RISE - Menu Monitor

Menu Positioning |
99 Restaurants is positioned as a pub-style eatery featuring appetizers, homemade soups and salads, steaks, prime rib,
chicken, seafood, steakburgers, sandwiches, wraps, low-carb options, beverages and desserts for lunch and dinner.
Traditional New England meals, such as baked scrod and New England scallop pie, are served in generous portions. New
low-carb menu items include caesar salad, broiled sirloin tips and the Cajun Bacon Bleu Caesar Steakburger. Signature items
include the Southern Fried Chicken Melt Sandwich, Tropical Chicken Salad and Barbecue Steak Caesar Salad. The kids’
menu has recently expanded to feature junior-sized portions, including Chicken Parmigiana and Chicken Caesar Salad.
Takeaway menus are also available. Menu prices range from $2.79–$8.99 for appetizers, soups and salads and $6.69–$13.99
for steaks, sandwiches and seafood items. Checks average $14.
Expansion Plans |
Ninety Nine Restaurant opened a prototype unit in Franklin, MA, in April. The location features a new layout, refreshed décor
and the latest restaurant equipment. The bar is separate from the dining room and the waiting area is larger. The décor
features brightly colored upholstered booths and new tables, movable bar stools, a carpeted dining room, new china, new
uniforms, new flat screen televisions and modern lighting. (Company Website 4/18/07)
Menu Development |
99 Restaurants & Pubs added to its starters' offerings Bistro Shrimp Flatbread, with bistro-style flatbread topped with sautéed
shrimp, plum tomatoes, garlic, basil and crumbled goat cheese. (Company Website)
99 Restaurants & Pubs introduced to its beverage lineup Caramel Macchiato, with Kahlua, Bailey’s Irish Cream and coffee
topped with caramel sauce and whipped cream, and Cappuccino Crunch, a blend of espresso, chocolate and ice cream mixed
with Oreo cookies and finished with whipped cream. (Company Website)
99 Restaurants & Pubs debuted This Season’s Reason menu, which allows customers to choose an appetizer, entrée and
dessert from a select menu for a limited time. Offerings include Bistro Salad, Roasted Chicken & Corn Chowder, Roasted
Chicken & Vodka Penne, Chicken Milano, Grilled Honey Glazed Pork Chop, Double Decker Carrot Cake and Tuxedo Brownie.
New menu items featured as part of This Season’s Reason, are Bistro Combo, pairing a Bistro Salad with Bistro Shrimp
Flatbread, and Sweet & Smokey Steakburger, featuring a flame-broiled, chipotle BBQ-glazed steakburger topped with sweet
bourbon onions, smoky bacon and Cheddar cheese and served on warm ciabatta bread with a side of french fries or coleslaw.
(Company Website)
Ninety Nine Restaurants launched its Savor the Flavor menu. Offerings include Boneless Buffalo Wing Salad, tossed with
tomatoes, roasted red peppers and bleu cheese dressing; Kaboom Shrimp, lightly fried shrimp tossed in a spicy sauce;
Vegetable Pot Stickers; Pacific Rim Scallops; Chicken Marsala, sautéed chicken breast topped with melted fontina cheese and
proscuitto; and a Sweet & Smokey Steakburger, with sweet bourbon onions, smoky bacon and Cheddar cheese, glazed with
spicy chipotle BBQ sauce. (Company Website)
Technology |
O’Charley’s Inc. is updating the kitchens of its namesake and Ninety Nine Restaurant casual-dining chains with QSR
Automation’s ConnectSmart Kitchen software and eXpert controller hardware. The new system eliminates printed tickets and
uses graphical displays to show order components by preparation station and status. It also helps ensure foods needed for
one order or table are completed at the same time. The company has set a targeted project completion date for the end of
2008. (Nation’s Restaurant News 8/13/07)
Personnel |
Jeff Williams, CFO
Charlie Noies, V.P. of Operations
John Grady, President
Brad Schiff, V.P. of Marketing
George Togarellis, V.P. Research & Development
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