Restaurant Archives

Restaurant Strategies for a Tough Economy

(Profitable.com) In today’s economy it is more important than ever for restaurants to promote their services. Eating out is, after all, a luxury – and a battle rages for the almighty dining dollar. This leaves restaurants in a sticky situation.

“Restaurants need to promote the benefits they offer, and they need to do it at little or no cost,” says Troy Brackett, owner of RestaurantNews.com. “Fortunately, we’ve been helping independent restaurants and restaurant chains do exactly that for over 12 years.”

It doesn’t matter how big or small a restaurant is, each one can make good use of a press release to promote their restaurant news, gain exposure and grow their customer base.

But it isn’t enough to write a press release and tell everyone how great your restaurant is. The most important thing for restaurant owners and operators to remember is to make sure their press release is newsworthy.

For example, if you are about to open a new restaurant, this would be a newsworthy event. If you just want to promote your restaurant even though nothing new is happening there, you need to find an angle.

The good news is that there are plenty of things you can easily promote to gain publicity for your restaurant. For example:

New menu selections and product launches
Facebook or Twitter promotions
A restaurant remodel
Community service events
Charitable donations made
Celebrating a restaurant’s anniversary
Holiday and special events marketing
Personnel promotions

RestaurantNews.com offers press release services for independent restaurants and restaurant chains. Whether you’re looking for a one-time release or need multiple releases, RestaurantNews.com provides an affordable restaurant marketing option.

For more information, please visit http://www.restaurantnews.com/press-release/

RestaurantNews.com also offers exposure for restaurant chains looking for potential franchisees. Please contact troy@restaurantnews.com for more information.

About RestaurantNews.com

RestaurantNews.com has been providing the latest online restaurant news for over twelve years. RestaurantNews.com offers press release services and exposure for restaurant owners and operators looking to market their restaurants. For diners, RestaurantNews.com offers current and upcoming restaurant deals, specials and promotions.

For more information about RestaurantNews.com, please contact troy@restaurantnews.com or visit http://www.RestaurantNews.com.

Top Restaurant News of 2011

Athens, GA (Profitable.com) RestaurantNews.com has released a report detailing its Top 20 stories of 2011.

20) Mesob Ethiopian Restaurant Owners Receive 2011 Faces of Diversity Award
In April, the National Restaurant Association honored Ethiopian sisters Berekti and Akberet Mengistu, owner-operators of Mesob restaurant in Montclair, N.J., with its 2011 Faces of Diversity American Dream Award. The Mengistu sisters have operated Mesob for over seven years with Berekti handling the business operations and Akberet serving as chef.

19) Seafood Specialties, Culinary Confections Ring In The New Year At The Grand Central Oyster Bar
Grand Central Oyster Bar made a surprising, last minute jump into our Top 20 with the annoucement of executive chef Sandy Ingber special New Year’s Eve menu of seafood delicacies available for lunch and dinner at the historic restaurant “below sea level” in Grand Central Terminal.

18) Outback Steakhouse Free Steak Dinner Deal a Restaurant Marketing Win
Outback Steakhouse made a move that dominated restaurant marketing news in August by giving away one million free steak dinners in its Great Aussie Steak Out promotion. The promotion was designed to introduce Outback’s new wood-fire grill steak preparation and new menu options. RestaurantNews.com served up a tasty review of the campaign.

The complete report can be found here:
http://www.restaurantnews.com/top-20-restaurant-news-stories-2011/

About RestaurantNews.com

RestaurantNews.com has been providing the latest online restaurant news for over twelve years. RestaurantNews.com offers press release services and exposure for restaurant owners and operators looking to grow their restaurants. For diners, RestaurantNews.com offers current and upcoming restaurant deals, specials and promotions.

For more information about RestaurantNews.com, please visit http://www.RestaurantNews.com.

First-Ever Collaborative Online Network for Restaurants and Their Vendors

Minneapolis, MN (Profitable.com) Nitch, an online collaborative platform that allows restaurants to collaborate as well as the ability to find and manage vendors, launched last week. The free platform allows restaurants to exchange industry-specific information in order to collaborate and learn from one another’s experiences.

“Facebook builds communities of friends online,” says Nitch founder Michael Noble. “In a similar way, we are grouping together Restaurants with one another to give them a single location to manage their vendors, source new ones, engage in e-commerce, save money on deal offers, find software to run their business and more.”

The platform is designed to be intuitive and easy to use.

“To create a bidding opportunity to source a new product or service, it is as simple as filling out two fields,” says Noble. “Vendors automatically get your email and can respond to the bid opportunity. Most restaurant owners and managers don’t have the time to call vendors and get multiple bids and offers. With Nitch, restaurants save time and money using our platform.”

Restaurants can build out their “Vendor Pods” on Nitch to carve out their vendor communication from their normal inbox, view vendor twitter feeds and see specials and deals. Vendors can also be reviewed by other businesses.

“Our goal is to help independent businesses save money and to give B2B vendors the ability to be more targeted in their marketing activities,” says Noble. “We’re excited about what we’re doing and believe we can truly build a platform to help small business owners thrive.

Nitch is free to join. Go to www.nitch.biz to learn more.

Contact

Michael Noble
45 University Ave SE, #705
Minneapolis, MN 55414
mnoble@nitch.biz
952.657.4743

Restaurant Marketing Tips for the Holiday Season

(Profitable.com) The holiday season is the perfect time of year to promote your restaurant. Shoppers are hungry for holiday deals and special dining experiences. An online press release can be an affordable, effective restaurant marketing tool for owners and operators this time of year.

Here are some ideas that can help your restaurant make the most of the holidays with an online press release:

Community Involvement – Are you working in the community to make the season brighter for others? If you’re collecting food or toys for those in need, donating time or resources to local charitable events or working a fundraiser, those are all noble and newsworthy events.

Holiday Promotions – Holiday shoppers are hungry for a great meal and deal. If you’re preparing a special holiday menu, or running a limited time offer, let current and potential guests know about it. This is also a good opportunity to remind people of your holiday hours.

New Products – Deep fried turkeys, party platters, eggnog shakes, pumpkin pies and other holiday treats are all the rage this time of year. Tempt their taste buds with a mouthwatering press release.

Catering Options – Catering can be an excellent sales and profit builder. Although feeling the economic pinch, many large companies and small businesses are still spending money to show appreciation for their staffs as the year winds down.

Gift Cards – One of the most popular gift items during past holiday seasons has been restaurant gift cards, and even more of them are expected to be sold this year. The National Restaurant Association reports that 78 percent of adults say they would like to receive restaurant gift cards or certificates on gift occasions. Your restaurant’s gift cards should be a press release priority.

Social Media Festivities - Facebook, Twitter and other online networking sites should, of course, play a part in your overall restaurant marketing strategy. During the holidays, however, you have the opportunity to provide interactive holiday fun with online contests and promotions.

RestaurantNews.com’s online press release service offers an affordable restaurant marketing solution for owners and operators.

For more information, please visit:
http://www.restaurantnews.com/press-release/

For daily restaurant news updates, subscribe to the RestaurantNews.com email newsletter at http://www.restaurantnews.com/subscribe/.

About RestaurantNews.com

RestaurantNews.com has been providing the latest online restaurant news for over twelve years. RestaurantNews.com offers press release services and exposure for restaurant owners and operators looking to grow their restaurants. For diners, RestaurantNews.com offers current and upcoming restaurant deals, specials and promotions.

Quality Chef Knives a Great Gift Idea for Professional Chefs

(Profitable.com) Professional restaurant chefs know that you need a top quality set of chef’s knives to prepare the best food. Trying to cut meats or vegetables with a dull knife is frustrating, a waste of time and ruins the presentation of your dish. If you need to choose a new set of knives for your kitchen, you need the indispensable information displayed on Best Chef Knives. This website gathers all of the information you need about the most popular knife brands like Victorinox, Wusthof and Shun. Whether you prefer the light, springy and super sharp Japanese-made blades or the heavy and dependable European style, Best Chef Knives will help you choose the best set for your needs.

Your professional chef knife kit must begin with a basic 6 to 8 inch chef’s knife. This is the backbone of all knife sets and is the most versatile blade in the kitchen. Not all chef’s knives are created equally – some are made of poorly tempered steel and are prone to rusting or chipping during use. Others have weak handles that break if you accidentally drop them in the sink or on the cutting board. If you don’t want to end up with a poorly made knife that is a waste of money, you need to spend some time reading the reviews collected on Best Chef Knives.

A 3 or 5 piece knife set will outfit any kitchen with the right tools for every cutting job. You’ll also know that every knife you use is durable and sharp because all of them will be from the same reliable brand. Best Chef Knives tells you which sets are worth the hundreds of dollars a quality kit costs, and which are simply unworthy of your purchase. By visiting this website you’ll be a better prepared consumer.

For more information, please visit Best Chef Knives at http://www.bestchefknives.net.

Restaurant Gift Cards Expected to be Hot Holiday Gift Option

(Profitable.com) The weather is becoming colder and the colors of autumn are fading, signaling the start of the holiday gift giving season. Each year millions of shoppers struggle to pick the perfect gift without going over their budget. Trying to juggle gift buying with the other responsibilities of life makes the process stressful and irritating instead of enjoyable. Picking out just the right gift that each person in your life would love makes the process repetitive as well. Instead of struggling this year, take the easy route to a perfect gift and choose a restaurant gift card.

Restaurant gift cards have been growing steadily each year in popularity for the winter holiday season. A gift card is a flexible present that honors the recipient’s ability to pick their own perfect item. This has made it one of the most given and most wanted items. While gift cards were once limited to relationships that weren’t very close, you can now give these cards or certificates to spouses and children. Instead of trying to guess what they need based on their interests, you can simply hand over a pre-paid card that allows them to make the choice.

According to the National Restaurant Association, about 32 percent of consumers received a gift card for a restaurant last year. Restaurant gift cards are one of the most popular types to give. Since the recession has had a freezing effect on the dining habits of many Americans, a restaurant gift card allows the recipient to enjoy a nice dinner without worrying about picking up the tab. This is part of a greater trend of interest in experience based gifts rather than giving goods. Experiences have a longer effect on your mood, and can be far less expensive than a new watch or television set for the buyer.

Almost all major chains offer a gift certificate or prepaid card option, including Red Lobster, T.G.I. Friday’s and Outback Steakhouse. Local, independent restaurants also offer these options because they know that it brings in guaranteed business. Many diners first experience their new favorite restaurant through a gift. They dine out at a place they would have never tried otherwise, but end up enjoying the experience.

With the online options for shopping for restaurant gift cards you don’t even have to leave your home to finish your shopping this season. Even if you do want to pick it up yourself, a restaurant is usually a lot less packed and hectic than a large retail store on Black Friday. Instead of buying your grandmother another knitted scarf, or trying to guess the gift preferences of a co-worker you hardly know, stick with a gift card. The thanks you get from the recipient will be far more authentic.

Waffle Iron and Waffle Maker Deals for the Holidays

What's the Best Waffle Iron and Waffle Maker? The best waffle has a crispy, golden brown exterior while remaining light and fluffy inside. Even though waffles use basically the same batter as pancakes or crepes, a special tool called a waffle iron produces the signature texture and shape of a waffle. If you buy the right waffle maker for use at home, you won’t have to go to a restaurant just to enjoy a perfect waffle. However, choosing the right waffle maker can be more difficult than you think. You need the important information and reviews that BestWaffleIrons.com can provide.

Not all waffle makers are created equal. Some don’t provide enough heat to the metal plates of the iron. This leaves you with a floppy, pale waffle that does not taste as good. Others blast the waffle with too much heat while it is cooking and burn it or make the interior tough. The Best Waffle Irons website will tell you which waffle irons provide just the right amount of heat to make your breakfast perfect. You also need an appliance that will hold up to years of regular use. Waffle irons feature a crucial hinge between the two heated plates that allows you to open the waffle maker when your waffle is done, and keeps it closed while the waffle is cooking. Inferior quality waffle makers will break at this hinge after just a few months of breakfast use.

BestWaffleIrons.com provides you with all the information you need to make an informed decision when buying a new waffle maker. With one visit, you can find out exactly which waffle makers will produce a crispy golden waffle, and which are not capable of doing the job. Don’t waste your time and money on inferior appliances or spend all day combing through hundreds of review sites.

For more information, please visit http://www.bestwaffleirons.com.

Restaurant Owners Can Benefit from Black Friday and Holiday Efforts

Athens, GA (Profitable.com) Black Friday has become a truly massive national event, with retailers pulling in millions of dollars in just one day. Shoppers have come to expect deep discounts and amazing deals in exchange for waking up in the early hours of the morning. With all of the money being spent on this one day, many restaurant chains are getting in on the business with Thanksgiving hours and special holiday menus.

IHOP is catching travelers and shoppers with their Thanksgiving Day hours, which vary by location. The chain is also serving up its festive Holiday Hotcakes throughout the season. The twin chains of Souplantation and Sweet Tomatoes are offering 15 new take-home dishes for diners who prefer to eat their delicious cobblers and salads instead of cooking. Popeyes is also appealing to the family looking for a way to make holiday dinners quicker by selling fully cooked Cajun Style Fried Turkeys. Other chains serving a special holiday meal or offering discounts include Ruth’s Chris Steakhouse, Cracker Barrel, Boston Market and many more.

The economy has hit the restaurant industry hard, with most of the burden falling on independent restaurant owners and operators, and rising food costs have eaten into the profit margins on almost every menu item.

RestaurantNews.com is offering a special holiday deal on press releases to help restaurants advertise like a national chain without the budget of one. For only $49.95, restaurant owners can advertise just like the large restaurant chains, and reel in those hungry shoppers with their tasty deals and savings.

The press release format is perfect for advertising your restaurant without spending a lot on direct mail, website ads or social media management. For those who haven’t taken advantage of the power of a press release in the past, it basically begins with a snappy, attention grabbing headline to hook viewers. Next, include your location so the search engines and news sites can pick it up for locals looking for information in your city and state. The opening paragraph sums up the press release so readers quickly understand what your restaurant has to offer and what makes it unique. The rest of the press release outlines your restaurant’s menu and special holiday offerings, your hours, any special promotions or deals you have going on and other important information. Your contact information, including any website or social media addresses you have, is included at the bottom of the release.

RestaurantNews.com wants to help you grow your restaurant’s business by taking advantage of the holiday spending season. As shoppers gather gifts and hunt down bargains they’ll get hungry, and they won’t be returning home just to get a sandwich. By offering press release services for only $49.95, RestaurantNews.com is helping restaurants make the holidays a success.

For more information, please contact:
Troy Brackett
troy@restaurantnews.com
http://www.restaurantnews.com/press-release/

Groupon Now! Serves Lunch Nationwide for $1 – November 18th Only

Chicago, IL (Profitable.com) Groupon Now!™ (http://www.groupon.com/now) partners with Feeding America, the nation’s largest organization dedicated to fighting domestic hunger through a network of food banks, to kick off the weekend this Friday, November 18 with $1 Lunch Day. This is the largest Groupon Now! promotion to date, featuring $1 lunch deals from thousands of the best merchants across all 25 Groupon Now! markets.

Beginning around 9 a.m. local time November 18, all 25 Groupon Now! markets will feature thousands of $1 lunch offers showcasing the best midday dining options in every city. From sushi, wraps and pizza to five-star restaurants, burger joints and bakeries, customers can find $1 deals from their favorite spots across town or spend their lunch hour discovering different eateries.

“We’ve been privileged to work with thousands of great merchants to bring deals to millions of Groupon Now! users since we launched just six months ago,” said Dan Roarty, VP, Groupon Now! “We’re excited to kick off the holiday season with this fun-filled promotion to thank our customers and merchants alike and provide much needed relief to families in need in the coming weeks.”

Unlike traditional Groupon deals that are purchased for future use, Groupon Now! deals are redeemed immediately and good for that day only*. It’s easy to explore $1 lunch options and the site’s everyday collection of real-time deals, including places to pamper, have fun or go shopping; just check out Groupon’s mobile app or visit http://www.groupon.com/now. Merchants use Groupon Now! to attract extra customers in the hours they need them most, managing the flow of business in real time.

$1 Now! Lunch Day will be available to subscribers across the 25 North American Groupon Now! markets including Boston, Chicago, Los Angeles, New York City, Portland and Toronto. In partnership with Feeding America, a portion of the proceeds from $1 Lunch Day will help provide half-a-million meals to families in need. Customers already using the Groupon app can download the updated version for full access to Groupon Now! To download the free Groupon app featuring Groupon Now!, visit the iPhone App Store or the Android Marketplace. For more information on Groupon’s mobile services, visit www.groupon.com/mobile.

*$1 Now! Lunch Deals is a one-time promotion and does not represent the pricing of regular Groupon Now! deals, which are discounted but priced at various dollar amounts.

About Groupon:

Groupon, launched in November 2008 in Chicago, features a daily deal on the best stuff to do, eat, see and buy in 45 countries around the world. Groupon uses collective buying power to offer huge discounts and provide a win-win for business and consumers, delivering more than 1,000 daily deals globally. To subscribe for the best deals in your city, visit http://www.groupon.com. To learn how to become a featured business, visit http://www.grouponworks.com.

That’s Biz Facebook Like Us Love Us Application for Restaurant Fan Pages Hits 2000 Users

Bloomfield Hills, MI (Profitable.com) That’s Biz, a leading online restaurant marketing firm, introduced their Facebook Like Us Love Us application for restaurant fan pages just thirty days ago and has already hit 2000 monthly active users. Designed exclusively for restaurants, Like Us Love Us is the only solution that puts the information restaurant customers want to know on one tab.

“We use the Like Us Love Us application on several of our resort pages,” said Loren Gray Director of eCommerce for Ocean Properties. “We have looked at a lot of tools and Like Us Love Us is unique in its ability to limit offers and track customer usage. Their practical use of QR codes allows us to redeem promotions with simply a smartphone at our resort restaurants.”

The Facebook Like Us Love Us application is the result of That’s Biz developers creating Facebook applications for restaurants over the past three years and observing what works with the customer. In addition, this past summer That’s Biz completed a survey of thousands of restaurant customers and asked them why they visit and like a restaurant fan page.

“We also like how we can give our customers access to our website information right from Facebook,” Gray continues. “Everything on one tab makes it more convenient for our customers and gets them to visit our page more often.”

That’s Biz offers two versions of Like Us Love Us. Restaurant owners are in full control over the number, level, and redemption of promotions in both versions. They decide whether they need to promote more likes for their page and whether the offers should be restricted. The enhanced version of Like Us Love Us leverages a restaurants website and makes the information one click away from their Facebook page.

Dave Gonynor CEO of That’s Biz concludes, “We know customers check the Like us Love Us tab often because according to Facebook Insights data customers visit the Like Us Love Us tab as much as they do the wall.”

Restaurant owners can watch the attached short video and see how it works. They can also visit the That’s Biz Facebook page which has links to restaurant pages across the country that are using the application.

That’s Biz has a special Introductory Offer that runs through December of 2011. Check it out by clicking on Like Us Love Us for Facebook.

About That’s Biz:

That’s Biz provides email marketing, Facebook marketing and online survey services for thousands of restaurant locations across North America. For more information visit http://www.thatsbiz.com

Hagens Berman Investigates Starbucks Regarding Claims of Hidden Fees

Seattle, WA (Profitable.com) Seattle-based Hagens Berman Sobol Shapiro LLP is investigating claims that the Starbucks Coffee Company (NASDAQ: SBUX), also based in Seattle, misled consumers by charging hidden fees on bags of coffee beans.

According to published reports, Starbucks recently ended a policy of adding an additional charge to bags of coffee beans weighing less than one pound – including half-pound bags. The fee in some cases may have been as high as $1.50 per bag. The fee was not applied to bags weighing a pound or more.

The state of Massachusetts recently fined Starbucks for failing to adequately disclose the fee to consumers. The surcharge was reportedly tacked on without itemizing the charge on receipts or otherwise notifying customers. In some cases, the fee was listed on receipts but was not identified or explained.

Hagens Berman is investigating this issue to determine if Starbucks violated the law by failing to adequately disclose the fee to consumers.

The firm encourages consumers who purchased Starbucks Coffee and believe they may have been charged the fee unknowingly to contact the firm. The firm can be reached for a consultation by calling 206-623-7292 or by emailingstarbucksfee@hbsslaw.com.

More information can be found at www.hbsslaw.com/starbucksfee.

About Hagens Berman

Seattle-based Hagens Berman Sobol Shapiro LLP represents workers, whistleblowers, investors and consumers in complex litigation. The firm has offices in Boston, Chicago, Colorado Springs, Los Angeles, Minneapolis, New York, Phoenix, San Francisco and Washington, D.C. Founded in 1993, HBSS continues to successfully fight for investor rights in large, complex litigation. More about the law firm and its successes can be found at www.hbsslaw.com. Visit the firm’s class-action law blog at www.classactionlawtoday.com.

Contact: Mark Firmani, Firmani + Associates Inc., 206.443.9357 or mark@firmani.com.

Grand Opening of Five Guys Burgers and Fries at The Point in Robinson Centre, Pittsburgh, PA

Pittsburgh, PA (Profitable.com) Five Guys Burgers and Fries will open its newest store at 324 McHolme Drive, Pittsburgh, PA 15275 on Monday, November 21^st, 2011.

Started in 1986 in Arlington, Virginia, Five Guys has built a cult-like following and garnered accolades for its freshness and quality such as “Heaven on a Bun” by the Tampa Tribune and “Willy Wonkas of Burgercraft” by the Washington Post. Five Guy’s has been ZAGAT survey rated every year since 2001 and has been voted the Washingtonian Magazine’s “Readers’ Choice” #1 Burger every year since 1999!

Five Guys business philosophy has remained consistent from the beginning: Keep it simple, focus on “food,” not “fast,” and use honest-to-goodness fresh ingredients of the highest quality you can buy.

There are now over 850 Five Guys stores in operation throughout the U.S. and Canada.

Chris Abell, General Manager of the new Robinson store says, “We are very excited to have a presence in Robinson. It is often difficult selecting a place to eat as there are so many options. Now that Five Guys is in the area, dining dilemmas just got a little more exciting. Our focus will be to deliver a great experience our guests have come to expect.”

Derek Stevens, Director of Training and New Store Design, adds, “What excites me about Five Guys is our upbeat atmosphere. We have assembled a great team of local employees who are talented, friendly, outgoing and energetic. We look forward to giving our Robinson area guests the total Five Guys experience.”

Five Guys is open daily 11am-10pm. Store Phone: 412-788-5777 Online orders: www.fiveguys.com

Five Guys FAQS

There really are 5 guys! The 5 Murrell sons are the owners and namesake of the restaurant company which has more than 850 locations in the U.S. and Canada.

Almost 100% of the Five Guys marketing budget is used for crew bonuses. Five Guys will distribute nearly 14 million dollars in bonuses to crew this year!

Five Guys locations have no freezers; only coolers, because nothing is ever frozen.

Each burger is hand-pattied daily from fresh 80% lean ground beef and is cooked to order.

Five Guys rolls are baked fresh daily and shipped to each store.

Potatoes are cut daily, soaked in water, cooked boardwalk style in no-cholesterol peanut oil.

There are over 250,000 possible ways to order a burger at Five Guys!

Wholesome Burger is a franchisee of Five Guys with plans to develop 40+ stores across Northeast Ohio and Pittsburgh.

Happy’s Pizza and Greater Grace Temple Join Forces to Give Away 4,000 Free Winter Coats to Help Low-Income Youth Stay Warm this Winter

Detroit, MI (Profitable.com) Could you imagine a child without a decent winter coat? It happens. That’s why Happy’s Pizza and Greater Grace Temple have joined forces in “Happy’s Coats For Kids” Winter Coat Giveaway. They’ll provide 4,000 “FREE” brand new winter coats for Detroit-area youngsters on Saturday, November 26, from 1:00 p.m. to 4:00 p.m. for families with special vouchers, 4 p.m. to 6 p.m. for those without vouchers while supplies last. The giveaway happens at the New Rogell Golf Course, 18601 Berg Road in Detroit.

“Happy’s Coats For Kids” is the pizza chain’s way of getting the holidays off to a great start, and meeting an important need in the community. This is the 3rd year that they have partnered with Greater Grace Temple and retired Detroit Lion Lomas Brown. This year more support from the Detroit Lions includes a special appearance by Maurice Morris. Volunteers from Bank of America and City Year will lend a helping hand as well.

“It is always a great feeling to assist people with some basic needs in life, and we are excited to provide thousands of kids this winter with a brand new coat,” says Greater Grace’s Senior Pastor Bishop Charles H. Ellis III.

After a 3 year effort, close to 12,000 young people have benefited from this outreach. The coats are for youngsters 3 – 13 years of age. Sizes (2T – 2X Large) based on availability. Here is the process:

Financially struggling families may pick up a voucher at Happy’s Pizza locations in the Greater Detroit area beginning onMonday, November 21st.
Parents MUST present the voucher between 1:00 p.m. and 4:00 p.m. at the New Rogell Golf Course on Saturday, November 26th to pick up a coat. For each voucher a child MUST be present.
Parents without vouchers may pick up coats while supplies last from 4:00 p.m. to 6:00 p.m. For each coat a child MUST be present.

For more information, just stop by any Detroit area Happy’s Pizza location, and ask about “Happy’s Coats For Kids.” You can also visit www.greatergrace.org.

About Happy’s Pizza

In just 15 short years, Happy’s Pizza has become one of Detroit’s major players. With new stores opening throughout Michigan,Ohio, Illinois, Indiana, Las Vegas, California and beyond.

Happy’s Pizza was established in 1996 and since has become a tradition in the Metro Detroit area. Happy’s Pizza has an extremely high standard of quality, customer service and attention to detail. Their large menu variety and great value is what makes them stand out. There’s something for mom, dad, kid, even grandpa and grandma. There are many places that deliver pizza, but very few that deliver ribs, chicken, seafood and much more. The decor includes solid granite counter and tabletops, bright neon signage, ceramic tile and walls of Venetian plaster.

Happy Asker, now 34, was just 18 when he opened his first Happy’s Pizza. He’d been working at a video store at Seven Mileand Hoover and noted a lack of dining options in the area. His family owned a pizzeria in San Diego and he knew he could do the same in Michigan. Recently, Happy’s moved its 25 corporate employees into a new 12,500-square-foot headquarters inFarmington Hills, Michigan.

Happy’s Pizza is very proud to be able to do its part in making a contribution to each community in which we serve. With rapid expansion under way, they provide many new jobs, great investment potential and innovative employee profit-sharing opportunities. Happy’s Pizza also makes charity a major priority. Whether it’s Coats for Kids, turkey giveaways or school lunch programs, Happy is committed to giving something back to the community. As their stores continue to thrive, Happy’s Pizza will continue to expand market share throughout the United States.

About Greater Grace Temple

Greater Grace Temple is one of the largest churches in the Detroit area. The church was founded in 1927 with only three members. Today there are over 7,000.

Greater Grace has long been a spiritual pillar of the Motor City, as well as an influential part of the civic community with continued efforts and outreaches to make Detroit a better place. The church has served as host to many pivotal community events, including the funeral of Civil Rights pioneer Rosa Parks. Its state of the art 35-million dollar facility anchors the site known as “The City of David,” a 19-acre campus in NW Detroit. Ellis Manor, an 89-unit apartment complex for seniors built by the church, also sits on the site. In 2007, the church purchased the historic 18-hole New Rogell Golf Course which was featured in Golfweek and Golf World magazines.

GGT’s Senior Pastor Bishop Charles H. Ellis III is also the newly elected Presiding Bishop of the 1.3 million member Pentecostal Assemblies of the World. The PAW is the world’s oldest Pentecostal denomination. He is also Bishop over the diocese of Ghana, W. Africa where he oversees 100 churches.

Locally, he is a respected civic leader and is known as “a man with a heart for people.” This is evidenced by the church’s more than 250 ministries. He has also been appointed to numerous boards:

Board member Sinai-Grace Hospital (Detroit)
Board member Detroit Zoological Society
Board member YMCA
Chairman of the Mayor’s Strategic Framework Plan Task Force

Bishop Ellis is a Business Administration graduate of Wayne State University with a major in Accounting. He also holds an honorary doctorate from Aenon Bible College. He is married to Crisette Michelle, and is the proud father of three children: Kiera, Charles IV, and Kirsten who made her transition in 1994.

That’s Biz Offers Michigan Restaurants Big Discounts on Facebook and Email Marketing Services

Bloomfield Hills, MI (Profitable.com) That’s Biz, a leading online restaurant marketing firm is Michigan-based and pleased to offer Michigan restaurants a 35 percent discount on its Email Marketing and Facebook Marketing monthly service fees.

“Restaurant owners are some of the hardest working people we know” said Dave Gonynor CEO of That’s Biz. “We work with thousands of restaurants across the US. Michigan restaurants have been hit particularly hard these past few years.”

That’s Biz has designed its services for busy restaurant owners that don’t have time to create email marketing messages and figure out how to take advantage of social media tools like Facebook.

“We hear it all the time from restaurant owners that they do not have the time create email messages or manage a Facebook page,” Gonynor continues. “They certainly want to save money but they just don’t know how to get started and how to get the most value from these services.”

That’s Biz works exclusively with restaurants. Dedicated account managers create the customer email messages for the restaurant owner. That’s Biz has been helping restaurants manage their Facebook pages for the past three years.

Dave concludes, “We have built some amazing industry first email marketing and Facebook tools that are low cost and take very little of the owner’s time. We’re hoping that this lower pricing will help Michigan restaurants lower their marketing costs and increase business.”

The That’s Biz website has some very short videos that show the services and how a restaurant can benefit from these services. The standard pricing, savings button, and order form is listed on the Pricing tab on website.

The That’s Biz special discount offer runs through December of 2011 and guarantees pricing for all of 2012.

About That’s Biz

That’s Biz provides email marketing, Facebook marketing and online survey services for thousands of restaurant locations across North America. For more information visit http://www.thatsbiz.com.

Chick-fil-A Rolls Out New Cow Calendar, Seasonal Milkshake for the Holidays

Atlanta, GA (Profitable.com) This holiday season, the Chick-fil-A “Eat Mor Chikin®” Cows are honoring the historic contributions of the cows that came before them to influence world history in the chain’s new 2012 Cow Calendar. The holiday cheer from Chick-fil-A® doesn’t end with the release of the annual Cow Calendar. The Atlanta-based restaurant chain is also bringing the Peppermint Chocolate Chip Milkshake back to menus as a limited-time flavor.

The 15th edition of the cow-themed calendars, entitled “Trail Grazers: Blazing New Paths That All Lead to Chicken,” pays tribute to some of world history’s bravest human explorers. Twelve courageous bovines that ventured into new frontiers by air, land and sea are featured in the calendar, proving that cows can do more than make a good meal. Among the famous trail grazers featured are “Amealia Airhoof,” the “first heifer in flight who took to the skies to spread the message of chicken” and “Corralin’ Shepard,” the bovine who ventured into space to “make one giant leap for cow kind aboard Apoultry 14.”

Beginning today, the calendars can be purchased at any participating mall or stand-alone Chick-fil-A® restaurant for $6 (plus tax) through early January (or until supplies last). Calendars may also be purchased online through the chain’s website, www.chick-fil-a.com.

Back by popular demand, Chick-fil-A’s Peppermint Chocolate Chip Milkshake also returned to Chick-fil-A menu boards this week for the third straight year. As with the chain’s year-round milkshake flavors, the Peppermint Chocolate Chip Milkshake is hand-spun with Chick-fil-A’s popular “home-style” Icedream® and topped with light whipped cream and a maraschino cherry. The seasonal flavor will be available through early January and is offered in 14 oz. or 20 oz. cups priced regionally from $2.55 – $3.19 and $2.95 – $3.69, respectively.

About Chick-fil-A, Inc.

Atlanta-based Chick-fil-A, Inc. is the nation’s second-largest quick-service chicken restaurant chain (based on sales), with nearly 1,600 restaurants in 39 states and Washington D.C. In 2010, Chick-fil-A produced record sales of $3.5 billion – an 11.37 percent overall increase and a 5.92 percent same-store sales gain that helped extend the chain’s streak of consecutive sales gains to 43 years.

In September 2011, Chick-fil-A was named Top Large Chain by Zagat’s National Fast Food Survey of 6,000 customers.Consumer Reports named the chain the nation’s top chicken chain in its August 2011 Quick Service Restaurant survey of 36,000 readers.

Navigating a Night on the Town Made Easier with New Android Apps

Redwood City, CA (Profitable.com) Imagine standing on a busy street corner in the nightlife district of an unfamiliar city. You want to find someplace to have a good time, but you’re not sure where to go. A new series of QuickClick apps from Marketimpacts.com makes finding places to go as easy as on button tap.

The QuickClick Locale Series offers a number of apps, each focused on a specific need. Apps for a night out include:

Nightlife
Restaurants
Fast Food
Casinos
Coffee
Dessert
Gas Stations
Parking
ATMs

“There are times when you need information very quickly and easily” said Don Cowan, the lead QuickClick apps developer and Director of Software Engineering at Marketimpacts.com. “We designed these apps to deliver instant results with as little as one click. People can mix and match our apps to give themselves a custom group of easy to click icons.”

“We put a lot of effort into designing the user interface” said Cowan. “If you need to enter some extra information, such as the type of cuisine for a restaurant, it can all be done on just one QuickClick screen.”

“Studies, and our own experiences, have shown that the popularity of an app is directly correlated with how quickly it can be learned and used. QuickClick apps are designed around these needs.”

According to statistics on the Android Developers Console, downloads of the QuickClick apps are growing at a rate of 20% month over month and they have been installed in over 50 countries.

QuickClick Apps are available for download on the Android Market and more information can be found on the QuickClick Apps web page. To find the apps from a smartphone or tablet, search the Android Market for “QuickClick Apps”.

The Marketimpacts.com team develops software for smartphones, tablets and PCs.
Marketimpacts, QuickClick and Locale are trademarks of Arelinda Technology Group, Inc.
For more information, visit http://www.marketimpacts.com.

Cheers Magazine Announces 2012 Cheers Beverage Excellence Awards

San Francisco, CA (Profitable.com) Cheers magazine, the only beverage business publication devoted to full-service restaurants, bars and hotels, announced the winners of its 2012 Cheers Beverage Excellence Awards. The awards will be presented to the winners at the annual Cheers Beverage Conference, held on January 23-25 at the Astor Crowne Plaza in New Orleans.

Ten program awards and two individual awards are slated to be presented at the conference.

The 2012 Cheers Beverage Excellence Award winners are:

Best Chain Beverage Merchandising: Quaker Steak & Lube for Steak & Lube Jars
Best Chain Signature Drink Program: Omni Hotels & Resorts for Omni Home Grown
Best Chain Drink Program: Ruby Tuesday for Ruby Tuesday Football
Best Chain Beer Program: Rusty Bucket Restaurant & Tavern/Cameron Mitchell
Best Chain Spirits Program: Fairmont Hotels & Resorts
Best Chain Wine Program : Fleming’s Prime Steakhouse & Wine Bar
Best Chain Hotel Beverage Program: The Broadmoor
Best Chain Multi-Concept Beverage Program: Walt Disney Parks & Resorts
Best Chain Overall Beverage Program: P.F. Chang’s China Bistro
Best Staff Training Program: Rusty Bucket Restaurant & Tavern/Cameron Mitchell
Raising the Bar Award: F. Paul Pacult, Editor of the Spirit Journal
Beverage Industry Innovator of the Year: Lesley Townsend of Manhattan Cocktail Classic

The awards program is open to all chain restaurants. A chain is defined as an operation with five or more locations in two or more markets. The chain must be in existence for at least three years. The criteria for these awards are a particular program’s creativity, originality and impact on the sales and profitability of a full-service restaurant operation. Other factors considered are the level of marketing support, staff training and overall operator commitment to the initiative that lead to its success. Entries were evaluated by a judging panel that includes previous Beverage Excellence Award winners and Cheers staff.

For more information about Cheers magazine, the Cheers Beverage Conference and the Cheers Awards for Beverage Excellence, visit www.cheersconference.com and www.bevinfogroup.com.

Contact: Liza Zimmerman, editor-in-chief
Cheers Magazine
(747) 720-5611
lzimmerman@m2media360.com

Executive Chefs at Vi Reveal Secrets to Eating Well and Dining in Style in Retirement

Chicago, IL (Profitable.com) The results of a recent study by the University of Maryland indicate that individuals should not give up eating nutritious foods as they age. This is a fact not lost among the executive chefs who oversee menu planning and meal preparation for residents living at a Vi continuing care retirement community.

Vi chefs have received customized training by the Culinary Institute of America on nutrition, healthy cooking and baking techniques, flavor dynamics and food and wine pairing. And, because Vi offers menu selections that are generally lower in sodium, fat and sugar – yet high in flavor – the cuisine satisfies body and palate, enabling residents to eat well and always dine in style.

The 10-year study conducted by the University of Maryland examined the eating habits of approximately 2,500 test subjects between the ages of 70 and 79. The study suggests that older adults in their 70’s who eat healthy foods increase their longevity.

Eating well in older age does not mean having to compromise a fine dining experience, according to the Vi executive chefs.

“We focus on texture, flavor and digestive health needs,” said Jeffrey Weston, executive chef at Vi at Silverstone in Scottsdale, AZ. “Simply put, my culinary philosophy is fresh, quality ingredients prepared well.”

Anthony Santomauro, executive chef at Vi at Lakeside Village in Lantana, FL, says when he cooks fish, he always make sure it’s the freshest fish that is available: flounder, grouper, yellowtail snapper, ahi tuna or U8 scallops. “When it comes to creative cooking, I have always been inspired by fresh fish,” he said.

Also found in Florida is Vi at Aventura, where executive chef Robert Ibgui said a Thursday evening chef’s menu gives him a chance to provide the residents a gourmet experience. “I use as many seasonal products as I can and I also get ideas from the residents,” he said.

Shep Drinkwater is executive chef at Vi at the Glen in the northern Chicago suburb of Glenview. “We keep our menus fresh by changing specials daily and changing everything else we can as much as possible while always offering a quality product,” he said.

“Our residents enjoy the comfort foods,” said Vince De Mar, executive chef at Vi at Grayhawk, also in Scottsdale. “However, many of them desire a greater variety in their diets and enjoy stepping outside the box on occasion. I get great enjoyment when I’m able to display my passion and creativity through my food.”

Jim Smith, executive chef a Vi at La Jolla Village in San Diego, CA., said older adults may have aging palates, but they still enjoy different things and variety when it comes to their dining experience. “Fresh ingredients and top quality beginnings will yield great results on the plate,” he said. “I also instill quality in my sous chefs and cooks. If it doesn’t look right, don’t serve it.”

At Vi, menus offer a wide variety of options to suit residents’ tastes and preferences, including regional favorites, traditional home-style meals and new recipes. Each community features stylish dining venues and elegant private dining rooms are perfect for parties and special occasions.

Vi, formerly Classic Residence by Hyatt, was founded in 1987 as a developer, owner and operator of older adult living communities. The company is dedicated to enriching the lives of older adults by providing high quality environments, services and care. Vi currently operates ten continuing care retirement communities (CCRCs) and nine rental communities under a family of brands nationwide. For more information about Vi communities, visit http://www.ViLiving.com.

‘San Francisco Bay OneCup’: The Best Value On The Single Serve Coffee Market With The Rich, Full-Bodied Taste You Look For

Lincoln, CA (Profitable.com) The Lincoln, Calif.-based Rogers Family Company (www.rogersfamilyco.com) has launched a breakthrough single serve gourmet coffee – the “San Francisco Bay OneCup™“- that not only costs 25 to 30 percent less than comparable products but also delivers unmatched taste for discriminating coffee lovers.

The OneCup – the Rogers Family Company’s initial product entry into the growing single serve market – provides consumers the highest quality gourmet coffee roasted in the rich, dark European tradition and a 12-cup box is now available online for$7.99

“The San Francisco Bay OneCup delivers top quality, fresh-roasted single serve gourmet coffees for much less than what you are used to paying,” said Rogers Family Company Vice President Jim Rogers.

The company – a roaster and producer of “Responsibly Grown/Fairly Traded” organic gourmet coffee and tea sold worldwide under such brands and divisions as San Francisco Bay Premium Gourmet Coffee and The Organic Coffee Company – is already in several retail markets and will be in other major retail markets across the U.S. in the next 60 days.

The San Francisco Bay OneCup can be used in most single serve brewers. The initial OneCup products – that use only 100% Arabica beans from the world’s premier growing regions – will be Organic Rainforest Blend, French Roast, Fog Chaser and Decaf French Roast.

The San Francisco Bay OneCup does not have an interior plastic brewing chamber. Instead, the OneCup utilizes a special filter that delivers maximum flavor extraction and the highest quality to coffee lovers.

The OneCup also offers another perk for socially and environmentally conscious consumers. OneCup purchases support the company’s “Community Aid” program.

Community Aid establishes a fixed price for farmers based upon the farmer’s cost plus a reasonable return and pays them more than the average market price and ‘Fair Trade’ rates. Community Aid provides social, economic, and educational programs to break the cycle of poverty and ensure the long-term viability of coffee communities. The program also preserves native wildlife, rainforest and plants at farms from Mexico to Central America to Africa. Projects include providing modern houses, medical facilities, schools and day care centers. The Rogers Family Company has spent more than $4.3 million on Community Aid to date.

The company’s organic and shade-grown coffee farming also protects the rainforest canopy above the coffee trees and produces superior quality coffee that preserves native plants, forest and wildlife without harmful chemicals.

The OneCup has received positive reviews in an extensive test involving single serve users and owners of brewing systems.

For the complete press release, please visit: http://www.rogersfamilyco.com/index.php?option=com_content&view=article&id=202

For more information, please visit http://www.gourmet-coffee.com/onecup.html.

50,000 Come Out to Help Eat. Drink. End Hunger. 2011 Food Network New York City Wine & Food Festival Presented by FOOD & WINE Raises Over $1.2 million to Help Fight Hunger!

New York, NY (Profitable.com) Food Network New York City Wine & Food Festival presented by FOOD & WINE founder and director, Lee Brian Schrager, who also serves as the vice president of corporate communications and national events at Southern Wine & Spirits of America, Inc., is pleased to announce that the Festival raised over $1.2 million for the hunger-relief organizations Food Bank For New York City and Share Our Strength. Over 50,000 guests attended over 125 different events September 29 – October 2, 2011 at various locations throughout New York City.

“Bravo to the culinary community and to the tens of thousands of New Yorkers who helped this year’s Festival succeed beyond expectation. This kind of unwavering support in today’s fragile economic environment is extraordinary. The funds raised will help provide food and vital services to the three million New Yorkers citywide who are struggling to put food on the table,” said Margarette Purvis, President & CEO of the Food Bank For New York City.

“The Festival’s extraordinary support is critical to our efforts to end childhood hunger in the United States,” said Bill Shore, chairman and chief executive officer at Share Our Strength. “These funds will help our No Kid Hungry campaign connect children with food where they live, learn, and play.”

Attendees enjoyed some of the finest offerings in the Southern Wine & Spirits of New York portfolio, paired with unparalleled offerings of the city’s best cuisine. Highlights from the weekend include the Festival’s first Tribute Dinner hosted by Martha Stewart honoring celebrated winemaker His Royal Highness Prince Robert of Luxembourg and renowned chef Jacques Pepin, the newly unveiled Grand Tasting presented by ShopRite with KitchenAid Culinary Demonstrations presented by Buitoni at Hudson River Park’s historic Pier 57, the entire series of events that made up Meatpacking Local presented by The Corcoran Group, Lifestyle Wine Seminars hosted by FOOD & WINE, and much more!

Several New York City chefs came out of the weekend with plenty to brag about, beginning with Daniel Holzman of The Meatball Shop who was awarded the “Magnificent Meatball Award” by judges Dana Cowin, Alex Guarnaschelli and Lee Ann Wong at San Pellegrino’s Meatball Madness presented by Buitoni hosted by Giada De Laurentiis on opening night of the Festival. Mark Israel from the Doughnut Plant was awarded the Godiva People’s Choice Award on Friday, September 29 at Godiva Chocolatier presents SWEET sponsored by Absolut Vodka and Brancott Estate hosted by Sandra Lee.

Additional winners on Friday included the following chefs from the Blue Moon Burger Bash presented by Pat LaFrieda Meats hosted by Whoopi Goldberg:

Blue Moon People’s Choice Award – Josh Capon of Burger & Barrel for his Bash Burger, a griddled patty with caramelized onions, bacon jam, shaved pickles and secret sauce.
Pat LaFrieda Burgermeister Award – Franklin Becker of Abe & Arthur’s for The “Wisconsin” Cheese Burger, topped with half sour pickle, roasted tomato, Joe Widmer’s cheddar and brick cheese spread, Nueske bacon and a rich and spicy sauce served on a homemade brioche bun.
Heinz Best Dressed Burger – Chris Santos of Beauty & Essex for his Lamb & Brisket Burger with spicy garlic aioli, vine ripe tomato, goat-feta and pickled red onion.

On Sunday, October 2 Meru Sikder of Biryani Cart walked away winner of the Carts in the Parc People’s Choice Award for hisKati Roll, grilled chicken tikka with caramelized onion rolled in handmade Indian chapati bread and his Saffron Layered Bombay Spicy Chicken Biryani, served with yogurt sauce and mint habanero at Carts in the Parc sponsored by The New York Times hosted by Andrew Zimmern.

Eat. Drink. End Hunger. Next year’s Festival will take place October 11 – 14, 2012 and 100% of the net proceeds from the Festival benefit the Food Bank For New York City and Share Our Strength. Stay tuned into the excitement all year long by following Festival founder and director Lee Brian Schrager on Twitter, www.twitter.com/Lee_Schrager.

About the Food Network New York City Wine & Food Festival presented by FOOD & WINE

The Food Network New York City Wine & Food Festival is produced by Karlitz & Company and Southern Wine & Spirits of New York. Southern Wine & Spirits of New York is the exclusive provider of wine and spirits at the Festival. Hosted by and benefiting the Food Bank For New York City and Share Our Strength®, 100% of the Festival’s net proceeds go toward helping these community based organizations fight hunger. More information about the Festival can be found atwww.nycwineandfoodfestival.com.

About the Food Bank For New York City

Food Bank For New York City recognizes 28 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts — food distribution, income support and nutrition education — all strategically guided by its research. Through its network of community-based member programs citywide, the Food Bank helps provide 400,000 free meals a day for New Yorkers in need. The Food Bank’s hands-on nutrition education program in the public schools reaches thousands of children, teens and adults. Income support services including food stamps, free tax assistance for the working poor and the Earned Income Tax Credit put millions of dollars back in the pockets of low-income New Yorkers, helping them to achieve greater dignity and independence. 94% of donations go directly toward food distribution, acquisition and programs in all five boroughs of New York City. Learn how you can help at foodbanknyc.org.

About Share Our Strength®

Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry. Visit Strength.org to get involved.

About Southern Wine & Spirits of America, Inc

Southern Wine & Spirits of America, Inc. is the nation’s largest wine and spirits distributor and broker with operations in 35 markets. The multi-state distributor currently operates in: Alabama, Arizona, California, Colorado, Delaware, Florida, Kentucky,Hawaii, Illinois, Indiana, Iowa, Maine, Michigan, Minnesota, Mississippi, New Hampshire, Nevada, New Mexico, New York,North Carolina, Ohio, Pennsylvania, South Carolina, Vermont, Virginia and West Virginia—as well as the additional seven states of Alaska, Washington, Oregon, Idaho, Montana, Wyoming and Utah through the Southern-Odom/Spirits West partnership. In addition, Southern has a presence in Maryland and the District of Columbia through a joint venture with F.P. Winner Wine & Spirits as well as a joint venture operation in Minnesota with J.J. Taylor Distributing Company. Southern also holds operating licenses and permits in Nebraska and Texas. On a national basis, Southern Wine & Spirits of America, Inc. employs more than 11,000 team members. For more information, see: http://www.southernwine.com.

NTN Buzztime, Inc. Announces Expansion of Social Entertainment Offering with Acquisition of Stump! Trivia

CARLSBAD, Calif. (Profitable.com) NTN Buzztime, Inc. ( NYSE Amex: NTN), today announced the acquisition of the hosted live trivia event business Stump! Trivia from Trailside Entertainment, Inc.

Stump! Trivia, operating mainly in the Northeastern states, conducts approximately 300 hosted live trivia events a week, providing fun and exciting competitions in bars, restaurants and at special events. Stump! was founded 12 years ago by Bob Carney who will join Buzztime and remain with the business.
“Stump! Trivia has proven to be quite popular regionally as a turn-key, hosted live trivia event,” said NTN President and CEO Michael Bush. “We couldn’t be happier to broaden our current set of in-venue offerings by bringing them onboard. Further, we are pleased to have Bob Carney join our team and continue to grow the Stump! Trivia business alongside our core business.”

One of Stump!’s key assets is its staff of professional hosts, better known as “trivia jockeys” who function as part player recruiter, part MC and part advocate for the venues by encouraging incremental sales of food and drinks. Combined with Buzztime’s on-screen programming of trivia content under his/her control, a good trivia jockey can attract a sizeable group of patrons on what might otherwise be a slow night.

“Joining Buzztime is an amazing opportunity for us,” said Stump! founder Bob Carney. “We look forward to delivering the Stump! hosted trivia experience to the Buzztime network of 3,900 bars and restaurants and base of over 2 million registered players, in addition to bringing this unique entertainment to a whole range of venues and consumers that have yet to benefit from either Stump! or Buzztime. This is clearly a growth opportunity all around.”

Terms of the transaction, which were structured as an asset purchase, require NTN to pay $0.25 million plus an earn out in each of 2012, 2013, and 2014 that is dependent on gross margins achieved by the Stump! business. The effect of the Stump! acquisition is expected to improve Buzztime’s profitability and cash flow for the balance of 2011 and 2012, when considered on a standalone basis without potential synergies and not giving effect to the purchase price.

About Buzztime

NTN Buzztime, Inc. (NYSE Amex: NTN) is a leading bar and restaurant social entertainment and integrated marketing platform. Trusted by 3,900 bars and restaurants in North America since 1985, Buzztime integrates trivia, card and sports games with in- and out-of-venue media and communication tools. With over 2,000,000 registered consumers and 50,000,000 games played each year, Buzztime loyalists spread the word and invite friends and family to their favorite Buzztime locations to enjoy an evening of fun and competition. With Buzztime entertainment and integrated marketing solutions, bars and restaurants attract new customers, turn casual visitors into regulars, and give guests a reason to stay longer. For the most up-to-date information on NTN Buzztime, please visit www.buzztime.com or follow us on Facebook or Twitter.

Forward-looking Statements

This release contains forward-looking statements which reflect management’s current views of future events and operations, including but not limited to statements about game offerings and content, expanded offerings, customer demographics, returns, stays and spending, market and audience reach, number of locations, and player participation. These statements are based on current expectations and assumptions that are subject to risks and uncertainties that could cause actual results to differ materially. These risks and uncertainties include the risks of adverse economic conditions, failure of customer and/or player demand, lower market acceptance or
appeal of both existing and new products and services by particular demographic groups or audiences as a whole, termination of partnership and contractual relationships and the impact of competitive products and pricing. Please see NTN Buzztime, Inc.’s recent filings with the Securities and Exchange Commission for information about these and other risks that may affect the Company. All forward-looking statements included in this release are based on information available to us on the date hereof. These statements speak only as of the date hereof, and NTN
Buzztime, Inc. does not undertake to publicly update or revise any of its forward-looking
statements, even if experience or future changes show that the indicated results or events will not be realized.

BUZZTIME CONTACT:
Kendra Berger
Chief Financial Officer
NTN Buzztime, Inc.
(760) 438-7400

CCG CONTACT:
Mark Collinson
Partner
CCG Investor Relations
(310) 954-1343

Popular Midtown Manhattan Restaurant Expands to New York City’s Soho

Pera Mediterranean Brasserie, the stylish midtown Manhattan boite, serving New York City’s most exciting Eastern Mediterranean cuisine since November 2006, will open a downtown outpost at 54 Thompson this November. Located at the corner of Broome Street, Pera Soho will occupy a 3,000-square foot space bathed in natural light from two walls of floor-to-ceiling windows, one of which will overlook the 2,000-square foot garden, slated to open for outdoor dining during spring 2012. While Pera Soho’s menu and design will incorporate some of the stylish signature elements of the original restaurant, both will draw inspiration from the chic, energetic vibe of the neighborhood. The kitchen will be overseen by the Turkish / American team of Metin Calisir and Nathan Crouser, whose authentic Eastern Mediterranean preparations are complemented by dishes infused with New York City culinary flare.

Pera Soho will seat 105 inside, between the expansive bar / lounge and dining area. The latter’s ingenuous configuration will afford three spaces equally suited to a la carte and private dining. (Pera Soho’s access to its building’s stunning roof deck will accommodate another 50 for al fresco private events.) DYAMI Architects is the designer, working in close concert with owner Burak Karacam, who was primarily responsible for Pera midtown’s smart, much lauded decor.

While Pera Soho will be the second bricks-and-mortar restaurant for the Istanbul-born, Harvard Business School graduate, it is Karacam’s fourth food service venture. He has a line of Pera-branded Mediterranean meats sold online and at retail (cited as one of 2009′s Best 50 Ideas by Restaurant Business), as well as the celebrated Pera Turkish Tacos food truck, situated at Tavern on the Green since last October.

“The further expansion of the Pera brand with another restaurant has been in the cards for a long time, before the national launch of the products or that of the food truck. But I was very particular about its location and the attributes of it, one of my “musts” being outdoor space given its prevalence for dining across the Mediterranean. I was willing to wait until I could identify the absolutely right site for the second Pera. At the Thompson Street site I found it,” enthuses Karacam.

Free Taco from Chevys Fresh Mex on National Taco Day

Free Taco from Chevys Fresh Mex on National Taco Day Chevys Fresh Mex® announced in honor of National Taco Day, Tuesday, October 4th, guests are invited to visit Chevys and receive one Free Taco. Guests can receive a free taco when they download the free taco coupon at Chevys facebook page or website and purchase any item from Chevys’ regular menu, dessert or beverage menu and for one day only.

“National Taco Day is a recognized holiday and we thought it was a great way to remind guests and let them enjoy our delicious Fresh Mex® tacos,” said Brian Wright, president of Chevys restaurants.

Guests can choose from any of the following a la carte tacos for their free taco on Tuesday, October 4, 2011 only: Crispy Salsa Chicken Taco, Crispy Picadillo Beef Taco, Crispy Carnitas Taco, Soft Salsa Chicken Taco, Soft Picadillo Beef Taco, or Soft Carnitas Taco.

Valid at participating locations only. Independently-owned Chevys locations may not participate. Please visit Chevys.com for participating locations.

Since 1986, Chevys Fresh Mex has enjoyed a reputation of providing the freshest food made from scratch for their Fresh Mex® cooking. Today, twenty-five years later, Chevys is still serving Fresh Mex® and offering their guests a Free Taco for national taco day!

About Chevys Fresh Mex

Founded in 1986 in Alameda, California, Chevys is an ultra-casual, full-service restaurant concept that offers guests an array of freshly prepared Mexican dishes prepared from scratch using only the freshest ingredients served in a fun, relaxing atmosphere. With 63 Company-owned and 22 franchised restaurants, Chevys is a national brand spanning 14 states.

Designed to offer a fiesta for the senses, where every experience is fresh, fun and full of flavor, the concept is focused on the execution of its trend-setting Fresh Mex menu and continuous innovation. Chevys uses a “Fresh Mex®” pledge which underscores the Company’s promise that products are made daily from scratch.

Chevys restaurants resemble a Mexican border town café or cantina with a vibrant contemporary décor. The concept’s menu offers an extensive variety of Mexican dishes, including traditional enchiladas, burritos and tacos, as well as a variety of combination platters. In addition to more traditional Mexican fare, the menu offers innovative items, including the mesquite grilled steak, fish and shrimp fajitas.

Chevys also offers a variety of salads and desserts. The theme of every Chevys dish is freshness, a characteristic underscored by the concept’s fresh made tortillas which helps create a fun atmosphere for everyone, including families with children, and enhances the concept’s broad appeal.

Built on a platform of fresh – fresh ingredients, fresh preparation, fresh ideas and fresh personality – Chevys prepares dishes daily from scratch. This commitment to freshness translates into Chevys signature “Seasonal Fresh Fruit” margaritas which change with the seasons. Chevys offers a wide selection of margaritas including its signature Cabo Wabo Rock ‘N Rita made with Sammy Hagar’s Cabo Wabo Blanco Tequila. For more information please visit: www.chevys.com

New Android Apps Make Dining on the Go a Lot Easier

Imagine arriving on a business trip in an unfamiliar town and needing a place to eat – fast! Often you don’t have the time to do a lot of research. QuickClick Apps from Marketimpacts.com can locate and map places to go with one button tap.

The QuickClick Locale Series offers a number of apps, each focused on a specific need. Apps for dining include:

Restaurants
Fast Food
Coffee
Health Food
Dessert
Nightlife
Parking

“Many apps make it just a little too difficult to get quick results” said Don Cowan, the lead QuickClick apps developer and Director of Software Engineering at Marketimpacts.com. “When you need to find someplace fast, you want something that’s easy to use. We designed these apps to deliver instant results with as little as one click. People can mix and match our apps to give themselves a custom group of easy to click icons.”

“Studies, and our own experiences, have shown that the popularity of an app is directly correlated with how quickly it can be learned and used. QuickClick apps are designed around these needs.”

According to statistics on the Android Developers Console, downloads of the QuickClick apps are growing at a rate of 30% month over month and they have been installed in over 50 countries.

The Marketimpacts.com team develops software for smartphones, tablets and PCs.

Marketimpacts, QuickClick and Locale are trademarks of Arelinda Technology Group, Inc.

For more information, visit http://www.marketimpacts.com.

Unilever Food Solutions Announces Inspired Restaurant Makeover Contest Winner

Unilever Food Solutions North America has announced its winner in the first-ever Inspired Restaurant Makeover Contest, an online-based competition asking small, independent restaurant operators across the country to demonstrate how Unilever Food Solutions’ enhanced service offerings would help their businesses grow. After scouring through hundreds of entries, the brand has selected as its winner Cynthia Krstich, manager of The Coach Sports Grille – formerly The Coachman restaurant – in Madison Heights, Mich., just outside of Detroit.

“In her entry, Krstich made it clear she and her team need to conduct business in a more structured way, thereby maximizing the benefits of service offerings like those of Unilever Food Solutions,” said Ted Skodol, director, Customer and Channel Marketing, Unilever Food Solutions North America. “Cynthia and her staff have a real passion to make The Coach Sports Grille the best it can be and that commitment serves as inspiration to us. With a solid foundation and Unilever Food Solutions’ services and professional ingredients, we can make a significant impact on The Coach Sports Grille’s business, and we’re looking forward to doing just that.”

Unilever Food Solutions is awarding Krstich and The Coach Sports Grille a prize package valued up to $100,000, which includes:

More than 100 hours of one-on-one consultation services from Unilever Food Solutions across the areas of “Your Guests,” “Your Menu” and “Your Kitchen,” including access to Unilever Food Solutions’ Certified Master Chef and Registered Dietitian
One-year supply of free Unilever Food Solutions professional ingredients
$5,000 in cash to invest in front-of-house/back-of-house improvements to the winner’s restaurant
An Inspirational Culinary Institute of America (CIA) Experience Weekend for up to four members of the winning restaurant’s team to attend the world-famous CIA to work with the Unilever Food Solutions Culinary Team and CIA instructors to improve the restaurant’s menu

The Coach Sports Grille is a local independent operation striving to give its guests the best possible restaurant experience at good prices, without compromising a clean, fun atmosphere. Krstich says she is elated to have won the first-ever Unilever Food Solution Inspired Restaurant Makeover Contest and explained that additional support will help her achieve many of her immediate and long-term goals.

“I was astounded when I found out we’d been selected as the winner of Unilever Food Solutions’ contest,” said Krstich. “My team and I work hard each and every day, and to be recognized by such a well-respected brand in the food service industry really means more to us than I could ever put into words. We’re eager to learn from some of the best folks in the business and we really can’t wait to see the restaurant transform right before our eyes!”

The consultation services Krstich and her team at The Coach Sports Grille will receive from Unilever Food Solutions will span across the following three key areas and will be tailored specifically to the restaurant’s needs: “Your Guests,” “Your Menu” and “Your Kitchen.”

For more information about Unilever Food Solutions’ first-ever Inspired Restaurant Makeover Contest, as well as the brand’s products and enhanced service offerings, and to follow The Coach Sports Grille’s journey, please visit http://www.unileverfoodsolutions.com/.

About Unilever Food Solutions North America

At Unilever Food Solutions, we help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We create ingredients that save precious prep time in the kitchen, without compromising on flavor or flair. And constantly provide ideas and inspiration that keep your menu fresh and exciting. Our ingredients are some of the staples of professional kitchens in 74 countries around the world: Knorr, Hellmann’s, Lipton and more. We’ve been in the foodservice industry since the 1880s. We have more than 300 chefs on staff around the world, so we understand that critical balance between impressing your guests and making a profit. And how to keep your menus and recipes fresh and exciting, as times and tastes change.

Maui Wowi Hawaiian brings the tastes of the islands to Saint Charles, Missouri

Cimone Skrzekut has found her calling with Maui Wowi Hawaiian, http://www.mauiwowifranchise.com. The gourmet Hawaiian coffee and fresh fruit smoothie company welcomes her to the ‘Ohana (family) as their newest Franchisee. She and her husband Brian will soon be serving up the ‘Aloha Spirit’, Hawaiian flavor, and island attitude to Saint Charles, Missouri.

The Hawaiian coffee and fresh fruit smoothie company offered Cimone the key elements she was looking for when deciding to own her own business. “We longed for a business model that would allow us flexibility, fun, and a superior product that would bring smiles to people’s faces,” said Cimone.

She, and her husband Brian, spent a lot of time researching and evaluating different franchise opportunities and found that Maui Wowi Hawaiian was the perfect fit. “We wanted a balance between work and play, and a business model that would allow us to grow,” said Cimone.

Brian spent many years as a mechanical engineer, while Cimone worked as a travel nurse. Her strong social and team management skills will compliment Brian’s analytical and detail oriented insight to make them an excellent team. Together, they plan to share the ‘Aloha Spirit’ at state fairs, school events, and special occasions with their mobile operating unit called a Ka’anapali cart. The flexible business models that Maui Wowi offers range from the mobile unit to fixed retail locations, allowing Cimone and Brian to grow their business at their own pace.

A quote by the famous philosopher, Confucius says, “Choose a job that you love and you will never have to work a day in your life.” Cimone and Brian intend to take this philosophy and apply it to their own lives. “By combining all of our talents, we look forward to our success with Maui Wow and are eager to begin our journey that will allow us to never have to work a day in our lives,” said Cimone.

About Maui Wowi Hawaiian Coffees & Smoothies:
Before the days of big Hawaiian resort hotels and fiberglass surfboards, surfers spent long, lazy days partaking in the tasty waves of the North Shore beaches. As the legends of the surfers grew, many were drawn to the healthy, carefree lifestyle of Hawaii. Since 1982, Maui Wowi Hawaiian has been spreading the ‘Aloha Spirit’ across the world with its premium Hawaiian coffees, all-natural fresh fruit smoothies and authentic Hawaiian products. From event carts, mall kiosks and stand-alone retail locations, Maui Wowi Hawaiian operates 575 locations worldwide. For more information about Maui Wowi Hawaiian’s flexible, low cost franchising opportunities, visit http://www.mauiwowifranchising.com

Top 50 Restaurants for Foodies in the U.S. Revealed

As restaurants around the country gear up for the bounty of fall and a busy dining season, OpenTable, Inc., a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, is pleased to announce the Diners’ Choice Awards for the top 50 restaurants that are “fit for foodies.” The list of winners is derived from more than 10 million reviews submitted by OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia.

The San Francisco Bay Area, home to scores of innovative chefs, such as Daniel Patterson (Coi), Melissa Perello (Frances) and Thomas Keller (The French Laundry), made a strong showing, earning 14 places on the list. Chicago chefs Stefanie Izard and Graham Elliot helped the Windy City grab six awards, for second place. Meanwhile, New York City trailed with five wins, including Amanda Cohen’s Dirt Candy. Seattle and the greater Boston area each boast five recipients, including a win for Boston’s Barbara Lynch. Farther west, the Twin Cities scored a hat trick with three standout spots on the list: Hauteland, Heartland Restaurant and Piccolo. Arizona, Colorado, Philadelphia, Oregon and South Carolina, among others, are also represented.

“With great reviews from scores of foodies comes great responsibility, and these restaurants embrace that responsibility in powerful and creative ways,” says Caroline Potter, OpenTable’s Chief Dining Officer. “These restaurants have been singled out for being able to satisfy the folks for whom dining is practically sport — those avid, passionate eaters, often armed with cameras who take careful notes and relish every bite. While the restaurants on this list specialize in different cuisines and styles of cooking, each winner is pushing a boundary, maintaining an ethic, and practicing perfection with each dish.”

Based on feedback collected from OpenTable diners between September 2010 and August 2011, the following 50 restaurants, listed in alphabetical order, received the highest scores for late night dining from OpenTable diners. For more information about this list, please visit http://www.opentable.com/foodies.

Abattoir – Atlanta, Georgia
Ad Hoc – Yountville, California
Aldea – New York, New York
Annisa – New York, New York
Bergamot – Somerville, Massachusetts
Bibou – Philadelphia, Pennsylvania
Blackbird – Chicago, Illinois
Blue Hill – New York, New York
Bonsoiree – Chicago, Illinois
Camino – Oakland, California
Canteen – San Francisco, California
Cascina Spinasse – Seattle, Washington
Coi – San Francisco, California
Commis – Oakland, California
Commonwealth – San Francisco, California
Craigie on Main – Cambridge, Massachusetts
Dirt Candy – New York, New York
FIG – Charleston, South Carolina
Fond – Philadelphia, Pennsylvania
Forage – Salt Lake City, Utah
Frances – San Francisco, California
Frasca Food and Wine – Boulder, Colorado
The French Laundry – Napa, California
Gather – Berkeley, California
Girl & The Goat – Chicago, Illinois
Graham Elliot – Chicago, Illinois
Hatfields – Los Angeles, California
Haute Dish – Minneapolis, Minnesota
Heartland Restaurant & Farm Direct Market – Minneapolis, Minnesota
Hungry Mother – Cambridge, Massachusetts
Local 127 – Cincinnati, Ohio
Menton – Boston, Massachusetts
Mistral Kitchen – Seattle, Washington
noca – Phoenix, Arizona
o ya – Boston, Massachusetts
Osteria Mozza – Los Angeles, California
Park Kitchen – Portland, Oregon
Piccolo – Minneapolis, Minnesota
The Publican – Chicago, Illinois
Range – San Francisco, California
Saffron Restaurant & Lounge – San Francisco, California
Saison – San Francisco, California
Sprout – Chicago, Illinois
Spur Gastropub – Seattle, Washington
Staple & Fancy Mercantile – Seattle, Washington
The Tasting Kitchen – Venice, California
Tilth – Seattle, Washington
Ubuntu – Napa, California
wd-50 – New York, New York
Wexler’s – San Francisco, California

Diners can also find additional information on the Diners’ Choice Awards for the Top Foodie Restaurants in the U.S. by visiting the OpenTable “Dining Check” blog at http://blog.opentable.com.

Wendy’s Partners With Susan G. Komen for the Cure to Help in the Fight Against Breast Cancer

Wendy’s restaurants and the Michigan Affiliates of Susan G. Komen for the Cure are kicking off a “Give a Dollar…Get a Dollar” fundraising initiative to help in the fight against breast cancer. For just a$1 donation, customers at participating Wendy’s restaurants in the state of Michigan can support the Michigan Affiliates of Susan G. Komen for the Cure and receive a $1.00 off coupon for a Wendy’s Combo Meal or Large Salad in return.

Starting September 19, 2011 through October 9, 2011 (or while supplies last), customers can donate $1 for a ribbon Pin-Up at participating Wendy’s in the state of Michigan. The customer can write their name on the Pin-Up and it will then be displayed in-store. A special tear-off coupon is included on the Pin-Up and provides the customer with $1.00 off any Wendy’s Combo Meal or Large Garden Sensations Salad. Wendy’s will donate approximately $.85 of each $1 donation to the Michigan Affiliates of Susan G. Komen for the Cure.

“On behalf of the Komen Michigan Affiliates and the Komen Detroit Race for the Cure, we are grateful to have the support of Wendy’s Restaurants on this very important initiative,” said Chris Pearson, Komen Mid-Michigan Affiliate Executive Director. ”The dollars raised through the pink ribbon pin up promotion will make a significant impact on the breast health of people right here in Michigan, as well as Komen’s work to end breast cancer through funding national research.”

“We strive to keep Dave Thomas’ ideals and beliefs at the heart of the Wendy’s culture,” said Nancy Crawford, Wendy’s Field Marketing Manager for the state of Michigan. “One thing Dave believed was that everyone has a responsibility to give something back, and to help those in need. This fundraising effort to help in the fight against breast cancer is an important way we can give back to the communities where we live and work.”

About Susan G. Komen for the Cure and the Komen Michigan Affiliates

Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. The Michigan Affiliates of Komen for the Cure are working to better the lives of those facing breast cancer in Michigan communities, joining more than one million breast cancer survivors and activists around the globe as part of the world’s largest and most progressive grassroots network fighting breast cancer. In 2010, through events like the Komen Race for the Cure, Komen Michigan Affiliates invested more than $2.5 million in community breast health programs throughout Michigan. Up to 75 percent of net proceeds generated by the Affiliates stay in Michigan; the remaining income funds national breast cancer research. For more information or to find an Affiliate near you please visit www.komen.org.

Wendy’s International, Inc., is one of the world’s most successful restaurant operating and franchising companies with more than 6600 restaurants worldwide. More information about the company is available at www.wendys.com.

Barbecue Eating Competition Heats Up at Dickey’s Barbecue Pit

To celebrate 70 years in the barbecue business, Dickey’s Barbecue will hold a barbecue eating contest on September 15 with the chance to win a trip to the original Dickey’s Barbecue location in Dallas, Texas.

“I’m so excited about hosting the event,” said Maureen Woloszczuk, Vice President of GMW Carolina, Inc. which owns three area Dickey’s locations, including Raleigh. “North Carolina takes its barbecue very seriously and it makes sense that we would host the East Coast preliminaries.”

Anyone interested in participating is encouraged to go by the Dickey’s location at 170 East Davie Street in downtown Raleighprior to the event on September 15 and sign up.

“Everyone loves Dickey’s Barbecue, and for a community so enthralled with barbecue we anticipate a large, lively crowd at the event ready to eat some pulled pork sandwiches,” said Greg Woloszczuk.

The contestant who eats the most pulled pork sandwiches in six minutes will win a trip to Dallas to compete in the National Dickey’s Barbecue Eating Contest at the original Dickey’s Barbecue Pit.

“We are excited to celebrate 70 years in the barbecue business and wanted to make sure Dickey’s celebrated with communities across the country,” said Roland Dickey, Jr., the president of Dickey’s Barbecue Restaurants, Inc. “I can’t wait to watch the finals and congratulate the national winner personally.”

Throughout September, Dickey’s will host five Barbecue Eating competitions across the country and then send each first place winner to Dallas for the national competition on October 18, Dickey’s Barbecue Pit’s 70th anniversary.

The original Dallas location is still open for business and Dickey’s Barbecue Pit is still owned and operated by the Dickey Family.

There are 171 locations in 39 states.

More information on Dickey’s Barbecue Pit is available at www.dickeys.com.

Franchising information is available at 866-340-6188.

Media Contact:
Amy Vercher
972-248-9899
avercher@dickeys.com

Blair Vineyards Readies for Harvest in the Arroyo Seco

The 2011 wine grape harvest in the Arroyo Seco appellation is a bit behind schedule, thanks to an unusually cool, wet spring and summer. But the same conditions that have delayed the start of Crush have also combined to allow slow, gentle ripening and maturation of the area’s Pinot Noir fruit — making for a potentially very high quality crop. Newcomer Blair Vineyards, located in the eastern most tip of the Arroyo Seco AVA, will be conducting its second harvest.

“I estimate we’ll be picking Pinot Noir clone 667 the first week of October on our Delfina’s home estate,” comments ownerJeffrey Blair. “Clone 777 about a week after that and our Pommard 4 and 115 plantings near the middle of the month. We are looking at about 1.5 tons of fruit per acre, after thinning shoots and dropping fruit to help focus the vines. With a little more heat and no early fall rains, we should have a very high quality Pinot crop this year — the flavors already rock!”

The Blair property’s unique location at the upper end of the “Arroyo Seco cone” meant the vineyard was shielded from the unusual April freezes and rains that impacted much of the rest of the state. In addition, Jeffrey points out that “the Salinas Valley narrows at our doorstep, giving us consistent winds off Monterey Bay — this helps keep us dry and free of the mildew and rot problems experienced elsewhere.”

Blair Vineyards is the newest micro-estate jewel in the Arroyo Seco appellation. The Blair family has deep roots in Monterey County, farming there for five generations. Initial plantings of six acres are focusing on ultra-premium Pinot Noir and Chardonnay, two varietals perfectly suited to the rocky soils and cool climate of this northeast corner of the Arroyo Seco. Next year will see the family releasing its debut Pinot Noir vintage from the property.

Contact: Jeffrey Blair, 831.596.1505, jeffrey@jeffrey-blair.com

Tiare Technology Launches Wireless WineList™ System at Award-Winning Centro and Django Restaurants

Orchestrate Hospitality Introduces Tiare Technology Innovation for Wireless Ordering on iPad Tablets to Showcase their Italian- and French-focused Wine Lists

Tiare Technology Launches Wireless WineList System at Award-Winning Centro and Django Restaurants CHERRY HILL, New Jersey (Profitable.com) Tiare Technology announced today that it has deployed its patented Wireless WineList™ solution at two leading, wine-oriented restaurants managed by Orchestrate Hospitality. Centro and Django restaurants in Des Moines, Iowa, will now offer their guests the Tiare iPad menu ordering solution for wine and cocktails.

The Wireless WineList application allows restaurant guests to easily view and order wines using a wireless Apple iPad tablet or other wireless device and Tiare’s proprietary software. Guests can use the tablets to browse the wine list to discover the breadth of wines offered. They can also quickly sort the wines to display by region, varietal, price range or other categories, or click to search the database and pinpoint a specific selection.

Tiare Technology Launches Wireless WineList System at Award-Winning Centro and Django Restaurants The system displays extensive information about the restaurant’s wines, including tasting notes, vintage information, and background on the winery, the region or grape varietals. Photos, wine labels, maps, videos and other information are also easily displayed.

“We selected Tiare’s Wireless WineList system because it allows our guests to effortlessly navigate the wine list. The system engages the guest and provides a unique and accessible way to experience our wine collections,” says Paul Rottenberg, President of Orchestrate Hospitality.

Tiare’s Wireless WineList system is designed to meet the needs of both the wine expert and the wine novice. It offers powerful tools to allow oenophiles to easily sort, analyze and locate a particular selection, view a vertical collection or explore regional specialties. Casual users can learn about the restaurant’s extensive offerings at their leisure, without the worry of intimidation.

The system is intended to complement, rather than replace, the personal attention of the sommelier or server. Guests can place several selections onto the system’s Consideration List™ for discussion with the restaurant’s staff. The system can also be configured to page the staff with the guest’s selection, or even place the order directly to the restaurant’s point of sale system.

Centro and Django are two iconic restaurants in downtown Des Moines, each with a distinctive brand and character. Centro is a lively, casually-upscale restaurant featuring Italian inspired dishes including coal-fired brick oven pizzas, wood-grilled specialties and house-made pastas. Django is a casual, brasserie-style restaurant offering everything you love about French food – without the attitude.

Tiare Technology Launches Wireless WineList System at Award-Winning Centro and Django Restaurants “Tiare’s design and content management tools have made it easy for us to showcase our Italian and French wine selections and convey the unique style and personality of our two restaurants through the technology,” says Rottenberg. “The system’s menus at Centro are designed to convey the sleek, sophisticated feeling of a modern Italian restaurant, while the screens on the Django iPads show the casual warmth of a neighborhood French bistro.”

“Our guests have really embraced the system, appreciating how easy it is to use and how quickly they can find the wine they are looking for,” reports Rod DeAngelo, General Manager of Centro. “The system gives a lot of information to our guests, including food pairing recommendations which help guide their wine selection and enhance their overall dining experience.”

“The Wireless WineList system encourages our customers to interact with the staff, and that allows us to offer a more personalized service experience,” says Don Tamillo, General Manager of Django. “The detailed wine descriptions provide an inspiration for discussion not only among fellow diners but also with our staff to determine a final wine choice.”

Paul Rottenberg is already seeing the financial and operational benefits from the system. “The Tiare Wireless WineList system is generating an increase in sales, as the customers are being exposed to wines they might not have noticed before on a traditional wine list.” Rottenberg goes on to say, “Not having to reprint the wine lists constantly brings not only a financial advantage, but also real benefits for the environment.”

The restaurants’ wine selections are easily displayed to the guest on the wireless touch screens. Not just for featuring wine, the Tiare Technology system also provides access to the restaurant’s extensive selection of specialty and classic cocktails, domestic and international beer, single-malt Scotch and other liquors, port and dessert wine.

“The Wireless WineList system gives a restaurant the tools to easily manage their wine offerings,” says Julie Werbitt, CEO of Tiare Technology. “Pricing, vintage and availability information can all be updated immediately, in real time. A guest is never disappointed by ordering a wine that’s out of stock – which can happen all too often with a paper menu.”

The system also allows the restaurant to enhance its relationship with the guests, by providing the option to email themselves their wine selections as a memento of their experience at the restaurant. The wine preferences of the guest can also be stored for future offerings and communication between the guest and the restaurant.

Werbitt adds, “Tiare’s Wireless WineList system can be tailored for any size restaurant and customized to complement any décor – making it the ideal solution for all restaurants looking to increase revenue through beverage sales.”

About Tiare Technology

Tiare Technology develops and markets to the global hospitality and leisure industry wireless communication products and software services, using patented technology, that increase revenue, generate labor savings and enhance customer service. The company offers solutions that allow guests at hotels, resorts, casinos, cruise ships, stadiums and other leisure locations to order food, beverages, merchandise and services using wireless devices featuring proprietary software and wireless technology. Tiare products include the intelliChaise®, VIPSeat™ Restaurant, VIPSeat™ Gaming, VIPSeat™ Stadium, Wireless WineList™ and Tiare GuestBook™ ordering systems. The solutions offer interfaces to major point of sale systems including Agilysys, HSI and MICROS. Tiare products seek to eliminate, where possible, the use of paper – promoting an eco-friendly platform to provide guests with information and services. The product platform has been granted U.S. and international patent protection (U.S. Patent 7,945,477). Founded in 2002, Tiare Technology is a privately held corporation based in New Jersey. For more information, visit www.tiaretech.com or follow us on Facebook, Twitter and LinkedIn.

About Orchestrate Hospitality

Orchestrate Hospitality is Central Iowa’s leading hospitality management and development company. Orchestrate’s client roster includes a number of prominent restaurants, hotels and a gourmet market. The company specializes in complete concept development and full-service management of daily operations. Orchestrate was founded in 2001 by Paul Rottenberg.

Centro is a casually-upscale restaurant featuring Italian inspired dishes including coal-fired brick oven pizzas, wood-grilled specialties and house-made pastas. The lively vibe of this urban eatery and its expansive menu has made Centro an iconic hot spot in downtown Des Moines.

Django is a casual, brasserie-style restaurant offering everything you love about French food – without the attitude. The restaurant features classic dishes such as Steak Frites and Duck Cassoulet, as well as fresh salads and juicy burgers made with house-ground beef. At the heart of the restaurant is an interactive chef station offering cheese, charcuterie and jet-fresh seafood from a beautiful raw bar.

For more information, visit www.ohospitality.com, www.centrodesmoines.com and www.djangodesmoines.com.

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