Bojangles` makes it`s way to the chicken capital of America

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 2 NUMBER 1 ◆ FEBRUARY 2011
WWW.TRNUSA.COM
Bojangles’ makes it’s way to the
chicken capital of America
Appetizers:
Lessons
from 1492
5
Under the toque
with Chef
Jamie DeRosa
6
Sweetwater
Brewing’s
2nd Annual
Ale Festival
7
10 dirty secrets
landlords don’t
want you to
know
9
Entrées:
What’s Going On. . . . . . . . . . . . . . 2
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Advertisers Directory . . . . . . . 3
New Openings . . . . . . . . . . . . . . . . . 4
Calendar Events . . . . . . . . . . . . . . 9
Under the Toque . . . . . . . . . . . . . . 6
Business Cards. . . . . . . . . . . . . . . 10
Classified Ads . . . . . . . . . . . . . . . . 10
Dessert:
Coming
in Marc
h:
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
CALL
NOW!
Charolette, N.C. – Bojangles’
Restaurants Inc., the famous chicken
and biscuits chain known for its
unique Cajun flavor, has announced
plans to expand across Georgia
through local franchise ownership,
calling for 80 new locations by 2011 in
metro-Atlanta, Savannah, Macon,
Columbus and Albany.
Currently, 32 restaurants operate in
the market with deals signed for an additional 32 locations. The expansion will
result in a total of 150 Bojangles’ units
across Georgia. Currently, seven to ten
new stores are already under contract to
be built each year for the next five years.
“We are thrilled to make public the
fact that Bojangles’ has a robust growth
plan in one of the great, dynamic markets in the country,” said Eric Newman,
executive vice president of development
for, Bojangles’ Restaurants, Inc.
The market’s taste preference for
chicken holds especially true in Atlanta,
Bojangles’ fastest growing market in
Georgia. The company anticipates
opening 15 restaurants in the metroarea alone. “Atlanta is the perfect place
for us to share the best food available in
the highly competitive chicken segment
within the QSR industry. We are proud to
bring our distinctive and flavorful menu
offerings -- made-from-scratch breakfast biscuit sandwiches, Bojangles’
Classic Cajun Chicken, Dirty Rice and
Cajun Pintos -- to the Atlanta audience,”
said Newman.
The anticipated growth indicates
that Bojangles’ and its franchisees will
infuse tens of millions of dollars into the
Georgia economy through business
development investments. Once complete, the expected 150
locations together will employ at
least 7,500 people and generate more
than $100 million for circulation into the
Georgia economy.
Bojangles’ has proven itself to be an
attractive opportunity for franchisees
and area developers from several other
systems. “We’ve become a choice for
groups that want to diversify their portfolio,” said Chris Bailey, director of franchise development. “While our recipe
for success is deeply rooted in food
quality and innovative store design, it is
our proven operational processes and
systems that make Bojangles’ such an
attractive franchise opportunity.”
Founded 1977 in Charlotte, North
Carolina, Bojangles’ Restaurants, Inc. www.bojangles.com - continues to serve
only the highest quality food to its loyal
customers in fun, festive restaurants
with fast, friendly service. Made-fromscratch breakfast biscuit sandwiches as
well as one-of-a-kind Cajun, Country
Style chicken and fixin’s have garnered a
legion of fans and a loyal following. First
franchised in 1978, Bojangles’ now
boasts over 350 total locations (229 franchised and 124 corporate owned
Shane’s Rib Shack to
open 50 more units
Atlanta, GA - Shane’s Rib Shack, a
leader in fast casual barbecue,
announced new franchise agreements
totaling more than 50 units, including
deals in Alabama, Mississippi and
Central Florida. The company also
opened nine units in 2010 with the
most recent opening in Boca Raton,
FL, a newly created extended fastcausal concept.
In 2011, Shane’s Rib Shack expects to
open approximately 12 units, including
six in early 2011 in Athens and Pooler,
GA; Birmingham and Mobile, AL and
Panama City and Ocala, FL.
Shane’s Rib Shack was purchased
by Petrus Brands in January 2009. The
founder, Shane Thompson, returned
to direct the brand with a clear focus
to take it “back to its roots.”
Thompson claims that “after improving operations, food quality, and consistency of execution, we are poised
and ready for rapid growth. Based on
the “brand rebirth,” we are on the
radar screen of multi-unit operators
and will continue to complete multiple, multi-store agreements in 2011
and beyond.”
According to Thompson, Shane’s
Rib Shack has a focused development
strategy which will see the company
fill existing core markets and expand
to new contiguous markets. Targeted
growth markets for 2011 include
Georgia, South Carolina, North
Carolina and Tennessee. In addition,
growth plans include expansion with
multi-unit operators in major DMA’s
east of the Mississippi.
Shane’s Rib Shack offers a variety of
footprints to ensure maximum market
penetration and saturation points.
While the standard Shane’s is between
1,800 to 3,200 square feet, the company
also has the flexibility to design less traSee SHANE’S RIB SHACK page 7
2
What’s Going On
GEORGIA
FEBRUARY 2011
Important new products, corporate news and industry events.
The 3rd annual Fiesta Georgia
will take place Sunday September
26th, 2011 at the Georgia
International Horse Park. Over
30,000 people typically attend
metro Atlanta’s Hispanic Heritage
Month kick-off celebration. Fiesta
Georgia serves as the unofficial
kick-off festivity for Hispanic
Heritage Month in Georgia! Fiesta
Georgia is a day-long celebration
of Latino culture,
featuring continuous live musical
performances by
national and local
recording artists,
sponsor displays
with many free
product samples,
arts and crafts and
authentic food from several LatinAmerican countries. For details
visist www.FiestaGeorgia.com.
Creolaise Catering announced the
coming opening of Creolaise Ballroom
+ Bistro, in East Atlanta. The
new Ballroom + Bistro
is located in Conyers,
Georgia and will feature
over 2800 square feet of
dual-purpose entertaining space where past and
new clients can come to
relax, dine and celebrate.
The venue features modern,
transitional architectural
details and contemporary
accents. The facility can be
reached at 678.418.0924.
◆◆◆◆
Introducing Blackened Seafood by
American Pride Seafoods created in
partnership with Chef
Paul Prudhomme.
This premium line is
authentic Blackened
Seafood made easy for
both foodservice and
retail. Completely preseasoned, featuring
today’s most popular
species such as tuna,
salmon and flaky white fish. Blackened
Seafood is ready to cook from frozen in
minutes on a flat grill, skillet or in the
oven. “American Pride Seafoods has
captured the authenticity of the
blackened cooking method. New
Blackened Seafood is a variety
of premium seafood and
Magic Seasoning Blends for a
true New Orleans experience
that's easy to prepare and
cooks perfectly every time,”
said Chef Paul Prudhomme.
Blackened Seafood is an on
trend way to serve premium
seafood with authentic spices
for bold flavor. Ideal for across
dining and menu segments,
Blackened Seafood reduces skilled
labor, controls costly ingredients and
reduces complexity in equipment and
cooking method for increased profits.
Serve new Blackened
Seafood for a true
New Orleans eating experience.
Contact American
Pride Seafoods f o r
more detailed information online
at www.americanprideseafoods.com.
market. The deal, with brothers David
and Mark Weeks, includes one opening
in 2012, and the other three by 2015.
◆◆◆◆
◆◆◆◆
Dunkin’ Donuts, which is in the
middle of an aggressive expansion plan
that has included over 300 new openings this year, has signed a multi-unit
store development agreement to open
four new restaurants in the Athens, Ga.
Top Shelf Concepts is now offering a
full range of innovative and eco-friendly
products. Many chef’s add personality
to their canapés, entrées, mains and
◆◆◆◆
The management of ACityDiscount
announced they are moving to a
60,000 square foot facility at 6286
Dawson Blvd, Norcross, Georgia
(Jimmy Carter Blvd exit off 85 north),
which will feature a 20,000 square
foot showroom. This facility makes
ACityDiscount the largest restaurant
equipment retailer located under one
roof in Georgia. ACityDiscount will
continue to use the existing telephone
number 404-752-6715. ACityDiscount
has been selling restaurant equipment
from its downtown Atlanta location
since 1973. This new
facility will enable the company to offer a larger selection of new and used foodservice equipment to the restaurant and
hospitality industry.
See WHAT’S GOING ON page 8
PRODUCTS DISTRIBUTED / REPRESENTED BY…
6105 Duquesne Dr.
Atlanta, GA 30336
Local: 404-346-1433
If you’re choosing
your ductwork
cleaner based on
price alone...
you’re gonna get
HOSED.
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
Like everything in this world, you get what you pay for.
Far too often, restaurant owners are duped into thinking their kitchen exhaust
system is clean and safe, when, in fact, it’s a serious fire hazard. So when it
comes to the safety and security of your restaurant, choose the hood & duct
cleaning experts with years of experience and proven results.
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
Others only clean what you can see. We clean your entire system
–from the hood in the kitchen to the fan on the roof and every inch in between–
and show you the pictures to prove it.
YOSHIMASA A leading Manufacturer of Sushi Cases and highly efficient
Air Curtains. www.yoshimasausa.com
Nobody in the industry does a better job cleaning your system. Period.
End of story. And that ensures your restaurant stays safe and dry.
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
We don’t just say it’s clean. We prove it.
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
-OUNTAIN)NDUSTRIAL"LVDs3UITE&s4UCKER '!
sWWWENVIROMATICCOM
TO FIND YOUR CLOSEST DEALER AND PURCHASE THE ABOVE PRODUCTS
The Hood & Duct Cleaning Experts
TODAY’S RESTAURANT
PLEASE CALL
◆
1-800-878-3875
WWW.TRNUSA.COM
3
Appell Pie
Budget advertising for success
◆ Today’s
Restaurant Publisher
state in their article to appear in our
March issue “ Marketing dollars are critical to the lifeblood of your business.
When times are good, every program
seems like a good idea. When tough
times surface, some restaurants target
this area first since they aren’t sure
what’s working. Smart operators measured every response over the past two
years and reallocated critical marketing
funds to the ones paying off. Every marketing dollar invested should be directed toward winning programs and measuring return on investment is a key strategy to continue when the economy
recovers. Experiment with new methods but measure the results. This keeps
your marketing from becoming stale
and insures you’re getting the most for
your money.
GEORGIA
Every business owner is faced with
the same questions that have to be
answered even before opening the
doors to greet customers. Let’s look at
some of these critical components of
opening a successful business.
We all know the three most important and most analyzed component of
a new business, location, location,
location. Choose the wrong spot and
you are doomed before opening most
of the time. Check traffic patterns in
the area and find out if any street construction is on the agenda for the area.
Is it easy to get to your store and is
parking available?
Choosing your cuisine. What type of
food will you prepare? Are you in the
right neighborhood for the type of food
you want to provide? Analyze the neighborhood. Know your potential customers. I am passing over the obvious,
food quality, presentation and service.
Without attention to these items all the
demographic and traffic studies will
mean nothing, failure will be certain.
Decor and Design. The old saying is
that “People eat with their eyes first” and
success or failure can depend on the
look of the business.
Of course the Budget is one of the
most important components needed
for a business to have any chance of
success. More businesses will fail due
to being under capitalized than all of
the other items combined. One of the
budget items that is overlooked is
advertising. I have heard so many new
business owners say that “I cant afford
to advertise now, we need to get some
business first to pay for it” I promise
you, this business will not survive or
will always be struggling to survive
because of a lack of budget planning
and allocating of funds for Advertising
and Public Relations.
Advertising should be an ongoing
program and is as important as paying
a salary to your chef. Eric and Robin
Gagnon, founders of We Sell Restaurants,
FEBRUARY 2011
Howard Appell
◆
Are you in the
right neighborhood
for the type of
food you want
to provide? Analyze
the neighborhood.
Special issues
you don’t
want to miss…
Even if you paid attention to every
aspect of opening your new business
you still would have to tell your potential
customers where you are and what you
serve and how to get there. “How can
they beat a path to your door if they
don’t know where the door is?”
Advertising today comes in many
shapes and sizes from newspaper to
Internet to mobile devices. Find the
one that works for you and continue to
do it. Remember to allocate funds for
ongoing advertising in your original
budget so you are prepared. Don’t be
the owner saying my products were
great but we failed.
Barbecue Issue
APRIL 2011
Southwest Foodservice Expo
TEXAS EDITION — JUNE 2011
Florida Restaurant
& Lodging Show Issue
FLORIDA EDITION — AUGUST 2011
Index of Advertisers
Furniture & Design Issue
Channel Manufacturing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Culinary Software Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Empire Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Empire Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Enviromatic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
FoodEquipmentTrader.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
FoodServiceResource.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Lighting Bug Electric . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Restaurant Max . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Southern Barter Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Thunderbird. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Your Restaurant Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
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.
OCTOBER 2011
561.620.8888 ◆ 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
Today’s Restaurant is online!
On our website you’ll find internet exclusive news
and articles from all of our print editions.
You can also sign up for the Business Network,
place an ad, subscribe to print editions & more…
Visit www.trnusa.com
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
4
New Openings
GEORGIA
FEBRUARY 2011
New business opportunities in the Georgia foodservice industry.
Now Open
◆ MORELLI’S ICE CREAM DELIVERY
749 Moreland Ave SE Ste B-102, Atlanta, 30316
◆ DINNER'S READY
6405 Fairburn Rd Ste 400, Douglasville, 30134
◆ SUGAR-COATED RADICAL
680 Drewry St, Atlanta, 30306
◆ ATLANTA FRESH ARTISAN CREAMERY STORE, 6679
Peachtree Industrial Blvd. Ste M, Norcross, 30092
◆ DIGGERS GRILL & TAP
991 Peachtree Industrial Blvd., Suwanee, 30024
◆ ALVARADO’S, 5499 Buford Highway, Doraville, 30340
◆ GIGA-BITES CAFE, 2145 Roswell Rd., Marietta, 30062
◆ SPICE TOUCH
5530 Windward Pky, Alpharetta, 30004
◆ TWISTED TAVERN, 2445 Moon Road, Grayson, 30017
◆ PHILLIPS SEAFOOD, Hartsfield - Jackson
Atlanta Intl Airport, Atlanta, 30320
Subscribe to the New Openings and have it emailed to you
at least 2 weeks before we go to press every month!
Go to www.trnusa.com now and click on the
SUBSCRIBE button for more info!
◆ AZURE GOURMET AND CATERING
1155 Lavista Road, Atlanta, 30324
◆ RAMINO'S GELATO
5 W. Broughton St., Atlanta, 30309
◆ GRITS' SOUTHERN-STYLE FOOD
132 Hardwick St, Milledgeville, 31061
◆ EGG HARBOR CAFE
10270 Medlock Road, Johns Creek, 30022
◆ GEKKO SUSHI AND LOUNGE
620 Glen Iris Dr NE, Atlanta, 30308
◆ HIGH ROAD CRAFT ICE CREAM & SORBET
2241 Perimeter Park Drive Ste 7, Atlanta, 30341
◆ LAWRENCEVILLE FRESH MART & CAFÈ
178 East Crogan St. Ste 100, Lawrenceville, 30046
◆ PICO AUTÈNTICO
590 Mimosa Boulevard Ste 100, Roswell, 30075
◆ THE JOSEPHINE LOUNGE
6325 Peachtree Industrial Blvd, Atlanta, 30360
◆ WHICH WICH
265 18th St. NW Ste 4100, Atlanta, 30363
◆ EUROPEAN DELI, 3101 Roswell Rd, Marietta, 30062
◆ CHEF KERN'S FINE FOODS & CATERING
3060 Keith Bridge Rd Ste 8, Cumming, 30014
◆ YOFORIA, 1168 Howell Mill Rd NW, Atlanta, 30318
◆ JOSEPHINE LOUNGE (Hervys)
6325 Peachtree Industrial Blvd, Atlanta, 30360
◆ CUPS & MUGS, 239 Broad St, Rome, 30161
◆ HOUQUA TEAROOM
1451 Oxford Road NE, Atlanta, 30307
◆ YOGURT MOUNTAIN
11720 Medlock Bridge Rd Ste 162, Duluth, 30097
◆ FOX’S HOT DOGS
10929 Crabapple Rd, Roswell, 30075
◆ A DIFFERENT FLAVOR - a meat-and-three
restaurant, 11 Central Avenue, Commerce, 30529
◆ LOVIN' SPOONS
467 Pooler Parkway, Savannah, 31332
◆ FRESH 'N FIT CUISINE
2314 Henry Clower Boulevard SW, Snellville, 30078
◆ HUEY LUEY’S FINE MEXICAN FOOD
5460 Wendy Bagwell Parkway, Hiram, 30141
◆ GIGI'S CUPCAKES
1281 Johnson Ferry Road - Ste 116, Marietta, 30068
◆ BRASSERIE 529
529 East Liberty Street, Savannah, 31401-4416
◆ YO BASIL YOGURT & DESSERT CAFE
Johnny Mercer Blvd, Savannah, 31410
◆ ADAM'S AMERICAN MEDITERRANEAN
STEAKHOUSE, 15 E Main St NE, Buford, 30518
◆ TRE VIETNAMESE DINING, 3055 North Point Pkwy
Ste 100, Alpharetta, 30005
◆ HARVEST BISTRO, 30 Allen Plaza, Atlanta, 30308
◆ CASTLEBERRY ALE HOUSE, 5446 Bethelview Road
Ste 101 & 102, Cumming, 30040
◆ JAVA LORD’S LUCHA LOUNGE
1133 Huff Rd NW, Atlanta, 30318
◆ METROFRESH RESTAURANT
931 Monroe Drive - Ste A106, Atlanta, 30308
◆GREAT WRAPS, 3450 Wrightsboro Rd, Augusta, 30909
◆ SWEET GEORGIA'S JUKE JOINT
180 Peachtree St, Atlanta, 30303-1704
◆ MENCHIE'S FROZEN YOGURT
3655 Roswell Rd - Ste 112, Atlanta, 30342
◆ MENCHIE'S FROZEN YOGURT
1100 Eisenhower Drive, Savannah, 31406
◆ CONDESA COFFEE CAFE & ESPRESSO BAR, 480
John Wesley Dobbs Ave NE Ste 100, Atlanta, 30312
◆ DOOR 44 NIGHTCLUB
44 12th Street Northeast, Atlanta, 30309
◆ TIN CAN FISH & OYSTER BAR, 227 Sandy Springs
Place Ste 502, Sandy Springs, 30328
◆ CAFE INTERMEZZO
141 Carnegie Way, Atlanta, 30303
◆ H&F BOTTLE SHOP
2357 Peachtree Rd Ste 3, Atlanta, 30305
◆ ZAFRAAN HYDERABADI
2255 Callaway Ct Ste 100 - 200, Cumming, 30041
◆ BURNT FORK BBQ, 614 Church St, Decatur, 30033
◆ GREEN GINGER
200 Marketplace Connector, Peachtree City, 30269
◆ MARIETTA BILLIARD CLUB
1355 Roswell Road Ste 210, Marietta, 30062
◆ BABA LOUZ, 66 Broad St. NW, Atlanta, 30303
◆ SIDELINES GRILLE HOLLY SPRINGS
5343 Old Highway 5 Ste 301, Woodstock, 30188
◆ CARRIBEAN FLAVOR
1195 Scenic HWY, Lawrenceville, 30045
◆ TASCA LATIN BISTRO
10970A States Bridge, Johns Creek, 30022
◆ ROLL ME, 67 Park Place NE Ste 2, Atlanta, 30303
◆ FRONTERA CATERING
2445 Meadowbrook Pkwy, Duluth, 30096
◆ CACAO ATLANTA (2nd location opening by mid Feb),
2815 Peachtree Rd NE, Atlanta, 30305
◆DON TAQUERIA TONO, 2517 Spring Rd, Smyrna, 30080
◆ CAFÈ JONAH AND THE MAGICAL ATTIC
3119 Paces Ferry Place, Atlanta, 30305
◆ MUSEUM BAR
181 Ralph David Abernathy Blvd SW, Atlanta, 30312
◆ ANOTHER BROKEN EGG, 2355 Peachtree Rd NE,
Atlanta, 30305, Feb - March 2011
◆ BROOKLYN-INSPIRED GASTROPUB *to be named*,
470 Flat Shoals Ave, Atlanta, 30316, March - Apr 2011
◆ RAJBHOG CAFE, 1500 Pleasant Hill Rd Ste 102,
Lawrenceville, 30044, Feb - March 2011
◆ NEAL’S PLACE, 3050 Martin Luther King Jr. Dr.
Ste X-1, Atlanta, 30311, March - April 2011
Subscribe to the New Openings and have it emailed to you
at least 2 weeks before we go to press every month!
Go to www.trnusa.com now and click on the
SUBSCRIBE button for more info!
◆ FRONTERA MEX MEX GRILL, 12460 Crabapple Road,
Alpharetta, 30004, March - April 2011
◆ NEW RESTAURANT *to be named* (in the skating
rink bldg), 4880 Lower Roswell Rd Ste 900,
Marietta, 30068-4375, Feb - March 2011
◆ GRANT PARK TAVERN
465 Boulevard, Atlanta, 30312, Feb - March 2011
◆ THE HANGER - Grant Park, 300 Oakland Avenue,
Atlanta, 30312, March - April 2011
◆ IZBA CREPES & GRILL REST, 3000 Windy Hill Rd SE
B-5, Marietta, 30067, March - April 2011
◆ TWISTED TACO, 9700 Medlock Bridge Rd
Johns Creek, 30097, Oct - Dec 2011
◆ THE TACO STAND, 7730 N. Point Pky, Alpharetta,
30022, Feb - March 2011
◆ COWBOYS BAR & GRILL, I 16 Exit 90 on Highway 1,
Oak Park, 30436, March - May 2011
◆ PLANET LIVING SMOOTHIES, 1544 Piedmont Rd NE,
Atlanta, 30324, Feb - March 2011
◆ LE RESTAURANT CREOLE AND NIGHTCLUB
Lower Alabama Street, Atlanta, 30303, March - 2011
◆ HUKKA BAR - Sports Bar, Cobb Parkway, Kennesaw,
30144, Feb - March 2011
◆ SHIPWRECK BAR & GRILL
15 W. Broughton Street, Atlanta, 30309, Feb-Mar ’11
◆ PIG-N-CHIK BARBECUE, 1815 Briarcliff Road,
Atlanta, 30329, Feb - March 2011
◆ HOUQUA TEAROOM
1451 Oxford NE, Atlanta, 30307, Feb -2011
◆ CAFE ISTANBUL, 4200 Wade Green Road N.W.,
Kennesaw, 30144, Feb -2011
◆ SAIGON CAFE, 5530 Windward Pkwy
Alpharetta, 30004, Feb - March 2011
◆ JERSEY BOYZ PIZZA (2nd location)
9945 Jones Bridge Road Ste 301, Johns Creek,
30022, Feb - March 2011
◆ NEW CLUB, 623 Oglethorpe Hwy, HInesville, 31313,
March - 2011
◆ ALESSIO’S RESTAURANT AND PIZZERIA
(4th location), Old Atlanta Road and Mathis Airport
Pkwy, Cumming, 30041, March - April 2011
◆ MARCO'S PIZZA
3725 Sixes Road, Canton, 30114, Feb - March 2011
◆ VIANDE ROUGE, 9810 Medlock Bridge Rd Ste G,
Johns Creek, 30097, Feb - March 2011
◆ FIVE GUYS BURGERS & FRIES
US Hwy 80 near Islands Expressway
Whitemarsh Island, 31410, March - April 2011
◆ FIVE GUYS BURGERS AND FRIES
860 Peachtree St. NE, Atlanta, 30308, Feb-Mar ’11
◆ SPANISH HARLEM, 262 Edgewood Avenue NE
Ste B 114, Atlanta, 30303, Feb-Mar ’11
◆ SHANE'S RIB SHACK, 2301 College Station Rd
Ste A11, Athens, 30605, Feb - 2011
◆ SEAFOOD RESTAURANT (to be named)
1300 Iris Drive SW, Conyers, 30094, Feb - March 2011
◆ HIGHLAND BAKERY
3343 Peachtree Rd NE, Atlanta, 30326, Feb - 2011
◆ FRANCO'S ITALIAN TAVERN, 12020 Etris Road
Ste B-140, Roswell, 30075, Feb - March 2011
◆ TUTTI FRUITTI, 5530 Windward Pkwy
Alpharetta, 30004, Feb - March 2011
◆ BUCKHEAD PIZZA
3324 Peachtree Road, Atlanta, 30326, Feb - 2011
◆ GENKI NOODLES & SUSHI, 1040 N. Highland Avenue
NE, Atlanta, 30306-3551, March - April 2011
◆ WING ZONE TAP & GRILL, To come when available,
Sandy Springs, March - April 2011
◆ WING ZONE TAP & GRILL
To come when available, Savannah, Mar-Apr 2011
◆ DELIA'S CHICKEN SAUSAGE STAND
489 Moreland Ave SE, Atlanta, 31316, Mar-Apr 2011
◆ YOGURTLAND (1st Atlanta location)
1250 W. Paces Ferry Rd NW, Atlanta, 30327, Feb-Mar ’11
◆ STK @ the Lowes Hotel, 1075 Peachtree, Atlanta,
30309, March - April 2011
◆ CRAVE RESTAURANT & BAKERY
To come when available, Atlanta, March - April 2011
◆ 5 NAPKIN BURGER, 990 Piedmont Ave NE
Altanta, 30309, May - June 2011
Under Construction
◆ GENGHIS GRILL, 4915 Windward Pkwy W,
Alpharetta, 30004, Feb - March 2011
◆ TIFOSI GASTROPUB
102 South Main St, Alpharetta, 30009, Feb - Mar ’11
◆ ERWOODS KITCHEN & KEG
12635 Crabapple Rd, Alpharetta, 30004, Feb-Mar ’11
◆ CREOLAISE BALLROOM + BISTRO
P. O. Box 360801, Conyers, 30036, April - May 2011
◆ NEW BAR (to be named)
8185 Old City Pond Rd, Covington, 30014, Feb-Mar ’11
◆ THE FAMILY DOG - a casual bar
1402 N. Highland Ave., Atlanta, 30306, Feb-Mar ’11
◆ LE RESTAURANT CREOLE
50 Alabama St SW, Atlanta, 30303, March - April ’11
◆ FOOTPRINTS JAMAICAN RESTAURANT AND
LOUNGE, 50 Alabama St SW, Atlanta, 30303, Mar’11
◆ GEORGIA PEACH RESTAURANT & LOUNGE
50 Alabama St SW, Atlanta, 30303, March - 2011
◆ GENGHIS GRILL, 2140 Peachtree Rd NW Ste 290,
Atlanta, 30309, Feb - March 2011
◆ BBQ RESTAURANT, 2809 Glynn Avenue
Brunswick, 31525, Feb - March 2011
◆ MENCHIE'S FROZEN YOGURT
196 Alps Rd Ste 7, Athens, 30606, Feb - March 2011
◆ MENCHIE'S FROZEN YOGURT, 2265 Towne Lake
Pkwy Ste 108 B, Woodstock, 30189, Feb - March 2011
◆ MOE'S ORIGINAL BAR B QUE - Midtown
349 14th St NW, Atlanta, 30318, March - 2010
◆ THE WRECKING BAR BREWPUB - L5P, 292 Moreland
Avenue NE, Atlanta, 30307, Feb - March 2011
Subscribe to the New Openings and have it emailed to you
at least 2 weeks before we go to press every month!
Go to www.trnusa.com now and click on the
SUBSCRIBE button for more info!
◆ BONER’S BBQ - Culinary Group (also will have a
mobile unit), to come when available, Atlanta,
30316, March - April 2011
◆ SIX WAYS 2 SUNDAY, 1815 Georgia 138 Ste 40,
Conyers, 30013, Feb - March 2011
◆ BIG APPLE CAFE & CATERING GROUP
1355 Peachtree St NE Ste 102, Atlanta, 30309
Feb - March 2011
◆ EXTREME PITA (1st Alpharetta location)
7660 North Point Pkwy, Alpharetta, 30022, Feb-Mar ’11
◆ LA COLMENA, 100 Norcross St Ste 100 A
Roswell, 30075, Feb - March 2011
◆ THE INCREDIBLE SANDWICH FACTORY, 1545
McFarland Pkwy Ste 101, Alpharetta, 30005, Feb-Mar ’11
◆ SLIMBERRY FROZEN YOGURT SHOP, 4075 Old
Milton Parkway, Alpharetta, 30022, Feb - March 2011
◆ BUFFALO WING & PHILLY, 1660 Donald Lee Hollowell
Pkwy NW, Atlanta, 30318, Feb - March 2011
◆ POLLO TROPICAL - Chastain, 4410 Roswell Rd NE,
Atlanta, 30342, Feb - March 2011
◆ LA PARILLA, 2945 N Druid Hills Rd NE, Atlanta,
30329, June - July 2011
◆ ITALIAN RESTAURANT (to be named), 129 E Ponce
De Leon Ave., Decatur, 30030, March - April 2011
◆ PARK BENCH
34 Irby Avenue, Atlanta, 30305, Feb - March 2011
◆ OCEAN PRIME
3102 Piedmont Rd, Atlanta, 30305, Sept - Oct 2011
◆ LONGHORN STEAKHOUSE, To come when available,
Kingsland, 31548, April - May 2011
◆ SAN FRANCISCO COFFEE ROASTING CO, 1061 Ponce
De Leon Ave NE, Atlanta, 30306, Feb - March 2011
◆ THE FRESH MARKET, 100 N. Peachtree Parkway,
Peachtree City, 30269, April - May 2011
◆ TO BE NAMED, 664 North Highland, Atlanta, 30306,
March - April 2011
◆ FESHKI RESTAURANT LA COLMENA
100 Norcross St, Roswell, 30075, Feb - March 2011
◆ DOGWOOD BAKERY & BREAD COMPANY
South Broad St, Commerce, 30529, March - Apr ’11
◆ FRESH 'N FIT CUISINE, 5399 Bells Ferry Road
Ste 103, Acworth, 30102, March - April 2011
◆ DEZ PERSIAN GRILL, 7140 Jimmy Carter Blvd,
Norcross, 30092, Feb - March 2011
◆ RED FOX FAMOUS wings and sports bar
10479 Alpharetta St, Roswell, 30075, March - Apr ’11
◆ OCTANE EXPRESS
600 Peachtree St SE, Atlanta, 30308, Feb-Mar ’11
◆ PANERA BREAD, BUCKHEAD DRIVE
Statesboro, 30461, Feb - March 2011
◆ VERDE TAQUERIA Y CANTINA
1193 Collier Road NE, Atlanta, 30318, Mar - Apr ’11
◆ BLUE AGAVE CANTINA, 4120 Old Milton Parkway,
Alpharetta, 30005, Feb - March 2011
◆ PAULEE'S PLACE, 870 Georgia 92 Ste B,
Douglasville, 30134, Feb - March 2011
◆ PIT RESTAURANT & GRILL, 2200 Powder Springs Rd
SW, Marietta, 30064, Feb - March 2011
◆ CIBO E BEVE, 4969 Roswell Rd., Atlanta, 30342
Feb - March 2011
◆ THE BARREL HOUSE RESTAURANT
22 5th Street Northwest, Atlanta, 30308, May-Jul ’11
◆ CHEPE'S MEXICAN GRILL
1205 Johnson Ferry Road, Marietta, 30068, Feb ’11
◆ ZAXBY'S CHICKEN (franchise)
4380 Roswell Rd, Atlanta, 30342, Feb-March 2011
◆ SOGNO GELATO
4330 Peachtree Road NE, Atlanta, 30319, Feb-Mar ’11
◆ NUEVO LAREDO CANTINA
4330 Peachtree Road NE, Atlanta, 30319, Feb-Mar ’11
◆ THE FLYING BISCUIT CAFE, 4330 Peachtree Road
NE, Atlanta, 30319, Feb - March 2011
Subscribe to the New Openings and have it emailed to you
at least 2 weeks before we go to press every month!
Go to www.trnusa.com now and click on the
SUBSCRIBE button for more info!
◆ CAFE PHARR
4330 Peachtree Road NE, Atlanta, 30319, Feb-Mar ’11
◆ MOE'S SOUTHWEST GRILL
4330 Peachtree Road NE, Atlanta, 30319, Feb-Mar ’11
◆ NOCHE TEQUILA AND TAPAS BAR
4330 Peachtree Road NE, Atlanta, 30319, Mar-Apr ’11
◆ CAKES & ALE
155 Sycamore St, Decatur, 30030-3338, Apr - May ’11
◆ HILL STREET TAVERN
349 Decatur, Atlanta, 30312, Summer 2010
◆ BARCELONA WINE BAR & RESTAURANT
240 N Highland Ave NE, Atlanta, 30307-5609
March - April 2011
◆ THE HAHIRA WINE TASTING ROOM
I-75 North /Exit 29, Hahaira, 31632, Nov - 2011
◆ THE DAWSONVILLE WINE TASTING ROOM
Off State Road 400, North of I 400 Start Rd 53,
Dawsonville, 30534, Dec - 2011
◆ HIP TAQUERIA & BAR (to be named)
1579 N. Decatur Road, Atlanta, 30307, Feb-Mar ’11
Under New Management
◆ THE BUFFALO HOUSE RESTAURANT AND BAR
6889 Highway 92, Woodstock, 30189
◆ AMERICAN ALE HOUSE
3463 Lawrenceville Suwanee Road, Suwanee, 30024
◆ LITTLE GARDENS
3571 Lawrenceville Hwy. NW, Lawrenceville, 30044
◆ SIDNEY'S PIZZA
5772 North Vickery Street, Cumming, 30040
◆ TAVERN 99 - Buckhead
128 East Andrews Drive, Atlanta, 30305
◆ YOUR RESTAURANT HERE Sign up online,
24 hours a day at www.trnusa.com
Add your restaurant to the New Openings list or subscribe to our New Openings mailing list on our website: www.trnusa.com
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆ Featured
contributor
2. Can you articulate a mission, a
set of core values and a vision for your
multi-unit business that you are eager
to promote to your entire organization?
These are the underpinnings of your
business; without them you can’t build
commitment and buy-in to achieve the
goals you have set out to accomplish
and when the really hard issues surface
your team will not know how to proceed or make decisions if these strategic foundations are missing.
3. Are you sufficiently capitalized?
Or, are you counting on cash flow from
unit two to pay for the start-up of unit
three? That’s not a good plan and could
end up taking down the whole system.
4. Do you like managing performance? Every person you hire or that is
hired by one of your subordinates to
work in your multi-unit business is
representing your brand. To protect
your brand and your investment you
must be willing and able to spot poor
performance and intervene in an
appropriate manner that teaches and
not embarrasses anyone.
We all know that the Earth’s
resources are finite and all
human beings should conserve
them. That’s why at Channel Mfg,
we celebrate “Going Green” by
making eco-friendly products
from recycled aluminum. And
by using aluminum, you’ll be
doing your part in helping
preserve the world’s resources…
aluminum is 100% recyclable
and 100% consumer friendly.
Channel Aluminum.
Lifetime Tough…
Easy on the Earth.
◆
…Columbus needed
to recognize that
when one decides to
become a multi-unit
operator that the time
has come for a shift
in skills and focus.
Used
Equipment
5. Do you like numbers? The truth
is that by the time you get to 3 or 4
units you are less likely to know the
names of your staff or your customers
and the business will become an
abstraction. By default you will need to
manage by exception and those exceptions will be defined numerically.
6. Do you like teaching? You have
deep knowledge gained from operating unit # 1 but others who follow you
do not and they will look to you to
show them how.
Even experienced managers are not
expert in all of the areas of focus that
multi-unit operations require and as
the business expands the issues will
mount- likely in the area of focus that
is the Achilles Heel of the operator. In a
single unit operation the owner/operator’s strength that made the business
successful in the first place is usually
enough to overcome his or her weaknesses. But, in a multi-unit operation
these weaknesses will be exposed.
Entrepreneurs need to carefully consider the consequences of expansion
and decide that managing is a core skill
they want to use. After all, while we
honor his original accomplishment, no
one wants to be end up experiencing the
downside of multi-unit management in
the same way as Columbus.
Buy. Sell. Profit.
Sell your used equipment in 3 easy steps…
1. Log onto www.foodequipmenttrader.com
2. Click on sign up and create your profile.
3. Upload your picture & description.
For more information call 561.620.8888
or visit www.foodequipmenttrader.com
Check out Today’s Restaurant online… Sign up for
our Business Network, place a classified ad,
subscribe and more… www.trnusa.com
Lawrence Appell is the president of Lawrence
Appell & Associates, a Scottsdale, Arizona based
consultancy that helps entrepreneurs to build and
manage multi-unit operations. He can be reached
at 818.219.4993 or [email protected]
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
In my consulting work I encounter
two types of entrepreneurs; the first is
eager to become a multi-unit operator,
the second is wondering, “why have I
become a multi-unit operator?” The
former has dreamed the entrepreneur’s
dream that “we can be just like
Starbucks” and the latter has awakened
to the harsh reality of the proverbial dog
that has “caught the bus” and now has
to face a different set of challenges than
those they faced when the enterprise
was in the invention or concept refinement phase of growth.
What each of these entrepreneurs
has in common is the need to build an
organization; a task that requires skills
that are quite different than those
required in the invention or refining
phase of development.
Consider for a moment the dilemma that faced one of the greatest entrepreneurs in history; Christopher
Columbus. With a vision burning in his
soul to find a westward sea-route to
Asia and thereby lower shipping costs
between the continents, a passion that
animated him to sell the concept to any
monarch that would listen to him he
soon captivated the King and Queen of
Spain; a “market” who wanted and
needed what he was selling. Columbus
set sail in a westerly direction, discovered the new world and returned to
Spain a hero and a wealthy man.
But, like the proverbial dog and the
bus there was the question of what to
do now to maximize the investment in
the original concept. The answer of
course was to colonize the new land.
Suffice to say that Columbus was to
find that being a great navigator and
sea-pilot had no correlation to being a
great leader or administrator. Fast forward to 1496 and Columbus found
himself being returned to Spain in
shackles, in financial ruin and his reputation stained. Murder and terror
were the only arrows he seems to have
had in his management quiver and
both natives and crewmen didn’t care
much for them.
Like the men and women I work
with, Columbus needed to recognize
that when one decides to become a
multi-unit operator that the time has
come for a shift in skills and focus.
Managing two units is not just adding
one to the flagship; it is an exponential
decision and exposes the entrepreneur
to management demons that will
bedevil the bravest of operators.
Entrepreneurs make the decision to
become multi-unit operators for many
reasons; some reasonable; some not.
But regardless of the reason they often
end up frazzled, feeling out-of-control
in their own business and questioning
their intentions for becoming multiunit in the first place.
So, what key questions should you
be asking yourself when considering
expansion to become a multi-unit
operator? Here are some to consider:
1. Are you prepared for a marathon
or a sprint? Going multi-unit is a
marathon and requires you to be in
great managerial shape and ready for
the long-haul.
Celebrate
the Planet
FEBRUARY 2011
Lawrence Appell
5
Managing a
multi-unit business:
Lessons from 1492
6
What’sGoing On
Under the Toque
GEORGIA
FEBRUARY 2011
Executive Chef Jamie DeRosa
Rest
◆
For Executive Chef, Jamie
DeRosa, food is an experience that
journey's through all of the senses.
Using his eclectic spice cabinet from
years of apprenticeships, globetrotting and sophisticated training,
DeRosa creates dishes where the
palate experiences food at its core sweet, salty, sour and bitter - but also
at its experiential essence.
Even as a young boy, food was the
focal point for DeRosa; he recounts
making his first paella at the age of
seven alongside his grandmother. A
graduate of Johnson & Wales
University in Miami, Florida,
DeRosa began his formal training
under James Beard Award winning
chef, Allen Susser (1996-1998).
Over the next few years, his cookbook of memories filled with pages
of perfecting New World cuisine;
participating in Julia Child’s 86th
birthday celebration (1999, Goose
Gove Lodge, Maine); taking the reins
of Wolfgang Puck, Orlando (2002) as
executive chef; and later expanding
these operations by opening Puck's
namesake restaurants in Toronto,
Las Vegas and Miami.
Chapter two, four years on the
west coast, began in June 2003 when
DeRosa took position as Chef de
Cuisine of Mark Peel's landmark
Campanile restaurant. A marriage of
modern cooking elements with
European techniques, DeRosa created a market-menu inspired by
ahead-of-its-time, farm-to-table
cuisine. Under a similar school of
culinary thought, DeRosa joined the
Michelin Star-rated, Patina restaurant as executive chef (2005-2007)
under the direction of Master Chef
Joachim Splichal. The restaurant is
celebrated as the restaurant group’s
flagship location offering the highest
execution of culinary ideas.
Two years overseas (2007-2009)
rounded out DeRosa's culinary studies. A three month apprenticeship at
The Fat Duck in the United Kingdom
gave him a chance to create at a
restaurant, that reigned as one of the
best in the world. Unconventional,
playful cuisine seasoned his
approach to molecular gastronomy.
In July of 2007, DeRosa left the
United Kingdom and traveled to
Beijing, China where as Executive
Chef of Domus, he shaped a culinary
experience for diners. He offered
sophisticated international cuisine
that brought new concepts to the
foodie-regime with daily menus, a
chef’s table, private dining and an
oyster bar/café. In 2009, DeRosa
returned to the states to open Taste
Gastropub alongside Allen Susser, a
foreshadowed ending to his culinary
journey. A fusion of gastronomy and
pub, the menu presented fine dining
American cuisine, which paid homage to the many successes of
DeRosa's past teachings.
In December 2010, DeRosa
opened Atlantic Ocean Club and
Locale
desserts with Top Shelf
Concepts vast selection of creative ideas
and the complimenting range. Ideal for
side dishes, salads,
hors d’oeurves, tapas
or even for the discerning customer having a party – no one likes doing the
dishes. Their products are also
biodegradable which means they are
safe and environmentally friendly to use
in large amounts.
day-long celebration
of Latino culture, featuring continuous live
musical performances
on 2 stages by national
and local recording
artists, sponsor displays with many free
product samples, arts
and crafts and authentic food from
many Latin-American countries.
◆◆◆◆
The Georgia International and
Maritime Trade Center Authority,
Savannah, recently selected a developer
to build a hotel near the Savannah
International Trade and Convention
Center. Journeyman Austin Holdings
LLC was chosen to build the property,
which would bring a second hotel adjacent to the center located on
Hutchinson Island. City officials also
announced that the property could
open as early as 2013.
The Norris BT160GD BARMATE
Glasswasher/Dishwasher, now available from Aqua Wash Technologies, is
designed for small to large bar operations. The high wash chamber design
makes it perfect for beer jugs and
wine carafes up to 240mm high, as
well as beer glasses, coffee cups and
small plates.
◆◆◆◆
Swisher Hygiene Inc., a leading fullservice hygiene solutions provider,
announced that it has entered into a
long-term distribution agreement with
food service distributor Cheney Bros.,
Inc. whereby Swisher Hygiene will
become Cheney Bros.' provider of warewashing and laundry-related
chemicals and Swisher
Hygiene will utilize Cheney
Bros. as a distribution partner
in Florida and Georgia. As
part of the agreement, Swisher
Hygiene also purchased from
Cheney Bros. certain assets
relating to Cheney Bros.' warewashing and laundry business. Founded in 1925,
Cheney Bros. has grown to be
the largest independent food service
distributor in Florida, and the eleventhlargest food service distributor in the
U.S. Today, Cheney Bros. inventories
over 15,000 items and has over 9,500
active customers.
◆◆◆◆
◆
Executive Chef, Jamie DeRosa
Two franchise groups have
announced they are bringing the
fresh flavor of Newk’s Express Cafe
to the markets of Atlanta and Athens,
Ga. John’s Creek, Ga.-based GBDL
Holdings, LLC and Atlanta, Ga.’s Many
Glacier Holdings, LLC will be the first
franchise companies to introduce the
fast-casual restaurant concept to the
state of Georgia. Both businesses are
slated to open their first Newk’s
restaurants by spring 2011.
DeRosa has been
featured in Esquire
magazine, Tatler
magazine and the
Los Angeles Times.
◆◆◆◆
Buddha Sky Bar, both AMG
Restaurants™. The eateries present
two different culinary approaches,
but unite with global ingredients,
farm-to-table dining and sustainable efforts. The sequel to this journey marks DeRosa's transformation
from chef to true gastronomist, a
new journey where he coins "speak
for itself" cuisine.
DeRosa has been featured in
Esquire magazine, Tatler magazine
and the Los Angeles Times. He was
also named one of the top chefs in
Beijing in the November 2007 issue
of Food & Wine Magazine.
TODAY’S RESTAURANT
Fiesta Atlanta is Atlanta’s largest
annual Hispanic outdoor festival and
will take place on May 1, 2011. Fiesta
Atlanta is Atlanta’s premier Hispanic
event! Fiesta Atlanta takes place
every Cinco de Mayo weekend at
Centennial
Olympic Park
in the heart
of Atlanta and
i s t h e “m a i n
event” culminating the week-long
celebration of Fiesta
Atlanta week. Over 50,000 people
attended in 2010. Fiesta Atlanta is a
◆
from page 2
WWW.TRNUSA.COM
◆◆◆◆
Hotel Happenings
◆◆◆◆
Comfort Suites Atlanta Downtown
has recently been acquired by the
Excel Hotel Group. The hotel has a
total of 156 suites, is built in a contemporary design and décor that
merges with the building’s historical
elements and has
views of the city
from its top two
executive level
floors. The boutique hotel offers
complimentar y
wireless internet,
a business center,
hot breakfast buffet and more. Says
Jason Everson, VP
of Operations and Sales for Excel
Hotel Group/Comfort Suites Atlanta
Downtown, “We are thrilled to have
been able to acquire and renovate the
Comfort Suites’ historic property. This
space is such a gem. Our hotel
patrons can have a wonderful Atlanta
getaway while only walking a few
block radius around the hotel.
Underground Atlanta is a fantastic
one-stop family-friendly entertainment district that helps attract people
to our hotel, and we’re really excited
for the year to come!”
◆◆◆◆
Atlanta restaurants Bacchanalia
and Quinones at Bacchanalia received a four-star rating from the
Forbes Travel Guide, formerly the
Mobil Travel Guide. The Forbes Travel
Guide, which provides one of the
world’s most comprehensive evaluation systems of hotels, restaurants and
spas, has defined the hospitality industry’s highest standard for excellence for
more than 50 years. Bacchanalia and
Quinones at Bacchanalia are two of
ove 150 restaurants
internationally and
two of three restaurants in Georgia
to be named to the
list of four-star ratings. Park 75 restaurant in
the Four Seasons Hotel also
See WHAT’S GOING ON page 10
ditional options as small as 600
square feet, including mall, university and airport locations.
Shane Thompson opened The
Original Shack in 2002, in rural
McDonough, GA with his grandfather's secret BBQ sauce. Since
becoming a franchise in 2004,
Shane's Rib Shack has grown to
become the country's fastest growing fast-casual barbecue concept
featuring signature rib menu
items, grilled chicken tenders,
smoked wings, half chicken, handchopped chicken and pork, as well
as a variety of fresh salads and
complementary sides.
In 2010, Shane’s Rib Shack was
recognized by “Inc. Magazine 5,000”
as one of the fastest growing, private
companies in America and made
Franchise Times “Fast 55 List,” highlighting the very best of the fast
casual industry’s over 600 restaurants. Shane’s Rib Shack currently
has 64 locations in 13 states, including Arizona, Florida, Georgia, Iowa,
Kentucky, Louisiana, Maryland,
New York, North Carolina, Ohio,
Tennessee, and Virginia.
Lightning Bug Electric
and C Lighting…
Bringing the best lighting options to Georgia!
Mention this ad for a
FREE estimate and
Have your restaurant’s lighting set the right mood
and save money thru energy efficient lighting!
We offer special energy saving devices that will
reduce your electricity cost. With a few minor
changes the cost of the installs will pay for
themselves. Let Lightning Bug Electric provide
you with a free estimate.
www.lightningbugelectric.com
10% DISCOUNT
on completed work.
www.clighting.com
CALL NOW: 404-223-5274
N E
PE H
O T LIC
TO B
PU
RESTAURANT EQUIPMENT,
SUPPLIES & FURNITURE
CUSTOM STAINLESS FABRICATION • HOOD SYSTEMS • ICE MACHINES • COOKING EQUIPMENT • FURNITURE • SMALLWARES • MORE
RESTAURANT MAX INC.
4775 Mendel Court, SW • Blg A • Atlanta, GA 30336 • Phone: 404-472-0398 • Fax: 404-472-0399
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
All of the cask ales, which are unfiltered or unpasteurized beers that are
conditioned and served straight from
the casks without additional filtration
or external CO2 pressure, will be
available for festival goers to sample
and vote for the People’s Choice
Award for the top pick beginning
at 6pm the night of the fest.
Sponsors include Great Western
Malting, Grandstand Sportswear &
Glassware,, Draft Magazine
and All About Beer.
SweetWater Brewing
Company is an Atlantabased craft brewery
specializing in aggressive West Coast style
beers. SweetWater’s
brews are unpasteurized and designed
to be consumed
fresh so distribution is limited to the
Southeast. The awardwinning lineup of
year-round brews
includes SweetWater
420, IPA, Sch’Wheat, Blue and Georgia
Brown. SweetWater also features a
Catch and Release series of beers available on a limited basis throughout the
year, and an experimental, one-timeonly Dank Tank series. The SweetWater
Brewery is located at 195 Ottley Dr NE
in Atlanta.
from page 1
FEBRUARY 2011
Atlanta, GA – Celebrate cask ale at
its finest with SweetWater Brewing
Company’s “Brew Your Cask Off”
Cask Ale Festival! Putting an intriguing spin on standard cask ale festivals
and beer fests in general, SweetWater
Brewery has once has again invited
80+ special guest brewers, including
local retailers, home brewers, and
charities to create their own one-ofa-kind cask for festival attendees to
sample and judge, crowning
their fest favorites.
“We’re looking forward to see some of
these “inspired” creations come to life.
It’s incredible working with all these
folks who sell our
beer, to now be a part
of them creating
their own,” says
S w e e t W a t e r ’s
Brewmaster Mark
Medlin, who will be
overseeing all of the
casks to make sure
the final products are as tasty as the
inspired recipes these amateur brewers imagined them to be.
The enviable guest brewers,
including our friends at Taco Mac,
Brick Store Pub, Mac’s Beer and Wine,
Midway Pub, Atlanta Humane Society,
Upper Chattahoochee Riverkeeper,
Beer Connoisseur, Atlanta JournalConstitution and many more, will be
given a cask recipe form and work
again with Hop City, a local package
store and home brew shop, to pull
together their master list of ingredients to go in their casks. They will have
access to a diverse amount of yeast
strains, spices, fruits, dozens of varieties of hops, and a plethora of offbeat
adjuncts and additions, as they create
their masterpieces at the brewery a
few weeks prior to the festival. All
entries will be judged the day of the
festival by a handpicked group of
judges from the Atlanta scene and the
winning casks will be announced during the festival. In addition to scoring
bragging rights, the judges’ top four
casks as well as the people’s choice
winner will have their casks recreated
and served at the 2011 SweetWater 420
Fest in Candler Park April 15th-17th.
7
Sweetwater Brewing holds
Shane’s
Rib
Shack
2nd annual ale festival
CUSTOM
EXHAUST SYSTEMS
received the award. The Georgian
Room restaurant located at the
Cloisers on Sea Island also received the
five-star rating.
◆◆◆◆
American Metalcraft's new Birdnest
Coffee Caddies are manufactured from
twisted black or chrome
wire and feature 6 separate compartments for
sugars, creamers, stirrers, tea bags, and more.
They were designed to
complement American
Metalcraft's popular line
of Birdnest Baskets and
Condiment Racks. New
Teardrop Creamers,
with their trendy flasklike design, bring a fresh look to coffee
and tea service with their brushed stainless steel finish and unusual spouts.
They are available in 3 oz. and 5 oz.
capacities. For more information or for a
copy of American Metalcraft's all new
2011 Product Catalog, contact the company at 800 333-9133 or visit
www.amnow.com.
GEORGIA
FEBRUARY 2011
8
What’sGoing On
• Any Size • Best Prices
• Quickest Delivery (Quick Ship In 5 Days)
• Call Your Local Dealer
REP INQUIRIES INVITED
◆◆◆◆
FWE's Clymate IQ Heated Holding
Cabinet reaches set heat and
humidity levels in just 30
minutes. That's twice as fast
as other cabinets, according
to the company. It then
keeps food at optimum
s e r v i n g t e m p e ra t u re s
through peak serving periods. Portable and easy to
use, it's designed for shortterm staging and extended
holding times, eliminating
hot spots and cold spots
with minimal operator
involvement. FWE, Food
Warming Equipment Company, can be
reached at 815.459.7500.
VENTILATION SYSTEMS, INC.
800-859-0813
Fax: 800-503-7982
Don’t
Know
Jack?
◆◆◆◆
Picard Ovens Inc. has been manufacturing ingenuity since 1957. During
the last few years, Picard Ovens
has known a blazing evolution. Their
team grew, and
their range of
product
increased.
The new lineup was shown
last month at the NAFEM Show, where
the members of their team introduced
the new ultra pure euro-line of products; the new Euro-Styled Revolution
Hybrid oven a revolutionary concept
that will save space, energy, and afford
perfect results. The brand new Modulux
is a stackable modular solution for making perfect bread, The re-designed
Spitfire pizza oven, offers a wow factor
and the LP200 stone conveyor oven, for
perfect pizza in 5 minutes. For all details
visit www.picardovens.com.
Then You Need to Join Our New
Business and Social Network!
The TRN Business and Social Network is our
internet site where restaurant operators, managers,
chefs, consultants, and suppliers meet to discuss
topics that relate to your business in your state.
TRN has a group of experts in the industry who
are on call to answer your questions. Go to
www.trnusa and then follow the link to
the TRN Business and Social Network.
Make those important contacts and get the info
you need to run your business more efficiently!
Who knows…you might even meet Jack.
◆◆◆◆
Truitt Bros. is proud to pioneer sustainably processed foods for the foodservice and grocery sectors–offering a
range of third party-certified sustainable
products from pears, cherries, plums
and green, kidney, black, garbanzo, and
pinto beans to delicious chilis, side dishes and desserts. Truitt Bros. Salem, Ore.,
(561) 620-8888
www.trnusa.com
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
from page 8
production facilities and several growers
have undergone rigorous and comprehensive processes to achieve sustainable certification from the Food
Alliance, the nation’s leading third-party
certifier of agricultural producers and
processors - www.foodalliance.com.
For more than 35 years, Truitt Bros. has
been committed to producing some of the highest
quality farm-to-table, shelf
stable products for restaurants, businesses, schools,
health care and retail
nationwide. For more info
call 800.547.8712 or visit
the company online at
www.truittbros.com.
◆◆◆◆
The Randell Fish cutting station
with FX technology offers the solution
to seafood temperature control by
providing a refrigerated cutting surface with removable cutting boards
for cleaning, a raised storage rail for
portions after cutting, and two FX
drawers for individual temperature
storage. Operators find the FX drawer
system to be very energy efficient and
it allows them to precisely manage
temperatures by simply setting
the controls for each drawer
between - 5°F - 40°F. With this
advanced system
temperatures
remain stable, with
very little variance,
even at the optimum fish storage
temperature of 28 31oF. For more information visit
www.unifiedbrands.net.
◆◆◆◆
Rice Lake Retail Solutions
welcomes the Uni-7 Series of
price-computing scales and printers to
its Ishida USA product offering. Setting
Uni-7 apart is an amazing array of configurations, along with a customizable,
tactile-response touch screen and
refreshing new titanium appearance
that spans the entire lineup. Low-profile
design and green energy consumption
top Uni-7’s long list of well-planned
business friendly features. Uni-7 broadcasts advertised specials
to customers
on a separate
full-color display where patrons can also
view details of their purchase. To learn
more visit ww.ricelake.com.
◆◆◆◆
Nemco Food Equipment has
expanded its product offering by
acquiring the Fresh-O-Matic countertop steamer from Manitowoc
Foodservice. Effective immediately,
Nemco will be fulfilling all Fresh-OMatic orders from its factory in
Hicksville, Ohio. The Fresh-O-Matic has
been a staple in commercial foodservice
kitchens since its original introduction
in the early 1950s. Today, under the new
official name—Fresh-O-Matic by
Nemco—these units will strategically
complement Nemco’s broad line of
countertop warming equipment. The
acquisition of Fresh-O-Matic rounds
out Nemco’s complete line of food prep,
See WHAT’S GOING ON page 15
◆
Eric and Robin Gagnon
You can get a
second generation
restaurant space at
a great deal.
It is a myth that you will save
money on leasing a restaurant without a broker and that’s secret number
two. The landlord has a set commission. If you don’t use a restaurant broker, the landlord’s representative gets
100% of the commission as well as
control over the deal. With no net difference in cost to you, why would give
control to someone that is negotiating
against you?
Secret number three. The landlord’s representative leases everything from dry cleaners to grocery
stores. He may have no specialized
experience with restaurants. He may
not be able to advise you on the
restaurant infrastructure like the
grease trap, hood ventilation or
sprinkler system. He may not even
know that restaurants require more
HVAC than retail space.
Landlords contact the best restaurant brokers with their closed restaurant space long before the current
tenant defaults and that’s secret number four. The prime restaurants for
March
1-3 ◆ International Pizza Expo
Las Vegas Convention Center ◆ Las Vegas, NV ◆ 800.489.4324
2-5 ◆ Research Chefs America Annual Conference
& Culinology® Expo
Atlanta, GA ◆ www.culinology.org
April
16 ◆ 2011 Tybee Wine Festival
Tybee Island, GA ◆ 912.323.7727
May
1 ◆ 18th Annual Taste of Marietta
Marietta, GA • 404.388.6975 ◆ www.tasteofmarietta.com
7 ◆ 3rd Annual Wurstfest
Helen Festhalle ◆ 1074 Edelweiss St ◆ Helen, GA ◆ 706.878.1908
19–21 ◆ First Annual Atlanta Food & Wine Festival
Another festival joins the Downtown Restaurant Week ◆ 186 Carroll Street, SE
Suite C ◆ Atlanta, GA ◆ 404.474.7330 ◆ [email protected]
22-24 ◆ National Restaurant Show (NRA)
McCormick Place ◆ Chicago, IL ◆ 312.853.2525
June
4-5 ◆ 10th Annual Georgia Wine Country Festival
Three Sisters Vineyards ◆ 706.865.9463 ◆ 439 Vineyard Way ◆ Dahlonega, GA
July
10-12 ◆ Fancy Food Show
Washington, DC ◆ www.fancyfoodshows.com
September
26 ◆ The 3rd Annual Fiesta Georgia
Georgia International Horse Park ◆ Atlanta, GA ◆ www.FiestaGeorgia.com
January 2012
18-21 ◆ Manufacturers' Agents Association for the
Foodservice Industry ◆ 2012 MAFSI Annual Conference
Westin Mission Hills ◆ Palm Springs, CA ◆ 404-214-9474 ◆ www.mafsi.org
February 2013
7-9 NAFEM
Orlando, FL ◆ [email protected]
8 WAYS 1
YOU CAN GET INVOLVED…
2
5
8
What’s GoingOn?
Do you have a new
product or service?
Let us know!
Photo Bites
Is there a special
event in your area?
We’ll get fun pics!
Eric and Robin Gagnon are founders of We
Sell Restaurants and www.wesellrestaurants.com
They are frequent speakers and writers on the
restaurant brokerage industry and authors of
Appetite for Acquisition, a guide to buying restaurants that’s available nationwide in bookstores
and through their website.
WWW.TRNUSA.COM
GEORGIA
The economic downturn has created hundreds of fully equipped
restaurants for lease that are free to
qualified buyers. Before you sign on
the dotted line, make sure you’re
aware of these ten secrets landlords
aren’t eager to share.
Secret number one. The phone
number on the sign rings to a leasing agent representing a shopping
center owner or developer. He or
she will work hard to show you that
restaurant for lease because it’s
their job. Remember however, their
duty of loyalty is to only one person–the landlord.
Send your Calendar Event info to Today’s Restaurant!
lease move very quickly. If you find a
space that’s been sitting, it could be
an indication there’s a problem with
the location. A strong broker can tell
you why.
Secret number five. There are multiple ways to overcome either a credit
deficiency or lack of liquidity so you
can lease a restaurant. These can
include: extra months of deposit, a
second guarantor on the lease, an
irrevocable letter of credit or security
against other assets. Secret number
six. Tenant improvement money or
“TI” is not free. You will be paying this
back in the rent amount at some
unknown rate of interest that’s never
clearly calculated for you. It’s all part
of the landlord’s top secret formula for
arriving at a square footage price for
the lease. Tenant improvement dollars can sound like a huge bonus to
you in the short term but you pay it
back in the lease.
Secret number seven is the one no
one likes to talk about. You don’t enter
the restaurant business planning to
sell or close but it happens. Exit
strategies are critical. They can and
should be negotiated into the initial
lease. This includes transferability,
exit clauses, relief of the personal
guarantee when the business sells
and the cost and time to get a new
tenant approved.
Secret number eight is that attorneys protect you legally while brokers
protect your business interests.
Certain clauses are for the landlord’s
benefit and should be eliminated in
negotiating your restaurant lease.
They include: an experience clause
for a future tenant, a percentage
amount on the transaction for change
of ownership paid to the landlord and
confidentiality regarding details of
your restaurant sale or lease.
Attorneys don’t always look at the
business terms.
Secret number nine. Though landlords don’t like it, you can and should
get language inserted in your restaurant lease for rent reductions over
anchor abandonment or high vacancy rates. Ask for your rent to reduce if
the center becomes more than 50%
vacant. If the grocery store moves out
and your restaurant business drops,
you can survive on less rent.
Secret number ten. There are
multiple ways to overcome a
strong personal guarantee demand,
including a diminishing guarantee,
a fixed guarantee, or a removal at
the end of a fixed term. A request for
a personal guarantee by a landlord
will always be at the maximum.
Always negotiate to minimize your
personal exposure.
You can get a second generation
restaurant space at a great deal. Just
remember these secrets in negotiating your terms.
FEBRUARY 2011
By Eric and Robin Gagnon
9
Ten dirty lease secrets
restaurant landlords Calendar Events
don’t want you to know Upcoming industry affairs
3
6
New Openings
Opening or reopening
a new restaurant?
We’ll put it on our list!
Calendar Events
Looking for something
to do? The calendar is
loaded with events!
Advertise Here
In today’s economy,
can you afford not
to advertise?
4
7
Under the Toque
Know a professional
chef with a special
story? Drop us a line!
Business Cards
Our best value for
display ad space!
$75 and you’re in!
Classified Ads
The best advertising
deal in America! Only
$149 for 12 months!
◆
Call today for more info: 561-620-8888
TODAY’S RESTAURANT
10
Business Cards
GEORGIA
FEBRUARY 2011
Introducing the businesses that serve the Georgia foodservice industry.
Your business card here
Only $75.
561.620.8888
trnusa.com
IMPACT
MENU SYSTEMS
Foodservice & Retail Displays
www.impact-pop.com
POP-Vision
2600 Lockheed Way, Carson City, NV 89706
ˆ*%<
TM
D I G I TA L S I G N S Y S T E M S
Call Toll Free 1.800.321.8105
CUSTOM EXHAUST SYSTEMS
VENTILATION SYSTEMS, INC.
Howard Appell
• Any Size • Best Prices In Florida
• Quickest Delivery (Quick Ship In 5 Days)
Publisher
Engineered Kitchen Ventilation Systems
P.O. Box 811028 • Boca Raton, FL 33481-1028
Office: 800-859-0813 • Fax: 800-503-7982
Classified Ads
Services
Central Florida Businesses For Sale:
Restaurant Equipment Distribution,
Nets $155,000.
Food Distributor, Nets $366,000.
Retail Chocolate Shop, Nets $60,000.
Martin Katz:
Lic. R.E. Broker Associate
407-660-2140
DON’T BORROW $$$ LIFE
systems institute can pay $100,000.
Don’t pay us back - EVER!
Send a $3 US and .75 cent stamp
for complete info to: LIFEsystems 16498, PO Box 10, Buckeye, AZ 85326.
(No checks, please).
0510
Business Opporunities
DISTRIBUTORS WANTED - Chafing dish
fuel, our brand or your private label.
Produced in Florida, excellent service and
delivery. www.kelminproductsinc.com or
call 407-886-6079.
0910
Merchandise
10-year old ElectroFreeze SoftServe
machine 4 sale. Model 30T-CMT-132. 2
Compressors. Great Condition. Machine
Located in South Florida. Call Francois at
954-261-4440 or [email protected]
0710
WE BUY USED RESTAURANT EQUIPMENT NATIONWIDE Vision Equipment &
Auction Co. is the premier leader in used
restaurant equipment auctions & liquidations. Call (800) 391-3550 and ask for
Andy. www.visionequipment.com.
0112
Wine Dispensing: Check out the latest
breakthrough in wine preservation. N2Wine
is 100% oxygen free. New electronic water
cooling. www.WineRackSystems.com. Call
407-721-5400 for more info.
0410
Now place your ad in 3 easy
0410
steps…
1. Go to trnusa.com.
2. Fill out your ad info.
Fast Cash Against Future Credit Card
Sales! Bad Credit, Bankruptcy & Start-ups
-OK 95% Approved Get Cash in 5 Days
Call 877-277-5821 today & find out how
much cash your business qualifies for!
www.BailOutMerchantBrokers.com
Click on the “Place Classifieds” menu button.
0510
Restaurant Equipment Liquidators
specializing in "on site auctions" or
"complete buy-outs". Serving NC, SC,
GA and Ala. contact Sam Williamson
GAL2585 at 706-202-2685 or
[email protected].
Select the edition where your ad will be placed,
decide how long your ad will run and then type
in your ad copy in the space provided.
3. Pay with a credit card.
1111
YOUR AD HERE FOR ONE YEAR ONLY $149!
Secure. Use a credit card or your Paypal account.
Want to turn your business into a
Franchise, or Distribution system? We
can help guide you through the process.
Contact Scott Weber, Phelps Dunbar
LLP. www.franchiselegalteam.com
813-472-7892.
12 Months
of Classified
Advertising
$
149.
ONLY
12 months of classified advertising
on trnusa.com — only $79.
0211
Your company can advertise here the
next 12 months for only $149!
Call Today’s Restaurant News
at 561-620-8888 or visit us the on the
web at www.trnusa.com where you can
place a classified 24 hrs a day using our
secure payment system.
TODAY’S RESTAURANT
561.620.8888 • www.trnusa.com
The Classified
Ad Special
12 months of advertising only $149.
Business for Sale
P.O. Box 273264 • Boca Raton, FL • 33427-3264
◆
WWW.TRNUSA.COM
◆◆◆◆
◆◆◆◆
True to its Wood Stone
roots, the Vertical Spit
Rotisserie, with its central
flame tower and Churrascostyle spit orientation, will be
an asset in any display
kitchen. The vertical spits
allow for multiple menu
items to be roasted like
rotisserie chicken. Chefs
can cook pork alongside
beef alongside Peruvian
chicken with no cross contamination.
Vertical spits allow the juices to still self
baste the meat, but the drippings then
fall into the water wash instead of onto
the other spits. In some traditional horizontally oriented rotisseries there are
limits to single species cooking at any
given time because the juices fall from
one spit to the next. It has a small footprint (approximately 36" wide x 32"
deep and a height of 77"). It can fit
through any door and into any cook
line, says the company. For more information visit www.woodstone-corp.com.
◆◆◆◆
Re s t a u ra n t ow n e r s c a n a d d
Hoffmaster beverage napkins to their
re s t a u ra n t s a t
wholesale prices.
Hoffmaster is a
leader of paper
products and is
known in the industry for producing a comprehensive range of specialty restaurant
beverage napkins for many years. Along
with the quality, Hoffmaster also
includes a broad range of colors and
patterns to match any occasion, mood,
season and décor. "Waldowares.com
understands the importance of fine dining and that is the reason we sell restaurant beverage napkins manufactured by
big brands like Hoffmaster at wholesale
prices so that all restaurant and food
$ALE!
E-mail marketing is one of the most
effective and affordable ways for a restaurant
to reach their customers. It lets you target exactly who
you want to reach, as often as you want to reach, with
engaging e-mail newsletters, money-saving e-mail
promotions and to establish an e-mail Birthday Club.
We can help you start, grow and maintain your list
of contacts — no technical expertise needed —
we’ll design a complete program to meet your needs!
◆◆◆◆
If you are interested in having us help you in
building your business, simply give us a call:
Herman Jakubowski,
CEO of Refcon, recently
announced the company
has developed EnergyPak, a
first-of-its-kind, next generation, integrated food
service facility refrigeration, air conditioning,
domestic hot water, and
space heating system.
Refcon has several patents pending for
its EnergyPak module and total
EnergyPak system, which consolidate
food service refrigeration, heating, and
air conditioning into a single, unified
system and capture up to 90% of the
waste heat as usable energy, thereby
reducing overall facility energy usage,
operating expenses and carbon footprint. “Many in the food service industry with projects pursuing LEED certification have struggled
with how to achieve
credits in the energy and
atmosphere LEED certification category. Refcon
is proud to have,
with their creation of
EnergyPak, developed a
solution that can help
provide a significant
number of LEED E&A
credits, surpassing all
other mechanical system options and E&A credit strategies
currently offered to the food service
industry,” says Herman Jakubowski.
Your Restaurant Connection USA.com
FAX US AT:
631-424-6392
EMAIL US AT:
631-421-7500
[email protected]
◆◆◆◆
The board of directors of the
Brewers Association (BA), the trade
association representing the majority of
U.S. brewing companies, has voted to
change the BA's designation of "small"
in its definition of a "craft brewer." The
Association's board of directors also has
revised its bylaws to reflect the change.
In the BA's craft brewer definition, the
term "small" now refers to any independent brewery that produces up to 6
million barrels of traditional beer.
The previous definition capped production at 2 million barrels.
The change in the bylaws
went into effect
December 20,
2010. The new
definition and
by-laws can be
reviewed on the company’s website
online at www.brewersassociation.org.
Coming in April 2011!
We’re cookin’ up another Special Issue — BBQ from A to Z…
BBQ Franchising, BBQ Equipment, BBQ Food and maybe we’ll
season it with a little BBQ Sauce. Don’t miss out…
◆◆◆◆
Today’s Restaurant News invites
you to submit information for the
What’s Going On column. Please fax,
mail or e-mail your story to us. And
don’t forget to visit our web site at
www.trnusa.com.
Call today for more info… 561-620-8888
◆◆◆◆
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
Chavelier Collections
is unveiling its new line of
stemware designed to
aerate wine on a direct
pour, eliminating the
need for messy, thirdparty aeration devices.
Conceptualized and
designed in California,
a n d e n g i n e e re d i n
Connecticut by the independent firm GYRE9,
Chevalier Collection's
wine glasses are made of lead-free
borosilicate glass and feature an innovative vessel within the glass that exposes
the wine to a high level of aeration,
enhancing the flavor profile of red
and white wines. Chevalier Collection
fine stemware are hand-blown and
hand-assembled. All inquiries can be
made on the company's website at
www.chevaliercollection.com .
CAN BE THE KEY TO YOUR SUCCESS!
joint owners can enjoy this luxury at
affordable prices", remarked the
General Manager at Waldowares.com.
Waldowares.com offers Hoffmaster
colourful restaurant beverage napkins.
They also offer wholesale restaurant
supplies, wholesale paper products,
foodservice equipments, kitchen accessories and many other commercial
foodservice products/
supplies for restaurants,
kitchens or bars.
FEBRUARY 2011
cooking, holding and merchandising
equipment—all for the commercial
kitchen countertop. An innovator in
food equipment design/manufacturing,
Nemco also specializes in developing
solutions that actualize new food concepts or address specific kitchen needs.
For more information call 800.782.6761
or visit www.nemcofoodequip.com.
E-MAIL MARKETING
from page 8
11
What’sGoing On
12
FEBRUARY 2011
GEORGIA
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM