Cincinnati, OH (RestaurantNews.com) Cincinnati-based Flipdaddy’s Brilliant Burgers and Craft Beer Bar, one of the Midwest’s most innovative better burger concepts, has amplified its mouthwatering and entertaining dining experience, adding new entrées, shareables and desserts, while debuting entirely new Brunch and Happy Hour menus, plus Dog-Friendly menus served exclusively on the patios. The menu evolution comes as the popular restaurant brand moves forward under new leadership in proven industry veteran Tom Sacco, and with an eye toward national expansion.
Founded in 2010 and now with five restaurants in Ohio, Kentucky and Alabama, Flipdaddy’s has become a culinary trendsetter, delighting guests with house made, inventive and delicious burgers made with a proprietary and distinctive blend of premium cuts of beef short rib, brisket and chuck. Guests also enjoy a variety of imaginative and tasty shareables, salads, sandwiches, dinner entrées, hand-dipped milkshakes, and a mammoth offering of more than 100 craft beers on tap, most sourced locally, but from around the country as well – all in a fun and entertaining atmosphere with full-service bar and now dog-friendly patios featuring outdoor fireplaces and communal games such as Cornhole and putting greens.
Under the direction of new CEO Tom Sacco, Flipdaddy’s menu has been shaped to appeal to broader dining preferences and tastes, and to provide greater value. “Flipdaddy’s has become one of the Midwest’s most popular and innovative restaurant brands and we’ve amped up this experience by expanding our menu AND lowering our price points to include even more crave worthy options with added affordability,” said Sacco. “As we look to growing throughout the country, one thing will always remain the same and that is our commitment to the highest quality of ingredients, a truly fun, entertaining service approach, and a best-in-class dining experience.”
The list of new entrées, shareables and hand-crafted milkshakes, offered all day long, include:
Authentic Texas Sirloin Steak, Select, Center Cut, served with Fresh Seasonal Vegetables and choice of side. Best served with one of Flipdaddy’s Brilliant Burger toppings.
Louis-Style, Smoked BBQ Ribs, rubbed with a house made, sassy dry rub and smoked to perfection, with orange-soda flavored BBQ sauce served on the side, along with Fresh Seasonal Vegetables and choice of side.
Fresh Grilled Alaska Whitefish, lightly seasoned with Lemon-Peppered Old Bay, and served with Fresh Seasonal Vegetables and choice of side. Best served with one of Flipdaddy’s Brilliant Burger toppings.
Flipdaddy’s Lager Beer Battered Fish & Chips, three strips of Cod, fried in Flipdaddy’s Lager Beer Batter served with Fresh Seasonal Vegetables, Tartar Sauce, Malt Vinegar and a choice of Chips, Fries or any other side.
Nashville-Style, Hot Chicken, a boneless, fried chicken breast, seasoned with our proprietary Nashville “Hot” sauce, served up with Fresh Seasonal Vegetables and choice of side.
Asian Persuasion Chicken, a Grilled, Boneless Chicken Breast, topped with Grilled Pineapple Rings, Teriyaki Glaze, Havarti Cheese, thin slices of Red and Yellow Peppers, and Rice Noodles, Fresh Seasonal Vegetables and a choice of side.
Bacon Candy, thick strips of Cherrywood Bacon, coated with Brown Sugar and Maple Syrup, sprinkled with Cajun Seasoning, and baked to finger-licking good perfection.
Grilled Bacon Mac, featuring Flipdaddy’s World Famous Grilled Mac ‘n’ Cheese infused with real, cooked pieces of Cherrywood Bacon.
Strawberry Shortcake garnished with Fresh Strawberries and Shortcake (with option to add Strawberry Vodka)
Hershey’s Chocolate Bar garnished with a Hershey’s Miniature Chocolate Bar and Chocolate Syrup (option to add Watershed Bourbon)
Oreo Cookies ‘N’ Cream garnished with an Oreo Cookie (option to add Kahlua)
Reese’s® Peanut Butter Cup, garnished with a mini Reese’s Peanut Butter Cup (option to add Kraken Dark Rum)
Smores & More garnished with mini Marshmallows, Pieces of Chocolate and Graham Crackers (option to add Bailey’s Irish Cream)
Flipdaddy’s has also introduced its first Brunch menu, offered each Saturday and Sunday from 11:00 a.m. to 2:00 p.m. The menu also reflects Flipdaddy’s unique and unexpected flavor spins on such favorites as:
Waffle Doodle Do, featuring Hand-Battered and Fried, Boneless Chicken Breast served over a Hot-off-the-Iron Waffle, served with Seasonal Fresh Fruit and Canadian Maple Syrup.
Cincinnati Sunrise, featuring local favorite Goetta patty, with Maple Brown Mustard Sauce, Cheddar Cheese, a Short Rib/Brisket/Chuck Blend Burger topped with a Farm-Fresh, Cage-Free, Fried Egg.
Steak & Eggs & Tots, starting with a Center Cut, Select, Sirloin Steak cooked-to-order and served alongside two Farm-Fresh, Cage-Free Eggs prepared any style and complimented with house made Tater Tots and Toast.
Rise & Shine, a Short Rib/Brisket/Chuck Blend Burger topped with Cherrywood Smoked Bacon, a Farm-Fresh, Cage-Free, Fried Egg, plus Fresh Tomato Slice and Fresh Iceberg Lettuce.
Goetta Life, two Farm-Fresh, Cage-Free Eggs, two Goetta patties, plus Cherrywood Smoked Bacon and Sourdough Toast.
$2 Specialty Beverages, including Bellini’s, Mimosas, Micheladas and Bloody Mary’s.
By popular demand, Flipdaddy’s is also debuting a weeklong Happy Hour menu, offered from 2:00 p.m. to 6:00 p.m. each day, including Saturday and Sunday, and featuring:
1/2 Price on all Shareables
1/2 Price on all Draft Craft Beers
$2 off Well Drinks
$2 off Glasses of Wine
Flipdaddy’s has also rolled out the welcome mat for man’s best friend with Dog-Friendly Patios and a special Doggy Friendly menu. In addition to their own bowl of water, the menu offers a choice of either Flipdaddy’s signature Short Rib/Brisket/Chuck Blend Burger with Fresh Banana Slices, or a Grilled Chicken Breast, also with Fresh Banana Slices.
About Flipdaddy’s Brilliant Burgers and Craft Beer Bar
What started as one foodie’s mission to find the perfect combination of burger and beer has transformed into Flipdaddy’s Brilliant Burgers and Craft Beer Bar, one of the Midwest’s most innovative, premium better burger concepts. Now with five restaurants in Mariemont and Symmes Township, Ohio, Union and Newport, Kentucky, and Orange Beach, Alabama, Flipdaddy’s offers American classics with a distinctive and inventive spin, and featuring a signature, proprietary and gourmet burger blend of short rib, brisket and chuck for a deliciously delectable take on a national favorite. Flipdaddy’s menu also includes a variety of mouthwatering offerings including a center-cut sirloin steak, smoked pork ribs, fresh-grilled fish and a numerous shareables, salads, sandwiches, desserts, and creamy premium milkshakes. Flipdaddy’s now offers brunch each Saturday and Sunday, Happy Hour seven days a week, and Dog Friendly patios and menu. The emerging restaurant brand plans to expand its singular dining experience throughout the country in the coming years. For information about franchising opportunities, please visit flipdaddys.com.
Foodservice Training Portal to launch Anti-Bias eStart to address this pervasive issue in foodservice and hospitality
Raleigh, NC (RestaurantNews.com) Foodservice Training Portal, a leading provider of cloud-based learning tools for foodservice, hospitality, grocery, retail and institutional feeders is pleased to announce the release of Anti-Bias eStart, a comprehensive online training tool to educate on implicit bias, promote conscious inclusion and reduce exposure to discrimination-based liability.
Overcoming attitudes and stereotypes based on characteristics such as race, age, gender, ethnicity, religion or appearance takes a conscious effort by individuals- specifically in the foodservice and retail industries where client-facing interactions and team-based service are the norm. This type of internal assessment is crucial as a Harvard University/Project Implicit study found that over 70% of foodservice employees surveyed exhibited some form of unconscious bias. Further, Marshall Consultancy concluded that profitability in operations with some type of diversity or bias training can be up to 30% higher than businesses where no diversity/inclusion training is provided.
With Anti-Bias eStart, employees are challenged to examine the motivations behind their language and decisions, provoked to engage in self-examination and guided to ensure they are expressing the company’s values to all co-workers and customers. Content is divided into three lessons:
Defining & Understanding Bias
How to Identify and Eliminate Bias and
Creating a Bias-Free Workplace
The course concludes with a final assessment and provides a Certificate of Completion with successful passage. Whether deployed by an independent location or a large franchise operation, Anti-Bias eStart sends a top-down message to employees through heightened awareness and actionable advice that can help to combat both conscious and unconscious bias in the workplace.
In an industry rife with headlines of racial bias and gender bias, operators can deliver a consistent, bias-free message with Anti-Bias eStart. Developed based on client requests and inquiries, Foodservice Training Portal created Anti-Bias eStart as an opportunity for foodservice and hospitality companies to implement an immediate beneficial solution and prevent negative headlines. And while classic training taught, “The customer is always right,” it is important to note employers also have an obligation to make sure their workers don’t encounter a hostile or unsafe work environment, which includes mistreatment based on factors like gender, age, national origin or race from customers. Ultimately, the course provides an opportunity to positively influence employee behaviors, establish a dialogue within the operation regarding bias and prevent possible missteps before they occur.
“While bias-related incidents have likely occurred throughout the years, the emergence of the viral video allows for a business to experience an immediate negative public relations impact with a potential financial impact to follow when related to a bias-based incident,” noted Eric Webster, Managing Director of Foodservice Training Portal. “With Anti-Bias eStart, operators have the chance to affect real change within their companies and assist their employees in recognizing and analyzing biases they may not even realize they have. Most importantly, once a bias is identified, an employee can implement strategies to ensure they do not adversely affect the business.”
Foodservice Training Portal is a leader in the field of e-Learning and hospitality talent training solutions. The company provides cloud-based education tools for their customers, who range from single location foodservice operations to national institutional feeders- providing products to assist clients in effectively achieving their training goals. For more information, visit www.foodservicetrainingportal.com.
NC Company Makes Hot Sauce With Sweet Potatoes & Carolina Reaper Peppers
Pittsboro, NC (RestaurantNews.com) Cackalacky, Inc. has added Cackalacky® Hotter Sauce to its lineup of award-winning Southern lifestyle product offerings.
Made with sweet potatoes and aged Carolina Reaper peppers, Cackalacky® Hotter Sauce is a much spicier take on the company’s signature Cackalacky® Spice Sauce flavor.
Intended as an extra-spicy compliment to daily menu items like biscuits, burgers, pizza, and omelets, the company believes their new Cackalacky® Hotter Sauce pairs especially well with traditional Carolina fare such as pork barbecue, slaw, collards, and beans.
About Cackalacky, Inc.
Now celebrating nearly two decades in business, Cackalacky, Inc. is a family owned company that specializes in Cackalacky® branded sauces, snacks, beer, apparel, outdoor sporting wares and more. Cackalacky products are available in grocery, gourmet and specialty stores primarily throughout the Southeastern U.S. as well as online via www.Cackalacky.com.
Double your wing eating enjoyment on Sunday, July 29 by celebrating the 2nd most American holiday this month at Hooters
Atlanta, GA (RestaurantNews.com) Close out one of America’s most celebratory months with a must-try National Chicken Wing Day offer from Hooters. On Sunday, July 29, Hooters will offer all guests 10 free Boneless Wings with the purchase of any 10 wings at participating locations nationwide. All Hooters wings, including our hand-breaded boneless wings, can be tossed in your favorite of 17 craveable sauces or one of three dry rubs – Texas BBQ, Caribbean Jerk or Garlic Habanero.
What’s more American than spending National Chicken Wing Day at Hooters to indulge in our world-famous wings? Hooters offers six wing varieties including Smoked Wings, Original-Style Wings, Naked Wings, Daytona Beach-Style Wings, Bacon Wrapped Wings and Boneless Wings. The best wings can only be served up by iconic Hooters Girls, so Hooters really is the one-and-only choice for your wing-eating pleasure on National Chicken Wing Day.
Hooters new Smoked Wings are marinated overnight with a sweet and spicy dry rub before being hickory smoked in-house fresh each day, and are only half the calories of traditional buffalo style wings.
Hooters encourages all guests to share their Hooters wing indulging experiences using #NationalChickenWingDay across their social media pages.
The offer is dine-in only at participating Hooters locations across the U.S. on Sunday, July 29, 2018 only. For more information and to find your nearest Hooters location visit www.hooters.com.
About Hooters of America, LLC
Hooters of America, LLC, is the franchisor and operator of more than 425 Hooters restaurants in 39 states and 31 countries. Known for its world famous Hooters Style chicken wings, the first Hooters opened its doors in 1983 in Clearwater, Florida. Expectations were so modest at the time that the simple fact the doors opened was deemed worthy of a toast. Since then millions have been liberated from the ordinary at Hooters while enjoying great food, fun and one-of-a-kind hospitality that can only be served up by the Hooters Girls. For more information about Hooters visit www.hooters.com or follow us at twitter.com/hooters, facebook.com/hooters, instagram.com/hooters or on Snapchat at “hooters.”
The craveable, poppable cheese-filled bites replace the traditional crust, only available for a limited time
Plano, TX (RestaurantNews.com) There may be no professional sporting events to watch on July 18, but don’t fret – Pizza Hut is serving up something that will have fans cheering. Starting July 16, Pizza Hut is officially bringing back the all-time fan favorite – Cheesy Bites Pizza – to menus across the country, for a limited time.
“We always say that Pizza Hut and sports are a perfect match – so on a day with no sports, we are getting creative to bring some entertainment to fans,” said Zipporah Allen, chief marketing officer, Pizza Hut. “The iconic Cheesy Bites Pizzas’ limited-time return to our menu gives people nationwide a fun twist to pizza night.”
Made with 28 crowd-pleasing, cheese-filled bites in the place of a traditional crust, Cheesy Bites Pizza is an appetizer-and-pizza-in-one that is sure to bring some spirit back into your routine pizza (and sports-less) night. Not to mention, with the Hut Rewards program, ordering Cheesy Bites Pizza online will bring you one step closer to free pizza. For every dollar spent ordering food online, Hut Rewards members earn two points towards a free pizza.
Cheesy Bites Pizza is currently available for a limited time for delivery, carryout, or dine-in at Pizza Hut locations across the country. For more information about Pizza Hut, visit Blog.PizzaHut.com or head to PizzaHut.com to order now.
About Pizza Hut
Pizza Hut, a subsidiary of Yum! Brands, Inc. (NYSE: YUM), has more restaurant locations in the world than any other pizza company. Founded in 1958 in Wichita, Kan., Pizza Hut operates over 16,700 restaurants in more than 100 countries.
With easy order options including the Pizza Hut app, mobile site, and Amazon and Google devices, Pizza Hut is committed to providing an easy pizza experience – from order to delivery – and has the only loyalty program, Hut Rewards, in the U.S. that offers points for every dollar spent on food online.
Pizza Hut is also the proprietor of The Literacy Project, an initiative designed to enable access, empower teachers and inspire a lifelong love of reading. The program is rooted in the foundation set by the Pizza Hut BOOK IT! Program, which is the longest-running corporate supported literacy program, impacting more than 14 million students each year. For more information, visit www.pizzahut.com. Pizza Hut is the Official and Only Pizza Sponsor of the NFL and NCAA®.
Award-winning restaurant celebrates grand opening in Mobile on July 23
Mobile, AL (RestaurantNews.com) Walk-On’s Bistreaux & Bar is making its highly anticipated Alabama debut and is bringing its fresh Louisiana cuisine served in a family-friendly atmosphere to Mobile on Monday, July 23.
The new restaurant, located at 3673 Airport Blvd., will kick off its grand opening festivities at 10:30 a.m. with an official ribbon-cutting ceremony hosted by the Mobile Chamber of Commerce. During the event, Walk-On’s will make a $5,000 donation, in the form of a large check, to the Society of St. Vincent de Paul.
Mobile’s new Walk-On’s restaurant will open its doors at 11 a.m. on Monday. But consider arriving early because the first 25 customers will receive a mini football autographed by New Orleans Saints superstar and Walk-On’s Co-Owner Drew Brees! The new restaurant will also be giving one lucky winner Free Walk-On’s for a Year!
“I’ve lived in the Mobile area for 27 years and I can’t tell you how excited we all are to welcome Walk-On’s to the community and to the great state of Alabama,” said General Manager Chuck Rehm. “The game day atmosphere and Louisiana-inspired menu is unlike anything else in Alabama; the food is seriously delicious.”
Walk-On’s is renowned for its signature Louisiana-inspired menu served up in a game-day atmosphere by an All-American Team. When the new restaurant opens, it will be the 21th Walk-On’s system-wide.
“We are extremely excited and honored to introduce everyone in Mobile – and Alabama – to the incredible Walk-On’s brand,” said Jason Gisclair, President of DBMC Restaurant Group, a Walk-On’s franchisee. “We have found the perfect location near I-65 and we’ve hired an All-American team of 125 to join us in serving the Mobile community. Walk-On’s is perfect for Mobile and we know it’s going to be a very welcome addition to the dining and entertainment landscape in the area.”
The new restaurant will be open Sunday through Thursday from 11 a.m. to 11 p.m., and Friday and Saturday from 11 a.m. to midnight.
Walk-On’s now has 20 locations: four in Baton Rouge, two in New Orleans and San Antonio, and one each in Lafayette, Houma, Shreveport, Lake Charles, Covington, Broussard, Alexandria, Gonzales, and Bossier City, La., and Waco, Lubbock and Tyler, Texas. Other locations are coming soon in Alabama, Florida, Louisiana, Mississippi, Tennessee and Texas, with several additional markets across the Southern U.S. likewise on the drawing board.
Following a record-breaking year of franchise expansion, Walk-On’s has captured the top spot in two categories of Technomic’s 2018 Top 500 Chain Restaurant Report. To inquire about franchising opportunities, qualified applicants may contact Kelly Parker at email@example.com.
For a complete menu and more information, visit walk-ons.com.
About Walk-On’s Bistreaux & Bar®
Based in Baton Rouge, La., Walk-On’s Bistreaux & Bar® is rapidly expanding across the country thanks to its winning combination of food and drinks made from scratch with a taste of Louisiana. Walk-On’s All-American team serves up a game-day experience in a fun, family-friendly atmosphere that ensures every guest is a winner. For more information, visit www.walk-ons.com, or contact Ladd Biro at Champion at firstname.lastname@example.org or 972.930.9933.
First 50 guests will win FREE Pizza for a Year on July 21
Mesa, AZ (RestaurantNews.com) Mesa’s second Cicis restaurant opened its doors last week and is celebrating with an official grand opening event on Saturday, July 21.
During the grand opening celebration from 11 a.m. to 2 p.m., guests can enjoy complimentary prize giveaways, face painting and a balloon twister, and the first 50 guests will receive FREE Pizza for a Year! That’s the equivalent to one free buffet, once a month for an entire year or one large one-topping pizza once a month for an entire year!
To add to the excitement, Cicis will donate a portion of the grand opening proceeds to Big Brothers Big Sisters of Central Arizona, a mentoring network that provides children facing adversity with strong and enduring, professionally supported one-to-one relationships that change their lives for the better, forever.
“We have already experienced great success since opening our doors on July 9, so we couldn’t be more excited to celebrate our official grand opening with the community on Saturday,” said District Manager Walter Rosales. “Cicis has become a community favorite and we knew opening a second location in Mesa was a must. We look forward to becoming an even bigger part of the community and getting more involved with organizations like Big Brothers Big Sisters and others in the area.”
The new restaurant is located at 1411 S. Power Road and is open Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday 11 a.m. to 11 p.m.
The new Mesa restaurant will feature Cicis contemporary new logo, branding and “Maverick” restaurant prototype, which embodies Cicis brand character, described as “unconventional, brave and independent.” It is the fourth Cicis in Arizona and among more than 425 system-wide.
Cicis is dedicated to going Beyond Pizza and feeding individuality by enabling its guests to find the tastes they love. For a limited time, guests can buffet the Italian way! Enjoy Cicis new Chicken Parmesan Italian Flatbread and Bruschetta Italian Flatbreads made with thin, crispy crust and loaded with mouthwatering toppings. Then, indulge in something sweet with the new Lemon Crème Bars. For more information, visit cicis.com.
Roundtable of Industry Experts to Offer Insights on How to Improve Unit Level Performance and Maximize Profitability Wednesday, July 25th at 12 p.m. ET
Reston, VA (RestaurantNews.com) FranConnect, the leading provider of franchise management solutions, will host another webinar in its popular Executive Series, “How to Improve Unit Level Performance and Maximize Performance.” Designed specifically for multi-unit operators, this upcoming webinar will unveil secrets to driving peak financial performance for franchisees. The webinar will be held on Wednesday, July 25 at 12 p.m. ET.
Register here for the webinar. A recording will be provided to all that register for the event.
The webinar roundtable will feature franchising experts from across the industry, including:
Jeff Bevis, CEO and Founder of FirstLight Home Care
John Meaney, National Accounts and Territory Manager, Intuit Software
Justin Waltz, Founder, Peer Performance Groups and author of Disrupt from Within
Keith Gerson, moderator and President & Chief Customer Advocate, FranConnect
“Increasing franchisee profitability is the goal for every franchisor as profitably equals franchisee satisfaction, reduces churn rates, improves validations and drives multi-unit expansion. By bringing together thought leaders and innovators for a roundtable, we’ll be able to discuss the tips and tricks that lead to financial success across the board,” said Keith Gerson, President of FranConnect. “The goal of the webinar is to foster an interactive environment in which best practices are shared and every listener leaves with at least one practical new idea to help improve franchisee performance.”
In addition to a discussion of general best practices driving profitability, attendees will learn:
Best practices for empowering franchises to improve sales and financial performance.
How to create and execute franchise peer performance groups of any franchise organization.
Advantages of cloud-based financial systems for portfolio management.
How to use the QuickBooks Online cloud-based solution to leverage financial and performance metrics in real-time.
Why benchmarking and dashboard “scoreboards” are effective at motivating franchisees.
“There’s a lot that goes into making both a brand and its franchisees profitable. That’s why we decided to bring this roundtable together and host this webinar,” said Gerson. “We aim to push best practices to the forefront so that every attendee can determine how to use them to their advantage.”
FranConnect provides proven franchise management software to more than 700 brands and 140,000 franchisees, including multi-unit operators and area developers. Clients rely on FranConnect to grow franchisee units and increase profitability. Only FranConnect comes with Franchising Built-In— exclusive functionality and best practices for the entire franchise lifecycle — so franchisors can more effectively manage, track, and run their businesses. For more information, visit www.franconnect.com or email email@example.com.
Artichoke Basille’s Pizza, known for its authentic NYC slices and whole pies, will be opening its first Connecticut outpost later this Fall at 2391 Berlin Turnpike in Newington, CT.
The Famous NYC Pizza Concept Will Introduce Its Iconic Slices & Pies To Newington, CT In Late Fall 2018
New York, NY (RestaurantNews.com) Artichoke Basille’s Pizza, the famed New York pizza concept, has just signed a lease to open the brand’s first Connecticut store in Hartford County. The new location, opening later this Fall at 2391 Berlin Turnpike in Newington, was part of a multi-unit agreement inked with franchisee and Connecticut local Matthew Rusconi earlier this year.
The upcoming Newington location will be the first freestanding store in the Artichoke empire, thus creating a new footprint for larger standalone Artichoke franchises in the future. The Newington outpost will span just over 1600 square feet, and will include seating for 35 people and space for a full-service bar. The freestanding location will also feature many of the same design elements, like exposed brick and antiqued tin, that characterize the existing Artichoke Pizza locations, bringing the heart and soul of the New York stores to the Connecticut community.
“We’re excited to debut a new freestanding store format in Connecticut, and are thrilled to have Matt and his team bring it to life, as they are as equally passionate about Artichoke Pizza as we are,” said Francis Garcia, Co-founder and Co-owner of Artichoke. “In New York, most of our locations are in centuries-old tenement buildings, so the site of this location is somewhat of a departure for us, but we have full confidence that the Newington store will transplant a little bit of New York City to Hartford County.”
Artichoke Basille’s Pizza, which specializes in serving a unique style of “authentic” New York pizza, was founded in 2008 by cousins, best friends, and pizzaiolos Francis Garcia and Sal Basille. After successfully testing slivers of their signature Artichoke Pie in the breadbaskets of their family’s Staten Island restaurant, Garcia and Basille opened the first Artichoke Pizza location in Manhattan’s East Village. The concept quickly grew a cult fanbase that lauded its authentic NYC slices and whole pies, which, unlike other fast casual pizza concepts, are never made in a conveyor belt oven. Artichoke’s offerings range from the traditional (Margherita, Pepperoni, Sicilian) to the more unique, like the Surimi-topped Crab Pie and their namesake Artichoke Pie, topped with artichoke hearts, spinach, cream sauce, mozzarella, and pecorino romano.
Artichoke has collected a slew of awards over the years, including being named ‘Best Pizza’ by The New York Post and one of the ‘Top 5 Slices in the Boroughs’ by CBS New York. The concept’s massive slices and whole pies have also garnered praise from celebrities such as Rachael Ray, Jay Leno, Justin Bieber, Miley Cyrus, and Leonardo DiCaprio, among other celebrities who are often spotted at Artichoke locations in Manhattan and Brooklyn.
The concept currently operates 12 locations in New York, Miami, and Berkeley, CA, and has more than 10 stores in development in New Jersey, Northern California, and Connecticut.
Artichoke Basille’s Pizza is the largest and fastest growing authentic New York-style pizza concept, and is partnered with Fransmart, the industry leading franchise development company behind the explosive growth of brands like Five Guys Burgers & Fries and The Halal Guys, to further grow the brand. They are currently looking for experienced multi-unit foodservice operators to develop franchise territories in major markets across the country. To learn more about franchising with Artichoke Basille’s Pizza visit http://go.fransmart.com/artichokepizza.
Artichoke Basille’s Pizza is a modern pizza restaurant based in New York City. Founded by cousins and best friends, Francis Garcia and Sal Basille, Artichoke Basille Pizza serves pizza classics in a fast casual and affordable setting. Artichoke’s pizza uses thicker dough and features an array of toppings and artisan flavors, while the concept also yields great unit economics, low start up and food costs, and impressive margins. The brand currently has 12 units open and is actively franchising across the nation. For more information, visit www.artichokepizza.com.
Fransmart is the global leader in franchise development, turning emerging restaurant concepts into national and global brands for over 10 years. Company founder Dan Rowe identified and grew brands like Five Guys Burgers & Fries and The Halal Guys from 1-5 unit businesses to the powerhouse chains they are today. Fransmart’s current and past franchise development portfolio brands have opened more than 3,000 restaurants in 45 states and 35 countries. Fransmart and their partner brands are committed to franchise development growth—as of 2015, over 1,000 new restaurants are in development across their current portfolio.
Ajenda Public Relations
With Nearly 100 Locations Across the U.S., Saladworks Unveils its Next Brand Evolution to Atlanta Guests at First of 20 Area Locations
Conshohocken, PA (RestaurantNews.com) Saladworks, the nation’s leading salad-centric franchise brand, has opened its first Atlanta-area location, with extensive plans to develop the market to build corporate locations alongside qualified franchise partners. Based on extensive research in the market and use of its regression analysis and site survey tool, Saladworks feels the market can hold at least 20 locations. The Saladworks team is working with local real estate teams to explore new locations across the Atlanta, Georgia area in Sandy Springs, Alpharetta, Buckhead, Midtown and Perimeter with a goal of having at least a dozen stores open in the next three years.
“Atlanta’s market energy and consumer demographic are the perfect scenario for Saladworks to launch aggressive restaurant development, a brand new menu, and an updated layout as part of the next evolution of our concept,” Sugrue said. “On a personal level, it’s wonderful to come back to the place where I spent a better part of my life and had the great fortune to raise my children. It’s a coming home of sorts, and I’m really excited to bring Saladworks to Atlanta.”
Sugrue’s ties to Atlanta run deep. He received his MBA from the Goizueta Business School at Emory University, also located in the same area as the new location – Atlanta’s Druid Hills neighborhood. He also spent over a decade working for The Coca-Cola Company, and continued his work in foodservice with HoneyBaked Ham.
Currently, Atlanta is the 9th largest metropolitan area in the U.S., strengthened by the tremendous number of regional, national and global headquarters located within the city’s reach. Saladworks partnered with Forum Analytics, a CBRE company that specializes in market research, data science and business analytics to draw conclusions on focus growth markets. Similar to the Dallas-Fort Worth area, where Saladworks is also developing, Forum Analytics found that Atlanta’s growing and diverse demographic presents itself as the perfect environment for the 30-year-old salad concept to refresh itself and thrive.
Research was also conducted to identify the brand’s target consumer. Saladworks’ positioning targets flexitarian consumers who gravitate toward healthy, plant-based eating. Entering this new market gives Saladworks the opportunity to try out the latest evolution of their new menu geared toward the flexitarian consumer. The fast-casual salad concept will continue to offer delicious salads but, the company has increased the number of toppings consumers can choose from, as well as introduced new products like house made falafel and a new line of house made dressings. New menu categories like toasts and grain bowls will also make their debut at this Atlanta location.
The new menu, designed by Saladworks Chef and Registered Dietitian Katie Cavuto, was carefully crafted with a number of core themes in mind: freshness, quality, color, nutrition and trends. However, the number one guiding principle for menu development continues to be taste.
“When envisioning the new menu, we really focused on the freshness and quality of the ingredients we chose to use. We also made sure we were making things from scratch because that’s the easiest way to control flavor and freshness and create crave-worthy recipes that are unique to Saladworks,” Cavuto said. “If you think about it, all salads start with similar base ingredients, so we knew we had to add value to ours and make sure the made from scratch salad dressings stood out as a key differentiating ingredient. I also kept color in mind with each creation. We wanted each menu item to be beautiful and inviting – having customers fall in love with the food that they eat.”
Sugrue believes Atlanta is the perfect place to unveil the updated menu because of its diverse population and strong, vibrant community of young people.
“The new menu is relevant to a younger, more vegetable-centric consumer. Katie created everything on the new menu to be delicious, satisfying and also incredibly nutritious – a concept resonating well with millennials who are taking a healthier approach to eating.”
The menu isn’t the only update at this new location. The new Atlanta location, along with the new menu, will boast a smaller footprint, new consumer flow, increased good to go ordering and pickup options, varying forms of seating including outdoor tables and communal areas, and convenience outlets for consumers. The new option for a smaller footprint appeals to the company’s franchisees and is indicative of a constant focus on franchisee profitability.
“At Saladworks, our consumers come to us for choice and control. We already offer that to them with our extensive menu lineup, and this store increases the choice and control in the ordering process. There will be increased engagement in the line between our employees and guests, as well as the option for customers to skip the one-on-one contact and order, pay and pickup by utilizing enhanced technology,” Sugrue said.