Restaurant companies tout plans to open new units in Atlanta

By Jeremiah McWilliams

The Atlanta Journal-Constitution

OK, consumer confidence dropped recently, and restaurants ranging from sit-down dinner destinations to burger chains have taken it on the chin. But the confidence of some restaurant entrepreneurs appears undimmed as they look to expand their Atlanta presence with new restaurants.

Newk’s Express Cafe, developed by the founders of McAlister’s Deli, has signed agreements with franchisees to open six restaurants in the Atlanta market, with the first to open in Lawrenceville in the spring. Sales of the chain's tossed salads, oven-baked sandwiches and pizzas are up about 9 percent this year, according to the company.

"The Atlanta market is such a huge market," founder Chris Newcomb said, explaining the company's expansion plans. Newk's, which competes with Panera Bread and Corner Bakery Cafe, has signed agreements with franchisees to open 84 additional units across the country.

Meanwhile, the Flying Biscuit Cafe has opened a location in Roswell, marking the 11th restaurant since the chain opened in 1993. The new restaurant is the second Flying Biscuit owned by local franchisee Barbara Juhan, who opened one in Sandy Springs last year.

Lenny's Sub Shop has signed a deal for 10 stores in downtown Atlanta, Buckhead, Midtown and Sandy Springs. Lenny's, which specializes in Philly cheese steaks and sandwiches with a half-pound of meat and cheese, has seen its sales at stores open at least a year rise about 4 percent.

Lenny's has six restaurants in the Atlanta market already. Its approximately 150 stores are generally concentrated in the Southeast and Texas. Besides the 10-restaurant deal in Atlanta, Lenny's also recently signed a two-store deal in Dallas. The company is deep in discussions for two separate deals covering 20 stores in Louisiana, Alvord said.

"The stuff is coming back in terms of the market and the economy," said Brent Alvord, president of the Memphis-based chain. "A lot of times it comes down to the individual franchisee and the gumption of that franchisee."

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