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Posted by on in Restaurant News

Restaurantdata.com now has a Facebook page:  https://www.facebook.com/restaurantdata

With multiple websites, identities and a blog we also are going to post on Facebook as another place to post similar and also different facts, figures and points of view intending to reach a wider audience.

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Restaurantdata.com is now offering restaurant franchise lists with owners names attached for each and every location. List slices are available for more than 110,000 contact owners of Burger King's, McDonald's, Yum Brands and dozens of other major restaurant chains.

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Growing Concepts of Multi Unit Operators
 
Concepts that have grown by at least 5% (if less than 50 units).

Alpharetta, GA-based TACO MAC (founded 1979) has increased by 1 unit, from 29 to 30 (3% growth).  This family/casual Mexican restaurant concept is open for lunch and dinner, with a $6-$15+ per person check average.  The restaurants have full bar service and seating for about 150.  Catering and private party services are available.  Trading areas are GA, NC, and TN.

 

Spartanburg, SC-based DENNY'S (NASDAQ:DENN; founded 1953) has increased by 13 units, from 1686 to 1699 (1% growth).  The restaurants are family/casual, open for breakfast, lunch and dinner, serving American cuisine.  Per person check average is $6-$15+ and seating is for about 150.  Beer and wine are served at select locations.  Units are franchised and trade in AB, AK, AL, AR, AZ, BC, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MB, MD, ME, MI, MN, MO, MS, MT, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, ON, OR, PA, RI, SC, SD, SK, TN, TX, UT, VA, VT, WA, WI, WV, WY, and 11 other countries worldwide.

Atlanta, GA-based TED'S MONTANA GRILL (founded 2002) has increased by 2 units, from 44 to 46 (5% growth).  This family/casual steakhouse concept is open for lunch and dinner, with a $10-$30+ per person check average.  The restaurants have full bar and seat about 200.  Trading areas are CO, CT, FL, GA, IL, IN, KY, MA, MT, NC, NY, OH, PA, RI, TN, and VA.

ZYDECO LOUISIANA DINER of Houston, TX (founded 1988) has increased by 1 unit, from 2 to 3 (50% growth).  These are fast casual Cajun restaurants with full bar and seating for around 90. Locations are open for lunch.  Per person check average is around $4-$12+.  Catering and banquet services are available.  All locations are in TX.

PAPPAS BAR-B-Q based in Houston, TX (founded 1976) has increased by 1 unit, from 17 to 18 (6% growth).  These are family/casual BBQ restaurants with seating for around 150.  Beer and wine are served.  Meal periods are lunch and dinner.  Per person check average is around $6-$15+.  Catering and banquet services are offered.  All locations are in TX.

Jacksonville, FL-based FIREHOUSE SUBS (founded 1994) has increased by 177 units, from 695 to 872 (25% growth) and entered into ME, MT, ND, NH, OR, and WA.  This fast casual sandwich shop is open for lunch and dinner, with a $4-$12+ per person price range.  Units seat about 20 and offer catering and online ordering services.  Stores are franchised and trade in AL, AR, AZ, CA, CO, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MS, MT, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, OR, PA, SC, SD, TN, TX, UT, VA, WA, WI, WV, and Puerto Rico.

New Canaan, CT-based GARELICK & HERBS (founded 1992) has increased by 1 unit, from 3 to 4 (33% growth).  The restaurants are fast casual, specializing in catering and take-out. Per person price range is $6-$15+, serving mostly American cuisine.  Units have limited seating.  All locations are in CT.


 

 

Emerging and Re-emerging Concepts

Concepts with 20 units or less who grew by at least 2 units.

San Leandro, CA-based GHIRARDELLI CHOCOLATE (founded 1852) has increased by 2 units, from 18 to 20 (11% growth) and entered into GA and KY.  This quick serve concept sells ice cream and chocolate desserts, open for lunch and dinner hours.  Per person price range is $4-$12+.  Limited seating is available.  Stores trade in CA, FL, GA, IL, KY, NV, and WI.

 

Repeat Growers

 
 
Concepts previously written about in the past 18 months.
 

Tulsa, OK-based BILLY SIMS BBQ (founded 2004) has increased by 5 units, from 39 to 44 (13% growth) and entered into AR.  This is a fast casual BBQ concept, open for lunch and dinner.  Per person check average is $6-$15+, with average seating for about 60.  Catering services are available.  Trading areas are AR, MI, MO, OK, and TX.  We last wrote about this concept on 11/26/13 (38% growth).

Addison, TX-based BONE DADDY'S (founded 1998) has increased by 1 unit, from 6 to 7 (17% growth).  This family/casual BBQ concept is open for lunch and dinner, with an $8-$20+ per person check average.  The restaurants have full bar and seating for about 250.  Catering is available.  All locations are in TX.  We last wrote about this concept on 7/23/13 (20% growth).

Whitefish, MT-based GLACIER RESTAURANT GROUP (founded 2007) has increased by 3 units for Mackenzie River Pizza Co, from 18 to 21 (17% concept growth).  Other company concepts are Ciao Mambo (3), Latitude 48/Red Room (1), and The Craggy Range Bar & Grill (1).  Overall company increase was from 24 to 26 (8% growth), due to a 1-unit closure for the Ciao Mambo concept.  The restaurants are fast casual, serving pizza and American cuisine.  Most of the restaurants have full bar service and seating for about 150.  Catering, delivery and private party services are available.  Trading areas are ID, IN, MT, ND, and WA.  We featured this company on 9/17/13 (9% growth).

ROMEO'S PIZZA of Medina, OH (founded 2000) has increased by 3 units, from 33 to 36 (9% growth).  These are fast casual restaurants with limited seating.  Beer and wine are offered.  Meal periods are lunch and dinner.  Per person check average is around $4-$12+.  Catering and delivery services are available.  Locations are franchised and are in OH.  We last reported on this concept on 10/29/13 when they had 6% growth.

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Now Available full franchise store lists with individual owners on every location! More than 75,000 locations.

Chains like Subway, McDonald's, Taco Bell, Domino's, Hooters, Chilis, Wendy's, KFC, etc.

 

Contact us for a FREE sample of 1,000 locations.

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How do you get to 4 stars?

Put into play these simple, no cost rules amongst your FOH staff and you will add 1-2 stars to your operations, guaranteed!


1) There are no "guys." Addressing customers as such lowers the class of you operation at the get-go if servers address their customers this way. Needless to say if there ever was a certain type of mood, you just killed it.

2) Saying no problem is a problem. It suggests you are doing your customers a favor. Try : Certainly, my pleasure!

3) Never touch your face and hair. You see this everywhere in retail, but not in high quality stores.

4) Realize every customer inside the four walls is everyone's responsibility to make sure they are acknowledged and serviced. There is nothing worse than being seen by multiple staff members and this not happening. You have 45 seconds to get to the table after being seated, or at least someone does.

5) Make small talk with others only off the floor. Never within earshot of customers.

6) Don't take food out of the kitchen unless it's right. If the BOH does not comply get with a manager to discuss resolution standards and techniques.

Special note: Having the kitchen forcing servers to take out and serve poor quality food (when it's evident it's not up to par) is often the crux of failed FOH operations and consequently- shuttered restaurants. Considering a typical kitchen serves up hundreds of items throughout a shift, some will not be perfect! The FOH needs this empowerment.

7) Make repeated attempts to make eye contact with all your customers (until you have mini-bonded with everyone at your point of service is the goal!).

8) If you get in the weeds or suspect it's coming ask for help. No one more than top pros ask for help as soon as they sense performance is slipping for the customer.

9) Always handle glassware by the stem, bottom, even when empty/ dirty. Same with silverware (even plastic).

10) When asked for a suggestion it's best not to say everything. In doing so, you have not helped your customers at all. They want to know what you really think.

11) Unless a customer pushes a plate forward or lays his silverware in his plate, best not to remove it. You need some sort of signal from the customer they are finished. You can always wait until everyone is done (course variations and service agreed upon by the customer at table/order time) and remove all the plates at once.

12) Remove all plates, extra empty glassware and silverware once customers have completed their meals leaving only a full water glass. Stacking dishes in front of customers (on tray stands, in hands, etc.) or on the table is inappropriate, overall it dilutes the initial food/dish value when it was first placed in front of the customer.

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New restaurant activity is perking back up. The Winter did not bode well for the new opening stream of activity. We saw an average of (approx) 720 new openings per week compared to (approx) 900 per week in recent years (since 2008-09') during the first seven months of 2014. Within the recent five weeks there were three weeks with more than 1000 new openings.

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Posted by on in Restaurant News
Growing Concepts of Multi Unit Operators
 
 
Concepts that have grown by at least 5% (if less than 50 units).

Illinois-based CARSON'S RIBS (founded 1977) has increased by 1 unit, from 2 to 3 (50% growth).  This family/casual bbq restaurant is open for lunch and dinner, with a $10-$30+ per person check average.  Locations have full bar service and seat around 200.  Catering, banquet and online ordering services are available.  All the locations are in IL.

CAFE BRAZIL, LLC of Allen, TX (founded 1991) has increased by 1 unit, from 10 to 11 (10% growth). These are family/casual Brazilian restaurants with seating for around 100.  Meal periods are breakfast, lunch and dinner.  Per person check average is around $8-$20+.  Catering and patio seating are offered.  Locations are in TX.

 

Emerging and Re-emerging Concepts

Concepts with 20 units or less who grew by at least 2 units.

Columbia, MD-based BOARDWALK FRESH BURGERS & FRIES (founded 1980) has increased by 2 units, from 16 to 18 (13% growth).  The restaurants are fast casual, open for lunch and dinner.  Per person price range is $4-$12+, with beer and wine service.  Units seat about 70 and offer online ordering.  Trading areas are CA, GA, MD, NJ, OR, TX, and VA.  Franchise opportunities are available.

BLAZE PIZZA based in Pasadena, CA (founded 2011) has increased by 9 units, from 8 to 17 (113% growth).  These are fast casual restaurants with seating for around 70.  Beer is served.  Meal periods are lunch and dinner.  Per person check average is around $6-$15+.  Franchising is offered.  Locations are in CA, IL, MI and WI.

MAD PIZZA based in Seattle, WA has increased by 2 units, from 4 to 6 (50% growth).  These are quickserve restaurants with seating for around 50.  Beer and wine are served.  Meal periods are lunch and dinner.  Per person check average is around $4-$12+.  Catering, delivery and patio seating are available.  All locations are in WA.

 

Repeat Growers

 
 
Concepts previously written about in the past 18 months.
 

Atlanta, GA-based WILLY'S MEXICANA GRILL (founded 1995) has increased by 2 units, from 21 to 23 (10% growth).  This fast casual Mexican concept is open for lunch and dinner, with a $4-$12+ per person price range.  Locations serve beer and wine, with seating for around 60.  Catering and online ordering services are available.  Trading areas are FL and GA.  We last featured this concept on 5/21/13 (5% growth).

Colorado-based BURGER LOUNGE (founded 2007) has increased by 1 unit, from 11 to 12 (9% growth).  This is a fast casual concept, open for lunch and dinner, with a $4-$12+ per person check average.  Beer and wine are served and seating is for about 40.  Online ordering is available.  All the locations are in CA.  We featured this concept on 6/18/13 (38% growth).

Dallas, TX-based DICKEY'S BBQ PIT (founded 1941) has increased by 71 units, from 348 to 419 (20% growth).  The restaurants are fast casual, open for lunch and dinner, with a $6-$15+ per person check average.  Most locations serve beer wine (some have full bar service).  Average seating is for around 150.  Catering and online ordering services are available.  All units are franchised and trade in AL, AR, AZ, CA, CO, CT, FL, GA, IA, ID, IL, IN, KS, LA, MD, MI, MN, MO, MS, MT, NC, ND, NE, NV, NY, OH, OK, OR, PA, SC, SD, TN, TX, UT, VA, WA, WI, WV, and WY.  We featured this company on 2/5/13 (29% growth) and on 12/10/13 (13% growth).

CAPITAL GRILLE (Darden Restaurants) based in Orlando, FL (founded 1990) has increased by 7 units, from 49 to 56 (14% growth) and expanded into OH and TN.  These are upscale steakhouses with full bar and seating for around 250.  Meal periods are lunch and dinner.  Per person check average is around $15-$50+.  Locations are in AZ, CA, CO, CT, DC, FL, GA, IL, IN, MA, MD, MI, MN, MO, NC, NJ, NV, NY, OH, PA, RI, TN, TX, VA, WA and WI.  We last wrote about this concept on 7/31/13 (7% growth).

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Restaurantdata.com are specialists in cleaning data and can clean your restaurant list for out of business locations. Send us 2,000 records and we will for FREE remove the locations that are closed.

 

We also can append your list with contacts, service style, cuisine, geocodes, alcohol, etc.

 

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See the brand new list of the fastest growing chains who have 50 units or less. QSR and FAst Casual make up 7 of 10 concepts.

 

http://www.restaurantchains.net/top-10-growing-restaurant-chains

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Posted by on in Restaurant News
Growing Concepts of Multi Unit Operators
 
 
 
Concepts that have grown by at least 5% (if less than 50 units).

Calgary, AB-based MOXIE'S CLASSIC GRILL (founded 1986) has increased by 1 unit for the Moxie’s Classic Grill concept, from 63 to 64 (2% concept growth), 2 units for the Chop concept, from 6 to 8 (33% concept growth) and by 4 units for Shark Club, from 8 to 12 (50% concept growth).  The company has also added a 6-unit concept called Rockford.  Overall company increase was from 77 to 90 (17% company growth) and entered into PQ and NB.  The restaurants are mostly family/casual, open for lunch and dinner, with a $10-$30+ per person check average.  Chop is a more upscale steakhouse concept, with a $15-$50+ per person check average.  The restaurants serve full bar and have an average seating capacity of 225.  Catering is available.  Trading areas are AB, BC, MB, MS, NB, NS, ON, and SK.  

Scottsdale, AZ-based PF CHANG'S CHINA BISTRO (founded 1993) has increased by 5 units for the PF Chang’s concept, from 233 to 238 (2% concept growth) and by 11 units for the Pei Wei Asian Diner concept, from 193 to 204 (6% concept growth).  Overall company increase was from 426 to 442 (4% company growth).  The restaurants are family/casual, serving Chinese cuisine.  Meal periods are lunch and dinner, with a $10-$30+ per person check average.  The restaurants have full bar service and seating for around 250.  Private party facilities are available.  

WOK BOX of Surrey, BC (founded 2004) has increased by 2 units, from 50 to 52 (4% growth) and expanded into CO and TX.  These are fast casual restaurants with seating for around 60.  Meal periods are lunch and dinner.  Per person check average is around $4-$12+.  Catering is offered.  Locations are franchised and are in AB, AZ, BC, CO, MB, NB, NL, NS, ON, OR, SK and TX.

 

Emerging and Re-emerging Concepts

Concepts with 20 units or less who grew by at least 2 units.

Seattle, WA-based HOMEGROWN SUSTAINABLE SANDWICH SHOP (founded 2009) has increased by 2 units, from 3 to 5 (67% growth).  This fast casual sandwich shop is open for breakfast and lunch, with a $4-$12+ per person price range.  Beer and wine are served and seating is for about 50.  Catering, delivery, online ordering and private party services are all available.  All stores are in WA.

OREGANO'S PIZZA BISTRO of Scottsdale, AZ has increased by 2 units, from 12 to 14 (17% growth).  These are family/casual restaurants with seating for around 150.  Beer and wine are served.  Meal periods are lunch and dinner.  Per person check average is around $6-$15+.  Catering is offered.  Locations are in AZ.

MOD SUPER FAST PIZZA of Seattle, WA (founded 2008) has increased by 12 units, from 8 to 20 (150% growth).  Meal periods are lunch and dinner.  Per person check average is around $4-$12+.  Beer and wine are served.  All locations are in WA.    

WHIT'S FROZEN CUSTARD of Johnstown, OH (founded 2003) has increased by 2 units, from 16 to 18 (13% growth) and expanded into FL and NC.  These are quick serve shops with seating for around 20.  Per person check average is around $4-$12+.  Locations are in FL, NC and OH.

 

Repeat Growers

 
 
 
Concepts previously written about in the past 18 months.
 

Englewood, CO-based TOKYO JOE'S (founded 1996) has increased by 4 units, from 25 to 29 (16% growth) and entered into AZ.  This fast casual Japanese concept is open for lunch and dinner, with a $4-$12+ per person price range.  Locations serve beer.  Seating is for around 125.  Catering is available.  Trading areas are AZ and CO.  We last featured this concept on 5/21/13 (18% growth).

Sharon, PA-based QUAKER STEAK & LUBE (founded 1974) has increased by 7 units, from 61 to 68 (11% growth) and entered into LA, NE, SD, and TX.  The restaurants are family/casual, serving American cuisine.  Per person check average is $8-$20+, with full bar service.  Units seat about 350.  Catering, banquet, online ordering and drive-thru services are all available.  The restaurants are franchised and trade in CO, FL, IA, IL, IN, KY, LA, MI, NC, ND, NE, NJ, NY, OH, ON, PA, SC, SD, TX, VA, WI, and WV.  We last wrote about this company on 8/20/13 (17% growth).

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Posted by on in Data and information

Inside the Restaurantdata.com database there are some interesting counts and numbers:

 

130,679 locations with FULL Bar service in the US.

210,032 with some type of alcohol whether beer, wine and/or full bar.

24,733 Upscale locations with an average check of $30-$50 plus per person, per meal.

24,205 are the highest check average locations (At least $50 per person for dinner meal period).

44,550 are sports bars.

8,761 are buffet restaurants.

466,615 are independent locations.

239,090 are multi-unit locations.

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Stop by our booth and review our special packages and check out our engines! Our restaurant databases of new openings, existing locations of independents and multi-units as well as chain HQ's will be on display at the NRA in Chicago next week. Please stop by and say hello! Booth # 6765

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Posted by on in Data and information

Review a fresh sample of restaurant chain contacts along with restaurant chain companies along with recent changes. We have removed email addressess. Check out real -time counts at restaurantdatabases.com.

 

Check out our new pricing plans starting at $49 per month for Restaurant chain multi-unit access.

Location/Operation Information Owner/Contact/Alerts Multi Rest. Trading Areas
AMERICA'S TACO SHOP
9311 E Via De Ventura
#
Scottsdale, AZ 85258-3423
County: Maricopa

Phone: 480-362-4800
Fax: (480) 362-4812
Website: www.americastacoshop.net
Year Opened: 2008

Notes: Kahala Corp is parent co.
Office Only
Unique Brand Company
Last Verified: 2/4/2014
Type: Restaurant, Multi-Unit

Sales: 7.7 mil
Avg Unit Volume: 0.7 mil
Alcoho: Beer/Wine
Service: Fast Casual
Meals: B/L/D
Check Avg: $4-12+
Seats: 50 Sq Feet: 1500
Cuisine: Mexican/Latin

Patio
Catering
Takeout
Online Ordering

POS Eq: Focus
Pri Dist: Restaurant Depot
Owner: America Corrales (480) 362-4800
Partner: Terry Bortin
CEO: Kevin A. Blackwell
Food Purchasing: John Brunn (480) 362-4828
Human Resources: Emily Mackin (480) 362-4164
CFO: Walt Schultz (480) 362-4157
Beverage: John Brunn
President: David Guarino (480) 362-4140
Chairman: Kevin A. Blackwell
Operations: Kevin Burnett (480) 362-4639
Equipment Purchasing: Lisa Hurley (480) 362-4707
Finance: (Accounting) Emily Mackin
Purchasing: (Manager) Lynda Miller (480) 362-4701
R&D: (Product Development) Julie Rogers (480) 362-4638
COO: (Kahala) Jeff Smit (480) 362-4603
IT: Danielle Fontenot (480) 362-4455

Alerts:
2/4/2014 - Added CEO.
2/4/2014 - Added human resources.
2/4/2014 - Added CFO.
2/4/2014 - Increased 5 units, from 6 to 11 (83% growth).
2/4/2014 - Added IT.
2/4/2014 - Changed address and phone number.
2/4/2014 - Added COO.
2/4/2014 - Added purchasing.
2/4/2014 - Added trading area (MD) due to expansion.
2/4/2014 - Added equipment purchasing.
2/4/2014 - Added finance.
2/4/2014 - Added operations.
2/4/2014 - Added food purchasing.
2/4/2014 - Added chairman.
2/4/2014 - Added president.
2/4/2014 - Added beverage.
2/4/2014 - Increased 5 units, from 6 to 11.
2/4/2014 - Changed COO.
3/11/2014 - New location to open in Mesa, AZ, 2014.
4/24/2014 - New location open in Lake Forest, CA, 2014.

 
# of Units: 11
 
AZ, MD, TX
BD'S MONGOLIAN BBQ
12281 Nicollet Ave
#
Burnsville, MN 55337-1649
County: Dakota

Phone: 952-288-2300
Website: www.bdsmongolianbarbeque.com
Year Opened: 1992

Office Only
Unique Brand Company
Last Verified: 2/4/2014
Type: Restaurant, Multi-Unit

Sales: 80 mil
Avg Unit Volume: 2.5 mil
Alcohol: Full Bar
Service: Fast Casual
Meals: L/D

Check Avg: $8-20+
Seats: 225 Sq Feet: 6000
Cuisine: Asian

Patio
Catering
Franchise
Takeout
InternetTransactions
GiftCertificates

POS Eq: Micros
Pri Dist: Dodson's Foods
% Franchised: 61-70
CFO: Becky Moldenhauer (952) 288-2300
Human Resources: Estelle Wright
President: Joe Phraner
Franchising: (BD's Mongolian Grill) Tom Ragan (952) 288-2370
COO: Joe Phraner
Marketing: Brad Russell
# of Units: 32
 
CO, FL, IL, IN
KS, KY, MD, MI
MN, MO, OH, PA
VA, WI
BUFFALO'S SOUTHWEST CAFE
785 Seaboard Dr
# 105
Dallas, GA 30132-5552
County: Paulding

Phone: 770-420-1800
Fax: (770) 420-1810
Website: www.buffaloscafe.com
Year Opened: 1985

Notes: Location in Qatar.
Office Only
Unique Brand Company
Last Verified: 2/24/2014
Type: Restaurant, Multi-Unit

Sales: 24 mil
Avg Unit Volume: 1.4 mil
Alcohol: Full Bar
Service: Family Style
Meals: L/D

Check Avg: $8-20+
Seats: 150 Sq Feet: 3500
Cuisine: American

Catering
Banquet
Franchise
Delivery
Takeout
GiftCertificates

POS Eq: Aloha
Pri Dist: Institutional Jobbers
% Franchised: 91-100
COO: Shaun Curtis (770) 420-1800
IT: Michael Johnson
Marketing: Sara Fletcher

Alerts:
2/24/2014 - Changed address.
2/24/2014 - No longer trading in NC.
2/24/2014 - No longer trading in TX.
2/24/2014 - No longer trading in IN.
2/24/2014 - Added trading area (CA).
2/24/2014 - Decreased 8 units, from 25 to 17.
2/24/2014 - Removed human resources.
2/24/2014 - Removed controller.
2/24/2014 - Added marketing.
2/24/2014 - Removed training.
2/24/2014 - New location to open in Kennesaw, GA, 2014.
2/24/2014 - Removed operations.
2/24/2014 - Removed franchising.

 
# of Units: 17
 
CA, FL, GA
CHANTICLEER HOLDINGS INC.
11220 Elm Ln
# 203
Charlotte, NC 28277-0450
County: Mecklenburg

Phone: 704-366-5122
Website: www.chanticleerholdings.com
Year Opened: 1993

Notes: Chanticleer Holdings USA
Office Only
Unique Brand Company
Last Verified: 2/3/2014
Type: Restaurant, Multi-Concept

Sales: 6.6 mil
Avg Unit Volume: 0.6 mil
Alcohol: Beer/Wine
Service: Fast Casual
Meals: B/L

Check Avg: $4-12+
Seats: 50 Sq Feet: 1500
Cuisine: Bakery Café

Catering
Franchise
Delivery
Takeout
GiftCertificates

POS Eq: Panasonic
Pri Dist: US Foodservice
% Franchised: 10-20
CEO: Mike Pruitt (704) 366-5122
President: (President) Mike Pruitt

Alerts:
2/3/2014 - Changed CEO.
2/3/2014 - Added Roadside Burgers (5 units) and Spoon Bar & Kitchen (1 unit). Overall company increase from 5 to 11 (120% growth).
2/3/2014 - Acquired by Chanticleer Holdings Inc. Dec, 2013.
2/3/2014 - Added Roadside Burgers (5 units) and Spoon Bar & Kitchen (1 unit). Overall company increase from 5 to 11.
2/3/2014 - Added president.
2/3/2014 - Removed email.
2/3/2014 - Removed fax.
2/3/2014 - Changed website.
2/3/2014 - Added trading area (TX).
2/3/2014 - Added trading area (SC).
2/3/2014 - Changed address and phone number.
2/3/2014 - Added trading area (NY).

 
# of Units: 11

Other Concept Names:
American Roadside Burgers (5)
Just Fresh Bakery Café (5)
Spoon Bar & Kitchen (1)
NC, NY, SC, TX
CHICK-FIL-A
5200 Buffington Rd
#
Atlanta, GA 30349-2945
County: Fulton

Phone: 404-765-8000
Fax: (404) 765-8971
Website: www.chick-fil-a.com
Year Opened: 1967

Office Only
Unique Brand Company
Main Franchisor HQ
Last Verified: 2/19/2014
Type: Restaurant, Multi-Unit

Sales: 3038 mil
Avg Unit Volume: 1.7 mil
Alcohol: None
Service: Fast Casual
Meals: B/L/D

Check Avg: $4-12+
Seats: 50 Sq Feet: 1250
Cuisine: Chicken

Drive-Thru
Patio
Catering
Banquet
Franchise
Takeout
Online Ordering
Merchandise
InternetTransactions
GiftCertificates

POS Eq: Remac, PAR, TEC
Pri Dist: MBM
% Franchised: 91-100
Chairman: (Founder) Dan T. Cathy (404) 765-8000
Vice Pres: Donald M. Cathy (404) 765-8000
Marketing: (Public Relations) Carrie Kurlander
Training: T. Mark Miller
Purchasing: (Sr. Director) C. Steve Hester
Food Purchasing: Jeannie R. Haralson
R&D: (Menu Development) Thomas E. Childers
Finance: Philip A. Barrett
Human Resources: Jodee W. Morgan
Construction: Perry Ragsdale
Marketing: (CMO) Steve A. Robinson
Real Estate: (Sr. Director) Alex Dominguez
CFO: James B. Mc Cabe
Operations: (VP) Timothy P. Tassopoulos
CEO: Dan T. Cathy
Legal: (General Counsel) B. Lynn Chastain
Real Estate: (VP) Erwin C. Reid
Legal: (Director) Kelly D. Ludwick
Administrative: (Administration) Tim Boggs
Construction: (Facilities) Brian T. Grady
Purchasing: (Supply Chain) Rob Dugas
Real Estate: (Director) Don Crocker
Developer: Gregg Lollis
Construction: (Facilities) Tom A. Nolan
Field Operations/Store Management: (VP) Clifford T. Robinson
Chef: Shona Jonson
Vice Pres: (Logistics) W. Timothy Yancey
IT: Michael E. Erbrick
Real Estate: (Dir-Strategy & Research) Steve Devane
Equipment Purchasing: Brian T. Grady
President: Dan T. Cathy

Alerts:
1/8/2014 - New location to open in Rockford, IL, 2013.
1/8/2014 - New location to open in Elmhurst, IL, 2014.
1/9/2014 - New location to open in Laguna Niguel, 2014.
1/20/2014 - New location open in Jefferson City, MO, 2014.
1/27/2014 - New location to open in Voorhees, NJ, 2014
1/27/2014 - New location to open in Centerville, UT, 2014.
1/29/2014 - New location to open in Webster, TX, 2014.
1/29/2014 - New location to open in Lansdale, PA, 2014.
2/9/2014 - New location to open in Riverside, IL, 2014.
2/19/2014 - Added trading area (SD) due to expansion.
2/19/2014 - New location to open in Westborough, MA, 2014.
2/19/2014 - Increased 104 units, from 1683 to 1787.
2/19/2014 - Changed marketing (Public Relations).
2/19/2014 - Changed VP (Logistics).
2/24/2014 - New location to open in Middleburg, FL, 2014.
3/2/2014 - New location to open in Lakewood, CO, 2014.
3/2/2014 - New location to open in San Jose, CA, 2014.
3/17/2014 - New location to open in Spartanburg, LA, 2014.
3/17/2014 - New location to open in Baton Rouge, LA, 2014.


 # of Units: 1787
 AL, AR,

This is real live random sample file from 05/01/2014.

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Posted by on in Growing Restaurant Chains
Dining is back! Restaurant chains are seeing a rebirth of sit down restaurants. They had been losing restaurant diners share in continuum for the past 8 years. Evidencing the most recent Top 10, 6 are sit down restaurants. 4 are family/ casual and 2 upscale. New market entries like Bareburger with smaller footprints, full bar and less than 100 seats are burgeoning.
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Today we are debuting our brand new Restaurant Data Portal and restaurant unit locator.

Restaurant sales & marketing pros will have a new tool for prospecting and targeting.Contacts, emails, alcohol, service style, employee count, square feet, etc.

We are also speaking to real estate pros who will have one repository to see not only chain locations, but independent operators as well delineated by dozens of criteria and filters. Ad hoc, regional  and monthly pay subscriptions allow users  a cost effective method to access.

Click and start searching!

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We went live on our new portal, www.restaurantdata.com. The site helps aggregate our multiple database products and services under one umbrella.

Please stop by booth #6860 at the NRA show in Chicago, May 18th-21st and see our new big, bold database products and services.

 

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I spent a day at the NY Restaurant show at the Javits center in New York City.

The show had a usual display of food, equipment and services. It was rocking busy the entire day. A successful expansion was in the local food/farm to table sort of supplier. There were all types of organic products and freshness was in the air.

Most noticeable was the traffic and deal making that was going on. I left with the sense the "fresh and healthy" movement is big. And it's big now.

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Annual roundup summary of restaurant chains regarding state expansions and pull outs. Also published is the 4th quarter of 2012. Interestingly in the annual roundup, NY was the number one state for chain expansions and VA, number two.  See here....

In recent years for the most part NY wouldn't even be in the top 10.  This could be a sign of concept saturation for many. NY, typically known for it's high labor costs and finicky customers along with larger than normal real estate and service costs, used to be one of the last places companies chose for expansion.

 

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Posted by on in Data and information

Our office was destroyed as well as most others who are on the waterfront in our area of NY. Data is not that hard to re-assemble and work elsewhere rather quickly, the restaurants on the river front have not yet re-opened.

December is closing strong with continued new openings of single unit independents as well as multi-units. Hurricane Sandy took a bite out of the action for 2-3 weeks. We are back to a steady 100+ new multi-unit openings per week.

 

We are seeing more casual restaurants in recent months that we had in past years. QSR still rules, but the sit down restaurant is coming back.

 

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