LOS ANGELES  (Restaurant News Release)  Patina Restaurant, the award-winning Relais & Chateaux restaurant that represents the highest culinary contemporary French cuisine, announced today a new prix fixe $59 four course offering, a $34 three course dessert and wine pairing menu, and no corkage fee Tuesdays. From the Butternut Squash Risotto to the Grapefruit and Tarragon Parfait paired with the Scacco Matto, Albana di Romagna (2004), Patina invites guests to take part and taste the tantalizing menus created by Executive Chef Tony Esnault, that demonstrate all the innovative twists Patina has to offer.

Four course $59 Market Menu includes:

• Maine Lobster and Chesnut Veloute with vegetable paysanne, crostini
• Butternut Squash Risotto with mustarda di cremona, sage emulsion
• Roasted Jidori Chicken with fall vegetables, jus vinaigre
• Green Apple and Coconut Battera with crispy meringue

Dessert /pairing tasting include:

• Exotic Fruit Salad, Ginger Glace with lychee gelee paired with Moscato D’Asti, Barolo, Itali (2006)
• Grapefruit and Tarragon Parfait with black olive tuile paired with Scacco Matto, Albana di Romagna, (2004)
• Valrhona Chocolate Coulant with Thyme Ice Cream and Tea Clouds paired with Rooiblos Late and Caramel Bailey’s

“We have created these special menus so our guests can sample and experience the many tastes of Patina,” said Master Chef Joachim Splichal. “Also to say thank you to our guests, we will have no corkage fee on Tuesdays.”

Patina is one of L.A.’s finest and most elegant dining destinations known for their tasting menus – from a vegetarian menu, to daily market menus, to seasonal specialties including wild game and truffles. Patina also offers an acclaimed wine list of more than 1,600 selections from around the world.

For more information on Patina Restaurant and to view complete menus, please visit: www.patinarestaurant.com.

About Patina

Located in the spectacular Walt Disney Concert Hall in Downtown Los Angeles, our flagship restaurant Patina expresses the highest culinary ideals of Master Chef Joachim Splichal. This Relais & Chateaux property pampers its guests with seasonal tasting menus, gourmet cheeses, caviar service, and an award-winning wine list. The recipient of a prestigious Michelin star, Patina’s elegant al fresco dining, stylish late night cocktail bar and always-impeccable service, define luxury dining on the West Coast.

LEBANON, Tenn.  (Restaurant News Release)  Cracker Barrel Old Country Store (NASDAQ: CBRL) has always tried to offer the genuine hospitality and honest value associated with times past, and now the popular family restaurant is looking to the future with its new pilot project – installing Blink electric vehicle (EV) chargers, provided by ECOtality, Inc., (NASDAQ:ECTY), at select restaurant locations across Tennessee. Cracker Barrel today announced that it will become a major participant in The EV Project, an initiative to increase the adoption of electric vehicles by creating a solid charging infrastructure across the country. Cracker Barrel is pleased to be an early participant and anticipates that its guests will also be pleased regardless of what kinds of vehicles they drive as this initiative clearly looks at the future of travel in America. The EV Project is managed by ECOtality, a leader in clean electric transportation and storage technologies.

“Cracker Barrel was founded along the interstate highways with the traveler in mind and has always tried to anticipate what our guests might want and need as they stop in for some good country cookin’ and to experience genuine Southern hospitality,” said Cracker Barrel Chairman and Chief Executive Officer, Michael A. Woodhouse. “Becoming a leader in The EV Project continues our tradition of striving to anticipate and meet our guests’ expectations and, at the same time, allows us to participate in a meaningful way in the nation’s explorations of energy independence.”

Woodhouse added, “While ownership of electric cars is small compared with traditional vehicles, there’s great curiosity about them, and so we expect our guests will be quite interested in seeing these charging stations when they stop in with us. We like to think that our guests will be pleased to see Cracker Barrel taking an active role in exploring energy alternatives that are aimed at protecting the environment, as well as strengthening our economy. This is a way of showing that Cracker Barrel is focused on the future even as we provide guests with a genuinely hospitable experience reminiscent of times past.”

Installing EV charging stations at select Cracker Barrel locations keeps the Cracker Barrel brand relevant to changing times, but it’s also a nod to the company’s past. Woodhouse pointed out that the original Cracker Barrel locations sold gasoline because founder Danny Evins was an oil “jobber” who wanted to sell more gasoline as well as to offer the food and hospitality he grew up on in rural Tennessee. Fueling pumps were removed in the early 70s during the oil embargo, and Woodhouse sees the new electric car charging stations as being consistent with the company’s roots. “In the early days, Cracker Barrel provided food for our guests and fuel for their cars. While we expect that use of the electric chargers will be light during this pilot project, making this available to our guests is consistent with our brand reputation of hospitality, service, and value.”

Guests will be able to get an 80% charge – the recommended charge – in just under a half hour at the 12 Cracker Barrel locations which will have the DC Fast Charging stations. These guests will essentially be able to “fill ‘er up” in about the same amount of time it takes to order and eat a meal. Guests visiting the 12 locations that will have the Blink EV L2 chargers, which are slower than the DC Fast Charging stations, will be able to top off their tanks, so to speak, while eating some good country cookin’ and browsing in the retail shop.

Cracker Barrel is working with ECOtality, the project manager for The EV Project, to install Blink electric vehicle chargers at select locations in “The Tennessee Triangle,” the 425-mile stretch of interstate highway that connects Nashville, Knoxville, and Chattanooga. Twenty four Cracker Barrel locations will have chargers. A guest could, if desired, drive the entire 425 miles of the Tennessee Triangle, re-charging at Cracker Barrel locations along the way.

Plans are to start installation of the electric vehicle chargers in the spring of 2011 and to be completed within a few months. Guests will be able to check the Cracker Barrel website to see which locations have installed EV chargers.

“We are very pleased that Cracker Barrel Old Country Store has become an EV Project partner,” said Jonathan Read, CEO of ECOtality. “Our goal is to make sure there are readily available Blink public chargers stations where people need them, in convenient locations. Cracker Barrel is a place that people like to visit and is uniquely located to provide a great service and convenience to the public. Cracker Barrel’s work with ECOtality will allow us to move a step closer towards creating an interconnected network of EV infrastructure.”

Twelve of the 24 Cracker Barrel locations that will have chargers installed have been identified. Located along the Tennessee Triangle, these locations will support EV drivers traveling along the corridor connecting Nashville, Knoxville, and Chattanooga:

• Athens
• Cleveland
• Cookeville
• Crossville
• East Ridge
• Farragut
• Harriman
• Kimball
• Lebanon
• Manchester
• Murfreesboro
• Nashville – Stewart’s Ferry Pike

The other 12 sites will be in and around the cities of Nashville, Knoxville, and Chattanooga to support more local users. Specific locations will be announced as The EV Project progresses.

About Cracker Barrel

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

Cracker Barrel Old Country Store, Inc. (NASDAQ: CBRL) was established in 1969 in Lebanon, Tenn. and operates 597 company-owned locations in 42 states. Every Cracker Barrel unit is open seven days a week with hours Sunday through Thursday, 6 a.m. – 10 p.m., and Friday and Saturday, 6 a.m. – 11 p.m. For more information, please visit crackerbarrel.com.

About ECOtality, Inc.

ECOtality, Inc. (NASDAQ:ECTY), headquartered in San Francisco, California, is a leader in clean electric transportation and storage technologies. Through innovation, acquisitions, and strategic partnerships, ECOtality accelerates the market applicability of advanced electric technologies to replace carbon-based fuels. For more information about ECOtality, Inc., please visit www.ecotality.com.

Artwork Available: Map of the Cracker Barrel locations along “The Tennessee Triangle” where electric vehicle chargers will be available

CANTON, Mass.  (Restaurant News Release)  Baskin-Robbins, the world’s largest chain of ice cream specialty shops, has selected the top 10 finalists of its national online flavor creation contest and is now calling on ice cream lovers across the country to select the winning flavor that will be featured in Baskin-Robbins shops nationwide June 2011.    

During October, ice cream enthusiasts had a unique opportunity to play mix-master and create their own ice cream flavor with the Baskin-Robbins virtual Flavor Creator. Nearly 20,000 people channeled their imagination to mix their own ingredients to create a signature ice cream flavor from 31 base flavors, a variety of ribbons such as fudge or peanut butter and oodles of different mix-ins ranging from candies to cookies. People can vote for their favorite ice cream creations beginning today through December 12 at http://bit.ly/aQxxIP.

“We were extremely impressed with the creativity and novelty of all the ice cream fans who created their dream Baskin-Robbins ice cream flavor,” said Brian O’Mara, Baskin-Robbins Vice President of Marketing. “We salute our top 10 finalists and thank everyone who participated in the online contest, and we look forward to seeing which one of the flavors will be added to our expansive ice cream library alongside our world famous flavors such as World Class Chocolate, Jamoca Almond Fudge and Gold Medal Ribbon.”

The 10 finalists and their outstanding ice cream creations include:

• Blueberry-Lemon Trifle, Paula Tribe, Olyphant, PA: Blueberry ice cream with golden cake pieces and a blueberry ribbon.
• Bunches of Crunches, Diane Sroga, Chicago, IL:  Chocolate ice cream with pecans, Heath Bar pieces and a caramel ribbon.
• Cherry Berry Swirl, Stefani Gabrielsen, Poachontas, AR:  White Mousse ice cream with cherries, strawberries and a raspberry ribbon.
• Cherry Pie, Roxanne Savedra, Lebanon, OR:  Vanilla ice cream with cherries, pie crust pieces and a cherry ribbon.
• Heavenly Cloud, Christine Karpinski, Albany, OR:  White Mousse ice cream with chocolate flakes, caramel-filled chocolate cups and a caramel cinnamon cream ribbon.
• Pineapple Cherry Inside-Out Cake, Beth Lovestead, Branford, CT: Pineapple ice cream with golden cake pieces, cherries and a cherry ribbon.
• Pecan Pie on the Fly, Lane Kessler, Medina, OH: Brown Sugar ice cream with pecans, pie crust pieces and a caramel cinnamon cream ribbon.
• Rally Round the Flag, Darlene Morris, Baton Rouge, LA: Vanilla ice cream with strawberry and golden cake pieces and a blueberry ribbon.
• Strawberry-Chocolate Mousse Pie, Catherine Gillund, Brentwood, CA: White Mousse ice cream with chocolate flakes, graham cracker pieces and a strawberry ribbon.
• The Red, White and Mousse, Megan Peregory, Middleburg, FL: White Mousse ice cream with golden cake pieces, strawberries and a blueberry ribbon.

Each finalist wins free ice cream for a year and the grand prize winner will have  their flavor immortalized in the Baskin-Robbins ice cream library and featured as the June 2011 Flavor of the Month.  The grand prize winner will also receive a trip for two to Boston that includes a three-night stay at a landmark Boston hotel, an evening at the theatre, $1,000 in spending money and a trip to Baskin-Robbins’ headquarters where he or she will meet the Baskin-Robbins culinary team and spend a day bringing their flavor to life. For more information and official rules, please visit www.BaskinRobbins.com/flavorcreatorrules.

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.

FT. LAUDERDALE, Fla.  (Restaurant News Release)  Tossed®, home of garden fresh salads, crepe wraps and sandwiches, today announced its first expansion outside the United States via a new franchise agreement with Jeff Potoroka, an entrepreneur from Abbotsford, British Columbia, Canada.  Following an initial store opening planned for the first quarter of 2011, Tossed will work closely with Potoroka to develop as many as three additional Tossed locations in and around the Vancouver Island region in the coming year, bringing the company’s famous reputation for gourmet-quality salads and sandwiches to a new base of North American consumers.

Potoroka is an experienced home appraiser, having been in the field for the past eighteen years.  Since 2003, Potoroka has operated his own home appraisal company, with staff appraisers positioned throughout the Lower Mainland.  Earlier in his career he also operated his own pizza business.

“Tossed Franchise Corporation is pleased to welcome Jeff Potoroka as its first international franchisee.  Jeff’s knowledge and background in commercial real estate, along with his food service experience, is exactly what we look for in a franchisee,” said Eric Schmitt, Tossed Chief Executive Officer.  ”British Columbia has a reputation for environmental sustainability and healthy living.  Tossed plans to work with the communities and local farmers throughout the Vancouver region to bring fresh and locally produced food products to Tossed’s new customers.”

Founded in 1998, Tossed restaurants are known for their ultra-fresh, made-to-order gourmet salads with over 50 choices of toss-ins, along with signature dressings, whole wheat crepe wraps and sandwiches served on artisan bread.  With locations in the Northeast, East Central and Southeast U.S., Tossed’s distinctive menu and fast-casual service has attracted an extremely loyal following among patrons who appreciate lighter and more wholesome fare for lunch and dinner.

In British Columbia, Tossed and its new franchisee plan to establish a new presence across Vancouver Island and into the lower mainland region.  Tossed’s concept is designed for both full-service and free-standing kiosk stores; because of the brand’s flexibility, Potoroka is investigating office building, food court and quay locations.

“With people looking for healthier dining options, Tossed’s unique menu and commitment to fresh food is a natural.  Our process of evaluating franchise alternatives led us to Tossed earlier this year—and once we visited a Tossed location in Boston, we knew it would work well in Vancouver,” said Potoroka.  ”Tossed offers not only a healthier way to eat, thanks to its lineup of salads, soups, sandwiches and crepe wraps, but also the kind of service extras people like including online ordering.  We believe Vancouver is going to love Tossed.”

As Potoroka’s new company grows its Tossed locations in the region, it intends to develop close relationships with local farmers to bring seasonal produce directly to customers.  ”Tossed is committed to supporting local growers wherever possible in all its stores.  Considering the strengths of British Columbia’s ‘greenbelt’ in the lower mainland, fresh and nutritious fare should be something our customers will enjoy daily,” he said.

Tossed’s salad menu includes wheat-free and gluten-free options.  To learn more about Tossed, visit www.tossed.com.

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.  

ORMOND BEACH, Fla.  (Restaurant News Release)  Guests frequenting Stonewood Grill & Tavern will encounter new flavors as the popular restaurant unveils a new menu this fall. This is the first of many scheduled enhancements to the popular steak and seafood restaurant.

After a three-month review of restaurant guests’ consumptive behavior, Stonewood made menu changes to reflect better what guests want.

“Our goal is to evolve the restaurant menu by striking a delicate balance between continuing to serve our loyal guests and attracting new guests simultaneously,” said CEO and President Geoffrey D.K. Stiles. “We consider the newly refined menu an enhancement to our overall environment. And, so far, our customers are confirming we have made the right choices.”

In September, Stonewood management quietly tested the menu with the Heathrow location guests. The initial response was positive. Company officials state that the new menu brought a significant percent increase in sales. This sales increase pushed the company to hire additional staff and increase its planned investment in employee training programs at all locations.

Stiles, who considers himself a steak lover, was instrumental in adding a new rib eye steak to the new menu, and the new Florida Orange Cake, a three-layer cake reminiscent of a Dreamsicle dairy dessert.

Founded in 1999, Stonewood Grill offers a comfortable and inviting dining experience to its guests. With a stacked stone and mahogany decor, Stonewood offers a variety of hand-cut steaks and market-fresh seafood cooked over an oak-burning grill. The restaurant features a diverse wine selection, including 27 brands available by the glass and 58 brands available by the bottle. Stonewood Grill has 16 locations in Florida and one in Cary, N.C. For more information, visit http://www.stonewoodgrill.com.

DENVER  (Restaurant News Release)  Garbanzo Mediterranean Grill, a Denver-based fast casual restaurant concept featuring an authentic Mediterranean menu, today announced its second location to open in Colorado Springs on December 3 in the First and Main Town Center. The 12th Garbanzo restaurant is located at 3779 Bloomington Street, Colorado Springs, CO 80922, and is open daily from 10:30 a.m. to 9:00 p.m.
 
The newest Garbanzo restaurant joins the Broadmoor Towne Center location in Colorado Springs, as well as 10 Denver-metro locations in Highlands, Greenwood Village, Denver, Aurora, Littleton, Park Meadows, Highlands Ranch, University Hills, Lone Tree and Glendale. The restaurant concept is set to open another location in Boulder before the end of 2010.
 
“We are excited to open our second restaurant in Colorado Springs and continue expanding our concept of fresh, healthy and authentic Mediterranean cuisine,” says Alon Mor, Garbanzo founder. “We received such a warm welcome from the area since our first location opened in June, and we are thrilled about the opportunity to keep strengthening our connection with the Colorado Springs region.”
 
On grand opening day, the first 100 guests will receive a free Garbanzo tote, and all guests will be able to give the prize wheel a spin to win fun Garbanzo items. This new location will continue to support the efforts of The Home Front Cares through ongoing partnerships to raise awareness and funds for the organization.
 
Garbanzo offers guests a variety of healthy, high-quality Mediterranean items with an emphasis on flavor, freshness and authenticity, as well as a trans-fat free menu. Guests have the ability to customize every meal with items such as pita, laffa, falafel, shwarma, hummus, seasoned rice, sauces and dressings. All Garbanzo salads and sauces are prepared on-site daily, and the pita are baked fresh on-site throughout the day in every restaurant. Additionally, several ingredients are bought locally and some are imported directly from the Mediterranean region. The menu features simple and easy definitions and descriptions of each item in an effort to make guests feel comfortable trying food that may be new to them.

For more information about Garbanzo, please visit www.EatGarbanzo.com.

About Garbanzo Mediterranean Grill

Garbanzo Mediterranean Grill is owned and operated in Colorado. The company’s founder, Alon Mor, grew up in the Mediterranean region and is a 15-year veteran of owning and running restaurants. St. Louis Bread Company/Panera Bread founder Ken Rosenthal also is an owner and co-founder of the company. Voted 2010-2011 “Best Healthy Lunch” in Denver’s 7 A-List, Garbanzo Mediterranean Grill uses only the freshest, quality ingredients with freshly baked pita daily, along with several vegetarian and vegan options. To learn more about Garbanzo Mediterranean Grill, visit www.EatGarbanzo.com.

Philadelphia, PA  (Restaurant News Release)  Ed Bianchini, owner of Tweed restaurant is a huge wine fan and he is very excited about the wine list. “There are so many different kinds of wines out there and now you can get great quality for more affordable prices. We are taking full advantage of it! I have personally handpicked each bottle to make sure they at least meet my standards.”

Ed Bianchini had a Michelin awarded restaurant in south of France for over 20 years, and his passion for food and wine has now been transferred to his hometown Philadelphia.  Together with Chef David Cunningham he opened Tweed in the summer of 2010. They serve food from local farms and their goal is to use 100% locally farmed produce throughout the restaurant. They are working very hard to have a gastronomic menu based on the season for reasonable prices using local and organic farms.

“I want to show people it is possible to be sustainable and use local farmers from the tri-state area with out it costing you a fortune. It taste much better and nothing is better than knowing where your food is coming from. It is the way we have been eating for centuries, but it seems like we got lost somewhere in between the computers and the fast food.”

When you ask the servers where the meat is from they can actually give you the exact location and the name of the farm. This is why Tweed got selected to participate in the City Food Tour’s “Homegrown” special tour. It is a 2-hour tasting adventure taking you to the best organic spots in the city to teach you about the philosophy behind organic and locally farmed food. Chef David Cunningham will talk about the easy access to great produce and the importance of organic food. He will also provide tastings from his decadent menu.

The Homegrown food tour will continue on until Saturday December 18th. To get more information visit the web site: https://www.zerve.com/PhillyFoods/HoGrow

To learn more about Tweed go to: http://www.tweedrestaurant.com
Be a friend on Facebook: http://facebook.com/tweedrestaurant and follow them on Twitter: http://twitter.com/tweedphilly.

Cyber Monday is almost over, but Restaurant.com still has a tasty deal for online shoppers.  You’ll need to hurry though, because this deal will clear the table soon.  Now through Tuesday, November 30th, Restaurant.com is offering 80% off restaurant gift certificates and gift cards. 

Restaurant.com’s gift cards come in $25, $50 and $100 denominations.  Purchase a $25 restaurant gift certificate and you may be eligible to win an iPad.  You must use the coupon code DEAL when placing an order on their website in order to take advantate of this deal.

• Get 80% off Restaurant.com Gift Cards!
  Use code DEAL at checkout now through 11/30/10.
• Get 80% off Restaurant.com $25 Gift Certificates & enter to win an iPad!
  Use code DEAL at checkout now through 11/30/10.

The National Restaurant Association reports that 78 percent of adults would enjoy receiving a restaurant gift certificate or card on gift giving occasions, and they are expected to be high on the holiday gift list this year.

Restaurant.com is currently celebrating ten years of “Savings, Meals & Memories”.  Every day the company offers over 35,000 gift certificate options, provided by over 15,000 restaurants.

LOUISVILLE, Ky.  (Restaurant News Release)  While turkey traditionally takes the spotlight this time of year, Papa John’s, the world’s third-largest pizza company, is offering consumers something that they love all year long – bacon. And more bacon.

Now through Dec. 26, Papa John’s is introducing the Double Bacon Six Cheese pizza, a specialty pizza made with a six-cheese blend of Mozzarella, Parmesan, Romano, Asiago, Provolone and Fontina, and topped with both hickory-smoked bacon and Canadian bacon.

“Our newest pizza creation definitely answers the call for anyone looking to ‘bring home the bacon’ Thanksgiving Eve and throughout the holiday season,” said Papa John’s Chief Marketing Officer, Andrew Varga.

In 2009, U.S. consumption of turkey averaged 17 pounds per person, while the average American eats 17.9 pounds of bacon per year, making bacon an equally popular choice for not just Thanksgiving leftovers, but pizza, too. So Papa John’s is using its better ingredients to satisfy bacon cravings all holiday season long.

“We think this is the perfect time to introduce a new bacon pizza,” Varga said. “Year after year, we see a huge spike in pizza sales the day before Thanksgiving. Add to that the hundreds of bacon fan pages, dedicated blogs, its pervasiveness in pop culture and the fact that it is one of our top selling ingredients, it is clear that consumers have an enormous appetite and affinity for bacon.”

The Double Bacon Six Cheese pizza is available for only $11.00 at all Papa John’s restaurants, and can be ordered online at the recently revamped Papa John’s online ordering site, www.papajohns.com. The new site includes pizza builder graphics that allow customers to put together their own pizzas through an interactive pizza-making application, showing them a visual of their finished product that matches in-restaurant topping specifications.

The site also offers consumers the only national online pizza loyalty program, Papa Points, in which customers can earn points towards free pizza with each online purchase. Once enrolled, customers earn one point for every $5 spent online; when customers accumulate 25 points, they receive a free pizza with their next online pizza purchase.

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 is the Official Pizza Sponsor of the National Football League 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.

Newark, NJ  (Restaurant News Release)  Mesob Ethiopian Restaurant, a local ethnic restaurant in Montclair, NJ, introduces QR codes, also called a “2D barcode” or “smart tag.” When a user scans a QR code, they gain access to rich multimedia on their smartphone. QR codes are square, patterned, black and white symbols which are actually bits of information which can be scanned using a free bar code scanner app readily available on smartphones. Tech-savvy Marketing Manager for Mesob Ethiopian Restaurant of Montclair, NJ, Vickie Smith-Siculiano is enriching the customer experience with them.

“Restaurants have to stay on the cutting edge of technology. At Mesob, we are all about experience, and we are taking the traditional authentic Ethiopian experience to the next level with the use of QR codes. A lot of our restaurant customers are already tech-savvy, integrating mobile technology into their everyday lives. Customers check in on Yelp, Foursquare and Facebook Places. Restaurants cannot ignore the power of mobile technology, as people will use mobile more and more to find restaurants in their local area. They can tweet about their meal while they are enjoying it and take pictures of their dishes to share with others on sites like Urbanspoon and Foodspotting.”

The restaurant enjoys communications with fans on their Facebook fan page which Smith-Siculiano moderates. She discovered that customers are hungry not only for the savory Ethiopian cuisine but for knowledge about Ethiopian culture.

One of the first QR codes to debut is found at each table. When scanned, the diner will be connected to a video taped behind-the-scenes, showing the process of making the traditional Ethiopian injera, a crepe-like spongy bread used to scoop up the selection of stews and vegetable dishes. The footage was produced by video journalist and blogger Melody Kettle, whose show Hot From the Kettle is featured on Montclair TV Channel 34.
Customers can also scan these new QR codes to connect with Mesob in social media on Facebook and Twitter. The restaurant openly shares its customer reviews with everyone and a passerby can scan a QR code in its window, directing them to Google Places or Yelp or Mesob’s website. Geo-location fans can check in on Yelp, and customers can sign up immediately for the restaurant’s email club, powered by Fishbowl. QR codes will be refreshed with new content regularly, to keep the restaurant experience fresh.

The restaurant has long been acclaimed for its interior design noted for displaying Ethiopian art and crafts on its walls to educate their diners. The addition of these Quick Response codes throughout now enables those with smartphones to immediately view videos and articles about traditional Ethiopian culture, such as the process of growing, harvesting and processing Ethiopian coffee beans, and also a video with footage of a traditional Ethiopian coffee ceremony. Content also includes features about the mesob, the traditional Ethiopian woven table, and Ethiopian fashion.

Smith-Siculiano ensures that Mesob restaurant owner, Berekti Mengistu, and staff are up to date on technology their customers are engaging with and marketing communications that she creates regularly, such as current check-in offers, important Facebook comments that need a response and e-mail announcements that are sent out. A new menu insert also alerts customers that there are new QR codes for them to discover throughout the restaurant.

Says Mengistu, “When we opened Mesob, we wanted it to be a blending of ancient cuisine with modern attitude. It is exciting for us to immerse ourselves in technology and social media, and by having online conversations with our customers, we have learned more about them than we ever imagined. We want to create the best restaurant experience for them, and QR codes were a natural progression to engage our patrons with content they regularly ask for.”

Mesob Ethiopian Restaurant is located at 515 Bloomfield Avenue, in Montclair, NJ. For reservations or more information, call 973-655-9000 or visit Mesob online at http://www.mesobrestaurant.com.

PORTLAND, Ore.  (Restaurant News Release)  McCormick & Schmick’s Seafood Restaurants, Inc. (Nasdaq: MSSR) today announced that two of its subsidiaries have entered into a Third Amendment to the Amended and Restated Revolving Credit Agreement with Bank of America, N.A. as Administrative Agent and Collateral Agent; Bank of America, N.A. and Wells Fargo Bank, N.A. as the lenders; Wells Fargo Bank, N.A. as Syndication Agent; and Merrill Lynch, Pierce, Fenner & Smith Incorporated, successor by merger to Banc of America Securities LLC, and Wells Fargo Bank, N.A., as Joint Lead Arrangers and Joint Book Runners. The amendment modifies several financial covenants to make them less restrictive, reduces the facility from $90 million to $40 million (which can be increased to $60 million under certain circumstances) and extends the term to November 17, 2015.

Michelle Lantow, Chief Financial Officer, said, “We are happy to have concluded a five-year extension on our existing credit line. The amended facility contains less restrictive financial covenants than our former arrangement, and we believe these terms allow us to undertake a variety of measures to reinvest in our existing restaurant portfolio and opportunistically expand our fresh seafood concept through new development. We are pleased that we were able to structure an amended loan agreement that is more in line with our future strategic initiatives.”

About McCormick & Schmick’s Seafood Restaurants, Inc.

McCormick & Schmick’s Seafood Restaurants, Inc. is a leading seafood restaurant operator in the affordable upscale dining segment. The Company now operates 96 restaurants, including 89 restaurants in the United States and seven restaurants in Canada under The Boathouse brand. McCormick & Schmick’s has successfully grown over the past 38 years by focusing on serving a broad selection of fresh seafood. The inviting atmosphere at McCormick & Schmick’s and its high quality, diverse menu offering and compelling price-value proposition appeals to a broad base including the business community, casual diners, families and travelers.

DALLAS  (Restaurant News Release)  In an industry that requires disciplined management, a persistent focus on results, ongoing flexibility and boundless creativity, two individuals helped guide Brinker International, Inc. (NYSE: EAT) brands’ Chili’s® Grill & Bar and Maggiano’s Little Italy® through a time of challenge and change over the past year. Proving their mettle, Maggiano’s managing partner, Jennifer Zielinski, and Chili’s managing partner, Jaimi Phelan, distinguished themselves from more than 800 general managers nationwide to be named the 2010 Brand General Managers of the Year as part of the company’s 5-Star Challenge program designed to reward top restaurant operators.

Touting the brand’s highest guest satisfaction scores, Jennifer Zielinski, Maggiano’s Brand GM of the Year, embraces the Brinker culture’s exclusive brand of hospitality at her Indianapolis restaurant. When Maggiano’s introduced menu changes this year, Jennifer took those changes in stride with a positive attitude, working with her team members to ensure the guest experience remained superior. Jennifer is also committed to growing future leaders, developing more than 25 managers over a three-year period and helping to create a new training program. From charity cooking classes to partnering with other restaurants to raise funds for local organizations, Jennifer is equally dedicated to giving back to her community.

In August 2005, Jaimi Phelan, Chili’s Brand GM of the Year, said goodbye to New Orleans when she was displaced from her home and left without a job after Hurricane Katrina. Relocating to Tahlequah, Okla., she applied to the local Chili’s as a server, where she was quickly promoted to manager. In a short time, Jaimi became general manager of the Tahlequah Chili’s where she’s achieved positive sales results for three years running. Additionally, Jaimi mentors her management team and team members, constantly praising and sharing priceless feedback with them. Jaimi also engages her team members to give back to the community and supports a dozen local organizations, going the extra mile to raise more than $30,000 over the past two years for organizations inside and outside Tahlequah County.

“Jaimi and Jennifer consistently drove their individual restaurant sales in a highly challenging environment while empowering their team members to win together by creating an environment that offers guests a place to escape from the many demands of their busy lives,” said Valerie Davisson, Chief PeopleWorks Officer for Brinker International.

The nominees were selected for this honor based on key results criteria regarding outstanding performance and profit achievements as well as demonstrating commitment to guests, team members and their surrounding community. Brinker’s Top GM of the Year will be announced in Dallas, Dec. 8 at the Brinker corporate all-team member meeting. The winning GM will receive a crystal trophy to display in the restaurant, a trip to Hawaii, a one-year lease on a new Lexus and $25,000. Additionally, all team members at the winner’s restaurant will enjoy a party for their team and a cash bonus.

About Brinker International 

Brinker International, Inc. (NYSE: EAT), is one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Founded in 1975 and based in Dallas, Texas, Brinker owns or franchises more than 1,500 restaurants in 30 countries and two territories, and employs more than 100,000. Brinker’s wholly-owned restaurant brands include Chili’s® Grill & Bar and Maggiano’s Little Italy®. Brinker also holds a minority investment in Romano’s Macaroni Grill®. For more information, visit www.brinker.com.

Seventy-Eight Percent of Adults Say They Like to Receive Restaurant Gift Cards for Special Occasions; Applebee’s Gift Cards Offer Value, Convenience, Choice AND a Holiday Bonus

LENEXA, KS  (Restaurant News Release)  Giving and receiving in the neighborhood just got better this holiday season as Applebee’s announces the return of a FREE $10 Bonus Gift Card with the purchase of every $50 in Applebee’s Gift Cards. Applebee’s Bonus Gift Cards are available only at participating Applebee’s restaurants for a limited time.

“We’re giving all guests who purchase $50 in gift cards at Applebee’s a $10 holiday bonus,” said Bridget Moen, senior brand manager, gift cards, Applebee’s Services, Inc. “Treat your friends and family to a great meal in the neighborhood — then pass along, or keep, the bonus card.”

RestaurantNews.com recently reported that restaurant gift cards will be one of the most popular gift cards this season; in addition, the National Restaurant Association reports that 78 percent of adults say they would like to receive restaurant gift cards or certificates to their favorite restaurant on special gift occasions.

Applebee’s Gift Cards are accepted at nearly 1,900 U.S. locations, have no expiration dates, no hidden fees (such as inactivity charges) and offer an easy way to check card balances online. Bonus Gift Cards will be available through Dec. 31, 2010 and are redeemable through Feb. 28, 2011.

“When you give Applebee’s Gift Cards, you give the gift of value, convenience and choice,” said Moen. “We have more locations than anyone else in casual dining and a menu full of great flavors and value.”

For more information about Applebee’s Gift Cards with Bonus Gift Cards, visit your neighborhood Applebee’s or www.applebees.com.

About Applebee’s

Applebee’s (www.applebees.com) is the world’s largest casual dining chain, with approximately 2,000 locations in 49 states, 16 countries and one U.S. territory. Based in Lenexa, Kan., Applebee’s takes pride in providing a welcoming, neighborhood environment where everyone can enjoy the dining experience. Applebee’s Neighborhood Grill & Bar® is a DineEquity, Inc. (NYSE: DIN) brand, and is franchised and operated by Applebee’s Services, Inc. and its affiliates.

SAN ANTONIO  (Restaurant News Release)  Fanatical customers of family-owned Whataburger will celebrate the holidays this year with some spare change thanks to the ’12 Days of Whataburger.’ As part of the company’s ‘Whataburger Serves’ initiative, the month-long Internet coupon campaign offers customers the opportunity to receive up to 12 free food items throughout December.

The coupons include offers for free menu items such as fries, drinks, fried pies and even the company’s famous breakfast taquitos. Customers can sign up to receive the coupons via e-mail at www.whataburger.com. After signing up, customers will receive a different coupon every other day beginning Wednesday, December 1, and ending with a grand finale coupon for a free Whataburger on December, 23. Each coupon is valid for one day only for dine-in customers only.

“The holidays are a time of giving and we are happy to spread the cheer and acknowledge our loyal customers,” Preston Atkinson, Whataburger Restaurants, LP President and COO, said. This is our way of thanking them with free food throughout the month and encouraging the spirit of serving across the company.”

The ’12 Days of Whataburger’ Internet coupon campaign is part of ‘Whataburger Serves,’ a long-term series of themed activities that demonstrate Whataburger’s service-oriented approach to business. Plans include events to build employee team spirit and morale, customer appreciation initiatives with fun activities and free food offers, and community programs that support groups in need. More information about ‘Whataburger Serves’ is available at www.whataburger.com.

About Whataburger Serves

Whataburger’s partnership with The San Antonio Food Bank is part of Whataburger Serves. The long term initiative includes events to build employee team spirit and morale, customer appreciation initiatives with fun moments and free food offers, and community initiatives that will support groups in need. To learn more about Whataburger Serves and coming plans, visit www.whataburger.com/whataburger_serves.

About Whataburger

Whataburger has focused on its fresh, made-to-order burgers and friendly customer service since 1950 when Harmon Dobson opened the first Whataburger as a small roadside burger stand in Corpus Christi, Texas. Dobson gave his restaurant a name he hoped to hear customers say every time they took a bite of his made-to-order burgers: “What a burger!” Within the first week, people lined up around the block for his 25 cent, all-American beef burgers served on five-inch buns. Today, the company is headquartered in San Antonio, Texas, with more than 700 locations in 10 states. Visit www.whataburger.com for more information on the company.

LEBANON, Tenn.  (Restaurant News Release)  Cracker Barrel Old Country Store, Inc. (Nasdaq: CBRL):

• Fully diluted net income per share of $1.01 for the first quarter of fiscal 2011, an increase of 29.5%
• Operating income margin in the first quarter was 7.6% compared with 6.5% in the prior-year quarter
• Comparable store restaurant and retail sales increased 2.4% and 1.5%, respectively with guest traffic up 0.5%
• Comparable store restaurant traffic outpaced the Knapp-Track™ Traffic Index for the 17^th consecutive quarter
• Revenue for the first quarter increased 3.0% to $598.7 million

Cracker Barrel Old Country Store, Inc. (“Cracker Barrel” or the “Company”) (Nasdaq: CBRL) today reported net income per diluted share of $1.01 for the first quarter of fiscal 2011, compared with $0.78 per diluted share in the first quarter of fiscal 2010, an increase of 29.5%. Net income for the first quarter of fiscal 2011 was $23.7 million compared with $18.0 million in the first quarter of fiscal 2010, which reflects 20% higher operating income.

First-Quarter Fiscal 2011 Results

Revenue

In the first quarter of fiscal 2011, total revenue of $598.7 million represented an increase of 3.0% from the first quarter of fiscal 2010. Comparable store restaurant sales for the period increased 2.4% over the prior-year period, including a 1.9% higher average check. The average menu price increase for the quarter was approximately 2.0%. Comparable store restaurant traffic was up 0.5%. Comparable store retail sales were up 1.5% for the quarter. During the quarter, the Company opened three new Cracker Barrel stores. Since the end of the first quarter, the Company has opened one additional store.

Comparable store restaurant and retail sales for the fiscal months of August, September and October and the quarter were as follows:

Operating Income

In the first quarter of fiscal 2011, operating income of $45.4 million was 7.6% of total revenue compared with $38.0 million, or 6.5% of total revenue, in the first quarter of fiscal 2010. The increase in operating income was the result of higher store operating income. Higher revenues, lower labor expenses and lower retail cost of goods sold were partially offset by higher other store operating expenses, which resulted in higher store operating margin.

Commenting on the first-quarter results, Cracker Barrel Old Country Store, Inc. Chairman and Chief Executive Officer Michael A. Woodhouse said, “These first quarter results demonstrate our success in providing great value to our guests. At the same time, we’re focused on keeping the menu fresh with exciting new items and improving the retail experience at the front of the store. We reported positive comparable restaurant sales and traffic for the second consecutive quarter, and we have now outperformed the Knapp-Track™ traffic index for the 17^th consecutive quarter. We also achieved another growth milestone this year as we opened our first store in Maine extending our reach to 42 states with 597 stores.”

Fiscal 2011 Outlook Reaffirmed

The Company commented that its outlook for fiscal 2011 reflects many assumptions, the accuracy of which is not yet known. Based on current trends and estimates, the Company is reaffirming its guidance for fiscal 2011. The Company presently expects fiscal 2011 total revenue to increase approximately 3.0% to 4.5% over revenue in fiscal 2010. The revenue increase reflects the expected opening of eleven new Cracker Barrel units during the year, comparable store restaurant sales projected to increase between 1.5% and 3.0% and comparable store retail sales projected to increase between 2.0% and 4.0%. Depreciation for the year is expected to be between $64 and $66 million. The Company expects fiscal 2011 operating income margin as a percent of revenues to be between 7.1% and 7.3% compared with 6.8% in fiscal 2010. Net interest expense is estimated to be between $48 and $49 million, and average diluted shares outstanding are expected to be between 23.5 and 24 million. The Company expects its full year 2011 effective tax rate to be between 27.0% and 28.0%. Based on the assumptions outlined above, full-year income per diluted share is projected to be in the range of $3.95 to $4.10 per share. The Company expects capital expenditures during fiscal 2011 to be between $110 and $120 million. As in fiscal 2010, the Company expects to repurchase shares solely to offset dilution that results from employee share issuances in fiscal 2011. The Company expects to repay $25 million of its long-term debt in fiscal 2011.

Commenting on the outlook, Mr. Woodhouse said, “We’re very pleased with the strong first quarter which was in line with our expectations. As we also expected, commodity costs will be higher for the remainder of the fiscal year, especially in the second quarter. Our response will be to focus aggressively on controllable costs, and we look forward to achieving full year margin improvements with strengthening in the second half, and we’re pleased to reaffirm our guidance for the year.”

Fiscal 2011 First-Quarter Conference Call

As previously announced, the live broadcast of Cracker Barrel’s quarterly conference call will be available to the public on-line at investor.crackerbarrel.com today beginning at 11:00 a.m. (ET). The on-line replay will be available at 2:00 p.m. (ET) and continue through December 24, 2010.

The Company plans to announce its fiscal 2011 second-quarter earnings and comparable restaurant and retail sales on Tuesday, February 22, 2011.

About Cracker Barrel

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

Cracker Barrel Old Country Store, Inc. (Nasdaq: CBRL) was established in 1969 in Lebanon, Tenn. and operates 597 company-owned locations in 42 states. Every Cracker Barrel unit is open seven days a week with hours Sunday through Thursday, 6 a.m. – 10 p.m., and Friday and Saturday, 6 a.m. – 11 p.m. For more information, visit: crackerbarrel.com.

CBRL-F

Except for specific historical information, certain of the matters discussed in this press release may express or imply projections of revenues or expenditures, statements of plans and objectives or future operations or statements of future economic performance. These, and similar statements are forward-looking statements concerning matters that involve risks, uncertainties and other factors which may cause the actual performance of Cracker Barrel Old Country Store, Inc. and its subsidiaries to differ materially from those expressed or implied by this discussion. All forward-looking information is provided pursuant to the safe harbor established under the Private Securities Litigation Reform Act of 1995 and should be evaluated in the context of these factors. Forward-looking statements generally can be identified by the use of forward-looking terminology such as “trends,” “assumptions,” “target,” “guidance,” “outlook,” “opportunity,” “future,” “plans,” “goals,” “objectives,” “expectations,” “near-term,” “long-term,” “projection,” “may,” “will,” “would,” “could,” “expect,” “intend,” “estimate,” “anticipate,” “believe,” “potential,” “regular,” ”should,” “projects,” “forecasts,” or “continue” (or the negative or other derivatives of each of these terms) or similar terminology and include our fiscal 2011 outlook, expected number of new units, and additional operational improvement initiatives. Factors which could materially affect actual results include, but are not limited to: the effects of uncertain consumer confidence, higher costs for energy, or general or regional economic weakness, or weather on sales and customer travel, discretionary income or personal expenditure activity of our customers; our ability to identify, acquire and sell successful new lines of retail merchandise and new menu items at our restaurants; our ability to sustain or the effects of plans intended to improve operational or marketing execution and performance; changes in or implementation of additional governmental or regulatory rules, regulations and interpretations affecting tax, wage and hour matters, health and safety, pensions, insurance or other undeterminable areas; the effects of plans intended to promote or protect our brands and products; commodity price increases; the ability of and cost to us to recruit, train, and retain qualified hourly and management employees in an escalating wage environment; the effects of increased competition at our locations on sales and on labor recruiting, cost, and retention; workers’ compensation, group health and utility price changes; consumer behavior based on negative publicity or concerns over nutritional or safety aspects of our food or products or those of the restaurant industry in general, including concerns about pandemics, as well as the possible effects of such events on the price or availability of ingredients used in our restaurants; the effects of our substantial indebtedness and associated restrictions on our financial and operating flexibility and ability to execute or pursue our operating plans and objectives; changes in interest rates or capital market conditions affecting our financing costs and ability to refinance all or portions of our indebtedness; the effects of business trends on the outlook for individual restaurant locations and the effect on the carrying value of those locations; our ability to retain key personnel; the availability and cost of suitable sites for restaurant development and our ability to identify those sites; changes in land, building materials and construction costs; the actual results of pending, future or threatened litigation or governmental investigations and the costs and effects of negative publicity associated with these activities; practical or psychological effects of natural disasters or terrorist acts or war and military or government responses; disruptions to our restaurant or retail supply chain; changes in foreign exchange rates affecting our future retail inventory purchases; implementation of new or changes in interpretation of existing accounting principles generally accepted in the United States of America (“GAAP”); and other factors described from time to time in our filings with the Securities and Exchange Commission, press releases, and other communications.

GLENDALE, CA  (Restaurant News Release)  IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, is giving thanks for its guests by offering a $5 coupon for a future visit with any purchase of a $25 gift card in-restaurant.* All $25 gift cards purchased in-restaurant through January 2^nd will receive the $5 coupon, valid at participating locations.

“In this challenging economy, gift cards are appreciated more than ever by recipients,” said Carolyn O’Keefe, IHOP’s senior vice president, marketing. ”They can choose their favorite meal, and with our $5 bounce back coupon, the guest who purchases the card gets something in return, too.”

Nationwide, IHOP restaurants will be open Thanksgiving. For guests looking for lighter fare to balance out their holiday festivities, IHOP’s new menu features more than 30 SIMPLE & FIT under 600 calorie selections, as well as a number of tips on how to enjoy lower calorie versions of IHOP classics. 

The $5 coupons are accepted at participating restaurants and must be redeemed by January 31, 2011.

To find a restaurant near you and to check hours for fueling up before and after Black Friday shopping, visit http://www.ihop.com/. Follow IHOP on Facebook at www.facebook.com/ihop.

*At participating restaurants only.

About IHOP

For 52 years, the IHOP family restaurant chain has served its world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service. The first IHOP opened in Toluca Lake, Calif. in 1958, and as of September 30, 2010, there were 1,483 IHOPs in 50 states and the District of Columbia, Canada, Mexico, Puerto Rico and the U.S. Virgin Islands. IHOP restaurants are franchised and operated by Glendale, Calif.-based International House of Pancakes, LLC and its affiliates. International House of Pancakes, LLC is a wholly-owned subsidiary of DineEquity, Inc. (NYSE: DIN).

HOUSTON  (Restaurant News Release)  This week, Fuddruckers introduces Fudds Favorites, the restaurant’s most popular premium-cut burgers with toppings from the grill. Fudds Favorites include Bacon Cheddar, made with thick-cut hickory-smoked bacon and cheddar cheese; Three Cheese, which has Swiss, cheddar and Monterey Jack cheeses melted on top; and The Works, topped with thick-cut hickory smoked bacon, sautéed mushrooms and American cheese. Fudds Favorites are being offered at limited-time, good-value prices in 1/3 and 1/2 lb. Fudds Deal combos, which include the burger, wedge-cut fries and soft drink. Prices may vary in some participating restaurants. All three Fudds Favorites may also be purchased a la Carte in 1/3, 1/2, 2/3 and 1 lb. burgers.

“You can’t beat the quality or taste of a Fuddruckers burger – especially when you top them with our most popular items from the grill,” said Chris Pappas, Fuddruckers CEO. “Fudds Favorites are also a great deal because it allows our guests to have what they love at prices they’ll also love.”

Guests can visit Facebook.com to join the Fuddruckers conversation and Fudds eClub for the latest news and perks. To learn more about Fuddruckers, visit Fuddruckers.com.

About Fuddruckers

Since 1980, Fuddruckers has been delivering uncompromised quality and freshness that inspires guests to build their own World’s Greatest Hamburger. The restaurant is known for its always fresh, never frozen, 100% All-American, premium-cut, vegetarian-fed beef born and bred for taste on ranches in the United States. Fuddruckers 1/3, 1/2, 2/3 and one pound burgers are grilled to order and placed on a Fuddruckers scratch-baked bun made fresh daily in Fuddruckers restaurant bakeries—ready for guests to pile it high at Fuddruckers free market fresh produce bar. Fuddruckers also now serves Fudds Exotics, Fuddruckers all-natural, free-range, grass and grain-fed game burgers that are 100% antibiotic and hormone free.

About Luby’s Fuddruckers, LLC

Luby’s Fuddruckers Restaurants, LLC (NYSE: LUB) operates restaurants under the brands Luby’s, Fuddruckers and Koo Koo Roo. Its 96 Luby’s restaurants are located in Austin, Dallas, Houston, San Antonio, the Rio Grande Valley and other locations throughout Texas, Oklahoma and Arkansas. Its Fuddruckers restaurants include 56 company-operated locations and 130 franchises across the United States and in various countries. Koo Koo Roo Chicken Bistro serves fresh, better for you chicken, sandwiches, tossed salads, vegetables and soups in three locations throughout Southern California. Luby’s Fuddruckers Restaurants, LLC also includes Luby’s Culinary Services, which provides food service management to 18 sites consisting of healthcare, higher education and corporate dining locations.

SAN DIEGO  (Restaurant News Release)  Jack in the Box Inc. (NASDAQ: JACK) today reported net earnings of $4.0 million, or 7 cents per diluted share, for the fourth quarter ended Oct. 3, 2010, compared with earnings from continuing operations of $40.6 million, or 70 cents per diluted share, for the fourth quarter of fiscal 2009. Fiscal 2010 net earnings totaled $70.2 million, or $1.26 per diluted share, compared with earnings from continuing operations of $131.0 million, or $2.27 per diluted share, in fiscal 2009.

As previously announced, the company closed 40 Jack in the Box^® company restaurants during the fourth quarter of fiscal 2010. In connection with the closures, the company recorded pre-tax charges totaling $28.0 million (included in “impairment and other charges, net” in the accompanying consolidated statements of earnings), which reduced diluted earnings per share by approximately 33 cents in fiscal 2010. These charges, as well as higher work opportunity tax credits and positive mark-to-market adjustments on investments supporting the company’s non-qualified retirement plans, resulted in a tax benefit in the fourth quarter of 2010 versus a tax rate of 35.1 percent in the fourth quarter of 2009, and a 33.8 percent tax rate for fiscal 2010 compared with 37.7 percent in fiscal 2009.

The fourth quarter and fiscal year ended Oct. 3, 2010, included 13 weeks and 53 weeks, respectively, as compared to 12 weeks and 52 weeks in the fourth quarter and fiscal year ended Sept. 27, 2009, respectively. The company estimates that the extra week benefitted diluted earnings per share by approximately 3 cents in both the fourth quarter and fiscal 2010.

Increase (decrease) in same-store sales:

Linda A. Lang, chairman, chief executive officer and president, said, “Jack in the Box company same-store sales declined 4.0 percent in the fourth quarter and continued to be impacted by high unemployment in our major markets for our key customer demographics. With that said, we believe the investments we have made around service consistency and making noticeable quality improvements to some of our signature products are beginning to resonate with our guests. We remain focused on enhancing the entire guest experience, including the substantial completion of our restaurant re-imaging program system-wide, which is targeted by the end of 2011. We believe these actions will increase the customer appeal of the Jack in the Box brand and provide a catalyst for sales growth when unemployment and consumer spending begin to improve.

“Qdoba’s same-store sales momentum continued in the fourth quarter with an increase of 5.6 percent, driven by our Craft 2™ menu and higher catering sales, as well as increased spending by consumers in the fast-casual segment,” Lang said.

Consolidated restaurant operating margin was 12.5 percent of sales in the fourth quarter of 2010, compared with 15.8 percent of sales in the year-ago quarter. The company estimates that sales deleverage negatively impacted margins by approximately 110 basis points in the fourth quarter of 2010. For fiscal 2010, consolidated restaurant operating margin was 14.1 percent of sales, consistent with the company’s expectations.

Food and packaging costs in the fourth quarter were 90 basis points higher than prior year. Overall commodity costs were approximately 3 percent higher in the quarter, driven primarily by higher beef, cheese and pork costs which were partially offset by lower costs for poultry, shortening and bakery products.

Payroll and employee benefits costs were 29.9 percent of restaurant sales versus 29.6 percent in the year-ago quarter. An increase in workers’ compensation and other insurance costs negatively impacted payroll and employee benefits costs by approximately 50 basis points as compared to prior year.

Occupancy and other costs increased 210 basis points in the fourth quarter due primarily to sales deleverage, higher depreciation resulting from the company’s ongoing restaurant re-image program, increased repairs and maintenance, and additional costs relating to guest service initiatives.

Franchise costs for the fourth quarter increased to 45.5 percent of franchise revenues from 40.8 percent last year due primarily to sales deleverage against fixed rental costs.

Beginning in the fourth quarter of fiscal 2010, “impairment and other charges, net,” have been reclassified from “selling, general and administrative (‘SG&A’) expenses” in the company’s consolidated statements of earnings. A schedule reflecting this additional disclosure for each quarter of fiscal years 2009 and 2010 is included in the supplemental information at the end of this press release.

SG&A expense for the fourth quarter increased by $3.8 million and was 10.8 percent of revenues compared with 10.6 percent last year. SG&A expense for fiscal 2010 decreased by $17.3 million and was 10.6 percent of revenues compared with 10.5 percent last year. The variances in SG&A were attributable primarily to the following:

• The 53^rd week added approximately $3.6 million to SG&A in both the fourth quarter and fiscal 2010.
• Pension expense, which is non-cash in nature, increased by $4.7 million in the fourth quarter and by $17.6 million for fiscal 2010, due primarily to lower discount rates. Cash pension contributions for the full year were similar to last year. In September 2010, the company’s board of directors approved changes to the pension plan whereby participants will no longer accrue benefits after December 31, 2015.
• The company’s refranchising strategy and planned overhead reductions resulted in lower general and administrative costs of approximately $2.4 million for the fourth quarter and $14.8 million for the full year.
• Advertising costs were $1.4 million lower in the fourth quarter and $11.7 million lower in fiscal 2010, as the impact of refranchising and the decline in Jack in the Box same-store sales was partially offset by incremental spending during the third and fourth quarters.
• Incentive compensation declined by $2.2 million in the fourth quarter and $6.1 million in fiscal 2010.
• Insurance recoveries related to Hurricane Ike resulted in a $1.2 million benefit in the fourth quarter and a $4.2 million benefit in fiscal 2010.
• Mark-to-market adjustments on investments supporting the company’s non-qualified retirement plans positively impacted SG&A by $2.1 million in the fourth quarter as compared to a positive impact of $2.6 million in last year’s fourth quarter, resulting in a year-over-year increase in SG&A of $0.5 million. For fiscal 2010, mark-to-market adjustments positively impacted SG&A by $2.7 million as compared to a negative impact of $0.3 million last year, resulting in a year-over-year decrease in SG&A of $3.0 million.

Gains on the sale of 108 company-operated Jack in the Box restaurants to franchisees totaled $18.9 million in the fourth quarter, or an average of $175,000. Total proceeds for the fourth quarter of 2010 related to refranchising were $37.2 million, or an average of $344,000 per restaurant. Fourth quarter transactions included the sale of an entire market with lower-than-average sales and cash flows. Excluding this transaction, average gains and proceeds for the fourth quarter were $352,000 and $510,000, respectively. The company provided $23.1 million in financing during the quarter for two of the six refranchising transactions, including the entire market sale discussed above, of which $18.7 million has been repaid thus far in the first quarter of 2011.

For fiscal 2010, gains on the sale of 219 company-operated restaurants to franchisees totaled $55.0 million, or approximately 65 cents per diluted share, compared with $78.6 million, or approximately 85 cents per diluted share in fiscal 2009 from the sale of 194 company-operated restaurants. Total proceeds for fiscal 2010 related to refranchising, including cash and notes receivable, were $92.0 million, or an average of $420,000 per restaurant.

“Refranchising is a critical element in transforming the company to a business model that is less capital intensive and not as susceptible to cost fluctuations,” Lang said. “Over the last five years, we have refranchised 680 restaurants and increased franchise ownership from 25 percent to nearly 57 percent of the system. We are ahead of our plan to achieve our goal to increase the percentage of franchise ownership in the Jack in the Box system to 70 to 80 percent by the end of fiscal year 2013.”

The company repurchased approximately 2,346,000 shares of its common stock in the fourth quarter of 2010 at an average price of $20.01 per share and approximately 4,914,000 shares of its common stock in fiscal 2010 at an average price of $19.71 per share. These repurchases completed the company’s stock-buyback program authorized by its board of directors in November 2007. In November 2010, the company’s board of directors authorized a $100 million stock-buyback program that expires in November 2011.

Capital expenditures decreased to $95.6 million in fiscal year 2010 versus expenditures of $153.5 million last year. Fiscal 2010 spending was lower than the company’s guidance of $125 to $135 million due to lower-than-anticipated costs for new restaurants, re-images and capital maintenance projects completed during the year, as well as lower construction-in-progress spending for new restaurants and re-images slated for completion in early 2011.

Restaurant openings

Fourteen new Jack in the Box restaurants opened in the fourth quarter, including 2 franchised locations, compared with 15 new restaurants opened system-wide during the same quarter last year, of which 7 were franchised. For the full year, 46 new Jack in the Box restaurants opened, including 16 franchised locations, compared with 64 new restaurants in fiscal 2009, 21 of which were franchised.

A key element of the company’s growth strategy is to expand the Jack in the Box brand into new markets. Earlier this month, the company opened the first of several restaurants planned in the Kansas City market.

In the fourth quarter, 13 Qdoba restaurants opened, including 6 franchised locations, versus 21 new restaurants in the year-ago quarter, 11 of which were franchised. For the full year, 36 Qdoba restaurants opened, including 21 franchised locations, compared with 62 new restaurants in fiscal 2009, 38 of which were franchised.

At Oct. 3, 2010, the company’s system total comprised 2,206 Jack in the Box restaurants, including 1,250 franchised locations, and 525 Qdoba restaurants, including 337 franchised locations.

Fourth quarter FY 2010 initiatives

The chain’s fourth-quarter advertising supported a value-priced combo meal featuring a new product, Jack’s Really Big Chicken Sandwich. The sandwich includes two breaded chicken patties, lettuce, tomato, bacon, cheese and mayo-onion sauce served on a jumbo bakery bun. The combo meal, which was priced at $3.99, featured the new sandwich, a small fountain drink and small order of seasoned curly fries.

In addition to this value promotion, a new premium product, the Pastrami Grilled Sandwich, debuted in late August. Made with hot pastrami, the item is a line extension of the brand’s popular Grilled Sandwich platform, which currently includes a Grilled Breakfast Sandwich, the Deli Trio and the Turkey, Bacon & Cheddar sandwiches, each served on grilled artisan bread.

To build upon the continued strength of its breakfast daypart, Jack in the Box expanded its breakfast menu during the quarter with a Breakfast Pita Pocket. The new Breakfast Pita Pocket, which features scrambled eggs, bacon, ham and American cheese stuffed in a pita made with whole grains, is served with a side of fire-roasted salsa and available in most markets for $2.69.

In addition to these value, premium and breakfast messages, media also featured the Raspberry Trio, which includes a Raspberry Real Fruit Smoothie, a Raspberry Shake made with real ice cream, and Raspberry Iced Tea.

During the fourth quarter, Jack in the Box implemented a comprehensive, system-wide program to improve guest service by delivering a more consistent dining experience. Along with evaluating restaurant performance via the chain’s Voice of Guest surveys, additional resources are being committed to more closely measure how restaurants are executing the key drivers of guest satisfaction.

Another driving factor of guest satisfaction is the restaurant environment. In the fourth quarter, 128 company and franchised restaurants were re-imaged with interior enhancements including new flooring, seating, lighting, wall coverings and other decorative treatments. At fiscal year end, nearly 68 percent of company restaurants – and more than 55 percent of the Jack in the Box system – featured all interior and exterior elements of the re-image program.

First quarter FY 2011 initiatives

In addition to increasing the restaurants’ focus on guest service, Jack in the Box is making noticeable, quality improvements to several of the chain’s signature products. Jack’s iconic tacos are among the chain’s top-selling favorites that were recently enhanced. To promote the improved tacos, last Tuesday from 2 p.m. to midnight, Jack in the Box gave away two free tacos to guests upon request.

Along with promoting premium products in its advertising, like the Pastrami Grilled Sandwich, Jack in the Box is also emphasizing value in its first-quarter media messages. In early October, Jack in the Box introduced a value promotion offering guests two Croissant Sandwiches for just $3. Jack in the Box offers three varieties of Croissant Sandwiches: Sausage, Extreme Sausage and Supreme, the latter of which includes new hickory-smoked bacon.

Jack in the Box launched a second value promotion last week featuring the double-patty Bonus Jack®, a popular guest favorite from the 1970s. For a limited time, the Bonus Jack is available in a combo meal with a small order of fries and small drink for just $3.99.

Guidance

The following guidance and underlying assumptions reflect the company’s current expectations for the first quarter ending Jan. 23, 2011, and the fiscal year ending Oct. 2, 2011. Fiscal 2011 is a 52-week year, with 16 weeks in the first quarter, and 12 weeks in each of the second, third and fourth quarters. Fiscal 2010 was a 53-week year, with the additional week occurring in the fourth quarter.

First quarter fiscal year 2011 guidance

• Same-store sales are expected to range from down 1 percent to up 1 percent at Jack in the Box company restaurants versus an 11.1 percent decrease in the year-ago quarter.
• Same-store sales are expected to increase approximately 4 to 6 percent at Qdoba system restaurants versus a 1.7 percent decrease in the year-ago quarter.

Fiscal year 2011 guidance

• Same-store sales are expected to range from down 2 percent to up 2 percent at Jack in the Box company restaurants.
• Same-store sales are expected to increase approximately 2 to 4 percent at Qdoba system restaurants.
• Overall commodity costs are expected to increase by 1 to 2 percent for the full year, with higher inflation in the first half of the fiscal year.
• Restaurant operating margin for the full year is expected to range from 14.0 to 14.5 percent, depending on same-store sales and commodity inflation.
• 30 to 35 new Jack in the Box restaurants, including approximately 25 company locations.
• 50 to 60 new Qdoba restaurants, including approximately 25 company locations.
• $55 to $65 million in gains on the sale of 175 to 225 Jack in the Box restaurants to franchisees, with $85 to $95 million in total proceeds resulting from the sales.
• Capital expenditures of $135 to $145 million, including the carryover of projects from fiscal 2010. Following the planned completion of the Jack in the Box re-image program, annual capital expenditures are anticipated to be approximately $110 million or less.
• SG&A expense in the mid-10 percent range, excluding impairment and other charges.
• Tax rate of approximately 37 to 38 percent.
• Diluted earnings per share of $1.41 to $1.68, with the range reflecting uncertainty in the timing of anticipated refranchising transactions as well as same-store sales volatility. Gains from refranchising are expected to contribute from $0.66 to $0.78 to diluted earnings per share, as compared to $0.65 in fiscal 2010. Operating earnings per share, which the company defines as diluted earnings per share on a GAAP basis less gains from refranchising, are expected to range from $0.75 to $0.90 per diluted share. Diluted earnings per share includes approximately $0.10 to $0.12 of incremental re-image incentive payments to franchisees in fiscal 2011 as compared to fiscal 2010.

Conference call

The company will host a conference call for financial analysts and investors on Tuesday, November 23, 2010, beginning at 8:30 a.m. PT (11:30 a.m. ET). The conference call will be broadcast live over the Internet via the Jack in the Box website. To access the live call through the Internet, log onto the Investors section of the Jack in the Box Inc. website at http://investors.jackinthebox.com at least 15 minutes prior to the event in order to download and install any necessary audio software. A replay of the call will be available through the Jack in the Box Inc. corporate website for 21 days, beginning at approximately 11:00 a.m. PT on November 23.

About Jack in the Box Inc.

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 19 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.

Safe harbor statement

This press release contains forward-looking statements within the meaning of the federal securities laws. Such statements are subject to substantial risks and uncertainties. A variety of factors could cause the company’s actual results to differ materially from those expressed in the forward-looking statements, including the success of new products and marketing initiatives, the impact of competition, unemployment and trends in consumer spending patterns. These factors are discussed in the company’s annual report on Form 10-K and its periodic reports on Form 10-Q filed with the Securities and Exchange Commission which are available online at www.jackinthebox.com or in hard copy upon request. The company undertakes no obligation to update or revise any forward-looking statement, whether as the result of new information or otherwise.

LOS ANGELES  (Restaurant News Release)  California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), home to the Original BBQ Chicken Pizza and other innovative hearth-baked pizzas, made-to-order pastas, salads, appetizers, soups, sandwiches, and desserts, opened its first full-service restaurant in Tucson, Arizona today.

The new 4,400 square-foot restaurant features an outdoor patio and is located on the south side of the Tucson Mall, next to the H&M clothing store. The restaurant will operate from 11 a.m. to 10 p.m., Monday through Thursday; from 11 a.m. to 11 p.m., Friday and Saturday; and from 11 a.m. to 9 p.m. Sundays. Guests can dine in or place a Curbside take-out order by ordering online at www.cpk.com, using their CPK iPhone app, or by calling (520) 407-5004.

Following CPK’s tradition of giving back to the community, the new Tucson location will donate 100% of all dine-in pizza sales during regular business hours Tuesday, November 30, 2010, to the Diamond Children’s Medical Center (DCMC). A partnership between University Medical Center and The University of Arizona Steele Children’s Research Center, DCMC is focused on bringing advanced care and compassion to all children in Southern Arizona. It will be the only children’s health facility in southern Arizona connected to an academic medical center, allowing children the advantage of being treated by leading experts with the latest diagnostics and therapeutic procedures.

The new Tucson CPK menu will feature all of the popular favorites and a number of new menu items, including:

• Four Seasons Pizza with imported Italian tomatoes, oven-roasted artichoke hearts, salami, fresh mushrooms, mild onions, and fresh Mozzarella cheeses topped with fresh herbs and Parmesan cheese;
• Roasted Artichoke and Spinach Pizza, inspired by CPK’s popular Spinach Artichoke Dip, with a blend of oven-roasted artichoke hearts, sautéed spinach and garlic, Fontina, Mozzarella and Parmesan cheeses and a spinach artichoke sauce;
• Baby Clam Linguini featuring linguini fini and baby clams with garlic, fresh Italian parsley, Parmesan cheese, white wine and red pepper flakes tossed in either a light lemon cream sauce or imported Italian tomatoes and fresh basil;
• Italian Deli Sandwich, a combination of spicy Capicola ham, salami and pepperoni topped with Mozzarella and Fontina cheeses, basil and shredded lettuce tossed in a herb-mustard Parmesan vinaigrette;
• Turkey Stack Sandwich oven-roasted turkey breast, sliced fresh Roma tomatoes, mayonnaise, shredded lettuce and Grey Poupon Dijon honey mustard; and
• Butter Cake, CPK’s newest dessert, an oven-baked butter cake served with fresh whipped cream.

The new restaurant will also feature an extensive beverage menu from its full bar, including the CPK Margarita and popular favorites such as Cranberry Mint Cooler and Cherry Lime Sparkler.

California Pizza Kitchen

California Pizza Kitchen, Inc. (CPK) (NASDAQ:CPKI), founded in 1985, is a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, including the original BBQ Chicken Pizza, and a broad selection of distinctive pastas, salads, appetizers, soups, sandwiches and desserts. CPK premium pizzas are also available to sports and entertainment fans at three Southern California venues including Dodger Stadium, Angel Stadium of Anaheim and STAPLES Center. Also included in the Company’s portfolio of concepts is LA Food Show Grill & Bar, which has locations in Manhattan Beach and Beverly Hills, California. The Company also has a licensing arrangement with Nestle S.A. to manufacture and distribute a line of California Pizza Kitchen premium frozen products. For more details, visit www.cpk.com.

ANN ARBOR, Mich.  (Restaurant News Release)  Domino’s Pizza, Inc. (NYSE: DPZ), the recognized world leader in pizza delivery, along with families across the nation, is getting ready for the hustle of the holidays!  The night before people enjoy a Thanksgiving Day feast with friends and family, many choose the convenience of fueling up on pizza – making Thanksgiving Eve one of the busiest nights of the year for Domino’s.

Because so many will make this Wednesday night a family pizza night, Domino’s will be delivering more than 1.1 million pizzas to homes across the country.

“As weary travelers roll into their destinations the night before turkey day, Domino’s Pizza is making sure a delicious, hot meal for the family is only a few clicks or a phone call away,” said Chris Brandon, Domino’s Pizza spokesperson. “It’s one of those days we circle on the calendar well in advance. Our stores stock up on ingredients and get plenty of delivery drivers ready to make sure we meet the needs of our hungry customers across the nation.”

A day consumers have circled is the day after Thanksgiving – of course, to take advantage of big savings. From Black Friday to Cyber Monday, the big deals of the long weekend bring with them a bit of shopping madness. Domino’s hopes to ease the insanity with its Feed the Shoppers Twitter giveaway.

Beginning today through Dec. 5, 2010, customers can enter to win a free meal in the form of a $15 Domino’s Pizza gift card at twitter.com/dominos.  To enter, consumers simply must follow @Dominos and tweet the phrase, “I’m entered to win a free meal from Domino’s ($15). Follow @Dominos & RT to enter! #feedtheshoppers Rules: http://bit.ly/dpz_fts”.

Domino’s will give away 20 gift cards every day during the 2-week period.

“We want everybody to have a stress-free holiday shopping experience, which means giving them a break from the madness to enter to win some pizza on us,” said Brandon. “Use the winnings for yourself when you don’t feel like cooking after a long shopping marathon. Or better yet, use it as a gift to mark a name off your holiday shopping list.”

Consumers hungry for an easy and affordable gift this season can also visit www.dominos.com to treat family and friends to a Domino’s gift card.  Gift cards are available in denominations of $5 to $100 and are redeemable online.

NO PURCHASE NECESSARY.  A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.  LEGAL RESIDENTS OF THE 48 CONTIGUOUS UNITED STATES (D.C.) 18 YEARS AND OLDER.  VOID IN ALASKA, HAWAII, AND WHERE PROHIBITED. Sweepstakes ends 12/5/10. For Official Rules, prize descriptions and odds disclosure, and to enter, visit http://more.dominos.com/2010/11/feed-the-shoppers/.  Sponsor: Domino’s National Advertising Fund Inc., 30 Frank Lloyd Wright Drive, Ann Arbor, MI 48106.

About Domino’s Pizza®

Founded in 1960, Domino’s Pizza is the recognized world leader in pizza delivery. Domino’s is listed on the NYSE under the symbol “DPZ.” Through its primarily locally-owned and operated franchised system, Domino’s operates a network of 9,169 franchised and Company-owned stores in the United States and over 60 international markets. The Domino’s Pizza® brand, named a Megabrand by Advertising Age magazine, had global retail sales of over $5.6 billion in 2009, comprised of nearly $3.1 billion domestically and over $2.5 billion internationally. During the third quarter of 2010, the Domino’s Pizza® brand had global retail sales of nearly $1.4 billion, comprised of over $747 million domestically and nearly $650 million internationally. In June 2010, Pizza Today, the leading publication of the pizza industry, named Domino’s its “Chain of the Year” – making the company a two-time winner of the honor, which it previously received in 2003. Domino’s has expanded its menu significantly since 2008 to include Oven Baked Sandwiches and BreadBowlPasta™, and in 2009 debuted its ‘Inspired New Pizza’ – a permanent change to its hand-tossed product, reinvented from the crust up with new sauce, cheese and garlic seasoned crust.

Order – www.dominos.com

Mobile – http://mobile.dominos.com

Info – www.dominosbiz.com

Twitter – http://twitter.com/dominos

Facebook – http://www.facebook.com/Dominos

Forty-Six Diamonds is an Annual Collaboration with Premium Wineries & Winemakers

Newport Beach, California  (Restaurant News Release)  Fleming’s Prime Steakhouse & Wine Bar has introduced its newest private label wine — Forty-Six Diamonds, Cabernet Sauvignon, Sonoma Valley, 2008 — which is available in each of its 64 restaurants across the country.

Marian Jansen op de Haar, Fleming’s National Director of Wine, partnered with famed California winemaker Walter Schug and his son Axel of Schug Winery to bottle this 2008 blend. Walter Schug was the winemaker for Joseph Phelps in 1974 when they introduced Napa’s first officially recognized Bordeaux style blend, the iconic Phelps Insignia.

The grapes for this year’s Forty-Six Diamonds were sourced from four outstanding Sonoma Valley vineyards: Rancho Salina, located in the hills next to the famous Monte Rosso vineyard; Atwood, located in a cool, foggy patch on the valley floor near Kenwood; and Horne and Ricci, both in Carneros. The wine is a big, polished Cabernet-blend with dark cassis, plum, blueberry and black currant fruit flavors, with fine-grained integrated tannins and a long finish.

Fleming’s produced its first private label Forty-Six Diamonds in 2007 and since that time has collaborated annually with premium wineries and winemakers to create a wine that is truly one of a kind.

“Forty-Six Diamonds was a natural progression for Fleming’s ongoing commitment to provide the very best wine experience for our guests,” says Jansen op de Haar. “We enjoy creating memorable times on many different levels, and we’re proud to share this limited-edition private label wine with our guests. Our goal every year is make food friendly, harmonious wines that reveal their origins.”

Other winemakers who have collaborated in the creation of Forty-Six Diamonds in past years include Michael and Rob Mondavi, Jr. of the famed Napa family, Ken Deis of Flora Springs, and Georges and Franck DuBoeuf of Beaujolais. According to Jansen op de Haar, in 2011 Fleming’s will partner next with Salvatore Ferragamo of Il Borro Winery in Tuscany, Italy.

Thomas Arvid, internationally renowned artist and wine aficionado who was commissioned to create the label for this handcrafted boutique wine, also assisted in the blending of Forty-Six Diamonds. Each year, his label design features a diamond shape in homage to the wine’s name. Arvid’s oversized still life paintings of wine and the rituals around it adorn the walls of every Fleming’s Prime Steakhouse & Wine Bar across the country.

About Fleming’s Prime Steakhouse & Wine Bar

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining — Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the “Fleming’s 100” that features 100 wines served by the glass. Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Awards of Distinction and Wine Spectator’s annual Awards of Excellence. For more information, please visit www.FlemingsSteakhouse.com.

Recipe uses 10 Original Sliders®

COLUMBUS, Ohio  (Restaurant News Release)  White Castle Cravers can bring their own favorite taste to Thanksgiving dinner on Thursday, Nov. 25, by creating White Castle’s Turkey Stuffing, a tradition among fans of the Original Slider® for 20 years.

White Castle’s Turkey Stuffing is quick and easy to make, especially for cooks preparing the entire Thanksgiving dinner. The recipe is:

10 White Castle hamburgers, pickle removed

1 1/2 cups diced celery

1 1/4 teaspoon each ground thyme and ground sage

1 1/2 teaspoon coarse ground black pepper

1/4 cup chicken broth

Tear burgers into small pieces into a large mixing bowl. Add celery and seasonings. Toss and add chicken broth and toss ingredients together again. Stuff cavity of turkey just before roasting. The recipe makes about nine cups, enough for a 10 to 12 pound turkey. Note:  Allow one White Castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

“Family and tradition are both important to White Castle and we’re excited about the longevity of the stuffing recipe,” Jamie Richardson, vice president of corporate relations, said. “The recipe is a way for Cravers to enjoy White Castle during their Thanksgiving feast.”

All White Castle restaurants are open on Thanksgiving to help Cravers with a last-minute urge to make the stuffing or to enjoy any other White Castle treat.

Cravers on holiday also can visit www.HouseofCrave.com to purchase White Castle’s Original Slider®-scented candle.

“The holiday season is also about giving back and Cravers can purchase the Original Slider® candle and give back to a great cause,” Richardson said. “The net proceeds of the candle sales go to Autism Speaks and cravers can fill their house this holiday season with the steam grilled-on-a-bed-of-onions scent.”

The candle is one of a number of White Castle gifts available for holiday purchase on the website.

About White Castle

White Castle is a family-owned business in Columbus, Ohio that owns and operates 421 restaurants in 11 states. The company was founded in Wichita, Kansas in 1921, and was the first fast-food hamburger chain. For more information on White Castle, visit www.whitecastle.com