Lone Star Steakhouse and Children’s Miracle Network Hospitals this week announced that they have formed a new fundraising partnership.Beginning March 29, Lone Star Steakhouse restaurants will donate a portion of proceeds from every sale of its new triple chocolate miracle cake to Children’s Miracle Network Hospitals, a children’s charity that raises funds for more than 170 pediatric hospitals.
Livebookings has announced that it is the biggest restaurant reservations Web site in Europe, where it is 40 percent bigger than OpenTable. In fact, it says, OpenTable is struggling to achieve growth in Europe.
In celebration of the end of tax season and the extension of tax day to April 18, P.F. Chang’s China Bistro is offering customers a 15 percent discount on April 18.“After the stress of filing taxes, everyone deserves a break and that’s exactly what P.
Public television host and part-time Breckenridge, Colorado, resident chef Christy Rost will present A Royal Afternoon Tea on April 20 in her historic Victorian home Swan’s Nest. The event is being held as a fundraiser for the Breckenridge Heritage Alliance, the champion for preserving the beloved Colorado town that includes influences of England that go back to some of the town’s founders, business leaders and pioneers.
Three of Coastal Hotel Group’s restaurants have been voted onto the 2011 OpenTable Diners’ Choice lists: Copperleaf Restaurant in Seattle, H5O bistro & barin Portland, Oregon, and Lodge on the Desert in Tucson, Arizona.
Seasons 52 has announced Oakbrook Center in Oak Brook, Illinois, as a site for its next restaurant, which is slated to open in a year.The new restaurant will be the company’s 22nd location and the second in the Chicago area.
Q: Now that I have a second store, is there a way to better use my time at both?One of the first things I would suggest someone in the restaurant business do is ready, aim, fire. You absolutely have to know where you want to go before you begin anything.
There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible.
One of the greatest franchisee frustrations centers on local marketing and the struggle to obtain marketing materials targeted to their particular location and demographics. Too often, operators are provided with little or no local marketing support—when they are, the options they receive are ineffective.
Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease?
There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything.
The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise.
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.
When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco’s Pizza, stepped in with an unusual idea. As a result of the frozen credit market, Switzer developed Marco’s Assurance, which offers a $50,000 guarantee on franchisees’ loans.
Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S. history, a number of quick-service companies are advising their franchisees that, with soft real estate prices, lower construction costs, and increasing availability of capital loans from lending institutions, now is the right time to get growing again—as long as the sites are right.
It’s no secret that running a restaurant is a risky business. The fact that many restaurants will ultimately fail early in their existence is not lost on most entrepreneurs, and yet they carry on anyway in hopes that their restaurant dreams can be made true.