RestaurantChains.net Alerts Newsletter
October 17, 2006
Data reflects change and activity during the most recent four-month period from:
6/14/06 to 10/14/06
A free weekly newsletter covering public and
private restaurant chains featuring under-reported unique
facts relating to growth. Pertinent information is
gathered, verified and analyzed in-house using
proprietary methods created in our research and
library departments.
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In this issue
* Emerging concepts
* Units increased/New concept
* Re-emerging concepts
* Units decreased/Trading area withdrawal
* Survey Results
* Restaurant Incubator Index updated
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Emerging concepts
Vancouver, BC-based MR MIKE’S STEAKHOUSE & BAR
(founded in 1960) has increased 2 units during
the last four-month period, from 5 to 7 (40%
growth). Service is family/casual. Steakhouse
restaurant and bar is the concept and they are open
for lunch and dinner, and seat about 200 (5000 sq
ft). Check averages are about $10-$30 per person.
Slightly more than half the locations are franchised. Locations are in the
provinces of AB and BC, Canada.
FRECKLES FROZEN CUSTARD of Tulsa, OK (founded
in 2000) is growing. The company has added 2 new
locations (33% growth) and expanded operations into
AR. The company is 67% franchised and now has 6
locations in OK and AR. Locations are mostly
take-out with a check average of $2-$6 and seating
for 10 to 20.
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Unit increased/New concept
SMITH & WOLLENSKY (NSDQ: SWRG) of New York,
NY (founded in 1977) has opened a new concept in New
York City called Quality Meats. This chain is
comprised of 16 upscale restaurants each with
seating for about 300, a full bar and a per
person check average of more than $50. Their
concepts are: Cite (1), Maloney & Porcelli (1), Park
Ave Café (1), Post House (1), Smith & Wollensky (11)
and Quality Meats (1). They are currently located in
DC, FL, IL, LA, MA, NY, NV, OH, PA and TX.
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Re-emerging concepts
FOX'S PIZZA DEN of Pittsburgh, PA (founded in
1971) has opened 7 new units during the period in
addition to 30 units during the prior two periods (15%
one-year growth). There are now 287 mostly take-out
and delivery franchise locations open. The company
currently trades in AL, AZ, AR, CA, DE, FL, GA, IL,
IN, LA, MD, MA, MI, MS, MO, NE, NV, NY, NC, OH, OK,
PA, SC, SD, TN, TX, VA, WV, and WI. Locations are
open for lunch and dinner and average $2-$6 per
person.
POTBELLY SANDWICH WORKS of Chicago, IL (founded
in 1977) has grown by 11% during the period from 111
to 123 units. The stores are quick service with
seating for about 40 and per person check average of
$3-$8. They currently have locations in DC, IL, IN,
MD, MI, MN, OH, TX, VA and WI. All stores are
company owned.
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Units decreased/Trading area withdrawal
Vancouver, WA-based THE HOLLAND INC (founded
in 1961), owner/operator of the Burgerville
restaurants and Beaches Restaurant and Bar, has
closed 1 Beaches unit, from 2 to now 1 location
open. The chain has also closed down their fast
casual Noodlin restaurant concept. Noodlin had 2
locations, closed 1 over the prior four- month
period (from Jan ’06 to May ’06) and the other was
closed in July. Along with 1 Beaches unit, the
company operates 39 Burgerville restaurants. The
restaurants are fast casual and seat about 50
people. Catering is offered at the Beaches
unit.
Mesa, AZ-based NEW YORK NY FRESH DELI
(founded in 2001) has closed 6 units, down from 35
to 29 locations (17% downsizing). The company is
now no longer trading in the states of CO, GA, and
TN. This quick service restaurant chain is open for
lunch and dinner, with check averages of about
$3-$8. Restaurants seat about 30 people (1500 sq
ft). Catering is available. Locations are in the
states of AL, AZ, FL, IA, ID, MO, NC, OH, OR, PA,
TX, UT and WI, with 2 new locations planned in NY
over the coming year. All locations are
franchised.
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Survey Results
Here are the results of last weeks survey:
How did you first learn about the
Restaurantchains.net newsletter?
51% of respondents are Restaurant Chain executives,
senior managers or owners.
47% of respondents are manufacturers, vendors,
suppliers or consultants.
2% of respondendents are students or teachers.
____________
If their was an option for a more enhanced newsletter
would you want to receive it?
78% Yes
14% Maybe
6% I am not sure
2% No
_____________
Would you consider paying a fee for a more enhanced
newsletter?
49% No
47% Yes or it depends upon the cost.
2% Are you crazy?
2% I am not sure
Synopsis:
75% of those who want more
information and are willing to pay a fee (to produce
the extra work product) are suppliers, vendors and
manufacturers.
20% of Restaurant Chain executives are willing to
pay a fee for a more enhanced newsletter.
Considering the responses from the survey we
are going to launch a more enhanced newsletter
option in the near future.
Other issues:
We received alot of comments from chain executives regarding what best methods
can they use to submit their company for inclusion
in the newsletter.
What you can do:
Typically all news stories come from internal
tracking by our researchers as a result of calling
your company every four months. But if you have
press release information you want to share or
breaking news, please send it immediately to us in
PDF format.
___________
Many of you expressed interest in exposing the
audience to technology information, automation
issues, new equipment and operational
benefits.
If you have a press release, specific issues or
something you think may be of interest to our
readers, please send it to us in PDF format.
What we will do:
We are currently putting together a plan addressing
these issues for inclusion and commentary.
___________
We've had this question numerous times:
Why can't I see all the alerts that are published each
week?
Answer:
This alerts newsletter only highlights a fraction of alerts.
Currently full weekly alerts reports are bundled as
part of a subscription to Restaurantchains.net.
Soon we will offer the full alerts report as
a stand alone product for purchase.
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Copyright 2006. All data is a representation of in
house research including the perpetual surveying of
more than 7300 restaurant chain concepts. Publisher
accepts no responsibility for errors or omissions.
Reproduction is allowed, but please give credit.
RestaurantChains.net must be listed as the source.
Media inquiries are welcome. Please call 914-591-4297.
Keith Gellman
Restaurantchains.net
1 Bridge St
Irvington on Hudson, NY 10533
1-914-591-4297
http://restaurantchains.blogspot.com
