DOCSLIB.ORG

Modifying the Mature Franchisor's Concept And

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Modifying the Mature Franchisor's Concept And IMPLEMENTING SYSTEM UPGRADES AND ENHANCEMENTS: BUSINESS AND LEGAL CONSIDERATIONS David J. Kaufmann Kaufmann Gildin Robbins & Oppenheim LLP New York, New York Robert Zarco Zarco, Einhorn, Salkowski & Brito, P.A. Miami, Florida By: Kenneth A. Cutshaw* Chief Legal Officer Cajun Global LLC (Franchisor of Church’s Chicken) Atlanta, Georgia International Franchise Association 44th Annual Legal Symposium May 15-17, 2011 *Mr. Cutshaw is a contributing author of certain segments of this paper. TABLE OF CONTENTS I. INTRODUCTION ......................................................................................................................1 II. CASE LAW ADDRESSING MATURE FRANCHISOR SYSTEM/CONCEPT MODIFICATION .......................................................................................................................2 A. Systemic Changes .............................................................................................................2 B. Price Point Advertising/Resale Price Maintenance ........................................................8 C. System Modification Attendant to Franchisor Acquisition...........................................12 1. Analyzing the Motives Underlying Proposed Acquisition Activity..........................13 2. The Third Player at the Table ......................................................................................15 3. The Franchise Agreements at Issue...........................................................................16 4. Judicial Decisions Addressing Franchise Network Acquisitions ...........................17 D. Impact of Franchise Relationship Law on Ability to Modify System ..........................23 E. E-Commerce .....................................................................................................................25 F. Prior Course of Dealing ...................................................................................................27 III. SUGGESTED FRANCHISE AGREEMENT PROVISIONS ...................................................31 A. Network Modification.......................................................................................................31 B. Co-Branding .....................................................................................................................31 C. Uniformity Of Retail Prices Within Network (Retail Price Maintenance Keyed To Price Point Advertising) ..................................................................................................32 D. Franchisor’s Right To Acquire Other Businesses, Be Acquired, Go Public, Go Private Or Merge ..............................................................................................................32 E. Network Reidentification (New Or Additional Marks) ...................................................33 F. Franchisor’s Reserved Rights Within Franchisee’s Territory......................................33 G. Franchised Unit Remodeling ..........................................................................................35 i I. INTRODUCTION A constant source of tension between mature franchisors and their franchisees is the periodic need to modify the network’s concept and system to keep up with (or ahead of) the competition; to incorporate new technologies; to respond to changed consumer demographics, ethnicities, preferences and trends; to introduce new products or services and delete from the system older products and services; to modify existing trademarks/service marks, or abandon them altogether in favor of new trademarks/service marks; to modify the exterior and interior design of the network’s units and the equipment utilized thereat; to establish new advertising platforms and campaigns; to require integration of new technologies; to compel franchisees to undergo additional training regarding the foregoing; and, otherwise to keep the mature franchise network’s image, products and/or services fresh, competitive and responsive. Sometimes, modifying a mature franchisor’s concept and system requires franchisees to make only slight changes. Other times, substantial unit renovations, franchisee retraining and new product/service offerings are involved. Yet other times, a complete system overhaul is involved, requiring franchisees to retrofit their units completely to the new concept, operate under new trademarks/service marks and deal with entirely new product/service lines in lieu of existing product/service lines (whether attendant to a “conversion” acquisition of the chain -- as when United Parcel Service [“UPS”] acquired the Mail Boxes Etc. network -- or merely to recast the franchise network’s competitive positioning). Modifying the mature franchisor’s system almost always involves a degree of expense to be absorbed by the franchisee. As reflected by the range of activity set forth above, sometimes this franchisee expense is minimal, and sometimes it is most substantial. Frequently, the mature franchisor’s attempt to overhaul its system encounters resistance from franchisees, which can range from slight to massive depending upon the degree of franchisee investment required; franchisee uncertainty about what the economic impact will be of the contemplated changes; the sometimes disparate burdens the overhaul will trigger among franchised units; the number of years remaining before franchise expiration; and, truth be told, franchisee inertia (“I’ve been doing this for so long, I don’t want to change my ways now”). It is useful to remember that a number of McDonald’s franchisees were absolutely aghast when, following many years of tests, McDonald’s informed them three decades ago that the McDonald’s system would now include breakfast. Over the previous decades, McDonald’s restaurants were keyed only to lunch and dinner. The notion of opening their units before dawn, having to add an extra shift, having to learn how to prepare and offer a multiplicity of new menu items and investing the money required to achieve the foregoing (including unit renovations) prompted great fear and, 1 sometimes, hostility on the part of some McDonald’s franchisees. In hindsight, of course, such concerns seem unworthy, since McDonald’s launch into the breakfast arena proved so popular and profitable to all concerned. But at the time, the concerns were very real. McDonald’s franchisees were not alone in having to confront significant system and concept changes. Pizza Hut franchisees had to get into delivery when Domino’s success thereat started threatening Pizza Hut’s market share. Several commonly controlled franchise networks – such as Dunkin’ Donuts and Baskin Robbins - - had to learn how to co-brand each other’s products to increase both chains’ menu offerings and daypart opportunities. Virtually every guest lodging network over the past decade had to implement a “guest loyalty” program and properly allocate its costs and benefits. And McDonald’s franchisees once again recently confronted a significant system overhaul - - the implementation of the new “McCafe” coffee concept. The ability of a mature franchisor to effect such system/concept changes largely derives from the reserved contractual right to do so. Franchise agreement language addressing this subject is critical - - and we furnish suggested language below. But even when franchise agreement language specifically reserving to the franchisor the right to initiate systemwide changes is extant, franchisee lawsuits complaining of the franchisor’s exercise of said right have been forthcoming, as analyzed immediately below. To minimize the risk of such lawsuits, a franchisor is well- advised to be sensitive to the franchisee community’s receptiveness to the change. Even if the contract imbues the franchisor with the authority to require a change, consideration should be given to “selling” the change to franchisees, so that the franchisee perceives the requirement not as a mandate, but rather as a logical business investment. Thus, as a practical matter, the way in which the mature franchisor rolls out system-wide change among franchisees can be just as critical to a successful transition as the enabling contractual language. While the franchise agreement provides the contractual authority for change on the one hand, the well-prepared franchisor will also take proactive measures to present to franchisees a compelling business case for the change. Such efforts on the front end serve to minimize dissent and friction with the franchisees. II. CASE LAW ADDRESSING MATURE FRANCHISOR SYSTEM/CONCEPT MODIFICATION A. Systemic Changes It did not take long for a franchisee to sue its franchisor complaining of imposed system modifications. 2 The franchisor in question - - Burger King - - was not so “mature” at the time, namely 1966. It was then that a franchisee, in Trail Burger King, Inc. v. Burger King of Miami, Inc.,1 complained of Burger King changing certain standards and specifications - - including an increase in the quantity of meat to be used in making hamburgers. The franchisee refused to comply with Burger King’s new standards. According to the Court, the franchisee deliberately sold hamburgers containing less meat than Burger King’s new specifications required; refused to provide adequate condiments on tables; refused to provide background music; refused to paint his building; and, utilized unauthorized drink dispensers. The franchisee filed suit over Burger King’s threatened termination of its franchise. Following a motion for a judgment on the pleadings, the Court found that there was
Load more

Recommended publications
  • Hotel Restaurant Institutional Philippines
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: GAIN Report Number: 1725 Philippines Food Service - Hotel Restaurant Institutional 2017 HRI Food Service Approved By: Ralph Bean Prepared By: Joycelyn Claridades-Rubio Report Highlights: Increased spending and growing dining habits of the emerging middle class in the Philippines has contributed to the growth of the HRI sector by 6.7% from 2015 with sales of US$12 billion. This growth in the foodservice industry provides greater opportunities for exports of U.S. food and beverage products to the Philippines. Post: Manila General Information: Table 1 – Philippine Market Profile I. Overview of the Philippine Market Population: The Philippines is the largest market in Southeast Asia for U.S. consumer-oriented food and beverage 104.2 Million (July 2017 est.), (f&b) products and one of the fastest growing annual growth rate of 1.6% markets in the world, importing $923.4 billion in 19.17% below 24 years old U.S. f&b products in 2016. 52% living in urban areas A mature market with growing demand for Land Area: 298,170 sq.km. consumer-oriented products, the United States remains the Philippines’ largest supplier for food, beverage and ingredient products. 2016 GDP Growth: 6.8% Ranked as the 11th largest export market for U.S. GDP Per Capita: $7,700 (2016 est.) high-value, consumer-oriented products, the Philippines imported $716.1 million from January Source: CIA World Fact Book through September 2017.
    [Show full text]
  • Download Restaurants Fast Food Sector Sheet
    The following are examples of projects we have recently completed KFC Restaurants Nationwide RBC have provided building control services for over 600 projects over 12 years for KFC and franchisee restaurants, working alongside their approved list of architects. These projects have ranged from new build drive-thru restaurants to high street fit-outs and refurbishments. RBC have assisted in the development of new build model types for national roll out across the country. Restaurants – Fast Food Restaurants Burger King Nationwide RBC have worked on numerous fit-outs and refurbishments of retail units to form new and updated restaurants. A number of these have been in existing shopping centres where we have worked closely with the centre management and local fire service to ensure that the existing fire strategies for these centres are maintained with the introduction of the new restaurant units. Pizza Hut Nationwide We have worked on over 20 projects with a number of franchisees, providing building control services for the internal refurbishment and alterations of existing high street units to form new Pizza Hut and Pizza Hut Express restaurants. A selection of projects in the Restaurants - Fast Food sector PROJECT DESCRIPTION CLIENT Starbucks Internal fit out and associated building works to stores @Architects in England and Wales Frank Belshaw Design Costa Coffee Working on a number of new build and fit-out Street Eite Associates store openings PEP Project Management Fuel Juice Bars National franchised new store expansion programme Sale Property Consultants throughout England and Wales Railston Ltd Fuel Juice Bars Ltd Taco Bell Restaurants RBC have worked alongside a major franchisee on a InHaus Solutions Ltd number of new store openings Restaurants – Fast Food Restaurants Beefeater/Harvester Working on over 94 projects for internal Hone Edwards Restaurants refurbishments nationwide Associates East Beach Café New beach front café to replace existing kiosk Heatherwick Studio Litttlehampton, Sussex Baskin & Robbins Fit-outs for 2no.
    [Show full text]
  • Pubs and Places: the Social Value of Community Pubs CONTENTS
    REPORT PUBS AND PLACES THE SOCIAL VALUE OF COMMUNITY PUBS Rick Muir January 2012 Second edition © IPPR 2012 Institute for Public Policy Research PUBS AND PLACES The social value of community pubs Rick Muir Second edition, 2012 ABOUT THE AUTHOR Rick Muir is associate director for public service reform at IPPR. ACKNOWLEDGMENTS IPPR would like to thank the Campaign for Real Ale (CAMRA) for their generous support of this project. The author would like to thank all those who contributed to his thinking during the course of the research, in particular Guy Lodge, Mike Benner, Jonathan Mail, Michael Kenny, Gill Gibson, Ruth Sheldon, Naomi Jones, Matthew Lockwood, Tony Dolphin, Karl Hallam, John Pritchard, John Grogan and Greg Mulholland. Thanks are due to my IPPR colleague Jonathan Clifton, who wrote chapter 4 for this revised second edition. I also wish to thank you to all those pub regulars and licensees who took the time to talk to me during the course of the research. Any omissions and errors remain the author’s, and the report’s analysis and recommendations do not necessarily represent the views of the project’s supporters. ABOUT IPPR IPPR, the Institute for Public Policy Research, is the UK’s leading progressive thinktank. We produce rigorous research and innovative policy ideas for a fair, democratic and sustainable world. We are open and independent in how we work, and with offices in London and the North of England, IPPR spans a full range of local and national policy debates. Our international partnerships extend IPPR’s influence and reputation across the world.
    [Show full text]
  • Yummy.WHERE to DINE in CUMBERLAND GALLERIA VININGS
    yummy.WHERE TO DINE IN CUMBERLAND . GALLERIA . VININGS Welcome to Cobb County, Atlanta’s sweet spot. We are excited to have you. During your stay you will find a variety of restaurants and many eateries in the Cumberland Galleria area. If you and a friend or a group are looking for great food, all of these locations are ready to serve you and look forward to making your dining experience an enjoyable one. Venture out and experience the tastes. Corresponding restaurants are listed on the back. 16 Windy Hill Road North on Cobb Pkwy/41 37 36 40 33 21 20 42 41 27 24 50 14 49 25 45 12 1 46 59 23 60 31 30 1 2 3 8 58 48 47 35 55 53 17 18 29 28 57 22 61 39 10 7 6 19 56 5 15 38 43 11 51 9 32 13 44 To Vinings 4 34 62 54 52 26 Corresponding restaurants are listed on the back. For more restaurant listings, sweet deals and what to do while visiting Cobb County, check out our website www.travelcobb.org. Restaurant Listing 1. Applebee’s 35. P.F. Chang’s 2. Big Chow Grill 36. Pappadeaux Seafood Kitchen 3. Buckhead Pizza Company 37. Pappasitos’s Cantina 4. C&S Seafood and Oyster Bar 38. Pizza Hut 5. Carrabba’s 39. Pollo Tropical 6. Chick-fil-a 40. Ray’s On The River 7. Chipotle Mexican Grill 41. Red Lobster 8. Cinco’s Mexican Cantina 42. Scalini’s 9. Copeland’s of New Orleans 43.
    [Show full text]
  • Restaurants, Takeaways and Food Delivery Apps
    Restaurants, takeaways and food delivery apps YouGov analysis of British dining habits Contents Introduction 03 Britain’s favourite restaurants (by region) 04 Customer rankings: advocacy, value 06 for money and most improved Profile of takeaway and restaurant 10 regulars The rise of delivery apps 14 Conclusion 16 The tools behind the research 18 +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 2 Introduction The dining sector is big business in Britain. Nine per cent of the nation eat at a restaurant and order a takeaway at least weekly, with around a quarter of Brits doing both at least once a month. Only 2% of the nation say they never order a takeaway or dine out. Takeaway trends How often do you buy food from a takeaway food outlet, and not eat in the outlet itself? For example, you consume the food at home or elsewhere Takeaway Weekly or Monthly or several Frequency more often times per month Less often Never Weekly or more often 9% 6% 4% 1% Monthly or several times per month 6% 24% 12% 4% Eat out Eat Less often 3% 8% 14% 4% Never 0% 1% 1% 2% (Don’t know = 2%) This paper explores British dining habits: which brands are impressing frequent diners, who’s using food delivery apps, and which restaurants are perceived as offering good quality fare and value for money. +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 3 02 I Britain’s favourite restaurants (by region) +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 4 02 I Britain’s favourite restaurants (by region) This map of Britain is based on Ratings data and shows which brands are significantly more popular in certain regions.
    [Show full text]
  • 'R's to Good Eating – Restaurants, Reviews & Recipes 12-Page Pullout
    A Taste of Japan The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes 12-page pullout STRIPES JAPAN ASTE OF JAPA MARCH 22 − MARCH 28, 2019 A T 2 N A taste of Yokosuka you’ll never forget We ensure that in every dish we prepare, we add the best herbs and spices specially handpicked from Nepal and India. With our belief deeply rooted in the Eastern philosophy, we regard every customer as a god, and make sure in every way that we treat them as one. Our 5-star experienced cooks and chefs ensure the food looks as good as it is healthy. Once you come and visit us, we are confident that you will make plans to come again. We eagerly await the opportunity to serve you our delicacies!! American craft beer is our specialty! Antenna America is just what you need to quench your thirst! Our Kannai, Yokohama and Shinagawa branches serve up American craft beer from top U.S. craft brewer- ies. Please go to : http://www.naganotrading.com/ for more details. Our tasting rooms have rotating taps and a huge selection of bottles, all fresh from breweries thanks to our cold-chain delivery system. Chicken wings, burg- ers and other American food items all made to order at our Kannai and Yokohama branches. We have private space available upon request at our Kannai branch. An- tenna America is family friendly, so come check us out! MARCH 22 − MARCH 28, 2019 E OF STRIPES JAPAN TAST JAPA A 3 N It tastes as good as it sounds Beginning with an Eric Clapton guitar, Hard Rock Cafe owns the world’s greatest collection of music memora- bilia, which is displayed at its locations around the globe.
    [Show full text]
  • CHAPTER I INTRODUCTION 1.1 Background Dunkin' Donuts Started
    CHAPTER I INTRODUCTION 1.1 Background Dunkin' Donuts started its business in Indonesia with its first store built in 1985 at Jalan Hayam Wuruk, Jakarta. Followed by the arrival of new competitors of other national and multinational donut companies that enter Indonesian market, there are Country Style Donuts from Canada, Donuts Xpress from Australia, Krispy Kreme from United States, Mister Donut from Japan, J.Co Donuts and many more. Dunkin' Donuts successfully expand its market network in Indonesia and open more than 200 stores which spread in various major cities of Indonesia, such as Jakarta, Tangerang, Bogor, Bekasi, Depok, Surabaya, Bandung, Bali, Medan, Yogyakarta, Makassar, etc (Dunkin’ Donuts Indonesia, 2014). Meeting the challenges from multinational and local competitor who dominate donut market in Indonesia such as J.Co Donuts and evolving coffee shop business sector is not easy. According to coffee consultant, Adi Taroepratjeka, the increasing standard of coffee drinking in the community is one of the causes of the increasing number of coffee shops in Indonesia. Starting from just hanging out and looking for a free internet network in the coffee shop, but now the coffee itself is also favored by teenagers to adulthood (Kharina Trianand, 2014). Data from the International Coffee Organization (ICO) two years ago noted that the average growth of coffee consumption in Indonesia was two percent 1 higher than the growth in the world. If the world grows four percent in 2012, it turns out that growth in Indonesia reaches six percent (Kharina Trianand, 2014). Table 1.1 Table of Growth of Coffee Consumption in Indonesia and All Exporting Countries Survey of Growth in Growth in Growth in 2012 2013 2014-2018 Domestic consumption by 6.35 % 6.84 % 8.47 % Indonesia Domestic consumption by all 3.11 % 1.47 % 6.85 % exporting countries Source: International Coffee Organization, 2011.
    [Show full text]
  • Philippines: Food Service
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12-13-2016 GAIN Report Number: 1625 Philippines Food Service - Hotel Restaurant Institutional HRI Sectoral Report Approved By: Ralph Bean Prepared By: Joycelyn Claridades Report Highlights: The food service industry in the Philippines continuous to expand as more and more shopping malls and new hotels are being opened throughout the country. The influx of foreign-branded restaurants coupled with the growing affluence of Filipino consumers has also contributed to the growth of the HRI sector. This growth in the foodservice industry provides greater opportunities for exports of U.S. food and beverage products to the Philippines. Post: Manila I. Overview of the Philippine Market The Philippines is still the largest market in Southeast Asia for U.S. consumer-oriented food and beverage (F&B) products and one of the fastest growing markets in the world, importing $898.4 million in U.S. F&B products in 2015. A mature market with growing demand for U.S. consumer-oriented products, the United States remains the Philippines’ largest supplier for food, beverage and ingredient products. Ranked as the 13th largest export market for U.S. high-value, consumer-oriented products, the Philippines imported $569.8 million from January through August 2016. Based on the chart below, the United States remains the largest supplier with seventeen percent (16%) market share, followed by China (10%), and Indonesia, Singapore, and New Zealand (9%). Total imports of consumer-oriented food grew annually by an average of 15%.
    [Show full text]
  • PE & QSR: Ambition on a Bun Asian Venture Capital Journal | 06
    PE & QSR: Ambition on a bun Asian Venture Capital Journal | 06 November 2019 Many private equity investors think they can make a fast buck from fast dining, but rolling out a Western-style brand in Asia requires discipline on valuation and competence in execution Gondola Group was among the last remaining assets in Cinven’s fourth fund, and as one LP tells it, exit prospects were uncertain. The portfolio company’s primary business was PizzaExpress, which had 437 outlets in the UK and a further 68 internationally as of June 2014. Expansion in China by the brand’s Hong Kong-based franchise partner had been measured, with about a dozen restaurants apiece in Hong Kong and the mainland. Cinven wasn’t willing to be so patient. In May 2014, Gondola opened a directly owned outlet in Beijing – as a showcase of what the brand might achieve in China when backed by enough capital and ambition. Two months after that, PizzaExpress was sold to China’s Hony Capital for around $1.5 billion. By the start of the following year, Cinven had offloaded the remaining Gondola assets and generated a 2.4x return for its investors. The LP was “pleasantly surprised” by the outcome. Hony’s experience with the restaurant chain hasn’t be as fulfilling. Adverse commercial conditions in the UK – still home to 480 of its approximately 620 outlets – has eaten into margins and left PizzaExpress potentially unable to sustain an already highly leveraged capital structure. Hony is considering restructuring options for a GBP1.1 billion ($1.4 billion) debt pile.
    [Show full text]
  • Mcdonald's and the Rise of a Children's Consumer Culture, 1955-1985
    Loyola University Chicago Loyola eCommons Dissertations Theses and Dissertations 1994 Small Fry, Big Spender: McDonald's and the Rise of a Children's Consumer Culture, 1955-1985 Kathleen D. Toerpe Loyola University Chicago Follow this and additional works at: https://ecommons.luc.edu/luc_diss Part of the History Commons Recommended Citation Toerpe, Kathleen D., "Small Fry, Big Spender: McDonald's and the Rise of a Children's Consumer Culture, 1955-1985" (1994). Dissertations. 3457. https://ecommons.luc.edu/luc_diss/3457 This Dissertation is brought to you for free and open access by the Theses and Dissertations at Loyola eCommons. It has been accepted for inclusion in Dissertations by an authorized administrator of Loyola eCommons. For more information, please contact [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License. Copyright © 1994 Kathleen D. Toerpe LOYOLA UNIVERSITY OF CHICAGO SMALL FRY, BIG SPENDER: MCDONALD'S AND THE RISE OF A CHILDREN'S CONSUMER CULTURE, 1955-1985 A DISSERTATION SUBMITTED IN CANDIDACY FOR THE DEGREE OF DOCTOR OF PHILOSOPHY DEPARTMENT OF HISTORY BY KATHLEEN D. TOERPE CHICAGO, ILLINOIS MAY, 1994 Copyright by Kathleen D. Toerpe, 1994 All rights reserved ) ACKNOWLEDGEMENTS I would like to thank McDonald's Corporation for permitting me research access to their archives, to an extent wider than originally anticipated. Particularly, I thank McDonald's Archivist, Helen Farrell, not only for sorting through the material with me, but also for her candid insight in discussing McDonald's past. My Director, Lew Erenberg, and my Committee members, Susan Hirsch and Pat Mooney-Melvin, have helped to shape the project from its inception and, throughout, have challenged me to hone my interpretation of McDonald's role in American culture.
    [Show full text]
  • Downloadable Menu Updated As of May 30 Table of Contents
    DOWNLOADABLE MENU UPDATED AS OF MAY 30 TABLE OF CONTENTS RESTAURANT MENU Max’s 3-5 Greenwich 6-8 King Bee 9-10 KFC 11 Razon’s 12 Macao Imperial Tea 13-15 Marison’s 16 Dairy Queen 17-18 Dunkin Donuts 19 Krispy Kreme 20 Goldilocks 21-22 Jollibee 23-25 Classic Savory 26-30 Mang Inasal 31-35 Bon Chon 36-37 Mister Donut 38 Chatime 39 Infinitea 40 Sankyodai 41-42 Santino’s Pizza 43 Mr. Binatog 44 TABLE OF CONTENTS RESTAURANT MENU McDonalds 45-46 Pizza Hut 47-50 Ramen Dojo 51-54 Mister Donut 55 TAKE-OUT AND DELIVERY GUIDE 56-57 MAX’S Available for take-out or order via for delivery PAGE 3 MAX’S Available for take-out or order via for delivery PAGE 4 MAX’S Available for take-out or order via for delivery PAGE 5 GREENWICH Available for take-out or order via for delivery PAGE 6 GREENWICH Available for take-out or order via for delivery PAGE 7 GREENWICH Available for take-out or order via for delivery PAGE 8 KING BEE Available for take-out or order via for delivery PAGE 9 KING BEE Available for take-out or order via for delivery PAGE 10 KFC Available for take-out or order via for delivery PAGE 11 RAZON’S Available for take-out or order via for delivery PAGE 12 MACAO IMPERIAL TEA Available for take-out or order via for delivery PAGE 13 MACAO IMPERIAL TEA Available for take-out or order via for delivery PAGE 14 MACAO IMPERIAL TEA Available for take-out or order via for delivery PAGE 15 MARISON’S Available for take-out or order via for delivery PAGE 16 DAIRY QUEEN Available for take-out or order via for delivery PAGE 17 DAIRY QUEEN Available for take-out
    [Show full text]
  • This WEEK Newark Cops
    Canal team in Softball •:• Greater Newark's Hometown Newspaper Since 191 0 •:• 83rd Year, Issue 30 For the week beginning Aug. 20, 1993 Newark, Del. • 35e THis WEEK Newark cops In Lifestyle in hot pursuit: Moving vans are making tracks to new station By TONJA CASTANEDA ....................................... ,........................ ............ NEWARK POST STAFF WRITER The Newark Police are moving into their new build­ ing at 220 Elkton Road this weekend. Police Chief William Hogan said moving vans will start being loaded by a moving company after 5 p.m. on Friday and continue through the night. He said mostly being moved are boxes packed with things such as old records, office supplies, books, train­ ing materials and police supplies which include extra handcuffs and finger print powder. Also being moved is the department's exercise equipment. Kelsey McDowell Is tuned ln. "We're not moving most of the old furnishings," said Hogan. He said police officers will be moving their personal objects. Hogan said Sunday night after 11 p.m. Newark KIDs LFARN TO MAKE Police will be shutting down communication and mov­ ing the radio equipment, computers and phones. "We won't be out of communication totally," he MUSICATA said. "911 calls will go to the Regional Communication 8A Center at New Castle County Police headquarters." He said that is where 911 calls go for county and YOUNG AGE. state police and it used to take Newark's calls. According to Hogan, Newark Police have been receiv­ ing their own emergency calls for almost two years. In the news · Hogan said the idea is that everything will be ready and set up by 7 a.m.
    [Show full text]