| Restaurant Business Future 50, 2006 |
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| 2006-08-10 | ||||||||
Welcome to the incubator, a narrow slice of the entrepreneur segment where new ideas are being cultivated that will drive relatively unknown restaurants of today into the top 100 of tomorrow.
1. Five Guys Famous Burgers and Fries
2. Raising Cane's Chicken Fingers The concept, founded in 1996, focuses exclusively on fresh, marinated, made-to-order chicken fingers and sides
3. Firebirds Rocky Mountain Grill In this chain's contemporary-rustic lodges, smoky aromas from a large stone fireplace prime customers for dishes like flame-grilled steaks and rotisserie chicken. Partners Dennis Thompson, Douglas Glendenning, Mark Wattles and Leslie Rudd have opened 12 locations since December 2000 and plan eight more in the next three years. Marketing is largely grassroots: sampling to nearby businesses and hosting events for schools, charities and chambers of commerce.
4. Pollo Campero Founded in 1971 by Dionisio Gutierrez and a group of Guatemalan businessmen, Pollo Campero is a leading family-style chicken chain in Latin America. In 1994, the company launched a franchising program designed to take the concept international, including to the United States. Units now operate in California, New York, Texas and Virginia and are opening soon in Chicago and Washington, D.C. Chicken, the house specialty, comes marinated and fried or rotisserie roasted, in nuggets (Camperitos) and wings. Further U.S. expansion is planned, as is aggressive growth in China, which will see 500 units within the next five years.
5. Cantina Laredo Cantina Laredo takes an upscale approach to South-of-the-Border fare, with dishes such as pork roast with chipotle-wine sauce, and atmosphere several notches up from the corner taco joint. The chain is owned by the Dallas-based company Consolidated Restaurant Operations, which owns eight chains in all, including El Chico and the Spaghetti Warehouse. Cantina Laredos currently number 15, most in Texas. Plans are afoot to expand into the Middle East and eventually Southeast Asia. Five to seven restaurants will open next year, including two in Dubai.
6. It's a Grind With a Starbucks on nearly every street corner, you'd think the chain had the coffee business all sewed up. Wrong. It's a Grind, based in Long Beach, California, plans to open 38 shops by the end of the year, an increase of 50 percent. Marketing director Bob Phibbs says people are looking for an alternative to the omnipresent chain, and that is where It's a Grind comes in. The coffee houses have a homey look with wingback chairs and fireplaces, plus a local owner who might just be running the espresso machine. Owners Marty Cox and Louise Montgomery, a husband and wife team, founded the chain in 1994.
7. Le Pain Quotidien These rustic bakery-cafes, whose centerpiece is a large communal table, sell organic, Fair Trade priced coffee and an increasing number of products from self-sustaining, bio-diverse farms. The brand was founded by Alain Coumont in Brussels in 1990, and the U.S. owners, PQ New York Inc., opened the first stateside store in 1997. The company currently has 20 U.S. units and plans five more this year. They also have 45 international franchise locations from the U.K. to Dubai, Kuwait and Lebanon, and plan 15 more in 2006.
8. Crispers This Florida chain serving affordable soups, salads and sandwiches is named for the piece of restaurant equipment that keeps salads fresh. A private company whose majority owner is Publix Supermarkets, Inc., Crispers opened its first unit in South Lakeland Florida in 1989. In 2005 Publix made a major equity investment in the chain spurring expansion throughout Florida and soon to other states. All stores are company owned and franchising is not in their immediate plans.
9. Famous Famiglia Opened in 1986, Famous Famiglia operates units in transportation hubs, malls and shopping centers, colleges and universities, stadiums and busy urban locations nationwide.
10. Oceanaire Seafood Room Oceanaire Seafood Room is to seafood what Smith & Wollensky and Ruth's Chris are to steak. "We're a power seafood concept, upscale and very quality focused," says president and CEO Terry Ryan. Founded in late 1998 by Ryan and partners with financing from Clarion Partners, NY, and 200 other shareholders, the company operates restaurants in Atlanta, Baltimore, Dallas, Indianapolis, Minneapolis, San Diego, Seattle and Washington, D.C. Additional units are planned for Miami, Charlotte, Houston, Philadelphia and Orlando. All stores are company owned and operated by managing partners. "Having entrepreneurial partners at the local level is key to our success," he says. "Customers know them as the owners." On the menu, fresh seafood is the star. Sixty percent of the menu is standard, while the balance changes with local product availability and chefs' whims. Per-person checks average $60 at dinner, $22 to $30 at lunch.
11. Sammy's Woodfired Pizza Sam Ladecki brought the first wood-fired oven to San Diego in 1989, and now his menu goes way beyond pizza to include tapas spanning the globe from Chinese dumplings to mini duck tacos, as well as heaping entree salads, pastas and seafood. Sammy's fosters wide appeal by catering to grownups with a full bar, cozy decor scheme of warm woods and a wide-ranging menu, while still welcoming children to the table with pleasers like the enormous Messy Sundae. Currently there are 10 stores in California and three in Nevada. In addition to Sammy's, Ladecki has three other restaurant concepts.
12. Surf City Squeeze Founder Kevin Blackwell created the Surf City Squeeze concept back in 1981. The company today designs, builds and franchises units targeted to markets including premier fitness clubs, upscale shopping centers and university campuses. In addition to U.S. operations, the company now has franchise agreements in place in Canada, Portugal and several Arab countries. Cornerstones of the concept are a "successful location, efficient and appealing design, and a menu that encompasses health and fitness awareness with new nutritional technologies." The company expects to expand to 400 locations within the next five years.
13. Jump Asian Express Cuisine Founded by old college buddies in 1999, the chain plans 100 locations by 2007.
14. Nothing But Noodles Since their April 2002 start in Albuquerque, New Mexico, this fast casual dining chain specializing in made-to-order noodles and global pasta dishes, gourmet salads and pan-cooked soups has opened 34 locations in 21 states. Owners and founders Todd Welker and Chad Everts plan four more stores in 2006 and at least eight to 10 in 2007, predominately in "end-cap" spaces at the end of retail shopping centers, or on "pad sites," in front of a strong retail shopping anchor. They keep the menu fresh by continually testing "limited time offerings" to replace lower volume items.
15. Tijuana Flats This quick service Tex-Mex joint believes "hot sauce = bragging rights," and "Mexican is a culture, not a theme." Brian Wheeler graduated from the University of Central Florida with a marketing degree in 1995 and that same year opened the first Tijuana Flats store, which he began expanding almost immediately in addition to developing his own line of "Smack my Ass and Call me Sally" hot sauces. He created Tijuana Flats Hot Foods Inc. to consolidate the restaurants and specialty products and is now one of the largest distributors of hot sauces in the southeast. There are more than 100 new Tijuana Flats locations in development.
16. Elephant & Castle Pub & Restaurant Publicly held English-style pub Elephant and Castle opened its first North American location in Vancouver, British Columbia, almost 30 years ago. E&C offers over 100 beers as well as an extensive menu of favorites from both sides of the pond. President and CEO Rick Bryant has focused expansion plans on opening new restaurants in hotels and high-traffic urban centers rather than suburbs or malls.
17. Daphne's Greek Cafe Founded by George Katakalidis in 1991, Daphne's offers traditional Greek favorites and signature items in a quick-casual environment. Concentrated in California and Arizona, the chain is positioned for growth in and beyond its home region. Top managers with extensive chain restaurant experience have recently been added, including directors of real estate, HR and food and beverage. Tapping the popularity of the movie My Big Fat Greek Wedding, Daphne's promotes My Big Fat Greek Fundraisers, bringing in community groups for charitable events and donating 20 percent of sales on the day of the fundraiser to the group's chosen charity.
18. Great Wraps Mark Kaplan and Bob Solomon acquired the 10-year-old Gyro Wraps chain from owner Bob Russo in 1989, re-branding as Great Wraps in 1992. They set themselves apart from other sandwich chains by offering multiple sandwich styles--wraps, flatbread and pita--and premium ingredients like roasted peppers, alfalfa sprouts and hummus. Great Wraps is expanding rapidly through regional developers, with concentration on California, Georgia, Florida and Illinois.
19. Wing Zone In 1991, Matt Friedman and Adam Scott noticed that pizza was the only delivery choice near the University of Florida. This prompted them to conceive Wing Zone in a fraternity house kitchen. With a $500 investment for a phone line and printed flyers, their business was born. Within the first week, Wing Zone was a hit. Three weeks later, their first Wing Zone storefront opened near the university. The business boomed. After graduation, the partners opened a second location in Gainesville and then expanded to Tallahassee; Atlanta; Athens, Georgia; and Columbia, South Carolina. With six stores up and running, the WZ Franchise Corporation was founded and, in 1999, company headquarters moved to Atlanta. The company has expanded rapidly through franchising and now has more than 100 units.
20. Sandella's Cafe Sandella's Cafe is a quick-service sandwich restaurant concept designed to fit quickly and easily into existing operations and co-branded situations in colleges and universities, travel plazas, corporate cafeterias, hospitals, theme parks, airports and museums. The company's objective is "to build a globally recognized cafe that dominates the upscale sandwich industry worldwide." All menu items can be made in four steps or less, with no scratch preparation required. Menus are flexible and operators can choose from among 80 recipes for wraps, paninis, quesadillas and sandwiches on Sandella's proprietary flatbread; noodle and rice bowls; salads and soups; and beverages including gourmet coffees and smoothies.
21. Nick-N-Willy's World Famous Take-N-Bake Pizza Nick-N-Willy's offers two concepts to franchisees: the Take-N-Bake Outlet is carryout only, while the Take-N-Bake Restaurant adds baked pizzas and a dine-in option. Gourmet toppings include house-dried herbs, smoked chicken, artichoke hearts and six different cheeses. Keith McQuillen and Terry Jones opened the first restaurant in 1988 in Boulder, Colorado, and sold their chain to Richard Weil, a graduate of the University of Houston's Hotel and Restaurant Management school, and Scott Adams, a former Quizno's exec, in 2001. There are current and upcoming locations in over 20 states and two Canadian provinces.
22. Tropical Smoothie Cafe A tropical, health-oriented fast-food oasis serving up signature smoothies, plain or supercharged with up to 12 nutritional supplements. Customers can choose from among low-fat smoothies, weight-gain smoothies, meal replacement smoothies, memory boosting "smart" smoothies, dessert smoothies and nondairy smoothies. Rounding out the menu are gourmet wraps, specialty sandwiches and salads. Now operating in 27 states, plus five units in India, the company was founded in 1997 as Tropical Smoothie by Eric and Delora Jenrich. As of mid-2006, the 200th unit had opened and the company is on target to have 500 stores open by the end of 2007.
23. Locos Grill & Pub In 1988, two University of Georgia students, Hughes Lowrance and Jamey Loftin, invested $10,000 in an existing Athens, Georgia, convenience store to sell sandwiches, milk, toilet paper and other basics to college students. Today they offer more than 90 dishes from appetizers to entrees. All 10 sandwiches that started Loco's remain on the menu, including "The Damage" and the vegetarian "Mousetrap," and several have been trademarked including "The Biggest Thing We've Got" and "Redneck Deluxe Burger." The chain goes through 1.5 million pounds of chicken wings each year. Franchising began in 1997 and the company now has 26 locations throughout the southeast.
24. Montana Mike's Steakhouse Since 1998, Montana Mike's has prospered in B and C niche markets by offering large portions of naturally aged steaks hand cut in house, at moderate prices. Today they have 20 restaurants and are seeking growth with a new 7,000-square-foot, ground-up construction modeled after a rustic mountain lodge. Owned by Tom Ford, Terry Harstad, Steve Schmidt and Doug Freiling, the restaurants are part of Stockade Companies, LLC, which also owns the buffet-style Sirloin Stockade and Coyote Canyon chains.
25. Figaro's Pizza Each Figaro's makes pizza dough from scratch daily, to be baked on site or sold in "take and bake" oven-ready trays. Founded in 1981 by Al DeBacker and Corkey Gorley and sold twice since then, it was bought by the current owners Steve Weber, Carol Berger, Ron Berger and Bill LeVine in 2001. The brand began franchising in 1986, and is now opening 30 to 40 stores per year. Franchisees may operate carryout, dine-in or delivery store models.
26. Black Bear Diner A homey atmosphere, friendly service and hearty portions of home-style comfort foods are the cornerstones of the Black Bear Diner. Founded by Bruce Dean and Bob and Laurie Manley in Mt. Shasta, California, in 1995, the company is approaching 30 units in California, Nevada, Oregon, Arizona and Colorado. A franchising program was launched four years ago. Prior to that time, most of the chain's growth happened through a licensee affiliate relationship with SunWest Restaurant concepts, which converted a number of old Jerry's restaurant locations to Black Bear Diners, according to Bob Manley. "Now that we've established our own franchising company, we're at a transition point. We have to decide whether to add the infrastructure to grow quickly and go national, or to stick with our growth pattern of adding fewer than 10 stores per year. We recently hired some people to help us work through that process."
27. The Keg Steakhouse & Bar This chain of Canadian steakhouses is pushing 35 years. The first Keg Steakhouse & Bar opened in 1971 in Vancouver, British Columbia, by entrepreneur George Tidball, and the chain has grown slowly and steadily ever since. Now the restaurants number 93, of which only 15 are in the United States. However, the company plans to focus growth on this side of the border, where steak, once bedeviled, is now very much back in vogue. The Keg has been named one of the "50 Best Employers in Canada" in Report Business magazine four years running. In 1997, Vancouver businessman David Aisenstat purchased the chain.
28. Maui Wowi Hawaiian Coffee and Smoothies This fast-growing chain got its start when founders Jeff and Jill Summerhays set up a smoothie booth at the Utah State Fair in 1983, before smoothies were called smoothies. In 1999, they hooked up with Michael Haith, a consultant on food for special events and began franchising. Haith is now the owner. Until 2002, Maui Wowis were all mobile units. Since then the chain has grown to 159 locations. Fifty more stores are in construction. They cater 620 events annually. Next up? A line of apparel. 29. Sticky Fingers RibHouse Charleston, SC .S $42,000*/18.3 .U 16/6.7 .A $2,700*/1.9 The first Sticky Fingers opened in March of 1992 by lifelong friends Todd Eischeid, Jeff Goldstein and Chad Waldorf, all recent college graduates who had made a pact to eventually start a business together. "We opened our first restaurant with zero money and absolutely no idea of what were doing," Goldstein admits. The trio learned quickly, and subsequent units were opened in the Charleston area and later throughout the state and the region. Each unit is run by managing partners, most of whom started as servers, cooks or dishwashers. The restaurants specialize in hickory-smoked Memphis-style barbecue served in a fun, friendly atmosphere.
30. Mama Fu's Asian House The chain's fictitious namesake is a bit bossy on the Web site, but you can't argue with her rules: no MSG and everything in a wok. The first Mama Fu's was opened in 2004 in Atlanta by Raving Brands, a company that owns a list of chains, including Planet Smoothies and PJ's Coffee. This fast-growing chain of informal, inexpensive pan-Asian noodle houses counts 20 to date, with another 10 in the works. They are centered in the Southeast. The menu covers the vast breadth of Asian cuisines, from wonton soup to Vietnamese crunchy noodles. However, the Asian theme does not carry over to the music, which is pan-American funk.
31. Haru Sushi Barbara Matsumura opened the first Haru Sushi on Manhattan's Upper West Side in 1995. Shortly after she opened a second location in 1998, Benihana Inc. acquired an 80 percent stake in the chain, with Matsumura staying on board until 2005. There are now six locations in Manhattan and one in Philly. Unlike Benihana's other concepts, Haru offers delivery and takeout, which now accounts for about 45 percent of sales. Spring 2007 will see a restaurant opening on Wall Street, with possible expansion into New York's bedroom communities, as well as other large East Coast cities by 2009.
32. Rotelli's Joseph Bilotti, a former commercial pilot with long experience in the food industry, opened his first Rotelli's Pizza and Pasta in 1999. This is pasta the old way: baked ziti, rigatoni with broccoli and penne alla vodka. The voluminous menu priced in the mid-teens also includes classic Italian fare such as frutti de mare and veal Marsala. The restaurants may have the menu of an old-style Italian cafe, but you won't find any plastic grape vines or wax-splattered Chianti bottles about. Most of the chain's 31 restaurants are in Florida. Another nine are expected to open by the end of the year.
33. Stonewood Tavern & Grill An upscale casual dinner house touting oak-grilled meats and seafood, there are units throughout Florida and recent expansion in North Carolina. Co-founders Doug Sullivan and Steve Papero had worked together in restaurants while in high school, nearly 30 years ago, and on and off through the years in various chain restaurants. In 1999, the two--joined by another partner, Gale Lemerand, described as their key mentor-investor--launched Stonewood. In addition to Stonewood Tavern & Grill, their umbrella company, Stonewood Holdings, has launched a casual breakfast concept, Peach Valley Cafes, and a lifestyle magazine called Casual Flavors. The magazine, available at the restaurants and via free subscriptions, covers food, wine and travel and has a circulation of 100,000.
34. Winger's Grill and Bar Eric and Scott Slaymaker were no newcomers to franchising when they opened Winger's in 1993. The brothers already owned T.G.I. Friday's and Tony Roma restaurants when they decided to try their own. The brothers opened the first Wingers in Provo, Utah, in a 1940s Pullman car. The menu was, likewise, small, and upgraded chicken wings from an appetizer to an entree. The menu and restaurant buildings have grown, as have sales, says Eric Slaymaker. He expects to add another five restaurants to the chain's current 36 in the next year.
35. Alonti Market Cafe Gourmet grocery store owners Cecile and Al Pepi moved from New York to Austin in 1974. They opened a Market Cafe there, and the sandwich counter was such a hit, it took over the store. Alonti focuses on from-scratch cooking. Al Pepi passed the torch to his son and namesake in 1991. The stores now operate in Houston, Dallas, Fort Worth, Chicago and New York.
36. Philly Connection This fast-growing Atlanta-based chain promises customers "heaven on a roll" with a menu of Philadelphia-style cheesesteaks, hoagies and other specialty sandwiches. Established in Atlanta in 1984, major growth through franchising didn't get underway until the early 1990s, after menu modifications, design prototypes, supply networks and other operational infrastructures were established. Today, the company has more than 200 units operating in six Southern states. Since 1996, franchisees have had the option of incorporating a Philly Connection Ice Cream Parlor into their operations.
37. Port City Java Known for roasting their own coffee, Port City Java has an "all day approach" to sales, serving smoothies and juices from a fresh juice bar and paninis from a panini grill, along with coffee and on-site baked pastries. Founded in Wilmington, North Carolina, in March 1995 by the current chief operating officer Don Reynolds, the company began roasting coffee in October 1995 and started franchising in 2003. A new Tallahassee, Florida, unit is co-branded with Gold's Gym.
38. Tully's Coffee Tully's Coffee is a specialty roaster and retailer offering a selection of whole bean and brewed coffees, espresso-based beverages, teas, juices, pastries and baked goods. Company-owned and licensed stores operate in Washington, Oregon, California and Idaho, and a wholesale division distributes products via office coffee services, foodservice distributors and supermarkets.
39. Snappy Tomato Pizza Each of these northern Kentucky-based pizza shops makes fresh dough daily and bakes most pies in house, although they are testing an "Oven Ready--we make it, you bake it" concept. Legend has it founder Bob Rotunda started the company in 1978 on winnings from a horse named Snappy Tomato. The enterprise was sold several times in the '80s and was purchased in 1993 by The Deters Company. The chain has opened over 40 locations in the last four years, with nine more under construction. Franchisees can choose from three concepts: high volume, quick service delivery/carryout; full sit-down restaurant with buffet and delivery/carryout service; or low startup cost convenience store suited to smaller areas.
40. TooJay's Original Gourmet Deli The two Jays in the name are native New Yorkers Jay Brown and Mark Jay Katzenberg. The twosome opened their first New York-style deli in West Palm Beach in 1981. Since then they have garnered a long list of awards and a devoted following for their Killer Cake, which includes four kinds of chocolate. Like a mom-and-pop deli, the chain's 23 restaurants dish up classic fare, from potato pancakes to heaping corned beef sandwiches. Unlike a classic deli, the restaurants serve all three meals, offer to-go food and cater.
41. Up the Creek When Bill Palmer, co-creator of the Applebee's Neighborhood Grill and Bar, went fishing for a new concept, he landed an under-served niche--casual seafood. The chain riffs on a fishing lodge, thus the woody interior, rods and vintage photos on the wall and a 400-gallon aquarium. At first the chain served most of its catch deep fried, but have added more blackened and grilled fish over time. Palmer's company owns seven restaurants in its home state of Georgia and has six franchises in other Southern states. Four to six restaurants will open in the coming year, including a franchise in North Dakota.
42. Stoney River Legendary Steaks O'Charley's Inc. acquired the four-year-old, two-unit Stoney River chain from founders David Rowe and Pierre Panos in 2000 and expanded steadily to reach a total of seven units by 2005. The emphasis is on service, aged steaks and four dozen wines by the glass, but the upscale mountain lodge atmosphere and price point just below that of the premium steakhouse chains convey an image that's accessible to a wider range of diners. Stoney River currently has locations in Illinois, Ohio, Georgia, Kentucky and Tennessee.
43. Wahoo's Fish Tacos Ed and Mingo Lee and Wing Lam opened the first Wahoo's Fish Taco in 1988 in Costa Mesa, California, in part because they craved the grilled fish tacos they'd enjoyed on surfing trips to Mexico. They created a casual QSR concept that blends Mexican, Brazilian and Asian flavors in a Hawaiian surf-shack environment. The concept struck a chord and in 1990 partner Steve Karfasidis was brought in to help it grow through franchising. Today Wahoo's operates in California, Colorado, Texas and Hawaii.
44. Port of Subs Port of Subs, a 30-year-old QSR mainstay in the Reno and Las Vegas markets, is positioning itself for fast growth in new markets where it is less well-known. First, an updated logo and store prototype debuted last year. Second, a "sliced fresh" campaign was launched, promoting the fact that all meats and cheeses are freshly sliced in-store by "master slicers." Owner John Larsen, who purchased a single-unit sub shop in 1975, changed the name to Port of Subs and grew the business to 10 stores in 10 years, began franchising in 1985. By the end of 2005, the company had 146 units in six Western states, 20 of which were company owned. It is positioned to grow to more than 200 stores in the next four years.
45. Vocelli Pizza Founded in 1988 by Harry Ablak and his sons, Varol and Seckin, Vocelli Pizza serves a variety of gourmet, Italian-style pizzas, made-to-order strombolis, panini subs, salads and wings. Franchise growth over the past five years has been aggressive, and system-wide sales have doubled. Going forward, the chain projects a 30-percent annual growth rate. Its marketing plan maintains a sharp focus on "great taste, diversity of products and convenient delivery." The company's message is communicated and reinforced through an extensive media campaign, including TV, radio, print and local store marketing.
46. Larry's Giant Subs
Homesick for New York deli sandwiches, brothers Mitchell and Larry Raikes opened their first shop in Jacksonville in 1982. Now there are 100 restaurants and counting. At each, you'll find an encyclopedic list of submarines (hot or cold), hoagies, deli sandwiches and Philly cheese steaks. The decor emphasizes the details: custom-made tabletops lacquered with New York posters, slick metal chairs with the logo etched in and a huge gorilla, the company's mascot.
47. Zero's Subs In 1967 Gene Schmidt opened Zero's Subs as a fast food alternative catering to tourists in Virginia Beach and was joined in the business shortly thereafter by his brother John and their cousin Martin Palacios. They began franchising in 1989. Zero's has a co-branding relationship with Dairy Queen. There are stores throughout Nevada, Arizona and the Southeast, and additional locations in China and New Zealand.
48. Quaker Steak & Lube Launched in 1974 in a converted old gas station, Quaker Steak started franchising in 1997 and now has more than 20 units in the eastern third of the country.
49. Pal's Sudden Service Fred "Pal" Barger opened one of the nation's first carryout-only restaurants in 1955. Now, there are a few eat-in locations but most service takes place at the drive-through. Barger still owns the company but has passed daily operations to president/CEO Thom Crosby. The original menu of Sauceburgers, Frenchie Fries and milkshakes has grown to include regional favorites like Chipped Ham Sandwiches, Gravy Biscuits and Cheddar Rounds. Pal's has expanded slowly throughout Eastern Tennessee to its current count of 20 restaurants. All locations are company owned and are festooned with Pal's trademark enormous fiberglass hamburgers, fries and hot dogs straddling the roof.
50. Kincaid's Fish, Chop & Steakhouse A Restaurants Unlimited concept, Kincaid's is positioned as a contemporary interpretation of a traditional fish, steak and chop house. The restaurants--three in California, two in Minnesota, and one each in Indiana, Hawaii, Virginia and Arizona--feature signatures like rock salt roasted prime rib, lamb trio (chop, shank, sausage), classic seafood boil and prawn tower appetizer. Each unit does an average of nearly $5 million in annual sales. A recent "First Seating" promotion offering a three-course meal for under $20 (no alcohol) has helped to spur sales in the typically slow 5 p.m. to 6 p.m. slot. |
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