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Posted by on in Data and information

18 chains who have grown in the 1st quarter of 2016. See results from the 1st quarter evaluation of ALL family/casual chains who have between 6 and 25 units.

Review here

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Restaurant chain locations (chains with 20 or more same name concept units) had a smaller success rate in the last half of 2015 versus the 1st half of 2015.Of (approximately) 233,000 U.S. chain store locations, the number of closings has increased.

 

Store closings from the 1st half of 2015: 4456 Store closings from the 2nd half of 2015: 5124

 

An overall increase of 668 locations have closed from the prior period. 01/05/16

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According to our records, Chipotle Mexican Group (CMG) has filed for or opened 33 locations in the month of December. New openings volume has NOT declined at all.  New openings by state (December 2015):   8 New locations in TX, 6 in CA, 3 in FL, 2 in NJ, and singles in many other states. Please contact us for a full list of locations as they develop.

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See our 3 cities study on restaurant survival rates from the 1st half of 2015. We compare Chicago, Los Angeles and New York City.

In January we'll be releasing the last half of 2015 delienated by independent and chain stores.

See study...

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Press release :

Restaurantdata.com launches a breakthrough benchmark service, the Restaurant Investor Report. Estimators, risk managers and futurists now have hand verified, actionable data to evaluate the landscape of winners and losers in the U.S. restaurant world. Our research staff calls and reviews all 631,000 U.S. independent and chain restaurants every six months to determine if each location is still open.

To download the Top 40 U.S. metro areas for the 1st half of 2015 click here.

Until now, there has never been a reliable way to know how many restaurant locations closed and specifically where. Using our in-house researchers, we take a comprehensive approach every six months. This is not a random sample. We test the entire U.S. restaurant universe - all 631,000 locations.

Every restaurant is called and researched to see if they're still in business at their currently registered location utilizing an intensive all-hands-on-deck 10 week process with their own staff of researchers. CEO Keith Gellman says "The most important aspect to any great data set is the cleanliness of the data. It's imperative to our clients that we keep closed locations out, while populating with verified newly opened locations on a regular basis."

As a result of using a lock-step method of finding every closed location every six months and having the actual 23,315 (from this most recent six months, for prior six month periods please contact us) closed stores to evaluate, the results are illuminating and conclusive.

Information produced in reports help operators who are in expansion mode, new restaurant owners and successful owners opening a second location, growing regional chains, expanding franchisee groups, territory managers and large national operations. Readers can get the exact information they need since the data may be filtered to provide a concise report. Filters are both geographic (region, state, county, zip code, city, etc.) and operation specific (cuisines, service styles, check averages, etc.). Readers will see the number of restaurants - both open now and closed - that meet their criteria and see success rates for their specific target concept and area including by competitor name.

By combining the open/close information with census statistics (population, income levels, etc.), restaurant investors will have a powerful tool for site selection decisions. Readers will be able to see what the "good" hot zones are as well as the "bad" hot zones providing insight never before available.

          ###

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After 3 years of omnibus corner to corner US restaurant evaluation, fresh numbers are in! We can now display factual information on who has a great success rate by type and style as well as by company name.

The independent and regional chains data set is dominated by full service restaurants (FSR) with 71.5% offering table service.  Coverage for this data set began on July 1, 2014.  Full year statistics are available on the number of restaurants which remain open and the number closed.

The restaurant chains data set is dominated by counter service restaurants (CSR) with 82.3% of locations offering counter service (CSR).  There are now more Fast Casual locations (44,808) in this data set than full service restaurants (35,757).  QSR locations represent the biggest slice of the pie with 61.3% of the total.
Some specific current MSA *chain examples include granting the # 1 slot to Boston, MA for having less than a 1% closing rates for chain restaurants in their region. Las Vegas performed the worse with a 3.76% closing rate in the period. In the middle is New Orleans with a 2.05% closing rate.

Some specific independent and regional chain example, #1 New Orleans at 2.79%. At the bottom: Cincinnati-10.23% and in the middle: Los Angeles at 4.62%

* To be considered a chain, a company must have 20 units or more, any less an independent and/or regional multi-unit.

 

 

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Stop by, say hello and test drive our services this weekend May 16-19 at the NRA in Chicago. Our booth # is 6665.

We are located in the tech pavilion.

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We have recently noticed a shift  towards Fast Casual for single - unit, independent operators.

They finally got the message through observing chains like Chipotle with long lines.  New openings are revealing a decided shift from less than 1 year ago as they have woken up to the new label/moniker across all cuisines. Whereas some independents have adopted Fast Casual in prior years it was mostly chains until recently.

Futurecast for chain fast casual  operators: Shakeouts by fast casual as a category, none with no foreseen horizon. However shakeouts by cuisine, now (burger)-7 years.

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Micro study on the NY Metro region (DMA 501):

Original Independent US count prior to omnibus 6 month evaluation, 403,335. Remaining US count after process, 384,907. See the micro study here: http://restaurantdata.com/home/services.html

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Restaurant Investor Report Debuts this week. We are publishing some studies link: http://restaurantdata.com/SuccessfulRestaurantInvestor.pdf

You will see a snapshot of our national report. Next week we will be publishing a report for Metro NY showing real , recent 6 month rates.

Our first evaluations are on the independent restaurant market (US only). Starting with our entire database of independents (406,000) restaurants, we take an omnibus approach and  call and google search the entire universe, every 6 months. Using a multi-layered approach we are able to pinpoint to a location who is open open and who is closed. Take a first look above.

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Important Announcement!

Our new site Restaurantchainlist.com enables users to buy and download individual restaurant chain, full US Locations lists for a fraction of typical costs with no minimum purchase. All location files (without owners names) are priced between $25.00 and $55.00.

 

For example the entire McDonald's file of 15,109 locations along with full addresses, phone numbers, latitude and longitude, etc. all for one low price- $55.00

 

Also available are files with up to date contact owners- more than 100,000 chain locations are available with location owners names.

 

Currently there are 210 chain concept files available. In future weeks the count of chains available will grow to more than 800 different chain concepts who have 20 locations or more.

 

Run of the house unlimited subscriptions are available. Click to download Applebee's Sample here>>>

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NEW ANNOUNCEMENT! YOU SPOKE AND WE LISTENED!

 

We have reverted back to your favorite methods!!!!

 

Pro annual clients will now have FULL VIEW reporting and FULL EXPORTING UNLIMITED.

Users will no longer see anything regarding exports or credits.

 

Lite annual clients will be able to see FULL VIEW reporting of their entire lookup with NO LIMIT.

 

AND announcing less for less. Request any data slice for a fraction of the cost of an annual subscription. Contact us and let us help you get the tightly defined, targeted list you are seeking. More than 10,000 of our multi-unit emails are personal and attached to real HQ decision makers.

 

Give us a call! 914-591-4297.

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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.

 

Our engines are ready! Contact us and we can start right away!

 

 

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