Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
November 3, 2009








Economic Report:
Sponsored by:
Integrated Control Corp.
FER's E&S Forecast Webinar Reslated To Nov. 18
NPD Reports Restaurant Traffic Fell 3.6% During Summer
NRA's September Performance Index Moves Lower Again
Technomic: Bleeding At Full-Service Ops Slowed In September

Regulatory Report:
Sponsored by:
Manitowoc Foodservice
ICC Gas-Code Change Extends Permit Time
Smaller Disposer Drains Okay Under Code Change
Colorado Cuts Minimum Wage



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In This Section:
Pizza Hut Heats Up In U.K.
CR&HG Buys 10-Unit Millie's Chain
NRA's Web Site Offers Info On H1N1
NRA Offers Early-Bird Pricing For May Show

This issue's Economic ReportSponsor: Integrated Control Corp.
Regulatory ReportSponsor: Manitowoc Foodservice

Industry Report Server Products

Pizza Hut Heats Up In U.K.
Pizza Wars, especially in the delivery theater, will only get hotter in the U.K. as Pizza Hut plans an aggressive round of new store openings there. Pizza Hut has announced it plans to open 30 to 50 new delivery units a year beginning in 2010 as it attempts to take advantage of the recession-related boom in people eating at home.

Right now, Pizza Hut has 300 delivery-only units as well as about 400 restaurants in England, Scotland, Ireland and Wales. Pizza Hut's planned expansion comes after a five-year-long updating of its stores there; menu expansion is still in the works.

Domino's, a strong competitor in delivery, has enjoyed a very good year across the pond, with year-to-date profits up more than 16% as the recession-battered economy produces more stay-at-home, order-in customers. Domino's Pizza UK & IRL remains on track toward its goal of 1,000 stores in the United Kingdom. Since setting up shop in England in 1985, the Ann Arbor, Mich., chain has grown its presence to 583 units. It's opened 30 new units since the year began and should hit its target of 50 new stores by year's end.

 

Section sponsored by Server Products

CR&HG Buys 10-Unit Millie's Chain
American Restaurant Concepts, a Nevada corporation and a wholly owned subsidiary of The Custom Restaurant & Hospitality Group, has entered into an agreement with California-based Millie's Restaurants to acquire 10 Millie's Restaurant & Bakery locations.

Millie's, based in Brea, Calif., was established in 1982 when R&M Foods bought 16 Alphy's units from Denny's and renamed the concept for the owner's wife Millie.

In 2000, R&M sold the chain to an Applebee's franchisee. Millie's has 10 units in Los Angeles, Orange, Riverside, San Bernadino and Venture counties.

Earlier this year, CR&HG acquired the assets of Harry's Pacific Grills in Rancho Cucamonga and Temecula, Calif.


Section sponsored by Server Products

NRA's Web Site Offers Info On H1N1
With growing numbers of H1N1 cases—now officially significant in 48 of 50 states—the National Restaurant Association has rolled out a response plan.

The NRA has teamed up with Ecolab and created a toolkit to help the foodservice industry fight the H1N1 flu and prevent its spread. The toolkit includes information and guidelines operators need to help prepare for and prevent an outbreak at their operations. Brochures, posters, educational webinars and other helpful information are available at www.restaurant.org/fluinfo. The Web site includes tips on minimizing risk, as well as facts about the outbreak.

Full-service and quick-serve operations have separate but overlapping guidelines. General guidelines tell operators to follow local public health recommendations; reinforce personal hygiene and provide hygiene materials such as hand-sanitizing stations throughout their operation; stock applicable disinfectants; and closely monitor the health of employees. One section, "Pandemic Cleaning, Disinfecting and Hygienic Considerations," covers specific touchpoints for the kitchen, dining room, lobby and restroom areas of an operation, including common-sense reminders about wiping down door handles, push plates and food contact surfaces, as well as other recommended equipment procedures.

A September presentation, "H1N1: What You Need to Know About the Influenza Pandemic," also is available for download at the Web site. The hour-long, members-only Webinar explains how to educate employees about the flu strain and its impact on foodservice, including its lifespan on restaurant surfaces. The online resource center also includes customer- and business-specific information from the Centers for Disease Control and U.S. Department of Health and Human Services.


Section sponsored by Server Products

NRA Offers Early-Bird Pricing For May Show
The show is not until May, but early-bird registration has opened for the National Restaurant Association's 2010 Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event. A special early-bird, online-only discount is available for industry professionals who register before Dec. 1.

The NRA Show will be held May 22-25 at McCormick Place in Chicago; the IWSB is set for May 23-24. Now in its third year, IWSB is the industry's first and only professional forum focused exclusively on restaurant and hospitality bar programs. Held in a separate exhibit area of McCormick Place, the event gathers brewers, vintners and distillers, leading beverage experts, beverage alcohol buyers and more in one exclusive area. Attendees may register online at www.restaurant.org/show or www.winespiritsbeer.org.

General qualified attendees registering for IWSB will automatically be registered for the NRA Show. However, those registering for the NRA Show must register separately to attend IWSB, which requires separate qualifications, registration and badges.

Before Dec. 1, registration for the NRA Show is $30, and IWSB registration is $85. Registrations rise to $40 and $95, respectively, until April 16. On that date, registration fees increase to $80 for the NRA Show and $135 for IWSB. Association members receive complimentary registration for the NRA Show and the value-added discount rate of $55 for IWSB when registering any time.

Registration for exhibitors and news media will open later this fall. More information is available at www.restaurant.org/show.


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