101 Concepts to open Cibo E Beve

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
VOLUME 2 NUMBER 6 ◆ JUNE 2011
WWW.TRNUSA.COM
101 Concepts to open Cibo E Beve
Appetizers:
Under the Toque:
Chef Chris Hall
5
Have your
candy and
eat it too
7
Fifth Group’s
new Mexican
concept
9
Restaurant
noise silenced
11
Entrées:
Advertisers Directory . . . . . . . 3
Appell Pie . . . . . . . . . . . . . . . . . . . . . . . 3
Business Cards. . . . . . . . . . . . . . . 10
Calendar Events . . . . . . . . . . . . . 10
Classified Ads . . . . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque . . . . . . . . . . . . . . 5
What’s Going On. . . . . . . . . . . . . . 2
Dessert:
:
UST
AUG
The Florida
Restaurant Show
Special Issue
PAID
WEST PALM BEACH, FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
CALL FOR MORE INFO: (561) 620-8888
Atlanta-based restaurant group, 101
Concepts, owners of Food 101 and the
trio of Meehan’s Public House restaurants, will soon be opening Cibo E Beve,
a restaurant showcasing a modern
approach to authentic Italian cuisine.
Cibo E Beve, Italian for food and drink, is
dedicated to celebrating the vibrant
food, wine and culture that illustrates
the passion for life that is intrinsic in
Italy’s culture.
The creative force behind Cibo E
Beve (pronounced chee-boh, bevay), is
Executive Chef and Partner, Linda
Harrell, who brings more than 20 years
of creating distinctive Italian cuisine at
such popular Atlanta eateries as Antica
Posta and Mangia 101. She also received
formal European training when she
worked with acclaimed Chef Daniel Yves
Abid, a protégé of Alain Ducasse, at
Kingsmill Resorts in Williamsburg. With
so many years of training and passion
behind her, the dishes Chef Harrell will
feature on Cibo E Beve’s menu will be
reflective of her innovative approach to
Italian cuisine. Using seasonal, locally
grown and harvested ingredients, as
well as many specialty items imported
from Italy’s finest purveyors, Chef
Harrell will make most everything from
scratch at Cibo, from pizza dough to
pastas and desserts such as cannolis.
Some of Chef Harrell’s imaginative
dishes that will grace the menu of Cibo
include Arancini Siciliani, saffron risotto
fritters filled with buffalo mozzarella
and parmesan reggiano, Wood Grilled
Octopus in an edible black iron skillet,
Rigatoni Gorgonzola with pistachio
cream, Butter Poached Scallops with a
confit shallot risotto, white chocolate
veloute and popcorn shoots, Elliott
◆
Cibo E Beve is being
designed by one of
Atlanta’s hottest
design firms, the
award-winning AI3.
Shimley Veal Chop Milanese, arugula
salad, heirloom tomatoes, parmigiano
reggiano, saba and ligurian olive oil, and
Red Velvet Zeppole with mascarpone
cream and white chocolate frappe.
“With the opening of Cibo, we’re taking the best aspects of our successful
Atlanta Italian restaurants, starting with
our first restaurant, Brooklyn Café, a
New York style Italian restaurant that we
owned from 1992 until 1999 which
received local and national critical
praise, through the extremely popular,
Tuscan influenced Mangia 101, and creating a polished new concept that focuses as much on the serious nature of the
food as it does on the excitement of dining,” states Managing Partner, Steve
Buero. “The overall dining experience at
Cibo E Beve will be filled with energy
and passion for great food and drinks for
everyone dining at the restaurant …
guests relaxing and sharing a table filled
with small plates, or a group of ladies
interacting with the chefs at the
Antipasta Bar, or the late night crowd
toasting with some of our cutting edge
cocktails. Everyone will experience that
fun and passion,” concludes Buero.
Cibo E Beve is being designed by
one of Atlanta’s hottest design firms, the
award-winning AI3. The décor of Cibo E
Beve will serve as a gateway between old
world Italy and a modern gastronomic
experience. The eye catching wood
burning oven, white marble Antipasta
Bar and large Chef’s Table that will be
placed in front of the open-air kitchen,
will all be capturing focuses of the
restaurant. The overall feel of the restaurant will be exciting, vibrant and brimming with energy.
See CIBO E BEVE page 9
Consumers want more content info
Lisle, Il - Seventy percent of U.S. diners say they want more information
about the sourcing and nutritional value
of their meals when dining out, with
nearly two-thirds (64 percent) agreeing
they would choose healthier meals if
more information was provided,
according to Unilever Food Solutions'
new World Menu Report, "What's in
Your Food?"
The global report surveyed 3,500
diners in the United States, United
Kingdom, Germany, China, Russia,
Brazil and Turkey who eat out at least
once a week. The survey was conducted
to measure consumers' attitudes and
behaviors toward eating out.
Although an overwhelming majority of U.S. respondents said they want
greater transparency about ingredient
sourcing and production, preparation
details and nutritional content, 83 percent said that information is not currently offered when dining out.
However, the report also showed the
demand for more information was less
pronounced among U.S. diners than
their counterparts in non-western and
developing nations, where 90 percent
or more of respondents said they
wanted greater transparency about
meal content.
"Globally, consumers' attitudes
toward healthy eating are evolving and
their desire for delicious food when
dining out is constant," said Lisa
Carlson, MS, RD, development nutritionist, R&D, Unilever Food Solutions
North America. "Consumers want food
that tastes good, but they also want
food that is good for them. Because of
See INFORMATION page 9
2
What’s Going On
GEORGIA
JUNE 2011
Important new products, corporate news and industry events.
If a freezer's on the fritz, how can
you be sure if the food inside is still OK
to consume? Spoiler Alert, by French
company FreezCube, is a small plastic
device containing organic liquids. If temperatures
fall below optimal levels
for frozen foods (0° F),
the liquids indicate how
many remaining days the
food in the freezer is safe
to consume. The proper
conservation of frozen
food is often threatened
by unplanned temperature increases resulting
in bacterial growth responsible for
food poisoning. This can be due to
faulty freezer doors, power shortages,
f re e z e r m a l f u n c t i o n s
or other unexpected
events. Spoiler Alert
by FreezCube is a
frozen food monitoring device that
indicates the number of
remaining days the food in the freezer
is safe to eat. At the same time, it alerts
consumers to unsafe increases in
freezer temperature leading to dangerous food consumption. For all
details visit www.freezcube.com.
◆◆◆◆
In partnership with manufacturing partners Pratt Industries and SmurfitStone Container Corporation, Ecovention, LLC announced the launch of the
ROMA "Serve & Store" pizza box. Available exclusively through
PERFORMANCE Foodservice / ROMA Food, the
ROMA "Serve & Store" is based on Ecovention's
patented GreenBox technology. Easy to assemble,
the ROMA "Serve & Store" breaks down into
plates and a smaller container for leftovers, eliminating the need for disposable plates and ancillary storage materials like aluminum foil and plastic wrap. The technology elevates take-out pizza
to a new level of convenience and creates an effective source of differentiation for pizzerias, restaurants and
chains. PERFORMANCE Foodservice / ROMA Food, part of the
PERFORMANCE Food Group family of distributors, specializes
in broadline distribution and Italian and Italian-American food products, and
services pizzerias and restaurants throughout the U.S.
ACityDiscount management and
staff celebrated the grand opening of
their new
Atlanta
restaurant
equipment showroom on June 2, 2011
at 6286 Dawson Blvd. in Norcross.
To introduce foodservice industry
professionals and the public to the
new showroom, ACityDiscount had
a ribbon-cutting ceremony with
Lynette Howard, Gwinnett County
Commissioner, Chuck Warbington,
Executive Director, Gwinnett Village
Community Improvement District, and
John Stack, ACityDiscount CEO.
Giveaways including a Scotsman selfcontained ice machine, PGA Golf
Championship tickets, Atlanta Braves
tickets, a commercial-grade outdoor gas
grill in the winners favorite college team
colors, the Gwinnett Braves’ mascot
Chopper drew home game tickets, plus
much more for those in attendance. On
May 31st and June 1st, ACityDiscount
hosted their manufacturer representatives for Ask The Pro foodservice indus-
PRODUCTS DISTRIBUTED / REPRESENTED BY…
6105 Duquesne Dr.
Atlanta, GA 30336
Local: 404-346-1433
1-800-878-3875
Fax: 404-349-5540
• GEORGIA’S WHOLESALE FOODSERVICE EQUIPMENT SPECIALIST •
DISTRIBUTOR LINES
SCOTSMAN A complete line of Commerical Ice Making Equipment.
www.scotsman-ice.com
AMERICAN RANGE Manufacturers of a complete line of Commerical Gas
Ranges, Ovens, Fryers and other cooking products.
www.americanrange.com
TRUE One of the world’s largest manufacturers or Commerical
Refrigeration Products. www.truemfg.com
EVERPURE A complete line of Commerical Water Treatment Systems.
www.everpure.com
MOFFAT Manufacturer of Commerical Convection Ovens, Proofers and
Holding Cabinets. www.moffat.com
TECHNIBILT A complete line of Modular Wire Shelving, Carts and
Accessories. www.technibilt.com
MODULAR Complete Line of Dispensers including applications from cups
and lids to condiments and ice cream cones. www.tomlinsonind.com
DISCOVERY PRODUCTS CORPORATION Manufacturers of affordable and
environmentally Safe Cleaning Products to the foodservice industry
worldwide. Carbon Off, Bright Shine and Oven Cleaner.
www.discoveryproducts.com
YOSHIMASA A leading Manufacturer of Sushi Cases and highly efficient
Air Curtains. www.yoshimasausa.com
MANUFACTURER’S REP. LINES
Member
UNIVEX Producers of a comprehensive line of Planetary Mixers. A complete
line of Slicers, Meat Grinders, Power Drive units, Bowl Cutters,
Vegetable Peelers, Hamburger Patty Presses, Melon and Watermelon
Peelers. www.univexcorp.com
G&A SUNRISE Quality Commercial Wood, Metal & Aluminum Seating
Products, Table Tops and Table Bases. www.gaseating.com
BK RESOURCES Importers of quality Plumbing, Sinks, Tables, Etc. for
foodservice equipment dealers as well as hardware for the manufacture of
commercial foodservice equipment. www.bk-resources.com
OLD HICKORY Hickory is the world’s largest and oldest (50 years)
manufacturer of Commercial Rotisseries / BBQs for the foodservice and
retail markets with over 57 models in both gas and electric.
www.hickorybbq.com
TO FIND YOUR CLOSEST DEALER AND PURCHASE THE ABOVE PRODUCTS
PLEASE CALL
1-800-878-3875
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
try product training. This was an opportunity for foodservice business operators to obtain personal advice on products suitable for their
business, ask a question to get the most
out of the equipment
they already own, or
tips on preventative
care and maintenance to increase
the longevity of their
equipment investment. ACityDiscount has based its foodservice equipment business in Atlanta
for 38 years and can be reached at online
at www.ACityDiscount.com.
◆◆◆◆
American Metalcraft added some
new pieces to their Endurance™
Melamine Collection this year.
Featured are their Round Ribbed
Serving Bowls. Like all of the foodservice supplies in the Endurance
Collection, these Bowls look like they
are porcelain, yet they are manufactured from nearly indestructible
melamine for long-lasting reliability in
everyday performance. Lighter weight
and more economically priced than
See WHAT’S GOING ON page 6
3
Appell Pie
Service with a smile
Howard Appell
◆ Today’s
Restaurant Publisher
Now we are going to make a giant
leap forward and continue to expand
the reach of Today’s Restaurant to new
States by partnering with candidates
who know the food service industry, to
own and operate their own Today’s
Restaurant. The information below is a
brief explanation of what we’re offering.
Have you ever thought of being your
own boss in an industry you already
know and love? Today’s Restaurant, the
business-to-business trade newspaper
that publishes state-specific editions for
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
Today’s Restaurant adds seasoned veteran to staff
James Antunes has joined Today’s Restaurant News’ sales staff as our
National Accounts Manager. Jim has over 30 years of foodservice equipment
manufacturing experience including Sales and
Marking and Senior Management positions.
Many people will remember Jim from his days at
Roundup Food Equipment/A. J. Antunes & Co.
rising to President/CEO of the entire corporation. During his tenure with Antunes, Jim was
active in numerous industry boards and committees including 6 years on the NAFEM Board
of Directors. Jim’s leadership was instrumental
in earning Antunes ISO-9001 certification as well
as the Supplier of the Year award from
McDonald’s Corp in 1999.
Since leaving A. J. Antunes & Co. in 2001, Mr. Antunes has advised several
foodservice organizations including Super Sturdy, Bottle Disintegration
Systems, Fusion and Chef Master. Jim can be reached at 262.490.4985 or
jim@trnusa.com.
Index of Advertisers
American Fire Shield ............................3
Georgia Restaurant Consulting Group...6
Chef Club USA ......................................2
Hoods Unlimited ..................................3
Culinary Software Services ..................8
Magic Seasonings ...............................11
Empire Equipment ...............................2
Restaurant Depot..................................5
Empire Ventilation................................8
Restaurant Max .....................................7
FoodEquipmentTrader.com ................7
Thunderbird........................................12
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!
FoodServiceResource.com...................3
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◆
TODAY’S RESTAURANT
GEORGIA
◆
Our program
allows the licensee
to maximize their
income, and create
a great lifestyle.
the food service industry is expanding
across the U.S. and Canada. You can
become the publisher of your own state
newspaper by becoming a licensee.
What is a license to operate Today’s
Restaurant in your state? A license
enables you to the legal right to use all of
our intellectual property; such as our
sales and business process methods,
logo, name, format and literature. You
will benefit from our fourteen years of
experience bringing the news of the
industry to our readers.
What do you have to do? After years
of development we have created a
methodology that lets you be the face of
your state’s publication and not have the
obligations and responsibilities of publishing. Your main responsibility will be
to represent Today’s Restaurant in your
state; you will sell advertising, attend
networking functions and dinners, add
names to the mailing list and gather
information for local stories. Some writing will be required.
Today’s Restaurant News, Inc.
(Today’s Restaurant) will provide you
with all the back of the house components such as articles, graphic arts,
printing and mailing services.
Our program allows the licensee to
maximize their income, and create a
great lifestyle.
We are seeking potential licensees
who can……… and have ……………
If this career opportunity sounds like
something that you would like to invest
in and find interesting, please contact
me for further details at 561 620-8888 or
at howard@trnusa.com to learn more
about owning and operating Today’s
Restaurant in your state.
JUNE 2011
Have you noticed that business as
we knew it is changing on a daily basis?
The web, smart phones, phone apps,
and now tablets, it makes you want to
take a few tablets for the headache you
get trying to figure it all out.
Change is inevitable but change for
the sake of change is not always productive, as many of you who may be out of
work now know all too well.
Satchel Page stated “Never look
back, someone may be gaining on
you” I always remembered that quote
and have tried to be progressive and
forward thinking.
4
New Openings
GEORGIA
JUNE 2011
New business opportunities in the Georgia foodservice industry.
Now Open
◆ SECOND STREET CAFE
687 2nd Street South, Soperton, 30457
◆ ANGEL'S FINE DINING, 146 South Macon St., Jesup, 31545
◆ THE MOBILE MARLAY - a mobile Fish & Chips Truck
426 West Ponce De Leon Ave, Decatur, 30030
◆ RED FOX SPORTS BAR
10479 Alpharetta Street Ste 19, Roswell, 30075
◆ SAM'S GRILL & CAFE
2825 Rolling Pin Lane, Suwanee, 30024
◆ CAJUN CRAWFISH & SEAFOOD
234 Windy Hill Rd, Marietta, 30060
◆ ITALIA GRILL, 607 Sigman Rd NE, Conyers, 30013
◆ TARASCOS MEXICAN RESTAURANT
111 Mountain Vista Blvd, Canton, 30115
◆ TRINITY CREOLE CAFE, 2756 S Main St, Kennesaw, 30144
◆ DERBY SPORTS GRILL, 885 Woodstock Rd, Roswell, 30075
◆ AMERICAN DELI, 665 Duluth Hwy, Lawrence, 30046
◆ TERIYAKI EXPRESS, 932 HWY 140 NW, Adairsville, 30103
◆ DARBAR AUTHENTIC PAKISTANI
1455 Pleasant Hill Rd, Lawrenceville, 30044
◆ ONE EARED STAG - Organic new cuisine & European Rest,
1029 Edgewood Ave, Atlanta, 30308
◆ CROSSROADS CAFE
113 South Main Street, Swainsboro, 30401
◆ UNCLE LOUIE G'S ITALIAN ICES
11730 Jones Bridge Rd, Johns Creek, 30005
◆ TASCA LATIN BISTRO
10970 A State Bridge Rd, Johns Creek, 30022
◆ DICKEY'S BARBECUE PIT
13075 Highway 9 North, Milton, 30004
◆ BAD DOG TAQUERIA, 1579 N. Decatur Road, Atlanta, 30307
◆ BUCKHEAD PIZZA CO (4th location)
1 Galleria Parkway SE, Atlanta, 30339
◆ WILD WING CAFE (opening June 24th)
1250 Scenic Hwy Ste 1232, Lawrenceville, 30045
◆ NAM PHUONG VIETNAMESE REST (2nd location)
5150 Buford Highway NE Ste A110, Atlanta, 30340
◆ GOLDEN DOLPHIN SEAFOOD RESTAURANT AND GRILL,
4431 Hugh Howell Road, Tucker, 30084
◆ J. BUFFALO WINGS
4307 Lawrenceville Highway, Tucker, 30084
◆ DO [dough], 955 W. Marietta St, Atlanta, 30318
◆ TEN BISTRO
5005 Peachtree Parkway 820, Norcross, 30092
◆ THE DUBLIN PUB & GRILL
3902 Hwy 78 W, Snellville, 30309
◆ TEX’S TACOS ‘HOME BASE’
3173 Roswell Road, Atlanta, 30305
◆ AURELIO'S PIZZA (opening 1st week of June)
255 Johnson Ferry Rd., Marietta, 30060
◆ LITTLE'S FOOD STORE, 198 Carroll St, Atlanta, 30312
◆ COWLICKS YOGURT & FLOATS - a new frozen yogurt
concept, 2460 Cumberland Parkway, Atlanta, 30339
◆ PIZZA HUT, 3634 South 2nd St., Folkston, 31537
◆ PUB29, 5002 Paulson St Ste 109, Savannah, 31405
◆ RISING ROLL GOURMET, 200 Peachtree, Atlanta, 30303
◆ PICANTE GRILL, 5955 Atlanta Hwy, Alpharetta, 30004
◆ EL ESCORPIÓN, 800 Peachtree Street NE, Atlanta, 30308
◆ OCTANE POCKET BAR, 600 Peachtree St SE, Atlanta, 30308
◆ CAFE KARIS & MARKETPLACE
701 Highland Ave NE, Atlanta, 30312
◆ THE PICKLE, 803 Mercer St, Atlanta, 30312
◆ THE CAJUN CRABHOUSE, 3220 Butner Rd, Atlanta, 30331
◆ BURNIE'S BBQ, 2021 Main St., Covington, 30014
◆ BURGER BAR, 186-A Auburn Avenue, Atlanta, 30303
◆ PIG-N-CHIK BARBECUE, 1815 Briarcliff Road, Atlanta, 30329
◆ ALESSIO’S RESTAURANT AND PIZZERIA
3775 Windermere Parkway, Cumming, 30041
◆ YOGURTLAND (1st Atlanta location)
1228 W. Paces Ferry Rd NW, Atlanta, 30327
◆ CRACKER BARREL, 216 Henry Blvd, Statesboro, 30458
◆ BIG TEX CANTINA
308 W Ponce De Leon Ave Ste 1, Decatur, 30030
◆ OLIVE GARDEN (opens June 20th)
1175 Dawsonville Highway NW, Gainesville, 30501
◆ DAY AFTER DAY CAFE, 2300 Liam Ave, Dacula, 30019
◆ SALSA HAVANA, 1971 Howell Mill Rd., Atlanta, 30318
◆ CASSEROLES, 1393 N Highland Ave Ste 4, Atlanta, 30306
◆ THE WRECKING BAR BREWPUB (opening June 19)
292 Moreland Avenue NE, Atlanta, 30307
◆ PINO GELATO (1st GA location)
21 W. Park Square NE, Marietta, 30060
◆ MORELLI'S GOURMET ICE CREAM & DESSERTS
1220 Caroline Street SE, Atlanta, 30307
◆ LA CAVEAU FINE WINES
5256 Peachtree Rd Ste 102, Chamblee, 30341
◆ SIRACUSAS NEW YORK PIZZERIA
5350 United Drive Southeast, Smyrna, 30082
◆ CHICKEN & SALSA
6200 Buford Highway Ste 1K, Norcross, 30071
◆ RAJBHOG CAFE
1500 Pleasant Hill Rd Ste 102, Duluth, 30096
◆ KEGUN JAPANESE STEAK AND SUSHI BAR
6599 Church Street, Douglasville, 30134
◆ J. BUFFALO WINGS
10779 Alpharetta Hwy Ste 170, Roswell, 30076
◆ ROSCOE'S FISH CAMP
1250 Buford Dam Road, Buford, 30518
◆ SENSUAL RHYTHMS CAFE
3797 Hwy 138 SE St, Stockbridge, 30281
◆ BAJA LATIN GRILL, 187 E. May St., Winder, 30680
◆ CRAVE RESTAURANT & BAKERY, to come when available,
Atlanta, June - July 2011
◆ ESCORPIÓN TEQUILA BAR & CANTINA
800 Peachtree St NE, Atlanta, 30308, June - July 2011
◆ CIBO E BEVE - an Italian restaurant
4969 Roswell Road, Sandy Springs, 30342, June - 2011
◆ THE ARENA, 6339 Hwy 42, Rex, 30273, June - July 2011
◆ BOJANGLE'S
343 Belair Road, Augusta, 30907, June - July 2011
◆ TO BE NAMED NEW RESTAURANT will be Nouveau Southern,
3315 Peachtree St NE, Atlanta, 30326, Sept - Oct 2011
◆ YUM BUNZ (new concept), to come when available,
Atlanta, Sept - Oct 2011
◆ COLD STONE CREAMERY
275 Riverside Parkway, Austell, 30168, June - July 2011
◆ CASTAWAYS SEAFOOD BAR AND GRILL on Holiday Marina,
6900 Holiday Rd., Buford, 30518, June - July 2011
◆ WHOLE FOODS, 1311 Johnson Ferry Road NE Ste 580,
Marietta, 30068, July - August 2011
◆ THE COOK’S WAREHOUSE (4th location), off Johnson Ferry
Road, Atlanta, 30068, July - August 2011
◆ HOOK’S FISH AND CHIPS
355 Moreland Ave SE, Atlanta, 30316, June - July 2011
◆ THE CULTURE LAB
2200 Powder Springs Rd SW, Marietta, 30064, June - July ’11
◆ AMERICAN CLASSIC TAVERN, 909 Parkside Walk Lane,
Lawrenceville, 30043-7312, June - July 2011
◆ YUMM TERIYAKI
87 Peachtree St SW Ste 201, Atlanta, 30303, June - July 2011
◆ BABA'S GYRO & KABOB
5270 Peachtree Pkwy Ste 115, Norcross, 30092, Jun-Jul ’11
◆ ATHENS KOUZZINA
4949 Friendship Rd, Buford, 30519, June - July 2011
◆ JACK'S NEW YORK DELI
3333 Piedmont Road Ste 120, Atlanta, 30305, July - Aug 2011
◆ NEW CONCEPT TO BE NAMED (sandwich or yogurt shop),
1021 Howell Mill Road NW, Atlanta, 30318, July - Aug 2011
◆ U-SWIRL FROZEN YOGURT (1st Atlanta area location),
Sandy Plains Rd. Stes 2 & 3, Marietta, 30066
June - July 2011
◆ HEIRLOOM CAFE AND FRESH MARKET - a farm-to-table
Rest, 815 N. Chase St., Athens, 30601, June - July 2011
◆ LURE
1106 Crescent Avenue NE, Atlanta, 30309, Jan - Feb 2012
◆ MARTIN'S PUB
7285 Roswell Rd, Sandy Springs, 30328, July - August 2011
◆ THE ULTRA LOUNGE (Rabbit Hole)
1371 Clairmont Road NE, Decatur, 30033, June - July 2011
◆ THE NEST BAR & GRILL
1371 Clairmont Road NE, Decatur, 30033, June - July 2011
◆ LOCAL REPUBLIC GASTRO PUB
225 W Crogan St, Lawrenceville, 30046, June - July 2011
◆ CHEPE'S MEXICAN GRILL
to come when available, Alpharetta, August - 2011
◆ COWLICKS YOGURT & FLOATS - a new frozen yogurt
concept, 1100 Hammond Drive, Dunwoody, 30328
June - July 2010
◆ SMASHBURGER (1st of over 30 coming)
2625 Piedmont Avenue, Atlanta, 30324, June - July 2010
◆ TOMO
3434 Peachtree Road NE, Atlanta, 30326, June - July 2010
◆ TEX-MEX RESTAURANT (to be named)
191 Peachtree St. NE, Atlanta, 30303, Sept - Oct 2011
◆ PANERA BREAD
1544 Piedmont Ave NE, Atlanta, 30324, June - July 2011
◆ CALIFORNIA PIZZA KITCHEN
1544 Piedmont Ave NE, Atlanta, 30324, June - July 2011
◆ BOARDWALK FRESH BURGERS AND FRIES
1544 Piedmont Ave NE, Atlanta, 30324, July - August 2011
◆ RISING ROLL GOURMET
1800 Howell Mill Road, Atlanta, 30318, June - July 2011
◆ RESTAURANT NUBO in the upcoming Highland Tower on
Floor 26, 1025 N. Highland Avenue, Atlanta, 30306
Aug - Sept 2011
◆ DENNY'S 24-HOUR REST @ the Flying J, Highway 113,
Temple, 30179, July - August 2011
◆ CAFE EFENDI (moving from old location), 131 South Main St
- Ste G, Alpharetta, 30009, July - August 2011
◆ ZOLA ITALIAN BISTRO (moving from Alpharetta), 2955
Bethany Bend - Stes 300 & 400, Milton, 30004, Jun-Jul ’11
◆ CREOLAISE BALLROOM + BISTRO
98 Pryor St, Atlanta, 30303, June - July 2011
◆ LOST DOG TAVERN
3182 Roswell Rd NW, Atlanta, 30305, June - July 2011
◆ POLLO TROPICAL - Chastain
4410 Roswell Rd NE, Atlanta, 30342, June - July 2010
◆ POLLO TROPICAL
825 Duluth Highway, Lawrenceville, 30043, June - July 2010
◆ TARTUFO PIZZERIA
3135 Piedmont Rd NE, Atlanta, 30305, June - July 2010
◆ BBQ BUFFET RESTAURANT
2430 Peach Orchard Road, Augusta, 30906, July - August ’11
◆ BIG ZHADDY’S PLACE
240 N. Highland, Atlanta, 30307, July - August 2011
◆ MAKI FRESH in the Peachtree Battle Shopping Center
2349 Peachtree Road NE, Atlanta, 30305, June - July 2010
◆ NO. 246 - the Cal-Ital-themed rest
129 E Ponce de Leon Avenue, Decatur, 30030, Jun-Jul ’10
◆ CINÉBISTRO, 1004 Town Blvd - Bldg 1000 - Ste 1070, Atlanta,
30319, July - August 2011
◆ SWIRLL FROZEN YOGURT (1st GA location)
4365 Roswell Road NE, Atlanta, 30342, June - July 2011
◆ TEX-MEX AND MEXICAN INSPIRED CONCEPT (to be
named), One Ninety One building on Peachtree St, Atlanta,
30303, Sept - Oct 2011
◆ NEW RESTAURANT CONCEPT (to be named) - Inman Park,
1027-29 Edgewood Ave. NE, Atlanta, 30307, June - July 2011
◆ GITALADO'S ASIAN CUISINE, 11661 HWY 441, Athens, 30607
◆ HARRY'S SPORTS BAR & GRILL
605 Athens Street, Jefferson, 30549
◆ ETIENNE BRASSERIE, 311 E. Broad St, Athens, 30601
◆ MS DOT DINER (opening by Mid June)
307 Main St, Loganville, 30052
◆ BARKERS RED HOTS (opening by Mid June)
725 W Crossville Rd SE Ste 158, Roswell, 30075
◆ GEORGIA CAFE, 70 Broad St, Warm Springs, 31830
◆ GOD MAMAS KITCHEN
6045 S Norcross Tucker Rd, Norcross, 30093
Under Construction
◆ MI CASA MEXICAN, 1064 Old Peachtree Rd NW Ste 104-105,
Lawrenceville, 30043, June - July 2011
◆ ASIAN BUFFET
1177 Bellemeade Dr SW, Marietta, 30008, June - July 2011
◆ DIRTY DAWGS (Mobile Unit #16)
7374 Hwy 29-A, Hull, 30646, June - July 2011
◆ BRASELTON DINER
6566 Hwy 53, Braselton, 30517, June - July 2011
◆ FAT BUDDY'S BBQ
2715 Hwy 124, Jefferson, 30549, June - July 2011
◆ THE LITTLE TART BAKESHOP
437 Memorial Drive SE, Atlanta, 30312, Aug - 2011
◆ SLATE TABLE & TAFT
1132 Canton Street, Roswell, 30075-3642, July - Aug 2011
◆ CHICKEN AND THE EGG
800 Whitlock Avenue, Marietta, 30064, Aug - 2011
◆ HARBOUR BAR
129 Church St, Decatur, 30030-3326, June - July 2011
◆ LEROY’S FRIED CHICKEN
Howell Mill Road NE, Atlanta, 30318, June - 2011
◆ FRANK SKI’S RESTAURANT & BAR
2110 Peachtree Road, Atlanta, 30309, July - Aug 2011
◆ GASTRO-PUB/RESTAURANT
1992 Hosea L. Williams Drive SE, Atlanta, 30317, Jun-Jul ’11
◆ BLUEGRASS BBQ
1304 E. Highway 80, Bloomingdale, 31302, June - July 2011
◆ KITSCH'N 155
1788 Clairmont Rd, Decatur, 30033, June - July 2011
◆ AZUL AGAVE CANTINA & TEQUILA BAR
4120 Old Milton Pkwy, Alpharetta, 30005, June - July 2011
◆ OMG TACO, 1126 Euclid Ave., Atlanta, 30307, June - July 2011
◆ PANERA BREAD
Buckhead Drive, Statesboro, 30461, June - July 2011
◆ THE HANGER - Grant Park, 300 Oakland Avenue, Atlanta,
30312, June - July 2011
◆ THE FIFTH QUARTER
to come when available, Atlanta, Aug - Sept 2011
◆ THE PIT - an American Bar and Grille, 108 Weisenbaker
Road, Rincon, 31326, June - July 2011
◆ IPP'S PASTARIA & BAR
8496 Main St, Woodstock, 30188, July - 2011
◆ THE FLYING BISCUIT CAFE
2874 W. Highway 54, Peachtree City, 30269, June - July 2011
◆ ATLANTIC AUTO SPA AND LOUNGE - part auto spa and part
Rest., 348 14th Street NW, Atlanta, 30318, June - July 2011
◆ TSUNAMI TAQUERIA
2293 Peachtree Rd NE Ste B, Atlanta, 30309, June - July ’11
◆ BARRELHOUSE PUB, 22 5th Street NW in Technology
Square, Atlanta, 30308-1002, June - July 2011
◆ FARM BURGER
3365 Piedmont Road NE, Atlanta, 30305, June - July 2011
◆ WHICH WICH
804 Town Blvd Ste 1035, Atlanta, 30319, Sept - 2011
◆ DAL CUORE ITALIAN RESTAURANT
2100 Ray Moss Connector, Johns Creek, 30022, Jun-Jul 2011
◆ ROADKILL GRILL
732 N Main St, Alpharetta, 30004, June - July 2011
◆ SCOOTZ GOURMET GRILL, 5905 Atlanta Hwy Ste 107,
Alpharetta, 30001, June - July 2011
◆ TROY MEDITERRANEAN RESTAURANT (2nd location)
346 Johnny Mercer Blvd, Wilmington Island, 31410, June July 2011
◆ GIGI'S CUPCAKES
5521 Abercorn St Ste 100, Savannah, 31405, June - July 2011
◆ KNUCKLEHEADS SPORTS PUB AND RESTAURANT
5466 McEver Rd, Flowery Branch, 30542, June - July 2011
◆ ANOTHER BROKEN EGG CAFE
2355 Peachtree Road NE, Atlanta, 30305, June - 2011
◆ DICKEY'S BARBECUE PIT
to come when available, East Cobb, Aug - Sept 2011
◆ JAKE’S WAYBACK BURGERS
to come when available, Alpharetta, Aug - Sept 2011
◆ TAQUERIA MEXICAN RESTAURANT EL REY
2865 Main St, Atlanta, 30344, June - July 2011
◆ MIRKO PASTA
1105 Woodstock Rd Ste 110, Roswell, 30075, June - July 2011
◆ JET'S PIZZA
6107 Beechwood, Duluth, 30096, June - July 2011
◆ TABLE & MAIN
1028 Canton St, Roswell, 30075, July - August 2011
◆ JAMAICAN FLAVORS RESTAURANT
3565 MLK JR Dr, Atlanta, 30331, June - July 2011
◆ CONFETIS RESTAURANT & BAR
3045 Buford Hwy, Atlanta, 30329, June - July 2011
◆ ROADKILL GRILL
732 N Main St, Alpharetta, 30004, June - July 2011
◆ HAUTE DOGGERY/HD 10
664 N Highland Ave NE, Atlanta, 30306, June - July 2011
◆ JERK CHICKEN RESTAURANT, 2821 Chastain Meadow Pwky
Ste 230, Marietta, 30066, June - July 2011
◆ STK @ THE LOWES HOTEL
1075 Peachtree, Atlanta, 30309, July - August 2011
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
◆ BRICK OVEN BAR & GRILL, 10800 Haynes Bridge Rd,
Alpharetta, 30022, June - July 2011
◆ MARIETTA PIZZA COMPANY, 3109 Mary Eliza Trace,
Marietta, 30064, July - August 2011
◆ YU-KA JAPANESE RESTAURANT, 1197 Old Peachtree Rd NW
- Ste A, Suwanee, 30024, June - July 2011
◆ GENGHIS GRILL, 4915 Windward Pkwy W, Alpharetta,
30004, June - July 2011
◆ MENCHIE'S FROZEN YOGURT
196 Alps Rd Ste 7, Athens, 30606, June - July 2011
◆ MENCHIE'S FROZEN YOGURT, 2463 Hamilton Mill Pkwy Ste
200, Dacula, 30019, June - July 2011
◆ MENCHIE'S FROZEN YOGURT
4475 Roswell Road Ste 205, Marietta, 30062, June - July ’11
◆ EXTREME PITA (1st Alpharetta location), 7391 North Point
Pkwy Ste 1420, Alpharetta, 30022, June - July 2011
◆ LA PARILLA
2945 N Druid Hills Rd NE, Atlanta, 30329, Sept - Oct 2011
◆ BROOKLYN-STYLE RESTAURANT*
470 Flat Shoals Ave, Atlanta, 30316, June - July 2011
◆ NEW RESTAURANT *to be named* (in the skating rink
bldg), 4880 Lower Roswell Rd Ste 900, Marietta, 300684375, June - July 2011
◆ GRANT PARK TAVERN
465 Boulevard, Atlanta, 30312, June - July 2011
◆ TWISTED TACO
9700 Medlock Bridge Rd, Johns Creek, 30097, Oct - Dec 2011
◆ SAIGON CAFE
to come when available, Atlanta/Buckhead, Sept - 2011
◆ SAIGON CAFE
5530 Windward Pkwy Ste C 300, Alpharetta, 30004, Jun-Jul ’11
◆ FIVE GUYS BURGERS & FRIES, 4690 US Hwy 80 East,
Whitemarsh Island, 31410, Oct - Nov 2011
◆ FIVE GUYS BURGERS AND FRIES
860 Peachtree St. NE, Atlanta, 30308, June - July 2011
◆ SEAFOOD RESTAURANT (to be named)
1300 Iris Drive SW, Conyers, 30094, June - July 2011
◆ WING ZONE TAP & GRILL
1100 Eisenhower Drive, Savannah, 31406, June - July 2011
◆ 5 NAPKIN BURGER
990 Piedmont Ave NE, Atlanta, 30309, June - July 2011
◆ PARK BENCH
34 Irby Avenue, Atlanta, 30305, June - July 2011
◆ OCEAN PRIME
3102 Piedmont Rd, Atlanta, 30305, Sept - Oct 2011
◆ DEZ PERSIAN GRILL
7140 Jimmy Carter Blvd, Norcross, 30092, June - July 2011
◆ VERDE TAQUERIA Y CANTINA
1193 Collier Road NE, Atlanta, 30318, June - July 2011
◆ PIT RESTAURANT & GRILL
2200 Powder Springs Rd SW, Marietta, 30064, May - June ’11
◆ CIBO E BEVE
4969 Roswell Rd. Ste 245, Atlanta, 30342, May - June 2011
◆ THE BARREL HOUSE RESTAURANT
22 5th Street Northwest, Atlanta, 30308, May - July 2011
◆ ZAXBY'S CHICKEN (franchise)
4380 Roswell Rd, Atlanta, 30342, May - July 2011
◆ STIR CRAZY
4330 Peachtree Road NE, Atlanta, 30319, July - Aug 2011
◆ MALI THAI & SUSHI
961 Amsterdam Ave NE, Atlanta, 30319, Sept - Oct 2011
◆ OLIVE BISTRO
4330 Peachtree Road NE, Atlanta, 30319, June - July 2011
◆ BROOKHAVEN BISTRO
4330 Peachtree Road NE, Atlanta, 30319, June - July 2011
◆ SOGNO GELATO
4330 Peachtree Road NE, Atlanta, 30319, June - July 2011
◆ NUEVO LAREDO CANTINA
4330 Peachtree Road NE, Atlanta, 30319, June - July 2011
◆ THE FLYING BISCUIT CAFE
4330 Peachtree Road NE, Atlanta, 30319, June - July 2011
◆ BACI RESTAURANT & BAR by Cafe at Pharr, 705 Town Blvd.
Ste 510, Atlanta, 30319, June - July 2011
◆ CAKES & ALE
155 Sycamore St, Decatur, 30030-3338, July - 2010
◆ HILL STREET TAVERN
349 Decatur, Atlanta, 30312, Summer 2010
◆ BARCELONA WINE BAR & RESTAURANT
240 N Highland Ave NE, Atlanta, 30307-5609, Sept - Oct 2011
◆ THE HAHIRA WINE TASTING ROOM
I 75 North /Exit 29, Hahaira, 31632, Nov - 2011
◆ THE DAWSONVILLE WINE TASTING ROOM
off State Road 400, North of I 400 Start Rd 53, Dawsonville,
30534, Dec - 2011
◆ SMOKEHOUSE RESTAURANT, 106 Harmony Crossing Ste 1,
Eatonton, 31024-9532, June - July 2011
◆ STARS & STRIKES FAMILY ENERTAINMENT CENTER &
RESTAURANT, 1741 Mountain Industrial Blvd, Stone
Mountain, 30083, July - Aug 2011
◆ STARS & STRIKES FAMILY ENERTAINMENT CENTER &
RESTAURANT, to come when available, Holly Springs
Nov - Dec 2011
◆ CAFE O
842 Ralph David Abernathy Blvd, Atlanta, 30310, Jun-Jul ’11
Under New Management
◆ SAPPORO & THAI OF ROSWELL
910 Marietta Highway, Roswell, 30075
◆ IRON GATE PIZZERIA, 239 N Hamilton St, Dalton, 30720
◆ COURTYARD BY MARRIOTT ATLANTA BUCKHEAD HOTEL &
RESTAURANT, 3332 Peachtree Rd NE, Atlanta, 30326
◆ BURGERS & MORE
249 Ivan Allen Jr Blvd NW, Atlanta, 30313
◆ JR CRICKETS LOUNGE (was JR Crickets)
2348 Cascade Rd, Atlanta, 30311
Under the Toque
Chef Chris Hall
Local Three
◆
Atlanta
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SHOP & SAVE.
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.
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◆
TODAY’S RESTAURANT
GEORGIA
Local Three can be found at 3290 Northside
Parkway, Ste 120 in Atlanta. Reach them by phone
at 404.968.2700 or online at www.localthree.com.
JUNE 2011
Chef Chris Hall
tions of his restaurant experience.
From Canoe, Hall moved on to the
Sundial restaurant in downtown
Atlanta and then signed on to help
Chef Jay Swift open 4th & Swift.
Working with Swift allowed Hall the
flexibility and challenge to fully
express himself with his cooking.
In early 2007, Hall met and formed
a fast friendship with Ryan Turner and
Todd Mussman of Muss & Turner’s.
The three talked often of Hall’s dream
of opening a restaurant, and shortly
after thereafter, the Three Locals
formed a partnership and as the dream
for Local three began taking shape.
With the successful operation of M&Ts
as backbone for this new venture, Hall
and his team are super excited to bring
a laid-back neighborhood spot to the
Atlanta dining scene.
When asked what he is most proud
of thus far - he quickly mentions the
people that he has worked over the
years. “So many people that I have
cooked with over the years have gone
on to become so successful. My hope
is that I can share some of my own
experience with the guys and gals in
the kitchen at Local Three. And if I can
produce 20 great future restaurant
owners or chefs, I have done a good
job with my work.”
Hall lives with his wife Julie, a high
school physics teacher, in northwest
Atlanta. When he is not in the kitchen or
dining room at Local Three, he can be
found obsessively blogging about and
studying the Georgia Tech Yello.
5
The son of professional parents
who were entrenched in the educational field, Chris Hall was lucky
enough to spend summers at his
family’s farm near Houghton Lake in
Michigan. “Those summers hold
very special memories for me,” Hall
recalls. “We ate with the season.
Tomatoes, blackberries, fresh peas whatever we found at the roadside
stand became the centerpiece of
each meal. We used to take big containers and pick blueberries until
the containers overflowed (eating as
many as we carried home) and my
grandmother would fill deep
piecrust with ripe berries for amazing pies. It wasn’t complicated, but it
was always really good.”
Ironically enough, a knee injury
helped cement Hall’s destiny as a chef.
After a stint flipping pizzas at Fellini’s
restaurant in Buckhead as a teenager,
Hall sustained a serious injury playing
rugby in college. During his time convalescing, he watched cooking shows
between physical therapy appointments. And it was then that he developed a more determined interest in
the profession.
After he fully recuperated, Hall
took a job with Metrotainment
restaurants in Atlanta and then
moved on to Canoe in Vinings. “At
Canoe, I really immersed myself in
cooking, technique and gaining
hands-on experience,” he explains.
“Gary Mennie was at the helm and I
formed a great relationship with
him.” Working with Carvel Gould
then also, Hall credits that original
Canoe team with the real founda-
6
JUNE 2011
What’sGoing On
ceramic or porcelain, they offer an
alternative for serving. Featuring a
ribbed pattern on the outside and a
smooth finish on the inside, American
Metalcraft's new Ribbed Bowls are
additionally accented with a flared
design. For more information, contact
American Metalcraft at 800.333.9133
or www.amnow.com.
GEORGIA
◆◆◆◆
Rok Modern Stone-Age Cooking
announced the launch of its new
Premier 650 High-Temperature Oven
for the restaurant industry. The
Premier 650 is safety and sanitation
certified (UL, cUL & NSF), is made of
all stainless steel construction, is
superbly insulated for maximum heat
retention and energy efficiency and is
the most affordable rock cooking oven
on the market today, according to the
company. Rok can be reached at
866.588.7657.
◆◆◆◆
Vollrath President
and Chief Executive
Officer, Paul Bartelt,
announced the acquisition of Traex Company
from Libbey Glass®,
Inc., a subsidiary of
Libbey Inc. By acquiring
Traex, a market leader in
the production of warewashing systems and
plastic kitchen products, Vollrath will
expand the depth and breadth of its
As the asset sale of
The Linen House draws
to a close, owner Jan
Cancila announced
the formation of her
newest venture, Linen
Queen Design Works,
LLC. Linen Queen
Design Works will leverage the skills and interests of principal, Jan Cancila by focusing on three main business segments:
1. The Apron Flings brand of hostess
aprons; 2. Custom linen design and
production for weddings and large
events; 3. Publishing including website, logo and brochure design. And an
e-book is also in the works. To jumpstart the Apron Flings brand, Linen
Queen
Design
Wo r k s
showcased the Apron Flings hostess aprons
at the June 23-26th Dallas Market
Center Fashion Finds to obtain national retail and wholesale distribution.
The website, www.ApronFlings.com
contains all information.
from page 2
foodservice supplies. While Vollrath is
known throughout the industry as a
leader in metal stamping and fabrication, the acquisition of Traex adds plastic molding and manufacturing to
Vollrath’s capabilities. Vollrath’s product
offering will increase with additional
warewashing systems, tabletop accessories, bar supplies, food preparation
products, dispensers and trays. The
addition of these new products will
complement Vollrath’s extensive equipment and smallwares offering, while
further enabling the company to serve
as a one-source solution to help foodservice professionals
run a more
flexible,
efficient and profitable business. “With
the acquisition of Traex, Vollrath now
has a state-of-the-art, well-equipped
injection mold plastic manufacturing
facility, managed by a very knowledgeable and skilled workforce. This
allows Vollrath to develop and
supply plastic preparation,
cooking and serving products,
while reinforcing our commitment to being the go-to
solution for the foodservice
industry,” said Bartelt. For more
than 136 years, The Vollrath
Company, L.L.C., has been a
manufacturer of quality equipment and smallwares supplying
the foodservice industry. For
more info visit www.vollrathco.com.
◆◆◆◆
Small businesses, retailers and
restaurateurs can get in on the group
coupon craze with a new, national
group
coupon
site
called
www.StartUpBuys.com which just
launched in all 50 states. The site will
help mom-and-pop retailers, restaurants, salons, spas, home-based businesses, professional service businesses
and other small businesses. who are in
the launch, startup and new phases of
their businesses and who need to find
◆◆◆◆
new customers or
clients, as well as to
help them find vendors who can provide the goods and
services they need.
◆◆◆◆
Rooster's Beak is
a growing operation
restaurant and will soon also have a
food truck. The restaurant is located at
215 10th Street in Augusta. The restaurant can be reached at 706.364.2260.
◆◆◆◆
The versatile KOLD-DRAFT® T270
Ice Crusher combines with any KOLDDRAFT Ice Machine to prepare
crushed ice—on demand. An external
knob on the T270 Ice Crusher allows
operators to “order” the production of
ice cubes or crushed ice, resulting in a
dual-purpose machine that satisfies
various ice applications. Ice is stored in
side-by-side bins—either half or full
cubes in one side and crushed ice in
the other. Crushed ice is ideal for salad
bars and other cold food displays,
chilling soft drinks, and more. KOLDDRAFT® can be reached at
800.840.9577 or www.kold-draft.com.
◆◆◆◆
Today's diners are more familiar
with Asian cuisine than ever before, as
Thai, Japanese, Vietnamese, Korean,
Indian and regional varieties of
Chinese cuisines have become commonplace on menus and marquees
across the country. As popular as Asian
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.grcg.info
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
◆ Cardiovascular Risk Factors.
Candy consumers were found to have
GEORGIA
Other findings include:
a 14 percent decreased risk of elevated diastolic blood pressure and lower
C-reactive protein (CRP) levels than
non-candy consumers (CRP is a nonspecific marker of general inflammation and one way to assess risk for
cardiovascular, other chronic diseases as well as physical activity and
stress.). For high-density lipoprotein
cholesterol (HDL-C), chocolate candy
consumers had better values of this
"good" cholesterol, specifically a 19
percent decreased risk of a lower
HDL-C.
◆ Metabolic Syndrome. Chocolate
candy consumption was associated
with a 15 percent reduced risk of metabolic syndrome – a group of risk factors
linked to overweight and obesity that
can lead to increased risk for heart disease, diabetes, and stroke.
◆ Diet Quality. Measured by the
Healthy Eating Index 2005 (HEI-2005),
the study found that diet quality was not
affected by total candy or chocolate
candy consumption when consumed
within energy limits. While sugar candy
consumers did have a lower HEI than
non-consumers, the difference between
the two was quite small.
"Candy is a unique treat that can
provide moments of joy and happiness.
Consumers should feel confident that
candy, consumed in moderation within
a diet balanced with regular physical
activity, can be part of a healthy, happy
lifestyle," said Alison Bodor, senior vice
president of public policy and advocacy,
National Confectioners Association.
JUNE 2011
Washington, DC - Good news for
candy and chocolate lovers: they tend to
weigh less, have lower body mass
indices (BMI) and waist circumferences,
and have decreased levels of risk factors
for cardiovascular disease (CVD) and
metabolic syndrome, according to a
new study(1) published recently in
Nutrition Research.
The findings are positive, but lead
researcher Carol O'Neil, PhD, MPH,
LDN, RD, Louisiana State University
Agricultural Center, cautions it is all
things in moderation. "We certainly
don't want these results positioned as
eating candy helps you to lose
weight," she said. "This study adds to
the evidence base that supports
candy's role as an occasional treat
within a healthy lifestyle."
The study examined the association
of candy consumption (broken into
three categories: total candy, chocolate
or sugar) on total energy intake (calories), nutrient intake, diet quality, weight
status, CVD risk factors and metabolic
syndrome in more than 15,000 U.S.
adults 19 years and older based on 19992004 National Health and Nutrition
Examination Survey (NHANES) data.
Results of the study showed that
while candy contributed modestly to
caloric intake on days it was consumed, there was no association of
total candy intake to increased
weight/BMI -- suggesting that over
time, consumers were able to balance
longer-term caloric intake. This is an
important finding, as the recently
released 2010 Dietary Guidelines for
Americans (DGA) emphasize the concept that calorie balance over time is
the key to weight management.
"The DGAs devote a whole chapter
to helping consumers understand the
key principles of weight management:
know how many calories your body
needs, learn the calorie content of foods
and beverages, and recognize the correlation between the two," said Roger A.
Clemens, Dr PH, University of Southern
California, and 2010 Dietary Guidelines
Advisory Committee member. "It's all
about balance, moderation, variety in
the diet and physical activity – and this
study suggests some candy consumers
may understand how to navigate the
calorie equation."
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
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FUNDING DISCLOSURE: The study is a publication of the United States Department of
Agriculture (USDA/ARS) Children's Nutrition
Research Center, Department of Pediatrics, Baylor
College of Medicine, Houston, Texas. The contents
of this publication do not necessarily reflect the
views or policies of the USDA, nor does mention of
trade names, commercial products, or organizations imply endorsement from the U.S. government. This research project was supported by the
National Confectioners Association, and USDA –
Agricultural Research Service through specific
cooperative agreement 58-6250-6-003. Partial
support was received from the USDA Hatch
Project LAB 93951.
The National Confectioners Association fosters industry growth by advancing the interests of
the confectionery industry and its customers.
Serving as the voice of the industry, the
Association advocates for the needs of the industry before government bodies, helps the industry
understand and implement food safety and other
regulations, provides information to help members strengthen business in today's competitive
environment and creates relationships between
all sectors of the industry including manufacturers, brokers, trade customers, suppliers to the
industry and our consumers.
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or visit www.FoodEquipmentTrader.com
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7
Study shows you can have your candy and eat it too
◆
TODAY’S RESTAURANT
8
What’sGoing On
GEORGIA
JUNE 2011
cuisines are, however, Asian concepts
still occupy a relatively small share of
the Top 500 restaurant
chains in the U.S., leaving
room for chain operators to
grow their market share,
perhaps more than any
other dining segment.
"Looking at sales and unit
numbers, we see that
established Asian concepts
have been able to grow,
while newer Asian concepts have also been
emerging. Both limitedand full-service Asian concepts within the Top 500 were even
able to grow sales and unit counts
through a sluggish economy, signaling
strong opportunities for chains within
this underrepresented segment," says
Mary
Chapman,
Director
at
Technomic. Chapman points to the
emergence of Chipotle's new Asian
fast-casual concept as an indication of
things to come in the segment, and
also feels that traditional varied menu
chain operators can
benefit from consumer familiarity
with Asian cuisines
by adding new appetizers and entrees
to their menus. Technomic provides
clients with the facts, insights and
consulting support they need to
enhance their business strategies,
decisions and results. Its services
include numerous publications and
digital products, as well as proprietary
studies and ongoing research on all
aspects of the food industry.
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With new FDA menu-labeling regulations pending, Trabon, a leading
provider of Web-to-print restaurant
technology – is well-positioned to help
restaurants comply. Trabon has added
to MenuNet™, a leading online menumanagement system, a gateway for
nutritional information residing in any
database, nutritional software program or recipe management system.
MenuNet takes nutritional data from a
single source and duplicates it across
multiple menu versions, so restaurants
can avoid the overwhelming tasks of
manually adding
nutritional information to menus
and then individually proofing every
version. Launched
in 1997, Trabon |
MenuNet is one of
the first menu versioning products of
its kind. Its enhanced functionality
creates efficiencies and competitive
advantages for restaurant marketers
and franchises that must soon
include nutritional information on all
menu versions.
REP INQUIRIES INVITED
VENTILATION SYSTEMS, INC.
800-859-0813
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Special issues you
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FLORIDA EDITION — AUGUST 2011
Furniture & Design Issue
◆◆◆◆
OCTOBER 2011
Hotel Happenings: Exceptional
performance by the sales team at the
Macon Marriott City Center hotel in
Macon, GA, was recognized during the
recent annual conference of the Noble
Investment Group held recently at the
Raleigh Marriott City Center in
Raleigh, NC. Staying focused on driv-
561.620.8888 ◆ www.trnusa.com
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM
from page 6
ing room nights into their hotel regardless of the economic environment, the
sales team at the Macon
Marriott City Center was
honored with the "Most
Outstanding Sales Performance" Award in the full
service hotel category within
the Nobel Investment Group
hospitality family. In order to
achieve this honor, the sales
team took its role seriously
and managed to achieve
102% of their 2010 group revenue budget by booking
14,086 group rooms for the
year and an additional 13,500 group
room bookings for future years.
◆◆◆◆
Vulcan - a leading provider of commercial kitchen equipment, delivers
faster cooking times to foodservice
operations with its Electric Counter
Convection Steamers. The continuous high-volume steam increases production while saving
energy and reducing
operating costs.
Additionally, Vulcan’s
St e a m e r s p r ov i d e
greater versatility to
cooking, offer a healthier
method of food preparation
and eliminate heavy lifting of stock
pots as food is fully cooked within the
unit. Constructed with a durable
stainless steel exterior and cooking
compartments with coved interior
corners, Vulcan’s Electric Counter
Convection Steamers provide back-ofhouse flexibility as the units are stackable and able to sit on a stand or on a
countertop. Because of this, the highproduction Steamers maximize space
and allow new items to be added to
the menu without incurring a major
kitchen renovation/expansion. For
information visit the company online
at www.vulcanequipment.com.
◆◆◆◆
In 2007, the word "locavore" was
chosen by the New Oxford American
Dictionary as the word of the year...
"one who eats food grown locally
whenever possible." This started a revolution that is still going
strong today. According
to Mintel Foodservice,
the "local" claim on US
restaurant menus has
grown by a healthy 13%
in the past year alone.
As identified in the 2011
f o o d s e r v i c e t re n d s,
Mintel Menu Insights
sees a push toward indigenous ingredients, taking the local trend a step
further. "This extends the idea beyond
geography to include other important
attributes such as 'seasonal,' 'traditional,' and 'authentic,' especially as
it relates to global cuisines," notes
Kathy Hayden, foodservice analyst at
Mintel. "Serving the best of the season
communicates freshness and a 'getit-now' urgency. Perhaps most importantly, indigenous ingredients help
the migration away from overly
processed food toward more recognizable and simpler ingredients
sourced closer to home."
◆◆◆◆
9
◆
Information
“This is
a very exciting
time for our
company,”
Report: Nearly 50% of
restaurants women owned
Washington, D.C. - As millions of
Americans dined out this Valentine’s
Day, new research from the National
Restaurant Association shows that nearly 50 percent of restaurants are now
owned by women. The research also
shows that restaurants employ more
minority managers than any other
industry, and that Hispanic restaurant
ownership has increased 42 percent in
the past five years.
“As the second largest private sector
employer in the country, the restaurant
industry continues to provide opportunity for millions of individuals from all
backgrounds who strive to achieve the
American dream,” said Scott DeFife,
Executive Vice President for Policy and
Government Affairs at the National
Restaurant Association. “The numbers
are impressive – more women and individuals of diverse backgrounds are
becoming restaurant entrepreneurs, or
are pursuing lifelong, successful careers
in the industry.”
The National Restaurant Association
recently launched its “America Works
Here” campaign, a year-long advertising campaign that will highlight some of
the industry’s most impactful statistics
and tell “chapters” in the restaurant
industry’s story. The first ad, launched in
January, highlights the 13 million jobs
created by restaurants, and the more
than $1.7 trillion the industry added to
the economy.
Nearly half of all Americans have
worked in the restaurant industry at
some point in their lives, and more
than one in four adults had their first
job experience in a restaurant. Eighty
percent of restaurant managers got
their start as front-line employees.
Restaurants are primarily small businesses – 93 percent have fewer than 50
employees.
Cibo E Beve
“Many lawmakers may not know
that America’s restaurants run on an
average profit margin of three to four
percent,” said DeFife. “It is critical that
there is a commitment in Congress and
in state capitols to a pro-business climate that helps America’s restaurants
continue to be an engine of economic
and job growth.”
Founded in 1919, the National
Restaurant Association - www.restaurant.org - is the leading business association for the restaurant industry, which
comprises 960,000 restaurant and foodservice outlets and a workforce of nearly
13 million employees. Together with
the National Restaurant Association
Educational Foundation, the Association
works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the
quality of life for all we serve.
WWW.TRNUSA.COM
◆
“The choices we
make are shaped
by the choices
we have.”
— Mary Donkersloot
The company will release findings
from the second issue of the World
Menu Report, focused on sustainability, later this year.
At Unilever Food Solutions, we
help chefs all over the world serve
tasty, wholesome meals that keep
guests coming back for more. We
create ingredients that save precious
prep time in the kitchen, without
compromising on flavor or flair. And
constantly provide ideas and inspiration that keep your menu fresh
and exciting. Our ingredients are
some of the staples of professional
kitchens in 74 countries around the
world: Knorr, Hellmann's, Lipton
and more. We've been in the foodservice industry since the 1880s. We
have more than 300 chefs on staff
around the world, so we understand
that critical balance between
impressing your guests and making
a profit. And how to keep your
menus and recipes fresh and exciting, as times and tastes change.
from page 1
This grand scale design will greet
guests when first walking into Cibo.
Cibo E Beve’s unique libations will be
created by a team of the city’s leading
mixologists, paying respect to the classics while leaping into the palate dazzling future of the world’s cocktail culture. The restaurant’s unique handcrafted bar will serve as the backdrop for
everything from hand chipped ice from
a fifty pound block of illuminated ice, to
homemade syrups, sodas and handcrafted elixirs. The wine list will include
an extensive collection of Italian and
American selections.
Some of the dozens of unusual cocktails on Cibo’s inspired drink menu
include the Erik Weisz, better known as
Houdini, which combines High West silver whiskey, Dolin Blanc vermouth,
◆
TODAY’S RESTAURANT
Luxardo Maraschino liquer and Regans’
orange bitters and the Chatham County
Line, which blends pecan infused
whisky with Savannah Sour wood honey
syrup and grade B maple syrup, topped
with a slice of Georgia peach and a
smoke infused ice cube.
Slated to open mid-June, just a few
doors down from local favorite Food 101
at 4969 Roswell Road, Suite 245 in Sandy
Springs, Cibo E Beve - www.ciboatlanta.com - is the latest addition to
Atlanta’s dining scene. This authentic
Italian eatery will be open for dinner
Monday through Sunday and lunch
Monday through Friday and will offer
valet parking. Cibo’s inventive bar will be
open late and will serve handcrafted
pizzas as well as a nice selection of dishes on their late night bar menu.
GEORGIA
Peace of Peace Design, both of which
have designed many of Atlanta’s most
acclaimed restaurants, will design the
5,200-square-foot space. The restaurant which will seat 195 guests will offer
traditional dining room seating as well
as two distinct bar areas with large
booths and communal tables and will
extend well into the building’s atrium.
Fifth Group Restaurants is the privately owned company that operates
Atlanta restaurants South City
Kitchen® Midtown, South City Kitchen
Vinings, La Tavola Trattoria, Ecco and
The Original El Taco, as well as Bold
American®, a catering and events company with onsite services at Studio 887
and the Event Gallery at the King Plow
Arts Center and offsite at private
homes, offices and Atlanta's premier
venues. In 2010, Fifth Group was
named a state finalist for the National
Restaurant Association’s Restaurant
Neighbors Award.
JUNE 2011
Fifth Group to open new
Mexican restaurant concept
Atlanta, GA – Robby Kukler, Steve
Simon and Kris Reinhard, the three
partners behind Fifth Restaurant
Group, announced that they have
signed a lease with Cousines Properties
for a new chef-driven Mexican restaurant in downtown Atlanta’s One Ninety
One Peachtree Tower (formerly Il
Mulino). The new dining establishment
is scheduled to open in fall 2011.
“This is a very exciting time for our
company,” says Kukler. “We’ve felt that
Atlanta has had room for a bit more of a
serious Mexican restaurant and believe
that the downtown area, and the One
Ninety One building in particular, is the
perfect location for us to serve both
business diners and visitors in addition
to our regular patrons,” he adds.
The new restaurant will offer a menu
of authentic Tex-Mex and Mexicaninspired dishes for lunch and dinner, as
well as provide catering services to the
downtown Atlanta area. Ai3 and Bill
ensuring more transparency regarding the content of meals.
"The World Menu Report has
highlighted a clear call-to-action for
those of us within the food service
industry – we need to not only provide consumers with delicious food
but also the information they want
and need about their meal content," said Steven Jilleba, CMC
executive chef, Unilever Food
Solutions North America.
Unilever Food Solutions is helping facilitate transparency by providing ingredient and nutritional information for all of its products and
working closely with chefs and operators to create healthy and tasty
meal options.
this, today's chefs have a tremendous opportunity to help consumers
eat better by providing healthy,
great-tasting menu options, as well
as increasing transparency about
meal content so that consumers can
make informed decisions."
The first topic of the World Menu
Report focused on health and nutrition, an important global issue that
Unilever Food Solutions is dedicated
to addressing through its enhanced
service offerings, particularly its
"Your Menu" service. Through this
service area, Unilever Food Solutions
works with restaurants and operators
to help them keep their menus fresh
and exciting so they can offer diners
dishes that are delicious, healthy
and nutritious.
"The choices we make are shaped
by the choices we have," said Mary
Donkersloot, RD, nutritionist and
restaurant consultant. "We need to
provide more transparency – but
without taking away from the pleasure of dining out. If we can satisfy
the needs of our guests as an industry, it will inevitably help people
make better choices."
Additional key findings from the
first Unilever Food Solutions' World
Menu Report include:
◆ More than two-thirds (67 percent) of U.S. respondents said that
food labels, including low fat and
calorie content, would be a welcome
addition to their menu when dining
out. This is slightly less than in nonwestern countries and developing
nations where more than 75 percent
of respondents said that they would
like this type of information added to
their menus.
◆ Across all surveyed countries,
fat, calories, preservatives and food
additives topped respondents' lists
of the nutrients and ingredients they
are most interested in knowing more
about when dining out. In the
United States and United Kingdom,
sodium is also seen as an important
topic for information, while in China
respondents would like to know
more about the vitamins and proteins in their meals.
◆ Additionally, nearly all respondents surveyed globally said that
restaurants should take the lead in
— Robby Kukler
from page 1
10
Business Cards
GEORGIA
JUNE 2011
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Merchandise
ACityDiscount.com buys large and small
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4 ◆ 6th Annual Atlanta Caribbean Jerk Festival
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26 ◆ The 3rd Annual Fiesta Georgia
WE BUY USED RESTAURANT EQUIPMENT NATIONWIDE Vision Equipment &
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Okefenokee Fairgrounds ◆ 2401 Knight Ave ◆ Waycross, GA ◆ 800.385.0002
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answer to restaurant owners who
need a quick noise fix that is easy to
install anywhere noise is a problem,
without spending thousands of dollars to retrofit sound abatement
material under drywall, or covering
walls with expensive sound panels.
High sound absorbency QuietFiber
is a two-inch thick DIY interior noise
solution that can be cut to fit and sim-
a DIY product that could be installed
quickly, easily, non-invasively and
affordably, and we have it in
QuietFiber; anyone can do it, it even
works great in your home.”
QuietFiber is UL fire rated for floor,
wall and ceiling applications, 100percent recyclable and 100-percent
made in the USA.
Since 1998, Acoustiblok’s noise
abatement products have earned the
industry’s highest ratings from architects, builders and consumers.
Acoustiblok is a proprietary viscoelastic
polymer material with a high density
mineral content, heavy and yet
extremely flexible. As sound waves
cause the Acoustiblok material to flex,
internal friction occurs and the acoustical energy is dissipated in undetectable
trace amounts of heat. A 1/8" layer of
Acoustiblok in a standard wall results in
more sound reduction than 12 inches
of poured concrete. Environmentally
friendly, Acoustiblok contains no lead or
asbestos, is UV, water and mold resistant,
and UL rated and classified for all wall,
floor and ceiling installations. Available
internationally, Acoustiblok earned first
place honors in England’s Sound
Abatement Competition, presented at
the British House of Commons.
JUNE 2011
For more information, visit the company
online at www.Acoustiblok.com.
GEORGIA
Tampa, FL - It’s no secret that trying to carry on a conversation in a
noisy restaurant can be irritating.
Now researchers are saying that background clatter is diminishing the flavor of your food too. That's according
to a January, 2011 study in the journal
“Food Quality and Preference” named
“Effect of background noise on food
perception," by Mark Woods, et al.
Featured in a Scientific American
magazine article, the study concludes
that background sound diminishes the
gustatory system - the sensory system
for the sense of taste sense - of certain
food properties (saltiness, sweetness).
Previous studies have also shown that
noise can interfere with how the brain
processes smell, which can diminish
the appetite. Either way, the news is
not good for loud restaurants.
When it comes to planning the
interior design of any restaurant, it is
not uncommon for noise to be overlooked among the long list of aesthetic essentials that combine to make it a
successful establishment. More often
than not, restaurateurs open their
doors to a painstakingly planned
décor, menu, staff and service, only to
discover that poor acoustics are creating an unpleasant environment for
their patrons.
Noise is one of the top issues in
restaurants, particularly with today’s
modern interior treatments of
choice, most often hard surface tile,
stone, wood, and furnishings that
might be beautiful to the eye, but
have an altogether irritating effect on
the ear. The shapes of ceilings and
walls, spatial arrangements, materials installed and construction methods used can dramatically affect a
restaurant’s interior acoustics.
As the number of patrons in the
restaurant or bar area increases, noise
quickly escalates as all strive to hear
and be heard in a hard surface, reverberant room.
In today’s challenging economy,
restaurant owners and managers have
enough to contend with when it comes
to beating the competition. When
noise is a problem, it can be disastrous
to even the most vigilantly tended
establishment. Unscientific surveys
indicate that patrons don’t complain
about noise, they simply don’t return.
QuietFiber the newest noise
reduction product from Tampa,
Florida-based Acoustiblok is the
11
Restaurant noise silenced with QuietFiber®
◆
QuietFiber is UL
fire rated for floor,
wall and ceiling
applications,
100 percent recyclable
and 100 percent
made in the USA.
ply hot glued underneath the bar, cabinets, countertops, tables, chairs,
behind a wall tapestry or curtains.
Slide a QuietFiber “pillow” on top of
cabinets, or anywhere else that noise
is a problem and peaceful surroundings are a must. Easily cut to size with
a serrated knife, Quiet Fiber can be
concealed almost anywhere.
Used industrially for reducing
noise, QuietFiber is a non-fiberglass
material designed to absorb the maximum amount of sound (NRC 1.00).
Fireproof, totally hydrophobic (will
not absorb water or moisture), washable, non-deteriorating, mold and
mildew-proof, Acoustiblok offers a
lifetime warranty on this product.
Before we made QuietFiber available as a DIY sound reduction material that anyone can install in any interior space, noise was a costly problem
to resolve in restaurants” says Lahnie
Johnson, founder and President of
Acoustiblok, Inc. “We wanted to offer
Coming in August:
The Florida
Restaurant &
Lodging Show Issue
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◆
TODAY’S RESTAURANT
12
JUNE 2011
GEORGIA
TODAY’S RESTAURANT
◆
WWW.TRNUSA.COM