Foodservice Management

Minneapolis -- Carlson Restaurants, parent of T.G.I. Friday’s, announced at a conference in Dallas last week that it plans to double the number of units globally under a program it is calling Ambition 2015.

"With the strength of our Friday's brand, our management team and our franchise partners, we are uniquely positioned to dramatically increase the footprint of our business," said Nick Shepherd, president and CEO of Carlson Restaurants.

As part of the multimillion-dollar renovation and expansion of Power Plant Live! in Baltimore, The Cordish Cos. announced that entertainment concepts PBR Baltimore and The Baltimore Comedy Factory hosted grand openings the first two weekends in March. 

These latest downtown destinations join the recently opened Tatu Asian Grill in the restaurant, entertainment and office district that is now going on its 12th year of operations.

West Palm Beach, Fla. — Hurricane Grill & Wings announced it has signed seven new domestic development agreements, adding commitments for 233 new restaurants to its 42 existing locations.

The new development agreements will contribute to the company's accelerated growth plan with new locations in 15 states, including California, Illinois, Indiana, Iowa, Kansas, Nebraska, Maryland, Missouri, Ohio, Oregon, Pennsylvania, Texas, Virginia, Washington, Wisconsin and District of Columbia.

Huntington Beach, Calif. -- BJ's Restaurants on Tuesday announced the opening of its newest restaurant in Tyler, Texas on Feb. 28.

The new, 8,000-sq.-ft. BJ's Restaurant & Brewhouse is the newest addition to the 650,000-sq.-ft. Broadway Square Mall.

According to Jerry Deitchle, chairman and CEO of BJ’s, the company is on track to open as many as 12 to 13 new restaurants during 2011 and currently has six new restaurants under construction for planned openings later this year.

Atlanta -- Columbia, S.C.-based Edens & Avant said that Seed Kitchen & Bar will open at its Merchant’s Walk retail redevelopment, located in the East Cobb area of Atlanta.

Coppell, Texas -- CiCi's Pizza announced Monday that it has signed agreements for the addition of 16 units over the next five years and hired Wingstop veteran Bruce Evans to lead franchise sales.

The moves are part of CiCi's growth initiative, with the goal of adding 500 restaurants in the next eight to 10 years.

Washington, D.C. -- A report released Tuesday by the National Restaurant Association said that restaurant industry sales are expected to reach a record $604 billion and post positive growth in 2011 after a three-year period of negative real sales growth.

The Association’s 2011  Restaurant Industry Forecast projects an industry sales increase of 3.6% over 2010 sales, which equals 1.1% in real (inflation-adjusted) terms.

Dublin, Ohio -- Wendy's/Arby's Group said Thursday it plans to sell off its struggling Arby's quick-serve chain to focus on the Wendy's hamburger business.

The two fast-food chains were combined when Triarc Cos., Arby's parent, bought Wendy's for $2.2 billion in 2008 to create the third-largest publicly held fast-food chain.

Arby's generated about 30% of the company's sales in its third quarter.

At least one analyst feels the sale could bring in $400 million to $600 million.

LOS ANGELES — Looking to offer a greener option for users of Styrofoam and noncompostable insulated cups, Repurpose Compostables has launched a new insulated hot cup that is 100% compostable.

One Cup requires no sleeve, uses 65% less carbon dioxide than a traditional cup and can be composted in 90 days, the company said. The insulated cups also feature Ingeo-based lining, which eliminates the need for "double cupping," to assure the beverage, and not the drinker's hands, stay hot.

New York City -- Chipotle Mexican Grill founder, chairman and co-CEO Steve Ells is developing an Asian fast-casual concept that he expects to debut in mid-2011, according to Nation’s Restaurant News.

The new concept will be similar in pricing to Chipotle, the report said.

Ells said in a statement, “Since opening the first Chipotle some 17 years ago, I have often thought about how other types of food might fit the Chipotle model.”