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

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

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

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

Franchise expansions into two new states yield highest grand-opening month sales in company history

COPPELL, Texas  (RestaurantNewsRelease.com)  Texas-based CiCi’s Pizza continues to find record-breaking success as it expands into new franchise markets. The chain, which has more than 600 stores in 35 states, has opened restaurants in two new states, Wisconsin and New York, in the past month and has plans to continue to build operations in new and under saturated markets.

“Using industry-best research practices, we’ve identified key markets across the country with the ideal demographic mix for CiCi’s,” said Jim Sheahan, Vice President of Franchise Sales. “We’re actively recruiting high-quality franchisees in those markets with a combination of in-person Expos and an innovative online portal.”

CiCi’s Pizza has targeted several key areas for growth, including the East Coast, California, Nevada, Arizona and Florida. In July alone, CiCi’s signed deals for eight new restaurant openings in New Jersey, Pennsylvania and Nevada. The chain will open seven new stores by the end of September and continues to conduct franchise Expos. Recent grand openings of New York’s first CiCi’s in DeWitt this month was the best in the company’s history, and sales have remained well above per-unit average.

“Our recent openings have been phenomenal,” Sheahan said. “Given that we’ve had two of our highest-volume openings ever this summer, we anticipate that our new restaurants will continue to see success. Our goal is to find top-notch franchisees across the United States to build even more momentum.”

For more information about becoming a CiCi’s franchisee and to see a list of upcoming Expos, log on to www.cicispizza.com and click on “Franchise info.”

About CiCi’s Pizza

CiCi’s Pizza, started in Plano, Texas in 1985, is as a family-oriented restaurant with a fresh, hot pizza, pasta, salad and dessert buffet featuring up to 20 varieties of pizza made with fresh ingredients for $5 and change. CiCi’s has been recognized has a top franchise business, ranking No. 1 in the pizza category for the past three years by Nation’s Restaurant News. CiCi’s has also been recognized by USA Today, Restaurants & Institutions, Entrepreneur, the Wall Street Journal, Franchise Today and Parents. CiCi’s has more than 600 restaurants in 35 states, and the recent One Brand Tour, led by CEO Mike Shumsky, ensures each and every franchise always upholds the highest standards. CiCi’s corporate support center is lead by a strong team of experts with more than 150 years of combined experience in franchising, business, operations, human resources, growth strategy, advertising, marketing and public relations.

For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis .

CONSHOHOCKEN, Pa.  (RestaurantNewsRelease.com)  It’s 4 p.m. on Friday at the Oxford Valley Saladworks in Langhorne, PA. Customers are lined up for late lunches and early dinners, the staff is mixing and tossing the variety of salad creations with franchisee Michelle Landis, 27, right alongside them.

Landis is the newest and youngest multi-unit franchisee of Saladworks, the nation’s first and largest fresh-tossed salad franchise concept. With over 100 locations coast to coast, Saladworks is a quick-service concept on the rise. Founded by former chef, John Scardapane, in southern New Jersey in 1986, Saladworks serves fresh, made-to-order, entrée sized salads as an alternative food offering to consumers on-the-go.

Landis joined the Saladworks team in 1998 at 15 years old as an hourly employee at the Greentree Square store in Marlton, NJ, working for franchisee, Paul DiFillippo. “Michelle is one of the hardest working people I know. There is no task that she can’t handle; she thrives on challenges,” said DiFillippo. In 2003, DiFillippo approached Landis about managing his team’s location in Oxford Valley, PA. Landis, a businesswoman to the core, turned him down. “I said the only way that it would be worth my time was if I owned the store,” she said. Six months went by before DiFillippo approached her again about managing and taking over the store. This time, Landis accepted and in April, 2004, the Oxford Valley Saladworks was hers.

Since then, Landis has helped the location sky rocket to success. The store’s operational performance review scores are well above system-wide average, based on standards of quality, service, and cleanliness. Additionally, Landis’ store was awarded the Silver Club award at Saladworks’ 2010 Franchise Convention; an impressive status held by stores with annual sales above $850,000.

In May, 2010, Landis became a multi-unit franchisee after purchasing an additional Saladworks location in Warminster, PA with her own funds. “It’s exciting, overwhelming, and interesting,” Landis says about running two locations. “I feel strongly about the brand and that’s why I purchased a second store. You need people you can trust and rely on, and I have that here,” she said.

Sierra Corbin, 24, of Bristol, PA, is one of those people. Corbin has been an employee of the Oxford Valley location for two years. “Michelle is honest and trustworthy,” Corbin says of her boss. “She’s no-nonsense and gets down to business. I’ve enjoyed working with her. I wouldn’t be here if I didn’t!” Corbin says, and Landis, the no-nonsense boss blushes at the compliment.

“In the beginning, Michelle earned her business the classic, old-fashioned way, with hard work and sweat equity. Now she has earned her role as a successful multi-unit franchise owner,” said Saladworks Founder/CEO, John Scardapane. “She was one of our inspirations to offer entrepreneurs the unique chance to own and operate a Saladworks restaurant with only a $75,000 investment, so others may follow the path Michelle created for herself,” Scardapane said.

To speak to Michelle Landis or Saladworks Founder/CEO, John Scardapane, contact Erin Salvatore at 610-825-3080 or esalvatore@saladworks.com.

SAN JOSE, Calif.  (RestaurantNewsRelease.com)  When a young college student started a sandwich shop around the corner from San Jose State University in the early 1970s, he had a simple recipe: fresh ingredients piled high atop fresh-baked bread for a price even college students would find appealing. His idea proved popular and, as the company rounds the corner on 40 years in the business, Togo’s chairman and CEO Tony Gioia is ready to launch an ambitious brand update that leverages Togo’s history as a West Coast original.

On June 19, Togo’s will join its newest franchisee, Valencia-based businessman Robert Dorian, to open the first new prototype restaurant at 28166 Newhall Ranch Road. The restaurant features classic reminders of the chain’s roots and delivers on the quality sandwich experience that fans of Togo’s already enjoy. It’s representative of a system-wide brand refresh occurring over the summer of 2010, and it’s just the beginning.

Dorian is the company’s 168th active franchisee, opening the 240th restaurant in the system in a time when many are surprised to see businesses hiring, much less opening anew. “My wife Nadeen and I are raising our daughters here in Valencia and have always been Togo’s fans on the customer side of the counter,” he says. “But once I saw what Togo’s had to offer its franchisees, I knew I wanted to be a part of it — and that the time was now.”

CEO Gioia agrees, adding, “Togo’s has a core strength in the quality of our food, and we are proud to have quality franchisees such as the Dorians join our family.” He continues, “As a businessman, I hope this new restaurant reminds people that growth in this economy is possible with the right opportunity.”

The new prototype design and system-wide refreshment were the brainchild of Togo’s vice president of branding and marketing, Renae Scott. “I wanted to capture the essence of Togo’s as a West Coast original,” says Scott. “We’ve been a part of the people’s lives since 1971 and our quality and history sets us apart from other national chains.” Working with WD Partners, a nationally recognized retail design firm, Scott spent more than a year leading a team of executives, franchisees and experts to develop the new prototype and systemwide brand refreshment.

The restaurant chain’s first new prototype location will officially open with a Chamber of Commerce ribbon-cutting ceremony June 17 and a one-day fundraiser on June 19, when all sandwiches will be sold for $1 with proceeds going to Valencia public schools.

For more information, contact Togo’s public relations at 805-637-9411.

About Togo’s Sandwiches

In 1971, a young college student with a big appetite and a little money bought a small sandwich shack in San Jose where he started making sandwiches the way he liked them—big, made to order, and stuffed with fresh ingredients. Before long, there were lines out the door and Togo’s Sandwich Shop was on its way to becoming a West Coast original.

Now, almost 40 years later with more than 240 restaurants, Togo’s still serves up big, fresh sandwiches, made to order. Just the way we always did. Just the way you like them.

Learn more about Togo’s at Togos.com, become a Togo’s fan on Facebook at facebook.com/TogosSandwiches, or follow Togo’s on Twitter at twitter.com/TogosSandwiches.