Wingstop to add 20 restaurants in Atlanta area in near future Big

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 2 NUMBER 5 ◆ MAY 2011
WWW.TRNUSA.COM
Wingstop to add 20 restaurants
in Atlanta area in near future
Appetizers:
Under the Toque:
Chef Jay Swift
5
Photo Bites:
Taste of
the Nation
7
Celiebo’s
gluten-free
certification
program
8
Who’s buying
a restaurant
these days?
9
Entrées:
Advertisers Directory . . . . . . . 3
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Business Cards. . . . . . . . . . . . . . . 10
Calendar Events . . . . . . . . . . . . . 10
Classified Ads . . . . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque . . . . . . . . . . . . . . 6
What’s Going On. . . . . . . . . . . . . . 2
Dessert:
Richardson, TX - Just months after
being acquired by Atlanta-based
Roark Capital Group, Wingstop has
announced plans to aggressively
expand its presence in the Atlanta
area. The fast-growing national chicken wing chain plans to add 20 additional locations in Atlanta over the
next several years.
The growth will be accomplished
through franchising, and to help local
entrepreneurs get into business, the
company is offering introductory
incentives for new franchisees that
join the Wingstop system.
The expansion effort began with
an Atlanta open house April 20-21
where franchise candidates had an
opportunity to learn about Wingstop's
plans and meet one-on-one with
company executives.
Wingstop has 480 locations throughout the U.S. and Mexico. Based on the
success of those stores, the award-winning chain believes Atlanta is an ideal
market for growth.
"Our restaurants have a very loyal
fan following with a lot of potential for
expansion," said David Vernon, vice
president of franchise sales for
Wingstop. "That, coupled with the
simple operating platform of cookedto-order wings and fresh-cut fries
makes Wingstop an ideal concept for
entrepreneurs and multi-unit operators in Atlanta."
The Texas-based company was
founded in 1994 with a sole focus on
cooked-to-order chicken wings
sauced in nine proprietary flavors and
began franchising in 1997. Today 95
percent of Wingstop's restaurants are
franchise owned and operated, and
the company has experienced more
than seven consecutive years of same
store sales increases.
Founded in 1994 and headquartered in Richardson, Texas, Wingstop
has more than 480 restaurants open
across the United States and Mexico.
With a sole focus on made-to-order
chicken wings, the Wingstop menu features nine wing flavors including
Original Hot, Cajun, Atomic, Mild,
Teriyaki, Lemon Pepper, Hawaiian,
Garlic Parmesan, and Hickory Smoked
BBQ. Wings are made fresh, cooked-toorder and customers can also choose
from homemade side dishes including
Wingstop's award winning fresh-cut
seasoned fries. Wingstop has experienced more than seven consecutive
years of positive sales increases,
received multiple American Business
Awards, was crowned Wing King at the
National Buffalo Wing Festival and has
been voted 'best wings' in markets
across the country. Troy Aikman, threetime Super Bowl champion and Hall of
Fame quarterback, has served as the
chain's national spokesman since
2003. In 2010 Wingstop was acquired
by Roark Capital Group, an Atlantabased private equity firm that specializes in business and consumer service
companies with attractive growth
prospects and revenues ranging from
$20 million to $1.0 billion.
Coming in our June Texas edition:
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
CALL
FOR
INFO:
Southwest
Foodservice
Expo Issue
(561) 620-8888
Big Game Brands “Tries the Pie”
Atlanta, GA – Big Game Brands, formerly Raving Brands, announced the
purchase of The Original Italian Pie, a
full-service Italian restaurant franchise
featuring gourmet pizzas, salads,
sandwiches and calzones to its diverse
portfolio of concepts that includes
Monkey Joe’s Parties & Play and The
Flying Biscuit.
Founded in New Orleans in 1992,
The Original Italian Pie is famous for
its gourmet made-to-order pizzas, featuring made-from-scratch dough and
sauce and topped with fresh, hand-cut
toppings. The full-service restaurant
concept is popular for its large portions, great value and robust menu of
traditional Italian fare such as pasta
and calzones, as well as sandwiches,
salads and vegetarian options, making
it a perfect choice for the entire family.
Big Game Brands plans to expand
the concept across the U.S., focusing
its efforts in the Southeast by first
opening a corporate location in
Charlotte, N.C. and a new franchised
location in New Orleans. With singleunit operators and area developers
already taking an interest in the brand,
Big Game Brands plans to grow to 25
locations by the end of 2012.
“After launching concepts such as
Moe’s Southwest Grill, Mama Fu’s and
Planet Smoothie, we understand what it
takes for a concept to be successful in
an ever-changing environment,”
explains Daryl Dollinger, president of
Big Game Brands. “The addition of
Italian Pie continues our reach into the
casual dining market and, according to
Technomic, value will be key this year
for consumers making decisions on
what casual dining establishment they
frequent. We believe Italian Pie offers
quality menu items at an affordable
price, and we are enthusiastic about the
potential for growth and the opportunity to take the brand to the next level.”
To maintain the flare and excitement of the original Italian Pie, Big
Game Brands has brought on Pat
See BIG GAME page 8
2
What’s Going On
GEORGIA
MAY 2011
Important new products, corporate news and industry events.
◆◆◆◆
The following organization changes
have taken effective immediately for
Empire Margeting Group‘s Georgia
Operations: Pete Radtke – Vice
President/General Manager – Georgia
Branch Operations. Pete is assuming
responsibility for the Georgia Branch
Operations and will continue his
responsibility for the sales organization
of this branch. Pete has been with
Empire for over 9 years and a combined
history of 30 years’ experience in the
Foodservice Industry. Dennis Stone –
Director of Special Markets. Dennis is
now responsible for developing and
servicing accounts to non-traditional
Foodservice markets. Dennis has been
employed with Empire for over 12 years
and has over 40 years’ experience in
Sales, Marketing
and Operations
in a management capacity.
“We are pleased
to have these two
gentlemen continuing in new capacities
as part of our growing team. Their goal is
to continually improve Empire’s commitment to our customers and providing support to the manufacturers we
represent, said company officials.”
◆◆◆◆
Coffee consumption has come a long way recently, from being traditionally consumed with breakfast and dessert, to being requested during all dayparts. According to the National Coffee Association, 80
percent of Americans drink coffee, with more than half
of the population drinking it every day. Available in a
variety of flavors and foodservice-friendly packages, all
Folgers roasts are made from the finest Mountain
Grown® beans, delivering pot after pot of consistently
rich flavors and aromas and pure coffee satisfaction.
From whole bean and Classic Roast to Gourmet
Supreme® and Special Roast, as well as the Classic
Decaf, Folgers coffee is available to delight customers
with an even more robust flavor. To turn an operation
into a warm, inviting refuge for hurried patrons by serving Folgers products, call 877-MYFOLGERS.
Erbert & Gerbert's® Sandwich
Shop has opened their 50th franchise
store in Decatur. The
store represents the
company's move into
the southeast region of
the United States. The
Decatur store location
features the new Urban
Decor, new Erbert & Gerbert's
Signature menu offering flavorful
sandwiches, an outdoor patio, and a
state-of-the-art Coca-Cola® freestyle
machine. The new menu includes customer favorites such as the Boney Billy
and Comet Morehouse from the
Classic line, as well as the Specialty and
Signature lines of
fabulous sandwich
f l a v o r s. E r b e r t &
Gerbert's menu also
features a flavorful
line of soups, chips
and desserts. "We are
excited to be celebrating our 50th store
opening and bringing the Erbert &
Gerbert's Sandwich
Shop into the southeast part of the country. With multiple stores in development, we look forward to continuing
our expansion in the southeast region
PRODUCTS DISTRIBUTED / REPRESENTED BY…
and nationwide," said Eric Wolfe, CEO
and president of E & G Franchise
Systems, Inc. "We welcome everyone
to come out and experience the flavor of our new sandwich creations.
Welcome to FlavorNation!" The
Decatur store, located at 2752 Ponce
de Leon Ave. Ed and Sara Andrist are
the new franchisees.
◆◆◆◆
The Western Foodservice &
Hospitality Expo will take place this
year from August 28-30, 2011 at the
San Diego Convention Center in San
Diego, California. The event is celebrating it's 75th year serving the
restaurant and hospitality industry.
◆◆◆◆
Today’s style-conscious female
hostesses, chefs and restaurant
employees are wanting a more creative look. And now, a recently
debuted line of fashionable aprons
and tea towels from birdkage™ is
meeting that demand. Made from
natural fabrics like linen and cotton
canvas, these stylish aprons and tea
towel accessories come in a versatile
array of colors and prints. Solids
include oatmeal, indigo denim, white
See WHAT’S GOING ON page 6
Lightning Bug Electric
and C Lighting…
6105 Duquesne Dr.
Atlanta, GA 30336
Local: 404-346-1433
1-800-878-3875
Fax: 404-349-5540
Bringing the best lighting options to Georgia!
• GEORGIA’S WHOLESALE FOODSERVICE EQUIPMENT SPECIALIST •
DISTRIBUTOR LINES
SCOTSMAN A complete line of Commerical Ice Making Equipment.
www.scotsman-ice.com
AMERICAN RANGE Manufacturers of a complete line of Commerical Gas
Ranges, Ovens, Fryers and other cooking products.
www.americanrange.com
TRUE One of the world’s largest manufacturers or Commerical
Refrigeration Products. www.truemfg.com
EVERPURE A complete line of Commerical Water Treatment Systems.
www.everpure.com
MOFFAT Manufacturer of Commerical Convection Ovens, Proofers and
Holding Cabinets. www.moffat.com
TECHNIBILT A complete line of Modular Wire Shelving, Carts and
Accessories. www.technibilt.com
MODULAR Complete Line of Dispensers including applications from cups
and lids to condiments and ice cream cones. www.tomlinsonind.com
DISCOVERY PRODUCTS CORPORATION Manufacturers of affordable and
environmentally Safe Cleaning Products to the foodservice industry
worldwide. Carbon Off, Bright Shine and Oven Cleaner.
www.discoveryproducts.com
Mention this ad for a
FREE estimate and
YOSHIMASA A leading Manufacturer of Sushi Cases and highly efficient
Air Curtains. www.yoshimasausa.com
MANUFACTURER’S REP. LINES
Member
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.
UNIVEX Producers of a comprehensive line of Planetary Mixers. A complete
line of Slicers, Meat Grinders, Power Drive units, Bowl Cutters,
Vegetable Peelers, Hamburger Patty Presses, Melon and Watermelon
Peelers. www.univexcorp.com
G&A SUNRISE Quality Commercial Wood, Metal & Aluminum Seating
Products, Table Tops and Table Bases. www.gaseating.com
BK RESOURCES Importers of quality Plumbing, Sinks, Tables, Etc. for
foodservice equipment dealers as well as hardware for the manufacture of
commercial foodservice equipment. www.bk-resources.com
10% DISCOUNT
on completed work.
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
www.lightningbugelectric.com
TO FIND YOUR CLOSEST DEALER AND PURCHASE THE ABOVE PRODUCTS
PLEASE CALL
1-800-878-3875
TODAY’S RESTAURANT
www.clighting.com
CALL NOW: 404-223-5274
◆
WWW.TRNUSA.COM
3
Appell Pie
Service with a smile
Howard Appell
◆ Today’s
Restaurant Publisher
deskman was on duty and came out
from behind the desk to give my
wife a hug and welcome her by first
name. I was able to see all this from
my vantage point in the car. He then
proceeded to check us in to the
same room we had on the previous
visit. What a welcome! This was not
a five star resort so this kind of service was not expected but it was certainly appreciated.
Having the right person doing the
right job is a big part of the success
of your restaurant or hotel. Imagine
the impression your business is presenting if the first person that comes
in contact with your potential customer has a bad attitude hates his or
her job and is not helpful. A hostess
or host is your front line and first
step to ensuring your customer a
memorable dining experience in
your restaurant.
I remember several years ago
going into my first Five Guys Burger &
Fries store in northern Georgia and
having a great customer service experience with the lady taking our order. I
don’t remember the exact conversation now, but I do remember how
much fun it was and it planted the
positive memory of the brand in my
mind. I have been a happy customer
ever since.
Make sure you are aware of the
impression your company is transmitting from the very first second
your customer arrives or calls. It could
be creating repeat business even
before your food is tasted. Thanks Al
H. for the great service.
MAY 2011
North Georgia’s
One Stop Shop
…For Hood Cleaning &
Fire Suppression Service
GREAT PRICES!
GREAT SERVICE!
GREAT EXPERIENCE!
Just Call Dr. Phil!
FOR A PERSONALIZED QUOTE OR TO SCHEDULE SERVICE CALL…
770- 655-1188
PHIL WONDERLEY
…or email philwonderley@gmail.com
Index of Advertisers
American Fire Shield.........................3
Hoods Unlimited ...............................3
Channel Manufacturing ...................5
Lighting Bug Electric.........................2
Culinary Software Services ...............3
Magic Seasonings ............................11
Empire Equipment............................2
Restaurant Depot ..............................6
FoodEquipmentTrader.com ...........11
Restaurant Max..................................5
FoodServiceResource.com ...............3
System Filtration .............................11
Georgia Restaurant Association .......6
Thunderbird.....................................12
WWW.TRNUSA.COM
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
howard@trnusa.com ◆ www.trnusa.com
Today’s Restaurant is published monthly by Today’s Restaurant News.
This issue’s contents, in full or part may not be reproduced without
permission. Not responsible for advertisers claims or statements.
PUBLISHER ............................... Howard Appell
CO-PUBLISHER ............................... Evan David
ASSOCIATE EDITOR ........................ Wesley Paul
CONTRIBUTING EDITORS ................ Joe Dunbar
CIRCULATION MANAGER .............. Eric Spencer
ADVERTISING MANAGER ...... Howard McKinney
ART DIRECTOR ................................Jim Pollard
SALES MANAGERS .................... Terri McKinney
........................................... William Lagusker
GET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings,
Under the Toque and What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!
◆
TODAY’S RESTAURANT
GEORGIA
As some of you know I drive to
Georgia and Tennessee quite often
and I recently spent some time in the
Atlanta area just before the wicked
line of tornadoes that tore through
Alabama, Georgia and Tennessee.
My appointments were all over
the Atlanta area so we decided to stay
at a hotel near the airport and major
roads. When I approached the check
in desk I was greeting by the desk
attendant who asked for my name
and the customary identification and
credit card information. Once he had
the necessary information he asked if
we needed help with our luggage and
came out from behind the counter to
offer his assistance. We didn’t have
that much to bring in (LOL) so we
declined his help. He insisted on helping and showed us to our room to
make sure we were happy, all done in
a very friendly manner.
After we got settled in the room we
decided to go for dinner and went to
the desk to ask for restaurant locations in the area. Our new friend gave
us his recommendations and we got
into a conversation about how long
he has been in the hospitality business and how much he loved doing
his job, which was quite evident. We
offered to bring him back dinner but
he declined.
We checked out in the morning
but we were scheduled to come back
after our swing through upper
Georgia and Tennessee about five
days later. When we returned to the
hotel I was on my cell phone so my
wife went to check in. The same
4
New Openings
GEORGIA
MAY 2011
New business opportunities in the Georgia foodservice industry.
Now Open
◆ RAIL KITCHEN & BAR, 303 E Howard Ave, Decatur, 30030
◆ AARON ROCCO’S BISTRO
1197 Peachtree Rd. NE, Atlanta, 30361
◆ TASCA LATIN BISTRO
10970-A State Bridge Road, Johns Creek, 30022
◆ BURRITO GORILLA - a Chef Driven Burrito Joint
2100 Ray Moss Connector, Johns Creek, 30022
◆ THAI POINTE, 5150 Buford Hwy NE Ste A 110, Atlanta, 30340
◆ OUR WAY CAFE, 2831 E. College Avenue, Decatur, 30030
◆ PURE TAQUERIA, 103 Roswell Street, Alpharetta, 30075
◆ THE BEIGNET CONNECTION, 349 Decatur St SE Bldg 1 Ste C,
Atlanta, 30312-4022
◆ DECATUR DINER, 205 E. Ponce de Leon Ave., Decatur, 30030
◆ TROUTDALE AT HARBOR CLUB
1111 Polo Circle, Greensboro, 30642
◆ BRICKHOUSE GRILL AND TAVERN
141 Main Street, Lagrange, 30240
◆ J. WIGS RIB SHACK, 802 Peterson Ave S, Douglas, 31533
◆ NEW YORK PIZZA, 105 West Franklin, Hartwell, 30643
◆ THE PIZZA SHOP, 1501 Lafayette Pkwy, Lagrange, 30241
◆ HEINEKEN BAR & GRILL (Concourse A)
6000 North Terminal Pkwy, Atlanta, 30349
◆ SUPER MERCADO JALISCO #1
2175 Beaver Ruin Rd, Norcross, 30071
◆ UP IN MY GRILL, 2220 Jonesboro Rd, Fairburn, 30213
◆ FISHERMAN'S BUCKET, 2205 Pleasant Hill Rd,Duluth, 30096
◆ IT’S ALL GOOD SOUL FOOD & SEAFOOD
339 University Avenue Southwest, Atlanta, 30310
◆ ERBERT & GERBERT'S® SANDWICH SHOP (50th Franchise
store), 2752 Ponce de Leon Ave, Decatur, 30030
◆ SHIPWRECK BAR & GRILL
5555 W. Broughton Street, Atlanta, 31401
◆ COWBOYS BAR & GRILL
I 16 Exit 90 on Hwy 1, Oak Park, 30436
◆ MOORESKI'S RESTAURANT & BAR
6137 Roosevelt Hwy Ste B, Union City, 30291
◆ NORMAL BAR, 1365 Prince Ave, Athens, 30605
◆ GRINDHOUSE KILLER BURGERS
1842 Piedmont Ave NE, Atlanta, 30324
◆ THE TACO STAND, 10595 Old Alabama Road Connector,
Alpharetta, 30022
◆ THE DERBY, 885 Woodstock Road Ste 410, Roswell, 30075
◆ BOGEY'S NEIGHBORHOOD BAR & GRILLE, 2615 George
Busbee Pkwy Ste 28, Kennesaw, 30144
◆ NOSJEFF SPORTS BAR & GRILL
3920 Canton Road, Marietta, 30066
◆ BAILEN'S PUB
865 Indian Trail Lilburn Rd Ste 5, Lilburn, 30047
◆ GREEN'S TAVERN, 4856 Hog Mtn Rd, Flowery Branch, 30542
◆ LOVELAND BARBECUE
2580 Bouldercrest Rd SE, Atlanta, 30316
◆ ATENA PIZZA, 2754 South Main St., Kennesaw, 30144
◆ THE CRAB POT, 961 Main Street, Stone Mountain, 30083
◆ UNCLE LOUIE G'S ITALIAN ICES
11730 Jones Bridge Road, Alpharetta, 30005
◆ SASSYGIRL, 3153 Sugarloaf Pkwy, Lawrenceville, 30045
◆ SAKI STEAKHOUSE, 1 E Main St, Hampton, 30228
◆ LOS GORDOS CUBAN FOOD
1485 Hwy 34E Ste 2C, Newnan, 30265
◆ DOGHOUSE DAWGS, 3451 Dogwood Dr, Hapeville, 30354
◆ CINCO D' MAYO MEXICAN RESTAURANT BAR AND GRILL,
5050 Cherokee St., Acworth, 30101
◆ BUCKEYE'S, 116 Main St, Jersey, 30018
◆ KIRKWOOD BAR AND GRILL
1963 Hosea L. Williams Drive, Atlanta, 30317
◆ AMERICA'S TOP DOG
3352 Chamblee-Tucker Rd, Atlanta, 30341
◆ BONER'S BBQ, 634 Fraser St SE, Atlanta, 30312
◆ DAVINCIS PIZZERIA
1270 West Peachtree Street NW, Atlanta, 30309
◆ KNUCKLEHEADS SPORTS BAR & RESTAURANT
5466 McEver Rd, Flowery Branch, 30542
◆ PAULEE'S PLACE
870 Georgia 92 (Dallas Hwy) Ste B, Douglasville, 30134
◆ BELL STREET BURRITOS
1246 Glenwood Ave SE, Atlanta, 30316
◆ SPICED RIGHT BARBECUE
3131 Lawrenceville-Suwanee Rd., Suwanee, 30024
◆ MENCHIE'S FROZEN YOGURT
2265 Towne Lake Pkwy Ste 108 B, Woodstock, 30189
◆ ANOTHER BROKEN EGG
2355 Peachtree Rd NE, Atlanta, 30305
◆ NEAL’S PLACE SPORTS BAR & GRILL
3050 Martin Luther King Jr. Dr. Ste X-1, Atlanta, 30311
◆ FRONTERA MEX MEX GRILL
12460 Crabapple Road, Alpharetta, 30004
◆ VIANDE ROUGE
9810 Medlock Bridge Rd Ste G, Johns Creek, 30097
◆ SHANE'S RIB SHACK
2301 College Station Rd Ste A11, Athens, 30605
◆ GENKI NOODLES & SUSHI
1040 N. Highland Avenue NE, Atlanta, 30306-3551
◆ LE'SOUL RESTAURANT & CATERING
6254 Memorial Drive Ste A, Stone Mountain, 30083
◆ THE HILL STREET TAVERN
349 Decatur Street Ste 1A, Atlanta, 30312
◆ THE FRESH MARKET
100 N. Peachtree Pkwy, Peachtree City, 30269
◆ FESHKI RESTAURANT LA COLMENA
100 Norcross St Ste 100 A, Roswell, 30075
◆ FRESH-N-FIT CUISINE
1210 Thompson Bridge Road, Gainesville, 30501
◆ SENOR LUIS' GRILL AND CANTINA
1140 S Lewis St, Metter, 30439
◆ SIDEBAR120 / sister rest of Recess Southern Gastro Pub,
118 Bradford Street, Gainesville, 30501
◆ ARDEN'S GARDEN (6th location)
90 Peachtree Place, Atlanta, 30309
◆ LINGER LONGER STEAKHOUSE
1 Lake Oconee Trail, Greensboro, 30642
◆ MARCO'S PIZZA ( opening by Mid May)
229 Furys Ferry Rd Ste 111, Augusta, 30907
◆ FINS ON THE BEACH OCEANFRONT REST.
200 N Beachview Dr, Jekyll Island, 31527-0820
◆ 3 DOLLAR LOUNGE, 1524 Gordon Hwy, Augusta, 30906
◆ BUFFALO WINGS, 4306 Lawrenceville Hwy, Tucker, 30084
◆ BIGG MAN'S BAR-B-Q, 3220 Butner Road, Atlanta, 30331
◆ THE BLUE COW BAKERY (opening by Mid May)
Main Street, Lula, 30554
◆ BLUE MOON PIZZA TRUCK
Different locations, Marietta & Vinings
◆ CAFE O, 842 Ralph David Abernathy Blvd, Atlanta, 30310
◆ KURT'S BISTRO
3305 Peachtree Industrial Blvd Ste 100, Duluth, 30096
◆ LEGENDS SPORTS BAR & GRILL (1st of 5 coming)
5851 Buffington Rd, Union City, 30349
◆ HILL ST. TAVERN, 349 Decatur St SE, Atlanta, 30312
◆ SPORTSLINE BAR & GRILL, 707 Hwy 138 SW, Riverdale, 30274
◆ DOUBLE ZERO NAPOLETANA (opening by mid May)
5825 Roswell Rd., Sandy Springs, 30328
◆ MAYSVILLE SALOON, 9129 Maysville Road, Maysville, 30558
◆ DO AT THE VIEW (opening May 5th )
955 W Marietta St, Atlanta, 30318
◆ CHEPE'S MEXICAN GRILL
1205 Johnson Ferry Road Ste 101, Marietta, 30068
◆ CHEPE'S MEXICAN GRILL
3005 Old Alabama Rd Ste 2000, Johns Creek, 30022
◆ RAKU RAMEN + TONKATSU
2550 Pleasant Hill Rd Ste 112, Duluth, 30096
◆ LONGHORN STEAKHOUSE
121 Crown Pointe Pkwy, Kingsland, 31548
◆ BACKWOODS BBQ, 11930 Augusta Rd, Lavonia, 30553
◆ LONE STAR SALOON & GRILL
202 Brumbelow Rd, Carrollton, 30117
◆ SMOKEIN' JOES BACKYARD BBQ
1303 East 1st Street, Vidalia, 30474
◆ J&B'S RARE 2 WELL DONE, 302 E. 1st St. Ste A, Vidalia, 30474
◆ REX'S BBQ & BISTRO, 124 South Macon St, Jesup, 31545
◆ LOBAR at Magnolia Gardens
1130 Greensboro Road, Eatonton, 31024
◆ BLUE TURTLE REST/BISTRO (opening by mid May )
5002 Paulsen Street Ste 105, Savannah, 31401
◆ CLOSEUP2 ATLANTA JAZZ CLUB (opens May 13)
6288 Old Dixie Hwy, Jonesboro, 30236
◆ HIGHLAND BAKERY (3rd and last location)
3343 Peachtree Rd NE, Atlanta, 30326
◆ DICKEY'S BARBECUE PIT, 13075 Hwy 9 North, Milton, 30004
◆ DO [DOUGH], 955 W. Marietta St, Atlanta, 30318, May-Jun ’11
◆ TEN BISTRO
5005 Peachtree Pkwy 820, Norcross, 30092, May-Jun ’11
◆ AMERICAN CLASSIC TAVERN, 909 Parkside Walk Lane,
Lawrenceville, 30043-7312, May-Jun ’11
◆ YUMM TERIYAKI
87 Peachtree St SW Ste 201, Atlanta, 30303, May-Jun ’11
◆ THE DUBLIN PUB & GRILL
3902 Hwy 78 W, Snellville, 30309, May-Jun ’11
◆ BABA'S GYRO & KABOB
5270 Peachtree Pkwy Ste 115, Norcross, 30092, May-Jun ’11
◆ ATHENS KOUZZINA
4949 Friendship Rd, Buford, 30519, May-Jun ’11
◆ JACK'S NEW YORK DELI
3333 Piedmont Road, Atlanta, 30305, May-Jun ’11
◆ TEX’S TACOS ËHOME BASE
3173 Roswell Road, Atlanta, 30305, May-Jun ’11
◆ NEW CONCEPT TO BE NAMED
1021 Howell Mill Road NW, Atlanta, 30318, May-Jun ’11
◆ AURELIO'S PIZZA
255 Johnson Ferry Rd., Marietta, 30060, May-Jun ’11
◆ BARKERS RED HOTS
King Rd @ Woodstock Rd, Roswell, 30075, May-Jun ’11
◆ U-SWIRL FROZEN YOGURT (1st Atlanta area location),
Sandy Plains Rd. Stes 2 & 3, Marietta, 30066, May-Jun ’11
◆ HEIRLOOM CAFE AND FRESH MARKET - a farm-to-table
Rest, 815 N. Chase St., Athens, 30601, Jun ’11
◆ LURE, 1106 Crescent Avenue NE, Atlanta, 30309, Jan-Feb ’12
◆ MARTIN'S PUB, 7285 Roswell Rd, Sandy Spgs, 30328, Aug ’11
◆ THE ULTRA LOUNGE (Rabbit Hole)
1371 Clairmont Road NE, Decatur, 30033, May-Jun ’11
◆ THE NEST BAR & GRILL
1371 Clairmont Road NE, Decatur, 30033, May-Jun ’11
◆ LOCAL REPUBLIC GASTRO PUB
225 W Crogan St, Lawrenceville, 30046, Jun-Jul ’11
◆ RED FOX SPORTS BAR
10479 Alpharetta Street Ste 19, Roswell, 30075, May-Jun ’11
◆ CHEPE'S MEXICAN GRILL, Alpharetta, Aug ’11
◆ COWLICKS YOGURT & FLOATS - a new frozen yogurt concept,
1100 Hammond Drive, Dunwoody, 30328, May-Jun ’11
◆ SMASHBURGER (1st of over 30 coming)
2625 Piedmont Avenue, Atlanta, 30324, May-Jun ’11
◆ TOMO, 3434 Peachtree Road NE, Atlanta, 30326, May-Jun ’11
◆ TEX-MEX RESTAURANT (to be named)
191 Peachtree St. NE, Atlanta, 30303, Sept-Oct ’11
◆ NEW RESTAURANT (to be named)
Organic new cuisine & European additions
1029 Edgewood Ave, Atlanta, 30308, Jul-Aug ’11
◆ PIZZA HUT, 3634 South 2nd St., Folkston, 31537, May-Jun ’11
◆ PUB29, 5002 Paulson St, Savannah, 31405, May-Jun ’11
◆ PANERA BREAD
1544 Piedmont Ave NE, Atlanta, 30324, May-Jun ’11
◆ CALIFORNIA PIZZA KITCHEN
1544 Piedmont Ave NE, Atlanta, 30324, May-Jun ’11
◆ BOARDWALK FRESH BURGERS AND FRIES
1544 Piedmont Ave NE, Atlanta, 30324, Jul-Aug ’11
◆ RISING ROLL GOURMET
200 Peachtree, Atlanta, 30303, Jun-Jul ’11
◆ RISING ROLL GOURMET
1800 Howell Mill Road, Atlanta, 30318, May-Jun ’11
◆ RESTAURANT NUBO in the upcoming Highland Tower
1025 N. Highland Avenue, Atlanta, 30306, May-Jun ’11
◆ PICANTE Grill, 5955 Atlanta Hwy, Alpharetta, 30004, Jun ’11
◆ DENNY'S 24-HOUR REST. @ the Flying J
Hwy 113, Temple, 30179, May-Jun ’11
◆ CAFE EFENDI (moving from old location)
131 South Main St - Ste G, Alpharetta, 30009, Jul-Aug ’11
◆ ZOLA ITALIAN BISTRO (moving from Alpharetta ), 2955
Bethany Bend - Stes 300 & 400, Milton, 30004, May-Jun ’11
◆ EL ESCORPIÓN, 800 Peachtree St NE, Atlanta, 30308, Jun ’11
◆ TABLE AND MAIN, 1028 Canton St, Roswell, 30075, Aug ’11
◆ WILD WING CAFE
1250 Scenic Hwy Ste 1232, Lawrenceville, 30045, May-Jun ’11
◆ CREOLAISE BALLROOM + BISTRO
98 Pryor St, Atlanta, 30303, May-Jun ’11
◆ LOST DOG TAVERN
3182 Roswell Rd NW, Atlanta, 30305, May-Jun ’11
◆ POLLO TROPICAL - Chastain
4410 Roswell Rd NE, Atlanta, 30342, June - July 2010
◆ POLLO TROPICAL
825 Duluth Hwy, Lawrenceville, 30043, June - July 2010
◆ TARTUFO PIZZERIA
3135 Piedmont Rd NE, Atlanta, 30305, May-Jun ’11
◆ ITALIAN TAVERN & RESTAURANT & PIZZERIA, Roswell, Jun ’11
◆ BBQ BUFFET RESTAURANT, 2430 Peach Orchard Road,
Augusta, 30906, Jul-Aug ’11
◆ BIG ZHADDY’S PLACE
240 N. Highland, Atlanta, 30307, May-Jun ’11
◆ MAKI FRESH in the Peachtree Battle Shopping Center
2349 Peachtree Road NE, Atlanta, 30305, May-Jun ’11
◆ NO. 246 - the Cal-Ital-themed rest
129 E Ponce de Leon Avenue, Decatur, 30030, May-Jun ’11
◆ CINÈBISTRO
1004 Town Blvd - Bldg 1000 - Ste 1070, Atlanta, 30319, Aug ’11
◆ EL ESCORPIÓN
800 Peachtree Street NE, Atlanta, 30308, May-Jun ’11
◆ SWIRLL FROZEN YOGURT (1st GA location)
4365 Roswell Road NE, Atlanta, 30342, May-Jun ’11
◆ TEX-MEX AND MEXICAN INSPIRED CONCEPT
(to be named), One Ninety One building on Peachtree St,
Atlanta, 30303, Sept-Oct ’11
◆ OCTANE EXPRESS
600 Peachtree St SE, Atlanta, 30308, May-Jun ’11
◆ NEW RESTAURANT CONCEPT (to be named) - Inman Park,
1027-29 Edgewood Ave. NE, Atlanta, 30307, May-Jun ’11
Under Construction
◆ DICKEY'S BARBECUE PIT
6595 Roswell Rd. Ste 3, Sandy Springs, 30328
◆ DICKEY'S BARBECUE PIT
1109 US Hwy 80. East Unit E, Pooler, 31322, Jun-Jul ’11
◆ ROADKILL GRILL, 732 N Main St, Alpharetta, 30004, Jun ’11
◆ DAL CUORE ITALIAN RESTAURANT
2100 Ray Moss Connector, Johns Creek, 30022, May-Jun ’11
◆ NAM PHUONG VIETNAMESE REST (2nd location)
Buford Hwy, Atlanta, May-Jun ’11
◆ HAUTE DOGGERY/HD 10
664 N Highland Ave NE, Atlanta, 30306, Jun-Jul ’11
◆ JERK CHICKEN RESTAURANT, 2821 Chastain Meadow Pwky
Ste 230, Marietta, 30066, Jun-Jul ’11
◆ BAD DOG TAQUERIA, 1579 N. Decatur Rd, Atlanta, 30307, Jul ’11
◆ STK @ THE LOWES HOTEL
1075 Peachtree, Atlanta, 30309, Jul-Aug ’11
◆ CRAVE RESTAURANT & BAKERY
to come when available, Atlanta, May-Jun ’11
◆ NEW MEXICAN CONCEPT to be named, Atlanta, Jul-Aug ’11
◆ ESCORPIÓN TEQUILA BAR & CANTINA
800 Peachtree St NE, Atlanta, 30308, May-Jun ’11
◆ ROSCOE'S FISH CAMP
1250 Buford Dam Road, Buford, 30518, May-Jun ’11
◆ CIBO E BEVE - an Italian restaurant
4969 Roswell Road, Sandy Springs, 30342, Jun ’11
◆ BONNA BELLA WATERFRONT GRILLE
2740 Livingston, Savannah, 31406-2355, May-Jun ’11
◆ THE ARENA, 6339 Hwy 42, Rex, 30273, May-Jun ’11
◆ BOJANGLE'S, 343 Belair Road, Augusta, 30907, Jun-Jul ’11
◆ TO BE NAMED NEW RESTAURANT will be Nouveau
Southern, 3315 Peachtree St NE, Atlanta, 30326, Sept-Oct ’11
◆ YUM BUNZ (new concept), Atlanta, Sept-Oct ’11
◆ COLD STONE CREAMERY
275 Riverside Pkwy, Austell, 30168, May-Jun ’11
◆ GOLDEN DOLPHIN SEAFOOD RESTAURANT AND GRILL,
4431 Hugh Howell Road, Tucker, 30084, May-Jun ’11
◆ CASTAWAYS SEAFOOD BAR AND GRILL on Holiday Marina,
6900 Holiday Rd., Buford, 30518, Jun-Jul ’11
◆ WHOLE FOODS
1311 Johnson Ferry Road NE Ste 580, Marietta, 30068, Aug ’11
◆ THE COOK’S WAREHOUSE (4th location), off Johnson Ferry
Road, Atlanta, 30068, Jul-Aug ’11
◆ HOOK’S FISH AND CHIPS
355 Moreland Ave SE, Atlanta, 30316, May-Jun ’11
◆ THE CULTURE LAB
2200 Powder Springs Rd SW, Marietta, 30064, May-Jun ’11
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆ BRICK OVEN BAR & GRILL, 10800 Haynes Bridge Rd,
Alpharetta, 30022, May-Jun ’11
◆ MARIETTA PIZZA COMPANY
3109 Mary Eliza Trace, Marietta, 30064, Jul-Aug ’11
◆ LAFRUTELLA RESTAURANT - VA Highland
701 Highland Ave NE, Atlanta, 30312, May-Jun ’11
◆ YU-KA JAPANESE RESTAURANT
1197 Old Peachtree Rd NW - Ste A, Suwanee, 30024, Jun ’11
◆ GENGHIS GRILL
4915 Windward Pkwy W, Alpharetta, 30004, May-Jun ’11
◆ MENCHIE'S FROZEN YOGURT
196 Alps Rd Ste 7, Athens, 30606, May-Jun ’11
◆ MENCHIE'S FROZEN YOGURT
2463 Hamilton Mill Pkwy Ste 200, Dacula, 30019, May-Jun ’11
◆ MENCHIE'S FROZEN YOGURT
4475 Roswell Road Ste 205, Marietta, 30062, May-Jun ’11
◆ THE WRECKING BAR BREWPUB - L5P
292 Moreland Avenue NE, Atlanta, 30307, May-Jun ’11
◆ BIG APPLE CAFE & CATERING GROUP
1355 Peachtree St NE Ste 102, Atlanta, 30309, May-Jun ’11
◆ EXTREME PITA (1st Alpharetta location)
7391 North Point Pkwy Ste 1420, Alpharetta, 30022, Jul ’11
◆ LA PARILLA, 2945 N Druid Hills Rd NE, Atlanta, 30329, Oct ’11
◆ BROOKLYN-INSPIRED GASTROPUB *to be named*
470 Flat Shoals Ave, Atlanta, 30316, May-Jun ’11
◆ RAJBHOG CAFE
1500 Pleasant Hill Rd Ste 102, Duluth, 30096, May-Jun ’11
◆ NEW RESTAURANT *to be named* (the skating rink bldg),
4880 Lower Roswell Rd Ste 900, Marietta, 30068, Jun ’11
◆ GRANT PARK TAVERN, 465 Boulevard, Atlanta, 30312, Jun ’11
◆ THE HANGER - Grant Park
300 Oakland Avenue, Atlanta, 30312, May-Jun ’11
◆ TWISTED TACO
9700 Medlock Bridge Rd, Johns Creek, 30097, Oct - Dec ’11
◆ PIG-N-CHIK BARBECUE
1815 Briarcliff Road, Atlanta, 30329, May-Jun ’11
◆ SAIGON CAFE
5530 Windward Pkwy Ste C 300, Alpharetta, 30004, Jun ’11
◆ ALESSIO’S RESTAURANT AND PIZZERIA
3775 Windermere Pkwy, Cumming, 30041, May-Jun ’11
◆ FIVE GUYS BURGERS & FRIES, US Hwy 80 near Islands
Expressway, Whitemarsh Island, 31410, Oct-Nov ’11
◆ FIVE GUYS BURGERS AND FRIES
860 Peachtree St. NE, Atlanta, 30308, May-Jul ’11
◆ SEAFOOD RESTAURANT (to be named)
1300 Iris Drive SW, Conyers, 30094, May-Jun ’11
◆ WING ZONE TAP & GRILL
To come when available, Sandy Springs, May-Jun ’11
◆ WING ZONE TAP & GRILL
Eisenhower Dr and Waters Ave, Savannah, 31404, Jun ’11
◆ YOGURTLAND (1st Atlanta location)
1228 W. Paces Ferry Rd NW, Atlanta, 30327, May-Jun ’11
◆ 5 NAPKIN BURGER
990 Piedmont Ave NE, Altanta, 30309, May-Jun ’11
◆ PARK BENCH, 34 Irby Avenue, Atlanta, 30305, May-Jun ’11
◆ OCEAN PRIME, 3102 Piedmont Rd, Atlanta, 30305, Oct ’11
◆ FRESH 'N FIT CUISINE
5399 Bells Ferry Road Ste 103, Acworth, 30102, May-Jun ’11
◆ DEZ PERSIAN GRILL
7140 Jimmy Carter Blvd, Norcross, 30092, May-Jun ’11
◆ PANERA BREAD, Buckhead Drive, Statesboro, 30461, Jun ’11
◆ VERDE TAQUERIA Y CANTINA
1193 Collier Road NE, Atlanta, 30318, May-Jun ’11
◆ PIT RESTAURANT & GRILL
2200 Powder Springs Rd SW, Marietta, 30064, May-Jun ’11
◆ CIBO E BEVE, 4969 Roswell Rd. Ste 245, Atlanta, 30342, Jun ’11
◆ THE BARREL HOUSE RESTAURANT
22 5th Street Northwest, Atlanta, 30308, May-Jul ’11
◆ ZAXBY'S CHICKEN (franchise)
4380 Roswell Rd, Atlanta, 30342, May - July 2011
◆ STIR CRAZY, 4330 Peachtree Rd NE, Atlanta, 30319, Aug ’11
◆ SOGNO GELATO
4330 Peachtree Road NE, Atlanta, 30319, May-Jun ’11
◆ NUEVO LAREDO CANTINA
4330 Peachtree Road NE, Atlanta, 30319, May-Jun ’11
◆ THE FLYING BISCUIT CAFE
4330 Peachtree Road NE, Atlanta, 30319, May-Jun ’11
◆ BACI RESTAURANT & BAR by Cafe at Pharr
705 Town Blvd. Ste 510, Atlanta, 30319, May-Jun ’11
◆ CAKES & ALE, 155 Sycamore St, Decatur, 30030, May-Jun ’11
◆ HILL STREET TAVERN, 349 Decatur, Atlanta, 30312, Sum ’10
◆ BARCELONA WINE BAR & RESTAURANT
240 N Highland Ave NE, Atlanta, 30307-5609, Sept-Oct ’11
◆ THE HAHIRA WINE TASTING ROOM
I 75 North /Exit 29, Hahaira, 31632, Nov ’11
◆ THE DAWSONVILLE WINE TASTING ROOM, off State Road
400, North of I 400 Start Rd 53, Dawsonville, 30534, Dec ”11
◆ SMOKEHOUSE RESTAURANT
106 Harmony Crossing Ste 1, Eatonton, 31024-9532, May ’11
◆ STARS & STRIKES FAMILY ENERTAINMENT CENTER &
RESTAURANT, 1741 Mountain Industrial Blvd
Stone Mountain, 30083, Jul ’11
◆ STARS & STRIKES FAMILY ENERTAINMENT CENTER &
RESTAURANT, to come when available, Holly Springs, Aug ’11
◆ THE BIG TEX CANTINA
308 W. Ponce de Leon Ave, Decatur, 30030, Jul ’11
Under New Management
◆ FIGS AND HONEY & TINY BISTRO CATERING
1039 Marietta Street, Atlanta, 30318
◆ BOULEVARD DINER
3446 Holcomb Bridge Road, Norcross, 30092
◆ FIVE STAR PIZZA, 801 E King Ave Ste F, Kingsland, 31548
◆ SIDNEY’S PIZZA, 5772 N. Vickery Street, Cumming, 30040
5
Under the Toque
Chef/Owner Jay Swift
4th & Swift
Location
MAY 2011
GEORGIA
His name notwithstanding, Swift’s
rise in the culinary field has been
methodical and covers 30 years. A
Baltimore native, Jay started out in
the restaurant business at the age
14 and financed his high school and
college English education through
restaurant work.
After two and a half years of college,
he decided to follow his passion and
palate and he switched gears to head
back to the kitchen. Jay enrolled in the
American
Culinary
Federation
Apprenticeship Program and graduated first in his class. During his apprenticeship, he worked under Certified
Master Chef Rudy Speckamp. Upon
graduation, Jay worked at the venerable Mayflower Hotel and in the kitchen
of noted restaurateur Bob Kinkead's 21
Federal in the nation’s capital.
Boston was the next stop in his
carefully crafted culinary career where
he worked as Line Chef for Lydia Shire
at Biba. Jay eventually returned to his
native Maryland, where he worked at
both the Polo Grill and Windows at
Baltimore’s Renaissance Harborplace
Hotel. His next move was to New York
City to become the opening chef for
Foley’s Fish House at Times Square. Jay
then headed south and took the reins
at South City Kitchen in Atlanta. He
won raves for his successful overhaul
of the restaurant’s contemporary
Southern menu and South City
Kitchen was designated one of the top
twenty restaurants in Atlanta by the
Zagat Guide during Jay’s tenure.
Jay is also active in the Atlanta community. He serves as the chef co-chair
for The Flavors of Atlanta, a popular
culinary event that benefits the Georgia
Chapter of the American Liver
Foundation. Jay also supports Share
Our Strength’s campaign to end childhood hunger with his participation in
Taste of the Nation and Give Me Five
event. And he has been honored with
two invitations to cook at the renowned
James Beard House in New York City.
Chef Swift offers many events at his
establishment including “Cooks
Warehouse Classes” and many Charity
events. He offers a full bar menu, cock-
◆
Celebrate
the Planet
Chef Jay Swift
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.
tails and his unique menu items show
the effort and care that is put into each
dish. 4th & Swift's take on traditional
comfort food is reflected in the menu
by authentic ingredients interpreted
with modern sensibilities. Chef Swift's
farm-to-table menu features the freshest of ingredients from local and
regional sources including those from
all natural and sustainable farmers.
The offerings from the kitchen change
daily, weekly and seasonally based on
the quality and availability of ingredients and seasonal tastes. Highlighting
the current menu are favorites such as:
Crispy Brussels Sprouts & North
Georgia Apple Salad, Steamed PEI
Mussels,Tanglewood Farms Pheasant
Breast, and "Three Little Piggies."
Chef Jay Swift highlights seasonal
and daily-changing market menus to
utilize the freshest ingredients at all
times. Located in a former engine
room of the Southern Dairies, 4th &
Swift serves modern American comfort food in a space indicative of the
buildings rich past in Atlanta’s eclectic
Old Fourth Ward.
Channel Aluminum.
Lifetime Tough…
Easy on the Earth.
CHANNEL IS REPRESENTED IN GEORGIA BY…
George Davis Associates
329 Grooms Road • Fayetteville, GA 30215
CALL NOW:
( 770) 461-9654
4th and Swift is located at 621 North Avenue
NE and can be reached at 678.904.0160.
8891 NW 102ND STREET
MEDLEY, FL • 866-712-7283
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
6
MAY 2011
◆◆◆◆
◆◆◆◆
Closing the door of a walk-in freezer seems so obvious, but how often
have you seen an employee propping
the door open for an extended period?
Making sure the
walk-in is closed
at all times, unless
someone's going in or
out of it, is the easiest
way to reduce wasted
energy. Here are some other simple
and cheap ways to save from Heatcraft
Refrigeration Products: At least twice
a year, clean the evaporator and condensing coils. If the coils are located
outdoors, they should be cleaned more
often. On outside condensing units, be
sure there are no weeds or trash nearby that could block air flow. Make sure
nothing is stacked around the coil.
Restricting air flow
requires the unit to work
harder, and use more
energy. Don't stack food
or boxes too close to the
thermometer's sensing
bulb in the door. It can
cause a false reading of
the walk-in's temperature and require the unit
to work harder than necessary. For
more details, contact the company at
www.heatcraftrpd.com/esolutions.
The Trueheat Turbo Convection
Oven allows operators to cook a large
range of food types to perfection in a
compact footprint- increasing sales
and reducing
c o s t s. T h e
Trueheat Turbo
Convection Oven
can ‘Bake’, ‘Roast’,
‘Grill’ and ‘Hold’
produce quicker and more efficiently
than non convection ovens due to the
two speed fan and efficient Heat distribution. Product is coloured evenly with
no ‘hot spots’ due to the unique ‘air distribution and recirculation system’
developed specifically for this oven.
What’sGoing On
denim and black, while leopard prints,
vibrant stripes and feminine florals
jazz things up a bit. Metal stud hardware and sail cloth grommets add
sophisticated finishing touches. The
birdkage™ collection is the fulfillment
of designer Courtney Kivela’s yen to
create something innovative and special. Visit www.birdkagestyle.com.
◆◆◆◆
GEORGIA
according to the company. Visit
www.nationalhotwater.com/DragonFire
for all details.
Wingstop has announced plans to
aggressively expand its presence in the
Atlanta area. The fast-growing national
chicken wing chain plans to add 20
additional locations in Atlanta over the
next few years. The growth will be
accomplished through franchising.
Bakto Flavors is an innovative flavor company specializing in natural
flavors and a vanilla line of products
for gourmet retailers and the food
services market. Their flavors are natural, kosher, GMO-free, and made to fit
every chef's specific applications. For
all details visit www.baktoflavors.com.
◆◆◆◆
The Recipient of the National
Restaurant Association's 2011 Kitchen
Innovations Award, the Dragon Fire
Thermo Recovery Filter is a combination grease filter and
heat reclamation device.
It's ingenious design
helps restaurants capture heat from the grill
and turn it into energy
for heating water or
make-up air. Savings are
significant - data reports
from installations show
the Dragon Fire can save restaurant
owners approximately $6,900 each year
in utility costs. The hotter and busier
your grill, the more energy you can save,
from page 2
◆◆◆◆
Hotel Happenings
The Comfort Suites
Atlanta
Downtown
Convention Center is
Atlanta’s newest allsuite boutique-style
hotel, nestled conveniently within walking
distance to the Atlanta
downtown business
district as well as a variety of dining
and entertainment options. The hotel
offers large modern suites and premium bedding. They also have a free, hot
breakfast buffet featuring eggs,
◆◆◆◆
sausage, bacon or ham, fresh fruit,
pastries and more.
◆◆◆◆
Hosting an event in historic downtown Savannah is now easier with the
SpringHill Suites' addition of the
Liberty Room to its line-up of event
space. This new downtown Savannah’s
hotel ground floor venue at the corner
of Montgomery and Oglethorpe in the
Savannah Historic District beams with
impressive floor-to-ceiling windows
and adds over 1,200 square feet of
event space to the exciting Downtown
Historic District hotel.
◆◆◆◆
Food & Drink Digital, a top digital
media source for global food and
drink news and information reaching
over 155,646 C-Level executives and
more than 49,814 companies worldwide announces the launch of its
newly developed Front of Book story
featuring How to Prepare the World's
Most Exotic Appetizers
including escargot, caviar
and Oysters Rockefeller. "In
French culture, snails are
removed from their shells,
gutted, cooked in either
garlic butter or chicken
stock and then the mixture
is poured back into the
shells together with the
butter and sauce for serving, often on a plate with
several shell-sized craters. Additional
ingredients may be added such as garlic, thyme, parsley and pine nuts. They
See WHAT’S GOING ON page 8
GRCG Georgia Restaurant Consulting Group
We’re here to help!
AMERICAN EXPRESS
Britt James
800-609-8235 | britt.e.james@aexp.com
Bob Parker
678-756-2236 | robert.l.parker@aexp.com
Visit us online at: www.grcginfo.com
MALLORY AGENCY • RESTAURANT INSURANCE
Erik Bloom
770-695-0744 | ebloom@malloryagency.com
BEVINCO • BEVERAGE CONTROL
Kathy Rubenstein
770-310-5300 | liquorlady@earthlink.net
MANAGEMENT HORIZONS INC.
CPA RESTAURANTS
Jason Dresnok
770-642-1070 ext. 109 | jdresnok@mhicpa.com
BUCKHEAD BEEF
Blake Doty
770-6526435 | bdoty@buckheadbeef.com
MASADA BAKERY
Jody Tammen
770-262-4122 | jtammen@masadabakery.com
ECOLAB CLEANING & SANITATION
Thad Jones
615-971-6644 | thad.jones@ecolab.com
Makeba Matthews
678-525-4450 | makeba.matthews@ecolab.com
Danny Gonzalez
678-644-6460 | dannyj.gonzalez@ecolab.com
MUZAK
Seth Remaley
678-925-7090 | seth_remaley@muzak.com
NET MASONS • WEB/ONLINE STORES
Vincent Sneider
404-630-3541 | jsneider@bellsouth.net
ECOLAB PEST ELIMINATION
Chris Stegall
770-827-0424 | john.stegall@ecolab.com
ONE STOP TECHNOLOGY • POS
Omar Winfield
888-866-2478 | owinfield@onestoptec.net
FLAT RATE PROCESSING
Michael Liu
770-855-4433 | mliu@flatrateprocessing.com
PAYCHEX
Joseph Manigross
404-558-3437 | mmanigross@paychex.com
FROSTBITE BEVERAGES
Chuck Carter
678-361-7329 | chuck.carter@frostbitebeverages.com
REWARDS NETWORK
Jeff Spiess
404-808-9576 | jspiess@rewardsnetwork.com
GREENLIGHT BIOFUELS • COOKING OIL RECYCLING
Lance Gwaltney
404-831-9328 | lance.gwaltney@glbiofuels.com
TODAY’S RESTAURANT NEWS
Howard Appell
561-620-8888 | howard@trnusa.com
HOODZ • KITCHEN EXHAUST CLEANING
Diego Bedon
770-429-8800 | diego.bedon@hoodz.us.com
WE SELL RESTAURANTS
Eric Gagnon
404-593-4193 | eric@wesellrestaurants.com
INTOUCHDINING • EMAIL MARKETING
Vincent Sneider
404-630-3541 | jsneider@bellsouth.net
Georgia Restaurant Consulting Group • 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 • 404-630-3541 • www.grcg.info
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
7
Photo Bites
Taste of the Nation
Georgia Aquarium, Atlanta ◆ April 14, 2011
Coming in the June
Texas edition:
Below:
Jeff Beatrice &
Charles Schwab —
Buckhead Diner
Below:
Dogwood
Shane Touhy —
Reserve ad space now:
(561) 620-8888
Right:
Jennifer Sloan,
Dan Tederous
& Lisa Phillips
— Chops Lobster Bar
Resta
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r
u
he
ra
®
®
nts Shop
W
EXPERIENCE THE
SAVINGS, SELECTION & SERVICE
OF RD MEMBERSHIP
urants Shop
Where Resta
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For Savin
Service &
Selection
7 Days
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om
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www.restaurantdepot.com
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entitles you to
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ATLANTA • 1455 Ellsworth Industrial Blvd NW, Atlanta, GA 30318 • 404 351.2501
NORCROSS • 6655 Crescent Drive, Norcross, GA 30071 • 770 416.6490
Wholesale only. Not open to the public. Please bring your reseller's permit on your first visit.
WWW.TRNUSA.COM
◆
TODAY’S RESTAURANT
GEORGIA
The
Southwest
Foodservice
Expo Issue
MAY 2011
Left:
Jared Reisman, Ashley Ervin,
Jason Williams & Joey Riley —
Kaleidoscope Bistro & Pub
8
MAY 2011
GEORGIA
What’sGoing On
Celiebo launches glutenfree certification program
New York, NY - New York-based
Celiebo, LLC, an advocacy group dedicated to the celiac and gluten-intolerant community, announced the
launch of a new certification program
that will establish restaurants as safe
for gluten-restricted diners.
Celiebo is seeking to create
greater understanding and cooperation between restaurants and glutenfree patrons by detailing what is
involved in order to safely prepare
and serve gluten-free offerings and
create an environment free of crosscontamination.
In order to receive the Celiebo
Gluten-Free
Restaurant
Certification™ brand, the Celiebo
education team works with the
restaurant staff to instruct them on
how to safely serve a gluten-free
patron in every phase of the dining
process—from menu architecture to
food preparation and service. They
will facilitate the training necessary
in a concise, three-day program that
allows all staff, including owners,
managers, chefs and wait staff to
learn gluten-free compliance.
To coincide with the launch of
the program, renowned New York
City-based Mexican eatery, Rosa
Mexicano, has agreed to serve as the
organization’s flagship restaurant.
“We are thrilled to partner with
Celiebo in this endeavor. Glutenfree diners are a growing segment of
the population and I have already
received requests for gluten-free
alternatives to our signature dishes.
We knew the time was right to
become more gluten compliant and
actively sought out the expertise
and resources of Celiebo to move us
forward in this transition,” said
David Suarez, Culinary Director of
Rosa Mexicano.
In the near future, Celiebo plans
to implement the certification program in notable Manhattan restaurants such as Nizza, Bistango and
Sambuca. Two percent of the population (three million Americans) has
celiac disease and even more have
some form of gluten intolerance.
Since there is no cure for celiac disease and these individuals require a
completely gluten-free diet every day
Big Game
are served with special snail tongs and
snail forks for extracting the meat."
Visit www.foodanddrinkdigital.com
for more information.
of their lives, there is enormous
potential for industry growth to meet
their demands. Consumers spent
over $1.7 billion on gluten-free foods
in 2010, with a projection of upwards
of $2 billion dollars in 2011.
The Celiebo certification includes
training programs, presentations and
educational materials to be posted in
kitchens detailing the specifics of
gluten-free food preparation and
ingredients to avoid. Certified establishments will also receive a window
decal that states they are a Celiebo
Certified Gluten-Free Restaurant™.
◆◆◆◆
After several months of rigorous
product testing, FWE has received NSF
certification on their line of Portable
Bars. This is a distinction that sets FEW
apart from some others when it comes to
safety. The company
can be reached at
www.fwe.com.
◆◆◆◆
In response to
environmental concerns raised by the
use of high global warming potential (GWP) refrigerants, the Air-Conditioning, Heating,
and Refrigeration Institute (AHRI) is
launching an industry-wide cooperative research program to identify and
evaluate promising alternative refrigerants for major product categories.
These include air conditioners, heat
pumps, dehumidifiers, chillers, water
heaters, ice makers, and refrigeration
equipment. The program, referred to
as the Low GWP Alternative
Refrigerants Evaluation Program, or
low GWP AREP, is strongly desired
by the industry to assess the
research needs, accelerate industry's response to environmental
challenges raised by the use of
high GWP refrigerants, and
avoid duplicative work. AHRI
successfully managed the original R-22 AREP in the 1990s, and
will again take the lead in coordinating and managing this
industry-driven research effort,
along with industry experts
from our member companies.
AHRI expects to begin testing new low
GWP alternative refrigerants in July
2011.
The certification program creates increased covers in restaurants
by servicing the most underserved
community in restaurant dining,
which in turn, creates a higher level
of customer retention and loyalty. It
will also challenge chefs to reinvent
their signature dishes as gluten-free,
while helping them learn the importance of a dedicated space for
gluten-free food preparation, and to
what extent gluten-free items need
to remain separate from their
gluten-full counterparts.
Celiebo - www.celiebo.com - is an
advocacy group for the celiac and
gluten-intolerant community, which
has been certifying restaurants as
compliant with regulations that make
them safe establishments for glutenrestricted diners since 2010. The
Celiebo education team works with
the restaurant staff to instruct them
on how to safely serve a gluten-free
patron in every phase of the dining
process—from menu architecture to
food preparation and service.
◆◆◆◆
Pelican Brands has launched its
Agoston wine brand across the U.S.
The launch started in March. Bodegas
Virgen del Aguila, the Spanish wine
cooperative confirmed Pelican Brands
has been named the exclusive U.S.
importer of Agoston wines effectively
immediately. J. Smoke Wallin,
Chairman & CEO of Pelican Brands,
said, "When we first tasted Agoston,
we could not believe the quality. Year
after year Agoston has been receiving
90+ points in the Penin Wine Rating
Guide (Spain's equivalent to Robert
Parker ratings). We are excited to bring
this amazing wine at an affordable
price to every region of the United
States." For all details visit www.pelican-brands.com.
from page 1
Linch as vice president of operations
and brand leader. No stranger to the
brand, Linch previously worked with
the brand and will remain based in
New Orleans to lead franchise support
and training efforts.
“I am excited to be joining the team
and look forward to expanding The
Original Italian Pie across the United
States,” says Linch. “I have a strong
passion for the brand and believe that
its diverse menu and distinct customer
service will drive franchise interest in a
concept that works in both larger cities
as well as smaller markets.”
The Original Italian Pie - www.italianpie.com - is a full service Italian
restaurant concept featuring gourmet
pizzas, salads, sandwiches and calzones. Founded in New Orleans in
1992, the concept is famous for its
gourmet, made to order pizzas, featuring made-from-scratch dough and
sauce and topped with fresh, hand-cut
toppings. Other menu items include
pasta, calzones, sandwiches and
healthy choices such as salads and
vegetarian options.
Big Game Brands, formerly Raving
Brands, is a global franchise incubator
of fast growing concepts, including
two today within food, beverage and
family entertainment. Its brands
include Monkey Joe’s Parties and Play,
The Flying Biscuit Café, Cowlicks and
The Penguin.
TODAY’S RESTAURANT
◆◆◆◆
Your Restaurant
Connection USA.com
is now offering an email marketing program that has proven
to be one of the most
effective and affordable ways for a
restaurant to reach their customers. It
lets restaurants target who they want
to reach, as often as they want to reach
◆
WWW.TRNUSA.COM
from page 6
with e-mail newsletters, money-saving
e-mail promotions and to establish an
e-mail Birthday Club. For further
information call 631-421-7500 or email at info@yrcusa.com.
◆◆◆◆
Tablejungle.com is an evolution
within restaurant marketing. It is the
first website enabling restaurants to
offer attractive discounts to
customers for booking tables
during off-peak hours,
thereby optimizing their
resources, according to the
company. The concept is
already used in other businesses with great success,
such as the airline, hotel
and holiday industries - anywhere a certain time slot can trigger
a special offer. Tablejungle.com will be
the first to offer this discount model to
restaurants, working in real time, providing restaurants with the possibility
of increasing their revenues. For the
users there are great unique offers to
be explored from the map at hand
(based on geographic location) or anywhere in the 17 countries in their database. Place a booking completely free
of charge and get a realtime confirmation by SMS and e-mail. Users can
also share their bookings on their
social media in order to tell their
friends about or invite them to the
event. More details are available at
info@tablejungle.com.
◆◆◆◆
Napa Technology, designer
a n d m a n u f a c t u re r o f t h e
WineStation, an intelligent wine
dispensing and preservation
solution, announced the launch
of its new product, The
Accuserve Smartcard Universal
Design Module. "We strive to
provide our customers and partners
with the solutions that will enhance
their business and achieve their goals,"
s t a t e s Mo r r i s Ta ra d a l s k y, V i c e
President of Engineering and Support.
"This design advancement creates laplevel access to all the features of the
WineStation, including easy to read
LCD screens and the AccuServe
Smartcard reader." For more info visit
www.napatechnology.com.
◆◆◆◆
Efficient America Energy Inc.,
(E2America) announced the company’s continued expansion and rapid
acceptance of its VAC control, optimization and real-time reporting
systems for commercial buildings.
Unlike any product on the market
today, the company’s automated, selfrefining, wireless, retrofit systems go
far beyond traditional energy management technology to reduce
electricity
costs, usage
and carbon
emissions for
c o m m e rc i a l
enterprises,
according to
E2America. E2America systems are
installed in leading restaurant and
See WHAT’S GOING ON page 11
9
Who’s buying a
restaurant these days?
Chefs predict biggest
trends for 2011
A peek into the restaurant buyer’s mindset
Locally sourced ingredients and
sustainability topped the list of the
top trends in restaurants for 2011,
according to an annual survey of
chefs by the National Restaurant
Association. The NRA asked 1,527
chefs, all members of the American
Culinary Federation, what they
expected to be top of mind in 2011.
Tied at No. 1, with 86 percent of
chefs identifying each of them as
important trends, were locally
sourced meats and seafood, locally
grown produce, and sustainability,
the NRA reported.
“The top trends identified by
these culinary professionals for
2011 are reflecting larger societal
trends, underscoring that American
diners are becoming more and
more interested in what’s on their
plate. Sustainability and nutrition
are becoming key themes in our
nation’s nearly one million restaurants,” said Hudson Riehle, senior
vice president of the NRA's research
and knowledge group.”
The chefs also were surveyed
about operational trends, recession
strategies, promoting nutrition and
using social media.
The most common recommendations for strategies during a difficult economy were simplifying
menus to save on labor and food
costs, offering value specials and
increasing marketing efforts.
Thirty percent of chefs said
mobile food trucks and pop-up
restaurants would be the hottest
operational trend in 2011. Eighteen
percent said the biggest trend
would be restaurants with gardens,
Current owners with an eye
on expansion
◆
Eric and Robin Gagnon
Baby Boomers
are the restaurant
industry’s über
consumers.
Unemployed and buying a job
When a job isn’t in the cards, then
what? For an increasing number of
Americans facing a year or more out of
work, buying a job is the next best idea.
They increasingly turn to restaurant
ownership as an option. Many have
spent entire careers earning six figures
while heavily recruited by headhunters
for their next position. Now they are
shocked at the difficulty of replacing
their income and finding another
opportunity. Armed with strong capital
resources (though they are quickly
burning through these without cash
flow), they are faced with buying themselves a job. Restaurants are high return
and good leverage properties which are
very attractive to this group.
Baby Boomers
Baby Boomers are the restaurant
industry’s über consumers. Those born
between 1946 and 1964 are sometimes
referred to as a “demographic bulge”
that has influenced life in America for
decades with their record numbers. The
impact on restaurants is no exception.
The first wave of baby boomers retired
in 2007. Some are armed with money
and time on their hands and need
something to do after a lifetime of logging more hours than any other workers
in the world. Others paid their dues and
Operators or investors that have
already successfully mastered the
industry are another large group of
restaurant buyers. They are seeking their
second, third or even tenth location to
grow their business. The market conditions are ripe for those seeking locations
for long term growth. Landlords are
more accommodating than ever but less
willing to take a chance on a “new guy”
versus an established concept. This
combination of willing and eager landlords, ideal locations from others displaced during the economic meltdown
and an established operator’s willingness to wait out the downturn make
these owners prime candidates for buying a restaurant.
Going Galt with a business
of my own
The changing political climate and
distaste for increased taxes has driven
some Americans to seek greater control
over their earnings. Those “Going Galt”
(a reference to the novel Atlas Shrugged)
want the opportunity to expense their
way out of tax consequences and exercise more control over their work life.
They see restaurant ownership as a
business with a relatively low cost of
entry as well as something they are
familiar with.
◆
The chefs also
were surveyed
about operational
trends, recession
strategies, promoting
nutrition and using
social media.
Top chef without a kitchen
Virtually every chef and restaurant
worker in the business will tell you they
want ultimate control over both front
and back of the house. Many of these
talented people have investors seeing
great opportunities in the marketplace
for top tier space at good pricing and are
making their moves now. Countless
would-be owners are in the kitchen
tonight and looking for their own
restaurant tomorrow.
Is anyone shopping for restaurants?
The answer is “yes.” The changing economic landscape has contributed in
some ways to the growth of restaurant
buyer. The transaction may require flexibility on the part of the landlord to renegotiate the lease or require the seller to
offer some partial financing, but at the
end of the day, the market is as strong as
ever for buyers and sellers.
1. Locally sourced meats and seafood
2. Locally grown produce
3. Sustainability
4. Nutritionally balanced child dishes
5. “Hyper local,” such as
restaurants with their own
gardens and chefs who do their
own butchering.
6. Children’s nutrition
7. Sustainable seafood
8. Gluten-free food and being food
allergy conscious
9. Simplicity/back to basics
10. Farm/estate-branded
ingredients
11. Micro-distilled/artisan liquor
12. Locally produced wine and beer
13. Smaller portions for smaller
prices
14. Organic produce
15. Nutrition/health
16. “Culinary” cocktails, drinks with
savory or fresh ingredients, for
example.
17. New cuts of meat such as the
pork flat iron and the beef petit
tender
18. Fruit & vegetables as children’s
side items
19. Ethnic-inspired breakfast items,
like Asian-flavored syrups,
chorizo scrambled eggs and
coconut milk pancakes
10. Artisan cheeses
and 17 percent said it would all be
about social media marketing.
More than half of the chefs surveyed — 55 percent — said they
were currently using social media
for professional purposes and an
additional 16 percent said they
were planning on using it.
As for promoting nutrition, 21
percent of respondents recommended creating diet-conscious
menu items, such as dishes that
are lower in sodium, calories or
fat. Nineteen percent suggested
adding more fresh produce
options to menus, and 17 percent
advocating getting involved in
school nutrition and children’s
education efforts.
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
Top 20 trends for 2011
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
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display ad space!
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TODAY’S RESTAURANT
GEORGIA
saved their money before being subjected to dual stock market wipeouts (the
dot com debacle in early 2000 and subsequent crash of 2008) and may require
a business with earnings to get back on
track post retirement. These boomers
have already redefined restaurant
habits. This generation displaced the
lifestyle where families gathered around
the dining room table. They are the generation that made “eating out” at restaurants or picking it up “to go” a way of life.
It’s easy to see how these boomers
believe that restaurant ownership is the
ticket to post-retirement success.
MAY 2011
We are frequently asked whether
anyone is buying restaurants “these
days” amidst some of the economic
challenges faced by the food service
industry. The answer is a definitive
“Yes!” Restaurant owners and suppliers
may see the everyday challenges but the
restaurant buyer is focused on his or her
situation and the long-term opportunity
ahead. The economic climate is in fact,
driving part of the growth in restaurant
buyers. Here are five examples.
10
Business Cards
GEORGIA
MAY 2011
Introducing the businesses that serve the Georgia foodservice industry.
Advertise on this page…
Only $75.
561.620.8888
trnusa.com
CUSTOM EXHAUST SYSTEMS
VENTILATION SYSTEMS, INC.
Howard Appell
• Any Size • Best Prices In Florida
• Quickest Delivery (Quick Ship In 5 Days)
Engineered Kitchen Ventilation Systems
P.O. Box 811028 • Boca Raton, FL 33481-1028
Office: 800-859-0813 • Fax: 800-503-7982
Classified Ads
If you are calling on restaurants and can
handle a non-competitive product, we
have an e-mail and internet program ideal
for you. It is one of the most effective and
affordable ways for a restaurant to reach
their customers. This program could easily
double your income with generous commissions, residuals & bonus potential for good
performance. Interested? Then we would
love to hear from you. Give us a call at 631421-7500, fax us at 631-424-6392 or e-mail
us at info@yrcusa.com. 0311
Employment
Foodservice equipment distributor seeks
enterprising sales associate in the Atlanta
area. Interested applicants please email a
resume to JasonM@Johnson-Lancaster.com
or fax to (727) 799-1572. 0511
Merchandise
ACityDiscount.com buys large and small
lots of used restaurant equipment in
working condition. Call used Equipment
Purchasing on 404-752-6715 ext 112 to
arrange a quote today, and get paid
tomorrow! 0212
Dress up your Holiday Parties with
Festive Holiday Toothpick Flags! Order
Stock Holiday Designs or Customize them
for your Party or Event. Call Today!
770.974.0507 - www.flagco.com. 0312
Feel Good Light Lenses
Add pizzazz and lift spirits!
Decorative Light Panels
Stock and Custom Designs
www.flagco.com/lightlens/index/shtml
800.962.0956 0312
Send your Calendar Event info to Today’s Restaurant!
June
NO WAITING-IMMEDIATE DELIVERY! (3)
Brand New TAYLOR C713 Frozen Yogurt
Machines, Full Warranty, newly offered
Agitator Hopper, no need for manual mixing! $20K each firm. Contact Bill @ 954445-2620. 0311
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
12 MONTHS PLACE YOUR
149.
Washington, DC ◆ www.fancyfoodshows.com
AD NOW AT
TRNUSA.COM
17-21 ◆ Institute of Food Technologists
525 West Van Buren - Ste 1000 ◆ Chicago, IL ◆ 312.782.8424 ◆ www.ift.org
Restaurant Kitchen Doors On Sale!
Stainless Steel Restaurant Doors. PVC
Strip Curtains for: Coolers, Freezers &
Delivery
Trucks.
Save
Energy!
www.TrafficDoorsandmore.com Randy: 1877-768-0722.
August
5-6 ◆ Celebrity Chef Tour
Four Seasons Hotel ◆ 75 Fourteenth Street ◆ Atlanta, GA ◆ 404.881.9898
5-6 ◆ The Dillard Barbecue and Bluegrass Festival
STOP THAT CUSTOMER and get their
attention with CUSTOM BOWFLAGS. Many
sizes & shapes. Call 800-962-0956 or
www.flagco.com/flags/bowflags. 0312
Dillard, GA ◆ 706.746.2690
September
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
4 ◆ 6th Annual Atlanta Caribbean Jerk Festival
Panthersville Stadium ◆ 2817 Clifton Springs Rd. ◆ Decatur, GA ◆ 678.760.8543
info@atlantajerkfestival.com
26 ◆ The 3rd Annual Fiesta Georgia
Georgia International Horse Park ◆ Atlanta, GA ◆ www.FiestaGeorgia.com
Services
November
Restaurant Equipment Liquidators specializing in “on site auctions” or “complete buy-outs”. Serving NC,SC,GA and Ala.
contact Sam Williamson GAL2585 at 706202-2685 or sam@samwillauction.com. 1111
TODAY’S RESTAURANT
561.620.8888 • www.trnusa.com
Upcoming industry affairs
Flags, Flagpoles, Custom Flags,
Toothpick Flags, Message Flags and our
newest product Bowflags, we have it all!!
Call us @800.962.0956 or visit www.flagco.com. 0312
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P.O. Box 273264 • Boca Raton, FL • 33427-3264
Calendar Events
12 months of advertising only $149.
Business Opporunities
Publisher
4-5 ◆ The National BBQ Festival
Okefenokee Fairgrounds ◆ 2401 Knight Ave ◆ Waycross, GA ◆ 800.385.0002
◆
WWW.TRNUSA.COM
In recent years there has been a rise
to adapt green habits in eating and cooking. Now Xtrema by Ceramcor’s line of
ceramic bakeware makes it possible to
bake healthily and efficiently while
retaining the optimal
natural nutritional
value of the food.
Each piece of Xtrema
bakeware, is made of
the Earth's natural
minerals and water
and finished with a
non-toxic and nonscratch ceramic glaze.
The 100% green bakeware conserves
energy and reduces total cooking time
since the ceramic material retains heat
longer than traditional bakeware. “We
are 100% committed to providing consumers with the greenest cookware on
the planet and are pleased to introduce
Xtrema’s line of bakeware,” said Rich
Bergstrom, founder and president of
Ceramcor. “We believe that by incorporating small, everyday changes into their
◆◆◆◆
The Food Marketing Institute
(FMI) announced the appointment of
Robert Rosado as director of government relations. Rosado will focus on
legislation that impacts supermarkets in the areas of food safety, health
care, food deserts and the 2012 Farm
Bill. “Rob has a broad range of expertise in food and agriculture that will be
very helpful to FMI and its members.
His background also includes working with federal agencies on many
issues related to the
food retail industry,”
said FMI President
and Chief Executive
Officer Leslie G.
Sarasin. “We are very
excited to have him
join
our
team.”
Rosado joins FMI
from the Biotechnology
Industry Organization (BIO) where
he was policy manager for the food
and agriculture issues.
Today’s Restaurant invites you to
submit information for the What’s
Going On column. Please fax, mail or
e-mail your story to us. Try and
keep the word count between
25-75 words. And
don’t forget to visit
our web site at
www.tr nusa.com
where you can find
news articles, internet exclusive information, downloadable pdf editions,
subscription sign-up forms, Today’s
Restaurant Business Network information and much more.
◆◆◆◆
GEORGIA
◆◆◆◆
lifestyle, people can improve their health
while preserving the environment. Not
only is Xtrema bakeware the healthiest
on the planet, but
there are no pollutants produced during
any point of the manufacturing process. The
entire manufacturing
process uses clean natural gas that is safe for both people and
the environment.” Visit the company
online at www.ceramcor.com for details.
◆◆◆◆
New & Used
Equipment
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 description and
optional photo
◆◆◆◆
Family-owned and operated since
1927 – Atlanta Fixture is a full-service
trusted name in the Foodservice
Equipment & Supply industry where
clients can have a one-stop shopping
experience for setting up a commercial
For more information call 561.620.8888
or visit www.FoodEquipmentTrader.com
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MAY 2011
retail chains, including McDonal ds,
Bojangles, Taco Bell and Golden
Corral franchises, as well as other
commercial buildings across the U.S.
“A s c o m m e r c i a l
businesses continue looking for ways
to save money and
increase profitability, E2America’s energy efficiency
technology can deliver one of the
quickest, easiest ways to directly
affect their bottom line,” said Dara
O’Neill, E2America CEO. “Our projected revenue growth in the coming
year is based on a dramatically
increased demand for proven technology that can drastically reduce a
business’s energy costs.”
from page 8
Customer Experience.” Atlanta Fixture
can be contacted at 770.455.8844.
11
What’sGoing On
kitchen and providing everyday supplies. One of the many ways Atlanta
Fixture sets itself apart from its competition is how they outfit a restaurant
from “the hood to the salt & pepper
shakers.” With their 63,000 square foot
show room and 110,000 square foot distribution center they are
the largest
foodservice
equipment
and supply dealer in the Southeast.
Atlanta Fixture regularly stocks over
10,000 items all available for next day
delivery. Paul Klein & the rest of his
management team believe in “going
above & beyond” for their clients by
focusing on “Adding Value to the
◆
TODAY’S RESTAURANT
12
MAY 2011
GEORGIA
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM