Freddys headquartered in Kansas; will be second Iowa location

By George C. Ford, The Gazette

October 28, 2014 | 5:19 pm

Demolition began this week in preparation for construction of a new restaurant in northeast Cedar Rapids.

Freddys Frozen Custard and Steakburgers will open in the spring of 2015 at 2745 Blairs Ferry Rd. NE. The Wichita, Kan.-based restaurant chain offers a variety of menu items including lean-beef steakburgers, Vienna Beef hot dogs and shoestring fries as well as freshly churned, chocolate or vanilla frozen custard.

Crews are demolishing a building that formerly housed Metro Grill and reconstruction will begin early next month. The newly constructed, free-standing building will feature indoor seating, patio dining and drive-thru service.

Freddys Frozen Custard and Steakburgers plans to hire a crew of approximately 80 people. The Cedar Rapids location will be Freddys second in Iowa, joining a location in Council Bluffs.

Freddys franchisee Mike Young said the Blairs Ferry Road NE location offers a number of prime features, including interstate proximity and a strong mix of retail and family friendly establishments.

We believe Freddys will be a great fit for the area, Young said. Our expansion plans include future locations in Waterloo/Cedar Falls, Des Moines, Iowa City, Dubuque and the Quad Cities.

Freddys opened its first location in Wichita, Kan. in 2002. Freddys founders operate 13 locations, with six in the Wichita metro area, six in the Kansas City market, and one in the Dallas market.

Originally posted here:
New custard, burger restaurant coming to northeast Cedar Rapids

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Published: Monday, October 27, 2014 at 2:05 p.m. Last Modified: Monday, October 27, 2014 at 2:05 p.m.

PALM COAST The site plan is finished and the building permit is inching closer to approval for the first Chick-fil-A restaurant in Flagler County, a city official has announced.

Ray Tyner, planning manager for Palm Coast, said the full approvals of the main building permit will take place very shortly for the restaurant, which is expected to be 4,390 square feet and will be built at 1000 Palm Coast Parkway NW.

Construction will begin following the demolition of the old structure that occupies the lot, which once housed a Perkins Restaurant. That Perkins location was closed in the spring of 2013.

Everything at the location will be redone, said Tyner, including the parking lot.

The new restaurant will be in proximity to various other dining chains near the Boulder Rock Drive intersection, including Outback Steakhouse, Houligans, Ruby Tuesday and Bob Evans.

Mark Baldwin, a Chick-fil-A spokesman, said the upcoming restaurant will feature a standard design with a dining room, playground and drive-thru service.

Baldwin said the company is in the extremely early stages for the new restaurant, but the plan is to open the location in the spring of 2015.

On average, a restaurant of that size employs between 60 to 80 people, said Baldwin.

Until the new restaurant opens, the closest Chick-fil-A locations for Flagler residents are scattered in various places across St. Augustine, Daytona Beach and Jacksonville. There are also locations in Ormond Beach, Port Orange, Orange City and Edgewater.

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Site plan submitted for Chick-fil-A in Palm Coast

9 hours 48 minutes ago by KATC

With construction currently underway, the first Zaxby's restaurant in Lafayette is coming soon to 2813 Verot School Road. A Southeast favorite for chicken fingers and wings, licensees Scott Allen, Wayne Waters and David Allen plan to open the new quick-casual restaurant in November and will celebrate its grand opening by giving away a Fanatic Pack of 52 Free Dealz - meaning a year of free Zaxby's - to the first 100 guests.

The first in Lafayette Parish, the Lafayette restaurant is the third in Louisiana and the first for Allen and his partners. The team is actively looking for sites for an additional four locations in the market, which will create more than 200 new jobs in the area. Zaxby's currently operates more than 645 locations in 15 states - Alabama, Arkansas, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas, Utah and Virginia.

Zaxby's provides chicken fingers, wings, sandwiches, salads and more in a fun, relaxing atmosphere. Zaxby's is a pioneer of the quick-casual format, providing services and amenities that fall somewhere between fast food and a sit-down restaurant. At the new restaurant, customers will place their orders at the counter and will be called to pick up their prepared-at-order meals when they are ready.

The Lafayette location will feature a new Zaxby's "southern rustic" prototype with a red, rustic exterior and tin roof. Offering seating for 90, the 3,900 square-foot restaurant will include Zaxby's refreshed interior design - floor-to-ceiling brick walls, large windows providing natural light, modernized tables and booths, and custom, vintage prints. Zaxby's also offers drive-thru services to meet the needs of customers on the go. "For the Lafayette location, we are assembling a team consisting of about 50 associates to deliver on our brand's mission to consistently create encore experiences that enrich lives one person at a time," said Allen. "The key to success as a Zaxby's associate is a great smile and a willingness to learn and grow. We're a different kind of restaurant with a different kind of attitude - from the food and service we provide to our customers to the respect we have for each other." Candidates interested in employment can visit the new location to apply.

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First Zaxbys in Lafayette Parish Slated to Open in November

Plans for the redevelopment of Kings Meadow Baths have finally been submitted to Reading Borough Council.

Proposals include restoration of the existing building, construction of a new pool, a spa, treatment rooms, bar and restaurant.

A detailed application is now open to public consultation before going to a future meeting of the councils planning committee.

Discounted prices for Reading residents if lido plan get green light

Lido plan for King's Meadow baths offers heated pool, spa, restaurant and bar

The team behind the Grade II-listed Bristol Lido were selected as preferred bidders to take over the dilapidated building in September 2013 and they set up a new company called Thames Lido Ltd for the project.

Listed Building Consent has been granted for repairs to the run down Grade II-listed baths which will be carried out before major construction works are carried out.

The application is for the full length of the north side of the pool, facing the River Thames, to be enclosed to form a single-storey restaurant.

Full height glazing will run around the pool with a steam room, sauna and lounge on the eastern side.

The west side will connect with the entrance and reception, through the bar and into the restaurant.

Continued here:
Plans for redevelopment of Kings Meadow Baths open to public consultation

Mike Mitchell, front, and Willie Terrazas, Jr., stood in the Leo's Mexican Restaurant at 1921 Zaragoza in October 2012, about six months after Mitchell bought it and another Leo's at 9420 Montana from a group of El Paso investors. Mitchell had a licensing agreement with Terrazas to operate the restaurants as Leo's. Mitchell closed the restaurants in June because they were losing money. Delicias del Mar, part of a Las Cruces-based chain, moved into the Zaragoza location. (El Paso Times File Photos)

El Paso's 68-year-old Leo's Mexican Restaurant chain, which only a year ago had six locations, is down to three after two affiliated restaurants closed during the summer.

The closings are among the many restaurants that fail each year in El Paso, and among thousands of restaurants that close each year across the country. But these are notable because of Leo's long run, and because they were owned and operated by long-time garment manufacturing executive Mike Mitchell.

He spent about eight years as president of Farah Inc., the iconic El Paso garment manufacturer and its successor company, Savane International. He worked almost 30 years in the garment manufacturing industry, most of those as a top executive, before jumping into the restaurant business by buying the two licensed Leo's locations in March 2012.

"It's very difficult to make money in the restaurant business. I was working seven days a week, and always there," Mitchell, 61, said in a recent interview. "I learned a lot about the restaurant business. I was never in business by myself" before the restaurant ventures.

"I am not sorry I picked the restaurant business. I am sorry I was not able to make it work, especially with Leo's name on it," Mitchell said.

Christin Fernandez, a spokeswoman for the National Restaurant Association in Washington, D.C., said in a typical year, about 50,000 restaurants will close nationwide, but at the same time, about 60,000 restaurants will open.

"These closings aren't all failures, as some are just the owners shutting one location down to open another," Fernandez said. "But it does illustrate the churn in the industry on a regular basis."

The company Mitchell formed to operate the restaurants filed for Chapter 7 liquidation bankruptcy at the end of July. Court documents show that Mitchell's two Leo's locations, 1921 Zaragoza and 9420 Montana, had annual sales of $1.36 million in 2013 and $1.24 million in 2012. But those sales were not enough to offset costs, Mitchell said.

Mitchell blamed the failure of the Leo's at Zaragoza and Joe Battle on the far East Side on the two-year construction of two overpasses near the restaurant, which, he said in a recent interview, made it difficult for customers to get there.

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2 Leo's Mexican Restaurants closed in El Paso, a sign of changing restaurant industry

Lucas Almendinger, 31, the chef at Kim Bartmann's new Loring Park restaurant the Third Bird, talked with us about the link between cooking and guitar making, his great-grandma's German dumplilngs and what he thinks about Cub's doughnuts.

The Third Bird: 1612 Harmon Place, Minneapolis; 612-767-9495; thethirdbirdmpls.com

Our first impressions of the Third Bird

When you were young, what did you want to be when you grew up? I had no idea. At one point, I wanted to be a writer. But then I didn't know for a long time, and I probably was a little jealous of people who were, like, "I want to be a dentist" from the time they were 8.

What was your first job in food? My mom opened a restaurant in my hometown of Edgemont, S.D., when I was 14 or 15. That was my first job, besides helping my dad in his construction business a little bit. The restaurant didn't last long, and I started working at another restaurant as a dishwasher. Then I was offered $1 an hour more to work at Subway.

How did you wind up in the restaurant business for good? I didn't really like it. I liked cooking, but I thought the hours were not awesome. I went to school in Phoenix to learn to build guitars.

You're the second local chef we've talked to (Corner Table's Thomas Boemer being the other) who builds guitars. Strange coincidence or natural pairing?

I think there are a lot of parallels. The guitar-building community is driven by a sense of community and a sense of craft. That's where I learned what attention to detail meant. I will never forget when I made the internal parts of a guitar in school and the instructor said, "I'm telling you there is a difference between good and great in the stuff that people never see." I remade those parts.

I think there's a parallel. Like a bowl of soup -- all the details in that bowl. Starting with a properly sweated mirepoix, building those flavors from scratch, all those things people never see. You didn't just throw it in a blender.

What's your first food memory?

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Third Bird chef had W.A. Frost for a classroom

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diner restaurant design and construction. restaurante aos 50 diseo y construccin - Video

HISANOHAMA, JAPAN An air of permanence has settled over the supposedly temporary Seabreeze shopping arcade.

The Karasuya restaurant, serving big bowls of steaming noodle soup at the entrance to the arcade, is well established as a lunch spot for construction workers and a snack-and-homework joint for children from the neighboring school.

Striped poles twirl outside the barber shop, where retro chairs and basins await the next customer.

Between the two rows of prefabricated buildings that make up the arcade, too far inland to get much of the salty wind, snowman lights hang cheerfully above park benches. Tables offer instant coffee and photographic reminders of the earthquake and tsunami that devastated this area, part of Iwaki city on the Fukushima coast, on March 11, 2011.

There is nothing we can do but wait, but still, its frustrating, said Takami Endo, who runs the restaurant with her husband, Yoshiyasu Endo.

Fukushima prefecture, the third largest in Japan, will hold elections for governor on Sunday, the first since the disaster. The main issue in the race is reconstruction, which remains painfully slow.

About 90,000 people in three coastal prefectures still live in temporary housing complexes that almost make trailer parks look luxurious.

The Endos restaurant and home and the other stores occupying the sad little prefabs of the Seabreeze arcade were a block or so from the seafront in 2011. But they were wiped out by the tsunami, which also precipitated a triple meltdown at the nearby Fukushima Daiichi nuclear plant.

Now the Endos live in public housing 15miles away, still dreaming of the day they can return to the location where Yoshiyasu Endos family operated the restaurant for about 50years.

My husband says we will go back, even if there is no one living there to come to our restaurant, Takami Endo said.

Original post:
In Japan, Fukushima residents are frustrated but resigned

NASHVILLE, Tenn. -

Construction crews returned to work on The Diner Tuesday morning following a stop work order that shut down the project for nearly three months.

It is a breath of fresh air, Director of Operations Jonathon Scott said. We are getting back to work and to our ultimate goal to build something unique.

The Diner will be a 24-hour multi-floor restaurant serving food around the clock on the corner of Demonbreun and Third Avenue South.

The Metro Codes Department issued the stop work order because the size of the sidewalks surrounding the business was smaller than codes required.

When construction began on the restaurant, the initial plan was to preserve at least 50 percent of the existing structure, but during construction, crews were told to install an underground vault to house NES transformers.

As the vault was installed, the existing wall became unstable and the construction crew decided to tear it down for safety.

When the wall was demolished, Metro Codes notified the owners that the project would be reclassified as new construction as opposed to a remodel.

New construction in that area of Nashville is in the Rutledge Hill Redevelopment District, an area governed by the Metro Development and Housing Agency with guidelines for the design and placement of signage in redevelopment districts

One of the guidelines is that sidewalks around new construction must be wider, and in the case of The Diner, the MDHA required it to be 16 feet wide.

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Construction resumes after stop order lifted on 24-hour diner