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Restaurantville ‘13

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MAGAZINE

CONNECTING THE TEXAS RESTAURANT COMMUNITY

A Texas Business That Really Takes the (Pan)Cake CEO Mark Davis Bailey dishes about The Original Pancake House–DFW

Photo by Theresa Fernandez Photography


Restaurantville MAGAZINE Connecting the Texas Restaurant Community PUBLISHER Richie Jackson, CEO Texas Restaurant Association EDITOR Wendy Saari, Vice President, Marketing & Communications Texas Restaurant Association CONTRIBUTORS Chantal Rice ART DIRECTOR Joanna King, Graphic Design Manager Texas Restaurant Association ADVERTISING Joanne Pantaze, JP Solutions Restaurantville Magazine is published quarterly by the Texas Restaurant Association. It is the mission of the Texas Restaurant Association to be the advocate and indispensable resource for the foodservice and hospitality industry in Texas. For advertising information contact Joanne Pantaze, 512 -273-2639 or jpantaze@pvco.net. Editorial questions can be directed to Wendy Saari at 512-457-4100 or wsaari@tramail.org.

P.O. Box 1429 Austin, Texas 78767 512-457-4100 800-395-2872 www.restaurantville.com

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contents F E A T U R E S

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A TEXAS BUSINESS THAT REALLY TAKES THE (PAN)CAKE

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PAY OR PLAY: THE COST OF HEALTHCARE

D E P A R T M E N T S

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TEXAS 360

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COMMUNITY NEWS

C L I C K H E R E TO SUBSCRIBE

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Photo by Lisa A. Stewart


A Texas Business That Really Takes the (Pan)Cake By Chantal Rice

The Original Pancake House franchise in the Dallas area is no regular flapjack eatery. Photo by Theresa Fernandez Photography

Based on the restaurant concept founded by a family in Oregon in 1953, OPH features an extensive menu of madefrom-scratch breakfast delicacies offered nowhere else in the Lone Star State. And thanks to Mark Davis Bailey, president and CEO of OPH– DFW and his team, the Original Pancake House is about to enter a growth phase that includes opening OPH locations in metropolises throughout the state. Mr. Bailey sat down with Restaurantville Magazine to give us the scoop on running and growing a successful restaurant chain in Texas, the cult-like dedication of his guests and why his food sells like, well, hotcakes.

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Restaurantville: While pursuing your undergraduate degree in architecture at Texas Tech, you and some friends started an investment club called FTM Investments (“Friends, Trust and Money”). How did that venture lead to your ownership of the Original Pancake House franchise in Dallas?

Mark Davis Bailey: Five of us started the club in college, putting in $20 a month. First we had a hundred, then a thousand dollars, etc. We started buying CD’s and stocks. Eventually, we got the club up to 19 people and after a few years had $65,000. We learned a lot about investing, real estate, securities and all kinds of things. It was a great success. It was an original thought, and foolishly, I went for many years thinking I had invented the concept of investment clubs.

Photo by Lisa A. Stewart

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When I moved to Dallas, I started eating at the Original Pancake House. The owner and I became friends. I pitched him to do a second location. With some invest-


Photo by Theresa Fernandez Photography

R’ville Prior to buying OPH, did you have any experience in the food industry?

MDB:

We make our own whipping cream from scratch. We juice oranges and grapefruit... We grow a potato sour culture for several days, then make a buttermilk base from scratch, then blend the two together and age that for 24 hours.

ment club money, we purchased 10 percent of that unit, and I designed and built it (my background is Design Architecture and Construction). Then I moved overseas and he built a third and then a fourth unit. I sent money to gain 10 percent ownership of that fourth location. In 2000, while on sabbatical from my work in Asia, the owner asked if I wanted to buy him out since he was retiring. He wanted the concept to grow, and wanted to sell the business to someone who would love it as much as he did and do something more with it. This was his baby. I invited Jonathan Seyoum (his district manager at the time) to be my partner, and we closed the acquisition in 2001.

During college, I was a student manager of the largest cafeteria on campus. That’s where I learned to love food service. I also worked nights at a bar and grill during grad school at Mississippi State University studying international business. I could make just as much money as the beautiful blonde girls because I learned it was all about making the guest feel like they received hospitality.

R’ville: What do you think sets OPH apart from other breakfast concepts?

MDB: Without doubt, it’s our

dedication to preparation and execution of quality food. Our menu items are authentic, international, made-from-scratch recipes, enjoyed the world over. Every single day, our batters are made from scratch. We make our own whipping cream from scratch, every day. We juice oranges and grapefruit every day.

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People frequently ask us for our pancake mix. But we don’t have a mix. We grow a potato sour culture for several days, then make a buttermilk base from scratch, then blend the two together and age that for 24 hours. It makes the lightest, fluffiest buttermilk pancake money can buy. Nobody else goes to that trouble.

Our competitors’ pancakes come from a bag of dried ingredients, and often, they don’t even add eggs or milk (they typically just add water). Most people don’t realize it takes us five days to make a pancake, but they can taste the difference between us and the other guys. As a brand, we’ve been around a very long time. We’re enjoying our 25th year in Dallas, and our 59th year nationwide. As a franchisee, we have a lot of latitude. The franchisor is a small family in Portland, Ore., and we have a terrific relationship with them. We pay only a 2 percent royalty. They’re not squeezing us. In return, we get recipes and the logo, and training if we need that. But in the end, it’s your enterprise, and you either do a good job or not. If you do it right, you’ll be successful.

R’ville: Your guests seem to be pretty dedicated.

MDB: We’re really fortunate Photo by Theresa Fernandez Photography

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to have a cult-like following. Guests literally show us their budget. They proudly say, “We’re going to spend $1,000 with you


guys next year.” Some people eat every single day in our restaurants. On Saturdays and Sundays, many people drive 30 to 40 miles to come eat with us. Our demographics are all over the place. We get every ethnicity and every level of income, from Great-Grandma, to teenagers, to businesspeople conducting their ‘power breakfasts.’ We get people from Oklahoma and Houston that travel to Dallas for our food. That's bound to be one definition of a destination restaurant! We also get many requests from developers to open in other areas. People that know about our history and legacy, it tugs at their heart, and they talk about us with pride. Eighty percent of our business is repeat business. It’s all been word of mouth for 25 years, but now it’s time for us to start marketing and get out there. We know we have an identity crisis. Many people think we’re IHOP. One of our business coaches feels we have that problem because we don’t have a message out there. So, we’re looking at public relations firms, and will try to get our story out there.

Photo by Lisa A. Stewart

R’ville: Original Pancake

House–DFW currently has six locations in the Dallas area, but you are planning to expand to Houston. What do those plans entail?

MDB:

We started with four locations then built two more in DFW, so we’re up to six now, plus we relocated and rebuilt our smallest unit (so we’ve actually built 3 restaurants in the past 6 years). We have a lot of demand in Houston, and quite a fan base there already. We’ve been looking in Houston for almost two years and are currently awaiting another landlord’s proposal. We

We get every ethnicity and every level of income, from Great-Grandma, to teenagers, to businesspeople conducting their ‘power breakfasts.’

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had hoped to open Houston in 2012, but perhaps we’ll get that accomplished in 2013. Once we gain traction in Houston with two locations, we’d like to develop San Antonio as well. We’ll also continue developing DFW; our seventh location is planned for Arlington. Our dream is to be the best breakfast concept in the best metroplexes in the best state.

R’ville: How has the

franchise grown in terms of profits?

MDB: In 2001, when we acquired the company, it was doing $4 million a year. This year, we’ll do $10.5 million. We’ve got one restaurant that does $2 million and another that does $2.5 million. To provide some context, last year our closest competitor published their average unit volume (AUV) to be $750,000 system-wide, and they are open 24 hours with three shifts. Our AUV is more than double theirs

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and we only serve breakfast and lunch in a single shift.

R’ville: What challenges

have you faced in growing the brand?

MDB:

We’ve grown organically and carefully—six units in 25 years. We’ve focused on building the foundation for a culture of quality that is portable and stays true to our brand and core values. When I became an owner/ operator in this business, I studied other restaurateurs/ concepts. Many make the classic mistake of getting one or two locations going and think, “I’m making good money with two locations. Seven must be fabulous.” Their culture isn’t portable, they have no foundation. Then they get in debt and in a few years, they’re bankrupt. We set out saying we wanted to grow this thing, but we’re not going to be stupid about it. We take it a step at a time, and that’s kept us in business.


...becoming involved with the Texas Restaurant Association, and utilizing best-in-class advisors and consultants. These investments have paid dividends and helped us avoid re-inventing the wheel. As a growing organization, quality training and development have become critical. We are looking at learning-management systems for that. When we had four restaurants with 30 or so employees, it was a manageable workforce. Now we have 250 associates and multiple managers. So we’ve started producing training films, management systems, conducting weekly internal webinars, etc. and we pair that with on-the-job training. We plan for a balance of on-the-job, A/V and classroom training. It’s our growth that drove us to this solution, and we want our products/hospitality to stay consistet.

Photos by Lisa A. Stewart

Additionally, two other key strategies have helped enormously: Becoming involved with the Texas Restaurant Association, and utilizing best-in-class advisors and consultants. These investments have paid dividends and helped us avoid re-inventing the wheel.

R’ville: What lessons have you learned in your time as a restaurateur?

MDB: It’s a little bizarre to me

that what we learned in scouting really is true: Be a good citizen, work hard, help others, get involved civically and good things will likely happen. For us, it’s all about our associates. We happen to sell pancakes, but it takes quality culture to sustain an enduring organization. We focus on our “Associates-First” culture. We engage third parties to conduct associate satisfaction inventories. Retention is one measure of culture, particularly in our industry. Last year, we had a documented 70% retention. We belive it goes back to culture and the type of organization seek to become. We honestly believe in the human spirit and our associates feeling engaged. It’s my job to support them, take care of them, and to make them feel loved and cared for. If we’re successful at

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Photo by Lisa A. Stewart

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that, they will automatically reflect that back to our guests. That’s where we’re trying to go and we’ve had some small measure of success. This year, we had two more associates celebrate 20 years with us. We have close to 10 of those already, and many more with 19, 18, 17 etc. years with us.

our best effort, then hopefully we’re on a road to success.

Also, we work on our Five Qs: Quality Food, Quality Hospitality, Quality Facilities, Quality Human Resources and Quality Business. If we can hit these elements with

Improved “Associates First” culture, superior food and enlightened hospitality are our goals. We’re trying to create the kind of company you’d be proud to have your family work with. We’re on

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R’ville What are some goals you have for the restaurants?

MDB

a mission to apprehend the Art and Science of Breakfast. Although our menu is Old World, we also provide relevant offerings. We have a hearthealthy menu designed and endorsed by Medical City. We also have a good carry-out business, and want to continue growing catering. We are in our third year of catering breakfast to the Dallas Cowboys players and coaches. Our guys get up at 3 a.m., finish setting up by 6 a.m., drive our catering van out


to their practice field, and serve the team breakfast, and sometimes lunch, twice a week. When the Houston Rockets heard we were coming to Houston, they contacted me and said they were interested in talking with us about catering them as well. We’re also the Official Breakfast provider of the Dallas Regional Chamber. Our catering business has definitely grown because of things like that. About six months ago, we added a full-time catering manager, and hope that side of the business continues to grow.

5Q’S: 1. Quality Food 2. Quality Hospitality 3. Quality Facilities 4. Quality Human Resources 5. Quality Business

Up to this point, Jonathan and I have funded this organizations with our own debt/resources. To meet our growth plans, we're going to need to embrace equity partners that understand and care about what we are trying to accomplish. Finally, we plan to work toward the Malcolm Baldridge National Quality Award (a highly coveted award focused on performance excellence). I want us to get better and go for that. It’s a multiyear process and it’s rough, but it can transform your company. We’re very serious about our pursuit of excellence at the Original Pancake House.

Photo by Lisa A. Stewart

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Š 2013 Texas Mutual Insurance Company

Reduce Your Costs and Workplace Injuries.

Get A Full Serving of Savings. Texas Restaurant Association combines your business with other restaurants to provide workers’ comp premium discounts and job-specific safety resources. As a member of the Restaurant Association Safety Group, eligible businesses may also qualify for both group and individual dividends and receive a discount for choosing the healthcare network option.

Contact your agent or Scott Lea at (800) 395-2872 or email slea@tramail.org.

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Dividends are based on performance and are not guaranteed.

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PAY or PLAY:

The Cost of Healthcare

Pay or play? That is the decision that restaurant owners who meet the threshold requirement of 50 or more full-time equivalent employees are facing under the Affordable Care Act's employer mandate. Will they pay the penalties for not offering coverage or will they play and offer health insurance to their full-time employees? Many Texas Restaurant Association (TRA) members are just now taking a look at what the pay or play mandate may cost them and numbers can be daunting.

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Before you decide whether to pay or play, you must determine if you are subject to the mandate. Employers with 50 or more fulltime-equivalent employees will be required to offer their full-time employees health insurance coverage starting in 2014 or pay a penalty for not doing so. Employers who have fewer than 50 full-time-equivalents are not subject to the law.

You will generally be required to combine the employees of all commonly owned companies when making this calculation. The following formula is used to determine the annual calculation of the threshold of 50 or more full-time-equivalent employees:

Determining # of Full-time Equivalents

# of full-time employees Large Employer

50 or more full time-equivalent employees SUBJECT TO THE MANDATE

Small Employer

50 or less full time-equivalent employees NOT SUBJECT TO THE MANDATE

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Defined as those who average 30+ hours a week in a month

+

All hours worked by part-time employees in a month รท 120 # of Full-time Equivalents for the month


PAY A large employer subject to the mandate that chooses not to provide coverage will be subject to a penalty of $2,000 per full-time employee annually. Employers may exclude 30 full-time employees in calculating the penalty. For example, a covered employer who has 60 full-time employees and chooses not to provide coverage would face an annual penalty of $60,000. [60 total full-time employees – 30 full-time employees excluded from the calculation = 30; 30 x $2,000 penalty = $60,000.] This penalty is calculated and paid on a monthly basis.

PLAY A large employer subject to the mandate that chooses to offer health insurance will find that costs vary depending on the level of coverage offered and the number of employees electing to obtain insurance. You are only required to offer coverage to full time employees and their dependents. The employer is not required to pay anything for dependent coverage. You may offer a very basic plan, covering 60% of the costs of care, and charge employees a share of the premium. The employee share may not exceed 9.5% of their income.

$4,000

$2,000

Annual cost per full-time employee

Annual penalty per full-time employee Penalties are not tax deductible.

The Kaiser Foundation reported that premiums for coverage of a single person in an employer provided group health insurance program in 2012 were $5,297. Assuming a minimum employee contribution of just over $1,000, the annual cost to the employer would range around $4,000 per full time employee electing coverage under the plan. Now is the time to look at whether or not you are subject to the employer mandate. If you are close to that 50 FTE threshold, you should pay close attention to your staffing levels throughout 2013. If you determine that you are subject to the mandate, plan now for the costs you will need to cover in 2014, whether those costs come in the form of penalties or health insurance coverage for employees.

Based on a 2012 study from the Kaiser Foundation

For more on the Affordable Care Act: TRA Healthcare Resource Center NRA's Healthcare Center

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TEXAS 360

Word of Mouth, Convenience, Technology Key to Restaurant Selection Word-of-mouth recommendation, convenience and expanded use of technology are some of the best ways to grow a restaurant's customer base, new research conducted by the National Restaurant Association has found. "Understanding what influences a diner to choose one restaurant over another can give an operator a distinct competitive advantage," said Hudson Riehle, senior vice president of the NRA's Research & Knowledge Group. "Word of mouth has always been a restaurant's best promotional tool and that remains the case even in today's technology-driven world."

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According to the NRA’s 2013 Restaurant Industry Forecast: • 94 percent of adult consumers surveyed are likely to base their restaurant choices on recommendations from a family member or friend. • 45 percent would likely choose a restaurant based on advertisements or promotions emailed to them. • 43 percent said special offers sent through online marketing sites, such as Groupon or LivingSocial, would likely influence their restaurant choices. • 35 percent said information posted on social media sites like Facebook or Twitter would likely influence their restaurant selections.

Restaurants' increased use of technology, such as engaging in social media programs and websites, is seen as a good way to retain and attract customers, especially from those who seek value. The use of online marketing as a communications tool is an increasingly important, strategic way for restaurant operators to reach techsavvy customers who rely on their computers and mobile phones to make their dining and entertainment choices.


TEXAS 360 UPDATE:

City of Austin Single Use Carryout Bag Ordinance The Texas Restaurant Association and our Austin chapter have worked closely with the City of Austin to clarify how the single use carryout bag ordinance applies to restaurants. Thanks to our work, restaurants are partially exempt from the single use carryout bag ban. The ordinance includes the following exemption and information for restaurants: RESTAURANT BAGS Restaurant bag must be made of paper for take-away food. Singleuse plastic bags are only allowed if necessary to prevent moisture damage, such as transportation of soups, sauces, salad dressing, and other liquids. If you do use plastic carryout bags as allowed under this exemption, please educate your employees so that they are able to answer any customer questions. And thank you to all of our members who worked so hard on this issue.

HAVE QUESTIONS ABOUT THE NEW BAG ORDINANCE? On Thursday, February 7, the City of Austin will host two free training sessions for businesses seeking more information about the ordinance. The training classes will provide an overview of the new bag standards, implementation and enforcement, as well as offer time for questions and answers. Both sessions will cover the same material. Bag distributors and sales representatives will be available. Complimentary refreshments will be provided. The training classes will be held at City Hall, 301 W. 2nd St., in the Council Chambers. Free parking is available at the City Hall parking garage. Please bring your parking pass for validation. Registration is limited to 150 participants per session, is required and can be completed online.

FREE INFORMATIONAL SESSIONS Thursday, February 7 | City Hall, 301 W. 2nd St. Morning Session 9–11:30am | Register Evening Session 5:30–8pm | Register

Online Registration Open for 2013 Southwest Foodservice Expo It takes knowledge, passion, creativity and a drive to succeed to make it in this competitive industry. Industry insiders know that the Southwest Foodservice Expo, produced by the Texas Restaurant Association, is the place to go for education, networking and a chance to see, sample and purchase the latest products and services to make their business successful. If you're in the foodservice industry, you need to be at Expo. Save money and register online! THE $30 EARLY BIRD RATE ENDS MARCH 31. Texas Restaurant Association restaurant members attend FREE if they register online before June 18.

REGISTER NOW! For more information about the Single-Use Carryout Bag Ordinance, visit Austintexas.gov/bags.

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TEXAS 360

TRA Announces Partnership with American Express

New & Improved! TABC To Go Alcohol Seller-Server Certification

The Texas Restaurant has selected American Express to be the Official Card Partner for 2013. This is the second consecutive year the association has partnered with American Express. “One of the top priorities for the Texas Restaurant Association is to create strategic alliances with organizations that can offer valuable resources to our membership,” said Richie Jackson, TRA CEO. “American Express offers many solutions to small business owners and is often the credit card of choice for business transactions.” American Express has supported the restaurant industry since 1958 and continues to develop new products and services to benefit the industry.

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The Texas Restaurant Association has launched a new and improved TABC To Go website at www.tabctogo.com. With user friendly features including convenient TABC certificate reprints, the ability to login when you need to take the course and easy links to additional industry certifications like Foodguard and ServSafe Food Handler, our site will keep your entire staff trained and ready to go

Want to make training simple and easy for your staff and management? Learn more about Corporate Accounts and how we can make our training and certification work with your needs. We offer volume discounts, personalized customer service and more! TRA members and their staff receive discounts on all of our online certifications. For more information on TRA Certified programs contact Scott Smith at 800-395-2872 or visit www.restaurantville.com/certified.


marketplace

Proud of Our Past... Committed to Your Future

BEFORE

www.GlazierFoods.com Connect with us: www.facebook.com/GlazierFoods www.twitter.com/GlazierFoodsCo 11303 Antoine Dr. • Houston, TX • 800-989-6411

AFTER

• Custom built walk-in doors and floors • Refrigeration seals made on-site • On-site welding

• Custom stainless steel fabrication • Kason refrigeration hardware

(800) 428-7325 www.sealtexinc.com

Your Recipe for Restaurant Success — Texas Restaurant Law.com — TexasRestaurantLaw.com is your free one-stop shop for all legal questions related to the restaurant industry. Provided by the attorneys at the law firm of Looper Reed & McGraw, the site offers advice on: • • • • •

How to deal with landlords What to ask and not ask potential employees How to protect your trade secrets Buying, selling and franchising your restaurant and much, much more.

Our attorneys are always glad to answer your unique legal questions too, so call today at:

888.863.7157

Online Buyer’s Guide www.restaurantville.com/buyersguide Looking for a new ice maker?

HVAC? Restaurant technology provider? Look no further than the TRA Online Buyer’s Guide. Available 24 hours a day, 365 days a year, easily find TRA Allied members eager to help you run your restaurant better.

DALLAS • HOUSTON • TYLER

For Advertising Information contact Joanne Pantaze at 512-273-2639 or jpantaze@pvco.net


TEXAS 360

Texas Leads the Nation in Projected Sales Growth Once again; the Texas restaurant industry is projected to lead the country in sales growth in 2013 according to the National Restaurant Association’s 2013 Restaurant Industry Forecast.

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Texas is projected to see sales of $40.8 billion, a 5% increase over 2012. Restaurants in Texas will employ 1,074,200 Texans, a slight increase from 2012. Texas is also projected to post the strongest growth in employment over the next decade, increasing 15.9% to 1,245,000 employees.

erate substantial tax revenues to both state and local government in the form of sales and property tax.”

“Crossing the $40 billion mark in projected sales is a significant milestone. While we will always be Main Street in our business model, the Texas restaurant industry’s collective might makes us one of the largest economic engines in the state,” said Richie Jackson, Texas Restaurant Association CEO. “With over 1 million employees we employ one out of ten in the workforce and gen-

After increasing steadily in the last three years, wholesale food costs will continue on an upward trajectory through 2013, putting significant pressure on restaurants’ bottom lines as about one-third of sales in a restaurant goes to food and beverage purchases.

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While the restaurant industry is expected to grow in 2013, operators will continue to face a range of challenges. The top challenges cited by restaurateurs vary by industry segment, and include food costs, the economy and health care reform.

The sluggish economic and employment recovery impacts consumers’ cash-on-hand situation, which in turn impacts restaurants as there is a strong correlation between consum-

ers’ disposable income and restaurant sales. Preparing for the implementation of health care reform will put additional cost pressure on some restaurant operators in the near future. One-third of a typical restaurant’s sales go toward labor costs, so significant increases in those costs will result in additional cost management measures to preserve the already slim pre-tax profit margins of 3-5 percent on which most restaurants operate. In addition to containing a national, regional and state-by-state sales and employment outlook, the 2013 Restaurant Industry Forecast provides details on the latest economic, consumer, technology and operator trends. For more information, visit the National Restaurant Association’s web site at www.restaurant.org/forecast.


COMMUNITY NEWS

Register for the 2013 Texas ProStart Golf Classic April 7–8, 2013 Hyatt Regency Lost Pines Resort and Spa Register and find more info at www.restaurantville.com/golf

Win this Truck! Someone is going to win big, and it could be you! Tickets are still available for the 2013 Texas ProStart Raffle. You have a one in 325 chance of winning the Grand Prize; a 2013 Ford F-150. Purchase your ticket today!

Tickets are $300 and for every ticket purchased, you will receive $150 worth of gift certificates to Texas restaurants. YOU GIVE. YOU GET! Order Your Ticket

Know an Outstanding Hospitality Student? Nominate them for the W. Price Jr. Memorial Scholarship

W. Price Jr., the first TRA Executive Director, served from 1953–1974

Each year the Texas Restaurant Association awards the W. Price Jr. Memorial Scholarship to students with a growing passion for the foodservice industry. Scholarships for $2,000 are awarded to four graduating high school students attending

a post-secondary culinary program and three students currently enrolled in a post-secondary culinary program. The application deadline is February 1, 2013. Apply Now

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TEXAS 360 Congratulations! Good luck to these teams as they advance to the state finals! Management 1st Career & Technical Education Center – Frisco 2nd Prosper High School 3rd Academy of Culinary Arts & Hospitality at Byron Nelson High School 4th Plano East High School 5th Allen High School 6th Hollenstein Career & Technology Center

Culinary 1st Academy of Culinary Arts & Hospitality at Byron Nelson High School 2nd Career & Technical Education Center – Frisco 3rd Prosper High School 4th Hollenstein Career & Technology Center 5th Allen High School 6th Royce City High School

Twelve Teams Advance to the Texas ProStart Invitational State Finals The competition was fierce. The skill and talent displayed was amazing. Twenty-five high school teams competed, 9 of them for the first time. And at the end of the day, twelve teams, six management and six culinary advance to the Texas ProStart Invitational state finals from the Hurst regional competition. “This is our fourth year to produce the Texas ProStart Invitational and I am so impressed by the creativity, knowledge and passion these students show for our industry,” said Jerry Walker, Texas Restaurant Association Education Foundation chairman and owner of Lunada Tex-Mex Grill/ Subway franchisee. “It was an exciting event and I can’t wait to see what the students bring to the Humble regional competition, to the state finals and ultimately to the National ProStart Invitational!” The team from the Academy of Culinary Arts & Hospitality at Byron Nelson High School took first place in the culinary competition with a meal that you might find at a high-end steak house. Appetizer — Sesame and coriander crusted tuna, blistered corn and avocado vinaigrette and sweet corn puree Entrée — Beef tenderloin, parsnip whipped potatoes, thyme roasted baby San Marzano tomatoes with a

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sherry wild mushroom pan sauce Dessert — Chocolate marquis with chile pecan tuile, prickly pear coulis and crème anglaise The management team from the Career & Technical Education Center at Frisco ISD jumped on the burger trend with their first place concept U*Burgz, a restaurant serving burgers offering a taste from cultures around the world. Congratulations to all of the competitors! If you want to see the future of the restaurant industry in action, join us at the next regional competition in Humble February 11–12 or at the state finals in Waco March 20–21.


Sysco Launches Multi-Platform Marketing Relationship with The Food Network, "Restaurant: Impossible" and Chef Robert Irvine Sysco Corporation, North America's leading foodservice distribution company, announced a multi-platform marketing relationship with the Food Network and its highly rated show "Restaurant: Impossible," and a partnership with the show's host, celebrity chef Robert Irvine. The multi-level campaign is the first of its kind for Sysco. It will utilize specific Food Network programming and feature assets that relate to how Sysco serves its customers every day. The campaign will include integrated marketing and engagement initiatives to reinforce Sysco's commitment to be its customers' most valued and trusted business partner. "As the industry leader, we must continue to find new ways to engage with, provide value to and earn the trust of our customers," said Bill DeLaney, president and chief executive officer of Sysco Corporation. "Launching this unique marketing relationship with the Food Network and Chef Irvine will enhance our ability to strengthen our customer relationships by contributing to their success." In a recent study, more than 70 percent of Sysco's customers surveyed

said that they watch Food Network at least once a week and that it helps them stay on top of trends. Key components of the Sysco-Food Network multi-level campaign include: • Media tie-ins, involving formal sponsorship of "Restaurant: Impossible," in-show product integrations and TV commercials; • Digital integrations, incorporating Food Network, Chef Irvine and Sysco assets on foodnetwork.com, the "Restaurant: Impossible" page on foodnetwork.com, and sysco.com and Sysco's Facebook page and ChefRef app. • Product promotions, including three, large-scale Sysco customer sweepstakes; and • Consumer tie-in, including a consumer sweepstakes on foodnetwork.com. "Partnering with the Food Network is a great fit and an unprecedented journey for Sysco on a number of fronts," said Bill Goetz, Sysco's senior vice president of marketing. "With our presence in nearly every major

U.S. and Canadian market, it provides us with a platform to launch our first national brand campaign and our first network show integration. Food Network's mission is directly relevant to Sysco's mission, vision and goals. And what Chef Irvine does with his show, 'Restaurant: Impossible,' is what Sysco does with its customers – and that's help make restaurants successful."

www.sysco.com


COMMUNITY NEWS

P: 713.802.1200 F: 713.802.2770 www.GHRA.com

For more information on either of these great events, please call the GHRA office at 713.802.1200 or visit the GHRA website at www.ghra.com

Celebrate Our Leaders at the President’s Dinner The Greater Houston Restaurant Association will hold its annual President’s Dinner honoring 2012-2013 GHRA President, Reggie Coachman, on Wednesday, June 19, 2013. The dinner and presentation recognizes those extraordinary members who

Hit the Links with Houston Restaurateurs! On April 22, 2013, the Greater Houston Restaurant Association will host its annual Spring Swing Golf Tournament at Kingwood Country Club. The event, sponsored by Glazier Foods Company, will begin with a Games of Skill contest, followed by a Shotgun start at 11:30 a.m. The annual golf tournament brings out the best

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go above and beyond to further the success of the Association, as well as the unparalleled leadership of President Reggie Coachman. The 2013-2014 GHRA President, Walter Cervin, will be inducted during the event.

of the best of restaurant owners, industry leaders, and restaurant association supporters in the Greater Houston area. Both members and non-members of the Association will have the chance to compete in the games of skill and join the helicopter ball-drop raffle, all while enjoying a great round of golf!

Date

Monday, April 22, 2013

Location

Kingwood Country Club 1700 Lake Kingwood Trail, Kingwood, TX 77339

Time

9am | Games of Skill Contest 11:30am | Shotgun Start 4pm | Cocktail Hour and Dinner


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COMMUNITY NEWS

Welcome New Texas Restaurant Association Members Grub Brothers, LLC.................................................Arlington ANX.................................................................................. Austin BlackFinn American Grille......................................... Austin Cafe Blue........................................................................ Austin Cafe Crepe Austin........................................................ Austin El Naranjo Restaurant................................................. Austin Muzak Systems of Austin.......................................... Austin Red 7............................................................................... Austin Maxine's On Main, LLC.............................................Bastrop Bar 2 Winery............................................................... Canyon Ocean Beauty Seafoods, Inc..............................Carrollton Dinova...................................................................... Colleyville Doc's Seafood & Steaks / ICWR & M, Inc. ............................................................................Corpus Christi Bowl & Barrell / Free Range Concepts................... Dallas Liberty Burger, Inc........................................................ Dallas The Lot............................................................................. Dallas Twin Peaks Restaurants Corp Office....................... Dallas Taylor's Rental Equipment Co......................... Fort Worth Advannova..........................................................Georgetown Larry's French Market And Cajun Cafeteria....... Groves Christie's Seafood & Steaks...................................Houston

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Frenchy's Chicken.....................................................Houston Passion Delight LLC.................................................Houston R.W. Smith & Co........................................................Houston BJ's Restaurants, Inc.............................Huntington Beach Avero LLC.........................................................................Irving Rudy's Texas Bar-B-Q.....................................................Katy Southern Komfort Kitchen.................................... La Porte Mambo's Seafood / MS Valley #1 LLC................ McAllen Twisted Root Burger Co....................................... McKinney Commercial Ice Machine Co....................................Odessa Homemade Wines, LLC.............................................Odessa The Fish Fry...................................................................... Paris Bentwood Country Club...................................San Angelo ANA Concepts................................................... San Antonio Arcpoint Labs of San Antonio...................... San Antonio Compupay.......................................................... San Antonio Luciano's Express 101....................................... San Antonio Isle Grand Beach Resort.................... South Padre Island Cajun Crawfish Company................................. The Colony Chili's Grill & Bar............................................... Wichita Falls Rosati's Waco / Tramar Restaurant Group Ltd ................................................................................... Woodway


COMMUNITY NEWS

C ALE N DA R O F E VE N TS HIGHLIGHTS

T R A EVEN TS FEBRUARY 11–12

Texas ProStart Invitational Regional Competition, Humble

FEBRUARY 24

TRA Education Foundation Board of Directors Meeting, Austin

JA NUA RY 2 5 – A P RI L 21

FEBRUARY 24–25 TRA Board of Directors Meeting, Austin FEBRUARY 25–26 Legislative Affairs Conference, Austin MARCH 20–21

Texas ProStart Invitational State Finals, Waco

APRIL 7–8

Texas ProStart Golf Classic, Lost Pines

APRIL 18–21

National ProStart Invitational, Baltimore, Maryland

T R A CH A PT ER EVENTS Our 22 local chapters host many local events each month. Find an event near you and get involved!

T R AINI N G ServSafe classroom training at Ace Mart locations around the state. ServSafe Proctored Exams given at TRA offices in Austin, Houston, Dallas and San Antonio. Register today!

Check out the TRA Calendar at restaurantville.com for a complete list of events! ADVERTISING INDEX HEARTLAND.............................................................................27 MARKETPLACE........................................................................ 21

GLAZIER FOODS

LOOPER REED

SEAL TEX

SOUTHWEST FOODSERVICE EXPO................................. 30 TEXAS MUTUAL....................................................................... 14

R E S TA U R A N T V I L L E M AG A Z I N E

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Find Inspiration.

June 23–24, 2013 | Dallas Convention Center

www.swfoodexpo.com $30 Early Bird Discount Ends March 31. Register online today and save! Interested in exhibiting? Call 800-395-2872 to book your space today.

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A Texas Business That Really Takes the (Pan)Cake | Restaurantville Magazine, Winter 2013