Panchero’s continued
and Panchero’s annual sales have increased an average of 35 percent during each of the last three years.
“Fresh-Mexican is almost the mainstream way of looking at Mexican food now,” said Anderson. “Before we had to show customers that we use real steak instead of ground beef and that we don’t sell hard-shell tacos. But now that fresh-Mexican has matured, it has become the mainstream way of eating Mexican food.”
Submarina
continued
985 stores to be sold over the next 10 years through area developers and area franchisees. This, coupled with our owngrowth of more than 600 new stores, brings us to more than 1,500 stores sold over the next 10 years.That translates to a 30 percent to over 100 percent growth, year to year, over the next five years.”
Asked how the company achieved such growth that quickly, Zeller states “It was a strategic plan to grow Submarina through a combination of finding superb area developers, never losing sight as a company and the need to continually make an effort to sell franchises ourselves.”
“Our expansion includes signing on area developers in strategic locations throughout the U.S. where we think Submarina will do well,” added Zeller. “They commit to a 10-year agreement, acting as a franchise sales broker to place a significant number of restaurants in those markets. They also make a commitment to support the franchisee once the store is operating. It’s a win-win strategy for all parties involved.”
Submarina currently operates stores in the San Diego, Riverside and Orange Counties of California. In addition to continued California expansion, including 215 recent new store commitments, plans are also underway to open within 10 years: 110 stores in the Houston area, 86 stores in Central Florida, 120 locations in West Florida, 140 stores in Arizona, 58 stores in Oregon, 105 stores in New Jersey, and 135 locations in Maryland and Virginia combined. Immediate expansion plans are also underway in Florida and Arizona.
Dallas Restaurant Association continued
Two Rows Grill1st Vice President Phil Willis - Conference Hospitality Group2nd Vice President Roger Kaplan - Zea Woodfire Grill and Immediate Past President Jeff Barker - Chamberlain’s Restaurants.
Incoming Board of Directors for the 2008-2009 Greater Dallas Restaurant Association are: Dave Allen, Hardie’s Fruit & Vegetable Co.; Mark Bailey, The Original Pancake House; Frank Barnard, International Restaurant Group; David Cole, I Fratelli; Steve DeShazo, Wylie High School; Ryan Eason, Medical City Heart; Kevan Fenderson, Brinker International; Lisa Galvan, Luna de Noche; Henry Gentry, Henry’s Homemade Ice Cream; John Gessner, Texas Wings, Inc.; Blaise Hadley, Outback Steakhouse; Tommy Huffhines, Sysco Food Services of Dallas, L.P.; Dan Landsberg, Tillman’s Roadhouse; Mark Maguire, Maguire’s Regional Cuisine; Estella Martinez, Matt’s Rancho Martinez; Colleen McCaffrey, Roy’s; Karen Musa, Collin Community College; Janice Provost, Parigi; Pat Reynolds; Ben E. Keith Beers; Shana Santoni, Direct Energy Business Services; Tammany Stern, Best of Guide.com; Keith Story, Preferred Restaurant Management Group and Bruce Williams, La Hacienda Ranch.
As a local chapter of the Texas Restaurant Association, The Greater Dallas Restaurant Association strives to promote growth of the restaurant industry by providing educational programs, public awareness campaigns, and grass-roots government affairs initiatives. The association is just over 1,000 members strong, making it one of the largest trade associations in Dallas. They are committed to the long-term health of the industry, and are supported by restaurateurs and suppliers of the restaurant industry.
Their focus is to not only provide political support for restaurants, but to raise funds for those who will be the future of the industry, support community events and hospitality industry-related organizations, and market their members.
