Burguesa Burger signs agreement for Rio Grande Valley

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1 TEXAS EDITION THE TEXAS FOODSERVICE INDUSTRY NEWSPAPER $3 VOLUME 11 NUMBER 1 FEBRUARY 2011 Appetizers: Lessons from MOOYAH Burgers: A top chain to watch in Under the toque: Emmett and Lisa Fox 10 Twin Peaks ready for bust-out year 10 Entrées: What s Going On Appell Pie Advertisers Directory Calendar Events New Openings Under the Toque Dessert: CALL NOW! PRSRT STD US POSTAGE PAID WEST PALM BEACH, FL PERMIT NO Coming in March: Burguesa Burger signs agreement for Rio Grande Valley Dallas, TX - As part of an overall growth strategy to expand into U.S.- Mexico border towns, Burguesa Burger Franchise Inc. recently signed a deal with Eddie Burger, LLC, to open six more restaurants in the Rio Grande Valley. Eddie Burger president Nicky Runnels operates the Burguesa Burger in McAllen, the first Burguesa outside of Dallas-Fort Worth. This new agreement will bring the total number of restaurants in RGV to eight. Burguesa Burger, the Original Mexican Burger, was a hit in McAllen from the moment it opened its doors, thanks to its commitment to authen- Salt Lake City, UT Fresh off the introduction of a new self-serve prototype and store design, TCBY, credited with pioneering the fro-yo category in 1981, announced a Texas-sized deal to open 200 stores over the next ten years with area developer, Lone Star Yogurt. The deal is particularly significant given that some of the category s most recognized fro-yo brands only average between 50 and 100 total stores nationwide. While the agreement between TCBY and Lone Star Yogurt calls for a ten-year build-out of the 200 stores, the two companies are wasting no time with real estate selection, store development and training, despite continued economic uncertainty. Lone Star Yogurt plans to open its first TCBY self-serve store in January in the company s hometown of Tyler, TX. It s committed to open another 24 TCBY self-serve stores in East Texas, Dallas, Ft. Worth and Houston in the next 18 months, adding as many as 250 jobs to the Texas job market. With frozen yogurt operators continuing to outpace their ice cream counterparts within the U.S. frozen dessert ticity and unique Mexican-influenced flavors. Burguesa Burger uses Mexican brands, products, and ingredients-- from buns to beverages--which helped institutionalize the concept. In addition to its popularity with local burger lovers, Burguesa has received rave reviews from the local media, including The Monitor and Univision. "The community and neighborhood have been great supporters of our restaurant," says owner Nicky Runnels, who was born and raised in McAllen and whose family has been in business in the Rio Grande Valley for three generations. "Burguesa Burger represents something different for those craving a great burger while satisfying the taste profiles of our market. There are many unique qualities of this concept--from the special sauce and spicy fries to Burguesa Burger's canesugar sodas. We pride ourselves on what we do differently from other burger restaurants. We look forward to expanding in the Rio Grande Valley and hope to open our second store within the next few months." "I'm stoked that Nicky is going to lead our expansion in the Rio Grande Valley," says Burguesa Burger founder Jeff Sinelli. "Nicky is a patient, diligent young businessman with strong ties to the McAllen community and surrounding areas. He learned how to run a successful business from his father, and that pedigree will ensure his success. Now that he's picked the right racehorse--burguesa Burger--he'll be first to the finish line." Burguesa Burger, the Original Mexican Burger, was founded in Dallas in 2009 by award-winning restaurant entrepreneur Jeff Sinelli. The borderless concept blends American and Mexican flavors, resulting in a menu of burgers, fries, and beverages unlike any other, including the signature La Monumental. Bring dollars or pesos-- Burguesa Burger takes both. Burguesa Burger recently was named one of 11 burger chains to watch in 2011 on BurgerBusiness.com. For more information, visit burguesa.com. Developer commits to TCBY expansion segment, TCBY s announcement to open 200 new stores comes as no surprise, states Darren Tristano, EVP at Technomic. With many American consumers continuing to look for healthier alternatives to traditional desserts, frozen yogurt will likely continue a positive growth pattern for years to come. As a well-established brand with decades of history, TCBY will have a leg up within the yogurt segment. Since testing the self-serve model in both corporate and franchise-owned stores earlier this year, coupled with a new store design and brand identity, TCBY is on track this year to achieve its best franchise sales numbers in more than a decade. While the self-serve model seems to be giving the entire industry a boost, TCBY s foray into selfserve and its competitive advantages in taste and health attributes, make it the choice among franchisees and consumers. We feel like we have always formidable player in the industry again. We are making an important statement with a deal of this magnitude, owned taste. Today we have the most relevant store model in self-serve, coupled with a modern design that s res- explains Tim Casey, CEO of TCBY. We have seasoned area developers and onating with our customers who have franchisees who believe as we do that experienced it in our prototype stores. TCBY is once again the fro-yo brand of See TCBY page 10

2 TEXAS FEBRUARY What s Going On Important new products, corporate news and industry events. Top Shelf Concepts is now offering a full range of innovative and ecofriendly products. Many Chef s add personality to their canapés, entrées, mains and desserts with Top Shelf Concepts vast selection of creative ideas and the complimenting range. Ideal for side dishes, salads, hors d oeurves, tapas or even for the discerning customer having a party no one likes doing the dishes. Their products are also biodegradable which means they are safe and environmentally friendly to use in large amounts. Austin-based Gatti s Pizza will add four new super-sized restaurants to its chain soon that ll resemble its GattiTown model at up to 60,000 square feet each. One of Gatti s franchisees, Food Management Systems, will open the restaurants in El Paso and Sugarland Texas. The others will be in Lafayette, La., and Oklahoma City, OK. Duke Dirksmeyer, center-of-the-plate specialist for Sysco Houston, accepts the Certified Angus Beef brand s Specialist of the Year award from Gale Rhoads (left) and Mark Polzer (right). The award, presented in St. Augustine, Fla., at the brand s annual foodservice seminar, recognized Dirksmeyer s commitment to the premium Certified Angus Beef brand, educating customers and driving sales. Dirksmeyer was chosen from more than 200 specialists who present the brand to chefs and restaurant owners throughout the United States and in 45 other countries. The Randell Fish cutting station with FX technology offers the solution to seafood temperature control by providing a refrigerated cutting surface with removable cutting boards for cleaning, a raised storage rail for portions after cutting, and two FX drawers for individual temperature storage. Operators find the FX drawer system to be very energy efficient and it allows them to precisely manage temperatures by setting the controls for each drawer between - 5 F-40 F. With this advanced system temperatures remain stable, with little variance, even at the optimum fish storage temperature of F. For more info visit At Hospitality 2011 Wrapex is launching its new Prowrap Premium range of cling film and aluminium foil. The company will also showcase its latest Speedwrap catering film and foil dispensers alongside the established Prowrap professional range of cling film, foil, baking parchment and greaseproof paper. Prowrap Premium is a new range that offers the caterer the option of thicker, stronger foil and film. Premium is the commercial kitchen heavyweight as well as being tougher than standard films and foils it s also easier to handle, says Nick Scoon of Wrapex. It s especially useful in very busy sites, where standard wraps may be prone to getting torn or scrunched on the roll. Introducing Blackened Seafood by American Pride Seafoods created in partnership with Chef Paul Prudhomme. This premium line is authentic Blackened Seafood made easy for both foodservice and retail. Completely pre-seasoned, featuring today s most popular species such as tuna, salmon and flaky white fish. Blackened Seafood is ready to cook from frozen in minutes on a flat grill, skillet or in the oven. American Pride Seafoods has captured the authenticity of the blackened cooking method. New Blackened Seafood is a variety of premium seafood and Magic Seasoning Blends for a true New Orleans experience that's easy to prepare and cooks perfectly every time, said Chef Paul Prudhomme. Blackened Seafood is an on trend way to serve premium seafood with authentic spices for bold flavor. Ideal for across dining and menu segments, Blackened Seafood reduces skilled labor, controls costly ingredients and reduces complexity in equipment and cooking method for increased profits. Serve new Blackened Seafood for a See WHAT S GOING ON page 6 If you re choosing your ductwork cleaner based on price alone... you re gonna get HOSED. Like everything in this world, you get what you pay for. Far too often, restaurant owners are duped into thinking their kitchen exhaust system is clean and safe, when, in fact, it s a serious fire hazard. So when it comes to the safety and security of your restaurant, choose the hood & duct cleaning experts with years of experience and proven results. Others only clean what you can see. We clean your entire system from the hood in the kitchen to the fan on the roof and every inch in between and show you the pictures to prove it. Nobody in the industry does a better job cleaning your system. Period. End of story. And that ensures your restaurant stays safe and dry. We don t just say it s clean. We prove it. DALLAS HOUSTON The Hood & Duct Cleaning Experts SERVICING THE ENTIRE STATE OF TEXAS TODAY S RESTAURANT Celebrate the Planet We all know that the Earth s resources are finite and all human beings should conserve them. That s why at Channel Mfg, we celebrate Going Green by making eco-friendly products from recycled aluminum. And by using aluminum, you ll be doing your part in helping preserve the world s resources aluminum is 100% recyclable and 100% consumer friendly. Channel Aluminum. Lifetime Tough Easy on the Earth. CHANNEL IS REPRESENTED IN TEXAS BY First Source: Central/South Texas Trey Kallman 700 S Austin Ave Ste 200 Georgetown, TX (512) Dallas & E. Texas Jimmy Garza 1524 Fallcreek Ct. Allen, TX (214) Key Accounts Ben Arce, III Dublin Place San Antonio, TX Oklahoma Thurston Munn 700 S Austin Ave Ste 200 Georgetown, TX (210) NW 102ND ST. MEDLEY, FL (405) Dallas Gary Atterbury 417 Kiowa Dr. West Lake Kiowa, TX (214) Houston & SE Texas Paula Clark 171 Wedgewood Drive Montgomery, TX (218)

3 Appell Pie Budget advertising for success Howard Appell Today s Restaurant Publisher Every business owner is faced with the same questions that have to be answered even before opening the doors to greet customers. Let s look at some of these critical components of opening a successful business. We all know the three most important and most analyzed component of a new business, location, location, location. Choose the wrong spot and you are doomed before opening most of the time. Check traffic patterns in the area and find out if any street construction is on the agenda for the area. Is it easy to get to your store and is parking available? Choosing your cuisine. What type of food will you prepare? Are you in the right neighborhood for the type of food you want to provide? Analyze the neighborhood. Know your potential customers. I am passing over the obvious, food quality, presentation and service. Without attention to these items all the demographic and traffic studies will mean nothing, failure will be certain. Decor and Design. The old saying is that People eat with their eyes first and success or failure can depend on the look of the business. Of course the Budget is one of the most important components needed for a business to have any chance of success. More businesses will fail due to being under capitalized than all of the other items combined. One of the budget items that is overlooked is advertising. I have heard so many new business owners say that I cant afford to advertise now, we need to get some business first to pay for it I promise you, this business will not survive or will always be struggling to survive because of a lack of budget planning and allocating of funds for Advertising and Public Relations. Are you in the right neighborhood for the type of food you want to provide? Analyze the neighborhood. Advertising should be an ongoing program and is as important as paying a salary to your chef. Eric and Robin Gagnon, founders of We Sell Restaurants, state in their article to appear in our March issue Marketing dollars are critical to the lifeblood of your business. When times are good, every program seems like a good idea. See APPELL PIE page 10 3 FEBRUARY 2011 TEXAS Index of Advertisers American Range...12 Channel Manufacturing...2 Culinary Software Services...3 Dunkin Brands...11 Enviromatic...2 Food Equipment Trader.com...8 Greater Texas Ice...9 Hart Price...9 InsurTexas...11 Mission Restaurant Supply...3 Restaurant Depot...6 Seal Tex...3 Thunderbird...7 Your Restaurant Connection...4 P.O. Box , Boca Raton, FL (561) Fax (561) howard@trnusa.com Today s Restaurant is published monthly by Today s Restaurant News. This issue s contents, in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. PUBLISHER... Howard Appell CO-PUBLISHER... Evan David ASSOCIATE EDITOR... Wesley Paul CONTRIBUTING EDITORS... Joe Dunbar CIRCULATION MANAGER... Eric Spencer ADVERTISING MANAGER... Howard McKinney ART DIRECTOR...Jim Pollard SALES MANAGERS... Terri McKinney... William Lagusker GET INVOLVED! Today s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openings, Under the Toque and What s Going On? Call or for more info on how you can get your business or product featured in Today s Restaurant! The #1 Name in Foodservice Seals, Hardware Replacement & Stainless Steel PROFESSIONAL KITCHENS CALL SEAL TEX! Refrigerator / Freezer Gaskets, Rollers, Latches and Closers Complete Fabrication Facility from Design to Installation On-Site Welding,Fabrication, Modification & Repair Off-Site Fabrication & Design (Stainless, Aluminum, Mild Steel) SEE ANYTHING YOU NEED? Texas Louisiana Oklahoma First Aid for your Kitchen DON T LET YOUR FREEZER GO BAD! info@sealtexinc.com TODAY S RESTAURANT

4 TEXAS FEBRUARY MARKETING CAN BE THE KEY TO YOUR SUCCESS! $ALE! March 1-3 International Pizza Expo Las Vegas Convention Center Las Vegas, NV th Annual Savor Dallas Dallas, TX info@savordallas.com American Bakers Association s Annual Convention San Antonio, TX May Italian Expo Houston 2011 George R. Brown Convention Center Houston, TX houston@italianexpo.us Culinaria Wine & Culinary Arts Festival Formerly The New World Wine & Food Festival San Antonio, TX National Restaurant Show (NRA) McCormick Place Chicago, IL June Franchise Update Media Group (FUMG) 1st major consumer conference The Omni Hotel San Francisco, CA , ext Southwest Foodservice Expo Dallas Convention Center Dallas, TX October 2-4 The Retail Bakers of America - All Things Baking Renaissance Schaumburg Hotel and Convention Center Chicago, Ill January Manufacturers' Agents Association for the Foodservice Industry 2012 MAFSI Annual Conference Westin Mission Hills Palm Springs, CA February NAFEM Orlando, FL info@nafem.org February NAFEM Orlando, FL info@nafem.org marketing is one of the most effective and affordable ways for a restaurant to reach their customers. It lets you target exactly who you want to reach, as often as you want to reach, with engaging newsletters, money-saving promotions and to establish an Birthday Club. We can help you start, grow and maintain your list of contacts no technical expertise needed we ll design a complete program to meet your needs! If you are interested in having us help you in building your business, simply give us a call: Your Restaurant Connection USA.com FAX US AT: US AT: info@yrcusa.com Calendar Events Upcoming industry affairs Send your Calendar Event info to Today s Restaurant! TODAY S RESTAURANT Managing a multi-unit business: Lessons from 1492 Lawrence Appell Featured contributor In my consulting work I encounter two types of entrepreneurs; the first is eager to become a multi-unit operator, the second is wondering, why have I become a multi-unit operator? The former has dreamed the entrepreneur s dream that we can be just like Starbucks and the latter has awakened to the harsh reality of the proverbial dog that has caught the bus and now has to face a different set of challenges than those they faced when the enterprise was in the invention or concept refinement phase of growth. What each of these entrepreneurs has in common is the need to build an organization; a task that requires skills that are quite different than those required in the invention or refining phase of development. Consider for a moment the dilemma that faced one of the greatest entrepreneurs in history; Christopher Columbus. With a vision burning in his soul to find a westward sea-route to Asia and thereby lower shipping costs between the continents, a passion that animated him to sell the concept to any monarch that would listen to him he soon captivated the King and Queen of Spain; a market who wanted and needed what he was selling. Columbus set sail in a westerly direction, discovered the new world and returned to Spain a hero and a wealthy man. But, like the proverbial dog and the bus there was the question of what to do now to maximize the investment in the original concept. The answer of course was to colonize the new land. Suffice to say that Columbus was to find that being a great navigator and sea-pilot had no correlation to being a great leader or administrator. Fast forward to 1496 and Columbus found himself being returned to Spain in shackles, in financial ruin and his reputation stained. Murder and terror were the only arrows he seems to have had in his management quiver and both natives and crewmen didn t care much for them. Like the men and women I work with, Columbus needed to recognize that when one decides to become a multi-unit operator that the time has come for a shift in skills and focus. Managing two units is not just adding one to the flagship; it is an exponential decision and exposes the entrepreneur to management demons that will bedevil the bravest of operators. Entrepreneurs make the decision to become multi-unit operators for many reasons; some reasonable; some not. But regardless of the reason they often end up frazzled, feeling out-of-control in their own business and questioning their intentions for becoming multiunit in the first place. So, what key questions should you be asking yourself when considering expansion to become a multi-unit operator? Here are some to consider: 1. Are you prepared for a marathon or a sprint? Going multi-unit is a marathon and requires you to be in great managerial shape and ready for the long-haul Can you articulate a mission, a set of core values and a vision for your multi-unit business that you are eager to promote to your entire organization? These are the underpinnings of your business; without them you can t build commitment and buy-in to achieve the goals you have set out to accomplish and when the really hard issues surface your team will not know how to proceed or make decisions if these strategic foundations are missing. 3. Are you sufficiently capitalized? Or, are you counting on cash flow from unit two to pay for the start-up of unit three? That s not a good plan and could end up taking down the whole system. 4. Do you like managing performance? Every person you hire or that is hired by one of your subordinates to work in your multi-unit business is representing your brand. To protect your brand and your investment you must be willing and able to spot poor performance and intervene in an appropriate manner that teaches and not embarrasses anyone. Columbus needed to recognize that when one decides to become a multi-unit operator that the time has come for a shift in skills and focus. 5. Do you like numbers? The truth is that by the time you get to 3 or 4 units you are less likely to know the names of your staff or your customers and the business will become an abstraction. By default you will need to manage by exception and those exceptions will be defined numerically. 6. Do you like teaching? You have deep knowledge gained from operating unit # 1 but others who follow you do not and they will look to you to show them how. Even experienced managers are not expert in all of the areas of focus that multi-unit operations require and as the business expands the issues will mount- likely in the area of focus that is the Achilles Heel of the operator. In a single unit operation the owner/operator s strength that made the business successful in the first place is usually enough to overcome his or her weaknesses. But, in a multi-unit operation these weaknesses will be exposed. Entrepreneurs need to carefully consider the consequences of expansion and decide that managing is a core skill they want to use. After all, while we honor his original accomplishment, no one wants to be end up experiencing the downside of multi-unit management in the same way as Columbus. Lawrence Appell is the president of Lawrence Appell & Associates, a Scottsdale, Arizona based consultancy that helps entrepreneurs to build and manage multi-unit operations. He can be reached at or Lawrence.Appell@gmail.com

5 Now Open GREAT KHAN MONGOLIAN GRILL 2150 Hwy 6 S Ste 200, Houston, ALLIGATOR CREOLE CAFE, 3717 Dowling St, Houston, ECLAIRE TEXAS CAFE & CATERING 701 Commerce St., Dallas, GOGHEE TO GO KOREAN BBQ TACOS 2222 Inwood Rd, Dallas, DECANTER RESTAURANT & WINE LOUNGE 408 North Bishop Ave. Ste 108, Dallas, HADDINGTONS AMERICAN TAVERN 360 Nueces St - Ste 20, Austin, ST. JOHNÍS WOOD, 2908 McKinney Ave, Dallas, MENG DEDOY FILIPINO REST Anderson Mill Road, Austin, THE AUSTONIAN 200 Congress Avenue, Austin, ZEDÍS, 501 Canyon Ridge Drive, Austin, IZZOZ TACOS, 1503 S. 1st Street, Austin, MANDOLAÍS ITALIAN MARKET 4301 W. William Cannon Bldg E 1, Austin, ENCANTO MEXICAN GRILL, 6032 FM 3009, Schertz, MALAI KITCHEN! MALAI 3699 McKinney Ave Ste 319, Dallas, SUTRA RESTAURANT, 7200 Bishop Road Ste B9, Plano, NEW BAR W/MECHANICAL BULL, 2714 Mckinney Ave, Dallas, OLIVE GARDEN, 2031 N. US 287, Mansfield, RICO'S GRILL, 4747 Research Forest Drive, The Woodlands, RAC'S ICE HOUSE, 4546 FM 1488, Conroe, BT'S GRILL, 399 Sawdust Road, Spring, DOLCE VITA PIZZERIA & ENOTECA 1701 Lake Robbins Drive, The Woodlands, EL BOSQUE MEXICAN RESTAURANT I-45 S (Northbound), Shenandoah, FUKUDA SUSHI & ROBATA BAR I-45 S (Southbound), The Woodlands, CLUB DADA, 2720 Elm St, Dallas, JIMMY CHANGAS, 5144 Center St, Pasadena, THE BREEZE RESTAURANT & BAR 6316 Stewart Rd, Galveston, JUST BURGERS, Stuebner Airline Rd, Spring, LA FISHERMAN, 1935 Hwy 6 S, Houston, MAGNOLIA TREE TEA HOUSE, 413 W. Main St, Tomball, UNCLE TONY'S, FM 1314 Rd, Porter, LOCKHART SMOKEHOUSE, 400 West Davis, Dallas, CANTEEN, 200 Lavaca St, Austin, THE NEW W HOTEL, 200 Lavaca St, Austin, GOOD 2 GO TACO, 1146 Peavy Rd, Dallas, BEE (BEST ENCHILADAS EVER), 202 W Davis St, Dallas, ALING'S HAKKA CHINESE CUISINE Southwest Frwy, Sugar Land, SWEET CUPCAKES & TAPIOCA 800 West Sam Houston Parkway, Houston, DOSEY DOE COFFEE, I-45 North, The Woodlands, EDOKO JAPANESE REST/SUSHI (opens early Feb), 5490 HWY 121, Frisco, HEAVEN AND EARTH, Bellaire Blvd, Houston, CARL'S JR., 8491 Highway 6 N, Houston, MONDEUL'S BAR & RESTAURANT 300 Reunion Boulevard, Dallas, MORTON'S STEAKHOUSE & BAR12-21BAR DINING CONCEPT 2222 McKinney Ave Ste 200, Dallas, THE TROPHY ROOM, 2714 McKinney Ave, Dallas, RIVERS A TEXAS KITCHEN 1855 Barker Cypress Rd Ste 100, Houston, CHITSURU SUSHI & HIBACHI 2860 Gulf Fwy S Ste A, League City, LOVE SHACK, Cypress RoseHill Rd, Cypress, WHOLLIE! GUACAMOLE MEXICAN COCINA Kuykendahl Rd Ste 10, Tomball, FABIO'S ITALIAN BAR & GRILL, 212 Westheimer, Houston, FABIO'S ORIGINAL FRESH PASTAS 2129 W Alabama, Houston, TRE TRATTORIA, 401 S. Alamo, San Antonio, WHICH WICH, 5716 Fairmont Pkwy, Pasadena, WHICH WICH, 711 Louisiana, R213, Houston, WHICH WICH (opens Feb 18), 2525 W. Anderson Ln., Austin, WHICH WICH (opens Feb 11), 4930 S. Loop 289, Lubbock, ALMA - a chef driven Modern Mexican Kitchen 2822 N Henderson Ave, Dallas, RED DOG RIGHT - family sports bar (opens Feb 15) 3311 E. Texas 114, Southlake, Subscribe to the New Openings and have it ed to you at least 2 weeks before we go to press every month! Go to now and click on the SUBSCRIBE button for more info! MOOYAH BURGERS & FRIES 1411 N. Custer Rd. - Ste 100, McKinney, MOOYAH BURGERS & FRIES 2160 North Coit Road - Ste 130, Richardson, HOLLYWOOD CAFÈ BISTRO 950 N. Earl Rudder Freeway, Bryan, TEXAS DE BRAZIL (opens early Feb) 315 E. Houston St, San Antonio, RED LOBSTER, 7835 Interstate 35 S, San Antonio, TEI-AN ROOFTOP, 1722 Routh St, Dallas, CLUB CONNECTION, 8941 Dyer, El Paso, OJOS LOCOS, 515 Houston St, Ft. Worth, WOODY B'S BBQ 1980 Nantucket Ste 103, Richardson, LOS VALLES TAQUERIA Y FRUTERIA 3915 Nogalitos, San Antonio, BISTRO - European Bistro 500 N Water St., Corpus Christi, FIVE GUYS BURGERS & FRIES 6531 FM 78 in Woodlake Market Ste 112, San Antonio, BIG BEN TAVERN, Gulf Freeway, Webster, ZOES KITCHEN, 6205 Royal Lane, Dallas, MISTO-BISTRO, 3720 N. Josey Ln. Ste 118, Carrollton, WONDERBAR, 2416 Brazos, Houston, WING ZONE TAP & GRILL, 7863 Callahan Rd, San Antonio, SPORTS DAWG GRILL & BAR A Highway 71 W, Bastrop, BARLEY SWINE GASTROPUB, 2024 S. Lamar Blvd, Austin, THE POMEGRANATE RESTAURANT 555 West Bitters Ste 115, San Antonio, New Openings New business opportunities in the Texas foodservice industry. FATTBOY BURGERS AND DOGS 2345 Vance Jackson Road, San Antonio, SA FRESH CATERING & REST Broadway St, San Antonio, KOWLOON RESTAURANT 6909 N. Loop 1604 E. Ste 1123, San Antonio, OÍLEANDER Leander Shopping Center 1395 U.S. 183 Ste 140, Leander, SKEETS TEXAS GRILL, 4325 Southwest Dr, Abilene, MT. FUJI RESTAURANT, 1701 Shoal Creek, Highland Village, THE HOPPY MONK SPORTS BAR, 4141 N. Mesa, El Paso, SALTGRASS STEAKHOUSE (formerly Bennigans) 325 Interstate 10 North, Beaumont, MATTÍS RANCHO MARTINEZ 5085 George Bush Hwy, Garland, OLD HOUSE BBQ, 380 Lake Park Road, Lewisville, THE ALLEN WICKERS PUB 2301 North Central Expressway Ste 195, Plano, DIGG'S TACOS, 6309 Hillcrest Ave, Dallas, THE TASTING ROOM WINE CAFE 818 Town and Country - Ste 100, Houston, FUZZY'S TACO SHOP, 4112 N.Josey Lane Ste 108, Carrollton, FUZZY'S TACO SHOP 401 E. Whitestone Blvd. Bldg. A Ste 108, Cedar Park, POTBELLY SANDWICH Dallas Parkway Ste 600, Dallas, CHUYÍS TEX-MEX, 1512 Harvey Rd, College Station, SAVIANO'S, SUNDANCE SQUARE 400 Houston Street, Ft. Worth, FIVE GUYS BURGERS & FRIES, 1327 George Dieter Dr, El Paso, FIVE GUYS BURGERS & FRIES, 1615 N. FM 646, League City, WINGS N' MORE State Highway 249 Ste 400, Houston, CHITSURU SUSHI & HIBACHI Northeast corner of Interstate 45 & FM 646, League City, CASA GRANDE CANTINA & GRILL 389 N Loop 1604 W, San Antonio, PHILIPPE RESTAURANT AND LOUNGE Post Oak Blvd. Ste 6110, Houston, LA DUNI LATIN KITCHEN & COFFEE STUDIO 163 Fountain Court, Fairview, Subscribe to the New Openings and have it ed to you at least 2 weeks before we go to press every month! Go to now and click on the SUBSCRIBE button for more info! ELEVATION BURGER, 2525 Andersone Lane, Austin, ELEVATION BURGER, 8611 Hillcrest Road Ste 195, Dallas, SAXON PUB, 3600 Presidential Boulevard - Gate 5, Austin, HILLÍS CAFE, 3600 Presidential Boulevard - Gate 7, Austin, NUEVO LEON, 3600 Presidential Blvd., Gate 7, Austin, TEXAS BORDERS BAR & GRILL, Katy Fwy, Houston, CHOCOLATE PIZZAZ (opening Feb 10) 9055 Gaylord Ste 108, Houston, BEST SEAFOOD & STEAK HOUSE Stuebner Airline Rd, Spring, BISTRO 59 - Renaissance Houston Hotel 6 Greenway Plaza, Houston, THE THE ORIGINAL NINFA'S 2704 Navigation, Houston, THE BARBER SHOP BREW PUB 207 Mercer Street, Dripping Springs, JESTER KING BREWERY Fitzhugh Road, Dripping Springs, XOTICA BYOB GENTLEMAN'S CLUB (opens Feb 4) 4801 Pine St., Abilene, SWIRLY BIRLDS YOUGURT, 5020 Burnet, Austin, LUCKIE'S SMOKEHOUSE, 1300 West Davis, Dallas, WINGS N BUNNIES SPORTS BAR, 404 N Collins St, Arlington, KETCHUP RESTAURANT & BAR 3028 N. Hall St. Ste 179, Dallas, BOOMER JACK'S, 522 Lincoln Square, Arlington, MOONIE'S BURGER HOUSE (opens by Feb 10) Windermere Dr., Pflugerville, PAPA JOE'S BACKYARD BBQ, 1233 Newport Ave, Dallas, THE CEDARS SOCIAL, 1326 S Lamar St, Dallas, PIZZA INN, 1188 North Yarbrough, El Paso, CEDAR'S WOODFIRED GRILL, 6509 West Park Ste 440, Plano, CONVEY SUSHI, 801 Congress Ste 102, Houston, LOTUS CAFE & GRILL, 1853 Pearland Pkwy Ste 117, Pearland, SAUCYRITOS, 303 Memorial City Way, Houston, SAPORI - an Italian / Eurpeon Eatery (opens by Feb 9) 7611 Stewart, Galveston, RIB TICKLER, State Highway 249, Tomball, ROYAL OAK BAR & GRILL, 1318 Westheimer, Houston, LONGHORN STEAKHOUSE 2963 Cold Springs Dr., New Braunfels, RIO ROOM, 4515 Travis St, Dallas, Under Construction THE HAY MERCHANT: CRAFT BEER BAR 1100 Westheimer Rd, Houston, 77006, Oct - Nov 2011 NEW UPSCALE SPORTS BAR (to be named) N. Dallas Parkway, Dallas, 75287, Feb - March 2011 NEW CONCEPT (to be named) 5555 Washington Ave, Houston, , May - June 2011 UNDERBELLY, Westheimer & Waugh, Houston, Sept - Oct 2011 VIVO CUCINA 4200 San Felipe St, Houston, 77027, Feb - March 2011 THE BLUE FISH HOUSE - Houston Bajou Place 550 Texas Ave, Houston, 77002, Feb - March 2011 SORREL URBAN BISTRO 2202 W Alabama St, Houston, 77098, March - April 2011 RITAS & FAJITAS 1868 FM 359 Rd, Richmond, 77406, Feb - March 2011 MONGOLIAN STIR-FRY GRILL 8401 Westheimer, Houston, 77063, March HUBCAP BURGERS AND BEER GARDEN 1133 W 19th St, Houston, 77008, March BRASSERIE 19, 1962 W Gray, Houston, 77019, May FREEBIRDS WORLD BURRITOS US 83 and Shary, Mission, March - April 2011 BIG HOUSE BURRITO - Organic Burritos and Tacos, 2150 Highway the Kimball Exit, Southlake, 76092, Mar-Apr 2011 ANDREW ORMSBY CATERING 3121 Ross Avenue, Dallas, 75204, March - April 2011 VIOLET CROWN CINEMA WITH REST/BAR Second St, Austin, April - May 2011 CONTIGO REST/GASTROPUB 2027 Anchor Lane, Austin, 78723, May - June 2011 FIVE GUYS BURGERS & FRIES 1441 W. Bay Area Blvd, Webster, 77546, March - April 2011 CHUYÍS TEX-MEX, Katy Frwy, Katy, 77449, July - Aug 2011 CHUYÍS TEX-MEX, 3300 Wind River Lane, Denton, 72610, Aug 11 FUZZY'S TACO SHOP 791 North Hwy 77, Waxahachie, 75165, March - April 2011 LAS HAMACAS RESTAURANTE, I-35 & Rundberg Lane in the Rundberg Square, Austin, 78753, March - April 2011 SALTWATER GRILL 2401 Cimmaron Ste 101, Corpus Christi, 78414, March - April 2011 NEW CAFE 220 W. 3rd St, Burkburnett, , March - April 2011 LOGAN'S OF SAN ANTONIO - Stone Ridge Market US HWY 281 N., San Antonio, 78258, March - April 2011 EL REAL MEXICAN RESTAURANT 1201 Westheimer, Houston, 77006, Feb - March 2011 GRADYÍS BAR-B-Q 5005 West Avenue, San Antonio, 78213, March - April 2011 COAL VINES Southwest Freeway, Sugar Land, 77478, Feb - March 2011 KUBLAI KHAN STIR FRY Southwest Freeway, Sugar Land, 77478, Feb - March 2011 BAR & GRILL / MUSIC VENUE 516 E. Houston St., San Antonio, , Feb - March 2011 GREATFULL TACO 2411 S Shepherd Dr, Houston, 77019, Feb - March 2011 TRATTORIA IL MULINO 945 Gessner Road Ste 101, Houston, 77024, April MARCO'S PIZZA, 5020 Burnet Rd, Austin, 78756, Feb - March 2011 THE STAGE ON SIXTH CLUB 508 E. Sixth St, Austin, 78701, March PANDA EXPRESS, Highway 71, Bastrop, 78602, March - April 2011 LA GUADALUPANA MEXICAN CUISINE & BAR 20 Waterway Ave, The Woodlands, 77380, Feb - March 2011 LUCA & LEONARDO RISTORANTE 20 Waterway Ave, The Woodlands, 77380, Feb - March 2011 COAL BURGER ORGANIC COAL-FIRED BURGERIA 20 Waterway Avenue, The Woodlands, 77380, Feb D'LISH CATERING, 1200 McKinney St, Houston, 77010, Feb CAFE TERESITA, to come when available, Sugar Land, Feb CAPTAIN DÍS SEAFOOD RESTAURANT, Houston Center Food Court Dallas St, Houston, 77002, Feb - March 2011 FRATELLI'S AUTHENTIC ITALIAN CUISINE (2nd location) 1330 Wirt Ste D, Houston, 77055, Feb - March 2011 ALICIA'S MEXICAN GRILLE (5th location) Ground-up on I-10 near Katy Mills Mall, Katy, June - July 2011 ALICIA'S MEXICAN GRILLE, Richmond Ave Ste 100, Houston, 77082, Feb - March 2011 CENTER COURT PIZZA & BREW (2nd location) 7425 Highway 6, Missouri City, 77459, March - April TACOS to come when available, San Antonio, March - April 2011 CHEESECAKE FACTORY 303 Memorial City, Houston, 77024, Feb - March 2011 APPLEBEE'S, 2672 FM 423, Little Elm, 76068, Feb APPLEBEE'S 2215 E. Grapevine Mills Circle, Grapevine, 76051, Feb STARBUCK'S, University of Texas 1 University Station, Austin, 78712, March - April 2011 CHICK-FIL-A, University of Texas 1 University Station, Austin, 78712, March - April 2011 ZEN, University of Texas 1 University Station, Austin, 78712, March - April 2011 CAFE BRAZIL 2880 W. Berry St, Ft. Worth, , March - April 2011 DÍAMICOÍS ITALIAN MARKET CAFÈ 2802 White Oak, Houston, 77007, Feb - March 2011 LE CHEF BAKERY, 8057 Kirby Dr, Houston, 77054, Feb - Mar 2011 LA MIA MEDITERRANEAN CUISINE 5801 Memorial Dr, Houston, 77007, March KING HIBASHI, Westheimer, Houston, 77077, Feb - Mar 2011 KOFA CAFE, Hwy 6, Manvel, 77578, Feb BURGER GIRL State Hwy 249, Houston, 77064, Feb - March 2011 MI COCINA (largest one), Interstate 35W between North Tarrant Pkwy & Golden Triangle, Ft. Worth, June - July 2012 JOE'S BAR AND GRILL 506 West Avenue, Austin, 78703, Feb - March 2011 FANCY JACKSON 2221 Market St. Ste 100, Galveston, 77550, Feb - March 2011 TEXAS PIT-STOP BBQ 2216 I-45, La Marque, 77568, Feb - March 2011 RUDYÍS COUNTRY STORE AND BAR-B-Q Kobayashi Road, Webster, 77598, Feb - March 2011 SCHLOTZSKY'S 3325 Palmer Highway Ste C, Texas City, 77590, Feb - March 2011 TACOS A GO-GO, 2912 White Oak, Houston, 77007, Feb - Mar 2011 LA PALATERA To come when available, Richmond/Rosenberg, April - May 2011 DÍAMICOÍS ITALIAN MARKET CAFÈ 2802 White Oak, Houston, 77007, Feb - March 2011 SJR FUSION Westheimer Ste 8, Houston, 77077, Feb - March 2011 RUSSOÍS NEW YORK PIZZERIA AND COAL-FIRED ITALIAN KITCHEN, 6418 S. Staples St., Corpus Christi, 78413, Feb-Mar 11 BULLRITO'S, Stuebner Airline at Cypresswood Dr, Spring, 77379, Feb - March 2011 BULLRITO'S, 3115 Dixie Farm Rd, Pearland, 77581, Feb - Mar 2011 TRINITI, 2815 S Shepherd Dr, Houston, 77098, April - May 2011 CARL'S JR., 6231 Highway 6, Missouri City, 77459, Feb - Mar 2011 CARL'S JR., 3201 Bee Caves Road, Austin, 78746, Feb - March 2011 YOGURT ZONE 5619 W. Loop 1604 North, San Antonio, 78253, Feb - March 2011 EDDIE'S TACO HOUSE BAR AND GRILL 3755 Thousand Oaks Drive, San Antonio, 78232, Feb - March 2011 SALADWORKS (entering Dallas with 3 locations) To come when available, Dallas, Feb - March 2011 SALADWORKS (entering Austin with several locations) To come when available, Austin, April - May 2011 FIRE PIT BACKYARD GRILL 305 W. FM 1382 Ste 21, Cedar Hill, 75104, Feb - March 2011 ZOE'S KITCHEN, 9574 Sage Meadow Trail in Alliance Town Center, Fort Worth, 76177, Feb - March 2011 PLUCKERS WING BAR 1709 Cross Roads Dr, Grapevine, 76051, Feb MELLOW MUSHROOM 217 East Hickory Street, Denton, 76201, March - April 2011 THE FIREPIT CAFE 190 E. Stacy Rd. Ste 1204, Allen, 75002, Feb - March 2011 TOPGOLF ENTERTAINMENT VENUE + ROOFTOP LOUNGE Rest +, 1500 Allen Station Pkwy, Allen, 75002, June UP BISTRO, 3995 Westheimer, Houston, 77027, Feb - March 2011 EL REAL TEX-MEX, 1201 Westheimer, Houston, 77006, Feb-Mar 11 7 SPICE CAJUN KITCHEN, Texas Parkway (next to Wing Stop), Missouri City, 77489, Feb - March 2011 CORNER BAKERY CAFE 3304 Troup Hwy, Tyler, 75701, June - July 2011 ANNAM INDIAN CUISINE 1029 Highway 6 N Ste 200, Houston, 77079, Feb - March 2011 THISTLE CAFE in The Chase Tower 221 W. Sixth St, Austin, 78701, Feb - March 2011 TO BE NAMED former Le Reve location 152 E. Pecan St, San Antonio, 78205, April - May 2011 REVIVAL MARKET TAKE OUT ONLY 550 Heights Blvd, Houston, 77007, Feb - March 2011 LONGHORN STEAKHOUSE, North U.S. Highway 281 San Antonio, 78258, Feb - March 2011 OLIVE GARDEN N. US 281, San Antonio, 78258, April - May 2011 TAQUERIA VALLARTA Nacogdoches Rd, San Antonio, 78210, Feb - March 2011 FRANKIE'S SPORTS BAR 421 West Third St., Ft. Worth, 76102, Feb - March 2011 TEXAS HILL COUNTRY BBQ 719 E Main Street, Allen, , Feb - March 2011 TURQUOISE BAR AND GRILL City Walk, Sugar Land, 77479, Feb - March 2011 IN-N-OUT BURGER West 7th & Currie St, Ft. Worth, 76107, March - April IN-N-OUT BURGER 245 Cedar Sage Drive, Garland, 75040, Feb - March 2011 IN-N-OUT BURGER 2800 Preston Road, Frisco, 75034, Feb - March 2011 IN-N-OUT BURGER U.S. 75 and Stacy Road, Allen, 75069, May - June 2011 KING BUFFET, 2030 Glade Rd in the Vineyard Marketplace Suite 300, Grapevine, 76051, Feb - March 2011 ASIAN KING BUFFET, SEC Interstate 30 & Collins Street, Arlington, 75052, Feb - March 2011 TOKYO CAFE, 711 W Magnolia, Ft. Worth, 76104, Feb - March 2011 FRENCH-STYLE BAKERY - le cabane de dessert 4315 Gilmer Road, Longview, 75604, Feb - March 2011 GOLDEN CORRAL 1042 North IH-35, New Braunfels, 78130, March - April 2011 FRANKÍS AMERICAN PIE 108 W. Edgewood, Friendswood, 77546, Feb - March 2011 CHET'S ANB DINING, 410 S Taylor in the Amarillo National Bank, Amarillo, 79101, March - April 2011 KOMBU, 642 W. Davis, Dallas, 75208, March - April 2011 POTBELLY SANDWICH 1373 George Dieter, El Paso, , Feb - March 2011 GENGHIS GRILL 4477 South Lamar, Austin, 78703, Feb - March 2011 GENGHIS GRILL 4438 S. Clack St, Abilene, 79601, Feb - March 2011 DUNN BROTHERS COFFEE, 201 S. Friendswood Drive, Friendswood, 77546, Feb - March 2011 THE PLAZA RESTAURANT II South Soncy Rd & West Amarillo Blvd, Amarillo, 79124, Mar-Apr 11 PIZZERIA ALTO, 2800 Kirby Drive, Ft. Worth, 77098, Feb-Mar 11 AVA BRASSERIE, 2800 Kirby Dr., Ft. Worth, 77098, Feb-Mar 2011 Subscribe to the New Openings and have it ed to you at least 2 weeks before we go to press every month! Go to now and click on the SUBSCRIBE button for more info! PONDICHERI, 2800 Kirby Dr., Ft. Worth, 77098, Feb - March 2011 BJ'S RESTAURANT & BREW HOUSE, by the Tyler Mall Tyler, 75701, March - April 2011 TEXAS DE BRAZIL, 8615 Katy Frwy, Houston, 77021, Feb-Mar 11 CAPT BENNY'S, 1200 East Blvd, Deer Park, 77536, Mar-Apr 2011 LITTLE DADDYÍS GUMBO BAR, Northeast corner of Interstate 45 & FM 646, League City, 77573, Feb - March 2011 ORANGE LEAF YOGURT North Fm 620 Rd, Austin, 78726, Feb - March 2011 ORANGE LEAF YOGURT, Western Plaza Drive and I-40 Frontage Rd., Amarillo, 79109, Feb - March 2011 GUY HARVEY ISLAND GRILL 6121 W Park Blvd, Plano, 75023, Feb - March 2011 GUY HARVEY ISLAND GRILL Hill Country Blvd, Bee Cave, 78738, Feb - March 2011 THE LION & ROSE PUB I-10 West, San Antonio, 78257, Oct - Dec 2011 GLENNLOCKÍS SPORTS BAR AND GRILL by Aaron Glenn, Interstate 45 at Beltway 8, Houston, 77060, Feb - March 2011 THE MARQUEE CLUB - REST & LOUNGE 32 Highland Park Village, Dallas, 75205, Feb HACIENDA SAN MIGUEL - an authentic Mexican Rest 2801 West 7th Street, Ft. Worth, 76107, Feb - March 2011 BLUE FISH JAPANESE RESTAURANT 5820 Washington Ste 100, Houston, , Feb - March 2011 BLUE FISH JAPANESE RESTAURANT 550 Texas Ave, Houston, 77002, Feb - March 2011 WYLANDÍS OCEAN BLUE 6121 W Park Blvd, Plano, 75093, Feb WYLANDÍS OCEAN BLUE Hill Country Blvd, Bee Cave, 78728, Feb WHITE HOUSE, 3208 Austin St, Houston, 77004, Feb - March 2011 KUSHI YUMA, 3319 I-40 West, Amarillo, 79109, Feb - March 2011 FATBURGER To come many locations, Calif chain, Dallas, March - April 2011 LAS FUENTES TAQUERIA rd St, Galveston, 77550, Feb - March 2011 RISING ROLL GOURMET 8522 Broadway - Ste 105, San Antonio, 78217, Feb - March 2011 RISING ROLL GOURMET Greenspoint Drive, Houston, 77060, Feb - March 2011 BUFFALO WILD WINGS, Farm to Market Road 407 & Village Parkway, Highland Village, Feb - March 2011 Under New Management MARTINI BAR, 6601 Everhart Ste D-5, Corpus Christi, DIAMONDS BAR & GRILL (re opening March 2011) 1651 Lone Star Parkway, Grand Prairie, MOD COFFEEHOUSE, 2126 Postoffice St., Galveston, YOUR RESTAURANT HERE To be listed in the New Openings - sign up online, 24 hours a day at 5 FEBRUARY 2011 TEXAS TODAY S RESTAURANT

6 TEXAS FEBRUARY What s Going On from true New Orleans eating experience. Contact American Pride Seafoods at American Metalcraft's new Birdnest Coffee Caddies are manufactured from twisted black or chrome wire and feature 6 separate compartments for sugars, creamers, stirrers, tea bags, and more. They were designed to complement American Metalcraft's popular line of Birdnest Baskets and Condiment Racks. New Teardrop Creamers, with their trendy flask-like design, bring a fresh look to coffee and tea service with their brushed stainless steel finish and unusual spouts. They are available in 3 oz. and 5 oz. capacities. For more information or for a copy of American Metalcraft's all new 2011 Product Catalog, contact the company at or online at The Norris BT160GD BARMATE Glasswasher/Dishwasher, now available from Aqua Wash Technologies, is designed for small to large bar operations. The high wash chamber design makes it perfect for beer jugs and wine carafes up to 240mm high, as well as beer glasses, coffee cups and small plates. For more information please info@aquawash.com.au. page 2 The Dallas-Fort Worth area is gaining two restaurant chains, Tasti D-Lite and Elevation Burgers. Tasti D-Lite plans to open 25 locations, while Elevation Burger plans for three. Nash D Amico and Brina D Amico Donaldson, co-owners of the successful D Amico s Italian Market Café in Rice Village, have announced they are bringing the successful concept to the Houston Heights. The father-daughter team have just signed a lease to open a second restaurant and market at 2802 White Oak in the growing South Heights entertainment district. This second location will join a number of new neighborhood shopping and leisure destinations coming to the multiple-building center located there. The new restaurant is expected to open early this year. While D Amico s Italian Market Café opened 14 years ago at 5510 Morningside in Rice Village, the market/restaurant concept has become one of the hottest food service trends in the country. D Amico s offers a combination of full service Italian restaurant, Italian deli and Italian market. As diners eat authentic and innovative Southern Italian cuisine, other customers are shopping the shelves of imported olive oils, canned Italian specialties and other imported treats or perusing the deli meats, desserts, fresh pastas and cheeses. Hotel Happenings The Westin Houston Memorial City announced that famed New York eatery, Il Mulino New York will open their new concept Trattoria Il Mulino in Spring 2011 as the hotel s restaurant. Il Mulino New York is world renowned for their classic Italian dishes focusing primarily on the Abruzzi region. A fixture on the New York dining scene since 1981, Il Mulino New York is considered the big apple s see and be seen destination for the best in Italian cuisine. For more than 25 years, Il Mulino New York has served guests and gourmands from around the world with the vibrant flavors of Italian cuisine. Trattoria Il Mulino s open kitchen will offer guests a birdseye view into the food being prepared in a professional kitchen. Oldham Goodwin Group, in conjunction with TEKMAK Development Company announced that the Courtyard by Marriott New Braunfels River Village, a 125 room development, unique hotel in New Braunfels, on the Guadalupe River, has received Best Opening of the Year and Best Overall Hospitality Marketing Campaign from HotelWorld Network's 2010 Hospitality Awards. The hotel can be reached at On average, a single full service restaurant generates more than 50 tons of food waste, contributing to the 32 million tons of food waste generated in the U.S. every year, according to this company. Unfortunately, 98% of it is wasted through disposal into landfills. HelpMeCompost.com is a new website dedicated to connecting restaurateurs and other organic waste generators with composters and organic collection services. Restaurateurs need to know that they have alternatives to land filling; good, cost effective options. said Melanie Solmos, organics expert and co-founder of the site. It s hot to Go Green right now, and in many cases it means a significant cost reduction too. HelpMeCompost.com provides the necessary information to create this winwin situation, explained Solmos. Recycling food waste to compost See WHAT S GOING ON page 8 EXPERIENCE THE SAVINGS, SELECTION & SERVICE OF RD MEMBERSHIP Where Restaurants Shop SUPPLYING RESTAURANTS & CATERERS FROM LOCATIONS NATIONWIDE AUSTIN 820 Blackson Avenue, Austin, TX DALLAS 2151 Irving Boulevard, Dallas, TX FORTH WORTH Bridgewood Drive, Forth Worth, TX HOUSTON 1431 W. 20th Street, Houston, TX HOUSTON Bissonnet Street, Houston, TX RICHARDSON 1300 N. Glenville Drive, Richardson, TX SAN ANTONIO 3333 Fredericksburg Road, San Antonio, TX Wholesale only. Not open to the public. Please bring your reseller's permit on your first visit. Where Restaurants Shop For Savings, Service & Selection 7 Days A Week Our FREE MEMBERSHIP CARD entitles you to SHOP & SAVE. TODAY S RESTAURANT

7 7 FEBRUARY 2011 TEXAS TODAY S RESTAURANT

8 TEXAS FEBRUARY Used Equipment Buy. Sell. Profit. Sell your used equipment in 3easy steps 1. Log onto 2. Click on sign up and create your profile. 3. Upload your picture & description. For more information call or visit Coming in April 2011! We re cookin up another Special Issue BBQ from A to Z BBQ Franchising, BBQ Equipment, BBQ Food and maybe we ll season it with a little BBQ Sauce. Don t miss out Call today for more info What s Going On from improves the environment by reducing green house gas emissions and the need for commercial fertilizers, pesticides, and herbicides. Compost improves soil health and fertility, conserves water, prevents erosion and helps farmers to grow the quality food restaurants depend on. Wusthof knives are now available on the Superior Restaurant Equipment and Supplies website. Superior has added 43 new products to the website, including Restaurant Knives in the Grand Prix II, Silverpoint II, Gourmet and Classic lines. Chefs all over the world use this top of the line product created by the world renowned cutlery company. Visit the company website at Picard Ovens Inc. has been manufacturing ingenuity since During the last few years, Picard Ovens has known a blazing evolution. Their team grew, and their range of product increased. The new lineup was shown last month at the NAFEM Show, where the members of their team introduced the new ultra pure euro-line of products; the new Euro-Styled Revolution Hybrid oven a revolutionary concept that will save space, energy, and afford perfect results. The brand new Modulux is a stackable modular solution for making perfect bread, The re-designed Spitfire pizza oven, offers a wow factor and the LP200 stone conveyor oven, for perfect pizza in 5 minutes. For all details visit The management of ACityDiscount announced they are moving to a 60,000 square foot facility at 6286 Dawson Blvd, Norcross, Georgia (Jimmy Carter Blvd exit off 85 north), which will feature a 20,000 square foot showroom. This facility makes ACityDiscount the largest restaurant equipment retailer located under one roof in Georgia. The move is currently scheduled for mid February ACityDiscount will continue to use their existing telephone number ACityDiscount has been selling restaurant equipment from its downtown Atlanta location since This new facility will enable the company to offer a larger selection of new and used foodservice equipment to the restaurant and hospitality industry. True to its Wood Stone roots, the Vertical Spit Rotisserie, with its central flame tower and Churrasco-style spit orientation, will be an asset in any display kitchen. The vertical spits allow for multiple menu items to be roasted like rotisserie chicken. Chefs can cook pork alongside beef alongside Peruvian chicken with no cross contamination. Vertical spits allow the juices to still self baste the meat, but the drippings then fall into the water wash instead of onto the other spits. In some traditional horizontally oriented rotisseries there are limits to single species cooking at any given time because the juices fall from one spit to the next. It has a small footprint (approximately 36" wide x 32" deep and a height of 77"). It can fit through any door and into any cook line, says the company. For more information visit FWE's Clymate IQ Heated Holding Cabinet reaches set heat and humidity levels in just 30 minutes. That's twice as fast as other cabinets, according to the company. It then keeps food at optimum serving temperatures through peak serving periods. Portable and easy to use, it's designed for short-term staging and extended holding times, eliminating hot spots and cold spots with minimal operator involvement. FWE, Food Warming Equipment Company, can be reached at page 6 Rice Lake Retail Solutions welcomes the Uni-7 Series of price-computing scales and printers to its Ishida USA product offering. Setting Uni-7 apart is an amazing array of configurations, along with a customizable, tactileresponse touch screen and refreshing new titanium appearance that spans the entire lineup. Low-profile design and green energy consumption top Uni-7 s long list of well-planned business friendly features. Uni-7 broadcasts advertised specials to customers on a separate full-color display where patrons can also view details of their purchase. To learn more visit ww.ricelake.com. Truitt Bros. is proud to pioneer sustainably processed foods for the foodservice and grocery sectors offering a range of third party-certified sustainable products from pears, cherries, plums and green, kidney, black, garbanzo, and pinto beans to delicious chilis, side dishes and desserts. Truitt Bros. Salem, Ore., production facilities and several growers have undergone rigorous and comprehensive processes to achieve sustainable certification from the Food Alliance, the nation s leading third-party certifier of agricultural producers and processors - For more than 35 years, Truitt Bros. has been committed to producing some of the highest quality farm-to-table, shelf stable products for restaurants, businesses, Call today for more info See WHAT S GOING ON page 11 TODAY S RESTAURANT

9 Michael Polombo opens second Austin restaurant Austin, TX - New York City Restaurateur Michael Polombo, partner in the Upper West Side Manhattan eatery, Bar-rique, along with West Village eatery, has opened his second Austin restaurant. Located in downtown Austin's hip restaurant and bar scene on world-renowned Sixth Street, Polombo's newest concept is Haddington s, an American tavern and eatery inspired by culture, heritage and British-influenced American cuisine. At Haddingtons, Polombo has brought on rising Executive Chef Zack Northcutt, who Polombo sent to London for British culinary training prior to the restaurant's opening. Northcutt's chef-driven menu includes polished but approachable American-style dishes prepared with new-fashioned British flair such as bangers and mash, Scotch eggs, roasted game birds, toasted pots of duck liver mousse, fish and chips, and British meatballs, as well as savory favorites like roasted lamb sandwiches, the dry-aged sirloin, gypsy eggs, croque madam and the stew of the day. "For four or five years, I had been thinking about a concept like Haddingtons for an American tavern, based on some of the unique restaurants I've visited in other cities," Polombo says. "I admired those restaurants that were tavernlike and served rustic food with a traditional feel while at a high level. We've evolved that concept to what I think the next generation of an American tavern would be: a comfortable, chic restaurant offering carefully prepared food and specialty cocktails without too much ceremony." Polombo's passion for the restaurant industry began when he was growing up and spending time in New York City's West Village. There, he and friend Lawrence Bondulich were treated by Bondulich's father to dine at his well regarded Italian restaurant Bondini's. After a thirty or so year run with Bondini's, Anselmo closed the store and Lawrence worked for some of the area's most well respected eateries DB Bistro, Esca, Citarella and Cesca. Polombo credits these two men with instilling in him the desire to learn more about the restaurant business. Later, while working in the finance industry, Polombo helped fund Bondulich's Bin 71, on Manhattan's Upper West Side. The experience was life-changing for Polombo, who has since founded restaurant-management business Applestar Management, opened Austin's Mulberry and Haddingtons, as well as several New York City eateries. Haddington s is located at 601 W. Sixth St. MOOYAH Burgers a top chain to watch in 2011 Frisco, TX MOOYAH Burgers, Fries, and Shakes had a big year in 2010, with 17 open locations and six signed multi-unit development agreements with plans to open up to 20 new locations in The brand s better burgers are so impossible to ignore that major news outlets have bestowed accolades predicting they ll land on top again in BurgerBusiness, an online news site dedicated exclusively to the burger biz, included MOOYAH in its list of 11 Burger Chains to Watch in The site gave MOOYAH extra points for the basic burger having double patties. Alan Hixon, the chain s president who has spearheaded the growth of the restaurant from local cult classic to blossoming national star, was also recently named one of 10 Restaurant Execs to Watch in Despite the massive slated growth of the chain, Hixon insists that the expansion is not franchising for franchising s sake. Hixon expects to drive company growth over the next decade and become a national player on the ever-expanding better burger market. I m honored to be recognized as the brand s leader, but the real spotlight story here is MOOYAH, says Hixon, who joined the company in The fast casual, better burger segment is still growing. MOOYAH is a brand and a burger that I absolutely believe in, and 2011 is going to be another great year for us. The company just began franchising in 2007 and will first expand out of state with locations in Tennessee, Kansas, Oklahoma and Arkansas. The restaurant was also recognized as the #1 restaurant concept in Fast Casual s 2009 Top 100 Movers and Shakers. MOOYAH Burgers, Fries, and Shakes recently opened new doors in McKinney, TX at 1411 N. Custer Rd. and in Richardson at 2160 N. Coit Rd. The family friendly menu features made-to-order hamburgers using 100- percent fresh American beef; freshly baked buns, hand-cut French fries made from high quality Idaho potatoes, and handcrafted 100-percent ice cream shakes. 9 FEBRUARY 2011 TEXAS BUILT TO COOK. PRICED TO WIN! Introducing LoLo. LoLo is a new, no-frills line of commercial Steamers, Kettles and Tilting Skillets (braising pans) that brings productivity enhancements to kitchen operators while helping to cook great food! Best Price Local Inventory Savings in energy costs, time & labor Nationwide network of authorized service agents Time proven design/engineering Easy to use Electirc & Gas Units Warranty Made in USA Improve your bottom line and keep customers coming back! Find out how by visiting our website at: Call one of these regional LoLo Commercial Foodservice Equipment distributors for more information: Greater Texas Ice 3009 Claymoore Park Drive Houston, Texas Hart and Price Corporation 6911 Forest Park Road Dallas, Texas TODAY S RESTAURANT

10 TEXAS FEBRUARY When tough times surface, some restaurants target this area first since they aren t sure what s working. Smart operators measured every response over the past two years and reallocated critical marketing funds to the ones paying off. Every marketing dollar invested should be directed toward winning programs and measuring return on investment is a key strategy to continue when the economy recovers. Experiment with new methods but measure the results. This keeps your marketing from becoming stale and insures you re getting the most for your money. Chef / Owners Emmett and Lisa Fox Under the Toque Emmett & Lisa Fox FINO Restaurant Patio & Bar and ASTI Trattoria Austin Appell Pie from page 3 Emmett's fascination with food began in Memphis, TN at the age of 18 working at John Grisanti's. After graduation from The Culinary Institute of America, he worked at Cafe Annie in Houston. In 1985 Emmett moved to Boston, MA as chef of The Wild Goose in Fanueil Hall. During his following experience at BNU and Arturo's Ristorante, he discovered his niche for Italian cooking. It is also where he met fellow chef and wife to be, Lisa. Cooking has been a passionate hobby for Lisa since she received her first cookbook at age 8. After college she decided her commitment was in the restaurant business and opened her own catering company. She turned her interest to restaurant cooking and was educated at Boston's famed, Icarus. It is here that she gained her confidence and creativeness in all areas of cooking. Emmett and Lisa moved to Austin in Emmett's jobs included an Executive Chef job overseeing BitterEnd, Mezzaluna and Granite Cafe, and serving on the board for the Hill Country Wine & Food Festival. Lisa gained a reputation as one of Austin's top pastry chefs while working at 612 West, Coyote Cafe and Sardine Rouge. Opening ASTI Trattoria in 2000 was the sweet culmination of twenty years of culinary passion. Emmett and Lisa continue their love of travel and frequent trattorias, vineyards, bistros and 4-star restaurants all over the Mediterranean. FINO opened in 2005 to reflect the culinary experiences from their travels. The concept favors their style of dining, offering small plates for the sharing and experiencing of different flavors. For Lisa, cooking has been a passionate hobby for Lisa since she received her first cookbook at age 8. After college she decided her commitment was in the restaurant business and opened her own catering company. She turned her interest to restaurant cooking and was educated at Boston's famed, Icarus. It is here that she gained her confidence and creativeness in all areas of cooking. Emmett and Lisa s restaurants are: FINO Restaurant Patio & Bar, located at 2905 San Gabriel Street in Austi and can be reached at and also ASTI Trattoria also in Austin at 408 C East 43rd St. Even if you paid attention to every aspect of opening your new business you still would have to tell your potential customers where you are and what you serve and how to get there. How can they beat a path to your door if they don t know where the door is? Advertising comes in many shapes and sizes from newspaper to Internet to mobile devices. Find the one that works for you and continue to do it. Remember to allocate funds for ongoing advertising in your original budget so you are prepared. Don t be the owner saying my products were great but we failed. Twin Peaks expects year of bust-out expansion Dallas, TX On the heels of its strongest year to date, as well as its crowning as one of America s hottest concepts by, Twin Peaks is launching an aggressive franchise expansion campaign to nearly double the number of locations of its popular restaurants in "Based on the exceptional success we are experiencing with both existing and new restaurants, we are convinced that now is the time to be even more aggressive in our efforts to take the Twin Peaks concept into new markets," said CEO Randy DeWitt, who founded Twin Peaks with Scott Gordon in Since the original opened in the Dallas suburb of Lewisville, Twin Peaks has expanded to a dozen restaurants in Texas, Oklahoma and New Mexico, and it s aiming to add 10 more by the end of Such growth will be accomplished primarily through franchising, and the chain is now actively recruiting franchisees who have operated other multi-unit concepts with success. With several profit centers and a lucrative bar component that combine to provide higher margins and exceptional unit economics, DeWitt says existing Twin Peaks locations have set the foundation for a tremendous opportunity for the right franchisees. The ideal Twin Peaks franchisee is someone who already has a successful track record of operating franchises, said DeWitt, and is looking to expand their portfolio with a proven concept that caters to an untapped market. Twin Peaks growth will focus on markets with a strong and easily captive customer base, as well as ones seen as primed for distributive and operational efficiency, and marketing clout. Those target markets include Chicago, Phoenix, Tucson, Denver, Colorado Springs, Little Rock, New Orleans, Birmingham, and Nashville. "In every new city we enter, we have found an untapped market of men looking for a place they can go to enjoy really great food, ice cold draft beer, and sports all served by our friendly, attractive Twin Peaks Girls, said DeWitt. We are convinced there TCBY from page 1 Not only will we carry tremendous momentum into 2011, but we anticipate the release of some significant category innovation to support record growth. Lone Star Yogurt, headed by industry veterans David Weaver, Bryan Selden and Jeff Worthen whose collective restaurant experience spans more than 50 years, brings a successful track record in franchising and in Texas with concepts such as Smashburger and Wingstop. Some of our fondest memories were taking the family to TCBY for some white chocolate mousse yogurt. It was pure happiness, DeWitt says existing Twin Peaks locations have set the foundation for a tremendous opportunity for the right franchisees. are tremendous opportunities for our franchisees, and we have proven it with the performance of our current locations, which continue to trump the economy. In 2010, Twin Peaks achievements included multi-store agreements for operators in Missouri, Arkansas, Oklahoma City, and Houston, where the area s first store in Webster opened to chart-topping sales. 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. The national chain has 12 restaurants throughout the Southwest and expects to open at least 10 new restaurants in explains David Weaver, a partner with Lone Star Yogurt. Once we learned that TCBY was developing a self-serve model, we knew we had the ideal partner to do something scalable throughout Texas. Knowing the marketplace can be competitive, we intend to maintain an aggressive schedule throughout the 200-store build-out. Lone Star Yogurt, based in Tyler TX, is the Area Director for the great state of Texas. The partnership collectively represents over 56 years of experience in the restaurant industry. Lone Star Yogurt plans to develop 200 TCBY stores throughout the state by TODAY S RESTAURANT

11 What s Going On from schools, health care and retail nationwide. For more info call or visit Sysco Corporation announced that Paul T. Moskowitz joined the company as senior vice president, human resources, effective January 17, Moskowitz most recently served as chief human resources officer at Dean Foods Company in Dallas, Texas. "We are looking forward to having Paul join the Sysco team," said Bill DeLaney, Sysco's president and chief executive officer. "His depth of human resources experience will help us build and execute an integrated talent management strategy across Sysco at all levels of the organization." The board of directors of the Brewers Association (BA), the trade association representing the majority of U.S. brewing companies, has voted to change the BA's designation of "small" in its definition of a "craft brewer." The Association's board of directors also has revised its bylaws to reflect the change. In the BA's craft brewer definition, the term "small" now refers to any independent brewery that produces up to 6 million barrels of traditional beer. The previous definition capped production at 2 million barrels. The changed definition is currently in effect and can be reviewed on the BA website - The change in the bylaws went into effect December 20, Nemco Food Equipment has expanded its product offering by acquiring the Fresh-O-Matic countertop steamer from Manitowoc Foodservice. Effective immediately, Nemco will be fulfilling all Fresh-O- Matic orders from its factory in Hicksville, Ohio. The Fresh-O-Matic has been a staple in commercial foodservice kitchens since its original introduction in the early 1950s. Today, under the new official name Fresh-O-Matic by Nemco these units will strategically complement Nemco s broad line of countertop warming equipment. The acquisition of Fresh-O-Matic rounds out Nemco s complete line of food prep, cooking, holding and merchandising equipment all for the commercial kitchen countertop. An innovator in food equipment design/manufacturing, Nemco also specializes in developing solutions that actualize new food concepts or address specific kitchen needs. For more information call or visit page 8 Do images like these keep you up at night? InsurTexas is a Commercial Certified Insurance Agency specializing in Restaurant and Food Services Industry. If so, then call InsurTexas TODAY to make sure you re 100% protected. Not all insurance policies or insurance agencies are created equal. Go with the BEST in Texas. Let one of our Commercial Specialists give you the peace of mind you want from your insurance. Call us TODAY HOUSTON...(713) AUSTIN...(512) SAN ANTONIO...(830) DALLAS...(972) TOLL-FREE...(800) FEBRUARY 2011 TEXAS ENJOY SOME TASTY PERKS SAN ANTONIO Special development incentives are available in select markets for experienced food service operators. Dunkin Donuts continues to expand with single and multi-unit opportunities and no minimum unit requirements. TODAY S RESTAURANT

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