GEORGIA EDITION
GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER ◆ $3
WWW.TRNUSA.COM
VOLUME 5 NUMBER 7 ◆ JULY 2014
Robert Irvine to deliver keynote
at 2014 Atlanta Foodservice Expo
Appetizers:
Savannah Food
& Wine Festival
announced
5
ACF receives
Culinary
Certification
Accreditation
7
New opportunity
in the olive oil
market
9
Entrées:
Advertisers Directory. . . . . . . . 3
Appell Pie. . . . . . . . . . . . . . . . . . . . . . . . 3
Calendar Events . . . . . . . . . . . . . 10
New Openings . . . . . . . . . . . . . . . . . 4
Under the Toque. . . . . . . . . . . . . . 11
What’s Going On . . . . . . . . . . . . . . 2
Dessert:
Reserve ad space now: 561.620.8888
Atlanta, GA – Atlanta Foodservice Expo LLC announced that celebrity chef, restaurateur and entrepreneur Robert Irvine will be on hand at the 2014
event on Monday, October 13th to deliver the opening day keynote address. He will also conduct a
meet and greet session with attendees afterwards
in the Comcast Business booth.
Robert’s presence at the event is made possible
by Comcast Business as part of their ongoing partnership with Mr. Irvine to further educate the hospitality and restaurant industries on the
importance of using technology to help
improve efficiency, increase revenue
and reduce costs.
“We are thrilled to host Robert
Irvine at the annual Atlanta Foodservice Expo event in Atlanta,” said
Bob Deckard, VP of Comcast
Business Services. “Mr. Irvine has
demonstrated over the years the
importance that advanced technology can make in his line of
work, and we’re proud to support
his efforts.”
With more than 25 years in the culinary
profession, there aren’t many places Chef
Robert Irvine hasn’t cooked or challenges he
hasn’t had to cook his way out of. During his
time in the British Royal Navy and in the years
that followed, Robert has cooked his way
through Europe, the Far East, the Caribbean
and the Americas, in hotels, on the high seas
and even for the Academy Awards; and that
was before his career in TV. As the host of one
of the Food Network’s highest rated shows,
Restaurant: Impossible, Robert is best known for saving struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. In 2013 Robert added a
new challenge to his resume as he mentored and challenged aspiring chefs as the host of Restaurant Express
a new show on the Food Network. Going on its third
year, Robert continues to tour his live show, Robert Irvine
LIVE, across the US. Robert also operates Robert Irvine’s
Nosh in South Carolina and is the author of two
cookbooks, Mission: Cook! and Impossible to
Easy. Robert was previously the host of
Food Network’s Dinner: Impossible and
Worst Cooks in America.
Comcast Business, a unit of
Comcast Cable, provides advanced
communication solutions to help
organizations of all sizes meet their
business objectives. Through a nextgeneration network that is backed by
24/7 technical support, Comcast delivers
Business Internet, Ethernet, TV and Voice
services for cost-effective, simplified communications management. For information
on how Comcast Business specifically services the bar and restaurant industries, visit
business.comcast.com/restaurants.
Atlanta Foodservice Expo is the only event
in Georgia and the Southeast to bring together under one roof all sectors of the
restaurant, foodservice, and hospitality industries with a broad range of the best suppliers. The second edition will be held
October 13 - 14, 2014 at the Georgia World
Congress Center in Atlanta. Online at
www.atlantafoodserviceexpo.com.
Pazzo! Calzone Bakery Restaurants unveil
23 state franchise expansion plans
Birmingham, AL- Pazzo! Calzone
Bakery a quick, casual dining restaurant
known for overstuffed made to order
calzones announced plans to expand
in select areas of the Mid-South and
Southeast with further Franchise development in to the Southwest slated for
later this year.
“Pazzo! Calzone Bakery was designed to offer gigantic, made to order,
calzones in a quick and efficient way
without the heaviness of the typical
folded over pizza usually associated with
calzones,” said Company founder,
Alfredo Frias. “Our customers can create
a one of a kind calzone by choosing their
ingredients, the sauce, the meats, the
veggies and cheeses and then see their
Calzone baked and brought to the table
in about 5 minutes” Frias said. CoFounder Jim Sarris explained the
Company's franchising philosophy this
way, “Pazzo is a great business model
that just happens not to cost an arm and
a leg to get into. We want to grow by
helping great people, who should be in
business for themselves but think it’s out
of their financial reach, to realize their
◆
The company
design for each
Pazzo! Calzone Bakery
is simple but stylish,
efficient and very
customer friendly.
dream,” The company design for each
Pazzo! Calzone Bakery is simple but stylish, efficient and very customer friendly.
“We’ve developed a winning formula;
simple operation and controllable cost.
It just works!” Sarris said.
The Franchise roll out has already
yielded new Franchisees with proposed
location in Auburn, AL; West Tennessee
and Cumming, GA. Sarris stressed the
importance of controlled growth by saying, “We have had requests from as far
north as Charlotte and as far west as
California and while it’s exciting for us as
a company, we have decided to accept
franchisees based on the person, not the
checkbook.”
Pazzo! Calzone Bakery is a quick, casual dining restaurant where customers
can choose from the over 25 traditional,
and not so traditional, ingredients used
in creating the company’s signature
overstuffed, made to order, calzones. The
Pazzo! process allows the customer to
create the perfect customized Calzone
exactly they want it; fresh baked and to
the table in about 5 minutes. Pazzo! also
features Freshly made Signature Salads
such as Fresh Mozzarella Caprese, Pear
and Gorgonzola and Broiled Chicken
Breast Caesar; handmade desserts and
Specialty Vegetarian and Gluten Free options. Visit the company website at
www.pazzocalzonebakery.com.
2
What’s Going On
GEORGIA
JULY 2014
Important new products, corporate news and industry events.
Sugarloaf Mills, Lawrenceville, the
largest outlet and value retail shopping
destination in the Atlanta area will add
a first-in-market location from Doc
Popcorn this summer. This addition
further enhance Sugarloaf Mills’ already
impressive
mix of more
than 180 stores
p a i re d w i t h
family dining
and entertainment options. “Sugarloaf Mills is a
one-stop family shopping destination
with a great mix of stores, restaurants
and entertainment venues all under
one roof,” said Karl
Woodard, general
manager at Sugarloaf
Mills. “As we continue to enhance our
unique shopping experience, Sugarloaf
Mills’ visitors will
reap the benefits of
m o re i n c re d i b l e
brand selection and
unbeatable values.”
Shoppers that want a
decadent treat will enjoy the addition
of Doc Popcorn. This new-to-the-area
eatery, which has locations throughout the U.S., Puerto Rico and Mexico,
will offer a variety of all-natural kernel
Peggy Hajosy Enterprises, LLC d/b/a Billy Vick Restaurant Equipment,
Atlanta, has announced that Steven Jeffrey has joined their professional staff to
assist in delivering top quality services. “We also must announce that after many
years of association, Billy Vick is pursuing other ventures,”
stated Peggy Hajosy. “With these changes, we are committed
to providing our current customers the highest quality of
service and products you have come to expect. Wholesalers
and Dealers will continue to appreciate out special pricing
for volume sales.” “Additionally, we will continue to serve the
industry by searching out the best in on-site auctions, where
you could find exactly what you are looking for at competitive
prices. We specialize in restaurant, bar, and grocery store
equipment. We are a Licensed Auction Company and can handle all aspects of your liquidation. GA License # AU-C002897, she further stated.”
For ordering info visit www.Billyvicrestaurantequipment.com or call 404.367.0032.
combustions, such as Klassic
Kettle, Hoppin’ Jalapeño,
Cheesy Cheddar or Sweet
Butter. Opening soon at
Sugarloaf Mills near Sun & Ski
Sports, Doc Popcorn will provide shoppers with healthy
and delectable snacks to satisfy every palette. Visit
www.docpopcorn.com.
◆◆◆◆
With the growing demand for natural proteins raised without antibiotics,
many diners are looking to operators to
provide transparency on their menus.
Recognizing this trend, operators are
refreshing their menus to offer healthier dishes featuring naturally raisedmeats. Harvestland understands the
importance of offering
flavorful, nutritious
menu options, which
is why when operators
choose the HARVESTLAND® brand, customers can always
expect delicious, all
natural* meats raised
with no antibiotics
ever. The HARVESTLAND® line includes
a variety premium chicken,
turkey, beef and pork products.
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
Operators can feel good about their
protein selections since Harvestland
sticks to strict guidelines to ensure their
products meet the following: No antibiotics ever; All-vegetarian diet; No animal by-products and All-natural
ingredients. Harvestland – harvestlandfoodservice.com - also has introduced
two new premium proteins with no antibiotics EVER – Fully Cooked
Unbreaded Diced Chicken and Fully
Cooked Chargrilled Beef Burgers.
◆◆◆◆
Par-Way Tryson, the makers of the
Vegalene® branded products, announced that the American Culinary
Federation has awarded their distinguished Seal of Approval to the following three products; Vegalene
Premium Food Spray, Vegalene
Allergen Free Food Spray, and
Vegalene Buttery Cooking Spray.
“For decades Vegalene products have proven to chefs and
foodservice operators that there
is no substitute for industry
leading quality and innovation.
We’re proud and honored that
the ACF’s in-depth tests on
our Vegalene products provide an objective affirmation
of what chefs have known for
See WHAT’S GOING ON page 9
3
Appell Pie
What a shame
Howard Appell
The first night at the hotel we went
to the pool Tiki Bar area to have dinner.
We were a party of ten. It was at least fifteen minutes before a server even noticed that we didn’t have menus. After
another ten minutes our drink orders
were taken. If you have ever experienced this kind of establishment you
already know the rest of the story.
Waiting, mistakes, and servers not able
to deliver what we asked for in a timely
manner. There was no language difference if that’s what you are thinking. It
took one hour to receive our dinners.
Remember, two of the group were
young girls age one and two. The
squirming, crying, dropping of silverware and overall anxiety was palatable.
P.O. Box 273264, Boca Raton, FL 33427-3264
(561) 620-8888 ◆ Fax (561) 620-8821
howard@trnusa.com ◆ www.trnusa.com
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This issue’s contents, in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.
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Index of Advertisers
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GEORGIA
◆
Why not take the
great aspects of food
and location and
expand on them to
make the total
experience great?
The kids were just fine that was me! As
I stated before the food was good.
On another day my wife and I went to
the Tiki Bar area to sit at a table overlooking the beach and keep an eye on the
kids with their parents frolicking in the
sand and surf. We were there for fifteen
minutes again with no server anywhere
in sight. Before we could order a drink we
were asked to leave the table because
there was a large party that wanted to sit
where we were and had reserved it the
day before. We moved to another table
and never got a drink. I refused to go to
the bar myself just on principal.
The point of this replay of events is
that the hotel has a “diamond” location
with good food and they are content to
let poor service be the norm. Why not
take the great aspects of food and location and expand on them to make the
total experience great?
Don’t get me wrong, I’m not complaining for complaining’s sake. I feel bad
for the owners of the property because
they are “leaving money on the table” by
ignoring the service component of hospitality. There did not seem to be any systems in place or a manager on site to
implement any systems if they had
them. I guess they feel the bar makes so
much money they can ignore the food
service section. I could just imagine if the
proper systems were in place how popular this property could be.
As we were returning to the hotel
room we passed an open door to the
kitchen and being me I stuck my head in
and yelled to the line cooks a blanket
compliment of the food. They were
stunned and after regaining their composure they thanked me. What a shame.
A talented crew being hurt by poor service and no systems.
It’s no secret that a business has to get
it right the first time. Customers have so
many alternative choices and they won’t
give you their hard earned money for
bad service. Take that hard look at the
products and services you provide and
make sure the customer experience you
provide is great. You don’t want people
saying “What a shame” about the closing
of your restaurant.
JULY 2014
Recently we hosted family members
including four children and two adults. I
tip my hat to the parents of any family
with four children or more. I frankly don’t
know how they can afford four children.
I’m not only speaking about money but
time, commitment, sacrifice and when
they are all girls, good luck. The planning
for four weddings alone would send me
into shock.
Being from landlocked Tennessee
they wanted to stay on the ocean and I
don’t blame them. We found an older
property right on the beach in Ft.
Lauderdale with a pool, access to the
beach, and a Tiki Bar adjacent to the
large pool with a full food and drink
menu. I don’t remember who said it but
it is common for waterside restaurants to
have mediocre food with great views and
locations. Surprisingly the food was very
good here, but the service was not.
◆ Today’s Restaurant Publisher
Menu Cover Man ..................................................5
Shiftzen..................................................................3
Thunderbird.........................................................12
USell Club...............................................................9
We Sell Restaurants............................................2
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
GEORGIA SALES MANAGER ................. Carl Muth
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WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
4
New Openings
GEORGIA
JULY 2014
New business opportunities in the Georgia foodservice industry.
Now Open
◆ A BREWERY AND TASTING ROOM FOR WILD HEAVENS CRAFT BEERS
135 Maple Street Ste B, Avondale Estates
◆ MANGO'S SPORT COMPLEX - Pizza /Mexican & Buffet, 120 Parsons St, Bowdon
◆ GU'S DUMPLINGS, 99 Krog Street NE Ste M, Atlanta
◆ BARTACO, 969 Marietta St NW Ste A, Atlanta
◆ CHEESECAKE FACTORY, 3459 Buckhead Loop Ste 3076-A, Atlanta
◆ ROLY POLY SANDWICHES, 425 Peachtree Parkway Blvd Ste 300, Cumming
◆ PENN STATION EAST COAST SUBS (1st in GA), 2556 Briarcliff Rd NE, Atlanta
◆ A TASTE OF PARADISE JAMAICAN - American Rest
4805 Lawrenceville Hwy Ste 300, Lilburn
◆ CAFE MOULIN ROUGE BAR AND BISTRO, 1845 Peachtree Rd, Atlanta
◆ TRUE FOOD KITCHEN, 3393 Peachtree Rd NE Ste 3058-B, Atlanta
◆ LUCKY'S BURGER & BREW, 305 Brookhaven Ave Ste 1250, Atlanta
◆ JAH GRILLE BARBECUE & SEAFOOD, 6015 Lynmark Way Ste 150, Fairburn
◆ TOPGOLF, 10900 Westside Parkway, Alpharetta
◆ COTTON & CORN KITCHEN BAR, 6590 Sugarloaf Pkwy Ste 201, Duluth
◆ FIREHOUSE SUBS OF FAYETTEVILLE, 39 Hudson Plaza Ste A, Fayetteville
◆ O & G JAMAICAN COUNTRY KITCHEN, 315 Highway 314 Ste F, Fayetteville
◆ NEGRIL VILLAGE FIREHOUSE - Caribbean Rest
(2nd)(1st in NY), 30 North Ave, Atlanta
◆ JITTERY JOE'S, 992 N Highland Ave NE, Atlanta
◆ THE COLLINS QUARTER, 151 Bull St, Savannah
◆ THE FLORENCE, 1 West Victory Drive, Savannah
◆ FOOD COURT/MISCHON'S BBQ & EINSTEIN'S & SUBWAY
135 Riverside Parkway, Austell
◆ PINKBERRY LENOX SQUARE, 3393 Peachtree Rd NE, Atlanta
◆ CAFÈ 1711, 1711 Athens Hwy, Snellville
◆ MARCO'S PIZZA, 2360 Bethelview Rd, Cumming
◆ SMOOTHIE KING, 3912 Buford Highway NE, Atlanta
◆ SMOOTHIE KING, 1001 Piedmont Rd Ste 101, Atlanta
◆ BURGER KING RESTAURANT, 6095 Georgia 124, Hoschton
◆ LINDA'S KITCHEN, 1402 Jackson Trail Rd, Jefferson
◆ RESTAURANT, 11661 Commerce Rd, Athens
◆ SENOR PATRON MEXICAN REST, 3005 Old Alabama Road Ste 2000, Johns Creek
◆ UTOPIA, 10305 Medlock Bridge Rd, Duluth
◆ OH BOY ROTISSERIE AND TACOS - Peruvian-style
10995 State Bridge Road Ste F, Alpharetta
◆ MELLOW MUSHROOM, 28 South Wall Street, Cartersville
◆ WILLY'S MEXICANA GRILL, 2566 Briarcliff Rd NE, Atlanta, 8-Jul
◆ TIN DRUM ASIAN CAFÈ, 2566 Briarcliff Road, Atlanta
◆ EDGWOOD PIZZA (re-opened after a year closed/fire)
478 Edgewood Avenue SE, Atlanta
◆ MARLOW'S TAVERN, 3333 Buford Drive, Buford
◆ SENIOR QUINTIN MEX-GRILL, 3455 Peachtree Pkwy, Suwanee
◆ DOCKSIDE MARINA RESTAURANT AND BAR, 1602 Lakeview Pkwy, Villa Rica
◆ MAPLE STREET WAFFLE HOUSE, 1124 Maple St, Carrollton
◆ J. CHRISTOPHER'S, 3517 Braselton Hwy Ste A-1, Dacula
◆ SOCIETY 414 SUPPER CLUB, 1000 Marietta St NW, Atlanta
◆ BELLWOODS SOCIAL HOUSE, 1000 Marietta St NW, Atlanta
◆ THUNDERZONE'S ENTERTAINMENT COMPLEX + Sports Bar & Grill
3140 Bright Star Road, Douglasville
◆ COOK OUT (based out of NC), 808 Martha Berry Highway, Rome
◆ SUBWAY, 1100 Hammond Dr Ste 410-A, Atlanta
◆ YOUR PIE, 5 West Paces Ferry Rd NW, Atlanta
◆ EAST COAST WINGS & GRILL, 1680 Mall of Georgia Blvd Ste 1715, Buford
◆ THE PEACH, 425 Broad St, Rome
◆ ATHENS WOK, 493 E Clayton St, Athens
◆ KIKI'S BAKESHOP, 20 Greensboro Hwy, Watkinsville
◆ SOUTH KITCHEN + BAR, 247 E Washington Street, Athens
◆ RASHE'S CUISINE - JAMAICAN, 211 Tallassee Rd, Athens
◆ PANERA BREAD (free-standing), 234 Pooler Pkwy, Pooler
◆ MCALISTER'S DELI, 405 Pooler Pkwy, Pooler
◆ SAVANNAH COFFEE ROASTERS' CAFÈ (opened earlier) original 1909
215 W. Liberty Street, Savannah
◆ HY BUFFET RESTAURANT, 2131 Pleasant Hill Rd Ste B3, Duluth
◆ RIBALTA - A NY BASED PIZZERIA, 1080 Peachtree St NE Ste 9, Atlanta
◆ ORIENTAL CITY, 5900 Sugarloaf Pkwy, Lawrenceville
◆ DOC POPCORN, 5900 Sugarloaf Pkwy, Lawrenceville
◆ ZOES KITCHEN, 1708 Scenic Hwy 124 North Ste A, Snellville
◆ FATINHAS BRAZILIAN BAKING RESTAURANT, 1951 Canton Rd Ste 290, Marietta
◆ 2B WHOLE EUROPEAN GLUTEN-FREE BAKERY, 42 Milton Ave, Alpharetta
◆ TRACE - a farm-to-table rest. @ The Midtown W Hotel, 188 14th St NE, Atlanta
◆ MARBLE SLAB CREAMERY, 238 Pooler Parkway, Pooler
◆ GRUB BURGER BAR, 2955 Cobb Parkway SE Ste 820, Atlanta
◆ POPEYE'S, 201 Morningside Drive, Cartersville
◆ MAX'S WINE DIVE (1st Atlanta), 77 12th Street NE Ste 6-B, Atlanta
◆ JOSE'S NOT HERE, 4600 W Village Place Ste 3007, Smyrna
◆ THE COFFEE GEEK -Rest & Food Truck & Coffee Shop, 475 Lewiston Rd, Grovetown
◆ SPROUTS FARMERS MARKET, 1250 Scenic Hwy Ste 1704, Snellville
◆ THE COTTON CAFÈ, 136 North Broad Street, Monroe
◆ AT THE WELL, 500 Great Oaks Drive Ste 8, Monroe
◆ YIA YIA’S KITCHEN, 3113 Habersham St, Savannah
◆ FISH CAMP, 106 South Campbell Ave, Tybee Island
◆ CHUBBY’S CHICKEN FINGERS AND MORE, 1121 Baytree Road, Valdosta
◆ BIGSBYS GRILL & BAR, 5955 Jimmy Carter Blvd, Norcross
◆ POCKETS GRILL AND SPORTS BAR, 834 Gordon Street, Jefferson
◆ LA PARRILLA MEXICAN RESTAURANT, 413 Turner McCall Blvd NE, Rome
◆ CHURCH'S CHICKEN, 1006 Shorter Ave NW, Rome
◆ UNCLE MADDIO'S PIZZA JOINT, 2026 Cumming Hwy, Canton
◆ ORPHEUS BREWING, 1440 Dutch Valley Place, Atlanta
◆ DUNKIN' DONUTS, 898 Hwy 81 E, McDonough
◆ WING EXPRESS HIBACHI & CHINESE, 503 Highland Ave, Augusta
◆ HARDEES #1500341, 496 North Ave, Athens
◆ IRON FACOTRY KOREAN BAR AND GRILL, 255 West Washington St, Athens
◆ SIPS ESPRESSO CAFÈ, 1390 Prince Ave, Athens
◆ BURGER KING, 7 East May Street, Winder
◆ IRIE ISLAND CAFE RESTAURANT & LOUNGE, 243 A N Broad St, Winder
Hotels Now Open
◆ SUNSET MARINA AND INN, 105 Mays Road SE, Milledgeville
◆ THE COTTON SAIL BOUTIQUE HOTEL, 126 West Bay St, Savannah
Hotels Under Construction
◆ CLERMONT HOTEL + RESTAURANT + ROOFTOP BAR
789 Ponce de Leon, Atlanta, Mid to late 2014
◆ HOMEWOOD SUITES BY HILTON SAVANNAH HISTORIC DISTRICT/RIVERFRONT, River
Street and Bay Street, Savannah, Feb - March 2015 or later
◆ FORT BENNING LODGE / Abrams Hall /860-rooms, Main Check-In Bldg 2793
Hawkins Dr, Fort Benning, Nov - Dec 2014
◆ SPRINGHILL SUITES, 85 S Beachview Dr, Jekyll Island, May - June 2016
◆ COURTYARD BY MARRIOTT, 150 South Beachview Drive, Jekyll Island, May - June
2016
◆ GEORGIA HOLIDAY INN AND RESTAURANT, 711 N Beachview Dr, Jekyll Island, Nov Dec 2014
◆ THE WESTIN JEKYLL ISLAND, 110 Ocean Way, Jekyll Island, December 14 2014
◆ VALUE PLACE HOTEL, 2877 Dresden Drive, Chamblee, Feb - March 2015
◆ 200-ROOM HOTEL INDIGO DOWNTOWN ATLANTA, 230 Peachtree St. NE, Atlanta,
Sept - Oct 2015
◆ AC HOTELS BY MARRIOTT, Wieuca and Peachtree Rds, Atlanta, Mid 2015
◆ COURTYARD BY MARRIOTT (breaking ground), 220 Johnson St, Carrollton, TBD
◆ TOWNEPLACE SUITES BY MARRIOTT, 4001 McIntosh Parkway, Newnan, Nov - Dec
2014
◆ WESTIN RESORT HOTEL AND CONFERENCE CENTER, 8000 Capps Ferry Rd,
Douglasville, Late 2015 or 2016
◆ CROWNE PLAZA AND STAYBRIDGE SUITES/DUAL BRANDED, 590 West Peachtree St
NW, Atlanta, Early 2016
◆ FAIRFIELD INN & SUITES CALHOUN, 1002 Hwy 53 East, Calhoun, Jul-Aug ’14
Under Construction
◆ TWIN PEAKS (2nd in GA), 2475 George Busbee Pkwy NW, Kennesaw, Aug - Sept 2014
◆ BOTTLE BAR & BISTRO, 793 Juniper St, Atlanta, Aug - Sept 2014
◆ THE FLIGHT DECK BAR, 120 East Washington St, Athens, Jul-Aug ’14
◆ LA PUERTA DE SOL, 1245 Cedar Shoals Dr, Athens, Jul-Aug ’14
◆ SYMPOSIUM WINES, 265 Ponce de Leon Ave NE, Atlanta, Late 2014
◆ NEW LUCKY CHINA, 3405 Gordy Parkway, Marietta, July 20 2014
◆ YO BO CANTINA FRESCA (based in SC), 1591 S. Lumpkin Street, Athens, Jul-Aug ’14
◆ DA VINCI'S PIZZERIA, 2500 Old Alabama Rd Ste 1, Roswell, Jul-Aug ’14
◆ CASITA LATINA BAR & RESTAURANT, 3050 Mansell Rd Ste D, Alpharetta, Jul-Aug ’14
◆ PRESERVE BISTRO, 1660 W Broad St, Athens, Jul-Aug ’14
◆ REAL FIX PIZZERIA, 14 Elizabeth Way, Roswell, July 26 2014
◆ BAZARIA MEDITERRANEAN, 903 Peachtree St NE Ste C, Atlanta, Sept - Oct 2014
◆ SAMBA LOCA BRAZILIAN STEAKHOUSE
104 Adamson Square, Carrollton, Aug - Sept 2014
◆ TWIN SMOKERS - Barbecue & Bourbon, 300 Marietta St, Atlanta, Aug - Sept 2014
◆ MADE KITCHEN - Spanish Tapas, 45 South Roswell Street, Atlanta, Sept 27 2014
◆ EL PUERTO MAZATLAN, 532 Grayson Highway Ste B, Lawrenceville, Jul-Aug ’14
◆ VILLAGE BURGER (2nd), 3005 Old Alabama Road Ste 220, Johns Creek, Jul-Aug ’14
◆ CHASTAIN TAVERN & RESTAURANT, Wieuca Road, Atlanta, Aug - Sept 2014
◆ FARM TO TABLE RESTAURANT (to be named)
Washington St at E Green St, Clarkesville, Jul-Aug ’14
◆ PDQ, 4311 Washington Road, Evans, Jul-Aug ’14
◆ TERMINUS CITY BARBECUE, 3330 Cumberland Blvd SE Ste 400, Atlanta, Early 2015
◆ SAUCEHOUSE BARBECUE, 830 W Broad St, Athens, Aug - Sept 2014 or later
◆ ZOES KITCHEN, 5150 Peachtree Parkway Ste 100, Peachtree Corners, Jul-Aug ’14
◆ WILD WING CAFÈ - Live Music and outdoor dining
417 Pooler Parkway, Pooler, Jul-Aug ’14
◆ NORMALTOWN ARTISANAL PIZZA & BEER
to come when available, Athens, Early 2015
◆ SEABEAR OYSTER BAR, 367 Prince Ave, Athens, Jul-Aug ’14
◆ THAI EATERY MALI (expanding and adding a Bar)
1198 North Highland Avenue, Atlanta, Jul-Aug ’14
◆ PALLADINO’S WOOD FIRED ARTISAN PIZZA
342 Maple Street, Carrollton, Jul-Aug ’14
◆ STARBUCKS COFFEE CAFÈ, 1570 Holcomb Bridge Rd, Roswell, Early 2015
◆ TAQUERIA TSUNAMI - Latin-Asian fusion concept (4th), 1570 Holcomb Bridge Rd
Ste 810, Roswell, Nov - Dec 2014 or later
◆ ATLANTA FRESH GREEK YOGURT, 6640 Akers Mill Rd SE, Atlanta, Jul-Aug ’14
◆ THE BREADGARDEN, 6640 Akers Mill Rd SE, Atlanta, Jul-Aug ’14
◆ CHATTAHOOCHEE COFFEE COMPANY, 6640 Akers Mill Rd SE, Atlanta, Jul-Aug ’14
◆ MAKAN @ COURTYARD BY MARRIOTT
130 Clairemont Ave Ste 100, Decatur, July 17 2014
◆ LE FAT VIETNAMESE, 935 Marietta Street NW Ste A, Atlanta, July 21 2014
◆ THE PIG & THE PEARL - Smokehouse & Raw Bar
1380 Atlantic Ave NW Ste 14180, Atlanta, July 22 2014
◆ BONEHEADS, 5815 Windward Parkway, Alpharetta, Jul-Aug ’14
◆ CHICKEN SALAD CHICK (Alabama-based)
970 Northpoint Dr Ste B190, Alpharetta, Jul-Aug ’14
◆ THE CASK ROOM (Beer & Wine license approved June 16)
900 West College Avenue, Decatur, Aug - Sept 2014
◆ TOMMY G'S, to come when available, Columbus, Aug - Sept 2014
◆ CHESTER'S - a rustic American bar and grill
733 East Main St Ste A, Blue Ridge, Sept - Oct 2014
◆ TIERRA MEXICANA, 925 Garrett St Ste K, Atlanta, Sept - Oct 2014
◆ CITY TAVERN, 109 Newnan St, Carrollton, Aug - Sept 2014
◆ STAR CITY CANTINA, 3465 Braselton Highway Ste 170, Dacula, Jul-Aug ’14
◆ RANCHERO MEXICAN REST, 831 Auburn Road Ste 700, Dacula, Jul-Aug ’14
◆ RUTH'S CHRIS, 11655 Haynes Bridge Road, Alpharetta, Sept - Oct 2014
◆ THE CELLAR (moving), 20 Jefferson St, Newnan, Jul-Aug ’14
◆ KATANA JAPANESE - a modern steakhouse
3345 Lenox Road, Atlanta, Aug - Sept 2014
◆ GEORGIA-BASED ZAXBY'S, 3405 Dallas Hwy SW, Marietta, TBD
◆ GEORGIA-BASED ZAXBY'S, 1420 Spring Road, Smyrna, TBD
◆ 'CUE BARBECUE, 5260 Peachtree Industrial Blvd, Peachtree Corners, Jul-Aug ’14
◆ CHERIE ARMAND WINE BOUTIQUE
2000 Mirror Lake Blvd Ste H, Villa Rica, Aug - Sept 2014
◆ IRIS'S ORGANIC COFFEE AND TEA ROOM (Community based)
Buford Highway, Suwanee, Jul-Aug ’14
◆ CHEDDAR'S, 1791 Oconee Connector, Athens, Mid to late 2014
◆ FREDDY'S FROZEN CUSTARD & STEAKBURGERS
1791 Oconee Connector, Athens, Mid to late 2014
◆ JAZZY CAFE, 655 Unisia Drive, Monroe, Jul-Aug ’14
◆ LA PAREJA MEXICAN RESTAURANT, 1436 N Park St, Carrollton, Oct - Nov 2014
◆ TOKYO JAPANESE STEAKHOUSE, 4624 Camp Highland Rd, Smyrna, Jul-Aug ’14
◆ CORNER TAVERN (just filed permits)
1174 Euclid Ave NE, Atlanta, Oct - Nov 2014 or later
◆ DUNKIN' DONUTS, Highway 316 & Highway 81, Bethlehem, Sept - Oct 2014
◆ KEBA SPITFIRE GRILL, Highway 316 & Highway 81, Bethlehem, Jul-Aug ’14
◆ MOE'S SOUTHWEST GRILL, Highway 316 & Highway 81, Bethlehem, Sept - Oct 2014
◆ IRISH RED PUB & TAP HOUSE
3900 block of Atlanta Highway, Loganville, Jul-Aug ’14
◆ LUTHER'S RESTAURANT (Not-For-Profit)
901 South Carroll Road (Hwy 61), Villa Rica, Sept - Oct 2014
◆ DUNKIN' DONUTS / BASKIN ROBBINS, 3190 East Highway 34, Newnan, Jul-Aug ’14
◆ UNCLE MADDIO'S PIZZA JOINT, 658 Dawsonville Hwy Ste B, Gainesville, Jul-Aug ’14
◆ DANCING MOUTH INDIAN RESTAURANT, 2905 Jordan Ct, Alpharetta, Jul-Aug ’14
◆ COSTA VIDA - Baja Calif inspired Rest Chain
425 Peachtree Parkway Blvd Ste 165, Cumming, Jul-Aug ’14
◆ TAPA TAPA, 931 Monroe Dr NE Ste 106, Atlanta, Jul-Aug ’14
◆ PANERA BREAD (free-standing), 3333 Buford Drive, Buford, Jul-Aug ’14
◆ BAMBU DRINKS & DESSERTS, 1630 Pleasant Hill Road, Duluth, Oct - Nov 2014
◆ AREPA MIA (2nd location), to come when available, Decatur, Jul-Aug ’14
◆ HENRY & JUNE - a coffee and clothing gallery
784 N Highland Ave, Atlanta, Jul-Aug ’14
◆ SECOND SELF BEER COMPANY, 1311 Logan Cir NW, Atlanta, Jul-Aug ’14
◆ TEXAS ROADHOUSE (new construction), 510 Lakeland Plaza, Cumming, Jul-Aug ’14
◆ SISTER LOUISA'S CHURCH REST + Roof top Ping Pong
254 West Clayton Street, Athens, Jul-Aug ’14
◆ CHARLIE NOBLE RESTAURANT, 1040 Gaines School Rd Ste 117, Athens, Jul-Aug ’14
◆ LADYBIRD GROVE & MESS HALL REST & BAR
684 John Wesley Dobbs Ave NE, Atlanta, Jul-Aug ’14
◆ BAITONG THAI RESTAURANT
6955 McGinnis Ferry Rd Ste 115, Johns Creek, Jul-Aug ’14
◆ SALT FACTORY PUB (3rd), 8690 Main Street, Woodstock, Jul-Aug ’14
◆ CAFE MANGOSIX, 2131 Pleasant Hill Rd, Duluth, Jul-Aug ’14
◆ FRESH BOWL, 1812 N Brown Rd Ste 40, Lawrenceville, Jul-Aug ’14
◆ HARD BEAN COFFEE (2nd location), off Cunningham Drive, Carrollton, Jul-Aug ’14
◆ BOJANGLES' (new construction), 1012 US Highway 80, Pooler, Aug - Sept 2014
◆ BOJANGLES' (new construction), on Lawrenceville Highway, Lilburn, Mid to late 2014
◆ BOJANGLES' (new construction), 3868 Stone Mountain Rd, Snellville, Mid to late 2014
◆ BOJANGLES' (new construction)
US Hwy 441 @ Interstate 85, Commerce, Mid to late 2014
◆ ALI'S COOKIES, 1561 N Decatur Rd NE, Atlanta, Aug - Sept 2014
◆ DOC CHEY'S DRAGON BOWL, 1556 N Decatur Rd, Atlanta, Aug 1 2014
◆ MEEHAN'S PUBLIC HOUSE (5th), 322 East Paces Ferry Rd, Atlanta, Jul-Aug ’14
◆ THE PIE SHOP (her 2nd location)
1037 N Highland Ave NE, Virginia Highland, Jul-Aug ’14
◆ SALAD EXPRESS GOURMET SALAD BAR & GRILL
1159 Lavista Road, Atlanta, Jul-Aug ’14
◆ GIOVANNI'S, next to Maple St, Carrollton, Jul-Aug ’14
◆ WICKED JUICY LUCY STUFFED BURGER BAR
next to Maple St, Carrollton, Jul-Aug ’14
◆ TASTY CREPES AND ISLAND OASIS (co branded)
next to Maple St, Carrollton, Jul-Aug ’14
◆ SUBWAY, 2566 Shallowford Road, Atlanta, Jul-Aug ’14
◆ SUBWAY, 630 Morosgo Drive, Atlanta, Jul-Aug ’14
◆ SUBWAY, 3465 Jefferson Rd, Athens, Jul-Aug ’14
◆ AMMO'S BAR B QUE, 166 Roswell St SE, Marietta, Jul-Aug ’14
◆ THE GIBSON (not even in permit stages yet)
105 West First St, Rome, Oct - Nov 2014 or later
◆ SARPINO’S PIZZERIA (1st GA location)
1000 Northside Drive NW, Atlanta, Jul-Aug ’14
◆ BUFFALO WILD WINGS, 2200 Peachtree Rd NW, Atlanta, Jul-Aug ’14
◆ TAKOREA - a Korean/Mexican fusion eatery (2nd)
4474 Chamblee Dunwoody Rd, Dunwoody, Sept - Oct 2014
◆ DUNKIN' DONUTS, 2555 Wesley Chapel Rd, Decatur, Jul-Aug ’14
◆ TUPELO HONEY CAFÈ (1st in GA), Roswell Road and Windsor Pkwy
Sandy Springs, Sept - Oct 2015 (not a typo)
◆ CROSSTOWN GRILLE, Crosstown Rd at Hwy 74, Peachtree City, Jul-Aug ’14
◆ SATCHEL BROS. DELI & PICKLE BAR
6000 N Terminal Pkwy, Atlanta, Sept - Oct 2014
◆ PAPI’S CUBAN & CARIBBEAN GRILL
6000 N Terminal Pkwy/Concourse T, Atlanta, Jul-Aug ’14
◆ CHICKEN-N-BEER, 6000 N Terminal Pkwy, Atlanta, Jul-Aug ’14
◆ TGI FRIDAY'S ATLANTA AIRPORT, 6000 N Terminal Pkwy, Atlanta, Jul-Aug ’14
◆ RICE - Alpharetta, 3630 Old Milton Pkwy, Alpharetta, Jul-Aug ’14
◆ 7 HENS (2nd location), 6615 Roswell Road N, Atlanta, Aug - Sept 2014
◆ PURE TAQUERIA, Johnson Ferry & Ashford Dunwoody, Atlanta, Aug - Sept 2014
◆ ITALY'S PIZZA & PASTA, 3260 Buford Dr Ste 60, Buford, Jul-Aug ’14
◆ WORLD OF BEER (2nd Atlanta area loc)
745 Chastain Road NW, Kennesaw, Jul-Aug ’14
◆ WORLD OF BEER, 855 Peachtree St NE, Atlanta, Jul-Aug ’14
◆ BLU HAVEN, 1475 Terrell Mills SE, Marietta, Jul-Aug ’14
◆ DENNY'S, to come when available, Metro Atlanta, TBD
◆ SOPHIA'S RESTAURANT AND TAPAS (said to be re-opening new)
to come when available, Roswell, TBD
◆ O’CHARLEY’S RESTAURANT AND BAR, 707 Turner McCall Blvd, Rome, Jul-Aug ’14
◆ TIN DRUM ASIAN CAFÈ, 2026 Cumming Hwy Ste 108, Canton, Jul-Aug ’14
◆ NEWK'S EATERY CAFÈ, 3101 Cobb Pkwy Ste 100, Atlanta, Jul-Aug ’14
◆ ALADDIN'S MEDITERRANEAN RESTAURANT, Clifton Rd, Atlanta, March - April 2015
◆ CHARLEY'S PHILLY STEAKS, 3131 Manchester Expy Ste 8F, Columbus, Jul-Aug ’14
◆ KONA GRILL (1st GA location), 2800 Old Milton Parkway, Alpharetta, Jul-Aug ’14
◆ SAVOR BOULANGER, 2800 Old Milton Parkway, Alpharetta, Jul-Aug ’14
◆ OAK STEAKHOUSE (from SC Indigo Rest Grp)
2800 Old Milton Parkway, Atlanta, Sept - Oct 2014
◆ BOCADO BURGER BAR, 887 Howell Mill Rd NW, Atlanta, Sept - Oct 2014
◆ WHOLE FOODS, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ THE EL FELIX, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ DRY BAR, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ BANTU NOODLES, 4100 Avalon Boulevard, Alpharetta, Oct - Nov 2014
◆ TED'S MONTANA GRILL, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ MARLOW'S TAVERN, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ PINKBERRY FROZEN YOGURT, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ CRU WINE BAR, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ ANTICO PIZZA, 2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ BANTAM + BIDDY (3rd location)
2800 Old Milton Parkway, Alpharetta, Sept - Oct 2014
◆ GOLDBERG'S BAGEL COMPANY & DELI
2800 Old Milton Parkway, Alpharetta, Jul-Aug ’14
◆ COFFEE SHOP - ILLY, 2800 Old Milton Parkway, Alpharetta, Jul-Aug ’14
◆ ATLANTA BRAVES ALL-STAR CAFÈ, 2800 Old Milton Parkway, Alpharetta, Jul-Aug ’14
◆ ATLANTA BRAVES ALL-STAR CAFÈ
200 Peachtree Rd Ste 206, Atlanta, Aug - Sept 2014
◆ KRISPY KREME DOUGHNUTS, 3120 Peach Orchard Road, Augusta, Jul-Aug ’14
◆ CHICK-FIL-A, 3120 Peach Orchard Road, Augusta, Jul-Aug ’14
◆ GEORGIA THEATRE CO./RIVERWATCH 14 CINEMAS + in house dining
Riverwatch Ave, Augusta, Sept - Oct 2014
◆ INDIAN STREET EATERY (to be named)
675 Ponce De Leon Ave NE, Atlanta, Sept - Oct 2014
◆ JUICE BOX, 675 Ponce De Leon Ave NE, Atlanta, Sept - Oct 2014
◆ SZECHUAN-INSPIRED RESTAURANT JIA
675 Ponce De Leon Ave NE, Atlanta, Oct - Nov 2014
◆ SIMPLY SEOUL KITCHEN
675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo)
◆ HONEYSUCKLE GELATO
675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo)
◆ H & F BURGER, 675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo)
◆ DUB'S FISH CAMP
675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo)
◆ BAD DOG TAQUERIA, 476 Edgewood Ave, Atlanta, Aug - Sept 2014
◆ FIRST WATCH DAYTIME RESTAURANT
3815 Cherokee Street, Kennesaw, Sept - Oct 2014
◆ FIRST WATCH DAYTIME RESTAURANT
3450 Old Milton Pkwy Ste 220, Alpharetta, Jul-Aug ’14
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆ BUFFALO'S CAFÈ, 1175 Buford Hwy Ste 100, Cumming, Jul-Aug ’14
◆ VENKMANS RESTAURANT
On Ralph McGill Blvd near Bantam Pub, Atlanta, Oct - Nov 2014 or later
◆ ATLAS, 88 West Paces Ferry Rd NW, Atlanta, Sept - Oct 2014
◆ MOXIE BURGER, 555 South Atlanta St Ste A600, Alpharetta, Jul-Aug ’14
◆ NOVO PIZZA, 5592 Chamblee Dunwoody Rd, Dunwoody, Jul-Aug ’14
◆ AMÈLIE'S BAKERY (based in Charolette NC)
840 Marietta Street, Atlanta, Jul-Aug ’14
◆ LAST WORD RESTAURANT -Cocktail driven
701 Highland Ave NE Ste 5, Atlanta, Jul-Aug ’14
◆ WOKDRAGON (1st), 3459 Buckhead Loop, Atlanta, Aug - Sept 2014
◆ BANTAM & BIDDY, 3459 Buckhead Loop Ste 3065B, Atlanta, Aug - Sept 2014
◆ RESTAURANT (to be named) 2 stories, Elizabeth Street and North Highland Ave,
Atlanta, Nov - Dec 2014 or later
◆ MF SUSHI, 280 Elizabeth St, Atlanta, Feb - March 2015
◆ KRISPY KREME DOUGHNUTS, 4600 South Cobb Drive, Smyrna, Late 2014
◆ DEL TACO (Calif-based), 4600 South Cobb Drive, Smyrna, Late 2014
◆ SPROUTS FARMERS MARKET, 4600 South Cobb Drive, Smyrna, Mid 2015
◆ SPROUTS FARMERS MARKET, Roswell Road and Windsor Pkwy
Sandy Springs, Mid 2015
◆ SPROUTS FARMERS MARKET
5130 Peachtree Pkwy, Peachtree Corners, Aug 20 2014
◆ SPROUTS FARMERS MARKET, 3630 Peachtree Pkwy, Johns Creek, Sept 17 2014
◆ SPROUTS FARMERS MARKET, 2480 Mt. Vernon Road, Dunwoody, July 16 2014
◆ COOK-OUT (based out of North Carolina)
1112 Northside Drive, Atlanta, Aug - Sept 2014
◆ MEMPHIS BARBECUE CO. (1st Atlanta area location)
4764 Ashford Dunwoody Rd, Dunwoody, Jul-Aug ’14
◆ FIREHOUSE SUBS, 4648 Woodstock Rd, Roswell, Jul-Aug ’14
◆ FIREHOUSE SUBS, 905 Market Place Blvd, Cumming, Jul-Aug ’14
◆ 1940S HOLLYWOOD-REMISCENT CAFÈ EREHWON
3161 Maple Drive, Atlanta, Aug - Sept 2014 or later
◆ SOUTH MAIN KITCHEN (new concept), 9 South Main St, Alpharetta, Jul-Aug ’14
◆ THE GYPSY KITCHEN, Peachtree Rd, Atlanta, Sept - Oct 2014
◆ THE SOUTHERN GENTLEMEN - a Gastropub, Peachtree Rd, Atlanta, Sept Oct 2014
◆ AMERICAN CUT - an upscale steakhouse
3035 Peachtree Rd, Atlanta, Aug - Sept 2014
◆ THIRTEEN PIES, 262 Buckhead Ave NE, Atlanta, Aug - Sept 2014
◆ LE BILBOQUET - an upscale French bistro, Bolling Way, Atlanta, Jul-Aug ’14
◆ QING MU, a noodle restaurant, East Paces Ferry Rd, Atlanta, Aug - Sept 2014
◆ CORSO COFFEE AND ITS LUGO CAFFÈ, 3035 Peachtree Rd, Atlanta, Aug - Sept 2014
◆ FIRESIDE PIES, 3035 Peachtree Rd, Atlanta, Aug - Sept 2014
◆ SHAKE SHACK (1st GA location)
3035 Peachtree Rd Ste A146, Atlanta, Aug - Sept 2014
◆ GEORGETOWN CUPCAKE, East Paces Ferry Rd, Atlanta, Aug - Sept 2014
◆ LUGO CAFFE - Italian style Coffee Bar, 3035 Peachtree Rd, Atlanta, Aug - Sept 2014
◆ TIN LIZZY'S (7th location), 3470 George Busbee Parkway, Kennesaw, Aug 15 2014
◆ NAAN STOP INDIAN CUISINE (2nd location)
3420 Piedmont Rd, Atlanta, Sept Oct 2014
◆ OLD 4TH DISTILLERY & TASTING ROOM
487 Edgewood Ave, Atlanta, Aug - Sept 2014 or later
◆ JIMMY JOHN'S GOURMET SANDWICHES, 1213 Maple Street, Carrollton, Jul-Aug ’14
◆ JIMMY JOHN'S GOURMET SANDWICHES, 1605 Howell Mill Rd, Atlanta, Jul-Aug ’14
◆ JIMMY JOHN'S GOURMET SANDWICHES
1802 Turner McCall Blvd, Rome, Aug - Sept 2014
◆ ICHIBAN JAPANESE STEAKHOUSE AND SUSHI
481 Turner McCall Blvd, Rome, Jul-Aug ’14
◆ WILLY'S MEXICANA GRILL, 6309 Roswell Rd NE, Sandy Springs, Aug 26 2014
◆ BUNGALOW 88, 171 Auburn Ave Ste P, Atlanta, Jul-Aug ’14
◆ HWY 5 ROADSIDE GRILL, 3101 Canton Road, Marietta, Jul-Aug ’14
◆ DANTANNA’S (3rd location), 6615 Roswell Re NE Ste 30, Atlanta, Jul-Aug ’14
◆ STARBUCKS, 1000 Chastain Rd NW, Kennesaw, Sept - Oct 2014
◆ FRESHENS, 1000 Chastain Rd NW, Kennesaw, Sept - Oct 2014
◆ BURGERFI, 77 12th Street, Atlanta, Sept Oct 2014
◆ MELLOW MUSHROOM, Baytree Road, Valdosta, Sept - Oct 2014
◆ MELLOW MUSHROOM, 440 King Way Street, St. Simons Island, Sept - Oct 2014
◆ MELLOW MUSHROOM, 6121 Cedarcrest Rd. NW, Acworth, Sept - Oct 2014
◆ SHAKE SHACK, 3035 Peachtree, Atlanta, Jul-Aug ’14
◆ STAPLEHOUSE, 541 Edgewood Ave, Atlanta, Jul-Aug ’14
◆ OSTERIA DEL FIGO (relocating its Westside Provisions District location)
907 Marietta Street, Atlanta, TBD
◆ FRED'S MEAT & BREAD, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ YALLA - CONTEMPORARY MIDDLE EASTERN CUISINE
99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ XOCOLATL - ARTISANAL AND HAND-CRAFTED CHOCOLATE
99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ HOP CITY WINE & BEER, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ SPICE ROAD CHICKEN, 99 Krog Street NE Ste 410, Atlanta, Jul-Aug ’14
◆ THE LITTLE TART BAKESHOP, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ PANNUS BAKERY - an International Bakery specializing in European
99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ SUPERICA, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ THE LUMINARY AN AMERICAN-BRASSERIE, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ GRAND CHAMPION BBQ, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ THE SPOTTED TROTTER, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ THE COCKENTRICE (to be connected to Spotted Trotter)
99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ CRAFT IZAKAYA - modern Japanese, 99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ OFF THE DOCK SEAFOOD CONCEPT (to be named)
99 Krog Street NE, Atlanta, Jul-Aug ’14
◆ TON TON RAMEN + YAKITORI BAR, 99 Krog Street NE, Atlanta, Sept - Oct 2014
◆ BIG BOSS CHINESE, 312 Church Street, Decatur, Nov - Dec 2014
◆ CAFE AT PHARR (6th location)
1317 Dunwoody Village Pkwy, Dunwoody, Sept - Oct 2014
◆ FADO IRISH PUB (2nd one may be in works)
Howell Mill Road and 14th Street, Atlanta, Sept - Oct 2014
◆ (A DINER CALLED) DINER, 261 19th Street, Atlanta, Jul-Aug ’14
◆ WAFFLE HOUSE, 1960 Satellite Boulevard, Duluth, Jul-Aug ’14
◆ EINSTEIN BROS. BAGELS, 800 Peachtree St, Atlanta, Jul-Aug ’14
◆ THE PUB - BRITISH PUB-STYLE REST
4400 Ashford Dunwoody Road NE, Atlanta, Jul-Aug ’14
◆ TACO MAC, 3101 Cobb Pkwy Ste 100, Atlanta, Jul-Aug ’14
◆ MAIN EVENT, 10700 Davis Drive, Alpharetta, Jul-Aug ’14
◆ NEW CONCEPT (to be named), 4629 Wieuca Rd NE, Atlanta, Jul-Aug ’14
◆ CASPIAN GRILL, 3120 Johnson Ferry Rd, Marietta, Sept Oct 2014
◆ LEGEND'S REST & LOUNGE, 495 Peachtree St NE, Atlanta, Sept Oct 2014
◆ HARDEE'S, COBB PARKWAY & JIM OWENS ROAD, Kennesaw, Sept - Oct 2014 or later
Under New Management
◆ DUNKIN' DONUTS (New Owner), 129 Glynn St N, Fayetteville
◆ DAYS INN MILLEDGEVILLE, 2551 North Columbia St, Milledgeville
◆ STAR COMMUNITY BAR, 437 Moreland Ave NE, Atlanta
◆
Savannah Food &
Wine Festival
November 10-16, 2014
Savannah, Georgia
Festival Highlights
◆ Monday, November 10 through
Sunday, November 16, 2014 "Savannah's Connoisseur Wine
Dinners & Tasting Events"
◆ Monday, November 10, 2014 "Bethesda Farm to Table Dinner",
5:30 Reception, 6 pm Dinner
◆ Tuesday, November 11, 2014 Savannah's Connoisseur Wine
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WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
GEORGIA
Dinners at various locations
throughout metro Savannah.
◆ Wednesday, November 12, 2013 "Celebrity Chef Tour", 6 pm
Reception, 700 Drayton at The
Mansion on Forsyth Park, benefiting the James Beard Foundation
and the Savannah Food & Wine
Festival.
◆ Thursday, November 13 - "The
Grand Reserve Tasting & Silent
Auction", 6 - 8 pm with special
guest winemakers and celebrity
chefs.
◆ Friday, November 14 - "River Street
Stroll", 5:30 - 7:30 pm, Rousakis
Plaza
◆ Saturday, November 15 - "Taste of
Savannah", Ellis & Johnson
Squares, 12 - 4 pm: Celebrity Chef
Kitchen, Celebrity Authors Tent,
VIP Vintner's Lounge and more.
◆ Saturday, November 16 - "Cellar
Winemaker Dinner" with guest
celebrity guest winemaker and
chef, 8 pm
◆ Sunday, November 17 - "Jazz &
Bubbles Brunch", 12:30 - 3:30 pm,
The Westin Savannah Harbor
Resort & Spa
The Savannah Food & Wine Festival
takes place throughout Savannah with
celebrity chefs and winemakers, connoisseur dinners, one-of-a-kind culinary,
spirits and wine experiences. Up to date
festival info is available on the website
www.savannahfoodandwinefestival.com,
and also on Twitter @SAVFoodWineFest
#SAVFandW and Facebook at Savannah
Food & Wine Festival.
JULY 2014
Savannah, GA - One of Savannah's
most anticipated fall events, the
Savannah Food & Wine Festival will be
taking place this November 10 - 16,
2014. According to festival President,
Michael T. Owens, "The overwhelming
success of the inaugural Savannah
Food & Wine Festival translates into an
even bigger and better 2014 festival.
The Taste of Savannah will now take
place in Ellis and Johnson Squares.
The River Street Stroll will be in an
expanded area and they are now in the
process of finalizing plans on several
new events and venues.
5
2014 Savannah Food & Wine Festival announced
6
Dished: Grind dining redefines menus in memory care
tagline is “Dining with Dignity,” found
that by no fault of the staff or suppliers,
residents were largely existing on finger
foods like chicken finger, peanut butter
and jelly and applesauce, and that the
food often wasn’t able to be served hot.
“It was no fault of the kitchen staff,”
says Morris. “They were just ill equipped
and didn’t know what to do. We hoped
there was an answer. There had to be
something we could do.”
The concept was inspired by the
memory of Morris’s great grandmother,
known as “Bubbie,” who in her childhood
had often prepared gefilte fish (“a.k.a. the
‘holy grail’ of Jewish Appetizers,” Morris
says), a cooked, ground, and poached
whitefish, for a Sabbath meal. The partners had the inspiration to grind cooked
traditional food items to preserve taste,
texture, and composition of the menu
items for residents.
The team also leaned on research
from the University of Alabama and
Harvard University that found cooked
and ground proteins were 24% more digestible than just cooked or raw proteins.They began adding carbohydrates
and vegetables for complete meals that
were nutritionally complete and didn’t
require eating with a fork, knife or
spoon or require chewing in order to
consume. The anthropologists and scientists used Burmese Pythons for their
research due to the fact that the pythons
don’t have teeth.
GEORGIA
JULY 2014
By Elizabeth Ecker
Senior living foodservice bears many
similarities to what you might find in any
other organized form of dining—or in
some cases, exactly what you might find
in a restaurant.
But there’s one distinct challenge
found among senior living providers
when it comes to planning and delivering meals to some of the clientele: food
that can be enjoyed without the help of
a fork, knife or in some cases, teeth.
For a proportion of the aging population who suffers from memory impairment or lack of cognitive function,
eating without common utensils is a
daily challenge. But gone are the days
when highly processed or soft foods
were the only options.
Grind dining
Grind Dining is the brainchild of two
former foodservice professionals,
Sarah Gorham and Stone Morris who are
both chefs and have served in hospitality
management roles among other foodservice professions.
They were hired as culinary consultants by The Arbor Company to develop
a dining program for their memory care
residents that met their individual and
nutritional needs as well as providing
all residents a dignified and quality dining experience.
“We found that finger food was an
underserved area,” says Gorham. “It was
part of the strategic plan to provide more
variety and balance for memory care.”
After an observation, the team, whose
The menu
The Grind Dining concept includes a
training component where the Grind
team works with a community’s dining
services team to analyze and rearrange
the menu and come up with new takes
on menu components.
◆
Grind Dining is the
brainchild of two
former foodservice
professionals,
Sarah Gorham and
Stone Morris…
The equipment, which usually requires little more than a food grinder, is
usually already on site with the food
costs already built in. The team then develops menu extensions for each meal
service and provides menu direction
such as portions, vegetable garnishes
and photos of completed meals. The
menu doesn’t change, but one menu
item is converted a la Grind Dining’s
method and technique.
“It’s usually not an easy finger food
conversion,” Gorham says. “It might be
brisket. Or spaghetti and meatballs.
Once we develop those extensions, we
put together a tool kit for the community
to train.”
To get around the lack of utensils
often demanded by memory care
units, Grind Dining utilizes lollipop
sticks, popsicle sticks and other disposable tools that can help a resident
enjoy a meal without the traditional
finger food experience.
The food might look different, but the
presentation and taste are maintained.
Sometimes aromatics are also used to incite the senses of memory care residents
before eating.
The result
The outcome from the Grind Dining
pilot and implementation was severalfold. Resident family members reported
that the residents expressed more enjoyment of their meals, a renewed sense of
anticipation at mealtimes, and were
more engaged and had responded favorably to the new menu offerings. Likewise,
caregivers reported improved experience
during meal times and residents needing
a lot less help than they had previously.
Some communities have rolled out
the program to other residents as well.
“Every community is different,” said
Gorham. “Some said this was designed
for memory care, but others found it to
be so successful they rolled it out into
their main dining rooms. It meets their
dental needs and nutrition needs.”
Ultimately the program has worked
best when it gains the buy-in of the entire community, regardless of need.
Comparison plates have showed that
the taste can be maintained even if the
format has changed.
“It can be used as a point of distinction,” Gorham says. “Dining is an important consideration.”
Article by Elizabeth Ecker, taken from Senior
Housing News – seniorhousingnews.com
GRCG GEORGIA RESTAURANT CONSULTING GROUP
We are here to help!
Improve your bottom line by increasing sales and
reducing costs with the best products and services!
American Express
Britt James • 800-609-8235 • britt.e.james@aexp.com
Bob Parker • 678-756-2236 • robert.l.parker@aexp.com
Atlas Match ! Matches/Coasters
Online: www.grcg.info
Intouchdining ! Email Marketing
Vincent Sneider • 404-630-3541 • jsneider@bellsouth.net
La Petite French Bakery
Jody Tammen • 404-707-8289 • jody@lpfb.us
Randy Thompson • 770-505-6295 • randyt@atlasmatch.com
LMSC, Inc. ! Food Safety
Bill Berry • 404-304-6730 • bberry25@bellsouth.net
Maurice Alce'e • 770-375-5079 • sales@beveragecontrol.net
Mallory Agency ! Restaurant Insurance
Kathy Rubenstein • 770-310-5300 • krubenstein@bevintel.com
Management Horizons, Inc. ! CPA
Ryan Martin • 707-317-9630 • Ryan_Martin2@cable.comcast.com
Metro Spotter Services
Beverage Control Technology
Bevintel ! Profit Solutions
Comcast Business
Ecolab ! Cleaning & Sanitation
Trey McDaniel • 678-431-8223 • david.mcdaniel@ecolab.com
Raul!Thomas • 678-270-7272 • raul.thomas@ecolab.com
Ecolab ! Pest Elimination
Chris Stegall • 770-827-0424 • john.stegall@ecolab.com
Flat Rate Processing ! CC Processing
Michael Liu • 770-855-4433 • mliu@flatrateprocessing.com
Goodman McGuffey Lindsey & Johnson, LLP ! Law Firm
Joshua S. Stein, Esq. • 404-926-4104 • jstein@gmlj.com
Greenlight Biofuels ! Cooking Oil Recycling
Alexis Goldman • 404-576-6700 • alexis.goldman@glbiofuels.com
Halperns' ! Steak and Seafood
Blake Doty • 770-652-6435 • bdoty@halperns.com
Hoodz ! Kitchen exhaust cleaning
Jim Mainor • 404-583-3388 • jim.mainor@hoodz.us.com
Raul A. Bedon • 404-925-4394 • raul.bedon@hoodz.us.com
Intelligent Marketing Concepts
Ken!Rickenbaker • 404-731-4498 • Ken@intelligentmarketingconcepts.com
J. Stewart Singleton • 404-775-5199 • stewarts@coboco.net
Erik Bloom • 770-695-0744 • ebloom@malloryagency.com
Jason Dresnok • 770-642-1070 ext. 109 • jdresnok@mhicpa.com
William Allen • 770-295-9586 •metrospotters@gmail.com
Millennium Seating ! Restaurant Furniture
Amnad Di Maria • 770-971-3646 • amanda@millenniumseating.com
Mood: ! Building Brands
Manny Ramirez • 404-368-7801 • manny.ramirez@moodmedia.com
Paychex ! Payroll Service
Jennifer Gaal • 678-429-2504 • jgaal@paychex.com
Rewards Network ! Upfront Capitol
Jeff Spiess • 404-808-9576 • jspiess@rewardsnetwork.com
Tellermate ! Cash Management
Bobby Taylor • 770 220-5114 • bobby.taylor@tellermate-us.com
Today's Restaurant
Howard Appell • 561-620-8888 • howard@trnusa.com
Ways & Means ! Consultant
Rodney Wedge • 770-330-3023 • rodney@waysandmeansconsulting.com
We Sell Restaurants
Eric Gagnon • 404-593-4193 • eric@wesellrestaurants.com
Georgia Restaurant Consulting Group • 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 • 404-630-3541 • www.grcg.info
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
◆
More than 12,800
chefs and foodservice
professionals hold
a professional
certification from the
American Culinary
Federation…
More than 12,800 chefs and foodservice professionals hold a professional
certification from the American Culinary
Federation, the largest professional
membership organization for chefs in
North America. Three other ACF certifications have received outside accreditation from ICE since 2011: Certified
Executive Chef® (CEC®), Certified Sous
Chef® (CSC®) and Certified Executive
Pastry Chef® (CEPC®).
An ACF-certified culinary educator
is an advanced-degree professional
with industry experience who is working as an educator in an accredited
postsecondary institute or military facility. A certified culinary educator has
strong knowledge of development, implementation, administration, evaluation and maintenance of culinary arts
or foodservice management curriculum. Nearly 700 chefs have the CCE credential.
“Our chef instructors are encouraged to obtain ACF’s Certified Culinary
Educator credential,” said William
Hunt, CEC, CCE, AAC, director of academic affairs, Le Cordon Bleu North
America. “We believe that the process
to prepare for certification is beneficial
on both a personal and professional
level. Obtaining certification demonstrates to students and peers their comWWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
ing, apprenticeship and programmatic
accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United
States, with the Certified Executive
Chef®, Certified Sous Chef®, Certified
Executive Pastry Chef® and Certified
Culinary Educator® designations accredited by the National Commission
for Certifying Agencies. ACF is home to
ACF Culinary Team USA, the official
representative for the United States in
major international culinary competitions, and to the Chef & Child
Foundation, founded in 1989 to promote proper nutrition in children and
to combat childhood obesity. For more
information, visit www.acfchefs.org.
Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter
@ACFChefs.
GEORGIA
mitment to lifelong learning and determination to be a better craftsman and
educator. Ultimately, chef instructors
who certify provide our students with a
more professional and engaging classroom experience.”
ACF provides the culinary industry’s
most comprehensive certification pro-
gram through 14 certification levels and
has been providing certification for
chefs since 1974. Each of its certifications is designed for culinary professionals, administrators, baking/pastry
chefs and culinary educators, and is
centered on the industry’s latest skills
and knowledge. Achieving ACF certification is based on education, experience and successful completion of both
a written and a practical exam. Learn
more about ACF’s certification program
and the value of NCCA accreditation at
www.acfchefs.org/Certification.
The American Culinary Federation,
Inc. (ACF), established in 1929, is the
standard of excellence for chefs in
North America. With nearly 20,000
members spanning 200 chapters nationwide, ACF is the culinary leader in
offering educational resources, train-
JULY 2014
St. Augustine, FL – The American
Culinary Federation’s Certified Culinary
Educator® (CCE®) credential has received accreditation from the National
Commission for Certifying Agencies
(NCCA) under the Institute for
Credentialing Excellence (ICE). This is
the fourth professional culinary certification offered by ACF that has received
independent accreditation.
Credentials are becoming recognized as a growing alternative path
for full-time workers wanting to highlight specialized skills for career advancement and higher earnings,
according a report released by the
U.S. Census Bureau in January,
“Measuring Alternative Education
Credentials: 2012.” 34 million adults
in the U.S. have a professional certification from an educational institution or organization.
“As research from the U.S. Census
Bureau indicates, professional certification is important to full-time working
professionals,” said Don Dickinson,
CEC, CCA, AAC, chair, ACF Certification
Commission. “With American Culinary
Federation’s fourth credential receiving
accreditation, we are pleased that our
comprehensive certification program
continues to grow in credibility and expand in recognition to help professional chefs reach their career goals.”
7
American Culinary Federation receives fourth
professional Culinary Certification accreditation
8
GEORGIA
JULY 2014
Performance launches
Guinness flavored entrées
Richmond, VA - Performance
Food service has announced the
launch of Guinness® Bold Entrées, an
exclusive and distinct line of beer-infused modern foods created in partnership with Guinness and renowned
Chef Todd Davies.
Although cooking with the world’s
No.1 stout is a tradition that dates back
more than 250 years, beer-inspired
dishes and recipes using premier
branded beverages are now trendy
and thriving in restaurants, bars and
other foodservices establishments
across the country.
“We’re embracing the beer trend
in America through these innovative,
beer-infused entrées inspired by traditional recipes and flavor,” said Fred
Sanelli, Senior Vice President of
Marketing & Sales Development for
Performance Foodservice. “From
saucy pork ribs to braised corned
beef infused and marinated in
Guinness, these bold and flavorful
entrées can add depth and variety to
our customers’ menus in exciting
new ways.”
Guinness Bold Entrées initially include Braised Corn Beef, Braised Beef
Chili with Beans, Braised Pot Roast,
Braised St. Louis Ribs, Braised Tri Tip
and a Sample Assortment Kit fully
cooked in sous-vide manner and eas-
ily prepared in-house without a
trained chef. They are available in
small individual packs, small case
packs and have a long shelf life.
Chef Davies, a leading beer-infused product innovator, created the
recipes after working closely with
Guinness experts using the timehonored tradition of cooking with
Guinness, an iconic brand from
Diageo plc. “Cooking with beer and
Guinness in particular provides a
tremendous depth of flavor for cooking, so much more than any other alcohol or wine can offer,” said Chef
Davies, who is also a Certified
Cicerone®. “Guinness is a great tool
for adding a hint of nutty, chocolate
and roasted flavors that lend sophistication and elevate a menu.”
Performance Food Group, Inc.
(PFG - pfgc.com) - through its leading
family of foodservice distributors –
Performance Foodservice - ROMA,
Vistar and PFG Customized
Distribution - delivers over 140,000
national and proprietary-branded
food and food-related products to
more than 160,000 independent and
national chain restaurants, quick-service eateries, pizzerias, theaters,
schools, hotels, health care facilities
and other institutions. PFG operates
one of the nation’s largest private
truck fleets, as well as 67 distribution
centers and 11 Merchant’s Mart locations across the United States. The
company currently employs more
than 11,000 people nationwide.
Diageo is the world’s leading premium drinks business with a massive
collection of beverage alcohol brands
across spirits, beer and wine. These
brands include Johnnie Walker, Crown
Royal, J&B, Windsor, Buchanan’s and
Bushmills whiskies, Smirnoff, Ciroc
and Ketel One vodkas, Baileys, Captain
Morgan, Tanqueray and Guinness.
Trading in approximately 180 countries, Diageo employs more than
28,000 people around the world.
What’s Going On
years,” says Keyna Klabzuba, Par-Way
Tryson’s president. Par-Way Tryson,
located in St. Clair, MO, has been
a leading provider and innovator of premium-quality food
release products to foodservice and industrial
food
manufacturing
businesses, since 1948.
For more information
about Par-Way Tryson
call 800.642.0088 or visit
www.parwaytryson.com.
◆◆◆◆
For food preparation, Vollrath’s new
Redco Fruit Slicer features 28 blades that
operate in a single stroke operation,
eliminating 75 percent of the time and
costs associated with cutting fruits in a
kitchen. The non-corrosive blades never
require adjustments, and the
machine’s 5-inch cutting area
is optimal for large fruit like
pineapples, cantaloupe and
honeydew melon. The Redco
InstaCut™ Cucumber Slicer,
ideal for salad and sushi bars,
provides three times faster
cutting of cucumbers than by
hand. It comes with one 14section core, but is designed
to also accommodate a 10section core. Both slicers feature easy-to-use blade assemblies
for quick and easy clean-up. Vollrath will
also feature a number of products in its
fresh food-serving category. Products
ranging from the Miramar Con temporary Pans and the Miramar Resin
Templates, to the Vollrath Custom VClass Series mobile serving equipment
and 4-Well Hot/Cold Drop Ins that provide versatility in serving both cold salad
bar options to warm buffet-style dinners.
For all information visit vollrath.com.
◆◆◆◆
Tavistock Group and consulting
Chef/Restaurateur Gerry Klaskala have
announced the creation of Atlas, a new
dinner-only restaurant located at The St.
Regis Atlanta in Buckhead. Featuring
American cuisine with the freshest local
ingredients, Atlas will open in late fall
2014. Tavistock Group, the international private investment organization backed by billionaire
Joe Lewis, is funding the new $5
million restaurant with the help
of top local talent. Chef Gerry
Klaskala is consulting on every
aspect of the new venue: planning the menu and hiring the
staff, for what will be a sophisticated restaurant designed by
Bill Johnson of the acclaimed
The Johnson Studio. Atlas is located at The St. Regis Atlanta, situated
within the shopping and financial district of Buckhead.
◆◆◆◆
Less than one week after announcing its acquisition of Donper America,
an established soft serve manufacturer
in the U.S. market, Argosy Group
International (AGI) introduced its own
soft serve machine with the Argosy
8000i. The latest machine boasts stateof-the-art technology that simplifies
both daily operations and routine maintenance tasks through an upgraded,
touch-screen control panel and an inno-
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
from page 2
vative, service-friendly design. The
Argosy 8000i equipment was designed for operational efficiency
based on feedback from
both operators and service technicians who
wanted a soft serve machine that was quicker
to clean and maintain.
Time and time again,
operators communicated that minimizing
downtime, increasing
reliability, and simplifying maintenance
were key factors. “This soft serve machine is truly unlike any other. We’ve
been able to take the best the industry
has to offer and add to it,” said Bill Black,
Director of Engineering at AGI. “By utilizing best practices and processes from
the foodservice and non-foodservice
manufacturing industries, we
developed a machine that optimizes the operator’s userexperience and the service
technician’s process to troubleshoot. This machine eliminates many of the steps that
were required to maintain
the machines of the past.”
Argosy Group International,
based in Orlando, Florida,
currently provides a portfolio
of innovative foodservice equipment products for foodservice operators
in the frozen dessert business. Visit
Argosy.com for all details.
◆◆◆◆
Master-Bilt is now offering the latest
development in their line of merchandising display equipment – the VOAM
series vertical and HOAM series horizontal open air display merchandisers.
These new “grab and go” merchandisers
offer easy access and attention-grabbing
aesthetics. The VOAM models offer merchandising flexibility with two-position
cantilever shelving and price tag molding. All models exhibit standard LED
canopy lighting for optimum efficiency
and product display. The contemporarystyled HOAM/VOAM series feature sloping glass sides that easily and effectively
showcase salads, sandwiches, beverages and many other products. Master-Bilt, a member of
the Standex Food Service
Equipment Group and in
business for over 75 years, offers a complete line of refrigerated coolers and freezers for
commercial foodservice applications. Their Energy Saver
program helps users to
quickly identify Master-Bilt
features and options that reduce energy usage. Master-Bilt’s
markets of specialty include: restaurants, convenience stores, dairies, warehousing and drug stores. For more
information go to master-bilt.com.
◆◆◆◆
Paytronix Systems, Inc., a leading
provider of loyalty, gift, comp, and email
solutions to restaurants, announced
two additions to its premium Data
Insights offering: Credit Card Insights
and Platinum AcceleratorSM. These new
tools are designed to help restaurants
and retailers analyze and optimize data
from disparate sources so they can better
See WHAT’S GOING ON page 10
How Would You
Like To Fill Your
Empty Tables?
America’s largest custom coffee
roaster, S&D Coffee and Tea, has released a white paper detailing findings from their recent research
regarding the coffee usage and attitudes of Millennial Americans. The
paper, “Appealing to Young Coffee
Drinkers Along Their Maturity Path,”
was presented at The Specialty Coffee
Association of America’s (SCAA)
Symposium and Exposition held in
Seattle, Washington.
Partnering with Datassentials, a
Chicago-based foodservice research
firm, S&D set out to gain insight into
Millennial tastes, preferences and purchasing
decisions relative to
their coffee consumption. Dividing the responses into Young
Millennials (18-24), Older
Millennials (25-34) and
Gen-Xers (35-44) who
purchase coffee outside
their home at least once a
month, S&D conducted a
quantitative survey of
1,388 respondents.
“The findings revealed distinct differences between the Millennial subgroups, offering insight into their
coffee-drinking maturity path as well
as their current buying decisions,”
says S&D Vice President of Marketing
John Buckner. “The magnitude of this
generation is such that we know their
attitude toward coffee will significantly impact our customers’ growth
for years to come; we’re excited about
being able to better understand their
preferences and perceptions and how
those evolve over time.”
The study provides insight into
how young coffee drinkers first start
consuming coffee and their preferences change over time. Millennials
favor sweeter, specialty coffee drinks
early on, but eventually graduate to
traditional hot brewed coffee over
time. The survey also reveals that
Young and Older Millennials’ tastes
mature at differing
rates relative to when
they first start drinking coffee.
S&D Coffee & Tea –
www.sdcoffeeta.com - is
the nation’s largest custom
roaster and the largest
blender of iced tea for the
foodservice industry. In
continuous operation
since 1927, the company
serves over 90,000 customers through national distribution and direct store delivery.
S&D has been distinguished for supplier excellence by many of the largest retailers and
consumers of coffee and iced tea, including
McDonald’s, Dunkin’ Donuts and the U.S.
Military. In 2009, S&D added a state-of-theart Liquid Extracts Division which extracts the
flavors of coffee, tea and botanicals for use in
iced coffee, shakes, iced cream and frozen
desserts, energy drinks and other packaged
and dispensed products.
ng
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Ope
d
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Gra
Changing theWay
You Do Business!
Empty Tables are Perishable and Non-Productive!
When You Fill Those Tables You…
✓ Increase Sales & Improve Your Cash Flow
✓ Help Your Servers Earn More Money
✓ Generate Word-of-Mouth Advertising
✓ Make Your Restaurant More Lively
To find out how MegaBucks can help you fill
those empty tables GUARANTEED RISK FREE…
Call 404-587-5599 or email contact@mymegabucks.com
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There are NO extra… …LISTING FEES
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WWW.TRNUSA.COM ◆ TODAY’S RESTAURANT
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GEORGIA
The main goal of this training opportunity is to educate buyers on the importance of the quality and traceability
of olive oil, including Tuscan olive oil, by
teaching them to recognize the differences between different olive oil products. Olive oil may be produced with
different types of olives, in different territorial regions, with different technologies, and in different climates. By
knowing these differences, buyers will
understand the importance of oil treatment based on the different types of oils.
Understanding these differences will
help trade operators know where the oils
should be positioned on shelves based
on consumer needs. This will help sellers increase sales tremendously.
Each year, a series of trade operators
will be contacted and offered a one-toone educational meeting. These meetings will be a part of the European High
Quality promotional project. These
trade operators will present the different olive oil Products, detail the
organoleptic and qualitative characteristics, and present a management proposal to the trade operator. In addition,
they will also present the project at
some principal U.S. trade fairs. At these
trade fairs, there will be a presentation
of the project, a demonstration conducted by an Olive Oil Ambassador
Chef, and a dedicated tasting buffet
that will have different types of oil and
olives. The buffet area will also have
some Italian wine and cheese for trade
operators to try.
The Flavor Your Life campaign, supported by the European Union, Unaprol
and the Italian Ministry of Agriculture, is
dedicated to providing the latest in industry news and health information
about European extra virgin olive oil.
Extra virgin olive oil enhances the flavors
of your recipes while providing health
benefits. The Flavor Your Life campaign,
the voice of olive oil production quality
control, aims to educate consumers so
they can make informed decisions when
purchasing olive oil.
JULY 2014
Bohemia, NY - Flavor Your Life, a
European Union funded campaign that
is dedicated to providing the latest in
olive oil news, talks about a new extra
virgin olive oil development opportunity that involves educational training
sessions with trade operators.
9
A new opportunity in
S&D researches coffee
the olive oil industry preferences of Millennials
10
Calendar Events
s
Upcoming industry affairs
JULY 2014
Send your Calendar Event info to Today’s Restaurant!
t!
July
21-24 ◆ 6th Annual Gwinnett Restaurant Week
Gwinnett Restaurants ◆ Lisa Anders, Executive Director/Explore Gwinnett
770.814.6044 ◆ Lisa@exploregwinnett.org
October
GEORGIA
12–14 ◆ 2nd Annual Atlanta Foodservice Expo
Georgia World Congress Center ◆ 285 Andrew Young International Blvd.
Atlanta, GA ◆ Contact: Dan Edwards ◆ 770.432.4200 Ext. 111
What’s Going On
design a customer loyalty program and
then segment, communicate with members and drive more value from their
membership once a
program is up and running. While restaurants
and retailers may know
there is a wealth of information locked into customer data, most are
unsure how to design
and implement an effective data analysis
program. Paytronix Data
Insights combines out-of-the-box dashboard reports with a team of experienced
analysts to help uncover actionable insights from disparate data sources. For
more information, visit paytronix.com.
◆◆◆◆
November
10–16 ◆ Savannah Food & Wine Festival
1 International Drive ◆ Savannah, GA ◆ 912.232.1223
info@savannahfoodandwinefest.com
February 2015
19-21 ◆ NAFEM
Anaheim Convention Center ◆ Anaheim, CA ◆ www.TheNafemShow.org
March
21 ◆ Lake Oconee Food & Wine Festival
One Lake Oconee Trail ◆ Greensboro, GA ◆ 770.722.8706
info@oconeefoodandwine.com
Editorial
Calendar 2014
SPECIAL ISSUES YOU DON’T WANT TO MISS…
Florida Restaurant Show Issue
FLORIDA ONLY — AUGUST 2014
Atlanta Foodservice Expo
GEORGIA ONLY — SEPTEMBER 2014
Food, Food, Food…
Everything Food Related
OCTOBER 2014
Holiday Issue
DECEMBER 2014
Call for more information or to reserve ad space:
561.620.8888 ◆ www.trnusa.com
Electro Freeze®, a division of H.C.
Duke and Son LLC (Duke), is now offering their new Sweet Choice™ featuring
Fuzionate™, the first fully-integrated
frozen dessert machine to produce 9
soft serve flavors. “Typical soft serve
freezers dispense one or two flavors,”
said Tom Hotard, President. “The Sweet
Choice™ freezer featuring
Fuzionate™ technology
gives customers the
ability to choose
from nine flavors
of frozen dessert
from this single machine. The flavors aren’t
just tipped on the edges, they are
fully incorporated into every bite of the
soft serve, delivering the highest quality
customer experience “Product quality
and operational efficiency objectives
lead our engineering and development
process,” continued Hotard. “We want to
give operators the technologically advanced equipment necessary to serve
customers the best frozen desserts while
increasing profits.” Duke developed the
first soft serve freezer for Quick Service
Restaurants (QSRs) in 1946 and has a
core understanding of food service establishments’ operational needs for productivity and business growth. Electro
Freeze® is a leading manufacturer of
frozen treat and
frozen beverage
equipment. In
1929 Charles
Ericson started
Electro Freeze®
and began manufacturing soft
serve ice cream freezers in New York.
H.C. Duke & Son built their first pressurized soft serve freezer for Dairy Queen ®
in 1946. Electro Freeze® was purchased
by H.C. Duke & Son in 1969. For more
info log on to www.electrofreeze.com.
◆◆◆◆
Steelite International, a world leading
supplier of tabletop products to the hospitality industry, has unveiled the new In
Alto Stemware Collection by Bormioli
Rocco. Bormioli Rocco takes design, style
and quality to new heights with this new
collection designed to meet the standard
of elegance and durability demanded in
the hospitality industry. The collection
includes two red wine glasses, two white
wine glasses, a flute and a stemless wine
glass. Each glass is made using Star Glass,
Bormioli Rocco’s unique non-lead lightweight glass to ensure the highest degree
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM
from page 9
of clarity, transparency and shine. To
increase the collection’s durability,
Bormioli Rocco adds its exclusive
Extra Lasting Treatment
(XLT) to protect and
strengthen the stem, the part
of the glass most prone to
breakage. The name of the
collection, InAlto, is derived
from the Italian phrase “In
alto i calici,” which translates
to “Raise your glasses,” a
popular toast in Italy.
Designed in collaboration
with Aldo Cibic, a world renowned
Italian designer and teacher, InAlto embodies the finest Italian design and elegance. Bormioli Rocco, founded in Italy
in 1825, is a pioneer of Italian stemware,
drinkware and food storage products.
Bormioli Rocco uses the finest natural
resources to create superior glass and
plastic products for restaurants around
the world. With widespread presence
across the retail and foodservice channels, Bormioli Rocco offers an extensive
range of products, from stemware to barware, bottles, dinnerware, food storage
and canning jars and can be viewed at
bormioliroccousa.com.
◆◆◆◆
Ma d e i n t h e
USA, the NSF®
Option Dispenser
from TableCraft® is
versatile, durable, disassembles easily for cleaning and has
an ergonomic handle. The jar is BPA free
and made of Tritan material that holds
up to 48 ounces of salad dressing or
any condiment of choice. The Option
Dispenser is also available in a kit that includes 6 dispensers, a black or white tray
and a set of 10 salad dressing name tags.
Contact the company at 800.323.8321 for
ordering details.
◆◆◆◆
Fast-casual chain Noodles &
Company has been working to create
catering menus that work in both
urban and suburban markets and testing them in 25 stores in anticipation
of aggressively rolling out
catering services during
the next two quarters, said
CEO Kevin Reddy.
The chain is also
focused on boosting sales at dinner,
with a hybrid service model and a menu that includes appetizers, desserts, beer and wine.
◆◆◆◆
Broaster Ventless Countertop Fryers
are a fit for any size operation. Built for
consistency and durability, they require
no costly installation or expensive hoods.
They quickly prepare ready-to-cook
Broaster Foods®, and a choice of other
foods to attract more customers and
drive more sales, according to the company. Visit broaster.com for further information on their products and ordering.
◆◆◆◆
Fresh Alarms, which have been exclusive to fast food industry insiders, are
now available nationwide. These programmable timers are a simple yet innovative way for restaurant managers to
See WHAT’S GOING ON page 11
from 10
reoccurring tasks that can range
from cooking to cleaning. Visit
Freshalarm.com or call 877.770.5984.
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JULY 2014
effectively ensure repeat customers
and avoid food safety hazards.
Restaurants are able to avoid customer dissatisfaction with inconsistency of food quality and restaurant
cleanliness with these helpful reminders. Fresh Alarms provide consistent quality by reminding staff to
regularly rotate prepared food, perform food quality checks, maintain
restroom cleaning schedules and remind of specific training tasks. Fresh
Alarm timers surpass regular kitchen
and cooking timers by reminding
restaurant staff of various daily
11
What’s Going On
◆◆◆◆
GEORGIA
Photo/SARA HANNA
Executive Chef Fuyuhiko Ito
Under the Toque
e
Executive Chef Fuyuhiko Ito
Umi
◆
Buckhead
With more than 28 years of culinary
experience in both traditional Japanese
and classic French restaurants, Tokyoborn chef and partner Fuyuhiko Ito
leads the culinary team at Umi, a new
sushi concept located in Atlanta’s
bustling Buckhead neighborhood. Umi
embraces Ito’s heritage along with his
unwavering passion for high quality ingredients and offers a diverse menu
with international influences and both
classic and progressive approaches to
Asian fare.
Ito began his restaurant career at the
age of 17 at Chateau Lion in Tokyo where
he handled fresh fish from the Tsukiji
Fish Market daily. Over the next several
years, Ito worked under master chef
Kono in the United States and a top
Yakitori chef at Toriyoshi in Nishiazabu,
Tokyo. In 2007, Ito served as executive
chef of MF Buckhead in Atlanta where
his cuisine earned a five-star rating in
the Atlanta Journal-Constitution.
Throughout his culinary profession,
Ito developed a great passion for his
knives. Each day, he carefully fine tunes
each to maintain its maximum performance by using at least three different grit
sharpening stones. In addition, Ito only
uses non-oxidizing knives enabling him
to avoid oxidation while cutting the
finest sushi ingredients, creating a new
standard in sushi cuisine.
“Umi embraces my heritage along
with my unwavering passion for high
quality ingredients and contemporary
Japanese cuisine,” said Ito. “My goal is to
create a truly unique dining experience
for Umi guests by infusing flavors from
all over the world.”
Pastry chef Lisa Matsuoka Ito, also
the wife of Ito, presents a dynamic
dessert menu consisting of beautiful
creations including her signature green
tea soufflé along with yuzu meringue
square, mochi ice cream crepe with
super fruits and pecan chocolate pie
with Ara Shio caramel sauce. A graduate
of the Culinary Institute of America, Lisa
worked under the great master pastry
chef Francois Payard at Le Bernadin and
also as a pastry assistant at Gotham Bar
and Grill in New York and Resto de Amis
in Atlanta.
A diverse selection of beverages
completes the carefully curated menu
and includes seasonal, craft sakes, in addition to fine wines and spirits.
Located in the heart of Atlanta’s
bustling Buckhead neighborhood in the
Two Buckhead Plaza building, Umi offers guests a warm, modern atmosphere
with each detail carefully selected to
complement the Japanese menu.
Atlanta designer and artist Todd Murphy
created the design concept under the
principle of Axel Vervoordt, which combines modern, rustic and organic elements to create a harmonic balance. A
23-foot custom-built white oak sushi bar
sits underneath a luminescent ceiling
while dark green banquettes and Tom
Dixon slab chairs line the dining room.
Light wooden floors, hand-charred cypress walls and a terrarium installation
add earthy and dramatic components to
the space.
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Umi restaurant serves dinner Monday through
Saturday with valet parking available and shared
with Chops and Lobster Bar and can be reached at
404.841.0040.
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JULY 2014
GEORGIA
TODAY’S RESTAURANT ◆ WWW.TRNUSA.COM