Data reflects change and activity during the most recent four-month period from:
03/27/07 to 07/27/07
July 31, 2007
A 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.
In order to
receive the full version you must either
be a paid subscriber or sign up with an email
address that has the appropriate restaurant
chain email convention. In order to receive
specific personnel for companies mentioned
along with full profiles, you must be a
client.
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In this issue
* Julys 2007 top 10 growing concepts list, below 50 units.
* Restaurant Incubator Index updated
* Growing and emerging concepts
* Turning the tables on customer wait times.
* If it Ain't Broke......
* Month End Surprises
* No newsletter next week.
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Julys 2007 top 10 growing concepts list, below 50 units.
July's release of the top 10 growing
concepts
list is here.
See results (http://rs6.net/tn.jsp?t=sp844ccab.0.0.y9nt8tbab.0&ts=S0266&p=http%3A%2F%2Fwww.restaurantchains.net%2Fjulytop10.htm)
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Restaurant Incubator Index updated
June results are
posted. The
index reflects change and growth of chains
who have less than 200 stores and at least
3...
See results (http://rs6.net/tn.jsp?t=sp844ccab.0.0.y9nt8tbab.0&ts=S0266&p=http%3A%2F%2Fwww.restaurantchains.net%2FRII.htm)
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Growing and emerging concepts
Edmond, OK-based CITY BITES has opened 3
units, from 16 to 19 (19% growth). The units
are fast casual sandwich shops, open for
breakfast, lunch and dinner, with a per
person check average of $3-$8. Shops seat
about 60. Catering is available. All
locations are in OK.
Vancouver, BC-based FRESHSLICE PIZZA
(founded
1999) has opened 2 units, from 8 to 10 (25%
growth). The pizzerias are take-out/delivery
only, open for breakfast, lunch and dinner
hours. Online ordering is available on the
company's website. About 10% of locations
are franchised. All units are in BC,
Canada.
Scottsdale, AZ-based PF CHANG'S CHINA
BISTRO
(NASDAQ: PFCB; founded 1993) has increased by
8 units for the PF Chang's concept, from 152
to 160 (5% concept growth) and 18 units for
the Pei Wei Asian Diner concept, from 107 to
125 (17% concept growth). The company also
operates a third concept called Taneko
Japanese Tavern (1 unit). Overall company
increase was from 260 to 286 (10% company
growth). Pei Wei restaurants have entered
into 7 new states (AR, KS, MI, MO, OH, RI,
and VA). This company was previously
featured in our 2/27/07 newsletter (16%
company growth). The restaurants are
family/casual Asian concepts, with a full bar
and seating for about 250. Check average is
about $10-$30 per person. Meal periods are
lunch and dinner. All locations are company
owned and operated. Trading areas are: AL,
AR, AZ, CA, CO, FL, GA, HI, IA, ID, IL, IN,
KS, KY, LA, MA, MD, MI, MN, MO, NC, NE, NJ,
NM, NV, NY, OH, OK, OR, PA, RI, SC, TN, TX,
UT, VA, WA, and WI.
New York, NY-based LE PAIN QUOTIDIEN
(founded
1994) has opened 7 units, from 71 to 78 (10%
growth). The restaurants are fast casual
French bakery cafes, with seating for about
50. Meal periods are breakfast, lunch and
dinner. Check average is about $6-$12 per
person. Catering is available. Trading
areas are CA and NY, with the majority of
locations operating internationally.
Washington, DC and Toronto, ON units are
planned for this fall.
Palmdale, CA-based RED BRICK PIZZA
(founded
1998) has increased by 6 units, from 63 to 69
(10% growth). We last featured this concept
in our 9/19/06 newsletter, as having had a 5%
growth during that period and entering into
OR. The restaurants are fast casual
pizzerias, open for lunch and dinner, with
seating for about 60. Beer and wine is
served. Delivery and online ordering service
are available on the company's website.
Locations are in the states of AZ, CA, FL,
NM, NV, OR, and TX. All units are
franchised.
IT'S A GRIND COFFEE HOUSE based in
Long Beach, CA (founded 1994) has increased
by 7 units, from 106 to 113 (7% growth) and
expanded into KS. This is our 4th exposure
for this company in our newsletter in the
past 12 months. The company has increased by
28 units, from 85 to 113 units over the last
3 periods (33% one-year growth). These are
quick serve coffeehouses serving breakfast,
lunch and dinner. Seating is for about 40
and catering is offered. Locations are more
than 90% franchised and located in AZ, CA,
CO, CT, FL, GA, KS, KY, MI, MO, NC, NJ, NV,
TN, TX, and UT.
SALT CREEK GRILL headquartered in
Fountain Valley, CA (founded 1995) has opened
a new location in Princeton, NJ, increasing
from 4 to 5 units (25% growth). Locations
are upscale steak and seafood restaurants.
Seating is for about 150 with catering and
banquets offered. The check average is about
$30-$50+ per person. Locations are in CA and
NJ.
MR MIKE'S STEAKHOUSE & BAR based in
Vancouver, BC (founded 1960) has increased by
1 unit, from 9 to 10 (11% growth). These are
family/casual restaurants with full bar and
seating for around 200. The check average is
around $30 per person. Locations are more
than 50% franchised and located in AB and BC,
Canada.
HURRICANE GRILL AND WINGS
headquartered in Stuart, FL (founded 1995)
has increased by 4 units, from 17 to 21 (24%
growth) and expanded into GA. These are
family/casual restaurant. Seating is for
about 125 and beer and wine is offered. The
per person check average is around $6-$12 per
person. Locations are more than 90%
franchised and are in located in FL and GA.
There are plans to expand into NV this Fall.
This company ranked #5 on our April '07 top
10 fastest growing concepts list.
OBERWEIS DAIRY of North Aurora, IL
(founded 1951) has increased by 3 units, from
42 to 45 (7% growth). These are ice cream
stores with seating for around 20 and a per
person check average of around $3-$5 per
person. Locations are in IL, IN, MO and WI.
The company also offers wholesale products
and online shopping.
To see the additional four growth stories
including companies who have decreased units,
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Or call us at 1-914-591-4297.
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Turning the tables on customer wait times.
Every Saturday night, the buzz on the
restaurant floor is at its fervent, red hot
peak. As diners enjoy the last few sips of
their cappucinos
Continued... (http://rs6.net/tn.jsp?t=sp844ccab.0.0.y9nt8tbab.0&ts=S0266&p=http%3A%2F%2Fwww.cyndigo.net%2Fnewswire.pdf)
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If it Ain't Broke......
If it aint' broke don't fix it. For many
things in life and business, this old adage
holds true. But what if 'it' is broke - how
do you know and how do you fix 'it'? Like
most things this takes a little work, but the
payoff is well worth it. Continued... (http://rs6.net/tn.jsp?t=sp844ccab.0.0.y9nt8tbab.0&ts=S0266&p=http%3A%2F%2Fwww.pointofsalesupply.com%2Faint%2520broke.htm)
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Month End Surprises
When food cost percentages are in flux, its
common to experience numerous month end
surprises. Most of the good surprises will
spark a round of high fives and optimistic
conversations about bonus time. On the other
hand, Continued... (http://rs6.net/tn.jsp?t=sp844ccab.0.0.y9nt8tbab.0&ts=S0266&p=http%3A%2F%2Fwww.joedunbar.com%2F)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
No newsletter next week.
Next week there will be no
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Copyright 2007.
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. Syndication of news
stories is available
to web and print publishers.
Media inquiries are welcome. Please call
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