The company opened its first restaurant in San Antonio two years ago, which has performed very well and has increased its market share in the city. BJ’s opened its second restaurant in April and the third in May. We expect BJ’s sales to increase in the San Antonio market.

BJ’s is one of the few casual dining chains, which has been expanding and in the long run plans to open at least 300 outlets.

We think that with the opening of new restaurants in fiscal 2010, the company will continue to gain market share as we see a gradual improvement in the restaurant industry, which has faced extremely tough challenges due to the economic turmoil that resulted in weak labor and tight credit markets, and lower discretionary spending.

BJ’s comparable-restaurant sales in first-quarter 2010 grew considerably by 4.4%, on a drop of 0.2% registered in fourth-quarter 2009 and a decrease of 0.1% witnessed in the prior-year quarter. The company also hinted that traffic has remained in the positive zone for the first time since third-quarter 2007. Management also anticipates the traffic to remain positive in the second quarter.

BJ’s is well-positioned to sustain its growth momentum while generating improved earnings spurred by operating efficiencies and innovative offerings. However, poor consumer spending pattern and increased competition from other casual dining operators still remain concerns.

We maintain a Zacks Rank #3 on BJ’s, which translates into a short-term Neutral recommendation. However, our recommendation on its closest competitor California Pizza Kitchen, Inc. (CPKI) is Zacks Rank #2, which translates into a short-term Buy rating as the company has implemented many sales-building programs to revive its top-line growth and to plug its falling comparable-store sales.

Founded in 1978 in Orange County, California, BJ’s owns and runs a chain of 96 high-end casual dining restaurants in the United States that serve its signature deep-dish pizzas, salads, sandwiches, burgers, pastas, steaks, and its own hand-crafted beers.

Dick’s Halfway Inn Bar and Grill at Basilio Badillo 287 in Old Town offers several different hamburgers. The Deluxe is pretty much a bacon cheeseburger; the Jack Daniels is basted with bourbon barbecue sauce; and the Swiss Mushroom Burger . . . you guessed right – it features Swiss cheese, mushrooms and caramelized onions. If you’re dining with others, you can reassure them that Dick’s is more than just a pretty burger. The menu includes a wide variety of tapas (starters) and formal entrees, as well as other sandwiches. The place gets generally positive reviews, in part because the beverages are reasonably priced. Mama Dolores Diner is another popular spot to grab a bite of American food, and there’s more good news about this spot – if you don’t want a burger, you can get liver and onions, instead. Yummy! As an alternative, try the fajitas or the vegetarian lasagne. Mama says you need to eat your veggies if you want dessert, but odds are, she’ll give in and bring you a flan if you whine enough. Mama takes vacation every now and again, so it’s a good idea to check if her doors are open before you set your heart on one of her meals. You’ll find Mama Dolores in the Zona Romantica at Olas Altas 534B. Steve’s Sports Bar and Grill is an honest-to-goodness, all-American sports bar that promises NASCAR racing every weekend. American Legion Post 14 meets here the third Thursday of the month. It’s almost like being home – and you might want to ask yourself if that’s really why you came to Puerto Vallarta. If you say “yes,” well, come on in and order something with fries. You’ll find Steve’s very near to Dick’s at Basilio Badillo 286; it’s possible that they know each other.

Do what you have to do to make your Luxury Villa Rental Puerto Vallarta seem like home away from home. If that means a burger and a Bud at one of the local restaurants, so be it. Just be prepared to explain to folks back home how you spent your Mexican vacation.

People will always need to eat and with the pace of life picking up, and the projected growth in population forecast for the UK over the next decade, there has never been a better time to start. There is definitely an opportunity for an independent fast food retailer to grab a slice of the profits as many people are fed up of the traditional fast food franchises.

I would definitely avoid going down the traditional route of selling juicy burgers, fried chicken, hot dogs, fries, milk shakes & soft drinks. This segment of the market is already well catered for and you will find it difficult to improve on the existing outlets already available. There has also recently been a backlash over fast food outlets selling unhealthy fried food.

Fish and chip shops are another no-go area. Margins admittedly are high and if you find the right location you could be serving unhealthy but profitable food to the whole neighborhood. I personally do not like the idea of working in a hot greasy environment seven days a week.

I actually like the new types of fast food shops that are opening up serving gourmet sandwiches made on freshly baked bread. They use quality ingredients and make up mouth watering sandwiches whilst you watch. Customers have a range of delicious bread and rolls to choose from and they can customize each sandwich to their own tastes.

You can add to your range by selling a complement of lovely home made soups, aromatic coffee, tea and soft drinks. This route to people’s appetites has ample room for enterprising newcomers and the margins are high. You are also serving healthy, nutritious food and the market is definitely moving in this direction.

You do not need to worry about maintaining fryers, grillers or ovens as there is little cooking involved. Many of the fillings can be prepared early in the morning or the night before. You can supply your product on quality foil backed paper packaging that protects the food and also serves as a vessel to eat from and catch the crumbs.

Could this type of business opportunity be right for you? The hours are long and you will need to be open early to catch the people before they start work. Then there is the lunch time frenzy as people queue up for your delicious sandwiches. Finally you will have to also cater for people once they have finished work.

Start-up costs are low, and for anyone willing to work hard, the margins are very good. A site will have to be found that has a high volume of footfall. A decent sandwich shop can be set up with as little $25,000 ready cash and a helpful bank manager.

The market is demanding though and you will have to splash out on decent fixtures and fittings and a great store front to create an inviting, contemporary setting. If you do get the ingredients right, this could be the start to a lucrative business chain serving healthy nutritious food.

In college I moved on to more exotic things, like Gyros from the “Grease Trucks” at Rutgers. Man that tsziki sauce is great! But I never did man up and get a Fat Cat – 2 burgers, cheese, fries and some other stuff all on a sub roll.

Of course you have your favorite sandwiches and of course you’re probably wondering what sandwiches have to do with kettlebell training, if anything at all.

Lots, actually.

The “Sandwich” is #4 on the list of “5 Ways To Successfully Mix Kettlebells And Barbells.”

4. The “Sandwich”

Essentially, the Sandwich is placing kettlebell work before and after your barbell work – “sandwiching” your barbell work between them.

My current favorite Kettlebell Sandwich is to use the Get Up as “movement prep” – actually more of  a “systems check” – to ensure that everything is working correctly, most times, it is. But on the off chance that something is stuck or glitched up, the GU lets me know where to go to fix it. Then, when my barbell work is through, I use the GU again as yet another “systems check” – to let me know that I didn’t do anything stupid under the bar and if I did, what to correct. More often or not, the Get Up is a powerful correction in and of itself anyway.

But that’s just me.

If I was really into “conditioning” right now, I’d toss in some Swings after my barbell work and hit some intervals. I may even throw in some Snatches and see what I could get in a certain time period.

It doesn’t matter really how you do it, as long as you do what’s right for you at this current stage and phase of your training. Mixing kettlebells into your barbell training shouldn’t be haphazard – it should have a purpose and that main purpose is to move you further ahead to achieving your goals.

Here are three samples of how to build your own Kettlebell Sandwich:

1. Movement Prep/Finisher. You warm up with some movement prep pertinent to your main goal, then perform barbell work du jour, then pick your favorite kettlebell finisher to end the training session to focus on conditioning.

Here’s an example:

A. Movement Prep: 1/2 GU, 1/2 Kneeling Windmill w/ Press, Get Up

B. Barbell Work: Heavy Pulling – High Pulls, Rows, etc

C. Finisher: H-2-H Swings, 10 minutes, as many as possible.

2. Movement Prep/Movement Recap. Touched on this with the Get Up. But you could also use other exercises like the RKC Armbar, the Windmill, the Single Leg Deadlift, etc. Here is an example:

A. Movement Prep: RKC Armbar, 1/2 GU, SLDL, Windmill – 3-5 reps each.

B. Main Training Session: Heavy Pushing. Barbell Press. Barbell Incline Press. Board Presses.

C. Movement Recap/Screen: RKC Armbar, Get Up – reps by feel.

3. Feeder/Finisher. You could use kettlebells as feeders for your barbell work (see this post) and after your barbell work was done, use the kettlebells as finishers.

I’m sure there are many more ways to build your own Kettlebell Sandwich, but these three should be a good start for you. Agian, let me once again say, that you should sandwich your kettlebells around your barbell work in a way that makes sense for your goals. It shouldn’t be willy-nilly. (Did I just type “willy-nilly?” Wonder where that came from…?) There should be a point and you should be able to measure progress from it, in both the kettlebell work, your ability to move, and more importantly, your barbell work.

Next time we’ll be invetigating the idea of “blocks.” It’ll be good. It’s my favorite way to mix kettlebells and barbells.

I have previously analysed McDonalds’ range of sandwiches, and found that the larger beef burgers tend to have higher levels of fat, cholesterol and salt. However, we all need a treat now and then, and many people (such as myself) find McDonald’s beef burgers more enjoyable to eat than its chicken burgers.

This article shall analyse the beef burger from McDonalds’ menu, and identify those with the highest and lowest amounts of saturated fats, cholesterol and sodium (salt). This will allow readers to make more nutritionally informed decisions when they make their next visit to McDonalds.

Data

The data was obtained from the official McDonalds.com website. Please note that the statistics are for McDonalds restaurants based in the USA. Regional values may vary, and I have not included any local specialities.

Results

Saturated Fat

* Quarter Pounder 7g
* Big N’ Tasty 8g
* Angus Bacon & Cheese Snack Wrap 9g
* Angus Mushroom & Swiss Snack Wrap 10g
* Angus Deluxe Snack Wrap 10g
* Big Mac 10g
* Big N’ Tasty with Cheese 11g
* Double Cheeseburger 11g
* Quater Pounder with Cheese 12g
* Angus Deluxe 16g
* Angos Mushroom & Swiss 17g
* Angus Bacon & Cheese 17g
* Double Quarter Pounder with Cheese 19g

Cholesterol

* Quarter Pounder 65mg
* Big N’ Tasty 70mg
* Angus Bacon & Cheese Snack Wrap 75mg
* Angvs Mushroom & Swiss Snack Wrap 75mg
* Angus Deluxe Snack Wrap 75mg
* Big Mac 75mg
* Double Cheeseburger 80mg
* Big N’ Tasty with Cheese 85mg
* Quater Pounder with Cheese 90mg
* Angus Deluxe 135mg
* Angvs Mushroom& Swiss 135mg
* Angus Bacon & Cheese 145mg
* Double Quarter Pounder with Cheese 155mg

Sodium

* Big N’ Tasty 720mg
* Quarter Pounder 730mg
* Angus Mushroom & Swiss Snack Wrap 730mg
* Big N’ Tasty with Cheese 960mg
* Angus Deluxe Snack Wrap 990mg
* Big Mac 1040mg
* Angus Bacon & Cheese Snack Wrap 1080mg
* Double Cheeseburger 1150mg
* Angus Mushroom& Swiss 1170mg
* Quarter Pounder with Cheese 1190mg
* Double Quater Pounder with Cheese 1380mg
* Angvs Deluxe 1700mg
* Angus Bacon & Cheese 2070mg

Analysis

The Quarter Pounder is the top healthiest in terms of saturated fat, cholesterol and sodium. However, it is not commonly available outside of the United States. After that, the Big N’ Tasty is the healthiest burger. This is McDonald’s rival to Burger King’s Whopper burger. But unfortunately it has been discontinued in the United Kingdom, where I reside. However, the M Burger appears to be similar.

Browsing down the list, the unhealthiest burgers include the Angus Bacon & Cheese, Double Quarter Pounder with Cheese. It appears that adding bacon and/or cheese increases the level of undesirable contents in a burger. Size also matters, as the Angus and Double Quarter Pounder burgers are larger than average.

Conclusion

This study appears to show that eating less is healthier, as it leads to a lower consumption of unhealthy ingredients. Adding bacon and cheese is also particularly unhealthy, though this study may be skewed in this regard, as cheese can be part of a healthy diet.

Health conscious readers who enjoy eating beef burgers from McDonalds’ menu would be advised to choose the smaller burgers that do not contain bacon or cheese.

Donned a “privilege” not a “right” to many is tasting and savoring some of the world’s finest smoked “open pit” beef sandwiches, or BBQ smoked much the same way.  If you’ve been to any professional BBQ festival or competition, you will see serious grillers working hard and many willing tasters begging for samples.  All of the competetors claim their beef is best.  It’s hard to say, as they are all delicious in their own right, and no two taste alike.  Sometimes I think even judges have a hard time.

Althought brisket is used for competetions, many other beef cuts will be grilled and turned into beef or barbecue at different fairs, festivals, and events.  Whether it’s rump roast or top round, no sandwich is complete without teh fixings.

Chances are, any BBQ vendor or professional smokes their beef cut for hours on end, loaded with secret spices, rubs or lathered in BBQ sauces.  Some use different flavor woods to give maximum flavor, and not to mention most have their own BBQ sauce concoction.

Serving the sandwich with “all the fixings” is as much a part of the sandwich as the marination, preparation and cooking process claims Wayne M. Schafer, owner of Big Fat Daddy’s.

This guy doesn’t play around. After a five step grilling process, his “pit beef” or “BBQ” sandwich isn’t complete without “horsey sauce”, a pinch of grilled onions and a topper of sweet red peppers. His “horsey sauce” is nothing other than a creamy horseradish sauce that adorns most of his beef offerings. Originally leaked to the NY Times by his younger brother in 2000, Schafer admits one key ingredient was missing.  He gave me his actual real recipe to share with the public:

HORSEY SAUCE:

Preparation Time: less than five minutes

1 cup mayonnaise  (full flavor, not low-fat)

1/2 cup horseradish, more or less to taste

2 teaspoons fresh lemon juice

Dash of salt

Dash of black pepper

*Splash of Red Wine Vinegar ie: 1 1/2 teaspoons or less per batch is the key ingredient*

Combine ingredients in a bowl, and whisk to a creamy lather.  This yields you about 1 1/2 cups, and will last refrigerated up to a month, but Schafer claims to use any unused portion in two weeks, or the vinegar will “take over” the taste. The batch can be doctored up after two weeks with a “pinch” of sugar.

Schafer also admits that he’s used this sauce on steaks and burgers and had rave reviews.

3 pounds of lean ground beef
1/2 of a medium potato (shredded)
1/2 of a medium onion (finely chopped)
2 eggs (beaten)
1/2 cup of dried bread crumbs
1 Tablespoon of garlic (minced)
2 teaspoons of seasoned salt
Fresh ground black pepper (to taste)
1/4 cup of Worcestershire sauce

Instructions

Preheat your grill to high. Really give it time for the grate to get as hot as it is going to get so you get a nice sear. Once preheated, lightly oil the grate.
Shred the potato with a box cheese grater and add it into a large mixing bowl with the ground beef, minced garlic, black pepper, seasoned salt, and finely chopped onion.
Crack the two eggs into another small mixing bowl and beat until the yolks and whites are combined. Add this to the large bowl containing the other ingredients and then add the bread crumbs and Worcestershire sauce. Mix it thoroughly with your hands, but take care not to over-mix as this can toughen the mixture. Just mix it up enough so that the ingredients are combined.
Next you want to form 10 equal sized patties. This will come easier for some than others. One trick you can use that may help is to first make balls, which are easier to judge and compare sizes. They can then be flattened into patties. I have also found that burger patty molds can come in handy.
Gently place the patties on the grill and cook for approximately 5 minutes per side, or until they reach your desired temperature. Keep the grill lid open so the uncooked top side doesn’t begin to cook before it gets the chance to make contact with the grate.
Near the end of their cook time, open buns of your choice and put the “inside” part face down on the grill grate, toasting to taste.

Servings: 10 Burgers

Preparation Time: 25-30 Minutes

Getting your own Burger King coupon is the best way to enjoy delicious burgers at its cheapest price. In Burger King, they use a gas flame grilling process that makes yummy and delicious different kinds of burger. If you’re up for breakfast, they serve muffin sandwiches wherein you can customize it on your own. You’ll be surprised with all the kinds of burgers to choose from – chicken or beef burgers. There are choices that can even give you huge burger patties. You won’t be disappointed with eating a burger here!

Having your Burger King coupon will help you save money and not spend like a king. Using discount coupons from Burger King, you can eat delicious and satisfying burgers even though you’re on a budget. Getting Burger King coupons is easy if you spare 3 minutes of your time. For your first minute, go to the internet and search for Burger King coupons. Use your second minute to choose which coupons you want to get for your Burger King experience. There are numbers of coupons to choose from. And for your last minute, print the coupons you chose. Don’t forget to bring these discount coupons when you order from Burger King.

Empty your stomachs because you are about to experience America’s comfort food, burgers. Grab your Burger King coupon and for sure, you won’t regret eating and gaining few pounds.

QUICK AND EASY MICROWAVE TACO BURGERS
1/3 cup taco sauce
1/4 cup very fine dried bread crumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, bread crumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each pattie. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggested condiments: pickles, onion slices, salsa, cherry tomatoes

Enjoy!

Jack in the Box is one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 18 states. They also own and operate Qdoba Mexican Grill, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia.

Their burgers and steaks menu includes Steak Teriyaki Bowl, Sirloin Cheeseburger, Sirloin Swiss & Grilled Onion Burger, the Mini Sirloin Burger (made with ground sirloin, American cheese, a tangy pickle, sweet ketchup and grilled onions) and their Sourdough Steak Melt. Add their classic tacos, chicken and fish salads, grilled sandwiches and famous milkshakes, and they’ve become a popular family haunt.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – here are Jack in the Box’s most popular recipes of all time…

*

–Classic Jack in the Box Beef Taco–

1 lb ground beef

1/3 cup refried beans

1/4 tsp salt

2 Tbs chili powder

1/4 cup Ortega or pico pica mild, taco sauce

12 soft corn tortillas

3 cups cooking oil, Crisco brand

6 slices American cheese

1 head lettuce, chop fine

Brown the beef over low heat, use a wooden spoon to chop and stir the meat. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture.

Add the salt, chili powder and 2 Tbs of taco sauce to the mixture. Remove from the heat.

In another skillet heat 1/4 inch of oil until hot.

Spread 1/2 of the beef mixture on the center of each corn tortilla.

Fold the tortillas over and press so that the beef filling holds the sides together.

Drop each taco into the pan of hot oil and fry on both sides until crispy.

When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool.

Slightly pry open add 1/2 slice American cheese

*

–Jack in th Box Mini Sirloin Burgers–

1 lb. ground sirloin

1 tsp. black pepper

1/2 tsp. seasoned salt

1/2 onion sliced thin

4 slices American cheese

6 to 8 pickle slices

Ketchup

1 Tbsp. peanut oil

Combine ground sirloin, seasoned salt, and ground pepper.

Mix well. Slice onion thinly and place into a skillet with peanut oil.

Grill onions slowly, do not brown onions. When the onions are almost translucent make 6 to 8 hamburger patties, make them thick (approximately 1/2 inch), and place into hot pan.

Grill hamburgers for 4 to 5 minutes before turning them. Flip hamburgers, and remove onions. When hamburger patties are done assemble them with.

Bottom bun, pickle, meat patty, cheese, grilled onions, and then ketchup. Serve quickly. We imagine you will find these tasty.

*

Jack in the Box Oreo Cookie Milkshake

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed until smooth.

Break Oreo cookies into pieces while adding them to the blender. Mix on low speed for 5 to 10 seconds or until the cookies are mostly pureed into the shake, but a few larger pieces remain. Use a spoon to break up any larger chunks.

Pour shake into two glasses.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.

What’s new from Jack in the Box

Proving once again that breakfast is not just for egg, sandwiches and sausage biscuits, Jack in the Box restaurants have introduced a filling and protein-packed alternative to the more common fast-food fodder, a Breakfast Pita Pocket.

Featuring scrambled eggs, strips of bacon and ham, and American cheese stuffed in pita bread made with whole grain, and served with a side of fire-roasted salsa.

- Brian