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May 15, 2012
Grindmaster-Cecilwar Announces New Sr. Vice President of Sales and Marketing - Grindmaster-Cecilware announced that Greg Immell has been appointed as Senior V.P. of Sales and Marketing for Grindmaster-Cecilware. In this position, Greg will be responsible for all worldwide sales and marketing activities. Greg will be based out of the company’s AMW plant in Northbrook, IL. Greg brings extensive experience in commercial foodservice and beverage to the position, having spent the last several years with Sara Lee Corporation, as their Director of Marketing for North American Beverage. Before that, he spent a number of years with Kraft Foods as their Business Manager for Convenience Coffee and Cold Refreshment Beverages, as well as a number of sales and marketing roles leading up to that responsibility. A look back at his career shows a strong progression of increasing responsibility, all experience that will serve him well in this new role. Greg has earned a B.A. from the University of California, Santa Barbara and an MBA from Cornell University. Michael G. Tinsley, Chief Executive Officer said, “It remains our intent to add the highest quality talent, sourced from world class, segment leading companies to our leadership team and staff, and Greg certainly embodies that. I fully expect Greg to evolve our customer centric market focus further, taking our company to new levels of innovation and industry leadership. We’re certainly glad he’s on our team.” – Source: Grindmaster-Cecilware.™
Clinton Gives Keynote Speech at National Restaurant Association Show - While speaking at McCormick Place to a hall filled with attendees to this year’s National Restaurant Association Show, former President Bill Clinton plugged key proposals by two elected officials he strongly supports: President Barack Obama and Chicago Mayor Rahm Emanuel. Clinton defended the Affordable Care Act that Obama signed in to law in 2010, which is now the subject of debate among U. S. Supreme Court justices who are weighing the constitutionality of the health-care reform legislation’s requirement that all people have health insurance. “Almost nobody talks about the cost of staying with the status quo,” said Clinton, reminding the audience that presumptive Republican presidential nominee Mitt Romney supported similar reform as governor of Massachusetts. “(He) now says, ‘You know, well Massachusetts is a weird place; it shouldn't work for everybody.’ “ Clinton also applauded Emanuel's controversial plan to overhaul the way the city funds public-works projects through the Chicago Infrastructure Trust. The non-profit agency will solicit private financing for infrastructure projects in the city. “It's a public-private partnership. All the financial institutions (in Chicago) are backing him; they are going to create a lot of jobs here,” Clinton said of Emanuel’s plan. He also applauded the restaurant industry for investing in the national Kids Live Well program to offer healthy menu choices to children. “What works in the modern world is creative cooperation; the kind of partnerships you provide when you try to feed hungry kids and you try to help kids eat healthier,” said Clinton, whose foundation is focused in the U.S. on fighting childhood obesity. In an hour long speech followed by a brief question-and-answer session, Clinton touch on topics ranging from the national debt, turmoil in Europe, unstable governments and power struggles in the Middle East and increasing income disparity in the U.S. and abroad. “The economic paradigm of the modern world has changed, and then this financial crisis has aggravated the living daylights out of it,” Clinton said. “We need to think in America how we respond to this.” Throughout his keynote address, Clinton returned to the theme of cooperation over conflict. “Cooperation works better than conflict in the 21st Century world,” he said. – Source: The Chicago Tribune.
Carucci Named President of Yum Brands - Yum! Brands Inc. CFO Rick Carucci has been named the company’s president. Carucci, who has been CFO since 2005, will report to chairman and CEO David Novak, , who formerly held the president title. Patrick Grismer, the company’s chief planning and control officer, has been named the company’s CFO. The leaders of the U.S. Taco Bell, KFC and Pizza Hut brands, Yum’s international division and corporate finance department will report to Carucci. The CEOs of the China and India divisions will continue to report to Novak. “Rick Carucci is an extraordinarily talented executive. He is a strategic thought leader, has great commercial savvy and at the same time, has clearly established himself as a champion of our powerful recognition culture,” Novak said in a news release. “Along with Sam Su, chairman and CEO of Yum China, Rick is an instrumental partner to me running Yum.” In the release, Novak said that he and Su will continue to be actively involved in the leadership of the company. “With Rick Carucci’s promotion, we have created a management triumvirate to best leverage scale and capitalize on our aggressive growth opportunities in emerging markets including China, India, Russia, Africa, France and Germany,” Novak said. In 2011, Carucci ranked No. 8 on Business First’s list of highest-paid local executives, based on 2010 total compensation. He earned $4.34 million in 2010 as CFO. Novak said he expected a seamless transition for the role of CFO, adding that Grismer, who has been with Louisville-based Yum for 10 years, has held several senior finance roles that have prepared him for his new position. These include CFO of Yum’s international division and corporate vice president of strategy and investor relations. – Source: Business First.
Aramark Hires ex-Pepsi Exec Foss as CEO - Aramark Corp. says that it hired former Pepsi manager Eric J. Foss to be chief executive of the food service company. The 53-year-old Foss replaces Joseph Neubauer -- CEO since 1983 -- who was named chairman of the privately held provider of food services, facilities management and uniforms to an array of customers from hospitals to universities, including this summer's Olympic games in London. Foss left PepsiCo Inc. in December and had led its Pepsi Beverages Co. unit as CEO. He helped oversee the reintergration of Pepsi Bottling Group and Pepsi Americas into PepsiCo. Neubauer said Aramark was in "very good financial shape" and that it "seemed like the right time" to exit as CEO to chairman. – Source: The Associated Press.
P.F. Chang's Restaurant Chain Goes Private for $1.1 Billion - Asian-themed restauranteur P.F. Chang’s China Bistro Inc. will go private for $1.1 billion in a deal with private equity firm Centerbridge Partners after attempting to refresh its image and offerings. The Scottsdale, Ariz., company, which operates its namesake upscale casual dining spots as well as fast-casual Pei Wei Asian Diners, has struggled to catch up to competitors who are now enjoying post-recessional sales and traffic highs. Last month, it introduced a new lunch menu. It has revamped many of its stores. It offered promotions such as giveaways and discounts on "Tax Day" and Chinese New Year. In February, it hopped on the healthful, local and international food trend by buying an ownership stake in True Food Kitchen. Still, P.F. Chang’s first-quarter earnings, which the company announced Tuesday, slumped 41%. Its profit tumbled to $6.3 million, or 30 cents a share, from $10.6 million, or 46 cents a share, in the same quarter last year. Revenue ticked up to $318.9 million from $317.4 million even as a drop in customers caused same-store sales to slide 0.6% at P.F. Chang's restaurants and 1.7% at Pei Wei. New York-based Centerbridge will acquire the chain for $51.50 a share, a 30% premium over its average closing price in April. P.F. Chang’s will be able to solicit better offers until the end of May. Otherwise, the deal is expected to close by the end of the third quarter. “We are confident that being a private company will provide us with greater flexibility to focus on our long-term strategic plan of elevating our guest experience, enhancing our value proposition, growing traffic and improving the performance of our brands,” P.F. Chang Chief Executive Rick Federico said in a statement. – Source: The Los Angeles Times.
Carrols Restaurant Group Spins off Pollo Tropical, Other Hispanic Brands - Tim Taft, chief executive officer and president of Fiesta Restaurant Group., which now operates Pollo Tropical, shows off several dishes from the casual chain. Pollo Tropical has spread its wings and flown out of the nest. Carrols Restaurant Group spun off the homegrown Miami-based Pollo Tropical and its other Hispanic brands to create a new publicly-traded company, Fiesta Restaurant Group. Each Carrols shareholder got a tax-free share in Fiesta, which began trading on the Nasdaq under the symbol FRGI. In this case, the idea is that the sum of the parts will be greater than the whole. The move leaves each brand free to focus on growing its very divergent businesses. Carrols is already Burger King’s largest U.S. franchisee, and with the spin-off nearly doubled its size by buying another 278 restaurants from Burger King. At Fiesta, the strategy focuses on the growth potential for Pollo Tropical and its Texas-based sister company, Taco Cabana. “Just by the nature of us being on our own, our complete attention can be devoted to these two brands,” said Tim Taft, chief executive officer and president of Fiesta Restaurant Group. “All the income generated by these brands will be redeployed into development.” For Pollo Tropical, the timing is right. After years of fits and starts, the chain known for its grilled chicken and Latin flavors believes it finally has the winning formula that works outside South Florida. That challenge has haunted the brand since the mid-1990s. Now the chain has shifted gears. No longer is Pollo Tropical focusing on finding Hispanic-dominated markets outside of South Florida. That effort failed in New Jersey, as the company decided in March to shutter the remaining five restaurants and take a $5.9 million charge against first quarter earnings. Pollo is expanding in mainstream Southeastern markets like Jacksonville and Atlanta, opening restaurants in higher-income areas and selecting prime real estate. It’s working. The first restaurant in Jacksonville opened in 2010 and rang up $3.6 million in sales during its first year, making it the best performer in the chain. The average Pollo Tropical already generates an impressive $2.3 million average unit volume. The company’s first restaurant in Atlanta opened in August and is also on track to post similar numbers. The brand now has two restaurants, each in Jacksonville and Atlanta, with plans to continue growing. “We needed to demonstrate an ability to grow successfully outside of Miami,” Taft said. “What we’ve found is that we’re not a Latin centric brand. We’re a general market brand and we don’t need to be looking for Latin centric demographics. We should feel comfortable competing with anybody else for prime pieces of real estate.” Taft joined Carrols in August 2011 to prepare for the spin-off of Fiesta. His career includes stints as chief executive officer of Pizza Inn and president and chief operating officer of Whataburger. What attracted him to Pollo Tropical and Taco Cabana was customer loyalty. “The customer has an affinity for Pollo Tropical and Taco Cabana,” Taft said. “The fact that there is that kind of hometown loyalty says a lot about the product. They are very differentiated brands that have an incredible amount of upside. Our products are not all that well known to the rest of the world. Right now, it’s a cultlike following for both brands.” At the core of Pollo Tropical’s menu will always be its signature citrus-marinated chicken, fried plantains and black beans and rice. But the chain has broadened its menu beyond Cuban influences, adding fajitas, ribs, chicken wings and chicken quesadillas. Most of the restaurants outside South Florida have switched to a fast casual dining experience with real plates, silverware, table service and alcoholic beverages. These locations also offer classic American side dishes like brown rice, mashed potatoes and mac-and-cheese. It’s still the same Pollo Tropical that South Florida fans have known since the first restaurant opened in Miami in 1988. But the tweaks are designed to give the chain more mass market appeal. It helps that consumer tastes have shifted over the last decade toward more ethnic flavors and spices. – Source: The Miami Herald.
Chick-fil-A Promotes Five to Executive Vice President Spots - Dan T. Cathy, president and COO of Chick-fil-A Inc., has announced the promotion of each member of the company's executive committee from senior vice president to executive vice president, effective immediately. Donald "Bubba" Cathy, Perry Ragsdale, Steve Robinson, James "Buck" McCabe and Tim Tassopoulos received the new title in recognition of their leadership. "These leaders have assumed broad responsibility for this business in a way that transcends their own functional business areas," Cathy said. "They have interacted and led our organization in a very cooperative and collaborative way. This promotion aligns their title with the scope of influence they have over the breadth of the Chick-fil-A business." The executive vice president title has only been used twice before in the history of the company — first with Jimmy Collins before he became president of Chick-fil-A in 1988. Dan Cathy also held the title until 2001, when he became president. This promotion marks the first time more than one member of the executive committee has earned the title. Under their leadership, the restaurant chain marked a 44th consecutive year of sales growth, with sales exceeding $4 billion in 2011. Chick-fil-A also opened 92 new restaurants last year and plans to open an additional 90-plus restaurants in 2012. The new EVPs include: Perry Ragsdale, executive vice president, Real Estate and Design & Construction of Chick-fil-A Inc. Ragsdale is responsible for the selection of locations and the design and construction of Chick-fil-A restaurants. Steve Robinson, executive vice president, Marketing and Chief Marketing Officer of Chick-fil-A Inc. Robinson is responsible for the chain's marketing, advertising and brand and menu development strategies for all restaurant concepts. He joined Chick-fil-A in January 1981 as director of marketing. Under his leadership, the famous "Eat More Chicken" Cow campaign was launched, receiving numerous accolades over the last 17 years. Donald "Bubba" Cathy, executive vice president, Chick-fil-A Inc. and president of Dwarf House Inc. Cathy is responsible for the administration of the Dwarf House and Truett's Grill concepts, which presently operate 14 locations in metro Atlanta. Bubba also oversees WinShape Homes, long-term foster homes, WinShape Wilderness, a team building program, and WinShape Retreat, a marriage enrichment center. James "Buck" McCabe, executive vice president, Finance and Chief Financial Officer of Chick-fil-A Inc. McCabe is responsible for accounting, finance, treasury, taxation, employee benefits, risk management, information technology, corporate administration, legal and Cathy family financial planning. Tim Tassopoulos, executive vice president, Operations of Chick-fil-A Inc. Tassopoulos is responsible for coordinating the activities of field operations, operation services, training & development, human resources, and purchasing and distribution. When Chick-fil-A initiated the shift from mall restaurant concepts to stand-alone street concepts, he led the development responsibilities. – Source: QSR.
Krispy Kreme to Expand to India - Krispy Kreme Doughnut Corp. has signed a development agreement for India with the new franchisee Bedrock Food Co. Pvt., Ltd. to open 35 stores during the next five years. The new stores will be located in six states in Northern India, including the cities of Delhi, Jaipur and Lucknow. “We are excited to introduce the Krispy Kreme brand to North Indians and wish to position ourselves as a premium donut and coffee brand,” said Purwa Sinha, managing director of Bedrock Food Company Pvt., Ltd. “Krispy Kreme is extremely popular in Asia, and we expect Krispy Kreme to be well received in India. Our experience with the Indian consumer shows Indians are very fond of sweets and believe in the concept of sharing. Coffee and donuts as a category has huge potential in India, and we expect the market to grow quickly over the next few years. We are pleased to enter into a franchise relationship with Krispy Kreme.” – Source: Food Business News.
Wingstop Signs Panera Bread Franchisee for Southeast Expansion - Wingstop is expanding in the Southeast due a newly signed development agreement to open several new locations throughout Georgia and South Carolina. Richard Connolly of Hilton Head, S.C., has signed a multi-unit development agreement that includes Savannah, Pooler, Hinesville, and Fort Stewart in the state of Georgia and Lexington and Richland counties in South Carolina. Connolly also owns 13 Panera Bread locations throughout Georgia and South Carolina. Prior to Panera Bread, Connolly operated 11 Burger King locations for more than 20 years. He expects to open his first Wingstop within the next six months and is currently scouting locations. “In my career I’ve always tried to attach myself to the leader within an industry,” Connolly said. “From what I’ve learned, and seen for myself, I believe Wingstop is at the top of its class. This concept is building an excellent long range business plan that I’m excited to join.” – Source: FastCasual.com.
White Castle Solidifies Push into Mobile with Incentivized Loyalty Program - Fast food chain White Castle has launched a new loyalty program that features a mobile Web application and lets consumers earn rewards including free sliders. White Castle rolled out the Craver Nation loyalty program to kickoff National Hamburger Month. The initiative is helping the company connect with consumers on mobile, as well as on social media. "At White Castle, our vision is to feed the souls of craver generations everywhere," said Jamie Richardson, vice president at White Castle. "Offering a new app that makes it easier to satisfy customer cravings is just one more great way to do just that," he said. White Castle is a family-owned business based in Columbus, OH, that owns and operates more than 400 White Castle restaurants in 12 states. By incorporating mobile and social into the mix, White Castle is able to reach a broader audience. It is also smart to offer incentives. Consumers are more inclined to interact with a brand when they can earn rewards – in this case free hamburgers. "We are fortunate to have an incredible base of loyal fans and dedicated cravers – we are always engaged in an ongoing dialogue with them – whether through social media, or their visits to our restaurants – we’ll be sharing what were up to in the weeks and months ahead," Mr. Richardson said. Nowadays, there is no fast food chain that does not have some form of a mobile presence. Last year, Wendy’s drove consumers to its locations to try the company’s new hamburgers via two geo-targeted mobile ad campaigns. The company ran mobile ads in conjunction with a broader marketing campaign that involved television and a large emphasis on social media. Earlier this year McDonald’s used a mobile ad campaign to entice users to try the company’s dollar menu items by playing a word scramble game. In addition to learning about the dollar menu items, users could also find the nearest McDonald’s location. Most recently, KFC placed QR codes on its soft drink cups that aimed to engage consumers and let them vie for a chance to win hundreds of prizes given away every hour. The QR code was placed prominently on KFC’s soft drink cups. "Our mobile strategy recognizes that we live in the age of empowerment – we’ve always been a restaurant of the people, by the people and for the people – today’s technology makes us even more accessible – more approachable than ever," Mr. Richardson said. – Source: Mobile Marketer.
Friendly’s Ice Cream Names Anthony M. Lavely EVP, Chief Marketing Officer - Friendly’s Ice Cream, LLC announced that Anthony M. Lavely has joined the company as EVP, Chief Marketing Officer. In his role, Lavely will be responsible for company-wide marketing, including advertising, media, field marketing, digital, public relations, and product development. Lavely comes to Friendly’s with extensive marketing experience in the food and restaurant industry. Most recently, he worked as a consultant to Friendly’s and other foodservice companies. From 2009 to 2011, Lavely was the EVP, Chief Marketing Officer for Church’s Chicken. Prior to Church’s, he was SVP, Marketing and Franchise Development, for Ruth’s Chris Steak House. Earlier in his career, Lavely held management roles at Domino’s Pizza, Long John Silver’s, Burger King, and Sara Lee. “We are excited to have Tony join Friendly’s. He brings years of experience, a deep knowledge of the restaurant industry, as well as strong familiarity with the Friendly’s brand,” said Jim Parrish, Chief Operating Officer of Friendly’s Ice Cream. “Tony has also worked closely with franchisees and will bring additional support to that important aspect of our business,” Parrish added. Lavely commented, “My professional enthusiasm in joining Friendly’s is only enhanced by vivid childhood memories of Friendly’s while growing up in New England.” He added, “I’m especially eager to work with franchisees who have expanded this iconic brand to other regions.” – Source: Friendly's Ice Cream LLC.
Domino's International Division Surpasses Domestic Footprint - For the first time in Domino's Pizza's history, the company's international footprint is larger than its domestic store count. Domino's today announced results for its first quarter ended March 25, which included a net store growth of 77 units internationally, and a same-store sales growth of 4.7 percent versus a year-ago period. This marks the company's 73rd consecutive quarter of same-store sales growth from its international division. "This was another big quarter marked by robust international unit and same-store sales growth. This is a testament to our strong international franchisees and international team, and this achievement helped turn in the highest first quarter store growth for Domino's in a decade and the highest for the international division ever," said CEO J. Patrick Doyle. As of March 25, 2012, there are 4,898 total franchised and company-owned Domino's in the U.S., and 4,912 total international stores. – Source: PizzaMarketPlace.com.
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Subway to Open 1,000 Stores in India by 2015 - Quick service restaurant chain Subway said it plans to operate 1,000 stores in India by 2015 through franchise route, which will entail an investment of $58 million (over Rs 300 crore). The Connecticut-headquartered brand is present in 50 Indian cities with 263 franchisee-run restaurants across the country. Commenting on the potential of the market, Subway President and Co-founder Fred DeLuca said: "India is a promising business destination with a young, educated population having growing disposable income." Subway will continue to evolve and adapt its product offerings to suit the Indian taste and plans to grow here through franchise route, he said in a statement. While the investment of USD 58 million (over Rs 300 crore) to set up the planned number of stores will be made by franchisees, Subway will invest in providing training and technical knowhow to its partners. The brand is aiming to expand aggressively in tier-II and tier-III locations. The planned expansion will generate employment opportunities for another 15,000 people, the statement said. "The country will add about 497 million to its urban population from 2010 to 2050, as per United Nations' Revision of the World Urbanization Prospects Report-2011," it said, adding that this indicates immense opportunity for the quick service restaurant segment in India. – Source: The Economic Times.
Sonic Fills Marketing, Franchising VP Roles - SONIC welcomes two new members to its Oklahoma City corporate leadership team as part of a continued effort to build upon positive momentum for the brand: Mike Gallagher, vice president of market planning and franchising, and Todd Smith, vice president of marketing. “These two new members of the executive team bring top-tier experience and leadership to SONIC and fill vital roles,” says Clifford Hudson, chairman of the board and chief executive officer for Sonic Corp. “We continue to invest in talent that brings new insights and will positively impact the momentum of the brand.” Gallagher brings more than 20 years of franchising experience to his position at SONIC and will direct and coordinate the activities of the real estate, franchise sales, and franchise administration teams to achieve SONIC's development growth objectives. Gallagher most recently served as senior director of franchise services for Arby’s Restaurant Group. Smith’s role at SONIC is instrumental in developing the strategic marketing plan for all product and segment categories for the brand. He will oversee brand marketing including calendar, creative and media strategies, and execution. Most recently, Smith was director of marketing and menu innovation for Wendy’s International, where he led a team responsible for premium and value chicken, salad, and wraps as well as new platform and packaging products and projects. – Source: QSR.
Olive Garden, Red Lobster, LongHorn Launch e-Gift Cards - Olive Garden, Red Lobster and LongHorn Steakhouse have gotten a little more high-tech. The three restaurants, owned by Orlando-based Darden Restaurants, have launched emailed gift cards that people can order on the chains' websites and send instantly online. Buyers can record their voices, attach photos and let Facebook friends know they've bought the cards. "It's a good idea," said Chris Muller, a former University of Central Florida restaurant professor who's now dean of Boston University's hospitality school. "It's convenient for the customer, and it's good for the restaurant." Darden started selling the digital cards last week. Red Lobster is having a Mother's day contest in which consumers can register to win one of the new cards each day. The chains offer cards themed for birthdays and Mother's Day, or to say congratulations or thank you. Darden told investors earlier this year that such high-tech touches would keep its chains relevant. Darden also plans online reservations and ordering by text, but the company hasn't said when those will debut. Similar digital gift cards are in the works for Seasons 52, Bahama Breeze, Eddie V's and Capital Grille. Darden is entering territory that many other chains have already explored. Applebee's and Chili's sell email gift cards, and Outback Steakhouse allows people to upload their own photos to regular gift cards. Restaurants must offer such electronic products in a society that's starved for convenience, Muller said. "It's the same as staying at home and doing e-shopping through Amazon and Barnes and Noble," he said. "You're buying a restaurant product but not actually going anywhere to do it." – Source: The Orlando Sentinel.
Dunkin' Donuts Marine Base Marks California Return - Dunkin' Donuts is back in California after a decade-long absence, with a new cafe at a U.S. Marine base near San Diego, but the general public will have to wait. The reception has been warm at Camp Pendleton, one of 26 military bases in the Dunkin' Brands Inc. unit's network as it targets such outposts, which have relatively few dining options. "I tried to go on opening day but the line was too long," Staff Sgt. Luis Agostini, a New Yorker who counts Dunkin' Donuts among his favorite coffee chains, told Reuters recently. He hasn't yet visited the shop since it opened last week, but said he was waiting on a colleague who had been dispatched to pick up coffee and doughnuts. Access to the cafe is limited to individuals who are allowed on base - including active and retired military members and their families, civilian personnel and approved visitors. Some 100,000 people are on base during peak hours, a Marine spokesman said. Other companies already operating on the grounds of Camp Pendleton include Coffee Bean & Tea Leaf, McDonald's Corp , Subway, Domino's Pizza Inc. and Yum Brands Inc.'s Taco Bell and Pizza Hut chains. – Source: Reuters.
Kids Live Well Gains an App and 3 Partners - The National Restaurant Association’S Kids Live Well program, which was developed in partnership with Healthy Dining to help parents find healthy restaurant options, has more than quadrupled its list of foodservice partners since its launch in 2011. The NRA announced the addition of three partners as well as the launch of a smartphone application designed to help parents locate healthy restaurants while on the go. The app, which is available in Google Play and the Apple App Store, allows users to search for participating restaurants by location or restaurant name. Each restaurant’s page lists the healthy options available for children and their nutrition facts. Some restaurants offer online ordering through the app. NRA President and CEO Dawn Sweeney announced the launch of the app at a news conference on the exhibit floor of NRA Show 2012, which will conclude Tuesday. Sweeney also announced three partners that joined the program this week: Chick-fil-A, Applebee’s and Kraft Foods, which is Kids LiveWell’s first nonrestaurant partner. Chick-fil-A dietitian Jodie Worrell said the company has “worked hard in recent years to broaden our menu with well-balanced and more nutritious choices.” In January, the restaurant began offering grilled chicken nuggets on its children’s menu, which Worrell said makes Chick-fil-A one of the first in the quickservice industry to include a grilled option. Worrell touted not only the nutrition of the restaurant’s offerings for children, but the taste and variety of choices. “These healthy dining items are really not the drab, dull items that you think of from the past,” she said, citing the “artistry” exercised by chefs when creating the healthy fare. Mike Miller, director of integrated marketing communications for Kraft Foodservice, said that “Kids LiveWell is a great fit for Kraft and the customers we serve.” Miller emphasized the color and flavor of the company’s healthy offerings, as well as the fact that they are all easy to execute from a back-of-house perspective. In order to participate in Kids LiveWell, a restaurant must offer at least one children’s meal option — including an entree, side item and beverage — that is 600 calories or less. The meal must include at least two servings of fruit, vegetables, lean protein or low-fat dairy. The program is now represented in all 50 states, with 96 participating brands. – Source: SmartBrief/SmartBlog.
Baskin-Robbins Announces Major UK Expansion Plan - Baskin-Robbins has announced plans to greatly expand the brand's presence in the United Kingdom. The firm is looking to nearly double its footprint in the UK with the addition of 80 new free-standing restaurants throughout the next three years while creating up to 400 new full and part-time jobs. The announcement comes as Baskin-Robbins celebrates the official opening of three new shops in London. Nigel Travis, CEO of parent company Dunkin' Brands and Giorgio Minardi, president of Dunkin' Brands International, have travelled to London to attend the openings. Travis is a London native. "Baskin-Robbins takes pride in delighting guests the world over with its rich library of ice cream flavors and wide array of frozen treats," Travis said. "This is also great news for the British business community. Baskin-Robbins' further growth in the UK provides an excellent opportunity for those looking to develop a franchise business. It also means hundreds of new jobs, which we are particularly pleased to be supporting." Baskin-Robbins currently has nearly 100 locations in the UK, including free-standing restaurants and concession locations in shops and movie theatres. Baskin-Robbins has more than 6,700 locations in nearly 50 countries. The three new venues in London will feature Baskin-Robbins' new international restaurant design, which includes relaxing lounge-style seating, textured walls reminiscent of Baskin-Robbins waffle cones, an expanded topping station, interactive LCD menu displays and improved dessert displays for modeling ice cream cakes and sundaes. The shops will offer classic Baskin-Robbins ice cream flavors including Mint Chocolate Chip, Pralines 'n Cream and Jamoca Almond Fudge, as well as local flavors such as English Toffee. – Source: QSRWeb.com
Outback Steakhouse Parent Hires a New CFO - The parent of Outback Steakhouse has named a Best Buy executive and board member at one of its top casual dining rivals as its next chief financial officer. David Deno replaces longtime CFO Dirk Montgomery, who moves to a new position as chief value chain officer overseeing productivity and efficiency initiatives at OSI Restaurant Partners LLC in Tampa. Deno served as chief financial officer of Best Buy's international operations after 15 years with Pepsico's former Yum Brands restaurant unit. He agreed to resign from the board of Brinker International, owner of Chili's and Maggiano's Little Italy restaurants. He arrives as OSI changes its name to Bloomin' Brands Inc. as a prelude to becoming a publicly traded stock again. The privately-held 1,400-store restaurant chain, which has $2.1 billion in debt, hopes to raise about $300 million from the stock issue, mostly to pay down debt. – Source: Tampa Bay Times.
The Coffee Bean & Tea Leaf Adds New CFO - The Coffee Bean & Tea Leaf has named John Theuer as its new chief financial officer, reporting directly to president and CEO Mel Elias. In his new role, Theuer will oversee the accounting, finance, treasury and IT departments for the Los Angeles-based specialty coffee and tea retailer. He will be responsible for all aspects of the company’s financial plans, policies, general accounting, budgeting and growth planning. Theuer joins the The Coffee Bean & Tea Leaf after spending 16 years with the Panda Restaurant Group, which operates Panda Express and sister concepts Panda Inn and Hibachi Sun. His most recent role there was chief financial officer and he was an instrumental part of the senior management team that spearheaded the expansion of Panda Express from 90 units to more than 1,300 company-owned stores across the United States, with annual revenue of over $1.4 billion. Theuer’s prior experience includes manager of International Accounting & Administration in the Consumer Products Division at the Walt Disney Company as well as controller for Acapulco Restaurants, manager of Business Systems Development for Hilton Hotels Corporation and auditor/sr. consultant in Management Advisory Services for Deloitte and Touche. – Source: FastCasual.com.
Einstein Noah to Review Strategic Alternatives - Bagel maker Einstein Noah Restaurant Group looked at a possible merger or sale of itself, sending its shares up more than 29 percent in extended trade. The company, whose brands include Einstein Brothers, Noah's and Manhattan Bagel, said Piper Jaffray will act as its financial adviser. Greenlight Capital, which is headed by well-known hedge fund trader David Einhorn, and its affiliates own about a 64 percent stake in the company. The company on Thursday reported a first-quarter net income of $3.2 million, or 19 cents per share, compared to $1.2 million, or 7 cents per share. Excluding items the company reported earnings of 21 cents, according to Thomson Reuters I/B/E/S. Analysts, on average, expected the company to post a profit of 11 cents a share. Earnings rose on improved gross margins as the company cut cost cuts and introduced more options on its menu. – Source: Reuters.
L.A. Program Offers Healthcare for Illegal Restaurant Workers - A restaurant workers' group and a Los Angeles community clinic have launched a unique cooperative to provide health coverage to a group of people excluded from federal healthcare reform — illegal immigrants. The pilot program, believed to be the first of its kind in the nation, offers preventive and primary care to low-wage, uninsured workers in the restaurant industry. Legal immigrants and other restaurant workers who don't meet the criteria or cannot afford coverage under the healthcare law are also eligible. About 75,000 restaurant workers in Los Angeles don't have access to insurance because of their immigration status, Mariana Huerta of the Restaurant Opportunities Center of Los Angeles, or ROC-LA, said recently. "Restaurant workers are preparing, serving and cooking our food," Huerta said. "So many of these workers reported that they go to work sick. That is a public health hazard for consumers." Under the program, called ROC-MD, uninsured workers pay $25 a month so they can go to one of several clinics run by St. John's Well Child and Family Center for physicals, basic dental care and treatment for common illnesses. The program started last fall, but organizers formally announced it Wednesday and are now recruiting more participants. The coverage doesn't replace traditional health insurance but helps ensure that workers have a place to go for preventive care so they don't end up in emergency rooms, said Joseph Villela, senior policy advocate with the Coalition for Humane Immigrant Rights of Los Angeles. The new program makes fiscal sense, said David Hayes-Bautista, director of UCLA's Center for the Study of Latino Health and Culture. "Emergency rooms are the providers of last resort, and they are very expensive," he said. "If people can be provided alternatives, that saves everyone money." The restaurant workers are coming to St. John's with burns, cuts and other workplace injuries, said Jim Mangia, the clinic's president and chief executive. – Source: latimes.com.
Pinkberry to Enter Into India - Pinkberry has signed an agreement with one of India's leading development firms, JMS Corporation, to open locations in the country. Through the deal, India joins 17 other countries that have operating Pinkberry locations. "Critical to opening in India was to find a local partner who shared our values and was singularly focused on exceeding customer expectations day in and day out. We are proud to be working with the JMS Corporation team," said Ron Graves, CEO of Pinkberry. Pinkberry has more than 175 stores worldwide. Meanwhile, JSM, through its subsidiaries, is the exclusive master franchisee for Hard Rock Café, California Pizza Kitchen and Trader Vic's across India. – Source: FastCasual.com.
Hardee's Aggressively Expanding Florida Presence
CKE Restaurants Inc. has announced its expansion plans for the development of new Hardee's restaurants throughout the greater Tampa, Fla., area. The company is seeking to rapidly expand its Tampa footprint throughout the next several years and has identified the potential to develop as many as 88 restaurants in the market. Currently, Hardee's operates 12 locations within the Tampa metro-area. Hardee's will host an executive roundtable in May, in Tampa from 12-2 p.m. to share information to potential franchisees. Registration is available online. "Hardee's is ranked among the highest quality and best tasting brands in the burger segment and recognized for our consistent track record of sales growth and solid unit economics," said Ned Lyerly, CKE's executive vice president of Global Franchise Development. "We are excited to expand in the Tampa area, and we're now looking for experienced multi-unit operators to join the brand." – Source: QSRWeb.com.
Smashburger Opens in Calgary - Smashburger has announced the recent opening in Calgary, Alberta, followed by a second location there slated to open in June. Smashburger will offer gourmet burgers along with MacKay's milkshakes, a variety of sides and regional menu items crafted specifically for the Calgary market. Each Calgary Smashburger location will feature a regional Alberta-inspired menu to showcase local suppliers and flavors. The regional menu will feature the Calgary Smashburger and Calgary chicken sandwich, each topped with an exclusive Canadian-inspired seasoning, grilled onions, pepper jack cheese, applewood smoked bacon, lettuce, tomato and Dijon-mayonnaise on a Kaiser roll. In true Canadian fashion, the menu also will offer traditional poutine Smashfries, Mushroom poutine Smashfries with garlic sautéed mushrooms and a Saskatoon Berry milkshake using Cochrane's MacKay's ice cream. "We've had great success in the U.S. and consistently hear positive feedback from visiting Canadians," said David Prokupek, chairman & CEO of Smashburger. "We felt Calgary was an ideal market to launch our first Canadian locations due to the thriving economy and burgeoning food scene." – Source: FastCasual.com.
P.F. Chang's to Be Acquired by Centerbridge Partners. Stockholders to Receive $51.50 Per Share in Cash - P.F. Chang's China Bistro, Inc. announced that it has entered into a definitive merger agreement with Centerbridge Partners, L.P., a leading private investment firm, in a transaction valued at approximately $1.1 billion, which will result in P.F. Chang's becoming a private company. Under the terms of the merger agreement, which has been approved by the Company's Board of Directors, Centerbridge will acquire all of the outstanding shares of P.F. Chang's common stock for $51.50 per share in cash. This represents a premium of approximately 30% over the average closing share price of P.F. Chang's common stock for the 30 days ended April 30, 2012. “We are excited about this transaction with Centerbridge, as it recognizes the value of P.F. Chang's highly respected brands and talented employees, while providing our stockholders with an immediate and substantial cash premium for their investment,” said Rick Federico, Chairman and CEO of P.F. Chang's. “We look forward to working with Centerbridge to further strengthen the Company and our growing P.F. Chang's, Pei Wei, True Food Kitchen and Global Brands businesses. We are confident that being a private company will provide us with greater flexibility to focus on our long-term strategic plan of elevating our guest experience, enhancing our value proposition, growing traffic and improving the performance of our brands.” Commenting on the announcement, Jason Mozingo, Senior Managing Director of Centerbridge, said, “We have great respect for P.F. Chang's, its brands, and the Company's strong commitment to its customers, employees, and partners. We look forward to working with management to lead the Company through its next phase of growth and development.” – Source: P.F. Chang's China Bistro, Inc./ Centerbridge Partners, L.P.
UFood Restaurant Group Proudly Opens its Second of Two UFood Grill Units at Salt Lake City’s International Airport - UFood Restaurant Group Inc. announced that they have opened the second of two UFood Grill units at Salt Lake City International Airport, Salt Lake City, Utah. This opening follows on the heels of their first Salt Lake City International Airport opening on Friday, April 6, 2012. Airports continue to represent a vibrant growth opportunity for UFood as more travelers are demanding healthier meal options. UFood Grill also operates units located in the Boston, Cleveland and Dallas airports as well as Parkland Memorial Hospital in Dallas and will soon open in the Federal Aviation Administration located in the Transportation Building in Washington, DC. As with their first Salt Lake City International Airport opening this month – franchisee Hojeij Branded Foods (HBF) oversees restaurant operations. HBF operates multiple food and beverage concessions at many of the nation’s top airports. UFood Grill CEO George Naddaff stated, “It’s exciting to be growing beyond our Boston, Dallas and Cleveland airport locations. Airport expansion represents a critical pillar in our growth strategy and very relevant to today’s travelers who demand healthier foods when on the go. Additionally, HBF is a highly respected airport concessions operator that continues to be a great partner for us.” The place where “delicious meets nutritious,” UFood Grill offers consumers food that tastes great, is lower in calories and fat and, wherever possible, serves meals that are antibiotic and hormone-free, gluten-free as well as natural, grass-fed beef and cage-free egg whites. UFood boasts a wide-ranging menu that includes lean burgers, rice bowls, salads, wraps, paninis and smoothies. UFood has been approved for expansion into the military channel and will open three units at Aberdeen Proving Ground Army Base in Maryland – with the first currently under construction and the second planned to begin construction in approximately four weeks. – Source: UFood Restaurant Group, Inc.
Groupon Appoints Kal Raman as SVP, Americas - Groupon announced that Kal Raman will assume the role of SVP, Americas. Raman will oversee the company’s operations in ten countries in North, Latin and South Americas and will be based in Groupon’s corporate headquarters in Chicago. Raman’s career spans more than 20 years in technology and retail, most recently consulting as General Manager of Global Fulfillment at eBay. Raman served as CEO of GlobalScholar, a leader in enterprise software to K-12 public schools, and Senior Vice President at Amazon with responsibility for driving its global non-media business for retailers and sellers. In addition, he led Amazon’s retail technology and marketing units. Prior to Amazon, Kal was CEO of drugstore.com where he joined as CIO following seven years at Wal-Mart, where he served in numerous management roles. “Kal brings e-commerce and operational experience to Groupon which will benefit our customers and our merchants as we set out to become the operating system for local business,” said Andrew Mason, CEO of Groupon. Raman is a graduate of College of Engineering, Guindy, Chennai. He remains dedicated to improving the quality of education for underprivileged children in his native India. – Source: Groupon.
Standex to Acquire Equity Position in Italy-Based Giorik S.p.A - Standex Corporation announced that it has completed due diligence and elected to exercise an option to acquire a 20% equity ownership position in privately held Giorik S.p.A., a global manufacturer of innovative professional cooking equipment, and that the Standex Food Service Equipment Group has become the exclusive distributor of Giorik’s Steambox line of state-of-the-art combined convection/steam ovens in North America and the United Kingdom. In addition, BKI-Worldwide, a leading international food service equipment manufacturer and division of Standex Food Service Group, today announced the launch of the next generation CombiKing™ combi oven incorporating the Giorik product line and technology. Headquartered near Venice, Italy and founded in 1963, Giorik posted revenue for the 12 months ended December 31, 2011 of approximately $17.0 million. Terms of the all-cash transaction, which will close in the near future, were not disclosed. “Acquiring a minority stake in Giorik is a key step forward for Standex as we expand and strengthen our position in the global food service equipment industry,” said President and CEO Roger Fix. “It not only enables our Food Service Equipment Group to add a technologically advanced line of combi ovens to its product portfolio for customers in the United States, Canada, Mexico and the United Kingdom, but also cements a corporate relationship that we look forward to expanding in the years ahead.” “We are excited to be partnering with Giorik to bring world-class combi oven technology to the BKI range of CombiKing ovens,” said John Abbott, Group Vice President, Standex Food Service Equipment Group. “Among the advantages are faster cooking times, lower energy usage and less water consumption than other competitive combi ovens. In addition, Giorik has designed patent pending features into the line that provide the chef with exceptional ease of use and range of control over the cooking process. We expect these features and benefits to be very well received in BKI’s retail grocery store and restaurant segments on both sides of the Atlantic.” “Standex and Giorik introduced the new next generation BKI CombiKing ovens at the FMI Food Retail Show and National Restaurant Association Show,” said Abbott. “Looking farther ahead, our relationship with Giorik provides us with the opportunity to provide our North American and U.K. customers with other pioneering products and technology in the Giorik line.” Giorik President Paolo Candiago said, “Establishing this relationship with Standex will enable Giorik to significantly expand its North American and U.K. market presence in the near term, while creating further opportunities for growth over the long term. Both Giorik and Standex are passionate about the products we manufacture, cooking processes and, as a consequence, food quality. We also share a commitment to offer user-friendly equipment that is both simple to operate and energy efficient. Having Standex join Giorik as a corporate partner will enhance our longstanding position as a technology leader in the professional cooking equipment industry. We look forward to working together with this respected enterprise in a mutual effort to pursue new applications and new customers for our expanding portfolio of innovative products.” – Source: the Standex Food Service Equipment Group.
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