San Antonio`s Mad Dogs British Pub expanding in Texas Texas

TEXAS EDITION
THE TEXAS FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 11 NUMBER 3 ◆ MARCH 2011
WWW.TRNUSA.COM
San Antonio’s Mad Dogs
British Pub expanding in Texas
Appetizers:
To franchise or
not to franchise
5
Photo bites
from NAFEM
5
Under the toque
with Teresa
Tadeo Wittman
10
Energy efficiency
is your business
10
Entrées:
Advertisers Directory . . . . . . . 3
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . . 5
Classified Ads . . . . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Photo Bites . . . . . . . . . . . . . . . . . . . . . 5
Under the Toque. . . . . . . . . . . . . 10
What’s Going On. . . . . . . . . . . . . . 2
Dessert:
Coming in our June edition:
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INFO:
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Expo Issue
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a playful twist on English pub culture,
with its staff donning kilts and Union
Jack dresses while serving beer to
patrons in yard glasses. A franchise program was launched in 2010.
“Everyone at Mad Dogs British Pub
couldn’t be more excited about the timing of our launch into franchising in the
U.S.,” Corless says. “Sites and locations
are available that would never normally
hit the market, landlords are doing some
incredible deals and the market is gradually moving out of the doldrums. If you
partner a great concept with a motivated entrepreneur, anything can happen.”
San Antonio, TX - Mad Dogs British
Pub, an experience of British-influenced food, beers and colorful décor is
poised to expand its unique brand of
pub entertainment in the U.S., beginning in the pub’s home state of Texas.
Targeting development in Austin,
Dallas, Houston and San Antonio first,
Mad Dogs British Pub, aims to open 20
pubs by mid-2015.
“These major metropolitan areas in
Texas are such a natural expansion for
us,” says Terry Corless, a native of
Cambridge, England and currently the
company’s CEO. “Many of our customers in San Antonio are either trans-
plants or visitors from Dallas-Fort
Worth, Austin and Houston. We’re constantly asked when we’re going to open
in those markets.”
Additional target cities in Texas
include Corpus Christi, Wichita Falls,
Midland-Odessa and Lubbock. Mad
Dogs British Pub is targeting other
states including Colorado, New
Mexico, Oklahoma, Louisiana and
Tennessee. Restaurants will vary in
size depending on the market; a typical restaurant ranges from 3,750 to
6,000 square feet.
Mad Dogs British Pub opened on
San Antonio’s Riverwalk in 1995 putting
Open for both lunch and dinner,
Mad Dogs keeps the party going late
into the night, with live, weekly entertainment ranging from live bands and
karoake to DJs and monthly theme parties. Sporting events also take center
See MAD DOGS page 9
Texas restaurant industry sales to
see measured gains in 2011
Austin, - The Texas Restaurant
Association announced that the
Texas restaurant industry is projected to post measured gains in
sales growth in 2011 according to the
National Restaurant Association’s
2011 Restaurant Industry Forecast.
Texas is projected to see sales of
$36.6 billion, a 3.9% increase over
2010. That places Texas second only
to California in restaurant sales volume.
Employment in Texas restaurants
will increase in 2011 to 1,002,100.
Texas is also projected to post the
strongest growth in employment over
the next decade, growing 17.3% to
1,175,000 employees.
“As 2010 drew to a close, Texas restaurateurs began to see signs of increases in
same-store sales and traffic counts,”
said Richie Jackson, Texas Restaurant
Association CEO. “With disposable
income in the state projected to increase
4.5% over the next year, we anticipate
growth in sales as the pent-up demand
for dining out begins to manifest in
more customers in our restaurants.”
Nationally, restaurant industry sales
are expected to reach $604 billion in
2011, a 3.6% increase over 2010. This
marks the first time that restaurant
industry sales have topped $600 billion
and is the first positive growth after
three years of negative real sales growth.
“As the national economy is slowly
improving, the restaurant industry is
climbing out of its most challenging
period in decades to post positive real
sales growth in 2011,” said Hudson
Riehle, senior vice president of the
Research and Knowledge Group at the
National Restaurant Association. “
While pockets of challenges remain,
we are looking forward to a brighter
future in 2011.”
In addition to containing a
national, regional and state-bystate sales and employment outlook, the 2011 Restaurant Industry
Forecast provides details on the latest economic, consumer, menu,
operator and workforce trends. For
more information, visit the National
Restaurant Association’s web site at
www.restaurant.org/forecast or the
Texas Restaurant Association’s web site
www.restaurantville.com.
The Texas Restaurant Association
was formed in 1937 to serve as the
advocate in Texas and the indispensable resource for the hospitality and
foodservice industry. Today, as a leading
business association, TRA represents
the state’s $36.6 billion restaurant
industry, which is comprised of 45,000
plus locations and a workforce of
over one million employees. Along with
the Texas Restaurant Association
Education Foundation, the Association
represents, educates and promotes the
growing industry.
2
What’s Going On
TEXAS
MARCH 2011
Important new products, corporate news and industry events.
Opening in Sundance Square is
Opening in spring 2011, Relish, owned by chef Addie D’Agos. Relish will
Frankie‘s Sports Bar. The new 8,000
be
a
neighborhood market at 3951 San Felipe Street in River Oaks that spesquare foot restaurant and bar will feacializes in local, seasonal and gourmet food and supports the
ture a 15-foot video wall
Slow Food movement. Slow Food is a global, grassroots moveof 30 HDTV's, and statement that links the pleasure of food with a commitment to comof-the-art audio offering
munity and the environment. Like its cozy ambiance that feels
the perfect seat from
like home, Relish's food is a 2,300-square-foot space will be
anywhere in the bar,
stocked with artisan products including local cheeses and jams,
plus wireless receivers at
and will offer take-out from an assortment of daily baked goods,
every table. Frankie's is
homemade lunches and prepared foods featuring seasonal prolocated on the ground
duce and ingredients. Relish will also offer catering
floor of The Carnegie, a
services. This is a new concept owned to Houston
16-story office building
that can be reached at www.relishhouston.com.
located at 421 West
Photo: Alexander's Fine Portrait Design
Third Street in Ft. Worth.
Chef Addie D’Agos
The restaurant can be
reached at 817.870.9090.
Pizza Inn location. "It's a beautiful
49,814
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worldwide announces
◆◆◆◆
people are going to love," said Bobby
the launch of its newly develPizza Inn's traditional and specialLyons, general manager for the new
oped Front of Book story featy pizzas are coming back to El Paso,
Pizza Inn. "The space combines a legturing the process behind how
with the opening of the newest
endary brand with an incredibly
to distill American whiskey. The
Pizza Inn buffet restaurant at
fresh experience. We can't wait
article discusses four different
1188 North Yarbrough. The
to welcome customers and
types of American whiskey: Bourbon
restaurant is part of a threeserve them the delicious food
Whiskey, Rye Whiskey, Corn Whiskey
store deal with International
that has made Pizza Inn an
and Blended Whiskey. More detailed
Sunland Restaurants, LLC, a
icon of the industry."
information is available online at
successful
www.foodanddrinkdigital.com.
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tional franFood and Drink Digital, a
chisee for
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Whether you work in the front of the
Pizza Inn that wanted to bring quality
global food and drink news
house as a host, waiter or waitress, or
food at an affordable price to the El
and information reaching over 155,646
stay primarily behind the scenes as a
Paso community in a new, modern
C-Level executives and more than
chef or a prep cook, there is one rule
that remains constant throughout the
foodservice industry — sanitation. The
innovative Whirl-a-Style hairstyler
(www.whirlastyle.com) is a hairstyling
product that addresses the versatile
needs of women in the foodservice
industry and others. This unique and
time efficient product allows the hair to
be pulled back in a twist or bun without
the use of bobby pins or claw clips,
or even a mirror. The Whirl-a-Style
hairstyler is tailored for
all hair types and styles
with five different sizes
each designed to
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◆◆◆◆
Restaurant.com, the trusted
and valued source connecting
restaurants and diners nationwide, has hit a new company
milestone that further demonstrates the company's commitment
to restaurant operators and diners
alike. Today, Restaurant.com officially
announced it now offers savings to
more than 18,000 participating restaurants from coast to coast. In conjunction
with the milestone, diners also have a
record number of discounted gift certificates to choose from and can now
See WHAT’S GOING ON page 6
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Like everything in this world, you get what you pay for.
Far too often, restaurant owners are duped into thinking their kitchen exhaust
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First Source:
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3
Appell Pie
Back to school — Part 2
Howard Appell
◆ Today’s
Restaurant Publisher
MARCH 2011
Manufacturers Rep, Dealer and end
user. I felt that to be an effective
Buyer they should understand each
level and know the objective of each. I
drew my version of the flow chart on
the chalk board and I began to discuss
each area. Joel and Gene joined in
when they felt it was needed and we
were off and running. The students
for the most part were involved and
asked question. Above all, not one fell
asleep. I was scheduled to speak for
about an hour and I had scheduled
the employment section and Dwayne
for the last fifteen minutes.
I guess Dwayne has sat through
plenty of coaches’ half time speeches and he definitely was listening
and picked up the verve and the
ability to motivate an audience.
Dwayne explained how the students
should distinguish themselves from
the pack when looking for a job and
spoke for about twenty minutes. We
then took some additional questions and it was over. I think the students were engaged. Many of them
came up to us after the class to
thank us and take our business
cards. One even emailed me to
thank me for attending and said it
was interesting.
The food service industry will
always be a major employer and to
see students who take the industry
seriously enough to enroll in a
Hospitality department of a college is
great news. I know I learned something about myself that night too. I
wasn’t scared to teach on the college
level but still petrified of twelve-yearolds. Dwayne, Gene and I are taking
the show on the road. Call to schedule. LOL !
TEXAS
In my January column I related
the story of my experience of speaking to twelve-year-olds at a Career
Day in a Boca Raton school. I still
shudder when I think of it. In the
column I mentioned that I would be
teaching a class at Florida
International University, School of
Hospitality for adjunct Professor Joel
Feigenheimer’s class in Purchasing
and Menu Development. This is the
“rest of the story”
When Joel asked me to speak to
the class I told him that I had no
expertise in Purchasing or Menu
Development but Joel told me he
wanted to give his students an
overview of the industry and an outlook for employment within the food
service industry. I could do that, but I
wanted to bring some backup in case
I got the same response I got with the
middle school students. I asked Gene
Goldberg, President of Empire
Ventilation, an exhaust hood supplier
and Dwayne Wilson an ex pro football
player with experience in job placement in the food service industry and
a District Manager with ByoGlobe.
The class consisted of about
eighteen students who I feared
immediately. The looked at me like I
was a substitute teacher in a High
School class in New York. I began by
congratulating them on being in
school and for being in the School of
Hospitality in particular. Their journey in the industry was beginning
properly and intelligently.
I wanted to show the students the
chain of distribution of products
from the manufacturer to the end
user and explain the function of each
level including the Distributor,
Upcoming issues…
Barbecue Issue
APRIL 2011
Southwest Foodservice Expo
TEXAS EDITION — JUNE 2011
Florida Restaurant
& Lodging Show Issue
FLORIDA EDITION — AUGUST 2011
Furniture & Design Issue
OCTOBER 2011
561.620.8888 ◆ www.trnusa.com
Index of Advertisers
American Range ...............................12
Hart Price............................................6
Channel Manufacturing ....................2
InsurTexas.........................................11
Culinary Software Services................3
Mission Restaurant Supply ...............8
Enviromatic ........................................2
Seal Tex................................................3
Food Equipment Trader.com ............8
Texas Restaurant Industry Group .....9
Greater Texas Ice ................................6
Thunderbird .......................................7
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
[email protected] ◆ www.trnusa.com
Today’s Restaurant is published monthly by Today’s Restaurant News.
This issue’s contents, in full or part may not be reproduced without
permission. Not responsible for advertisers claims or statements.
PUBLISHER ............................... Howard Appell
CO-PUBLISHER ............................... Evan David
ASSOCIATE EDITOR ........................ Wesley Paul
CONTRIBUTING EDITORS ................ Joe Dunbar
CIRCULATION MANAGER .............. Eric Spencer
ADVERTISING MANAGER ...... Howard McKinney
ART DIRECTOR ................................Jim Pollard
SALES MANAGERS .................... Terri McKinney
........................................... William Lagusker
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
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TODAY’S RESTAURANT
4
New Openings
TEXAS
MARCH 2011
New business opportunities in the Texas foodservice industry.
Now Open
◆ HADDINGTON'S, 601 W. Sixth St., Austin, 78701
◆ IL CANE ROSSO, 2612 Commerce St, Dallas, 75226
◆ KOMALI, 4152 Cole Ave Ste 106, Dallas, 75204
◆ REDFISH ROADHOUSE BAR, 4613 Highway 6, Hitchcock, 77563
◆ LUCKY RANCH GRILL, 313 E Third Street, Lampassas, 76550
◆ WURZBACH ICE HOUSE, 10141 Wurzbach Rd, San Antonio, 78230
◆ RED LOBSTER, 7835 South IH 35, San Antonio, 78224-1480
◆ TEXAS DE BRAZIL SAN ANTONIO
313 East Houston Street, San Antonio, 78205
◆ LUCIANO ON THE RIVER RISTORANTE ITALIANO (re-opening),
13350 Dallas Parkway Space 300, Dallas, 75240
◆ LA SOMBRA BAR & GRILL, 4800 Burnet Road, Austin, 78756
◆ BONNIE RUTH'S BISTRO AT WATERS CREEK
916 Garden Park Dr, Allen, 75013
◆ CROWNE PLAZA HOTEL / THRIVE RESTAURANT
1015 Elm Street, Dallas, 75202
◆ AVA KITCHEN & WHISKEY BAR
2800 Kirby Dr Ste A-132, Houston, 77098
◆ BANGKOK THAI CUSINE
9296 Westheimer Rd Ste 200, Houston, 77063
◆ BLACK HOLE COFFEE HOUSE, 4504 Graustark St, Houston, 77006
◆ CHAR HOUSE BAR & GRILLE, 2268 Texas Dr, Sugar Land, 77479
◆ ERA RESTAURANT & BAR, 809 Congress St, Houston, 77002
◆ FRATELLI'S AUTHENTIC ITALIAN CUISINE (2nd location)
1330 Wirt Ste D, Houston, 77055
◆ GRIDIRON BAR & GRILL, 4524 Hwy 6, Sugar Land, 77478
◆ NORTH END VILLAGE BISTRO, 24179 State Hwy 249, Tomball, 77375
◆ PECAN CREEK GRILLE, 1510 Eldridge Pkwy Ste 100, Houston, 77077
◆ THE WHOLE IN THE WALL BBQ
13655 Bissonnet St Ste 103, Houston, 77083
◆ VINA CAFE, 5553 Hwy 6 N, Houston, 77084
◆ WHAT'S COOKIN' AT THE BISTRO, 926 FM 518 Rd, Kemah, 77565
◆ SAPORI RISTORANTE ITALIANO (opening Mid March)
12225 Westheimer Rd Ste B, Houston, 77077
◆ BAR OCHO @ THE HAVANA HOTEL
1015 Navarro Street, San Antonio, 78205
◆ BUBBA'S BAR AND GRILL, 6225 Washington, Houston, 77007
◆ FIVE GUYS BURGERS & FRIES, 1101 Melbourne St, Hurst, 76053
◆ THE BLUE FISH (1st location), 550 Texas Ave, Houston, 77002
◆ MARCO'S PIZZA, 5020 Burnet Rd, Austin, 78756
◆ D'LISH CATERING, 1200 McKinney St Ste 479, Houston, 77010
◆ ALICIA'S MEXICAN GRILLE
12002 Richmond Ave Ste 100, Houston, 77082
◆ CHEESECAKE FACTORY, 303 Memorial City, Houston, 77024
◆ APPLEBEE'S, 2672 FM 423, Little Elm, 75068
◆ KING HIBASHI, 13117 Westheimer, Houston, 77077
◆ BURGER GIRL, 17117 Tomball Parkway, Houston, 77064
◆ SCHLOTZSKY'S, 3325 Palmer Highway Ste C, Texas City, 77590
◆ HULA MAMA'S, 8550 FM 1960 Bypass Road West, Humble, 77338
◆ SJR FUSION, 12280 Westheimer Ste 8, Houston, 77077
◆ CARL'S JR., 3201 Bee Caves Road Ste 175, Austin, 78746
◆ ZOE'S KITCHEN, 9574 Sage Meadow Trail, Fort Worth, 76177
◆ ZOE'S KITCHEN, 1601 South University Dr., Fort Worth, 76107
◆ CAKERY BAKERY AND CAFE, 152 E. Pecan St, San Antonio, 78205
◆ PIZZERIA ALTO, 2800 Kirby Drive, Ft. Worth, 77098
◆ ASADOR, 2222 Stemmons Fwy, Dallas, 75207
◆ LITTLE DADDY'S GUMBO BAR
1615 W FM 646 Rd Ste D, League City, 77573
◆ HACIENDA SAN MIGUEL - an authentic Mexican Resaurant
2948 Crockett St, Ft. Worth, 76107
◆ WYLAND’S OCEAN BLUE
6121 W Park Blvd - Ste R-104, Plano, 75093
◆ LAS FUENTES TAQUERIA, 1220 23rd St, Galveston, 77550
◆ GRAND CHINA BUFFET, 5902 Broadway, Galveston, 77551
◆ TURQUOISE BAR AND GRILL
15958 City Walk Ste 16019, Sugar Land, 77479
◆ CISCO'S BISTRO, 1498 IH-20 West, Cisco, 76437
◆ STOVER BROS CAFE - a new venture inside of Village Foods
1760 Briarcrest Dr., Bryan, 77802-2711
◆ TONY ROMA'S, 980 N. Earl Rudder Fwy, Bryan, 77802
◆ BIKINI RESTAURANT #2
3787 Leopard, Corpus Christi, 78408-3207
◆ SPAZO RESTAURANT BAR
1201 W McDermott Drive Ste 100, Allen, 75013
◆ LOVE SHACK (opening by 3rd week of March )
113 E Hickory St, Denton, 76201
◆ BOOMERJACK GRILL AND BAR
158 W. FM 544 Ste136, Murphy, 75094
◆ TILTED KILT, 2290 S. Stemmons Freeway, Lewisville, 75067-8759
◆ EDOKO SUSHI AND ROBATA (opening March 14)
5490 HWY 121, Frisco, 75304
◆ FUN IN THE SUN DRIVE IN REST & SIDEWALK CAFE BISTRO
314 Ave G, Port Aransas, 78373-5424
◆ HONEY SHACK REST GRILL & BAR
4218 Lemmon Ave., Dallas, 75219-2703
◆ E*TAO ASIAN EATERY, 5135 W Alabama St, Houston, 77056
◆ SHORTY'S BAR & GRILL, 14436 Old Bandera Rd, Helotes, 78023
◆ THE TASTING ROOM
818 Town And Country Blvd Ste 100, Houston, 77024
◆ DICKEY'S BARBECUE PIT, 1201 S. Jackson Rd. Ste 9, Pharr, 78577
◆ SUTRA, 5790 Bishop Rd Ste B 9, Dallas, 75024
◆ MAMA PITA MEDITERRERANEAN GRILL
5800 Legacy Dr Ste C6, Dallas, 75024
◆ THE GINGER MAN, 7205 E Bishop Rd Ste E1, Plano, 75024
◆ CROWN AND HARP, 1914 Greenville Ave, Dallas, 75206
◆ BULLRITO'S, 3115 Dixie Farm Rd, Pearland, 77581
◆ SWEET SCOOPS ICE CREAM STORE (opening March 10)
215 Kipp Ave Ste 8, Kemah, 77565
◆ SECOND BAR + KITCHEN (opening early March )
|200 Congress, Austin, 78701
◆ ELEVATION BURGER, 2525 W Anderson Lane, Austin, 78757
◆ RED MANGO (2nd Houston location)
801 Town & Country Blvd Ste A, Houston, 77024
◆ THE KITCHEN, 5380 North Mesa, El Paso, 79912
◆ SOCIAL 121 (opening early March)
5760 State Highway 121 Ste 175, Plano, 75024
◆ THE FRANCHISE GRILL & BAR
3000 Custer Rd Ste 345, Plano, 75075
◆ BJ'S RESTAURANT & BREW HOUSE
210 W Southwest Loop 323, Tyler, 75703
◆ MEX & CO KITCHEN, 221 W Polk St Ste 101, Richardson, 75081
◆ THE BLUE FISH (2nd location)
5820 Washington Ave Ste 100, Houston, 77007
◆ PONDICHERI, 2800 Kirby Drive, Ft. Worth, 77098
◆ FISH & KNIFE SUSHI
7801 Westheimer, Houston, 77063, March - April 2011
◆ RISING ROLL DELI GOURMET SANDWICH SHOP
8522 Broadway St. Ste 105, San Antonio, 78217, March - 2011
◆ RISING ROLL GOURMET
12140 Greenspoint Drive, Houston, 77060, March - 2011
◆ PACIUGO GELATO AND CAFFEE
312-A Houston Street, Ft. Worth, 76102, March - 2011
◆ ROSATI’S CHICAGO STYLE PIZZA
to come when available, Garland, March - 2011
◆ TRUE FOOD KITCHEN
to come when available, Dallas, March - April 2011
◆ CABELA'S INC.EXPRESS CAFE
U.S. Highway 75 at the Stacy Road exit, Allen, April - 2011
◆ COFFEE BEAN & TEA LEAF, 24th & Guadalupe, Austin, May - 2011
◆ COFFEE BEAN & TEA LEAF
13376 N. Hwy 183, Austin, 78750, March - 2011
◆ JIM’S RESTAURANT
302 W. Loop 1604 N, San Antonio, 78264, March - 2011
◆ BUCKLE BUNNIES SALOON
1604 and Pat Booker Rd., Universal City, March - April 2011
◆ MIXOLOGY BAR AND RESTAURANT
1015 Navarro Street, San Antonio, 78205, March 2011
◆ CLUB MANGO'S, Eastside location, El Paso, March - 2011
◆ THE HAY MERCHANT: CRAFT BEER BAR
1100 Westheimer Rd, Houston, 77006, Oct - Nov 2011
◆ NEW CONCEPT (to be named), 5555 Washington Ave
Houston, 77007-5461, May - June 2011
◆ UNDERBELLY, Westheimer & Waugh, Houston, Sept - Oct 2011
◆ VIVO COCINA
4200 San Felipe St, Houston, 77027, March - April 2011
◆ SORREL URBAN BISTRO
2202 W Alabama St, Houston, 77098, March - April 2011
◆ RITAS & FAJITAS
1868 FM 359 Rd, Richmond, 77406, March - April 2011
◆ MONGOLIAN STIR-FRY GRILL
8401 Westheimer, Houston, 77063, March - 2011
◆ HUBCAP BURGERS AND BEER GARDEN
1133 W 19th St, Houston, 77008, March - 2011
◆ BRASSERIE 19, 1962 W Gray, Houston, 77019, May - 2011
◆ FREEBIRDS WORLD BURRITOS
US 83 and Shary, Mission, March - April 2011
◆ BIG HOUSE BURRITO - Organic Burritos and Tacos
2150 Hwy 114 @ the Kimball Exit, Southlake, 76092, Mar-Apr ’11
◆ ANDREW ORMSBY CATERING
3121 Ross Avenue, Dallas, 75204, March - April 2011
◆ VIOLET CROWN CINEMA WITH REST/BAR
Second St, Austin, April - May 2011
◆ CONTIGO REST/GASTROPUB
2027 Anchor Lane, Austin, 78723, May - June 2011
◆ FIVE GUYS BURGERS & FRIES
1441 W. Bay Area Blvd, Webster, 77546, March - April 2011
◆ CHUY’S TEX-MEX, 21300 Katy Frwy, Katy, 77449, July - Aug 2011
◆ CHUY’S TEX-MEX
3300 Wind River Lane, Denton, 72610, Aug - 2011
◆ FUZZY'S TACO SHOP
791 North Hwy 77, Waxahachie, 75165, March - April 2011
◆ LAS HAMACAS RESTAURANTE, I-35 & Rundberg Lane in the
Rundberg Square, Austin, 78753, March - April 2011
◆ SALTWATER GRILL
2401 Cimmaron Ste 101, Corpus Christi, 78414, March - April 2011
◆ NEW CAFE
220 W. 3rd St, Burkburnett, 76354-1944, March - April 2011
◆ LOGAN'S OF SAN ANTONIO - Stone Ridge Market
21119 US HWY 281 N., San Antonio, 78258, March - April 2011
◆ EL REAL MEXICAN RESTAURANT
1201 Westheimer, Houston, 77006, March - April 2011
◆ GRADY’S BAR-B-Q
5005 West Avenue, San Antonio, 78213, March - April 2011
◆ COAL VINES
15830 Southwest Freeway, Sugar Land, 77478, March - 2011
◆ KUBLAI KHAN STIR FRY
15830 Southwest Freeway, Sugar Land, 77478, March - April 2011
◆ BAR & GRILL / MUSIC VENUE
516 & 518 E. Houston St., San Antonio, 78205-1929, Mar-Apr ’11
◆ GREATFULL TACO
2411 S Shepherd Dr, Houston, 77019, March - April 2011
◆ THE STAGE ON SIXTH CLUB
508 E. Sixth St, Austin, 78701, March - April 2011
◆ PANDA EXPRESS, Highway 71, Bastrop, 78602, March - April 2011
◆ LA GUADALUPANA MEXICAN CUISINE & BAR
20 Waterway Ave, The Woodlands, 77380, March - April 2011
◆ LUCA & LEONARDO RISTORANTE
20 Waterway Ave, The Woodlands, 77380, March - April 2011
◆ COAL BURGER ORGANIC COAL-FIRED BURGERIA
20 Waterway Avenue Ste 150, The Woodlands, 77380, Mar-Apr ’11
◆ CAPTAIN D’S SEAFOOD RESTAURANT, Houston Center Food
Court - 507 Dallas St, Houston, 77002, March - April 2011
◆ CENTER COURT PIZZA & BREW (2nd location)
7425 Highway 6, Missouri City, 77459, March - April 2011
◆ 33 TACOS
to come when available, San Antonio, March - April 2011
◆ APPLEBEE'S
2215 E. Grapevine Mills Circle, Grapevine, 76051, March - April ’11
◆ STARBUCK'S
University of Texas - 1 University Station, Austin, 78712, Mar-Apr ’11
◆ CHICK-FIL-A
University of Texas - 1 University Station, Austin, 78712, Mar-Apr ’11
◆ ZEN
University of Texas - 1 University Station, Austin, 78712, Mar- Apr’11
◆ CAFE BRAZIL
2880 W. Berry St, Ft. Worth, 76109-2304, March - April 2011
◆ D’AMICO’S ITALIAN MARKET CAFÈ
2802 White Oak, Houston, 77007, May - June 2011
◆ LE CHEF BAKERY
8057 Kirby Dr, Houston, 77054, March - April 2011
◆ LA MIA CAFE & LA MIA MEDITERRANEAN CUISINE
5801 Memorial Dr, Houston, 77007, March - 2011
◆ KOFA CAFE, 20514 Hwy 6, Manvel, 77578, March - 2011
◆ MI COCINA (largest one), Interstate 35W between North Tarrant
Pkwy & Golden Triangle, Ft. Worth, June - July 2012
◆ RUDY’S COUNTRY STORE AND BAR-B-Q
Kobayashi Road, Webster, 77598, August - Sept 2011
◆ TACOS A GO-GO
2912 White Oak, Houston, 77007, March - April 2011
◆ LA PALATERA
To come when available, Richmond/Rosenberg, April - May 2011
◆ RUSSO’S NEW YORK PIZZERIA AND COAL-FIRED ITALIAN
KITCHEN, 6418 S. Staples Street, Corpus Christi, 78413, Mar 2011
◆ BULLRITO'S, 16000 Stuebner Airline at Cypresswood Dr, Spring,
77379, March - April 2011
◆ MAGNOLIA SLIDERS, 7442 Dallas St, Houston, 77011
◆ MILANO'S PIZZERIA & ITALIAN GRILL
9135 W Sam Houston Pkwy N, Houston, 77040
◆ PACO JOE'S GRILL & CANTINA, 9906 Gulf Fwy, Houston, 77034
◆ THE LION & CROWN PUB, 5001 Addison Circle, Addison, 75001
◆ IT'Z FAMILY ENTERTAINMENT CENTER
1201 West Airport Freeway, Euless, 76040
Under Construction
◆ THE OFFICE SPORTS.. STOCKS.. GRILL
18020 N Dallas Parkway, Dallas, 75231, March - April 2011
◆ KING BUFFET
2030 Glade Rd - Ste 300, Grapevine, 76051, March - April 2011
◆ BIG DADDY'S BURGERS AND BAR
9070 Research Blvd Ste 101, Austin, 78758-7048, March - 2011
◆ CHEDDAR'S CASUAL CAFÈ
I-35 N 2 Hwy, Selma, 78154, May - June 2011
◆ XUCO XICANA, 2416 Brazos St, Houston, 77006, March - 2011
◆ GREEN APPLE CAFE
3145 Hwy 6, Hitchcock, 77563, March - April 2011
◆ LOGAN'S ROADHOUSE OF ALLEN
190 East Stacy Rd, Allen, 75002, March - 2011
◆ ILLSUS NIGHT CLUB
to come when available, South Padre Island, 78597, March - 2011
◆ CLUB DE BIZ NIGHTCLUB
on South Business 288, Angleton, April - May 2011
◆ CUTTING HORSE BAR AND GRILL
2132 Tin Top Rd. Ste 100, Weatherford, 76086, March - April 2011
Subscribe to the New Openings and have it
emailed to you at least 2 weeks before we go to
press every month! Go to www.trnusa.com now
and click on the SUBSCRIBE button for more info!
◆ ATOMIC PIE, Audelia Road, Dallas, 75238, March - 2011
◆ CHIPOTLE MEXICAN GRILL
4901 W. Park, Plano, 75093, March - April 2011
◆ SOL IRLANDES MEXICAN CHOP HOUSE
2301 Performance Dr., Richardson, 75082, March - April 2011
◆ THE BLACK-EYED PEA
305 West FM 1382 Ste 114, Dallas, 75104, March - April 2011
◆ WETZEL'S PRETZELS
8687 N. Central Expressway, Dallas, 75225, March - April 2011
◆ FREIGHTERS RESTAURANT
to come when available, Dallas, April - May 2011
◆ GERMAN RESTAURANT
708 Edwards Dr., Harker Heights, 76548, March - April 2011
◆ LONGHORN STEAKHOUSE
3600 Expressway 83, McAllen, 78501, March - April 2011
◆ GOOD TIME CHARLEY'S GRILLE PUB & SPORTS THEATER
201 S. Main St, Bryan, 77803, March - April 2011
◆ ROARING FORK
10850 Stonelake Blvd., Austin, 78759, March - April 2011
◆ TINOS GREEK CAFE
9828 Great Hills Trail, Austin, 78759, March - April 2011
◆ FLIX BREWHOUSE - a 35, 000 sq ft. Move Theater & Brewery,
2000 S. I-35 and Hester's Crossing, Round Rock, 78681, Jun-Jul ’11
◆ DEL TACO, McKinney, April - 2011
◆ TAILFINS a new quick-serve Seafood Resaurant
4810 Holly Road, Corpus Christi, 78411-4734, March - April 2011
◆ THE CAPITAL GRILLE
7300 Dallas Parkway Ste A 100, Plano, 75024, March - April 2011
◆ TILTED KILT
2070 N.E. Loop 1604, San Antonio, 78323, March - April 2011
◆ TEXAS PIT-STOP BBQ, 2216 I-45, La Marque, 77568, Mar-Apr ’11
◆ LA SORRENTINA ITALIAN RESTAURANT
3330 Culebra RD, San Antonio, 78228, March - April 2011
◆ MENCHIE'S FROZEN YOGURT
10880 Louetta Rd Ste B, Houston, 77070, March - 2011
◆ OOH LA LA CREPES, Inner Loop area, Houston, June - July 2011
◆ LA PACIFICA RESTAURANT, 434 N Loop 1604 West Ste 2101
San Antonio, 78232-1374, March - April 2011
◆ SEAFOOD RESTAURANT & BAR, 20626 Stone Oak Pkwy
San Antonio, 78258, March - April 2011
◆ SMASHBURGER, 1020 Nolana St, McAllen, 78504, Mar - Apr ’11
◆ ALICIA'S MEXICAN GRILLE (5th location)
ground-up on I-10 near Katy Mills Mall, Katy, 77478, Jun-Jul ’11
◆ CANDELARI'S PIZZERIA
14545 Memorial, Houston, 77079, March - April 2011
◆ GRIZZLYS BURGERS & STEAKS
1130 Geronimo, El Paso, 79925-3417, April - 2011
◆ MEXICO'S DELI (2nd location)
910 Westheimer Rd, Houston, 77006, Aug - Sept 2011
◆ UCHI, 908 Westheimer Ste A, Houston, 77006, Sept - Oct 2011
◆ HOW DO YOU ROLL?
914 Main St. Ste A, Houston, 77002, March - April 2011
◆ HOW DO YOU ROLL?, 20079 Stone Oak Pkwy. Ste. 1107
San Antonio, 78258, March - April 2011
◆ HOW DO YOU ROLL?
4700 W. Guadalupe St. Ste. A8 & A9, Austin, 78751, Mar-Apr ’11
◆ VIVO, 4200 San Felipe St, Houston, 77027, May - June 2011
◆ TRATTORIA IL MULINO (opening March 24)
945 Gessner Road Ste 101, Houston, 77024, March 2011
◆ 024 LOUNGE, 945 Gessner Road, Houston, 77024, April - 2011
◆ SUSHI AWAJI, 135 Fountain Court, Fairview, 75069, Mar - Apr ’11
◆ LUCY'S RETIRED SURFER BAR
506 West Avenue, Austin, 78703, April - May 2011
◆ CAFE TERESITA
Eldridge and West Pirtle, Sugar Land, 78148, Aug - Sept 2011
◆ TEAVANA, 1101 Melbourne St, Hurst, 76053, April - May 2011
◆ BUTTONS JAZZ CAFÈ
209 East Pleasant Run Road, Desoto, 75115, April - May 2011
◆ WHICH WICH, 201 East Central Texas Expressway
Harker Heights, 76548-1887, April - 2011
◆ NEW KITCHEN COMING IN AT THE BAR OCHO @ The Havana
Hotel, 1015 Navarro Street, San Antonio, 78205, April - 2011
◆ ELIZABETH STREET CAFE - a Vietnamese Rest
1501 South First Street, Austin, 78704-3042, March - April 2011
◆ TEXAS PIT STOP BBQ
2216 Gulf Fwy, La Marque, 77568, March - April 2011
◆ SCOTT GERTNER'S at Houston Pavilions
1201 Fannin Ste 300, Houston, 77002, March - April 2011
◆ SAPORI, 7611 Stewart Rd, Galveston, 77551, March - April 2011
◆ ROCKHOUSE BAR & GRILL
5402 Hwy 6 N, Houston, 77084, March - April 2011
◆ PEPPERSOUP CAFE
10010 Bissonnet St, Houston, 77036, March - April 2011
◆ HEIGHTS ASHBURY COFFEEHOUSE
242 W 19th St, Houston, 77008, March - April 2011
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆ TRINITI, 2815 S Shepherd Dr, Houston, 77098, April - May 2011
◆ CARL'S JR. 6231 Highway 6, Missouri City, 77459, Mar-Apr 2011
◆ YOGURT ZONE
5619 W. Loop 1604 North, San Antonio, 78253, March - April 2011
◆ EDDIE'S TACO HOUSE BAR AND GRILL
3755 Thousand Oaks Drive, San Antonio, 78232, Mar- Apr 2011
◆ SALADWORKS (entering Dallas with 3 locations)
To come when available, Dallas, April - May 2011
◆ SALADWORKS (entering Austin with several locations)
To come when available, Austin, April - May 2011
◆ FIRE PIT BACKYARD GRILL
305 W. FM 1382 Ste 21, Cedar Hill, 75104, March - April 2011
◆ PLUCKERS WING BAR
1709 Cross Roads Dr, Grapevine, 76051, March - April 2011
◆ MELLOW MUSHROOM
217 East Hickory Street, Denton, 76201, March - April 2011
◆ TOPGOLF ENTERTAINMENT VENUE + ROOFTOP LOUNGE, REST +,
1500 Allen Station Pkwy, Allen, 75002, June - 2011
◆ UP BISTRO
3995 Westheimer, Houston, 77027, March - April - 2011
◆ EL REAL TEX-MEX
1201 Westheimer, Houston, 77006, March - April - 2011
◆ 7 SPICE CAJUN KITCHEN, Texas Parkway (next to Wing Stop),
Missouri City, 77489, March - April - 2011
◆ CORNER BAKERY CAFE
3304 Troup Hwy, Tyler, 75701, June - July 2011
◆ ANNAM INDIAN CUISINE
1029 Highway 6 N Ste 200, Houston, 77079, March - April - 2011
◆ THISTLE CAFE IN THE CHASE TOWER
221 W. Sixth St, Austin, 78701, March - April - 2011
◆ REVIVAL MARKET TAKE OUT ONLY
550 Heights Blvd, Houston, 77007, March - April - 2011
◆ LONGHORN STEAKHOUSE
22503 N. U.S. Highway 281, San Antonio, 78258, Mar- Apr 2011
◆ OLIVE GARDEN
22503 N. US 281, San Antonio, 78258, April - May 2011
◆ TAQUERIA VALLARTA
12311 Nacogdoches Rd, San Antonio, 78210, March - April - 2011
◆ FRANKIE'S SPORTS BAR on the ground floor of The Carnegie,
421 West Third St., Ft. Worth, 76102, March - April - 2011
◆ TEXAS HILL COUNTRY BARBECUE BBQ
719 E Main Street, Allen, 75002-3118, March - April - 2011
◆ IN-N-OUT BURGER
West 7th & Currie St, Ft. Worth, 76107, March - April - 2011
◆ IN-N-OUT BURGER
245 Cedar Sage Drive, Garland, 75040, May - June 2011
◆ IN-N-OUT BURGER
2800 Preston Road, Frisco, 75034, May - June 2011
◆ IN-N-OUT BURGER
U.S. 75 and Stacy Road, Allen, 75069, May - June 2011
◆ SHINJUKU STATION
711 W Magnolia, Ft. Worth, 76104, March - April 2011
Subscribe to the New Openings and have it
emailed to you at least 2 weeks before we go to
press every month! Go to www.trnusa.com now
and click on the SUBSCRIBE button for more info!
◆ FRENCH-STYLE BAKERY - le cabane de dessert
4315 Gilmer Road, Longview, 75604, March - April 2011
◆ GOLDEN CORRAL
1042 North IH-35, New Braunfels, 78130, March - April 2011
◆ FRANK’S AMERICAN PIE
108 W. Edgewood, Friendswood, 77546, March - April 2011
◆ CHET'S ANB DINING, 410 S Taylor in the Amarillo National Bank,
Amarillo, 79101, March - April 2011
◆ KOMBU, 642 W. Davis, Dallas, 75208, March - April 2011
◆ POTBELLY SANDWICH
1373 George Dieter, El Paso, 79936-7410, March - April 2011
◆ POTBELLY SANDWICH
off the Tollway and Park, Plano, March - April 2011
◆ GENGHIS GRILL
4477 South Lamar, Austin, 78703, March - April 2011
◆ GENGHIS GRILL
4438 S. Clack St, Abilene, 79601, March - April 2011
◆ DUNN BROTHERS COFFEE
201 S. Friendswood Drive, Friendswood, 77546, April - 2011
◆ THE PLAZA RESTAURANT II
South Soncy Rd & West Amarillo Blvd, Amarillo, 79124, Mar-Apr ’11
◆ TEXAS DE BRAZIL
8615 Katy Frwy, Houston, 77021, March - April 2011
◆ CAPT BENNY'S
1200 East Blvd, Deer Park, 77536, March - April 2011
◆ ORANGE LEAF YOGURT
11521 North Fm 620 Rd, Austin, 78726, March - April 2011
◆ ORANGE LEAF YOGURT, Western Plaza Drive and I-40 Frontage
Rd., Amarillo, 79109, March - April 2011
◆ GUY HARVEY ISLAND GRILL
6121 W Park Blvd, Plano, 75023, March - April 2011
◆ GUY HARVEY ISLAND GRILL
12700 Hill Country Blvd, Bees Cave, 78738, March - April 2011
◆ THE LION & ROSE PUB
17907 I-10 West, San Antonio, 78257, Oct - Dec 2011
◆ GLENNLOCK’S SPORTS BAR AND GRILL by Aaron Glenn,
Interstate 45 at Beltway 8, Houston, 77060, March - April 2011
◆ THE MARQUEE CLUB - Rest & Lounge
32 Highland Park Village, Dallas, 75205, March - 2011
◆ BLUE FISH JAPANESE RESTAURANT
5820 Washington Ste 100, Houston, 77007-5139, March - April ’11
◆ BLUE FISH JAPANESE RESTAURANT
550 Texas Ave, Houston, 77002, March - April 2011
◆ WYLAND’S OCEAN BLUE
12921 Hill Country Blvd D-2-120, Bee Cave, 78728, March - 2011
◆ WHITE HOUSE
3208 Austin St, Houston, 77004, March - April 2011
◆ KUSHI YUMA, 3319 I-40 West, Amarillo, 79109, March - April 2011
◆ FATBURGER
To come many locations, Calif chain, Dallas, March - April 2011
◆ BUFFALO WILD WINGS, 3780 Justin Road (FM 407)
Highland Village, 75077, March - April 2011
◆ TONY MANDOLA'S SEAFOOD KITCHEN
1212 Waugh, Houston, 77019, March - April 2011
◆ MALIBU BURGER SHACK
130 S Highway 123 Bypass, Seguin, 78155, March - April 2011
Under New Management
◆ SIDELINERS GRILL (Grand Re-Opening April 2nd)
15630 Henderson Pass, San Antonio, 78232
◆ THE SAN ANTONIOS MENS CLUB, San Antonio
◆ YOUR RESTAURANT HERE Sign up at www.trnusa.com
5
To franchise or
not to franchise?
Photo Bites
NAFEM
That is the question
Lawrence Appell
◆ Featured
Franchising is a distribution
strategy; not a financing
strategy
You have a restaurant that everyone
loves; you created the menu, conceived
the physical layout, hired and trained
great staff, lots of people visit regularly
and tell their friends about it. You even
have strangers lurking at the door with
cameras who sneak a picture every once
in a while; some even come in and ask
“are you franchising?”. It is all pretty
exciting and the validation by the market and the potential knock-off copycats is a reward you hadn’t counted on
when you started- but quite enjoy.
Franchising, you think to yourself,
would be a great way to generate some
extra cash to cover the debt you incurred
to open in the first place. And, those
operating and overhead costs are higher
than you thought when you did your
business plan so having more cash flow
from another source sounds interesting.
If you were in this position it would
be a good time to step outside for some
fresh air and a different perspective.
Franchising is many things
but it is first and foremost a
distribution system; not an
alternative source of quick cash.
Franchising can be a method of
expansion for entrepreneurs who
can’t afford to own and operate their
own additional units to reach a larger
market share. This is part of the mutuality that good franchising can and
should be based on. You may not have
the capital to open additional units
and the potential franchisee probably
does not have the creativity you had
to invent the concept in the first
◆
Orange County Convention Center, Orlando
place- but they have the skills and
capital to open and operate a unit.
That is mutual interest and what that
makes the franchisor and franchisee
is P-A-R-T-N-E-R-S.
This is not to say that if you franchise that you shouldn’t expect to
receive fair value for your offering and
in doing so gain the fortune you have
dreamed of and promised Uncle Joe in
interest when he loaned you $50,000
in seed capital. The point is that franchising without the requisite validation of concept and ability to replicate
success is a recipe for seeing more of
your lawyer in five years than your
family since you are likely to be
defending against lawsuits from
unhappy former franchisees.
Felicia Lang — Taprite
ent — RDT
Randall Dyess, Presid
Franchising is your value add
in the delivery of your concept
to the market
Once you decide to franchise the
business you are no longer the
owner/operator of Joe’s Coffee Bar
you are a franchisor of a business
model and a co-responsible party for
the success of those franchisees who
buy your concept and take it to the far
corners of the world (e.g. the franchisee is the other co-responsible
party). I often challenge my clients to
ponder the following hypothetical
question, “ if you had all the money
you could ever need to grow the business, would you franchise or would
you open your own management
based company owned system?”.
Both are means to an end----reaching
and serving a larger, geographically
dispersed market, both have inherent
challenges and neither is a “walk in
the park”. While managing a franchising system is not the same as managing a company-owned system both
require a mind set of designing, developing and training others in a system
that you own and are expected to support. The franchisee (or the company
owned manager for that matter) is
your means to reach the customer
you have dreamed would love your
concept as much as you do. This is
not for the faint of heart but rather a
labor of deep passion for the entrepreneur who believes in his or her
soul in the criticality of the market
being given the opportunity to experience his or her creation.
It is well to remember the other
famous words in Hamlet, when he
holds a skull and says, “Alas, poor
Yorick! I knew him”; and goes on to
lament the inevitability of death and
our free will to choose a life of meaning. Entrepreneurs who dream of seeing their life work validated, acknowledged and enjoyed by others need to
choose wisely when asking “To franchise or not to franchise?
Joanna Tijerina and Jeremy Quast
— Texas Digital
Calendar Events
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!
May
13-15 ◆ Italian Expo Houston 2011
George R. Brown Convention Center ◆ Houston, TX ◆ [email protected]
18-22 ◆ Culinaria Wine & Culinary Arts Festival
Formerly The New World Wine & Food Festival
San Antonio, TX ◆ 210-822-9555 ◆ www.culinariasa.org
22-24 ◆ National Restaurant Show (NRA)
McCormick Place ◆ Chicago, IL ◆ 312.853.2525
June
14-15 ◆ Franchise Update Media Group (FUMG)
1st major consumer conference
The Omni Hotel ◆ San Francisco, CA ◆ 800.289.4232, ext. 202.
26-28 ◆ Southwest Foodservice Expo
Dallas Convention Center ◆ Dallas, TX ◆ www.restaurantville.com
October
2-4 ◆ The Retail Bakers of America - All Things Baking
Renaissance Schaumburg Hotel and Convention Center ◆ Chicago, Ill
www.AllThingsBaking2011.com
January 2012
Lawrence Appell is the president of Lawrence
Appell & Associates, a Scottsdale, Arizona based
consultancy that helps entrepreneurs to build
and manage multi-unit operations. Mr. Appell
has held executive responsibility for large multi
unit businesses and has also been a single unit
franchisee of a major food franchise. He can be
reached by phone at 818.219.4993 or email him at
[email protected].
WWW.TRNUSA.COM
Jordan Klein
— Channel Manufactur
ing
18-21 ◆ Manufacturers' Agents Association
for the Foodservice Industry
2012 MAFSI Annual Conference ◆ Westin Mission Hills ◆ Palm Springs, CA
404-214-9474 ◆ www.mafsi.org
◆
TODAY’S RESTAURANT
TEXAS
◆
Speaking of words,
if you Google
“criteria for
franchising”
you will get
438,000 results.
February 10-12
MARCH 2011
While it won’t be remembered hundreds of years from now in the same
way as Shakespeare’s famous words;
the title of this article poses as deep a
question for the entrepreneur as “To be
or not to be?” did for Hamlet.
Speaking of words, if you Google
“criteria for franchising” you will get
438,000 results. If you have been asking
yourself the franchising version of the
“To be or not to be” question you
should be prepared to spend a few
hours browsing the internet to get at
least a preliminary understanding of
the choices you have created for yourself and how you will decide which
path to pursue.
In this article let’s review some very
high level key concepts about franchising and whether it is a good option for
your business.
contributor
6
What’sGoing On
access more than 45,000 daily gift
certificate options online by visiting
www.Restaurant.com.
TEXAS
MARCH 2011
◆◆◆◆
A new website was recently
launched. TwistedGrubHub.com,
Garland, TX, is a social
network dedicated to
food and cooking.
TwistedGrubHub.com
allows users to join and
share photos of food,
talk about recipes,
share experiences of
recent restaurant visits,
you name it. If its about
food or cooking, one can sign-up for free
and share their experiences! The website
has an easy to use interface that makes it
easy for one to upload content. That
content can even be published to a
linked Facebook or Twitter account.
TwistedGrubHub.com is offering a free
eCookBook for all new members who
join. The site is still new but already has
plans for contests and rewards for active
members of the site. Members with the
most popular photos or forum topics
may get rewarded for there content.
◆◆◆◆
EyeLevel Interactive, LLC. , innovators of patented interactive media
garment technology, and Superior
Uniform Group, Inc., one of America’s
largest and widely respected uniform
manufacturers and providers, an-
bevel edge with flawless,
ultra-sharp 15 degree
EdgeSelect® technology
to sharpen both fineedge
and
serrated
knives. For further information contact the
EdgeCraft Corporation @
800. 342.3255.
from page 2
nounced today a strategic alliance that
will make interactive uniform apparel
available in thousands of businesses
across the United States, including
some of the nation’s largest retail, drug,
grocery and restaurant chains. This
licensing deal marks the introduction
of (Interactive Point of
Purchase System™) into
the marketplace with the
revolutionary concept of
interchangeable panels
that include advertising
and promotions directly
applied to the front
and/or the back of the
employee uniform.
◆◆◆◆
Offer customers a complete cook-to-order menu
concept with Taylor’s Double Sided
Grills, minimizing food energy waste.
Taylor’s two sided cooking process
assures food safety by programming the
proper time and temperatures for up to
nine menu items. Cooking both side of
the food at the same time shortens the
cook time up to two thirds as compared
to a flat grill. The single most important
trend in the Foodservice Industry is
Food safety. Taylor Double Sided Grills
also known as TAYLOR Clam Shell Grills
are designed with three independent
heaters per 12’ width to assure even
temperature on both the upper and
lower cook surface. For
complete details call the
company - 800.633.1157.
◆◆◆◆
Chef’sChoice® recently unveiled
its new 15 degree sharpening module
accessory for their top-selling commercial electric knife sharpener, the
Model 2100. This 15 degree edge
sharpening module is
the ultimate accessory for the industry
lauded Chef’sChoice
Model 2100 commercial electric knife
sharpener. The 15 degree edge module provides razor sharp and
durable 15 degree edges. It’s also
designed to easily convert 20 degree
edge knives to 15 degrees. The threestage sharpening module combines
the strength and durability of a triple-
◆◆◆◆
It was announced
recently by Herman
Jakubowski, CEO of
Refcon, that the
company has developed EnergyPak, a
first-of-its-kind, next generation,
integrated food service facility refrigeration, air conditioning, domestic
hot water, and space heating system.
Refcon has several patents pending for
its EnergyPak module and
total EnergyPak system,
which consolidate food
service refrigeration,
heating, and air conditioning into a single,
unified system and capture up to 90% of the
waste heat as usable energy, thereby reducing overall
facility energy usage, operating expenses and carbon footprint.
“Many in the food service industry
with projects pursuing LEED certification have struggled with how to
achieve credits in the energy and
atmosphere LEED certification category. Refcon is proud to have, with their
creation of EnergyPak, developed a
solution that can help provide a significant number of LEED E&A credits,
surpassing all other mechanical system options and E&A credit strategies
currently offered to the food service
industry,” says Herman Jakubowski.
◆◆◆◆
Hotel Happenings: The Holiday
Inn Market Square in San Antonio has
been newly renovated. The hotel is
located at 318 W. Durango Blvd.
◆◆◆◆
Illinois Tool Works Food Equipment
Group North America announced the
acquisition of several assets from
the commercial business o f T E C
(Thermal Engineering Corporation)
for use within the Vulcan line of cookSee WHAT’S GOING ON page 8
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Greater Texas Ice
Hart and Price Corporation
3009 Claymoore Park Drive
Houston, Texas 77043
800-442-5653
6911 Forest Park Road
Dallas, Texas 75235
800-777-9129
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
7
MARCH 2011
TEXAS
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
8
MARCH 2011
TEXAS
What’sGoing On
ing equipment. As part of the acquisition, Vulcan will own the exclusive
rights to TEC’s patented
infrared cooking
technology in the
commercial cooking industry and a
license to sell TEC’s
Searmaster
Charbroiler
product line. TEC, founded in
1961 and based in Columbia, SC, will
continue operations and will focus on
their other lines of business which
include residential bar-b-ques and
industrial paint drying systems as well
as research and development. The
infrared technology was developed by
Bill Best, the founder of TEC, who has
more than 100 active and pending
patents and is viewed as an expert in
thermodynamics. For over 130 years,
Vulcan - www.vulcanequipment.com has been recognized by chefs and
operators throughout the world for
top-quality, energy efficient commercial cooking equipment.
◆◆◆◆
response,” states Jane VanBergen, T&S
Brass marketing product manager. “All
relevant products in the existing T&S
Brass eyewash line will change to the
revolutionary, new AXION MSR technology.”
from page 6
T&S Brass, a leading manufacturer
of commercial plumbing and foodservice equipment, has transitioned
its emergency eyewash
product line to
Haw’s revolutionary new AXION
MSR™ technology.
Effective January 1,
2011, T&S Brass will
now offer AXION MSR emergency
eyewash equipment. AXION MSR is the
first and only eyewash and eye/face
wash specifically designed to operate
in concert with standard healthcare protocols and the natural
function of the human
eye, which makes it
medically superior to
other designs. In fact,
“MSR” stands for
“Medically Superior
Response.” “AXION
MSR is the latest technology in eyewash design and is a definite best-practice in emergency
◆◆◆◆
Aleco, a leading manufacturer in the United
States of foodservice and
industrial traffic doors,
announced the addition
of the new ImpacDor® AL125-1for use wherever a
lightweight, economical traffic
door is required. The AL-125-1is a double-acting, .063” thick, satin anodized
aluminum door specifically
designed for use by restaurants, food service facilities,
grocery, and retail stores. This
attractive, yet affordable door
is suitable for many commercial applications. A choice of
walnut, cherry, teak, pecan,
oak, black, white or beige decorative laminate finishes are
also available. For more information and specifications about
Aleco’s impact doors, strip doors and
flexible barrier products for light to
heavy duty industrial, commercial and
food service applications visit
www.aleco.com or call 800.633.3120.
SALES
SERVICE
LEASING
VISIT OUR WEBSITE ONLINE AT…
Tim Dwyer
Dunkin' Donuts, all day stop for
coffee and baked goods, is seeking to
expand its presence into San Antonio,
Texas, with the announcement of a
seminar on Feb. 23 to discuss franchise
www.missionrs.com
Duane Moeller
1126 S. St. Mary’s
San Antonio, Texas 78210
210-354-0690 • 800-254-5042
TACLB012751R
◆◆◆◆
6509 N. Lamar Road
Austin, Texas 78752
512-389-1705 • 800-399-1705
TACLB022617R
Gabe Cason
1737 N. Padre Island Dr.
Corpus Christi, Texas 78408
361-289-5255 • 800-694-8734
TACLB020056R
Used
Equipment
opportunities brewing in the market.
Dunkin'
Donuts'
development
throughout San Antonio is part of a
steady and strategic growth strategy,
which includes expanding in existing
markets while entering new
cities across the country to
help drive the leading
coffee and bakery
chain's growth. In 2010,
the company experienced strong expansion results, including
the opening of 574 net
new locations worldwide
and 226 new signed franchise
commitments in the U.S. For the year,
Dunkin' Donuts opened 206 net new
restaurants in the U.S. and signed
multi-unit development agreements
in 29 markets. Included among these
new and planned outlets are non-traditional locations such as airports, arenas, travel plazas and universities.
◆◆◆◆
With consumer intentions to spend
on the rise, restaurant sales should
continue their seven-month climb
through March, according to Kurt
Salmon's proprietary analysis. From
October 2009, when consumers spent
the least on dining out since before the
Great Recession, restaurant spending
has increased about 5%. "Restaurant
spending is on a modest yet sustainable growth path. Consumers are reintegrating eating out into their
lifestyles," said Todd Hooper, retail and
restaurant industry strategist. "While
See WHAT’S GOING ON page 11
Coming in June:
Buy. Sell. Profit.
The
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TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
from page 1
stage on the pub’s 16 high-definition television screens. When it
comes to dining and entertainment, Corless says that Mad Dogs
caters to a range of clientele, with
the bulk of evening business targeting 21 to 45 year olds.
“Whether they are students,
local residents, tourists conventioneers, students or servicemen and
women, our clientele is all about
having fun.” he says.
The Mad Dogs concept mixes
traditional pub ambiance with a
fun, party-inspired atmosphere
dedicated to food, drinks and live
entertainment. In addition to the
traditional décor of telephone
boxes, cricket gear and bag pipes,
guests can purchase kilts, yards,
and sporrans —which are traditional kilt purses. Guests can also
participate with the pub’s Magic
Malay Money Legend by signing
dollar bills and pinning them to
the walls for good luck.
The menu’s signature entrée
includes fish n’ chips served on the
pub’s own printed newspaper dated
December 7, 1941 — the day the
Japanese attacked Pearl Harbor.
British-inspired staples such as cottage pie and bangers and mash are
also featured, alongside its famous
“Yards of Ale” menu.
“The yard glasses are custom
made for us with our own logo so
that customers can take them
home as a souvenir,” Corless
explains. All yards come in 18-, 24or 48-ounce sizes and can also be
filled with frozen or soft drinks.
“We are an authentic, British
icon of a franchise that is owned,
developed and supported by real
Brits,” Corless says on the pub’s
brand authenticity. “With multiple
streams of revenue in place, we are
excited to bring on board franchisees who are equally as enthusiastic about our vision for introducing the English pub concept to
other U.S. cities and putting our
unique, fun-loving twist on it.”
The
◆
Guillermo Perales
The deal with
Perales will add
to Del Taco’s
already growing
presence in the
Dallas market.
operating restaurants bodes well for our
brand and the success of the business in
the Dallas-Fort Worth market.”
The deal with Perales will add to
Del Taco’s already growing presence in
the Dallas market. In 2010, the company announced plans to open restaurants in the area, with a first location
opening in Denton last November. A
second company location is planned
for McKinney.
For more than 40 years, Del Taco has
been offering menu items that appeal to
a broad range of tastes with a strong
emphasis on quality and value. The
menu includes Mexican offerings of
tacos, burritos, quesadillas and nachos
as well as American favorites like hamburgers, fries and milk shakes. Each
item is made to order with quality ingredients including lard-free beans made
from scratch daily, real cheddar cheese
grated on site, chicken grilled fresh every
hour, hand-made salsa and fresh produce. Del Taco has more than 520
restaurants in 18 states.
Texas Restaurant Industry Group
The Texas Restaurant Industry Group (TRIG), is a network of vendors & professionals in the restaurant industry who provide a variety of necessary products & services to
independent restaurant owners and franchisees to help them operate efficiently, save money and increase profits. From electricity to construction to plumbing and restaurant
technology, individuals will have free access to qualified restaurant industry professionals who can provide excellent service at a reasonable rate.
ABC PEST CONTROL
At ABC Pest Control, we provide
environmentally responsible,
reliable and superior Pest Control
service to the restaurant industry.
Our goal is to surpass the
expectations of those we serve. We also specialize in rodents,
termites, birds, bats and all other pests.
Brad Byers • [email protected]
Cell (281) 635-8493
(866) 229-1975
Grease Trap Cleaning
STERLING PAYMENT
Credit Card Services
Grease Traps • Septic Tanks
Jerry Brumfield
Office (281) 369-3909 • Cell (281)830-6702
CASANOVA SIGNS
Commercial Outdoor Signs
We are family owned and operated and have been
in the business for nearly a decade. We manufacture, install, and service signs in Houston and
Surrounding areas. Since the company bares the
family name, the quality of each sign we build is
our number one priority. We specialize in all
types of internally illuminated signs, channel letters, back-lit,
awnings, neon, L.E.D marquee signs. No job is too big or small for us!
Carlos Casanova • [email protected]
Office (281) 807-5180
OF
• Broker for Green
Mountain Energy
• Complete Solar Generation Systems
• Power Factor Conditioning Units-3 Phase
• HID Light Managers
• No Shipping Charges
• Shipped Directly to Job Site
Jeff Hellig • [email protected]
BRUMFIELD SANITATION SERVICES
CHEMMARK
SPACE CITY POWER
Electrical Conservation
and Generation
EAST TEXAS
ChemMark of East Texas, Inc. is a locally owned business responsible for the sales, leasing and service of commercial dishmachines.
We also have an array of ancillary products we offer to assist in
further heavy duty cleaning needs in the kitchen. Bill has over 40
years experience in the commercial warewashing industry. We pride
ourselves in the level of customer service and support we provide.
Rawley "Bill" Gilliland • [email protected]
(281) 290-6801
TECHNOLOGIES
5 Reasons why you should use Sterling:
• Highest Security Standards
• True Cost-Plus Pricing
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• 24/7 support and local representation.
No Baloney consultations.
We will analyze your current statement WITH you and reveal true cost!
Fred Werlein • [email protected]
Cell (936) 203-2630
TRANSTAR POS – INNOVATIVE TECHNOLOGIES
POS | Digital Surveillance System | Digital Marketing
Let Transtar POS be your complete
technology partner. We only succeed
when you increase your revenue and
grow! We are the only POS company
that owns a restaurant that all of our
technologies are being used! Ask us
about it! Our customers includes Popeyes, Fuddruckers, Fuzzy’s
Tacos, Peli Peli, Church’s Chicken, Wendy’s, Frenchy’s Chicken, and many others!
Friendly service at with affordable pricing!
Michael Tran • [email protected]
Cell (832) 788-8726
WASTE CONNECTIONS
1ST CHOICE GREASE SERVICE
Restaurant Waste Grease Removal
Restaurant waste grease removal. Free set-up. Fast, Clean service
WE ARE YOUR 1ST CHOICE
Now serving West Texas
Tim Head • [email protected]
OF
TEXAS
Waste Connections of Texas provides
customers the best possible waste removal
and recycle service in a courteous and
effective manner. Our goal is to create long
term business relations by giving excellent
customer service and value to all customers.
Chuck Gerhart • [email protected]
Cell (832) 473-4770
Houston (832) 445-6582 • W. Texas (325) 338-9258
PRIMERICA FINANCIAL SERVICES
We offer affordable benefits for small business owners, like you,
who work to attract and retain valuable employees. Whether it’s a
money management seminar, a retirement savings plan or the
Primerica Legal Protection Program, we’ll help you to find the right
program to match your company’s needs, size and budget.
Gil Nafts • [email protected]
Cell (281) 744-0026
S.P.M. RESTAURANT SERVICES
WILKINS LINEN SERVICE
"Serving the greater Houston Area since 1952"
We provide quality
Rental Linen Programs
to the Restaurant and
Health Care Industries.
We provide reliable
service and quality linen
at affordable prices. Towels, Aprons, Napkins, Table Linen,
Entrance Mats, Logo and Kitchen floor mats are also available. Healthcare
items include bed linen, gowns and towels in addition to other items.
(Free Cost Evaluation Upon Request)
Jerry Keith • [email protected]
Specializing in preventive maintenance
of HVAC systems, custom stainless steel
fabrication and repairs and cleaning and
servicing of kitchen exhaust systems.
Cell (713) 203-9919
Sylvester Brocato • [email protected]
YOUR BUSINESS HERE
We’re always looking for new members!
Cell (713) 409-6655 • Office (832) 559-3326
Call today — (713) 203-9919
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
TEXAS
Mad Dogs
a recipient of the prestigious Ernst &
Young Entrepreneur of the Year Award.
“We wanted to add a Mexican QSR
concept to our portfolio and Del Taco
offers the best quality and best investment opportunity,” said Guillermo
Perales. “We wanted to bring Del Taco to
Dallas because we know this market so
well. More than 80 percent of our restaurants are located here. We believe there
is a great opportunity for Del Taco and
look forward to bringing the great taste
of Del Taco to Texas.”
Perales cited Del Taco’s strong financial position, history of operations excellence, commitment to the Texas market
and long-term brand success as the reasons he chose the chain.
“Guillermo Perales and Sun
Holdings have exactly the operations
strength and experience we’re looking
for to grow the Del Taco franchise family,” said Jim Lyons, Chief Development
Officer and Franchising Chief
Operations Officer for Del Taco. “Their
breadth of experience in owning and
MARCH 2011
Lake Forest, CA Del Taco made an
announcement that it has signed a
franchise development deal with
Supremo Taco, LLC, an affiliate of the
200-unit, Dallas, Tx-based Sun
Holdings owned by Guillermo Perales.
The multi-unit, multi-area agreement
calls for new Del Taco restaurants to
be opened in the Dallas area over the
next five years.
Since founding the company in
1997, Perales has built Sun Holdings
into one of the area’s top restaurant
developers with a strong focus on
quality operations. Sun Holdings owns
and operates more than 200 restaurants including Popeye’s, Burger King
Restaurants, Cici’s Pizza and Golden
Corral restaurants of which Sun
Holdings is the system’s largest franchisee. Sun Holdings is the recipient of
the Golden Plate award from Popeye’s
for operations excellence.
Perales is the largest Hispanic franchisee in the US and is the 20th largest
franchisee operator in the country. He is
9
Texas entrepreneur signs Dallas area Del Taco deal
10
Think Differently:
Energy efficiency
is your business
MARCH 2011
Scott Harrison PE
Restaurant owners who want to
thrive in today’s economy must make
smart choices. That includes changing
the way they think about their energy
usage. That’s why we work with small
businesses, like restaurants, to show
how just a few simple and inexpensive
upgrades to their operational processes,
equipment and infrastructure can lead
to meaningful bottom line savings that
provide a positive return on investment
– in some cases, immediately.
Energy efficiency is not just a buzzword. It can actually improve the workplace, help the environment and save
money.
Developing smarter and more efficient ways to use energy remains one of
the best ways to put more money in the
bank.
It’s important to remember that
every business is different. But, generally, the root cause of wasted energy is
either process or equipment-related.
That means things like the heating and
cooling of a business—which typically
represents a little more than half of a
business’ electricity consumption—is
an area that deserves special attention.
Lighting and equipment are also areas
of major consumption. They represent
about 20 percent of a business’ electricity bill, respectively.
By identifying causes of inefficient or
wasteful consumptions, restaurant
owners can keep a watchful eye on
expenses. In this economy, or any economy really, controlling costs are critical
to bottom line profitability.
TEXAS
Chefs Maria Teresa Jimenez, Blanca Rubio, Maria Arrieta,
Teresa Tadeo Wittman, and Mercedes Ocampo (left to right).
Under the Toque
Chef Teresa Tadeo Wittman
Fratelli’s
Houston, TX - Teresa Tadeo
Wittman was born and grew up
Xoxocapa, Veracruz, Mexico. One of
her fondest memories growing up
was kneading the bread her mother
made. “I remember being about six
or seven, and I was just fascinated
by how the bread would rise, doubling in size. One day, while my
mother slept, I started pushing the
bread back into its bowl, but it kept
growing.” She added; “So I kept
punching it with my tiny fist. I have
loved baking ever since.”
Accompanying her mother to the
market where her mother would sell
the bread she had made is another
favorite memory. Teresa would set up
her own little stall and sell tobacco
and coffee beans her grandfather
grew. “I stood on a box and would
hawk my wares, screaming at the top
of my lungs, ‘Buy your tobacco here!
Buy your coffee here!’ I loved it.”
At the age fourteen, Teresa moved
to Mexico City to work in a bakery.
Two years later, she rented a stall
where she sold bread and pastries that
she bought, along with milk and her
own homemade cookies. Her interest
in cooking led her to take cooking
classes in classical Mexican, French
and Italian cuisine. At the time she
thought it was just to enhance her
home cooking skills. Over the years
she would own many different businesses where she would sell shoes,
clothes and then, finally, flowers. It
was in her flower shop that she met
her husband-to-be, Bob Wittman.
Bob Wittman was president of a
U.S. company doing business with
Pemex, the Mexican governmentowned oil company, and was in
need of gift baskets for his clients.
“One day about twenty years ago
around Christmas, he came into my
little flower shop, about a block
from his hotel. He tried to speak to
me in broken Spanish – he was so
cute. I told him I spoke English,
actually, just a little better than his
Spanish, so I was able to understand what he wanted – gift baskets
of wine, cheese, and my homemade
cookies,” she said with a smile. They
would marry five years later.
◆
Houston
In 1991, Teresa moved to Houston
and married Bob. Soon she was traveling with him on his business trips
that often included visiting his business partners in Italy, where they
both developed an appreciation for
Italian cuisine and wine. With her
keen palate, when she found a dish
she really liked, she would study the
flavors and work diligently back
home to recreate that dish.
◆
Her interest in
cooking led her
to take cooking
classes in classical
Mexican, French
and Italian cuisine.
The first step is designing a plan and
studying the options available to you:
◆ Look for ways to quantify your
reduction in energy consumption.
◆ Calculate your return on investment
to make it easier to justify future
upgrades.
◆ Determine what works for your
facility and execute plans in
achievable stages.
“Sometimes when Bob would visit
his partners in Ravenna (in the State
of Emilia Romagna), I would visit with
their families in their homes, where
we would often cook together,” stated
Teresa. “For many years, I had the
most wonderful pleasure of cooking
with his partner Franco Nanni’s
mother, Franca. Together, we would
make soups, frittatas and my
favorites, risotto and ravioli. She
cooked very simply, with the freshest
of ingredients. I learned a lot from her.
It was very hard, and very wonderful.”
After many years of dreaming
about having her own restaurant
and, with the support of her loving
husband and culinary guidance and
inspiration from Franco Nanni,
Fratelli’s Authentic Italian Restaurant
opened in 2000. ("Fratelli" in Italian
means brothers.)
“Owning a restaurant is very hard
work,” Teresa explained. “I worked
very hard to accomplish what I set out
to do.” Teresa uses the recipes Franca
taught her every day in her restaurant.
“I put my heart and soul into every
dish I make.”
contributor
At each stage, seek:
◆ Fast payback
◆ Improved comfort
◆ Reduced costs
◆ Reduced operations and
maintenance
◆ Lowered heating and cooling system
requirements
Your focus along the way should include lighting, controls, load reduction
and HVAC maintenance and cleaning.
Simple questions like, “Does this
really need to be operating right now,” or
“How much light do you need,” will help
in assessing proper energy-efficient
improvements.
Energy efficiency really works. And,
there’s technology available that helps
business owners have more control over
their energy consumption. For example,
with our Brighten iThermostat, a webenable programmable thermostat that
lets business owners adjust the temperature of their business remotely, we
were able to save one local franchise
owner approximately five percent off his
electricity bill.
Energy efficiency is important.
Smart electricity usage is critical for a
business. It can have an impact on pricing, competitiveness, and even profits.
These are all things businesses can do to
better manage their energy usage.
What’s most fascinating is that energy efficiency is easier than you think.
Though it does involve planning, once a
strategy is set in place, energy efficiency
works behind the scenes to improve
your organization.
Get your fellow employees involved
and on board from the start. Include
them in your thinking and train them to
think and act differently in energy-efficient ways. The investment has a real
impact on your balance sheet, your
company culture and the goodwill of
the community at large.
Scott Harrison PE is Director of value added
products and services at TXU Energy.
Classified Ads
1 year of advertising only $149.
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Business opportunities
Merchandise
If you are calling on restaurants and can
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Fratelli’s is located at 10989 Northwest
Freeway (Highway 290) in Houston. Call them
at 713.957.1150 or visit FratellisHouston.com.
TODAY’S RESTAURANT
◆ Featured
◆
WWW.TRNUSA.COM
Unemployed?
TRN wants to help you!
For a limited time, out of work pros
looking for a job in the industry can
advertise their services FREE in our
classified section. Email your ad (25
words or less) to [email protected].
our consumer tracking indicates that
consumer intention to spend at
restaurants may falter in the first quarter, restaurants should be planning for
overall growth in 2011."
◆◆◆◆
ReServe Interactive an industry
leader in hospitality management software, including dining reservation,
table management, catering and event
management systems, has achieved 14
consecutive years of growth with significant increases in key business areas
including the acquisition of enterprise
accounts with multiple installations.
In 2011, ReServe Interactive will introduce several new
products that expand
the benefits of their
software. First to be
released is ReServe
Gateway, a web
services platform that enables enterprise customers to integrate
and share ReServe data intelligence
with other systems, streamline operations, improve productivity and
enhance guest services. Second,
ReServe will launch ReServeQ, a platform enabling guests to make dining
reservations or add themselves to
a wait list using a mobile
device such as an
iPhone, Android or
Blackberry. As part of
the ReServeQ offering,
ReServe is forging strategic
partnerships with mobile application
aggregators and online dining guides
to greatly expand marketing reach
for restaurants. Established in 1996,
ReServe Interactive software is used by
more than 8,000 industry professionals
across more than 1,000 hospitality
venues and can be reached at
www.reserveinteractive.com.
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HOUSTON ..................(713)
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SAN ANTONIO............(830) 609-9888
DALLAS......................(972) 540-6025
TOLL-FREE.................(800) 651-2774
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◆◆◆◆
The Online Nutritional Analysis
Service (NAS) from Culinary Software
Services has been enhanced to include
the USDA National Nutrient Database
for Standard Reference (SR) 23 release.
The SR23 release
contains data on
over 7,500 food
items and up to
146 food components which means ChefTec's Online
Nutritional Analysis Service is now more
comprehensive than ever. The ChefTec
Online Nutritional Analysis Service gives
immediate access to nutrition data. This
intuitive interface allows for downloading of nutrient data right into ChefTec. It
has also been enhanced to allow endusers to download allergen information
into their desktop
ChefTec. NAS gives
a quick and accurate analysis of
recipes for fat, allergens, calories, nutrients, and now micronutrients. When using the Nutritional
Analysis Service, allergens will be automatically added to ChefTec data so this
information will be displayed on the
Nutrition Facts label. Culinary Software
Services - www.ChefTec.com - Inc. is the
leading provider of foodservice software
to the hospitality industry. Products
include ChefTec® and CorTec® for
recipe & menu costing, inventory control, purchasing & ordering, sales analysis & menu engineering, production
management, requisitions & transfers,
and nutritional analysis.
Today’s Restaurant News invites
you to submit information for the
What’s Going On column. Please fax,
mail or e-mail your story to us. Try and
keep the word count between 25-75
words. Get free publicity for your company. Don’t forget to visit our web site
at www.trnusa.com.
◆◆◆◆
◆◆◆◆
TEXAS
Nearly two decades after Booker
Noe, grandson of Jim Beam and sixthgeneration distiller, first introduced
Knob Creek, the distillery
unveils its first-ever single barrel bourbon, Knob
Creek® Single Barrel
Reserve. In keeping with
Knob Creek's philosophy
that handcrafting superior
quality bourbon is worth the
effort, the new Knob Creek Single
Barrel Reserve is naturally aged for a
full 9 years and bottled at 120 proof
(60% alcohol by volume). Knob Creek
Single Barrel Reserve is carefully handselected, barrel-by-barrel, to be a
unique expression of Knob Creek's
rich, mature flavor. Naturally aged in
new, charred American
Oak barrels, Knob
Creek Single Barrel
Reserve is bottled
at near barrel proof
to maintain its strong, rich
flavors and aromas. Knob Creek®
Kentucky Straight Bourbon Whiskey is
aged nine years at a sophisticated 100
proof (50% alcohol by volume), and is
named after the small town in
Kentucky where President Abraham
Lincoln was born. The company is
online at www.knobcreek.com.
Do images like these
keep you up at night?
from page 8
Don’t
Know
Jack?
Zagat Survey, the world's leading
provider of consumer survey–based
leisure information, and Handmark®,
a leading developer and distributor of
mobile applications and services, announced
the release of the
newly updated
ZAGAT for Android™. The application
boasts a complete visual overhaul with
new features that make it even easier
to find the right restaurant and share
dining experiences. With access to
Zagat's premium ratings and reviews
for thousands of restaurants worldwide, ZAGAT for Android is designed
to help people make smart decisions
about where to eat. Users
can find restaurants with
Advanced
Search or find
"Nearby"
places with
one touch. The
app now integrates thousands of
Foodspotting dish photos and
Foursquare meal tips based on other
like-minded diners' menu choices.
Then You Need to Join Our
Business Network Website!
Today’s Restaurant Business Network is
our internet site where restaurant owners,
operators, managers, chefs, consultants,
and suppliers meet to discuss topics that
relate to your business in your state.
Go to www.trnusa.com and follow the link
to Today’s Restaurant Business Network.
This service is free — no membership fees,
no monthly charges — just sign-up and go!
Make important contacts and get the info
you need to run your business efficiently.
Who knows…you might even meet Jack.
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WWW.TRNUSA.COM
MARCH 2011
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11
What’sGoing On
(561) 620-8888
www.trnusa.com
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TODAY’S RESTAURANT