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Showing posts with label Burger. Show all posts
Showing posts with label Burger. Show all posts

Thursday, January 23, 2020

Yum! Brands Adds a Burger Chain. Does It Signal a Shift in Strategy? - Motley Fool

If you're a fan of quick-service food, you've probably picked up dinner at a Yum! Brands (NYSE:YUM)-operated chain. Its brands include KFC, Pizza Hut, and Taco Bell, with over 48,000 quick-service restaurants (QSRs) in 145 countries, making it one of the world's largest restaurant companies. 

It was time to start a new Habit

Earlier this month, Yum! Brands announced its first foray into the burger category with a definitive agreement to acquire Habit Restaurants (NASDAQ:HABT) for $14 per share in cash, or a total of about $375 million. Yum! says it plans to fund the deal using cash and debt. The acquisition is expected to close in the second quarter of 2020. 

Although The Habit Burger Grill is known as a burger chain, the menu also offers chicken sandwiches, salads, and ahi tuna at its nearly 300 company-owned and franchised restaurants across the U.S. and China (about two-thirds of its locations are in California). With backing from Yum!, Habit hopes to grow to 2,000 locations.

After the deal is complete, Habit will remain based in Irvine, California, and will continue to be managed by CEO Russell Bendel, who will report directly to Yum! Brands CEO David Gibbs.

Women eating burgers in a fast casual restaurant.

Image source: Getty Images.

The new Yum! CEO shakes things up

The deal signals a shift in the Yum! business strategy, coinciding with Gibbs succeeding CEO Greg Creed, who retired. The company hasn't acquired a stand-alone fast-casual restaurant chain since 1997, when Yum! went public after being spun off from PepsiCo, and hasn't been in the burger business since it sold the A&W chain of restaurants in 2011. Gibbs said:

"With its delicious burgers and fresh proteins char-grilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a QSR-like value. The transaction is a win-win because it allows us to offer an exciting new investment to our franchisees and to expand an award-winning, trend-forward brand through the power of Yum!'s unmatched scale and strengths in franchising, purchasing, and brand-building." 

Yum! says Habit's company-operated volumes have increased to $1.9 million per unit, rising nearly 50% over the past decade. The units are growing at a 28.4% compound annual growth rate. 

What difference will the acquisition make for investors?

Yum! is looking for a catalyst. The company's efforts to turn around Pizza Hut are taking longer than anticipated, and its investment in Grubhub, the meal delivery service, resulted in a $60 million writedown of that investment in the third quarter of 2019.

Third-quarter results weren't very tasty for Yum! Brands. Net income was reported at $255 million, or $0.81 per share, versus $454 million, or $1.40 per share, a year earlier. The Grubhub writedown shaved $0.15 per share off third-quarter EPS.

The Habit acquisition was pretty small as acquisitions go, and Yum! investors won't see much, if any, impact on its financial results. But long term, the shift in strategy may build to something interesting in fast-casual, where Yum! has not had a presence. Burger offerings are a good idea, but I'd like to see Yum! emphasize the healthier side of Habit's menu and possibly make other acquisitions to bolster the category. 

Although this is an intriguing development, I don't see any reason to invest at this time. The company needs a few quarters of better results. The new CEO is bringing a new vision and energy to Yum!, but until financial results improve and the new strategy becomes clearer, I'd avoid the stock.

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How Burger King Is Tweaking Its Miami Signage for the Super Bowl - Adweek

Sometimes, the planets align in the brand world. Whether it’s a cultural moment, a social media post that catches fire, or even numerology, brands keep their eyes and ears open to ride the wave of attention. Yet, sometimes, these moments are a little more nuanced.

Case in point: Burger King and the Super Bowl happening in Miami on Feb. 2. Burger King was founded (in Miami) in 1954. And this year marks Super Bowl LIV—as in, 54. The brand gods are smiling now, aren’t they?

With this stroke of unabated luck, Burger King is swapping out some store signs in the Miami area to celebrate not just the biggest game of the year, but its flame-grilling heritage:

David Miami

Instead of reading “Flame Grilling Since 1954,” four Burger King store signs will read “Flame Grilling Since 19LIV” until the game at Hard Rock Stadium.

The idea was conceived by another institution in the city, agency David Miami.

It’s not quite as big a stunt as IHOP changing its entire name to IHOb or some of the other massive campaigns Burger King has done over the years, but it is a nice nod to the brand, its history and hometown.

For all the latest Super Bowl advertising news—who’s in, who’s out, teasers, full ads and more—check out Adweek’s Super Bowl 54 Ad Tracker. And join us on the evening of Feb. 2 for the best in-game coverage of the Super Bowl commercials anywhere.

CREDITS:

Agency: David/Miami
Global CCO & Partner: Pancho Cassis
Global COO: Sylvia Panico
Group Creative Directors: Jean Zamprogno; Fernando Pellizaro
Senior Art Director: Andy Tamayo
Senior Copywriter: Alexander Allen
Junior Art Director: Leticia Romano
Junior Copywriter: Jared Schermer
Art Director Intern: Monica Andrade
Creative Coordinator: Luisa Candido
Executive Producer: Carlos Torres
Producer: Ricardo Ceballos
Production Coordinator: Tomas Diego
Director, Strategic Planning: Jon Carlaw
Senior Planner: Stephanie Salvador
Junior Planner: Vanessa Amaral
Group Account Director: Stefane Rosa
Management Supervisor: Jenny Gobel
Account Executive: Rachel Startz
Account Executive: Larissa Cocchiaro

Client: Burger King
Global CMO: Fernando Machado
President, Burger King North America: Chris Finazzo
Head of Marketing, North America: Renato Rossi
Head of Global Marketing: Diego Suarez
Head of Brand & Communications, BK NA: Marcelo Pascoa
Director, Marketing Communications: Nicole Alevizos
Lead, Advertising, BK NA: Rogelio Magaña
Manager, Advertising: Rachel Williams

Production
Kreative Kontent – Production
Executive Producer: Debbie Margolis Horwitz
Director of Photography: Randy Valdez
Still Photographer: Fro Rojas

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Where to find a burger special every night of the week in Delaware - The News Journal

The wallet might be lighter in January, but the appetite is usually not.

Big, fat juicy burgers not only fill bellies, they tend to taste even better when you get can them for half of the regular price.  

Over the past few years, we've featured lists of popular burger night promotions at Delaware restaurants. This is the latest one for 2020.  

Keep in mind, take-out typically is not an option at most restaurants on burger nights. Almost all of these weekly specials are dine-in only. 

Did we miss one? Let's us know and we'll gladly add it to the list. Email ptalorico@delawareonline.com

Here's a day-by-day look at some burger specials at restaurants throughout the state:

EDITOR'S NOTE: This list was updated Jan. 23.

MONDAY

Arena's Long Neck, 25938 Plaza Drive No. 5, Millsboro, 302-947-4700, from 5 p.m. until closing build-your-own half-pound burger with a side of French fries and house soda for $9.99 (additional toppings may be extra).

Argilla Brewing Co. @ Pietro's Pizza, 2667 Kirkwood Highway, Newark,  

302-731-8200, half-price burgers from 6 to 9 p.m. Dine-in only.

BBC Tavern & Grill, 4019 Kennett Pike, Greenville 302-655-3785, has half-price burgers during happy hour Monday through Friday from 3 to 6 p.m.

GOOD EATS: These are the best chicken wings in Delaware, according to our readers

Cantwell's Tavern, 109 Main St., Odessa, 302-376-0600; half-price burgers all day.

Crabby Dick's, 30 Clinton St., Delaware City, 302-832-5100; and 18831 Coastal Highway, Rehoboth Beach; 302-645-9132; crabby-dicks.com; $6.99 burgers with two toppings.

Dead Presidents, 618 N. Union St., Wilmington, 302-652-7737, half-price burgers open from 11 a.m. to 1 a.m., dine-in only.

Klondike Kate's,158 E Main St., Newark, 302-737-6100 half price burgers all day.

McKenzie Brew House, 451 Wilmington West Chester Pike, Glen Mills, Pennsylvania, (610) 361-9800, 8-ounce burger, fries and a brew for $12 from 5 to 9 p.m. 

Piccolina Toscana, 1412 N. Dupont St., Wilmington, 302-654-8001, half-price burgers with chips in the lounge.

Purple Parrot Grill, 247 Rehoboth Ave., Rehoboth Beach; 302-226-1139. One-pound $8.75 burger from 5 p.m.

RedFire Grill and Steakhouse, 400 Lantana Drive, Lantana Square Shopping Center, Hockessin, 302-235-2600, half-price burgers all day and night, dine-in only.

Stanley's Tavern, 2038 Foulk Road, Wilmington 302-475-1887 half price Kobe and beef burgers all day.

Sheridan's Irish Pub, 42 West Commerce St., Smyrna, 302-659-5566, half-price burgers beginning at 5 p.m.

Striper Bites, 107 Savannah Road, Lewes; 302-645-4657. $9 Bistro Night from 5 to 9 p.m includes Bites Burger, Turkey Burger and Blended Burger.

Summer House Saloon Restaurant, 228 Rehoboth Ave., Rehoboth Beach; 302-227-3895. Half price burgers from 11:30 a.m. to 9 p.m.

MORE MEXICAN RESTAURANTS: Agave's not stopping with expansion to Middletown, owner says

The Pond Bar & Grill, 3 S. First St., Rehoboth Beach; 302-227-2234. Half price burgers with potato chips or fries from 5 to 11 p.m.

Tom Foolery's Restaurant & Bar, 714 Ash Blvd., Middletown, 302-449-2211, $6 burgers.

Tonic Bar & Grille, 111 W. 11th St., Wilmington, 302-777-2040, half-price burgers all day.

TUESDAY

Back Burner Restaurant & Bar, 425 Hockessin Corner, Old Lancaster Pike, Hockessin 302-239-2314, $7 burgers. Reservations highly suggested.

Brick Works Brewing & Eats, 36932 Silicato Dr. Suite 1, Millsboro, 302-287-0077, $10 classic burger, fries and beer 4 p.m.. to close

Brick Works Brewing & Eats, 230 S DuPont Blvd., Smyrna, 302-508-2523, $10 classic burger, fries and beer from 11 a.m. to 6 p.m. 

Bull's Eye Saloon & Bar, 3734 Kirkwood Hwy, Wilmington, 302-633-6557, half-price burgers all day.

Crossroads restaurant,4579 Kirkwood Highway, Milltown, 302-998-9368, $5.99 burger night after 3 p.m.

Deer Park Tavern, 108 W. Main St., Newark, 302-369-9414, half-price burgers all day.

Kid Shelleen's, 1801 W. 14th St., Wilmington, 302-658-4600, half-price burgers all day. Dine-in only,

McGlynns Pub  (all 3 locations) 800 N. State St., Dover, 302-674-0144; 9 Polly Drummond Plaza Shopping Center, Pike Creek, 302-738-7814; 108 Peoples Plaza, Bear, 302-834-6661; half-price burgers all day. 

Stewart's Brewing Co., 219 Governor's Place, Bear, 302-836-2739, half-price beef, turkey and garden burgers. Dine-in only.

Washington Street Ale House, 1206 Washington St., Wilmington, 302-658-2537, classic burgers half off and $5 draft beer menu from 5 p.m. to midnight

WEDNESDAY

Arena’s Cafe, 20312 Del. 1, Rehoboth Beach, 302-226-2233, from 5 p.m. to closing build-your-own half-pound burger with a side of French fries and house soda for $9.99 (additional toppings may be extra).

BBC Tavern & Grill, 4019 Kennett Pike, Greenville, 302-655-3785, $13 bison burgers.

Caffé Gelato, 90 E. Main St., Newark, 302-738-5811, half-priced burgers from 11 a.m. to 4 p.m. 

Kindle, 111 Bank St., Lewes, 302-645-7887, $9 for an 8-ounce Angus patty with cheese, bacon, lettuce, tomato and onion served with French fries. 

Mulrooney's Tavern, 201 New Road, Elsmere, 302-654-9661, $5 burgers.

Timothy's of Newark, 100 Creek View Road, Newark, 302-798-9915; from 5 p.m. to 1 a.m. $7 beef burgers, turkey burgers, veggie burgers and grilled chicken breast sandwiches.

2 Fat Guys, 701 Ace Memorial Drive, Hockessin, 302-235-0333, half-price burgers, dine-in only.

Tyler's Bar & Grille, 5343 Limestone Road, Pike Creek, 302-234-0240, $6 burgers all day, dine-in only.

DIG IN: Our Top 20 favorite dishes and drinks of 2019 (and maybe a few more)

Ulysses American Gastropub, 1716 Marsh Road, Wilmington, 302-691-3456, half-price burgers.

THURSDAY

Arena's, 17314 N. Village Main Blvd., Lewes, 302-644-0370, from 5 to 9 p.m. build-your-own half-pound burger with a side of French fries and soda for $9.99 (additional toppings may be extra).

Deer Park Tavern, 108 W. Main St., Newark, 302-369-9414, half-price burgers from 11:30 a.m. to 3 p.m. 

Gallucio's Restaurant & Pub, 1709 Lovering Ave., Wilmington, 302-655-3689, half-price burgers from 11 a.m. to 8 p.m. 

Walter's Steakhouse, 802 N. Union St., Wilmington, 302-652-6780, half-price burgers at the bar. 

FRIDAY

Brandywine Prime Seafood & Chops at Chadds Ford Inn, Pa. 1 and U.S. 100, Chadds Ford, Pennsylvania, 610-388-8088, half-price "Best of Philly" burger with blue cheese or double cheeseburger served all night.

NEW PLACE: Indian food vendor out at Wilmington's DECO food hall; here's what's replacing it

SATURDAY

33 West Ale House & Grill, 33 W. Loockerman St., Dover, 302-735-9822, half-price burgers all day (with purchase of a menu item).

SUNDAY

BBC Tavern & Grill, 4019 Kennett Pike, Greenville, 302-655-3785, $15 BBC burger and a Bloody Mary.

Cromwell's American Tavern & Taqueria, 3858 Kennett Pike, Greenville, 302-571-0561, half-price burgers from 4 to 9 p.m., dine-in only.

Contact Patricia Talorico at 302-324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico

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Wednesday, January 22, 2020

Burger King cuts Impossible Whopper price as sales slow - Los Angeles Times

Burger King is cutting the price of its Impossible Whopper, the faux-meat burger it introduced last year, as sales start to slip.

Carrols Restaurant Group Inc., the biggest Burger King franchisee in the United States, said sales tapered off to about 28 Impossible Whoppers daily per store — down from 32 previously. The company, which has more than 1,000 Burger King locations, said sales seem to be stabilizing at that level. The sandwich was recently added to the chain’s two-for-$6 discount menu on a temporary basis. That compares to the previous suggested price of $5.59 per sandwich.

The slowdown is not stopping the chain from using the item to attract customers, however. More promotions and ads are coming for Impossible Foods Inc. items, Carrols Chief Executive Daniel Accordino said at a conference.

“That plant-based platform will be advertised and will be expanded on the Burger King marketing calendar in 2020,” he said, noting that there will be an expansion of the Impossible Whopper line this year, and that the company is testing the Impossible Whopper Jr. and Impossible Sausage.

Advertisement

Shares of Beyond Meat Inc., a competitor of privately held Impossible Foods, fell 5.2% on Wednesday.

Dominic Flis, a Burger King owner in Little Rock, Ark., said Impossible Whopper sales have recently fallen to fewer than 20 per store a day, down from 30 when it was first introduced. He may now be selling it at a loss, he said.

“It’s definitely compressing the margin,” he said.

Burger King’s plant-based Whopper “continues to exceed expectations, drive traffic to our restaurants and attract new incremental guests,” Chris Finazzo, president of the chain’s Americas region, said in a statement. “We continue to see high levels of repeat restaurant visits, showing that guests are enjoying the Impossible Whopper and returning for more over and over again.”

Advertisement

Burger King, owned by Restaurant Brands International Inc., introduced the meat alternative nationwide last year after a successful test in St. Louis. The company said in October that the sandwich was a “huge hit” and helped U.S. comparable sales, a closely watched measure, climb 5% in the third quarter.

Impossible-related promotions have included free delivery, free samples for delayed airport passengers and, beginning last week, the item’s entry on the discount menu.

Impossible Foods “is satisfied” with sales at fast-food restaurants, spokeswoman Rachel Konrad said. She said that a lot of variability is normal due to factors such as seasonality, ad campaigns and restaurant locations.

“We’re happy to work with customers to improve sales across the board,” Konrad said.

Nationwide, restaurants and grocery stores are rushing to add plant-based options. It remains to be seen whether their popularity is a long-lasting trend, but the biggest restaurant and food companies are moving to capitalize on the growth. Starbucks Corp. said Tuesday that it’s exploring meat alternatives for its breakfast menu, while McDonald’s Corp. is testing faux meat from Beyond Meat in Canada and from Swiss company Nestle in Germany. Food distributor Sysco Corp. said last week that it’s introducing a new plant-based burger patty in the United States.

Despite the rising popularity of faux meat, Americans are also eating more real meat than ever. Total consumption of red meat and poultry is expected to rise to 225.6 pounds per person this year from 224.3 pounds in 2019, according to USDA data. Even at Burger King, there’s no evidence the meat-free option has led to less meat consumption.

Impossible Whopper sales were not cutting into regular Whopper sales, UBS analyst Steven Strycula said in a note last month.

It’s not surprising that sales have leveled off, said Adam Chandler, author of “Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom.”

Advertisement

“The fatigue tends to set in after the initial buzz,” he said, noting that Carrols has reported a similar stabilization in sales of the much-hyped Popeyes chicken sandwiches. But Chandler doesn’t expect the Impossible Whopper to be cut from menus anytime soon because of the chain’s big investment in a national rollout.

“It’s going to stick around for a long time,” he predicted.

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Burger King Cuts Impossible Whopper Price on Slowing Sales - Bloomberg

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Burger King Cuts Impossible Whopper Price on Slowing Sales  Bloomberg

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Burger King Cuts Impossible Whopper Price on Slowing Sales - Yahoo Finance

(Bloomberg) -- Burger King is cutting the price of its faux-meat burger as sales start to dip following last year’s introduction.

Carrols Restaurant Group Inc., the biggest Burger King franchisee in the U.S., said sales tapered off to about 28 Impossible Whoppers daily per store -- down from 32 previously. The company, which has more than 1,000 Burger King locations, said sales appear to be stabilizing at that level. The sandwich was recently added to the chain’s two-for-$6 discount menu on a temporary basis. That compares to the previous suggested price of $5.59 per sandwich.

The slowdown is not stopping the chain from continuing to use the item as a lure for diners, however. More promotions and ads are coming for Impossible Foods Inc. items, Carrols Chief Executive Officer Daniel Accordino said at a conference.

“That plant-based platform will be advertised and will be expanded on the Burger King marketing calendar in 2020,” he said, noting that there will be an expansion of the Impossible Whopper line this year, and that the company is testing the Impossible Whopper Jr. and Impossible Sausage.

Shares of Beyond Meat Inc., a competitor of Impossible Foods, fell as much as 5.9% to a session low.

‘Exceed Expectations’

Dominic Flis, a Burger King owner in Little Rock, Arkansas, said that Impossible Whopper sales have recently dipped to fewer than 20 per store a day, compared with 30 a day when it was first introduced. He may now be selling it at a loss, he said.

“It’s definitely compressing the margin,” he said.

Burger King’s plant-based Whopper “continues to exceed expectations, drive traffic to our restaurants and attract new incremental guests,” Chris Finazzo, president of the chain’s Americas region, said in a statement. “We continue to see high levels of repeat restaurant visits, showing that guests are enjoying the Impossible Whopper and returning for more over and over again.”

Burger King, owned by Restaurant Brands International Inc., introduced the meat alternative nationwide last year after a successful test in St. Louis. The company said in October that the sandwich was a “huge hit” and helped U.S. comparable sales, a closely watched measure, climb 5% in the third quarter.

Impossible-related promotions have included free delivery, free samples for delayed airport passengers, and beginning last week, the item’s entry on the discount menu.

Satisfying Sales

Impossible Foods “is satisfied” with sales at fast-food restaurants, spokeswoman Rachel Konrad said. She said that a lot of variability is normal due to factors such as seasonality, ad campaigns and restaurant locations.

“We’re happy to work with customers to improve sales across the board,” Konrad said.

Across the U.S., restaurants and grocery stores are rushing to add plant-based options. It remains to be seen whether their popularity is a long-lasting trend, but the biggest restaurant and food companies are moving to capitalize on the growth. Starbucks Corp. on Tuesday said it’s exploring meat alternatives for its breakfast menu, while McDonald’s Corp. is testing faux-meat from Beyond Meat in Canada and from Swiss company Nestle SA in Germany. Food distributor Sysco Corp. last week said it’s introducing a new plant-based burger patty in the U.S.

More Meat

Despite the rising popularity of faux meat, Americans are also eating more real meat than ever. Total red meat and poultry consumption is expected to rise to 225.6 pounds per person this year from 224.3 pounds in 2019, according to USDA data. Even at Burger King, there’s no evidence that the meat-free option has led to less meat consumption.

Impossible Whopper sales were not cutting into regular Whopper sales, according to a note from UBS analyst Steven Strycula in December.

It’s not surprising that sales have leveled off, said Adam Chandler, author of Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom.

“The fatigue tends to set in after the initial buzz,” he said, noting that Carrols has reported a similar stabilization of Popeyes much-hyped chicken sandwiches. But Chandler doesn’t expect the Impossible Whopper to be cut from menus anytime soon because of the chain’s big investment in a national rollout, he said.

“It’s going to stick around for a long time,” he predicted.

(Adds Beyond Meat shares in fifth paragraph.)

To contact the reporters on this story: Leslie Patton in Chicago at lpatton5@bloomberg.net;Deena Shanker in New York at dshanker@bloomberg.net

To contact the editors responsible for this story: Sally Bakewell at sbakewell1@bloomberg.net, Jonathan Roeder

For more articles like this, please visit us at bloomberg.com

Subscribe now to stay ahead with the most trusted business news source.

©2020 Bloomberg L.P.

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Southern burger chain Krystal files for bankruptcy | - Mississippi Business Journal

Krystal Co., the Georgia-based restaurant chain known for tiny hamburgers and late-night service across the Southeast, has filed for bankruptcy, but said Tuesday that all of its locations would remain open.

Federal court documents showed Krystal sought Chapter 11 bankruptcy protection in Atlanta on Sunday. The company said it owed between $50 million and $100 million to food suppliers, equipment companies and others.

Krystal has about 300 restaurants in 10 states, 182 of which employ 4,890 people and are operated by the company, restructuring officer Jonathan M. Tibus said in a court filing. Another 116 are run by franchisees, he said.

The company previously closed more than 40 restaurants, including 13 that shut down in December, over the past year, according to court documents. Shifting consumer tastes, growing costs, tight labor markets and the growth of online food ordering all contributed to the company’s financial problems, Tibus said.

“The actions we are taking are intended to enable Krystal to establish a stronger business for the future and to achieve a restructuring in a fast and efficient manner,” the company said in a statement Tuesday.

In November, Krystal announced the hiring of two new senior executives, chief operating officer Tim Ward and chief financial officer Bruce Vermilyea, during what it called a revitalization plan.

Founded in Chattanooga, Tennessee, in 1932 during the depths of the Great Depression, Krystal is best known for little, square hamburgers served with steamed buns and chopped onions. The company, which calls itself the South’s oldest fast-food chain, moved its headquarters to metro Atlanta in 2013.

Many of its restaurants are open 24 hours a day or until the early morning hours, making Krystal a favorite stop for many after a night of partying. A huge Krystal located on Bourbon Street in New Orleans often has long lines after midnight.

Krystal was founded by Rody Davenport Jr. and Glenn Sherrill about 11 years after White Castle opened in the Midwest selling a nearly identical type of small hamburger.

Krystal said in a court document that it has restaurants in Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee.

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Acadiana restaurant and dining news: Burger King at Johnston, Broadmoor to open in May - The Advocate

Burger King at Johnston, Broadmoor to open in May

Construction has begun on a Burger King in front of the Time Plaza shopping center that will open in May.

Atlanta-based GPS Hospitality, which operates the 20 Burger King locations in the Lafayette area, will build a 3,067-square-foot restaurant at 5301 Johnston St. at the corner Johnston Street and Broadmoor Boulevard.

A building permit for just over $1.22 million was filed with the city of Lafayette last week, records show.

The restaurant will employ 50 and feature two drive-thru lanes with digital menu boards, GPS spokeswoman Lisa Grier said. The location is ideal with its presence of commercial and residential developments nearby, she said. 

Land records show GPS Hospitality and Andrus Investments, which owns the land and the Time Plaza shopping center, signed a maintenance agreement for the development. A rendering also shows the layout of the development with a drive-thru lane and parking.

GPS Hospitality bought 124 Burger King locations across Louisiana in 2016, including 33 in New Orleans and 28 in Baton Rouge, making it one of the three biggest Burger King franchise owners in the country with 424 restaurants and more than $500 million in annual revenue.

"We enjoy being part of the Lafayette community," said Joe Waller, GPS's director of operations. "Since 2016, we've remodeled several restaurants and are excited to introduce a new restaurant this year. Having area resources, such as established restaurant teams, allows us the opportunity to utilize our existing managers and team members to help train our new staff and have them prepared for the opening."

Broussard Walk-On's building sold for $5.85 million

A Lafayette real estate company that bought three commercial properties worth nearly $8 million also bought the Broussard Walk-On’s building for $5.85 million, records show.

Stealth Real Estate Holdings, led by real estate agent Paul Bako, bought the building at 110 Celebrity Drive on Dec. 13 from Baton Rouge-based commercial Shane Morrison Companies.

Bako’s company also bought two Starbucks buildings from the same company last month along with a Walgreens building. 

Morrison's company, DMBC Restaurants, is franchisee for the Lafayette and Broussard locations, according to its website, and has plans to open four locations per year in the next five years in its six-state territory. 

Renovated Dean-O's South to open this week

Dean-O's South, 2312 Kaliste Saloom Road, will reopen this week with a new look that will include a new to-go order entrance and new patio seating.

According to owner/operator Greg Metcalf, the new layout for the dining room and additional ceiling height will "open up" the restaurant and give it a "whole new feel." Plans also call for new booths and tables, including tables to seat parties of five or six without having these medium-sized parties sit at the larger 10-person tables.

The restaurant closed last week. 

"People like a new feel," he said. "We want to do something different while keeping the food everyone loves to generate some excitement. We're going to add a patio for outdoor seating during good weather on those nice Louisiana days."

The changes will end up increasing seating capacity, he said, despite some being lost to the to-go entrance, he said. Next year plans call for adding another dining room area for more seating.

If work is not complete by Wednesday, he noted, it should be done by the weekend. 

Domino's opens in Scott with 'pizza theater' concept

A Domino's Pizza in Scott opened last week that will feature what the company is calling "pizza theater."

The location, 110 Apollo Road, Suite B and owned by Glenn Mueller, will allow customers to watch their pizza being made and also feature an order tracking screen, free Wi-Fi and indoor seating, Mueller announced. 

“I’m very excited to open the doors to the first Domino’s in town,” he said. “The store features an open-concept, interactive experience where customers can actually watch and track their pizza being made, each step of the way. Domino’s is bringing the art and fun of pizza making to the forefront.”

Uncle Luck's Express Cafe opens in Carencro

Uncle Luck's Express Cafe, originally located at 116 E. Vermilion St. in downtown Lafayette, reopened last week in a Chevron station at 930 Veterans Drive in Carencro.

A home inspector, motivational speaker and comedian, Shawn "Uncle Luck" Bernard first opened Uncle Luck's Cajun and Creole Kitchen in Parc Rowe in early 2019 but closed it in September.

"I decided downtown had its limitations that didn't work with what we wanted to do," he said. "I want to one day franchise the brand, and having a drive-thru and parking was a better fit for my vision of Uncle Luck's."

The restaurant has moved away from a buffet style and has transitioned to a traditional a la carte menu and daily plate lunches. Some of their specialties include Uncle Luck's Chicken, which is fried chicken covered in a special sweet sauce, the Uncle Luck's Burger and the Uncle Luck's Hamburger Steak.

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Deputies look for suspect who robbed burger restaurant - AL.com

The Madison County Sheriff’s Office is asking for the public’s assistance in identifying a suspect in the burglary of a Madison County burger restaurant.

Photographs taken from video surveillance cameras show a suspect burglarizing the Jack’s restaurant in Meridianville on Jan. 19. According to law enforcement, the offender forcibly entered the restaurant and caused extensive damage and took property from the business.

The suspect wore glasses and all black clothing.

Any information about this crime is asked to call 256-533-8839 or contact dstamm@madisoncountyal.gov.

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This little Alabama burger joint keeps on rocking, 62 years later - AL.com

Gary Marbut chucks split hickory logs into the brick pit on the back side of The Rocket, a mom-and-pop barbecue-and-burger joint that’s been in his family for more than 60 years.

The cooking grate is loaded down with a couple dozen Boston butts that will smoke for about 10 hours before they’re chopped up to serve on barbecue sandwiches, plates and salads.

While those butts cook low and slow on a brisk January morning, Marbut steps inside The Rocket’s cramped kitchen to man the stainless steel flat top grill.

As the lunch hours approaches and the orders start to pour in, Marbut uses his spatula to press baseball-sized mounds of ground chuck into quarter-pound hamburger patties that sizzle in symphony with the French fries that burble in the hot cooking oil.

Marbut was just a little fellow when his parents, Cecil and Eunice Marbut, launched The Rocket in 1958 here on Alabama Highway 21 in the eastern Alabama college town of Jacksonville, in Calhoun County.

By the time he was a teenager in the late 1960s, he was putting in long hours here, doing everything from sweeping the floor to flipping burgers.

He’s never left.

“I just needed some spending money, and I got stuck here,” the 68-year-old Marbut says. “First thing I knew, I woke up one morning, and I was 50 years old. Where did the time go?”

An institution in Jacksonville, The Rocket has been around so long that folks here use it as a point of reference when they give directions.

“Sometimes, somebody will call me and say, ‘Hey, I want to talk to you about some business; where are you located?’” says Lamar Sims, senior vice president of Cheaha Bank, which is next door to The Rocket. “I say, ‘Do you know where The Rocket is?’”

Being neighbors with The Rocket, though, is not without its daily temptations.

“You walk out there sometimes, and you smell that smoke,” Sims says, before biting into his barbecue sandwich. “If you’re not hungry, it makes you hungry.

“My wife puts me on a quota,” he adds. “I can’t come over but once a week, but sometimes I sneak over without her knowing it.”

The Gamecock Drive-In in Jacksonville, Ala.

Prior to running The Rocket in Jacksonville, Ala., Cecil and Eunice Marbut operated The Gamecock Drive-In, which is pictured here in this archival photograph from the 1950s. (Photo courtesy of Jacksonville State University Archives)

The early years

In the early 1950s, a few years before The Rocket came along, Cecil and Eunice Marbut operated another famous old Jacksonville dining spot, a place called The Gamecock, named after the hometown Jacksonville State University Gamecocks athletics teams.

“There wouldn’t have been but four or five restaurants in Jacksonville (then),” Gary Marbut says. “There’s about 50 now.”

When the opportunity presented itself, the Marbuts moved a few hundred yards up the highway and started running The Rocket, an old-school drive-in straight out of “Happy Days.”

Customers pulled their cars up into a covered parking stall and picked up a phone to place their order, which a carhop delivered on a tray that latched onto the driver’s door.

“It was like a Sonic (Drive-In) today; that’s the best way I can describe it,” remembers former Birmingham sportscaster Herb Winches, who used to hang out at The Rocket when he played football at Jacksonville State in the late ’60s and early ’70s. “It was hamburgers and French fries and the typical stuff that kids in college would want to eat.”

While they were growing up, all five of the Marbut siblings – Gary and his older brother, Cecil Jr., and their sisters Jane, Gail and Pam – worked at The Rocket at one time or another, Gary says.

In 1967, when Gary was still in high school, his father was killed in a car accident, and he and his brother stepped up to help their mother, who was struggling to keep The Rocket going by herself. Eunice Marbut, who lived to be 85, continued to work there until her mid-70s.

The Marbut brothers worked alongside each other throughout the 1970s before Cecil Jr. opened a burger business of his own, called Cecil’s Place, which he ran from 1980 until it closed at the end of 2018. Cecil Marbut Jr. died this past September at 75.

Gary Marbut eventually took ownership of The Rocket, and in 1983, he remodeled the restaurant, eliminating the curbside service and adding a dining room.

“We were trying to be a little bit more modern is all that was,” Marbut says. “We wanted something inside. We didn’t want the curb service anymore.”

The Rocket restaurant in Jacksonville, Ala.

Gary Marbut, who started working at The Rocket in Jacksonville, Ala., when he was a teenager in the 1960s, grills cheeseburgers during the lunch rush at the family-owned barbecue-and-burger restaurant. (Bob Carlton/bcarlton@al.com)

All in the family

Around that same time, Marbut, who was divorced, met Patsy West when he took his oldest son, Brandon, swimming at the apartment complex where they lived.

Gary saw Patsy’s sister, Margaret, struggling in the water. She appeared to be drowning, so he jumped in to rescue her. Patsy jumped in, too.

“That’s when I bumped into Patsy,” he says. “Kind of odd, isn’t it?”

They got married a few years later, and not long after they did, Patsy left her job as a buyer for Walmart to come help her husband at The Rocket.

She’s usually the first face people see when they walk into the restaurant.

“I enjoy meeting the people,” Patsy Marbut says. “I have friends that I have made over the years. We know each other by name. We know if each other is having problems. They’ll just come in and talk to me and tell me if something’s going on.

“Justin kind of gets after me sometimes when people come in and I start talking,” she goes on. “He’s like, ‘Mom, we’re busy.’ And I’m like, ‘I’ve got to talk for a minute.’”

Justin is Gary and Patsy’s 34-year-old son, who, like his father, started working at The Rocket during high school and kind of got stuck here.

“I’ve been here since I was in diapers, I guess,” Justin says. “It’s just something I’ve been used to my whole life.”

(Gary Marbut’s oldest son, Brandon, who now works in the medical field, and his daughter, Kimberley, who is deceased, also worked at The Rocket when they were growing up.)

These days, Justin helps his mom work the front counter and manage the dining room. Eventually, when his parents retire, he will likely take over The Rocket, becoming the third generation to carry on the Marbut family business.

“He’s done the same thing I have,” his father says. “History repeats itself, if you think about it.”

The Rocket restaurant in Jacksonville, Ala.

Gary Marbut, left, and his wife, Patsy Marbut, right, receive a plaque from Brian Jones of the Alabama Tourism Department recognizing their restaurant, The Rocket, as one of the inaugural inductee in the Alabama Barbecue Hall of Fame in 2015. (Photo by Tommy Cauthen)

A well-earned reputation

Around noon, Bobby Burns and his 85-year-old mother, Mary Burns, stop by for lunch and sit down at one of the 11 tables in The Rocket’s cozy dining room.

Patsy Marbut comes up to their table and greets them like family.

“I’ve got to come get me a hug from my favorite grandmother,” she tells Mary.

Bobby Burns, a retired deputy school superintendent, has been eating at The Rocket for as far back as he can remember. He’s such a regular that when the restaurant really gets rocking, he’ll jump behind the counter to help Patsy and Justin fill the drink orders.

“I’m 66, so all my life we’ve been coming here,” he says. “To me, it’s just sort of the place to go in Jacksonville.

“It means a tremendous amount to the community – the fact that they’ve been here this long, and it’s stayed in the family,” he adds. “You can come back here, and it’s like stepping back in time.”

Over its 60-plus years, The Rocket has earned a reputation for serving one of the best burgers and some of the best barbecue in Alabama.

Bobby Burns can confirm that.

“My favorite is the cheeseburger,” he says. “My wife says it’s the best barbecue anywhere, so that’s what she gets.”

Lamar Sims, the banker who works next door, concurs.

“You won’t find anything better in northeast Alabama,” he says. “I guarantee you.”

One of the secrets is the restaurant’s Rocket sauce, a ketchup-based concoction with a hint of hot sauce, some salt and pepper, and a little brown sugar.

The original recipe is from Gary’s father, although Gary says he’s “doctored it up” over the years.

“People call it a barbecue sauce, but I just look at it as a sandwich sauce,” he says. “We put it on everything.”

In 2015, the Alabama Tourism Department included The Rocket among its inaugural inductees into the Alabama Barbecue Hall of Fame, and the restaurant regularly wins the Anniston Star’s readers’ choice awards for the best hamburger and best barbecue in the area.

Gary Marbut says all the accolades are a testament to his family’s hard work and their little restaurant’s longevity.

“Well, dern,” he says, “when you’re down here cooking for 60 years, you kind of get a reputation.

“We’ve been fortunate,” he adds. “We’ve had a good business, especially for a small town.”

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What’s the best way to cap a round at Torrey Pines? Ordering this delectable Drugstore Burger - Golf.com

Welcome to Clubhouse Eats and Drinks, where we’ll introduce you to our favorite food and drink at some of the best golf courses, golf resorts and golfy locations around. Cheers!

The PGA Tour is currently in the midst of the West Coast swing, and this week, the world’s top players (including Tiger Woods!) are making their annual stop at Torrey Pines for the Farmers Insurance Open, a publicly-accessible gem in La Jolla, Calif., mere minutes from San Diego.

In addition to 36 holes of fantastic golf (the North and the South courses), Torrey is also home to the Lodge at Torrey Pines, a beautifully appointed onsite hotel, which is itself home to a fantastic restaurant, the Grill at Torrey Pines. The Grill will no doubt be hopping this week, as it not only offers panoramic views of the course (complete with outdoor firepits!) but also one of the best burgers in the area: The Drugstore Burger.

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Krystal, one of America's oldest burger chains, files for bankruptcy - TODAY

Krystal, a fast-food burger chain with hundreds of locations throughout the Southeast, has filed for bankruptcy.

The restaurant, which was founded in 1932 in Chattanooga, Tennessee, filed its petition for Chapter 11 bankruptcy protection in court on Sunday, citing debts between $50 million to $100 million, according to National Restaurant News. The chain, which is the second-oldest in the U.S., is now headquartered in Georgia.

"The actions we are taking are intended to enable Krystal to establish a stronger business for the future and to achieve a restructuring in a fast and efficient manner," the company said in a statement released Monday. "We are pleased to be ready to move toward a brighter future for the brand and have the support of our stakeholders."

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Krystal is one of the country's oldest fast-food restaurants and it was founded in 1932. It's known its small, square slider burgers. Shutterstock

Krystal currently has 318 restaurants, 202 of which are company owned and 116 are franchised. In late October, the company announced plans to franchise between 100 to 150 of its company-owned restaurants.

Krystal also hired an investment firm to help re-franchise locations in Alabama, Florida, Georgia, Mississippi and Tennessee, according to a press release.

This restructuring plan was followed by news of change in corporate leadership. It was announced in November that Paul Macaluso, the company's president and CEO, and chief financial officer Berry Epley had left the company. Krystal brought on Tim Ward, who previously worked at Captain D’s, to fill Macaluso's former positions, and Bruce Vermilyea, who spent 18 years at Qdoba, was brought in as the new CFO.

Since bringing in the new leaders, the chain says it has worked on updating restaurant facilities and improving the quality of its food.

Some fans of the slider chain are already devastated by the idea of the restaurant potentially going out of business.

Others seem totally at ease with the thought of the chain becoming a relic of the past.

In light of the bankruptcy news, the company has yet to make any announcements regarding whether any locations will be forced to close or if company layoffs will take place. A spokesperson for Krystal did not immediately respond to a request for comment.

Krystal, which is known for its mini square-shaped burgers topped with diced onions, mustard and a dill pickle slice, opened about a decade after White Castle, which was founded in 1921.

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IDEA ALLEY: Chicken curry burger and soups to warm cold Kats - NWAOnline

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

This unusual (but delicious-sounding) burger recipe is from Bob Longo.

"The bacon and mushrooms make it nice and juicy," Longo writes.

Chicken Curry Cheese Burgers

1 package of lean ground chicken or turkey

3 strips of bacon thinly sliced, chopped (it helps if you slightly freeze them before chopping)

½ package fresh mushrooms, roughly chopped

About 5 sun-dried tomatoes in oil, roughly chopped

2 to 4 tablespoons spicy curry, or to taste

Pinch of salt and pepper

4 slices cheese

In a bowl, combine the chicken, bacon, mushrooms, sun-dried tomatoes, curry, salt and pepper. Mix well. Shape into 4 patties. Cook, flipping once, until burgers reach an internal temperature of 165 degrees. Once flipped top each with sliced cheese.

Makes 4 burgers.

A Springdale reader wishing to remain anonymous shares the following soup recipes.

"Let's keep the soup recipes coming in," she writes.

"This is one of my favorites. Served with bread or crackers, it makes a light meal."

Turkey Pasta Soup

½ cup uncooked small pasta shells

½ pound lean ground turkey

½ cup chopped onion

1 clove garlic, minced

3 cups low-sodium chicken broth

1 (15-ounce) can cannellini beans, rinsed and drained

1 (14.5-ounce) can Italian stewed tomatoes, diced

1 bay leaf

Salt and ground black pepper, to taste

Italian seasoning, to taste

Cook pasta according to package directions and set aside.

In soup kettle cook turkey, onions and garlic until meat is no longer pink. Stir in broth, beans, tomatoes and seasonings. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Drain the pasta and add to soup. Cook 5 minutes or until heated through.

Makes about 5 servings.

The same reader sent this celery soup, which is thickened with rice.

She suggests serving it with a sandwich.

Celery Soup

4 cups low-sodium chicken broth

Pinch ground black pepper

1 cup chopped celery ribs and some of the leafy tops

1 medium onion, chopped or thinly sliced

1 bay leaf

1 tablespoon uncooked rice

Place first 5 ingredients in pan and bring to a boil. Add rice, cover partially, lower heat and simmer until rice and celery are tender about 20 minutes.

Next week: Broccoli soup three ways.

REQUEST

• Cheese dip like that served at Wes Hall's Minute Man for Linda Keever. "I thought it was the standard Velveeta Ro-Tel cheese dip but per several comments made on the Minute Man Memories Facebook page, these two ingredients are not used," Keever writes.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

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Tuesday, January 21, 2020

The Biggest Mistake Everyone Makes When Ordering a Burger at a Bar - msnNOW

a close up of a sandwich and fries on a table: grass fed bison hamburger with lettuce pickles onions cheese fries © Shutterstock grass fed bison hamburger with lettuce pickles onions cheese fries

So you're out grabbing a drink with friends, and you decide to get some food to soak up the alcohol. But you've never ordered a burger at a dive bar before and aren't sure how things will turn out. Never fear: You're bound to end up with a delicious meal if you keep these tips in mind. (After all, ground beef is pretty hard to mess up.)

If there's one thing you want to avoid when ordering a burger, it's adding bacon. Here's why one chef suggests you pass on this topping, along with some other burger tips. And to make sure you're getting the best burger you can, check out The Best Burger in Every State.

What should people avoid when ordering burgers?

While toppings are in the eye of the beholder, there's one thing that Executive Chef Jason Harper from Honey Salt at Parq Vancouver says to avoid.

"Don't waste your time with bacon, unless you make a bacon marmalade or jam with it," Harper says. "It's always leftover bacon, poorly warmed up and chewy, made in a criss-cross, so it's only in four of your bites anyway."

Plus, the taste of bacon can overwhelm the other toppings. Bacon is a strong flavor, which makes it better suited for a breakfast plate than for a burger topping.

Another topping fail, according to Harper, is large lettuce pieces. "Get that big piece of leaf lettuce away," he says. "If you don't bite all the way through, you're pulling it right out from under the patty." Instead, Harper recommends putting shredded iceberg lettuce below the patty to soak up the juice.

Is it best to order a burger at a certain temperature?

While you've probably heard that burgers are best when cooked medium or medium-rare, you should just order them the way you like—but keep size in mind, too.

"Order your burger how you enjoy eating it, whether at a bar or a table," says Brian Riggenbach, Executive Chef and Partner at The Mockingbird in Nashville. "At the end of the day, you are the one eating it, so order what you want while keeping in mind that size makes a difference."

Last of all, don't fret that the burger you're getting at a bar isn't as good as the one you'd get from a fancier restaurant. "That sit-down restaurant might not be as good as the greasy burger at the bar. And if you're at a nice restaurant, I promise that kitchen doesn't spend as much time making sure their burger on the menu is perfect," Harper says. "Order something else. Get the burger when you're at the bar with your friends, or alone."

There you have it: Don't shy away from ordering a burger on your next trip to the bar. Just don't top it with a slice of bacon.

"Some dive bars have burgers better than the fancy steakhouse. Some steakhouse burgers you'll never forget," says Mariel Street, Owner and Co-Founder of Liberty Burger in Dallas. "They're all different, but that's what we love about burgers. You can eat them three times a week and never get bored, there's just so many ways to do a burger."

And if you're making a burger at home, don't miss these 20 Tips for How to Make the Perfect Burger.

RELATED VIDEO: Dishes Chefs Never Order at Restaurants (via Buzz60)

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