TRN GA 0214_Layout 1 - Today`s Restaurant News

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 5 NUMBER 2 ◆ FEBRUARY 2014
Restauranteurs: Is your Brand at risk?
Appetizers:
By Danielle Bratek, Esq
Restaurant.com
predicts 2014
restaurant trends
5
Lactalis
Culinary’s
Black Diamond
Cheddar
6
The importance
of employee
uniform color
7
Under the
toque with
Chef Keira Moritz
11
Entrées:
Advertisers Directory. . . . . . . . 3
Appell Pie. . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque. . . . . . . . . . . . . . 11
What’s Going On . . . . . . . . . . . . . . 2
Dessert:
CH:
MAR
PAID
WEST PALM BEACH,FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
CALL TO RESERVE AD SPACE:
REAL
ESTATE
SPECIAL ISSUE
561.620.8888
Has your company actively pursued
a trademark registration to protect your
brand? If not, a competitor might be
trying to steal it.
Trademarks identify the source of
goods or services sold by a particular
company, i.e. your Brand. Consumers
use brands to identify which products
or services they purchase. Trademark
registrations protect your brand from
being used by a competitor. While
branding functions to distinguish
your products, services, packaging,
labeling, and marketing from your
competitors’, Trademarks ensure that
your brand is distinguishable from
another company’s brand – in such a
way that prevents consumer confusion. As such, your brand is a valuable corporate asset.
Without properly registering your
trademarks – your brand is at risk. And
so are your profits.
Trademark rights are established by
use. Merely using a logo or slogan in
connection with the sale of goods or
services establishes common law rights
in a trademark. However, such common law rights do not provide adequate
protection
against
an
unscrupulous competitor. Common
law rights are not your best defense
Danielle Bratek
◆
Trademarks
are a valuable –
and often overlooked
– non-tangible asset
of a business.
The women have it at
Krog Street Market
ATLANTA: Paces Properties is ready
to unleash another round of new tenants
who will be at the highly-anticipated
Krog Street Market. Set to open this June,
KSM will be home to some incredible female business owners
and chefs. This group of
amazing women comes
to KSM with extraordinary talent and is raising
the bar while keeping
with KSM’s vision of locally established relationships throughout the
community.
“Our tenant mix is
incredible and to have
James Beard winners
and nominees makes us
so fortunate to have so many great
women involved in this project. Behind
the scenes our leasing agent Lily
Heimburger of SRS Real Estate Partners
has done a fantastic job as have our PR
guru Tara Murphy, our Stove Works office
leasing agent Max White, and our zoning
attorney Sharon Gay,” said Pat Wilson of
Paces Properties. “There are also several
other women owners and co-owners
that we’ve announced previously, from
Megan Ouzts at the Spotted Trotter to
Xanic Dunning of Pannus Bakery, from
Cindy Tarrant at French Market Florist to
Jennifer Johnson of Fred’s Meat & Bread
and Yvonne Kahn of Gu’s Dumplings.
Without these women this project
wouldn’t be nearly as successful.”
Feedback thus far for
KSM has been very positive and supports Paces
Properties’ vision of a
diverse, culinary-driven
destination where the
neighborhood and surrounding communities
relate to the mix of
restaurants, market stalls
and retailers; making this
a regular (if not daily)
stop when it opens.
To date, a mix of thirteen (13) restaurants, market stalls and
retailers have been released including
the following four (4):
Spice Road Chicken
Concept: Known for her awardwinning Kerala fried chicken and a
2013 James Beard nomination for Best
New Restaurant for her Cardamom
Hill, Asha will be developing a market
stall spotlighting chicken. From fried
chicken to rotisserie and a variety of
See KROG STREET page 6
against claims of infringement. Without
a Registration Certificate, your company may not own its brand.
Even if your restaurant has been in
business for years – a new establishment selling a similar product or service
could register YOUR trademark and use
it for their own benefit. The new company will have the benefit of a federal
trademark registration, which presumes
that they can use that trademark at a nationwide level. The new company may
even send the original company a letter
asserting trademark infringement –
based on federal law. The original company will need to defend its rights – or
change its branding. Re-branding may
require name change, a new marketing
campaign, revisions to a website, new
product packaging or signage, and
clientele introductions to your new
brand. Both remedies are costly.
Neither is a desirable solution.
Trademarks are a valuable – and
often overlooked – non-tangible asset
of a business. Intellectual Property law
provides avenues to protect these assets. Companies should seek federal
registration of their trademarks when
applicable.
Registration with the
United States Patent and Trademark
Office provides many benefits over
common law rights, including:
◆ Legal presumption of ownership
in the mark
◆ Exclusive right to use the mark in
connection with your goods/services
nationwide
◆ Right to use the Federal
Registration symbol (®)
◆ Federal Jurisdiction for legal disputes, under the Lanham Act
◆ Ability to ‘register’ with the U.S.
Customs and Border Protection to prevent importation of infringing foreign
goods
Additional benefits of registering a
trademark include: adding an asset to
your business valuation, ability to sell or
transfer your trademark registration,
and security of investing advertising dollars without concern of infringement.
Whether your business is a newlyformed entity or well-established, securing your trademark rights now will
protect your brand later.
Danielle H. Bratek, Esq. is a trademark attorney with a practice located in Fort Lauderdale,
Florida. Nationwide phone consultations are
available – as Federal Trademark registrations are
not limited by state practice. For further information about the U.S. Trademark Registration
process, contact Danielle Bratek at [email protected] or 954-325-8028.
*The hiring of an attorney should not be based
solely upon advertisements. Before you decide, ask
for written information about qualifications and
experience. Sending an email to Danielle Bratek,
Esq. does not constitute an attorney-client relationship. Please be advised that sending information over the internet may compromise the
confidential nature of your matter or waive any
attorney-client privilege that may apply. While
you are welcome to communicate via the internet/email, it is suggested that you do so with caution and to contact an attorney directly via
telephone to discuss particular legal matters.
2
What’s Going On
GEORGIA
FEBRUARY 2014
Important new products, corporate news and industry events.
The Atlanta Foodservice Expo will
return to the Georgia World Congress
Center, October 13th through Tuesday,
October 14th. It is the only event in
Georgia to bring together
under one roof all sectors
of the restaurant, foodservice, and hospitality
industries with a broad
range of the best suppliers in the industry. The
latest products, services,
and technologies will be
showcased for the industry, along with a comprehensive and
leading-edge program of education that
will provide foodservice operators from
the Southeast with the best tools to grow
and improve their business. For all information call 770.432.4200 Ext. 111.
◆◆◆◆
The Georgia Food Bank Association
has launched a multi-year “Feeding for a
Promising Future” Campaign to fight
hunger in Georgia. The campaign will
provide leadership, raise awareness and
advocate for change that will eradicate
hunger for children, seniors and working
families in Georgia. Through our partnership with Share our Strength, the
GFBA is currently executing the Feeding
for a Promising Future: No Kid Hungry
in Georgia campaign, as par t of
Drinks Americas is a leading U.S. broker for authentic Mexican craft beer.
The Company's mission is to identify and invest the majority of our brandbuilding resources on those with the greatest growth potential such as Day of
the Dead Craft Beer, which proves to be right on trend.
Drinks Americas teams up with Prime Wine & Spirits
of Georgia to bring the entire state the first and only
Mexican Craft Beer, Day of the Dead. Day of the Dead
Craft Beer is an authentic Mexican beer brewed at a
Mexican owned brewery Cerveceria Mexicana, whose
packaging depicts this Mexican holiday and offers six
variations including an Amber Ale, Pale Ale, IPA,
Hefeweizen, Blonde Ale and a Porter. Prime Wine &
Spirits has taken five of the six and has already secured
some of the biggest chain retailers in the state. Founded in 2008, Prime is a
wine, spirits, and beer distributor located in Atlanta, Georgia. They pride themselves on covering the globe to bring consumers the best wines, spirits, and
beer, accompanied by unparalleled service. They distribute and service our
products throughout the state of Georgia and have 14 sales reps.
the national No Kid Hungry
Campaign effort by Share Our
Strength to end childhood
hunger in America. To contact
them, the address is: Georgia
Food Bank Association C/O The
Atlanta Community Food Bank
732 Joseph E. Lowery Blvd, NW
Atlanta GA 30318. They can be
reached also at 404.601.2462.
◆◆◆◆
Green Mountain Coffee Roasters,
Inc., has launched the Keurig Bolt
Carafe Brewing System
for commercial use. The
commercial grade system can brew a 64-oz
pot of coffee in about
two minutes, bringing
the speed and quality
+ convenience of the
Keurig single-cup brewing system to higher
volume brewing. Visit
www.greenmountaincoffee.com for ordering information.
Share Our Strength's 26th Annual
Taste of the Nation Atlanta will be held
this year on May 8, 2014 at the Georgia
Aquarium. 255 Baker Street NW. The
event chairmen are Pano Karatassos &
George
McKerrow.
Visit
Ce.strength.org/Atlanta for all details.
◆◆◆◆
McCormick For Chefs®, the Food
Away From Home division of
McCormick & Company, is expanding its
line of Grill Mates® Seasoning Blends
and will begin shipping the new items
this month. With three new flavors
added to the five existing ones, the
Seasoning Blends are a convenient way
for chefs to keep up with diners’ growing
demand for flavorful foods. According to
Technomic, nine out of 10 consumers
say they crave the flavor of grilled meats
and other grilled foods. NPD also took
note of this, citing that consumers put
“grilled” at the top of their list when
asked about healthy cooking definitions.
Grill Mates Seasoning Blends have no artificial flavors, 0g trans fat per serving and
no added MSG. “Our passion is develop-
◆◆◆◆
See WHAT’S GOING ON page 9
— Peggy Hajosy Enterprises, LLC DBA —
Billy Vick
Restaurant Equipment
7000 !
foot
square
use
Wareho
NEW & USED EQUIPMENT
Specializing in On-Site Auctions Around Georgia
Over 100 Auctions the Last 2 Years
Online Store • Open for retail daily 9am-4pm
1232 Logan Circle NW • Atlanta, GA
404-367- 0032
Fax: 404-367-0053
peggyhajosyenterprises.com
Auction Company License # AU-C002897
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
3
Appell Pie
Empty plates
◆
After a few posts
they were begging
me to stop doing it,
all the more reason to
continue doing it.
It seems that many people get
pleasure out of taking pictures of food
they are about to eat and it’s usually
food that’s not recommended on my
diet. Many of the chefs on my friends
list show beautiful pictures of their
newest creations or dishes they are
learning how to prepare.
As you know, if you have been reading my column, I am “Mr. Outside the
Box” and this didn’t seem entirely correct to me. I eat out a lot, part of the job
and one night my friend took a picture
of his food as it was presented to him. I
didn’t want to copy him so I waited
until I had finished eating and I took a
photo of my plate and bam Empty
Plates was born.
I posted the photo on my
Facebook page with the name of the
restaurant and the food I had just
consumed. I have to admit it wasn’t
pretty but that was the idea. Empty
Plates was not widely praised by all of
my “Friends”. After a few posts they
were begging me to stop doing it, all
the more reason to continue doing it.
After all I was eating out, supporting
my industry and giving the restaurant
a plug on the Internet.
I became obsessed with Empty
Plates in Florida, Georgia, California,
Colorado, Tennessee and dreamt about
going to exotic places to share my
Empty Plates. My friends begged me to
stop. Why?
Guess what happened over a few
months. I slowed up on the postings
for a few weeks and low and behold
the people who were so against it were
now asking me to do more Empty
Plates. I was amazed but then I realized that I had done nothing but market the Empty Plates and people were
beginning to take notice of it. I was
Branding, doing Public Relations and
if I could make a buck doing it I would
advertise it too.
If you want to see some of the
Empty Plates go to my Facebook page,
Howard Appell and go to Today’s
Restaurant’s page and like it. I would
appreciate it, I don’t know why but
someone else marketed this “like” stuff
and I’m only human. By the way don’t
try your own Empty Plates posts, it’s
dangerous to your relationships and
my attorney will contact you in the
morning lol.
Index of Advertisers
A Step Ahead Media............................................9
Infrico......................................................................7
Advanced Restaurant Finance.........................2
MegaBucks ............................................................5
Billy Vick Restaurant Equipment ....................2
Menu Cover Man ..................................................3
Culinary Software Services............................. 7
Text ROI..................................................................11
FoodserviceResource.com................................9
Thunderbird.........................................................12
Georgia Restaurant Consulting Group......... 6
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
Advertise in Today’s Restaurant! Contact Carl Muth at 404.545.5456 or email [email protected]
Check out Today’s Restaurant online…
www.trnusa.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
GEORGIA
Several years ago I joined Facebook,
I think it was in 2009 with everyone
else who had nothing to do during the
work day except look at what other
people were moaning about. I am as
guilty as you are for continuing to
look at your posts and comment on
them sometimes.
I honestly still don’t get it but it does
seem to have a way of connecting you
with people you don’t get to see very
often and every once in a while an old
friend from High School or College
drops by to remind you of what a nerd
you were.
◆ Today’s Restaurant Publisher
FEBRUARY 2014
Howard Appell
4
New Openings
GEORGIA
FEBRUARY 2014
New business opportunities in the Georgia foodservice industry.
Now Open
Under Construction
◆ ANATOLIA CAFE AND HOOKAH LOUNGE
2855 Lawrenceville-Suwanee Road, Suwanee
◆ SOUPER JENNY, 1 West Court Sq on Devry Campus, Decatur
◆ SPRINKLES CAFE & CUPCAKES
3393 Peachtree Rd NE, Atlanta
◆ TOKYO BAY, 925 Holcomb Bridge Road, Roswell
◆ ETRIS KITCHEN & BAR, 12020 Etris Road, Roswell
◆ THE MILL PIZZA BUFFET AND GAMES
1337 Baytree Road, Valdosta
◆ MUGS ON MILTON - BAKERY & COFFEE SHOP
35 Milton Ave, Alpharetta
◆ TABLE AT 10 - SOUTHERN COMFORT
990 Piedmont Avenue NE, Atlanta
◆ BUFFALO WILD WINGS, 442 Northside Drive, Statesboro
◆ 850∞F BAR PIZZA-NEAPOLITAN PIZZERIA
12635CrabappleRoad Ste 310, Crabapple
◆ DON ANTONIO BY STARITA PIZZA (from NY), 102 West
Paces Ferry Rd Ste E, Atlanta
◆ KESO MEXICAN GRILL
11030 Medlock Bridge Rd Ste 110, Johns Creek
◆ SWEET FROG FROZEN YOGURT
477 Turner McCall Blvd NE, Rome
◆ THUMBS UP DINER, 5935 Stewart Parkway, Douglasville
◆ DELIA’S CHICKEN SAUSAGE STAND
West Midtown, 881 Marietta Street, Atlanta
◆ AUNTIE ANNE'S PRETZELS
3333 Buford Dr Ste 1010, Buford
◆ TICOS CUBAN CAFÈ, 3421 Ridge Road Ste 102A, Buford
◆ BOOGALOU LOUNGE
239 Ponce De Leon Avenue NE, Atlanta
◆ CINCO Y DIEZ, 1563 South Lumpkin Street, Athens
◆ BAD TO THE BONE
5592 Chamblee Dunwoody Road, Dunwoody
◆ APPLEBEES NEIGHBORHOOD GRILL AND BAR
1008 Hwy 53 SE, Calhoun
◆ JET'S PIZZA, 1872 Thompson Bridge Rd, Gainesville
◆ MIZUMI RAMEN, 1611 Satellite Blvd Ste 11, Duluth
◆ CAPTAIN D’S OF OAKWOOD
3522 Thurmon Tanner Parkway, Oakwood
◆ AU RENDEZ-VOUS BISTRO, 4102 Clairmont Rd, Chamblee
◆ FIRST WATCH DAYTIME RESTAURANT (with outside patio),
1830 Scenic Hwy N, Snellville
◆ HOLA TAQUERIA & BAR
688 Holcomb Bridge Road, Roswell
◆ DREAM RESTAURANT & SPORTS BAR
5040 Old National Highway, College Park
◆ URBAN SPICE - INDIAN FINE DINING/TAPAS LOUNGE
4120 Old Milton Parkway, Alpharetta
◆ SWEET MONKEY FROZEN YOGURT & CUPCAKES
410 Peachtree Pkwy, Cumming
◆ ANGELO'S WEST END DOCKS SEAFOOD REST
650 Henderson Dr Ste 507, Cartersville
◆ ROXX TAVERN (2ND LOCATION)
2075 Northlake Pkwy, Tucker
◆ JERSEY BOYZ PIZZA
9945 Jones Bridge Rd Ste 301, Alpharetta
◆ ROTELLI'S PIZZA, 3070 Main St West SW, Snellville
◆ MARDI GRAS SPORTS CAFÈ, 2040 Headland Dr, Atlanta
◆ GANACHE BAKERY & BISTRO, 9155 Gillsville, Maysville
◆ HIGHER GROUND COFFEE CAFÈ
6700 Hwy 53 F12, Braselton
◆ JOHNNY'S DOWNTOWN WINGS-N-THINGS
2305 N Elm Street, Commerce
◆ TAQUERIA MI TIERRA 5 MEXICAN REST
5641 HWY 129 N, Pendergrass
◆ CITY BAR, 220 College Ave Ste 102, Athens
◆ HI-LO LOUNGE, 1354 Prince Ave, Athens
◆ NOWHERE BAR, 240 N Lumpkin St, Athens
◆ WONDERBAR, 240 E Washington St, Athens
◆ BUCKEYES RESTAURANT, 170 S. Cherokee St, Social Circle
◆ WILLY'S MEX MEX GRILL
123-A South Cherokee Road, Social Circle
◆ FIREHOUSE SUBS, 225 Peachtree St. NE Ste 1030, Atlanta
◆ BUTT HUTT, 480 Macon Highway, Athens
◆ TROUBADOUR PUB AND GRILL, 571 South Harris St, Athens
◆ LITTLE BULL BAR & GRILL, 259 East Broad St, Athens
◆ TRUMP'S CATERING, 2026 South Milledge Ave Ste B, Athens
◆ VINTAGE FROZEN CUSTARD, 1021 Howell Mill Road, Atlanta
◆ BOJANGLES' FAMOUS CHICKEN 'N BISCUITS
7140 Jimmy Carter Blvd, Norcross
◆ PENNY'S POPPING DELIGHTS (GOURMET RETAILER)
1055 Mansell Rd Ste 400, Alpharetta
◆ LOVIES BBQ, 3420 Piedmont Road Northeast, Atlanta
◆ CLAY'S SAPELO STATION, 15600 Us Hwy 17 North, Eulonia
◆ GOLDEN CHOPSTIX CHINESE REST (OPENED EARLIER)
37 Hudson Plaza, Fayetteville
◆ SADIQ’S BISTROVEGAN RESTAURANT
3762 Campbellton Road, Atlanta, March 1 2014
◆ LE FAT VIETNAMESE
935 Marietta Street NW, Atlanta, May-Jun ’14
◆ SENIOR SOLUTIONS OF SOCIAL CIRCLE
621 N. Cherokee Road, Social Circle, Feb-Mar ’14
◆ EL CUBANITO COFFEE & SANDWICH SHOP
129 N Broad Street, Monroe, Feb-Mar ’14
◆ PANCHOS MEXICAN GRILL
656 Exchange Circle Ste 600, Bethlehem, Feb-Mar ’14
◆ BAR MEATBALL, 1044 Greenwood Ave Ne, Atlanta, Feb 24, ’14
◆ COCKTAIL-DRIVEN REST AND BAR (to be named), 701
Highland Ave NE Ste 5, Atlanta, Mar-Apr ’14
◆ TOKYO, 64 East May Street, Winder, Feb-Mar ’14
◆ HARDEE'S, Jiles Road and ITT Tech Way, Kennesaw, May ’14
◆ MARLOW'S TAVERN, 3333BufordDrive, Buford, Jul-Aug ’14
◆ CHURCH'S CHICKEN
136 West Belmont Drive, Calhoun, Apr-May ’14
◆ POPEYE'S, 201 Morningside Drive, Cartersville, May-Jun ’14
◆ STARBUCKS, 744 Spring St NW, Atlanta, Feb-Mar ’14
◆ LUISA'S ITALIAN MARKET
Hemphill Ave NW, Atlanta, Feb-Mar ’14
◆ VINE & TAP, 2770 Lenox Rd NE, Atlanta, Mar-Apr ’14
◆ EXPRESS BURGER & GRILL
7291 North Point Pkwy, Alpharetta, Feb-Mar ’14
◆ DICKEY'S BBQ, 535 S Glynn St Ste 1002, Fayettville, Mar ’14
◆ CACTUS FLOWER CAFÈ, 3209 N Oak St EXT, Valdosta, Mar ’14
◆ ECHO OCEANSIDE RESTAURANT
201 Arnold Road, Brunswick, Feb-Mar ’14
◆ THE 1872 - ARTIST MARKET & CAFÈ
115 E Main Street Ste C12, Buford, Feb-Mar ’14
◆ WHOLE FOODS, 1815 E Victory Dr Ste 101, Savannah, Apr ’14
◆ COPPER COVE INDIAN BISTRO
2991 North Fulton Drive, Atlanta, Mar-Apr ’14
◆ CHIPTOLE MEXICAN GRILL
3393 Peachtree Rd NE, Atlanta, May-Jun ’14
◆ TRUE FOOD KITCHEN, 3393 Peachtree Rd NE, Atlanta, Jul ’14
◆ ZINBURGER WINE & BURGER BAR
3393 Peachtree Rd NE, Atlanta, May-Jun ’14
◆ KICKSHAW TAVERN & GRILL - Kobe Beef/Seafood, 800
North Main Street, Alpharetta, Feb-Mar ’14
◆ MAKAN @ COURTYARD BY MARRIOTT
130 Clairemont Ave, Decatur, Mar-Apr ’14
◆ CAFE 49 BREAKFAST & LUNCH, 1160 Old Peachtree Rd NW,
Lawrenceville, Mar-Apr ’14
◆ POLARIS AND BAR
(all rotate), 265 Peachtree St, Atlanta, Mar-Apr ’14
◆ RESTAURANT (TO BE NAMED) 2 STORIES, Elizabeth Street
and North Highland Ave, Atlanta, Nov - Dec 2014 or later
◆ MF SUSHI, to come when available, Atlanta, Aug-Sept ’14
◆ BARTACO, 969 Marietta St, Atlanta, Nov - Dec 2014 or later
◆ 37 MAIN Ñ A ROCK CAFÈ (2nd location), 6000 Medlock
Bridge Rd, Johns Creek, March 2 2014
◆ HOUSE OF HUMMUS MEDITERRANEAN CAFÈ
on North Point Pkwy, Johns Creek, Feb-Mar ’14
◆ CAFÈ 101, 11950 Jones Bridge Rd STE 112, Alpharetta, Mar ’14
◆ MOXIE BURGER
555 South Atlanta St Ste A600, Alpharetta, Feb-Mar ’14
◆ FRY ME 2 THE MOON
5155 Atlanta Hwy Ste 102, Alpharetta, Feb-Mar ’14
◆ TIN ROOF KITCHEN, 2 North Main St., Alpharetta, Mar ’14
◆ BIG SKY RESTAURANT
3201 Cains Hill Place, Atlanta, March -April 2014 or later
◆ H. SANTIAGO BURRITOS
to come when available (future), Roswell, May-Jun ’14
◆ FRIENDS SPORTS GRILL, 35 N. Broad St., Winder, Feb-Mar ’14
◆ DISTRICT, 269 Armour Dr NE, Atlanta, Mar-Apr ’14
◆ NEWK'S EATERY CAFE
933 Peachtree Street Ste 921, Atlanta, Feb-Mar ’14
◆ SWEET HUT BAKERY & CAFE
933 Peachtree Street Ste 935, Atlanta, Feb-Mar ’14
◆ LUCKY'S BURGER & BREW
305 Brookhaven Ave Ste 1250, Atlanta, Feb-Mar ’14
◆ THAI TACO, 1370 Buford Hwy, Cumming, Feb-Mar ’14
◆ YOUR PIE, 5 West Paces Ferry Rd NW, Atlanta, Feb-Mar ’14
◆ SPROUTS FARMERS MARKET
Highway 20 at Highway 9, Cumming, Apr-May ’14
◆ SPROUTS FARMERS MARKET
2480 Mt. Vernon Road, Dunwoody, Apr-May ’14
◆ SPROUTS FARMERS MARKET
Webb Ginn Rd. & Scenic Hwy 124, Snellville, Apr-May ’14
◆ VICTORY SANDWICH SHOP
913 Bernina Ave, Atlanta, Apr-May ’14
◆ NEGRIL VILLAGE - a Caribbean restaurant based in NY, 30
North Ave, Atlanta, Feb-Mar ’14
◆ COOK-OUT (based out of North Carolina), 403MorelandAve,
Atlanta, Mar-Apr ’14
◆ COOK-OUT (based out of North Carolina), 1112 Northside Dr
NW, Atlanta, Apr-May ’14
◆ COOK-OUT (based out of North Carolina), 808 Martha Berry
Highway, Rome, Feb-Mar ’14
◆ MEMPHIS BARBECUE CO. (1st Atlanta area location), 4764
Ashford Dunwoody Rd, Dunwoody, Jun-Jul ’14
◆ MAX'S WINE DIVE, 77 12th St NE Ste 6B, Atlanta, Mar-Apr ’14
◆ STEAK N SHAKE, 10 Mill Creek Circle, Pooler, Feb-Mar ’14
◆ CUOCO ITALIAN TABLE
1475 Peachtree Pkwy Ste C-5, Cumming, Feb-Mar ’14
◆ MOJO BURRITO (based in TN) 1st location out of state,
5479 Chamblee Dunwoody Rd Ste B, Dunwoody, Mar-Apr ’14
◆ ZOES KITCHEN
to come when available, Peachtree City, Feb-Mar ’14
◆ ZOES KITCHEN, N Briarcliff Rd, Atlanta, Feb-Mar ’14
◆ FIREHOUSE SUBS, 2970 S Cobb Pkwy, Atlanta, Apr-May ’14
◆ FIREHOUSE SUBS, 3465 Braselton Highway, Dacula, Apr ’14
◆ 1940S HOLLYWOOD-REMISCENTCAFÈ EREHWON
3165 Maple Dr, Atlanta, Feb-Mar ’14
Hotel Openings
◆ THE WESTIN JEKYLL ISLAND, 110 Ocean Way, Jekyll Island
◆ EMBASSY SUITES SAVANNAH HISTORIC DISTRICT
605 West Oglethorpe Avenue, Savannah
◆ STAYBRIDGE SUITES® ATLANTA AIRPORT HOTEL
3420 Norman Berry Dr, Hapeville
◆ THE COTTON SAIL BOUTIQUE HOTEL
126 West Bay Street, Savannah
Hotels Under Construction
◆ THE BRICE A MODERN — DAY SOUTHERN BELLE
601 East Bay Street, Savannah, Jul-Aug ’14
◆ CLERMONT HOTEL + RESTAURANT + ROOFTOP BAR, 789
Ponce de Leon, Atlanta, Jun-Jul ’14/later
◆ CHOW BING (2nd location - 1st also in Atlanta), to come
when available, Atlanta, Feb-Mar ’14
◆ CUOCO ITALIAN TABLE
860 Peachtree Ste 813, Cumming, Feb-Mar ’14
◆ SIP WINE & TAPAS, 440 Peachtree Pkwy, Cumming, May ’14
◆ VOLCANO ASIAN BISTRO
5316 Windward Pkwy, Alpharetta, Feb-Mar ’14
◆ SOUTH MAIN KITCHEN (new concept), 9 South Main St,
Alpharetta, Feb-Mar ’14
◆ BONEHEADS GRILLED FISH AND CHICKEN + BAR
264 Pharr Road, Atlanta, Apr-May ’14
◆ 3RD HOLE BAR & GRILL, 1917 Pryor Rd SW, Atlanta, Apr ’14
◆ CHURCH'S CHICKEN (PLANNING STAGES), Shorter Ave
and North Hanks Streets, Rome, May-Jun ’14
◆ THE GYPSY KITCHEN, Peachtree Street and Buckhead
Avenue, Atlanta, Jun-Jul ’14
◆ THE SOUTHERN GENTLEMEN - A GASTROPUB, Peachtree
Street and Buckhead Avenue, Atlanta, Jun-Jul ’14
◆ DORAKU SUSHI (FL - based)
3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ CORSO COFFEE, 3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ FIRESIDE PIES, 3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ SHAKE SHACK (1st GA location), 3035 Peachtree Rd Ste
A146, Atlanta, Jun-Jul ’14
◆ GEORGETOWN CUPCAKE
3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ LUGO CAFFE - ITALIAN STYLE COFFEE BAR
3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ AF + B, 3035 Peachtree Rd, Atlanta, July 7 2014
◆ LE BILBOQUET - AN UPSCALE FRENCH BISTRO
3035 Peachtree Rd, Atlanta, Jun-Jul ’14
◆ THIRTEEN PIES, 262 Buckhead Avenue, Atlanta, July 7 2014
◆ FRESHII - A HEALTH CASUAL RESTAURANT FRANCHIS
3393 Peachtree Street Ste 1012, Atlanta, Feb-Mar ’14
◆ TIN LIZZY'S (7th location), 3470 George Busbee Parkway,
Kennesaw, Jun-Jul ’14
◆ EL BANDITO - a casual Mexican restaurant, 1083 Euclid Ave,
Atlanta, Feb-Mar ’14
◆ NAAN STOP INDIAN CUISINE (2nd location), 3420
Piedmont Rd, Atlanta, May-Jun ’14
◆ JITTERY JOE'S, 992 N Highland Ave NE, Atlanta, Feb-Mar ’14
◆ ANTICO PIZZA, 5 West Paces Ferry Rd NW, Atlanta, Mar ’14
◆ INDUSTRY KITCHEN + BAR
3280 Peachtree Road NE Ste 187, Atlanta, Feb-Mar ’14
◆ OLD 4TH DISTILLERY & TASTING ROOM
487 Edgewood Ave, Atlanta, Apr-May ’14
◆ SOUTHBOUND RESTAURANT
5394 Peachtree Rd, Chamblee, Feb-Mar ’14
◆ COOKOUT BURGERS, Turner McCall Blvd NE, Rome, Mar ’14
◆ JIMMY JOHN'S SANDWICH SHOP
Turner McCall Blvd NE, Rome, Feb-Mar ’14
◆ HAPPY WOK, Turner McCall Blvd and North Fifth Avenue,
Atlanta, Feb-Mar ’14
◆ LA PARRILLA MEXICAN RESTAURANT, Turner McCall Blvd
and North Fifth Avenue, Rome, Feb-Mar ’14
◆ JAPANESE STEAK HOUSE, Turner McCall Blvd and North
Fifth Avenue, Rome, Feb-Mar ’14
◆ WILLY'S MEXICANA GRILL
6309 Roswell Rd NE, Sandy Springs, Apr-May ’14
◆ WILLY'S MEXICANA GRILL
3883 Peachtree Road NE, Atlanta, Feb-Mar ’14
◆ WILLY'S MEXICANA GRILL
2566 Briarcliff Rd NE, Atlanta, Mar-Apr ’14
◆ TACOS & TAQUILAS GRILL (6, 000 sq ft), 650 Ponce de
Leon Ave, Atlanta, Mar-Apr ’14
◆ SMOKEBELLY BBQ
128 E Andrews Dr NW, Atlanta, Feb-Mar ’14
◆ 600 DEGREES PIZZA
5415 Old National Hwy, College Park, Feb-Mar ’14
◆ CAFE MEZO RESTAURANT & BAR
794 Juniper St NE, Atlanta, Feb-Mar ’14
◆ BIG PIE IN THE SKY PIZZERIA (2nd), 1010 Mansell Road Ste
180, Roswell, Feb-Mar ’14
◆ GRUB BURGER BAR
2470 Briarcliff Rd NE, Atlanta, Feb-Mar ’14
◆ GRUB BURGER BAR, 2955 Cobb Pkwy, Atlanta, Feb-Mar ’14
◆ HUNGRY HOWIE’S PIZZA #2413, 400 Village Green Circle
Ste 4300, Smyrna, Feb-Mar ’14
◆ CABANA GRILL (broke ground in Dec), 1635 Scenic
Highway, Snellville, Mar-Apr ’14
◆ LUSCA, 1829 Peachtree Rd, Atlanta, March 2 2014
◆ NOVO PIZZA
5592 Chamblee Dunwoody Rd, Dunwoody, Mar-Apr ’14
◆ DAVINCI’S DONUTS, 131 S. Main St, Alpharetta, Feb 25 2014
◆ PHO Q, 467 Flat Shoals Ave SE, Atlanta, Feb-Mar ’14
◆ THE PIG AND THE PEARL - a smokehouse and raw bar,
1380 Atlantic Dr Ste 14180, Atlanta, Mar-Apr ’14
◆ MARBLE SLAB CREAMERY
479 Pooler Parkway, Pooler, Feb-Mar ’14
◆ SUSHI HANA ASIAN CUISINE
Pooler Parkway, Pooler, Feb-Mar ’14
◆ STEVIES B'S, Pooler Parkway, Pooler, Feb-Mar ’14
◆ PANERA, Pooler Parkway, Pooler, Feb-Mar ’14
◆ JALAPENOS MEXICAN GRILL
Pooler Parkway, Pooler, Feb-Mar ’14
◆ GREAT HARVEST BREAD, 4900 block of Windward
Parkway, Alpharetta, Feb-Mar ’14
◆ SUGARCANE, 1475 Terrell Mill Rd Ste 110, Marietta, Mar ’14
◆ BUNGALOW 88, 171 Auburn Ave Ste P, Atlanta, Feb-Mar ’14
◆ COOK OUT RESTAURANT & DRIVE THRU
355 Moreland Ave SE, Atlanta, Feb-Mar ’14
◆ COOK OUT RETAURANT & DRIVE THRU
550 Fair Rd, Statesboro, Feb-Mar ’14
◆ COOK OUT RESTAURANT & DRIVE THRU
1112 Northside Dr NW, Atlanta, Feb-Mar ’14
◆ HWY 5 ROADSIDE GRILL
3101 Canton Road, Marietta, Feb-Mar ’14
◆ MOMMA GOLDBERG'S DELI
27 12th St NW, Atlanta, Feb-Mar ’14
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆ PAINTED PIN BOWLING - BUCKHEAD
727 Miami Cir NE, Atlanta, Feb-Mar ’14
◆ DANTANNA’S (3RD LOCATION)
6615 Roswell Re NE, Atlanta, Feb-Mar ’14
◆ FRIENDS AMERICAN GRILL (DACULA BASED)
33 Buford Village Way, Buford, Feb-Mar ’14
◆ FRIENDS AMERICAN GRILL (DACULA BASED)
35 North Broad St, Winder, Apr-May ’14
◆ EGG HARBOR CAFE
1830 Peachtree Street NE, Atlanta, Mar-Apr ’14
◆ STARBUCKS, 1000 Chastain Rd NW, Kennesaw, Sept-Oct ’14
◆ FRESHENS, 1000 Chastain Rd NW, Kennesaw, Sept-Oct ’14
◆ MARISQUERIA MI LINDO
1555 Pleasant Hill Rd Ste 202, Duluth, Feb-Mar ’14
◆ BURGERFI, 77 12th Street, Atlanta, Feb-Mar ’14
◆ MAX’S WINE DIVE, 77 12th St NE Ste 6B, Atlanta, Mar-Apr ’14
◆ COOKS & SOLDIERS - a Basque-inspired rest, 691 14th
Street, Atlanta, Feb-Mar ’14
◆ OAK STEAKHOUSE (from SC Indigo Rest Grp), 2800 Old
Milton Parkway, Atlanta, Sept-Oct ’14
◆ BOCADO BURGER BAR
887 Howell Mill Rd NW, Atlanta, Oct-Nov ’14
◆ WHOLE FOODS
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ DRY BAR, 2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ TED'S MONTANA GRILL
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ MARLOW'S TAVERN
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ PINKBERRY FROZEN YOGURT
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ CRU WINE BAR
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ ANTICO PIZZA
2800 Old Milton Parkway, Alpharetta, Oct-Nov ’14
◆ BANTAM + BIDDY (3rd location), 2800 Old Milton Parkway,
Alpharetta, Oct-Nov ’14
◆ MELLOW MUSHROOM
28 South Wall Street, Cartersville, Mar-Apr ’14
◆ MELLOW MUSHROOM
6121 Cedarcrest Rd. NW, Acworth, Feb-Mar ’14
◆ SHAKE SHACK, 3035 Peachtree, Atlanta, Mar-Apr ’14
◆ STAPLEHOUSE, 541 Edgewood Ave, Atlanta, Apr-May ’14
◆ THE FLORENCE AND THE FLORENCE CAFÈ (next door),
One West Victory, Savannah, Feb-Mar ’14
◆ VITTORIA, 999 Peachtree Street, Atlanta, Feb-Mar ’14
◆ OSTERIA DEL FIGO (relocating its Westside Provisions
District location), 907 Marietta Street, Atlanta, Feb-Mar ’14
◆ VURANI-NAPOLI RESTAURANT
1540 Monroe Dr NE Ste B130, Atlanta, Feb-Mar ’14
◆ BISHOPS COFFEE & TEA
3280 Peachtree Road NE, Atlanta, Early February 2014
◆ PARIDISE BIRYANI POINTE
1727 Clifton Road, Atlanta, Mar-Apr ’14
◆ FIRST WATCH DAYTIME RESTAURANT, Old Milton and
North Point Pkwys, Alpharetta, Feb-Mar ’14
◆ SPICE ROAD CHICKEN
99 Krog Street, Atlanta, Aug-Sept ’14
◆ THE LITTLE TART BAKESHOP
99 Krog Street, Atlanta, Aug-Sept ’14
◆ FRED'S MEAT & BREAD
99 Krog Street, Atlanta, Aug-Sept ’14
◆ PANNUS BAKERY - an International Bakery specializing in
European, 99 Krog Street, Atlanta, Aug-Sept ’14
◆ SUPERICA, 99 Krog Street, Atlanta, Aug-Sept ’14
◆ THE LUMINARY AN AMERICAN-BRASSERIE
99 Krog Street, Atlanta, Aug-Sept ’14
◆ GRAND CHAMPION BBQ
99 Krog Street, Atlanta, Aug-Sept ’14
◆ THE COCKENTRICE (to be connected to Spotted Trotter),
99 Krog Street, Atlanta, Aug-Sept ’14
◆ THE SPOTTED TROTTER
99 Krog Street, Atlanta, Aug-Sept ’14
◆ GU'S DUMPLINGS, 99 Krog Street, Atlanta, Aug-Sept ’14
◆ TON TON RAMEN + YAKITORI BAR
99 Krog Street, Atlanta, May-Jun ’14
◆ RICKSHAW KITCHEN STAND, to come when available,
Decatur, March - April 2015 (not a typo)
◆ BIG BOSS CHINESE
312 Church Street, Decatur, Nov - Dec 2014
◆ CRU WINE BAR
2800 Old Milton Pkwy, Alpharetta, April - 2014
◆ KONA GRILL (1ST GA LOCATION)
2800 Old Milton Pkwy, Alpharetta, August - 2014
◆ PINKBERRY
2800 Old Milton Pkwy, Alpharetta, August - 2014
◆ SAVOR BOULANGER
2800 Old Milton Pkwy, Alpharetta, August - 2014
◆ CAFE AT PHARR (6th location), 1317 Dunwoody Village
Pkwy, Dunwoody, Feb-Mar ’14
◆ CAFE AGORA (relocating), 318 East Paces Ferry Rd, Atlanta,
Feb-Mar ’14
◆ FADO IRISH PUB (2nd one may be in works), Howell Mill
Road and 14th Street, Atlanta, Apr-May ’14
◆ (A DINER CALLED) DINER, 261 19th Street, Atlanta, Mar ’14
◆ DARUMA JAPANESE STEAKHOUSE
9300 The Landing Dr, Douglasville, Feb-Mar ’14
Under New Management
◆ SUSHI RESTAURANT RU SAN'S HAS REOPENED
1529 Piedmont Ave NE, Atlanta
◆ HALO NIGHTCLUB, 817 W Peachtree Ste E100, Atlanta
◆ VINCENT’S ITALIAN RESTAURANT
3412 Ernest W Barrett Pkwy NW, Marietta
◆ BIGG DADDY'S, 807 Edelweiss Strasse, Helen
◆ AMICI'S, 1100 Parkside Commons, Greensboro
◆ MAMA LOUISE HUDSON’S H&H RESTAURANT
807 Forsyth St, Macon
house, livening up sandwiches and burgers with special loaves, from ciabatta, to
challah, to pretzel. With options like
brisket on brioche, pesto-drizzled croutons, and Panini on sundried tomato focaccia, American menus will continue to
feature bread in various styles like never
before in 2014.
GEORGIA
Restaurant.com’s 2014
Food Trend Predictions:
1. Egg-cellent Adventures – That’s
right, diners will be seeing and eating a
lot more eggs at restaurants in 2014.
Chefs are already starting to top
America’s favorite foods with eggs – on
burgers and pizza, for example. Eggs are
versatile, nutritious and can be worked
into lots of dishes, such as salads and stirfries. The “breakfast for dinner” craze
and increasing popularity of regional
specialties like Korean Bibimbop and
Mexican Heuvos Rancheros will continue to accelerate this trend as well.
2. Farm to Fork – In 2014, the farmto-table trend will grow, driven by diners’
growing eco-awareness and their desire
for the wholesome simplicity of homestyle cooking and minimally-processed
foods. Riding this wave, restaurants are
returning to their predecessors’ roots, locally sourcing fresh produce and natural
ingredients and cooking them up in a
style that more closely resembles the authentic recipes that once graced
grandma’s kitchen table. For examples of
this trend, look for fresh-baked biscuits,
locally produced cheeses, egg dishes
(see previous trend), honey-sweetened
desserts, and beef alternatives such as
rabbit, lamb, and dark-meat poultry on
more menus in 2014.
3. Tea Time, All the Time – Made
popular by Asian restaurants, green tea
is an increasingly popular beverage
and ingredient choice used in restaurants across the United States. Krohn
predicts that items like green tea cupcakes, sorbets and macaroons will
soon be popping up in local bakeries.
Ground teas like matcha and chai will
be used as dry rubs and marinades for
beef, chicken or veggies. Tea-smoked
salmon and pork will both make headway in the New Year, and English-style
tea-time gatherings at local cafes will
also be big. Add to tea’s traditional role
as a popular beverage choice (sweet tea
will be inescapable in restaurants this
summer), and it’s easy to see why this
ancient ingredient is a frontrunner for
2014 fame.
4. Bread-y When You Are –
Americans are re-thinking their relationship with this staple, and the role of
bread in our diets is changing rapidly
even as the bread choices available to
diners continues to increase. As a result,
some bakeries have become key drivers
of the aforementioned farm-style food
movement. And many restaurants have
begun baking their own artisan breads in
Empty Tables?
FEBRUARY 2014
Restaurant.com, the nation’s largest
dining deals site, is letting diners and
restaurant operators know what the industry has in store in 2014. With the exception of certain comfort foods,
Restaurant.com foresees a return to
simpler menu items and fresher,
healthier ingredients in the coming
year. Restaurant.com is releasing a
complete list of 2014 Restaurant Food
Trend Predictions, with insight from
Restaurant.com President, and Chief
Marketing Officer and resident trendguru Christopher Krohn. From eggs
and super foods to chili sauces, restaurant-goers are bound to find many of
these food items in restaurants in 2014.
5
Restaurant.com
How Would You
predicts 2014 trends Like To Fill Your
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
5. It’s A Bird, It’s a Plane, It’s…
SuperKale? You’ve probably heard the
buzz about 2013’s salad darling, kale,
but there may be others on this vitamin
“A Team” you have yet to discover. Some
of these remaining Super Foods include
ingredients less familiar to the nation’s
restaurant tables, like pomegranate,
quinoa and flax seeds. Others are traditional menu items that diners are rediscovering as members of the Super
Food “swat” team. Sweet potatoes,
salmon, broccoli, cauliflower, squash,
beets and shrimp all make this list.
Chefs everywhere are taking notes on
three super food types in particular :
Power-packed veggie-based phytonutrients (found in such delectables such
as squash, arugula, heirloom tomatoes,
kale, sweet potatoes and broccoli); disease-fighting antioxidants (coming
from a variety of tasty treats, such as
pomegranates, beets, tea, cinnamon,
chocolate, and cauliflower); and healthy
Omega-3s (from salmon, shrimp,
quinoa and nuts, to name a few).
Grandma may not have understood the
science behind these Super Foods, but
Restaurant.com predicts there will be a
proliferation of these nutritional darlings on restaurant menus in 2014.
For additional details from Krohn’s
predictions as well as the remainder
of Restaurant.com’s 2014 Food Trend
Predictions list, read the Restaurant.com
consumer blog, The Dish.
Restaurant.com is the trusted and valued source
connecting restaurants and diners nationwide. The
company offers savings at thousands of restaurants
nationwide with more than 50,000 gift certificate options. Restaurant.com brings people together to relax,
converse and enjoy well-prepared and -served meals
at affordable prices. Restaurant.com has operated
since 1999 and is based in Arlington Heights, Ill.
Restaurant.com President and Chief Marketing
Officer Christopher Krohn oversees the growth and
development of the nation’s largest restaurant deals
site.With direct oversight of the company’s information technology and marketing teams, Krohn is focused on optimizing the consumer experience to
drive the business and brand forward. An enthusiastic diner, Krohn’s passion for quality food choices
and knowledge of the restaurant industry make him
the go-to authority on food trends for restaurants.
To find out how MegaBucks can help you fill
those empty tables GUARANTEED RISK FREE…
Call 404-587-5599 or email [email protected]
www.mymegabucks.com
THIS MARCH DON’T MISS OUR…
REAL ESTATE
SPECIAL ISSUE
TODAY’S RESTAURANT special MARCH ISSUE will feature REAL ESTATE news and
information concerning the restaurant and foodservice industry. Don’t miss a perfect
opportunity to advertise your real estate associated business!
CALL TO RESERVE YOUR AD SPACE NOW!
561.620.8888 ◆ www.trnusa.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
6
FEBRUARY 2014
Krog Street
from page 1
signature sides, Spice Road Chicken
will be an easy stop for dinner on
the go!
Stats: 410 SF Market Tenant
"Krog Street Market is exactly
what Inman Park needs. The amazing level of culinary talent is what
drove me to look at the location and
combine that with such a unique
space and concept and I had to put
Spice Road Chicken at Krog." – Chef
Asha Gomez
Founder & Chief Creative Officer Jeni
Britton Bauer
UPDATE:The Little Tart BakeShop
at KSM adds coffeee, expands with
200 more square feet.
Concept:
Announced
in
September 2013, The Little Tart
Bakeshop shared the following:
Fresh-baked pastries hand made
with local and seasonal ingredients.
Favorites from LTB will appear at
the KSM location including: croissants, local jam danish, assorted
scones, local fruit galettes, tarts,
granola, giant cheese puffs, French
butter cookies and crème fraiche
quiche. As of today, the LTB has expanded their footprint with the addition of 200 square feet to
accommodate a new full coffee bar;
true to its "local-first" focus, LTB
will feature Octane beans in their
coffee drinks from drip to espressos, cortados, lattes and more. It
will be the only place in the market
to get an espresso drink.
Stats: 400 SF Market Tenant
“I started Little Tart Bakeshop
when I was 29, and now women make
up 90% of my workforce, including
my whole management team. We are
incredibly excited to share space at
Krog Street with women we admire,
including Asha, Laura, and Jeni!” –
Owner Sarah O’Brien
KSM tenants are projected to be
open for business late July 2014.
GEORGIA
Jeni’s Splendid Ice Creams
Concept: Ice creams, sorbets,
and frozen yogurts built from the
ground up with all carefully
sourced ingredients from around
the world. The flavors found at
Jeni’s Splendid Ice Creams range
from seasonal made with fresh,
whole fruits and vegetables, to the
traditional chocolate and vanilla
flavors made with bean-to-bar
chocolate and Fair Trade-Certified
vanilla. Jeni's founder Jeni Britton
Bauer is a James Beard Awardwinning cookbook author and
launched Jeni’s in 2002.
Stats: 414 SF Market Tenant
“We are thrilled to announce a
second shop in Atlanta. We were welcomed by overwhelming support
from the Atlanta community after
opening our Westside Provision shop,
and can’t wait to be in the company of
such incredible chefs in another
beautiful Atlanta neighborhood.” –
Lactalis Culinary debuts
Black Diamond Cheddar
Lactalis Culinary brings over 130
years of tradition and expertise to its list
of high quality cheese brands with its
newest brand, Black Diamond Cheddar.
The foodservice manufacturer recently
introduced the premium aged cheddar
which is known for its quality ingredients
and careful aging process that slowly
brings out the finest characteristics of
taste, texture and appearance.
Established in 1881, Black Diamond
Cheddar is made from the highest quality
milk that provides a sharp, superior tasting cheese full of flavor. Aged 1-3 years,
the cheddar is available in a variety of formats including portion, sliced, spread,
wedge, shred, loaf, print and block.
“Consumers’ appetites are maturing
and they want more than traditional
processed cheeses. They want premium,
interesting flavor and texture,” said
Diane Austin, Director of Marketing at
Lactalis Culinary. “Black Diamond
Cheddar is the perfect ingredient for operators wanting to provide something elevated on top of burgers and sandwiches
to transform traditional into premium.”
Black Diamond Cheddar starts with
fresh cow’s milk that creates distinctive
complex flavors and exceptional taste
and texture, and is then safely heat
treated as part of the curing process. As
the cheese ages, additional flavors develop and enhance the overall cheddar
taste becoming increasingly sharper,
saltier and dramatically more crumbly
in texture. Black Diamond Cheddar
aged 1-3 years is available to foodservice operators now. Exceptional aged
cheddar takes time, so Black Diamond
Cheddar aged four years will be available in 2014, and aged five years will be
available in 2015.
Lactalis Culinary will bring Black
Diamond Cheddar samples to the customer in eight ounce portions of sliced
and wedged formats. Lactalis Culinary,
marketer of the Galbani®, Président®,
Sorrento® and Black Diamond® brands
in the foodservice sector, bringing a
range of high quality European style
cheese and marketing support that helps
optimize the value of great cheese in
foodservice operations.
Lactalis Culinary is the foodservice division of
Lactalis American Group, Inc., a U.S. subsidiary of
Parmalat S.p.A. Parmalat S.p.A. is an Italian public
entity majority owned by France-based Groupe
Lactalis – the world’s largest producer of premium
cheese. Online at www.LactalisCulinary.com.
GRCG GEORGIA RESTAURANT CONSULTING GROUP
We are here to help!
Improve your bottom line by increasing sales and
reducing costs with the best products and services!
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
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆
The psychology
of colors is not
lost on successful
businesses.
Silver: prestige, scientific (often the
choice of high-tech companies)
Red: excitement, confidence (tends
to be used to distinguish employees in
expansive business setting)
Blue: Trust, belonging (the most popular color used in all businesses)
Yellow: Warmth, happiness (used to
promote a general sense of well-being)
Black: Sophisticated, elegant (helps
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
UniFirst, a North American leader in the supply and servicing of uniforms, workwear, and
protective clothing, outfits more than 1.5 million
workers each business day. The company's most
popular brands include UniWeave®, SofTwill®,
UniWear®, and Armorex FR®. UniFirst also offers Facility Service programs including floor
mats, mops, and restroom products. For more information, contact UniFirst at 800.455.7654 or
visit www.unifirst.com.
GEORGIA
the touch point, the more important the
color choice can be.
"That's why the colors used for
employee uniforms can play a significant role in a business' success, says
Adam Soreff, Director of Marketing at
UniFirst Corp. (www.unifirst.com), a
provider of customized uniform and
workwear programs to businesses
throughout the U.S. and Canada.
"Utilizing the psychology of colors can
most definitely help reinforce a sought
after business image or message, such
as technical proficiency or reliability.
And customers often subliminally
take such 'uniform' messaging more
seriously because it's being worn by a
real person, someone who embodies
the brand and makes the brand more
tangible to them."
Is your business making the best use
of company brand and uniform colors?
Here are some widely recognized attributes of colors:
White: pure, clean (worn by doctors
and nurses to imply sterility)
Black: power, authority (helps project
knowledgeable expertise)
Green: calming, growth and fertility
(favored by landscapers/garden centers)
Purple: royal, dignified (helps suggest
“premium” products and services)
Orange: warm, vibrant (used to create a playful business environment)
promote premium-priced products and
services)
Gold: Elite, prestige (fosters a sense of
the very best)
A final tip: Select the right colored
brand identity and employee uniforms
for your business and you'll likely make
you competitors "green" with envy.
FEBRUARY 2014
Wilmington, MA- Scientific studies in
academic journals and textbooks have
repeatedly shown the colors you select to
brand your business can be among the
most effective ways to attract and keep
customers.
Consider fast food restaurants, many
of which use bright reds and yellows to
dress up their brands, such as
McDonald's, Burger King and Wendy's.
Bright reds have shown to draw customers' attention by creating a sense of
excitement, while the yellows cause
them to pause, feel happy, and encourage them to make a purchase because of
a positive frame of mind.
If you need further proof of the persuasion of color, think about the last time
you drove along a busy retail highway or
walked about a food court at a shopping
mall. Which colored signs pulled at you
the most? Bright reds and yellows were
likely among them.
Color preferences seem to be deeply
rooted emotional responses that lack
any rational basis, says Dr. R. Douglas
Fields, a senior investigator at the
National Institutes of Health. In an article
written to Psychology Today, Dr. Fields
says "color rules our choices in everything." He also notes people like to think
of themselves as rational, but in fact they
are often unknowingly ruled by the
"mysterious" power of color.
The psychology of colors is not lost
on successful businesses. Take UPS
delivery services which use a solid
brown for its trucks and driver uniforms. Studies show that brown connotes reliability. And that's exactly
what UPS wants its customers to think
when they're entrusting their packages
to the company for delivery. Or, how
about IBM which uses an inviting blue
for its products, packaging, and logo.
Blue has been shown to help instill a
sense of loyalty in customers. And in
the highly competitive world of software sales, loyalty is a much sought
after commodity.
Marketing experts agree that for
maximum benefit, branding colors
should be displayed at all customer
touch points. And the more personal
7
The importance of employee uniform colors
8
GEORGIA
FEBRUARY 2014
Food Safety: Are
you complying?
Karen Bremer
Following proper food safety
guidelines is one of the most important components for the restaurant
industry and offering patrons a safe
place to dine is a priority for every
owner, manager and server. Georgia
requires at least one food service
manager on staff who has successfully
completed a food safety training program and passed an ANSI-CFP exam.
One of the most widely used training
programs is ServSafe®.
The ServSafe® program is the
restaurant industry’s premiere food
safety education and training program
recognized and accepted by more federal, state and local health jurisdictions than any other food safety
training program. A ServSafe® certification provides the proper education
on topics such as microorganisms that
cause foodborne-illness breakouts,
proper food storage, and cleaning and
sanitizing. Ensuring that all restaurants receive the appropriate
ServSafe® education is an important
mission of the Georgia Restaurant
Association (GRA), which is why the
GRA has partnered with a set of
ServSafe® instructors and groups that
fit the GRA criteria for proper instruction for ServSafe® training and certification. Instructor information and the
schedule of their respective upcoming
classes are listed on our website.
Additionally, ServSafe® offers
classes for both alcohol and allergy
training. With 15 million Americans
facing food allergies, dining out has
become a serious concern for many
people – both for the people facing the
allergies and the family and friends
that they dine out with. The ServSafe®
Allergens program can prepare managers and employees with critical information needed to accommodate
the growing number of people with
food allergens. The ServSafe Alcohol®
program prepares bartenders, servers,
◆
Today’s Restaurant Contributor
hosts, bussers, valets, bouncers and all
front-of-house staff to effectively and
safely handle difficult situations in
your operation.
Another resource for food safety
education are the quarterly GRA food
code briefings offered for Fulton and
Chatham counties. These food codes
briefings provide operators with valuable information on health inspections and questions about the food
code. It also allows the county health
◆
With 15 million
Americans facing
food allergies,
dining out has
become a serious
concern for
many people…
educator to suggest how to prevent or
avoid future violations. Minimizing
the risk factors ultimately should result in lowering the risks of food borne
illness outbreaks. These briefings are
a great way to stay up-to-date with the
most recent rules and regulations regarding the food code and can help
you avoid receiving a violation during
your next inspection.
There are many ways that your establishment can take the appropriate
precautions to ensure that your
restaurant is complying with proper
food safety training, which in turn can
help you protect customer health, improve employee performance and
preserve business reputation. For
more information on ServSafe®
classes or Food Code Briefings, please
visit www.garestaurants.org.
Karen Bremer is Executive Director of the
Georgia Restaurant Association.
8 WAYS
2
6
What’s Going On?
Do you have a new product
or service to introduce to the
public? Did someone just get
promoted? WGO is the place
to announce industry news!
Industry Spotlight
Do you believe your business or
a business you utilize is worth a
closer look? Call us and we’ll
give them and their hard work
the attention it deserves!
3
7
ACF unveils new logo
for 85th anniversary
The American Culinary Federation,
Inc. (ACF) marked the beginning of its
new vision with the global launch of an
updated logo to commemorate its 85th
anniversary. ACF National President
Thomas Macrina, CEC, CCA, AAC, unveiled ACF's new logo early January.
The new ACF logo emphasizes the
organization's commitment to growth,
transformation and innovation in the
culinary industry while drawing on the
legacy of the former logo. The tagline,
"The Standard of Excellence for Chefs,"
embodies the organization's mission to
enhance professional growth for all current and future chefs.
"It's an exciting time for ACF, and
starting today we are on a new path to
growth and global recognition," said
Macrina. "The new ACF logo creates a
more cohesive look for stronger brand
recognition uniting all entities of the organization, while drawing on the legacy
of the former logo. As we take pride in
our rich history, we also recognize the
need to embrace change in order to continue to build a legacy for ACF and its
members that is sustainable."
The redesigned logo brings the chef
to the forefront, which speaks to chefs in
kitchens across North America and the
organization's more than 20,000 members. It continues the strong brand of
ACF with the stars and stripes. The old
script has been changed to a font representative of today, which provides a
clean look. The flag, along with the logo's
blue and red colors, has been enhanced
to better represent American cuisine.
As Macrina and ACF's Board of
Directors implement the new vision for
ACF, the goal is to increase awareness of
what the organization offers professional
chefs in restaurants and the foodservice
industry, as well as the global culinary
community. ACF provides professional
chefs with numerous opportunities for
growth and development: educational
forums by notable chefs; regional conferences; a national convention with
demonstrations and workshops by
renowned chefs and a trade show showcasing state-of-the-art culinary products;
online offerings, from courses on mod-
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!
Visit us online: www.trnusa.com
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
The best advertising deal in
America! $149 buys you 12 full
months of classified advertising!
In today’s economy, can you
afford to pass on a deal like this?
ern techniques to a video library that includes a series on sustainability and
green restaurant practices; The National
Culinary Review, an award-winning
magazine featuring cutting-edge trends,
techniques and recipes; and local meetings with demonstrations and speakers.
In addition, ACF has national and local
culinary competitions, an extensive
Career Center and more for the professional chef.
ACF was founded in 1929 as a professional organization for chefs and cooks
by three global chef organizations. Since
inception, its goal has been promoting
the professional image of the American
chef. In 1976, ACF forever changed the
culinary industry by elevating the position of the executive chef from service
status to the professional category in the
U.S. Department of Labor's Dictionary of
Official Titles. Since then, the culinary industry and ACF have grown tremendously. Today, ACF is the largest
professional chef organization in North
America with over 20,000 members.
The American Culinary Federation, Inc., is the
premier professional organization for culinarians
in North America. With more than 20,000 members
spanning 200 chapters nationwide, ACF is the
culinary leader in offering educational resources,
training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the U.S.,
with the Certified Executive Chef®, Certified Sous
Chef® and Certified Executive Pastry Chef® designations the only culinary credentials accredited by the
National Commission for Certifying Agencies. ACF
is home to ACF Culinary Team USA, the official representative for the U.S. in major international culinary competitions, and to the Chef & Child
Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.
For more info, visit the website at www.acfchefs.org.
1
5
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Calendar Events
Looking for something to do?
Or maybe you’re planning a
special industry affair? Our
calendar is the best place to
find upcoming trade events.
Call today: 561-620-8888
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◆◆◆◆
◆◆◆◆
Pactiv LLC, a leader in foodservice
packaging, has added a new line of foam
cups to its EarthChoice® portfolio. The
new foam cup is made with up to 25 percent Post-Consumer Recycled Content
material. The first in the foodservice industry, according to the company, these
cups provide a cost-effective alternative
to sustainable cups. The new cups incorporate up to 25 percent post-consumer
recycled content, which is material that
has been used by consumers,
diverted from landfills and
manufactured into new
products. Plus, the new cup
design conveys a high quality image and provides excellent performance. For
details visit their website at
www.pactiv.com.
Hotel Happenings
Chip Patterson and TPG
Hospitality, the management and hotel development affiliate of The Procaccianti Group, has
recently announced in a press release the
groundbreaking of a 150 room Hyatt
House hotel located in Atlanta’s
Downtown entertainment district. The
joint venture, 380 Luckie, LLC, is constructing the new Hyatt House hotel on
the site located at the northwest areas of
Ivan Allen Boulevard and Luckie Streets
in Atlanta.
◆◆◆◆
◆◆◆◆
There are 980,000 restaurants located in the United States according to
FoundHere. With such a crowded marketplace, it can be hard to stand out
against the competition, especially online with sites like Yelp! and Eater making
sure customers know about all the new
hot spots opening up. FoundHere.com,
a new DIY website building service,
is easy and free. Choosing
Keywords & Implementing
SEO: SEO helps you gain
organic search results to
boost the website views you
receive. FoundHere makes
the process simple. Start by
choosing relevant keywords
using FoundHere.com’s keyword search tool. Careful implementation of acceptable
keywords will boost page
rankings for various searches in popular
search engines, guaranteeing more visits
to a website. FoundHere allows your site
to reflect the taste and style of a restaurant with 11 template designs for the
restaurant industry. Visit the website for
more information.
Brixx Wood Fired Pizza
Hires Doug Sanderson
Charlotte, NC - Doug Sanderson
has joined Brixx Wood Fired Pizza
as director of training. Sanderson
previously worked with Texas
Steakhouse & Saloon, a chain of
17 locations, as vice president of
training and HR/operations. He has
also led corporate training for
Tumbleweed Southwest Grill, Texas
Roadhouse and Chi-Chi’s Mexican
Restaurants. Sanderson will oversee
training of management and staff in
the front and back of the house for
all new Brixx restaurants. He’ll also
develop new ongoing training programs focused on the standards that
have propelled the chain’s success.
These programs will be launched in
new and existing locations.
“We have multiple restaurants
opening in 2014, and Doug will help
ensure they launch with our best practices in place,” says Jeff Van Dyke,
managing partner and co-founder of
Brixx. “In addition, he’ll be a vital part
building upon the success of existing
Brixx locations by keeping our teams
focused on the continued development our guest experience.”
Managing Partner and CoFounder, Eric Horsley, agrees. “Doug's
personality and history are a great fit
for our corporate culture. We’ve
worked hard to nurture staff so they
have long careers at Brixx. Doug understands how important that’s been
to our growth.”
General Managers of corporate
Brixx locations have an average of
7 years of experience with the concept, many starting as servers or
bartenders and working their way
See SANDERSON page 11
Don’t Get
Stepped On!
Stay A Step Ahead of the competition!
We help establish an online presence
for restaurants as opposed to just
website design — including…
✓ Business Directory Listing
Optimization
✓ Social Media
✓ 360˚ HD Virtual Tours
✓ Consulting and Training
◆◆◆◆
Frontline International, a leading
provider of Smart Oil Management
Systems for waste oil, oil filtration, and
fresh oil, now offers its Heated Grill
Grease Caddy System—compatible
with all of its waste oil systems—to
complete your Smart Oil Management
program. The Heated Grill Grease
System allows collection of grill grease
throughout the day then pump it into
any of Frontline’s waste-containment tanks. Solids are filtered via
the extra-large sediment basket,
preserving the high quality of oil
while protecting the integrity of
the equipment’s pump
and motor. When
the caddy is near
full—or at scheduled intervals when
the grill is less busy—
carefully pull the caddy to
the Frontline used-oil storage
tank (or pumping station) and easily
pump the waste grease into the tank.
Frontline International, Inc. designs,
manufactures, and distributes superior
commercial foodservice equipment for
the storage, handling, and disposal of
cooking oil. Call 877.776.1100 or visit
www.frontlineii.com.
Doug Sanderson
Call Steve Kennedy for your FREE Evaluation
561-320-1235 • [email protected]
www.astepaheadmedia.com/tr
◆◆◆◆
See WHAT’S GOING ON page 10
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
GEORGIA
On January 7th, 2014 Vivonet
Acquisitions Ltd. added to its cloud
POS product line by including a new
consumer self-ordering product called
Vivonet Kiosk. Vivonet Kiosk is a
restaurant branded iPad application
that helps restaurant consumers
browse a restaurant menu, place an
order and pay their tab with their credit
card. All three steps take only minutes
and no server or staff member is required. The new product operates in
unison with Vivonet's cloud POS
systems, making it easy for restaurateurs to access all their POS reporting
data from one streamlined source. The self-ordering product will help
restaurants
increase
profits by serving more
customers in less time,
while lowering labor
costs. More importantly
restaurant staff will have
more time to move the
restaurant forward by interacting with customers
and improving overall customer experience. Restaurants using Vivonet Kiosk
will be seen as innovators within their
market for a low price point compared
to the industry average.
Perfectly placed in the historic downtown district of Savannah, is the new
Embassy Suites Savannah, which
opened its doors to guests just in time to
ring in 2014.
The staff of the
150-suite hotel
welcomed their
first guests on
December 30th to this old-world charm
hotel. The hotel is led by 30-year hospitality veteran Christopher J. Crane, CHA
as general manager. Crane will oversee
the opening operations, implementing
hotel related systems and procedures as
well as guest experiences. The hotel is located at 605 West Oglethorpe Ave and
can be reached at 912.721.6900.
FEBRUARY 2014
ing innovative flavor solutions that our
customers want,” said Ian Wesson,
Director of Marketing, McCormick For
Chefs. “Grill Mates Seasoning Blends are
developed by chefs,
for chefs—ensuring
the flavor performance and repeatable
results needed for
success in any operation.” Visit
www.McCormickForChefs.comm for all
ordering information.
from page 2
9
What’s Going On
10
Calendar Events
s
FEBRUARY 2014
Upcoming industry affairs
Send your Calendar Event info to Today’s Restaurant!
t!
April
26-29 ◆ The ACF Southeast Regional Conference
Embassy Suites North Charleston - Airport/Hotel & Convention ◆ Charleston, SC
www.acfchefs.org
May
GEORGIA
8 ◆ The 26th Annual Taste of the Nation Atlanta
Event Chairmen: Pano Karatassos & George McKerrow ◆ Georgia Aquarium
255 Baker Street NW ◆ Atlanta, GA ◆ Ce.strength.org/atlanta
17-20 ◆ The National Restaurant Association
Restaurant, Hotel-Motel Show
McCormick Place ◆ Chicago, Ill ◆ 312.853.2538
May 29 - June 1 ◆ Atlanta Food & Wine Festival
1000 Marietta Street NW ◆ Atlanta, GA ◆ 404.474.7330
[email protected]
July
21-24 ◆ 6th Annual Gwinnett Restaurant Week
Gwinnett Restaurants ◆ Lisa Anders, Executive Director/Explore Gwinnett
770.814.6044 ◆ [email protected]
What’s Going On
Designed to handle harsh chemicals
and washdown applications, NORD
DRIVESYSTEMS supplies an aluminum
alloy housing offering a high strength,
light weight, corrosion-resistant alternative to cast iron
and stainless steel
that is easy to clean.
An oxidation layer
forms naturally on
the aluminum alloy,
creating an inherently corrosion resistant gearbox in
many applications, which makes paint
and protective surface treatments optional. The aluminum alloy housing
conducts heat better, providing lower internal operating temperatures, helping
to ensure an increased service life. The
MINICASE® (SMI Series) is characterized by its smooth outer surface design
and its separate foot-mount and flangemount housings. Cleaning liquids wash
off easily and completely from the surfaces, while remaining considerably
cooler than those of conventional drives.
Commonly supplied with an integral
motor or brakemotor, the MINICASE® is
also available with NEMA or IEC input
and NORD motor. Visit www.nord.com.
◆◆◆◆
October
12–14 ◆ 2nd Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ 285 Andrew Young International Blvd.
Atlanta, GA ◆ Contact: Dan Edwards ◆ 770.432.4200 Ext. 111
Editorial
Calendar 2014
SPECIAL ISSUES YOU DON’T WANT TO MISS…
Real Estate
MARCH 2014
POS
MAY 2014
Restaurant Maintenance & Cleaning
JULY 2014
Florida Restaurant Show Issue
FLORIDA ONLY — AUGUST 2014
Atlanta Foodservice Expo
GEORGIA ONLY — SEPTEMBER 2014
Food, Food, Food…
Everything Food Related
OCTOBER 2014
Holiday Issue
DECEMBER 2014
Mintel International Group recently
revealed that ethnic foods garner $75 billion annually in the U.S. Consumers’ two
favorite ethnic cuisines topping the list
were Italian and Mexican—both of
which commonly include cheese as a
main ingredient. Technomic’s
Flavor Consumer
Trend Report also
took note of this,
citing that the popularity of cheese
sauce specifically
grew by 42 percent
in the U.S. last year. To
capitalize on these growth trends,
Knouse Foods offers a full line of Lucky
Leaf® Cheese Sauce. Made with the
finest dairy products, Lucky Leaf Cheese
Sauce is available in a multi-serve format
(106 oz. can) in a variety of flavor options
that include Kickin’ Queso, Queso
Blanco Cheese Sauce, Aged Cheddar
Cheese Sauce (low fat option), Cheddar
Cheese Sauce (mild option)
and Nacho Cheese Sauce
(mild and low-fat option).
The Cheese Sauces are easy
to use, shelf stable and cost
effective, so chefs and operators can simplify back-ofhouse operations, deliver
consistent results and increase profit potential with
every meal. Knouse Foods is
an established growerowned fruit cooperative and food
processor for apple and fruit related
products. Product brands include
Musselman’s® and Lucky Leaf®. For
more information, visit www.knousefoodservice.com.
◆◆◆◆
Call for more information or to reserve ad space:
561.620.8888 ◆ www.trnusa.com
Elebev Holdings, LLC is a Miamibased, secured ice company. The first
product, Sfiro - the world's first secured
ice sphere, has just launched. Sfiro is designed for a premium drinking experience by complementing crafted
cocktails and high-end, single-pour spir-
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
from page 9
its. Sfiro addresses a void in the beverage
industry as a pure, tasteless, and odorless
ice product that eliminates contaminants and impurities originating from
ice, says the company.
The product has no taste
and melts at significantly
slower rates than traditional cubes due to the
unique surface area-tovolume advantages of a
single large sphere.
◆◆◆◆
Coasters, matchbooks, wads of napkins and other makeshift solutions for
the age-old problem of wobbly restaurant tables were today asked to clock out
and collect their final paychecks. FLAT
Tech Inc. – www.flattech.com - inventors
and manufacturers of the world’s only
table bases that automatically stabilize
tabletops and enable leveling with other
tabletops announced its official launch
into the U.S. hospitality market, says the
company. FLAT’s technology addresses a
problem that frustrates patrons and further reduces tight margins for operators.
In a 2013 YouGov survey, more than half
(56 percent) of the 1,093 respondents
said a wobbly table would cause them
to reconsider a return visit to an establishment. The company’s patented hydraulic technology has won numerous
awards for its one-of-a-kind ability to
both stabilize and align tables. FLAT’s
products are used in hotel, restaurant,
café, bar and other hospitality operations
worldwide.
◆◆◆◆
High Liner Foods has
added Sa-Weet! Potato
Crusted Seafood to its
Viking Brand portfolio.
Designed for the K-12 and
healthcare
foodservice
segments, the Sa-Weet! Potato
Crusted line is made of MSC-certified
Alaskan Pollock coated with a crust made
of real sweet potatoes, nutmeg and cinnamon and is available in nuggets, sticks,
fillets and portions. The items meet the
Alliance for a Healthier Generation
Guidelines and the USDA whole grain
guidelines for the 2014 school year. Visit
www.highlinerfoods.com for all details.
◆◆◆◆
Major’s range of nice
marinades are versatile
“tools” in the foodservice
kitchen. They can be used
to marinate protein and
vegetables or can be
mixed into salads, with
flavors ranging from
Caribbean to Moroccan.
For a free salad recipe
brochure or for more info on the product
lines call 800.222.1296.
◆◆◆◆
The National Restaurant Association
has developed an online solution to
help restaurateurs comply with the new
FLSA notification requirement and
keep track of the employees that they
have notified. While the law does not require employers to track notifications,
the tool give the employer a way to prove
they have kept up with the law’s requirements. For info www.restaurant.org.
◆◆◆◆
11
Under the Toque
e
Executive Chef Keira Moritz
Sanderson
Valdosta
GEORGIA
Although Keira Moritz was originally
headed for a career in criminal justice,
her passion for cooking led her on a different path. A Georgia native, Moritz first
attended Valdosta State University before
fully realizing her talents in the kitchen
while attending an event where the chef
failed to show up. Moritz filled in to feed
150 guests and knew she had stumbled
upon a career. She went on to attain her
culinary degree from Johnson and Wales
University in Charleston, South Carolina,
and then her foodservice management
degree from the university’s campus in
Denver, Colorado.
After finishing culinary school,
Moritz remained in Denver to work
alongside Chef Elise Wiggins at Panzano
Restaurant where her admiration of
Italian cuisine grew. During Moritz’s
time as executive sous chef at Panzano,
the restaurant received the 2005 Wine
Spectator Award of Excellence and was
named one of the top five restaurants by
the Rocky Mountain News.
Moritz continued a career with
Kimpton Hotels and Restaurant, which
led her to many different concepts with
in their company spending time at
restaurants based in Denver, Aspen,
Portland, San Francisco and Atlanta,
Georgia where she opened and led the
team at Pacci Restaurant.
At Pacci Ristorante, Moritz’s passions
fell in supporting local farms and artisan
producers and providing the best meats
and seafood and seasonal produce at the
peak of their quality. Her menu featured
seasonal, Northern Italian cuisine alongside traditional steakhouse classics with
a southern flair drawn from her native
roots. Moritz and Pacci were recognized
in Esquire magazine as one of the “Best
New Restaurants of 2009.”
Moritz’s culinary talents also garnered several other accolades in Pacci’s
first year of business, including The
Sunday Paper’s recognition as one of the
50 Best Restaurants in Atlanta for 2009
and the award for Best Table Display
at the Cystic Fibrosis Foundation’s
Chocolate! 2009 event. 2011, Atlanta’s
ten best dishes, Atlanta Guidebook.
All of Pacci’s accolades and the southern flair she featured there led Moritz
steadily back to her southern roots and
In 2011 Moritz purchased and renovated
what she had been working towards for
the last decade of her culinary career, her
own independent restaurant.
Steel Magnolias opened after six long
anticipated months of renovation of an
◆
Owner / Executive Chef Keira Moritz
◆
At Steel Magnolias
Moritz has continued
with her involvement
with local farms and
artisanal producers to
take southern cuisine
to a new level.
historic building built in 1891 in downtown Valdosta Georgia. Steel Magnolias
brings an fresh air to the Valdosta dining
scene, with its three levels, including a
roof top terrace featuring the historical
elements of the building and combining
that with and eclectic mix in design that
carries over in to the menu itself.
At Steel Magnolias Moritz has continued with her involvement with local
farms and artisanal producers to take
southern cuisine to a new level. In Steel
Magnolias first year of business it has
been nominated for best new restaurant/special occasion restaurant and best
live music venue by the Valdosta Daily
Times and Small business of the year and
Moritz young professional of the year by
the Chamber of Commerce.
Steel Magnolias is located at 132 North
Patterson Street in Valdosta. Chef Moritz can be
reached at the restaurant at 229.259.0010.
from page 9
up. Brixx also provides health care for
its full-time employees.
New Brixx locations expected to open
in 2014 include Marietta and Athens,
Georgia; Southern Pines and Raleigh,
North Carolina; and Arlington, Virginia.
The first Brixx opened in Charlotte,
N.C., in 1998. From day one, the menu
has featured fresh salads, pastas, sandwiches and, of course, pizza cooked in a
wood-burning brick oven. Menu items
are accented by house made items rang-
FEBRUARY 2014
Steel Magnolias Restaurant
ing from focaccia bread to fresh mozzarella and traditional and whole-wheat
pizza dough made daily.
Brixx appeals to a wide array of
palates and dietary needs, offering
gluten-free dough, vegetarian and vegan
items. The restaurant bar features 24 craft
beers on tap & 14 wines by the glass.
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Know
Jack?
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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.
(561) 620-8888
www.trnusa.com
Brixx Wood Fired Pizza is owned by New
South Pizza Inc. There are 22 Brixx locations in
N.C., S.C., Tenn., Va. and Ga. Find the company
online at www.BrixxPizza.com.
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
12
FEBRUARY 2014
GEORGIA
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM