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Pyrogrill Goes Green

Want delicious food in an environmentally-friendly milieu? We’ve found just the place.

Fast Casual reported Jupiter, Florida-based Pyrogrill has opened its second company-owned location featuring a brand-new interior look with a theme of going green. All of the millwork is reclaimed wood and each light bulb is energy efficient. Other changes include a display kitchen, stained concrete floors instead of tile and a communal table at the center of the restaurant. The best part: this sustainable setting will be the prototype for all future Pyrogrill locations.

Pyrogrill’s lean, green outlook isn’t the only thing in bloom. The company’s franchising plan is about to take off with the opening of 15 to 25 franchised locations in 2008. By the end of 2011, Pyrogrill expects to have about 100 locations throughout the country, with about 25 percent to 30 percent of those being company-operated units.

Feeling the Burn

This isn’t exactly franchise news but it is a horrible incident that all franchisors should take note of.

The Detroit Free Press reported Detroit resident Bill Zimmerman is suing a Kentucky Fried Chicken manager for allegedly throwing boiling water on him as he panhandled in front of her restaurant. The 50-year-old Navy veteran who lives in an abandoned Detroit home, claims that on July 12th, KFC manager Kimberly Mallory tossed a pail of boiling water on him as he crouched at a side door asking people for money. The lawsuit also names KFC parent company Yum! Brands Inc. and franchisee Kazi Foods of Michigan Inc. as defendants.

“I never seen it coming,” Zimmerman said. “I just felt the pain.” Zimmerman spent 13 days in a burn unit at Detroit Medical Center for injuries to his face, back and legs.

“It’s unbelievable,” said Mark Bernstein, Zimmerman’s attorney. “We don’t live in the Middle Ages, but apparently KFC has a different point of view.” Mallory, who still works at the restaurant, could not be reached for comment.

Nothing in Life is Free

The cute bartender just gave you a free drink. Good for your wallet, bad for the bottom line.

The Leaf-Chronicle reported that drinks "on the house" can be a bar owner's nightmare when it comes to measuring profits and losses from drink sales. At Pinnacle Family Entertainment Center in Clarksville, Tennessee, , they're keeping tabs on potential beverage "mismanagement," "waste," "shrinkage" or "theft" ... whatever you prefer to call it, through Bevinco, a unique beverage auditing system that specializes in profit management for bars and eateries. Jeff Walton, owner and operator of the local Bevinco franchise, said he's striving to break into the growing Clarksville market.

"We are a profit enhancement company," Walton said. "We help bars, restaurants and nightclubs increase their profit margins by holding bartenders accountable for every ounce of beer, wine or liquor they pour. Our audits basically compare what went over the bar to what actually was sold. It prevents things from happening, like maybe whole cases of beer 'walking' out the back door of the establishment, or overpouring drinks for certain customers. All of that gets really expensive for these businesses over time.”

Walton said every business struggles with identifying and managing this type of problem. However, studies have shown the hospitality industry suffers a "shrinkage" problem far exceeding any other business sector. Thousands of beverage and food audits of bars, restaurants, hotels and clubs have revealed that these losses range from 15 to 35 percent.

"We find that, on average, bars lose the profit from one out of about every four drinks it serves, for various reasons, including people giving it away," Walton said. “Often, though, it's not the bartender's fault. Sometimes, it may just be a matter of the establishment needing to change its glass sizes, or even measuring the draft line when pouring a glass of beer."

So Good, You'll Forget It's a Chain

When most people think of chain restaurants, they think of polyester uniforms and the same old menu items they can get just about anywhere. Thankfully, McAlister’s Deli has never played by those rules.

Metro Spirit reported that it’s this parting with tradition that has made McAlister’s first location in Augusta, Georgia an instant hit. McAlister’s is a reasonably priced, upscale deli. It is neat and clean, fast and friendly with a large dining area that still manages to feel cozy. There is an entire back wall which lists their deli menu. In front of the wall of choices are a row of order stations. The setup would make it appear that you should never have to wait (or at least not long) when you stop in. The food is prepared when ordered and still comes out remarkably fast.

McAlister’s menu has columns of signature appetizers, sandwiches and salads. The signature sandwich section runs $6.45 to $7.20 and the creations come with side items ranging from fresh veggies to coleslaw, mac and cheese to potato salad. There are also plenty of vegetarian choices and kid-menu offerings from $2 for children 12 and under. But the unique part of McAlister’s choice-heavy menu can be found in an area dedicated to “giant spuds.”

Their Spud Max is a trademarked Russet, and the presentation is as grand as the spud itself. The Max is as big as a man’s forearm and comes to the table weighing in at about three pounds. It is loaded with ham, turkey, bacon, cheddar, Swiss, green onions, onions, black olives and, oddly enough, light sour cream. The spuds can come a tad more diet-friendly as well. Those versions start at $3.40 for what’s known as “Justaspud.” The delivery is part of McAlister’s service-first theme. General manager Gerral Cutright tells of the different approach: “When you place your order, we give you a number to place on your table. Then you go take a seat and relax. We’ll deliver your food to the table as soon as it’s up.”

Fill'er Up!

If you think the cost of filling your gas tank is a pain, imagine fueling up a semi. That $40 fill-up seems a lot less taxing now, doesn’t it?

Fleet Owner magazine reported Langley, British Columbia-based fuel management company 4Refuel is expanding into the United States. Since launching its first corporate franchise in Seattle on August 1st, the company hopes to have 50 to 75 tanker trucks operating in the U.S. by the end of 2010. According to 4Refuel, its fuel management system helps reduce costs and increase productivity by tracking fuel burned and by providing 24/7 onsite diesel refueling. Clients are provided information such as when fuel is delivered, what trucks it is delivered to and total fuel usage. This information is accessible online at any time.

“It may take 20 minutes to get off the road….you have to spend money to pick up fuel,” said Jack Lee, 4Refuel president & CEO. “You could easily burn half a gallon or a gallon refueling.” He added that using such a system could reduce overtime and increase productivity by maintaining a fuel schedule. According to Lee, although fuel is the second-highest expense for fleets after labor, very few effectively manage their consumption. Fleets usually do not take labor, insurance, theft, loss of productivity, and inefficiency into account when computing their “true cost” of fuel,” he explained.

"Fuel has always been seen as a commodity," said Norm Bogner, 4Refuel's vice president of international development. "We are not selling fuel. We are selling service and business intelligence so companies can better manage their business. We're merging the delivery of a commodity with technology."

A leader in Canada, serving companies such as FedEx, Coca-Cola and Tim Hortons, 4Refuel’s first corporate franchise in Seattle is the first step of its expansion. The company intends to initially concentrate on expansion throughout the Western U.S., granting franchisees exclusive territories in which they would have to operate at least 10 tanker trucks within four years.

Timmy Goes to Indy

Though we’re sure Indiana has its fair share of coffee and doughnut joints, one more couldn’t hurt…especially when it’s the first of its kind in the state.

The Palladium-Item reported that Canadian-based baked goods and coffee company Tim Hortons announced its plans to build its first outpost in Indiana by mid-2008. "We are currently building stores in the Dayton (Ohio) television market and Richmond is in the only county in Indiana that falls in that market," said Doug Baldwin, a real estate manager for the company. "We do a lot of television ads so folks in Richmond may be exposed to our commercials."

Over the last four years 18 to 20 stores have been built in the Greater Dayton Area, he said. The store will employ 25 to 30 people and one-third of those jobs will be full-time. Baldwin said the store does not have a local owner, but the company will move ahead with its plans.

"We'd like to have local franchisees because it's a local business," he said. "Our store owners are the type of people you see in the stores. We have multiple franchisees in Dayton and we could go that route, but we are looking for a new franchisee."

There is a chance, Baldwin said, that the company could move west and open locations in Indianapolis, but that depends on the television market.

"Indianapolis is such a large area and we liken it to Cleveland or Cincinnati, which are also large areas where we do not have stores," Baldwin said. "It has to do with the number of stores we could need to build to generate enough dollars. It would take more than 18 to 20 stores to do that."

Express Personnel Ends 2007 on a High Note

With 130 new offices opened in the past two years, Express Personnel Services is showing no signs of slowing its rapid growth: Area Developer reported the Oklahoma City-based staffing firm – the nation’s fifth-largest – will use its existing momentum to propel it into an equally successful new year.

"We've experienced some amazing growth over the past two years and plan to start 2008 with that same degree of development," said Nikki Sells, Express Personnel's vice president of franchising. "In 2008, we expect to open at least 50 new offices from coast to coast and in Canada to better serve the countless job seekers in those markets." Express Personnel's growth will be nationwide but will specifically target markets including the Cleveland, Kansas City, Memphis, Miami, Milwaukee, New York City and San Jose metro areas.

Express Personnel Services employs more than 350,000 people each year through including temporary help, flexible staffing, evaluation and direct hire. Executive recruiting, professional placement, customized consulting and training/development services are also available to Express Personnel clients. Express Personnel Services is projecting to double the business to $4 billion over the next three years.

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The Counter Surfs Into The O.C.

They say that to make it in the restaurant industry, you have to start at the bottom and work your way to the top. Though it may seem like a long road, the years of cutting onions and washing dishes do pay off. Just ask Liam Carroll.

The Orange County Register reported that the 43-year-old restaurateur, who spent his early days with California-based burger giant In-N-Out Burger is coming into his own today with the opening of The Counter in Irvine, Calif. and the first in Orange County.

Carroll became a burger snob at In-N-Out, known for its juicy, hand-pressed patties, but with a desire to open his own sit-down eatery, Carroll left the fast-food industry a few years ago. He scouted various restaurant concepts for months and wound up falling for (what else?) a burger joint.

Tonight, Carroll will open Orange County’s first The Counter, a chic “build your own” burger chain that’s becoming a word-of-mouth sensation among Southern California foodies. The Counter in Orange County is among more than two dozen franchises the Culver City-based chain plans to open over the next two years.

“We’re anticipating it to be really busy. People say they can hardly wait,” said Carroll. Carroll has rights to develop five Counters in Orange County. He’s already looking at locations in Aliso Viejo, Huntington Beach, Newport Beach and Anaheim for his next outpost.

“We looked at sports bars, creating our own concept … everything. But, when we ate that first burger (in Santa Monica), we knew this was it. It’s such a cool place,” said Carroll, 43. “With fast food, it is more about the crew, and the operation. This you get both. You can interact with the guest. I wanted to open a restaurant where I could entertain like I was having a party in my back yard.”