CARPINTERIA, Calif.  (RestaurantNewsRelease.com)  CKE Restaurants, Inc. (NYSE:CKR) (“CKE”) today announced that its stockholders approved the proposal to adopt the merger agreement providing for its acquisition by entities created by certain affiliates of Apollo Management VII, L.P.

The affirmative vote of the holders of a majority of the outstanding shares of common stock of CKE was required to approve the proposal to adopt the merger agreement. According to the final tally of shares voted, approximately 76% of the outstanding shares of common stock of CKE as of the close of business on May 10, 2010, the record date, were voted to approve the proposal to adopt the merger agreement. Of the shares that were voted at the meeting, approximately 99% were voted to approve the proposal to adopt the merger agreement.

All approvals, consents or consultations required to consummate the merger under U.S. antitrust laws have been obtained or made, and accordingly, the related condition to the consummation of the merger set forth in the merger agreement has been fully satisfied. The consummation of the merger remains subject to the satisfaction or waiver of certain other closing conditions set forth in the merger agreement and discussed in detail in the Definitive Proxy Statement on Schedule 14A filed with the Securities and Exchange Commission by CKE on June 3, 2010.

FORWARD-LOOKING STATEMENTS

This filing contains “forward-looking statements” within the meaning of the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. Forward-looking statements give CKE’s current expectations or forecasts of future events. Such statements are subject to risks and uncertainties that are often difficult to predict and beyond CKE’s control, and could cause CKE’s results to differ materially from those described. These uncertainties and other factors include, but are not limited to, risks associated with the proposed transaction, including the occurrence of any event, change or other circumstances that could give rise to the termination of the merger agreement, the inability to complete the proposed transaction due to the failure to satisfy certain conditions to completion of the proposed transaction or the failure to obtain the necessary debt financing arrangements set forth in the debt commitment letter received in connection with the proposed transaction. Readers are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the date they are made. CKE undertakes no obligation to publicly update or revise any forward-looking statement, whether as a result of new information, future events or otherwise, except as required by law or the rules of the New York Stock Exchange. Accordingly, any forward-looking statement should be read in conjunction with the additional information about risks and uncertainties as discussed in CKE’s filings with the Securities and Exchange Commission (the “SEC”).

CKE Restaurants, Inc.

Headquartered in Carpinteria, Calif., CKE is publicly traded on the New York Stock Exchange under the symbol “CKR.” As of the end of its first quarter of fiscal 2011, CKE., through its subsidiaries, had a total of 3,146 franchised, licensed or company-operated restaurants in 42 states and in 16 countries, including 1,233 Carl’s Jr.^® Restaurants and 1,901 Hardee’s^® restaurants. For more information about CKE, please visit www.ckr.com.

SCOTTSDALE, Ariz.  (RestaurantNewsRelease.com)  With summer well underway, Cold Stone Creamery^® is asking ice cream lovers to unleash their creativity and passion for the creamy treat with the Gold Cone™ Contest. With the spotlight on a new line of flavors known as the Gold Cone Collection, the company will launch its first ever Facebook contest on June 30.

Embracing the social features of Facebook, fans of the official Cold Stone Creamery page are being asked to share their comments on three new Gold Cone flavors. Ultimately, the grand prize winner will create an original ice cream flavor to be debuted in all Cold Stone stores nationwide in 2011.

The three new summer Gold Cone ice cream flavors are each fresh and fruity: Key Lime, Harvest Peach and Blueberry. Each ice cream flavor offers something unique and refreshing, providing the perfect platform for inspiring passionate contest submissions through Facebook. The three contestants with the most original, creative comments will be flown to Cold Stone Creamery’s headquarters and compete in an ice cream flavor development competition. The winning flavor will be featured in stores nationwide in 2011.

“The idea for the contest is simple and has unlimited potential, if you already have a creative spirit and deep infatuation with Cold Stone’s ice cream,” said Anne Christenson, Director of Social Marketing of Kahala, parent company of Cold Stone Creamery. “Share with us on Facebook your thoughts about one of three new Gold Cone ice cream flavors and let your personality shine. We encourage originality, enthusiasm and just plain fun!”

How the contest works:

• Taste the new fresh fruit Gold Cone ice cream flavors (Key Lime, Harvest Peach and Blueberry) at a local Cold Stone Creamery.
• Visit the Cold Stone Creamery official Facebook page and enter the contest with a creative and passionate comment about one of the flavors.
• The three most original and creative comments about the ice cream flavors will be chosen as finalists in the contest.
• Those three ice cream-loving finalists will win a three-day, two-night trip to Cold Stone Creamery’s headquarters and work with the Tastemaster™ in a flavor development competition. The winning flavor will be launched in all stores nationwide.
• Three second prize winners will win a free ice cream party for friends and family in their hometown.

“Cold Stone Creamery is known for showcasing innovative and bold ice cream flavors, and this summer we are embracing classic fresh fruit flavors,” said Ray Karam, Cold Stone Creamery Tastemaster. “The best part of my job is hearing what people think about our ice cream. I love this contest as it gives our ice cream community a voice and awards three fans a chance to do my job.”

The summer Gold Cone flavors are available as a Creation^®, shake and most exciting as three new ice cream pies. Ice cream pies will be featured for a limited time for $12.99.

From June 30 through Aug. 24, 2010, Cold Stone Creamery will host the Gold Cone Contest on the brand’s official Facebook page. To enter the contest, learn more details or review the rules, visit www.facebook.com/coldstonecreamery.

About Cold Stone Creamery

Cold Stone Creamery delivers The Ultimate Ice Cream Experience^® through a community of franchisees who are passionate about ice cream. The secret recipe for smooth and creamy ice cream is handcrafted fresh daily in each store, and then customized by combining a variety of mix-ins on a frozen granite stone. Headquartered in Scottsdale, Ariz., Cold Stone Creamery is a subsidiary of Kahala, one of the fastest growing franchising companies in the world, with a portfolio of 12 quick-service restaurant brands. Cold Stone Creamery operates more than 1,500 locations in 15 countries.

For more information about Cold Stone Creamery, visit www.coldstonecreamery.com. For more information about Kahala, visit www.kahalacorp.com.

SAN DIEGO  (RestaurantNewsRelease.com)  As summer approaches and county fairs open their gates to crowds of fun-seeking foodies, a sure-fire favorite will likely be the ever-popular funnel cake. But if you’re averse to hanging out with carnies and sideshow freaks, you can still enjoy this doughy treat at Jack in the Box® restaurants, which this week introduced a Mini Funnel Cake sprinkled with powdered sugar.

“Launching our new Mini Funnel Cake at this time of year enables us to leverage the top-of-mind appeal of this summertime favorite as well as the popularity of our Mini Churros and the mini-dessert trend,” said Tammy Bailey, division vice president of menu marketing and promotions for Jack in the Box Inc.

The new Mini Funnel Cake is available for a limited time at participating Jack in the Box restaurants for just $1, plus tax.

About Jack in the Box

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 18 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill®, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia. For more information, visit www.jackinthebox.com.

SOUTHFIELD, Mich.  (RestaurantNewsRelease.com)  Diversified Restaurant Holdings, Inc. (OTCBB: DFRH) (“DRH” or “the Company”), the owner/operator and franchisor of the unique, full-service, ultra-casual restaurant and bar, Bagger Dave’s Legendary Burgers & Fries^® (“Bagger Dave’s”), and a leading franchisee for Buffalo Wild Wings^® (“BWW”), announced today that it has exercised its purchase option on the building where it currently leases and operates a BWW restaurant in Brandon, Florida. DRH leased the building at 2055 Badlands Drive since December 24, 2003. The total purchase price of the building was $2.57 million and was financed by Bank of America, the U.S. Small Business Administration, seller financing, and the Company’s working capital.

Michael Ansley, Chairman, President, and Chief Executive Officer of DRH, commented “Our Buffalo Wild Wings location in Brandon is in an attractive area. We felt it was the right time to exercise our option on this property and secure the location, as this strategic move is anticipated to save the Company approximately $5,000 on a monthly basis.”

In early June 2010, the Company announced it had signed an agreement and is moving ahead with plans to open its sixth Florida BWW store in Ft. Myers, making it the Company’s nineteenth location under its Area Development Agreement with Buffalo Wild Wings, Inc., under which it will operate a total of 38 BWW locations in Michigan and Florida by 2017.

The Fort Myers store will be the Company’s third BWW restaurant opening in 2010. In early June, DRH announced the opening of its newest BWW location in Marquette, MI, and plans for an August opening of a new BWW in Chesterfield, MI.

The Company also opened its third Bagger Dave’s location in Novi, Michigan earlier this year and is evaluating the possibility of a fourth Bagger Dave’s opening in Michigan in the fourth quarter.

About Diversified Restaurant Holdings

DRH is a leading BWW^® franchisee, operates 17 BWW restaurants (five in Florida and 12 in Michigan), and is the recipient of many franchise awards including the Highest Annual Restaurant Sales.

The Company also owns and operates its own unique, full-service, ultra-casual restaurant concept, Bagger Dave’s, which was launched in January 2008. The concept focuses on local flair with the interior showcasing historic photos of the city in which it resides. Bagger Dave’s offers a full-service, family-friendly restaurant and bar with a casual, comfortable atmosphere. The menu features freshly made burgers (never frozen), accompanied by more than 30 toppings from which to choose, fresh-cut fries, hand-dipped milkshakes, and a selection of craft beer and wine. Signature items include Sloppy Dave’s BBQ^®, Train Wreck Burger^®, and Bagger Dave’s Amazingly Delicious Turkey Black Bean Chili™. There’s also an electric train that runs above the dining room and bar areas. All current and future locations will be smoke-free. Currently, there are three locations in the State of Michigan. DRH has filed for rights, and has been approved, to franchise Bagger Dave’s in the States of Michigan, Indiana, and Ohio. An additional franchising filing in the State of Illinois remains open, pending review by the pertinent authorities. For more information, please visit www.baggerdaves.com.

DRH routinely posts news and other important information on its Web site at www.diversifiedrestaurantholdings.com.

Safe Harbor Regarding Forward-Looking Statements

This press release contains forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended.

Forward-looking statements are subject to risks, uncertainties, and assumptions and are identified by words such as “expects,” “estimates,” “projects,” “anticipates,” “believes,” “could,” and other similar words. Forward-looking statements are based upon the current beliefs and expectations of management. All statements addressing operating performance, events, or developments that DRH expects or anticipates will occur in the future, including but not limited to franchise sales, store openings, financial performance, and adverse developments with respect to litigation or increased litigation costs, the operation or performance of the Company’s business units, or the market price of its common stock are forward-looking statements. Because they are forward-looking, they should be evaluated in light of important risk factors and uncertainties. Actual results may vary materially from those contained in forward-looking statements based on a number of risk factors and uncertainties including, without limitation, our ability to operate in new markets, the cost of commodities, the success of our marketing and other initiatives to attract customers, customer preferences, operating costs, economic conditions, competition, the availability of financing for franchisees and the Company, and the impact of applicable regulations. These and other risk factors and uncertainties are more fully described in DRH’s most recent Annual and Quarterly Reports filed with the Securities and Exchange Commission. Undue reliance should not be placed on DRH’s forward-looking statements. Except as required by law, DRH disclaims any obligation to update or publicly announce any revisions to any of the forward-looking statements contained in this press release.

ARLINGTON, Va.  (RestaurantNewsRelease.com)  Iron Skillet^® Restaurants located at participating Petro Stopping Centers nationwide are providing customers with a sticky but delicious opportunity this summer with the “BBQ Double Up Deal.” The “BBQ Double Up Deal” is geared to raise funds to support the troops through USO and the Mobile USO program. Petro Stopping Centers is the premier travel center brand owned and operated by TravelCenters of America LLC.

The promotion runs while supplies last at all participating locations. To participate in the deal, customers may pair one of the 12-featured entrees with mouth-watering BBQ ribs. With each “BBQ Double Up Deal” purchased, $1 will be donated to the Mobile USO program, up to $35,000. Also during this period, with a purchase of an adult entrée, kids 10 and under eat free from the kids menu at all participating locations.

“We are excited about the Iron Skillet® Restaurants promotion to benefit the troops through our Mobile USO program,” said Sloan Gibson, the USO’s president and CEO. “We appreciate their commitment to connecting the nation to our mission of serving the troops and their families.”

“We feel honored to be able to give back to the troops who have given so much to ensure our freedom and security,” said John Ponczoch, Senior Vice President of Restaurant Operations. “The Mobile USO program is a passion of ours as we understand just how much a ‘touch of home’ can impact the spirits of these fine men and women.”

Since 2007, the Mobile USO program has supported troops serving in remote and isolated areas throughout the U.S., these vehicles offer a comfortable place where service members can relax and connect online with family and friends during their downtime. Each Mobile USO is outfitted with laptops, refrigerators, microwaves, high definition televisions, video game consoles, Wi-Fi access and comfortable seating.

About the USO

The USO (United Service Organizations) lifts the spirits of America’s troops and their families. We provide a touch of home through centers at airports and military bases around the world, top quality entertainment and innovative programs and services tailored to meet troop needs. We also provide critical support to those who need us most, including forward-deployed troops and their families, wounded warriors and their families, and the families of the fallen.

The USO is a private, non-profit organization, not a government agency; we rely on the generosity of our donors. In addition to individual donors and other corporate sponsors, the USO is supported by Worldwide Strategic Partners American Airlines, AT&T Inc., BAE Systems, The Boeing Company, Clear Channel Communications, The Coca-Cola Company, Gallery Furniture, Lockheed Martin, Microsoft Corporation, Northrop Grumman Corporation and TriWest Healthcare Alliance, as well as other corporate donors, including the United Way and Combined Federal Campaign (CFC-11381). We strive to deliver maximum benefit for troops and their families from every donor dollar. For more information, please visit www.uso.org.

About Petro Stopping Centers

The Petro Stopping Centers brand is owned by TravelCenters of America LLC. TravelCenters is headquartered in Westlake, Ohio and is a leading travel center business in 41 states and Canada. With large convenient locations on interstate exits, Petro offers its customers diesel and gasoline fueling services, full and quick-service restaurants, heavy truck maintenance services, 24-hour convenience stores, electronic communication (WiFi) and other services. Petro’s Iron Skillet Restaurants have been consistently “voted best” by professional drivers. For more information on Petro, please visit www.petrotruckstops.com.

Big-City Bar to Hold ‘Cocktail Auditions’ at Upcoming 2010 Tales of the Cocktail Festival

TAMPA, Fla.  (RestaurantNewsRelease.com)  Bonefish Grill, the award-winning, polished casual restaurant specializing in market-fresh fish, wood-grilled specialties and a big-city bar, is searching for the “Best Cocktail Featuring a New Spirit.”  In its constant pursuit to keep its bar at the cutting edge of the industry, Bonefish Grill is asking spirit entrepreneurs and brands to present their new offerings in its search for the “Best Cocktail Featuring a New Spirit.”  The winning cocktail will be featured on the bar menu at select Bonefish Grill locations, with potential for inclusion in all restaurants.  A chance like this for a new spirit does not come along often – and for one lucky spirit, it could mean breaking away from the pack.  

“The big-city bar at Bonefish Grill features handcrafted cocktails using innovative, seasonal ingredients, locally-sourced craft beers and an eclectic wine list,” said Leigh Merritt, Director of Bar Innovation, Bonefish Grill.  ”We are now searching to find another one-of-a-kind recipe to add to our menu as part of our ongoing pursuit to shake things up and offer guests an exciting experience in their hometowns.”

Participating spirits are invited to enter for a chance to present their most innovative cocktail, which must feature a spirit that is new to the market since July 2009.  Bonefish Grill will review all submissions and contact accepted participants with additional event and scheduling information.  Accepted participants will have one audition on July 24 at the 2010 Tales of the Cocktail event, the internationally acclaimed festival of cocktails, cuisine and culture.  Participants will create and pitch their cocktail to a panel of judges, including Merritt and Dale DeGroff, renowned mixologist and author of The Essential Cocktail.  

“New cocktails are created every day, but few stand the test of time,” said DeGroff.  ”I am so pleased to be working with Bonefish Grill in their search for the ‘Best Cocktail Featuring a New Spirit’ because it gives new cocktails and spirits the chance to break through and shine.”

For more information on “Bonefish Grill’s Search for the Best Cocktail Featuring a New Spirit,” including event details and entry form, visit www.bonefishgrill.com/our-menu/bar, and for live updates from the festival, follow Bonefish Grill on Twitter at @BonefishGrill.

About Bonefish Grill

As the “Fresh Fish Experts,” Bonefish Grill specializes in market-fresh fish and other wood-grilled specialties.  Knowledgeable and attentive Bonefish Grill Anglers (our service staff) provide the best in what we like to call “chef’s coat service.”  Our Anglers pride themselves on guiding our guests’ journey through our innovative, seasonal menu and specials, which feature only the highest-quality, freshest ingredients, including traditional and unique varieties of fish and seafood as well as numerous non-seafood items.  We combine this with a big city bar that offers bar fresh cocktails and an affordable, interesting wine list.

Recently named “Best Seafood Restaurant in the Nation” by a leading consumer product guide, Bonefish Grill has locations across the country and prides itself on the local feel of each restaurant.  For more information on Bonefish Grill, visit www.bonefishgrill.com, facebook.com/BonefishGrill or follow us on Twitter via @bonefishgrill.

The Region Offers Numerous Culinary Options For The Non-Carnivores

PHILADELPHIA  (RestaurantNewsRelease.com)  Dining is big business in Philadelphia, with visitors spending $1.3 billion on food and beverage in 2009, according to Tourism Economics. Those in search of healthy choices will be thrilled with the region’s vast and ever-evolving dining scene. From upscale white tablecloth with inventive vegetable creations to raw foods and gluten-free dishes, Philly’s veg-friendly scene offers possibilities a-plenty. Here are some spots worth checking out:

Destination Dining:

• Vegetable lovers flock to Bucks County, where Mike Jackson’s Blue Sage Vegetarian Grille turns out creative, big-portioned vegetarian food (no meat substitutes) in a cozy, romantic atmosphere. 772 2nd Street Pike, Southampton, (215) 942-8888, bluesagegrille.com
• Horizons, a half block from South Street, is the city’s highest-rated vegan restaurant with a sumptuous dining room and outdoor seating. Menu highlights include portobello carpaccio, hearts of palm cakes and saffron creme brulee. Even the wine and beer are vegan. 611 S. 7th Street, (215) 923-6117, horizonsphiladelphia.com
• Weekend brunch draws vegans from all over the city to Mi Lah Vegetarian, home to a completely vegan menu featuring favorites like beer-battered seitan and waffles (made with a local brew), tofu benedict and oversized pancakes with blueberry soy butter. Their eclectic dinner menu features tofu, seitan and inventive vegetable dishes. 218 S. 18th Street, (215) 732-8888, milahvegetarian.com
• New Hope’s brand-new vegan dining destination, Sprig & Vine offers a Sunday brunch menu (think warm doughnuts, strawberry and vanilla cream-filled French toast and a tempeh reuben), along with an elegant dinner menu featuring delicacies such as slow-roasted vegetable pave with soft polenta. 450 Union Square Drive, New Hope, (215) 693-1427, sprigandvine.com

Vegetarian & Vegan Friendly:

• Chef and co-owner Shannon Dougherty lets her own vegetarian preferences influence the menu at A Full Plate Cafe and Catering, her quirky, casual eatery in Northern Liberties. Park the dog outside and enjoy a vegetarian “riblet” sandwich, which can be made dairy-free; fried green tomato salad; or a spinach and black bean burger. Liberties Walk, 1009 N. Bodine Street, (215) 627-4068, afullplate.net
• A favorite of veg types who crave classic Philly flavors is Gianna’s Grille, located just steps off South Street. The signature sandwiches are the Freebird, a vegetarian chicken cheesesteak available barbequed, Italiano or Buffalo-style; and the GG Special, a vegetarian cheesesteak also offered three ways. Save room for one of the many yummy vegan baked goods, including cheesecakes, soft serve ice cream and cannolis. 507 S. 6th Street, (215) 829-4448, giannasgrille.com
• At Govinda’s Gourmet Vegetarian, vegans can choose from a $14.95 buffet or order from the a la carte menu, featuring mock-meat dishes such as pan-roasted “duck” with sweet potato puree and peanut ginger sauce. Attached to Govinda’s is the casual Govinda’s Gourmet To Go, a laid back shop offering sandwiches and wraps (such as the “chicken” cheesesteak and “tuna” salad wrap), tofu and veggies. Govinda’s Gourmet Vegetarian, 1408 South Street, (215) 985-9303; Govinda’s Gourmet To Go, (215) 545-5452, govindasvegetarian.com
• Choose from specialty hot sauces to spice up the vegan and vegetarian options at the omnivorous Machismo Burrito Bar in Manayunk. Pick a veggie or Boca burger burrito and pile on saffron rice, black beans and fresh veggies like bell pepper and corn, then top with vegan sour cream or vegan cheese. 4330 Main Street, (215) 508-3333, machismoburritobar.com

Asian Vegetarian:

• Cafe de Laos devotes an entire page of their Thai menu to vegan and vegetarian dishes, served in an intimate bring-your-own-bottle (BYOB) atmosphere just steps from a bustling Vietnamese Market in South Philadelphia. The lunch crowd takes advantage of an inexpensive, three-course menu where just about any dish can be made vegetarian. 1117 S. 11th Street, (215) 467-1546
• The all-you-can-eat dim sum, available for just $12, is a big draw for starving artists and students at Kingdom of Vegetarians, another Chinatown destination. An array of dumplings and the curry “shrimp” are popular choices at this kosher vegan eatery. 129 N. 11th Street, (215) 413-2290
• A $12 Sunday dinner buffet and daily all-you-can-eat dim sum specials make New Harmony Vegetarian a filling destination for vegetarians, vegans and their omnivorous dining companions alike. Those in the know save room for the vegan dessert offerings, including dairy-free “cheesecake.” 135 N. 9th Street, (215) 627-4520
• Regulars recommend the faux orange beef at Singapore Kosher Vegetarian Restaurant in the heart of Chinatown. Specialties include more than two dozen veggie dim sum options, more than a dozen bean curd dishes and chef’s specials such as eggplant fritters, stuffed mushrooms and mock chicken and shrimp in a garlic mango sauce — all certified kosher. 1006 Race Street, (215) 922-3288
• Inexpensive lunch specials are popular at Center City’s Su Xing House. Menu options include Kung Pao tofu, soybean nuggets with sweet and sour sauce and sesame seitan. There are also veggie versions of favorite soups, noodle and rice dishes. Gluten-free dishes are always available. 1508 Sansom Street, (215) 564-1419, suxinghouse.com

Gluten-free:

• Vegetarian Celiacs and their friends find what they’re looking for at Bliss, where chef Anthony Goodwin keeps an eye on the gluten. (He regularly caters functions held by the National Foundation for Celiac Awareness.) Popular items include the beet salad with goat cheese and the poached pear and candied walnut salad with bleu cheese and vanilla bean-pear dressing. 220 S. Broad Street, (215) 731-1100, bliss-restaurant.com
• Philly’s first “allergen-free” bakery, Sweet Freedom is stocked daily with tantalizing (naturally sweetened) gluten-free, vegan sweets — from cupcakes to blueberry bars and whole cakes. Plus, they crank out daily specials Tuesday through Sunday. 1424 South Street, (215) 545-1899, sweetfreedombakery.com
• The home-style Venezuelan cuisine at Sazon — just west of trendy Northern Liberties — satisfies vegetarians avoiding wheat with dishes like grilled tofu and mushrooms with brown rice and black beans. An entire gluten-free menu of various arepas (corn patties) delights vegans and vegetarians with toppings like scrambled egg, cheddar cheese, tofu or veggies. 914 Spring Garden Street, (215) 763-2500, sazonrestaurant.com
• Celiac sufferers won’t miss out on traditional favorites at Boston Style Pizza, home to an entire gluten-free menu that includes a fresh mozzarella appetizer and a healthy hummus platter. What’s more, classic pizza with homemade sauce and Wisconsin pizza cheese is available on gluten-free crust. 447 N. Sumneytown Pike, North Wales, (215) 699-3977, pizzabostonstyle.com

Shop & Eat:

• The always bustling Reading Terminal Market is also supremely vegetarian-friendly. Stop for falafel at Kamal’s Middle Eastern Specialties, local and organic produce and raw milk cheeses from small-scale farms at Fair Food Farmstand or a blended fruit or veggie drinks at Four Seasons Juice Bar. Basic Four Vegetarian Snack Bar serves up mock meats and vegetarian and natural foods, and Nanee’s Kitchen does vegetarian Indian and Pakistani dishes. 12th & Arch Streets, (215) 922-2317, readingterminalmarket.org
• Just steps off of South Street sits a haven for vegans, vegetarians and those who follow a macrobiotic diet. At Essene Market & Cafe, a hot and cold meatless buffet and dining area share the generous space with fresh local and organic produce and healthy grocery items. Plus, they squeeze fresh juices to order, boast baked goods created with multiple dietary restrictions in mind and host an array of events, lectures and classes. 719 S. 4th Street, (215) 922-1146, essenemarket.com
• Western Main Line vegetarians and carnivores coexist peacefully at Oasis Cafe and Living Cuisine. Specialties here include raw foods (vegetables, fruits, nuts and seeds in their natural state), as well as organics and an enormous smoothie selection. 134 Lancaster Avenue, Frazer, (610) 647-9797, oasislivingcuisine.com
• Arnold’s Way, a health food store and vegetarian raw cafe in Montgomery County, takes healthful eating to a new level with wraps made from the sea vegetable called nori and with salads so finely minced they require no dressing. The store shelves are packed with food, vitamins, books and videos. 319 W. Main Street, Lansdale, (215) 361-0116, arnoldsway.com

The Greater Philadelphia Tourism Marketing Corporation (GPTMC) makes Philadelphia and The Countryside® a premier destination through marketing and image building that increases business and promotes the region’s vitality.

For more information about travel to Philadelphia, visit visitphilly.com or uwishunu.com, where you can build itineraries; search event calendars; see photos and videos; view interactive maps; sign up for newsletters; listen to HearPhilly, an online radio station about what to see and do in the region; book hotel reservations and more. Or, call the Independence Visitor Center, located in Historic Philadelphia, at (800) 537-7676.

SEATTLE  (RestaurantNewsRelease.com)  Starbucks (NASDAQ:SBUX) will turn on free Wi-Fi with one click on July 1 at U.S. and Canadian company-operated stores as a part of its ongoing commitment to enhancing the customer experience. Customers with Wi-Fi-enabled laptops, tablets and mobile phones will have unlimited Internet access to surf the Web, connect with social networks, search for jobs or work at their neighborhood Starbucks. Most recently, the free Wi-Fi benefit was limited to two hours a day and only available to members of the My Starbucks Rewards program. The new, unlimited Wi-Fi offering features a one-click entry point, so a username or password will not be required.

“Our customers were asking for a simplified Wi-Fi offering, and free Wi-Fi has been a top request on MyStarbucksIdea.com. We’re excited to turn this feedback into action and believe our customers will be delighted with the enhanced experience they’ll find in Starbucks stores,” said Howard Schultz, chairman, president and chief executive officer of Starbucks.

Starbucks will continue to work with AT&T in the U.S. as its Wi-Fi provider, a relationship that’s been in place since 2008. Close to 6800 Starbucks locations are part of AT&T’s U.S. Wi-Fi network, the nation’s largest. In Canada, more than 750 company-operated stores will now have free Wi-Fi. Bell is the Wi-Fi provider in Canada and has worked with Starbucks since 2005.

As Schultz noted at the WIRED Business Conference on June 14^th, the addition of one click, free Wi-Fi to the Starbucks customer experience is just the beginning. Later this fall, Starbucks plans to introduce the Starbucks Digital Network, in partnership with Yahoo!. This new online experience, currently planned for U.S. company-operated stores, will offer customers free, unrestricted access to a collection of paid sites and services, exclusive content and previews, free downloads and local community news.

“Bringing one click, free Wi-Fi to Starbucks opens up new opportunities for our customers and gives us the backdrop to continue to bring innovation to their in-store experience. We’re finding new ways to bridge the third place coffeehouse environment with the digital space, and look forward to sharing that with our customers,” said Stephen Gillett, Starbucks executive vice president, chief information officer and general manager of Digital Ventures.

About Starbucks Coffee Company

Since 1971, Starbucks Coffee Company has been committed to ethically sourcing and roasting the highest quality arabica coffee in the world. Today, with stores around the globe, the company is the premier roaster and retailer of specialty coffee in the world. Through our unwavering commitment to excellence and our guiding principles, we bring the unique Starbucks Experience to life for every customer through every cup. To share in the experience, please visit us in our stores or online at starbucks.com.

About AT&T Wi-Fi Access

Access includes non-municipal company-owned and -operated hotspots. Wi-Fi-enabled device required. Other restrictions apply. See www.attwifi.com for additional services, details and locations.

DEERFIELD, IL  (RestaurantNewsRelease.com)  Così, Inc. (NASDAQ: COSI), the premium convenience restaurant company, announced today that it has named Kimberly Letizia as its Director of Culinary Innovation & Menu Strategy.

“We’re thrilled to have someone with Kimberly’s unique experience and talent to lead Così’s effort to be innovative with freshly prepared, unique menu items for our breakfast, lunch and dinner day parts,” said James Hyatt, Così’s President and Chief Executive Officer. ”Così’s innovative menu has been recognized by Parents Magazine, Men’s Health Magazine and others and we believe Kimberly will contribute strongly to building on those achievements.”

Letizia most recently served as a Corporate Chef Consultant to Kraft Foods where she supported numerous national restaurant chains with menu development and consumer intelligence. During her career at Kraft, Letizia successfully linked marketing trends and consumer insights with restaurants’ core competencies to develop new menu concepts for several chains including McDonald’s, Subway, Marie Callender’s, Famous Dave’s, Great Harvest Bread Co., and others. 

Letizia, who earned her MBA in Hospitality and Tourism Marketing and BA in Culinary Arts from Johnson & Wales University, has also worked for Charlie Trotter’s in Chicago and served as a Research Chef at Chef Services Group in Rhode Island.

“I am excited and look forward to supporting this already successful brand with new and innovative product offerings,” Letizia said.

About Cosi, Inc.

Così (http://www.getcosi.com) is a national premium convenience restaurant chain that has developed featured foods built around a secret, generations-old recipe for crackly crust flatbread. This artisan bread is freshly baked in front of customers throughout the day in open flame stone hearth ovens prominently located in each of the restaurants. Così’s warm and urbane atmosphere is geared towards its sophisticated, upscale, urban and suburban guests. There are currently 86 Company-owned and 57 franchised restaurants operating in eighteen states, the District of Columbia and the United Arab Emirates. The Così vision is to become America’s favorite premium convenience restaurant by providing customers authentic, innovative, savory food while remaining an affordable luxury.

The Così menu features Così sandwiches, freshly-tossed salads, melts, soups, Così bagels, flatbread pizzas, S’mores, snacks and other desserts, and a wide range of coffee and coffee-based drinks and other specialty beverages. Così restaurants are designed to be welcoming and comfortable with an eclectic environment. Così’s sights, sounds, and spaces create a tasteful, relaxed ambience that provides a fresh and new dining experience.

Fresh flavors & warm weather portions now through Sept. 6

BOSTON  (RestaurantNewsRelease.com)  The Smith & Wollensky Restaurant Group unveils its new Summer Grill Menu, a collection of world-class seafood, sandwiches, salads, and grill favorites sized perfectly for warm weather appetites. Available now through Sept. 6, the fresh, seasonal selections are paired with moderately priced premium wines specially chosen to complement summer flavors.

“The Summer Grill Menu was created for the balmy nights and lighter appetites of summer. From the Lobster Salad to the Open-Faced Sliced Filet, the menu takes the best ingredients and concepts from the classic Smith & Wollensky menu, and presents them with a warm weather twist,” said marketing director Kim Lapine. “Our goal is to give loyal guests something new to try and those unfamiliar with the Smith & Wollensky brand a reason to sample what we have to offer, preferably with a glass of wine in hand, enjoying the view from one of our iconic locations and exceptional outdoor spaces.”

“Smith & Wollensky has a rich heritage of bringing people together with great food. This summer, we build on our reputation as a connector and join Old & New, Summer & Fun, and Food & Wine with the introduction of our Summer Grill Menu,” added Michael Feighery, president of Smith & Wollensky.

A sampling of the Summer Grill Menu includes “Tried & True” favorites, starting with Pork Chop Milanese and new smaller cuts of Smith & Wollensky’s acclaimed meats; “Light & Healthy” offerings, such as Shrimp Cobb Salad, Asparagus & Crab Meat Salad, and Ahi Tuna Steak Sandwich; and “This & That” sides, such as Truffled Macaroni & Cheese, Sauteed Mushrooms, and Creamed Spinach. It wouldn’t be summer without “Lobster & More Lobster”—Lobster Bisque, Surf & Turf Maine lobster & filet mignon, and Lobster Mashed Potatoes. “Sea & Be Seen” trying Miso Glazed Chilean Sea Bass, along with Jumbo Diver Scallops and Scottish Salmon served with a variety of chef-inspired sauces; or “Nibble & Nosh” on Fried Calamari, Watermelon & Feta Cheese Salad, and Seared Scallops with Peanut Vinaigrette.

To learn more about the Smith & Wollensky Summer Grill Menu, visit http://www.smithandwollensky.com/2010_summer_menu.html.  The Summer Grill Menu varies by location, and is not available in New York. The regular A la Carte menu is also available in all markets.

About The Smith & Wollensky Restaurant Group

The Smith & Wollensky Restaurant Group owns and operates eight iconic Smith & Wollensky locations in Miami Beach; Chicago; Las Vegas; Washington, D.C.; Philadelphia; Columbus, Ohio; Houston; and Boston. Since its establishment in 1977 as America’s premier traditional steakhouse, Smith & Wollensky has been committed to delivering unparalleled hospitality and the best U.S.D.A. Prime steaks, dry-aged for tenderness and flavor and hand cut on-premise daily. The acclaimed wine list, rich ambiance and exceptional service are designed to provide guests with a truly memorable steakhouse experience. Smith & Wollensky has received numerous local and national awards, including the “Grand Award of Excellence” from Wine Spectator and the “Award of Excellence” from Distinguished Restaurants of North America. To learn more about The Smith & Wollensky Restaurant Group, visit www.smithandwollensky.com for locations, menus and reservations.

LOUISVILLE, Ky.  (RestaurantNewsRelease.com)  Food Network star Ted Allen and Rich Eisen of the NFL Network participated in the ultimate taste test earlier today, helping narrow down a field of more than 12,000 Facebook entries in the Papa John’s Specialty Pizza Challenge to just three lucky finalists. The announcement was broadcast live on Papa John’s (NASDAQ: PZZA) Facebook page.

The result? Two spicy recipes featuring jalapeno peppers and one with a new take on a traditional dish. “The Big Bonanza” by Blair Dial of Springfield, Ill., “The Cheesy Chicken Cordon Bleu” from Barbara Hyman of Los Angeles, Calif,” and “The Workin’ Fire” from Kendra Chapman of Ball Ground, Ga., received the highest marks based on appearance, aroma, taste and overall appeal, as chosen by Papa John’s celebrity judging panel.

The three pizzas will be featured on the Papa John’s menu August 2 – 29 and their creators will each receive a $1,000 marketing budget to help promote their pizza. The highest-selling pizza will be declared the winner – and its creator will receive a “slice” of the sales (up to $10,000), free Papa John’s pizza for life, and the opportunity to appear in a “Papa’s In The House” TV commercial.

“Customers responded to this challenge by combining ingredients that normally have a very niche audience and making a case for them in the mainstream,” said Allen, host of Chopped on the Food Network. “Finding a balance in the ingredients was key to creating a winning recipe, as well as not overloading the pizza with too many toppings.”

“I was put on this Earth to eat pizza,” said Eisen, host of “NFL Total Access” on NFL Network, “I took my role as the representative of football fans everywhere seriously when assessing each slice, and I think ‘The Big Bonanza’ about sums up the whole experience. The pizzas are terrific.”

Though each variety of Papa John’s sauce (Original, Spinach Alfredo, and Barbeque) is represented in the finalists’ recipes, only 19 percent of the entries used Spinach Alfredo sauce while 14 percent used Barbeque. Of the more than 12,000 entries received, jalapenos and pineapple were two of the most popular toppings, featured on 20 percent and 18 percent of the submissions, respectively. All of the finalists feature Papa John’s original hand-tossed fresh dough crust, though 27 percent of the overall submissions were built on thin crust.

“Papa’s Specialty Challenge was the Facebook equivalent of a 12,000-person focus group, giving our team a direct pipeline to our customers’ preferences,” said Andrew Varga, Papa John’s Chief Marketing Officer. “We have just begun digging through the data to determine trends that may impact our menu offerings in the future, perhaps even inspiring us to add new toppings to the mix.”

More about the three finalists:

• The Big Bonanza

Created by: Blair Dial of Springfield, Ill.

Crust/Sauce: Original Crust with Barbeque Sauce

Ingredients: Bacon, Beef, Ham, Jalapeno Peppers, Onions, Roma Tomatoes

Inspiration: A pizza that can tackle the Wild West and make you “howl at the moon”

• Cheesy Chicken Cordon Bleu

Created by: Barbara Hyman of Los Angeles, Calif.

Crust/Sauce: Original Crust with Spinach Alfredo Sauce

Ingredients: Extra Cheese, Three Cheese Blend, Grilled Chicken, Ham, Onions

Inspiration: A Papa John’s pizza twist on a mother and daughter’s cherished chicken cordon bleu recipe

• The Workin’ Fire

Created by: Kendra Chapman of Ball Ground, Ga.

Crust/Sauce: Original Crust with Traditional Sauce

Ingredients: Parmesan/Romano Cheese, Jalapeno Peppers, Pepperoni, Spicy Italian Sausage

Inspiration: Created by a firefighter to be the “fire tetrahedron” of pizzas

For more information about the challenge, visit www.facebook.com/papajohns and watch live footage from the event. Also, additional descriptions about each entry can be found on the company’s Facebook discussion board.

Headquartered in Louisville, Kentucky, Papa John’s International, Inc. (NASDAQ: PZZA) is the world’s third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John’s No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John’s also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s International, Inc. (NASDAQ: PZZA), is the Official Pizza Sponsor of the NFL and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John’s at www.papajohns.com.

DETROIT  (RestaurantNewsRelease.com)  From its beginnings more than 50 years ago, Little Caesars Pizza has provided the opportunity for generations of families to live the American Dream as independent business owners. Matt Kauffman, a multi-unit franchise owner in London, Ky., has found the opportunity to partner with other family members in their Little Caesars business a rewarding professional experience. “Our professional skills complement each other well, and 23 years later, I can honestly say it was the best idea we have ever had. There is no doubt that I too will pass along the same opportunity to my children,” he said.

In 1978, his father, Robert, owned a construction company that was building hundreds of new Little Caesars locations throughout Kentucky. Matt was in high school at the time, helping occasionally with his father’s construction business. When Matt turned 20, together they decided to open a location.

“With my father’s construction knowledge and my ability to handle internal operations, we couldn’t pass up the opportunity to become entrepreneurs with such a well-known brand,” said Matt Kauffman.

Today, the Kauffmans have built the business to include seven Little Caesars locations. Robert, who is still actively involved in the business partnership, is proud to partner with his son.

“Working with family members can give you a great sense of security, knowing that you can rely on them when needed and they have your best interests at heart,” he said. “Whether they are helping staff grow professionally or balancing the books, you can trust them to get the job done.”

The Stewart Family in North Florida

Little Caesars’ family-oriented business opportunity led Scott Stewart to invest in the brand in 1986. More than two decades later, he owns eight Little Caesars Pizza franchise locations in North Florida and works closely with three family members to run the business.

“When I invested in my first Little Caesars location, my wife and I we were preparing to start a family. We were looking for a business investment opportunity that I could grow and pass on to our future children,” said Stewart, whose wife and two sons, Chad and Mike, and son-in-law, Jerid Cady, are active in the business today.

“After learning about Little Caesars’ business model, I realized it was a perfect chance to be part of a company that supports family involvement.”

Throughout the years, all six of Scott’s children helped in different aspects of operations from making pizzas to customer service.

“I became involved with my dad’s business six years ago and learned skills that will continue to benefit me well into my professional career,” said Chad Stewart. “It’s nice to work with family members because it provides flexibility and assurance that everyone is in it to succeed.”

The Strohkirch Family in Central Michigan

Standish, Mich., franchisee Bill Strohkirch can attest to the benefits of having family members involved in the business. He sees it as an activity they can all be involved in and learn from each other’s experiences.

Having worked in the grocery industry for 30 years, Bill became a Little Caesars franchisee in his “semi-retirement” years and saw it as an opportunity to share a quality experience with his son, William, who has a degree in Information Technology and daughter-in-law, Carrie, who has a degree in sociology.

“Between the three of us, we have a diverse skill set, allowing us to focus on different areas of the business,” Bill said.

Today, he owns six Little Caesars Pizza restaurants in mid-Michigan. William oversees the operation of the stores and Carrie manages the marketing

“While we’re building a business that can be passed on to future generations, we’re also creating memories,” Bill said. “I’m having a blast and it’s even better that my family is enjoying every minute of it with me.”

David Scrivano, president of Little Caesar Enterprises Inc. strongly encourages family involvement within store operations. “The Little Caesars business model has been a family-friendly operation since day one, where everyone can share roles and take part in the business. It is a perfect franchise opportunity to build strong family traditions.”  

About Little Caesars Pizza

Little Caesars Pizza founders Michael and Marian Ilitch opened their first restaurant in Garden City, Michigan, in 1959. Little Caesars, the fastest growing pizza chain, built more stores in the world in 2009 than any other pizza brand and today is the largest carry-out chain globally with restaurants on five continents. Little Caesars is growing in prime markets across the country, and is offering strong franchisee candidates an opportunity for independence with a proven system. For the third year in a row, Little Caesars was named “Best Value in America”* of all quick-serve restaurant chains. In addition, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar.

In addition to Little Caesars Pizza, Michael and Marian Ilitch’s companies in the food, sports and entertainment industries include: the Detroit Red Wings, Olympia Entertainment, Olympia Development, Blue Line Foodservice Distribution, Champion Foods, Ilitch Holdings, Inc., Uptown Entertainment, Little Caesars Pizza Kit Fundraising Program, and a variety of venues within these entities. Michael Ilitch owns the Detroit Tigers. Marian Ilitch owns MotorCity Casino Hotel.

For more information about Little Caesars and available franchise opportunities, visit www.LittleCaesars.com or call 1.800.553.5776.

*”Highest-Rated Chain – Value for the Money” based on a nationwide survey of quick-service restaurant consumers conducted by Sandelman & Associates, 2009

Nothing is more patriotic than bbq for the 4th of July. Take a load off and let a local Orlando catering company do all the work this holiday

Altamonte Springs, Fl.  (RestaurantNewsRelease.com)  This 4th of July weekend, cater a barbecue with Bubbalou’s BBQ catering service or pick up a party pack full of delectable side items and savory meats infused with the distinct taste Bubbalou’s is known and loved for.

“There is nothing like Bubbalou’s BBQ. Our meats are slow cooked over our wood burning pit for a taste like no other bbq in town. It’s definitely a treat your family and friends will love this 4th of July weekend,” said Bucky Weston, owner of Bubbalou’s in Altamonte Springs, Florida.

Florida has been experiencing some very hot days this Summer and the last thing anyone should be doing is sweating over a hot grill. Forget the flames and just hire Bubbalou’s Orlando Catering or order a party pack to go. Orders can be customized and include everything from the main entree, side items, beverages and dessert.

“On your day off, you deserve to kick back and relax,” said Weston. “Let our staff take care of you at a catering event. We can also put together a customized party pack that you can call-in ahead of time and pick up when it’s convenient for you.”

Bubbalou’s has received critical acclaim locally and nationally by being consistently 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 Top BBQ Restaurants.

View their delicious catering menu then contact Bubbalou’s to cater an event or pick up a Party Pack for a 4th of July barbecue. Visit Bubbalou’s on the Web at www.bubbalouscatering.com

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 Restaurants 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, customers 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. Find out how Bubbalou’s Catering service can liven up any office party, wedding, picnic, or other special event.

Costa Mesa, CA  (RestaurantNewsRelease.com)  It’s a fact that adding more spice to your diet helps cool your body so it’s no accident that the new summer menu at Z’Tejas Southwestern Grill at South Coast Plaza is peppered with zesty dishes. Executive Chef Daniel Stevens announced several new lunch items including seared pork quesadillas for $8.99 and pollo tinga enchiladas for $9.99.  New dinner items include ribeye carne asada for $14.99 and grilled Alaskan halilbut for $21.99.  Now available on both lunch & dinner menus are Baja shrimp stackers for $9.99 and Z’Smoked chicken salad for $11.99.

“We’re excited to roll out our new summer menu in tandem with the recent debut of our newly expanded and lushly landscaped patio – just what was needed to roll in the warmer months,” said Stevens.

Z’Tejas Southwestern Grill offers a wide array of fresh, flavorful and innovative menu items inspired by culinary influences from Louisiana, Texas, California and Mexico.  The restaurant’s interior features an exhibition kitchen, private dining room, mahogany bar, wrought iron detailing, handcrafted tile work, copper accents, jewel-toned fabric lined booths and flattering amber-colored lighting.  Al fresco dining is available on the restaurant’s 66-seat heated patio.  Z’Tejas Southwestern Grill is open daily for lunch and dinner; half price appetizers and drink specials are offered during happy hour.  Z’Tejas Southwestern Grill is located on the east side of South Coast Plaza (3333 S. Bristol Street, Costa Mesa).  For more information, call (714) 979-7469 or visit www.ztejas.com.

Saint Joseph, MI  (RestaurantNewsRelease.com)  Charitable giving never tasted so good. Chili’s is teaming up to help raise money for Hospice at Home.  Chili’s, located at 1275 Hilltop Road, Saint Joseph, MI will be hosting a Give Back Night for Hospice at Home from 11:00 a.m. to closing on July, 14, 2010. At Chili’s, Pepper in Some Fun and Pepper in Some Funds for your local charity.

Chili’s Restaurant will donate ten percent (10%) of the dining checks generated between 11:00 a.m. and closing. To be eligible for the donation, the dining check must be accompanied by a copy of the Give Back Night event voucher.  To find out more information about Hospice at Home or to obtain a Give Back Night event voucher, visit www.hospiceathomecares.org or contact Lenee Svorec at (269) 429 -7100,  lsvorec@hospiceathomecares.org .

Hospice at Home is the non-profit community hospice focusing on the patient and family regardless of the patients’ diagnosis, treatment choices, or ability to pay. It provides quality care to people adjusting to living with a serious illness, facing death, anticipating the death of a loved one, or healing their grief after the death of a loved one. Hospice at Home places an emphasis on the emotional, social, and spiritual needs of those who need care and those receiving support services. Serving Berrien, Cass, Van Buren, and Allegan Counties, the care is coordinated by a team of physicians, nurses, hospice aides, social workers, spiritual care counselors, bereavement coordinators, and trained volunteers. Extending this care, Lory’s Place, a bereavement and education center that builds hope and strength for every grieving family, is available to anyone in Southwest Michigan or Northern Indiana.

Hospice at Home is your non-profit hospice provider for SW Michigan. Offering comfort, dignity, and compassion to the terminally ill through a holistic, non-curative, approach to care, focused on enhancing the lives of patients for their remaining days.

Pinehurst Donuts, LLC to Open One Restaurant in 2011 and the Remainder by 2016

CANTON, MA  (RestaurantNewsRelease.com)  Dunkin’ Donuts, America’s favorite everyday, all-day stop for coffee and baked goods, announced today the signing of a multi-unit store development agreement with Pinehurst Donuts, LLC for four new restaurants in the Fayetteville, Pinehurst/Southern Pines and Sanford region of North Carolina. One restaurant will open in 2011 and the remainder by 2016. Dunkin’ Donuts’ development is part of a steady and strategic growth strategy, which includes expanding in existing markets while entering new cities across the country to help drive the leading coffee and bakery chain’s growth.

Pinehurst Donuts, LLC is led by two local entrepreneurs, Ken Baer and Pat Corso. Together they represent over 60 years of collective experience in the hospitality industry including resorts, restaurants, hotels, golf, skiing and spas. They have managed and restored some of America’s most respected resorts including, Pinehurst Resort, Pinehurst, NC; The Homestead, Hot Springs, VA; Barton Creek, Austin, TX; Firestone Country Club, Akron, OH, PGA National Resort & Spa, Palm Beach Gardens, FL and Mount Washington Resort, Bretton Woods, NH. 

Additionally, Baer is past Chairman of the local Moore County School Board and Corso is the past Chair of the State of North Carolina Travel and Tourism Board and past member of the North Carolina Economic Development Board. 

“We have deep roots in the local community and are excited to expand Dunkin’ Donuts’ presence in the area and play an important role in the daily lives of people who live, work and visit here,” said Pat Corso. ”We have a strong passion and loyalty for the brand and look forward to the opening of these four restaurants.”

In addition to the development agreement mentioned above, Dunkin’ Donuts is seeking new and existing franchisees to develop restaurants in Orange County, NC. Opportunities are also available in Chicago, Atlanta, Tampa, Washington, DC, and Detroit.

To drive its expansion efforts, Dunkin’ Donuts has aligned its strategy to support the growth opportunities and consumer needs of individual markets. As a result, the company continues to expand with single and multi-unit opportunities with no minimum unit requirements. 

Ideally, franchisees should possess a minimum net worth of $500,000 and liquid assets of at least $250,000, but financial qualifications will vary based on the opportunity available by market. This evolution of Dunkin’ Donuts’ franchise sales effort enables the brand to expand in markets more aggressively, while balancing its market penetration and maturity.

“Dunkin’ Donuts is excited to expand its footprint in Fayetteville, Pinehurst/Southern Pines and Sanford with Pinehurst Donuts, LLC,” said Grant Benson, CFE, vice president of franchising and market planning, Dunkin’ Brands, Inc. ”Our secret to success is our passionate franchisees who provide a high level of customer service to our guests every day, and we’re confident Pat and his team will cultivate lasting relationships and become an integral part of the Fayetteville-Pinehurst community.”

Building a solid network of stores within a market enables Dunkin’ Donuts to invest in a distribution model that provides a consistent, high-quality product guests expect “in the way and on the way” of their daily routines. In an effort to keep the brand fresh and competitive, Dunkin’ Donuts offers flexible concepts for any real estate format including free-standing restaurants, end caps, in-line sites, gas and convenience, travel plazas, universities, as well as other retail environments.

According to Benson, “Dunkin’ Donuts is proud to energize Americans and keep the honest, hard-working, value-driven people of this country running every day. Our recent and ongoing menu enhancements meet the needs of today’s on-the-go consumers, moving Dunkin’ Donuts beyond breakfast with high-quality food and beverage items available all day.”

Historically a doughnut and hot coffee chain, Dunkin’ Donuts has expanded its offering to include frozen and iced beverages, a full bakery assortment including bagels and muffins, breakfast sandwiches, and an all-day Oven-Toasted menu which includes flatbread sandwiches, hash browns and buttermilk biscuits. The new platform marks the most significant change to Dunkin’ Donuts’ product lineup since the company launched espresso-based beverages in 2003.

About Dunkin’ Donuts

Founded in 1950, Dunkin’ Donuts is America’s favorite everyday, 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 30 countries worldwide. In 2009, Dunkin’ Donuts’ global system-wide sales were $5.7 billion. Based in Canton, Massachusetts, Dunkin’ Donuts is a subsidiary of Dunkin’ Brands, Inc. For more information, visit www.Dunkinfranchising.com.

SAN DIEGO  (RestaurantNewsRelease.com)  Jack in the Box Inc. (NASDAQ: JACK) today announced completion of a new five-year $600 million senior credit facility, comprised of a $400 million revolving credit facility and $200 million term loan.

Proceeds from the refinancing will be used to retire all previously existing bank indebtedness, including a $150 million revolver due in December 2011, of which $20 million was drawn as of the end of the company’s second quarter, and a $370 million term loan due in December 2012. As of the closing, approximately half of the $400 million revolving credit facility will be drawn and $200 million will be outstanding on the term loan. Both will mature in June 2015, with the term loan having required principal payments of $10 million in the first year after closing, $20 million in the second and third years, $30 million in the fourth year and the balance due in the fifth year.

The interest rate on the new senior credit facility is based on the company’s leverage ratio and can range from LIBOR plus 2.25 percent to 2.75 percent with no floor. The initial interest rate is LIBOR plus 2.50 percent.

“By refinancing at this time, we’re creating a longer-term capital structure with greater flexibility to support the company’s strategic plan,” said Jerry Rebel, executive vice president and chief financial officer for Jack in the Box Inc.

Due to replacing existing credit facilities prior to expiration, the company will be required to expense approximately $2,256,226 of deferred financing fees in the third quarter.

Wells Fargo Securities, LLC, Banc of America Securities LLC and Morgan Stanley Senior Funding, Inc. served as joint lead arrangers and joint book managers.

About Jack in the Box

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 18 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill®, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia. For more information, visit www.jackinthebox.com.

PORTLAND, Ore.  (RestaurantNewsRelease.com)  The July 4th holiday weekend is one of the most popular movie-going occasions of the year. This year, McCormick & Schmick’s Seafood Restaurants are inviting guests to bring back the timeless tradition of dinner and a movie with a revolutionary deal nationwide. Premiering July 2 and running through July 5, 2010, guests are invited to redeem a coupon good for a free movie pass with the purchase of any dinner entrée at participating McCormick & Schmick’s restaurants. The free movie pass coupon can be printed at www.McCormickandSchmicks.com/July4th.

Also starting in July, McCormick & Schmick’s restaurants across the country will debut new lobster menu specials, as well as a Fresh Blueberry Cheesecake seasonal dessert and an addition to the cocktail list with a seasonal Blueberry Mint Cooler. July lobster menu specials will include:

• Lobster Tempura Sushi Roll
• Lobster and Bay Shrimp Cocktail
• Lobster and Shrimp Linguini Diavolo
• Grilled Lobster and Shellfish Brochette
• 1.25lb Live Whole Maine Lobster
• Grilled Filet and Lobster Sauté “Oscar Style.”

Following the 4^th of July promotion, McCormick & Schmick’s will bring back its popular Reel to Reel program on July 6. The program allows guests who purchase any dinner entrée at participating restaurants the opportunity to add a premium movie pass to their bill for only $5.00. Reel to Reel will run through the end of September, or while supplies last. Movie passes are valid at participating theaters for at least one year.

“With consumers still closely watching their entertainment budgets, many of our guests may have to choose between dinner OR a movie. We’re excited about this 4^th of July offer and our summer Reel to Reel program because they give our guests an opportunity to enjoy both dinner AND a movie, without breaking the bank,” said Bill Freeman, CEO of McCormick & Schmick’s Seafood Restaurants.

For more information about McCormick & Schmick’s Reel to Reel program, including a list of participating restaurants and movie theaters, visit www.McCormickandSchmicks.com/ReeltoReel.

About McCormick & Schmick’s Seafood Restaurants

McCormick & Schmick’s Seafood Restaurants focus on serving a broad selection of fresh seafood with a menu printed twice daily and featuring the signature “Fresh List” of 20 to 30 different varieties of fresh seafood, in addition to aged steaks, poultry, entrée salads and pasta. Each restaurant’s chef contributes to the menu’s unique and imaginative appeal by creating dishes tailored to regional tastes and their own talents. McCormick & Schmick’s offers an inviting atmosphere and a high quality, diverse menu for everyone from casual diners, families and tourists to business travelers and special occasion diners. Learn more at www.McCormickandSchmicks.com. Find McCormick & Schmick’s on Facebook at www.Facebook.com/McCormickandSchmicks and on Twitter at www.Twitter.com/McandSchmicks.

Different Gourmet Salad, Different Delicious Deal Every Week, Now Through Labor Day

FT. LAUDERDALE, Fla.  (RestaurantNewsRelease.com)  Tossed®, home of garden fresh salads, crepe wraps and sandwiches, today announced its second annual Salad Fest – a summertime celebration of its most popular gourmet salads.  Starting the week of June 21 and running through Labor Day, Salad Fest gives Tossed customers the chance to sample a different specialty or signature Tossed salad each week – eleven salads in all, each at the special price of just $6.95*.

“Salad Fest is back by popular demand,” said Eric Clark, Chief Operating Officer of Tossed Franchise Corporation.  ”Our loyal customers love lots of things about Tossed, but at the top are probably two items – our fresh, wholesome salads and our variety.  The Tossed Salad Fest allows them to indulge both.  We invite everyone to stop in during the summer months, when salads are most popular, and sample what Tossed has to offer.”

Tossed’s Salad Fest includes many of the chain’s best-selling salads.  Starting – appropriately enough – with its Summer salad, the lineup includes:

• Week of June 21: Summer Salad – Baby field greens, roasted corn, grape tomatoes, cucumber, golden raisins, strawberries and plantain chips with strawberry balsamic vinaigrette.
• Week of June 28: Tossed Signature Salad – Baby field greens, roasted chicken, goat cheese, toasted almonds, mango, jicama, cucumber and dried cranberries with tossed vinaigrette.
• Week of July 5: National Salad Contest Winner
• Week of July 12: Asian Chicken Salad – Crisp hearts of romaine, roasted chicken, shredded carrots, toasted almonds, mandarin oranges, sugar snap peas and wonton crisps with honey sesame dressing.
• Week of July 19: Apple Walnut Salad – Crisp hearts of romaine, roasted chicken, apples, crumbled blue cheese, walnuts, golden raisins and honey balsamic vinaigrette.
• Week of July 26: BBQ Chicken Salad – Crisp hearts of romaine, roasted chicken in chipotle barbecue sauce, roasted corn, chopped tomatoes, roasted onions, jicama, cheddar and tortilla strips with citrus chipotle dressing.
• Week of August 2: Tossed Tuna Salad – Baby field greens, tuna salad (mixed with apples, dried cranberries, chopped baby rocket [arugula] and mayo), avocado, shredded carrots and cucumber with fat free cucumber dill dressing.
• Week of August 9: Greek Salad – Baby field greens, grape tomatoes, cucumber, kalamata olives, feta, fresh peppers and red onion with two virgins dressing.
• Week of August 16: Tossed Chef Salad – Crisp hearts of romaine, smoked turkey, bacon, cheddar, apples, hard-boiled egg and croutons with honey balsamic vinaigrette.
• Week of August 23: Spinach Salad – Baby spinach, shiitake mushrooms, roasted portobello, roasted onions, smoked bacon and croutons with balsamic vinaigrette.
• August 30: Southwest Blackened Chicken Salad – Crisp hearts of romaine, blackened chicken, chopped tomatoes, tortilla strips, black bean corn salsa, feta and avocado with citrus chipotle dressing.

Tossed’s featured salad during the week of July 5 is Tropical Spice, the winner of its annual National Salad Contest.  Designed by Angela Whaler of New York City, NY the salad is a delightful combination of baby spinach, blackened chicken, sugar snap peas, red onions, pineapple, fresh peppers and toasted almonds with fat free honey Dijon.

*Suggested retail price at participating locations.  Limit one substitution per salad; not valid with any other offer.

About Tossed:

Since 1998, Tossed has been the home of made-to-order salads featuring dozens of gourmet ingredients and unique dressings.  Now also offering whole wheat crepe wraps made fresh throughout the day as well as sandwiches, melts, soups and smoothies, Tossed has grown from its original location on Manhattan’s Park Avenue to include restaurants across the United States.  Tossed Franchise Corporation, based in Fort Lauderdale, Florida, offers franchises to companies and individuals interested in one of the freshest, most exciting concepts in fast casual dining.  To learn more about Tossed, go to www.tossed.com.