Grecian Gyro`s first franchise location opens in Johns Creek

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 3 NUMBER 9 ◆ SEPTEMBER 2012
WWW.TRNUSA.COM
Piccadilly Restaurants plans to
expand in the Atlanta market
Appetizers:
Under the toque
with Chef
Jamie Keating
5
Burger 21 targets
Cobb and DeKalb
counties
5
Culinary Visions
explores invisibly
healthy entrées
8
Darden acquires
Yard House
9
Entrées:
Advertisers Directory . . . . . . . 3
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . . 9
Atlanta, GA - Piccadilly Restaurants,
LLC is planning to expand its food service division in the Atlanta market. On
September 5, at the 2226 N. Druid Hills
Rd NE, Piccadilly hosted an Open House
breakfast for area businesses and educational institutions.
During the open house, Piccadilly's
Corporate Food Service Team were on
hand to discuss Piccadilly Food
Service solutions that are
provided to various industries including education,
business, senior care, healthcare, and emergency response.
“Piccadilly has been part of the
Atlanta community since 1964,” says
Tom Sandeman, CEO of Piccadilly
Restaurants, LLC. “We're excited to
build on the reputation we've gained
by becoming the preferred food service provider for Atlanta schools and
businesses.”
With over 70 food service operations
throughout the Southeast, Piccadilly
Food Service brings a thriving operations model to the Atlanta market.
Piccadilly Food Service has handled
the cafeteria and food service needs for
Classified Ads . . . . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque . . . . . . . . . . . . . . 5
What’s Going On. . . . . . . . . . . . . . 2
Grecian Gyro’s first franchise
location opens in Johns Creek
Dessert:
Y
UAR
JAN
The
NAFEM
SHOW
ISSUE
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
CALL FOR MORE INFO: (561) 620-8888
PRSRT STD
US POSTAGE
◆
Piccadilly Food Service
will serve breakfast
and lunch to the
school's 900 children.
clients such as one of the Rollins
Corporate Training Centers in Atlanta,
Atlanta's Lou Walker Senior Center,
Fayette Christian School, the American
Red Cross and multiple State and
County Emergency Response Agencies.
With the start of the 2012-13 school
year, Piccadilly Food Service is the new
food service provider for Community
Christian School in Atlanta. Piccadilly
Food Service will serve breakfast and lunch to the school's
900 children.
“Piccadilly Food Service has
a proven track record of success
throughout each of their accounts,” says
Fred Banke, Headmaster of Community
Christian School. “We look forward to
their implementation of a custom menu
that fits the needs of our students.”
Headquartered in Baton Rouge,
Louisiana, Piccadilly Restaurants, LLC
has been serving families throughout
the Southeastern United States since
1944. Currently, Piccadilly has nearly 80
restaurants and over 75 food service
operations and employs approximately
3,500 team members. For more information please visit the company.
◆
The fast-casual
restaurant became
an Atlanta legend
over the past
30 years…
Atlanta, GA
– Grecian Gyro,
Atlanta’s longest-running quick service
Greek restaurant, launched its first
franchise store recently in Johns Creek.
The first franchise store is a familyowned business operated by the
brother-sister duo of Steve Van Wey
and Christine Dolgetta, along with
Christine’s husband, Joe Dolgetta.
Johns Creek’s new Greek destination is
located at 11035 Medlock Bridge Road,
Suite 50.
Since its opening in 1982 in
Hapeville, Ga., Grecian Gyro has
become Atlanta’s home for high-quality, quick-serve, fresh Greek fare.
Founder Nick Koulouris opened with
the goal to deliver gyros and Grecian
food that reminded him of what he
grew up eating and cooking as a young
man in Kalamata, Greece. The familyowned and operated gem has three
company-owned
locations
in
Hapeville, Tucker and Forest Park and
is now under the ownership and direction of Nick’s sons George and Pano.
The Koulouris brothers realized their
concept and business model had legs
and created Grecian Gyro Franchising
in 2009. In late 2011, George and Pano
began to seek out qualified individuals
to build, support and run franchise
stores in Atlanta and throughout.
Steve Van Wey and the Dolgetta’s
are long-time customers who wanted
to have a Grecian Gyro near them so
badly that they decided to open it
themselves! Seating 43 customers, the
newest addition to the Grecian Gyro
family offers a variety of dining
options including a counter in front of
an open kitchen modeling the original Hapeville location. Mixed materials such as tile, wood, glass and metal
give the restaurant a modern, “oldworld” aesthetic.
The fast-casual restaurant became
an Atlanta legend over the past 30
years, as lines formed out the door and
customers came in day after day.
Creative Loafing commented on the
eatery as “Gyro Heaven” and stated
that the restaurant served “The best
gyros I have ever eaten…simply wonderful!” Koulouris was thrilled when
The Atlanta Journal-Constitution
praised Grecian Gyro for being “A genuine family restaurant serving unpretentious, inexpensive food of uncompromising quality.”
Grecian Gyro, specializes in offering customers freshly-made gyro
wrap sandwiches, salads and sides
incorporating the finest ingredients
See GRECIAN GYRO page 3
2
SEPTEMBER 2012
GEORGIA
What’s Going On
Important new products, corporate news and industry events.
Georgia Rib Company has been
selected for the 2012 Best of Marietta
Award in the Barbecue Restaurants category by the Marietta Award Program.
Each year, the Marietta Award Program
identifies companies
that they believe have
achieved exceptional
marketing success in
their local community
and business category. These are local
companies that enhance the
positive image of small business
through service to their customers and
the community. These exceptional companies help make the Marietta area a
great place to live, work and play. Email
the Marietta Award Program at:
[email protected] or
visit www.awardprogram.org.
◆◆◆◆
JTM Food Group, a Harrison, Ohiobased company specializing in menu
solutions for the food service industry,
has launched a new web site at
www.JTMFoodGroup.com. The site is
designed to capitalize on record sales
growth in JTM’s four key business sectors – Restaurants, Schools, Military, and
Healthcare – with specialized content
for each niche market.
◆◆◆◆
Integrated Bagging Systems (IBS), a
division of Inteplast, an international
leader in the manufacture of sustainably
forward integrated plastics products, has
evolved the disposable plastic glove with
the launch of Inte-Fit®
Hybrid Gloves. These
new, unique hybrid
gloves are a welcome
trend in the market and
becoming more commonly accepted with customers and end users. The
Inte-Fit® gloves are not
your traditional disposable poly gloves.
They are made from a
special formula with a
unique polymer blend
that gives them the
extra strength, stretchability and flexibility
when performing various tasks. In addition,
the company has
designed the gloves to
provide a more comfortable form fit
rather than “oversized” poly gloves.
A Rainbow Trout leader and sustainable seafood innovator, Clear
Springs Foods, adds a unique, ontrend item to their line of products—
new Rainbow Trout Burgers. Made
from 100% Idaho Rainbow Trout and
seasoned with the right amount of
all-natural herbs and Monterey Jack
cheese, they pair well with a variety
of toppings, sauces and burger buns.
They are packed with protein, gluten
free and rich in heart-healthy
Omega-3’s. In addition, they are
conveniently packed 20 – 4 ounce
burgers to a case.
Clear Springs Foods,
an employee-owned
company located in
Buhl, ID, is a leading
producer and mark e t e r o f Ra i n b ow
Trout and Seafood
products for the foodservice and retail
markets. For additional information
about Clear Springs Foods and for
recipe ideas, visit the website at
www.clearsprings.com/products or
call 800.635.8211.
◆◆◆◆
AmRest, one of the largest independent restaurant companies in central Europe is bringing its latest venture,
La Tagliatella, to the US restaurant
scene. With 130 restaurants in Spain,
and expanding in China, India,
Germany as well as the US, La Tagliatella
is an upscale casual dining Italian con-
cept that specializes in unique and high
quality cuisine. Visit the company at
www.amrest.eu to learn more.
◆◆◆◆
FWE is a one-stop shop for everything needed this banquet season.
Customer can choose from some of
the most efficient and cost-effective
Banquet Cabinets, Bars, Cook & Hold
Equipment, and Refrigerators in the
foodservice industry. With over 60 different Banquet Cabinets from which to
choose, FWE has exactly what you need
for those holiday feasts! From 40 to 200
meals can be held hot in their durable,
all welded, all stainless steel cabinets.
User-friendly controls, built-in heat systems, heavy-duty latches, and full
bumper protection are just some of the
standard features on FWE's Banquet
Cabinets. For those celebratory toasts
and traditional egg nog indulgences,
FWE now offers more than 24 different
styles of NSF Approved Portable Bars.
FWE's has added the newest addition to
their Cook & Hold line. The CHSK Series
See WHAT’S GOING ON page 6
PRODUCTS DISTRIBUTED / REPRESENTED BY…
6105 Duquesne Dr.
Atlanta, GA 30336
Local: 404-346-1433
1-800-878-3875
Fax: 404-349-5540
• GEORGIA’S WHOLESALE FOODSERVICE EQUIPMENT SPECIALIST •
DISTRIBUTOR LINES
SCOTSMAN A complete line of Commerical Ice Making Equipment.
www.scotsman-ice.com
AMERICAN RANGE Manufacturers of a complete line of Commerical Gas
Ranges, Ovens, Fryers and other cooking products.
www.americanrange.com
TRUE One of the world’s largest manufacturers or Commerical
Refrigeration Products. www.truemfg.com
EVERPURE A complete line of Commerical Water Treatment Systems.
www.everpure.com
MOFFAT Manufacturer of Commerical Convection Ovens, Proofers and
Holding Cabinets. www.moffat.com
TECHNIBILT A complete line of Modular Wire Shelving, Carts and
Accessories. www.technibilt.com
MODULAR Complete Line of Dispensers including applications from cups
and lids to condiments and ice cream cones. www.tomlinsonind.com
DISCOVERY PRODUCTS CORPORATION Manufacturers of affordable and
environmentally Safe Cleaning Products to the foodservice industry
worldwide. Carbon Off, Bright Shine and Oven Cleaner.
www.discoveryproducts.com
YOSHIMASA A leading Manufacturer of Sushi Cases and highly efficient
Air Curtains. www.yoshimasausa.com
MANUFACTURER’S REP. LINES
Member
UNIVEX Producers of a comprehensive line of Planetary Mixers. A complete
line of Slicers, Meat Grinders, Power Drive units, Bowl Cutters,
Vegetable Peelers, Hamburger Patty Presses, Melon and Watermelon
Peelers. www.univexcorp.com
G&A SUNRISE Quality Commercial Wood, Metal & Aluminum Seating
Products, Table Tops and Table Bases. www.gaseating.com
BK RESOURCES Importers of quality Plumbing, Sinks, Tables, Etc. for
foodservice equipment dealers as well as hardware for the manufacture of
commercial foodservice equipment. www.bk-resources.com
OLD HICKORY Hickory is the world’s largest and oldest (50 years)
manufacturer of Commercial Rotisseries / BBQs for the foodservice and
retail markets with over 57 models in both gas and electric.
www.hickorybbq.com
TO FIND YOUR CLOSEST DEALER AND PURCHASE THE ABOVE PRODUCTS
PLEASE CALL
TODAY’S RESTAURANT
◆
1-800-878-3875
WWW.TRNUSA.COM
3
Appell Pie
Your eyes on the street
◆ Today’s
Restaurant Publisher
Grecian Gyro
and authentic Greek culinary tradition into each dish. The speed of
service, quality, fresh ingredients and
affordable prices make each location
an ideal spot for a quick lunch or family dinner.
◆
Grecian Gyro
has three locations
in metro Atlanta
including Hapeville,
Forest Park and
Tucker.
Founder Nick Koulouris opened
the first Grecian Gyro - www.greciangyro.com - in 1982 in Hapeville,
Ga. with $50.00 in his pocket, a dream
in his heart and his family’s secret
sauce recipe locked tightly in his head.
tion about new competition, new food
trends, new decor, new advances in
equipment and design features. They
are your eyes on the street. They know
who is busy and why they are doing
well. They also know in advance if your
neighbor is having trouble with his
staff, other suppliers and paying his
bills. It comes with the territory.
Why would you treat a valuable
asset to your business with distain?
You really should know about all the
products offered in the marketplace to
help you make the right decisions.
GEORGIA
I was having a conversation with a
salesperson of a service to restaurants and he said that I should write
my column about how restaurant
owners are missing the boat when it
comes to salesmen. He stated that
salespeople are disrespected, ignored
and all around not treated very well
by owners.
After spending most of my adult life
in the restaurant industry as a manufacturer, dealer, mfg. rep and now publishing I would have to agree with his
assessment of the way salespeople are
treated. Let’s look at why a salesperson,
even if you don’t buy from him or her,
should be treated with respect.
The salesperson is on the “street”
all day and they see things you would
never have the time to see because
you are running your own business,
which requires 24/7 attention.
Salespeople have a wealth of information about the industry and in most
cases are not shy about sharing the
information if they feel it will get them
more face time with you.
When I was a foodservice equipment dealer I had lunch every week in
our showroom with a sales rep that I
was not buying from but we established a relationship and I found out
lots of news about my competition.
Another sales rep was responsible for
my company doing a great deal of
business with his company simply by
giving us leads and information that
we turned into sales.
When a sales person visits you they
generally have valuable information
that they feel you should know about to
run your business more efficiently. Yes,
they are trying to make a sale, that’s
their job just like yours is to sell your
food items, but they can help you too.
Remember that the sales person is
visiting the restaurants down the street
from your location and has informa-
SEPTEMBER 2012
Howard Appell
◆
Looking for sales
Why would
you treat a valuable
asset to your business
with distain?
When I was in college one of my
professors gave us the assignment to
come up with a solution to a problem.
He broke us up into groups and
impressed upon us that we should
make suggestions to the group
regardless of how silly it sounded.
The purpose was to listen and use the
smallest tidbit of information to come
up with the solution.
When a salesperson says they can
save you money, they believe in their
products or services and want to help
you. Listen to their ideas as silly as you
may think they are and I guarantee you
will learn something new that may lead
to a great idea to grow your bottom line.
Treat the sales person as a valuable part
of your team and you will benefit in
many ways.
You can stop now.
Today’s Restaurant is now offering subscriptions to our
New Openings and Under Construction Lead Report.
Be the first in your area to receive our monthly email of industry
sales leads! New Openings is a proven sales tool and our email
service is an even better way to get a leg up on your competition!
◆ Subscribers receive the list prior to publication
— giving you a head start on the competition!
◆ The New Openings and Under Construction
Lead Report contains more comprehensive
and complete foodservice industry sales leads
— meaning more ways for you to make a sale!
◆ Subscribe to one state or all three states!
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from page 1
His goal was to deliver the best gyros
and Grecian fare reminiscent of what
he grew up eating and cooking as a
young man in Kalamata, Greece. Over
the past 30 years, Nick, along with his
two sons George and Pano, has
expanded Grecian Gyro to three locations and gained the reputation of
“Atlanta’s Best Gyro,” winning the coveted honor from Atlanta magazine
and its readers.
In 2009, the Koulouris brothers
made plans to again grow their successful operation even further; the
men have since negotiated franchise
agreements within the Georgia market and look forward to broadening
their reach to a variety of areas in the
state. However with Grecian Gyro’s
development, Nick ensures the same
dedication to quality food and service
that he has instilled within the company for the past 30 years. Grecian
Gyro has three locations in metro
Atlanta including Hapeville, Forest
Park and Tucker.
WWW.TRNUSA.COM
Call now or sign-up online… 561.620.8888
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.
◆ www.trnusa.com
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]
Index of Advertisers
American Range .................................................................... 12
Carman-Girard ......................................................................... 5
Culinary Software Services................................................. 3
Empire Equipment.................................................................. 2
FoodserviceResource.com ....................................................9
Georgia Power ......................................................................... 7
◆
TODAY’S RESTAURANT
Georgia Restaurant Consulting.......................................... 8
GRA Serve Safe .........................................................................6
Infrico ..........................................................................................6
Meridian Star.............................................................................2
Thunderbird...............................................................................11
4
SEPTEMBER 2012
GEORGIA
New Openings
New business opportunities in the Georgia foodservice industry.
Now Open
◆ SAHARA HOOKAH LOUNGE
321 Pharr Rd NE Ste D, Atlanta
◆ NAANSTOP - NORTH INDIAN FOOD
64 Broad St NW, Atlanta
◆ THE PUBLIC KITCHEN & BAR
1 West Liberty Street, Savannah
◆ DICKEY’S BARBECUE PIT, 810 Hawthorne Ave, Athens
◆ FOUR40 KITCHEN + BAR
440 Peachtree Parkway, Cumming
◆ EL MOLCAJETE MEXICAN CANTINA/GRILL
1700 Winder Hwy Ste 113, Dacula
◆ CARRABBA’S ITALIAN GRILL
420 Peachtree Pkwy Ste 218, Cumming
◆ PAPA P'S MEXICAN WITH AN IRISH SIDE
2295 Towne Lake Parkway Ste 160, Woodstock
◆ MOE'S SOUTHWEST GRILL
6090 Roswell Rd NE, Sandy Springs
◆ KT’S COOKIN, 4915 Hwy 138 Ste G, Loganville
◆ BURGERS & GRILL
4900 Peachtree Industrial Blvd, Norcross
◆ RAJDHANI, 6135 Peachtree Pkwy Ste 401, Norcross
◆ CHILI CHINA, 3083 Breckinridge Blvd Ste 130, Duluth
◆ SMOKIN GRILL, 4700 Jonesboro Rd, Forest Park
◆ DAWG HOUSE FAMOUS, 3087 McEver Rd, Buford
◆ BONE LICK BBQ, 1133 Huff Rd, Atlanta
◆ JOYSTICK GAMEBAR, 427 Edgewood Ave SE, Atlanta
◆ HAMMOCK TRADING COMPANY - eat drink & hang out,
7285 Roswell Road, Sandy Springs
◆ 786 KEBOB & CURRY, 1905 Mall of Georgia Blvd, Buford
◆ BULLUCK’S BBQ, 4594 Moreland Ave, Conley
◆ FIREHOUSE SUBS, 2900 Delk Rd Ste 4 A, Marietta
◆ WINDY CITY GRILL, 4017 Canton Rd, Marietta
◆ POP’S SMOKEHOUSE AND GRILL & ANTIQUES
665 Main Street, Whitesburg
◆ BAYOU BISTRO (Food Truck), 912 S Park St, Villa Rica
◆ CAFE 4:13, 2000 Mirror Lake Blvd Ste X, Villa Rica
◆ ZOE'S KITCHEN, 2651 Cobb Pkwy SE, Atlanta
◆ ALE YEAH!, 408 South Atlanta St Ste 157, Roswell
◆ SPOON'S BBQ REST & SPORTS BAR
5040 Old National Highway, College Park
◆ TONY MORROW'S REAL PIT BBQ
3807 Main St, College Park
◆ B. BEATTY'S - a scratch kithen specializing in comfort
foods & baked goods, 309 Nelson St Sw, Atlanta
◆ SENOR PATRON MEXICAN REST
860 Peachtree ST NE Bldg H, Atlanta
◆ CAFE VENA @ VININGS, 3284 Cobb Parkway, Atlanta
◆ PEPES LATIN CAFE, 3393 Peachtree Rd NE, Atlanta
◆ CLEVELAND AVENUE CAFE, 30 Cleveland Ave, Atlanta
◆ SAM SOULTRAN EATERY, 2010 Cobb Pkwy NW, Kennesaw
◆ JOE’S NEW YORK PIZZERIA
1605 Mansell Rd Ste G, Roswell
◆ DTOX JUICE BAR, 3210 Roswell Rd NE Ste G, Atlanta
◆ KATIE LOU’S CAFE, 70 Main St, Senoia
◆ PIZZA BROTHERS, 2740 Summers St, Kennesaw
◆ TASSA CARIBBEAN EXPRESS
4005 Old Milton Parkway Ste 104, Milton
◆ MARLOW'S TAVERN
1317 Dunwoody Village Parkway, Dunwoody
◆ LHN SOUTHERN CATERING
2750 Jiles Rd NW Ste 101, Kennesaw
◆ JACKIE'S ICE CREAM THREE J'S AND MORE
185 Veterans Memorial Hwy SE Ste 101, Mableton
◆ AL’S BARBEQUE, 34 Powder Springs St, Marietta
◆ SEDAP, 1630 Pleasant Hill Rd Ste A5, Duluth
◆ ANTICO GELATERIA, 1093 Hemphill Ave NW, Atlanta
◆ RICK TANNER’S GRILLE, 3421 Ridge Rd Ste A102, Buford
◆ SUGAR BENDERS BAKERY
255 Village Parkway Ste 240-A, Marietta
◆ BAROCCO RESTAURANT, 555 Atlanta St, Roswell
◆ PAPA PS, 2295 Towne Lake Pkwy Ste 160, Woodstock
◆ SCOREBOARD SPORT
2997 Cumberland Blvd Ste 100, Atlanta
◆ HONEY BUBBLE, 798 Ponce de Leon Ave NE, Atlanta
◆ AVIVA BY KAMEEL, 233 Peachtree St Ne Ste 30, Atlanta
◆ FORKS N TUNES RESTAURANT AND LOUNGE
4200 Stone Mountain Hwy, Lilburn
◆ OLIVE GARDEN, 1379 South Park Street, Carrollton
◆ FIVE GUYS BURGERS & FRIES
5413 Whittlesey Blvd Ste F, Columbus
◆ SOUTHERN GROUND SOCIAL CLUB - Flagship Bar & Rest,
18 Main St, Senoia
◆ DANCING GOATS COFFEE BAR
650 North Ave NE, Atlanta
◆ SEVEN HENS, 2140 North Decatur Road, Decatur
◆ THE CAPITAL GRILLE DUNWOODY
94 Perimeter Ctr W, Atlanta
◆ GRECIAN GYRO (1st franchised location), 11035 Medlock
Bridge Road Ste 50, Johns Creek
◆ CAMELI'S L5P, 337 Moreland Ave, Atlanta
◆ PIZZA BAR AND WINGS, 2555 Delk Rd Ste A7, Marietta
◆ WEST & MILL BISTRO - European style Bistro & Bar, 1000
Marietta St NW Ste 202, Atlanta
◆ THE CORNER TAQUERIA, 2860 Atlanta Rd Ste C, Smyrna
◆ MAE'S BAKERY, 2770 Lenox Road Ste B4, Atlanta
◆ G.A.B.B.A. — Great American Burger and Bar, 4790
Peachtree Industrial Blvd, Norcross
◆ JOE’S NEW YORK PIZZERIA
1605 Mansell Road, Alpharetta
◆ THE BEER GROWLER
865 North Main St Ste 106, Alpharetta
◆ GRAND CHAMPION BBQ
12635 Crabapple Rd Ste 210, Milton
◆ FROZIA YOGURT, 1000 Cumberland Mall, Atlanta
◆ ICESOLICIOUS, 1152 Auburn Rd Ste 108, Dacula
◆ GIGI'S CUPCAKES, 2511-B Airport Thruway, Columbus
◆ 20 SPOT
1490 Buford Drive Ste B, Lawrenceville, Sept-Oct ’12
◆ AMERICAN WINGZ N MORE
2091 Campbellton Rd SW, Atlanta, Sept-Oct ’12
◆ HONEY BUBBLE DESSERT SHOP
798 Ponce de Leon Ave NE, Atlanta, Sept-Oct ’12
◆ KID CITY
2060 Lower Roswell Rd Ste E, Marietta, Sept-Oct ’12
◆ ANOTHER BROKEN EGG CAFE
4075 Old Milton Pkwy, Alpharetta, Oct - Nov 2012
◆ ANOTHER BROKEN EGG CAFE
4745 Ashford Dunwood Rd Ste A, Dunwoody, Nov-Dec ’12
◆ JOY DELI AND WINGS
4485 Campbellton Rd Ste C, Atlanta, Sept-Oct ’12
◆ LA PARRILLA, Turner McCall Boulevard and North Fifth
Avenue, Rome, Nov - Dec 2013
◆ JAPANESE STEAK HOUSE, Turner McCall Boulevard and
North Fifth Avenue, Rome, Nov - Dec 2013
◆ SHANE’S RIB SHACK
3400 Chapel Hill Road, Douglasville, Sept-Oct ’12
◆ HOOKUM’S OYSTER BAR - a Jimmy Buffett type of a
restaurant, 911 S Park St Ste A - B, Carrollton, Sept-Oct ’12
◆ TAILFEATHERS RESTAURANT & PIANO BAR
PO Box 1637, Fairburn, Sept - 2012
◆ NOCHE TEQUILA & TAPAS BAR
3719 Old Alabama Rd Ste 200 AB, Johns Creek, Oct 1 2012
◆ MAMBO'S CAFE (was called Mambo Jambo), 4915
Windward Parkway Ste 130, Alpharetta, Oct - Nov 2012
◆ VILLAINS - a Hero Shoppe, looking for location, Atlanta,
Oct - Nov 2012
◆ BOONDOCKS BAR & GRILL
22 Lone Oak St, Grantville, Sept-Oct ’12
◆ CRACKER BARREL, 7995 Senoia Rd, Fairburn, Sept - 2012
◆ HIMALAYAN SPICE RESTAURANT AND BAR
2773 Clairmont Rd NE, Decatur, Sept - 2012
◆ TACOS & TEQUILAS MEXICAN GRILL
1250 Market Place Blvd, Cumming, Sept - 2012
◆ GOLDEN CORRAL
2050 Lawrenceville Hwy Ste 2012, Decatur, Sept-Oct ’12
◆ CHEESEBURGER BOBBY'S
6050 Peachtree Parkway Ste 140, Norcross, Oct - Nov 2012
◆ UNNAMED 60-70 SEAT JAPANESE EATERY
3050 Peachtree Rd, Atlanta, Oct - Nov 2012
◆ AMURA (Orlando-based), 3280 Peachtree Rd Ste 110,
Atlanta, Dec - 2012
◆ FARM BURGER
4472 - 4520 Chamblee Dunwoody Rd, Dunwoody, Sept ’12
◆ FOX BROS. RIB JOINT
to come when lease signed, Decatur, Oct - Nov 2012
◆ UNCLE MADDIO'S PIZZA JOINT
4745 Ashford-Dunwoody Road, Dunwoody, Oct - 2012
◆ FLORIDA-BASED BURGER 21
to come when available, Buford, Oct - Nov 2012
◆ FLORIDA-BASED BURGER 21
to come when available, Alpharetta, Oct - Nov 2012
◆ LIMONCELLO BAR CAFFE AND GELATARIA
1119 Hemphill Ave NW, Atlanta, Sept-Oct ’12
◆ WRIGHT'S GOURMET SANDWICH SHOPPE, 5482
Chamblee Dunwoody Road, Dunwoody, Sept-Oct ’12
◆ HAIKU SUSHI STEAKHOUSE
5966 North Point Parkway, Alpharetta, Sept-Oct ’12
◆ RUMI' KITCHEN
6152 Roswell Road Northeast, Atlanta, Sept-Oct ’12
◆ RUMI' KITCHEN, 6110 Roswell Rd, Atlanta, Sept-Oct ’12
◆ ZOE'S KITCHEN
1165 Perimeter Center West Ste 340, Atlanta, Sept-Oct ’12
◆ ZOE'S KITCHEN
1100 Abernathy Rd NE Ste 340, Sandy Springs, Sept-Oct ’12
◆ BISTRO & BAR
1425 Piedmont Ave NE, Atlanta, Sept-Oct ’12
◆ 40 EAST GRILL, 40 East Main St, Statesboro, Sept - 2012
◆ MI COCINA, 1010 Midtown St, Atlanta, Oct - 2012
◆ OLIVE GARDEN, 2701 Dawson Road, Albany, Sept-Oct ’12
◆ JET'S PIZZA
3550 Centerville Hwy Ste 105, Snellville, Sept-Oct ’12
◆ JET'S PIZZA, 3101 Roswell Rd Ste 1, Marietta, Sept-Oct ’12
◆ JET'S PIZZA
2090 Dunwoody Club Dr Ste 121, Dunwoody, Sept-Oct ’12
◆ BURGER FI, to come when available, Atlanta, Sept-Oct ’12
◆ MEMPHIS BAR B Q BAR & GRILL
11715 Hastings Ridge Rd, Lovejoy, Sept-Oct ’12
◆ LA TAGLIATELLA, 1727 Clifton Road, Atlanta, Sept-Oct ’12
◆ LA TAGLIATELLA
919 Peachtree St NE, Atlanta, Nov-Dec ’12
◆ CHERRYBERRY SELF-SERVE YOGURT BAR
3985 LaVista Road Ste 128, Tucker, Sept-Oct ’12
◆ LE PETIT MARCHE
1986 Hosea L Williams Dr SE, Atlanta, Nov-Dec ’12
◆ BONEHEADS
4330 Peachtree Road NE, Atlanta, Oct - 2012
◆ STEAK 'N SHAKE
South Park St at Sue Alice Lane, Carrollton, Sept-Oct ’12
◆ PIZZA 3.14 - Dine In & Arcade, 2615 George Busbee Pkwy
Ste 26, Kennesaw, Sept-Oct ’12
◆ PIZZA 3.14 - Dine In & Arcade, 2550 Sandy Plains Rd Ste
300, Marietta, Sept-Oct ’12
◆ SWEET FROG FROZEN YOGURT
4100-7 Almond Rd, Fortson, Sept-Oct ’12
◆ KOCO DELI, 2852 Delk Rd SE Ste 215, Marietta, Sept-Oct ’12
◆ OSTERIA MATTONE, 1095 Canton St., Roswell, Jun-Jul ’13
◆ DUNKIN' DONUTS, 1841 Piedmont Rd, Atlanta, Sept-Oct ’12
◆ BHOJANIC - Northern Indian Cuisine, 3400 Around Lenox
Drive, Atlanta, Sept - 2012
◆ VICTORY SANDWICH BAR
340 Church Street, Decatur, Sept-Oct ’12
◆ WEST EGG CAFE, 1727 Clifton Road, Atlanta, Sept-Oct ’12
◆ FRESH TO ORDER
1727 Clifton Rd NE, Atlanta, Oct - Nov 2012
Under Construction
◆ NOCHE JOHNS CREEK
3719 Old Alabama Road, Johns Creek, Oct 1 2012
◆ TOSCANA TRATTORIA
Johns Creek Parkway North, Johns Creek, Sept-Oct ’12
◆ 22 SQUARE - a Farm to Table Restaurant, Broughton
Street, Savannah, Oct - Nov 2012
◆ SK8 CITY - Skating and Restaurant, 4 Town Court Cr,
Pooler, Sept-Oct ’12
◆ THE RETREAT RESTAURANT
4446 Washington Rd Ste 20, Evans, Sept - 2012
◆ WEST & MILL BISTRO - European style Bistro & Bar, 1000
Marietta St NW Ste 202, Atlanta, Sept - 2012
◆ CHIPOTLE MEXICAN GRILL
2020 Howell Mill Rd, Atlanta, Sept-Oct ’12
◆ FARM BURGER, 4541 Ste B Chamblee Dunwoody Rd,
Dunwoody, Sept-Oct ’12
◆ MORELLIS ICE CREAM
4514 Chamblee Dunwoody Rd, Dunwoody, Sept - 2012
◆ FIG JAM KITCHEN & BAR
1010 Peachtree, Atlanta, Sept-Oct ’12
◆ BUSY BEE CAFE'S NEW CONCEPT
to come when lease signed, Atlanta, Oct - Nov 2012
◆ BUCKHEAD’S W HOTEL NEW RESTAURANT Cook Hall,
3377 Peachtree Road NE, Atlanta, Sept - 2012
◆ BAR ANTICO A ITALIAN GELATERIA
Caffe & Piazza, Ethel Street, Atlanta, Oct - Nov 2012
◆ WHICH WICH, 3320 Buford Dr Ste 80, Buford, Sept-Oct ’12
◆ WHICH WICH
1520 Avenue Place Ste B-150, Atlanta, Sept-Oct ’12
◆ GREKOS COFFEE SHOP
5050 Jimmy Carter Blvd Ste 350, Norcross, Sept-Oct ’12
◆ LAZIZA EGYTPTIAN & LEBANESE CUISINE & HOOKAH
LOUNGE, 113 N Park Square NE, Marietta, Sept - 2012
◆ OVR COFFEE CAFE, 5920 Post Rd, Cumming, Sept-Oct ’12
◆ MEZCALITO’S CANTINA
304 Oakland Ave SE, Atlanta, Sept-Oct ’12
◆ SADIQ'S BISTRO
3762 Campbellton Rd SW, Atlanta, Sept-Oct ’12
◆ CROOKED TREE CAFE
2355 Cumberland Pkwy SE Ste 110, Atlanta, Sept-Oct ’12
◆ MONTEGO GRILL, 1570 Buford Hwy, Buford, Sept-Oct ’12
◆ YEBO RESTAURANT
3500 Peachtree Rd Ste B1 #1096, Atlanta, Sept-Oct ’12
◆ THE DRAFTING TABLE
349 Decatur St Ste A, Atlanta, Sept-Oct ’12
◆ BASS BBQ & SOUL FOOD
2859 Anvil Block Rd, Ellenwood, Sept-Oct ’12
◆ BREWHOUSE MUSIC & CAFE
325 Broad St, Rome, Sept-Oct ’12
◆ KARLA’S KAFE
3459 Cobb Pkwy NW, Acworth, Sept-Oct ’12
◆ ESCAPE SPORTS BAR
6100 Live Oak Pkwy Ste 16, Norcross, Sept-Oct ’12
◆ FIESTA PLACE - Billiards & Cafe, 4771 Britt Rd Ste F7,
Norcross, Sept-Oct ’12
◆ MAR RESTAURANT & BAR
314 E Howard Ave, Decatur, Sept-Oct ’12
◆ BUENAVISTA MEXICAN
707 Turner McCall Blvd, Rome, Sept-Oct ’12
◆ JOE AND DOUGH - Pizza and Coffee Shop, 13 Church St,
Grantville, Sept-Oct ’12
◆ MAX & HENRY'S
108 Adamson Square, Villa Rica, Sept - 2012
◆ CHILLERZ FROZEN YOGURT
2000 Mirror Lake Blvd, Villa Rica, Sept-Oct ’12
◆ COURTHOUSE CAFE
1365 S Park Street, Carrollton, Sept-Oct ’12
◆ YEBO RESTAURANT & BAR & TAPAS
3500 Peachtree Rd NE, Atlanta, Sept-Oct ’12
◆ PIER 81 SEAFOOD, 232 N Broad St, Winder, Sept-Oct ’12
◆ HIMALAYAN SPICE
2773 Clairmont Rd NE, Atlanta, Sept-Oct ’12
◆ B L D WINGS EXPRESS
1015 W Marietta St NW, Atlanta, Sept - 2012
◆ SMOQUE HOUSE BBQ
1375 Rock Quarry Rd, Stockbridge, Sept-Oct ’12
◆ BOROCCO RESTAURANT
555 Atlanta St, Roswell, Sept-Oct ’12
◆ HILLTOP CARIBBEAN
8200 Mall Pkwy Ste 215, Lithonia, Sept-Oct ’12
◆ ETTA V’S RESTAURANT
1820 Austin Dr, Decatur, Sept-Oct ’12
◆ UNCLE MADDIOS PIZZA JOINT
5215 Windward Parkway, Alpharetta, Sept-Oct ’12
◆ PURE TAQUERIA (5th location)
1143 Alpharetta Street, Roswell, Sept - 2012
◆ BUTTERMILK KITCHEN - Breakfast & Lunch & Chicken
Dinner one night a wk, 4225 Roswell Rd, Atlanta, Sept ’12
◆ HOOLIGAN'S BAR & GRILL
8440 Holcomb Bridge Rd Ste 500, Alpharetta, Sept-Oct ’12
◆ JOE'S CRAB SHACK
504 East River St, Savannah, Nov-Dec ’12
◆ MELLOW MUSHROOM
409 Pooler Parkway, Pooler, Sept - 2012
◆ CLUB 604 - Lunch, Supper & Pub, 604 Academy Ave,
Dublin, Sept-Oct ’12
◆ LONGHORN STEAKHOUSE
2470 North Columbia St, Milledgeville, Sept-Oct ’12
◆ WILLIE JEWELL’S OLD SCHOOL BAR-B-Q
1621 - G Highway 40, KIngsland, Nov-Dec ’12
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆ LA TAGLIATELLA (1st US location), 1727 Clifton Rd NE,
Atlanta, Sept-Oct ’12
◆ TIN LIZZY’S
1727 Clifton Rd NE, Atlanta, Oct - Nov 2012
◆ MARLOW'S TAVERN
1727 Clifton Rd NE, Atlanta, Oct - Nov 2012
◆ T.G.I.F., 2871 Stonecrest Circle, Lithonia, Sept-Oct ’12
◆ BANTAM & BIDDY CHICKEN
1544 Piedmont Ave NE, Atlanta, Sept-Oct ’12
◆ YOBE FROZEN YOGURT
5525 Abercorn Walk Ste 90, Savannah, Sept-Oct ’12
◆ DEL FRISCO’S GRILLE STEAKHOUSE
3376 Peachtree Rd, Atlanta, Sept-Oct ’12
◆ YUM BUNZ DUM SUM FAST
935 Marietta St NW Ste A, Atlanta, Sept-Oct ’12
◆ B & D BURGERS (3rd locale in Savannah), Bryan &
Congress Streets, Savannah, Sept-Oct ’12
◆ OLE RESTAURANT, 1644 Atlanta Rd, Smyrna, Sept-Oct ’12
◆ MAZZY'S SPORTS BAR & GRILL
3940 Cherokee St, Kennesaw, Sept-Oct ’12
◆ BUCA DI BEPPO RESTAURANT
5080 Riverside Drive, Macon, Sept-Oct ’12
◆ BUCA DI BEPPO RESTAURANT
3450 Wrightsboro Rd, Augusta, Sept-Oct ’12
◆ BROOKLYN WATER BAGEL CO.
2954 Cobb Pkwy, Atlanta, Sept-Oct ’12
◆ KR STEAKBAR - Peachtree Hills, 349 Peachtree Hills Ave
Northeast, Atlanta, Sept - 2012
◆ SUGAR SHACK - Kansas City style BBQ Joint, 2860
Candler Road, Decatur, Sept - 2012
◆ LUDACRIS' CHICKEN & BEER, 8000 North Terminal
Parkway/Concourse D, College Park, 2012 - 2013
◆ YEAH! BURGER, 8000 North Terminal Parkway/ Terminal
F, College Park, 2012 - 2013
◆ SATCHEL BROS. DELI & PICKLE BAR
8000 North Terminal Parkway/in the new Intl Terminal,
College Park, 2012 - 2013
◆ SWEET GEORGIA'S JUKE JOINT
8000 North Terminal Parkway, College Park, 2012 - 2013
◆ WILLY'S MEXICANA GRILL, 8000 North Terminal
Parkway, College Park, 2012 - 2013
◆ SHANE'S RIB SHACK, 8000 North Terminal Parkway,
College Park, 2012 - 2013
◆ GOLDBERG’S BAGEL COMPANY AND DELI, 8000 North
Terminal Parkway/Concourse T, College Park, 2012 - 2013
◆ THE PECAN (a Southern bistro), 8000 North Terminal
Parkway/Concourse C, College Park, 2012 - 2013
◆ ROLLING BONES BBQ, 8000 North Terminal
Parkway/Concourse C, College Park, 2012 - 2013
◆ VARASANO’S, 8000 North Terminal Parkway/Concourse
A, College Park, 2012 - 2013
◆ ECCO MEDITERRANEAN REST, 8000 North Terminal
Parkway/Concourse F, College Park, 2012 - 2013
◆ DANCING GOAT COFFEE
675 W Ponce de Leon Ave, Decatur, Sept-Oct ’12
◆ ICHIBAN STEAK & SUSHI
1740 Cheshire Bridge Rd, Atlanta, Sept-Oct ’12
◆ YUM BUNZ - dimsumfast (new concept), 935 Marietta
Street, Atlanta, Oct - Nov 2012
◆ PANO'S, 103 W Paces Ferry Road NE, Atlanta, Sept-Oct ’12
◆ YOFORIA FROZEN YOGURT
1727 Clifton Road Ste B2-115, Atlanta, Sept-Oct ’12
◆ YOFORIA FROZEN YOGURT
107 W Hancock St., Milledgeville, Sept-Oct ’12
◆ THE MODERN / Rest & Full Bar & Tasting Room, 3365
Piedmont Road NE, Atlanta, Sept-Oct ’12
◆ SAVANNAH LOUNGE
6015 Mableton Pkwy, Mableton, Sept-Oct ’12
◆ ITZA SPORTS BAR AND GRILL
84 12th Street NE, Atlanta, Sept-Oct ’12
◆ CAFE INTERMEZZO - European themed Coffee House
(5th location), 1065 Peachtree St NE, Atlanta, Nov - 2012
◆ RESTAURANT NUBO in the upcoming Highland Tower on
Floor 26, 1025 N. Highland Avenue, Atlanta, March - 2013
◆ RESTAURANT, 749 Moreland Ave SE Ste B-102, Atlanta
◆ RESTAURANT, 349 Decatur, Atlanta, Summer 2010
◆ AMERICAN WINGS & SEAFOOD
3160 Bankhead Hwy NW, Atlanta, Sept-Oct ’12
◆ TIN DRUM ASIAN CAFE
1197 Peachtree Street Ste 400 B, Atlanta, Sept-Oct ’12
◆ RIO BRAVO
3280 Peachtree Road NE Ste 150, Atlanta, Sept-Oct ’12
◆ YARDIE'S CAFE
152 Riverside Pkwy SW, Austell, Sept-Oct ’12
◆ KILLER WICHES, 327 Nelson St, Atlanta, Sept-Oct ’12
◆ OLMSTEAD AND ARTICLE 14
1180 Peachtree St NE, Atlanta, Sept - 2012
◆ MIRKO PASTA
9700 Medlock Bridge Ste 100, Johns Creek, Sept-Oct ’12
◆ VINO VENUE
4478 Chamblee Dunwoody Road, Dunwoody, Sept-Oct ’12
◆ LODGE & RESTAURANT at Unicoi State Park
State Hwy GA-356 & Unicio Campground Rd GA-356, Helen,
May-June ’13
◆ WHOLE FOODS (35, 000 sq ft), Victory Drive
Savannah, Sept-Oct ’13 (not a typo)
◆ HUDSON GRILLE
120 Marietta Street, Atlanta, Sept-Oct ’12
◆ WEST & MILL BISTRO
1000 Marietta St NW Ste 202, Atlanta, Sept-Oct ’12
Under New Management
◆ ASHTON HILLS GOLF CLUB (formerly Indian Creek Golf
Club), 10400 Covington Bypass NE, Covington
◆ CROOKED TREE CAFE, 2355 Cumberland Pkwy Ste 110,
Atlanta
5
Burger 21 targets Cobb
and DeKalb for growth
Under the Toque
Chef Jamie Keating
Tampa, FL - Burger 21®, a new
fast casual concept founded by the
owners of The Melting Pot
Restaurants, Inc., announced that it
plans to target several key territories
of Atlanta, including the Cumberland
Mall area in Cobb County and the
Perimeter Mall area in DeKalb
County, for expansion opportunities.
Earlier this summer, the concept
signed its first Atlanta franchise
agreement to open two Burger 21
locations in the North Alpharetta and
Buford/Mall of Georgia areas beginning next year. Over time, the company envisions the Greater Metro
Atlanta area as potentially supporting approximately 20 to 25 locations.
"We continue to see increasing
demand in Atlanta and throughout
the U.S. for the 'better burger' experience," said Mark Johnston, Burger
21 president and chief concept officer and president of Front Burner
Brands, management company for
Burger 21. "We look forward to
bringing our extensive menu, which
includes 21 beef and non-beef burger options, to Gwinnett and North
Fulton residents next year, as well as
opening additional locations in
communities throughout the Atlanta
area over the next several years."
Last fall, Burger 21 launched an
aggressive growth initiative to bring
its crafted burger creations and
hand-dipped signature shakes to
more cities across the country.
Since February 2012, the Franchise
has signed four agreements to
develop a total of six franchised
units in the Atlanta, Orlando, Fla.,
and Voorhees, N.J., markets while
developing two new corporateowned locations in the Tampa Bay
area for a total of 10 franchised and
company-owned units.
Burger 21 is seeking single and
multi-unit operators with restaurant
Rivermill
Chef Jamie Keating
restaurant in France and his studies at
the Le Cordon Bleu in Paris. He has
been featured several times on the
Food Network and in many culinary
and national publications.
Chef Jamie is the owner and chef
of the premier catering company,
Jamie Keating Culinary, Inc., that
manages The RiverMill Event Centre.
Jamie's past adventures in the culinary world have included working
for Milliken and Company, Hyatt
Hotels of Atlanta, Hilton Head and
New Burnswick NJ. The recent addition to his culinary resume is Epic
Restaurant, a 70 seat intimate dining
experience in Columbus, GA.
He is married to Melissa (Rostak)
Keating, vice president of operations.
They have four children: Christopher,
Nicholas, Jack and Katie.
experience in Atlanta and throughout the country. Reduced franchise
fees apply for Area Development
Agreements of four or more units.
With three locations in Tampa
Bay, Fla., and seven in development in Tampa, Orlando, Atlanta
and Voorhees, N.J., Burger 21 www.burger21.com - is a "beyond
the better burger" fast-casual franchise concept founded in 2010.
Burger 21 is a chef-inspired brand
with offerings including 21 unique
burger creations ranging from
hand-crafted, freshly ground beef
to chicken, turkey, shrimp and
tuna burgers, made-to-order salads, Hebrew National all-beef hot
dogs, hand-breaded chicken tenders and an extensive shake bar
including hand-dipped shakes,
floats and sundaes. Burger 21 is an
affiliate of Front Burner Brands, a
restaurant management company
headquartered in Tampa.
CARMAN-GIRARD
YOUR LOCAL DISTRIBUTOR FOR THESE QUALITY LINES:
MORE
PRODUCTS
AND LINES
AVAILABLE!
SALES
PARTS
SERVICE
STOCKED IN ATLANTA!
3157 Presidential Drive, Suite 200 • Atlanta, GA 30340
Call today: 800-969-3299 • 770-457-6548
Email: [email protected]
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
What started as a small business
serving Troup County quickly expanded to include Columbus, Peachtree
City, Atlanta and Alabama. In 2005
Jamie Keating opened Gourmet
Events, Inc. and began operating at
their first exclusive venue, The
RiverMill Antique Mall.
In 2008, a devestating fire swept
through the old Bibb City Mill and part
of the event centre facility. Completely
driven and anxious to get back to business, Jamie Keating Culinary, Inc. was
born and went full speed with renovation and booking events. Failure was
not an option. Today Jamie Keating
Culinary, Inc/The RiverMill Event
Centre, are recognized as the market
leader for excellence in west Georgia
and eastern Alabama. At the core of its
success is an obsessive commitment to
perfection. Jamie Keating Culinary,
Inc. recognized early on that their
business was only as successful as
their last event. With this focus as a
cornerstone, all associates work in unison to provide extraordinary guest
experiences.
Jamie Keating grew up in South
Bound Brook, NJ. He is a graduate of
Paul Smith's College, located in the
Adirondacks of New York, and the
Culinary Institute at Greystone in
California. He is a member of the 2008
ACF United States Culinary Olympic
Team and a recent triple gold medalist
in the Kochunhunst Austerlang, Erfurt,
Germany.
Chef Jamie's culinary experience
includes positions with Hyatt Hotels in
Altanta, Hilton Head and New Jersey.
He has traveled to Germany,
Switzerland, Luxembourg and France
to compete against other countries for
top honors in cooking. jamie gained
additional international expertise
through a position at a Michelin 3 Star
◆
SEPTEMBER 2012
Keating Culinary, Inc.
6
SEPTEMBER 2012
What’sGoing On
is versatile enough to cook, hold, and
smoke anything from pork to salmon to
cheese, roasted potatoes or
even omelets. The ovens
feature a 2-stage smoker. The "light" stage is
a quick 15 minute
smoke while the
"standard" stage is a
longer 1 to 2 hour
smoke. For more information, contact FWE at
800.222.4393 or visit www.fwe.com.
GEORGIA
◆◆◆◆
From the highly regarded professional European food-equipment manufacturers of Dadaux, Rice Lake Retail
Solutions presents MajorSlice, ranked
highest among tabletop commercial
slicers, as the safest, most sanitary
design on the market. Rice Lake’s NSFapproved MajorSlice is built entirely
from food-grade 304 stainless steel,
offering rigid strength, smoother lines,
and fewer moving parts to keep clean.
MajorSlice’s manual product carriage glides effortlessly with each cut,
ergonomically designed for superior
safety and operator comfort. Dial in
thickness with MajorSlice’s patented
harming the menu inside. There are no
seams where food can hide, making it
easy to keep menus clean. For ordering
info visit www.StoreSMART.com.
from page 2
VARIOCUT thickness adjustment. VARIOCUT eliminates potential knife shift,
simplifying portion control
and maximizing profits
by commanding a precise, consistent cut. All
details are available at
www.RiceLake.com.
◆◆◆◆
Operators are taking advantage of
the popularity of Almond Breeze®
across the menu – from specialty coffee
drinks, smoothies and milkshakes to
breakfast applications such as French
toast, oatmeal and dry cereal. Simply
substitute for dairy or soy milk in a 1:1
ratio. Customers will be pleased to see
their favorite brand of almondmilk in
the restaurants they frequent. ##Since
1948, Sugar Foods Corporation has built
loyal, long-term relationships
with its customers by providing an extensive line of quality food products,
featuring some of
America’s most
recognized brands.
Distributed to more
than 850,000 foodservice operators in
both commercial and non-commercial
segments, Sugar Foods markets Sweet’N
Low®, Sugar In The Raw®, Stevia In The
Raw®, NatraTaste®, NatraTaste Gold®,
N’Joy ® , Fresh Gourmet ® , Flavor
Gourmet®, Yellowframe Farms®, Chef’s
Finest® and Blue Diamond®. Founded in
1910, Blue Diamond®
was the first grower-owned cooperative for marketing almonds.
Currently, they are
the world’s largest
almond company. Capitalize on the
brand recognition of Almond Breeze®
with front-of-house merchandising
designed to sell more almondmilk.
FREE point-of-sale materials are available to qualified operators online at
foodservice.bluediamond.com.
◆◆◆◆
A fresh clean-looking
menu is a reflection of the restaurant.
Make it easy on servers and fun for customers by having different
color menus for different selections. StoreSMART
LX Menu Covers are
now available. The
LX Menu Covers are
made of durable
archival polypropylene plastic and
feature clear overlay
pockets with a colorful center divider
between each page that add stability
making the menu comfortable to hold,
and not too floppy. Folded menus pop
right back into shape. The durable
material resists wear and tear and protect against spills and stains. Liquids
and food wipe right off cleanly without
◆◆◆◆
In addition to refrigerated containers
and refrigerated trailers, Portable
Refrigeration Storage, Inc. recently
introduced their portable walk in coolers and portable walk in freezers. They
are available for rent throughout the
Southeast. With the expansion of their
rental fleet, PRS is able to service local
restaurants, retailers, distributors, markets and just about anyone in need of
additional on-site cold storage. The
portable walk in coolers and freezers sit
directly on the ground and will fit in a
standard parking space. Unlike the larger refrigerated containers and trailers,
the walk ins do not require 3-phase
power. They can be hardwired or be
plugged into a 220V single phase power
source (same as the dryer in your
home). They come standard with a diamond plate floor and an interior light for
extra visibility. They have a large lockable walk in door on one end as well.
They are also NSF approved for food
storage. PRS offers their portable walk in
coolers and freezers on a short term or
long term rental basis throughout the
Southeast. For all details call the company at 770. 960.6210.
◆◆◆◆
The Porcelain Table Set is a specially
designed multi-tiered food service system consisting of a variety of deep platters to hold main courses and side dishes. A cleverly designed tiered service
ware set made to extend across the center of a table in the same manner as a
buffet, The Porcelain Table Set provides
a simple way of creating a strikingly
attractive and organized display.
Enhancing the dining experience for
professional use, this cleverly designed
kitchen accessory should prove
an invaluable
tool when serving
a meal, according to the inventor. The
patent pending The Porcelain Table Set
was invented by Rebecca Romero of
New Hyde Park, NY. For more information about licensing or sale, contact the
Licensing Department at Invention
Resource International, 60 E. Rio Salado
Parkway, Ste 900, Tempe, AZ 85281.
◆◆◆◆
Today’s Restaurant invites you to
submit your own item for the What’s
Going On column. Email your company info to [email protected].
◆◆◆◆
Warranty: 1 year parts & labor plus 4 years compressor parts only
George Davis • Mfg. Rep. Georgia
1.678.427.7745 Cell
[email protected]
Infrico USA, Corp. • 12800 N.W. 38th Avenue • Miami, Florida 33054
1.305.777.9599 Office • 1.305.777.9598 Fax
sales @infrico.com • [email protected] • www.infrico.us
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
ETL listed to UL471 Standard and Sanitation Classified to NSF 7
7
SEPTEMBER 2012
Serve Up
Energy Savings
GEORGIA
Reduce energy costs with
Georgia Power’s Commercial Energy Efficiency Program
Georgia Power can help your restaurant save money and reduce its energy use. Our new
energy efficiency program offers incentives to commercial customers to make energy
efficiency improvements including:
s (IGHEFlCIENCYLIGHTING
s (6!#SYSTEMS
s &OODSERVICEEQUIPMENT
s %LECTRICWATERHEATING
s "UILDINGENVELOPEIMPROVEMENTS
s /CCUPANCYSENSORS
Combined with available tax credits, these incentives reduce equipment installation costs,
providing a quicker return on investment. And, with the higher efficiency equipment, you can
look forward to saving on your energy bill for years to come. See the website below for a
complete list of all qualifying measures.
Call 1-877-310-5607 or visit
georgiapower.com/commercialsavings
%ARTH#ENTS® is Georgia Power’s portfolio of energy efficiency
programs created to help our customers save money, use energy
efficiently and help the environment.
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
8
SEPTEMBER 2012
GEORGIA
Culinary Visions Panel survey explores the
appeal of invisibly healthy entrées
Chicago, IL - Casual diners are
most likely to order foods they are
familiar with even when faced with
choices they perceive to be healthier, according to the results of a
recent survey by Chicago-based
Culinary Visions® Panel.
Over two hundred consumers
were asked to rate the healthfulness of four invisibly healthy
entrée menu concepts, and then
rate the likeliness that they would
order each concept.
The choices were based on real
recipes for healthy menu items that
could be easily prepared by casual dining establishments. The entrée choices
included familiar proteins as well as less
mainstream meats such as rabbit and
lamb. The entrée choices also included a
variety of cooking methods – some
widely popular such as grilled, others
emerging and considered on trend by
independent restaurateurs like braised.
All menu concepts were highly perceived by both men and women to be
healthy, yet the overwhelming choice by
both sexes was the dish with familiar
meat and vegetables – steak with salsa
verde and roasted squash. Almost half of
those surveyed said they would order
the steak entrée.
Only 16% said they would order the
rabbit ragu entrée. Braised baby lamb
shank came in second behind the steak
entrée with 20% saying they would
order it, and the seafood stew rounded
add any new entrées to their favorite
restaurant’s menus. Interestingly, of
those respondents who did offer
menu additions, 13% suggested
steak and 13% also suggested
seafood dishes. To accompany
steak entrées, diners mentioned
potatoes, broccoli and asparagus, while suggesting
potatoes and squash
to go with seafood
menu items.
Twelve percent of
respondents said they
would add chicken dishes to the menus at their favorite
restaurants. Besides suggesting the
standard roasted, fried and grilled
chicken, diners also mentioned
chicken Marsala, chicken Parmesan,
baked chicken and even Cornish hens.
Accompaniments for chicken included
grilled vegetables, string beans, various
potato dishes, rice dishes, couscous and
bread stuffing.
Below are menu concepts developed by Culinary Visions for the
survey:
◆ Steak with Salsa Verde &
Roasted Squash – Grilled 5 oz grassfed beef top sirloin served with
roasted delicata squash and arugula
salsa verde.
◆ Seafood & Bean Stew – Clams,
calamari and chorizo served in a rich
thyme-infused broth of cannellini
beans and kale.
out the top three with 19% saying they
would likely or very likely order the dish.
“When they are dining out in casual
restaurants, American adults like steak,”
said Sharon Olson, Executive Director.
“We saw the likelihood of ordering the
steak entrée significantly higher than the
other menu concepts and women were
more likely to order it than the men.”
The Culinary Visions Panel also
asked casual restaurant diners about
their preferences in the menu offerings at their favorite restaurant.
Forty-six percent said they would not
◆ Braised Baby Lamb Shank with
Olives, Figs, & Fennel – Grass-fed baby
lamb shanks braised with orange, wine
and tomato, finished with kalamata
olives and black mission figs. Served
with braised fennel and a minted farro
salad on the side.
◆ Rabbit Ragu with Polenta & Rapini
– Slow braised rabbit served over soft
polenta with a side of rapini and lemon.
The Culinary Visions® Panel explores
a wide range of culinary topics with leading food industry professionals and consumers. The topic explored this year was
Invisibly Healthy. For this survey, consumers were asked their perspectives on
conceptual menu items that were
healthful by design without compromising taste. The criteria for the concepts
was that they would be menu innovations designed to meet a healthier profile
of lower in saturated fat and calories with
minimally processed or raw ingredients
that are readily available to restaurateurs and foodservice pros. Consumers
surveyed were those who frequented
casual restaurants and comparisons
were made between male and female
consumers. A closer look was taken at
self-described foodies with more adventurous menu preferences.
The Culinary Visions® Panel has been serving up insight and ideas from food professionals
and consumer foodies since 2002. They offer
information about what cutting edge chefs,
emerging leaders and consumer foodies are saying about tomorrow’s menu. For more information visit www.culinaryvisions.org.
GRCG Georgia Restaurant Consulting Group
We’re here to help!
American Express
Visit us online at: www.grcg.info
LMSC, Inc.
Britt James • 800-609-8235 • [email protected]
Bob Parker • 678-756-2236 • [email protected]
J. Stewart Singleton • 404-775-5199 • [email protected]
Mallory Agency
Beverage Control Technology
Erik Bloom • 770-695-0744 • [email protected]
Bill Berry • 404-304-6730 • [email protected]
Maurice Alce'e • 770-375-5079 • [email protected]
Management Horizons, Inc.
Jason Dresnok • 770-642-1070 ext. 109 • [email protected]
Bevintel
Masada Bakery
Kathy Rubenstein • 770-310-5300 • [email protected]
Austin Hubbard • 770-330-7462 • [email protected]
Bonus Box
Metro Spotter Services
Vincent Sneider • 404-630-3541 • [email protected]
William Allen • 770-295-9586 •[email protected]
Buckhead Beef
Muzak
Blake Doty • 770-6526435 • [email protected]
Seth Remaley • 678-925-7090 • [email protected]
COMMcaddy Network
One Stop Technology
Theo Hall • 877-498-8031 • [email protected]
Omar Winfield • 888-866-2478 • [email protected]
Ecolab - Cleaning & Sanitation
Paychex
Thad Jones • 615-971-6644 • [email protected]
Danny Gonzalez • 678-644-6460 • [email protected]
Kathryn Azarcon Manigross • 404.274.6034 • [email protected]
Rewards Network
Ecolab - Pest Elimination
Jeff Spiess • 404-808-9576 • [email protected]
Chris Stegall • 770-827-0424 • [email protected]
Today's Restaurant
Flat Rate Processing
Howard Appell • 561-620-8888 • [email protected]
Michael Liu • 770-855-4433 • [email protected]
Tellermate
Frostbite Beverages
Bobby Taylor • 770 220-5114 • [email protected]
Chuck Carter • 678-361-7329 • [email protected]
Vigor
Greenlight Biofuels
Joseph Szala • 717.968.4846 • [email protected]
Lance Gwaltney • 404-831-9328 • [email protected]
We Sell Restaurants
Hoodz
Eric Gagnon • 404-593-4193 • [email protected]
Jim Mainor • 404-583-3388 • [email protected]
Your Company Here
Intouchdining
Call today 404-630-3541 or online at www.grcg.com
Vincent Sneider • 404-630-3541 • [email protected]
Georgia Restaurant Consulting Group • 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 • 404-630-3541 • www.grcg.info
TODAY’S RESTAURANT
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9
Calendar Events
Upcoming industry affairs
October
18 ◆ Taste of Camden
1050 Wildcat Drive ◆ Camden, GA ◆ 912.729.5840 ◆ [email protected]
www.camdenchamber.com
SEPTEMBER 2012
Send your Calendar Event info to Today’s Restaurant!
January 2013
26 ◆ Cocktails for a Cause
Sharon Hayhurst ◆ Clarence Brown Conference Center ◆ 5450 State Route 20
Cartersville, GA ◆ 770.548.6020
Orlando, FL - Darden Restaurants,
Inc. announced that it has completed
the acquisition of Yard House USA,
Inc. for $585 million in an all-cash
transaction from private equity firm
TSG Consumer Partners LLC, management and investors. This follows
the agreement that was announced
on July 12, 2012.
With the acquisition now complete,
Yard House joins Darden's Specialty
Restaurant Group, which also includes
The Capital Grille, Bahama Breeze,
Seasons 52 and Eddie V's.
Yard House, which launched its first
restaurant in 1996, offers contemporary American cuisine with chefinspired recipes and ethnic flavors
along with a wide range of draft beers
and other beverages in a stylish and
energetic setting. The brand has grown
to 40 restaurants across 13 states.
Darden Restaurants, Inc., the
world's largest full-service restaurant
company, owns and operates nearly
2,000 restaurants that generate $8.0
billion in annual sales.
Headquartered in Orlando, Florida
and employing more than 185,000
people, Darden is recognized for a culture that rewards caring for and
responding to people. In 2012, Darden
was named to the FORTUNE "100 Best
Companies to Work For" list for the
second year in a row. Our restaurant
February
7-9 ◆ NAFEM
Orlando, FL ◆ [email protected]
brands - Red Lobster, Olive Garden,
LongHorn Steakhouse, The Capital
Grille, Bahama Breeze, Seasons 52,
Eddie V's and Yard House - reflect the
rich diversity of those who dine with
us. Our brands are built on deep
insights into what our guests want.
24 ◆ The Atlanta Chef’s Expo 2013
Georgia World Congress Convention Center ◆ 285 Andrew Young International Blvd
Building C ◆ Atlanta, GA ◆ www.atlantachefsexpo.com
March
◆
15 ◆ Toast of the Town - A Symphony of Food and Wine
RiverMill Event Centre ◆ 3715 First Avenue ◆ Columbus, GA ◆ 706.323.5059
www.ToastColumbus.com
In 2012, Darden
was named to the
FORTUNE "100 Best
Companies to Work
For" list for the second
year in a row.
May
May 30 - June 2 ◆ The Atlanta Food & Wine Festival
Midtown Atlanta ◆ Atlanta, GA ◆ 404.474.7330 ◆ [email protected]
Editorial
Calendar 2013
TSG Consumer Partners LLC is a
leading investment firm with over $2.9
billion in equity capital under management, focused exclusively on the branded consumer sector. Since its founding
in 1987, TSG has been an active investor
in the food, beverage, restaurant, beauty, personal care, pet care, household
and apparel & accessories sectors.
Representative past and present partner companies include vitaminwater,
Smart Balance, PopChips, Muscle Milk,
Smashbox Cosmetics, Pureology, e.l.f.
cosmetics and Alexis Bittar.
SPECIAL ISSUES YOU DON’T WANT TO MISS…
NAFEM
JANUARY 2013
How to Develop a Great Menu
MARCH 2013
Restaurant Survival Tips
MAY 2013
Franchise Issue
JULY 2013
Florida Restaurant Show Issue
AUGUST 2013
Furniture & Design Issue
SEPTEMBER 2013
Gluten Free Cooking
NOVEMBER 2013
Call for more information or to reserve ad space:
561.620.8888 ◆ www.trnusa.com
Visit us online at www.trnusa.com!
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
Darden completes
Yard House acquisition
10
Best business advice this year: Pay yourself first!
GEORGIA
SEPTEMBER 2012
By Dan Rowe
Paying Yourself First could be the
best business advice you get all year.
The concept states that you automatically pay yourself first – right off the
top - before paying other bills or payroll. You must then adjust to run your
business with the remaining income.
The practice may seem awkward at
first, but soon will feel natural. You are
guaranteed a better return on your
investment than if you fall into the trap
of paying yourself with “what’s left”.
Paying Yourself First is a proven
technique endorsed by many millionaires, entrepreneurs, financial advisors
and authors. We spoke with two such
businessmen who have utilized this
method to build wealth through the
franchise industry.
Dan Rowe, founder and CEO of
Fransmart, a franchise veteran whose
career boasts the development of franchise programs for big time players like
Qdoba Mexican Grill and Five Guys
Burgers & Fries.
John Quattrocchi CPA, an accounting professional with over 25 years of
experience, specializing in financial
management for multi-unit franchisees. John is the principal of FSCFO,
an end-to-end CFO solution for restaurant franchises.
Q: Why is Paying Yourself First so
essential in restaurant franchising?
A: Dan Rowe – Paying Yourself First
is based on the principle that “a part of
Q: What are the benefits that the
franchisee can expect to see by
employing this method?
all you earn is yours to keep”, from
“The Richest Man in Babylon” by
George S. Clason. Although the book is
about ancient wealth building, it
applies to modern day investments
like restaurant franchises. Franchisees
have to make sure they get at least
something meaningful off the top, and
then learn to run their businesses profitably on the net amount. Ever notice
that the government takes their taxes
off the top, or that your franchisors
take their royalties off the top? Are you
starting to see the disconnect with
paying yourself only from the bottom?
When you pay yourself first, you mentally establish profitability as a priority.
Paying yourself first also forces tight
financial controls.
Dan Rowe
◆
Q: Why is it so important that the
money the business owners’ pay out is
taken straight off the top?
It becomes easy
to lose sight of the
original goal of
starting a business
if money is not
flowing in.
A: Dan Rowe – Franchisees need
to ask themselves this question Why have I gone into business for
myself? Was it to make paying others
a priority, or was it to make your
own financial freedom a priority?
You need to decide, as a business
owner, to pay yourself first and
make sure that this money comes
straight off the top, instead of from
the business’ leftovers.
draft directly from their bank
accounts but never afford themselves
the same privilege.
A: John Quattrocchi, CPA - Too
many business owners pay themselves last, with “leftover” money. For
some reason they allow vendors to
Q: How much is an appropriate
amount to take from the top?
A: Dan Rowe - The total amount is
ultimately up to you, but I would say it
should be no less than 5% of the business’ revenue. Gross sales after taxes is
really your 100% top line revenue that
all your expenses come from. Now,
after you take 5% off the top, the
remaining 95% is what you start managing your business on.
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A: John Quattrocchi, CPA - I like to
recommend a technique that I call,
“Split the increase with yourself.” That is,
for a business owner, every time you
increase your prices or gain a new client,
you take a significant piece of that new
revenue and move it to a savings
account on a recurring basis before it
ever hits your operating account.
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Q: What about the bills or the payroll? Shouldn’t they be paid first?
A: Dan Rowe - If there is not
enough money to cover expenses,
look to cut down by controlling costs
of food, labor, etc. Keep tabs on your
inventory and manage your payroll
to have the right amount of employees on hand as needed. This also
relates to build-out – Finding the
right mix of creating the proper
atmosphere & not going overboard
with needless expenses with little
result on the bottom line.
Conversions can be a great way to cut
out excess build out costs.
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A: John Quattrocchi, CPA - When
was the last time an employee asked
you for a raise? Did you give it? Did he
work harder than you? Invest more
time or capital than you? I would think
not. When was the last time you asked
yourself for a raise? Did you say yes?
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A: Dan Rowe - You will see more
profits and have more money to reinvest into the business, as well as experience the psychological benefits of
simply being paid and rewarded for
your hard work. It becomes easy to lose
sight of the original goal of starting a
business if money is not flowing in.
And once the habit forms of paying
others first, it will become a hard to
break cycle - there will always be other
places the money can go. You need to
make yourself and your investment a
priority. Your spouse will be more supportive and your financial statements
will always show better returns.
Getting paid is motivation for the franchisee to continue their efforts in the
business, and grow it to its fullest
potential.
A: John Quattrocchi, CPA - “What’s
in it for me”, is a valid and serious question for the business owner to ask. You
collect and remit sales and payroll
taxes for the government, pay your
employees and provide a living for
your vendors. Your product or service
has value to your customers. Your
efforts to help all these people should
be rewarded.
Q: Where have you seen an example of this working out for a client?
A: John Quattrocchi, CPA – I had a
client in the early eighties that was
worth, at the time, about $10 million.
He handed me an investment account
with over $2 million balance. He said,
“Do you know what that is?” I said no,
and he continued, “That is my ‘me’
money. Every paycheck I ever received,
I took a piece out of it and put it in this
account. Sometimes it was a dollar,
sometimes more. When I bought my
first business I put something in every
week. I have never taken a dime out of
it.” After he left I realized that this
account had survived the Great
Depression and endured as he
acquired and built businesses that he
eventually sold to his children. He
taught me a valuable lesson that I pass
on to my clients.
Q: Isn’t it reasonable not to expect
to make money your first year in
business?
A: Dan Rowe – No, this is not reasonable. It’s not only unreasonable,
but it is contradictory to the reason
you started a business. If you pick your
concept, your location and your management team with care, there is no
reason why you shouldn’t make money
in your first year. You discipline yourself to run the business within your
means, while paying yourself first.
As a closing thought, almost everyone can afford to give themselves 5% of
their revenues. Pushing savings to the
top of your priority list will ensure that
you have the capital needed to reinvest
in your business, and keep you satisfied
with your decision to go into business
for yourself. Wasn’t your whole purpose
of starting a business to be able to write
your own paychecks?
11
SEPTEMBER 2012
GEORGIA
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12
SEPTEMBER 2012
GEORGIA
TODAY’S RESTAURANT
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