MIAMI  (Restaurant News Release)  This Fourth of July weekend, BURGER KING® restaurants nationwide are celebrating America’s independence with a patriotic deal of $1.04 on the Original Chicken Sandwich. A menu favorite for decades, this American original features tried and true ingredients – a crispy, premium white meat chicken patty topped with shredded lettuce and mayo on a bakery-style, sesame seed bun. Hurry up and get this all-American deal on July 2, 3 and 4 at participating restaurants nationwide.

“At BURGER KING® restaurants, we are excited about celebrating the Fourth of July with our guests and giving everyone a holiday treat – the Original Chicken Sandwich offered at just $1.04,” said Steve Wiborg, president, North America, Burger King Corp. “Freshly prepared with quality ingredients, customers won’t be able to pass up this time-tested favorite. We’re confident it will satisfy any appetite whether before, during or after holiday events.”

The Original Chicken Sandwich festivities will continue on Facebook, Twitter and the NASCAR circuit throughout the holiday weekend. NASCAR driver Tony Stewart will be showing his support by driving the BURGER KING® Car in the Coke Zero 400 on July 2 in Daytona, Fla. The promotion will also be supported by in-restaurant merchandising, radio and national TV as well as through the BURGER KING® Facebook and Twitter pages, where fans can follow the conversation using the hashtag #BKChicken.

ABOUT BURGER KING CORPORATION

Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, the BURGER KING® System operates more than 12,250 locations serving over 11 million guests daily in 76 countries and territories worldwide. Approximately 90 percent of BURGER KING® restaurants are owned and operated by independent franchisees, many of them family-owned operations that have been in business for decades. In October 2010, Burger King Corp. was purchased by 3G Capital, a multi-billion dollar, global investment firm focused on long-term value creation, with a particular emphasis on maximizing the potential of brands and businesses. For more information on 3G Capital, please go to http://3g-capital.com. To learn more about Burger King Corp., please visit the company’s website at www.bk.com.

JACKSONVILLE, Fla.  (Restaurant News Release)  Firehouse Subs®, founded by firemen and renowned for hearty, oversized portions and piping hot subs, announced today that Ryan Franklin, former COO of Lone Star Steakhouse and Texas Land & Cattle Steakhouse, has begun his development of Dallas, Texas as a Firehouse Subs Area Representative.

He will own and operate one restaurant, which will be used as his training restaurant to assist in the future expansion of the territory. Franklin has signed on to develop a total of 80 restaurants over the next several years, making Texas the third largest concentration of Firehouse Subs outside of Florida. Currently, Firehouse Subs operates 18 restaurants across Dallas, which Franklin now oversees. To kick off his upcoming growth in the region, Franklin will be exhibiting at the Southwest Foodservice Expo on June 26th – 28th at the Dallas Convention Center.  

“We expect nothing but the best in Dallas and that is exactly why I decided to grow the Firehouse Subs brand across the market,” said Franklin. “From our food to the business model, I’m confident that our way does beat their way and I encourage the community to come out to the Southwest Foodservice Expo to find out why.”

In addition to growth in Dallas, Firehouse Subs is seeking Area Representatives for many markets across the country. Responsibilities of the Area Representative include developing a market based on the sale of franchises, and providing overall operational and marketing support to the franchisees, who oversee their own day-to-day operations. Furthermore, Area Representatives are tasked with increasing market share, maintaining revenue and developing management teams. This entrepreneurial model provides a caliber of support and a continuity of relationships that best serves Firehouse Subs’ growth strategy.

“We are extremely excited to welcome Ryan Franklin, who has more than 20 years of restaurant experience, to the Firehouse Subs family,” said Greg Delks, director of franchise development for Firehouse of America, LLC. “Our success in Dallas will stem directly from Ryan’s passion for the community and his desire to provide the high-level of customer service and quality for which Firehouse Subs is known.”

Building a solid network of restaurants within a market enables Firehouse Subs to invest in a distribution model that provides the premium ingredients that customers have come to expect. Area Representatives and franchisees also benefit from extensive training programs and comprehensive operating systems designed to help build business. A broad support team is geared to simplify operations and includes development and construction experts, operational support professionals, training managers, field marketing managers, public relations, and social media support.

Firehouse Subs, founded in Jacksonville, Fla., by former firefighting brothers Chris Sorensen and Robin Sorensen, is a 432-unit fast casual restaurant chain. Firehouse Subs offers oversized portions of premium hand-sliced meats, steamed to make the flavors burst, then piled high with fresh produce atop a toasted sub roll. The restaurants reflect the authentic firefighter heritage, as well as the founding family’s 200 years of firefighting service.

In 2005, Firehouse Subs created the non-profit, Firehouse Subs Public Safety Foundation, with the mission to provide funding, life-saving equipment and educational opportunities to aid first-responders. Through the non-profit 501(c)(3), Firehouse Subs has given more than $2.2 million to hometown heroes, including fire and police departments and EMS organizations.

To learn more about this business opportunity and to connect with Firehouse Subs, please visit firehousesubs.com, facebook.com/firehousesubs or follow us on Twitter at @firehousesubs.

SAN RAMON, Calif.  (Restaurant News Release)  Straw Hat Pizza, the original ‘California Pizza’ since 1959, announced it is officially kicking off summer with all Hot Hat™ Stuffed Sandwiches for $5 each now through August 31st, 2011.  Making its debut, the newest Hot Hat sandwich, Chicken Bacon Ranch Hot Hat, will also be $5 each for a limited time.  

Straw Hat Pizza introduced their now famous Hot Hat™ Stuffed Sandwiches back in the early 1970′s. “Basically our Hot Hat is a calzone with fresh meats, cheeses and more, stuffed inside our famous pizza dough,” said Jonathan Fornaci, president, Straw Hat Pizza.  ”Our Hot Hats have been a popular menu item for many years and we thought it was a good time to remind guests with a $5 offer all summer long.”

Hot Hat Sandwiches are available in original Ham and Cheese, Baja Chicken, Meatball, Roast Beef, Pastrami and the newest addition, the Chicken Bacon Ranch Hot Hat which combines grilled chicken breast, smoky bacon, red onions, fresh tomatoes and ranch dressing inside a sesame seeded warm crust.  All Hot Hat sandwiches are now available for five dollars ($5) through August 31st, 2011.

Straw Hat Pizza has been making waves and fresh genuine California pizza since 1959.  Using California vine-ripened tomatoes and local produce, hand-shredded cheeses and dough fresh rolled daily, their pizza is fresh and delicious.  With a menu of Gourmet Masters Pizzas, Hot Hat™ Stuffed Sandwiches, and a forty-plus item garden fresh salad bar, guests have been enjoying the food as well as the family-friendly atmosphere for more than five decades.  Today, fifty-plus years later, Straw Hat Pizza is still making waves and Genuine California Pizza with the freshest ingredients. It’s not a trend; it’s a history as genuine as their California pizza.  

Besides great pizza the fifty three year old company with 82 locations is growing with new locations opening in Arkansas, Arizona, California, Florida, New Jersey, Maryland and Virginia. Growth plans are to reach 150 locations within two years.  For more information please visit: www.strawhatpizza.com and please friend us on Facebook.

ALISO VIEJO, Calif.  (Restaurant News Release)  All-American restaurant Franchisor, Johnny Rockets, today announced the appointments of three seasoned professionals in key leadership positions. As the Company continues to grow, change and improve, so does the makeup of their Restaurant Support Center, responsible for managing about 25 corporate-owned restaurants and a franchise system of about 275 restaurants, around the world.

According to Johnny Rockets President and CEO, John Fuller, “The beginning of our new Fiscal Year has prompted us to implement ways to be more effective for our Franchise Partners and more successful in growing our number of restaurants. To that end, we have brought on some A-players to help us take our Finance, Sales and Development departments to the next level.”

In the Finance department, David Kreizinger has been hired as Vice President of Finance, beginning June 20th. He is responsible for monitoring and reporting the performance of the Company and will oversee those areas that help measure performance results, as well as the restaurant and Support Center employees who contribute to the organization’s bottom line. Therefore the Accounting, Information Technology and Human Resources departments will now report directly to Kreizinger, as will a new Financial Analyst, once a new one is hired. Kreizinger has been the VP of Hotel Finance for Sunstone Hotel Properties, since October, 2005. Prior to that, he was Controller for Scantron Corporation and Edwards Theatres Management. He graduated from University of California Santa Barbara and currently lives in Irvine.

In Sales, Brett Willis was hired as Senior Vice President of Franchise Sales, on May 16, and brought with him an impressive background within chains that include Arby’s and Sonic Drive Ins. With those companies, Willis managed sales activities that resulted in numerous franchising and development agreements that led to hundreds of new restaurants. He earned his Bachelor of Business from Oklahoma State University and his MBA from University of Oklahoma.

New to Johnny Rockets Development department is Mike Chico, who reports to Cris Pangan, VP of Development, as Manager of Facility Design. Most recently, Chico worked with Catalina Restaurant Group, managing architects, engineers, design consultants and contractors from the initial design stages through completion of construction. He has done the same with design and architectural firms for the past 20 plus years.

Johnny Rockets is a privately-held company. For more information, go to www.johnnyrockets.com.

SPARTANBURG, S.C.  (Restaurant News Release)  Denny’s has added a new range of nutritious Fit Fare® meals and menu items to deliver diners healthy eating choices without compromising on taste, value or variety. Fit Fare® dishes, which are lower in fat and calories, and higher in protein and fiber, have been integrated directly into the standard menu along with their nutritional information.

“Denny’s is celebrated for its all-American diner classics,” said John Dillon, vice president of marketing and product development for Denny’s.  ”In our continued effort to offer a variety of food choices we want to acknowledge healthier alternatives to some of America’s favorite dishes.”

Offering a distinctive selection of individual items and calorie-conscious meals, Denny’s Fit Fare® eats can be enjoyed all throughout the day. For a delicious breakfast without feeling the bulge, Denny’s new Fit Slam® is sure to satisfy; egg whites scrambled with fresh spinach and grape tomatoes, two turkey bacon strips, an English muffin and a side of seasonal fruit offer a hearty meal for less than 550 calories and 15g of fat, and more than 20g of protein. The Harvest Oatmeal Breakfast is ideal for a lighter bite with fresh apples, dried cranberries, brown sugar and a little milk served on the side.  Accompanied by two sizzling strips of turkey bacon and a side of seasonal fruit, this nutritious dish has less than 550 calories and provides more than 8g of fiber.

Healthy substitutions called Fit Fare® options are featured for many dishes, allowing guests to replace regular menu items with healthier ones, such as egg whites, hearty wheat pancakes and chicken sausage, at no additional charge.

“Denny’s recognizes the importance to provide choices that cater to our guests’ dietary needs,” Dillon continues. “Whether it’s reducing fat and calories or increasing fiber intake, our Fit Fare® menu has delicious options to satisfy any taste, budget or dietary preference.”

At lunchtime, Denny’s guests can enjoy a varied range of tasty sandwiches and salads. The Chicken Avocado Sandwich, featuring a grilled seasoned chicken breast with diced avocado, freshly made pico de gallo, lettuce and sour cream on a whole wheat bun, is served with Fit Fare® fresh veggies and totals less than 550 calories and over 20g of protein. Denny’s wholesome Cranberry Apple Chicken Salad, with grilled seasoned chicken breast, glazed pecans, apple slices and dried cranberries atop a bed of crisp spring mix, served with a side of balsamic vinaigrette and dinner bread, contains the key ingredients for a complete and balanced meal.  Diners can decide to cut the calories even further by skipping on the bread and enjoying a meal under 550 calories and 15g of fat.

In addition to a unique selection of individual items, Denny’s Fit Fare® offerings include a range of healthy entrees paired with a recommended side totaling no more than 15 grams of fat.  Menu items include the Chicken Deluxe Salad, featuring grilled chicken sliced on top of crisp mixed greens with grape tomatoes, cucumbers, red onions, cheddar cheese and a fat-free dressing; Sweet and Tangy BBQ Chicken, featuring two grilled seasoned chicken breasts smothered in sweet and tangy BBQ sauce and served with corn and tomato slices; and Tilapia Ranchero, featuring a seasoned white fish fillet grilled and topped with freshly made pico de gallo and diced avocado, served with corn and tomato slices.  

For more information about Denny’s Fit Fare® menu items or to find a restaurant near you, please visit www.dennys.com.

DALLAS  (Restaurant News Release)  Dickey’s Barbecue Pit lays initial plans to bring the family-owned and operated business to terminals across the country.

“The current locations in the DFW Airport allow Dickey’s Barbecue Pit a platform to welcome travelers to Texas with Texas-style barbecue and we are looking to expand these efforts.  We embrace this initial interaction of welcoming travelers home on a personal level with customers coming from around the world. As our franchise expands from coast to coast, it’s important for us to reach out, whether through our home style sides or a friendly smile,” President of Dickey’s Barbecue Restaurants, Inc. Roland Dickey, Jr. said.

The support surrounding the plans for expansion in airport terminals has received national acclaim, most notably with USA Today’s Road Warriors panel naming Dickey’s Barbecue Pit as a favorite Airport Recommendation among the dining options in Dallas.

“We strive to make a difference in each community through philanthropy and barbecue sauce, with the intention of expanding beyond the two local terminal locations. This is our jumping off point for expansion in airport terminals nationwide and it fits that we start in Dallas, where Dickey’s began 70 years ago,” Dickey said.

Dickey’s Barbecue Pit encourages community involvement, while also serving up 9 different hickory-smoked meats that are slow cooked every night at each franchise location.

The original Dallas location is still open for business and Dickey’s Barbecue Pit is still owned and operated by the Dickey Family.

There are 147 locations in 33 states.

More information on Dickey’s Barbecue Pit is available at www.dickeys.com.

Franchising information is available at 866-340-6188.

FT. LAUDERDALE, Fla.  (Restaurant News Release)  Tossed®, home of garden fresh salads, crepe wraps and sandwiches, announced today the signing of a franchise agreement with a Chicago ownership team, bringing the chain’s healthy cuisine to America’s heartland.  Delivering the same ultra-fresh, made-to-order gourmet salads that were rated “New York City’s #1 Salad” by New York magazine, Tossed’s new franchisees anticipate opening three locations in downtown Chicago.

“Tossed is more than just a restaurant.  It’s a concept that can help structure a healthy and sustainable lifestyle,” said Nathan Sopha, partner and manager of Tossed’s new Chicago franchise group.  ”The importance of a fresh and healthy diet has been gaining serious momentum within our society.  Today’s consumers are much more conscious about what they consume, and are looking for healthy alternatives to the mainstream fast food industry—which is what we will provide by opening Tossed in Chicago.”

Founded in 1998, Tossed is known for its distinctive menu and modern, fast casual ambience.  The restaurant’s cuisine appeals to those who appreciate lighter, wholesome fare; among its well-known items are gourmet salads with over 50 choices of toss-ins, along with signature dressings, wraps made with homemade, fat-free, whole wheat crepes, sandwiches served on artisan bread, and a gluten-free menu.  Tossed promotes an “Eat Smart, Think Fresh” philosophy.

Tossed’s new Chicago agreement further expands the chain’s strong expansion surge that began late last year.  Tossed has announced franchise agreements for new locations in Vancouver, British Columbia; Los Angeles; Orange County, California; Washington DC; as well as new locations in Boston, Massachusetts.

“Chicago is one of America’s great restaurant cities and an ideal market for Tossed,” said Eric Schmitt, CEO of Tossed.  ”Chicagoans embrace great dining concepts—but more than that, they have a real affinity for wholesome, natural food and exceptional service.  Tossed provides all these things, which is why we feel we will do very well in Chicago, a place that is so influential to Midwestern cuisine.”

Sopha and partner Daniel Griffin, both experienced healthcare professionals, spent the last several years researching various franchise opportunities before beginning discussions with Tossed.  They believe their first Tossed restaurant will fill a market need that is growing fast.

“Deciding what to grab for lunch should not be a hassle or inconvenience.  If I asked you where to find a fresh, build-your-own salad with extremely fast service here in the Loop that won’t drain your wallet, you’d be hard pressed to find one,” Sopha noted.  ”So we are going to change that.  The health food movement in our country is getting bigger and stronger every year, and we are happy to help make Tossed and our great city of Chicago a part of it.”

About Tossed:

Since 1998, Tossed has been the home of made-to-order salads featuring dozens of gourmet ingredients and unique dressings.  Tossed also offers whole wheat crepe wraps made fresh throughout the day as well as sandwiches, paninis, 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.

SPARTANBURG, S.C.  (Restaurant News Release)  Denny’s takes diners on a trip across the country introducing delicious eats featured on their new ‘Tour of America’ menu.  With over 1,650 restaurants throughout the nation, Denny’s is the ultimate spot for America’s definitive and most delicious regional specialties. The new limited time menu, offered until August 29, offers diners six new celebrated dishes from the Midwestern and Southern states as well as Philadelphia, California and Hawaii without ever leaving the booth!

Adventurous eaters, who tried Denny’s Fried Cheese Melt and the Maple Bacon Sundae, won’t want to miss out on Denny’s latest indulgence, the mighty Midwestern Meat and Potatoes Sandwich – featuring a Cheddar bun stuffed with grilled prime rib and French fries, smothered in brown gravy and topped with melted Swiss and American cheeses and mayo. A side of creamy mashed potatoes and yet more gravy completes this culinary masterpiece!

A sandwich as famous as the Philly cheesesteak deserves a new spin – the Denny’s treatment! Piled high with grilled prime rib, fire-roasted peppers and onions, sauteed mushrooms and melted Swiss cheese, Denny’s Philly Cheesesteak Omelette truly captures the spirit of Philadelphia.

Picture a tropical island paradise as you indulge in Denny’s Hawaiian Tropical Pancakes Breakfast featuring two fluffy macadamia nut pancakes layered with coconut whipped topping. Topped off with lightly grilled pineapple chunks, more coconut whipped topping and sprinkled with toasted coconut. Your tour can’t start without an appetizer, so try the Hawaiian Tropical Pancake puppies – six bite-sized round pancakes packed with sweet pineapple and white chocolate chips, rolled in delicious toasted coconut.  Denny’s creative alternative to traditional fare is sure to take your taste buds to extremes!

Take a leisurely stroll through the South with the Georgia Peach French Toast – griddled golden brown and topped with glazed fire-roasted peaches; to the Low-Country favorite of Southern Shrimp and Grits – grilled shrimp served over creamy cheese grits and topped with a jalapeno lemon butter sauce and sprinkled with crisp crumbled bacon and fresh diced tomatoes.

“Lining America’s roadway for over 50 years and with a restaurant in every state, Denny’s is truly America’s favorite diner,” said John Dillon, Denny’s vice president of marketing and product development. “Our ‘Tour of America’ menu provides our diners with dishes that are a true taste of the nation each time they step through our door.”

As the hot summer months approach, Denny’s three delicious new beverages will be sure to give some form of respite. Cool off with the Florida Orange Milk Shake – thick, creamy hand-dipped milk shake made with vanilla ice cream and orange juice topped off with a delicious dollop of whipped cream; the Pacific Northwest Iced Coffee – made with Denny’s special blend of Sumatra and Arabica coffee beans, this sweet and creamy coffee drink is sure to perk up those sweltering summer days; and the Hawaiian Tropical Smoothie – a tropical blend of pineapple, coconut and nonfat yoghurt.

So whether you dare to take on the Midwestern Meat and Potatoes sandwich, prefer a lighter bite with the California Club Salad – featuring shaved turkey, diced bacon, grape tomatoes and avocado atop a fresh spring mix; or simply need a sweet treat with the Hawaiian Tropical Pancake Puppies, there’s sure to be a taste of America to suit you at Denny’s.

Launched nationwide, Denny’s ‘Tour of America’ Menu is available all day, every day for a limited time only with dishes starting at $4.99.

CULVER CITY, Calif.  (Restaurant News Release)   Sizzler, the iconic steakhouse that is largely credited with starting today’s popular fast casual segment and introducing the salad bar internationally, is coming home to the city where it was born.

Sizzler USA Chief Executive Kerry Kramp announced today that a management-led group has completed the acquisition of Sizzler’s U.S. interests from Australia’s Pacific Equity Partners (PEP), which had owned both Sizzler’s United States and international operations since 2005. Sizzler USA currently owns or franchises 178 restaurants in the U.S. and Puerto Rico. Terms of the sale – which excludes the international operations – were not disclosed.

Kramp, who joined Sizzler as chief executive in June 2008, has spearheaded a turnaround effort that has resulted in three years of same-store sales increases. The chain, which was founded in Culver City in 1958, has revamped its menu, now making almost all of its food in-house from fresh ingredients. Sizzler also is in the midst of a system-wide remodeling program.

“On the business side, we have turned around sales and eliminated our debt and underperforming units,” Kramp said. “In the restaurants, with the support of our franchise partners, we have dramatically improved the entire dining experience, serving fresh food with compelling flavors at reasonable prices with great hospitality.”

The ownership group includes Kramp, who will continue as CEO and president, Kevin Perkins as non-executive chairman, Jim Collins, who originally purchased Sizzler from founder Del Johnson in 1967, and a management team that Kramp describes as “some of the most talented, passionate and engaged leaders in the industry.”

“I am fortunate to have Kerry Kramp, his team and Jim Collins as partners. The combination of Kerry’s proven industry talent and Jim’s wisdom makes for a powerful force to continue Sizzlers recent prosperity and to take it into a new era of growth,” Perkins observed.

Kramp added, “We are charting a new course that honors Sizzler’s past, while positioning it for the next 50 years.”

Jim Collins, 84, who is credited with growing the chain in the United States and overseas, said, “I believed that Sizzler was very important to consumers back in the 1960s, and I believe it is just as important – and maybe more important – today. Along with helping to grow the Sizzler brand, I am excited about helping the next generation of small-business owners create jobs for their communities.”

PEP acquired Sizzler USA, along with Sizzler’s international operations and other interests, from Worldwide Restaurant Concepts, which traded on the New York Stock Exchange.

ATLANTA  (Restaurant News Release)  Wendy’s/Arby’s Group, Inc. (NYSE: WEN), today announced a definitive agreement for the sale of Arby’s Restaurant Group, Inc. to a buyer formed by Roark Capital Group. Wendy’s/Arby’s Group will retain an 18.5% ownership interest in the Arby’s® business. Atlanta-based Arby’s is the second largest quick-service sandwich chain in the U.S. with more than 3,600 restaurants systemwide. Roark Capital Group is an Atlanta-based private equity firm that focuses on investing in franchise, brand management and restaurant companies. Wendy’s/Arby’s Group had previously announced that it was exploring strategic alternatives for Arby’s.

The aggregate transaction value is estimated to be $430 million. The terms of the agreement provide for Wendy’s/Arby’s Group to receive at closing approximately $130 million of cash, subject to customary adjustments, and retain an 18.5% common stock interest in the Arby’s business expected to be valued at approximately $30 million. The buyer will assume approximately $190 million of Arby’s-related debt, consisting primarily of capital lease and sale-leaseback obligations. The terms of the transaction will trigger an income tax benefit to Wendy’s/Arby’s Group valued at an estimated $80 million, which Wendy’s/Arby’s Group currently expects to realize over the next few years.

Roland Smith, President and Chief Executive Officer of Wendy’s/Arby’s Group, said, “This transaction provides substantial value to our stockholders, as it is expected to be accretive to earnings, deleverage the balance sheet and allow us to devote our full attention and resources on the exciting growth opportunities we have at Wendy’s®. These opportunities include revitalization of our core menu, expanding breakfast, modernizing our facilities, building new restaurants in the United States and pursuing global expansion.

“As we move through this transition year, we are laying the groundwork for Wendy’s to deliver 10% to 15% average annual EBITDA growth in 2012 and beyond. We view Wendy’s as one of the most attractive growth stories in the quick-service restaurant industry,” Smith said.

Smith added, “Roark Capital Group has a proven history of success as an investor and value-added partner to its portfolio companies with significant expertise in franchise and restaurant sectors. We are very pleased to be partnering with Roark on this transaction, which we believe will benefit all of Arby’s stakeholders.”

Neal Aronson, Managing Partner of Roark Capital Group, said, “This is an exciting day for Roark as well as Arby’s. Arby’s has more than 47 years of offering unique, high quality and better-tasting alternatives to traditional fast food. We look forward to working with Arby’s President Hala Moddelmog and the dedicated employees and franchisees to help this great brand achieve its full potential.”

Wendy’s/Arby’s Group expects that Arby’s will be reported as a discontinued operation in Wendy’s/Arby’s Group’s second quarter 2011 financial results. The transaction is expected to close early in the third quarter and is subject to regulatory approvals and customary closing conditions, including the expiration or termination of the waiting period under the Hart-Scott-Rodino Antitrust Improvements Act of 1976. The agreement provides for post-closing adjustments to the purchase price, based primarily on net working capital. There can be no assurance that the transaction will be completed.

Arby’s Ownership

At closing, Roark will invest $180 million and own a $180 million non-dividend paying preferred stock interest and an 81.5% common stock interest. Roark’s investment will be used to pay the cash portion of the purchase price, buyer transaction expenses and to provide liquidity and growth capital for the Arby’s business. In addition, Roark will commit to invest into Arby’s, under certain circumstances, an additional $50 million through 2013, as needed, to provide liquidity and growth capital and would receive preferred stock in return for that additional investment. Wendy’s/Arby’s Group will own an 18.5% common stock interest.

For a more detailed explanation of the transaction, please review today’s Form 8-K filed with the Securities and Exchange Commission and visit the investor relations page of the Company’s website at www.wendysarbys.com.

Financial and Legal Advisors

UBS Investment Bank acted as financial advisor to Wendy’s/Arby’s Group, Inc. Paul, Weiss, Rifkind, Wharton & Garrison LLP is serving as legal advisor to the Company. King & Spalding LLP and DLA Piper LLP are serving as legal advisors to Roark Capital Group.

About Wendy’s/Arby’s Group, Inc.

Wendy’s/Arby’s Group, Inc. is the third largest quick-service restaurant company in the United States and includes Wendy’s International, Inc., the franchisor of the Wendy’s restaurant system, and Arby’s Restaurant Group, Inc., the franchisor of the Arby’s restaurant system. The combined restaurant systems include more than 10,000 restaurants in the U.S. and 26 other countries and U.S. territories worldwide.

About Roark Capital Group

Roark Capital Group is an Atlanta-based private equity firm that specializes in business, consumer and environmental services companies with attractive growth prospects and revenues ranging from $20 million to $1.0 billion. Roark focuses on middle-market investment opportunities through family-owned business transfers, management and corporate buyouts, recapitalizations, going-private transactions and corporate divestitures. Roark has acquired 20 franchise/multi-unit brands that operate in 50 states and 43 countries. Its current franchise/multi-unit portfolio includes Auntie Anne’s, Batteries Plus, Carvel Ice Cream, Cinnabon, Corner Bakery, Fast Signs, Il Fornaio, McAlister’s Deli, Moe’s Southwest Grill, Money Mailer, Pet Valu, Primrose Schools, Schlotzsky’s, Wingstop and the franchisor of Seattle’s Best Coffee on certain military bases and in certain international markets. The firm has more than $1.5 billion of equity capital under management. For more information, visit www.roarkcapital.com.

Forward-Looking Statements

This news release contains certain statements that are not historical facts, including, importantly, information concerning possible or assumed future results of operations of Wendy’s/Arby’s Group, Inc. and its subsidiaries (collectively “Wendy’s/Arby’s Group” or the “Company”). Those statements, as well as statements preceded by, followed by, or that include the words “may,” “believes,” “plans,” “expects,” “anticipates,” or the negation thereof, or similar expressions, constitute “forward-looking statements” within the meaning of the Private Securities Litigation Reform Act of 1995 (the “Reform Act”). All statements that address future operating, financial or business performance; strategies or expectations; future general and administrative expense reductions; anticipated costs or charges; future capitalization; future domestic or international business development; future daypart expansion; and anticipated financial impacts of possible transactions are forward-looking statements within the meaning of the Reform Act. The forward-looking statements are based on our expectations at the time such statements are made, speak only as of the dates they are made and are susceptible to a number of risks, uncertainties and other factors. Our actual results, performance and achievements may differ materially from any future results, performance or achievements expressed or implied by our forward-looking statements. For all of our forward-looking statements, we claim the protection of the safe harbor for forward-looking statements contained in the Reform Act. Many important factors could affect our future results and could cause those results to differ materially from those expressed in, or implied by our forward-looking statements. Such factors, all of which are difficult or impossible to predict accurately, and many of which are beyond our control, include, but are not limited to: (1) changes in the quick-service restaurant industry, such as consumer trends toward value-oriented products and promotions or toward consuming fewer meals away from home; (2) prevailing economic, market and business conditions affecting the Company, including competition from other food service providers, high unemployment and decreased consumer spending levels; (3) the ability to effectively manage the acquisition and disposition of restaurants; (4) cost and availability of capital; (5) cost fluctuations associated with food, supplies, energy, fuel, distribution or labor; (6) the financial condition of our franchisees, with a significant number of Arby’s franchisees having experienced declining sales and profitability; (7) food safety events, including instances of food-borne illness involving Wendy’s or Arby’s or their supply chains; (8) conditions beyond the Company’s control such as weather, natural disasters, disease outbreaks, epidemics or pandemics impacting the Company’s customers or food supplies, or acts of war or terrorism; (9) the availability of suitable locations and terms for the development of new restaurants; (10) adoption of new, or changes in, laws, regulations or accounting policies and practices; (11) changes in debt, equity and securities markets; (12) goodwill and long-lived asset impairments; (13) changes in the interest rate environment; and (14) other factors discussed from time to time in the Company’s news releases, public statements and/or filings with the SEC, including those identified in the “Risk Factors” sections of our Annual and Quarterly Reports on Forms 10-K and 10-Q. There can be no assurance, if the transaction is completed, that the potential benefits of the sale of Arby’s will be realized.

All future written and oral forward-looking statements attributable to us or any person acting on our behalf are expressly qualified in their entirety by the cautionary statements contained or referred to above. New risks and uncertainties arise from time to time, and it is impossible for us to predict these events or how they may affect us. We assume no obligation to update any forward-looking statements as a result of new information, future events or developments, except as required by federal securities laws. In addition, we do not endorse any projections regarding future performance that may be made by third parties.

There can be no assurance as to the actual value that may be realized with respect to the 18.5% common stock interest in the Arby’s business retained by the Company. Furthermore, there can be no assurance of the ultimate value of the tax benefit to the Company, whether the Company will be able to utilize such benefit and, if utilized, the time frame of such utilization.

Disclosure Regarding Non-GAAP Financial Measures

EBITDA is used by the Company as a performance measure for benchmarking against the Company’s peers and competitors. The Company believes EBITDA is useful to investors because it is frequently used by securities analysts, investors and other interested parties to evaluate companies in the restaurant industry.

The Company believes this financial measure provides a meaningful perspective of the underlying operating performance of the Company’s current business. EBITDA is not a recognized term under U.S. Generally Accepted Accounting Principles (“GAAP”). Because all companies do not calculate EBITDA and similarly titled financial measures in the same way, those measures as used by other companies may not be consistent with the way the Company calculates such measures and should not be considered as alternative measures of operating profit or net loss.

Because certain income statement items needed to calculate net income vary from quarter to quarter, the Company is unable to provide projections of net income and a reconciliation of projected EBITDA to net income.

The Company’s presentation of EBITDA is not intended to replace the presentation of the Company’s financial results in accordance with GAAP.

MEMPHIS, Tenn.  (Restaurant News Release)  Perkins & Marie Callender’s Inc. (“Perkins” or the “Company”) announced earlier today that it has entered into a restructuring support agreement (the “Restructuring Support Agreement”) with holders of 100 percent of the Company’s 14% Senior Secured Notes due 2013 and more than 80 percent of the Company’s 10% Senior Notes due 2013 pursuant to which the Company has agreed to implement a financial and operational restructuring that will rationalize the Company’s store footprint and result in a restructured balance sheet that will position the Company for long-term financial success.

As contemplated by the Restructuring Support Agreement, the Company has filed a voluntary petition for reorganization under chapter 11 of the U.S. Bankruptcy Code in order to implement the agreed-upon terms of the financial restructuring.  Pursuant to the restructuring, the holders of the Company’s Senior Secured Notes have agreed to certain amendments to the notes including a two year maturity extension.  The Company’s unsecured creditors will convert their claims into 100 percent of the equity of the newly reorganized Company.  The Restructuring Support Agreement requires the Company to file a plan of reorganization by no later than July 14, 2011 and to complete the restructuring by no later than October 21, 2011.  Upon completion of the restructuring, the Company will be majority controlled by private investment funds managed by Wayzata Investment Partners LLC, a Minnesota-based private equity firm.  

Concurrently with its chapter 11 filing, the Company has entered into an agreement with Wells Fargo Capital Finance to provide the Company with a $21 million debtor-in-possession financing facility.  The Company will use its cash-on-hand and the debtor-in-possession financing to maintain business-as-usual during the restructuring process.  The Company believes its current and anticipated cash resources will be suitable to pay its expenses and maintain its business operations during the restructuring.  Vendors and suppliers should see no change in normal business operations.  

“The agreement reached with our noteholders will allow the Company to restructure its balance sheet on an expedited basis, strengthen its restaurant operations, and ensure the long-term viability of the Company.  Our restaurant operations will not be impacted by the restructuring and our customers will continue to receive the highest quality products and dining experience they have come to expect from our restaurants,” said Jay Trungale, chief executive officer of Perkins. “We greatly appreciate and recognize the support of our employees, customers, vendors and strategic partners whose support is vital to our success.”

As part of its restructuring plan, the Company also announced the closing of 58 Perkins and Marie Callender’s restaurants.  Mr. Trungale explained that, “this initial round of store closings was arrived at following store level analyses of historical financial performance, local market conditions, and cost structure.  The process to indentify underperforming locations remains ongoing and will continue throughout the chapter 11 case.”  The Company emphasized that the closings were necessary to put the Company on stronger financial footing and ensure the overall profitability of its restaurant portfolio.    

The Company operates two family-dining restaurant chains, Perkins Restaurants and Marie Callender’s.  The Company has stated that the continuing weak economy has hurt its business, noting that the recession and the decline of housing prices hit hardest in markets where the Company’s restaurants are most concentrated: Florida, California and Nevada.  The Perkins and Marie Callender’s restaurants operate as separate brands.  Perkins, concentrated in midwestern and southeastern states, has 133 company-owned and 315 franchised restaurants.  Marie Callender’s, located in California and the southwest, operates 52 company and 37 franchised restaurants.

Franchisees, vendors and other stakeholders can obtain additional information about the reorganization by visiting www.PRKMCRestructuring.com.

This press release contains “forward-looking statements.” These statements may be identified by the use of forward-looking terminology such as “anticipate,” “believe,” “continue,” “could,” “estimate,” “expect,” “intend,” “may,” “might,” “plan,” “potential,” “predict,” “should,” or “will,” or the negative thereof or other variations thereon or comparable terminology.

The company has based these forward-looking statements on its current expectations, assumptions, estimates and projections. While the company believes these expectations, assumptions, estimates and projections are reasonable, such forward-looking statements are only predictions and involve known and unknown risks and uncertainties, many of which are beyond its control. Some of the key factors that could cause its actual results, performance or achievements to differ materially from any future results, performance or achievements expressed or implied by these forward-looking statements include the following:

• competitive pressures and trends in the restaurant industry;
• prevailing prices and availability of food, supplies and labor;
• relationships with franchisees and financial health of franchisees;
• general economic conditions and demographic patterns;
• development and expansion plans; and
• statements covering business strategy.

Undue reliance should not be placed on such forward-looking statements. The forward-looking statements included in this press release are made only as of the date hereof. The company does not undertake and specifically decline any obligation to update any such statements or to publicly announce the results of any revisions to any of such statements to reflect future events or developments.

ATLANTA  (Restaurant News Release)  Roark Capital Group, an Atlanta-based private equity firm, announced today that its affiliates have acquired Il Fornaio (America) Corporation, owner of Corner Bakery Cafe and Il Fornaio Restaurants and Bakeries.

Beginning in 1991 as a small bread bakery in Chicago, Corner Bakery Cafe has emerged over the last 20 years as a leader in the growing fast casual segment, serving guests made-to-order, hand-crafted favorites for breakfast, lunch and dinner, and boasting segment-leading catering services. Headquartered in Dallas, Texas and operating 119 locations nationwide, Corner Bakery Cafe launched a strategic franchise development program in 2007 to attract seasoned franchise partners with multi-unit restaurant and retail experience.

Il Fornaio, averaging over $5 million in annual sales per restaurant, has been a recognized leader in the upscale Italian segment for over 20 years. Founded in Italy and based in Corte Madera, California, Il Fornaio owns and operates 22 full-service Italian restaurants in California and across the United States that serve creatively prepared, premium-quality Italian cuisine based on authentic regional Italian recipes. Il Fornaio’s wholesale bakeries produce a wide variety of hand-made breads, pastries and other artisan baked goods for sale at their own locations and to high-quality grocers and food service customers across the US.

Neal Aronson, Managing Partner of Roark, said, “Mike Hislop and his outstanding teams at Corner Bakery Cafe and Il Fornaio have built two terrific brands with strong points of differentiation and excellent consumer appeal. We are very excited to partner with Mike to help grow the business.”  

“The partnership with Roark is a perfect fit, providing each brand with unique opportunities,” said Hislop, CEO of Il Fornaio (America) Corporation. “Our ability to leverage Roark’s strong background and extensive resources within the franchise and restaurant industries allows us to better serve our current Corner Bakery Cafe partners, while accelerating our pursuit of new franchisees.”  

With this acquisition, Roark has invested in 20 franchise businesses that operate in 50 states and 43 countries.  Corner Bakery Cafe and Il Fornaio will be Roark’s 10th restaurant investment along with FOCUS Brands, parent company of Carvel Ice Cream, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, Auntie Anne’s Pretzel’s and the Franchisor of Seattle’s Best Coffee on certain military bases and in certain international markets, as well as McAlister’s Deli, and Wingstop, which are not affiliated with FOCUS Brands.  Other franchise and brand management companies owned by Roark include Batteries Plus, Pet Valu, Bosley’s Pets, FastSigns, Money Mailer, and Atkins Nutritionals.

About Roark Capital Group

Roark Capital Group is an Atlanta-based private equity firm that specializes in business and consumer service companies with attractive growth prospects.  Roark focuses on middle-market investment opportunities through family-owned business transfers, management/corporate buyouts, recapitalizations, going-private transactions, and corporate divestitures.  Specific areas of focus include franchise, food and restaurants, brand management, marketing services, environmental services and business services.  The firm has more than $1.5 billion of equity capital under management. For more information, visit www.roarkcapital.com.

About Corner Bakery Cafe

Corner Bakery Cafe is a fast-casual restaurant serving breakfast, lunch and dinner to guests in Atlanta, Chicago, Clifton, NJ, Dallas/Fort Worth, Denver, El Paso, Houston, Jackson, Miss., Los Angeles/Orange County, Philadelphia, Phoenix, Salt Lake City, San Diego and Washington D.C.  Established in 1991, Corner Bakery Cafe restaurants are owned and operated by CBC Restaurant Corp. with 119 company-owned and franchised locations around the country. Founded on a philosophy of creating a place for people to relax and gather with family and friends, Corner Bakery Cafe features innovative, seasonal menu options while delivering a premier bakery cafe experience in the heart of neighborhoods everywhere.  For more information, visit www.cornerbakerycafe.com .

About Il Fornaio

Il Fornaio owns and operates 22 full-service Italian restaurants in California and across the United States that serve creatively prepared, premium-quality Italian cuisine based on authentic regional Italian recipes. The restaurants also house retail markets offering Il Fornaio’s unique baked goods, prepared foods and a variety of Il Fornaio-brand products. Il Fornaio also operates wholesale bakeries that produce more than 100 varieties of fresh, hand-made breads, pastries and other baked goods for sale at their own locations and to high-quality grocery stores, coffee retailers, hotels and other fine restaurants. For more information, visit www.ilfornaio.com.

SAN FRANCISCO  (Restaurant News Release)  FREEBIRDS World Burrito, known for offering “way more choices” to custom-build rockin’ burritos, salads, nachos, tacos and more, announced today that it will open its 50th location in Ventura Village at 5752 Telephone Rd. in Ventura, Calif. on Wednesday, June 15, 2011.

For those who know FREEBIRDS from their time in Santa Barbara, California, they may be surprised on their visit to the new Ventura location.  As FREEBIRDS returns to its California roots it brings with it a fresh, new rock n roll attitude manifested by a much broader menu, a colorful interior and killer soundtrack. As The Grateful Dead said, “What a long, strange trip it’s been.”  

In order to get the Ventura location ready, FREEBIRDS and its charitable arm World Works will conduct the following pre-opening events that are open to the public:

- Monday, June 13, 2011: FREEBIRDS will partner with Food Share www.foodshare.com from 11:00 a.m. – 1:00 p.m. and again at 5:00 p.m. – 7:00 p.m.  The first 250 guests during each time slot will enjoy complimentary food and drinks in exchange for a $5 donation to Food Share.

- Tuesday, June 14, 2011: FREEBIRDS will partner with School on Wheels www.schoolonwheels.org from 11:00 a.m. -1:00 p.m. The first 250 guests will enjoy complimentary food and drinks in exchange for a $5 donation to the organization, which enhances educational opportunities for homeless children from kindergarten through twelfth grade.  

FREEBIRDS is about awesome burritos and freedom of choice.   As guests join the queue, they are partnered with a team member, known as a “Roller,” who helps them choose from four sizes of burrito made from four possible flavors of tortilla then hand-rolled with the guest’s personal selection from more than forty freshly prepared ingredients including grass fed beef, hormone-free chicken, or all natural pork carnitas topped with hand-cut veggies and hot peppers plus house made salsas, queso and guacamole to create their perfect burrito.  Burritos range in size from the generously-sized Hybird starting at $5.29 to the legendary Super Monster which can weigh in at seven pounds. 

Each FREEBIRDS restaurant features the concept’s signature Statue of Liberty – affectionately known as ‘Libby’ – riding a custom-built motorcycle while breaking through the Freedom Wall. Libby was designed to serve as a reminder that each of us can break through walls and truly change the world.  The restaurant has a free-spirited ambience with a rockin’ soundtrack, reminiscent of a late-’60s rock ‘n’ roll roadhouse. 

Restaurant veteran Israel Fuentes resident of Ventura will manage the new FREEBIRDS restaurant which will employ approximately 75 team members from the local community.  The new FREEBIRDS restaurant is located at Ventura Village, 5752 Telephone Rd, Ventura, California, 93003.  The restaurant can be reached directly at (805) 477-0174.  Hours are Monday –Thursday 11:00am-10:00pm, Friday-Saturday 11:00am-10:30pm and Sunday 11:00am-9:00pm.  FREEBIRDS offers online ordering and full service catering (feeding 10 – 10,000). For more information or to place an online order, visit www.freebirds.com

Concept owner, Tavistock Restaurants, LLC, currently operates 49 FREEBIRDS restaurants.  46 are in Texas and Oklahoma and three are in California. 

ABOUT FREEBIRDS WORLD WORKS 

The FREEBIRDS World Burrito mission is to feed your belly and your soul.  To help achieve this mission, FREEBIRDS World Works was created as the charitable arm of the popular restaurant chain with a mission is to give back to the community by inspiring staff and guests to get involved and create a movement of giving.  Every FREEBIRDS World Burrito location is partnered with two charities to help create awareness, act as a volunteer resource and become ambassadors of their designated non-profit partners.

NEW YORK  (Restaurant News Release)  In conjunction with the acceleration of its national expansion strategy, Au Bon Pain, a leader in the fast casual restaurant category specializing in serving delicious foods quickly and conveniently, today announced the launch of a major cafe remodeling program that will transform all of its cafes.  Under this initiative, the company has already remodeled a majority of its cafes in the greater New York City area, which is one of the company’s largest markets.

Au Bon Pain operates 318 cafe bakeries in urban locations, serving the time-sensitive – but discerning – guest with delicious foods in a quick and convenient format.  The vibrant cafe remodels include a new sandwich suite and fresh tossed salad station, and layouts have been redesigned to speed service, particularly at the sandwich bar, where a more efficient ordering process utilizing iPads is being tested at several locations.  Cafe dining rooms have been refurbished, and team members are now distinguished by new black uniforms with a sunburst orange apron.  The changes to the cafe have been complemented by menu enhancements, including new distinctive, delicious bakery items such as cupcakes; enhanced beverage offerings; and new soup and sandwich value combos.

“Au Bon Pain has established a strong record of performance, and we continue to innovate and invest in order to improve the quality and convenience of our guest experience,” said Sue Morelli, Chief Executive Officer.  ”Our recently remodeled New York City cafes have been generating double-digit sales increases, reflecting the enthusiastic response of our guests.  In addition, we are this year planning to add more than 20 new cafes systemwide, including in new markets such as Sacramento, California and Nashville, Tennessee.  Au Bon Pain has been serving guests for 33 years, but this may be the most exciting time in our history as we expand Au Bon Pain into a national brand.”

In the greater New York City area, Au Bon Pain operates more than 30 cafes, including in such marquee Manhattan locations as 1251 Avenue of the Americas, 6 Union Square East and 80 Pine Street.  

Separately, Au Bon Pain today announced the addition of veteran Executive Chef Stefano Cordova to lead the company’s culinary efforts.  Chef Cordova has over 30 years of food service experience in fine dining, casual dining and major sporting events such as the Olympics, PGA Tournaments and International Tennis events.  His passion for distinctively delicious food is a perfect fit with Au Bon Pain.  

About Au Bon Pain  

Founded in 1978, Au Bon Pain (“the place of good bread”) has grown into an internationally recognized leader in the fast casual restaurant category.  The chain’s signature items – breads, pastries, sandwiches, salads, soups, and coffee – are served in welcoming cafe environments emphasizing quick service and hospitality.  Au Bon Pain offers consumers a wide array of delicious, nutritional foods, and over the last three years has earned Health Magazine‘s designation as one of America’s Top 5 Healthiest Restaurant Chains.

Au Bon Pain operates in five key trade channels including urban office buildings, hospitals, universities, transportation centers and malls, with locations ranging from 300-square-foot satellites to 6,500-square-foot cafes with 100-plus seats.  It currently operates in 318 locations in the U.S. and internationally.  Additional information about Au Bon Pain, which is headquartered in Boston, may be found at www.aubonpain.com.

SAN ANTONIO  (Restaurant News Release)  Just in time for Father’s Day, family-owned and operated Whataburger has announced the debut of the company’s official history book; The Whataburger Story, How One Man’s Dream and One Woman’s Heart Inspired a Business to Become a Family. The hardback, coffee-table book is available for purchase on the company’s web site, www.whataburger.com.

The Whataburger Story, written by Whataburger historian Greg Wooldridge, weaves together the successful business history of the iconic burger brand, with the rich family history that made it all possible. Full of photos, letters, testimonials, and memories, the book showcases Whataburger’s unique tradition and culture in 160 colorful pages.

“The subtitle of this book says it all. Whataburger is about more than serving the freshest burgers. The common thread of family has always run through this company, starting with Harmon and continuing with Grace,” said Pam Cox, group director of corporate communications, Whataburger Restaurants L.P. “Today, that legacy is still being carried on by their children, Tom, Lynne and Hugh Dobson, and all of the employees that we call our family.”

Still family owned and operated after more than 60 years, Whataburger was founded by Harmon Dobson in 1950 as a small roadside hamburger stand in Corpus Christi, Texas. Harmon’s zeal for life and confident determination helped Whataburger grow in the early and mid 1960′s, when his untimely death in 1967 tragically cut his dream short. From that point forward his wife, Grace Dobson, dedicated herself to carrying on Harmon’s dream, ultimately passing that dream on to their three children.

Today, the Whataburger spirit and unique culture of family unite more than 20,000 passionate employees, endearingly called Family Members. This family forms the backbone and the driving force behind the company that serves “What-a-burger!” every time.

A limited supply of The Whataburger Story, How One Man’s Dream and One Woman’s Heart Inspired a Business to Become a Family is available for $39.99 at www.whataburger.com.

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 with sales of more than $1 billion annually. Visit www.whataburger.com for more information on the company or become a fan on Facebook at http://www.facebook.com/whataburger.

DALLAS  (Restaurant News Release)  Dickey’s Barbecue Pit, the largest quick-serve barbecue chain in the country, continues to grow as Sam Kwon, a Carrolton resident, signs on to open a Dickey’s Barbecue Pit in the Dallas area.

This is the first Dickey’s franchise opportunity for Kwon, who moved to the United States from Korea in 1999.

“I chose Dickey’s because there’s a great concept of pit-smoked barbecue at a reasonable price and in a fast casual environment. And I love beef brisket,” Kwon said.

Kwon is currently in training at the DBRI headquarters under the Barbecue U program, a Dickey’s-style barbecue training course to jumpstart the franchisees success.

“We are so thrilled Dickey’s continues to expand in Dallas and that our community continues to receive our restaurants with open arms,” President of Dickey’s Barbecue Restaurants, Inc. Roland Dickey, Jr. said. “As our company grows, we grow as a family and we look forward to reaching out to the Dallas community. This is another great opportunity for Sam and for the company.”

Texas-based Dickey’s Barbecue Pit opened in 1941 and began franchising in 1994. Dickey’s Barbecue Pit is well-known for their hot pit-smoked signature meats, complimentary ice cream and the big yellow cups.

“We have so many new franchise owners who are investing with us. With this economy, we are glad people trust us for success and do not take that trust for granted. Their victory is our victory and we plan on only moving forward,” Dickey said.

The preparation prior to opening a Dickey’s franchise is extensive, ensuring that everyone is thoroughly prepared to hit the ground running.

The original Dallas location is still open for business and Dickey’s Barbecue Pit is still owned and operated by the Dickey Family.

There are 147 locations in 33 states.

More information on Dickey’s Barbecue Pit is available at www.dickeys.com. Franchising information is available at 866-340-6188.

Orlando, FL  (Restaurant News Release)  Seasons 52, the highly-acclaimed fresh grill and wine bar restaurant, has selected Country Club Plaza Shopping Center as a site for future expansion. Expected to open in spring of 2012, the new restaurant will be the company’s 24^th location.

Seasons 52 is recognized as a forward-thinking restaurant concept with proven consumer appeal. Known for its seasonally inspired menu and fresh approach to dining, the award-winning concept has capitalized on meeting the demands of today’s culinary-savvy diners. Seasons 52 changes the menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued patron can be guaranteed the highest quality fresh food prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from its signature flatbreads and appetizers- to all entrees and its Mini Indulgence desserts, which were originally created at Seasons 52 in Orlando in 2002. Seasons 52’s promise of “a fresh dining experience that celebrates living well” has been consistently praised by restaurant critics across the country and people’s choice awards alike.

In addition to its main dining area, the Seasons 52 in Kansas City will include a piano bar featuring live entertainment nightly, two private dining rooms, an outdoor patio, and an exclusive chef’s table for a more intimate culinary and wine experience. Seasons 52 provides the perfect ambiance for business lunches, romantic dinners, socializing with friends and any private group celebration or corporate event. The new restaurant is expected to create approximately 100 new jobs in Kansas City.

Leading Seasons 52 in its bold national expansion is company President Stephen Judge, who joined the organization in March 2007. Judge is focused on securing premium real estate sites to fuel the concept’s expansion. “Country Club Plaza is an ideal setting for Seasons 52,” he said. “The combination of upscale shopping, dining and entertainment provides a lifestyle environment compatible with the Seasons 52 concept. We are all very excited to share Seasons 52 with the people of Kansas City.”

Glenn Stephenson, VP and Division Manager of Highwoods Properties- which owns and operates Country Club Plaza- said, “We are extremely excited to welcome Seasons 52 to Country Club Plaza. The addition of Seasons 52 will provide locals and visitors with a wonderful new dining experience that complements the positive lifestyle philosophy of Kansas City.”

Seasons 52 currently operates 17 locations in ten states across the country and will open additional restaurants in McLean, VA (Tysons Corner Center) in summer 2011; Naples, FL (Mercato Center) and Jacksonville, FL (St. Johns Town Center) in fall 2011; Oak Brook, Ill (Oakbrook Center) and Garden City, NY (Roosevelt Field) in spring 2012, and Santa Monica, CA (Ocean and Broadway) in fall 2012.

About Seasons 52

Seasons 52, which debuted in 2003, is a fresh grill and wine bar that provides guests with a fresh dining experience, enabling them to celebrate living well. The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year. The award-winning wine list created and developed by Master Sommelier George Miliotes – the 152^nd master sommelier in the world – is consistently praised for its diverse international selection of 100 wines, including more than 52 offered by the glass. Seasons 52 is recognized as a forward-thinking restaurant concept that is “right for the times” and always offers guests something new to discover. For more information, please visit Seasons52.com, or visit Seasons 52 on Facebook and Twitter.

Celebrating 35 years in business, Bojangles’ has reached another significant milestone – the opening of its 500th restaurant in Surf City, N.C.

In July of 1977 Jack Fulk and Richard Thomas opened the first Bojangles’ in the South End of Charlotte, N.C., because they knew they had something other restaurants did not – unique recipes for flavorful fried chicken and made-from-scratch buttermilk biscuits.  Over the last 35 years, such classic menu items as the Cajun filet biscuit, fried chicken dinners, legendary iced tea, fixin’s like Dirty Rice® and sweet treats like the Bo-Berry Biscuit® have propelled this once-small operation in North Carolina to become one of the most beloved brands in the Southeast, with avid fans spreading across the country.

“We attribute the steady growth and success of Bojangles’ to our distinctive, great tasting food and the heroes of our business who prepare and serve our unique recipes and provide top-quality service to guests in our restaurants every day,” said Bojangles’ President and CEO Randy Kibler.

In addition to providing distinctive products and unequaled service, Bojangles’ offers its full menu all day long.  Customers can purchase fresh, made-from-scratch biscuits all day, every day!  Bojangles’ world famous chicken is fresh, never frozen, and is hand battered each day with biscuits being prepared every 20 minutes.  

“As the word spread about Bojangles’ tasty, one-of-a-kind menu offerings and our footprint continued to grow, we’ve developed a cult-like following of fans that are passionate not only about our food but the overall brand,” said Bojangles’ Senior Vice President of Marketing Randy Poindexter.  

“We’ve really been able to get a sense of the culture that has developed among lovers of Bojangles’ since the inception of social media,” Poindexter continued.  ”Each day our fans post on our Facebook page begging us to open a Bojangles’ in the town they’ve relocated to, or add funny comments like ‘Bo-Berry Biscuits saved my life today!’  It’s a great feeling to know that our customers care as much about this brand as we do.”

Bojangles’ does not intend to stop its aggressive expansion of company and franchise restaurants with number 500.  So far in 2011, a new Bojangles’ has popped up, on average, every nine days.  With each new restaurant equaling a $1.7 million investment and creating 25 to 30 new jobs, Bojangles’ brings more than delicious chicken and biscuits to a community when the restaurant comes to town.  Bojangles’ expansion to 500 units comes as systemwide revenue has exceeded company records, approaching nearly $800 million for 2011.

Another way Bojangles’ connects with the community is by providing support for a number of worthy charities.  For instance, this year Bojangles’ raised over $300,000 during the 2011 Shamrocks Against Dystrophy® in-store fundraiser bringing the total contribution to the MDA to over $2 million.  

To learn more about Bojangles’ history, menu items, community involvement and more, visit www.Bojangles.com.  Those interested in getting up-to-date information from Bojangles’ can become a fan of the restaurant on Facebook (www.facebook.com/Bojangles) or follow Bojangles’ on Twitter (@Bojangles1977).

About Bojangles’

Founded in 1977 in Charlotte, N.C., Bojangles’ Restaurants Inc. serves only the highest quality and most flavorful food to its loyal customers, with all of its proprietary menu items made from scratch.   A special blend of seasonings gives the food its unique flavor, including Bojangles’ core menu selections of World Famous chicken, fresh made-from-scratch buttermilk biscuits and legendary iced tea steeped the old-fashioned way.  Bojangles’ also offers biscuit sandwiches that are served all day.  Unique sides like Dirty Rice®, Cajun Pintos® and Seasoned Fries™ are just a few of the flavorful fixin’ choices.  First franchised in 1978, Bojangles’ boasts 500 locations in 10 states, primarily in the Southeast. The company was named one of the top 10 growth concepts in 2009 by both GE Capital and QSR magazine.  Its strong performance in all three day parts is what sets Bojangles’ apart from all other restaurants.  For more information, visit www.bojangles.com.

Whataburger has announced two new additions to its menu, the Pineapple Pie and Pineapple Shake, both available for a limited time only. The new menu items will be available through Monday, August 22 at all Whataburger locations.

“While we are known best for our fresh, made-to-order burgers, our pies and shakes have made a name for themselves as well,” said Rich Scheffler, Whataburger Restaurants, LP Group Director of Marketing. “The newest pineapple pie and shake are the perfect tropical combination for summer.”

Whataburger has proudly served shakes since its first restaurant opened in 1950. The pineapple shake, introduced for the first time this summer, joins Whataburger’s traditional shake flavors of chocolate, vanilla and strawberry. All shakes are offered in three sizes; 16-ounce, 20-ounce and 32-ounce.

Pies made their debut on the Whataburger menu in the late 1950s. Pineapple, the newest flavor, joins the menu’s traditional hot apple pie, a Whataburger customer favorite.

In addition to delicious pies and shakes, other Whataburger dessert options include sugar and chocolate chunk cookies, cinnamon rolls and fruit chews. Dessert is served at Whataburger 24 hours a day, 7 days a week, 364 days a year at all 724 locations.

For nutritional information on the Pineapple Pie, Pineapple Shake or any other Whataburger menu item including Whataburger’s low calorie options, customers can visit www.whataburger.com.

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 with sales of more than $1 billion annually. Visit www.whataburger.com for more information on the company or become a fan on Facebook at http://www.facebook.com/whataburger.

DALLAS  (Restaurant News Release)  Mr. John D. Harkey, Jr., Chief Executive Officer of Consolidated Restaurant Operations, Inc. (CRO) and Mr. Ali Al Sagri, Chief Operating and Commercial Officer of the Safari Group of Companies jointly announced the grand opening of the first El Chico restaurant in the city of Riyadh, Kingdom of Saudi Arabia.

The original Tex-Mex restaurant brand established in 1940, El Chico offers Mexican cuisine in a simple, relaxed atmosphere.

Safari Group is a Saudi based group of companies with headquarters in Riyadh. Safari recently formed a new company, Unique Hospitality Company (UHC), a fully owned subsidiary of Safari Group. In order to realize the vision of the group’s founder/Chairman Mr. Saleh Al Sagri, in attaining a leadership position in the restaurant segment of the Kingdom through the creation of a chain of boutique restaurants representing selected and exclusive global brands. This vision has been fueled by the passion of Mr. Ali Al Sagri, group COO. Ali aims to undertake this exciting challenge with the leadership of Mr. Talal Azhari, a veteran with 34 years experience in the operation and development of restaurant brands. The group will develop five El Chico restaurants across the Kingdom.

The El Chico brand is owned by CRO, a Dallas, Texas based company operating 117 restaurants. The CRO portfolio of brands includes Cantina Laredo, Cool River Cafe, Silver Fox, Good Eats, Lucky’s and III Forks brands.

Mr. Harkey said, “US franchise concepts such as those under the CRO umbrella have attracted international franchise partners for three main reasons: strong brand identification, sophisticated distribution networks and well-defined, proven operating systems.”

CRO has development agreements in place to build 100 restaurants over the next seven years including restaurants now operating in Dubai, Abu Dhabi and Cairo.

Mr. Ali Sagri remarked, “UHC is the latest addition of the Safari group and is a result of the chairman’s strategic decision of diversifying into specialized retail business that will stand out for their quality operation and unique products.”

“We are honored to be selected by CRO group as the exclusive franchisee for the development and operation of El Chico in the Kingdom of Saudi Arabia,” said General Manager Talal Azhari. “Our first opening will reflect our commitment to deliver the highest standard of food, quality and service for all our guests.”

NEW YORK  (Restaurant News Release)  As Johnny Rockets celebrated its 25th anniversary, the all-American restaurant chain opened its newest restaurant at the historic landmark, South Street Seaport, in New York City. To celebrate, Johnny Rockets hosted a ribbon-cutting ceremony at the new restaurant, located between Pier 16 and 17, on June 6, 2011, from 4 p.m. to 6 p.m. The event, which was held on the exact day of the brand’s 25th birthday, featured Johnny Rockets CEO John Fuller, Franchise Owner Bill White and the introduction of Big Apple Shakes.

“I’ve waited 10 years for this site, and we’ve taken great care to preserve the historical aspects of the building, while keeping to the tradition of our sleek and modern American feel,” said Johnny Rockets Franchise Owner Bill White. “Much like the Seaport and Pier 17, Johnny Rockets is proud of a rich and diverse history, and we are very glad to be able to add to the culture and fun on this dynamic Lower Manhattan waterfront.”

The new Seaport restaurant features a brand new design in a significantly historic building. It is the first prototype of the chain’s new interior design, which takes the traditional red, chrome and checkerboard décor and replaces it with rich earth tones for a more contemporary, warm, and upscale environment. In addition to savoring classic Johnny Rockets fare, guests can also enjoy ample outdoor seating on the Boardwalk and alcoholic beverages.

“What’s old is new, again,” stated CEO John Fuller. “Just as the Seaport has maintained its historic American heritage, while updating its offerings for visitors, we have also modernized the look and feel of our restaurant design to keep up with our Guests’ lifestyles and the ambiance of the area. We know this new look will appeal to both neighboring Wall Street executives and tourists from around the world.”

The South Street Seaport restaurant is open seven days a week; from 8 a.m. to midnight on Sunday through Thursday, and 8 a.m. to 2 a.m. on Friday and Saturday, and is located between Fulton and South Street. Johnny Rockets operates 20 other New York area restaurants, including four at Yankee Stadium and one of three Johnny Rockets Sports Lounge concepts, on 62nd Street and First Avenue. Two more Johnny Rockets restaurants will open, later this year. For more information about Johnny Rockets, visit www.johnnyrockets.com.

ALISO VIEJO, Calif.  (Restaurant News Release)  Well-known on the eastern seaboard, residents throughout the state of New York are familiar with Johnny Rockets restaurants. The chain has opened its 17th New York state location, in the city of Westchester.

Offering the traditional Johnny Rockets menu, with all-American favorites, including Hamburgers, American Fries and Deluxe Shakes. The menu also features some local favorites such as Caesar, Southwestern or Asian salads. A Black Bean Chipotle Veggie Burger and other regional requests.

According to Johnny Rockets Director of Operations for the Westchester city restaurant, Daniel Weisse, “Johnny Rockets is one of the only “family friendly” restaurants in the area, so we couldn’t be more thrilled with the location and are anxious to open our doors to the community.” As is customary for the chain, advertising in local publications and offering special discounts to the neighboring community has helped create excitement for the grand opening.

The Westchester city restaurant is owned and operated by the Montag Rockets franchise group who also own the Johnny Rockets restaurant, in Mt. Kisco, New York. With over 20 years in the sports, entertainment and restaurant business, the Montag Rockets franchise group is known for recognizing successful ventures and thus, whole-heartedly, “believes in the Johnny Rockets brand and is excited to see its development and growth within the area,” says Weisse.

“New York locals and tourists have enjoyed the traditional all-American fare of Johnny Rockets for many years,” says Jericho Tallman, Public Relations Manager of Johnny Rockets, “at the newest Johnny Rockets restaurant in Westchester, guests can continue to enjoy American classics, but will also have the opportunity to experience some non-traditional fare.” Tallman also added, “We are thrilled about this grand opening, as Johnny Rockets is hoping to continue expansion across the U.S.”

The new Johnny Rockets restaurant will occupy a 3,010 sq. ft. space and employ a staff of 40 locals. The restaurant has a built-in private banquet room ideal for birthday parties, fundraising opportunities and private events. The restaurant is located at 777 White Plains Road, Scarsdale, NY in The Shoppes at Eastchester.

For more information about Johnny Rockets or their franchising opportunities go to www.johnnyrockets.com.