By Bob Greshberg, Tampa, Florida Bob.Greshberg@dickwray.com

It has often been stated that in the restaurant business we sell expectations. Whether a customer chooses to grab lunch at a QSR or dine at a pricey, white tablecloth establishment is not of issue. When expectations are met, the customer is content; when expectations are exceeded, we've hit the jackpot. It seems quite simple, as do so many tenets of our industry.

As some continue to struggle and weather related events reeked havoc on many with operations in the Southeast, the general trend is clearly turning positive. Comps are firming up and reported results are improving substantively. In the search world we are seeing a bevy of activity in the Development disciplines, truly a wonderful sign. Franchise Development, Real Estate Development and New Business Development positions are the focus of many CEOs of late. Growth and expansion initiatives are quite thankfully replacing cutback plans.

The challenges that lie ahead both short and long term are of measurable concern. The spiraling costs of energy, raw materials and commodities, labor and insurance force creativity in our endeavors to grow our brands. We seek new avenues for growth as is evidenced by the casual segments' enhanced attention to take out and quick casual's focus on catering. Minimum wage and mandatory health insurance legislation in several states have incalculable potential impact on the entire industry. We will, as we have many times before, endure and get stronger.

So as we go down the path of doing what we do best, exceeding expectations, let us perpetuate the positive momentum and exceed our own expectations for the balance of 2004 and the upcoming New Year.

Regards,

Dick Wray, CEO

"Dick Wray & Consultants - Maintaining the same ethical recruiting standards for over 30 years."

RICK BARBRICK, former president of Bertucci's, was named chief executive of AVADO BRANDS, replacing interim CEO KEVIN LEARY. The company declared Ch. 11 in February and Barbrick's appointment was approved by the U.S. Bankruptcy Court overseeing Avado's reorganization.

Chief executive RICHARD NORTH has left INTERCONTINENTAL HOTELS GROUP PLC. The company said that North isn't the right person to lead it as it focuses on building up its brands worldwide following a period of asset sales. Chairman DAVID WEBSTER will stand in for North while a replacement is found.

STEVEN HEYER has been named chief executive officer for STARWOOD HOTELS & RESORTS WORLDWIDE INC. He replaces BARRY STERNLICGT who founded the company a decade ago. Sternlicht's new title is executive chairman and he will remain actively involved in the business. Heyer was formerly No. 2 at Coca-Cola Co. and a former president of Turner Broadcasting.

The sandwich chain, COSI, has appointed TERRY SEE as its VP marketing and replaces DAVID WINKEL. See was a former marketer with Yum! Brands. Cosi also named VICKI BAUE as its general counsel.

CEDRIC BURGHER was named executive vice president and chief financial officer by BURGER KING CORP. He reports to GREG BRENNEMAN, BK's chief executive. Prior to this appointment, Burgher was vice president and treasurer of Halliburton Co., responsible for worldwide financing activities.

The board of directors of CBRL GROUP INC. elected its current president and chief executive MICHAEL A. WOODHOUSE chairman effective Nov. 23. He will replace DAN W. EVINS, who founded the company's Cracker Barrel Old Country Store chain in 1969 and has been the company's chairman since 1970.

CHARLIE BELL, chief executive of MCDONALD'S CORP., was back in the hospital "dealing with blocking issues," after he underwent a second surgical procedure to relieve a blockage created by colon cancer surgery last month. In a voicemail to employees, Bell said that "in the past week this has caused me to spend less time in the office than usual, which is certainly not to my liking." He added that "despite this complication, I remain very optimistic" and was in "constant contact" with senior management via email and phone. "From a sales and profit point of view, I am happy to report that our trends continue to be positive," he said.

EVERETT "JEFF" JEFFERSON is resigning as chief executive of FRESH CHOICE INC., the embattled parent of the Fresh Choice and Zoopa buffet chains, effective Dec. 31. According to a filing with securities regulators, even though Jefferson will not be required to report to the office, he will continue to work on a regular, full-time basis until year-end, earning his salary of $290,000.

KATHIE CHESNUT, executive vice president, business and concept development for WENDY'S INTERNATIONAL, based in Dublin, Ohio, will expand her research and development role to include the company's BAJA FRESH MEXICAN GRILL and CAFe EXPRESS chains. Chesnut will continue to report to JACK SCHUESSLER, chairman and chief executive of the fast-food company. The company said LORI ESTRADA, Wendy's vice president of research and development, who formerly reported to Chesnut, will report directly to Wendy's president and chief operating officer TOM MUELLER, "with a dotted line to Chesnut".

CLAUDIA LEVITAS was promoted to senior vice president and MIKE WIEMERS to vice president of operations by HUDDLE HOUSE, parent of nearly 400 family-dining eateries. Levitas will manage the human resources department for its corporate headquarters and all company operated restaurants in addition to her current responsibilities as the company's general counsel and corporate secretary. Wiemers, who had been in charge of training, replaced director of operations RANCE REESE, who signed on as a Huddle House franchisee.

In order to spend more time with his family in California, the company said that BILL LEONARD, a 22-year Aramark veteran, resigned as president and chief executive of ARAMARK CORP. and as an Aramark board member. The board appointed executive chairman JOE NEUBAUER to fill the CEO slot.

ANNE CHWAT was named general counsel by BURGER KING CORP., replacing CLIFF WHITEHILL, who is retiring from the Miami-based company. Chwat was senior vice president, general counsel and chief ethics and compliance officer of BMG Music.

NICK FIELDING was hired by SPAGO BEVERLY HILLS, flagship of restaurateurs Wolfgang Puck and Barbara Lazaroff, to the newly created post of director of service. Fielding is a veteran of the Mandarin Oriental and Fairmont Hotels lodging groups and of hotels and restaurants in London.

Next year when current CEO PIERRE BELLON steps down, MICHEL LANDEL, currently chief executive of Gaithersburg, Md.-based Sodexho USA and chief operating officer of its parent firm, SODEXHO ALLIANCE, will take over as CEO of the Paris-based contract foodservice conglomerate. Bellon who founded Sodexho in 1966 and has grown the business into the world's second-largest foodservice management company, is chairman of the board and says he plans to retain that position.

GERARDO "GERRY" LOPEZ was named to the newly created position of senior vice president and president of global consumer products by STARBUCKS COFFEE CO. Lopez will work to develop strategies to support the company's growth and expansion of consumer products worldwide, Starbucks said.

DICK HOLBROOK has resigned as president and chief operating officer according to AFC ENTERPRISES INC., embattled parent of the Popeyes Chicken & Biscuits and Church's Chicken chains. Holbrook will continue as a member of AFC's board of directors. The company said that Holbrook won't be replaced with a new executive but that his responsibilities as president and chief operating officer will be absorbed by chairman and chief executive FRANK BELATTI and other senior managers.

KRISTIN R. NYHOF was promoted to president of BUGABOO CREEK STEAKHOUSE by RARE HOSPITALITY INC., parent of 252 restaurants under the names LongHorn Steakhouse, Bugaboo Creek Steak House and The Capital Grille. Nyhof replaces DENNIS PEDRA, who is leaving the company to pursue other interests. The Atlanta-based company also promoted M. JOHN MARTIN to president of THE CAPITAL GRILLE.

According to SONIC CORP., the quick-service burger chain with more than 2,900 units, president PATTYE MOORE has resigned that post to spend more time with her family, effective Oct. 31. Moore will continue to work in a consulting capacity for the next two years and remain on the board through the end of 2005. CLIFFORD HUDSON, the company's chairman and chief executive, will assume the title of president. The company's franchising subsidiary, Sonic Industries, promoted W. SCOTT MCLAIN to president. He worked as Sonic Corp.'s chief financial officer and will be replaced by STEVE VAUGHAN. MIKE PERRY was promoted to president of Sonic Restaurants Inc., the company's restaurant operating division.

MICHAEL RICK KIRK was promoted by RYAN'S RESTAURANT GROUP INC. to the position of vice president of operations, replacing ALAN E. SHAW, who was unable to perform his duties owing to a serious medical condition.

Chief operating officer MIKE BEATRICE, was promoted to president of IL FORNAIO AMERICA CORP., operator of 24 dinner houses and three wholesale bakeries.

BOB RITTER was promoted from vice president of franchising to chief executive by RFC FRANCHISING, franchisor of the 54-unit RITTER'S FROZEN CUSTARD chain. He replaces SAUL LEMKE, who had been CEO since 2000.

RICK FEDERICO, chief executive of P.F. Chang's China Bistro Inc. was named to the board of directors of JAMBA JUICE, operator, franchisor and licensor of more than 440 juice and smoothie outlets in 25 states. In announcing the appointment, Jamba Juice chief executive PAUL CLAYTON, said "Rick Federico is a true food service professional and veteran, and his expertise is clearly in tune with the needs of a company like Jamba Juice as we move from a small, entrepreneurial company to a large, national brand."

Yum! Brands executive PETER BASSI was named by FJ'S RESTAURANTS INC. of its board of directors. Bassi is currently chairman and president of Yum! Restaurants International.

SEAN DEE was appointed by HARD ROCK CAFE, operator and licensor of more than 115 restaurants in 44 countries, to vice president of marketing, replacing CHRIS TOMASSO, who left the Orlando-based company last year.

Parent company of the 93-unit Stuart Anderson's Black Angus/Cattle Company brands AMERICAN RESTAURANT GROUP, agreed with an ad hoc committee of holders of more than 70 percent of ARG secured notes on terms for the company's recent filing for Chapter 11 bankruptcy in Los Angeles. ARG's lender, WELLS FARGO FOOTHILL, has agreed to $30 million in financing to allow operation of the steakhouses during the restructuring.

A 14-percent increase in third quarter revenues for the period ended Sept. 26 to $106.1 million was reported by CALIFORNIA PIZZA KITCHEN INC., owner of 169 namesake eateries. Same store sales rose 7.5 percent.

Warning of slower-than-expected growth in same-store sales this month for its company-owned burger restaurants, WENDY'S INTERNATIONAL, reduced its 2004 profit forecast, citing such factors as hurricanes, higher beef costs, an undisclosed charge for the preliminary settlement of litigation and uncertainty over its Baja Fresh Mexican Grill chain.

Blended domestic same-store sales increases of 1.8 percent were posted by AFC ENTERPRISES INC., operator and franchisor of 1,816-unit Popeyes Chicken & Biscuits, 1,536-unit Church's Chicken and 592-unit Cinnabon, for the four weeks ended Aug. 8, and 2.9 percent for the four weeks ended Sept. 5.

Operator and franchisor of the 245-unit casual-dining chain, RED ROBIN GOURMET BURGERS INC., boosted by 10 cents its expected third-quarter earnings per share. For the quarter ending Oct. 3, the company expected revenues to be $99 million to $100 million, reflecting a same-store sales increase of 7.5 percent to 8.5 percent.

According to TECHNOMIC INC., a foodservice research firm based in Chicago, total foodservice sales are projected to rise 4.4 percent to $455.4 billion for 2004. Technomic Inc. presented its industry forecast at a conference in Newark, NJ sponsored by the INTERNATIONAL FOODSERVICE MANUFACTURERS ASSOCIATION.

Operator of eight namesake casual-dining brewery restaurants in Minnesota, South Dakota, North Dakota, Iowa and Nebraska, GRANITE CITY FOOD & BREWERY LTD., said it had completed a private placement of common stock and warrants that generated gross proceeds of $1.9 million for expansion.

A systemwide same-store sales increase of 2.4 percent for the four weeks ended Sept. 4 was reported by PANERA BREAD CO., the 669-unit bakery-cafe chain based in St. Louis.

Parent of 1,987 namesake units, JACK IN THE BOX INC., and 150 Qdoba Mexican Grills, forecast higher earnings while saying that up to 15 percent of its flagship fast-food chain might be converted over the next five years to a higher-scale, fast-casual concept, JBX.

Systemwide U.S. samestore sales at BURGER KING CORP. jumped 5.1 percent for August.

After a 70-percent hike a year ago, MCDONALD'S CORP. raised its dividend 38 percent, its second-highest increase since 1980. The company declared a dividend of 55 cents a share, payable on Dec. 1 to shareholders of record Nov. 15.

A second-quarter net loss on one-time charges from an overtime lawsuit settlement and debt retirement was posted by CKE RESTAURANTS INC., parent of the 2,067-unit Hardee's and 1,016-unit Carl's Jr. quick-service chains. The company recorded a loss of $11.4 million, or 20 cents per diluted share, versus a profit of $6.3 million.

Total revenues for the first half of 2004 increased 11 percent to $205.4 million, versus $185.3 million in the year-ago period according to HARD ROCK INTERNATIONAL INC., a subsidiary of London-based THE RANK GROUP PLC and parent of more than 115 HARD ROCK CAFES.

Parent of 1,492 casual-dining units under various brands, BRINKER INTERNATIONAL INC., said blended same-store sales for the four weeks ended Sept. 1 fell 1.7 percent, while prices rose 2.3 percent.

According to the company, YUM! BRAND INC. said it had executed a new $1 billion revolving credit facility to replace one that was set to expire in June 2005.

A 14.5-percent increase in operating income for the second quarter was posted by DAVE & BUSTER'S INC., operator of 33 restaurant-and-entertainment complexes while net earnings jumped 52 percent.

The burger chain, MCDONALD'S CORP. said August same-store sales rose 3.9 percent worldwide, reflecting a 7.2-percent jump in the United States but a 0.9-percent dip in Europe.

Owing to economic pressures and depressed consumer confidence, parent of 569 family-dining restaurants under the Bob Evans and Ownes brands, BOB EVANS FARMS INC., said same-store sales at its namesake chain fell 4.6 percent for the four weeks ended Aug. 27.

With positive results for all three of its core brands YUM! BRANDS INC., operator and franchisor of more than 33,000 restaurants worldwide, said blended U.S. samestore sales for the four weeks ended Sept. 4 rose 5 percent.

Beginning in 2005, operator and franchisor of 1,633 casual-dining locations, APPLEBEE'S INTERNATIONAL INC., expects annual earnings per share to grow 14 percent to 17 percent over the next three to five years. Applebee's estimated that its fiscal 2004 earnings per share will be $1.34 to $1.36.

Same-Store sales fell 5 percent for the four weeks ended Sept. 1 according to RYAN'S RESTAURANT GROUP INC., operator and franchisor of 337 restaurants.

A loss for the third quarter on a 6-percent increase in revenues was posted by MAX & ERMA'S RESTAURANTS INC., operator and franchisor of 95 casual-dining restaurants, primarily in the Midwestern and Mid-Atlantic regions.

Despite increased revenues and positive sales momentum at its Sizzler chain, the operator and franchisor of 312 Sizzler units and 23 Pat & Oscar's and the franchisee of 112 KFC units in Australia, WORLDWIDE RESTAURANT CONCEPTS INC., reported an 83-percent plunge in first-quarter net income.

Operator and franchisor of 2,786 Papa John's Pizza units, PAPA JOHN'S INTERNATIONAL INC., said systemwide same-store sales fell 1.2 percent for the four weeks ended Aug. 22.

Operator and franchisor of the Popeyes Chicken & Biscuits, Church's Chicken and Cinnabon chains, AFC ENTERPRISES INC., is suing accounting firm Arthur Andersen LLP, two of its former partners and a former audit managers. The complaint in the Fulton County, Georgia, Superior Court alleges that the defendants violated generally accepted auditing standards and accounting principles, committed auditing malpractice and breached contracts with the company.

For the four weeks ended Aug. 23, SMITH AND WOLLENSKY RESTAURANT GROUP, operator of 17 high-end eateries, posted a 6.5-percent increase in total restaurant sales to $7.3 million.

HOTELS

Boutique hotels are the hottest fad in hotels accommodations. These hotels are trendy, stylish lodgings with typically fewer rooms and more unusual furnishings that most big hotels. Says ROBERT MANDELBAUM, director of research for PCK CONSULTING OF SAN FRANCISCO, which monitors trends in the hotel industry: "Boutiques are very popular, sort of a hip concept right now. On the consumer side, people rate their experiences highly, and they enjoy the more stylish furnishings and amenities." At the new HOTEL MONTGOMERY in downtown San Jose, guests get monogrammed bed linens and waffle-weave bath towels. The INN AT SARATOGA, offers wine and cheese in the afternoons and views of Saratoga Creek. Since 2002, KIMPTON HOTELS and JOIE DE VIVRE HOSPITALITY, two of the country's largest boutique owner/management companies, have opened 14 hotels nationally. Smith Travel Research shows that room occupancy in boutique hotels was at 68.5 percent for the first six months of this year, a 9.1 percent increase for the same period in 2003.

PENISULA HOTELS, the Hong Kong-based operator of seven deluxe hotels, is launching its first company wide advertising campaign to emblazon its image of lavish care in the minds of high-spending U.S. travelers. Peninsula has hotels in New York, Chicago, Los Angeles, Hong Kong, Bangkok and they are opening a hotel in Tokyo while continuing to scout for properties elsewhere in Asia. Print ads will launch in the November issues of more than a dozen magazines and newspapers that appeal to well-heeled travelers. With the sharp upsurge in travel by Americans, within the U.S. and in particular to Asia, the hotelier intends to build more hotels and wants to get aggressive about promoting its name.

The San Francisco-based boutique hotel owner and operator, KIMPTON HOTELS & RESTAURANTS LLC, is selling off three of its 38 hotel properties. According to Kimpton chairman and chief executive TOM LATOUR, their Hotel Monaco properties in Chicago, Denver and Salt Lake City will be sold to return money to investors. LaTour says the company is raising $150 million to establish its second investment fund to acquire additional hotels or properties that can be converted to hotels.

Smith Travel Research indicates that hotel prices climbed by more than 3 percent in the first six months of 2004 at hotels that cater to business travelers. Room prices in the U.S. are soaring as hotel companies take advantage of a sudden surge in business travel. Hotel executives say they expect the biggest price increases will come at deluxe hotels. PricewaterhouseCoopers expects the average room price of luxury hotels, such as RITZ-CARLTON and MANDARIN ORIENTAL, to rise by 3.7% to $229.89 a night by year end - the highest percentage rise of any quality segment. Economy-price hotels, by comparison are expected to rise only 1.1$ to $47.81 a night for 2004.

With the price increase in hotel rooms, some business travelers are finding ways to reduce their hotel bills from booking rooms at corporate rates located near the hotel (and not being employed by that company) to using websites such as Priceline.com and Hotwire.com to book hotel accommodations (even though these websites do not market to business travelers). Hotels, however, believe there is a fine line between being clever and being cunning. MARK RICI, a spokesman for STARWOOD HOTELS AND RESORTS WORLDWIDE, says, "Trying to mislead a hotel into thinking that you're entitled to a negotiated rate that you really aren't, that may not be breaking the law, but it seems a little devious and underhanded. Where do you draw the line? I think that's a question worth asking." The SOFITEL LAFAYETTE SQUARE in Washington estimates that one of every five visitors who claim to be government employees are lying. Guests at the Sofitel routinely request a government rate - about half the standard $280 nightly rate. ERIK GRAZETTI, the hotel's director of sales and marketing, says "Sometimes when occupancy is low, we are lenient and don't check ID's. But when things get busy, we make sure they really work for the government." Business customers are counting on that good will to try and control their lodging costs.

Plans are being made to open a Playboy Club with the PALMS CASINO HOTEL in Las Vegas, due to open in early 2006. The last of the famed Playboy Clubs closed sixteen years ago in the United States. The club will occupy the top floors of the hotel featuring waitresses in Bunny Costumes similar to those of the past. There will also be a retail store featuring Playboy's vast collection of mugs, calendars, cocktail shakers and other logo merchandise. Following tradition, the new club won't have strippers but will serve alcohol.

CASINOS

MACAO may become the next Las Vegas in the very near future. Located on China's southeastern coast, with more than three billion people living within a five-hour flight of its reach, this former Portuguese colony is becoming a part of a vital gambling industry. Until 2004, Macao had a consortium of twelve casinos but with recent changes in gaming regulations, the 40-year-old monopoly was broken when authorities awarded gambling concessions to three groups, which in turn are subdividing into a number of casino developers. Macao is about to be flooded with money and U.S. influence.

HARRAH'S ENTERTAINMENT INC. and CAESARS ENTERTAINMENT INC. have agreed to sell four casino hotels (Harrah's East Chicago, Harrah's Tunica, Atlantic City Hilton and Bally's Tunica) to an affiliate of Colony Capital LLC for about $1.24 billion. The sale is intended to satisfy regulators of the $9.4 billion Harrah's-Caesars merger announced in July and proceeds will be used to reduce debt, Harrah's said. Colony, a private investment firm licensed in gaming, owns Resorts International in Atlantic City and the Las Vegas Hilton.

The world's largest chain of coffee shops, STARBUCKS CORP., is raising prices 11 cents a copy on average. The increase will be the first by Starbucks since August 2000, when it raised prices by seven cents. HOWARD SCHULTZ, Starbucks' Chairman, attributes the increase largely to the rising costs of milk and other commodities, as well as health-insurance costs (which have increased by double digits), and rent.

DARDEN RESTAURANTS is preparing to add new concepts through acquisitions despite the problems nagging its current brands according to the casual-dining giant's next CEO, CLARENCE OTIS who will assume the CEO's job from longtime holder JOE LEE in December. Otis stressed that the company could hatch other ventures. He noted, "we think acquisitions should be a part, will be a part of the future."

JACK IN THE BOX is preparing to convert 10 to 15 percent of its nearly 2,000-unit flagship burger chain to the more upscale format over the next five years. The restaurant company is looking to establish a national presence with multiple brands and said it would expand JBX by the end of the year with the conversion of about seven corporate-owned Jack in the Boxes.

Partners, JIM HAYES, president of Southwest Restaurant Management Inc. and TIM SCHMIDT, will use the proceeds from the recent sale of 15 BLACK-EYED PEA restaurants in Colorado to expand an upscale Mexican-style restaurant concept they have been planning for the past six years.

Because of disappointing test scores during marketing research, WINGSTOP RESTAURANTS INC., a 189-unit chain specializing in chicken wings, delayed it next series of TV spots featuring Fox Sports analyst Troy Aikman.

AFC ENTERPRISES INC. will soon offer new kinds of products at its 1,809-unit Popeyes Chicken & Biscuits chain in an effort to bolster weak guest counts as consumer demand for bone-in chicken declines.

PANERA BREAD has announced that its catering and takeout program, known as Via Panera, is now available systemwide.

During the first eight months of 2004, awards by GOLDEN CORRAL CORPORATION of markets for new franchise development continued at a record rate with commitments received for developing 69 new franchised markets in 21 states.

For a limited time, STEAK AND ALE has launched a new entree company-wide, featuring a new twist on their Signature Herb Roasted Prim Rib and will be promoted at all 64 Steak and Ale restaurants through a comprehensive on-premise marketing campaign with the theme "Proof that perfection can be improved".

An APPLEBEE'S NEIGHBORHOOD GRILL & BAR franchisee, DELTA BLUFF LLC, closed its nine units in Memphis, TN as well as three locations in outlying areas. The closures were attributed to heavy debt, high interest payments and the death of company partner ELMER JORDAN, who supervised day-to-day operations. According to senior vice president of development for Overland Park, Kan.-based Applebee's International Inc., PHIL CRIMMINS, the franchisor, plans to reopen the restaurants.

Qdoba franchisees JAMES AND SUSAN CHRISTOPHERSON, who signed a deal in 2002 to develop 15 Qdoba restaurants in Minnesota, filed a lawsuit against Denver-based QDOBA MEXICAN GRILL and its parent JACK IN THE BOX INC., based in San Diego. They have accused the chain of making illegal earnings claims in 2002, providing a design plan not in compliance with the Americans with Disabilities Act, and making "false promises of ongoing support."

In Atlanta, BLIMPIE INTERNATIONAL INC., is in a battle with irate franchisees and area developers over disputed operations changes and marketing policies, which the franchisor of the nearly 1,700-unit chain maintains are necessary for the brand's survival in the quick-service segment. The complaints are in the form of a class arbitration action filed by more than two-dozen franchise groups. The complaints allege that contractual changes made under chairman, president and chief executive JEFFREY ENDERVELT, who acquired the brand from its founders in early 2002, are pinching the profits of operators and developers, reducing local advertising payouts and weakening the brand.

The Manhattan soup shop operator who became a nationally known celebrity when he was caricatured in the TV series "Seinfeld" as the "Soup Nazi," AL YEGANEH, plans to expand his concept, AL'S SOUP KITCHEN INTERNATIONAL, under a new name. Targeting locations in malls, airports and other locations, the new concept will be called THE ORIGINAL SOUP MAN.

According to a research note from J.P. MORGAN analyst, JOHN IVANKOE, TRIARC COS. and MCDONALD'S CORP. may be interested in buying KRISPY KREME DOUGHNUTS INC. Oak Brook, Ill-based McDonald's is testing Krispy Kreme doughnuts in 16 McDonald's in London, Ontario.

WILLIAM A. COPELAND III, who helped develop the POPEYES CHICKEN & BISCUITS chain, died recently of an aneurysm in Covington, LA at the age of 74. In 1973, Copeland joined Popeyes the year after his brother AL COPELAND founded it, and was senior executive vice president of AL COPELAND ENTERPRISES, the former parent company of Popeyes and parent of Copeland's restaurants.

CHI-CHI'S, the casual-dining Mexican chain, apparently shut the doors of 65 operating units and a recorded message at the headquarters said the company was out of business. Chi-Chi's Web site said "adios" to its "loyal customers of the past 27 years". Executives did not return calls seeking comment and executives at PRANDIUM INC., the chain's Irvine, Calif.-based parent company, also were not immediately available for comment. Last October, Prandium sought bankruptcy court protection for its then-128-unit Chi-Chi's group.

The 33-unit restaurant and entertainment chain, DAVE & BUSTER'S INC, said it was the apparent winner in an auction for assets operated by 35-branch JILLIAN'S ENTERTAINMENT HOLDINGS of Louisville, Ky., which filed for Chapter 11 bankruptcy protection in May. A hearing to confirm the winning bidder was scheduled by the U.S. Bankruptcy Court for the Western District of Kentucky.

Chicago based ICON LLC, and its subsidiary, KREMEWORKS WASHINGTON LLC, operator of franchised Krispy Kreme Doughnuts outlets in Washington, said that the companies had resolved through mediation, all claims by five former employees who last year sued for alleged workplace sexual harassment, racial discrimination and wrongful termination. Icon, a partnership involving Lettuce Entertain You Enterprises founder and chairman RICH MELMAN and LEYE senior partner GERARD CENTIOLI, is a Krispy Kreme franchisee and development partner in several states.

A 12-unit fast-casual chain, FRESH CITY, based in Needham, Mass., signed its first franchise agreement, with FRESH START RESTAURANTS ENTERPRISES LLC, to open approximately 22 stores marking the chain's entry into the Midwest.

In what the company believes is a French Fry first for a chain, officials of 1940s-theme RUBY'S DINER said its 39 restaurants nationwide rolled out a trans fat-free "FitFries" item systemwide. However, the Toronto-based NEW YORK FRIES chain began offering trans fat-free French fries throughout its Canadian system earlier this year, using what it said was a patented sunflower oil to cook its fresh-cut fries. DOUG CAVANAUGH, chairman and chief executive of the Newport Beach-based RUBY RESTAURANT GROUP said that Ruby's traditional shoestring fries will remain on the menu for a while, but FitFries eventually will replace them.

Glendale, Calif.-based IHOP CORP named five-unit IHOP franchisee, JOE SCRIPTURE of Atlanta, who is planning to develop seven new IHOP locations in northern Georgia, as Franchisee of the Year. The company also named LYONS MAGNUS, which provides IHOP with pancake syrup, Vendor Partner of the Year.

Three franchisees had agreed to open 18 new units over the next four years according to KRYSTAL CO., operator and franchisor of the 430-unit burger chain, in Dallas, Houston and Austin, Texas. The planned expansion by Krystal, which currently has two Texas branches, would be the farthest west the chain has reached in its 72 years.

Operator of 65 upscale steakhouses, MORTON'S RESTAURANT GROUP, signed leases to open five restaurants in Chicago; Charlotte, N.C.; Bethesda, Md; Atlantic City, N.J; and Fort Lauderdale, Fla. by the end of 2006.

At a convenience store exhibit in Las Vegas this month, the 400-unit PIZZA INN INC. is debuting a redesigned PIZZA INN EXPRESS concept. Pizza Inn said that the new prototype will feature a simplified menu that reduces opening and operating costs as well as an open design that allows customers to better view menu items.

With branches in several cities worldwide, NOBU, the contemporary Japanese restaurant in New York owned by actor Robert DeNiro, chef Nobuyuki Matsuhisa and restaurateur Drew Nieporent, is set to open next April at the Hotel Crescent Court in Dallas replacing the Beau Nash restaurant.

The Atlanta Business Chronicle reported that five companies submitted bids for the catering contract for three local sports and entertainment complexes — Georgia World Congress Center, the Georgia Dome and Centennial Olympic Park. ARAMARK, SPORTSERVICE, CENTERPLATE and Atlanta based EXECUTIVE SERVICES seek to unseat FOOD SERVICE MANAGEMENT BY MGR LLC who has held the contract for more than 20 years.

COMPASS GROUP PLC's subsidiary, SELECT SERVICE PARTNER, opened 13 bars and restaurants, including Mamma Leone's, Grillzone and Burger King, under a seven-year contract for a new service area connecting two terminals at ZURICH AIRPORT.

According to a new report, "State of the Restaurant Industry Workforce: An Overview," released by the RESOURCE CENTER FOR WORKFORCE SOLUTIONS, a partnership between the NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION and THE COCA-COLA CO, restaurant industry employment is expected to increase by 1.8 million, reaching 13.8 million, by 2014. The authors said the update to an inaugural study launched in February 2003 gauges demographics for foodservice employees and managers, and addresses the labor situation related to restaurants and workforce projections.

MICHAEL and LAURA BUTTERS, two franchisees in Altoon, Pa., opened Pennsylvania's first branch of HUNGRY HOWIE'S PIZZA.

According to a published report, two franchisees of SCHLOTZSKY'S INC., based in Austin, Tx., asked the United States Bankruptcy Court to establish an official committee of franchise owners to protect the interests of their "mom and pop" businesses. JAMES MAGERS and STEVEN COLE reportedly said they are concerned that if the company is sold to a competitor, franchisees might be at a disadvantage.

Operator and franchisor of the Popeyes and Church's chicken chain, AFC ENTERPRISES INC., signed what it said was a definitive agreement sell it CINNABON cinnamon roll bakery chain and franchise rights for Seattle's Best Coffee to FOCUS BRANDS INC. for $30.25 million.

A franchise development deal between veteran restaurateur STEVE DICKEY and his brother, BOB, was signed by CAPTAIN D'S SEAFOOD, operator and franchisor of 680 quick-service units to add five new stores in western North Carolina and northern Georgia.

According to company officials, CHAMPAGNE FRENCH BAKERSY CAFe, operator of 16 fast-casual restaurants and a division of JACQUES GOURMET LLC., is up for sale. According to ALETHEA ROWE, director of restaurant marketing and training, the company is selling its restaurant division to focus on the manufacturing side of the business.

A joint-venture franchise pact with JFC ENTERPRISES LLC, and O'CHARLEY'S INC., parent of 318 O'Hare's, Ninety Nine Restaurant & Pub and Stony River Legendary Steaks restaurants, was signed calling for the opening of 10 O'Charley's in Louisiana.

Agreements were signed between JOEY'S ONLY SEAFOOD RESTAURANTS, a 125-unit chain based in Calgary, Alberta and two franchise groups, calling for them to open four new U.S. units. KEITH and ERIN STOESZ would open two units in Lacrosse and Eau Claire, Wis. MARK WATSON and BRETT MITCHELL would launch two other outlets, in the Altoona and State College areas of Pennsylvania.

The ILLINOIS RESTAURANT ASSOCIATION and the city of Chicago finalized a plan to streamline a cumbersome liquor license application process that often has delayed license approval for months after new restaurants open. The plan is awaiting approval by the Chicago City Council. COLLEEN MCSHANE, the IRA's president said "There is more technology involved now. Departments will be able to talk to each other better. A lot of red tape will go away and will shorten the application process. We are just thrilled."

The Atlanta Journal-Constitution reported that JOËL ANTUNES, chef-partner at JOËL RESTAURANT in Atlanta, was named in a U.S. District Court action filed by a group of current and former servers who allege the operator unlawfully withheld portions of tips and wages for incidental restaurant expenses. The Journal-Constitution also said Joel's general manager NICHOLAS SANGROS had declined to comment on grounds that he had not seen the suit.

It was disclosed recently by AFC ENTERPRISE INC., parent of the Popeyes, Church's and Cinnabon chains that its insurer had cancelled the company's "initial layer" of coverage for liability claims against directors and officers and had returned AFC's premium. AFC, in a filing with securities regulators, said the insurer, EXECUTIVE RISK INDEMNITY INC., a unit of Chubb Corp., had based its Aug. 27 action on alleged "material misstatements or omissions" by AFC related to its financial results for 2000, 2001 and the first three quarters of 2002.

The San Francisco Chronicle reported that JEFFAND RICK DUDUM teamed up with KATHERINE CROSBY, widow of legendary crooner Bing Crosby, to open Bing Crosby's Restaurant & Piano Bar in Walnut Creek, Calif. and is scheduled to open in November. The former chef of the Lafayette Park Hotel in San Francisco, FRANK PALMER, reportedly will run the kitchen of the 300-seat fine-dining restaurant.

Franchisee, THE JACMAR COS., purchased SHAKEY'S, franchisor of 63 pizza parlor restaurants, for $4.5 million from its struggling, Singapore-based parent, INNO-PACIFIC HOLDINGS. The purchase, announced by Alhambra based Jacmar, came as a franchisee-filed lawsuit against Inno-Pacific and Shakey's alleging breach of contract, was about to go to trial in Los Angeles County Superior Court.

ARBY'S LLC, franchisor of more than 3,450 quick-service units, garnered four new franchise pacts to add 30 units over the next four years. DRM INC. agreed to develop 16 new Arby's units in four states and is one of Arby's largest franchisees. WINNING TEAM INC., owner and operator of 36 Arby's in North Carolina, committed to develop four new units over the next three years. The RESTAURANT CO. agreed to add five new Arby's in the next five years to its current system and TREFZ & TREFZ INC. agreed to develop five new Arby's.

A division of ALLIED DOMECQ PLC that franchises more than 5,800 shops, DUNKIN' DONUTS, signed a 66-unit development deal for expansion in the Cleveland market with Laval, Quebec-based ALIMENTATION COUCHETARD INC., parent of the Circle K, Mac's and Dairy Mart convenience stores.

According to a study of 869 wine drinkers conducted by RUSSELL RESEARCH, a New York-based market research firm, sixty-six percent of wine drinkers wish more restaurants would provide guidance in choosing a wine to go with their meals.

The ALADDIN RESORT AND CASINO in Las Vegas was acquired by a group led by Orlando, Fla.-based PLANET HOLLYWOOD INTERNATIONAL INC.'s chief executive, ROBERT EARL. The other joint venture partners are BAY HARBOUR MANAGEMENT LC and STARWOOD HOTELS AND RESORTS WORLDWIDE.

A private equity firm based in Atlanta, ARGONNE CAPITAL GROUP LLC, teamed up with JOE LANGTEAU, former president and CEO of AmeriKing Inc., to form MARATHON RESTAURANT PARTNERS LLC as a vehicle for making restaurant acquisitions. Marathon said it is focusing on acquiring restaurants in the quick-service and fast-casual segments.

Only four months after launching the groundbreaking initiative, RUBY TUESDAY INC., operator and franchisor of approximately 736 casual-dining restaurants, dropped nutritional data on all food items from its menus. In April, Ruby Tuesday rolled out new menus displaying calories, fat grams, net grams of carbohydrates and grams of dietary fiber for every dish as part of a new Smart Eating program designed "to help guests make informed decisions". As an alternative to menu labeling, the company will provide the same information on a small card at every table.

A 10-day strike ended when employees of CARA OPERATIONS LTD. at VANCOUVER INTERNATIONAL AIRPORT, where Cara provides meals for Air Canada and seven other airlines, agreed to a new contract. The workers voted 84 percent in favor of accepting a three-year deal, which includes a modest wage increase, improvements to benefit plans and a signing bonus.

HYPERACTIVE TECHNOLOGIES INC. is testing technology at area fast-food restaurants designed to let kitchen workers know what customers want before they are close enough to place an order. Their system, known as HyperActive Bob, uses rooftop cameras that monitor traffic entering a restaurant's parking lot and drive-through. HyperActive Technologies expects to have in place next year, software that keys in on the type of vehicle entering a lot to determine whether the customers they bear are inclined to order a burger over a chicken sandwich. HyperActive Bob is now being used at seven MCDONALD's in the Pittsburgh area as well as at a BURGER KING and a TACO BELL. After being installed two years ago at the McDonald's in Chippewa Township, manager PAT CURRIE says the waste has been cut in half, and wait times at the drive-through have been reduced by 25 to 40 seconds per customer.

All-you-can-eat Asian buffets are booming in the South Bay area offering convenience, socialization and value. One restaurant, SUPER BUFFET offers 180 items and claims to be the largest all-you-can-eat buffet in the Bay Area. RON PAUL, president of Technomic, a restaurant consulting firm, says. "There is a renewed interest in the whole Asian category. With P.F. CHANG'S success, smaller entrepreneurs can look at that and say, 'I can do better.' "

By: Bettie Biehn

Do It Yourself, Or Hire Someone?

As a resume writer, I'm obviously a little biased on this one! But even with this bias, I know that there are lots of excellent self-written resumes out there.

For those who prefer to write their own resumes, the tips provided in this column, and in books, articles and other published (print or online) pieces on resume writing can be very helpful as well. Know, though, that suggestions may vary, may even be diametrically opposed, so consider them all and pick the tips that work for you - for your personality, the jobs for which you're applying, your skills, and your industry.

Your resume (and you) can benefit from "hiring" a trusted colleague or friend -skilled in editing for content, format, grammar and spelling - to review your resume. Objective second opinions and fresh eyes help immensely in punching up phrasing, remembering talents you've forgotten, and checking for proper punctuation. And "constructive criticism", if you can accept it gracefully, can be a gift.

If you choose to hire a resume writer, you can find one through the usual methods: online search, print ads, yellow pages, friends, as well as bulletin boards (college campuses, coffee houses) and other places where people gather. In your first discussions with the writer, ask about work styles, timing (crucial if you needed a resume yesterday), pricing structure and payment methods, and if they provide other services (e.g. cover letters, employment counseling). Also, pay attention to your response to the person's style, voice, information, etc. Your intuition is key in finding a person with whom you're comfortable working. When you've reached an agreement on work parameters, this agreement should be committed to paper in a document binding to both of you. Everything should be clearly spelled out, including work product expected, timeframe and cost.

Regardless which method you choose, plan to invest time and perhaps resources in your resume. And remember: this is NOT the time to be modest. Most of us downplay our skills, either not recognizing how terrific we are, or simply forgetting that major project we single-handedly brought to fruition. Your resume is key to getting you in the door for an interview. It tells a prospective employer what you have done, and what you can do for him. As the saying goes, "First impressions never get a second chance." So make your first impression a winner.

Bettie Biehn, a career human resources (HR) professional, is now engaged as a freelance writer. Her published magazine articles address key HR issues, and she writes resumes from a hiring manager's perspective. Contact Bettie at bbiehn@careerchangecentral.com, and visit her website, www.careerchangecentral.com.

By: Jim Weber, COO, Dick Wray & Consultants, Inc.

"I have an excellent Marketing resume; so why can't I break into Casual Dining?"

I have lost count as to the number of folks that have asked me this question. Usually in frustration, after learning that they will not be considered for a position outside their primary experience, at least insofar as the industry segment is concerned. Often, it is simply the client's preference for a candidate with segment-specific experience. Personally, from time to time I find it difficult to accept if my due-diligence results in a candidate that would be a perfect fit for my client's needs. I cannot blame the client; my responsibility after all, is to satisfy their needs.

It isn't only Marketing Professionals. Operations professionals share the same frustrations. Depending on where one is in one's career, an operator's skills, or lack of experience, may make them less transferable than other disciplines. Understandably, it is even more difficult for operations professionals to move between segments.

People do make the transition though. I know many who have made the switch. It is possible, difficult maybe, but possible. Now is the time to light a candle. What are the barriers to moving one's career between segments? When and how do the successful candidates make the transition? Under what circumstances will a hiring manager look at someone from another segment?

Early in my career I spent some time as Director of Planning and Analysis for a Group of Retail Brands. Global strategy and brand positioning consumed my time. I read every book and article I could find on the subject. Later in my career when I had achieved senior level general management status, with restaurants in scores of markets, the tactical elements of marketing to drive sales captured my interest. During my career I have had the pleasure of working with a number of very capable marketing executives. Some even worked for me. I am not a marketing expert, but I have placed a few.

Now I am engaged in Executive Search. I find the majority of my assignments have been for marketing professionals. I enjoy these assignments as much as any. Conducting a search for a marketing professional is where things really become interesting. It isn't enough to find qualified candidates that are a fit with the client's culture. I must bridge the gap between the client's marketing strategy, objectives, and tactical orientation, and the candidate's experience and training. Stated another way; there is a minefield of biases to traverse.

Placing candidates within segments is not the issue. QSR people understand other QSR people, and the same applies to Family Dining, Quick Casual, Casual Theme, and Fine Dining. Hiring managers are predisposed to draw from the same category within the segment, however. The recruiting and selection process becomes problematic when candidates have an interest in crossing segments. Sometimes, clients ask to see classically trained, consumer packaged goods marketers without any restaurant industry experience. Oh Boy! As I said, I know of a number of people that have successfully crossed segments, so I want to know how and when they made the switch.

This article is directed to our marketing candidates, present and future, especially those at the Manager level ready to move to Director level. I hope to further their understanding of the marketing philosophy and tactics employed by different players in different segments, at different points along their growth curve, better positioning them for a successful transition form one segment to the next.

My secondary audience is the hiring manager and Human Resources professional. Maybe I can help those folks better understand that talented marketing professionals with transferable skills can be found in every segment. If I can help break down some barriers, everyone will benefit as the universe of qualified candidates expands.

My approach will be to talk about success. It makes more sense to study successful Brands to learn how they prevailed than to focus on Brands that did not reach their potential. How did the successful Brands do it? How can their strategy for success be duplicated? I am confident that the successful Brands followed the basic principles of retail marketing. To develop the insights presented in this article, I will go to the experts. I will talk to the front-line marketing executives that have been instrumental in shaping the industry we know today, as well as those who made the switch.

My focus is the past 25 years. Certainly, no one can dispute the contribution of brands that achieved preeminence prior to 1980 as they set the ground rules. Everyone should know the history of our industry. The past 25 years has seen some of the most significant changes across the industry; including professional management employing systems and technology to improve execution and profitability. Also, during this time the industry has shifted from Main Street to Wall Street. This is when the Baby Boom generation entered the work force en mass. They shaped the industry as consumers and as industry professionals, destroying some niches while creating others. During this time, Casual Theme Brands redefined family dining and QSR evolved into Quick Casual. Casual Dining concepts have worked to exploit every possible niche, including Fine Dining. Business and Institutional Foodservice has seen dramatic consolidation, augmenting their offering with established Brands. The changes taking place in our industry create huge career opportunities, if one knows how to exploit them.

This is not meant to be the definitive work on the subject, though I do hope to open some minds and stimulate some thinking on the matter. Stay tuned.

The Buckhead Colorado Steakhouse

By Rebecca Patt, VP Development, Dick Wray & Consultants, Inc.

Prime beef, wild game, and handcrafted microbrews in an enormous log cabin are the inspired combination featured at the fast-growing Buckhead Colorado Steakhouse restaurants based out of Atlanta. This casual dining chain aims to provide its patrons with "the altitude of Colorado and the attitude of the South."

With some restaurants still known by the original name The Buckhead Brewery, the company has four locations around suburban Atlanta in Alpharetta, Stockbridge, Peachtree City, and Cumming. Two Buckhead Colorado Steakhouses are currently under construction in Lithonia, GA, and Myrtle Beach, SC, and construction plans are being finalized for four other locations in Atlanta, Charlotte, Nashville, and Tampa.

President and CEO Bruce Nicely says the company has a goal to open 20-25 new restaurants in the next 2-3 years. So far this year, the company's revenues are doubled over last year, and Nicely expects more of the same for 2005.

Nicely, a former business consultant and owner of a horseback-riding center for the handicapped, opened his first restaurant in Tulsa, OK in August 1995. Nicely grew up in Augusta, GA and grew up visiting Atlanta's nightlife hotspot Buckhead, hence the original idea for the Buckhead theme. He's gone through much trial-and-error to get to the current incarnation as the Buckhead Colorado Steakhouse with its deer-antler doors, mountain lodge flavor, and real southern hospitality.

The restaurant serves moderately priced cuts of certified Angus beef along with chicken, seafood, and more wild fare such as gator tails, bison, and venison. The new stores don't have breweries in them; the microbrews are created in one centralized location. Nicely says operations are much simpler this way and that the customer doesn't seem too concerned with whether the beer is made on site or not.

Nicely said that what drives him in the business is a passion for building companies and a desire to take good care of his employees, 45% of employees of who have families. Nicely has enacted a mandatory five day work week and is developing an employee stock ownership program.

"I don't have a churn and burn mentality," he said. "I bet I've got the lowest management turnover in the industry."

Way to go, Bruce. Look for The Buckhead Colorado Steakhouses' spacious log cabins coming soon to a neighborhood near you.

Valeriano's 160 W. Main Street Los Gatos, CA 408-354-8108

By Dick Wray, CEO, Dick Wray & Consultants, Inc.

Valeriano's is an upscale Italian eatery located in the old bank building in Los Gatos. I am glad they reopened it - the old bank adds a lot of character and flavor to the town. The vault has been transformed into an elegant dining room. The restaurant was on hiatus for a few years and reopened just recently. The atmosphere is noisy yet refined, with white linen tablecloths, waiters in long white aprons, a semi-circular bar in the middle and oyster bar in the back.

The restaurant was full on a Thursday night. We were seated right away and at a nice table where I could observe the room and the dishes coming out of the kitchen. As we went through the dining room, I observed that most of the meals were large portions, and many of the plates were coming away empty. The food was enjoyed.

The menu is broken down into five different areas: soup and salad, starter, pasta and risotto, raw bar, and main course.

We started with the mixed baby greens with mountain gorgonzola. It was lightly dressed with delicious, white truffle oil vinaigrette. We also had the jumbo prawn salad on limestone lettuce, a variety of lettuce with whitish hues and an iron flavor. The prawns were sauteed in a garlic-flavored sauce with little spring onions and pancetta. These were excellent choices.

Next we ordered pan seared foie gras, deliciously partnered with a sweet corn pancake. It was nicely presented and we enthusiastically ate every crumb. Never before had I enjoyed seared foie gras.

Following the foie gras was a grilled Portobello mushroom with crispy polenta and red bell peppers. It was also outstanding and well presented.

For the main course, we ordered halibut wrapped in parchment paper with vegetables and rice. The fish was cooked with a blood orange sauce and was perfectly moist and juicy. I saw somebody eating the pancetta wrapped pork tenderloin and it looked mouth-watering.

For dessert we ordered tiramisu. It was made the Italian way and was one of the better ones that I've tried.

The beverage menu included an excellent selection of wines from around the world that would compliment any part of the menu.

With a winning menu, atmosphere, and service, you can bank on Valeriano's as a nice spot for a special meal with the family or a sweetheart.

Amber India Santana Row San Jose, CA 408-248-5400

By Dick Wray, CEO, Dick Wray & Consultants, Inc.

Amber India on chic Santana Row serves the bold flavors of India in a classy, welcoming setting fit for the deities. This location is the second from owner Vijay Bist, whose original Mountain View restaurant was included in San Francisco Chronicle's 2004 guide to the Bay Area's Top 100 Restaurants.

The seductive aromas of curry and mint tantalized us as we entered the restaurant's sleek frosted glass doors, located a few storefronts around a corner from the main strip of the Row.

We walked in at 8:45 p.m. on a Wednesday to find the restaurant almost totally full, although a smiling hostess directly led us past the glowing green marble and statue of Ganesh to a round corner booth in the back that was the only one left in the main room and possibly the best one in the house. Nestled comfortably in the red and gold upholstered booth underneath a painting of the blue god Krishna, I could enjoy the full view of the restaurant's gorgeous and eclectic modern design, including a fiber optic twinkling ceiling and a mural bathed in blue light of script from Bhagavad Vita.

Our table was dressed in white linen and set with painted china, a fresh rose and candlelight. The elegant touches belied the prices. Most items were between $10 and $16. The menu listed a large selection of Indian favorites with many different meat, seafood, and vegetarian items. A separate menu contained a large wine and cocktail list, with creations like the Indian Rain and Pink Elephant.

Although plenty of mild fare is available, the chefs at Amber India are not afraid to turn up the heat on their complexly seasoned and saucy concoctions. I was surprised, as finding genuinely spicy food served up automatically at a restaurant is rare. Our taste buds and sinuses were pleasantly shaken by the experience.

We started out with naan, the traditional Indian flatbread, which was greatly enhanced by the fresh, spicy cilantro mint chutney that it accompanied. Next, we sampled several entrees. The Frontier Kebab, a specialty of marinated rack of lamb and spices, positively melted in our mouths. The doodhiya mung tikka, creamy chicken kebabs infused with burnt garlic, was also incredibly juicy and subtly yet deliciously flavored.

The nilgiri korma, market fresh vegetables simmered with mint, coriander, and cashew gravy, was a bowl full of fiery green goodness that was sopped up nicely by the rice. Pepper chicken lived up to its name and the signature recipe of Butter Chicken was tender in a tangy tomato-based sauce.

The spicy dishes were so spicy that we didn't finish them all, and we ended our meal feeling warmly satisfied and not stuffed. A team of waiters clad in blue shirts and ties anticipated our every need and made us feel pampered. Although the crowd was significant, the noise level was subdued and made for easy conversation. A friend trying Indian food for the first time said she was surprised by how much she enjoyed it.

The restaurant serves a lunch buffet and is open until 10:30 p.m. for dinner.

Dick Wray & Consultants is pleased to report that the demand for our service is strong.

The following list is a sampling of our current engagements.

1. Director of Brand Marketing, Midwest

2. VP Business Development, West Coast

3. Vice President of Franchise Development, Regional QSR

4. Director of Training & Recruiting

5. Director/VP Franchising, QSR Southeast

6. Franchise Area Director, Casual Dining, Southeast

7. RVP, Food Service Management

8. Director of Franchise Operations, Casual Dining, West

9. Area Director, Casual Dining, New England

10. Director of Operations, Casual Dining

Referrals are the life-blood of our business. If you know of anyone who may be interested in one of these situations we would be happy to review their credentials.