TRN Georgia 0913 - Today`s Restaurant News

GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 4 NUMBER 9 ◆ SEPTEMBER 2013
Today’s Special:
Burger 21 opens for business
in Georgia and North Carolina
pansion over the next few years, aiming to develop 15-20 units in Atlanta
and an additional 10 in Charlotte
through franchise opportunities.”
◆
“The expansion into
two new states marks
a major milestone
for Burger 21…”
Appetizers:
— Mark Johnston
Atlanta Braves
team up with
Goldberg Bagels
9
Under the toque
with chef
Drew Belline
10
Entrées:
Advertisers Directory . . . . . . . 4
Calendar Events. . . . . . . . . . . . . . . 9
Classified Ads . . . . . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 5
Under the Toque . . . . . . . . . . . . . . 4
What’s Going On . . . . . . . . . . . . . . 3
Dessert:
COMING IN OCTOBER:
Tampa, FL – Burger 21®, a new
burger franchise, founded by the owners
of The Melting Pot® Restaurants, Inc.,
announced it has expanded the brand to
Georgia and North Carolina with the
opening of its first Metro Atlanta restaurant followed by a new location in
Charlotte, N.C.
These openings mark the concept’s
eighth and ninth open restaurants in addition to its 16 franchised locations in de-
velopment along the East Coast.
“The expansion into two new states
marks a major milestone for Burger 21
as we strive to introduce the Atlanta
and Charlotte markets to our diverse
menu of crafted burgers and handdipped shakes,” said Mark Johnston,
Burger 21 president and chief concept
officer of Front Burner Brands, management company for Burger 21. “We
see these cities as key markets for ex-
The new Metro Atlanta restaurant is
located at 3385 Woodward Crossing
Blvd., Suite 350, in Buford and is owned
and operated by husband-and-wife
team Corley and Meg Steward who plan
to open a second location in the North
Alpharetta area in 2014. The Charlotte location is located in Ballantyne Village at
14825 Ballantyne Village Way. In addition
to offering guests a variety of burgers like
the Tex-Mex Haystack, Spicy Thai
Shrimp, Black Bean and Chicken
Marsala, both locations will have craft
beer and wine by the glass.
Since launching its aggressive growth
plan in fall 2011, Burger 21 has signed
franchise agreements with 11 different
entities in eight states to develop a total
of 21 franchised units in cities along the
East Coast from New York to Florida.
With eight locations open in Tampa
Bay and Orlando, Fl., Voorhees, N.J., and
Atlanta, Ga., and 16 in development in
six states, Burger 21 is a “beyond the betSee ATLANTA EXPO page 9
FURNITURE &
DESIGN ISSUE East Coast Wings going to fly to Georgia
561.620.8888
PAID
WEST PALM BEACH,FL
PERMIT NO. 4595
PRSRT STD
US POSTAGE
RESERVE SPACE NOW:
Continuing with an aggressive plan
to spread wings outside of their North
Carolina-hub, East Coast Wings & Grill is
bringing their 75 flavors of award-winning buffalo-style wings to Georgia.
The new location is a result of a franchise development agreement that was
signed with franchise group, Rulian
Restaurant Group to open multiple
stores across the northern area of Atlanta
and surrounding markets. East Coast
Wings & Grill signed a lease agreement
to join the Marketplace at Millcreek located on Mall of Georgia Blvd in Buford,
GA and is projected to open December
2013. The Buford location is the first of
five restaurants that are a part of the
multi-unit deal to develop this area.
“As expected, 2013 has been a big year
for East Coast Wings,” said Sam Ballas,
CEO of East Coast Wings & Grill.
“Following a successful expansion out of
North Carolina, the development of our
quick-service prototype, and continued
sales growth, we are excited to bring our
flavorful, freshly prepared food to
Georgia families.”
The company successfully opened its
first location outside of North Carolina
earlier this year in Pleasanton, TX.
“Moving forward with a dedicated
focus on strategic market development,
we are confident the Atlanta area will be
yet another successful market for us,”
Ballas added. “As we are establishing
roots in Buford, we look forward to enhancing our franchise network.”
Proving success in any economic climate with 38 consecutive quarters of
same-store sales increases, East Coast
Wings & Grill is far different from the
norm in the chicken wing segment. By
focusing on great-tasting, freshly prepared food for families, East Coast Wings
See WINGS page 11
2
SEPTEMBER 2013
GEORGIA
What’s Going On
Important new products, corporate news and industry events.
The Taste of Atlanta will be held this
Advance Restaurant Finance has named Laurie Ford as Senior Loan Officer.
year from October 25 - 27. It is the city’s
A
leader
in Restaurant Financing, has promoted Laurie Ford. Ms. Ford will be repremier food festival that attracts food
sponsible for banking relationships with merchants in Georgia as
lovers from throughout
well as across the country. “Laurie’s experience in the restaurant inAtlanta, the Southeast and
dustry combined with her in-depth training and specialty in obtainbeyond to enjoy tastes from
ing bank loans for restaurants will strengthen ARF’s position as the
more than 80 of the city’s faIndustry Leader. Ms. Ford is a proud member of the Georgia
vorite restaurants. Sample
Restaurant Association and brings over 20 years of
dishes, sip robust wines,
experience in the restaurant industry to ARF.
craft beers, and innovative
Advance Restaurant Finance, LLC (A.R.F.) is a
cocktails. There will be
California licensed lender that sources short-term
demos from local celebrity
loans and lines of credit for restaurant and retail merchefs and interactive sponchants in all 50 states. A.R.F. is able to secure lending
sor experiences and familywhere most banks stop, giving merchants the ability
friendly entertainment, all
Laurie Ford
to maintain control of their business and meet their
while uncovering the dining
financial
goals.
Merchants may qualify for amounts up to
treasures the city has to offer. For all in$1,000,000
at
the
most
competitive rates with fixed terms up to 18
formation visit www.tasteofatlanta or
months.
Laurie
can
be
reached at 678.618.5216.
call 404.875.4434.
◆◆◆◆
Marc Greenberg was just introduced as General Manager at Sonesta
ES Suites Atlanta. His leadership will
help to guide the hotel through the ongoing repositioning process and oversee the hotel's reintroduction into the
local market. With more than 20 years
of experience in hospitality, most recently as an area general manager for
A.G. Hospitality overseeing Towneplace
Suites and Candlewood Suites. Marc's
background also includes management
roles with Residence Inn, Homewood
Su i t e s a n d t h e
Hawthorn Suites
in Atlanta.
◆◆◆◆
Stevi B’s Pizza,
Atlanta, an industry national premium pizza buffet
restaurant has named Warren Buffet
as the new brand spokesperson. “We
are very excited to announce Warren
Buffet as our new brand spokesperson.
In today’s economy, we know con-
sumers are looking for a
great value when they dine
out with their family and
Stevi B’s Pizza is the perfect place offering a great
family experience at a
tremendous value.” said
Matthew Loney, president
and CEO of Atlanta-based
Stevi B’s Pizza. Stevi B’s Pizza buffet
restaurant franchise, was founded in
1996 in Atlanta and is currently owned
by Argonne Capital, an Atlanta private
equity firm focused on growing restau-
rant and retail companies into category leaders.
◆◆◆◆
Andrews Entertainment District has
added Stillhouse to its impressive hospitality destination at 56 East Andrews
Drive in Buckhead. Using all of the
moonshines available
in Georgia, Stillhouse
derives its name from
its in-house cocktail
program where moonshine is employed as
the base ingredient to
create classic cocktails.
The carefully crafted
cocktail menu is complemented by the burger experience
with locally sourced ingredients and inspired toppings. At Stillhouse, the
moonshine cocktail program is served
in a variety of ways to enjoy the distilled
sensation. Using six charred oak barrels
prominently featured on the back bar,
the month aged spirits are second to
none. Served straight or in a cocktail,
the moonshine infusions combine regional ingredients such as Vidalia
onions, Georgia peaches, watermelon,
mint and more so flavors are balanced
and shine. Guests may also choose to
See WHAT’S GOING ON page 6
— Peggy Hajosy Enterprises, LLC DBA —
Billy Vick
Restaurant Equipment
7000 !
foot
square
use
Wareho
NEW & USED EQUIPMENT
Specializing in On-Site Auctions Around Georgia
Over 100 Auctions the Last 2 Years
Online Store • Open for retail daily 9am-5pm
1232 Logan Circle NW • Atlanta, GA
404-367- 0032
Fax: 404-367-0053
peggyhajosyenterprises.com
Auction Company License # AU-C002897
7
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
3
Appell Pie
Buy this car!
again told him to have patience. After
the third ad ran he called and told me
that people were coming in with the ad
cut out and on a clipboard. It sometimes takes that long.
◆
Look at advertising
as a Mutual Fund.
Buy it in January
and see how you did
in December.
Most of our advertisers have been
with us for a long time. One advertiser
ran the same black and white and in
my opinion bland ad for many years,
refused to change it. I got a call from
him one day and he told me “never call
me about that ad again!”.... Just run it!
I just got a 200K sale from it. I loved it.
Please understand that when you
open a business your advertising
budget is as important as you building
costs, your food costs even your rent.
Don’t advertise and your rent will
never be paid. Look at advertising as a
Mutual Fund. Buy it in January and see
how you did in December. I assure you
if you have the right message the results will be as you expected. When
you thought about opening your business you learned about the most important components of a successful
business. The first three were location,
location, and location. The next three
should have been Advertise, Advertise
and Advertise.
Index of Advertisers
A Step Ahead Media .............................................9
Georgia Power ......................................................12
Advanced Restaurant Finance..........................2
Georgia Restaurant Consulting Group............. 8
Atlanta Foodservice Expo ..................................11
Menu Cover Man........................................................3
Atlanta Merchants Alliance................................9
Restaurant City..........................................................5
Billy Vick Restaurant Equipment......................2
Restaurant Depot......................................................6
Culinary Software Services .............................. 9
Thunderbird ............................................................7
Florida Foodservice Expo..................................10
We Sell Restaurants..............................................3
FoodserviceResource.com................................10
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
GEORGIA SALES MANAGER ................. Carl Muth
Advertise in Today’s Restaurant! Contact Carl Muth at 404.545.5456 or email carl@trnusa.com
Check out Today’s Restaurant online…
www.trnusa.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
GEORGIA
Last month this column was about
Branding and I said that Branding was
a result of Advertising. Lots of results
can be attributed to Advertising if it is
given the opportunity to work properly.
A Facebook friend posted a great
paragraph titled: Advertising Does Pay!
Here it is. A man wakes up in the
morning, after sleeping in an advertised bed, in advertised sheets. He will
bathe in an advertised tub; wash with
advertised soap and have a breakfast of
advertised juice, cereal and toast. Toast
his toast in an advertised toaster, he
will then put on advertised clothing,
and glance at his advertised watch. He
will drive to work in an advertised car,
sit on an advertised desk, drink an advertised coffee and write with an advertised pen. Yet, this man hesitates to
advertise, saying that advertising does
not pay. Finally, when his un-advertised business goes under, he will advertise it for sale. I know people like
this. I come in contact with them all
the time. It drives me nuts.
Even when they finally do advertise,
they are not realistic when judging the
results. The word Advertising should
have a synonym in the Dictionary and
it should be Repeat. Let me explain. I
sell advertising it’s what allows us to
send you this newspaper for free all
year. The purpose of any advertising is
to increase sales over time, yet there are
those who think that one ad will make
their phone ring off the hook. I will tell
you now it won’t. I remember one
client who contracted with me for a six
month run. After the first ad ran he
called me and complained that he had
gotten no calls. I told him to have patience. After the second month he
called again with the same remarks. I
◆ Today’s Restaurant Publisher
SEPTEMBER 2013
Howard Appell
4
SEPTEMBER 2013
GEORGIA
New Openings
New business opportunities in the Georgia foodservice industry.
Now Open
◆ OLI+VE - AN OLIVE OIL AND BASLAMIC VINEGAR
SPECIALTY SHOP, 4300 Paces Ferry Rd SE Ste 227,
Atlanta
◆ BURGER 21
3385 Woodward Crossing Blvd Ste 350, Buford
◆ CORNER BURGER SHOP
5075 Post Rd Ste 403-404, Cumming
◆ CHINA KING, 3201 Tucker Norcross Rd, Tucker
◆ UNION HILL KITCHEN, 5336 Peachtree Red, Chamblee
◆ CHEESEBURGER BOBBY'S
2295 Towne Lake Parkway, Woodstock
◆ FOLK ART RESTAURANT AND DRINKS
465 North Highland Ave NE, Atlanta
◆ LEOPOLDO’S ITALIAN PIZZA RESTAURANT
102 Adamson Square, Carrollton
◆ ZOES KITCHEN, 145 Alps Road, Athens
◆ ROCK N TACO - TAQUERIA & BAR, 3247 Roswell Rd NE,
Atlanta
◆ VILLAGIO ITALIAN, 1355 Clairmont Rd, Decatur
◆ PATRIOT SHARMA CAFE, 526 Northside Dr NW, Atlanta
◆ LAS PALMERAS, 3384 Shallowford Rd NE, Chamblee
◆ COFFEE CAFE, 682 Boulevard NE, Atlanta
◆ WHICH WICH, 504 Circle Gate Ste 1725, Peachtree City
◆ GIOVANNI DE PALMA'S GELATERIA & LIMONCELLO BAR
1119 Hemphill Ave NW, Atlanta
◆ SMOKE BELLY (Tin Lizzy's new concept), 3639
Piedmont Rd, Atlanta
◆ BOSTON FISH SUPREME
5022 Roosevelt Hwy, Union City
◆ DELICIA CAFE - LATIN FOOD
3455 Peachtree Industrial Blvd, Duluth
◆ WAVY, 1480 Beaver Ruin Rd Ste A, Norcross
◆ THE ROTISSERIE SHOP
2615 George Busbee Pkwy NW Ste 26, Kennesaw
◆ NOODLE, 678 10th St NW, Atlanta
◆ TAVERN '45 - a part of Brunswicks new upscale
bowling, rest & ent ctr, 6345 Spalding Drive,
Norcross
◆ BOJANGLES', 6000 N. Terminal Pkwy, Atlanta
◆ KRYPTONITE - DANCE DRINK & DINE
585 Franklin Rd SE Ste 225, Marietta
◆ BLU CANTINA, 257 Peters St, Atlanta
◆ JET'S PIZZA
1064 Old Peachtree Rd NW, Lawrenceville
◆ EMPIRE STATE PIZZA & GROWLERS
5000 Winters Chapel Rd, Dunwoody
◆ HOVAN MEDITERRANEAN GOURMET
2148 Johnson Ferry Rd NE, Atlanta
◆ PANDORA'S LOUNGE, 2623 Deans Bridge Rd, Augusta
◆ BAXTER'S - a Sports Bar & Billards Place, 477 Rome
St, Carrollton
◆ GENGHIS GRILL -- The Build Your Own Stir Fry, 250
Robert C. Daniels Jr Pkwy, Augusta
◆ CAFFE GIO, 1099 Hemphill Ave, Atlanta
◆ THE SUN DIAL RESTAURANT BAR & VIEW (REOPENED)
210 Peachtree St NW, Atlanta
◆ BANANAS - SMOOTHIES AND FROZEN YOGURT
5990 Sugarloaf Parkway, Lawrenceville
◆ GREEN LEAF’S
5900 Sugarloaf Parkway Space FC1, Lawrenceville
◆ SOUTH PHILLY'S STEAKS & SUBS
5990 Sugarloaf Parkway, Lawrenceville
◆ VILLA ITALIAN KITCHEN- SOUTH PHILLY STEAKS &
FRIES-THE MARKET, 5900 Sugarloaf Parkway Spaces
FC1 - FC3, Lawrenceville
◆ HIBACHI-SAN JAPANESE GRILL
5990 Sugarloaf Parkway, Lawrenceville
◆ GLADYS KNIGHT'S SIGNATURE CHICKEN & WAFFLES
529 Peachtree Street NE, Atlanta
◆ CHUTNEY'S INDIAN CUISINE, 77 12TH St, Atlanta
◆ JOE'S BAR & CLUB, 3345 Lenox Rd NE, Atlanta
◆ BISHOP’S COFFEE & TEA - MORNINGSIDE
1540 Monroe Dr Ste B, Atlanta
◆ GRANDMA'S NY PIZZERIA, 2855 Lawrenceville Suwanee Rd Ste 370, Suwanee
◆ JOSE'S MEXICAN GRILL
3055 North Point Pkwy, Alpharetta
◆ CLUB 720, 904 Martin King JR Dr NW, Atlanta
◆ GROUCHO'S DELI
1200 Brampton Ave Ste B-2, Statesboro
◆ 1910 PUBLIC HOUSE, 107 Main St NW, Lilburn
◆ HURRICANE GRILL (1st in GA/based in FL), 9700
Medlock Bridge Rd Ste 112, Johns Creek
◆ SAMS BBQ ONE (2nd location), 3600 Dallas Highway
SW, Marietta
◆ DELIGHTFUL EATZ RESTAURANT BAR & GRILL
421 Edgewood Ave SE, Atlanta
◆ BURGERFI, 77 12th Street, Atlanta
◆ FLOYD WINGS, 5345 Floyd Rd Ste 118, Mableton
◆ CAFE APPLE, 30 Ivan Allen Jr. Blvd NW, Atlanta
◆ GLADYS KNIGHT’S SIGNATURE CHICKEN & WAFFLES
3752 Cascade Rd Ste 100, Atlanta
◆ GRINDHOUSE KILLER BURGERS
1553 S. Lumpkin Street, Athens
◆ ERICA GOURMET KITCHEN
1121 Grayson Hwy Ste 705, Lawrenceville
◆ THAI MANGO, 5739 Wendy Bagwell Pkwy, Hiram
◆ AFFORDABLE CAFE, 1611 US Hwy 78, Tallapoosa
◆ TIN LIZZY’S, 3333 Buford Dr Ste VA05, Buford
◆ SUNDAY GRAVY (IN PARTNERSHIP WITH CRAFT HIGH
ROAD ICE CREAM), 209 Edgewood Ave SE, Atlanta
◆ NOCA EATERY, 1120 Canton Street, Roswell
◆ ERBERT & GERBERT'S SANDWICH SHOP
660 Whittlesey Rd, Columbus
◆ COSMOPOLITAN RESTAURANT
2475 Delk Rd SE, Marietta
◆ CATCH 22 GASTROPUB
1021 Parkway Blvd Ste 117, Athens
◆ STILLHOUSE - A MOONSHINE GASTROPUB
56 East Andrews Dr NW, Atlanta
◆ BOARDWALK FRESH BURGERS AND FRIES
6000 North Terminal Parkway, Atlanta
◆ PF CHANG'S CHINA BISTRO, 6000 North Terminal
Parkway / Concourse A, Atlanta
◆ WHISPERS JAMAICAN AND AMERICAN CUISINE
505 South Lee Street, Kingsland
Under Construction
◆ RED MOOSE, 112 Gross St, Kingsland
◆ EAST COAST WINGS AND GRILL
1600 Mall Of Georgia Blvd, Buford, Dec - 2013
◆ CHEESECAKE FACTORY
3333 Buford Blvd, Buford, Dec - 2013
◆ THE IMPERIAL BAR - OAKHURST
726 West College Avenue, Decatur, Oct - 2013
◆ CHARLEYS PHILLY STEAKS
915 Ridgewalk Pkwy, Woodstock
◆ VILLA PIZZA, 915 Ridgewalk Pkwy, Woodstock
◆ BETTER HALF, 349 14th St NW, Atlanta, Oct - Nov 2013
◆ SOBBAN - A KOREAN SOUTHERN DINER
1778 Clairmont Rd, Decatur
◆ ERBERT & GERBERT'S SANDWICH SHOP
Billings Crossing Way, Columbus, Nov - Dec 2013
◆ MELLOW MUSHROOM
28 South Wall Street, Cartersville
◆ MELLOW MUSHROOM, 6121 Cedarcrest Rd. NW, Acworth
◆ TAQUITO EXPRESS, 5018 Peachtree Blvd, Atlanta
◆ ANNA’S BBQ, 1976 Hosea L Williams Dr NE, Atlanta
◆ BLUE SEAS RESTAURANT
880 Martin Luther King Jr Dr S, Atlanta
◆ HAMDEEZEE BBQ
2748 Martin Luther King Jr Blvd, Atlanta
◆ BREAKFAST COUNTER, 172 Main St, Milner
◆ GLORIA SOUTHERN, 10159 Tara Blvd, Jonesboro
◆ TRINA’S SOUL KITCHEN
4426 Floyd Rd SW Ste 100, Mableton
◆ SUSHI MORI, 12040 Etris Rd Ste D150, Roswell, Nov 13
◆ TAQUERIA LA AVELITA
739 Franklin Rd SE Ste C, Marietta
◆ SHELDON’S CAFE & GRILL
7245 Rockbridge Rd, Lithonia
◆ CASA DEL SOL MEXICAN GRILL
2340 Atlanta Hwy, Cumming
◆ HINES SIGNATURE BBQ, 3275 Snapfinger Rd, Lithonia
◆ FIREFLY RESTAURANT & BAR (REOPENING)
3070 Winward Parkway, Alpharetta
◆ BEER GROWLER NATION, 1874 Piedmont Ave, Atlanta
◆ FLIP BURGER BOUTIQUE, 644 N Highland Ave, Atlanta
◆ SHONEY'S ON THE GO, 5990 Sugarloaf Parkway,
Lawrenceville, Nov - Dec 2013
◆ SUITE FOOD LOUNGE, 375 Luckie St, Atlanta
◆ VENICE BISTRO, 4800 Briarcliff Rd NE, Atlanta
◆ WING STATION
1740 Indian Trail Lilburn Rd 100, Norcross
◆ MARISQUERIA MI LINDO
1555 Pleasant Hill Rd Ste 202, Duluth
◆ LAS ISLITA’S STEAK
5935 S Norcross Tucker Rd Ste 13, Norcross
◆ ISLAND BLEND JERK
2821 Chastain Meadows Ste 230, Marietta
◆ QUICK BITE, 7245 Rockbridge Rd Ste 1600, Lithonia
◆ FANTASY EVENT HALL
1760 Old Norcross Rd Ste Z, Lawrenceville
◆ CHIPOTLE MEXICAN GRILL
1821 East Victory Drive, Savannah
◆ ZOES KITCHEN, 1821 East Victory Drive, Savannah
◆ SHAKE SHACK, 3035 Peachtree, Atlanta, Mar-Apr ’14
◆ KRISPY KREME DOUGHNUT FACTORY
10781 Alpharetta Hwy, Roswell
◆ STAPLEHOUSE, 541 Edgewood Ave, Atlanta
◆ JERSEYS SPORTS BAR & GRILL
2550 Sandy Plains Rd, Marietta
◆ MARCO'S PIZZA, 5270 Peachtree Pkwy Ste 106,
Peachtree Corners
◆ MARCO'S PIZZA, 12030 Etris Road Ste C-100, Roswell
◆ MARCO'S PIZZA, 4045 Five Forks Trickum Ste B3, Lilburn
◆ ROSATI'S, 415 Peachtree Pkwy, Cumming
◆ AU BON PAIN BAKERY CAFE
225 Peachtree Street Ste B-71A, Atlanta, Oct - 2013
◆ JUICY JENNY, 56 East Andrews Drive, Atlanta
◆ THE LAZY GUY DISTILLERY (depending on permits),
2950 Moon Station Road NW, Kennesaw
◆ EMPIRE PIZZA, 5000 Winters Chapel Rd, Dunwoody
◆ SHUCKS, 705 Town Blvd Ste 1010, Atlanta
◆ YUMM BURGER
3901 Mary Eliza Trace Ste 120, Marietta
◆ BOJANGLES', 7140 Jimmy Carter Blvd, Norcross
◆ BOJANGLES', Duluth Hwy, Duluth
◆ THE SMOKE RING
309 Nelson Street, Atlanta, Sept 17 2013
◆ POLLO TROPICAL, 10970 Haynes Bridge Rd,
Alpharetta
◆ JIMMY JOHN'S GOURMET SUBS
3333 Buford Drive, Buford, Oct - Nov 2013
◆ TIN LIZZY'S CANTINA
3333 Buford Drive, Buford, Oct - Nov 2013
◆ PANNUS BAKERY - an International Bakery
specializing in European, 99 Krog Street, Atlanta,
Nov - Dec 2013
◆ GRAND CHAMPION BBQ
99 Krog Street, Atlanta, Nov - Dec 2013
◆ THE SPOTTED TROTTER
99 Krog Street, Atlanta, Nov - Dec 2013
◆ THE LUMINARY AN AMERICAN-BRASSERIE
99 Krog Street, Atlanta, Feb - March 2014
◆ CINCO Y DIEZ, 1653 S. Lumpkin, Athens, Oct-Nov’13
◆ NEW RESTAURANT TO BE NAMED (maybe Vittoria), to
come when confirmed, Athens, Feb - March 2014
◆ OSTERIA DEL FIGO (relocating its Westside
Provisions District location), 907 Marietta Street,
Atlanta
◆ FOOD NETWORK KITCHEN, 6000 North Terminal
Parkway, Atlanta, Oct - Nov 2013
◆ BUFFALO WILD WINGS, 6000 North Terminal Parkway,
Atlanta, Oct - Nov 2013
◆ ZEAL - FARM TO TABLE REST (Flagship Rest), 1289
Johnson Ferry Rd, Atlanta
◆ ROCKIN' TACO, 3427 Roswell Rd NE, Atlanta
◆ NEW REST (TO BE NAMED) WITH KOREAN INFLUENCES
1788 Clairmont Rd, Decatur
◆ SUPERICA, 99 Krog Street, Atlanta, Feb - March 2014
◆ ST. CECELIA (after the Patron Saint of Music), 3455
Peachtree Road, Atlanta
◆ SOUTHBOUND RESTAURANT
5394 Peachtree Rd, Chamblee
◆ BRIXX WOOD FIRED PIZZA
131 West Washington Street, Athens
◆ BRIXX WOOD FIRED PIZZA
4475 Roswell Rd Ste 1510, Marietta
◆ THE POTTER'S COUNTRY COOKING
1955 Gravel Springs Road Ste B, Buford
◆ LAZY GUYS DISTILLERY
2950 Moon Station Rd NW, Kennesaw
◆ JUICE ZONE CAFE - WESTSIDE
1715 Howell Mill Rd NW Ste C8-A, Atlanta
◆ MARLOW'S TAVERN, 5590 Roswell, Sandy Springs
◆ VURANI-NAPOLI RESTAURANT
1540 Monroe Dr NE, Atlanta
◆ PRIME STEAKS & SEAFOOD
3280 Peachtree Road NE, Atlanta, Oct - Nov 2013
◆ RATION & DRAM / DUEL LEVEL REST & BAR
130 Arizona Ave, Atlanta, Sept - 2013
◆ TAVERN @ WINGLAB
2667 Powder Springs Rd Ste 100, Marietta
◆ DACULA CORK AND BOTTLE LIQUOR
2200 Hurricane Shoals Road, Dacula, Oct - Nov 2013
◆ CALYPSO WINGS / PA 'ZINGS (1ST IN GA)
to come when lease is signed, Atlanta
◆ LA URBANA - A TEQUILA AND MEZCAL BAR
1133 Huff Road Ste C, Atlanta
◆ ONLY 4 U DESSERTS, 3555 Gwinnett Place Dr, Duluth
◆ CAFE MOULIN ROUGE BAR & BISTRO
1845 Peachtree Road NE, Atlanta
◆ TOKYO BAY, 925 Holcomb Bridge Road, Roswell
◆ NEWK'S EXPRESS CAFÈ - MIDTOWN
933 Peachtree St NE, Atlanta
◆ GOLDEN CORRAL, 741 E Oglethorpe Hwy, Hinesville
◆ PARIDISE BIRYANI POINTE, 1727 Clifton Road, Atlanta
◆ SWEET MONKEY FROZEN YOGURT
1520 Avenue Place, Atlanta
◆ CAFE ISTANBUL 3
2880 Holcomb Bridge Rd, Alpharetta
◆ BRASH COFFEE, 1170 Howell Mill Road, Atlanta
◆ PRESERVING PLACE
1170 Howell Mill Road Ste P10B, Atlanta
◆ THE PIG AND THE PEARL - A SMOKEHOUSE AND RAW
BAR
1380 Atlantic Dr Ste 14180, Atlanta, Nov - Dec 2013
◆ MAD BULL'S TAVERN - Dunwoody (2nd location, 1st in
CA), 1230 Ashford Crossing, Atlanta
◆ SPANISH AND FRENCH BASQUE-INSPIRED REST (TO BE
NAMED), 691 14th Street, Atlanta, Jan - Feb 2014
◆ FIRST WATCH DAYTIME RESTAURANT
Old Milton and North Point Parkways, Alpharetta
◆ FIRST WATCH DAYTIME RESTAURANT
Chamblee-Dunwoody Road, Dunwoody
◆ DONZA & DAUGHTERS EVENT HALL AND CATERING
1475 Terrell Mill Rd Ste 110, Marietta
◆ FIG JAM KITCHEN & BAR (RELOCATING)
77 12th St Ste 5, Atlanta
◆ CURLY’S FRIED (closed Howell Mill location), 1118
Marietta St, Atlanta
◆ TRUETT’S LUAU (indoor and outdoor dining),
Highway 54 and Grady Avenue, Fayetteville
◆ DIAZ AND CATANO
1651 Powder Springs Rd SW Ste 1, Marietta
◆ ZINBURGER WINE & BURGER BAR
3393 Peachtree Rd NE, Atlanta
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆ SPRINKLES CAFE & CUPCAKES
3393 Peachtree Rd NE, Atlanta, Oct - Nov 2013
◆ TRUE FOOD KITCHEN, 3393 Peachtree Rd NE, Atlanta
◆ TON TON RAMEN + YAKITORI BAR
Lake Ave & Krog St, Atlanta
◆ BIG BOSS CHINESE
Church St & East Ponce de Leon Ave, Decatur
◆ STEAK 'N SHAKE
9500 block of Highway 5, Douglasville
◆ FLIGHT NIGHT CLUB, 309 Pharr Road NE, Atlanta
◆ PANERA BREAD, 77 12TH St, Atlanta
◆ SUPER 7 PIZZA SHOPPE
110 Centennial Olympic Park Dr NW Ste 104-A,
Atlanta
◆ CRU WINE BAR, 2800 Old Milton Pkwy, Alpharetta,
April - 2014 (not a typo)
◆ KONA GRILL (1st GA location), 2800 Old Milton Pkwy,
Alpharetta, August - 2014 (not a typo)
◆ PINKBERRY, 2800 Old Milton Pkwy, Alpharetta,
August - 2014 (not a typo)
◆ SAVOR BOULANGER, 2800 Old Milton Pkwy,
Alpharetta, August - 2014 (not a typo)
◆ BARBECUE JOINT (to be named) possibly Magical
Beast, Marietta St, Atlanta, Oct - Nov 2013
◆ CAFE AT PHARR (6th location), Dunwoody Village
Parkway, Dunwoody
◆ MOJO BURRITO, 1317 Dunwoody Village Parkway Ste
870-B, Dunwoody, Sept - 2013
◆ GOLDEN CHICK, 7990 Macon Hwy, Watkinsville
◆ MEEHAN’S PUBLIC HOUSE (5th), 1479 Scott Blvd,
Decatur
◆ CAFE AGORA (relocating), 318 East Paces Ferry Rd,
Atlanta
◆ THE KIMBALL HOUSE - Decatur, 201 E Howard Ave,
Decatur
◆ DELIA’S CHICKEN SAUSAGE STAND - West Midtown,
881 Marietta Street, Atlanta
◆ PAPI’S CUBAN, 911 Duluth Hwy, Lawrenceville
◆ FOUNDATION RESTAURANT
on DeKalb Avenue, Atlanta, Winter of 2013
◆ FADO IRISH PUB (2nd one), Howell Mill Road and 14th
Street, Atlanta
◆ LA PARRILLA MEXICAN RESTAURANT, Turner McCall
Boulevard and North Fifth Avenue, Rome
◆ JAPANESE STEAK HOUSE, Turner McCall Boulevard
and North Fifth Avenue, Rome
◆ OSTERIA MATTONE
1095 Canton St, Roswell, Nov - 2013
◆ MILLER LITE VICTORY LANE
6000 N. Terminal Parkway/Concourse C-13, Atlanta,
Sept - Oct 2014 (not a typo)
◆ WIENERZ GRILL, 6000 N.Terminal Parkway /
Concourse C-F1, Atlanta, Sept - Oct 2014 (not a typo)
◆ WILLY'S MEXICANA GRILL, 6000 N.Terminal Parkway /
Concourse B, Atlanta, Sept - Oct 2014 (not a typo)
◆ PROOF OF THE PUDDING CART
6000 N.Terminal Parkway / Concourse B, Atlanta,
Sept - Oct 2014 (not a typo)
◆ LITTLE AZIO PIZZA & PASTA, 6000 N.Terminal
Parkway / Concourse B, Atlanta, Sept - Oct ’14
◆ DOS EQUIS EXPLORER'S LOUNGE, 6000 N.Terminal
Parkway / Concourse B, Atlanta, Sept - Oct 2014
◆ GABRIEL'S DESSERTS, 6000 N.Terminal Parkway /
Concourse B, Atlanta, Sept - Oct 2014 (not a typo)
◆ FLY BURGER BAR BOUTIQUE, 6000 N.Terminal
Parkway / Concourse B, Atlanta, Sept - Oct 2014 (not
a typo)
◆ LAVAZZA COFFEE, 6000 N.Terminal Parkway /
Concourse B, Atlanta, Sept - Oct 2014 (not a typo)
◆ PASCHAL'S RESTAURANT, 6000 N.Terminal Parkway /
Concourse B, Atlanta, Sept - Oct 2014 (not a typo)
◆ SATCHEL BROS. DELI & PICKLE BAR
6000 N. Terminal Parkway/Concourse C -F8, Atlanta,
Sept - Oct 2014 (not a typo)
◆ RESTAURANT, 749 Moreland Ave SE Ste B-102, Atlanta
◆ RESTAURANT, 349 Decatur, Atlanta, Summer 2010
◆ WHOLE FOODS (35, 000 sq ft), 1821 E Victory Drive,
Savannah
◆ (A DINER CALLED) DINER
261 19th Street, Atlanta, Dec - 2013
◆ DARUMA JAPANESE RESTAURANT
9300 The Landing Dr, Douglasville
◆ STEVIES B'S, Pooler Parkway, Pooler
◆ PANERA, Pooler Parkway, Pooler
◆ JALAPENOS, Pooler Parkway, Pooler
◆ OLIVE GARDEN, Pooler Parkway, Pooler
◆ MOES SOUTHWEST GRILL, Pooler Parkway, Pooler
◆ CHIPOTLE MEXICAN GRILL, 1745 Peachtree Rd, Atlanta
◆ CHIPOTLE MEXICAN GRILL
4400 Ashford Dunwoody Rd Ste 1385, Atlanta
◆ CHIPOTLE MEXICAN GRILL
10910 Haynes Bridge Rd Ste 100, Alpharetta
◆ FISH HOUSE, 2106 Candler Rd, Decatur
Under New Management
◆ ROUTE 61 BARBECUE AND STEAK HOUSE
7034 Villa Rica Hwy, Dallas
◆ SMOKE RISE PIZZERIA & REST
1218 Rockbridge Rd, Stone Mountain
◆ MOONDOGGY'S PIZZA & PUB, 36 Canal Rd, Brunswick
5
Top reasons why
restaurants fail
◆
The restaurant
business is a
people business.
Lack of Capital
This is the number one reason why
restaurants crash after a relatively short
period of time. Owners put a business together and inevitably over-invest in the
build out without reserving enough
money to operate. It can take from 12 to
18 months for your restaurant to produce positive cash flow. Opening without
enough cash in the bank to cover basics
is a recipe for disaster. Most experts advise you to have six to nine months of
fixed costs (rent, basic utilities and fixed
salaries) in the bank before launching.
You must also carefully manage your
variable costs like food and labor carefully based on your sales. Between those
two actions, you can retain the sufficient
cash flow you need to make it through
that critical first year or so.
Failure to Market
Lack of capital often leads a restaurateur to cut or eliminate vital marketing
dollars. This is the second most customary reason that a concept doesn’t properly launch. Many operators open with
an “if I build it, they will come” mentality.
That doesn’t work in any business and
especially not in the highly competitive
Burger 21
Today’s Restaurant Contributors
food channel. You will need to identify
your customer, find out how to communicate with clients, test marketing channels to measure success and then do it all
over again before a steady base of business is developed
✓Competitive Prices
✓Commercial Equipment
(New and Used)
✓Smallwares & Supplies
✓Industry Experienced Staff
Absentee Ownership
The restaurant business is a people
business. It is very difficult to delegate this
to someone else. Customers expect and
need to see the owner’s face. When you
leave that critical function in someone
else’s hands, you can expect that no one
will ever do it the way you would. The
best advice for someone that wants absentee ownership is to buy restaurant
stocks through a broker. The restaurant
business is a “hands on” industry.
✓Family Owned Business
✓Se Habla Español
Partnership Disputes
Best friends, boyfriends, girlfriends,
or husbands and wives. It doesn’t seem
to matter who the “partners” in the business are, partnership disputes are a leading cause for failure. Until you’ve been in
business with someone, you don’t really
know them. One partner puts in less
money than the other. One partner gets
a corporate offer and leaves the other
high and dry running the restaurant on
his own or in the case of a romantic relationship (marriage or otherwise), someone falls out of love. It’s one reason for
failure and probably the number one
reason behind most sales.
Bad Food and Bad Service
No one wants to admit to bad food or
bad service. On the other hand, no one
admits they have an ugly baby. All restaurant operators should spend time online
seeing what customers are saying on
Google, Yelp, and social media. When one
reviewer says, “My food was cold” or “I
can’t get the server’s attention” figure there
are ten more customers who didn’t post it
online but stopped coming in the door.
These are the ten top reasons that
restaurant fail. The good news is that
these are all controllable through good
operations and strong planning. If you
can commit to overcome these reasons
for failure, your restaurant is poised for
many years of success.
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THIS OCTOBER DON’T MISS OUR SPECIAL…
FURNITURE &
DESIGN ISSUE
Eric and Robin Gagnon are founders of We
Sell Restaurants, a national restaurant brokerage
franchise. Industry experts, they are authors of
Appetite for Acquisition, winner of the 2012 Small
Business Book Award and described as “the definitive guide for anyone looking to enter the restaurant industry.” They host a national restaurant
radio talk show on AM920 and can be found online at wesellrestaurants.com
from page 1
ter burger” fast-casual franchise concept
founded in 2010. Burger 21 is a chef-inspired brand with offerings including 21
unique burger and slider creations ranging from hand-crafted, freshly ground
Certified Angus Beef® to chicken, turkey,
vegetarian, shrimp and tuna burgers,
made-to-order salads, all-beef hot dogs,
hand-breaded chicken tenders and an
extensive shake bar including handdipped shakes, floats and sundaes.
Burger 21 is an affiliate of Front Burner
Restaurant City Supply knows the restaurant & foodservice business.
We serve restaurants, caterers, bakers, concession stands, cafeterias,
industrial kitchens & creative household cooks everywhere.
GEORGIA
There are a number of often quoted
statistics that have to do with the failure
rates of restaurant. In one famous example, American Express ran a TV commercial that was subsequently disputed
citing a 90% failure rate. In reality, restaurants don’t truly “fail” much more frequently than most other start-up
businesses. The most reliable statistics
were produced at Ohio State University
who studied start up restaurants over
time and developed reliable statistics
that demonstrate a 57% failure rate in the
first three years.
However, the ones that do fail often
fall into the list of reasons below. This is
the Top Ten reasons restaurants don’t
achieve success in those critical first few
years of operation.
◆
Brands, a restaurant management company headquartered in Tampa.
Front Burner Brands (formerly
known as TGS Restaurant Management)
is a restaurant management company
headquartered in Tampa. It is affiliated
with the corporate owners of and its
management services extended to The
Melting Pot Restaurants, Inc., founded in
1975 with more than 135 locations in
North America and more than 25 locations currently in development.
SEPTEMBER 2013
Eric & Robin Gagnon
Success is not an accident — it happens by design
Today’s Restaurant special Furniture and Design Issue coming this October will feature
news and information that effects the restaurant and hospitality industry — don’t miss a
perfect opportunity to advertise your furniture or design business!
CALL TO RESERVE YOUR AD SPACE NOW!
561.620.8888 ◆ www.trnusa.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
6
SEPTEMBER 2013
GEORGIA
What’s Going On
smoke their spirit or cocktail with fresh
apple, cherry, pecan, and maple wood
chips. Stimulating garnishes including
local berries, freshly squeezed juices,
bitters and housemade syrups ensure
smooth, flavorsome
cocktails.
◆◆◆◆
TriMark Century
Concepts has moved
to a new location on
Jimmy Carter Blvd. in Peachtree Corners,
GA. The new facility features a 60,000 sq.
ft. warehouse and consolidates the
Atlanta and Suwanee, locations of
TriMark Century Concepts. “The move
has more than doubled the capacity of
our warehouse operations,” says Scott
Bishop, President of TriMark Century
Concepts. “We can offer even more inventory and customized products to
both chain and independent restaurants,
along with other foodservice operations.” The new Peachtree Corners location has also improved its warehouse
operations, resulting in faster turnaround times for the customer. “The
picking, staging and delivery process is
much more streamlined now, which
means that we can give our customers
the supplies and equipment they need
when they need it,” says Bishop. TriMark
Century Concept’s new address is: 6684
Jimmy Carter Blvd. Suite 200 Peachtree
Corners. They can be reached at
770.995.7344 or 404.856.6830.
◆◆◆◆
from page 2
Dana's Cupcakes, Sandy Springs,
the city's largest specialty cupcake retailer, this week announces a co-branding agreement with Restaurateur's
Stantisha & Steve Kemp,
to create and produce
an exclusive line of fresh
gourmet Cupcakes.
Launched in July, the
cupcakes are being sold
at Tailfeathers location
in the Sandy Springs
area, with the intention
to roll out to other markets. Dana’s
Cu p c a k e s c a n b e re a c h e d a t
www.danascupcakes.com.
◆◆◆◆
Restaurant gardens are springing
up all over the country, because of
the surging interest in local, sustainable and super-fresh produce. The
use of EarthBox www.earthbox.com in particular have allowed restaurant owners to grow produce in
unlikely places, including rooftops, patios and parking lots.
Renowned Chef Rick Bayless, grows
tomatoes, chili peppers and herbs on
the rooftop of his restaurants, Frontera
Grill, XOCO and Topolobampo, located
in a 4-story building north of downtown Chicago on Clark Street. The 60
EarthBoxes in this restaurant gardens
overflow with fresh produce used in
salsa, guacamole, sauces and garnishes.
The patented EarthBox was introduced
in 1994 after a decade of research by commercial farmers
looking for a maintenance-free
way to grow in ideal conditions.
Since then, the
EarthBox has been
used in home gardens, commercial
farms, schools and
restaurants around the
world.
◆◆◆◆
OpenMenu’s growth in the global
restaurant space continues to grow and
expand with new offerings. The
Restaurant Menu Translator is the first
of its kind one-click system for translating the language of menus for restaurants and re-distributing back out
across a restaurant’s online presence
(website, mobile, social and further).
Chris Hanscom, CEO and Founder,
says “It’s no longer a world where systems, platforms and tools can be developed for a single
country. The restaura n t i n d u s t r y i s
global, your customers can be global,
and therefore, you
need to build your
online presence on
top of a global platform. That’s what we
do at OpenMenu. We support restaurants from around the globe in over 90
countries.” All information is available
at www.openmenu.com.
◆◆◆◆
CupDepot.com now carries Karat®
deli containers used in restaurants,
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
cafes, and other foodservice establishments. Available in 8 oz., 12 oz.,
16 oz., and 32 oz., Karat® deli
containers are translucent,
recyclable, and made
from premium PP
plastic. Used for
both hot and cold
foods, deli containers can be placed in
the microwave, refrigerator, and freezer. CupDepot.com
is an online food packaging supplier
under Lollicup® USA, Inc. specializing
in food packaging. CupDepot offers a
wide range of products needed in operating a cafe, restaurant, or other
foodservices; products include
premium paper and plastic cups,
containers, utensils, and other food
packaging items.
◆◆◆◆
Hotel Happenings
Atlanta-based Hotel Equities and
its joint venture partner, Hotel
Development Partners, recently gained
City of Dunwoody approval to develop
a mixed-use project in the
Dunwoody/Perimeter Center area of
Atlanta. This project will include a
seven-story, 132-room Hampton Inn &
Suites to be located at Ashford
Dunwoody Road and Perimeter Center
North in Dunwoody. It is slated for
completion late in 2014.
◆◆◆◆
The Hyatt Hotel at Villa Christina,
a 173-room, 10-floor hotel is slated to
be completed in December with the
opening planned for March 2014.. The
See WHAT’S GOING ON page 10
7
SEPTEMBER 2013
GEORGIA
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
8
What’s Going On
hotel will be located adjacent to the
restaurant in Perimeter Summit.
SEPTEMBER 2013
from page 2
and the previously introduced Epicure
Digital Horizontal Dry Erased Boards are
available in different sizes and
may be customized with
school logos, mascots and information, such as directives
as to how to choose food items
per the new USDA regulations.
For schools that already publish weekly and monthly
menu information on their
websites, MyPlate menu
boards provide the ability to
display an additional webpage
updated daily with nutritional and allergen information for each menu item.
Visit www.EpicureDigital.com.
◆◆◆◆
A new hotel on Broad
Street in Augusta, is expected to open in early
Spring 2014, The 118room, 70,000-square-foot
Holiday Inn Express &
Suites, which is replacing
a former Regency Inn at
444 Broad St., will offer
meeting space and be energy-efficient.
◆◆◆◆
GEORGIA
menu should be developed or, at a minimum, identified on the main menu.
Radisson, one of the world's best-recognized hotel brands, has announced
the opening of the Radisson Hotel
Atlanta Northwest in Marietta. The hotel
offers 218 spacious guest rooms and 26
suites. Opening the hotel is Jeff Briner,
general manager. Hotel amenities include a business center and a full-service
restaurant with lounge serving breakfast,
lunch and dinner. The hotel can be
reached at 800.333.3333.
◆◆◆◆
The market for gluten free top $2
billion in 2012 and is expected to grow
by 30% every year through 2015. While
it is estimated that less than 1% of the
general population have celiac disease,
many believe there is a derived health
benefit. This segment
should not be ignored.
Staff needs to be
trained on the importance of preparing
gluten
free
products and develop specific operating procedures.
The wait staff and
management need
to be aware of menu items that can be
safely suggested to the guests who desire
or need gluten free products. A separate
◆◆◆◆
Epicure Digital, a leader in digital
menu boards has introduced the
MyPlate Vertical Dry Erase Boards following to new directives by the USDA
and local state agencies to post menu information sorted by the MyPlate food
groups in front of each serving line in K12 school cafeterias. The new Epicure
Digital MyPlate Vertical Dry Erase Boards
◆◆◆◆
Providing soul food to the Southeast,
Gladys Knight’s Signature Chicken &
Waffles recently opened the doors of a
third location. Established in 1997,
Singer-songwriter Gladys Knight and her
son Shanga Hankerson developed the
unique concept and currently own two
locations in Downtown Atlanta and
Lithonia at Stonecrest. The duet opened
their third installment of the chickenand-waffles concept in the popular
Cascade neighborhood located in Southwest Atlanta.
With the continued success
of the specialty eatery,
Knight and team are excited to continue providing
Southern hospitality to the
Greater Atlanta area. “I’m
truly looking forward to
bringing our newest location to the Cascade neighborhood”,
Knight says. “Our goal is to continue providing the city with delicious soul food
and friendly personal service. We hope
guests will make Gladys Knight’s
Signature Chicken & Waffles their
own dining room as we encourage everyone to make themselves at home!”
◆◆◆◆
There were 3,045 more
restaurants in the United
Sates in spring 2013 than
there were in spring 2012,
according to the U.S. restaurant census
conducted by The NPD Group, a leading
global information company. The total
number of U.S. restaurants is 617,505, a
.5 percent increase over last year, based
on NPD’s Spring 2013 ReCount, which is
a count of commercial restaurant locations in the United States compiled in
the spring and fall each year.
◆◆◆◆
Seven new franchise groups have
committed to developing 39 new Del
Taco restaurants across the country,
including Central California, Colorado,
Georgia, New Mexico, South Carolina
and Texas. Simultaneously, the company has announced five new markets
for multi-unit development and a
search for new
Franchise Partners.
The new markets
where Del Taco is
looking to develop
multi-units
and
add new franchise
partners include
Houston/San Antonio (65 restaurants),
Southern Georgia (Macon / Augusta /
Savannah, 22 restaurants along with
many other states. The company can
be reached at www.deltaco.com.
◆◆◆◆
Today’s Restaurant invites you to
submit information for the What’s
Going On column. Please e-mail your
story to terri@trnusa.com. Keep the
word count between 25-75 words. Visit
our web site at www.trnusa.com where
you can find internet exclusive information, downloadable pdf editions,
subscription sign-up forms and much
more. Weupdate often!
◆◆◆◆
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
Beverage Control Technology
Bill Berry • 404-304-6730 • bberry25@bellsouth.net
Maurice Alce'e • 770-375-5079 • sales@beveragecontrol.net
Visit us online at: www.grcg.info
Intouchdining
Vincent Sneider • 404-630-3541 • jsneider@bellsouth.net
La Petite French Bakery
Jody Tammen • 404-707-8289 • jody@lpfb.us
LMSC, Inc.
J. Stewart Singleton • 404-775-5199 • stewarts@coboco.net
Bevintel
Mallory Agency
Comcast Business
Management Horizons, Inc.
Ecolab - Cleaning & Sanitation
Metro Spotter Services
Kathy Rubenstein • 770-310-5300 • krubenstein@bevintel.com
Ryan Martin • 707-317-9630 • Ryan_Martin2@cable.comcast.com
Trey McDaniel • 678-431-8223 • david.mcdaniel@ecolab.com
Raul!Thomas • 678-270-7272 • raul.thomas@ecolab.com
Ecolab - Pest Elimination
Erik Bloom • 770-695-0744 • ebloom@malloryagency.com
Jason Dresnok • 770-642-1070 ext. 109 • jdresnok@mhicpa.com
William Allen • 770-295-9586 •metrospotters@gmail.com
Mood:
Manny Ramirez • 404-368-7801 • manny.ramirez@moodmedia.com
Chris Stegall • 770-827-0424 • john.stegall@ecolab.com
Paychex
Michael Liu • 770-855-4433 • mliu@flatrateprocessing.com
Rewards Network
Chuck Carter • 678-361-7329 • chuck.carter@frostbitebeverages.com
Rezbook
Joshua S. Stein, Esq. • 404-926-4104 • jstein@gmlj.com
Tellermate
Steve Boswell • 404-831-9328 • steve.boswell@glbiofuels.com
Today's Restaurant
Blake Doty • 770-652-6435 • bdoty@halperns.com
Ways & Means
Flat Rate Processing
Frostbite Beverages
Goodman McGuffey Lindsey & Johnson, LLP
Greenlight Biofuels
Halperns'
Hoodz
Jennifer Gaal • 678-429-2504 • jgaal@paychex.com
Jeff Spiess • 404-808-9576 • jspiess@rewardsnetwork.com
Austin Hubbard • 404-655-7722 • Austin.Hubbard@urbanspoon.com
Bobby Taylor • 770 220-5114 • bobby.taylor@tellermate-us.com
Howard Appell • 561-620-8888 • howard@trnusa.com
Rodney Wedge • 770-330-3023 • rodney@waysandmeansconsulting.com
Jim Mainor • 404-583-3388 • jim.mainor@hoodz.us.com
Raul A. Bedon • 404-925-4394 • raul.bedon@hoodz.us.com
We Sell Restaurants
Ken!Rickenbaker • 404-731-4498 • Ken@intelligentmarketingconcepts.com
Your Company Here: Call today 404-630-3541 or online at www.grcg.com
Intelligent Marketing Concepts
Eric Gagnon • 404-593-4193 • eric@wesellrestaurants.com
Georgia Restaurant Consulting Group • 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 • 404-630-3541 • www.grcg.info
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆
Today’s Restaurant Contributor
ing restaurant personnel with evidencebased education, training and resources
through their new ServSafe Allergens
Online Course.
The interactive ServSafe Allergens
Online Course drives home the critical
information your employees and managers need in order to accommodate
guests with food allergies and respond to
emergencies should they occur. Those
who deal with this life-threatening condition are often unsure which restaurants can safely accommodate them —
if at all. That’s why it’s important to be
aware about food allergens and the
threats they pose to your patrons and
your business. Visit FoodAllergens.com
to get started.
Facts to Keep in Mind
◆ Just 8 foods cause 90 percent of
food allergy reactions (dairy, peanuts,
shellfish, tree nuts, eggs, fish, soy and
wheat).
◆ Nuts cause 4 out of 5 food allergy
fatalities.
◆ There was an 18 percent increase
in food allergies between 1997 and 2007.
◆ Twice as many people are allergic
to shellfish as nuts.
◆ Today the peanut allergy is the
most common food allergy, with the egg
allergy being second.
◆ Study indicates that half of all
fatal food allergy reactions begin outside the home.
◆ 200,000 people visit the ER every
year due to a food allergy.
◆ 1/13 food allergies affect 4 to 8 percent of children in the United States.
That’s about 1 out of 13 children.
Karen Bremer is the Executive Director of the
Georgia Restaurant Association.
Don’t Get
Stepped On!
Stay A Step Ahead of the competition!
We help establish an online presence
for restaurants as opposed to just
website design — including…
✓ Business Directory Listing
Optimization
✓ Social Media
✓ 360˚ HD Virtual Tours
✓ Consulting and Training
Call Steve Kennedy for your FREE Evaluation
561-320-1235 • steve@astepaheadmedia.com
www.astepaheadmedia.com/tr
How Would You
Like To Fill Your
Empty Tables?
Atlanta Braves partner
with Goldberg’s Deli
Open Atlanta Braves All-Star Grill at Hartsfield Jackson Airport
Atlanta, GA - The Atlanta Braves
have partnered with longtime Atlanta
restaurant giant Goldberg's Deli to
open the Atlanta Braves All-Star Grill on
concourse D at Hartsfield Jackson
International Airport. The restaurant,
near gate D8, has opened.
"We were in the unique position to
partner with one of Atlanta's most
popular restaurants," said
Braves Executive Vice
President of Business
Operations, Mike
Plant. "This is a
fantastic way to extend our brand to
Braves fans coming
and going through
Hartsfield Jackson
International Airport, the
busiest airport in the world."
The 1,500 square foot restaurant
features a replica Turner Field look,
complete with a brick façade bar,
leather glove booths, dugout bench
seating with a full menu. Braves
memorabilia and graphics are fea-
tured throughout the restaurant and
Braves merchandise is available to
purchase.
"We are honored to be part of the
best airport concessions program in
the country, at the busiest airport in the
world," said Wayne Saxe, Chairman
and CEO of Goldberg's Concessions
Corporation. "It is exciting to partner with the most beloved
sports team in Atlanta
and bring a signature
local flavor that will
add to the experience of travelers
passing through
Atlanta."
The space seats
50 people and features menu items like
the Bases Loaded Foot Long
Hot Dog - with chili, coleslaw, relish,
onions, cheese and jalapeños. The
Atlanta Braves All-Star Grill is one of
only two places in the world, Turner
Field being the other, that you can get a
Tomahawk Ale.
Empty Tables are Perishable and Non-Productive!
When You Fill Those Tables You…
✓ Increase Sales & Improve Your Cash Flow
✓ Help Your Servers Earn More Money
✓ Generate Word-of-Mouth Advertising
✓ Make Your Restaurant More Lively
To find out how MegaBucks can help you fill
those empty tables GUARANTEED RISK FREE…
Call 404-587-5599 or email contact@mymegabucks.com
www.mymegabucks.com
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
GEORGIA
With 15 million Americans facing
food allergies, dining out has become a
serious concern for many people – both
for the people facing the allergies and the
family and friends that they dine out
with. The number of people affected by
food allergies is close to 60 and 70 million. As this number continues to grow,
ensuring that your restaurant can properly address a customer’s allergy needs
will not only help your business thrive,
but can help keep your customers safe.
According to Stanford University, patients or parents of patients are most
concerned with food allergens and cross
contamination when eating away from
home. Research suggests that close to
half of fatal food allergy reactions are triggered by food served by a restaurant or
other food service establishment.
Today, a multitude of industries are
rushing to address the needs and protect
the health of people coping with food allergies. Some states have passed legislation – and more are expected to –
requiring food service operators to train
their employees in this emerging area of
consumer safety.
The peanut allergy alone has recently
tripled among children and that just eight
food items cause 90 percent of food allergy reactions. Recognizing the symptoms of a food allergy reaction, as well as
knowing what to do immediately if a lifethreatening reaction occurs, is something
you or your staff should all be aware
about. If not, it’s time to take action.
The National Restaurant Association
(creators of ServSafe) have partnered
with Food Allergy Research & Education
(FARE) to make restaurant dining safer
for the 15 million Americans coping with
food allergies. Together, they are provid-
SEPTEMBER 2013
Karen Bremer
9
Making your
establishment
allergy friendly
10
SEPTEMBER 2013
Calendar Events
s
Under the Toque
e
Upcoming industry affairs
Executive Chef Drew Belline
Send your Calendar Event info to Today’s Restaurant!!
No. 246
◆
October
12 ◆ Taste of Suwanee
Town Park Center ◆ Corner of Buford Highway and Lawrenceville Suwanee Dam
Rd. ◆ Suwanee, GA
13-15 ◆ National Association of Convenience Stores Expo
Georgia World Congress Center ◆ Halls A & B ◆ 285 Andrew Young Int’l Blvd., NW
Atlanta, GA ◆ 404.223.4000 ◆ contactus@gwcc.com
GEORGIA
20-22 ◆ 1st Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ Atlanta, GA ◆ www.AtlantaFoodserviceExpo.com
25-27 ◆ Taste of Atlanta
Midtown at Tech Square ◆ Atlanta, GA ◆ 404.875.4434 ◆
www.tasteofatlanta.com
November
10 ◆ 7th annual GRACE Awards
Presented by the Georgia Restaurant Association ◆ The Foundry at Puritan Mill
404-467-9000 ◆ www.garestaurants.org/GRACE
February 2014
9 ◆ Taste of Georgia
The Freight Room at the Georgia Railroad Freight Depot ◆ 65 Martin Luther King,
Jr., Drive, S.E. ◆ Atlanta, GA ◆ 404.467.900017 ◆ 20Rachel@garestaurants.org
May
17-20 ◆ The National Restaurant Association
Restaurant, Hotel-Motel Show
McCormick Place ◆ Chicago, Ill ◆ 312.853.2538
Executive Chef Drew Belline
Drew Belline is the executive
chef and partner of No. 246, where
he combines his leadership and
culinary experience with a passion
for letting ingredients develop organically into innovative dishes.
Like his business partner Ford Fry,
Belline is an avid believer in utilizing local products and even does
his own foraging for edible mushrooms. At No. 246, Belline’s passion
for simplicity and locality melds
with rustic Italian techniques for a
menu that is beautifully executed
yet satisfying enough to enjoy on a
daily basis.
Prior to partnering with Fry to
open No. 246, Belline worked for
more than four years as the chef de
cuisine at Floataway Café in
Atlanta, where he was in charge of
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
Decatur
the daily menu creation and executed dishes based upon local and
seasonal ingredients.
Belline is a graduate of Johnson
and Wales University in Charleston,
South Carolina, and he headed
straight to New York after graduation to sharpen his culinary skills.
While there, he worked under such
highly esteemed chefs as Charlie
Palmer at Kitchen 22 and Tom
Colicchio at Craft, who helped mold
his culinary foundation. Upon returning to his home state of
Georgia, Belline served as a sous
chef at Bacchanalia and trained
under renowned Chefs Anne
Quatrano and Clifford Harrison in
Atlanta. He then became the opening chef de cuisine for Quinones at
Bacchanalia, designing a daily
changing 12-course tasting menu
and soon achieving his goal of a five
star rating from the Atlanta Journal
–Constitution.
In 2007, Belline was named a
Rising Star Chef by Starchefs.com
and has also been featured in Food
& Wine, Bon Appétit and Southern
Living. In January 2013, he was selected as the Springer Mountain
Farms Chef Appreciation recipient.
Belline resides in Decatur with
his wife Marguerite and two daughters, Madeline and Kiley. He is an
avid fly fisherman and spends his
spare time fishing throughout the
Southeast for both freshwater and
saltwater species. Belline is a member of the 2013 Community Farmers
Markets Chefs Advisory Board.
Belline also regularly updates his
blog, chefdrewbelline.tumblr.com,
with photos from his latest foraging
adventures.
No. 246 is located at 129 E Ponce De Leon
Ave in Decatur and can be reached by phone
at 678.399.8246.
11
Staying A Step Ahead!
Today’s digital world requires
more than just a website
Author
step ahead. You are lagging behind. You
spend a lot of time and effort to insure
that your menu items look and taste
great, why not share the visual appeal
with your online customers? It can be
very time-consuming to update a
menu that is just an image and get it
back up on your site. With individual
menus and thumbnail images that link
to a full page of each menu item, you
will have the flexibility to change things
immediately.
There are several “nice to have” elements on a website as well. One of these
is an “About Us” page with your background information. You can also include staff bios and reviews from
customers here. Another page that can
really be useful is an “Events” page.
Restaurants have all sorts of options to
help bring customer in on slow nights.
Some popular activities are trivia nights,
karaoke, and even poker nights. When a
customer looks to your site for information on those things, you are presented
with an opportunity to upsell that person with a special offer or coupon.
Your “online presence” is also determined by review sites, social media,
and business directory listings. In this
digital world, people WILL be talking
about you, good and bad. It’s great to
be proactive and provide coupons and
offers using social media, but don’t
miss the unique opportunity it provides you to stay a step ahead by listening to what your customers have to say.
If someone had a less than stellar expe-
from page 1
deviates from the standard alcohol-driven environment that are commonplace
in many wing concept restaurants (alcohol sales attribute for less than 11 percent of total sales). The booming brand
creates a warm and inviting atmosphere
that leaves customers feeling a sense of
community. And while its 75 flavors of
buffalo style wings and 9 heat-intensity
indexes remain the staple of the menu,
East Coast Wings & Grill’s offers an extensive six-page menu of casual dining fare
including burgers, salads, sandwiches
and more.
East Coast Wings & Grill - www.eastcoastwings.com - a fast growing casual
dining chicken wing franchise, has 27 locations and has signed agreements to
add 80 new restaurants across the country within the next five years. The franchise concept not only caters to the
chicken wing lover by offering 75 different flavors of chicken wings in any of
nine heat intensities, but also salads,
wraps, sandwiches, burgers and more, all
using fresh, not frozen ingredients.
WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
rience at your place, you need to address it. Fess up, apologize, whatever
works best. Just be sincere, and people
will most likely give you another
chance. Another very important issue
is how you are listed in the search engines and business directories. If your
information there is missing or incorrect, people will never find you!
A Step Ahead Media would like to
offer Today’s Restaurant readers a free
website evaluation at www.astepaheadmedia.com/TR. We will be happy to
provide you with an in-depth report
that will show you how you can optimize your online efforts.
Steve Kennedy is president of A Step Ahead
Media. You can reach him at 561-320-1235 or online at www.astepaheadmedia.com.
GEORGIA
Wings
Today’s Restaurant Contributor
SEPTEMBER 2013
I appreciate the opportunity to contribute to this publication which shares
my philosophy. In my world, it’s all
about staying a step ahead! To be competitive, you can’t be satisfied with
being in the middle of the pack. In the
restaurant world, customers make
choices every day. In the perfect world,
you want them to choose you!
There have always been a variety of
options when it’s comes to helping customers choose your restaurant. In the
past, the first place customers searched
was the phone book or a newspaper.
Now, most start on the internet. They
may be at home on a desktop computer, or they may be on the road using
a smartphone. In either case, you need
to make sure that your online presence
is in good order so they can find you.
Notice that I mentioned an “online
presence” and didn’t just say website. In
the digital world that we live in today,
you need much more than a website.
Most operators that I speak with know
that they need a great website to bring
people to their restaurant. What they
don’t know is how their online presence
can be so much more….and that’s
where you have the opportunity to
“stay a step ahead”!
First, your website needs to be designed to be the best that it can be.
When I evaluate a restaurant website, I
look for a variety of design elements
that make the site visually appealing
and easy to use. As a customer myself, I
look for the most relevant information
right on the home page. Things like location, hours, and a contact number
are at the top of my list.
The next thing I notice are the pictures. I’d especially like to see menus
with pictures of food items and interior
shots of your restaurant. Most people
like pictures much more than they like
text. If you have a menu with no pictures on your site, you aren’t staying a
◆
12
SEPTEMBER 2013
GEORGIA
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM