Village Inn, the family-dining brand known for serving quality breakfast all day and The Best Pie in America®, has continued to expand throughout 2014, most recently opening or breaking ground on six new restaurants.
American Blue Ribbon Holdings is two years into a three-year turnaround of the Nashville-based family casual dining chain O'Charley's. The restaurant operator, whose parent company Fidelity National Financial Inc. bought O'Charley's in 2012, has renovated, redesigned and refreshed half of the chain's 200-plus restaurants, to the tune of about $250,000 per restaurant.
Watch as O'Charley's Executive Chef, Bill Powell shares the secrets behind O'Charley's famous Prime Rib and legendary dessert pies. From Prime Rib Lover's Weekend to Free Pie Wednesday, Chef Bill has something to satisfy all your cravings.
Watch as Mary Pint aka "The Pie Lady" shows viewers how to elevate dessert pies for the Holiday Season. Mary recently visited WISN's TV studios to demonstrate ways that guests of Bakers Square can take their holiday pies to the next level by adding even more deliciousness.
Restaurant to open in Mesa, raise funds for local charity! Village Inn will open a new location in Mesa Sept. 29 and celebrate with an official ribbon-cutting ceremony Oct. 3. Village Inn will fund raise for local Boys & Girls Clubs during its opening week, collecting donations on opening day and donating some of its sales on Oct. 3.
O’Charley’s, the Nashville-based casual dining restaurant that has been serving the American dining public since 1972, is coming to Rome, GA. Local developers and new franchisees Wayne Robinson and Brooke Temple have begun construction on the newest O’Charley’s franchise, located at 707 Turner McCall Blvd. The restaurant is expected to open by August, 2014.
Solid same-store gain helps parent's restaurant group lift EBITDA margin by 2 points. The turnaround at O'Charley's took another big step in the first three months of 2014 as the restaurant chain grew same-store sales by 2.8 percent despite many weather-related disruptions.
Village Inn, the family-dining brand known for serving quality breakfast all day and The Best Pie in America® , has announced the recognition of George Babb as the recipient of the company’s prestigious Franchise Partner of the Year Award.
November 11, 2013 | On Bloggy Moms
| Bloggy Moms Network
We are busier than ever, how do you handle holiday meal responsibilities without sacrificing quality? O’Charley’s is aiming to lighten the load by offering guests to order and take home their fresh baked award-winning whole pies this holiday season.
July 7, 2013 | NashvillePost.com
| Geert De Lombaerde
By the end of the year, Hazem Ouf and his team at American Blue Ribbon Holdings will have poured about $15 million into revitalizing the O’Charley’s brand in Tennessee. And they will only be a quarter of the way through their renovations.
July 7, 2013 | The Daily Times
| James Buckley | Daily Times Correspondent
The guests at O’Charley’s in Alcoa were called to attention at 6:30 p.m. Tuesday to bear witness to the arrival a great American hero. Five-year veteran U.S. Marine Brian Robbins of Alcoa was honored at a Hometown Hero celebration at the restaurant.
July 7, 2013 | Tennessean Online
| Duane Marsteller
Hazem Ouf, CEO of American Blue Ribbon Holdings, a Nashville restaurant-holding company whose brands include O'Charley's, has a lot on his plate, but he always makes sure to leave room for a little dessert. A favorite? French silk pie.
Two Vietnam vets were honored at an East Knoxville restaurant and they didn't expect it! Harry Carroll and John Wolfe, who both fought in the Vietnam War, thought they were just grabbing a bite to eat, but it turned into much more.
April 4, 2013 | Supply Chain World
| Staci Davidson
At American Blue Ribbon Holdings (ABRH) LLC, there are 13 people who manage the company’s $500 million supply chain, according to Chief Supply Chain Officer Mark Hampton. The foodservice company has more than 690 restaurants in 43 states, and Hampton admits “you either have to be laser-focused or throw a battalion of people at it” to manage such a large operation successfully, but that is exactly what ABRH is doing.
January 1, 2012 | ABC News
| By ALAN FARNHAM via World News
In November Max & Erma's unveiled a 'next-generation' store, the prototype for its future restaurants, featuring an expanded list of locally-brewed craft beers. "It's all about value," says Ouf. To that end, the chain has added a three-course meal priced under $10.
August 8, 2011 | Nation's Restaurant News
| Lisa Jennings
American Blue Ribbon Holdings, parent to the Village Inn, Bakers Square and Max & Erma’s brands, has named Jennifer Sanning chief marketing officer, officials said Monday. Sanning previously worked as chief marketing officer at Rainbow Rewards, a loyalty-marketing firm.
August 8, 2011 | Columbus Business First
| Dan Eaton
When it comes to mergers and acquisitions, the hardest work may be on the soft stuff. Two-thirds of all mergers and acquisitions either fail or under perform,” said Tony Rucci, clinical professor of management and human resources at Ohio State University’s Fisher College of Business. “More often than not, that has nothing to do with the strategic reason or financial assumptions of the merger.”