CANTON, Mass.  (Restaurant News Release)  Dunkin’ Donuts, America’s every day, all-day stop for coffee and baked goods, announced today it has signed agreements with four franchisees to develop 16 new restaurants in Tampa, Orlando and Tallahassee over the next several years.  Dunkin’ Donuts development throughout Florida 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.

Locations targeted for development include the following:

• Four units are to be developed in the North Central Pinellas region of Tampa by the Adler Group.  Led by Jim Adler, Ava Lawrence and Daniel Burns the first restaurant is slated to open in 2011 with the remaining three to be completed by 2013.  
• Sara and Fred Lin plan to open three restaurants in Central East Orlando over the next several years.  The first location is scheduled to open in 2012 and the remaining locations are scheduled to open by 2014.
• Larry Lemos plans to open one restaurant in South East Orlando in 2012.
• Eight restaurants will be developed in Tallahassee by existing franchisees Sunil Rajan and Mark Weber.  Their first Tallahassee location opened on Bannerman and Thomasville Road in December 2010 and the remaining seven restaurants are scheduled to open by 2014.

“The Sunshine State is a priority growth market for Dunkin’ Donuts in 2011 and we’re excited to expand our footprint in three key markets,” said Grant Benson, CFE, vice president of franchising and market planning, Dunkin’ Brands, Inc.  ”Our secret to success is our passionate franchisees who provide a high-level of customer service to our guests every day, and we’re confident our franchisees will cultivate lasting relationships and become an integral part of their respective Florida communities.”

In addition to the development agreements mentioned above, Dunkin’ Donuts is seeking new and existing franchisees to develop restaurants throughout Tampa and Orlando. 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.  

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.

For information on franchise opportunities or to attend an upcoming webinar, please visit www.dunkinfranchising.com.

About Dunkin’ Donuts

Founded in 1950, Dunkin’ Donuts is America’s everyday, all-day stop for coffee and baked goods. Dunkin’ Donuts is a market leader in the regular/decaf coffee, iced coffee, hot flavored coffee, donut, bagel and muffin categories, and the largest coffee and baked goods chain in the world. Dunkin’ Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for four years running. The company has more than 9,700 restaurants in 31 countries worldwide. In 2010, Dunkin’ Donuts’ global system-wide sales were $6.0 billion. Based in Canton, Massachusetts, Dunkin’ Donuts is a subsidiary of Dunkin’ Brands, Inc. For more information, visit www.Dunkinfranchising.com.

RICHARDSON, Texas  (Restaurant News Release)  Wingstop is expanding throughout the Baltimore-Washington Corridor. The company, which has experienced more than seven years of same store sales increases, recently signed a development agreement to open 20 new stores in the area over the next several years.

Business partners Rahim Kurji and Bidjaan Kassam have signed a 20-store development agreement and expect to open four locations in Baltimore and Washington, D.C. this year.

“We love the Wingstop product, and the concept of just serving wings and fries,” said Kurji. “It’s a fresh, simple idea and the demographics and density of D.C. and Baltimore are a perfect fit. Plus, D.C. is a transient city so there’s a built-in audience of California and Texas fans who live here and already know the concept and love the food. We’re excited to open our first stores later this year.”  

In addition to Wingstop, Kassam and Kurji are involved in multiple business ventures. The Dallas-based operators already have local management teams in place and are currently scouting sites in Baltimore and D.C.

“Our ultimate goal is to open 20 Wingstops in five years,” added Kassam. “We have every desire to build as many as we can. The density here is incredible and it gives us a lot of opportunity to grow. We can’t wait to get started and plan to hit the ground running.”

With a sole focus on cooked-to-order chicken wings, the Wingstop menu features traditional and boneless wings sauced and tossed in nine proprietary flavors including Original Hot, Lemon Pepper and Garlic Parmesan, and side dishes like fresh-cut, seasoned fries. For more information, or to find the nearest Wingstop location, visit www.wingstop.com.

About Wingstop

Founded in 1994 and headquartered in Richardson, Texas, Wingstop has more than 475 restaurants open across the United States and Mexico. With a sole focus on chicken wings, the Wingstop menu features nine wing flavors including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. Wings are made fresh, cooked-to-order and customers can also choose from homemade side dishes including Wingstop’s award winning fresh-cut seasoned fries. Wingstop has experienced more than seven consecutive years of positive sales increases, received multiple American Business Awards, was crowned Wing King at the National Buffalo Wing Festival and has been voted ‘best wings’ by outlets across the country. Troy Aikman, three-time Super Bowl champion and Hall of Fame quarterback, has served as the chain’s national spokesman since 2003. Wingstop was acquired in 2010 by Roark Capital Group, an Atlanta-based private equity firm that specializes in business and consumer service companies with attractive growth prospects and revenues ranging from $20 million to $1.0 billion.  

For more information on Wingstop visit www.wingstop.com. For franchise information visit www.wingstopfranchise.com or please call 972-686-6500.

OAK BROOK, Ill.  (Restaurant News Release)  McDonald’s Corporation has announced that Kevin Newell, currently U.S. Senior Vice President and Restaurant Support Officer for McDonald’s USA West Division, has been named McDonald’s Executive Vice President and Global Chief Brand Officer, effective Feb. 1, 2011.

The Global Chief Brand Officer position, most recently held by McDonald’s Europe President Steve Easterbrook, oversees Marketing, Menu Innovation, Consumer Insights and other global brand assets at McDonald’s. Newell also will provide strategic input on Corporate Social Responsibility and Restaurant Architecture.  

“I’m honored to be given this opportunity to leverage all of our tremendous assets and resources to build an even stronger bond with our customers,” said Newell. “I’m looking forward to working collaboratively across our system to deliver a customer experience that helps differentiate our brand even further.”

Newell, 53, will report to President and Chief Operating Officer Don Thompson.

“Kevin brings a winning combination of talent and knowledge to his new role,” said Thompson. “He has a solid background in marketing, brand building and operations which McDonald’s has benefitted from for more than 20 years. He understands how to connect with our customers in compelling and relevant ways.”

“Kevin’s energetic, hands-on leadership style and his collaborative work throughout our organization make him the right choice for this position,” said McDonald’s CEO Jim Skinner. “We’re confident he’ll hit the ground running as we work to elevate brand McDonald’s.”

Following a career with Burrell Advertising and Leo Burnett, USA, where he supported brands such as Keebler and Green Giant, Newell joined McDonald’s in 1989 as a Field Media Manager in the International Marketing department. Over the next decade, he held several roles of increasing responsibility in regional marketing positions with McDonald’s, and in 2001 was promoted to Marketing Division Officer for the Central Division in the U.S.

Newell joined Black Entertainment Television Company as Vice President and General Sales Manager of the Midwest Region in 2004, where he led sales, sales support and research. In 2005 he returned to McDonald’s, and in 2006 was promoted to U.S. Vice President and General Manager of the Great Southern Region. Most recently, Newell served as U.S. Senior Vice President and Restaurant Support Officer for the West Division of the U.S. and was responsible for operations, talent management and diversity planning, as well as supporting the business strategies of more than 4,000 restaurants.

McDonald’s is the world’s leading global foodservice retailer with more than 32,000 locations serving more than 62 million customers in 117 countries each day. More than 80% of McDonald’s restaurants worldwide are owned and operated by independent local men and women. To learn more about the company, please visit www.aboutmcdonalds.com and follow us on Facebook (http://www.facebook.com/mcdonaldscorp) and Twitter (http://www.twitter.com/mcdonaldscorp)

(Restaurant News Release)  P.F. Chang’s China Bistro (NASDAQ: PFCB)  

 Happy Hour Specials:

*Happy Hour offerings and hours are subject to change to comply with local or state liquor laws. Happy Hour is dine-in only. Void where prohibited. To confirm Happy Hour specifics, please contact your local P.F. Chang’s restaurant. This advertisement is not intended for residents of AR, MA, OK, OR, PA or VA. Warrior® Card discount is not valid for Happy Hour.

P.F. Chang’s China Bistro®, Inc.

P.F. Chang’s China Bistro®, Inc. (NASDAQ: PFCB) owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro® features a blend of high-quality, traditional Chinese cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

For more information on P.F. Chang’s, please visit the website at www.pfchangs.com.

DALLAS  (Restaurant News Release)  Let’s do lunch! Chili’s® Grill & Bar recognizes today’s guests want an enjoyable lunch experience that taps into their need for menu offerings that add value and won’t break the bank.  Well, Chili’s new Lunch Break combos satisfy all those needs!  A permanent fixture to Chili’s extensive menu, the Lunch Break combinations are offered with the low price points of $6, $7 and $8, allowing guests to build their ideal lunch.

How to build the perfect lunch combo?  Start off with a House Salad, and/or a bowl of soup, including Terilingua Chili, Chicken Enchilada, Sweet Corn, Chicken & Green Chile or the soup of the day.  Then add a half sandwich or specialized lunch entree and homestyle fries.  Available Monday through Friday from 11 a.m. to 4 p.m., all combos are lunch-sized portions.  Feeling hungry yet?  It won’t be long after checking out these tasty entree options:

• $6 combos
  • Southwestern BLT Toasted Sandwich
  • New Classic Turkey Toasted Sandwich
  • Grilled Ham & Cheese Toasted Sandwich
• $7 combos
  • Big Mouth® Burger Bites (2)
  • Bacon Ranch Chicken Quesadillas
  • Over-the-Top Cobb Salad
• $8 combos
  • Cajun Chicken Pasta
  • California Club Toasted Sandwich
  • Fajita Chicken Toasted Sandwich

“Our Lunch Break combos showcase Chili’s bold, innovative flavors but importantly, offer a balance of value, affordability and facilitates choices for our guests,” said Edithann Ramey, senior director of marketing for Chili’s Grill & Bar.  ”It’s lunch at Chili’s like never before that I know will resonate well with the workplace individual who is pressed for time.”

Fans of the Bottomless Express® Lunch no need to worry; the menu which includes unlimited soup, House Salad and tostada chips and house-made salsa is still available to order.

For full descriptions of Chili’s Lunch Break entrees, please visit www.chilis.com or follow the brand on Facebook (www.facebook.com/chilis) or Twitter (www.twitter.com/chilis).

About Chili’s Grill & Bar

Chili’s Grill & Bar is the flagship brand of Dallas-based Brinker International, Inc. (NYSE: EAT), a recognized leader in casual dining.  Chili’s offers a fun, energetic atmosphere and a distinct, fresh mix of grilled American favorites at more than 1,500 locations in 29 countries and two territories.  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, please visit www.chilis.com.

RICHARDSON, Texas  (Restaurant News Release)  The world’s top athletes will descend on Dallas on Tuesday, February 1, to compete in one of the year’s biggest sporting events: The Wingstop World Wing-Eating Championship. The winner of the 12-minute all-you-can-eat event will take home the lion’s share of a $10,000 cash purse.  

The number-one-ranked eater in the world, Joey Chestnut, will compete in the event.  Chestnut, who has consumed 182 wings in 30 minutes in competition, won his fourth consecutive hot dog eating title this past July 4th in Coney Island, New York.  He now looks to open his 2011 Major League Eating season by adding to his legendary body of work.

The event will be held, appropriately, in advance of the Big Game in Dallas, which will be viewed with a platter of wings by many millions. Wingstop believes that the fiercest competition of the day can often be found at the buffet table of the nation’s innumerable Big Game parties, and will get a head start on things by cooking up more than 1,000 wings for the competitors on Tuesday evening.

Looking to beat Chestnut will be number-four-ranked Sonya “The Black Widow” Thomas, a 100-pound wing-eating specialist from Alexandria, Va. Thomas will have confidence on her side in Dallas, having won four consecutive titles at the National Buffalo Wing Festival (2007-10).  Last year she topped Chestnut and a field of 12 other men in Buffalo.

Also competing will be Pat “Deep Dish” Bertoletti and Bob Shoudt, the number-two and number-three-ranked eaters in the world, respectively. Bertoletti, a mohawked chef from Chicago, holds world records in 29 foods including grits, ice cream and jalapenos. Shoudt, who hails from the suburbs of Philadelphia, was formerly known as “Humble Bob” before embarking on an eight-contest winning streak that resulted in a moniker change to “The Notorious B.O.B.”

“Wings stand at the very top of the sport fan’s list of food choices,” said George Shea, chairman of Major League Eating. “So it makes all the more sense for the world’s best eater to pay homage to the mighty wing before the Big Game kicks-off. This event will also provide motivation for all those who view Big Game parties as a competitive eating opportunity themselves.”

The 12-minute contest will take place prior to the Dallas Stars hockey game at the AT&T Plaza outside the American Airlines Center. Giveaways and other prizes will be on-hand for the crowd in attendance. The winner will take home the first-place prize of $5,000. The remaining second through six place payouts are as follows: $2,000, $1,500, $750, $500, $250.

“Chicken wings are a staple at football watching parties across the nation,” said Jim Flynn, Wingstop CEO. “Wingstop will sell 5 million wings nationwide on Super Sunday alone, and the Wingstop Wing-Eating Championship is a fun way to kick off the week and prep for the Big Game!”

Founded in 1994 and headquartered in Richardson, Texas, Wingstop has more than 475 restaurants open across the United States and Mexico. With a sole focus on chicken wings, the Wingstop menu features nine wing flavors including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. Wings are made fresh, cooked-to-order and customers can also choose from homemade side dishes including Wingstop’s award winning fresh-cut seasoned fries. Wingstop has experienced more than seven consecutive years of positive sales increases, received multiple American Business Awards, was crowned Wing King at the National Buffalo Wing Festival and has been voted ‘best wings’ by outlets across the country. Troy Aikman, three-time Super Bowl champion and Hall of Fame quarterback, has served as the chain’s national spokesman since 2003. For more information, visit www.wingstop.com.

About Major League Eating:

Major League Eating (MLE), the governing body of all stomach-centric sports, conducts more than 80 events annually, including the Nathan’s Famous Fourth of July International Hot Dog Eating Contest in Coney Island, NY. The competitive eating community, which numbers more than 8,000 veteran and rookie athletes, travels the nation in search of top titles and the glory that they provide.

DALLAS  (Restaurant News Release)  Dave & Buster’s Inc., the innovator in restaurant/entertainment, has named Dolf Berle president and chief operating officer.  Berle was most recently executive vice president of hospitality for ClubCorp USA, the nation’s largest operator of private clubs. Prior to that, he served as president of Lucky Strike Entertainment, LLC, an upscale bowling concept, as well as chief operating officer of House of Blues Entertainment, Inc., the premier chain of live music venues.

“The strong blend of food, beverage and entertainment brands that Dolf has helped lead and grow makes him a perfect fit for our business,” said Steve King, chief executive officer of Dave & Buster’s.  ”These experiences, combined with his passion for excellence and developing people, make him a great addition to the Dave & Buster’s team.”

“We believe Dolf’s well-rounded background and skill set will enable him to be a major contributor to the company’s future success,” said Tyler Wolfram, chairman of Dave & Buster’s and partner at Oak Hill Capital Partners.  ”His track record of leadership and expertise in the entertainment and food and beverage industries will be invaluable as we continue to emphasize the customer experience and grow Dave & Buster’s unique, category defining-concept.”

About Dave & Buster’s

Dave & Buster’s was founded in 1982 and is headquartered in Dallas, Texas. Dave & Buster’s now operates 57 large venue, high-volume restaurant/entertainment complexes throughout the United States that offer a food and fun-filled experience to adults and families. The exciting environment of the Dave & Buster’s complex contributes to each guest’s experience and also provides the perfect setting for corporate and group events.

Each Dave & Buster’s offers an impressive selection of high-quality food and beverage items, combined with an extensive array of interactive entertainment attractions such as pocket billiards, shuffleboard, state-of the-art simulators, virtual reality and traditional carnival-style amusements and games of skill. Dave & Buster’s emphasizes high levels of guest service in an upscale atmosphere to create casual, yet sophisticated, ideal playing conditions. www.daveandbusters.com

In May 2010, Oak Hill Capital Partners and the Dave & Buster’s management team formed a partnership to acquire Dave & Buster’s.  Oak Hill Capital Partners is a private equity firm with more than $8.2 billion of committed capital from leading entrepreneurs, endowments, foundations, corporations, pension funds and global financial institutions.  Robert M. Bass is the lead investor.  Over a period of more than 24 years, the professionals at Oak Hill Capital Partners and its predecessors have invested in more than 60 significant private equity transactions.   Oak Hill Capital Partners is one of several Oak Hill partnerships, each of which has a dedicated and independent management team.  These Oak Hill partnerships comprise over $30 billion of investment capital across multiple asset classes.  For more information about Oak Hill Capital Partners, visit www.oakhillcapital.com.

MILFORD, Conn.  (Restaurant News Release)  The SUBWAY® sandwich chain, which has long provided nutritional information online and in its restaurants, is now providing tips designed to help consumers make more informed meal choices, as well as some simple and fun tips to stay active, on its website www.subway.com.

The new column, “Start the New Year with The Right Choices,” written by SUBWAY® Corporate Dietitian Lanette Kovachi, MS, RD, provides insights into the better choices to be made for each meal of the day — including dessert!  Found on the site’s Menu & Nutrition page, Kovachi is joined by Carol Kur, MS, RD, co-founder of Personal Training Institute, who provides easy-to-do activity tips to get people started burning calories.

“This is a time of year when a lot of people make resolutions to achieve a healthier lifestyle,” Kovachi said. “That is something some find is easier said than done, but can definitely be accomplished if you set your mind to it and have a plan to achieve your goals. I am hoping the tips we provide in the columns can help people have a happy and healthful 2011.”

The official SUBWAY® Facebook page recently offered, “One of the best ways to stick to your New Year’s Resolution is to tackle it with a friend! Anyone trying to achieve their 2011 goals with a buddy?” The responses varied from someone trying to reach their dietary goals with a sibling to one person starting a group — which already numbers more than 100 participants — to help provide weight-loss support for each other. You can join the discussion at www.Facebook.com/subway.

Also added to the Menu & Nutrition page at subway.com are educational and motivational videos by Celebrity Health & Nutrition Expert, JJ Virgin, creator of the Weight Loss Resistance Revolution.  

The SUBWAY® brand’s commitment to provide expert nutritional information and recommendations to consumers is part of its continuing platform to offer better alternatives to traditionally fatty fast food. Over the years, the SUBWAY® chain has introduced a line of sandwiches and salads containing 6 grams of fat or less as well as the FRESH Fit™ meals for kids and adults that include a low-fat sandwich paired with “better for you” sides and drinks, such as apple slices, yogurt, low-fat milk and bottled water. In addition, the SUBWAY® brand is a proud national sponsor of many American Heart Association initiatives, such as Start! Walking at Work, Jump Rope for Heart and the American Heart Walks. The chain is probably most well-known for its association for the past 11 years with Jared Fogle, a customer who lost and kept off 245 pounds by following an exercise and diet program of his own design, which included eating low-fat SUBWAY® submarine sandwiches.

About SUBWAY® Restaurants

Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the SUBWAY® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965. Their partnership, which continues today, marked the beginning of a remarkable journey — one that has made it possible for thousands of individuals to build and succeed in their own business.

In the 2010 Zagat® Fast Food Survey, the SUBWAY® brand was ranked “number one” by consumers in the “Most Popular,” “Top Service” and “Healthy Options” categories for food brands with 5,000 or more locations.

For more information about the SUBWAY® chain, visit www.subway.com.

Find us on Facebook: Facebook.com/subway

Follow us on Twitter: twitter.com/subwayfreshbuzz

SUBWAY® is a registered trademark of Doctor’s Associates Inc.

SAN ANTONIO  (Restaurant News Release)  With 2011 upon us, millions of Americans are looking for ways to help them maintain their New Year’s resolutions. And this year, just like any other, concerns about waistlines are at the top of many of those lists. Beyond even what consumers are looking for in the New Year, professional chefs foresee nutrition as being one of the hot themes for restaurant menus in 2011, according to a National Restaurant Association survey.

While few people would associate “nutrition” with Mexican food, Taco Cabana® hopes to raise a few eyebrows by highlighting several options on its menu that fall below the 400-calorie mark.

And why is Taco Cabana spotlighting options that are 400 calories or fewer? According to many registered dieticians, 400 calories per meal is the amount most people need to feel full and satisfied while still allowing for a variety of tastes and textures, as well as enough nutrients to stay healthy.

“4 Under 400 Calories” Cabana Bowls

Taco Cabana’s “4 Under 400 Calories” Cabana Bowls lead the list of those lower calorie options, and starting at just $3.95, the bowls further the company’s tradition of delivering fresh, handmade Mexican food at extremely affordable prices. These specific ingredient combinations were designed to keep the calorie counts at less than 400 per bowl.

Calorie-conscious consumers can select any of the following “4 Under 400 Calories” Cabana Bowl combinations:

• Fajita400 – The bowl is filled with rice, black beans, a fresh blend of lettuce, pico de gallo, sour cream and salsa roja, with a choice of steak (390 total calories) or chicken (370 total calories).
• Salad400 – This option contains a fresh lettuce blend, pico de gallo, shredded cheese and salsa ranch, with a choice of steak (370 total calories) or chicken (350 total calories).
• Taco400 – This bowl includes black beans, a fresh blend of lettuce, shredded cheese, pico de gallo and salsa roja, with a choice of beef (370 total calories) or chicken (330 total calories).
• Veggie400 – This option features black beans, a fresh lettuce blend, pico de gallo, shredded cheese, sour cream and salsa roja, for a total of 280 calories.

Guests interested in custom building their own diet-friendly bowl can visit the interactive ‘Build Your Own’ section at www.tacocabana.com. The site counts the calories of each ingredient as guests build their own bowl.

Additional “Under 400 Calories” Options

In addition to the “4 Under 400 Calories” Cabana Bowls, Taco Cabana’s menu includes many other options for consumers looking to manage their daily calorie intake without sacrificing flavor. A sample of those 400-calorie (or fewer) options are listed below, with a full list of calorie counts available here on the Taco Cabana website.

To start off the day responsibly:

• Bacon and egg breakfast taco – 230 calories
• Potato and egg breakfast taco – 210 calories

Perfect for a snack or a light lunch:

• An order of three Chicken Flautas – 300 calories
• An order of three Street Tacos – 290 calories
• Two Crispy Chicken Tacos – 320 calories
• Black Bean or Steak Fajita Taco – 200 calories each

For a heartier meal:

• A Chicken Fajita Taco and a Crispy Beef Taco – 190 + 180 = 370 total calories
• Bean and Cheese Chalupa with a side of Guacamole – 290 + 110 = 400 total calories
• A Cheese Enchilada with a side of Black Beans – 320 + 80 = 400 total calories

Adding a side to any order:

• Black Beans – 80 calories
• Guacamole – 110 calories
• Rice – 120 calories
• Borracho Beans – 140 calories
• Queso – 200 calories

What Does This Mean for Taco Cabana’s Customers?

“People will likely be surprised to find out just how many options there are on the Taco Cabana menu that have 400 calories or fewer. We felt like the New Year was the ideal time to shine a light on these options, as people are trying to cut back and shape up,” said Todd Coerver, Chief Marketing Officer at Taco Cabana.  ”We want to help our guests, who may be trying to make wise food choices, be able to continue enjoying the great tasting, affordable Mexican food that Taco Cabana is known for.”

Taco Cabana is constantly evaluating its menu and looking for ways to improve its offerings without sacrificing the flavor that Taco Cabana patrons love.

“We want our guests to know they can enjoy a flavorful, satisfying meal at Taco Cabana, without stressing their wallet or stretching their waistline,” Coerver said.

About Taco Cabana: The Story Behind Our Obsession

In 1978, Taco Cabana began as a taco stand in San Antonio, with the unique recipes and ingredients that reflect our rich Tex-Mex culture and food. With more than 156 restaurants in 3 states, Taco Cabana continues to redefine the Mexican fast-casual dining experience through ongoing menu and service enhancements. We are committed to satisfying the appetites of our customers through our obsession for making great-tasting Mexican food. From our kitchens’ daily fresh-made tortillas and handmade salsas to our flame-grilled fajitas and refreshing margaritas, our obsession lives on, making Taco Cabana one of the region’s most enduring and beloved Mexican food brands. Taco Cabana is a wholly-owned subsidiary of Carrols Restaurant Group, Inc. For more information on Taco Cabana or Carrols Restaurant Group, Inc., visit www.tacocabana.com or www.carrols.com. Connect with us on Facebook and Twitter for offers and updates from Taco Cabana.

LEBANON, Tenn.  (Restaurant News Release)  Cracker Barrel Old Country Store really does have “A Tiger by the Tail,” along with twelve other country classics, on the newest CD in its exclusive music program. The Grascals, reigning 2010 Society for the Preservation of Bluegrass Music in America (SPBGMA) Bluegrass Band of the Year, teamed up with eight of their famous friends, including Brad Paisley, Dierks Bentley, Charlie Daniels, Dolly Parton, Tom T. Hall, The Oak Ridge Boys, Joe Nichols, and Darryl Worley, to create the crossover album. The Grascals & Friends – Country Classics With A Bluegrass Spin CD hits the shelves exclusively at all Cracker Barrel locations today.

The Grascals, fresh off of a year packed with over 150 shows, are in the running for 10 of the 37th Annual SPBGMA Awards including Instrumental Group of the Year, Vocal Group of the Year, Bluegrass Band of the Year, and Entertaining Group of the Year.  In spite of their packed schedule, they took time to visit St. Jude Children’s Research Hospital during their travels, and to write a bonus track “I Am Strong” for the album.  All of the artists who sang separately with the Grascals on the CD joined their vocals together on the “I Am Strong” bonus track.  In addition, the Grascals’ new video, “I Am Strong” featuring Dolly Parton premiered in mid-December on AOL. Because of The Grascals caring spirit, Cracker Barrel is donating a percentage of the proceeds from the CD to St. Jude Children’s Research Hospital.

“The Grascals never cease to amaze me with their talent, creativity and first-class performances,” said Gracie Muldoon, founder of WorldWideBluegrass.com.  ”However, it is no surprise, that their hearts are as big as they are – with their contribution to St. Jude and sick children with the release of “I Am Strong.”  It shows the world that the representatives of Bluegrass music have hearts as big as their basses, as big as their talents.  The heart of the Grascals is there beating along with their music as they share their love for humanity of the weakest, no, make that the “strongest” members, the beautiful children.”

“The Grascals are steeped in bluegrass tradition and at the same time are in touch with their contemporary audiences, bringing authenticity as well as freshness to the music,” said Chris Ciavarra, Senior Vice President of Marketing for Cracker Barrel.  ”We are pleased to be able to offer our guests this unique CD as the latest album in our exclusive music program.”

The Grascals & Friends – Country Classics With A Bluegrass Spin is the latest in Cracker Barrel’s exclusive music program, which features numerous projects. In November of 2010, Cracker Barrel released Smokey Robinson’s Now & Then which features six of his current songs and live versions of six of his classics that were recorded last year. It debuted at #19 on Billboard magazine’s R&B chart. September saw the release of the self-titled Rodney Atkins, which includes four #1 hits, and also released Mandy Barnett’s Winter Wonderland, which offers up all the authentic sounds of the holiday traditions so many of us cherish. In July, the company released Craig Morgan’s That’s Why-Collector’s Edition, and in May the release of Wynonna’s Love Heals debuted at #7 on the Billboard Magazine Top Country Albums chart. February’s release of Dailey & Vincent Sing the Statler Brothers debuted at #1 on Billboard’s Top Bluegrass Albums chart, where it spent nine weeks in the top position and 18 weeks overall in one of the three top positions since its release on February 1st. Releases in 2009 included November’s Songs of Love and Heartache by Alan Jackson, September’s release of an exclusive new version of The Foundation by the Zac Brown Band, August’s George Jones’ release of A Collection Of My Best Recollection, May’s release of Montgomery Gentry’s For Our Heroes, which debuted at #5 on Billboard Magazine’s Top Country Albums chart, and March’s release of Dolly Parton’s Collector’s Edition of Backwoods Barbie, which debuted at #9 on that chart. Over the last few years, Cracker Barrel has released exclusive CDs with Bill Gaither, Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Josh Turner, Amy Grant, Sara Evans and Charlie Daniels.

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, visit crackerbarrel.com.

CHICAGO  (Restaurant News Release)  Friendly Ice Cream Corporation has launched its 30th annual ‘Cones for Kids’ campaign. The Valentine’s Day fundraiser will benefit 30 Easter Seals Camp Friendly’s program locations.

For a $1 donation, Friendly’s provides restaurant guests with five Valentine’s Day cards, redeemable for free Friendly’s Kids Cones plus a $5 off a $25 purchase coupon for parents. The campaign runs January 10 through February 13, 2011.

Funds raised will support Easter Seals Camp Friendly’s programs essential to building a sense of independence and accomplishment. Camp provides an opportunity for kids with disabilities to be included in regular camp activities like, boating and canoeing, swimming, archery, ropes courses, horseback riding, hiking, basketball and fishing.

Celebrating 30 Years of Cones for Kids

Friendly’s successful ‘Cones for Kids’ campaign is an annual tradition where employees across the restaurant chain help change the lives of thousands of children with disabilities through their efforts. The campaign has raised more than $26 million to date — more than $785,000 in 2010 alone — to benefit Easter Seals Camp Friendly’s program locations across the country.

“Friendly’s is committed to engaging its employees, restaurant guests and local communities in our cause,” said James E. Williams, Jr., president and chief executive officer, Easter Seals. “‘Cones for Kids’ is the cornerstone of our two organizations’ 30-year-strong partnership.”

About Friendly Ice Cream Corporation

Friendly Ice Cream Corporation is a vertically integrated restaurant company serving signature sandwiches, entrees and ice cream desserts in a friendly, family environment with system-wide sales of $700 million and distribution through more than 4,000 retail locations. With a 75-year operating history, Friendly’s enjoys strong brand recognition and is currently revitalizing its restaurants and introducing new products to grow its customer base. For additional information please visit www.friendlys.com.

About Easter Seals

Easter Seals is the leading non-profit provider of services for individuals with autism, developmental disabilities, physical disabilities and other special needs. For more than 90 years, we have been offering help and hope to children and adults living with disabilities, and to the families who love them. Through therapy, training, education and support services, Easter Seals creates life-changing solutions so that people with disabilities can live, learn, work and play. Support children and adults with disabilities at www.easterseals.com.

TEMPE, Ariz.  (Restaurant News Release)  Yogurtini®, originally established in Tempe, Arizona in 2008, today announces the grand opening of its third Missouri location in Lee’s Summit. Yogurtini® debuted in the Midwest with the successful grand opening of its Zona Rosa and Plaza locations in 2010.

The self-serve frozen yogurt shop has become a sensation with locations in Tempe and Phoenix Arizona and two locations in Kansas City, MO, building a devoted following of its non-fat, real yogurt, pay by the ounce model.  The serve-yo-self® concept allows customers to make their own frozen yogurt creation, creating blends and concoctions just like a signature martini.  Yogurtini® offers a rotating selection of 16 flavors and more than 70 toppings daily.  The new Lee’s Summit Yogurtini® franchise is located at 880-J NW Blue Parkway Lee’s Summit, MO 64086 in the Summit Fair Shopping Center directly next door to Macy’s. Over the holidays, Yogurtini debuted their signature seasonal flavors including Eggnoggin, Grandma’s Apple Pie, Snickerdoodle Cookie Dough and Peppermint Stick. At Yogurtini, Flavortini’s, recipes created with mixing an array of frozen yogurts and toppings like the famous “Extra Dirty” are a favorite among their loyal following.

To celebrate Yogurtini’s franchise expansion, Yogurtini’s Lee’s Summit location will be giving out FREE self-serve frozen yogurt on Saturday, January 8 from 4:00 – 8:00 p.m.  

“The Yogurtini franchise is a fun, exciting and rewarding opportunity for me and my entire family,” says David Kinworthy who owns the new Lee’s Summit store franchise and has family members who are also Yogurtini franchise owners in other parts of the country.  ”Lee’s Summit is where I know our customers would love the Yogurtini® product and experience, and we are excited to be able to open and celebrate with free frozen yogurt and toppings during our grand opening event,” he continued.

Providing its customers with a unique experience upon each visit, Yogurtini® offers 16 fat-free flavors each day, rotating from its extensive list of exclusive frozen yogurts. Yogurtini® regularly has classic flavors such as Ultimate Chocolate, Classic Vanilla, Chelsey’s Cheesecake, and Peanut Butter, but there is always a surprise for the more adventurous like Northshore Pineapple Tart, Island Coconut and Green Apple Tart. The incomparable Yogurtini® “House” Tart, along with a non-dairy and no sugar added frozen yogurt option is always a main stay.

About Yogurtini, and YHI, Inc®

Created by Tempe, AZ natives and sisters, Natasha and Chelsey Nelson, Yogurtini® Self-Serve offers up to 16 rotating healthy and fat-free frozen yogurt flavors and over 70 toppings. Yogurtini® only serves real yogurt that contains live and active cultures approved by the National Yogurt Association.  The popularity of Yogurtini® and the brand has been recognized consistently by customers and the press in its native Arizona, where readers recently voted Yogurtini® as “Favorite Place to Chill” in 944 Magazine and “Best Sweet Spot” in College Affair Magazine. Yogurtini® was also nominated for “Best Frozen Yogurt” by The Phoenix New Times. Yogurtini® boasts having some of the most knowledgeable yogurt innovators in the industry. Yogurtini’s top quality, taste, original flavors, and extensive toppings have been praised by the masses.

Yogurtini® keeps in touch with its customers through its social networking program. www.facebook.com/yogurtini , www.myspace.com/yogurtini or follow us on Twitter at http://twitter.com/yogurtini .For more information on Yogurtini® visit www.yogurtini.com.

YHI, Inc is the franchise development company for Yogurtini. To learn more about being awarded a Yogurtini franchise visit www.yogurtini.com/franchise . Additional Yogurtini franchises are currently under construction and development in Florida, Colorado, Arizona and Missouri.

PHOENIX  (Restaurant News Release)  Phoenix residents can now enjoy the refined yet laid-back bar and dining experience from Tanzy, a full-service restaurant conveniently located next to iPic Theaters upstairs in the Scottsdale Quarter. Tanzy, featuring a unique menu of modern Mediterranean signature dishes, lies within visually-appealing features and beautiful scenic views of Scottsdale’s skyline that will captivate the senses.

The 8,000 square foot restaurant surrounds guests with exquisite architecture and design, featuring dramatic copper ceilings of silky wave formations, grand window walls and organic materials which capture the very nature of Arizona’s essence. Rich textured woods, wrought iron metal details, fire pits and naturally-weathered stone are all carefully composed to stimulate the senses and create a warm yet surreal environment.  

“Tanzy delivers the ultimate dining experience where guests will enjoy the bold flavors of our new age-approach, signature dishes within a stylish and serene ambiance,” said Tony Brunetti, General Manager, Tanzy. “Tanzy is a very chef-driven, flavor-infused experience with a menu full of fresh, seasonal daily choices fit for any palate, and every dish and sauce is made from scratch, using locally grown produce, greens and dairy.”

Tanzy’s array of menu items encompass the cuisine of countries surrounding the Mediterranean Sea with a modern twist using fresh, natural products. With more than six years of culinary experience opening and overseeing daily operations at local restaurants, Phoenix-based Executive Chef Geoffrey Baumberger creates a gastronomic experience where the outdoors and indoors merge together as one.

“The kitchen takes great pride in the preparation and special dishes offered to our diners,” said Chef Baumberger. “Tanzy is a refreshing dining experience — nothing is pre-made; we do it all by hand, made to order. Tanzy is a fresh concept for Scottsdale, from the food that we serve to the way the drinks are made at the bar, with fresh produce and many flavor infusions.”

Unique touches such as the house made mozzarella separate Tanzy from other dining options in the area. The mozzarella is made by hand when it is ordered, from softening and pulling the curd and serving it warm on a plate with crostinis, house made pesto and brick oven roasted tomatoes. Other menu highlights from Chef Baumberger include Mediterranean Baby Octopus Salad, cedar plank king salmon, 10 oz. filet of beef and vegetarian and gluten-free dishes to provide options for every taste. Desserts include house made tiramisu and orange creamsicle brulee.

Tanzy’s fully-stocked bar features market fresh cocktails with homemade Maraschino cherries, hand-squeezed citrus and just-picked herbs, with hand-selected boutique wines. Drinks are sweetened with natural pure cane fruit purees, house made infusions and from-scratch syrups – meaning no corn syrup-packed, uninspired cocktails here. Choices range from passion fruit-pomegranate-blood orange margaritas, mango-ginger-habanero daiquiris and five-citrus cazuelas.

About Tanzy

Tanzy introduces a culinary infusion of flavor, color and freshness through its modern Mediterranean menu. Led by Executive Chef Geoff Baumberger, Tanzy offers a visually-appealing and refined yet laid-back atmosphere and is located upstairs in Scottsdale Quarter next to iPic Theaters. For more information visit www.tanzyrestaurant.com.

In an effort to increase awareness of its already established healthful menu options, Culver’s Restaurants are launching a community-based Mindful Choices program aimed at promoting choice and dispelling the idea that eating at Culver’s is not a healthy option.

“Culver’s has always taken a proactive approach to providing nutritional information to our guests,” says Jim Doak,” Director of Research and Menu Development at Culver’s. “For over 10 years we have fully disclosed our nutritional information in each restaurant and on our web site. We believe living a healthy lifestyle starts with good information and the ability of each person to choose how and what they eat.  We also provide a web-based meal builder on culvers.com that allows anyone to customize a meal to their specific dietary needs,” he adds.

The campaign covers all of Culver’s 425 restaurants across 18 states. It involves community outreach to health care providers, fitness clubs and corporate wellness programs as well as in-restaurant education.

Mindful Choices will highlight a number of nutritional options Culver’s has always offered guests including full meal examples that fall under 500 calories such as: 

• Single ButterBurger with ketchup, mustard, pickle & onion, side salad & medium diet drink
• Beef Pot Roast Sandwich, side salad & medium diet drink
• Flame Roasted Chicken sandwich, side salad, & medium diet drink

“There’s no question that Culver’s is a fast food chain with menu items that span the nutritional and caloric scales, but our goal through Mindful Choices is to continue to promote and develop healthful dining choices for our guests and to ensure that this information is clearly available to them,” adds Doak.

Culver’s serves fresh food, always cooked to order, with genuine family values to each and every guest. Culver’s is an expanding franchise system with more than 425 independently owned and operated restaurants in 18 states. The restaurants’ award-winning customer service is based on small-town, Midwestern values, genuine friendliness and an unwavering commitment to quality and cleanliness. Signature items include the ButterBurger®, made from fresh, never frozen U.S. beef, and fresh Frozen Custard, including the famous Flavor of the Day program.  For more information, visit www.culvers.com, www.culvers.com/facebook or www.twitter.com/culvers.

OAK BROOK, Ill.  (Restaurant News Release)  McDonald’s kicks off the new year with the national introduction of its new Fruit & Maple Oatmeal available for customers at breakfast and throughout the entire day. Delivering two of the three recommended daily servings for whole grains and about a half cup of fruit, Fruit & Maple Oatmeal is McDonald’s first new breakfast offering since 2008.

Combining the perfect harmony of flavor, McDonald’s Fruit & Maple Oatmeal is prepared with 100 percent natural whole grain oats, light cream and brown sugar, and topped with diced, fresh red and green apples, tangy dried cranberries and two types of raisins. As part of McDonald’s ongoing commitment to customer choice, every bowl of Fruit & Maple Oatmeal is freshly prepared upon request: customers may order it with brown sugar or without brown sugar for those who prefer a less sweetened option. Beyond breakfast, Fruit & Maple Oatmeal is served any time of the day in all of McDonald’s participating 14,000 restaurant locations in the United States.

“With McDonald’s Fruit & Maple Oatmeal, we’re offering a portable, affordable and balanced breakfast solution to help customers start their day right,” said Senior Director of Nutrition Cindy Goody, Ph.D., MBA, R.D. “McDonald’s wants to help make it easier and more inviting for our guests to eat more whole grains and fruits, and Fruit & Maple Oatmeal is an effective way to help our customers integrate these important food groups into their daily diets.”

Fruit & Maple Oatmeal Delivers Fiber, Whole Grains and Fresh Fruit

Fruit & Maple Oatmeal has 290 calories per serving and is an excellent source of fiber and vitamin C. It provides 32 grams of 100 percent natural whole grain oats and about 25 percent of an individual’s daily recommendations for fruit – two food groups that consumers are encouraged to consume more often.(1) Fruit & Maple Oatmeal without brown sugar has 260 calories per serving.  

“Studies continue to confirm the health benefits of consuming whole grains,” said Kara Berrini, Program Manager, Whole Grains Council and Oldways. “Despite the recommendation that at least half of all grains eaten should be whole grains, data from the National Health and Nutrition Examination Survey shows that more than 95 percent of individuals are not eating enough whole grains.(2,3) We commend the visibility and accessibility that McDonald’s launch of new Fruit & Maple Oatmeal brings to whole grains. And, we’re excited that Fruit & Maple Oatmeal will be available all day so that customers can get their whole grains whenever they want.”

For more information about McDonald’s full line of menu choices visit www.McDonalds.com.

About McDonald’s

McDonald’s USA, LLC, is the leading foodservice provider in the United States serving a variety of wholesome foods made from quality ingredients to more than 26 million customers every day. Nearly 90 percent of McDonald’s 14,000 U.S. restaurants are independently owned and operated by local business men and women. Customers can now log online for free at any of the 11,500 participating Wi-Fi enabled McDonald’s U.S. restaurants. For more information, visit www.mcdonalds.com, or follow us on Twitter (@McDonalds) and Facebook (Facebook.com/McDonalds) for updates on our business, promotions and products.

About Oldways and The Whole Grains Council

Oldways is an internationally-respected non-profit, changing the way people eat through positive and practical programs grounded in science and tradition. The Whole Grains Council (WGC) is an Oldways program working to increase consumption of whole grains for better health.  The WGC’s many initiatives help consumers to find whole grain foods and understand their health benefits; help manufacturers and restaurants to create delicious whole grain foods; and help the media to write accurate, compelling stories about whole grains. You can learn more about both at oldwayspt.org and at wholegrainscouncil.org.

(1) U.S. Department of Health and Human Services and U.S. Department of Agriculture. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. Washington, DC: U.S. Government Printing Office, June 15, 2010.

(2) Center for Nutrition Policy and Promotion (U.S.)  2005  MyPyramid.gov. Center for Nutrition Policy and Promotion, U.S. Dept. of Agriculture, Alexandria, VA : http://purl.access.gpo.gov/GPO/LPS60027

(3) Whole Grain Intake Data from National Health and Nutrition Examination Survey (NHANES) Examination Manuals (2001-2004) as cited in the Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010.