
◆ NOVO PIZZA, 5592 Chamblee Dunwoody Rd, Dunwoody, Dec 2014 - Jan 2015
◆ GARRETT POPCORN (Chicago based), 3459 Buckhead Loop, Atlanta, Dec ’14
◆ WOKDRAGON (1ST), 3459 Buckhead Loop, Atlanta, Oct 15 2014
◆ BANTAM & BIDDY, 3459 Buckhead Loop Ste 3065B, Atlanta, Oct-Nov ’14
◆ SPROUTS FARMERS MARKET, 4600 South Cobb Drive, Smyrna, Mid 2015
◆ SPROUTS FARMERS MARKET, Roswell Road and Windsor Pkwy, Sandy
Springs, Mid 2015
◆ COOK-OUT (based out of NC), 913 South Park St, Carrollton, Early 2015
◆ COOK-OUT (based out of North Carolina), 540 and 544 Ponce de Leon
Avenue, Atlanta, Nov-Dec ’14
◆ COOK-OUT (based out of North Carolina), 1112 Northside Drive, Atlanta, NovDec ’14 or later
◆ CORSO COFFEE - Rest/Live Enter., 3065 Peachtree Rd Ste B210, Atlanta, Nov ’14
◆ AMERICAN CUT - upscale steakhouse, 3035 Peachtree Rd, Atlanta, Nov ’14
◆ LE BILBOQUET - an upscale French bistro, Bolling Way, Atlanta, Oct-Nov ’14
◆ FIRESIDE PIES, 3035 Peachtree Rd, Atlanta, Oct-Nov ’14
◆ GEORGETOWN CUPCAKE, East Paces Ferry Rd, Atlanta, Oct-Nov ’14
◆ NAAN STOP INDIAN CUISINE (2nd location), 3420 Piedmont Rd, Atlanta, Nov ’14
◆ OLD 4TH DISTILLERY & TASTING ROOM, 487 Edgewood Ave, Atlanta, Nov ’14
◆ JIMMY JOHN'S GOURMET SANDWICHES, 1213 Maple St, Carrollton, Nov ’14
◆ JIMMY JOHN'S GOURMET SANDWICHES, 1605 Howell Mill Rd, Atlanta, Nov ’14
◆ MELLOW MUSHROOM, 1526 Baytree Road, Valdosta, Oct-Nov ’14
◆ MELLOW MUSHROOM, 440 King Way Street, St. Simons Island, Oct-Nov ’14
◆ OSTERIA DEL FIGO (relocating its Westside Provisions District location), 907
Marietta Street, Atlanta, Oct 30 2014 or before
◆ RESTAURANT & BAR (to be named), 99 Krog Street Ne, Atlanta, Early 2015
◆ SPICE ROAD CHICKEN, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ HOP CITY WINE & BEER, 99 Krog Street NE Ste E, Atlanta, Oct-Nov ’14
◆ THE LITTLE TART BAKESHOP, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ JENI’S SPLENDID ICE CREAMS, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ SUPERICA, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ PANNUS BAKERY - an International Bakery specializing in European, 99 Krog
Street NE, Atlanta, Oct-Nov ’14
◆ THE SPOTTED TROTTER, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ OFF THE DOCK'S NEW CONCEPT (to be named), 99 Krog Street NE, Atlant,
Oct-Nov ’14
◆ G.C. BBQ, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ FRED'S MEAT & BREAD, 99 Krog Street NE, Atlanta, Oct-Nov ’14
◆ YALLA - CONTEMPORARY MIDDLE EASTERN CUISINE, 99 Krog Street NE,
Atlanta, Oct-Nov ’14
◆ BIG BOSS CHINESE, 312 Church Street, Decatur, Early 2015
◆ CAFE AT PHARR (6th location), 1317 Dunwoody Village Pkwy, Dunwoody, OctNov ’14 or later
◆ WAFFLE HOUSE, 1960 Satellite Boulevard, Duluth, TBD
◆ TACO MAC, 3131 Cobb Pkwy SE Ste 100, Atlanta, Oct-Nov ’14
◆ CHASTAIN TAVERN, 4629 Wieuca Rd NE, Atlanta, Oct-Nov ’14 or later
◆ HARDEE'S, Cobb Pkwy & Jim Owens Road, Kennesaw, TBD
◆ JOE'S ON JUNIPER, 1049 Juniper St NE, Atlanta, Oct-Nov ’14 or later
Under New Management
◆ ZOLA ITALIAN, 2955 Bethany Bend, Milton
◆ TAVERNA PLAKA, 2196 Cheshire Bridge Rd Ne, Atlanta
5
OCTOBER 2014
GEORGIA
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
6
A margin of safety
for restaurateurs
GEORGIA
OCTOBER 2014
Joe Dunbar
◆ Today’s Restaurant Contributor
In an earlier post, High Food
Cost Due to Inflation, I recommended an across the board increase in menu prices. During the
month of August, I received several
calls and emails asking how big the
suggested increase should be for
most restaurants.
Anyone considering an across
the board menu price increase
should first conduct a thorough
competitor analysis. If you find
your competition has already raised
prices, you should go ahead with
the increase.
Every menu has a unique cost
composition. I can only speak to
general market conditions. Two key
components of gross profit have
shot higher in 2014. The impact on
labor costs of the Affordable Care Act
has been estimated at between 1%
and 2% by operators here in the
Mid-Atlantic. Food Costs have risen
7.5% in the protein category.
If your food cost percentage was
30% before the 2014 cost increase,
your current percentage would be
around 32.25% (30% * 107.5%). We
can also add 1.5% to your labor
cost. If your cost before the ACA was
30%, we can estimate a new labor
cost of 31.5%. In order to achieve a
profit of 40% after cost of sales and
direct labor, we would raise menu
prices by 3.75%.
◆
Two key
components of
gross profit have
shot higher
in 2014.
The ACA will continue to cause
general price levels to increase as
employers provide employees with
the mandated health care coverage.
I'd recommend additional menu
price increases on a quarterly or
semi-annual basis to cover the additional costs. A 1% quarterly increase would provide a 6.75%
increase in a 12 month period. My
previous range for the increase was
between 3% and 10%.
Article by Joe Dunbar. Mr. Dunbar can be
reached by Email@ [email protected] or
800.949.3295. His website is available at
www.foodcostwiz.com & procateringwiz.com
or www.joedunbar.com.
Don’t
Know
Jack?
Then You Need to Join Our
Business Network Website!
Today’s Restaurant Business Network is
our internet site where restaurant owners,
operators, managers, chefs, consultants,
and suppliers meet to discuss topics that
relate to your business in your state.
Go to www.trnusa.com and follow the link
to Today’s Restaurant Business Network.
This service is free — no membership fees,
no monthly charges — just sign-up and go!
Make important contacts and get the info
you need to run your business efficiently.
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Del Taco cooks Southeast
Del Taco, a leader in the Mexican
quick service restaurant category, announced commitments for 28 new locations to open throughout the Southeast.
This latest expansion is part of the company’s larger strategy to bring its fresh,
made-to-order Mexican and American
food to guests across the country. Along
with recently-opened restaurants in
Columbus and Smyrna, Georgia, Del
Taco will soon open its sixth Atlanta-area
location in Marietta, Georgia, along with
a franchise owned restaurant, in
Columbia, South Carolina.
“Strong sales at our Southeast restaurants demonstrate the enthusiasm and
passion local residents have for Del
Taco,” said Laura Tanaka, Director of
Franchise Development, Del Taco. “As we
continue to grow throughout the region,
our focus is to provide our franchisees
with the resources to deliver an exceptional dining experience, driving sales
and guest satisfaction.”
Leading the company’s Southeast expansion is franchisee Clay Gullatt, who
has an agreement to open three locations. Gullatt’s first Del Taco, located in
Workforce
Columbus, Georgia, opened with record
sales this past August.
“We’re seeing the positive results of
delivering on the company’s brand
promise of offering fresh food, served at
a tremendous value,” said Gullatt. “In addition to the food itself, Del Taco corporate has been incredibly supportive of
our efforts in the southeast.”
Del Taco offers franchisees extensive
training, operational and marketing support. In addition, Del Taco’s continuous
and in-depth research and development
of new menu items provides tasty reasons for customers to keep coming back.
The Mexican quick service category is
one of the fastest growing segments and
Del Taco attracts a broad customer base
across all age groups, income levels and
demographics.
At Del Taco, all menu items are made
to order with fresh ingredients including
cheddar cheese grated from 40-pound
blocks, handmade pico de gallo salsa,
lard-free beans slow-cooked from
scratch, and marinated chicken grilled in
the restaurant. Del Taco has 549 restaurants in 17 states.
from page 1
ployees, roughly seven out of 10 restaurant managers and shift or crew supervisors said they received a pay raise within
the past 12 months. A majority of chefs or
cooks, as well as individuals in business
operations positions, also received a raise
within the last year.
Restaurant owners/operators
The research also profiles perceptions
of current restaurant owners related to
their career experiences within the industry. A vast majority – 77 percent – said
they started in the industry at an entrylevel position. During their tenure with
the industry, these owners held a variety
of restaurant jobs with 84 percent being
managers, 61 percent shift or crew supervisors and 59 percent chefs or cooks.
And in an indication of the entrepreneurial spirit within the industry, when
asked how they became a restaurant
owner, 42 percent said they started their
restaurant from "scratch," while 20 percent said they purchased the business
and 13 percent became a franchisee.
Despite how they began as operators,
the vast majority of all restaurant owners
said they likely will continue working in
their industry until they retire. In fact, 84
percent of the youngest owners, those
under 35, said they see the restaurant
sector as a life-long career pursuit.
Methodology
"Who Works in the U.S. Restaurant
Industry" was commissioned by the
NRAEF and executed during October
and November 2013. The study was imTODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
plemented through an online survey
fielded among a wide range of individuals in the restaurant industry workforce
and mall intercepts in 20 shopping malls
across the U.S.
In total, completed surveys were received from 4,465 individuals who currently work in the restaurant industry.
These respondents comprised 3,309 individuals currently in restaurant and
foodservice positions, 442 individuals in
business operation positions for restaurants, and 714 restaurant owner/operators.
The survey also contained a section
for individuals who currently do not work
in the restaurant industry. Out of the 861
individuals who completed this section,
628 are former restaurant employees and
233 never worked in the restaurant industry. Out of the 628 former restaurant
employees, 393 said their first paid job
was in the restaurant industry.
As the philanthropic foundation of
the National Restaurant Association,
the NRAEF exists to enhance the
restaurant industry's service to the
public through education, community
engagement and promotion of career
opportunities. The NRAEF works to attract, develop and retain a career-oriented professional workforce for the
restaurant industry. The restaurant and
foodservice industry comprises 980,000
restaurant and foodservice outlets and
a workforce of more than 13 million
employees, making it one of the nation's largest employers. For more information visit NRAEF.org.
Virginia Willis will be featuring some
Southern favorites, Chef Nico Romo, the
youngest Master French Chef from Fish,
Charleston, SC will be cooking from
3:30 - 5 pm.
Celebrity Chef Tour, benefiting the
James Beard Foundation takes place on
Wednesday, November 12 at 6:00 pm at
the Mansion of Forsyth Park: featuring
James Beard Foundation award-winning
and/or recognized chefs: Katie Button,
Curate, Asheville, NC; Steven Satterfield,
Miller-Union, Atlanta, GA; Kevin
in September.
The Master Class Series at the
Mansion begins on Tuesday, November
11, from 1:30 - 3 pm with a Cooking
Demo from James Beard Foundation
award Rising Star finalist, Katie Button
from Curate, Asheville, NC, "Spain for the
Holidays". The series continues on
Wednesday, November 12, from 1:30 - 3
pm with "Taste with the Master", Master
Sommelier, Robert Jones. Thursday,
November 13 features two classes: the
first class takes place from 1:30 - 3 pm
with Georgia's own, chef and author,
Gillespie, Gunshow, Atlanta, GA; and Jay
Swift, 4th & Swift, Atlanta, GA and host
Executive Chef of the Mansion on
Forsyth Park, Rich Beichner. Artist,
Thomas Arvid will be demonstrating his
extraordinary skills in a VIP Reception in
the Gallery at the Mansion. Several local
chefs will be preparing hors d'oeuvres,
including Andaz Hotel Executive Chef,
Lauren Teague, Roberto Leoci, Leoci's
Trattoria, Kirk Blaine, Cohen's Retreat
and more.
The Grand Reserve Tasting & Silent
Auction, presented by the Big Green Egg
takes place on Thursday, November 13
from 5:30 - 7:30 pm, along the Riverfront
Esplanade of the Westin Savannah
Harbor Golf Resort & Spa.
Billy Allin of Cakes & Ale in
Decatur, GA, Harrison Sapp of
Southern Soul Barbecue from St.
Simons Island, GA and pit master,
Rodney Scott of Scott's Barbecue in
Hemingway, SC, will be showcasing
their le porc recipes. Savannah's own
Chris Nason of Sapphire Grill and
Wiley McCrary of Wiley's Championship BBQ will be creating some local
big pig favorites. Stella Artois' Master
Beer Sommelier, Marc Stroobandt
will be on-hand to pair some of the
Best of Belgium beers with the pit
master creations.
New this year at The Taste of
Savannah: expanded locations to Ellis
& Johnson Squares; Best of Belgium
Beer Garden; expanded Georgia Grown
Village; expanded Big Green Egg
Grilling Guru Stage; Atlanta Magazine
expanded Celebrity Chef Kitchen, presented by BI-LO; Savannah Magazine
Locavore Stage; Savannah Morning
News' VIP Lounge in the center of all of
the activities; Savannah Art Association
will have en Plein Air artists featured in
locations painting throughout the Taste
of Savannah.
The Savannah Food & Wine Festival takes
place throughout Savannah, November 10 - 16,
2014 with local and celebrity chefs and cookbook
authors, winemakers, connoisseur dinners, oneof-a-kind culinary, spirits and wine experiences.
The most up to date festival information is available on the website www.savannahfoodandwinefestival.com.
GRCG GEORGIA RESTAURANT CONSULTING GROUP
Improve your bottom line by increasing sales and
reducing costs with the best products and services!
We are here to help!
American Express
Britt James • 800-609-8235 • [email protected]
Bob Parker • 678-756-2236 • [email protected]
Atlas Match ! Matches/Coasters
Online: www.grcg.info
Intouchdining ! Email Marketing
Vincent Sneider • 404-630-3541 • [email protected]
La Petite French Bakery
Jody Tammen • 404-707-8289 • [email protected]
Randy Thompson • 770-505-6295 • [email protected]
LMSC, Inc. ! Food Safety
Bill Berry • 404-304-6730 • [email protected]
Maurice Alce'e • 770-375-5079 • [email protected]
Mallory Agency ! Restaurant Insurance
Kathy Rubenstein • 770-310-5300 • [email protected]
Management Horizons, Inc. ! CPA
Ryan Martin • 707-317-9630 • [email protected]
Metro Spotter Services
Beverage Control Technology
Bevintel ! Profit Solutions
Comcast Business
Ecolab ! Cleaning & Sanitation
Trey McDaniel • 678-431-8223 • [email protected]
Raul!Thomas • 678-270-7272 • [email protected]
Ecolab ! Pest Elimination
Chris Stegall • 770-827-0424 • [email protected]
Flat Rate Processing ! CC Processing
Michael Liu • 770-855-4433 • [email protected]
Goodman McGuffey Lindsey & Johnson, LLP ! Law Firm
Joshua S. Stein, Esq. • 404-926-4104 • [email protected]
Greenlight Biofuels ! Cooking Oil Recycling
Alexis Goldman • 404-576-6700 • [email protected]
Halperns' ! Steak and Seafood
Blake Doty • 770-652-6435 • [email protected]
Hoodz ! Kitchen exhaust cleaning
Jim Mainor • 404-583-3388 • [email protected]
Raul A. Bedon • 404-925-4394 • [email protected]
Intelligent Marketing Concepts
Ken!Rickenbaker • 404-731-4498 • [email protected]
J. Stewart Singleton • 404-775-5199 • [email protected]
Erik Bloom • 770-695-0744 • [email protected]
Jason Dresnok • 770-642-1070 ext. 109 • [email protected]
William Allen • 770-295-9586 •[email protected]
Millennium Seating ! Restaurant Furniture
Amnad Di Maria • 770-971-3646 • [email protected]
Mood: ! Building Brands
Manny Ramirez • 404-368-7801 • [email protected]
Paychex ! Payroll Service
Jennifer Gaal • 678-429-2504 • [email protected]
Rewards Network ! Upfront Capitol
Jeff Spiess • 404-808-9576 • [email protected]
Tellermate ! Cash Management
Bobby Taylor • 770 220-5114 • [email protected]
Today's Restaurant
Howard Appell • 561-620-8888 • [email protected]
Ways & Means ! Consultant
Rodney Wedge • 770-330-3023 • [email protected]
We Sell Restaurants
Eric Gagnon • 404-593-4193 • [email protected]
Georgia Restaurant Consulting Group • 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 • 404-630-3541 • www.grcg.info
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GEORGIA
Executive Chef of Savor Savannah,
Debbie Reid will provide appetizers.
Master Sommelier, Robert Jones will be
on-hand to provide his wine expertise.
The Gas South Savannah's
Connoisseur Wine Dinners will be expanded throughout the entire week
and taking place with winemakers,
Master Sommeliers and nationally recognized winery talent throughout locations in Savannah, including The
Landings Plantation Club, Ruth's Chris
and more. Dinners will be announced
OCTOBER 2014
Savannah, GA - The 2014 festival is
shaping up to be quite a showcase of
local and national culinary, wine and
spirits talent. Currently experiencing unprecedented growth, the festival is expanding programming, venues and
ticket sales for the more popular events which have already surpassed all sales
projections.
In addition, national, regional and
local sponsors are now coming to the
festival and looking for partnership opportunities and sponsorship naming
rights. According to festival co-founder
and director, Jan Gourley, "It's really kind
of crazy; it seems as soon as we get venues, talent and programming set, another great opportunity presents itself to
integrate into planning for the festival.
It's a great problem to have and unbelievably exciting for only our second festival year." The festival has just released
its most updated schedule, with additional talent and venues still likely to be
added. Schedules are subject to change.
The Savannah Food & Wine Festival
kicks-off on Monday, November 10, 2014
with the Bethesda Far m to Table Dinner
will have a Georgia Grown flavor, featuring three Georgia Grown Executive Chefs,
including Savannah's own Roberto Leoci,
Leoci's Trattoria, Jennifer Booker, Chef
and Cookbook Author, Atlanta, GA, Holly
Chute, Director of the Georgia Grown
Executive Chef program and previous executive chef at the Georgia Governor's
Mansion for thirty-three years. Georgia
Grown products will be featured in the
dinner. Local favorites, Kirk Blaine of
Cohen's Retreat will provide dessert and
7
Savannah Food & Wine Fest announces new venues
8
Under the Toque
e
Chef Archna Becker
GEORGIA
OCTOBER 2014
Bhojanic ◆ Atlanta
As the creative force behind the
unique food of Bhojanic one of the
most awarded and popular Indian
food restaurants in the greater Atlanta
area, Archna Becker has earned an
amazing amount of accolades in her 20
year restaurateur career. She has garnered “Best” Indian restaurant awards
from countless prestigious magazines,
blogs and other publications including
Creative Loafing, the Atlanta Journal
Constitution, Atlanta Cuisine, City
Search and Atlanta Magazine, which
named Bhojanic one of Atlanta’s 50
Best Restaurants in 2011.
Archna (pronounced “urch-na”)
is on the board of the Georgia
Restaurant Association (GRA). She has
been a regular guest host on a local
radio talk show for foodies and has
taught private and public cooking lessons in association with a national
cooking equipment retailer. In 2013,
she was nominated for Restaurateur of
the Year by the GRA.
Growing up in India Archna was the
little one in the kitchen, always asking
questions and helping her grandmother cook the food she loved. “In
our family, everyone ends up in the
kitchen, cooking, eating and listening
to music,” said Archna.
She was 11 when her parents
brought the family to America. In the
early 1990s Archna convinced her
parents to join her in a catering business. Atlanta North Indian Cuisine
(ANIC) would bring to Atlanta the authentic tastes that made up their
Indian food heritage.
ANIC won ongoing catering
arrangements from Grammy-winning
musicians that perform frequently in
the Southeast, and became a popular
caterer for major events at the Atlanta
Convention Center, Emory and other
large Atlanta area businesses.
After her catering success, Archna
opened Bhojanic, a full service restaurant that offers authentic home-style
Indian menu items that can be ordered as full meals or as individual
tapas-style small plates. The concept is
so popular that Bhojanic has quadrupled its size in 10 years.
What’s Going On
An innovative cocktail lounge by
hometown restaurateurs Victory
Brands Inman Park, Little Trouble will
debut this fall occupying 3,278 square
feet of space in the
1170 building, behind
Steven Alan and Jack
Spade and below
Abattoir. The new
place will be a
Restaurant & Cocktail
Lounge
establishment.
◆◆◆◆
Chef Archna Becker
Both her parents continue to ensure the authenticity of the food. The
family works well together, and has
built a business concept that is capable
of tremendous growth. Bhojanic has
won Creative Loafing’s Reader’s Choice
“Best Indian Restaurant - 2013”, making them a winner now in each of the
past six years. They recently opened to
much fanfare a second, 120-seat
Bhojanic location in the upscale
Buckhead neighborhood of Atlanta.
Through the ANIC catering and
Bhojanic restaurant operations,
Archna Becker is quickly becoming
one of the most recognized Indian food
purveyors in Atlanta. Bhojanic can be
reached at bhojanic.com. The restaurant is located at the Shops Around
Lenox, 3400 Around Lenox Rd NE.
A number of proactive restaurateurs
from mom and pop shops to regional
chains are looking beyond the dining
room to boost their business and brand
with portion packaging to go. To prevent spilling liquid or semi-viscous
products – from soup, sauce, salsa,
syrup, and salad dressing to gravy,
curry, chili, pudding, hummus,
coleslaw, potato salad, and mashed potatoes – more restaurateurs are turning
to conveniently portion packaged, foilsealed cups. These eliminate spills and
mess, while enhancing safety and
freshness. The Seal-a-Cup System
from Wilpack Packaging, is now available. The company
is a Rockford, Ill.based manuf a c t u re r o f
manual, semiautomatic and
fully automated filling and sealing
equipment. Its products range from
manually actuated units that can seal 812 containers of various sizes per
minute, on up to automated filler/sealers that can handle 80 containers a
minute. For more detailed information
call 815.490.9235 or visit their website
at wilpackpackaging.com.
◆◆◆◆
Marley Coffee the sustainably
grown, ethically farmed and artisanroasted gourmet coffee company, has
signed an agreement with Bevyz, manufacturer of the world's only multidrink system, to produce
Marley Coffee hot, cold and
sparkling capsules for the
Bevyz system. Bevyz is a
proprietary, single-serve
drink system that dispenses hot, cold and
sparkling beverages using
its unique capsule technology. Bevyz will soon produce and release Marley
Coffee-branded capsules,
initially for use in its systems across
North America and Europe, markets in
which Marley Coffee already benefits
from established distribution and
brand recognition. More info online at
www.marleycoffee.com.
◆◆◆◆
The new goal post food server from
San Francisco-based serviceware
provider Clipper Mill, can kick up sales
and profits for sports bars, casual
theme restaurants, colleges and universities, stadiums, resorts and more. Just
in time for the fall football season kickoff, this specially shaped rack stacks up
onion rings, bagels, pretzels, doughnuts
and more on its two vertical posts for a
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
from page 2
presentation that can attract more customers. Established in 1973, Clipper
Mill, Inc. has long been an innovator in
supplying the restaurant and hotel industry
with unique and effective display and serviceware solutions. The
company is a premier
source for quality
bread and sandwich
baskets, table caddies
and condiment holders, onion ring towers, french fry containers and specialty items. For more
information, visit clippermill.com or
call 415.330.2400.
◆◆◆◆
Recognizing that convenience is
the key to customer satisfaction,
TouchBistro announced that it has integrated the Pay at Table service in the
PayPal app with its TouchBistro mobile
point of sale (POS) solution used by the
food and drink industry for tableside
ordering. Customers at any participating TouchBistro location in North
America can now use the PayPal app on
their smartphones to access, view, and
quickly and easily pay for their food
and drinks – without having to ask their
server for their bill or wait for them to
process the transaction. With offices in
New York and
To r o n t o ,
TouchBistro
is a leader in
iPad restaurant point-of-sale technology for restaurants, cafes, bars, food
trucks, and other food and drink venues. TouchBistro was recently named
one of the ‘2014 Hottest Companies in
New York City’ by lead411. Additional
information is available at www.touchbistro.com.
◆◆◆◆
The Shumacher Group has leased
1105 Canton Street in Roswell, to the
group behind The Big Ketch Saltwater
Grill, Tin Lizzy’s, Milton’s and the
recently opened Smokebelly BBQ
in Buckhead. This location will
open as The Big Ketch
Sa l t w a t e r Gr i l l . T h e
Shumacher Group, Inc.
and Steve Josovitz represented Landlord in transaction. This was a very
special and once in a lifetime opportunity. The
property Owners purchased this property and
house specifically for
a restaurant use only.
Owners retained a renowned restaurant designer and architect to build out
a state of the art turnkey restaurant.
Space after expansion of building
will be approximately 4085/sf with
1100/sf kitchen. Restaurant will accommodate approximately 75 plus in
the dining room, 40 in the bar and
lounge area, 45 outdoors in a stunning
showcase and patio seating.
◆◆◆◆
A complement to banquet tables in
conference rooms, meeting halls, nursing homes, upscale restaurants, and
banquet rooms, the new waterproof
banquet table pads from Linen
See WHAT’S GOING ON page 10
treat machines and retail baking products in addition to designing industrial
cleaning equipment.
“We are proud of our rich heritage
and the exceptional people who have
outperformed over the last 140 years to
position us where we are today as one of
the leading foodservice manufacturers,”
said Paul Bartelt. “It’s this commitment,
and the commitment from the Kohler
family and our customers, that positions
us to continually grow the business, create jobs, and provide products and services designed to drive profitability for
our customers.”
The company currently
eem
m
employs
more than 1,200
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people,
nearly double the
n
number
of employees they
h in 2008.
had
The Vollrath Company,
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based
in Sheboygan, Wis., has
a reputation for the design,
de
d
development
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finest smallwares and
e
eq
equipment.
With a collection
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of
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as
assembled
for one purpose – to
aad
advance
the art of hospitality.
Fo more information about The
For
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corporate
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Voll
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ll h’
h’ Custom and Specialty
Vollrath’s
Products division offers contract manufacturing services from seven
Wisconsin manufacturing facilities to
serve contract/custom manufacturing
requirements for a wide variety of industries. Services include engineering
assistance and made-to-order products per customer’s unique specifications. In addition, the division also offerss
from page 1
half-pound
Angus
Steakhouse
Burgers, salads and Wild Wraps, that
keeps customers coming back. And,
the Wild Wing Cafe music scene bolsters the brand’s connection to the
communities it serves with events
such as “Last Band Standing,”
“WingStock” and “The Wild Wing
Voice Off,” among others.
Founded in 1990 in Hilton Head,
S.C., Wild Wing Cafe began as a single
restaurant that featured the homemade wild wing recipes of its two
founders Cecil and Dianne Crowley. As
the good times and great food grew in
popularity within the Hilton Head
community, the Crowleys expanded
the brand, eventually offering franchise opportunities. In 2012, Axum
Capital Partners, purchased the then
32-unit chain (33 currently), and has
implemented an enhanced growth
strategy for select U.S. markets.
Today, Wild Wing Café operates in
seven southeastern states and is an
unquestioned leader within its category in food quality, drinks (an extensive beer list) and its electrifying
ambiance. Music is at the core of the
brand’s personality, with nightly entertainment and regular band competitions. For more detailed information,
you can visit the company website online at wildwingcafe.com.
8 WAYS
2
6
industrial cleaning equipment under the
Stoelting brand for internationally recognized manufacturers of commercial and
consumer products.
Paul Bartelt, who was appointed
president and CEO in 2009, has led the
p
company
into record-breaking revc
enues
during challenging economic
e
times
while growing the company to
t
nearly
twice the size through new
n
product
development and acquisition
p
strategies.
One of the company’s most
s
r
recent
acquisitions is the Kiel-based
P
Polar
Ware/Stoelting Company, which
manufactures soft serve
What’s Going On?
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or service to introduce to the
public? Did someone just get
promoted? WGO is the place
to announce industry news!
Industry Spotlight
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a business you utilize is worth a
closer look? Call us and we’ll
give them and their hard work
the attention it deserves!
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7
YOU CAN GET
INVOLVED…
New Openings
Planning to open or reopen a
new restaurant? Maybe your
place is under construction?
Send us the necessary info
and we’ll add you to our list!
Photo Bites
Is there a grand opening of a
new restaurant or other special
event in your area? Let us know
and we’ll try to get some fun
shots for the next issue!
4
8
Under the Toque
This is where we feature the
talented people who make the
food we love to eat! Do you know
a professional chef with a special
skill or story? Drop us a line!
Classified Ads
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5
The best advertising deal in
America! $149 buys you 12 full
months of classified advertising!
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afford to pass on a deal like this?
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GEORGIA
Wild Wings
ties including a long list of the world’s
most popular chain restaurants.
Eighty percent of the company’s
foodservice products are made in the US.
OCTOBER 2014
Sheboygan, WI – The Vollrath
Company, a premier manufacturer of
smallwares and equipment, announced the 140th anniversary of the
company’s founding on the tail of an
aggressive growth strategy that
nearly doubled the number of
employees and included six acquisitions since 2009.
In 1874, Jacob J. Vo l l r a t h
b u i l t t h e Sheboygan Cast Steel
Company in Sheboygan, Wis. which
produced railroad frogs, small cast
parts for the furniture industry,
cooking ranges, and agricultural implements. Jacob's eldest son Andrew
Vollrath returned from a trip to
Germany in 1876 where he studied
the art of porcelain enameling. As a
result, the company began to manufacture a small amount of enameled
cast iron utensils that Jacob sold himself. The company was incorporated
as the Jacob J. Vollrath Manufacturing
Company in 1884. In 1910 construction of a new facility began which still
remains as the current site of the corporate office and stainless steel manufacturing plant.
Today, the company designs and
manufactures an expansive line of
Vollrath and Stoelting branded highend small wares, equipment, and
frozen treat machines for foodservice
businesses, marketing to 19 industries
in the US, Europe, Mexico and China.
Vollrath and Stoelting products are
used by foodservice operators every
day in a majority of foodservice facili-
9
The Vollrath Company celebrates 140 years
10
Calendar Events
s
OCTOBER 2014
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!
t!
November
2 ◆ 8th Annual GRACE Awards
GRA Event ◆ The Foundry at Puritan Mill ◆ 916 Joseph E. Lowery
Boulevard NW ◆ Atlanta, GA ◆ 404.467.9000 – GRA
10–16 ◆ Savannah Food & Wine Festival
GEORGIA
1 International Drive ◆ Savannah, GA ◆ 912.232.1223
[email protected]
February 2015
19-21 ◆ NAFEM
Anaheim Convention Center ◆ Anaheim, CA ◆ www.TheNafemShow.org
March
What’s Going On
Company protect tables from spills and
stains, reduce noise. Felt table pads for
banquet rooms can help dramatically
reduce noise levels, and table pads for
restaurants help convey a luxurious feel.
The waterproof
banquet table
pads are available in all standard
banquet table sizes, and Linen
Company can accommodate custom
sizes. Two styles are currently available:
waterproof table pads and extra heavy
table pads, both machine washable.
Linen Company Inc. –www.linencompany.com - is a wholesaler of linens that
come straight from American factories.
Providing high grade linens for the
healthcare, hospitality, and the restaurant industry.
◆◆◆◆
21 ◆ Lake Oconee Food & Wine Festival
One Lake Oconee Trail ◆ Greensboro, GA ◆ 770.722.8706
[email protected]
May
16-19 ◆ The National Restaurant Association
Show (NRA)
McCormick Place ◆ 2301 S Dr Martin Luther King Jr Dr. ◆ Chicago, IL
312.853.2525 ◆ Show.restaurant.org
October
◆ 3rd Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ 285 Andrew Young International Blvd.
Atlanta, GA ◆ 770.432.4200
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Celebrity Cruises has announced a
partnership with ICABA Media Group,
LLC. Known for its award-winning dining, accommodations and on-board
experiences, Celebrity Cruises is a luxury cruise line committed to growing
its brand by offering
well-cultivated consumer experiences
in select markets.
This partnership
with ICABA allows
Celebrity the opportunity to interact
with distinguished achievers nationwide. The event is the first of its kind,
and celebrates 12 of Atlanta’s most accomplished black professionals and
entrepreneurs. Honorees were selected
from 33 nominees in categories such as
academicians and educators, community and spiritual leaders, corporate
executives, elected and appointed officials, entrepreneurs, healthcare professionals, legal professionals and media,
including: Miguel Southwell general
manager of the Atlanta Aviation
Department and Xernona Clayton,
founder, chair and CEO of the Trumpet
Awards Foundation, Inc. Other honorees include Ceasar Mitchell, president of the Atlanta City Council, Curley
Dossman, national chair of 100 Black
Men of America and president of the
Georgia-Pacific Foundation, Dr. Dennis
P. Kimbro, author, speaker and professor at Clark Atlanta
U n i v e r s i t y,
L e o n a Ba r rDavenport,
CEO of Atlanta
Business League,
Dr. Lisa Tait, pastor at Women of Destiny
Ministry, Pat Lottier, CEO of Atlanta
Tribune, Dr. Thelma Wyatt Cummings
Moore, retired judge, partner at Moore
Law, LLC. and Dr. Valerie Montgomery
Rice, president and dean of Morehouse
College School of Medicine. Hosted at
The Buckhead Club, the ICABA host
committee is comprised of 10 local
members including honorary co-chairs
Miguel Southwell and Xernona Clayton
as well as Cynthia Williams, Deborah
Newsome, Dr. Dennis P. Kimbro,
Jonathan Edwards, Kathleen Bertrand,
Nancy Flake Johnson, Robert L. McNeil
and Dr. Teresa Hairston.
◆◆◆◆
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
from page 9
Bon Chef is now offering their new
One Minute Omelet Pan consisting of
a black nonstick locking upper and
lower Pan with rubber sleeve handles.
The measurements are 8 5/8' diameter x 3-1/4" high
with a 6-1/4"
long handle. All
the details are
available online at bonchef.com or by
calling 800.331.0177.
◆◆◆◆
Nespresso, the worldwide reference
in single-serve coffee, unveiled its newest
machine innovation for U.S. professional
customers – the Aguila recently. Aguila is
a collaboration between Nespresso and
Thermoplan AG, a leader in state of the
art milk systems since 1974, providing
the finest quality coffee beverages for
Nespresso’s business-to-business customers across the world. Combining exceptional functionality with an ultra-chic
aesthetic, Aguila is equipped with top-ofthe-line technological features including
four extraction heads for simultaneous
and fast beverage preparation during
peak hours; three programmable cup sizes; and
two spacious high capacity cup heaters. True to the
Nespresso philosophy,
Aguila allows baristas, bartenders, and hotel service
members to prepare hot
and cold milk and milk
foam as well as Espressos,
Espresso Macchiatos, Cappuccinos, and
Lattes at the single touch of a button.
Other notable features include a network
connection via SIM card, enabling online
tracking of the machine’s maintenance
needs, and an energy saving mode
after 30 minutes of non-usage. Nestlé
Nespresso SA is a pioneer and reference
for highest-quality portioned premium
coffee. Headquartered in Lausanne,
Switzerland, Nespresso operates in almost 60 countries and has more than
8,000 employees. In 2012, it operated a
global retail network of over 300 exclusive boutiques. For more information,
visit the new Nestlé Nespresso corporate
website: www.nestle-nespresso.com.
◆◆◆◆
The NRA Show will be held next
year, May 16-19, 2015 at
McCormick Place in
Chicago, Illinois. The
Show is held by the
National Restaurant
Association.
More information
can be obtained by
calling 312.853.2525 or you can email
[email protected].
◆◆◆◆
Farrell’s Ice Cream Parlours,
Parlour Enterprises Inc., will soon begin
franchising Farrell’s in select markets
through the U.S. The company is based
in California and can be reached at
949.481.7676 or FarrellsUSA.com.
◆◆◆◆
Want to advertise your company in
Today’s Restaurant? Contact Howard
at 561.620.8888 or visit www.trnusa.com
to see the Media Kit.
◆◆◆◆
He a d q u a r t e re d i n
Atlanta, GA, BDI Live connects audiences with one-ofa-kind live experiences by
utilizing cutting edge technology that creates unique
and relevant encounters to
event attendees. All BDI Live
programs partner with a non-profit organization
and donates a portion of the proceeds to the corresponding charity to not only generate awareness but
also give back to the community. For more information, please visit www.bdilive.com.
All information on the event can be obtained
from the site at www.atlantalobsterfestival.com.
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Opportunities to improve
restaurant lunch traffic
Chicago, IL - Consumers regularly eat
lunch away from home — a couple of
days a week, on average. Operators have
been focusing their efforts on gaining a
larger share of lunch visits during this
highly competitive daypart.
Convenience and speed of service are
key needstates for lunch. However,
today's consumers are also calling for
higher-quality fare (80 percent, up from
70 percent in 2011) and unique and innovative lunch items. Additionally, the
availability of healthy items and smaller
portion sizes continue to factor into
today’s purchasing decision — especially
during weekday lunch visits.
"There are definitely opportunities to
take share in the lunch daypart," said
Sara Monnette, Sr. Director, Consumer
Insights & Innovation at Technomic.
"Promotion of premium limited-time
items, staggered portion sizes and betterfor-you menu specialties could help capture customer attention and drive
midday traffic."
To help foodservice executives understand the latest behaviors, preferences and attitudes of consumers' lunch
occasions, Technomic has published an
update of its Lunch Consumer Trend
Report. Interesting findings include:
Consumers demand lunch variety,
yet visit a few familiar lunch spots: 60
percent of consumers say that menu variety influences their lunch purchase, yet
47 percent frequent the same lunchtime
destinations regularly.
Diners want appropriately sized
lunch portions: three out of 10 consumers (29 percent) expect restaurants
to offer smaller lunch portions, and 36
percent (up from 31 percent in 2011) eat
a lighter lunch during the week.
Healthy fare is a strong influencer:
consumers say that health factors impact
where they purchase lunch during the
week (49 percent) and on the weekend
(41 percent)
Sandwiches are a key platform for
lunch-menu innovation: top trends this
year call for pork-based preparations
with a regional flair and trendy Asian-fusion varieties
Technomic's Lunch Consumer Trend
Report provides comprehensive research
on the latest menu and consumer trends
for lunch, organized into five sections:
Menu Insights — utilizes Technomic's
exclusive MenuMonitor data to reveal
menu-development trends for lunch at
Top 500 restaurant chains.
Consumer Insights — analyzes consumer preferences and attitudes toward
lunch, based on findings from a nationally representative survey of 1,500 U.S.
consumers.
Competitive Insights — examines
consumer perceptions of attributes important to the lunch occasion, including
convenient location, speed of visit, food
taste and quality, affordability, takeout
capabilities and more at leading chains,
based on Technomic's Consumer Brand
Metrics (CBM) program.
Outlook: Trends to Watch — explores
emerging menu, concept and consumer
trends that are poised to impact how
restaurant operators promote lunch in
the future.
Profiles — appendices feature indepth profiles for 10 trend-setting foodservice brands featuring menus and
service formats that are geared toward
the lunch daypart.
Technomic publishes a complete library of
consumer trend reports. To learn more, visit
Technomic.com or contact one of the individuals
listed below. For Technomic updates, follow them
on Twitter, LinkedIn or their blog.
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GEORGIA
Cypress Street Pint & Plate; Makan;
Rosebud; Saltyard; Shucks Oyster and
Wine Bar; Steamhouse Lounge; Villians
Wicked Heroes and others.
VIP featuring exclusive tastings, complimentary craft beer, wine, specialty
cocktails and more will
be available. Proceeds
from the culinar y
event will benefit
Children’s Healthcare
of Atlanta, a not-forprofit organization
dedicated to making
kids better today and
healthier tomorrow
through specialized
care programs.
OCTOBER 2014
Atlanta, GA - Atlanta Lobster Festival
is clawing through the city and coming
to Candler Park on Sunday, November
2nd. The inaugural Event has announced a preview of participating
restaurants highlighting the ultimate in
seafood delicacies.
Presented by BDI
Live, the inaugural
outdoor festival will
include an afternoon
of live music, arts and
crafts, light bites from
a selection of the city’s
top restaurants, as well
as a variety of craft
beer and wine options. Signature crustacean-inspired dishes
from the city’s delicious eateries will include a selection of
unique creations such
as Lobster Bahn Mi,
Mini Lobster Tacos,
Lobster Mac-and-Cheese, Lobster Rolls,
Lobster Cantonese and more.
This year, attendees can expect to
taste delicious dishes from the following
Atlanta restaurants to date: Atlanta Fish
Market; The Big Ketch; The Bishop;
ing
n
e
Op
d
n
Gra
11
Inaugural Atlanta Lobster
Festival set for November
12
OCTOBER 2014
GEORGIA
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