The Brass Tap to locate in Washington, DC

Beer and wine enthusiasts in Washington D.C. will soon have another reason to toast their glasses. The Brass Tap, a fast-growing network of craft beer and wine bars best known for its more than 300 craft beers, premium wines and live music, is looking to expand its budding presence in Washington D.C. as a key component to the franchise’s growth strategy. Plans are to open the new location by Q4 2013.

Demographic research partnered with the rapid growth of independent craft brewers and the resulting consumer demand make Washington D.C. an ideal market for further expansion of the franchised concept. The Brass Tap’s franchisee search in Washington D.C. is part of a much larger mission to more than quadruple the number of existing units over the next several years.

“The Brass Tap is all about combining the best selection of beer and wine on the planet with great music and an undeniable culture, and I expect this pairing to be well-received in Washington D.C.,” said James Walker, Chief Development Officer of The Brass Tap.  “The growth potential for The Brass Tap is truly limitless in Washington D.C., and we look forward to becoming an exciting neighborhood hotspot.”

In addition to the brand’s distinctive selection of beer and wine offerings, The Brass Tap should be well-received in the area because of the boost it will bring to the local economy. Each location requires 2,000 to 3,000 square feet and will create 10 to 20 new jobs.

In June 2012, Beef ‘O’ Brady’s the 213-unit franchise of family sports pubs and restaurants, acquired the rights to franchise The Brass Tap.  Prospective franchise owners will be able to leverage the Beef ‘O’ Brady’s franchisee support team and deep resources within the restaurant and franchise industry.

“The Brass Tap Business model and unit level economics make the franchise opportunity attractive and practical for investors looking for a multi-store development or an entrepreneur who simply wants to own and operate their own business,” said Walker.

For more information about The Brass Tap franchise opportunity, visit www.brasstapbeerbar.com/franchising.

About The Brass Tap
Founded by Jeff Martin in 2007, Tampa, Florida based The Brass Tap is an upscale craft beer and wine bar celebrated for its more than 300 varieties of imports, local craft beers and a large selection of premium wins and cigars.  With three open units and 19 signed agreements, The Brass Tap is positioned to quadruple in size in the Southeast and beyond. In June 2012, Beef ‘O’ Brady’s acquired the rights to franchise The Brass Tap.

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CHEF MIKE ISABELLA PLANS TO OPEN TWO MEDITERRANEAN RESTAURANTS IN EARLY 2013

Washington, D.C.’s 14th Street Corridor Will Be Home to Isabella’s New Greek and Italian Concepts

WASHINGTON, DC – March 6, 2012 – Top Chef All-Stars Runner-Up, Mike Isabella announces plans to open two new restaurants at a 7,000 square foot space at 2201 14th St. NW in early 2013. Kapnos, Greek for smoke, is the Greek restaurant Chef Isabella has been conceptualizing for years. Next door he will open G, a sister restaurant to Graffiato serving sandwiches by day and a four-course tasting menu in the evening.
“I’ve been cooking Greek food for a large part of my career, so opening my own place was only a matter of time. With Kapnos, I want to bring something totally unique to DC; daily whole animal spit-roasting is a side of Greek cuisine that no one else is doing in this city,” said Chef/Owner, Mike Isabella. “G is a sister to Graffiato, but the menu will be more traditional Italian – a place to get a meatball hero for lunch and a four-course dinner.”
Kapnos
Chef Isabella will draw inspiration from Northern Greece to create a menu of spreads, breads, phyllo pies, vegetables and other small plates, including his signature wood-grilled octopus. Dinner will culminate with the choice of carvings from whole animals that have been spit-roasted all day, including lamb, goat, duck, chicken, and suckling pig.
Two wood-fire grills with five rotating spits each and a small wood oven for flat breads will service the 150-seat restaurant. A marble chef’s table situated in front of the spits will offer up to 10 guests an the opportunity to pre-order a whole spit-roasted animal for their party. Kapnos will be open for dinner seven nights a week and weekend brunch. The wine list will offer an extensive selection from Greece and other European countries.
Chef Isabella has named George Pagonis chef de cuisine and his brother, Nicholas Pagonis general manager. Nicholas is currently a manager at Graffiato and George formerly worked under Chef Isabella as a sous chef at Zaytinya. The brothers are first generation Greek American. Taha Ismail, who currently oversees the cocktail program at Graffiato, will also serve as head mixologist for Kapnos.
G
Chef Isabella will tap Graffiato sous chef, Elliot Drew to serve as executive sous chef at G. The 45-seat space next to Kapnos will offer traditional Italian sandwiches, soups and salads for lunch seven days a week. Chicken parmesan, veal cutlet, sausage with peppers, and meatballs are some of the sandwich fillers Chef Isabella plans to serve by day.
By night, G will offer a four-course tasting menu for $40. Dinner will include a pre-set menu of antipasti, pasta, choice of meat or fish and dessert. The kitchen will accommodate dietary needs, but no a la carte menu will be available.
In addition to building the Kapnos and G teams from current and previous colleagues, Chef Isabella has brought on Steve Uhr as director of operations. Beginning April 1, Uhr will oversee all current and future restaurant projects for Chef Isabella.
“We have worked together at Think Food Group in Washington, D.C. and at Starr Restaurant Organization in Philadelphia. Steve is a talented manager; he has opened some of the best restaurants in the country and I wanted him back on my team to help grow my restaurants,” said Chef Isabella.
Previously, Uhr was the general manager for Atlantic Grill in Atlantic City. Prior to that appointment, he held general manager positions at several Washington, D.C. restaurants, including J&G Steakhouse, Blue Duck Tavern and Zaytinya. Uhr has also worked with renowned chefs Wolfgang Puck, José Andrés, Masaharu Morimoto, and Marcus Samuelsson.

· All Previous Mike Isabella Coverage [-EDC

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.