GLG News by Domino's Pizza Experts (US)

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

El Pollo Loco Says "Feel The Mexcellence"

August 4, 2011

With sagging year over end sales, El Pollo Loco looks to the male consumer from the ages of 25-49.They are getting ready to advertise on TV, the web, radio, and within their own four walls.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Ruby Tuesday's Marketing Strategies Are Not Increasing Sales

August 4, 2011

Ruby's Tuesday's disappointing results over the last 5 years continue to be very disturbing even though they increased slightly over 2010 this past quarter.I think instead of expanding on different concepts, they should focus solely on their cash cow which is Ruby Tuesdays.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Restaurant Facts At A Glance

August 4, 2011

2011 Restaurant Industry Overview Sales: $604 billionLocations: 960,000Employees: 12.8 million — one of the largest private-sector employersRestaurant-industry share of the food dollar: 49%

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Cracker Barrel To Have New Leadership

August 2, 2011

Cracker Barrel names Sandra Cochran CEOPersonally I think there is more behind this than what we are being told.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

What Consumers Want From A Sandwich Chain

August 2, 2011

What the consumer wants from a sandwich chain-lunch vs. dinner: Beyond satisfaction of hunger, drivers differ somewhat depending on daypart. At lunch, consumers place more importance on health and portability,likely because more consumers take sandwiches to-go at lunch and may prefer a light and healthy midday meal. More consumers also say they prefer to eat their favorite sandwich for any meal at lunch, indicating that lunch sandwich purchases are more routine than dinner purchases. On the other hand, portion size is more important to consumers at dinner. Consumers may be more willing to veer from healthy eating at dinner andmay tend to eat a more substantial meal in the evening. Additionally, consumers say that quality and price play a stronger role when ordering sandwiches for dinner occasions.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

DineEquity's Focus On Applebees Not Good For Ihop

August 2, 2011

DineEquity's second quarter results demonstrate another impressive performance by the team at Applebee's, where they have now seen a full year of positive same-restaurant sales growth, evidence that brand revitalization strategies are working, new menu items are more appealing, and the popular "two for twenty" price strategy seems to be working.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Famous Dave's To Test Fast-Casual Prototype

August 2, 2011

Famous Dave’s will open a fast-casual prototype that may ultimately boost the chain's domestic build-out by 100 locations."They believe you make your best decisions when you have options that apply to today’s environment, and this is a significant opportunity for the brand to get into some second-tier markets and round out some others."

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Starbucks To 'Go Hard And Go Fast' In Growth Opportunities

August 2, 2011

Debuting new retail products such as K-Cups (single-serving coffee) and new flavors of Via instant coffee.Encouraging the growth of Tazo teaMoving forward with the new three-region global management structure.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Cheesecake Factory Debuts 'SkinnyLicious' Menu

August 2, 2011

The Cheesecake Factory, a restaurant known for its heaping portions and epically long menu, has expanded its lower-calorie offerings with the new "SkinnyLicious" menu.The new menu, set to debut August 9 with a five-week rollout, features almost 50 dishes under 590 calories, with small plates and appetizers all under 490 calories and five "Skinny" cocktails under 150 calories. The menu will be available at all 151 locations and will include dishes such as the SkinnyLicious hamburger and Asian chicken salad.

Terrell AlgerRetail & Restaurant ConsultantTerry Alger Consultancy

Subway's 'Healthy' New Bread Will Include Vitamin D & Calcium

August 2, 2011

Subway, the world's biggest food chain by the number of outlets, has just announced plans to start adding vitamin D and calcium to the bread it uses in its sandwiches. One sandwich-worth of bread will now contain 30% one's daily value of vitamin D and 20% one's daily value of calcium, roughly the same as a glass of milk. The change affects all Subways' breads except English muffins and flatbreads.

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