GEORGIA EDITION

GEORGIA’S FOODSERVICE INDUSTRY NEWSPAPER N $3 WWW.TRNUSA.COM VOLUME 5 NUMBER 6 N JUNE 2014 Appetizers: Cloud-based POS popularity is growing with restaurant operators Point of Sale By Todd Baker Jr. trieve that data almost as fast as if it stant centralization of data, ability to in a nutshell 5 resided on their server at home or office. access data from anywhere there is in- You can’t pick up an Industry Cloud-based services also allow users to ternet connection, and lower costs. Magazine or read an article online that access software without installing it on Cloud-based POS also helped expand doesn’t have some reference to the their computers. POS systems to mobile devices. “cloud’. It is the latest buzz uzz word and a Cloud-Cloud-based POS systems are dif- Don’t lose must have among the food od service elite. ferent from traditional POS largely be- irate customers 6 No topic is also more misunderstood cause useuser data, including sales and than what the cloud means eans to the inventoryinventor need not be stored locally, average restaurant operator. ator. But but in a remote server. The POS because the market is s now system is also not run locally, so Under the toque driving the need for cloudoud therethe is no installation required. with Chef reporting down to thee InI fact, the advent of cloud E.J. Hodgkinson 11 operator that has two computing gives birth to or more restaurants, the possibility of POS 24-7 has acquired the systems to be deployed software to provide as software as a service, Entrées: our clients with the which can be accessed di- cloud features… includd- rectlyre from the Internet, using Advertisers Directory...... 3 ing reporting and financials. ials. any internet browser. Appell Pie...... 3 Many restaurant groups are lookingl ki In the 2013 survey of new technolo- Calendar Events ...... 10 for easier ways to streamline systems and gies from Hospitality Technology Cloud-based POS solutions can New Openings ...... 4 facilitate corporate communications Magazine found that more restaurant be tailored to your needs Under the Toque...... 11 and data sharing. In light of this, more operators are interested in online or- Whether you are looking for a total restaurant operators are paying close at- dering and using mobile phones for new cloud-based POS system or wish ...... What’s Going On 2 tention to cloud technology. ordering, but the largest increase was to have cloud capability to a tradi- Using the previous advances com- interest in cloud computing. Cloud tional client-server based system, Dessert: munications, cloud-based POS systems was the biggest jump, and is now de- there is a cloud-based system that can can be independent from platform and sired by 36.2% in their survey (a jump meet your needs. 24-7 Hospitality operating system limitations. Cloud- of 17 percentage points over 2012). Technology offers the all-in-one Brink based POS systems are created to be Behind all of the technological jar- Software cloud-based solution, as well compatible with a wide range of POS gon surrounding cloud technology is a as providing the robust PAR Pixel Point hardware. paradigm shift in how people and cloud-based solution for operators In fact, the cloud allows users to store businesses use computers. The ad- who want a back-end server to sup- Reserve ad space now: 561.620.8888 data on remote computer servers and re- vantages of a cloud-based POS are in- See CLOUD-BASED page 11 Huddle House enters 50th anniversary year with robust first quarter growth Family restaurant franchise signs deals for 15 new restaurants in five s tates Atlanta, GA – Huddle House, a full- one in Newport News, VA and one in cations to remodel and re-open in South service family restaurant franchise Virginia Beach, VA. Company executives Carolina (James Island and Monck’s known for its warm atmosphere, deli- say that several more are in the pipeline The remodel initiative Corner), and a new franchise owner pur- cious comfort food and value pricing, to be announced in the near future has attracted interest chased an existing restaurant to remodel experienced strong First Quarter fran- At 384 units and growing, Huddle in Savannah, GA. chise growth, closing eight deals to open House executives attribute much of the organically within “By all definitions, we had a strong 15 new restaurants across recent interest in the brand the Huddle House first quarter, putting us in a positive mind- Georgia, Illinois, New to a new ‘Evolution’ pro- set to celebrate our 50 years in business,” York, Texas and totype introduced last franchise system, said CDO Jonathan Benjamin. “The pos- Virginia. In ad- year, which features a as well as from itive changes to our menu and our dition, many signature tower en- external candidates. restaurant design are enhancing the guest current and trance, plush seating, N experience and creating optimism among new Huddle contemporary furniture franchisees. We’re confident of con tinued House fran- and vibrant lighting. growth this year and beyond.” chise owners Management is happy to percent of the Huddle House franchise are purchasing report that the remodeled Huddle House, Inc. – Huddlehouse.com - a full- system has the new Evolution look. By service family restaurant franchise, is known for existing locations locations are experiencing the end of this year, the company expects serving “Any Meal. Any Time.”in communities to remodel and re- significant comp sales in- 30 percent of the system to be remod- around the country. The Huddle House menu offers open with the com- creases. eled. With an aggressive approach, the a variety of comfort food items, including signature pany’s refreshed prototype To expedite the restaurant re- Big House breakfast and sandwich platters and fa- entire franchise system could be remod- vorites such as country fried steak with green beans design. designs, Huddle House set aside $2.5 eled by the end of 2019. and marinated grilled chicken with sweet potato The eight franchise deals for new million to incentivize the first 100 fran- The remodel initiative has attracted fries. The core values on which Huddle House was Huddle House locations, all signed chise partners to commit to a restaurant interest organically within the Huddle founded in 1964 – serving quality food in a warm, within the past 90 days, will result in 10 remodel by July 31, 2014. Those franchise friendly environment that brings the community to- House franchise system, as well as from gether – remain intact today. Typically open 24- new restaurants in Long Island, NY; one partners receive financial support to external candidates. In fact, also during hours, Huddle House serves breakfast, lunch and new restaurant in Hahira, Georgia; one help offset the costs of the remodel and First Quarter 2014, an existing Huddle dinner all day. The Atlanta-based, 400-unit fran- in Mount Vernon, IL; one in Forney, TX; for local marketing efforts. Currently, 21 House owner purchased two existing lo- chise has units located in 21 states. 2 What’s Going On Important new products, corporate news and industry events. POS News: inventory management and employee nounced its collaboration with Mercury 24-7’s Total Restaurant POS Next Gen Dine by Prelag Partners scheduling, as well as customized Payment Systems, an award-winning Solution Options can be cus- has released new updates that im- deployments. For more information payments technology provider. CARD- tomized to fit the needs of restau- proves the speed and efficiency of the visit the company website online at FREE focuses on providing integrated JUNE 2014 rant and hospitality professionals. point of sale app. The new update re- whentomanage.com. mobile commerce and loyalty solutions With 24-7’s dedicated lease brings a more speed to the already for restaurants and retail stores that Restaurant Solution N N N N fast point of sale application. The new help large merchants engage con- teamed with some of update is designed to address a few ShopKeep POS ex- sumers based on individual behaviors the best world-class minor bugs along with a boost in speed. ists to help small busi- and preferences. The company’s award- technical support There is overall improvement in nesses run better winning platform provides end-to-end center, the customer performance with the new release. businesses. Founded commerce capabilities, including smart can gain a system that Table-side orders and payments are and designed by a offers, gifting, payments and loyalty. gives increased prof- processed faster. Performance on Next small business owner, With this integration with Mercury, itability. Total Solution Gen Dine brings great value to restau- they provide cloud- CARDFREE will be able to bundle core Options include POS based point of sale payment processing and merchant GEORGIA rants using it as their premier choice for Software for the Fast- POS systems. Next Gen Dine keeps cus- software for man- acquiring with their Casual and Full-Service Restaurant tomers happy as well as helping to in- aging retail shops and restaurants. current suite of Industry along with Easy-to-use, crease revenue. Next Gen Dine is a ShopKeep allows business owners services. CARD- fully PCI compliant and certified cloud-based, mobile restaurant point nationwide to set-up their regis- FREE offers com- products that are flexible and scala- of sale software designed for the iPad, ters in minutes, accept cash and plete, integrated ble. Their Comprehensive Back based in Las Vegas, NV. Next Gen Dine credit cards with their choice solutions for mer- Office Software offers complete in- also offers restaurant owners customer of processor, view real-time chants from mobile tegration between POS, accounting loyalty, gift card, social media, and fine- sales on their smartphone and online through and payroll with detailed controls to grained marketing tools. and easily track inventory POS. “Our award-win- and staff. Also their award ning platform provides N N N N winning customer end-to-end capabilities WhenToManage, a provider of care team is avail- to engage customers via merchant- cloud-based software for the able to help seven branded interfaces such as mGifts, restaurant, hospitality and retail in- days a week. For all details call messaging, offers, loyalty, payments, dustries, has introduced the com- desktop, tablet or smartphone. Flow is 800.820.9814. order ahead and social media integra- tion.” CARDFREE is headquartered in pany’s newest application – Flow, an designed with the unique needs of the N N N N enterprise social networking tool that restaurant industry workforce in mind. San Francisco and has been recognized allows employees to share ideas, com- WhenToManage offers subscription- CARDFREE, a leading mobile com- as a “Fierce 15” company by Fierce ments and files in real-time, from their based solutions for POS intelligence, merce provider to large merchants, an- See WHAT’S GOING ON page 9

TODAY’S RESTAURANT N WWW.TRNUSA.COM 3 JUNE 2014 GEORGIA ! 800-688-9759 / www.draftbeerusa.com www.beveragecontrol.net 770-939-9637 SERVING THE BEVERAGE INDUSTRY FOR OVER 30 YEARS SERVING THE BEVERAGE INDUSTRY TODAY’S RESTAURANT TODAY’S N

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builds on the storyline the builds on previous the of that starts in January and each episode each and startsthat in January with. It’s somewhat like a new TV series new like a somewhat It’s with. speeds that no human can keep up can human no speeds that hourly but their fields are moving at moving fields are their but hourly “Experts” in the field are popping up popping field are in the “Experts” panies coming online by the hour. the by online coming panies daily with new products and new com and new products with daily around the corner. the around speed. Beam me up Scotty was just was me up Scotty Beam speed. world started to change at supersonic startedworld at change to AOL and the Intranet and withit the and the Intranet AOL from people they liked and knew some liked and they people from with along appear to began cell phone lationship. After all, people bought people all, After lationship. thing about.

or just to say hello and cement the re the cement and hello say to just or handle any problems, update literature update problems, any handle to spend a few minutes with them to them with few minutes spend a to Tuesday Joe Salesman was coming by coming was Salesman Joe Tuesday as needed. needed. as make adjustments in the presentation in the adjustments make friends and gauge their interest and friends interest their gauge and eyes of their customers, who became who customers, their of eyes They were actually able to look in the look to able actually were They be left behind for future reference. future for behind be left ucts using printeducts material could that - prod their of features the showing and ing personal visits to their customers their to visits ing personal Apple and not Orange. Orange. not and Apple background. It’s incredible that Apple is Apple that incredible It’s background. screens displayed text with an orange an with text displayed screens starting to become popular. Computer starting popular. become to new and desktop computers were just were computers desktop new and lot sooner. within twenty four hours and usually a usually and hours four twenty within message and he would call you back you call would he and message Miller always told people to leave a leave to people told always Miller My former partner friend, and Ben My party would most likely call you back. you call likely most would party a message with the receptionist and the and receptionist the with message a you were calling was not there you left you there not was calling were you means of communication. If the party the If communication. of means cepted thing to do. It was the preferred the was It do. to thing cepted on the phone with you. It was the ac on the phone It with you. called someone they likely would get would likely they someone called the world was a different place. If you If place. different a was world the Index of Advertisers of Index 4 New Openings New business opportunities in the Georgia foodservice industry.

N GEORGIA'S GRILL AND BUFFET, 4855 Maysville Road, Commerce N MAPLE ST. WAFFLE HOUSE, 1122 Maple St, Carrollton, Jun-Jul ’14 N RESTAURANT (to be named) 2 stories Now Open N MAGGIE'S TAVERN, 6750 Hwy 53, Braselton N ZOES KITCHEN, 1708 Scenic Hwy S, Snellville, Jun-Jul ’14 Elizabeth St. and North Highland Ave, Atlanta, Nov-Dec ’14 N EL CUBANITO CAFE & SANDWICH SHOP (opened earlier), 129 N. Broad St., Monroe N SALAD EXPRESS GOURMET SALAD BAR & GRILL (just filed permits) N MF SUSHI, 280 Elizabeth St, Atlanta, Feb - March 2015 N COOKS & SOLDIERS, 691 14th St., Atlanta N MAIN ST. GRILL, 113 E Main St., Fort Valley 1159 Lavista Road, Atlanta, Jun-Jul ’14 N MARY’S BREAD BASKET, 5755 Clarion St., Cumming, Jun-Jul ’14 N GB'S — SEAFOOD TAKE-OUT REST, 201 Bradley St., Carrollton N AVOCADO VEGAN CAFÈ & JUICE BAR, 11105 State Bridge Rd Ste 140, Alpharetta N FATINHAS BRAZILIAN BAKING RESTAURANT N H. SANTIAGO BURRITOS, to come when available (future), Roswell, Aug-Sept ’14

JUNE 2014 N CATFISH JOHNNY'S, 1476 Harbor Light Marina Rd, Lavonia N 1951 Canton Rd Ste 290, Marietta, Jun-Jul ’14 N LUCKY'S BURGER & BREW, 305 Brookhaven Ave Ste 1250, Atlanta, Jun-Jul ’14 N ECHO RESTAURANT, 201 Arnold Road, St. Simon Island BUTTER AND CREAM - ice cream and dessert, 416 Church St., Decatur N PALLADINO'S NAPOLI PIZZA, Maple St at S. Aycock St, Carrollton, Mid 2014 N SPROUTS FARMERS MARKET, Hwy 20 at Hwy 9, Cumming, Jun-Jul ’14 N ELMYRIACHI (Elmyr's new sister rest), 1950 Hosea L. Williams Drive, Atlanta N GIOVANNI'S, next to Maple St, Carrollton, Jul-Aug ’14 N SPROUTS FARMERS MARKET, 3630 Peachtree Pkwy, Johns Creek, Jun-Jul ’14 N MILO'S RESTAURANT & BISTRO, 412 South Broad St, Monroe N WICKED JUICY LUCY STUFFED BURGER BAR N SPROUTS FARMERS MARKET, 2480 Mt. Vernon Road, Dunwoody, Jun-Jul ’14 N THE FLORENCE AND THE FLORENCE CAFÈ (next door), One West Hotels Now Open next to Maple St, Carrollton, Jul-Aug ’14 Victory/mail:POBox 1243, Savannah N SPROUTS FARMERS MARKET N THE BRICE A MODERNÑDAY SOUTHERN BELLE, 601 East Bay St., Savannah N TASTY CREPES AND ISLAND OASIS (co branded) Webb Ginn Rd. & Scenic Hwy 124, Snellville, Jun-Jul ’14 N JONESY'S PIZZA AND PUB, 511 Ocean Blvd, St. Simons Island next to Maple St, Carrollton, Jun-Jul ’14 N ECONO LODGE, 41 State Route 20 Spur SE, Cartersville N NEGRIL VILLAGE FIREHOUSE - Caribbean Rest (2nd)(1st in NY) N WICKED WINGS, PIES & ZONES, 828 Newnan Rd, Carrollton N HYATT ATLANTA PERIMETER at Villa Christina, 4000 Summit Blvd, Atlanta N SUBWAY, 2566 Shallowford Road, Atlanta, Jun-Jul ’14 30 North Ave, Atlanta, Jun-Jul ’14 N KABOB LAND, 3137 Piedmont Rd NE, Atlanta N SUBWAY, 630 Morosgo Drive, Atlanta, Jun-Jul ’14 N COOK-OUT (based out of North Carolina) N CHIPOTLE MEXICAN GRILL, 3393 Peachtree Road Ste 1017A, Atlanta N SUBWAY, 3465 Jefferson Rd, Athens, Jun-Jul ’14 1112 Northside Drive, Atlanta, Aug-Sept ’14 N MANGO'S SPORTS COMPLEX - Take-out Food, 120 Parson St., Bowden Hotels Under Construction N AMMO'S BAR B QUE, 166 Roswell St SE, Marietta, Jun-Jul ’14 N COOK-OUT (based out of North Carolina), 808 Martha Berry Hwy, Rome, Jun-Jul ’14 N VILLAGE MARKET & CAFE, 480 Chambers St, Woodstock N THE GIBSON (not even in permit stages yet), 105 West First St, Rome, Oct-Nov ’14 N MEMPHIS BARBECUE CO. (1st Atlanta area location) N MARBAR, 314 E Howard Ave, Decatur N CLERMONT HOTEL + RESTAURANT + ROOFTOP BAR N SARPINO’S PIZZERIA (1st GA location) 4764 Ashford Dunwoody Rd, Dunwoody, Jun-Jul ’14 789 Ponce de Leon, Atlanta, Jun-Jul ’14/later N RATIO BAKESHOP, 755 Commerce Drive, Decatur 1000 Northside Drive NW, Atlanta, Jul-Aug ’14 N FIREHOUSE SUBS, 2911 Chapel Hill Rd Ste 210, Douglasville, Jun-Jul ’14 N HOMEWOOD SUITES by Hilton Savannah Historic District/Riverfront N BUFFALO WILD WINGS, 2200 Peachtree RdNW, Atlanta, Jun-Jul ’14 N FIREHOUSE SUBS, 905 Market Place Blvd, Cumming, Jun-Jul ’14 N RAPPER JAY Z'S NEWEST 40/40 CLUB, 6000 N Terminal Pkwy, Atlanta River St. and Bay St., Savannah, Feb - March 2015 N TAKOREA -a Korean/Mexicanfusion eatery (2nd) N 1940S HOLLYWOOD-REMISCENTCAFÈ EREHWON

GEORGIA N EVENT WISE CATERING, 6687 Bells Ferry Rd, Woodstock N FORT BENNING LODGE / Abrams Hall /860-rooms 4474 Chamblee Dunwoody Rd, Dunwoody, Sept-Oct ’14 3165 Maple Drive, Atlanta, Jun-Jul ’14 N KRISPY KREME DOUGHNUTS, 120 Georgia Hwy 138, Stockbridge Main Check-In Bldg 2793 Hawkins Dr, Fort Benning, Nov-Dec ’14 N DUNKIN' DONUTS, 2555 Wesley Chapel Rd, Decatur, Jul-Aug ’14 N SOUTH MAIN KITCHEN (new concept), 9 South Main St, Alpharetta, Jun-Jul ’14 N MARCO'S PIZZA, 238 Pooler Pkwy Ste F, Pooler N SPRINGHILL SUITES, 85 S Beachview Dr, Jekyll Island, May-Jun ’16 N TUPELO HONEY CAFÈ (1st in GA) N THE GYPSY KITCHEN, Peachtree Rd, Atlanta, Aug-Sept ’14 N RONNIE JOHN'S SUNSET GRILL, 9770 Main St., Woodstock N COURTYARD BY MARRIOTT, 150 South Beachview Drive, Jekyll Island, May-Jun ’16 Roswell Road and Windsor Pkwy, Sandy Springs, Sept - Oct 2015 (not a typo) N THE SOUTHERN GENTLEMEN - a Gastropub, Peachtree Rd, Atlanta, Aug-Sept ’14 N SNELLVILLE PUB, 3902 Hwy 78 West, Snellville N THE HOLIDAY INN RESORT, 711 N Beachview Dr, Jekyll Island, Nov-Dec ’14 N OH BOY ROTISSERIE AND TACOS N AMERICAN CUT - an upscale steakhouse, 3035 Peachtree Rd, Atlanta, Aug-Sept ’14 N JIMELLA'S BAKERY (opened earlier), various places, Decatur N THE WESTIN JEKYLL ISLAND, 110 Ocean Way, Jekyll Island, December 11 2014 10995 State Bridge Road Ste F, Alpharetta, Jun-Jul ’14 N QING MU, a noodle restaurant, East Paces Ferry Rd, Atlanta, Aug-Sept ’14 N SHANE'S RIB SHACK, 441 Pooler Pkwy, Pooler N VALUE PLACE HOTEL, 2877 Dresden Drive, Chamblee, Feb - March 2015 N 2B WHOLE EUROPEAN GLUTEN-FREE BAKERY N CORSO COFFEE, 3035 Peachtree Rd, Atlanta, Aug-Sept ’14 N SHANE'S RIB SHACK, 2148 Hwy 20 West, McDonough N 200-ROOM HOTEL INDIGO DOWNTOWN ATLANTA 42 Milton Ave, Alpharetta, Jun-Jul ’14 N GRAFFITI'S PIZZA AND ITALIAN CAFE, 1170 Hwy 155 South, McDonough 230 Peachtree St. NE, Atlanta, Sept - Oct 2015 N CROSSTOWN GRILLE, Crosstown Rd at Hwy 74, Peachtree City, Jul-Aug ’14 N FIRESIDE PIES, 3035 Peachtree Rd, Atlanta, Aug-Sept ’14 N BOJANGLES' CHICKEN, 3210 Lexington Road, Athens N AC HOTELS BY MARRIOTT, Wieuca and Peachtree Rds, Atlanta, Mid ’15 N SATCHEL BROS. DELI & PICKLE BAR, 6000 N Terminal Pkwy, Atlanta, Sept-Oct ’14 N SHAKE SHACK (1st GA location), 3035 Peachtree Rd Ste A146, Atlanta, Aug-Sept ’14 N BOJANGLES' CHICKEN, 270 North Broad St, Winder N COURTYARD BY MARRIOTT (breaking ground), 220 Johnson St, Carrollton, TBD N CHICKEN-N-BEER, 6000 N Terminal Pkwy, Atlanta, Jul-Aug ’14 N GEORGETOWN CUPCAKE, East Paces Ferry Rd, Atlanta, Aug-Sept ’14 N WAY STATION COFFEE CO., 10610 Ford Avenue, Richmond Hill N TGI FRIDAY'S ATLANTA AIRPORT, 6000 N Terminal Pkwy, Atlanta, Jul-Aug ’14 N LUGO CAFFE - Italian style Coffee Bar, 3035 Peachtree Rd, Atlanta, Aug-Sept ’14 N ALLTHINGS CHOCOLATE AND MORE (opened earlier), 10471 Ford Ave, Richmond Hill N TRACE - a farm-to-table rest. @ The Midtown W Hotel N AF + B, Buckhead Avenue, Atlanta, July 7 2014 N CASHIN'S CHUKKAR FARM POLO CLUB EVENT FACILITY Under Construction 188 14th St NE, Atlanta, Jun-Jul ’14 N LE BILBOQUET - an upscale French bistro, Bolling Way, Atlanta, Aug-Sept ’14 1140 Liberty Grove Rd, Alpharetta N RICE - Alpharetta, 3630 Old Milton Pkwy, Alpharetta, Jun-Jul ’14 N THIRTEEN PIES, 262 Buckhead Avenue, Atlanta, July 7 2014 N N CHEQUERS STEAFOOD & STEAK, 1401 Johnson Ferry Road, Marietta CHERIE ARMAND WINE BOUTIQUE N 7 HENS (2nd location), 6615 Roswell Road N, Atlanta, Aug-Sept ’14 N TIN LIZZY'S (7th location), 3470 George Busbee Pkwy, Kennesaw, Aug-Sept ’14 2000 Mirror Lake Blvd Ste H, Villa Rica, Aug-Sept ’14 N SUGAR SHACK IN THE BACK BAKERY PASTRIES, 1085 Canton St., Roswell N PURE TAQUERIA, Johnson Ferry & Ashford Dunwoody, Atlanta, Jun-Jul ’14 N NAAN STOP INDIAN CUISINE (2nd location), 3420 Piedmont Rd, Atlanta, Jun-Jul ’14 N IRIS'S ORGANIC COFFEE AND TEA ROOM (Community based) N THE BUCKHEAD SPEAKEASY LOUNGE, 264 Pharr Rd, Atlanta Buford Hwy, Suwanee, Jul-Aug ’14 N ITALY'S PIZZA & PASTA, 3260 Buford Dr Ste 60, Buford, Jun-Jul ’14 N OLD 4TH DISTILLERY & TASTING ROOM, 487 Edgewood Ave, Atlanta, Aug-Sept ’14 N TYBEE ISLAND FISH CAMP, 1311 Butler Ave, Tybee Island N TRIDENT SEAFOODS (state-of-the-art seafood processing facility), 100 N WORLD OF BEER (2nd Atlanta area loc) N JIMMY JOHN'S GOURMET SANDWICHES, 1213 Maple St., Carrollton, Jul-Aug ’14 N LIL MOMMA'S DONUTS, 1187 E Church St, Jasper Performance Way, Carrollton, Nov-Dec ’14 745 Chastain Road NW, Kennesaw, Jun-Jul ’14 N JIMMY JOHN'S GOURMET SANDWICHES, 1605 Howell Mill Rd, Atlanta, July - Aug N LITTLE CAESARS PIZZA, 1424 Sam Nunn Blvd, Perry N FOOD COURT/MISCHON'S BBQ & EINSTEIN'S & SUBWAY N WORLD OF BEER, 855 Peachtree St NE, Atlanta, Jun-Jul ’14 N JIMMY JOHN'S GOURMET SANDWICHES N CHIPOTLE MEXICAN GRILL, 3393 Peachtree Rd Ste 1017 A, Atlanta 135 Riverside Pkwy, Austell, Jun-Jul ’14 N PENN STATION EAST COAST SUBS (1st in GA) 1802 Turner McCall Blvd, Rome, Jun-Jul ’14 2556 Briarcliff Rd NE, Atlanta, Jun-Jul ’14 N CHIPOTLE MEXICAN GRILL, 2026 Cumming Hwy Ste 110, Canton N PINKBERRY LENOX SQUARE, 3393 Peachtree Rd NE, Atlanta, Jul ’14 N LA PARRILLA MEXICAN RESTAURANT, Turner McCall Blvd, Rome, Jun-Jul ’14 N N CHIPOTLE MEXICAN GRILL, 905 Market Place Blvd Ste 25C, Cumming N CAFÈ 1711, 1711 Athens Hwy, Snellville, Jun-Jul ’14 COTTON & CORN KITCHEN BAR, 6590 Sugarloaf Pkwy Ste 201, Duluth, Jun-Jul ’14 N ICHIBAN JAPANESE STEAKHOUSE AND SUSHI N 481 Turner McCall Blvd, Rome, Jun-Jul ’14 N 600 DEGREES PIZZA, 5415 Old National Hwy, College Park N MARCO'S PIZZA, 2360 Bethelview Rd, Cumming, Jun-Jul ’14 BLU HAVEN, 1475 Terrell Mills SE, Marietta, Jun-Jul ’14 N N WILLY'S MEXICANA GRILL, 6309 Roswell Rd NE, Sandy Springs, Jun-Jul ’14 N SLICES 12 (from Jersey Boyz Pizza), 9945 Jones Bridge Rd Ste 301, Alpharetta N SMOOTHIE KING, 3912 Buford Hwy NE, Atlanta, Jun-Jul ’14 DENNY'S, to come when available, Metro Atlanta, TBD N N WILLY'S MEXICANA GRILL, 2566 Briarcliff Rd NE, Atlanta, Jun-Jul ’14 N KABIBISH INDIAN AND PAKISTANI RESTAURANT, 14155 Hwy 9 Ste 500, Alpharetta N THE BUNKHOUSE, 11661 Commerce Rd, Athens, Jun-Jul ’14 SOPHIA'S RESTAURANT AND TAPAS (said to be re-opening new) To come when available, Roswell, Jun-Jul ’14 N GRUB BURGER BAR, 2470 Briarcliff Rd NE, Atlanta, TBD N SIP WINE & TAPAS @ The Collection at Forsyth, 440 Peachtree Pkwy, Cumming N PRESERVE BISTRO, 1660 W Broad St, Athens, Jun-Jul ’14 N O’CHARLEY’S RESTAURANT AND BAR, 707 Turner McCall Blvd, Rome, Jul-Aug ’14 N BG BURGERS, Pooler Pkwy, Pooler, Jun-Jul ’14 N EXPRESS BURGER AND GRILL, 7291 N Point Pkwy, Alpharetta N CHEDDAR'S, 1791 Oconee Connector, Athens, Mid to late 2014 N TIN DRUM ASIAN CAFÈ, 2026 Cumming Hwy Ste 108, Canton, Jun-Jul ’14 N MARBLE SLAB CREAMERY, 238 Pooler Pkwy, Pooler, Jun-Jul ’14 N GREEK ISLAND, 3320 Lawrenceville Suwanee Rd, Suwanee N FREDDY'S FROZEN CUSTARD & STEAKBURGERS 1791 Oconee Connector, Athens, Mid to late 2014 N TIN DRUM ASIAN CAFÈ, 2566 Briarcliff Road, Atlanta, Jun-Jul ’14 N SUSHI HANA ASIAN CUISINE, Pooler Pkwy, Pooler, Jun-Jul ’14 N SPICE AFRO CARIBBEAN CUISINE, 13695 Alpharetta Hwy 9, Alpharetta N LINDA'S KITCHEN, 1402 Jackson Trail Rd, Jefferson, Jun-Jul ’14 N NEWK'S EATERY CAFÈ, 3101 Cobb Pkwy Ste 100, Atlanta, Jul-Aug ’14 N PANERA BREAD (free-standing), Pooler Pkwy, Pooler, Jun-Jul ’14 N AMERICAN DELI, 4542 Old Dixie Rd Ste 101, Forest Park N JAZZY CAFE, 655 Unisia Drive, Monroe, Jun-Jul ’14 N PARIDISE BIRYANI POINTE, 1727 Clifton Road, Atlanta, Jun-Jul ’14 N BUNGALOW 88, 171 Auburn Ave Ste P, Atlanta, TBD N AMERICAN DELI, 1302 Maple St, Carrollton N LA PAREJA MEXICAN RESTAURANT, 1436 N Park St, Carrollton, Oct-Nov ’14 N ALADDIN'S MEDITERRANEAN RESTAURANT N HWY 5 ROADSIDE GRILL, 3101 Canton Road, Marietta, TBD N TANNERY ROW ALE HOUSE, 554 West Main St. Bldg C-100, Buford N TOKYO JAPANESE STEAKHOUSE, 4624 Camp Highland Rd, Smyrna, Jul-Aug ’14 Clifton Rd, Atlanta, March - April 2015 (not a typo) N N ROXX TAVERN, 2075 Northlake Pkwy, Tucker DANTANNA’S (3rd location), 6615 Roswell Re NE Ste 30, Atlanta, Jun-Jul ’14 N CORNER TAVERN, 1174 Euclid Ave NE, Atlanta, Oct-Nov ’14 N A BREWERY AND TASTING ROOM FOR WILD HEAVENS CRAFT BEERS N N NEWK'S EATERY CAFE, 2566 Briarcliff Road Ste 101, Atlanta 135 Maple St., Avondale Estates, Sept-Oct ’14 STARBUCKS, 1000 Chastain Rd NW, Kennesaw, Sept-Oct ’14 N ORPHEUS BREWING, 1440 Dutch Valley Place, Atlanta, Jun-Jul ’14 N N PACCI ITALIAN KITCHEN & BAR, 601 E. Bay St, Savannah N NEW LUCKY CHINA, 3405 Gordy Pkwy, Marietta, July 20 2014 FRESHENS, 1000 Chastain Rd NW, Kennesaw, Sept-Oct ’14 N LE FAT VIETNAMESE, 935 Marietta St. NW, Atlanta, Jun-Jul ’14 N N WINGSTOP, 2570 Pleasant Hill Rd Ste 104, Duluth N CHARLEY'S PHILLY STEAKS, 3131 Manchester Expy Ste 8F, Columbus, Jun-Jul ’14 BURGERFI, 77 12th St., Atlanta, Jun-Jul ’14 N CHEESECAKE FACTORY, 3459 Buckhead Loop Ste 3076-A, Atlanta, Jun-Jul ’14 N N SCRATCH FRESH (opened earlier), 12890 Alpharetta Hwy 9 Ste 160, Alpharetta N KONA GRILL (1st GA location), 2800 Old Milton Pkwy, Alpharetta, Jul-Aug ’14 MELLOW MUSHROOM, Baytree Road, Valdosta, Jun-Jul ’14 N DUNKIN DONUTS, Hwy 316 & Hwy 81, Bethlehem, Sept-Oct ’14 N N SOFRA RESTAURANT AND LOUNGE, 3370 Sugarloaf Pkwy, Lawrenceville N SAVOR BOULANGER, 2800 Old Milton Pkwy, Alpharetta, Jul-Aug ’14 MELLOW MUSHROOM, 440 King Way St., St. Simons Island, Jun-Jul ’14 N KEBA SPITFIRE GRILL, Hwy 316 & Hwy 81, Bethlehem, Jul-Aug ’14 N N TAPROOM COFFEE, 1963 Hosea L Williams Dr Ste R106, Atlanta N OAK STEAKHOUSE (from SC Indigo Rest Grp) MELLOW MUSHROOM, 6121 Cedarcrest Rd. NW, Acworth, Jun-Jul ’14 N MOE'S SOUTHWEST GRILL, Hwy 316 & Hwy 81, Bethlehem, Sept-Oct ’14 N THE PAINTED PIN BOUTIQUE BOWLING ALLEY /REST, 737 Miami Circle NE, Atlanta 2800 Old Milton Pkwy, Atlanta, Sept-Oct ’14 N MELLOW MUSHROOM, 28 South Wall St., Cartersville, Jun-Jul ’14 N IRISH RED PUB & TAP HOUSE, 3900 block of Atlanta Hwy, Loganville, Jun-Jul ’14 N THE BISHOP COFFEE & TEA (based in FL), 124 North Avondale Rd, Avondale Estates N BOCADO BURGER BAR, 887 Howell Mill Rd NW, Atlanta, Sept-Oct ’14 N SHAKE SHACK, 3035 Peachtree, Atlanta, Jul-Aug ’14 N LUTHER'S RESTAURANT (Not-For-Profit) N WHOLE FOODS, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 N STAPLEHOUSE, 541 Edgewood Ave, Atlanta, Jul-Aug ’14 N MAMA'S COCINA LATINA, 1958 Piedmont Rd NE, Atlanta 901 South Carroll Road (Hwy 61), Villa Rica, Sept-Oct ’14 N THE EL FELIX, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 N OSTERIA DEL FIGO (relocating its Westside Provisions District location) N CHOW BING REST AND LIQUOR (2nd location) N DUNKIN DONUTS / BASKIN ROBBINS, 3190 East Hwy 34, Newnan, Jul-Aug ’14 3330 Piedmont Rd NE Ste 22-B, Atlanta N DRY BAR, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 907 Marietta St., Atlanta, TBD N EAST COAST WINGS & GRILL, 1680 Mall of Georgia Blvd Ste 1715, Buford, Jun-Jul ’14 N N INDUSTRY TAVERN, 3280 Peachtree Road NE Ste 185, Atlanta N BANTU NOODLES, 4100 Avalon Boulevard, Alpharetta, Oct-Nov ’14 HOP CITY WINE & BEER, 99 Krog St., Atlanta, Jul-Aug ’14 N UNCLE MADDIO'S PIZZA JOINT, 2026 Cumming Hwy, Canton, Jul-Aug ’14 N N EGG HARBOR CAFE, 1830 Peachtree St. NE, Atlanta N TED'S MONTANA GRILL, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 SPICE ROAD CHICKEN, 99 Krog St. NE Ste 410, Atlanta, Jul-Aug ’14 N UNCLE MADDIO'S PIZZA JOINT, 658 Dawsonville Hwy, Gainesville, Jul-Aug ’14 N N PANBURY’S DOUBLE CRUST PIES, 209 Edgewood Ave SE Ste 104, Atlanta N MARLOW'S TAVERN, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 THE LITTLE TART BAKESHOP, 99 Krog St., Atlanta, Jul-Aug ’14 N DANCING MOUTH INDIAN RESTAURANT, 2905 Jordan Ct, Alpharetta, Jun-Jul ’14 N N TACOS & TAQUILAS GRILL (6, 000 sq ft), 650 Ponce de Leon Ave, Atlanta N PINKBERRY FROZEN YOGURT, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 FRED'S MEAT & BREAD, 99 Krog St., Atlanta, Jul-Aug ’14 N SENIOR QUINTIN MEX-GRILL, 3455 Peachtree Pkwy, Suwanee, Jun-Jul ’14 N N ENDIVE PUBLIK HOUSE, 1468 Mecaslin St NW, Atlanta N CRU WINE BAR, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 PANNUS BAKERY - an Int’l Bakery specializing in European N ROLY POLY SANDWICHES, 425 Peachtree Pkwy Blvd Ste 300, Cumming, Jul-Aug ’14 99 Krog St., Atlanta, Jul-Aug ’14 N THE LITTLE ORGANIC MARKET, 245 N Highland Ave, Atlanta N ANTICO PIZZA, 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 N COSTA VIDA - Baja Calif inspired Rest Chain N SUPERICA, 99 Krog St., Atlanta, Jul-Aug ’14 N BABYLON CAFÈ, 2257 Lenox Rd NE, Atlanta N 425 Peachtree Pkwy Blvd Ste 165, Cumming, Jun-Jul ’14 BANTAM + BIDDY (3rd location), 2800 Old Milton Pkwy, Alpharetta, Sept-Oct ’14 N THE LUMINARY AN AMERICAN-BRASSERIE, 99 Krog St., Atlanta, Jul-Aug ’14 N LA CALAVERA BAKERY, 747 E College Ave Ste C, Decatur N N TAPA TAPA, 931Monroe DrNE Ste 106, Atlanta, Jun-Jul ’14 GOLDBERG'S BAGEL COMPANY & DELI N GRAND CHAMPION BBQ, 99 Krog St., Atlanta, Jul-Aug ’14 N SPLENDID SHABU HOT POT BAR, 9 Mill Creek Circle Ste B, Pooler 2800 Old Milton Pkwy, Alpharetta, Jul-Aug ’14 N CHURCH'S CHICKEN (ground up build) N THE SPOTTED TROTTER, 99 Krog St., Atlanta, Jul-Aug ’14 N THE PIG AND THE PEARL - a smokehouse and raw bar Shorter Avenue and N. Hanks St., Rome, TBD N COFFEE SHOP -ILLY, 2800 Old Milton Pkwy, Alpharetta, Jul-Aug ’14 1380 Atlantic Dr Ste 14180, Atlanta N N THE COCKENTRICE (to be connected to Spotted Trotter) N MARLOW'S TAVERN, 3333BufordDrive, Buford, Jun-Jul ’14 ATLANTA BRAVES ALL-STAR CAFÈ, 2800 Old Milton Pkwy, Alpharetta, Jul-Aug ’14 99 Krog St., Atlanta, Jul-Aug ’14 N ZINBURGER WINE & BURGER BAR, 3459 Buckhead Loop, Atlanta N N PANERA BREAD (free-standing), 3333BufordDrive, Buford, Jul-Aug ’14 ATLANTA BRAVES ALL-STAR CAFÈ, 200 Peachtree Rd Ste 206, Atlanta, Aug-Sept ’14 N CRAFT IZAKAYA - modern Japanese, 99 Krog St., Atlanta, Jul-Aug ’14 N POLARIS AND BAR (all rotate)(re-opening), 265 Peachtree St, Atlanta N N BAMBU DRINKS & DESSERTS, 1630 Pleasant Hill Road, Duluth, Oct-Nov ’14 KRISPY KREME DOUGHNUTS, 3120 Peach Orchard Road, Augusta, Jul-Aug ’14 N OFF THE DOCK SEAFOOD CONCEPT (to be named), 99 Krog St., Atlanta, Jul-Aug ’14 N CAFE 49 BREAKFAST & LUNCH, 1160 Old Peachtree Rd NW, Lawrenceville N N AREPA MIA (2nd location), to come when available, Decatur, Jun-Jul ’14 CHICK-FIL-A N GU'S DUMPLINGS, 99 Krog St. Ste M, Atlanta, Jun-Jul ’14 N PAPA'S PLACE - a Family Restaurant, 3651 Dawson Forest Road East, Dawsonville 3120 Peach Orchard Road., 3120 Peach Orchard Road, Augusta, Jul-Aug ’14 N HENRY & JUNE - a coffee and clothing gallery N TON TON RAMEN + YAKITORI BAR, 99 Krog St., Atlanta, Jun-Jul ’14 N MOLLY MACPHERSON'S PUB (2nd), 110 Towne Center Dr, Pooler 784 N Highland Ave, Atlanta, Jul-Aug ’14 N GEORGIA THEATRE CO./RIVERWATCH 14 CINEMAS + in house dining Riverwatch Ave, Augusta, Sept-Oct ’14 N BIG BOSS CHINESE, 312 Church St., Decatur, Nov-Dec ’14 N TAQUERIA TSUNAMI LATIN-ASIAN KITCHEN N SECOND SELF BEER COMPANY, 1311 Logan Cir NW, Atlanta, Jul-Aug ’14 N SZECHUAN-INSPIRED RESTAURANTJIA N CAFE AT PHARR (6th location), 1317 Dunwoody Village Pkwy, Dunwoody, Jun-Jul ’14 1791 Oconee Connector Ste 755, Athens N TEXAS ROADHOUSE (new construction), Buford Hwy Ste 507 & 510, Cumming, TBD N FIREHOUSE SUBS, 2970 S Cobb Pkwy, Atlanta 675 Ponce De Leon Ave NE, Atlanta, Oct-Nov ’14 N FADO IRISH PUB (2nd one may be in works) N SISTER LOUISA'S CHURCH REST + Roof top Ping Pong N SIMPLY SEOUL KITCHEN Howell Mill Road and 14th St., Atlanta, Jun-Jul ’14 N FIREHOUSE SUBS, 3465 Braselton Hwy, Dacula 254 West Clayton St., Athens, Jul-Aug ’14 675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo) N (A DINER CALLED) DINER, 261 19th St., Atlanta, Jul-Aug ’14 N MOJO BURRITO (based in TN) this is 1st location out of state, 5479 Chamblee N CHARLIE NOBLE RESTAURANT, 1040 Gaines School Rd Ste 117, Athens, Jun-Jul ’14 Dunwoody Rd Ste B, Dunwoody N HONEYSUCKLE GELATO N WAFFLE HOUSE, 1960 Satellite Boulevard, Duluth, Jun-Jul ’14 N LADYBIRD GROVE & MESS HALL, 684 John Wesley Dobbs Ave, Atlanta, Jul-Aug ’14 675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo) N HUNGRY HOWIE’S PIZZA #2413, 400 Village Green Circle Ste 4300, Smyrna N EINSTEIN BROS. BAGELS, 800 Peachtree St, Atlanta, Jun-Jul ’14 N THAI RESTAURANT, 6955 McGinnis Ferry Rd, Johns Creek, Jul-Aug ’14 N H & F BURGER, 675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo) N WING KING & THINGS FOOD TRUCK, Atlanta areas, Atlanta N EDGWOOD PIZZA (re-opeing after a year closed/fire) N BUZY BURRITO MEXICAN GRILL N DUB'S FISH CAMP 478 Edgewood Avenue SE, Atlanta, TBD N GOTTA HAVE IT FOOD TRUCK - Globally Inspired Fusion, Atlanta areas, Atlanta 10684 Alpharetta Hwy Ste 400, Roswell, Jun-Jul ’14 675 Ponce De Leon Ave NE, Atlanta, March - April 2015 (not a typo) N N SNOBAYOU FOOD TRUCK, Atlanta areas, Atlanta THE PUB - British pub-style Rest N SALT FACTORY PUB (3rd), 8690 Main St., Woodstock, Jul-Aug ’14 N BAD DOG TAQUERIA, 476 Edgewood Ave, Atlanta, Aug-Sept ’14 4400 Ashford Dunwoody Road NE, Atlanta, Jul-Aug ’14 N TASTING MAINE FOOD TRUCK, 989 Georgian Point Drive, Lawrenceville N HY BUFFET RESTAURANT, 2131 Pleasant Hill Rd, Duluth, Jun-Jul ’14 N FIRST WATCH DAYTIME RESTAURANT N TACO MAC, 3101 Cobb Pkwy Ste 100, Atlanta, Jul-Aug ’14 N GRUB BURGER BAR, 2955 Cobb Pkwy SE Ste 820, Atlanta N CAFE MANGOSIX, 2131 Pleasant Hill Rd, Duluth, Jun-Jul ’14 3450 Old Milton Pkwy Ste 220, Alpharetta, Jun-Jul ’14 N MAIN EVENT, 3365 Piedmont Rd, Atlanta, Aug-Sept ’14 N TAZIKI'S MEDITERRANEAN CAFÈ - a southern born restaurant N FRESH BOWL, 1812 N Brown Rd Ste 40, Lawrenceville, Jun-Jul ’14 N BUFFALO'S CAFÈ, 1175 Buford Hwy Ste 100, Cumming, Jun-Jul ’14 227 Prince Ave, Athens N MAIN EVENT, 10700Davis Drive, Alpharetta, Jul-Aug ’14 N RIBALTA - a NY based Pizzeria, 1080 Peachtree St NE Ste 9, Atlanta, Jun-Jul ’14 N VENKMANS RESTAURANT N THE RENAISSANCE ON PEACHTREE'S RESTAURANT, 3755 Peachtree RD NE, Atlanta N NEW CONCEPT (to be named), 4629 Wieuca Rd NE, Atlanta, Jul-Aug ’14 N ORIENTAL CITY (permits just filed), 5900 Sugarloaf Pkwy, Lawrenceville, Jun-Jul ’14 On Ralph McGill Blvd nearBantam Pub, Atlanta, Oct-Nov ’14 N OCTANE COFFEE BAR, 3423 Piedmont Rd NE Ste 100, Atlanta N DINNER LAB-OFFICE & COMMISSARY N DOC POPCORN, 5900 Sugarloaf Pkwy, Lawrenceville, Jun-Jul ’14 N ATLAS, 88 West Paces Ferry Rd NW, Atlanta, Sept-Oct ’14 2752 East Ponce de Leon Ave, Decatur, Jun-Jul ’14 N FOX'S PIZZA DEN, 3672 Martha Berry Hwy, Rome N HARD BEAN COFFEE (2nd location), off Cunningham Drive, Carrollton, Jul-Aug ’14 N JITTERY JOE'S, 992 N Highland Ave NE, Atlanta, Jun-Jul ’14 N CASPIAN GRILL, 3120 Johnson Ferry Rd, Marietta, Jun-Jul ’14 N STAR CITY CANTINA, 3465 Braselton Hwy Ste 170, Dacula N DOCKSIDE MARINA RESTAURANT AND BAR, 1602 Lakeview Pkwy, Villa Rica, Jun-Jul ’14 N MOXIE BURGER, 555 South Atlanta St Ste A600, Alpharetta, Jun-Jul ’14 N LEGEND'S REST & LOUNGE, 495 Peachtree St NE, Atlanta, Jun-Jul ’14 N INDEPENDENT DISTILLING CO., 731 East College Ave Ste D, Decatur N BOJANGLES' (new construction), East Hwy 80, Pooler, Jul-Aug ’14 N DAVINCI'S PIZZERIA, to come when available, Roswell, Jun-Jul ’14 N HARDEE'S, Cobb Pkwy & Jim Owens Road, Kennesaw, Sept-Oct ’14 N SOUTHBOUND, 5394 Peachtree Rd, Chamblee N BOJANGLES' (new construction), 3868 Stone Mountain Rd, Snellville, Jul-Aug ’14 N SAUCEHOUSE BARBECUE, 830 W Broad St, Athens, Jul-Aug ’14 N MADE KITCHEN & COCKTAILS - an Argentinean Rest, 45 Roswell St., Alpharetta N BOJANGLES' (new construction), US Hwy 441 @ Interstate 85, Commerce, Jul-Aug ’14 N NOVO PIZZA, 5592 Chamblee Dunwoody Rd, Dunwoody, Jun-Jul ’14 N ANGIE'S WHISTLE STOP, 4794 Hwy 78 Ste B, Loganville N ALI'S COOKIES, 1561 N Decatur Rd NE, Atlanta, Aug-Sept ’14 N AMÈLIE'S BAKERY (based in Charolette NC), 840 Marietta St., Atlanta, Jul-Aug ’14 N CHINA EXPRESS, 4665 Atlanta Hwy Ste 100, Loganville Under New Management N DOC CHEY'S DRAGON BOWL, 1556 N Decatur Rd, Atlanta, Aug 1 2014 N LAST WORD RESTAURANT - Cocktail driven N FOGGY BOTTOM BBQ, 85 Ray Road Loganville, Loganville 701 Highland Ave NE Ste 5, Atlanta, Jun-Jul ’14 N GRINDHOUSE KILLER BURGERS (this one only), 209 Edgewood Ave, Atlanta N MEEHAN'S PUBLIC HOUSE, 322 East Paces Ferry Rd, Atlanta, Jul-Aug ’14 N KINFOLKS WINGZ AND THINGZ, 1133 E. Church St, Monroe N POPEYE'S, 201 Morningside Drive, Cartersville, Jun-Jul ’14 N EL AZTECA is now known asEl Ponce, 939Ponce De LeonAve NE, Atlanta N THE PIE SHOP (her 2nd location) N CHINA GARDEN, 2095 Hwy 211 Ste 2D, Braselton 1037 N Highland Ave NE, Virginia Highland, Jul-Aug ’14 N BANTAM & BIDDY, 3459 Buckhead Loop Ste 3065B, Atlanta, Jul-Aug ’14 N STIR IT UP, 84 12th St, Atlanta N CHURCH'S CHICKEN #10432, 168 West May St, Winder N J. CHRISTOPHER'S, 3517 Braselton HwySte A-1, Dacula, Jun-Jul ’14 N TRUE FOOD KITCHEN, 3459 Buckhead Loop, Atlanta, Jun-Jul ’14 N ROMEO'S NY PIZZA OF CANTON, 1453 Riverstone Pkwy Ste 130, Canton N FRIENDS AMERICAN GRILL, 33 Buford Village Way, Buford N SENOR PATRON MEXICAN REST N MAKAN @ Courtyard by Marriott, 130 Clairemont Ave, Decatur, Jun-Jul ’14 N RUSAN'S, 1529 Piedmont Ave, Atlanta N FRIENDS WINDER GRILLE, 35 N. Broad St, Winder 3005 Old Alabama Road Ste 2000, Johns Creek, Jun-Jul ’14 N BARTACO, 969 Marietta St NW, Atlanta, Jun-Jul ’14 N YOUR RESTAURANT HERE Sign up online at www.TRNUSA.com

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POS, all of these functions were done in done were functions these of all POS, such as inventoryfi as such CRM, management, Prior to the modern the POS software. tures to cater to different functionality, different to cater to tures into built all etc., warehousing, nancials, Additionally it includes advanced fea it includes advanced Additionally point of return or customer order. customer or return of point it is not just a point of sale but also a also but sale of point a just is not it ferred to as the point of service of point the as to because ferred meal or drink or meal request. software to customize the item or serv or item the customize to software special a has customer a when ice sold of sale, while bars and restaurants use restaurants and bars while sale, of store uses a scale at the point the at scale uses a store ample, a grocery a candy or ample, able for use with POS. For ex- For POS. use with for able manual cash registers, EFT registers, cash manual avail software and hardware scanners, electronic and electronic scanners, of wide variety other any and may utilize weighing scales, weighing utilize may screens touch terminals, POS their requirements. Retailers requirements. their hardware and software as per as software and hardware will also normallywill also re issue a industries uses customized make payment. The merchant The payment. make transaction. the for ceipt and provide options for the customer to customer the for options provide and culate the amount owed by the customer the by owed amount the culate EPOS) is the place where a retail transac retail a where place is the EPOS) mer the to payment a makes customer a - cal would retailer the sale of point the At becoming electronic point of sale or sale of point electronic becoming which at point is the It is completed. tion services. or goods for in exchange chant checkout, duringcheckout, computerization later GEORGIA JUNE 2014 6 be ready. emerge out of nowhere —the key isto and personality traits. son with a uniqueset of circumstances tant to remember: confrontationDuring every it isimpor you willever encounter on any job. the most pressure-packed experiences beyond the initial difficulties. you to findinnerstrength, and persevere grounded and above the fray requires point ifyou’re not careful. Staying ice skills. It can take you to your breaking the ultimate test of any employee’s- serv sonable, irrational customer represents N N Dealing with irate customers isone of Facing off with a screaming, unrea Every customer isa different per Irate customer encounters can — don’t— them lose customer Deal irate an with - - - TODAY’S RESTAURANT upset customer walking inyour door counter. nection to them. dressing them. It adds a personal con- use the customer’s name when ad issue, actual to the ALWAYS and to try your apology directly makes reference apologize for this issue…” Make sure insincere. Be specificby saying “I “”I’m isso overused Sorry” it sounds just doesn’t cut it sometimes. Saying uation. times there isnothing that can save a sit set things right. Get on thecustomer’sGet on the sideof Ditch the “I’m Sorry” Script. N N N Compassion isessential. Despite your best efforts, some You represent an opportunity to Visualize for a moment an John Tschohl Sorry, - - - N tacking mode. are listening to someone who is in an at are not personally beingattacked but toremember thatyou important very customer does isattackyou. It’sangry and approaching you. The first thing an WWW.TRNUSA.COM much to gain a new a gain to much at least five timesas N customer than keep Remember, itcosts N Toda an existing one… y ’ s Restaurants Contributor - solve it together. are and you want to re their emissary them. for bat thatyou them tells This customer know that your job isto go to problem. zation you are invested insolving the ployee and as the face of your organi show your customer than, as an em an irate customeraround. Youneed to way to stop the venting and to bring solved, getting it done now isthe best customer. situation so he or she continues to bea with your competent handling of the the customer.guidelines—and serve knowing you are following company lose your cool. tell their friends!). back again and again (and will probably a problem –they’ll feelgreat and come know that they have helped you resolve possible let the complaining customer the issue; eliminate the fault. Wherever something! Fix the process; train staff in gives you a chance to breathe. separates you from the situation and recharge and assess your role. Recovery tomers isallowing yourself to relax, time”, know that dealing with irate cus of yourself. of your As part “recovery the test. You must findways to take care and emotionally and put your skillsto irate customers willdrain you physically time and effort. you can afford to begenerous inyour priority, top the ratios cost atthese and tomer, according to Tschohl, should be is 130. Keeping a complaining cus- erage on Facebook numberof friends cial media it’s even more costly. The av than keepan existing one and with so times as much to gain a newcustomer ficiently. their concerns the answers Put yourself inyour customer’s place ior. Examinefacts. the react words, totheir behav their just not is available online. Situations.and Difficult John’s strategic newsletter ing his new program Handling Irate Customers written several books on customerinclud service - Entrepreneur asa “customer guru,” service has Minnesota. by Described USA Today, Time, and Service Quality Institute in Minneapolis, strategist,service is founder and president of irate customers 6 steps to handle situations customers anddifficult The C’s 4 of handlingirate Partner with your customer. Let the Regardless of how a problem is N N Learn from every complaint. fromDo Learn every Take Care Of Yourself. Remember, it costs at least five Solve the problem quickly and ef- 5. Apologize without laying blame 4. Suggest alternatives that address 3. Ask questions and actively listen to 2. Listen carefully and with interest. 1. N N It’s all about: John Tschohl, the internationally recognized Compassion –Listen carefully and Confidence –Handle the situation Calm –Remain calm and don’t Competence – Save the customer Dealing with ------7 JUNE 2014 GEORGIA TODAY’S RESTAURANT TODAY’S N WWW.TRNUSA.COM WWW.TRNUSA.COM GEORGIA JUNE 2014 8 ployees to excel intheir work. restaurant prepares industry its em ment and leadership skills, the in a group setting, to time-manage interact with customers and working ing ina restaurant. From to learning byskills that can beperfected work workers. Additionally, there are many employeessalaried as hourly started Industry Factbook, nineinten road.the According NRA’s the into full-time positionsturn down seasonal positions for students can deavor. For example, and temporary that can beutilized for any future en vides individuals with tools and skills pro industry that the foodservice Association believer (GRA) isa firm are they and booming school. of out the is summermonths when tourism growth, especially for teenagers during foroffer countless opportunities careers. continues to This industry job, into successful which then turned numerous individuals with their first the restaurant has provided industry level position. As these facts indicate, the restaurant was an entry- industry restaurant owners say their first job in restaurant. Additionally, eight inten got ina their first job experience their lives,during and one out of three the restaurant at some point industry one-half of all adults have worked in Restaurant Industry Pocket Factbook, Restaurant than $4.25 an hour toemployees hour $4.25an than youth minimumwage of not less “Employers are to pay a permitted the GRA’s Legal Knowledge Center, Howard LLC to and a contributor Stillwagon, & atSherman attorney providedinformation by A. Bryan and regulations.rules According to to bemindfulof certain portant When hiring teenagers,When hiring it isim The Georgia Restaurant According National tothe Association’s 2014 (NRA) for youth youth for opportunity up serves Restaurant industry Karen Bremer ------TODAY’S RESTAURANT N Georgia RestaurantGeorgia Association. rewarding restaurant setting. tain from working ina fast-paced and ob can thatthey opportunities the younger generation should embrace nities for the country’s workforce, the continues to providetry job opportu year in2014. As the restaurant indus economy for the 15th consecutive projected to outpace the overall the restaurant-industry job growth is www.dol.gov/dol/topic/youthlabor. Department of Labor’s website at tion on teen labor laws, visit the must be observed. For more informa federal standard, the higher standard can change. If a state differsfrom the teen labor restrictions and these rules tasks. their with various state Each certain fromstricted performing dividuals underthe age of 18 are re federal teen labor law limits, and in- and responsibilities, according to year-olds are hours limited to certain laws.labor For example, 15– 14and ways adhere to federal and state teen 90days.” for only youth rate and employing them employees underage 20 at the dard minimumwage by only hiring prohibited from avoiding the stan hours or wages). Employers are also ment (e.g., reducing employees’ employees) displace- and partial total displacement (i.e., terminating the youth wage. This includesboth place employees to hire someone at mum wage. Employers may not dis his/her pay to the applicable mini ployment, the employer must raise em of day 91st the years or age of ment. If the employee reaches 20 days (not work days) of employ ing the first 90 consecutive calendar who are under20 years of age dur Today’s Restaurant Contributor Karen Bremer isExecutive Director ofthe The NRA’s Factbook indicates that Additionally, employers should al ------N visit www.LRSus.com. fices and more. For more information, and nursinghomes, doctor/dentists of amusement parks, churches, retirement restaurants, hotels, hospitals, cares, day used ina variety of settings, including: tools.and surveying LRS solutions are ing, guest management provider of on-site pag LLC isa leading global Long Range Systems, ment inthe background. tomanage analytics usablewhile delivering ficiency at the host stand thatpromotes ef lution management with a so- company’s latest evolution inwait-time in1995. On Cuedustry represents the guest pager for the restaurantoriginal in LRS isknown for having invented the restaurants the simplicity they need.” tomers the flexibility they want and guest experience. On Cue gives cus management so they can focus on the ators want to streamline waitlist ecutive officer of LRS. “Restaurant oper phone or pager,” said Skip Cass, chief ex- tion to be notified by cell preciate having the op company. “Guests ap- pager, according to the cell phone or a guest notifies a customer’s cation that seamlessly the only waitlist appli technology, On Cue is store. Based apatented on download inApple’s app waitlist management, now available for Restaurants, a complete solution for announced the launch of On Cue for Wha Packaging Machine. Table42-S MAX their Top Vacuum matic.com for all ordering details. ments of the food industry. holly Visit to adhere hygienic to the strict require machines are designedand constructed model and double chamber units. All also market and sella numberof floor Machines that Hollymatic offers. They size Table Top VacuumPackaging The MAX of various 42-S isone of a series able for all conventional vacuum bags. High-pressure sealing systems are suit ables key parameters to beset precisely. with a precision vacuum sensor that en- Hollymatic’s sensor control isequipped on site.can bemade right ing packages that aesthetically-pleas- provides quality sealing process trolled vacuum and ily accessible. The con are clearly visible and eas- vidual components that design features indi maintenance-friendly aging machine that is built to last. The combine to make an easy-to-clean pack- design and state-of-the-art technology 18”x8½ just pact, space-saving design, it measures Visit cardfree.comVisit for order information. Sonic Drive-In and Checkers/Rally’s. Wireless. Customers include Taco Bell, WWW.TRNUSA.COM Long Range Systems (LRS) Hollymatic recently introduced N N N

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N N N - - - s Goi recently ------n www.tsbrass.com. unit. Forrinse more go to information, 1947—when it developed the first pre- for moretries than 65 years—since and plumbingindus the foodservice all-in-one solution for restaurants. cording to a newsrelease with an andbarcode ceipt printer scanner, ac- register, credit/debit card re terminal, Data Corporation can replace the cash agers. restaurant for system owners/man point-of-sale tablet-based new a duced the footprint of ourthe footprint ItalianVilla Kitchen U.S. regional in rants throughout the malls 40 open Italian restau Kitchen Villa based that it has signeda deal with Chicago- this year, the T&S designengineering earlier testing and certification formance successfully completing third-party per ManagerEngineering Jeff Baldwin, “After and equip5SV-C. Said T&S Brass B-0107-C, B-0107-J, B-0108-C, 0107-C, Those models includethe EB-0107-J, EB- which are manufactured by T&S Brass. recommended spray valves, six of The agency recently announced eight Environmental Protection Agency (EPA). selected for WaterSense labeling by the ficiency pre-rinse spray valves have been market, announced that six of its high ef products for a worldwide foodservice ufacturer of commercial plumbing and Douglasville. Riverside West Business Park in Atlanta, near built is being the in 260,000-square-foot a that facility business. For all details visit pnc.com. that can help streamline and grow a Marketplace includesapps and features where. Plus, the CloverTM App innovative equipment solutions to See team takes great inreceiving pride the Inc. has beena leader inproviding coveted WaterSense recognition for PNC Merchant intro has Services Villa Enterprises announced recently Enterprises Villa T&S Brass and Bronze Works, man Gordon Foodservice announced these high-efficiency pre-rinse spray valves. customers Our foodservice "We've beenaggressively expanding have embraced wholeheartedly these water-saving but hard-work ing models and we’re pleased very that the EPAthat the so, done has well.” as g WHAT’S ON GOING General GrowthGeneral Properties Inc. to The Clover Station from First T&S Brass and Bronze Works, On The facility is expected to N N Clover comes pre-con figured with the restau rants’ menuloaded and isready for useout

N N of the box. The cloud technology allows for monitoring em- for monitoring ployee activity, run transaction reports and modify inventory items anytime, any all information. years. gfs.comVisit for three200 within ploy approximately tion center willem Atlanta-area- distribu summer,2014. The be operational in

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N ------9 JUNE 2014 GEORGIA ------ROUP www.grcg.info • G www.grcg.info Canadian – Based Collective Point of Sales – Based Point Canadian Collective Mobile devices also give users an give also devices Mobile Solutions can be reached at 866.907. 4POS [4767] at 866.907. Solutions can be reached restaurants that appeal to them. Your appeal that them. to restaurants in local high rank should restaurant compre a present as well as searches, on prominent in several listing hensive find you customers Once line directories. they devices, mobile their via online web restaurant your to full access want navigate to capability the as well as site, download and pages the through quickly menu promo include current that apps website restaurant mobile Your tions. white more include less content, should Since animation. if any, little, and space, go the on customers restaurant most to offer, have what you wantto know of point focal be the menu should your website. mobile your instant re outlet to post restaurant the out walk they moment The views. describe to online go they their door, Ensure dining experiences you. with highest the receives restaurant your wireless a installing by compliments restaurant. your in system POS mobile profession trained highly of team Our sug to features what exactly knows als your needs of the meet that gest to up how teach you We operations. mobile your to plan floor your load inventory bar in real track system, POS customer instant receive and time, your of one with Consult feedback. learn experts to POS mobile today how turn can unhappy an restaurant your patron lifelong loyal, a into customer business. your of 404-630-3541 404-630-3541 - - - - • ! CPA Online: ! Restaurant Furniture Upfront Capitol ! Upfront ! Restaurant Insurance ! Consultant ONSULTING ! Email Marketing ! Food Safety ! Cash Management C Payroll Service ! Payroll ! Building Brands they go online to online go they Vincent Sneider • 404-630-3541 • [email protected] Vincent • 404-707-8289 • [email protected] Tammen Jody J. Stewart Singleton • 404-775-5199 • [email protected] Erik Bloom • 770-695-0744 • [email protected] Jason Dresnok • 770-642-1070 ext. 109 • [email protected] Allen • 770-295-9586 •[email protected] William Amnad Di Maria • 770-971-3646 • [email protected] Manny Ramirez • 404-368-7801 • [email protected] Jennifer Gaal • 678-429-2504 • [email protected] Spiess • 404-808-9576 • [email protected] Jeff • [email protected] • 770 220-5114 Taylor Bobby Appell • 561-620-8888 • [email protected] Howard • 770-330-3023 • [email protected] Rodney Wedge Eric Gagnon • 404-593-4193 • [email protected] The moment they they moment The N walk out the door, door, the out walk Intouchdining Bakery La Petite French LMSC, Inc. Mallory Agency Management Horizons, Inc. Services Spotter Metro Millennium Seating Mood: Paychex Network Rewards Tellermate Restaurant Today's & Means Ways Sell Restaurants We Mobile restaurant customers search customers restaurant Mobile According to a comScore report comScore a to According describe their dining their describe experiences with you. with experiences TODAY’S RESTAURANT TODAY’S How mobile customers find you find mobile customers How Going mobile local online business directories to find to business directories online local released in February 2013, nearly 134 nearly 2013, February in released smart a Americansmillion owned a number represents That phone. since increase staggering percent 10 vast a means This 2012. November find customers majority potential of web your accessing business by your devices. mobile their via site released research recent to According per 80 over Networks, Limelight by mobile a abandon customers of cent horrible had they because website user experiences. to include data that describes that data include customer to The data should savvy prompt behavior. inform to servers their owners restaurant bartendersand pref menu customer of service special and requests. erences N ------ESTAURANT ! Law Firm R 1208 Wynnes Ridge Circle SE, Marietta, GA 30067 GA Marietta, SE, Circle Ridge Wynnes 1208 Improve your bottom line by increasing sales and and sales by increasing line bottom your Improve reducing costs with the best products and services! and products best the with costs reducing • WWW.TRNUSA.COM WWW.TRNUSA.COM Freeing up more time for servers for time to up more Freeing On a busy Saturday night, servers night, Saturday busy a On How management benefits management How The most significant trend: significant most The at the table paying rant managers can expect their restau their expect can managers rant more to addition In sales. grow to rants doors, their through walking customers imple from benefit managers restaurant in other systems POS mobile menting often software system POS Mobile ways. hourly tracks that data latest includes the and inventory, monthly and daily sales, receive also Managers costs. labor shift by counts data real-time accurate more Restaurant systems. POS using mobile innovations future expect can managers interact with customers means restau means customers with interact can run three or four deep at each POS each deep at four or runcan three and terminal orders place to waiting - sys POS Mobile payments. process servers process, accept, to allow tems at customers to payments present and no They restaurant. in the table each termi POS a use to wait to have longer not having to nal time and they save by Mobile restaurant. the over all walk servers with provide systems POS - mag include a that devices handheld credit process to stripnetic reader paying at the table Moreover, cards. credit their that customers ensures table. the leave never cards POS mobile utilize that Restaurants servers their spend report systems impor most is what doing time more tant: providing impeccably timed serv timed impeccably providing tant: ice and selling more menu items. selling more ice and ------EORGIA ! CC Processing ! Cooking Oil Recycling G ! 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Ken!Rickenbaker • 404-731-4498 • [email protected] Jim Mainor • 404-583-3388 • [email protected] A. Bedon • 404-925-4394 • [email protected] Raul Alexis Goldman • 404-576-6700 • [email protected] Blake Doty • 770-652-6435 • [email protected] Michael Liu • 770-855-4433 • [email protected] Joshua S. Stein, Esq. • 404-926-4104 • [email protected] Chris Stegall • 770-827-0424 • [email protected] Ryan Martin • 707-317-9630 • [email protected] McDaniel • 678-431-8223 • [email protected] Trey Raul!Thomas • 678-270-7272 • [email protected] Bill Berry • 404-304-6730 • [email protected] Alce'e • 770-375-5079 • [email protected] Maurice Kathy Rubenstein • 770-310-5300 • [email protected] Randy Thompson • 770-505-6295 • [email protected] Randy Britt James • 800-609-8235 • [email protected] Bob Parker • 678-756-2236 • [email protected] We are here to help! to here are We

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No more waiting to pay to waiting No more Mobile POS trends in the restaurant industry in restaurant the POS trends Mobile

their restaurants represent the pri the represent restaurants their cessing times. tors locate strategically throughout - pro payment mary slow of cause POS terminals that restaurant opera terminalsPOS restaurant that to process the payments. Immobile payments. the process to servers another five or more minutes servers or more five another up the payment. Then, it takes it Then, payment. up the not return for several minutes to pick to minutes several for return not the bills in stylish checkbooks and do and checkbooks bills in stylish the pay for their meals. Servers drop off Servers drop meals. their for pay trons more than having to wait to more trons hancement innovation involves up involves innovation hancement stations. One recent service en- recent One stations. pro payment faster produce only servers. The goal of a restaurant op restaurant a of goal The servers. elimi operators the whether steps, server chartsseating consolidate to com mobile incorporate to systems industry not restaurant the in trends mo their from restaurants review evitably create more steps for their for steps more create evitably service minimize be to should erator running update or nate side work sale of point restaurant grading POS Mobile technology. puting capa include the also but cessing, find and to customers of bility bile devices. enhance customer service, they in they service, customer enhance restaurant operators devise ways to ways devise operators restaurant tomer service. Although many Although service. tomer pends mostly on the level of cus- of level the on pends mostly one or two percent profit margin de- margin profit percent two or one understand that squeezing out a out squeezing that understand 10 What’s Going On from page 9 Calendar Eventss brand over the past several years, and need to track brand performance across this new partnership is the ideal oppor- channels and to maintain a competitive tunity for us to continue introducing our advantage," says Darren Tristano, Upcoming industry affairs brand in new markets," CEO Anthony Executive Vice President at Technomic. Send your Calendar Event info to Today’s Restaurant!t! Scotto said in a company news release. "No other program provides the "As a privately-held company, we're po- breadth of attributes tracked across sitioned to swiftly respond to opportuni- both restaurant and retail channels." July ties such as this and are able to tap our Data for more than 125 leading restau- vendor network to open rant chains and 40 re-

JUNE 2014 21-24 N 6th Annual Gwinnett Restaurant Week multiple units quickly." tailers is available in Gwinnett Restaurants N Lisa Anders, Executive Director/Explore Gwinnett Currently Villa Italian Technomic's Consumer 770.814.6044 N [email protected] Kitchen has more than Brand Metrics online 250 locations world- database, which allows October wide. The brand intro- operators to track their duced a new prototype performance against 12–14 N 2nd Annual Atlanta Foodservice Expo and recipes in 2012. competitors across channels on a variety Georgia World Congress Center N 285 Andrew Young International Blvd. N N N N Atlanta, GA N Contact: Dan Edwards N 770.432.4200 Ext. 111 of attributes regarding An enduring tradition, man's rela- food and beverage, service, atmosphere, tionship with beer dates back nearly value, convenience, brand image and GEORGIA November 7,000 years. And while few human tradi- more. Visit technomics.com for all or- tions can rival the ancient art of brewing, dering details. 10–16 N Savannah Food & Wine Festival MISCO has taken a big step forward in N N N N 1 International Drive N Savannah, GA N 912.232.1223 N info@savannah- advancing brewing science with the foodandwinefest.com first ever digital refractometer designed InterContinental Hotels Group's specifically for the brewing industry. (IHG) Hotel Indigo® brand, which The patent pending MISCO Digital Beer opened its first hotel ten years ago in February 2015 Refractometer is not just another repur- Atlanta and now has 55 locations open in posed Brix refractometer. MISCO 11 countries, has signed its 19-21 N NAFEM Pro-Brewing Scales™ are scien- third hotel in the metro area, Anaheim Convention Center N Anaheim, CA N www.TheNafemShow.org tifically derived from a beer connecting guests with another model with a complex sugar pro- unique Atlanta neighborhood. file, influenced strongly by malt- The Hotel Indigo Downtown Do you have or know about an upcoming event ose, and specific to wort. As there Atlanta location will occupy you’d like to see featured in the Calendar Events? is very little sucrose in wort, eight floors of a building first measurements and temperature developed 50 years ago by one Contact us today at 561.620.888 or trnusa.com compensation are naturally of Atlanta's most respected and much more accurate than su- influential architects, John C. crose-based Brix refractometers. Portman, Jr., whose real estate Furthermore, because the refrac- development firm, Portman tometer is made specifically for Holdings, purchased the build- beer, the user no longer needs to ing. Portman's architecture use a refractometer correction firm, Portman & Associates, is factor when plugging dissolved solids well known for award-winning architec- readings into beer calculators. For more ture of urban mixed-use complexes and information, call 216.831.1000 or access will again oversee architectural services. MISCO's website: www.misco.com/beer. The Hotel Indigo Downtown Atlanta hotel, expected to open in fall 2015, will N N N N be located at 230 Peachtree St. NE. The Papa John's International, Inc. has approximately 200-room conversion recognized Nu-Safe Floor Solutions property will have a fitness center, busi- Editorial as its Service Partner of the Year. ness center, bar and restaurant. Louisville, KY-based Papa John's is the N N N N world's third largest pizza delivery Calendar 2014 company with more than 4,400 pizza With more than 60 years in the SPECIAL ISSUES YOU DON’T WANT TO MISS… restaurants in 50 states and 36 countries quick-service industry in the South and and territories. Nu-Safe and Papa John's Central Plains, Sonic Drive-In is making have successfully progress in its Restaurant Maintenance & Cleaning partnered for the commitment to ex- JULY 2014 past 18 years to panding across the help ensure floor U.S., primarily through Florida Restaurant Show Issue safety and reduce coast-to-coast franchise FLORIDA ONLY — AUGUST 2014 Papa John's cost of development. As mo- Atlanta Foodservice Expo risk regarding slip mentum builds, Sonic GEORGIA ONLY — SEPTEMBER 2014 and fall injuries. For more information, is setting a growth tar- visit: www.nu-safe.com. get for a goal of one thousand new Sonic Drive-Ins in the next 10 years, growing Food, Food, Food… N N N N the popular chain by nearly 30 percent. Everything Food Related As distinctions between restaurants Continued domestic growth will power OCTOBER 2014 and retailers increasingly blur, foodser- much of this goal, with plans to move vice suppliers and operators must in- from 44 states to all 50 states. crease their understanding of the Holiday Issue N N N N DECEMBER 2014 needs, behaviors and attitudes of con- sumers sourcing ready-to-eat meals, re- Today’s Restaurant invites you to gardless of the channel. To support submit information for the What’s these efforts, Technomic's online Going On column. Please fax, mail or e- Consumer Brand Metrics (CBM) mail your story to us. Try and keep the restaurant brand tracking tool has ex- word count between 25-75 words. Get panded to include ongoing consumer free publicity for your company! And assessments and performance ratings don’t forget to visit our newly updated for more than 40 retail chain brands. website at www.trnusa.com where we Call for more information or to reserve ad space: "The CBM expansion empowers op- now feature online flip page and mo- 561.620.8888 N www.trnusa.com erators and suppliers with the con- bile versions of all our editions. sumer insights and information they N N N N

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$ Cloud-based solutions provide solutions Cloud-based opting are operators some While Grand Opening Grand B ENTER AS MANY PRODUCTS AS YOU LIKE YOU AS PRODUCTS MANY AS ENTER C port the cloud. We also provide also We port cloud. the service support and traditional of systems. POS enterprise-wide access real-time, de- Web-enabled any from data for phones), mobile iPads (PCs, vice less IT and compliance, PCI easier few a just are These management. operators restaurant benefits the of leap the making from realizing are systems. cloud-based to run device, to mobile a on POS the ter traditional a prefer who those Cloud-based TODAY’S RESTAURANT TODAY’S N ------e e qu WWW.TRNUSA.COM WWW.TRNUSA.COM Atlanta At only 21 years old, Hodgkinson was Hodgkinson old, years 21 only At the with affair love Hodgkinson’s Chef help in role integral an played “Kevin deepest the made has what Perhaps every family your with down “Sitting of knowledge expansive chef’s The sights his set has chef ambitious The very a execute is to aim level high “My JTC. Kitchen & Bar Howell at 1198 Kitchen is located JTC. N Mill Rd Ste 8 in Atlanta. The restaurant can be can restaurant The Atlanta. in 8 Ste Rd Mill calling 404.355.2252. by reached and anonymity. Chef Hodgkinson con Hodgkinson Chef anonymity. and in Ashland, training his with tinued high- a to beat kept he where Oregon, which restaurant cozy a rhythmpaced at that festival Shakespeare the to catered annually. people million 1.8 attracts hip a Tomei’s, at chef executive named historic in his hometown, restaurant Gold the Rush from is famous which take the next step I “to says that He days. enrolled he so back,” step a take to had Cordon Le Academy, Culinary Texas in landed Graduation Texas. in Austin, Bleu him the sous chef position at 34th St. food sourced locally fresh, where Café, focus. the was to moved he when blossomed South positions chef out sought He Atlanta. caught and restaurants, premium with lumi Chef Top Bravo’s of attention the the at was who Gillespie, nary Kevin the at kitchen Grill’s Woodfire of helm de cui- chef up to shot Hodgkinson time. Grill. Woodfire at years four sine within cuisine,” Southern ing me appreciate used he confesses who Hodgkinson, says po fiddle to second grits think to played learned quickly other the was it “I lenta. adding that, he says, way around,” most and richest the is cuisine “Southern fulfilling in America his the of because tory heritage and it.” behind the heart is how imprint chef’s the on around meals its values family Southern own his of him reminds which table, the in California. back family is how dinner together eating and night norm the not in it’s but up, grew I the be to seems “It says. he California,” rea the of one it’s and norm South, in the here.” home at feel so I sons and ingredients freshest the sourcing perfection into led flavors layering their of fall in the Fry Ford chef from call a to 2012, inviting him to become part of the executive As family. Kitchen Bar & JCT. dining destination lauded the of chef gourmet style, down-home its for known the in employing revels Hodgkinson bring to techniques fundamental proper, let and ingredient each of best the out itself. for speak component each ting Kitchen countrywideon JCT. for acclaim of level the is elevating goal His Bar. & pretentious, becoming without cuisine at fun place a it make to continuing experience dine and to which food. format in a can food people of which he approachable,” keep it still and enjoy noting that the Southern focussays, sit envi refined in comfortableuated yet regard high such it kept is what’s rons community. foodie Atlanta’s with seven for been here it’s reason a “There’s would I better. it make just to aim I years. of realm national the to JCT. take like to had always I’ve knows Ford recognition. my foot on the gas.” To ------the Kitchen & Bar & Bar Kitchen . JTC to Atlanta.

when he moved moved he when

RICHIE ARPINO

South blossomed blossomed South

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o Chef Hodgkinson’s Hodgkinson’s Chef Executive Chef E.J. Hodgkinson Executive Chef E.J. love affair with the with affair love

Once he finished high school, the ad the school, high finished he Once “My grandmother taught me grandmother the art “My

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of 6. “I fell into cooking comfortably.” cooking fell into “I 6. of who could cook an egg at the tender age tender the egg at an cook could who cliché,” says the family-oriented chef family-oriented the says cliché,” to-table long before it was cool or a or cool was it before long to-table of preservation and the concept of farm- of concept the and preservation of grown in her lush California garden. California lush in her grown grandmother canning the tomatoes the canning grandmother old California native is in an un is in an native California old culinary vibrant been immersed in a cul observing his ingredients, sourced the family dinner table. The 29-year- The dinner table. family the deserves. it acclaim national the to locally for appreciation his developed into fulfilling and nourishing fulfilling and into at meals Kitchen Bar & JCT. rocket to aims and profes cooking began native California, Hodgkinson that chef-driven childhood dens, turning fresh, local ingredients local turning fresh, dens, now, South the with affair love abashed Placerville, The life. his of half for ture ripe the neigh at in a 14 sionally of age during was this It borhood shop. coffee

and grandmother tend to their gar their to tend grandmother and came easy, as he watched his mother his watched he as easy, came Hodgkinson’s comfort kitchen in the Hodgkinson’s Culinary Academy, Le Cordon Bleu. Cordon Le Academy, Culinary try, polishing his culinary his polishing lux at chops try, Texas the and cafés ury resorts, E.J. Hodgkinson crisscrossed the coun crisscrossed the Hodgkinson E.J. at JCT. Kitchen & Bar in January 2013, Kitchen in January & Bar at JCT.

Executive Chef E.J. Hodgkinson E.J. Chef Executive

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