Cities that Sizzle

Nation's Restaurant News,  Jan, 2001  

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"Our restaurants seem to be geared to local tastes, and there are fewer really strong, obscure ethnic foods than on the [West and East] coasts. But as the population continues to grow and tourism increases, there is likely to be a great opportunity for any number or variety of new entrants," Stanek says.

COLUMBUS, OHIO

(2001 estimates, except as noted; growth rates are est. 2001 vs. est. 1999, except as noted)

Population: 1.55 million, +1.31%

Population growth, est. 1999 vs. 1990: +13.33%

2006 population forecast: 1.57 million

Disposable income: $35.81 billion, +9.01%

Household income: $59,972, +6.50%

Per-capita income: $23,111, +7.48%

Eating-and-drinking place sales (1999): $1.81 billion

No. of foodservice & drinking places (1997): 2,863

Foodservice & drinking place payroll (1997): $508.0 million

No. of foodservice & drinking place employees (1997): 55,589

No. of residents per foodservice & drinking place (1997): 510

Hourly minimum wage: $5.15 ($3.35 if gross annual sales are $150,000-$500,000)

Employers' Up-credit allowance: $3.02 ($3.14 If annual gross sales are under $500,000)

State and local sales tax: 5.75%

Annual economic impact of travel and tourism (1998): $2.0 billion

Local unemployment rate: 2.6% (Nov. 2000)

Sources: US, Dept. of Commerce; U.S. Census Bureau; Editor & Publisher Market Guide; NRN Research.

Dallas

Ron Ruggless

Business soars as operators capitalize on Big D's central location and easily accessible airport

As restaurant boom areas go, the northern Texas region around Dallas long has been noted for its ability to absorb new dining establishments.

A number of restaurant chains make Dallas, which is the nation's ninth-largest city, and its surrounding suburbs their headquarters, both because of its geographically central location and its easily accessible international airport, which is a major economic engine for the region.

"There's no doubt that the hub airport is a primary driving factor," says Jeff Rogers, chairman of the 495-unit Pizza Inn Inc., which has 56 restaurants in the Dallas area and makes its headquarters there. Dallas/Fort Worth International provides "a real convenience factor for transportation. Also, there is a large available employee base."

Restaurant chains with headquarters in the Dallas area include: Carlson Restaurants Worldwide, parent of T.G.I. Friday's, Italianni's and other boutique brands; Pizza Inn; and Brinker International Inc., owner of Chili's Grill & Bar, Cozymel's, Eatzi's, On the Border, Maggiano's Little Italy, Corner Bakery and Romano's Macaroni Grill, among others.

Other Dallas-based operators are ClubCorp International; Consolidated Restaurants Cos. Inc., parent of the Cool River, El Chico, Good Eats and Spaghetti Warehouse chains; CEC Entertainment, owner of the Chuck E. Cheese's chain; Culinaire International; and Dave & Buster's Inc.

The who's-who list also includes Dickey's Barbeque; El Fenix Mexican Restaurants; La Madeleine French Bakery & Cafe; Furr's Restaurant Group Inc.; Lombardi's Inc.; Metromedia Restaurant Group, parent of Steak and Ale, Bennigan's, Bonanza and Ponderosa; Pancho's Mexican Buffet Inc.; Pizza Hut Inc.; and Romacorp Inc.