RISE - Menu Monitor

Max & Erma’s launched a steakhouse-style menu on October 15. The menu features New York Strip, Filet Mignon and Sirloin
steaks, a Pittsburgh-style steak salad, and a Philly steak sandwich. The menu allows customers to choose from béarnaise,
wild mushroom, bleu cheese or Dijon butter sauces. The steak menu is available for a limited time. (Company Release
10/15/07)
Franchise Activity |
Max & Erma’s plans to open franchise units in the Orlando and Daytona Beach, FL, markets. Most of the current 77 companyowned
and 23 franchised restaurants are in the Midwest, with Columbus, OH, serving as the restaurant’s base. The Florida
restaurants will have new designs, including a two-story entry tower, slate floors, hand-blown glass fixtures, patios and interior
and exterior fireplaces. (OrlandoSentinal.com 6/4/07)
Max & Erma’s Restaurants Inc. is looking for franchisees in Florida for the chain’s 15 to 30 restaurants a year that it plans to
develop there over the next five years. The units will be built in Orlando, Tampa, Jacksonville and Tallahassee. The company
plans to secure franchisees by the end of 2007 so it can start construction in early 2008. (7/27/07)
Personnel |
Bob Davis, Executive Chef
Gail Venrick, Purchasing Director
Robert Lindeman, CEO
William Neigsch, CFO
James Howenstein, COO
Erin Recker, V.P. of Marketing
Max & Erma’s hired Michael Nahkunst as Chief Operating Officer. Nahkunst has served as a restaurant and franchise growth
expert for Chili’s, Cheesecake Factory and BJ’s Restaurants. (Company Release 9/10/07)
Max & Erma’s Co-founder and Chief Executive Officer Todd Barnum relinquished his position to Robert Lindeman, the chain’s
current president. (Nation’s Restaurant News 10/9/07)
News & Other |
Max & Erma’s Restaurants Inc. reported for the fourth quarter a net loss of $57.9 million from a loss of $131.5 million for the
same period last year. Revenues declined 3.4% to $39.2 million from $40.6 million. (Company Release 12/14/06)
Max & Erma’s has updated its design in an effort to attract new customers. The company debuted a new prototype last year
that retains some of its signature features, such as an ice cream sundae bar, and added new elements, such as a fireplace.
Max & Erma’s is also looking to roll out new menu items to go along with its burgers and other specialties. There are currently
100 Max & Erma’s restaurants in operation. (Columbus Dispatch 1/21/07)
Max & Erma’s Restaurants Inc. reported for the first quarter ended February 18, net earnings increased to $7.6 million from a
loss of $3.2 million for the same period last year. Revenues declined 3.6% to $55.5 million from $57.6 million. Same-store
sales fell 3.7%. (Company Release 3/20/07)
©Technomic Information Services 2007, CIS profiles may not be copied or distributed in any print or electronic format without a license or written consent.
Technomic believes that its sources of information are reliable, but does not assume any responsibility or liability for the accuracy of the information
published.
403