Beef 'O' Brady's Targets First Washington D.C. Restaurant

Washington D.C. - Armed with a refreshed menu and new prototype design, Tampa-based Beef 'O' Brady's, the 214-unit franchise of family sports pubs & restaurants best known for great food and the ties it builds with its communities, has identified Washington D.C. as a key component to the company's growth strategy.

Demographic research, brand recognition within the region and other factors make Washington D.C. an ideal market for further expansion of the franchised restaurant concept. While the demand for family-friendly eateries continues to grow throughout Washington D.C., providers are limited.

"While there's definitely a market for Beef 'O' Brady's in the Washington D.C. area, we're taking a careful approach to finding a franchise partner with business savvy, tenacity and a readiness to reinvest in the communities they serve," said James Walker, Chief Development Officer of Beef 'O' Brady's. "To ensure a long, happy partnership, we ensure that our franchise partners meet stringent criteria and share our values."

Beef 'O' Brady's is well-received in the markets it enters because of the food, atmosphere and dedication to community outreach. Since the company's inception, each Beef 'O' Brady's has committed itself to strengthening local ties through philanthropic partnerships and volunteerism. Expansion in the region will also benefit the local economy through job creation and development agreements with area contractors.

The Washington D.C. expansion comes just after the launch of several new innovations for Beef 'O' Brady's, including a lively new franchising website that features interactive, user-friendly tools to guide prospective franchise partners through its proven business model and fun, community-oriented brand culture.

Also new at Beef 'O' Brady's are fresh Angus Burgers that pack huge flavor and tenderness. A new line of premium Angus Skirt steak options are designed to cure customers' desire for even more beef, and wing lovers have two new dry rubs to cheer about including lemon pepper and Paul Prudhomme's Blackened Seasoning. The new lunch menu, which features a renowned emphasis on variety, quality, speed and value, is increasing lunchtime traffic and loyalty amongst customers on the go.

Ironically, despite what its name implies, Beef 'O' Brady's is best known for its Buffalo chicken wings. Originally, the chain's menu featured a variety of items that featured beef and a variety of sandwiches. Later, founder Jim Mellody added his own recipe for Buffalo chicken wings, making the restaurant an even "hotter" place to eat.

ABOUT BEEF 'O' BRADY'S
Beef 'O' Brady's is a national franchise of family sports pubs that achieves its success by building relationships with the local schools, youth sports leagues, and other community organizations in each and every Beef 'O' Brady's neighborhood market. The "kid appeal" of this unique concept is reinforced by a very moderately priced kids menu and video games. Ironically, despite what the name implies, Beef 'O' Brady's is actually best known for its Buffalo-style chicken wings. The company, headquartered in Tampa, Fla. has more than 210 locations in 22 states. An award-winning franchise system, the Beef 'O' Brady's franchise opportunity is consistently recognized by Entrepreneur's Franchise 500 in the category of Full-Service Restaurants. For more information, visit http://www.beefobradysfranchise.com.
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National Restaurant Association Releases Guide to Restaurant Accounting

Uniform System of Accounts for Restaurants 8th Edition helps operators record, report and leverage financial statements

May 21, 2012
Contact: Annika Stensson (202) 973-3677, Rachel Salabes (202) 331-5997

(Washington, D.C.) The National Restaurant Association has released the eighth edition of its Uniform System of Accounts for Restaurants, a guide to preparing financial statements in standardized restaurant-specific format. Last released in 1996, the guide takes into account new technology and revenue streams so restaurant operators and managers can better identify ways to report financials and increase operational efficiency.

The publication is primarily geared toward single-unit and small multi-unit independent operators. It is intended as a practical guide to accurately record detailed financial records and enhance productivity and build profitability. Hospitality educators, accountants and suppliers might also use the book to better understand restaurant operations.

The book covers federal, state and local taxes and includes a list of nearly 800 P&L line items. It also contains a chapter on basic accounting and record-keeping, and sample balance sheets.

Uniform System of Accounts for Restaurants is available in the National Restaurant Association’s online store for $79.95 for Association members and $159.95 for non-members. The publication was edited and revised by Jim Laube, publisher of RestaurantOwner.com, and Barry K. Shuster, editor of Restaurant Startup & Growth magazine.

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Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 18-21, 2013, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart, including the National ProStart Invitational April 19-21, 2013, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.