Same-store sales and customer traffic levels remained negative in June; Restaurant operators are not as optimistic about growth in the months ahead

WASHINGTON  (RestaurantNewsRelease.com)  As a result of a dampened outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) declined for the third consecutive month in June.  The RPI– a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 99.5 in June, down 0.3 percent from May and the lowest index level since February.  In addition, the RPI stood below 100 for the second consecutive month, which signifies contraction in the index of key industry indicators.

“Although the current situation indicators registered a modest improvement in June, each of the four expectations indicators dipped for the second consecutive month,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.  ”Restaurant operators are generally optimistic that sales and business conditions will improve in the next six months, but the strength of their optimism fell to a five-month low.”

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100.  Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators.  The RPI consists of two components, the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 98.8 in June – up 0.1 percent from its May level.  However, the Current Situation Index remained below 100 for the 34th consecutive month, which signifies contraction in the current situation indicators.  

Restaurant operators reported a net decline in same-store sales for the third consecutive month in June, though the results were a modest improvement from the May performance.  Thirty-nine percent of restaurant operators reported a same-store sales gain between June 2009 and June 2010, up from 35 percent of operators who reported higher sales in May.  Meanwhile, 43 percent of operators reported a same-store sales decline in June, down from 46 percent of operators who reported negative sales in May.

Restaurant operators also reported a net decline in customer traffic levels in June.  Thirty-three percent of restaurant operators reported an increase in customer traffic between June 2009 and June 2010, matching the proportion who reported higher customer traffic in May.  Similarly, 43 percent of operators reported a traffic decline in June, unchanged from the proportion who reported lower traffic in May.

Along with soft sales and traffic results, restaurant operators reported a dip in capital spending activity.  Forty-three percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, down slightly from 45 percent who reported similarly last month.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.2 in June – down 0.6 percent from May and its lowest level in five months.  Despite the recent declines, the Expectations Index remained above 100 for the sixth consecutive month, which represents expansion in the forward-looking indicators.  

Although restaurant operators are generally optimistic about an improving business environment, their outlook for sales growth dipped in recent months.  Forty-two percent of restaurant operators expect to have higher sales in six months (compared with the same period in the previous year), down slightly from 43 percent last month and the lowest level in five months.  In comparison, 21 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, up from 18 percent who reported similarly last month.

Restaurant operators are also not as optimistic about the direction of the overall economy.  Twenty-eight percent of restaurant operators said they expect economic conditions to improve in six months, down from 33 percent who reported similarly last month and the lowest level in seven months.  In comparison, 21 percent of operators said they expect economic conditions to worsen in the next six months, up from just 10 percent two months ago.  

Restaurant operators’ plans for capital expenditures fell to a six-month low this month.  Forty-one percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, down from 46 percent who reported similarly last month.  

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online  at www.restaurant.org/pdfs/research/index/201006.pdf.

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper (www.restaurant.org/trendmapper), the Association’s subscription-based service that provides detailed analysis of restaurant industry trends.

A chart and a video of the June RPI are available online at www.restaurant.org/pressroom.

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.

Franchise Opportunities Still Brewing in Detroit; Company Offering Special Incentives to Fuel Growth

CANTON, MA  (RestaurantNewsRelease.com)  Dunkin’ Donuts, America’s favorite every day, all-day stop for coffee and baked goods, announced today the signing of store development agreement with Kenny Koza for one new restaurant in Detroit, which will open in 2011. Koza will be developing and managing the restaurant with his brothers Carlo and Derek Koza. Dunkin’ Donuts’ development throughout Detroit 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.

The market is currently home to 55 restaurants and Dunkin’ Donuts is pursuing opportunities to develop Detroit with both existing and new franchisees. Special development incentives are available which include reduced royalty fees for three years and an extra $10,000 in local store marketing for stores that open on time*. Most recently the Clinton Township and Orchard Lake Road restaurants have been remodeled in the company’s 2015 design, which includes a new décor package that reflects the current trends of today.

“I am excited to expand Dunkin’ Donuts’ presence in Detroit and play an important role in the daily lives of people who live, work and visit here,” said Koza. “I have a strong passion and loyalty for the brand and look forward to the opening of my restaurant next year.”

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 welcome Kenny, Carlo and Derek Koza to the Detroit market,” said Grant Benson, CFE, vice president of franchising and market planning, Dunkin’ Brands, Inc. “We are still looking to expand our presence here and are looking for qualified franchisees with foodservice, operations and real estate experience to join our team in Detroit and encourage prospects to take advantage of our special incentives.”

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.

In addition to Dunkin’ Donuts expansion, Dunkin’ Brands, the parent company of both Dunkin’ Donuts and Baskin-Robbins, is seeking qualified candidates to be part of an unprecedented growth campaign designed to expand Baskin-Robbins’ presence in various U.S. markets.

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 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.

*Details available in the Dunkin’ Donuts Franchise Disclosure Document

Beverly Hills, CA (RestaurantNewsRelease.com)  Tanzore Restaurant will be holding its 4th Annual Festival of Lights- also know as Diwali from November 3rd thru November 7th. The event celebrates the Indian New Year showcasing the beauty and richness of the Indian Culture. Tanzore will offer a variety of nightly entertainment, children’s day, “bazaar” with fashion and jewelry, henna artists, nightly raffles and a special festival dinner/dessert menu. Proceeds from the Diwali Festival will benefit educational programs and other Charities.

Chef Paul at Tanzore creates a special three course festival menu with a variety of Vegetarian and non-vegetarian dishes. Reservations are being accepted for dinner at the pre-fixe price of $50.00 per person, plus tax and service charge per person. The price includes entry to the exhibits, entertainment and dinner. Tickets for entertainment and the “bazaar” only are $20 per person. To reserve your table and three-course menu festival menu please call (310) 652-3894. You can also visit www.tanzore.com for more information.

Nightly Entertainment will include:

• November 3, 8:00 PM, Classical Tabla, Sitar and Traditional Henna Artists
• November 4, 8:00 PM, Classical Indian Flute(Basuri) and Traditional Henna Artists
• November 5, 8:30 PM, Dj, Henna Artists, Cultural Dancers & Dhol Player, “Baazar”
• November 6, 8:30 PM    Dj, Henna Artists, Fashion Show, Cultural Dancers, , “Baazar”
• November 7, 11–5 PM Childrens Day, Henna Artists, Storytime, Fashion Show,

For more information about Tanzore restaurant, tickets, sponsorships, or donating to raffles, please contact:

Nikki Sood
50 North La Cienega Blvd.
Beverly Hills, CA 90211
Phone:818-512-8888
Website: www.tanzore.com
Email: Nikki(at)Tanzore(dot)com

Recently named one Best 50 Restaurants by Angeleno Magazine and one of the Top 75 Restaurants by Los Angeles Magazine. In 2008 Tanzore was recommended by the Michelin Guide and Zagat rated as “Extraordinary to Perfection.” Located in the heart of Beverly Hills, Tanzore has banquet facilities accommodating up to 170-seated guests. The Haveli room, an intimate private dining room, can seat up to 35 guests. The happening lounge with its giant wall-sized videos of fashion and Bollywood are great for cocktail receptions. The Lotus room accommodates up to 200 guests, is equipped with a 17×17 dance floor, a state-of-the-art Bose sound system, projector, screens, flat screen TVs, IPOD capability and Internet access.

Centreville, MD  (RestaurantNewsRelease.com)  Bríque, the eastern shore’s newest upscale-chic restaurant is now offering a lunchtime menu. The dining venue opened late June, offering dinner five days per week. It is now open for lunch Tuesday through Saturday from 11 a.m. to 2 p.m.

The lunch menu offers appetizers, salads, entrees and desserts. It also has a section featuring ‘briquettes’, which Executive Chef Dolan describes as, “the French version of American sliders”. They are offered in a variety of breads and feature different preparation styles that change on a weekly basis. Both the lunch and dinner menus will evolve seasonally, changing every four to six weeks to emphasize fresh ingredients, local offerings and unique imported flavors. The current lunch menu is available online at http://capitalculinaire.com/brique/lunch-menu/.

Bríque is located within walking distance of the downtown Centreville Courthouse, professional buildings, offices and various shopping boutiques. In an effort to appeal to restaurant patrons and locals, Bríque is offering an online coupon good for 25% off lunch or buy one entrée, get one free for dinner guests. The coupon is available online on the restaurant’s facebook page, where it can be printed for use.

‘Ladies Night’ at Bríque launches on Tuesday, August 3 and will be offered every Tuesday evening. Female patrons will receive 50% off all appetizers and a complimentary bottle of red or white house wine from 4:30-7:00 p.m.

Bríque is located at 122 N. Commerce St in Centreville, Maryland. Reservations can be made online at http://www.capitalculinaire.com/brique or by calling 443-262-8070. In addition to being open for lunch, dinner is offered Tuesday through Saturday from 5:30-9:30 p.m.

About Bríque

Brique is an upscale-chic dining venue located in Centreville, Maryland featuring New American cuisine prepared using classical French technique. The menu offerings change seasonally based on Executive Chef William Dolan’s culinary direction. It is owned and operated by Tommy Inzer and Bill Fairbanks, under the Capital Culinaire brand, which also includes The Kitchen at 137 in downtown Annapolis and Capital Culinaire Catering.

ATLANTA  (RestaurantNewsRelease.com)  Church’s Chicken^® was named one of the top franchisors for Hispanic-owned businesses by the World Franchising Network. The company was cited for its profitable businesses led by Hispanic franchise owners as well as its support of the Hispanic communities in which they do business.

“We are proud of our diverse cultures in our franchise system and continue to reach out to engage Hispanic entrepreneurs looking to invest in a business committed to exceptional quality products, great value, operational excellence, and superior guest satisfaction,” said Mel Deane, CEO of Church’s.

”I worked for Church’s in operations for more than thirty-eight years. I had so much passion for the company, its support of franchisees, its products and people, I decided to invest and start my own business with Church’s,” said Mario Sanchez, a Church’s Franchisee. “I now own two Church’s restaurants in Texas that are doing tremendously well.”

Church’s is committed to continuing to build a long-term strategy to create employment and business opportunities in the Latino community.

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.

Overland Park, Kansas  (RestaurantNewsRelease.com)  NPC International, Inc. today announced its 2010 second fiscal quarter results conference call will be held on Monday, August 9, 2010 at 9:30 a.m. CDT. This call can be accessed in the U.S. by dialing 866-510-0712. The international number is 617-597-5380. The access code for the call is 72484555.

The conference call can also be accessed through the Company’s website at www.npcinternational.com by clicking on the Thomson Financial logo in the investor information section or by accessing the Thomson Financial website at www.earnings.com. For those unable to participate live, a replay of the call will be available until August 16, 2010 by dialing (888)286-8010 or by dialing international at (617)801-6888. The access code for the replay is 92746130. A replay of the call will also be available through the Company’s website.

The Company’s quarterly financial statements and Management’s Discussion and Analysis of Financial Condition and Results of Operations will be included within the Company’s Form 10-Q to be filed with the SEC on Friday, August 6, 2010 which can be accessed at www.sec.gov.

NPC International, Inc. is the world’s largest Pizza Hut franchisee and currently operates 1,143 Pizza Hut restaurants and delivery units in 28 states.

Heathrow, Fla.  (RestaurantNewsRelease.com)  Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) today reported unaudited financial results for its second quarter ended June 27, 2010.

Highlights for the second quarter of 2010 compared to the second quarter of 2009 were as follows:

• Total revenues were $89.0 million compared to prior year at $86.4 million.
• Net income available to preferred and common shareholders was $3.7 million, or $0.09 per diluted share, compared to $2.3 million, or $0.10 per diluted share, in the second quarter of 2009. The second quarter of 2010 included a net benefit of $0.3 million or $0.01 per diluted share. The second quarter of 2009 included net charges of $0.7 million or $0.03 per diluted share.
• Company-owned comparable restaurant sales for Ruth’s Chris Steak House increased 2.9%. Company-owned comparable restaurant sales for Mitchell’s Fish Market increased 0.9%.
• Food and beverage costs, as a percentage of restaurant sales, increased 60 basis points to 29.3%, which was primarily driven by unfavorable beef costs.
• Restaurant operating expenses, as a percentage of restaurant sales, increased 20 basis points to 53.4%.
• General and administrative expenses were $0.2 million less than prior year at $5.4 million.
• Depreciation and amortization expenses, as a percentage of total revenues, decreased 50 basis points to 4.3% primarily due to the home office building sale in the fourth quarter of 2009.
• Interest expense decreased by $0.8 million to $1.0 million in the second quarter of 2010. The second quarter of 2010 included a gain of $0.3 million for a mark-to-market non-cash adjustment relating to an interest rate swap agreement. Interest expense was $1.8 million in the second quarter of 2009, and included a gain of $0.4 million for a mark-to-market non-cash adjustment relating to an interest rate swap agreement.
• At the end of the second quarter of 2010, the Company had $69.0 million in debt outstanding under its senior credit agreement. This represents a reduction of $5.0 million from the March 28, 2010 balance of $74.0 million.
• During the period, the Company opened a new Mitchell’s Fish Market restaurant in Winter Park, Florida. In addition, a franchise partner opened a new Ruth’s Chris Steak House restaurant in Salt Lake City, Utah.

Michael P. O’Donnell, President and Chief Executive Officer of Ruth’s Hospitality Group, Inc., stated, “We generated substantial improvement in net income compared to the year-ago period as positive comparable restaurant sales translated into solid operating leverage. We credit four-wall-execution and solid expense management that, over time, should position our brands for further bottom-line improvement. O’Donnell continued, “In addition, our balance sheet remains a competitive advantage, giving us the financial flexibility to pursue opportunistic development. Accordingly, we are actively evaluating restaurant locations on our own and through strategic alliances. In the near-term, any development will be modest, but as always, we will be diligent to only commit capital when the returns are justified.”

Review of Operating Results

Total revenues, which include Company-owned restaurant sales, franchise income, and other operating income, were $89.0 million compared to $86.4 million in the second quarter of 2009.

Company-owned restaurant sales increased 2.6% to $83.8 million for the second quarter of 2010 from $81.7 million in the same quarter last year. Total operating weeks increased 0.2% to 1,120 from 1,118.

Average weekly sales for Ruth’s Chris Steak House were $76.9 thousand in the second quarter of 2010 compared to $74.7 thousand in the second quarter of 2009. Average weekly sales at Mitchell’s Fish Market were $71.8 thousand compared to $71.1 thousand in the prior year second quarter.

For the second quarter of 2010, Company-owned comparable restaurant sales at Ruth’s Chris Steak House increased 2.9%, which consisted of an average check decrease of 0.3% and an entrée increase of 3.2%. Company-owned comparable restaurant sales at Mitchell’s Fish Market increased 0.9%, which consisted of an entrée increase of 0.9%.

Franchise income increased 13.5% to $2.8 million from $2.5 million. Comparable franchise-owned restaurant sales increased 6.1%.

Operating income was $8.3 million in the second quarter of 2010 and $4.5 million in the prior year second quarter.

The Company recognized a $1.1 million pre-tax benefit to operating income primarily related to the termination of a lease in the second quarter of 2010. The Company recognized a pre-tax charge in discontinued operations of $1.1 million during the second quarter of 2010 related to a change in estimate of lease exit costs for two closed restaurants.

Net income available to preferred and common shareholders was $3.7 million, or $0.09 per diluted share, compared to $2.3 million, or $0.10 per diluted share, in the second quarter of 2009. The second quarter of 2010 included a net benefit of $0.3 million or $0.01 per diluted share. The second quarter of 2009 included net charges of $0.7 million or $0.03 per diluted share.

Financial Outlook

Based on current information, Ruth’s Hospitality Group, Inc. is updating its 2010 outlook as follows:

• Cost of goods sold of 29% to 30% of restaurant sales
• General and administrative expenses of $22 million to $24 million
• Effective tax rate of 25% to 30%
• Capital expenditures of $5 million to $6 million
• The Company completed its 2010 development plan with the opening of a Mitchell’s Fish Market in June and the opening of a franchised Ruth’s Chris Steak House in May.

Conference Call

The Company will host a conference call to discuss second quarter 2010 financial results today at 8:30 AM Eastern Time. Hosting the call will be Mike O’Donnell, President and Chief Executive Officer, and Bob Vincent, Executive Vice President and Chief Financial Officer.

The conference call can be accessed live over the phone by dialing 888-300-2343 or for international callers by dialing 719-325-2370. A replay will be available one hour after the call and can be accessed by dialing 888-203-1112 or 719-457-0820 for international callers; the password is 7184912. The replay will be available until August 6, 2010. The call will also be webcast live from the Company’s website at www.rhgi.com under the investor relations section.

About Ruth’s Hospitality Group, Inc.

Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) is a leading restaurant company focused exclusively on the upscale dining segment. The Company owns the Ruth’s Chris Steak House, Mitchell’s Fish Market, Mitchell’s Steakhouse and Cameron’s Steakhouse concepts. With more than 150 Company- and franchisee-owned locations worldwide, Ruth’s Hospitality Group, Inc. was founded in 1965 and is headquartered in Heathrow, Fla.

For further information about our restaurants, to make reservations, or to purchase gift cards, please visit: www.RuthsChris.com, www.MitchellsFishMarket.com, www.MitchellsSteakhouse.com and www.Camerons-Steakhouse.com. For more information about Ruth’s Hospitality Group, Inc., please visit www.rhgi.com.

Lyons, Sparks Lead Ambitious Build-Out of Convention Center into Towne stove and spirits

BOSTON  (RestaurantNewsRelease.com)  Towne stove and spirits opens today at the John B. Hynes Veterans Memorial Convention Center, marking the first collaboration since 1982 of two of Boston’s most iconic chefs, Lydia Shire and Jasper White.  The 397-seat restaurant is the first private-public partnership with the Massachusetts Convention Center Authority (MCCA) and is the result of developers Patrick Lyons and Ed Sparks working alongside MCCA Executive Director James Rooney to create a first-of-its-kind amenity for convention attendees, tourists, residents and workers.

“This restaurant serves the people of Boston, from the thousands of visitors to the thousands of workers and residents in the Back Bay,” Lyons said.  ”We believe in Boston, so as ambitious as this project is, we built it with the future of this city in mind.”

Towne stove and spirits aims to be a comfortable, urban brasserie with a popularly-priced menu that reflects the international audience of today’s Boston. Executive Chef Mario Capone, who has worked with Shire for the past 20 years, will be the man behind the stove. As Culinary Directors, Shire and White have created dishes that draw inspiration from around the globe, but heavily incorporate New England seafood, meats and produce.  Diners can look forward to dishes like Peking chicken, a 12-course lobster tasting menu and a special rice menu that highlights the grain and its many cultural interpretations.

“We couldn’t imagine a better addition to the Hynes Convention Center.  With two of Boston’s best chefs and the creative business insight of Patrick Lyons and Ed Sparks, Towne is poised to not only enhance the experience of our convention guests but also create a new benchmark for city dining,” Rooney said.

Designed by Jeffrey Beers International, the expansive 13,000-square-foot space is divided into the three dining rooms and three bars over two floors, yet each space remains cozy and intimate.  Floor-to-ceiling glass windows allow for plenty of natural light during the day, as well as city views at night.  Barn-wood beams frame the dining room and soft cream adorns the walls, tables and chairs.  Jeffrey Beers created a reflective ceiling, which allows passersby a glimpse of the busy restaurant scene inside.  

Fine linens and antique mirrors add to the dining room experience, but the central attraction is the glass-encased second floor show kitchen, a masterpiece of culinary design led by Shire and White.  Diners will be able to look on as cooks work around a “salon,” an island of cooking surfaces that allows cooks to work more collaboratively.  The kitchen features a wood-fired rotisserie, a Peking duck oven and a tandoori oven.  An added design gem is a vintage 1956 Chambers stove in shiny copper from Shire’s collection of culinary antiques. / www.towneboston.com / www.massconvention.com

Guests Can Celebrate the End of National Ice Cream Month with a 31-Cent Ice Cream Treat

CANTON, Mass.  (RestaurantNewsRelease.com)  Don’t you wish every month had 31 days? Baskin-Robbins, America’s favorite ice cream shop, is offering a sweet deal in Nashville on July 31st at all area stores.  The “31 cents on the 31st” offer allows ice cream enthusiasts to receive an additional scoop of ice cream for just 31 cents* with any ice cream purchase (cup, cone, cake, frozen drink, sundae or quart).  July 31 also marks the last day of National Ice Cream month so why not celebrate with an extra scoop!

“At Baskin-Robbins our heritage is rooted in the number 31, and the concept of 31 flavors was created to represent a different flavor for each day of the month,” said Srinivas Kumar, Chief Brand Officer, Baskin-Robbins Worldwide.  ”As we celebrate our 65th Birthday this year, it’s a perfect time to reflect on our heritage while also celebrating the number 31 with our loyal customers here in Nashville.”

This special offer is only available on Saturday, July 31. When ice cream enthusiasts purchase any ice cream item they get an additional 2.5 oz. scoop or 3 oz. soft serve swirl for only 31 cents. This offer is per item; so with each purchase you can choose your extra scoop for only 31 cents.  

Baskin-Robbins lovers can also follow @BaskinRobbins on Twitter and become a fan on Facebook for new flavors, the latest videos, fun applications and more!  For more information visit www.baskinrobbins.com.

* Additional 31-cent scoop offer only valid for scoops of equal or lesser value. Offer available while supplies last at participating Baskin-Robbins locations.  

About Baskin-Robbins

Named the top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine’s 31st annual Franchise 500® ranking, Baskin-Robbins is the world’s largest chain of ice cream specialty shops.  Baskin-Robbins creates and markets innovative, premium ice cream, specialty frozen desserts and beverages, providing quality and value to consumers at more than 6,000 retail shops in 33 countries.  Baskin-Robbins was founded in 1945 by two ice cream enthusiasts whose passion led to the creation of more than 1,000 ice cream flavors and a wide variety of delicious treats.  Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin’ Brands, Inc. family of companies.  For further information, visit www.baskinrobbins.com.

TAMPA, FL  (RestaurantNewsRelease.com)  On July 7, 2010, Beef ‘O’ Brady’s, a 250-unit restaurant franchise known for the bond they create with communities across the country, held a special fundraiser event at 58 of their restaurant locations across Tampa Bay for the families of two local police officers, David Curtis and Jeffery Kocab, who were shot and killed in the line of duty.
The local Tampa Bay Beef ‘O’ Brady’s restaurants raised a total of $25,000, while the local Beef ‘O’ Brady’s Home Office donated an additional $10,000, bringing the total donation amount to $35,000.

To show support, the staff at several Beef ‘O’ Brady’s restaurants donated a percentage of their tips. Beef ‘O’ Brady’s also had local vendors step up to show their support by making donations.

“This event was not about Beef ‘O’ Brady’s. It was about a community pulling together to help families of public servants who put their life on the line doing their jobs. We have always strived to be an integral part of our communities. This week proved it in a big way. I am proud to be a part of Beef ‘O’ Brady’s” said, Chris Elliott, CEO

About Beef ‘O’ Brady’s

Beef ‘O’ Brady’s is a fast-growing national chain of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef ‘O’ Brady’s neighborhood market. The “kid appeal” of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef ‘O’ Brady’s is actually best known for its Buffalo-style chicken wings. Beef ‘O’ Brady’s has more than 250 open restaurants throughout the Southeast and the Midwest. Visit http://www.beefobradys.com for more information.

Colby, Kansas  (RestaurantNewsRelease.com)  Smoffee’s is open so we wanted to share some information about our new business.  We are located at 365 N Franklin in Downtown Colby, serving breakfast and lunch.  We utilize our restaurant after hours as a community meeting place, holding a variety of events including concerts, art shows, lectures, political meet and greets and a sundry of other happenings.

We serve breakfast items like mega muffins, bagels, biscuits and gravy and breakfast sandwiches.  For lunch we offer home cooked daily specials along with homemade soups, hot Panini sandwiches and other tasty foods.  While we are open you will be able to satisfy your sweet tooth with homemade cookies, brownies and pies.

We have an extensive drink menu, offering such treats as real fruit smoothies, slushies and flavored soft drinks and tea.  Our espresso bar features lattes, cappuccinos, espresso, and various flavored coffee.  Some of our specialties include mochas, white chocolate mochas, caramel lattes and various flavors of frappes.

People who haven’t visited have asked what our specialty is.  Though offer tasty sandwiches, homemade baked items, and home style specials our specialty really is community, offering a gathering place for people to connect, meet and reconnect in a pleasant environment where they can have a cup of gourmet coffee or tea.  The name Smoffee’s is formed from the two types of our featured drinks smoothies and coffee, and is a combination of the first letters of the owners first names Shawn and Mary combine with coffee.

On Saturday mornings we have a time for our seasoned crowd offering live music featuring such sounds as blue grass, folk, country, a-cappella and other relevant musical groups for our older crowd.  On Friday and nights we feature comedy, small theatrical productions, plays, poetry readings, light rock and traditional acoustic music for our younger crowd.   We hope to feature both local and nationally known artists.

We believe that we are fitting a unique niche here by providing a smoke free community oriented, family friendly venue.  There are a variety of restaurants that do a great job serving our community through their food, but very few that are currently servicing the downtown area for lunch and breakfast.   Along, with filling that need, we hope we can help to promote community in the downtown area by working with organizations, religious groups and businesses providing a medium sized venue for meetings and get-togethers.

We have been working very hard to create something special.  We hope that it will the very thing you have been looking for.  We are looking forward to getting to know you and hope to see you soon at Smoffee’s…   from Shawn and Mary Larson

Smoffee’s in Colby, Kansas. Serves a breakfast which includes biscuits and gravy and various egg oriented dishes. For lunch we have home made daily specials and Paninis, soups and sandwiches. We also have a coffee and smoothie bar

DALLAS  (RestaurantNewsRelease.com)  Pizza Hut, the bold pizza chain that introduced America to the now famous $10 Any Pizza deal, has announced a sweeping national menu pricing reduction.  The new lower, simplified pricing is available now in nearly two-thirds of America’s Pizza Hut restaurants and will be effective nationally in August.

“This isn’t just another deal, this is an everyday menu pizza pricing change taking place,” said Brian Niccol, Chief Marketing Officer at Pizza Hut.  “High, overcomplicated pricing has been a category issue in the pizza world for the last several decades.  Much like our $10 Any Pizza shifted America’s focus on how much a single pizza should cost, our new pricing structure will set the industry tone for what is a holistic, everyday value solution.”

The foundation of Pizza Hut’s new cost structure is revamped menu pizza prices, now set at $8 for a medium (up to three toppings), $10 for a large (up to three toppings with additional charge for Stuffed Crust Pizza) and $2 more for a specialty pizza (additional charges vary by location).

“The motivation behind this change wasn’t just value, but simplification and transparency,” added Niccol.  ”Our new menu pricing makes it easier for our customers to access great value everyday when ordering without having to worry about coupons or special limited offers.”

About Pizza Hut

Pizza Hut, America’s Favorite Pizza, delivers more pizza, pasta and wings than any other restaurant.  The only pizza company to be named a top 10 franchise in 2009 by Entrepreneur Magazine, Pizza Hut began 50 years ago in Wichita, Kansas and today operates nearly 10,000 restaurants in more than 90 countries.  Pizza Hut, Inc. is a subsidiary of Yum! Brands, Inc. (NYSE: YUM).  To check out what’s new at Pizza Hut visit pizzahut.com.

Guests Can Celebrate the End of National Ice Cream Month with a 31-Cent Ice Cream Treat

CANTON, Mass.  (RestaurantNewsRelease.com)  Don’t you wish every month had 31 days? Baskin-Robbins, America’s favorite ice cream shop, is offering a sweet deal in New Orleans on July 31^st at all area stores.  The “31 cents on the 31^st” offer allows ice cream enthusiasts to receive an additional scoop of ice cream for just 31 cents* with any ice cream purchase (cup, cone, cake, frozen drink, sundae or quart).  July 31 also marks the last day of National Ice Cream month so why not celebrate with an extra scoop!

“At Baskin-Robbins our heritage is rooted in the number 31, and the concept of 31 flavors was created to represent a different flavor for each day of the month,” said Srinivas Kumar, Chief Brand Officer, Baskin-Robbins Worldwide.  ”As we celebrate our 65^th Birthday this year, it’s a perfect time to reflect on our heritage while also celebrating the number 31 with our loyal customers here in New Orleans.”

This special offer is only available on Saturday, July 31. When ice cream enthusiasts purchase any ice cream item they get an additional 2.5 oz scoop or 3 oz. soft serve swirl for only 31 cents. This offer is per item; so with each purchase you can choose your extra scoop for only 31 cents.  

Baskin-Robbins lovers can also follow @BaskinRobbins on Twitter and become a fan on Facebook for new flavors, the latest videos, fun applications and more!  For more information visit www.baskinrobbins.com.

* Additional 31-cent scoop offer only valid for scoops of equal or lesser value. Offer available while supplies last at participating Baskin-Robbins locations.  

About Baskin-Robbins

Named the top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine’s 31^st annual Franchise 500^® ranking, Baskin-Robbins is the world’s largest chain of ice cream specialty shops.  Baskin-Robbins creates and markets innovative, premium ice cream, specialty frozen desserts and beverages, providing quality and value to consumers at more than 6,000 retail shops in 33 countries.  Baskin-Robbins was founded in 1945 by two ice cream enthusiasts whose passion led to the creation of more than 1,000 ice cream flavors and a wide variety of delicious treats.  Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin’ Brands, Inc. family of companies.  For further information, visit www.baskinrobbins.com.

Carlson to Invest USD 100 million in UK T.G.I. Friday’s Restaurants Over the Next Five Years

MINNEAPOLIS  (RestaurantNewsRelease.com)  Carlson, a privately held global hospitality and travel company today announced that it has acquired the remaining 60 percent stake in T.G.I. Friday’s UK Holdings LTD from AAC Capital Partners, a leading Northern European mid-market buy-out firm, for USD 50 million.

The acquisition is part of Carlson’s strategy to invest more than USD 100 million to both acquire and fuel further growth of the Friday’s® brand in the UK market over the next five years.  

“As a global hospitality company, our objective is to continue to grow our core hotel and restaurant brands, and the T.G.I. Friday’s UK acquisition is a tremendous opportunity to expand in an established market that is familiar with our brand,” said Hubert Joly, president, chief executive officer and director, Carlson. “We are confident that T.G.I. Friday’s in the UK will continue to perform well for our company and our guests, and we believe the brand’s strong momentum provides the potential for continued global expansion.”

Carlson’s investment in its UK restaurant operations supports Ambition 2015, Carlson’s global growth strategy. For its T.G.I. Friday’s brand, the Ambition 2015 strategy aims to expand the brand’s portfolio by at least 160 by 2015 to nearly 1,100 T.G.I. Friday’s restaurants in operation in more than 60 countries, Joly added.

“We are very pleased with the performance by our UK business operations,” said Nick Shepherd, president and chief executive officer, Carlson Restaurants. “We believe in the strength of the T.G.I. Friday’s brand, and are enthusiastic about our initiative to grow in the UK and in other key, global markets.”

About Carlson

Carlson is a privately held, global hospitality and travel company headquartered in Minneapolis, Minnesota. Carlson encompasses more than 1,075 hotels, including, Radisson®, Country Inns & Suites By Carlson(SM), Park Inn® and Park Plaza®; more than 1,000 restaurants, including T.G.I. Friday’s® and Pick Up Stix®; and a majority stake in Carlson Wagonlit Travel®, the global leader in business travel management. Carlson operates in more than 150 countries and its brands employ about 150,000 people. www.carlson.com

Casual Dining Restaurant Franchise Eyes 20 Percent Annual Growth

ATLANTA and SEATTLE  (RestaurantNewsRelease.com)  Hooters of America, Inc. and Colliers International jointly announced today that the iconic restaurant company is undertaking an ambitious worldwide expansion, with plans to increase its location count by at least 15 – 20 percent annually over the next several years. The high profile chain currently has more than 455 locations worldwide with restaurants in 29 countries on six continents.  

To expedite this aggressive expansion plan and increase its global presence, Hooters has selected Colliers International as its preferred real estate provider, to both identify new locations and negotiate lease terms, as well as advice on tactical planning for optimal branding exposure. With more than 480 offices in 61 countries, Colliers International is consistently ranked as one of the world’s top commercial real estate organizations, as well as a top outsourcing company.

“Colliers International has respected, seasoned retail and restaurant specialists across their global enterprise and one of the most well-respected brands in the real estate industry,” said Michael P. Locey, Hooters Vice President of Strategic Development. “We are confident that they will help our franchisees find superior locations faster and negotiate better terms.”

“Hooters is one of the most distinctive and recognizable casual dining restaurant chains in the world, with a tremendous platform for growth,” said Scott Thiell, Managing Director of Colliers Retail Services Group, who leads the Hooters real estate efforts. Assisted by Patrick Duffy, Chairman of Colliers Retail Services Group, Thiell will also work with regional Colliers International directors in the Pacific Rim, Latin America, North America, Eastern and Western Europe and Africa. “We have a long-standing relationship with Hooters globally, with expectations that Hooters— and its dominant brand — will be a large draw worldwide.”

Hooters’ ideal locations — ranging between 3,000 and 5,000 square feet (280 to 465 m2) typically boast retail, office, hotel, tourism, festival, urban and industrial traffic drivers. Hooters’ guests represent a wide variety of demographic backgrounds and categories, including professional, trades, sports teams, military and families. Hooters also has a flexible design concept, which allows for freestanding or in-line locations, and will consider conversion space and new builds.

About Hooters of America, Inc

Hooters of America, Inc. is the franchisor and operator of over 455 Hooters restaurants in 44 states and 29 foreign countries. The first Hooters opened in 1983 in Clearwater, Florida. Hooters is well-known for its brand of food and fun, featuring a casual beach-theme atmosphere, a menu that features seafood, sandwiches and Hooters nearly world famous chicken wings, and service provided by the All-American cheerleaders, the Hooters Girls. For more information about Hooters visit www.hooters.com.

About Colliers International

Colliers International is a global leader in real estate services with more than 15,000 professionals operating out of 480 offices in 61 countries.  As a subsidiary of FirstService Corporation (Nasdaq: FSRV; TSX: FSV and FSV.PR.U), Colliers offers the stability of a strong financial partner and significant local ownership providing clients with accountability and enterprising real estate solutions. Colliers provides a full range of services to real estate users, owners and investors worldwide including: global corporate solutions; sales and lease brokerage; property and asset management; project management; hotel investment sales and consulting; property valuation and appraisal services; mortgage banking and insightful research. The Lipsey Company and National Real Estate Investor magazine ranked Colliers International as the world’s number two commercial real estate brand.

Johnny Rockets Announces First South American Restaurant

LAKE FOREST, Calif.  (RestaurantNewsRelease.com)  Iconic American restaurant chain, Johnny Rockets, today announced its first South American restaurant, opening in Chile’s capital city, Santiago. A special grand opening celebration is scheduled, all day, July 29, at the new shopping center location, at Av. La Dehesa 1201, Local 103.

Despite the February earthquake that rocked their city, during construction, Johnny Rockets’ Chilean franchise ownership and management teams demonstrated their commitment to this new business. They replaced what had been damaged and forged ahead to open on-schedule, even sending their team leaders to California for first-hand training, shortly after the catastrophe.

“The earthquake was, by far, the most extreme experience that I have lived through,” said franchise owner Felipe Infante. “But throughout, we’ve remained focused on bringing classic Americana and the simple goodness of Johnny Rockets to the people of South America. We have invested a great deal in our belief that authentic American cuisine will be a tremendous draw for both locals and travelers…and that superlative service, uplifting music and lively dancing will provide a unique dining experience that will keep them coming back, again and again.”

With nearly 50 new employees on-hand, the 1,900-square-foot restaurant offers the same authentic decor and great-tasting food that has made Johnny Rockets a success, around the globe, for nearly 25 years. The Santiago menu features standard favorites, while integrating local Chilean cuisine, like fresh avocado, as an extra. Signature entrees include grilled-to-order hamburgers, American Fries and hand-dipped shakes. Guests attending the opening are eligible to receive coupons for free menu items on future visits.

“Johnny Rockets is excited to enter the South American market, as we see great potential for growth in the region,” said David Pettingill, director of international franchise sales for Johnny Rockets. “We look forward to engaging the local community and bringing our unique dining concept and live entertainment to the people of Chile in hopes of future expansion.”

For more information on Johnny Rockets or its growing franchise opportunities, please contact www.johnnyrockets.com or, for opportunities outside the U.S., e-mail dpettengill@johnnyrockets.com.

About Johnny Rockets

Since 1986, Johnny Rockets has offered the food, fun and friendliness that remind guests of timeless, feel-good Americana. Every Johnny Rockets restaurant serves simple, great-tasting food from a menu of all-American favorites, including juicy hamburgers, classic sandwiches and hand-dipped shakes and malts. It’s the place to go for fast, friendly service, flavorful food, uplifting music and relaxed, casual fun. Headquartered in Lake Forest, Calif., Johnny Rockets has 290 corporate and franchise-owned restaurants in 32 states, including D.C. and Puerto Rico and 13 countries, including those found in Six Flags amusement parks and aboard Royal Caribbean cruise ships. Johnny Rockets is currently franchising new restaurants in most markets. To learn more about Johnny Rockets, visit www.johnnyrockets.com.

EMERYVILLE, Calif.  (RestaurantNewsRelease.com)  Jamba, Inc, (NASDAQ:JMBA) today announced the sale of 25 restaurants in Washington to existing franchisee, Prudence Swann, principal of PB Swann, LLC. The agreement includes a commitment to further expand the Jamba Juice brand by developing two additional stores in the Seattle market.

“With the choices in restaurant franchises available for investment, we are thrilled that PB Swann, one of our existing franchise operators, has chosen to expand her relationship with us. Prudence is a first class operator and her investment speaks to her belief in the strength and growth potential of the Jamba brand,” said Thibault de Chatellus, Senior Vice President, Global Franchise and Development, Jamba Juice Company.

“The completion of the sale of 81 restaurants is a huge accomplishment for our Company. Our team has been working hard on this initiative and it’s clearly paying off. We fully expect to have the refranchising initiative completed by the close of 2010,” said James D. White, Chairman, President and CEO, Jamba, Inc.

Jamba Juice expects to add up to 50 new domestic franchise locations in 2010. This recent franchise development activity reflects the accelerated growth of the Company and supplements the 287 currently operating franchise stores.

The Company is committed to strategically growing the Jamba brand and refranchising is one component of a broader plan for achieving that goal. To learn more about franchise opportunities contact Jamba at http://www.jambajuice.com/#/us_franchise. For information on the Company’s refranchising initiative, contact The Praetorian Group at 1-888-358-3325 or visit their website at www.praetoriangroup.net

About Jamba, Inc.

Jamba, Inc. (NASDAQ:JMBA) is a holding company and through its wholly-owned subsidiary, Jamba Juice Company, owns and franchises JAMBA JUICE® stores. Founded in 1990, Jamba Juice is a leading restaurant retailer of better-for-you food and beverage offerings, including great tasting fruit smoothies, juices, and teas, hot oatmeal made with organic steel cut oats, wraps, salads, sandwiches, and California Flatbreads™, and a variety of baked goods and snacks. As of April 20, 2010, Jamba Juice had 745 locations consisting of 458 company-owned and operated stores and 287 franchise stores. For the nearest location or a complete menu, visit the Jamba Juice website at www.jambajuice.com or call 1-866-4R-FRUIT (473-7848).

Forward-looking Statements

This press release (including information incorporated or deemed incorporated by reference herein) contains “forward-looking statements” within the meaning of the Private Securities Litigation Reform Act of 1995. Forward-looking statements are those involving future events and future results that are based on current expectations, estimates, forecasts, and projects as well as the current beliefs and assumptions of our management. Words such as “outlook”, “believes”, “expects”, “appears”, “may”, “will”, “should”, “anticipates”, or the negative thereof or comparable terminology, are intended to identify such forward looking statements. Any statement that is not a historical fact, including estimates, projections, future trends and the outcome of events that have not yet occurred, is a forward-looking statement. Forward-looking statements are only predictions and are subject to risks, uncertainties and assumptions that are difficult to predict. Therefore actual results may differ materially and adversely from those expressed in any forward-looking statements. Factors that might cause or contribute to such differences include, but are not limited to, those discussed under the section entitled “Risk Factors” in our reports filed with the SEC. Many of such factors relate to events and circumstances that are beyond our control. You should not place undue reliance on forward-looking statements. The Company does not assume any obligation to update the information contained in this press release.

Joachim Splichal, chef and founder of Nick & Stef’s Steakhouse – which along with the Market Café, is part of Splichal’s Patina Restaurant Group – could not attend the event, but welcomed participants and said in a statement: “We’re ready to bring the very best food that Los Angeles has to offer to the airport. We just want city officials to give us the chance. As a chef and as an Angeleno, I’m really excited about the opportunity to serve our food at the airport.”

Food and beverage service at LAX has been a contentious issue for years. A J.D. Powers report ranked LAX 19^th out of the 20 major U.S. airports, largely due to poor food and beverage options. In April, LAX management selected a team of local restaurateurs assembled by SSP America as its choice to provide food service at several airport terminals.

“This is a world class food city and we are really proud to be joining L.A.’s culinary community in its commitment to help make LAX one of the world’s best airports,” said Pat Murray, Senior Vice President at SSP America, which oversees food and beverage services at more than 40 North American airports and co-hosted the event. “The airport management plans to spend nearly $1 billion upgrading and expanding its facilities in the coming years, and they understand that it’s crucial to upgrade the travelers’ dining experience as well. We are extremely pleased that the airport management recognized the quality and strength of our proposal and recommended it for selection.”

Chef Susan Feniger, co-owner of the celebrated Border Grill and Ciudad restaurants along with Chef Mary Sue Milliken, said, “The airport is our culinary window to the world. The way people experience and perceive Los Angeles begins at LAX and food is a major part of that experience. Being part of the top notch group of chefs and restaurateurs in the SSP Package proposal, we get to give everyone traveling through LAX a taste of the real and unique flavors of Los Angeles – if the City will let us.”

“All of us have been successful operating restaurants in one of the most competitive and discriminating markets in the world,” said Andrew Cherng, co-founder and co-chair of the Panda Restaurant Group, Inc. “We know what it takes to deliver high quality food and service in high volume locations. We know that travelers at LAX will be very pleased with what we have to offer.”

Partners with SSP America for the airport service include:

• Nick & Stef’s Steakhouse
• Market Café
• Border Grill Taqueria
• Panda Express
• Geisha House from the Dolce Restaurant Group
• Spuntino from Nancy Silverton of Michael’s, Spago, Mozza and La Brea Bakery
• M Café from the Chaya Restaurant Group
• 25 Degrees from the Domaine Restaurant Group
• La Serenata de Garibaldi
• Bertha’s Soul Food
• Red Mango
• Park’s Korean BBQ
• Buttercake Bakery
• Groundwork Coffee
• Lamill Coffee
• Peet’s Coffee & Tea

Since 1965, most food service at the airport has been provided under a contract with HMS Host. In April, after a rigorous bidding and evaluation process, the Los Angeles World Airport (LAWA) management team ranked the SSP America proposal first and recommended that the Los Angeles Airport Commission approve a 10-year contract for food and beverage service in Terminals 4, 5, 7 and 8. Because Airport Commissioner Alan Rothenberg had a potential conflict of interest related to his financial ties to a food company currently operating at the airport under a contract with HMS Host, a competing bidder that ranked fourth, final approval of the contract must come from the Board of Referred Powers, a committee of the Los Angeles City Council.

Both the City Attorney and the City Administrative Officer have recommended that the Board of Referred Powers approve airport management’s contract recommendations. HMS Host is appealing and asking that the bids be rejected. The Board of Referred Powers has scheduled a hearing on the matter for August 5 at City Hall.

About SSP America (SSP Canada / SSP Caribbean)

SSP America operates in more than 42 airports and motorways across the USA, Canada and the Caribbean. Third party brands in the broad portfolio include The Palm Restaurant, Einstein Bros. Bagels, Houlihan’s, Gordon Biersch, Panda Express, Five Guys Burgers and Fries, Chick-fil-A, ZPizza, Peet’s Coffee & Tea, T.G.I. Friday’s, Tim Hortons, The Great American Bagel and Buffalo Wild Wings. SSP America’s brand portfolio also includes strong local icons such as Laurelwood Public House & Brewery, Harry & Izzy’s, Nonna Bartolotta’s, Alterra Coffee, Shapiro’s Deli, Brew Brothers Brewery and Legends of Aviation.

About SSP

SSP, the Food Travel Experts, is the leading dedicated operator of food and beverage brands in travel locations worldwide, with operations in more than 130 airports and 300 rail stations in 32 countries. Its unparalleled portfolio of international, national, local, specialty and new breakthrough food and beverage brands includes its own national and international brands. Among these are Starbucks, Caffè Ritazza, Marks & Spencer Simply Food, Bonne Journée, Caviar House & Prunier, The Real Food Company, Le Grand Comptoir, Panopolis, Camden food co., Upper Crust and Le Train Bleu. SSP has operations in airports, train stations, motorways, retail parks and conference centers.

GREENWOOD VILLAGE, Colo.  (RestaurantNewsRelease.com)  Red Robin Gourmet Burgers, Inc., (NASDAQ:RRGB), a casual dining restaurant chain focused on serving an innovative selection of high-quality gourmet burgers in a family-friendly atmosphere, will host a conference call on Thursday, August 12, 2010, at 5:00 P.M. Eastern Time to discuss second quarter 2010 financial results. The discussion will be webcast live at www.redrobin.com in the investor relations section. A press release with second quarter 2010 financial results will be issued at approximately 4:00 P.M. Eastern Time that same day.

About Red Robin Gourmet Burgers, Inc.

Red Robin Gourmet Burgers, Inc. (www.redrobin.com), a casual dining restaurant chain founded in 1969 that operates through its wholly-owned subsidiary, Red Robin International, Inc., has been serving up wholesome, fun, feel-good experiences in a family-friendly environment for more than 40 years. Red Robin, which was named one of Parents magazine’s Ten Best Family Restaurants, is famous for serving more than two dozen insanely delicious™, high-quality gourmet burgers in a variety of recipes with Bottomless Steak Fries^®, as well as salads, soups, appetizers, entrees, desserts, and signature Mad Mixology^® Beverages. There are more than 440 Red Robin^® restaurants located across the United States and Canada, including corporate-owned locations and those operated by franchisees.