November/December 2007

The Atlanta Convention and Visitor’s Bureau’s (ACVB) Ninth Annual Atlanta Hospitality Hall of Fame Awards’ Ceremony was held on October 16, 2007, at the InterContinental Hotel Buckhead. As part of the award ceremony, Steve Nygren was selected to as one of the recipients of this prestigious hospitality award. Nygren was founder of the Peasant Restaurants and currently is the founder of the Serenbe Community.

November/December 2007

Ted’s Montana Grill’s entire menu is now trans fat free. With 51 Ted’s Montana Grill restaurants in 18 states, Ted’s Montana Grill is one of the first full-service restaurant companies to offer a completely zero trans fat menu. “Consumers are increasingly more aware of the threat trans fats pose to our health,” says Randy McAdoo, director of purchasing for Ted’s Montana Grill. “We’ve gone through extensive testing to make sure all of our recipes and ingredients address this issue and still remain flavorful and delicious.” The Ted’s research and development team completed eight months of testing to ensure that food quality and taste would not be impacted. For example, 10 different cooking oils were tested before one was selected. The company now uses Hi-Oleic canola oil instead of the traditional partially hydrogenated vegetable oil. In all, about six menu items or ingredients changed, including grilled mushrooms, butter for buns and lemon butter for steaks. “It’s time for full-service restaurants, not just quick service, to eliminate trans fats. Diners shouldn’t have to choose between delicious food and healthy food,” McAdoo adds. Also as part of the company’s fifth anniversary year, Ted’s Montana Grill has unveiled a new website.

February 9, 2008
Fernbank Museum of Natural History

November/December 2007

The Fragile Kids Foundation announces Raymond Schoenbaum, Owner, Ray’s Restaurants, LLC as the organization’s 2008 Child Advocate of the Year honoree. Schoenbaum, who has been involved with Fragile Kids Foundation for more than 18 years, will be at the annual Fragile Hearts Celebration on Saturday, February 9 at the Fernbank Museum of Natural History. Schoenbaum’s success in the restaurant industry has been built on his motto of “our customer is everything,” said Schoenbaum.

He carries that enthusiasm through his commitment to the Fragile Kids Foundation, where he sponsors the annual Breakfast with Santa to grant recipients at Ray’s on the River. Ray’s Restaurants also supply culinary delights and sponsorship for the Fragile Kids Golf Tournament, the annual “Derek Rackley Fore the Kids” Tournament.

November/December 2007

The National Restaurant Association (NRA) announced that Pano Karatassos of Buckhead Life Restaurant Group in Atlanta, GA, has been named this year’s Cornerstone Humanitarian in conjunction with the Association’s ninth annual Restaurant Neighbor Award. Karatassos was presented the award and a prize of $5,000 during the Association’s annual Public Affairs Conference in Washington, D.C. The award celebrates the philanthropic spirit of the restaurant industry and serves to inspire others to actively get involved in their communities. “Pano Karatassos has a true passion for our great industry, and an equal passion for serving his community,” said Peter Kilgore, acting interim president and chief executive officer of the National Restaurant Association. “His commitment to hunger relief and other causes is unparalleled, and he serves as a source of inspiration for all of us. We are honored to present Pano with our Cornerstone Humanitarian award.” Karatassos plans to donate the $5,000 Restaurant Neighbor Award prize money to Share Our Strength’s Atlanta chapter.

November/December 2007

Restaurant industry veterans Dick Holbrook and Sam Haddock have joined with J. Christopher’s founders Chris Brogdon and Jeff (J.) McCann to create a new company designed to spur growth of the J. Christopher’s brand. The company has experienced recent growth in Atlanta with the addition of four new restaurants over the past 18 months and is currently planning to open eight additional restaurants over the next 12 months in Atlanta, Macon, Georgia. and Nashville, Tennessee. The agreement calls for the restaurant chain’s founders to continue to operate the existing restaurants and to serve on the management committee of the new company, J. Christopher’s Restaurants, LLC. Dick Holbrook will serve as president and Sam Haddock will serve as chief operating officer of the new company and both will manage the day-to-day operations. “J. Christopher’s is a unique casual-dining restaurant concept that has proven to be extremely successful by focusing on breakfast, brunch and lunch,” says Dick Holbrook, president of J. Christopher’s Restaurants, LLC. “Sam and I intend to employ a growth strategy that includes both company-owned and franchised restaurants, and we expect to begin franchising in late first quarter of 2008. We believe J. Christopher’s will thrive as a franchised concept, because it is in a new growth segment of the industry and will offer franchisees an exciting new concept with excellent sales and profit margins.”

When Jim Gaul became a Dippin’ Dots franchisee, in 1999, he had high expectations for his new career. In the last eight years, Gaul has worked to develop and expand his business, and is now one of the company’s highest performers.Dippin’ Dots Franchising, Inc. presented Gaul with the Peak Performer Award at the company’s annual meeting. This is Gaul’s sixth consecutive year to receive the award.

The Peak Performer Award is given to the franchisee who purchased the largest dollar value of ice cream from Dippin’ Dots, Inc. during the’06-’07 year. Gaul was ranked number one out of more than 100 Dippin’ Dots franchisees.

Gaul owns and operates five Dippin’ Dots stores and kiosks, including two locations in the Mall of Georgia. He also supplies Dippin’ Dots for more than 20 parks, stadiums, arenas, universities and theaters in Alabama, Arkansas, Florida and Georgia

Dippin’ Dots(R) are tiny, cryogenically frozen beads of ice cream, yogurt, sherbet and flavored ice. Invented in 1988 by microbiologist and entrepreneur Curt Jones, Dippin’ Dots(R) offers more than two-dozen different flavors, plus seasonal flavors. The company’s administrative and production headquarters are located in Paducah, Kentucky. Dippin’ Dots(R) are sold in 290 retail locations and thousands of entertainment venues and special events nationwide. The company’s Global division oversees licensees in nine countries. Locations and company information are available at www.dippindots.com.

Cathy’s fifth book – “How Did You Do It, Truett?” – includes his 11 do’s and don’ts of proven success
As Atlanta-based Chick-fil-A, Inc. began celebrating its 40th anniversary earlier this year, chain Founder S. Truett Cathy again reflected on the question he is most often asked. What followed is Cathy’s fifth book, How Did You Do It, Truett? (Looking Glass Books, SRP $10). The book includes a personal note from businessman Warren Buffett to Cathy.This inspirational book reads like an extended conversation with Cathy, covering not only his advice for starting and running a business, but also his thoughts on the importance of living your life in the highest standard. How Did You Do It, Truett? is available in bookstores and through online retailers nationwide beginning in early December.

How Did You Do It, Truett? focuses on Cathy’s personal recipe for success in growing a mom-and-pop diner to become founder and CEO of Chick-fil-A, a chain with more than $2 billion in sales generated by more than 1,350 restaurants in 37 states and Washington, D.C. In the book, Cathy offers a number of tips on philosophies and principles for an entrepreneur starting a business, including his 11 do’s and don’ts of proven success.

During the course of Cathy’s 61 years in the restaurant business, he has been credited with introducing the original boneless breast of chicken sandwich to the quick-service restaurant industry and pioneering in-mall dining. Today, the company is one of the largest privately held restaurant chains and the second-largest quick-service chicken restaurant chain in the nation, based on annual sales.

The brand’s founding philosophies continue to be key contributors to the chain’s success. Chick-fil-A is almost as well known for being closed on Sunday as it is for its food. Plus, it has never wavered in providing the most attentive customer service and in establishing an emotional connection with its customers and the communities it serves.

“Chick-fil-A is what it is today because of its people, purpose and product,” said Cathy. “I see no conflict between Biblical principles and good business practices. Putting people before profits is how we’ve tried to operate from the beginning.”

Cathy’s approach is largely driven by personal satisfaction and a sense of obligation to the community and its young people. His WinShape(R) Foundation, founded in 1984, grew from his desire to “shape winners” by helping young people succeed in life through scholarships and other youth-support programs. To date, the Chick-fil-A chain has given more than $23 million in scholarships to its restaurant employees since 1973.

Through the years, Cathy has received countless awards which include: Lifetime Achievement Award from the National Poultry & Food Distributors Association (2005); Norman Vincent & Ruth Stafford Peale Humanitarian Award (2003); the Ernst & Young – Entrepreneur of the Year Lifetime Achievement
Award (2000); and Horatio Alger Award – Horatio Alger Association, Washington, DC (1989). He is also the author of It’s Better to Build Boys Than Mend Men (2004), Eat Mor Chikin: Inspire More People (2002), It’s Easier to Succeed Then to Fail (1989), and he is co-author of The Generosity Factor with Ken Blanchard (2002).

Two Companies Combine Sugar and Spice, Making Everything Oh So Nice!

The HoneyBaked Ham Company of Georgia and Heidi’s Heavenly Cookies recently established a new partnership that will bring the sinfully delicious taste of Heidi’s cookies to fans of gourmet treats across the country. Mazzone & Associates brokered the partnership this fall.

As HoneyBaked celebrates 50 years of bringing people the World’s Best Ham, the company is always seeking new ways to make life sweeter for its customers. Through this partnership, HoneyBaked will help expand the production and distribution of Heidi’s beloved cookies – the same cookies which received national acclaim on no less than NBC’s Today show.

While the production and availability of these treats will increase, every cookie will always have the sweet, almost decadent handmade flavor Heidi’s fans love. These cookies make wonderful gifts and are the picture-perfect compliment to any party. Whether customers prefer the scrumptious, chewy Oatmeal Raisin, the rich, velvety Chocolate Raspberry Eclipse, or any of Heidi’s other original varieties, there’s a flavor for everyone’s taste. Festive packaging in designer colors adds to the tantalizing fun of receiving a box of Heidi’s Heavenly Cookies.

“Both of our companies were founded by people inspired to bring consumers quality, easy-to-serve products that still have a homemade taste”, noted Greg Hundt, Vice President of Supply Chain for the HoneyBaked Ham Company. “We’re both looking to sweeten the lives of others, not only through our signature honey glaze and Heidi’s cookies, but through providing items that are associated with special occasions and showing others you care.”

About The HoneyBaked Ham Company
The HoneyBaked Ham Company was founded by Harry J. Hoenselaar in 1957. Mr. Hoenselaar’s family still owns the company, carrying on its tradition of providing the original spiral-sliced gourmet ham. Today, each fresh ham is prepared with Mr. Hoenselaar’s 20-step method using only the highest quality ingredients. In addition to the legendary ham, the company offers an expanded selection of meal options to fill niches of the workday lunch, easy dinners, gifting and catering opportunities. The HoneyBaked Ham Company currently has more than 400 locations nationwide. For more information, visit www.honeybakedonline.com.

About Heidi’s Heavenly Cookies
Out of Desperation Comes Deliciousness! “Desperation” resulted from the economic downturn in 2001. “Inspiration” came from an idea to market the homemade cookies and candy Heidi had been baking for years. And “Deliciousness” came when the company launched in October of 2002. Today, Heidi’s ships treats to individuals and to Fortune 500 companies alike. The commitment to quality and Heidi’s personal touch has led to positive response and heartfelt testimonials from many customers. This inspires and motivates Heidi’s Heavenly Cookies to create the most sinfully delicious treats imaginable. Please visit soon at www.HeidisHeavenlyCookies.com.

For 18 years, the Women’s Foodservice Forum has led the industry’s efforts to develop gender-diverse leadership talent for all segments of the foodservice industry – operators, manufacturers/suppliers and distributors. Since its inception, WFF has made important differences in the personal and professional lives of individual members and the foodservice industry at large. Through the Annual Leadership Development Conference, Regional Connect events, Executive Women’s Summit, Signature mentoring programs and facilitated teleforums, WFF provides members with the tools needed to make a positive difference in their careers. For more information, 866-368-8008 or email info@womensfoodserviceforum.com.