Campfire Chicken, Spicy Grilled Catfish n’ Country Fried Shrimp, and Grilled Chicken Pineapple Salad Available for Limited Time

LEBANON, Tenn.  (RestaurantNewsRelease.com)  When it comes to great food, few things compare to the flavorful goodness of summertime meals cooked outdoors on the grill or around the campfire. Cracker Barrel Old Country Store^® has captured those delicious flavors in its Campfire Grill offerings for this summer. From May 31st through August 15th, stop by Cracker Barrel and enjoy your choice of three different Campfire Grill meals: Campfire Chicken, Spicy Grilled Catfish n’ Country Fried Shrimp, and Grilled Chicken Pineapple Salad!

“Our summer Campfire Grill selections are some of our most popular offerings of the year,” says Cracker Barrel Chef Bill Kintzler. “Our Campfire Chicken is more than a meal, it’s an experience.” The seasoned half chicken is sealed in foil along with corn on the cob, whole-cut carrots, fresh red skin potatoes, chopped onions, and tomato wedges and then slow-cooked until it’s tender and juicy. “When you open the foil packet, you’re treated to the steamy, delicious aromas of the roasted meat and vegetables, just like cooking on a campfire,” Kintzler adds. The Campfire Chicken meal comes with a choice of corn muffins or scratch-made buttermilk biscuits for just $7.99.

Fish and seafood lovers will enjoy Cracker Barrel’s new Spicy Grilled Catfish n’ Country Fried Shrimp meal. It’s a US farm-raised catfish fillet, dusted with a spicy seasoning and grilled, then topped with a generous helping of buttermilk fried shrimp and served over a bed of seasoned rice. It comes with a zesty tartar sauce, a choice of two country vegetables, and buttermilk biscuits or corn muffins for only $8.49.

Cracker Barrel’s grilled Chicken Pineapple Salad is perfect for people who prefer something on the lighter side but still want that great grilled flavor. It has marinated grilled chicken tenderloin, crunchy pecans and chopped pineapple, all on top of a fresh salad mix with tomato wedges and Monterey Jack cheese. It’s served with Cracker Barrel’s very own creamy pineapple ranch dressing on the side for $7.99.

Breakfast – and fresh berries – served all day!

For their guests who enjoy breakfast at any time of day, Cracker Barrel is offering three limited-time breakfasts for the summer season. Their new Wholesome Morning Sampler starts with a mix of low-fat vanilla yogurt, fresh blueberries and fresh sliced strawberries, topped with a honey oat granola mix of almonds and dried fruit. It also comes with a wild Maine blueberry muffin and two eggs, cooked to order, plus turkey sausage patties or hickory-smoked bacon for just $6.99.

For a new and different approach to a breakfast favorite, give Cracker Barrel’s Blueberry Streusel French Toast Breakfast a try. It comes with three slices of their blueberry streusel bread, dipped in eggs and then grilled to a golden brown. It’s topped with real butter and served with a warm bottle of delicious Dickinson’s^® Wild Maine Blueberry Syrup. Plus, it comes with two eggs, cooked to order, and hickory-smoked bacon or sausage patties for $7.29, or enjoy the French Toast alone for just $5.99.

Their Fresh Fruit n’ Yogurt Platter features low-fat vanilla yogurt topped with a honey oat granola mix of almonds and dried fruit. It’s served with a wild Maine blueberry muffin baked in their own kitchen, fresh blueberries, and whole strawberries for $6.49.

Campfire Grill meals will be available at most Cracker Barrel locations from May 31st through August 15th.

About Cracker Barrel

Cracker Barrel Old Country Store provides a friendly home-away-from-home in its old country stores and restaurants. Guests are cared for like family while relaxing and enjoying real home-style food and shopping that’s surprisingly unique, genuinely fun and reminiscent of America’s country heritage…all at a fair price. The restaurant serves up delicious, home-style country food such as meatloaf and homemade chicken n’ dumplins as well as its signature biscuits using an old family recipe. The authentic old country retail store is fun to shop and offers unique gifts and self-indulgences.

Cracker Barrel Old Country Store, Inc. (Nasdaq: CBRL) was established in 1969 in Lebanon, Tenn. and operates 594 company-owned locations in 41 states. Every Cracker Barrel unit is open seven days a week with hours Sunday through Thursday, 6 a.m. – 10 p.m., and Friday and Saturday, 6 a.m. – 11 p.m. For more information, visit crackerbarrel.com.

OLYMPIA, Wash. (RestaurantNewsRelease.com) The Washington Restaurant Association today announced their strong support of liquor privatization initiative 1100. The initiative would create a more competitive free-market system for the sale and distribution of spirits, beer and wine which will provide more choices for consumers and businesses. If passed, the initiative would allow the private sector, including retailers and existing beer and wine distributors, the opportunity to sell spirits.

“Washington restaurants employ more than 185,000 people in the state. A competitive market for spirits, beer and wine will greatly assist our ability to retain and grow jobs in restaurants for Washington,” said Bruce Beckett, WRA director of government affairs. “Our members are entrepreneurs and support a system that is more competitive and promotes choices.”

Washington collects more dollars per gallon of alcohol sold than any other state in the nation. I-1100 would allow consumers, including restaurants, to choose their suppliers with prices set in the competitive marketplace. Because Washington is a liquor control state restaurants are entirely dependent on the state for a supply of spirits to serve their customers.

According to Beckett there are other initiatives that have been filed to privatize liquor sales but I-1100 is the only one that allows a competitive market to fully function. The other initiatives maintain decades old policies that prohibit retail to retail sales and do not allow quantity discount pricing.

“We believe that I-1100 will bring about a more competitive market for spirits, beer and wine in Washington and that it is appropriate for the voters to consider this option in the upcoming General Election,” said Beckett.

For more information on the I-1100, visit www.modernizewa.com.

The Washington Restaurant Association, in its 81^st year, is the leading business association for the restaurant industry — the largest private employer in the state with an average workforce of nearly 200,000 in 2009. In Washington, the more than 12,500 restaurants annually generate $12.2 billion to the state economy and contribute $635 million in state taxes. Washington restaurants are vital to our economy, community and careers.

ATLANTA (RestaurantNewsRelease.com) Popeyes^® Louisiana Kitchen, a division of AFC Enterprises, Inc. (NASDAQ: AFCE), brings flavor, spice and sweetness to restaurants nationwide with the launch of two new menu items today—new Wicked Chicken and Popeyes Cane Sweeeet Iced Tea. And, the summer will be spicy in 28 countries with Wicked Chicken—Popeyes first global product launch.

Popeyes Launches New Wicked Chicken

Popeyes new Wicked Chicken is wickedly good, thin strips of tender, juicy, all white meat chicken marinated with authentic Louisiana seasonings, hand-battered and breaded in the restaurants, served up crispy, twisty, curly and wicked!

“Wicked Chicken is a new way of presenting boneless chicken that is not a nugget or tender. It’s fun, flavorful, and dip friendly,” said Amy Alarcon, Director of Culinary Innovation. “The form, the name, and the high quality, really speak to the personality of the brand.”

Lunch, dinner, snack, late night, anytime—Wicked Chicken is the perfect on-the-go meal, served ready to eat in a snack box piled high with Wicked Chicken, Cajun Fries, a buttermilk biscuit, ranch dipping sauce and a mini bottle of TABASCO® Pepper Sauce all for only $3.99.

Popeyes Launches New Cane Sweeeet Iced Tea

Popeyes new Cane Sweeeet Iced Tea is a sweet complement to its new Wicked Chicken. It is a blend of black and orange pekoe tea freshly brewed in-restaurant and sweetened with all natural Pure Cane Sugar. Popeyes Cane Sweeeet Iced Tea will launch nationally this summer and continue as a core menu item.

“Cane Sweeeet Iced Tea is the perfect thirst quencher to off-set the Cajun and Creole essence of the Popeyes flavor profile,” said Alarcon. “Popeyes is based on bold flavors, and this tea is just one more example of how we continuously tie into our heritage to serve customers robust flavors they can’t find anywhere else.”

Available both sweetened and unsweetened, the “Sweeeet” refers to the tea being “great” or “awesome.” The perfect complement to boxed and family meals, single serve portions and one gallon jugs of the tea will be available for purchase at participating locations.

Visit www.facebook.com/popeyeslouisianakitchen and click on the “Tea” tab to learn more about the product, give the gift of tea or share with a friend.

Popeyes First Global Product Launch

Popeyes will also mark a milestone this summer with the global launch of Wicked Chicken as a limited time menu offering in more than 1,900 restaurants around the globe. Popeyes flavor profile is grounded in the culinary heritage of Louisiana—a melting pot of food cultures: Africa, American-Indian, France, Spain, Italy, Germany, and England. This unique culinary heritage provides a flavor profile that is appealing to guests around the world and Wicked Chicken is the perfect global product to deliver the unique Popeyes taste experience.

This will be Popeyes first global product launch in the Company’s nearly 40-year history.

About Popeyes^® Louisiana Kitchen

Founded in 1972 in New Orleans, Popeyes is a leader in the New Orleans segment of the foodservice industry and is the world’s second largest quick-service chicken concept. As of April 18, 2010 Popeyes had 1,944 restaurants in the United States, Puerto Rico, Guam and 27 foreign countries. For more information, visit the Popeyes Louisiana Kitchen Web site at www.popeyes.com.

TABASCO^® is a registered trademark exclusively of McIlhenny Company, Avery Island, LA 70513.

Thirteen students around the country recognized for sharing stories of teachers who inspired them

ORLANDO, Fla.  (RestaurantNewsRelease.com)  Jim DeLong, a teacher at Bret Harte Middle School in San Jose, Calif., is a true inspiration to his students.  Just ask Grace Lee, who was awarded the grand prize in Olive Garden’s 14th-annual Pasta Tales essay writing contest for her entry, recognizing his unique teaching style and enthusiasm for education.  

Lee’s essay was chosen from more than 11,000 entries written by students in first through 12th grade who were asked to “Describe a teacher who has inspired you in school and tell how he or she has impacted your life.”

In her essay, Lee, a senior at Leland High School in San Jose, paints a vivid picture of her former English teacher and the special way he engaged her and her peers in their studies.  ”If your English instructor leaps onto desks waving yardsticks, gives weight-lifting demos using textbooks, and feigns madness as the speaker from the ‘Tell-Tale Heart’, you know that he is either very interesting or absolutely insane,” Lee wrote.  ”I was in awe of this man.  For most of my life I was an introvert, apathetic towards education in general.  But, when Mr. DeLong actively combated my ignorance with great vigor, I couldn’t help but feel more animated in his class.  It is because of him that English is my favorite subject, that I developed a more positive view of school, [and] that I started participating in class.  His enthusiasm is contagious.”

The essays are reviewed by the Quill and Scroll Society of the College of Journalism and Communications at the University of Iowa.  According to one of the judges, Lee’s essay was “beautifully written with an obvious respect and regard for her instructor.  She captured the quirks and caring that make Mr. DeLong so important to her, in a way that any reader can understand.”

As Olive Garden’s Pasta Tales grand prize winner, Lee will receive a $2,500 savings bond, a trip with her family to New York City and dinner at an Olive Garden in Times Square.

“At Olive Garden, we’re focused on delighting every guest and having a positive impact on the community,” said Terry Stanley, Olive Garden’s executive vice president of marketing.  “The educators highlighted in these students’ essays are an inspiration to us all, and we recognize them for making such meaningful differences in the lives of so many children.”

Olive Garden also named a Pasta Tales winner in each of 12 grade categories.  These winners each receive a $500 savings bond and dinner with their family at their local Olive Garden:

Olive Garden is the leading restaurant in the Italian dining segment with more than 700 restaurants, more than 87,000 employees and $3.3 billion in annual sales. Olive Garden is a division of Darden Restaurants Inc. (NYSE: DRI), the world’s largest company-owned and operated full-service restaurant company.  For more information, visit Olive Garden’s Web site at OliveGarden.com.

SAN ANTONIO  (RestaurantNewsRelease.com)  Tootie Pie Company, Inc. (OTCBB:TOOT) announced that Mickey Mantle’s Steakhouse in Oklahoma City, Oklahoma will begin serving Tootie Pies.

“There are few things more American than baseball and apple pie and so we are delighted to have our Tootie Apple Pie, the best pie anywhere, served in the legendary Mickey Mantle Steakhouse; the namesake of one of baseball’s most historic figures,” said Don Merrill, President & CEO.

“The better restaurant operators are responding when we tell them that 25% of our Gourmet Café revenues are coming from Tootie Pie sales. It only makes sense that a group that operates upscale venues like Mickey Mantle’s Steakhouse, a 2009 Wine Spectator Award of Excellence Winner, would want to add Tootie Pie to their menu,” added Merrill.

Mickey Mantle’s Steakhouse

Across the street from the Bricktown Ballpark and right on the canal, Mickey Mantle’s Steakhouse is fast becoming one of the top spots for great food. Steaks and seafood are the main menu items, but the restaurant features a wine list of over 150 selections. Surround yourself with memorabilia from the Mantle family personal collection as you dine. Mickey Mantle was a baseball legend and an Oklahoma native, so it’s only fitting that the restaurant that bears his name be right next to the ballpark and feature one of the best fine dining experiences in Bricktown.

Beautiful and contemporary, the interior is accented with deep cherry wood along some walls and brick along others. The restaurant is well-lit but still has a nice intimate feel, and of course there’s the baseball memorabilia, from trophies to photos and more, tracing the life of its namesake.

Choose a table in the main dining room and have a white linen table setting. Head to the lounge for the live music and get a more relaxed atmosphere and a small, wood table for two. Either way, you’ll get the same great food selection. Even more than the great menu items, Mickey Mantle’s Steakhouse succeeds as a go-to spot in Bricktown. A popular place for the evening scene in Oklahoma City, Bricktown almost demands more from its restaurants than simply good food and nice atmosphere. Visitors also want a memorable experience.

About Tootie Pie Co.

Tootie Pie Company bakes and sells high-quality, handmade pies through three basic sales channels: retail, corporate and wholesale. The retail segment serves individual customers through sales in its Tootie Pie Gourmet Cafés, in-store sales, orders via telephone and internet on the Company’s website. The corporate segment serves businesses that purchase pies as a way to promote their company through client and employee appreciation programs. The wholesale segment is made up of national and regional broad line grocery and foodservice distributors who purchase pies and then resell them through their respective sales distribution channels. Tootie Pie Company is a public company traded on the NASDAQ OTC market under the symbol “TOOT.” For additional information or to receive correspondence from Tootie Pie Company, please visit www.tootiepieco.com.

Forward-Looking Statements

This press release may contain forward-looking statements. The words “believe,” “expect,” “should,” “intend,” “estimate,” and “projects,” variations of such words and similar expressions identify forward-looking statements, but their absence does not mean that a statement is not a forward-looking statement. These forward-looking statements are based upon the Company’s current expectations and are subject to a number of risks, uncertainties and assumptions. The Company undertakes no obligation to update any forward-looking statements, whether as a result of new information, future events or otherwise. Among the important factors that could cause actual results to differ significantly from those expressed or implied by such forward-looking statements are risks that are detailed in the Company’s filings, which are on file with the U.S. Securities and Exchange Commission (SEC).

MINNEAPOLIS (RestaurantNewsRelease.com) First it was served upside down in a cup. Now the iconic Blizzard^® Treat taste can be found between two chocolate Oreo^® wafers.

As part of the 25th birthday of the Blizzard Treat, Dairy Queen^® and Oreo, a Kraft Foods brand, have announced a Limited Edition Oreo^® Blizzard^® Cookie now available nationally in grocery stores and retailers including Walmart and Target. It’s the first time the frozen treat category leader has collaborated with a packaged goods brand to present an Oreo Blizzard flavor product.

“Oreo Blizzard is our number one selling Blizzard Treat so this cookie flavor is a natural extension of our brand,” said Michael Keller, chief brand officer for International Dairy Queen, Inc. “With the combination of two premier tastes, we hope Oreo Blizzard Cookies will delight people as much as our Blizzard Treats do.”

The Oreo Blizzard Cookie, available for a limited time, is a combination of smooth Oreo Blizzard Treat flavored crème blended with crunchy Oreo cookie pieces that’s sandwiched between two dark chocolate Oreo wafers. Each Oreo Blizzard Cookie package has a link and special code for consumers to download coupons for DQ^® Blizzard Treats.

“Working closely with Dairy Queen, we have transformed the experience of a summertime favorite, the Oreo Blizzard Treat, into a delicious cookie,” said Eva Press, Director of Marketing for Oreo, Kraft Foods. ”Dairy Queen has been wonderful to work with for many years and we’re thrilled to offer a fun and tasty treat for Blizzard lovers in the snack aisle.”

The suggested retail price of the Oreo Blizzard Cookie package is $3.29. Prices may vary.

Kraft Foods is also title sponsor of Dairy Queen’s custom-designed Blizzard^®mobile currently on 25-market tour throughout the U.S. and Canada as part of Blizzard’s 25th birthday celebration. The body of the Blizzardmobile is shaped like the 25th birthday cup topped with an Oreo Blizzard Treat. At stops in each city, free new Mini Oreo Blizzard Treats are distributed from the Blizzardmobile. The Minis are about half the size of a small 12 oz. Blizzard Treat and will be available in DQ restaurants in August.

“This is a big year for us with all of the initiatives surrounding the 25th birthday of the Blizzard and the 70th anniversary of our brand,” said Keller. “With Kraft Foods and Oreo, we continue to delight and excite our customers in our restaurants and in communities across the country.”

The entire world can connect with the Blizzardmobile by tracking it online at Facebook.com/DairyQueen through photos, videos and blog posts. A complete list of future tour stops and dates is available on Facebook. In addition, Dairy Queen is hosting several other activities online including photo and video contests. Information about the celebrations and contests can be found on Facebook.com/DairyQueen, Twitter.com/DairyQueen and blog.DairyQueen.com.

Blizzard fans can join the Fan Club at BlizzardFanClub.com, which has nearly 2.3 million members strong and growing. Members receive six free Blizzards a year.

About IDQ

International Dairy Queen (IDQ), which is headquartered in Minneapolis, Minn., develops licenses and services a system of more than 5,700 Dairy Queen^® stores in the United States, Canada and other foreign countries. IDQ is part of the Berkshire Hathaway family, a company owned by Warren Buffett, the legendary investor and CEO of Berkshire Hathaway. For more information, visit DairyQueen.com.

About Kraft Foods

With annual revenues of approximately $48 billion, Kraft Foods is a global powerhouse in snacks, confectionery and quick meals. The company is the world’s second largest food company, making delicious products for billions of consumers in more than 160 countries. The portfolio includes 11 iconic brands with revenues exceeding $1 billion – Oreo, Nabisco and LU biscuits; Milka and Cadbury chocolates; Trident gum; Jacobs and Maxwell House coffees; Philadelphia cream cheeses; Kraft cheeses, dinners and dressings; and Oscar Mayer meats. Approximately 70 brands generate annual revenues of more than $100 million. Kraft Foods (www.kraftfoodscompany.com; NYSE: KFT) is a member of the Dow Jones Industrial Average, Standard & Poor’s 500, Dow Jones Sustainability Index and Ethibel Sustainability Index.

(RestaurantNewsRelease.com)

P.F. Chang’s China Bistro, Inc.

P.F. Chang’s China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility. For more information on P.F. Chang’s, please visit the website at www.pfchangs.com.

Wounded Warrior Project

The mission of the Wounded Warrior Project is to honor and empower wounded warriors. Its purpose is to raise awareness and to enlist the public’s aid for the needs of severely injured service members, to help severely injured men and women aid and assist each other, and to provide unique, direct programs and services to meet their needs. WWP is a national, nonpartisan organization headquartered in Jacksonville, FL. To get involved and learn more, visit www.woundedwarriorproject.org.

Peli Peli, Houston’s only South African-influenced restaurant, celebrated its first anniversary on April 13, 2010 despite a turbulent economic climate in 2009. Peli Peli anticipates a stronger 2010 due to positive word-of-mouth marketing and increased exposure to South Africa as a result of the upcoming 2010 FIFA World Cup.

Houston, TX (RestaurantNewsRelease.com)  Peli Peli (http://www.pelipeli.com), Houston’s only South African-influenced restaurant, celebrated its first anniversary on April 13, 2010 despite a turbulent economic climate in 2009. Peli Peli anticipates a stronger 2010 due to positive word-of-mouth marketing and increased exposure to South Africa as a result of the upcoming 2010 FIFA World Cup.

Despite the slow economy and resulting decrease in consumer spending, Peli Peli has been able to survive as a result of its innovative cuisine and extremely loyal customer following. “We would not be here if it were not for our devoted customers,” states Chef Paul Friedman, the owner and executive chef of Peli Peli. “I am thankful that everyone has been so receptive to my story and my vision”.

Peli Peli is an upscale casual restaurant concept located at the Vintage Park shopping center in North Houston (Hwy 249 & Louetta). Guests are invited to dine under Peli Peli’s 30-foot tall, one-of-a-kind Acacia Tree and illuminated sky while enjoying live jazz, avant-garde architecture, a Sunday brunch, full bar & lounge, an intimate private dining room and an outdoor patio facing the Piazza. In addition to a mix of traditional American and European favorites, Peli Peli’s menu includes exotic fare inspired by Chef Paul Friedman’s experiences in South Africa, Europe, and the United States.

Although open since April 2009, Peli Peli has won several awards such as Best Atmosphere (Best of Houston 2009 – Houston Press), Best Romantic Bar (Citysearch 2009), Best Romantic Restaurant (The Cypress Times 2009) and listed as one of the best brunches in Cy-Fair (Cy-Fair Magazine).

As interest in South Africa increases due to its exposure from the upcoming World Cup games, Chef Paul Friedman plans to add authentic South African cuisine to the menu as well as educate customers on elements native to South Africa such as the peppadew, the Acacia tree, and the peri-peri spice commonly used in South African cuisine.

Press Contact: For information about Peli Peli, please contact Thomas Nguyen at 832-259-2448, 110 Vintage Park Blvd, Suite P, Houston, Texas 77070, www.pelipeli.com.

Dunkin’ Donuts to also announce winner of “Create Dunkin’s Next Donut” contest

CANTON, Mass.  (RestaurantNewsRelease.com)  Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, is making National Donut Day a little sweeter with a special free nationwide donut offer to help people celebrate the joy and fun of donuts.  On June 4, 2010, participating Dunkin’ Donuts restaurants nationwide will offer every guest a free donut of their choice, with the purchase of any beverage, limit one per customer.

Also on National Donut Day, Dunkin’ Donuts will announce the winner of its second annual “Create Dunkin’s Next Donut” contest. From nearly 90,000 donut creations submitted online, a dozen finalists traveled to Dunkin’ Donuts University in Braintree, Massachusetts earlier this month to compete in a bake-off competition before Dunkin’ Donuts’ culinary team and company leaders.  One of the 12 finalists will win a $12,000 grand prize and have their winning donut sold in participating Dunkin’ Donuts restaurants throughout the country.

National Donut Day, held the first Friday of June each year, was founded by the Chicago Salvation Army in 1938 to honor the women who served donuts to soldiers in World War I.  According to John Costello, Chief Global Customer and Marketing Officer at Dunkin’ Brands, Dunkin’ Donuts is making it easy and affordable for people to enjoy this event.  ”Donuts have a special place in our country’s history and culture, creating moments of genuine delight and bringing people together at home, work and at play,” he said.  ”To celebrate this American classic snack, we invite everyone to visit Dunkin’ Donuts on National Donut Day to enjoy a free donut with any beverage purchase.”

Dunkin’ Donuts has led the donut category for 60 years, selling 2.5 million donuts and Munchkins®  donut hole treats every day.  To find a participating restaurant near you, visit https://www.dunkindonuts.com/aboutus/store/Search.aspx.

About Dunkin’ Donuts

Founded in 1950, Dunkin’ Donuts is America’s favorite every day, all-day stop for coffee and baked goods. Dunkin’ Donuts is a market leader in the regular/decaf coffee, iced coffee, hot flavored coffee, donut, bagel and muffin categories, and the largest coffee and baked goods chain in the world. Dunkin’ Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for four years running. The company has more than 9,000 restaurants in 31 countries worldwide. In 2009, Dunkin’ Donuts’ global system-wide sales more than $5.6 billion. Based in Canton, Massachusetts, Dunkin’ Donuts is a subsidiary of Dunkin’ Brands, Inc. For more information, visit www.DunkinDonuts.com.

ATLANTA (RestaurantNewsRelease.com) AFC Enterprises, Inc. (NASDAQ: AFCE), the franchisor and operator of Popeyes® restaurants, today reported results for first quarter 2010 which ended April 18, 2010. The Company also reaffirmed guidance for fiscal 2010 and provided a business update on its Strategic Plan.

First Quarter 2010 Highlights Compared to First Quarter 2009:

• Reported net income was $5.8 million, or $0.23 per diluted share, compared to $5.0 million, or $0.20 per diluted share, last year. Adjusted earnings per diluted share were $0.23 compared to $0.21 last year. Adjusted earnings per diluted share is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”
• Total system-wide sales increased 2.1 percent compared to a 1.1 percent increase last year.
• Global same-store sales decreased 0.3 percent compared to a 0.2 percent increase last year. Domestic same-store sales decreased 0.4 percent compared to a 0.3 percent decrease last year. International same-store sales increased 1.2 percent compared to a 4.8 percent increase in 2009.
• The Popeyes system opened 17 restaurants and permanently closed 12 restaurants, resulting in 5 net openings.
• EBITDA was $13.4 million, at 30.6 percent of total revenue, compared to first quarter 2009 EBITDA of $11.5 million, at 24.0 percent of total revenue. EBITDA is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”
• Outstanding debt was reduced by $6.8 million to $75.8 million.
• The Company’s free cash flow was $6.8 million compared to $7.1 million last year. Free cash flow is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”

AFC Enterprises Chief Executive Officer Cheryl Bachelder stated, “Popeyes delivered solid earnings performance for the first quarter. Our same-store sales were slightly negative; however, this was in part a function of a planned change in first quarter media timing versus a year ago. Our national promotion events were in-line with our expectations, as we have continued to outpace the chicken QSR category for the eighth consecutive quarter.”

“In today’s intensely competitive and increasingly global marketplace, building our brand with culinary innovation is one of our key strategic initiatives. As such, we are excited to announce two new menu offerings which are being introduced next week – Popeyes Wicked Chicken and Cane Sweeeet Iced Tea. Wicked Chicken is a fun and portable new way to eat lunch at Popeyes and it is our first global limited-time promotion. Cane Sweeeet Iced Tea is our own proprietary tea recipe that is fresh brewed and sweetened with cane sugar instead of corn syrup. Both of these new menu items are sourced from our distinctive Louisiana heritage.”

Strategic Plan Update

The Company’s Strategic Plan is built on the foundation of the Four Pillars below.

1. Build the Popeyes Brand

• In February and March, Popeyes promoted its Butterfly Shrimp Tackle Box featuring 8-pieces of Butterfly Shrimp with Cajun fries and a buttermilk biscuit for $4.99. This promotion, which was supported with national media advertising, delivered positive traffic and positive same-store sales.
• In April, Popeyes ran its 2-piece Louisiana tenders with Cajun fries and a buttermilk biscuit for $2.99, supported with national media advertising. On April 21^st, the first week of the second quarter, the Popeyes system offered its Popeyes Pay Day promotion for the second consecutive year. This national one-day event featured 8-pieces of Popeyes signature Bonafide® chicken for only $5.99. Both promotions performed as expected, but below the record sales of a year ago.
• On May 31st, Popeyes will launch two new menu items — Popeyes Wicked Chicken and Cane Sweeeet Iced Tea. Popeyes Wicked Chicken features a portable box with Wicked Chicken, Cajun fries, a buttermilk biscuit, ranch dipping sauce and a mini bottle of TABASCO® Pepper Sauce for only $3.99. Wicked Chicken consists of thin strips of tender, juicy, all white meat chicken marinated with Louisiana seasonings that turns into twisty and curly fun when cooked. Cane Sweeeet Iced Tea, which will be a permanent menu addition, is a fresh brewed tea sweetened with all natural, pure cane sugar.

2. Run Great Restaurants

• Popeyes restaurants continue to see steady improvements in their Guest Experience Monitor (GEM) scores, with “Overall Delighted” scores up 2 to 3 percentage points from the end of last year and “Speed of Service” scores up a full 8 percentage points from the third quarter last year when the Company initiated its new speed of service training program. This service training is now in place in substantially all restaurants throughout the domestic system.

3. Strengthen Unit Economics

• In the first quarter, Popeyes restaurants achieved a 6.5 percent decrease in food costs compared to first quarter last year, which translated to approximately a 200 basis point improvement in restaurant operating margins. This improvement was equally a result of better commodity costs and new supply chain cost savings initiatives. The Company expects the supply chain cost savings to continue to benefit the Popeyes system throughout the remainder of the year.

4. Ramp Up New Unit Growth

• Domestically, the pipeline for new unit openings has steadily improved over the last six months. While credit markets remain tight, most new units are being built by existing operators from cash flow. Internationally, the new unit pipeline is strong and the Company anticipates opening restaurants in 4 new countries in 2010. The Company remains on track to deliver its opening guidance for the year.

First Quarter 2010 Financial Performance Compared to First Quarter 2009

Total system-wide sales increased by 2.1 percent. System-wide sales were comprised of $538.7 million in franchise restaurant sales and $16.1 million in company-operated restaurant sales.

Global same-store sales decreased 0.3 percent compared to a 0.2 percent increase in 2009. Total domestic same-store sales decreased 0.4 percent compared to a 0.3 percent decrease last year, an improvement over the 1.0 percent decrease in the fourth quarter of 2009. The first quarter decrease was in part due to a planned change in first quarter media timing from three national promotions last year to two national promotions this year. According to independent data, Popeyes’ first quarter domestic same-store sales outpaced the chicken QSR category for the eighth consecutive quarter. In 2010, Popeyes’ efforts will remain focused on offering our guests compelling value while introducing innovative products to drive traffic into the restaurants.

International same-store sales increased 1.2 percent compared to a 4.8 percent increase in 2009. The increase was due primarily to strong sales in Canada, Turkey and overseas U.S. military bases, partially offset by negative performance in Latin America, Korea and the Middle East. To address the slowdown in certain international markets, the Company will shift its marketing focus to value promotions to drive traffic into the restaurants. As the Company has experienced in the domestic system, management believes lowering average check in this climate is essential to gaining market share. As such, the Company expects 2010 same-store sales in international markets to be more modest than prior years.

Total revenues were $43.8 million, compared to $47.9 million last year. This decrease was primarily due to the Company’s successful re-franchising of 16 company-operated restaurants in Atlanta and Nashville during 2009.

Company-operated restaurant expenses include “restaurant food, beverages and packaging” and “restaurant employee, occupancy and other expenses”. Company-operated restaurant expenses as a percentage of sales in the first quarter were 5 percentage points better than first quarter last year. This improvement was equally a result of better food and labor costs, attributable to better management controls and lower commodity costs, and the re-franchising of lower performing company-operated restaurants.

General and administrative expenses were $16.8 million, or 3.0 percent of system-wide sales, compared to $17.7 million, or 3.3 percent of system-wide sales, last year. This decrease was primarily attributable to planned lower first quarter expenditures of national media advertising expenses. General and administrative expenses as a percent of system-wide sales were lower than the Company’s full year guidance due to timing of expenses. The Company expects to apply these expenses over the next three quarters and continues to expect general and administrative expenses to be in the range of 3.1-3.2 percent of system-wide sales for fiscal 2010.

Other income was $0.1 million compared to other expenses of $0.4 million last year.

EBITDA was $13.4 million, at 30.6 percent of total revenue, compared to first quarter 2009 EBITDA of $11.5 million, at 24.0 percent of total revenue. The increase in EBITDA was primarily due to an improvement in food and labor costs for company-operated restaurants and lower general and administrative expenses, as discussed above. EBITDA is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”

Operating profit was $12.2 million, compared to operating profit of $9.9 million last year.

Interest expense, net was $2.8 million in the first quarter, a $1.1 million increase from 2009. This increase was primarily due to higher average interest rates on debt and amortization fees expensed in connection with the Company’s amended credit facility, which was partially offset by lower average debt balances as compared to 2009. Interest expense, net in the first quarter included $0.8 million of non-cash charges related to amortization of bank fees and interest rate swap costs.

Income tax expense was $3.6 million, at an effective tax rate of 38.3 percent, compared to an effective tax rate of 39.0 percent in the prior year. The effective rates differ from statutory rates due to adjustments to estimated tax reserves and other permanent differences.

Reported net income was $5.8 million, or $0.23 per diluted share, compared to $5.0 million, or $0.20 per diluted share, last year. Adjusted earnings per diluted share were $0.23 compared to $0.21 last year. Adjusted earnings per diluted share is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”

During the first quarter, the Company made $6.8 million in debt repayments, including $6.0 million of voluntary payments, reducing its outstanding debt to $75.8 million. The Company’s Total Leverage Ratio is now at 1.73 to 1.

Free cash flow was $6.8 million, which included $0.1 million of other income, compared to $7.1 million in 2009, which included $0.4 million of other expense. Free cash flow is a supplemental non-GAAP measure of performance. See the heading entitled “Management’s Use of Non-GAAP Financial Measures.”

The Popeyes system opened 17 restaurants in the first quarter, which included 5 domestic and 12 international restaurants, compared to 14 openings last year. The Popeyes system permanently closed 12 restaurants, resulting in 5 net openings. These closures included 10 domestic and 2 international restaurants.

On a system-wide basis, Popeyes had 1,944 restaurants operating at the end of the first quarter, compared to 1,909 restaurants at the end of the first quarter last year. Total unit count was comprised of 1,570 domestic restaurants and 374 international restaurants in 27 foreign countries and two territories. Of this total, 1,907 were franchised restaurants and 37 were company-operated restaurants.

Fiscal 2010 Guidance

The Company continues to project global same-store sales to be in the range of negative 1.0 to positive 2.0 percent for 2010, given the continuing challenges of the global economic environment and the intensely competitive restaurant sector.

Popeyes expects its global new openings to remain consistent with previous guidance in the range of 110-130 restaurants. The Company will continue to close underperforming restaurants and enforce higher operating standards throughout the system. As a result, the Company projects system-wide unit closings to be approximately 100 restaurants, yielding 10-30 net openings in 2010, consistent with the Company’s previous guidance. Popeyes restaurant closures typically have sales significantly lower than the system average.

The Company continues to expect its fiscal 2010 general and administrative expense rate to be consistent with last year’s rate of 3.1-3.2 percent of system-wide sales, among the lowest in the restaurant industry. The Company will continue to tightly manage general and administrative expenses and invest in its international business and core initiatives of the Company’s Strategic Plan. This includes new product innovation to drive traffic, operational tools and training to improve the guest experience, and productivity initiatives to strengthen restaurant profitability.

Consistent with previous guidance, the Company expects 2010 diluted earnings per share to be in the range of $0.73-$0.77.

Long-Term Guidance

Consistent with previous guidance, over the course of the next five years, the Company believes the execution of its Strategic Plan will deliver on an average annualized basis the following results: same-store sales growth of 1 to 3 percent; net new unit growth of 4 to 6 percent; and earnings per diluted share growth of 13 to 15 percent.

Conference Call

The Company will host a conference call and internet webcast with the investment community at 9:00 A.M. Eastern Time on May 27, 2010, to review the results of the first quarter 2010. To access the Company’s webcast, go to www.afce.com, select “Investor Information” and then select “AFC Enterprises First Quarter 2010 Earnings Conference Call.” A replay of the conference call will be available for 90 days at the Company’s website or through a dial-in number for a limited time following the call.

Corporate Profile

AFC Enterprises, Inc. is the franchisor and operator of Popeyes® restaurants, the world’s second-largest quick-service chicken concept based on number of units. As of April 18, 2010, Popeyes had 1,944 operating restaurants in the United States, Puerto Rico, Guam and 27 foreign countries. AFC’s primary objective is to deliver sales and profits by offering excellent investment opportunities in its Popeyes brand and providing exceptional franchisee support systems and services to its owners. AFC Enterprises can be found at www.afce.com.

TABASCO® is a registered trademark exclusively of McIlhenny Company, Avery Island, LA 70513.

DENVER (RestaurantNewsRelease.com) Smashburger and Coca-Cola™ are celebrating National Burger Day, Friday, May 28 and delicious burgers, by spreading its burger love across the country. Smashburger fans have the chance to receive a golden Smashticket and earn FREE Smashburgers, Smashsides and Coca-Cola™ fountain drinks for one year. Burger lovers can head to their local Smashburger location on National Burger Day, place an order for their favorite Smashburger meal and test their luck. One lucky fan in each of Smashburger’s 67 stores will be rewarded with a golden Smashticket and a year’s worth of free, delicious and juicy burgers. For official details visit, www.nationalsmashburgermonth.com.

Named for the cooking method used to create the perfect burger, Smashburgers are a one-third or half-pound ball of beef smashed on a flat grill to sear in all the juicy flavor. To further the “better burger” experience, Smashburgers are served on a toasted artisan bun and topped with a selection of real cheeses, the freshest produce and top-quality condiments.

Smashburger, a fast-casual restaurant, is known for its savory burgers and also serves up delicious Smashchicken sandwiches, Smashdogs and Smashsalads, with sides like veggie frites and rosemary and garlic–seasoned Smashfries. Burger lovers can pair their meals with beer, wine, Häagen-Dazs shakes, root-beer floats and Coca-Cola™ products.

“National Burger Day is a chance for us to celebrate our delicious Smashburgers with our fans in every Smashburger location,” says Smashburger Founder Tom Ryan. “We’re excited to take this opportunity to reward one of our lucky fans with a golden Smashticket good for free Smashburgers, Smashsides and Coca-Cola™ fountain drinks for one year.”

About Smashburger

Denver-based Smashburger is a fast-casual restaurant designed to be every city’s favorite burger place. Developed and owned by private equity and concept-development firm Consumer Capital Partners (CCP), Smashburger develops both corporate and joint venture partner stores. The company has sold franchise agreements that will total more than 500 locations over the next five years. The corporate, joint venture, and franchise development deals are part of Smashburger’s plan to open 500-plus restaurants across the country, 100-125 stores will be open nationwide by the end of 2010. Smashburger was named a 2009 Hot Concepts! award winner by Nation’s Restaurant News. To learn more, visit www.smashburger.com.

About Consumer Capital Partners

Denver-based Consumer Capital Partners (CCP) is an innovative private investment and concept development firm focused on multi-unit retail businesses, primarily in the restaurant, liquor, food, and leisure industries. CCP has deep experience in the fields of private equity, brand, concept and product development, and strategic consulting. To learn more about CCP, please visit www.consumercp.com.

About Coca-Cola

The Coca-Cola Company (NYSE:KO) is the world’s largest beverage company, refreshing consumers with nearly 500 sparkling and still brands. Along with Coca-Cola, recognized as the world’s most valuable brand, the Company’s portfolio includes 12 other billion dollar brands, including Diet Coke, Fanta, Sprite, Coca-Cola Zero, vitaminwater, Powerade, Minute Maid, Simply and Georgia Coffee. Globally, we are the No. 1 provider of sparkling beverages, juices and juice drinks and ready-to-drink teas and coffees. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy the Company’s beverages at a rate of nearly 1.6 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that protect the environment, conserve resources and enhance the economic development of the communities where we operate. For more information about our Company, please visit our website at www.thecoca-colacompany.com.

Celebrate this Memorial Day with bbq from Bubbalou’s BBQ catering and restaurant

Altamonte Springs, FL  (RestaurantNewsRelease.com)  Whether it’s a bbq in the backyard or a trip to the beach, Bubbalou’s Orlando catering service and party packs deliver the most delicious Memorial Day menu with local favorites such as bbq ribs, chicken, pulled pork, side items of baked beans and coleslaw plus more.

“This summer is a hot one and the last place you want to be is outside hovering over a hot grill. Bubbalou’s catering makes your life easier by providing all the food and doing all the work for you. And if your Memorial Day party is away from home such as at a beach or local park, order one of our Party Packs to go. You can customize it with the same bbq favorites available on our catering menu,” said Bucky Weston, owner of Bubbalou’s in Altamonte Springs, Florida.

Memorial Day is on Monday, May 31st this year and most people probably have the day off so don’t waste it sweating over a hot grill. Relax and let someone else do all the cooking right down to the dessert.

“All you have to do is let us know how many guests will be at your barbecue and we’ll do the rest,” said Weston.

Nothing beats the award-winning food from Bubbalou’s. Voted the Best BBQ Restaurant in Orlando and Central Florida by Orlando Sentinel and Orlando Magazine, Bubbalou’s has also been acknowledged by USA Today and the Sunday, New York Times as one of America’s Favorite Top BBQ Restaurants.

Visit them on the Web at www.bubbalouscatering.com to check out their delicious catering menu and Party Packs to order some of the best bbq in Orlando.

About Bubbalou’s BBQ:

Since 1986, Bubbalou’s has been serving Central Florida’s best BBQ. The winner of numerous food awards including The Orlando Sentinel Reader’s Poll Best BBQ 14 years in a row, Best BBQ Dive in America by the Food Network and Best BBQ by Orlando Weekly readers, Bubbalou’s BBQ Restaurant also offers award-winning catering service for Orlando and Central Florida. Bubbalou’s catering menu has various barbecue favorites from Hamburgers to their famous barbecue Chicken, Beef, Pork, and mouth-watering Ribs, all smoked and cooked to perfection. In addition, you’ll receive Bubba’s best Baked Beans, creamy Cole Slaw, and oven-baked Brownies. Bubbalou’s Catering service is second to none for the Orlando and Central Florida area. See for yourself how Bubbalou’s Catering service can liven up any office party, wedding, picnic, or other special event.

SPARTANBURG, S.C. & WASHINGTON & DALLAS (RestaurantNewsRelease.com) Denny’s (NASDAQ:DENN) and Special Olympics announced a year-long, national partnership to raise awareness and support for people with intellectual disabilities across the country. Denny’s Gold Medal Program, the first of two national Special Olympics initiatives, provides guests the opportunity to benefit Special Olympics by purchasing a paper “Gold Medal” for $1 or more. 100% of the funds raised from the Gold Medal Program will help Special Olympics support athletic training and competitions for athletes with intellectual disabilities. Guests can conveniently benefit Special Olympics by purchasing a paper “Gold Medal” at more than 1,000 Denny’s locations across the country now through July 12, 2010. Additionally, starting August 24^th and continuing through summer 2011, Denny’s will donate 10 cents to Special Olympics for every All-American Slam^® sold at participating locations.

Just 

as there’s a Denny’s in every town, there’s a Special Olympics Program in almost every town,” said Timothy Shriver, Chairman and CEO of Special Olympics. “Imagine the impact we, Special Olympics, Denny’s and their customers, will have on this nation – united behind the beliefs that everyone is valued, everyone is welcome, and everyone deserves a chance to be celebrated.”

“Our recent partnership with the Special Olympics is consistent with our mission to serve the diverse needs of the many communities we serve across the nation,” stated Nelson Marchioli, CEO and President of Denny’s. “Through our involvement and promotion of this worthwhile campaign, we hope to be able to build awareness for and make a distinctive contribution to an important cause that is all too often overlooked.”

The new partnership between Special Olympics and Denny’s was celebrated earlier today at the Denny’s located on Medical District Drive in Dallas, TX. The kick-off events included a Special Olympics Torch Run with local law enforcement officers, an official press conference and a Denny’s $2 $4 $6 $8 Value Menu™ donation promotion.

Denny’s guests participating in the Gold Medal Program will receive a special lapel sticker with the slogan: ‘I’m a Fan, I gave today’.

About Special Olympics

Special Olympics is an international organization that changes lives by encouraging and empowering people with intellectual disabilities, promoting acceptance for all, and fostering communities of understanding and respect worldwide. Founded in 1968 by Eunice Kennedy Shriver, the Special Olympics movement has grown from a few hundred athletes to nearly 3.5 million athletes in over 170 countries in all regions of the world, providing year-round sports training, athletic competition and other related programs. Special Olympics now takes place every day, changing the lives of people with intellectual disabilities in places like China and from regions like the Middle East to the community playgrounds and ball fields in every small neighborhood’s backyard. Special Olympics provides people with intellectual disabilities continuing opportunities to realize their potential, develop physical fitness, demonstrate courage and experience joy and friendship. Visit Special Olympics at www.specialolympics.org.

About Denny’s

Denny’s is one of America’s largest full-service family restaurant chains, with more than 1,500 locations. For more than 50 years, Denny’s has been serving up real breakfast 24/7. Home of the famous Grand Slam^® breakfasts, Denny’s provides a variety of flavorful food and beverage choices. For more information on Denny’s, please visit www.dennys.com.

ATLANTA (RestaurantNewsRelease.com) Church’s Chicken^®, the globally recognized chicken QSR chain, today announced the hiring of several industry leaders to its executive, research and development (R&D), marketing and quality assurance teams. These new team members bring to Church’s a wealth of experience and knowledge in their respective fields which will help guide the company’s strategy, commitment to quality, guest satisfaction and continued growth and expansion around the world.

“We’ve recruited some of the best, most impressive and seasoned professionals in the quick service industry who are sure to be an asset to our company, ensuring that our vision is recognized and that our growth is supported,” said Mel Deane, CEO, Church’s Chicken. “We are committed to offering the best business opportunities for our franchisees and great food and service to our guests. Adding these talented individuals to the Church’s family is allowing us to do just that.”

Effective immediately, the new team members are as follows:

• Will Costello, executive vice president of supply chain, joins Church’s from International Dairy Queen where he was the vice president of purchasing. At Dairy Queen, Mr. Costello was responsible for more than 5,300 restaurants in the U.S. and several international markets. He brings extensive experience in supply chain management, distribution logistics and purchasing. Prior to Dairy Queen, Costello led the purchasing and distribution function at Dynamic Hospitality in Nashville where he was responsible for providing an uninterrupted supply of goods and services for the Black-Eyed Pea chain and more than 100 Denny’s restaurants.
• Kirk Waisner, vice president of research & development/quality assurance, is responsible for new product development and menu strategy, and also oversees QA functions. He most recently served as vice president of quality, supply chain, and commercialization at Popeye’s Chicken and offers more than 20 years of experience in foodservice and R&D. A graduate of the Culinary Institute of America, Mr. Waisner has held senior R&D positions at Kraft Foods and began his foodservice career as a chef in the fine dining segment.
• Andy Bonaparte, vice president of advertising, is directing the development and production of all creative, including television commercials, radio commercials, print advertising, outdoor boards, store merchandising materials and packaging. He has built a strong career in chain restaurant advertising, having worked at prominent New York advertising agencies Saatchi & Saatchi and Uniworld. He joined Burger King, a former client, in 1994 and was with them for 11 years. Following his time at Burger King, Andy joined AOL as vice president of advertising. Mr. Bonaparte has won every major creative award in the industry, including the Cannes Lion, Effie, CLIO and One Show Interactive. In 2008, Mr. Bonaparte earned a Filmmaking Certificate at Boston University.
• Malin Benicek, senior director of quality assurance, is responsible for ensuring suppliers produce safe products that consistently meet company specifications, operator requirements and customer expectations. Joining Church’s from Wayne Farms, a producer of fresh and cooked poultry where he was director of quality assurance, food safety, and regulatory affairs, Mr. Benicek has more than 15 years of experience as a leader in these areas. At Wayne Farms, he was responsible for the quality assurance and food safety functions for 13 processing facilities, and gained extensive experience as a supplier for national QSR and casual dining chains.
• Kevin Houston, senior director of research & development, will be responsible for the development of new and improved products and platforms and brings to the position 14 years of experience in product development. Prior to joining Church’s, Mr. Houston was the senior director of product innovation at Burger King. He held various positions including director of core product innovation, director of product development – Proteins, and manager of Poultry and other Proteins. He was also responsible for the development of TENDERCRISP and TENDERGRILL chicken sandwiches, and BK Chicken Fries.

In 2009, Church’s was recognized as one of the Top 50 Franchises for Minorities by the National Minority Franchising Initiative for the second consecutive year. The company was also named among the Top 50 Franchises for Franchisee Satisfaction by the Franchise Business Review.

ABOUT CHURCH’S CHICKEN

Founded in San Antonio, Texas, in 1952, Church’s Chicken^® is a highly recognized brand name in the Quick Service Restaurant sector and is one of the largest quick-service chicken concepts in the World. Church’s Chicken serves freshly prepared, high quality, flavorful chicken and tenders with signature sides and hand-made from scratch biscuits. Church’s differentiates from its competitors in care and attention given in preparation of food, and is positioned as the value leader in the Chicken QSR category. As of March 2010, the Church’s system consisted of more than 1,700 locations worldwide in 22 countries, with system sales approaching $1.2 billion. For more information on Church’s Chicken, visit www.churchs.com.

Chain offers FREE sandwiches week of May 31 via online reservation system

ATLANTA  (RestaurantNewsRelease.com)  Chick-fil-A® is “fired up” over its newest product offering. Beginning June 7, Chick-fil-A restaurants nationwide will offer a new Spicy Chicken Sandwich, the chain’s first new sandwich to hit menu boards since its Chargrilled Chicken Sandwich was introduced in 1989.

Building on the heritage of the chain’s namesake sandwich, the new Chick-fil-A® Spicy Chicken Sandwich is hand-breaded, seasoned with a fiery blend of several peppers, pressure-cooked in 100 percent refined peanut oil and served on a toasted buttered bun with dill pickle chips. The Spicy Chicken Sandwich starts at $2.99 and is also offered in a “deluxe” version that includes lettuce, tomato and Pepper Jack cheese for $3.59.

“Our Spicy Chicken Sandwich offers a unique, well-balanced and ‘cravable’ spicy flavor that is perfect for our growing customer constituency that enjoys spicy food. Most spicy chicken sandwiches available today just heat up your mouth and do not boast a distinctive flavor. We wanted to focus on providing customers with a memorable spicy taste experience that you could only enjoy from Chick-fil-A,” said William F. “Woody” Faulk, Chick-fil-A’s vice president of brand strategy and design, who is responsible for the chain’s menu strategy. “As for the heat level, well, we offer a wide choice of beverages to cool things down! The sandwich will definitely wake up your taste buds – so much so that we’re printing a lighthearted message on the packaging warning customers that the sandwich ‘may start mouth fires’.”

Faulk also noted that there are various ways for customers to temper or enhance the spicy flavor of the sandwich. “One of the delicate aspects of developing this recipe was finding the right spice level to suit the majority of our customers. While we believe we found the happy medium as far as the ‘kick level’ is concerned, there are ways to cool down or even heat up the sandwich. Adding ranch dressing or lettuce and tomato help lower the temperature, but we also offer Pepper Jack cheese or Buffalo sauce for those who can’t get enough spicy flavor.”

The Spicy Chicken Sandwich will officially be added to the Chick-fil-A menu on June 7, but the chain is giving customers nationwide a chance to taste the sandwich for free during a special Premiere Week event prior to the rollout. Beginning May 24, customers can visit www.getspicychicken.com to reserve a time to taste the sandwich at a local Chick-fil-A restaurant between May 31 and June 5. Each customer who registers and attends Premiere Week will receive a complimentary Spicy Chicken Sandwich. Offers are limited, and customers are encouraged to register early.

“We are especially excited about the reservation-based sampling of our new sandwich with our loyal customers,” added Faulk. “We want to invite our customers to taste the flavor and quality of this spicy sandwich, but we don’t want a cattle-call setting where we won’t be able to extend ‘second mile’ service to our customers. This reservation system provides a more personalized way to introduce our exciting menu addition. It’s like hosting a dinner party in your home – you know in advance who is coming.”

Chick-fil-A’s Spicy Chicken Sandwich has been in some form of test for years. The chain market-tested the sandwich in Jacksonville, Fla. and Baltimore, Md., and then expanded the test to include its restaurants in California last spring. Customers gave the sandwich a 4.4 out of 5 rating on overall taste, and the Spicy Chicken Sandwich continues to account for at least six percent of overall sales at the test restaurants more than a year later. This figure is similar to the percentage of sales garnered by Chick-fil-A Kid’s Meals.

Considering the capital investment and marketing expenses required to introduce a totally new sandwich, the Spicy Chicken Sandwich rollout will be Chick-fil-A’s largest product introduction in 20 years. The rollout requires a number of kitchen equipment additions, including the installation of new pressure cookers and ventilation systems at most restaurants in order to prevent the spicy recipe from crossing over to other menu items. Chick-fil-A is also launching one of its most aggressive marketing campaigns in chain history to support the sandwich rollout. In addition to the online, reservation-based Spicy Premiere Week sampling effort, Chick-fil-A is making rare television and radio ad buys in key markets across the country and using online marketing campaigns to promote the sandwich.

“We are extremely fortunate to be in a position to make these multi-million dollar investments during tough economic times,” said Steve Robinson, Chick-fil-A’s senior vice president of marketing. “Much of our competition is hesitant to make new product investments these days and instead have chosen to focus on dollar menus and product discounts to drive traffic. However, Chick-fil-A is focused on adding value to the restaurant experience through well-developed product introductions and the continued value placed on our second mile service. We firmly believe our business will continue to grow as long as we take deliberate measures to ensure the quality of our products and our customer service standards remain at the highest level.”  

Robinson added that “Chick-fil-A has the utmost confidence at this time in our move to add this totally new Spicy Chicken Sandwich and we believe the product will help sustain the positive sales momentum we have sustained during the unstable economy.”  

Coming off a record-breaking $3.2 billion sales year in 2009, the chain is already enjoying a positive start to 2010 with a 3.6 percent same-store sales gain and a 9.3 percent overall sales increase through April.  ”Based on the performance of the Spicy Chicken Sandwich during the test, we are anticipating that this product will help attract new customers for our restaurant Operators throughout the country and will also encourage more frequent visits from our current customers. We have no doubt that our Spicy Chicken Sandwich will become an industry leader before too long and a new favorite among our customers,” said Robinson.

The Chick-fil-A Spicy Chicken Sandwich will complement the other spicy entrees currently offered by the chain, including the Spicy Chicken Cool Wrap® and Southwest Chargrilled Salad. Based on the general popularity of the spicy category, Chick-fil-A also plans to expand its line of spicy offerings by adding a Spicy Chicken Biscuit to its line of “made-from-scratch,” hand-rolled biscuit-based breakfast menu in January 2011.

About Chick-fil-A, Inc.

Atlanta-based Chick-fil-A, Inc. is the nation’s second-largest quick-service chicken restaurant chain (based on sales), currently with more than 1,485 restaurants in 38 states and Washington D.C. Chick-fil-A produced record sales in 2009 of $3.22 billion – an 8.6 percent overall increase and an 2.52 percent same-store sales gain that helped extend the chain’s streak of consecutive sales gains to 42 years since founding in 1967. 

Credited with inventing the boneless breast of chicken sandwich and first introducing the chicken nugget concept, Chick-fil-A serves nutritious and freshly prepared food products in mall locations, stand-alone restaurants, drive-thru-only restaurants, Chick-fil-A Dwarf House® and Truett’s Grill® full-service restaurants, and through licensed outlets in college campuses, hospitals, airports, businesses and industrial sites.  More information about Chick-fil-A is available on the chain’s websites, located at www.chick-fil-a.com, www.chick-fil-apressroom.com, www.truettcathy.com and www.facebook.com/chick-fil-a.

MINNEAPOLIS (RestaurantNewsRelease.com) Famous Dave’s of America, Inc. (NASDAQ: DAVE) today announced the opening of its newest award-winning Bar-B-Que restaurant in Idaho Falls, Idaho, at The Renaissance Center (245 Houston Circle, Idaho Falls, Idaho 83402). This opening marks the second Famous Dave’s location in Idaho.

“Idaho Falls is an outstanding community, and we are thrilled to bring award-winning Bar-B-Que to this market,” said Casey Ryan, owner of Famous Dave’s Bar-B-Que in Idaho Falls, Idaho, along with his brother, Pat. Casey and Pat are the owners of Rocky Mountain Ribs, which franchises Famous Dave’s locations in Idaho and Montana. “The Famous Dave’s restaurant is nestled at the gateway of Yellowstone National Park and Grand Teton National Park. This is a perfect location that offers a solid, year-round guest base with increased tourist traffic in the summer. We anticipate a warm welcome into the community.”

“This is an exciting new addition to the Famous Dave’s Bar-B-Que family,” said Christopher O’Donnell, President and CEO of Famous Dave’s. “With two Famous Dave’s locations in Idaho, there is room for significant expansion throughout the state, and we look forward to introducing our award-winning Bar-B-Que to several new markets in the future.”

Open Monday through Sunday from 11:00 a.m. to 11:00 p.m., guests can enjoy both lunch and dinner in the 6,800 square foot restaurant. Famous Dave’s Bar-B-Que can also be ordered TO GO by calling (208) 523-1712. Catering for events and social gatherings of all sizes is available as well.

Famous Dave’s offers a hearty roundup of award-winning ribs, hickory smoked meats, and other Bar-B-Que favorites, such as St. Louis-Style Ribs brushed with Rich & Sassy® Sauce, Texas Beef Brisket, Georgia Chopped Pork, Country-Roasted Chicken, Wilbur Beans, Creamy Coleslaw and Dave’s Famous Bread Pudding. Guests can also enjoy delicious char-grilled burgers and lip smackin’ sandwiches. A Lil’ Wilbur Kid’s Menu includes classic kid favorites, such as Macaroni & Cheese, Chicken Tenders and Root Beer Floats.

Famous Dave’s is located in The Renaissance Center (245 Houston Circle, Idaho Falls, Idaho 83402) and can be reached at (208) 523-1712.

For more information, including a full menu and other restaurant locations, please visit www.famousdaves.com.

About Famous Dave’s
Famous Dave’s of America, Inc. (NASDAQ: DAVE) develops, owns, operates and franchises barbeque restaurants. As of today, the company owns 52 locations and franchises 125 additional units in 36 states. The menu features award-winning barbequed and grilled meats, a large selection of salads, side items and sandwiches, and unique desserts. Famous Dave’s has won over 400 awards for everything from best ribs to best Bar-B-Que sauce to best cookbook. For more information, please visit www.famousdaves.com.

Statements in this press release that are not strictly historical, including but not limited to statements regarding the timing of our restaurant openings and the timing or success of our expansion plans, are forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. These forward-looking statements involve known and unknown risks, which may cause the company’s actual results to differ materially from expected results. Although Famous Dave’s of America, Inc. believes the expectations reflected in any forward-looking statements are based on reasonable assumptions, it can give no assurance that its expectation will be attained. Factors that could cause actual results to differ materially from Famous Dave’s expectation include financial performance, restaurant industry conditions, execution of restaurant development and construction programs, franchisee performance, changes in local or national economic conditions, availability of financing, governmental approvals and other risks detailed from time to time in the company’s SEC reports.

LOS ANGELES (RestaurantNewsRelease.com) California Pizza Kitchen, Inc. (CPK) (NASDAQ: CPKI), a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, today announced the opening of its eighth restaurant in Mexico. Opened by CPK franchise partner Grupo Calpik, S.A.P.I. de C.V., it is located in the Coyoacán neighborhood of Mexico City.

The new 7,000 square-foot restaurant seats approximately 270 people and is located at the Paseo Acoxpa shopping center in close proximity to the popular anchor outlets including Best Buy, Sport City and Cinepolis Movie Complex.

Tastefully decorated with warm colors and rich textures, the restaurant will open Monday through Thursday from 1:00 p.m. to 11:00 p.m., Friday from 1:00 p.m. to 1:00 a.m., Saturday from 12:00 p.m. to 1:00 a.m. and Sunday from 12:00 p.m. to 10:00 p.m. Guests can dine-in or place a take-out order by calling (5255) 5684-0613.

The open-exhibition kitchen takes center stage where guests can watch as all of California Pizza Kitchen’s innovative creations are prepared. The menu features a wide variety of items including everything from the popular Original BBQ Chicken Pizza and Waldorf Chicken Salad to the Kung Pao Spaghetti and Avocado Egg Rolls.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Ultimate Margarita and other signature favorites such as the Original Recipe Mojitos.

Additional CPK restaurants are located in Guadalajara, Cancun and the following suburbs of Mexico City: Lomas Verdes, Bosques de Las Lomas, Polanco District, Santa Fe, and Satelite.

About California Pizza Kitchen, Inc.

California Pizza Kitchen, Inc., founded in 1985, is a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, including the original BBQ Chicken Pizza, and a broad selection of distinctive pastas, salads, appetizers, soups, sandwiches and desserts. Of the chain’s 255 restaurants, 204 are company-owned and 51 operate under franchise or license agreements. There are currently 29 restaurants located internationally in China, Japan, Philippines, Malaysia, Singapore, Mexico, South Korea, Guam, Indonesia and United Arab Emirates. CPK premium pizzas are also available to sports and entertainment fans at three Southern California venues including Dodger Stadium, Angel Stadium of Anaheim and STAPLES Center. Also included in the Company’s portfolio of concepts is LA Food Show Grill & Bar, which has locations in Manhattan Beach and Beverly Hills, California. The Company also has a licensing arrangement with Nestle S.A. to manufacture and distribute a line of California Pizza Kitchen premium frozen products. For more details, visit www.cpk.com.

WASHINGTON (RestaurantNewsRelease.com) The National Restaurant Association and UnitedHealthcare are launching the Restaurant Health Care Alliance, offering a suite of products that will help nearly 13 million restaurant employees gain easier access to health care coverage and related products and services. Today, 4 million to 6 million of the nation’s nearly 13 million food service industry employees are uninsured at any given time.

The Restaurant Health Care Alliance, which has been in development for nearly two years, will provide restaurant owners and employees easy access to cost-effective health benefit options that meet the health care needs of this diverse industry. In addition, it will help restaurant owners and employees understand their health care coverage options as well as tax and eligibility changes that are occurring in 2010 and beyond.

The Restaurant Health Care Alliance launches May 22 and will be available initially to state restaurant associations in Colorado and Pennsylvania, as well as insurance agents and advisers representing restaurant clients in those states. The Alliance is expected to expand to additional states throughout 2010. The resources and tools developed by the Alliance will be available online at www.restauranthealthcare.org.

“As the nation’s second-largest private-sector employer, the restaurant industry is dedicated to finding affordable health care solutions for our workers,” said Dawn Sweeney, National Restaurant Association president and CEO. “We are committed to reducing costs in the health care system and expanding health care coverage for our work force. UnitedHealthcare’s vast experience and diverse capabilities make them the right partner in developing the Restaurant Health Care Alliance. Our members will benefit by providing them easier access to affordable health care coverage for their employees and dependents and allow for future opportunities to provide added benefits.”

“We are excited about this unique opportunity to partner with the National Restaurant Association to tailor health care information and products that best meet the needs of restaurant owners and employees,” said Gail Boudreaux, president of UnitedHealthcare.

Qualified small-business member restaurants will be introduced to innovative health plan options offered by UnitedHealthcare that offer significant annual premium savings compared to traditional health plans. In some markets, UnitedHealthcare Catalyst^SM is one of the options available and combines comprehensive catastrophic plan coverage with an up-front benefit allowance for certain preventive-care services. Individual employees who do not have employer-sponsored coverage can choose from a wide range of UnitedHealthcare’s cost-effective individual and family plans, some of which start under $100 per month. Other products, including dental plans and discount health cards, will also be available.

About National Restaurant Association

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a work force 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. For more information, visit our Web site at www.restaurant.org.

About UnitedHealthcare

UnitedHealthcare provides a full spectrum of consumer-oriented health benefit plans and services to individuals, public sector employers and businesses of all sizes, including more than half of the Fortune 100 companies. The company organizes access to quality, affordable health care services on behalf of approximately 25 million individual consumers, contracting directly with more than 600,000 physicians and care professionals and 5,000 hospitals to offer them broad, convenient access to services nationwide. UnitedHealthcare is one of the businesses of UnitedHealth Group (NYSE:UNH), a diversified Fortune 50 health and well-being company.