Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
March 23, 2010

Economic Report:
Sponsored by:
Henny Penny
Public E&S Companies Not So Negative In Q4
Full-Service Same-Store Sales Also Not So Negative
Technomic Sees Slow Recovery, Challenges Ahead
Strong INTERNORGA Looks Good For Foodservice In Europe
Get Your FER 2010 E&S Market Forecast While Supplies Last

Regulatory Report:
Sponsored by:
Manitowoc Foodservice
UPDATE MARCH 29, 2010: Maid-Rite Wins On Food Safety
NYC To Restaurateurs: Make The Grade
NSF Partners With MET Labs

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In This Section:
Panera Boasts Full Calorie Disclosure
Long-Term Plans Cooking At Tim Hortons
Philippines To Welcome Eight P.F. Chang's
New Concepts Driving Johnny Rockets Expansion
Curran Heads Canada's Restaurant Association
IFMA Announces Silver Plate Winners
Hobart Offers Fourth Annual Sustainability Grant

This issue's Economic ReportSponsor: Henny Penny
Regulatory ReportSponsor: Manitowoc Foodservice

Industry Report A.J. Antunes & Co.

Panera Boasts Full Calorie Disclosure
In the first such move by a national chain, Panera Bread Co. will post calorie information on all of its 585 company-owned Panera Bread and Saint Louis Bread Co. stores' menu boards by April. It expects franchisees to follow suit and add calorie counts to their menu boards by the end of the year. There are 795 franchised units in the Panera system.

While a number of states have begun requiring such information to be posted, Panera is the first nationwide chain to voluntarily post calorie counts on its menu boards.


Section sponsored by A.J. Antunes & Co.

Long-Term Plans Cooking At Tim Hortons
Tim Hortons will open 900 units in North America by the end of 2013, the chain said, as it unveiled a new multi-year growth strategy for its North American operations.

The strategic plan includes a shift away from the chain's working-class Canadian roots to a more upscale concept in the United States: Tim Hortons Café & Bake Shop. The changes include store renovations and expanded soup, sandwich and beverage selections.

Tim Hortons CEO Don Schroeder announced the expansion plans during a recent presentation to investors. While two-thirds of the 900-unit expansion will be focused in its home country, especially in western Canada and Quebec, more than 300 of the stores will be in the United States. The majority of these new-store openings will be in the border states of Michigan, New York and Ohio, but about a third of that 300 will venture into newer, contiguous markets. Look for more stores in non-traditional sites, including hospitals, universities and airports, as well.

Rebranding won't be confined to exterior signage. During the next six months, Tim Hortons will test-drive an upscale concept by renovating 10 existing U.S. locations with more refined furnishings, furniture and lighting.

In addition to its 3,015 Canadian stores, the Oakville, Ontario-based company has 563 stores in 12 states in the United States. This year, Tim Hortons expects to open a total of 170 to 210 restaurant locations; an estimated 40 to 60 of those stores will be in the United States. Systemwide, capital expenditures are expected to range between $180 million to $200 million.

The chain also plans to choose three to five overseas markets for expansion in the second half of the year and extend its co-branding initiative with Cold Stone Creamery.

Section sponsored by A.J. Antunes & Co.

Philippines To Welcome Eight P.F. Chang's
Casual dining continues to be an American export for P.F. Chang's China Bistro. In fiscal 2010, the Scottsdale, Ariz., chain expects to open three to five new Bistro restaurants and a similar number of new Pei Wei Asian Diner units.

While most of those stores will be in the United States, P.F. Chang's has announced it will be developing eight restaurants in the Philippines during the next five years. The first store in a newly signed development and licensing agreement with Global Restaurant Concepts will open in Manila in early '11.

In April '09, P.F. Chang's announced a 10-year agreement to open 34 stores across the Middle East. One unit opened last fall in Kuwait City; a second restaurant should debut in Dubai by spring. The chain also has a unit in Mexico City. The company has nearly 200 P.F. Chang's China Bistros and more than 160 Pei-Wei Asian Diners.

Section sponsored by A.J. Antunes & Co.

New Concepts Driving Johnny Rockets Expansion
Johnny Rockets is rolling out three new concepts and will launch an additional 30 to 40 franchise locations this year. In addition to its standard store, the chain will offer sports lounges, mobile kitchens and FAST! concepts; the latter has a new streamlined menu and "create-your-own-burger" option.

The chain's aggressive growth plan will be overseen by Carl Arena, newly appointed senior v.p. of development. Arena will work closely with new CEO John Fuller and the heads of international and domestic franchising to develop strategic growth plans for the 23-year-old global restaurant chain.

In January, Fuller was appointed president and CEO. Fuller has managed business finances for restaurant companies that include Rubio's, Del Taco and CKE Restaurants.

Johnny Rockets has approximately 280 corporate- and franchise-owned restaurants in 27 states and 11 countries. The international restaurant chain was acquired by Red Zone Capital Fund II in 2007. Since that time, the chain has grown by 50% and expanded into Latin America, Europe and Asia.

Section sponsored by A.J. Antunes & Co.

Curran Heads Canada's Restaurant Association
Operator Gerard Curran was elected chairman of the Canadian Restaurant and Foodservices Association at its annual meeting in Toronto earlier this month. Curran, a native of Ireland, operates the James Joyce Irish Pub and Restaurant in Calgary, Alberta.

The CRFA represents the interests of Canada's $60 billion restaurant and foodservice industry, which includes more than 80,000 foodservice locations. Established in 1944, the CRFA has 33,000 members.

Section sponsored by A.J. Antunes & Co.

IFMA Announces Silver Plate Winners
Andrew F. Puzder, CEO of CKE Restaurants, and Michael J. Hislop, CEO of Il Fornaio (America) Corp. and Corner Bakery Café, are among the winners of the Int'l. Foodservice Manufacturers Association's 2010 Silver Plate Awards.

Puzder, the head of Carpinteria, Calif.-based Hardee's and Carl's Jr. parent CKE, earned the honor in the Chain/Fast-Service category, while Hislop, based in Corte Madera, Calif., earned his award in the Chain/Full Service/Multi-Unit Concept Operators category.

Other 2010 Silver Plate winners include:

Business & Industry/Foodservice Management: Laura Lozano, facilities manager, Global Dining, Dell Inc., San Antonio.

Colleges & Universities: Timothy J. Dietzler, director of dining services, Villanova University, Villanova, Pa.

Elementary & Secondary Schools: Joanne Kinsey, SNS, director of school nutrition Services, Chesapeake Public Schools, Chesapeake, Va.

Healthcare: Tony Almeida, director, Food & Nutrition/Environmental/Host Services, Robert Wood Johnson University Hospital, New Brunswick, N.J.

Hotels & Lodging: Fernando Salazar, v.p., Food & Beverage, Wyndham Hotels & Resorts, Parsippany, N.J.

Independent Restaurants: Jonathan Bennett, chef/partner, Moxie, the Restaurant and Red, the Steakhouse, Beachwood, Ohio.

Specialty Foodservices: Major Robert James Beach, director of food services, Orleans Parish Sheriff's Office, New Orleans.

Section sponsored by A.J. Antunes & Co.

Hobart Offers Fourth Annual Sustainability Grant
Is new foodservice equipment helping achieve your operation's sustainability goals? Have a program in place that focuses on the economic and environmental sense behind sustainability? The Hobart Center for Foodservice Sustainability is once again awarding a $5,000 grant to the individual or company judged to have the year's best-executed foodservice or food-retail sustainability project. Submissions will be judged by the HCFS Fellows and must be received by Aug. 31.

Applicants must submit a case study demonstrating how their program addresses sustainability challenges such as reducing energy and water use, decreasing wastewater or solid waste, or implementing programs such as Farm-to-Fork. The winning recipient must use the proceeds to invest in additional sustainability efforts, and will join the HCFS Fellows in assisting with future initiatives.

Last year's winner was Bates College in Lewiston, Me. The school won the grant after its dining services department undertook a yearlong initiative to explore connections between food, the dining program and Bates' educational mission. The initiative resulted in decreased energy consumption and water use, reduced solid waste, and the start-up of a Farm-to-Fork program.

Applications are found at

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