Restaurant veteran Greg Cutchall expects Des Moines to quickly embrace Twin Peaks’ food, drinks and scenic views

First Twin Peaks Restaurant Now Open in Iowa

Addison, TX  (Restaurant News Release)  Twin Peaks has finally arrived in Iowa thanks to businessman Greg Cutchall. The award-winning adventure lodge’s first location in West Des Moines is now open for dinner at 4570 University Avenue.

Less than a year after opening his first Twin Peaks location in Omaha, Cutchall brings to Des Moines a restaurant concept named a “Hot Concept” by the industry’s leading publication, Nation’s Restaurant News.

Cutchall is founder of Cutchall Management Company whose restaurants include Famous Dave’s BBQ, Tin Star, Rock Bottom and Sonic, among others. He discovered Twin Peaks while in Dallas for the opening of a new Paradise Bakery.

“The managers wanted to watch some football, so they took me to Twin Peaks. I walked through the door and knew it would be a hit in Des Moines,” said Cutchall.

Twin Peaks West Des Moines will offer locals a sports restaurant that features made-from-scratch, high-quality comfort food, an extensive selection of 29-degree draft beer, a bold hunting lodge atmosphere and the outgoing and beautiful Twin Peaks Girls. Twin Peaks is currently open for dinner from 5 p.m. daily. The restaurant will begin serving lunch in the next few weeks.

“People love great food, cold beer, sports and the Twin Peaks girls,” said Cutchall. “There is no doubt in my mind that this restaurant will be wildly popular in Des Moines.”

And beyond.

Cutchall says that he eventually expects to open more Twin Peaks in neighboring cities.

Twin Peaks’ menu features such home-style favorites as slow roasted Rib Eye Pot Roast, Grilled Meatloaf, and butter-brushed Flat Iron Steak, as well as classics like hand-prepared Mozzarella Cheese Sticks and never-frozen Buffalo wings in four flavors.

Hours for the new Twin Peaks restaurant will be Sunday-Thursday from 5 p.m. to midnight and Thursday-Saturday from 5 p.m. to 2 a.m until the location opens for lunch. More information on the Twin Peaks is available at www.Facebook.com/TwinPeaksDesMoines or (515) 258-8294.

More information on Twin Peaks, including locations and franchise information is available at  www.TwinPeaksRestaurant.com.

About Twin Peaks

Founded in 2005 in the Dallas suburb of Lewisville by successful restaurant veterans Randy DeWitt and Scott Gordon to meet the needs of an untapped market, Twin Peaks features quality food and ice cold draft beer served by friendly and attractive Twin Peaks Girls in a mountain sports lodge setting. Named a “2010 Hot Concept!” by Nation’s Restaurant News and among 2011’s “Future 50” concepts by Restaurant Business magazine the national chain has more than 20 locations throughout Arizona, Louisiana, Colorado, Iowa, Kansas, Nebraska, New Mexico, Oklahoma, Tennessee and Texas.

BJ's Restaurants Opens in Santa Rosa, California

Huntington Beach, CA  (Restaurant News Release)  BJ’s Restaurants, Inc. (Nasdaq:BJRI) today announced the opening of its newest restaurant in Santa Rosa, California, on Monday, May 14, 2012. The new BJ’s Restaurant & Brewhouse is located at the intersection of Guerneville and US 101 as the latest addition to the 800,000 square foot Coddingtown Mall. The restaurant is approximately 9,000 square feet, contains seating for approximately 280 guests, and features BJ’s extensive menu including BJ’s signature deep-dish pizza, award-winning handcrafted beer and famous Pizookie® dessert. BJ’s highly detailed, contemporary décor and unique video statement, including BJ’s 103″ plasma display as well as several high-definition flat panel televisions, create a high energy, fun and family-friendly dining environment for everyone to enjoy. Hours of operation are from 11:00 a.m. to 12:00 midnight Sunday through Thursday, and 11:00 a.m. to 1:00 a.m. Friday and Saturday.

“We are very excited to bring the BJ’s restaurant concept to the North Bay area of the San Francisco market in Santa Rosa California,” commented Jerry Deitchle, Chairman and CEO. ”Our new BJ’s in Santa Rosa joins our other very successful restaurant in the North Bay market located at the Northgate Mall in San Rafael. We have now opened five new restaurants this year and remain solidly on track to open as many as 11 additional restaurants during fiscal 2012, including the relocation of an older, smaller-format ‘pizza and grill’ restaurant to a site that can support a larger format BJ’s restaurant. We expect to open our next two restaurants in Waco, Texas and Round Rock, Texas in late June before the end of our fiscal second quarter.” Investors are reminded that the actual number and timing of new restaurant openings is subject to a number of factors outside of the Company’s control including, but not limited to, weather conditions and factors under the control of landlords, contractors and regulatory/licensing authorities.

BJ’s Restaurants, Inc. currently owns and operates 120 casual dining restaurants under the BJ’s Restaurant & Brewery®, BJ’s Restaurant & Brewhouse®, BJ’s Pizza & Grill® and BJ’s Grill™ brand names. BJ’s restaurants offer an innovative and broad menu featuring award-winning, signature deep-dish pizza complemented with generously portioned salads, appetizers, sandwiches, soups, pastas, entrees and desserts. Quality, flavor, value, moderate prices and sincere service remain distinct attributes of the BJ’s experience. The Company operates several microbreweries in addition to using qualified contract brewers to produce and distribute BJ’s critically acclaimed proprietary handcrafted beers throughout the chain. The Company’s restaurants are located in California (59), Texas (25), Arizona (6), Colorado (4), Oregon (2), Nevada (5), Florida (9), Ohio (3), Oklahoma (2), Kentucky (1), Indiana (1), Louisiana (1) and Washington (2). Visit BJ’s Restaurants, Inc. on the Web at http://www.bjsrestaurants.com.

Certain statements in the preceding paragraphs and all other statements that are not purely historical constitute “forward-looking” statements for purposes of the Securities Act of 1933 and the Securities and Exchange Act of 1934, as amended, and are intended to be covered by the safe harbors created thereby. Such statements include, but are not limited to, those regarding expected comparable restaurant sales growth in future periods, the success of various sales-building and productivity initiatives, future guest traffic trends and the number and timing of new restaurants expected to be opened in future periods. These “forward-looking” statements involve known and unknown risks, uncertainties and other factors which may cause actual results to be materially different from those projected or anticipated. Factors that might cause such differences include, but are not limited to: (i) the effect of credit and equity market disruptions on our ability to finance our continued expansion on acceptable terms, (ii) our ability to manage an increasing number of new restaurant openings, (iii) construction delays, (iv) labor shortages, (v) increase in minimum wage and other employment related costs, (vi) food quality and health concerns, (vii) factors that impact California, where 59 of our current 120 restaurants are located, (viii) restaurant and brewery industry competition, (ix) impact of certain brewery business considerations, including without limitation, dependence upon suppliers, third party contractors and related hazards, (x) consumer spending trends in general for casual dining occasions, (xi) potential uninsured losses and liabilities, (xii) fluctuating commodity costs and availability of food in general and certain raw materials related to the brewing of our handcrafted beers and energy, (xiii) trademark and service-mark risks, (xiv) government regulations, (xv) licensing costs, (xvi) beer and liquor regulations, (xvii) loss of key personnel, (xviii) inability to secure acceptable sites, (xix) limitations on insurance coverage, (xx) legal proceedings, (xxi) other general economic and regulatory conditions and requirements, (xxii) the success of our key sales-building and related operational initiatives and (xxiii) numerous other matters discussed in the Company’s filings with the Securities and Exchange Commission, including its recent reports on Forms 10-K, 10-Q and 8-K. The “forward-looking” statements contained in this press release are based on current assumptions and expectations and BJ’s Restaurants, Inc. undertakes no obligation to update or alter its “forward-looking” statements whether as a result of new information, future events or otherwise.

For further information, please contact Greg Levin of BJ’s Restaurants, Inc. at (714) 500-2400.

• Location in Grandville, Michigan, is Concept’s seventh location
• First franchised location scheduled to open in mid 2012

Diversified Restaurant Holdings Opens Newest Bagger Dave's Location

Southfield, MI  (Restaurant News Release)  Diversified Restaurant Holdings, Inc. (OTCBB:DFRH) (“DRH” or the “Company”), the owner, operator, and franchisor of the unique, full-service, ultra-casual restaurant and bar Bagger Dave’s Legendary Burger Tavern^® (“Bagger Dave’s”) and a leading franchisee for Buffalo Wild Wings^® (“BWW”), announced that it officially opened its seventh Bagger Dave’s location at The Grandville Marketplace in Grandville, Michigan on Sunday, May 13, 2012.

Michael Ansley, President and CEO of DRH, commented, “Grandville is one of the oldest suburbs of Grand Rapids, which is the second largest city in Michigan, so we felt that it was a natural option to strategically expand the Bagger Dave’s concept.”

Bagger Dave’s offers a full-service, family-friendly restaurant and bar with a casual, comfortable atmosphere. The menu features the ability for each customer to create their own “legendary” fresh (never frozen) burger, accompanied by more than 30 toppings from which to choose, fresh-cut fries, and hand-dipped milkshakes. Guests can also enjoy a glass of wine hand selected by a Master Sommelier or choose from a wide variety of local craft beers from Michigan breweries. The Company currently owns and operates seven Bagger Dave’s restaurants in Michigan, with three additional corporate-owned restaurants and one franchise location scheduled to open in 2012.

Mr. Ansley noted, “Our plan is to continue building on the momentum we’ve built since our initial concept launch in January 2008. The overwhelming response we have received on the Bagger Dave’s concept has led us on an aggressive path to pursue additional growth opportunities through a combination of corporately-owned and franchised locations. Additionally, we are committed to expanding our Buffalo Wild Wings operations in Michigan and Florida in fulfillment of our 32-store Area Development Agreement with franchisor Buffalo Wild Wings, Inc., with two additional stores currently under construction and another 14 more locations planned over the next five years.”

About Diversified Restaurant Holdings

Diversified Restaurant Holdings, Inc. (“DRH” or the “Company”) is the owner, operator, and franchisor of the unique, full-service, ultra-casual restaurant concept, Bagger Dave’s Legendary Burger Tavern^® (“Bagger Dave’s”) and is a leading Buffalo Wild Wings^® (“BWW”) franchisee. Between the two concepts, the Company currently operates 29 restaurants in Michigan and Florida, with an additional four Bagger Dave’s (three corporate owned and one franchise) and two BWW restaurants currently under construction. The Company routinely posts news and other important information on its Web site at www.diversifiedrestaurantholdings.com.

Bagger Dave’s offers a full-service, family-friendly restaurant and bar with a casual, comfortable atmosphere. The menu features freshly-made burgers (never frozen), accompanied by more than 30 toppings from which to choose, fresh-cut fries, and hand-dipped milkshakes. Guests can also enjoy a glass of wine hand selected by a Master Sommelier or choose from a wide variety of local craft beers from Michigan breweries. Signature items include Sloppy Dave’s BBQ^®, Train Wreck Burger^®, and Bagger Dave’s Amazingly Delicious Turkey Black Bean Chili^®. The Bagger Dave’s concept emphasizes local flair by showcasing historical photos of the city in which each restaurant resides and features an electric train that runs above the dining room and bar areas. Currently, there are seven corporate-owned locations in the state of Michigan and an executed area development agreement to franchise six Bagger Dave’s in five states outside of Michigan.  Bagger Dave’s first franchisee will open in June 2012 in Cape Girardeau, Missouri. DRH is approved to franchise Bagger Dave’s in the states of Illinois, Indiana, Kentucky, Michigan, Missouri, Ohio, and Wisconsin. For more information, visit www.baggerdaves.com.

DRH operates 22 BWW restaurants: 14 in Michigan and eight in Florida. The Company continues to build new BWW restaurants in fulfillment of its 32-store Area Development Agreement (“ADA”) with franchisor Buffalo Wild Wings, Inc. (Nasdaq:BWLD). This agreement, in addition to the six BWW restaurants opened prior to the ADA, suggests that the Company will operate 38 BWW restaurants in Michigan and Florida by 2017.

Safe Harbor Regarding Forward Looking Statements

This news release contains “forward-looking statements” as that term is defined in the Private Securities Litigation Reform Act of 1995, as amended. Such statements consist of words like “anticipate,” “expect,” “project,” “continue” and similar words. These statements are based on the Company’s and its subsidiaries’ current expectations and involve risks and uncertainties, which may cause results to differ materially from those set forth in the forward-looking statements. Factors that may cause actual results to differ materially from those contemplated by such forward-looking statements, include consumer acceptance of the Company’s products, its ability to deliver new products, the success of its strategy to broaden market channels and the relationships it has with retailers and distributors. The risks associated with any investment in CHDT, which is a small business concern and a “penny-stock Company” and, as such, a highly risky investment suitable for only those who can afford to lose such investment, should be evaluated together with the risks and uncertainties more fully described in the Company’s Annual and Quarterly Reports filed with the Securities and Exchange Commission. DRH undertakes no obligation to publicly update or revise any forward-looking statement, whether as a result of new information, future events, or otherwise.

"Hell's Kitchen" is Now Casting the Best Chefs in America!

(Restaurant News Release)  FOX’s hit unscripted series “HELL’S KITCHEN” is back again as Chef Gordon Ramsay looks for the Best of the Best to work beside him in the hottest kitchen on Earth! The nationwide casting call has begun and we’re in search of America’s culinary elite who not only have the skills but the stamina to cook alongside the infamous, Chef Gordon Ramsay.

“HELL’S KITCHEN” will follow the chefs 24/7 through the perils of working in Chef Ramsay’s pressure-filled restaurant, capturing the wrath, emotion and adrenaline rush that comes with cooking in a top-notch restaurant. Contestants will have to prove they have the endurance and skills to work with Chef Ramsay as they are pushed to their limits.

Casting is searching for culinary candidates, 21 and over, who are outspoken, competitive and can stand the HEAT in one of the Most Exclusive and Toughest kitchens in the world. Applicants must be passionate, skilled at their craft and aim to become the next winner of “HELL’S KITCHEN.”

If you think you have what it takes to smoke the competition then visit http://www.fox.com/casting.php or www.theconlincompany.com for open call locations and general casting information.

Currently casting in Los Angeles, Boston, New York, Philadelphia, Chicago, San Antonio, New Orleans, Atlanta.

**This is a casting call with no guarantee of acceptance

Contact:
The Conlin Company
310-313-9100
hellskitchen@theconlincompany.com

Fazoli's April Sales Set New Record

Lexington, KY  (Restaurant News Release)  New marketing and hospitality programs launched in early April, combined with a recently revamped menu, expanded service and a new unit design, helped drive a nearly 11 percent same-store sales increase last month at Fazoli’s, America’s largest premium Italian quick-service restaurant.

The new marketing program spotlights recent changes that include the new look, new menu, table service, and real silverware and plates. In conjunction with the new campaign, Fazoli’s rolled out a new service and hospitality program. Both were launched in company markets.

“Guests are really responding to the improvements that we have made to every aspect of the Fazoli’s experience,” said Carl Howard, president and CEO. According to Howard, company-owned restaurants in April experienced 10.9 percent same-store sales growth, making it the best April comp store sales performance ever. This was Fazoli’s 21st straight month of comp store sales increases, making for its longest growth streak since 1999. It also was the third record set in the last five months.

Franchisees reported an April increase of 4.2 percent over 2011. The new marketing and hospitality programs are being phased in to franchised units and markets. “This was the best year-over-year April performance in the company’s history, and it sets up Fazoli’s for a great spring and summer,” Howard said.

An American family favorite for more than 20 years, Fazoli’s is a leading, next generation QSR franchise opportunity. With a premium menu of freshly prepared Italian entrees, Submarinos sandwiches and salads, a new service style featuring table service and a contemporary new restaurant design, Fazoli’s is well positioned for growth. Already America’s largest Italian quick-service chain with more than 220 restaurants, Fazoli’s is expanding in select markets throughout the country. Founded in Lexington, Ky. in 1988, Fazoli’s was acquired by Sun Capital Partners in 2006.

Illinois Hardee's Posts Record-Breaking Opening Week

St. Louis, MO  (Restaurant News Release)  Burger lovers in Loves Park, Illinois wasted no time welcoming Hardee’s^® back into the community last week. The newly opened Hardee’s in the Rockford area set a company sales record in its opening week in Loves Park, topping the previous Hardee’s domestic sales mark at a Sioux Falls, South Dakota restaurant in October 2010.

“We knew the people of Loves Park missed Hardee’s and were excited for the new opening but this surpassed our expectations,” said Andrew F. Puzder, CEO of CKE Restaurants, Inc., parent company of Hardee’s. “Obviously, as our results in the Rockford area show, the people of northern Illinois love our big, delicious burgers and Made From Scratch Biscuits™. It was an amazing welcome back from the community and we are very grateful for their support.”

The new restaurant remodeled a building that used to be a Hardee’s but had been closed by previous franchise owners in 1999.

“After meeting with people in the community, we knew they had been enthusiastic about the brand so we knew it was the right time to bring Hardee’s back to Rockford,” said Jeff Reddig, partner at Star Restaurants, the Hardee’s franchise operator.

The Loves Park Hardee’s located at 1550 E. Riverside Blvd. opened for business May 2. It is the 11^th Hardee’s franchise operated by Quad Cities-based Star Restaurants and employs 70 full- and part-time workers. There are now 75 Hardee’s in the state of Illinois employing about 2,000 people.

“I’m proud of our franchise groups and their commitment to growing the Hardee’s brand,” added Puzder. “I’m especially proud of Jeff Reddig and Jerry Maniccia with Star Restaurants, George Collins and Bobbie Dischler with Hardee’s and the Loves Park restaurant crew. They did a great job delivering the premium-quality food and great customer service for which we’re famous.”

About Hardee’s

Celebrating more than 50 years in the quick-service industry, Hardee’s Good Systems is a wholly owned subsidiary of CKE Restaurants, Inc. of Carpinteria, Calif. As of the end of fiscal 2012, the Company, through its subsidiaries, had a total of 3,243 franchised, licensed or company-operated restaurants in 42 states and 25 countries, including 1,313 Carl’s Jr.^® restaurants and 1,912 Hardee’s restaurants. For more information, or to find a Hardee’s near you, go to www.hardees.com. Hardee’s social media sites include www.facebook.com/hardees, www.twitter.com/hardees and www.youtube.com/hardees.

Mira Mesa welcomed its newest Korean fusion restaurant today with the opening of Fuze Restaurant and Lounge.

Korean fusion restaurant, Fuze Restaurant and Lounge, opens in Mira Mesa

San Diego, CA  (Restaurant News Release)  Mira Mesa welcomed its newest Korean fusion restaurant today with the opening of Fuze Restaurant and Lounge. Located at 9379 Mira Mesa Blvd., the 3,300 square foot restaurant will be open daily for lunch and dinner.

“We were ready to usher in an approachable, modern restaurant and lounge concept in an area of town that had very limited options for Korean-inspired cuisine,” said Minjae Kim, partner of Fuze Restaurant and Lounge.

The lunch and dinner menus, created by Executive Chef Jae Hun Sung, highlight bulgogi sliders, Korean marinated short rib tacos, yellow tail carpaccio and spicy seafood dduk bok ki. Rice cakes, noodles, fried rice and desserts by Heaven Sent Desserts are also included. Sung incorporates elements of Thai and Japanese flavors as showcased in a number of dishes such as the salmon sashimi appetizer.

“Our price points are quite casual, from $7.95 to under $20.00,” added Sung. “Fuze is meant to be a daily dining option, ideal for a quick lunch or a post-movie bite.”

The open-air space seats 70 patrons indoors, including at the bar, and another 20 guests on the patio. Sung, a chef with nine years of culinary experience, met Kim at Minsokchon and the pair decided to open their own establishment.

“I don’t like cooking, but I like eating,” smiled Kim. “We’re a perfect duo.”

Fuze Restaurant and Bar is open Sunday through Thursday from 11:00 a.m. to 11:00 p.m. and Friday and Saturday from 11:00 a.m. to Midnight. To learn more about Fuze Restaurant and Lounge, visit: www.facebook.com/FUZESD or call (858) 271-1302.

Ten Top-Notch Dads Will Earn A Catered Party For Ten At Stonefire Grill.

Stonefire Grill Searches For So-Cal Super Dads On Twitter

(Restaurant News Release)  Has your dad overcome adversity and gone the extra mile to provide a better life for you? Do you know a single father who puts in overtime so that his kids can continue with piano lessons?  Perhaps you know someone who has taken on the role of father for his many grandkids. Or he’s coping with a physical ailment and still able to put food on the table.  This Father’s Day, Stonefire Grill is conducting a search for Super Dads across the southland who go above and beyond the call of duty. To nominate a dad, first follow Stonefire on Twitter (@Stonefiregrill)

Noble Roman's Announces First Quarter 2012 Earnings

Indianapolis, IN  (Restaurant News Release)  Noble Roman’s, Inc. (OTCBB:NROM), the Indianapolis based franchisor of Noble Roman’s Pizza and Tuscano’s Italian Style Subs, today announced results for the quarterly period ended March 31, 2012.

A summary of results for the three months ended March 31, 2012 compared to the same period in 2011 follows:

Total revenue was $1,837,662 compared to $1,802,017.

Net income was $365,079, or $.02 per share, compared to $368,012, or $.02 per share.

Net income before taxes was $604,537, or $.03 per share, compared to $609,393, or $.03 per share. Although the company provides for income tax expense on its Statement of Operations, it is currently not paying any income tax as a result of its deferred tax credits and will not pay any income tax on the next $27 million of net income.

Operating margin on total revenue was 38.1% compared to 39.3%. The slight shrinkage in margin was the result of adding sales expenses to pursue the company’s strategy of seeking increases in future revenue. This increase was the addition of a sales executive and additional trade shows. This was done to pursue an increase in the number of non-traditional franchises, to accelerate growth in the number of grocery store take-n-bake locations and to increase the number of grocery store distributors carrying the take-n-bake products.

Upfront franchisee fees and commissions were $84,178 compared to $62,625.

Royalties and fees less upfront fees were $1,619,388 compared to $1,612,163. This included an increase in royalties and fees from grocery store take-n-bake pizza of $74,853, or 31%, a decrease in royalties and fees from non-traditional locations of $36,124, or approximately 3%, and an increase in royalties and fees from traditional locations of nearly 1%.

Subsequent Events:

The company is in the process of refinancing its debt with a $5 million term loan to be amortized over 48 months with the proceeds to be used to repay the existing note to Wells Fargo Bank in the amount of $3.4 million, to repay the note payable to officer of $1.3 million and to pay other costs related thereto. The new term loan transaction is scheduled to close on May 15, 2012. The new term loan will bear interest at an annual rate of LIBOR plus 4% compared to the annual interest rate on the Wells Fargo Bank loan of LIBOR plus 4.25%, which was scheduled to increase to LIBOR plus 7.25% on July 1, 2012, and the annual interest rate on the current note payable to an officer of the company of 8%. In addition, the existing interest rate swap contract, which the company entered into in February 2008 which fixed the rate on 50% of the principal balance of the Wells Fargo loan at an annual interest rate of 8.2%, has been recently terminated. This refinancing will significantly lower the company’s effective interest rate on its outstanding debt.

Looking forward, the company is focused on revenue expansion through two primary growth vehicles: 

Sales of Non-Traditional Franchises and Licenses. The company believes it has an opportunity for increasing unit growth and revenue within its non-traditional venues, particularly with convenience stores, travel plazas and entertainment facilities. The company’s franchises in non-traditional locations are foodservice providers within a host business, and usually require a substantially lower investment compared to a stand-alone, traditional location. With an improving economy, the company has been experiencing renewed interest in its non-traditional franchises and is currently in discussions with many franchise prospects. The company has signed an agreement with Huck’s, a 110-unit convenience store chain in 5 states for 10 initial locations in Indiana, Illinois and Kentucky, the first of which will open soon and the rest to follow shortly thereafter. Including Huck’s, the company has signed agreements for 21 non-traditional locations so far this year, including, as previously announced, with The Pantry, Inc., a convenience store chain of over 1,650 locations, which will be opening its pilot location soon. The company believes it could experience significant growth in non-traditional franchises in 2012.

Licensing the Company’s Take-N-Bake Program. Since the company introduced take-n-bake pizza in grocery store chains, through May 8, 2012 the company has signed agreements for 1,084 grocery store locations to operate the take-n-bake pizza program and has opened the take-n-bake pizza program in approximately 881 of those locations. The company is currently in discussions with numerous grocery store operators for additional take-n-bake locations. Since the beginning of 2012, the company has signed distribution agreements with two additional grocery store distributors and is currently near signing with four additional grocery store distributors and is in discussions with several others.

Update on Litigation: 

The Court granted summary judgment in favor of the company and against all of the Plaintiffs in a long-running lawsuit styled Kari Heyser, Fred Eric Heyser, Meck Enterprises, LLC, et al vs. Noble Roman’s, Inc., et al, filed in Superior Court Hamilton County, Indiana in June 2008. As a result, the plaintiff’s allegations of fraud against the company and certain of its officers were determined to be without merit. Plaintiffs filed numerous motions and an appeal to the Indiana Court of Appeals, in an attempt to reverse the December 23, 2010 summary judgment. All of the motions failed and the Indiana Court of Appeals dismissed the appeal with prejudice. The fraud charges against the company and certain of its officers are dismissed entirely and the Plaintiffs have no appeal rights remaining. The company has also been granted partial summary judgment as to liability on the company’s counter claims, in excess of $5 million, against the Defendants. The Court determined that the Plaintiffs/Counterclaim-Defendants were liable to the company for direct damages and consequential damages, including future royalties for breach of their franchise agreements. In addition, the Court determined that, as a matter of law, the company was entitled to recover attorney’s fees associated with obtaining preliminary injunctions, fees resulting from the prosecution of the company’s counterclaims and fees for defending against the fraud claims. The amount of the award is to be determined at trial.

The statements contained in this press release concerning the company’s future revenues, profitability, financial resources, market demand and product development are forward-looking statements (as such term is defined in the Private Securities Litigation Reform Act of 1995) relating to the company that are based on the beliefs of the management of the company, as well as assumptions and estimates made by and information currently available to the company’s management. The company’s actual results in the future may differ materially from those projected in the forward-looking statements due to risks and uncertainties that exist in the company’s operations and business environment, including, but not limited to competitive factors and pricing pressures, non-renewal of franchise agreements, shifts in market demand, general economic conditions, the company’s ability to close on the scheduled refinancing of its bank loan, changes in demand for the company’s products or franchises, the success or failure of individual franchisees and changes in prices or supplies of food ingredients and labor. Should one or more of these risks or uncertainties materialize, or should underlying assumptions or estimates prove incorrect, actual results may differ materially from those described herein as anticipated, believed, estimated, expected or intended. The company undertakes no obligations to update the information in this press release for subsequent events.

Fiesta Restaurant Group, Inc. Names John Todd Chief Development Officer

Miami, FL  (Restaurant News Release)  Fiesta Restaurant Group, Inc. (NASDAQ:FRGI) the parent-owner of the Pollo Tropical® and Taco Cabana® brands, has named industry veteran John Todd as its Chief Development Officer. Todd, who will report to Fiesta Restaurant CEO Tim Taft, will be responsible for all facets of Fiesta’s real estate and development, including site selection, design and construction of new restaurants and the upgrading and re-imaging of existing facilities. In addition, he will work with Taft on various franchise initiatives.

“The addition of John to this management team demonstrates our commitment to grow these two brands. John brings a track record of successfully executing national development strategies and is well prepared to lead this critical part of our business as we accelerate the pace of our development and venture into new market areas. His skill set, work ethic and enthusiasm make him a perfect fit for our organization and he will bring a new level of real estate and development discipline to Fiesta,” Taft said.

Todd has spent nearly 20 years in real estate and development with RTM Restaurant Group and later its parent company, Arby’s, where he most recently served as that brand’s Chief Development Officer. He has been responsible for market planning & penetration, franchise recruitment & development, construction, real estate acquisition, brand image design, remodels and capital investment planning. Taft emphasized that the refined site selection criteria developed for Pollo Tropical® and Taco Cabana® is intended to position both as more general market brands. “The brands are operating from a position of strength. We are experiencing solid comparable store sales gains and we have proven that our concepts translate outside our traditional operating footprint as evidenced by the success of our new Pollo Tropical® restaurants in Atlanta and Jacksonville,” he said.

“John has a strong reputation for partnering business development with operations and finance to develop productive cross-enterprise alliances. As we move forward with our new development strategy, John will be charged with examining all elements of our development processes so we can maximize profitability and expand both efficiently and strategically,” Taft concluded.

Commenting on his appointment, Todd said, “I’m excited to be a part of this dynamic team that is being assembled. What attracted me to Fiesta was the unique differentiation of these brands and their enormous upside potential. I look forward to being a part of their future.”

About Fiesta Restaurant Group, Inc.

Fiesta Restaurant Group, Inc. owns and operates the Pollo Tropical® and Taco Cabana® restaurant brands with 243 company-owned and operated restaurants and 38 franchised restaurants in the U.S., Puerto Rico, the Bahamas, Cost Rica, Ecuador, Honduras, Trinidad and Venezuela. The brands specialize in the operation of fast-casual, ethnic restaurant brands that offer distinct and unique flavors with a broad appeal at a compelling value. Both brands feature made-from-scratch cooking, fresh salsa bars, and drive-thru service and catering. Fiesta common stock is traded on the NASDAQ Global Select Market under the symbol FRGI. For more information about Fiesta Restaurant Group, Inc. visit the company’s website at www.frgi.com.

Contact

Pollo Tropical® Restaurants
Kim Miller, 305-671-1257
Vice President of Marketing & Communications
kmiller@pollotropical.com

South Florida based restaurant chain to open four restaurants in Guyana

The New Miami Subs Grill Expands into South America

Ft. Lauderdale, FL  (Restaurant News Release)  The New Miami Subs Grill is pleased to announce a new multi-unit development agreement to expand its operations to South America.  The deal includes opening four new restaurants in the Georgetown region of Guyana.

According to the agreement between Teneze Food & Beverages, Inc. and Miami Subs Grill, the first new restaurant is scheduled to open by September of this year with three additional restaurants scheduled to open soon thereafter.

The company’s recent growth and renovation initiatives in the United States have acted as a catalyst to expand internationally.  As a result, the company has seen an increase in interest from several countries in Latin and South America including Honduras and Brazil.

“We are very pleased and excited to expand our restaurants outside of the U.S. and into South America,” said Robert Haar, director of franchise development, Miami Subs Grill. “We are eager to introduce our brand and menu to a new audience and to a new group of prospective business partners.”

Teneze Food and Beverages, Inc CEO Aldron Alphonso will open the first Miami Subs Grill restaurant located on Lahama and Albert Streets near the downtown business district.  Mr. Alphonso is very excited to join the Miami Subs Grill franchise family and is looking forward to the success and potential growth of the partnership in Guyana and other parts of the Caribbean.  His decision to partner with Miami Subs Grill was based on the chain’s high quality menu variety, tropical look and feel, excellent training program and committed growth plans.

“For Miami Subs Grill, this is a great opportunity to leverage our brand and franchise program internationally. Guyana and Latin America provide an excellent way for us to bring our extensive menu, new concepts and great service to customers outside of the U.S,” said Frank Baran, vice president, Miami Subs Grill.

For more information on Miami Subs Grill, a full list of locations and menu, please visit www.miamisubs.com.

About Miami Subs

Miami Subs Grill, a South Florida company, has been serving great food for over 20 years with the first true Miami Subs restaurant opening in 1988. The franchise chain has grown to become Florida’s largest regional sub and grill chain featuring world famous Philly cheesesteaks, wings, gyros, burgers and delivery, beer, wine and breakfast in select locations.  Miami Subs currently has locations in Florida, North and South Carolina. For franchising and other information, visit www.miamisubs.com or follow @MiamiSubs on Twitter and Facebook.

Contacts

Jackie Maceda, Miami Subs
954.973.0000
jackie@miamisubs.com

Adrienne Legath, On Ideas
904.354.2600
alegath@onideas.com

Jack in the Box Inc. Promotes Leonard Comma to President and Chief Operating Officer

San Diego, CA  (Restaurant News Release)  Jack in the Box Inc. (NASDAQ: JACK) today announced that Leonard A. Comma was promoted to President and Chief Operating Officer, effective May 14, 2012. Comma, who had served as Executive Vice President and Chief Operating Officer of the company since 2010, retains oversight of operations, restaurant development and franchising, and will now also oversee marketing for Jack in the Box® restaurants.

Comma joined Jack in the Box Inc. in 2001 as Director of Convenience Store & Fuel Operations for the company’s proprietary chain of Quick Stuff convenience stores, which was sold in 2009. In 2004 he was promoted to Division Vice President of Quick Stuff Operations, and in 2006 he was promoted to Regional Vice President of Quick Stuff and the company’s Southern California region, which then included more than 150 company and franchised Jack in the Box restaurants. In 2007 Comma was promoted to Vice President of Operations, Division II, for Jack in the Box Inc., overseeing nearly 1,200 company and franchised Jack in the Box restaurants in California, Idaho, Oregon and Washington. He was promoted to Senior Vice President and Chief Operating Officer in February 2010, and in November of that year he was promoted to Executive Vice President and COO. In these positions Comma oversaw the entire Jack in the Box system, which comprises more than 2,200 restaurants in 20 states.

Prior to joining Jack in the Box Inc., Comma was a Regional Manager for ExxonMobil, where he was responsible for supporting more than 300 franchisees in California, Nevada and Arizona. Comma has an MBA from Nova Southeastern University in Fort Lauderdale, Fla., and a bachelor’s degree in finance from Drexel University in Philadelphia.

“Lenny has demonstrated outstanding leadership ability in various roles with Jack in the Box,” said Chairman and Chief Executive Officer Linda A. Lang, who had also served as President since February 2010. “Since becoming Chief Operating Officer in 2010, Lenny launched a number of internal programs that have improved guest service and strengthened restaurant operations. The insight he’s gained while overseeing major functional areas of the company, along with his strong background in restaurant and retail operations, will serve the organization well as we complete our refranchising strategy and continue growing our Jack in the Box brand.”

About Jack in the Box Inc.

Jack in the Box Inc. (NASDAQ: JACK), based in San Diego, is a restaurant company that operates and franchises Jack in the Box® restaurants, one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 20 states. Additionally, through a wholly owned subsidiary, the company operates and franchises Qdoba Mexican Grill®, a leader in fast-casual dining, with more than 600 restaurants in 42 states and the District of Columbia. For more information on Jack in the Box and Qdoba, including franchising opportunities, visit www.jackinthebox.com or www.qdoba.com.

Newest The Egg & I Restaurant Opening on May 21, 2012 in Scarborough, ME!

Scarborough, ME  (Restaurant News Release)  Denver-based The Egg & I Restaurants announces the opening of its 56th restaurant on Monday, May 21^st.  The restaurant opens at 6:00 a.m., and is located at 183 US Route One, just north of Gorham/Black Point Road.

On May 20^th, the restaurant will donate 100% of all proceeds from its private, pre-opening training day to Project G.R.A.C.E., a local charity. Project G.R.A.C.E. (Granting Resources and Assistance through Community Effort) offers assistance to those in Scarborough who are struggling to make ends meet.  Donations received are used to help individuals and families pay for necessities such as food, heat, clothing, personal care products, cleaning and school supplies. “On behalf of our Board of Directors and our volunteers, Kelly Murphy, the Administrative Director, and I would like to express our appreciation to The Egg and I for being chosen as the beneficiary of the pre-opening training day. We are looking forward to working with a new partner in our community,” said Mary Rollo, Executive Director of Project G.R.A.C.E.

“We are all very excited about this event and about our new restaurant opening. The Scarborough community has already welcomed us with open arms and we can’t wait to become more involved in our new community and make new friends,” said Herb Hills, General Manager of the new The Egg & I Restaurant. “We are also very pleased our restaurant is creating 35 new jobs in Scarborough.”

“The opening of our 56^th location is a significant accomplishment for all of us at The Egg & I Restaurants. I want to thank our entire team for their dedication and tireless efforts to ensure we deliver an exceptional guest experience every day in every restaurant,” commented Bill Baumhauer, Chairman and Chief Executive Officer of E&I Holdings, Inc., parent company of The Egg & I Restaurants.  “We are excited to be opening new restaurants and bringing our award-winning breakfast and lunch entrees to the Scarborough community.”

About The Egg & I Restaurants

The Egg & I Restaurants, headquartered in Centennial, CO, opened its first restaurant in Ft. Collins, CO in 1987. With Scarborough’s opening there will be 56 company and franchise restaurants operating in thirteen states throughout the U.S. The Egg & I Restaurants are casual, full-service, breakfast and lunch restaurants open Monday-Friday from 6:00 a.m. until 2:00 p.m. (2:30 p.m. on weekends).  Arabica premium high grown coffees, 100% pure-squeezed orange juice, generous portions and creative menu items all combine to make a meal at The Egg & I delicious and memorable.  Frittatas, omelettes, whole wheat pancakes, waffles and many delicious “non-egg” and “Smarter Choice” items make up the extensive breakfast and brunch menu.  Lunch choices include chef-inspired sandwiches, generous salads and freshly-prepared, homemade soups. Private meeting rooms are available at most locations. The Egg & I Restaurant was recently named for the second year in a row to Technomic’s The Future 50 listing, its annual ranking of the fastest-growing concepts between $25 million and $50 million in sales. For further information, visit www.TheEggandIRestaurants.com.

For franchise information, please visit http://www.theeggandirestaurants.com/egg_franchise.html.

Contact:

Jan Barnett
The Egg & I Restaurants
Director of Marketing
Office:  (303) 768-8883
Cell:    (720) 280-6743
jbarnett@eggandi.org
www.TheEggandIRestaurants.com

Restaurant for Sale: A Cautionary Tale

(Restaurant News Release)  Restaurant for Sale: A Cautionary Tale, by Dan Crisafulli, is an autobiographical account of his thirty-five years in the restaurant business as the developer, owner, and operator of six sit-down restaurants, three Taco Bells, two fast-food hamburger joints, and consultant to countless other restaurant projects.   “When you consider that at least 50 percent of adult Americans secretly desire to own a restaurant and that some estimates place 150 million Americans eating out in restaurants on a daily basis, spending more than $600 billion annually, it is understandable why so many want their shot at owning a successful restaurant.”   It is a must-read for prospective restaurant owners or any small businessperson for that matter.

The tone and style of Restaurant for Sale: A Cautionary Tale, sets it apart from any other book written about the food and beverage industry.   The result is a raw, straightforward, in-depth analysis, providing insight and opinions on how the restaurant industry operates.  It is not only a how-to theme that offers tips on what to do and what not to do when trying to open a restaurant, including the obstacles future restaurateurs will face from every type of government agency, but also an insightful forewarning to prepare future restaurant owners on what to expect after opening from employees, as well as the demands, likes, dislikes, and idiosyncrasies of their customers. The honest and sometimes frightening stories provide both perspective and assistance in teaching readers about the business.  All of the stories come together to give an instructive and reflective message.

“Restaurant for Sale: A Cautionary Tale” is available for sale online at Amazon.com.

Media Contact

Dan Crisafulli
daniel.crisafulli@yahoo.com
818-706-8356
www.restaurantforsalethebook.com
Restaurant for Sale: A Cautionary Tale (ISBN 1466341378).

REVIEW COPIES AND INTERVIEWS ARE AVAILABLE