PRS Newsletter – Volume 3

PRS Client Spotlight: Stephan Pyles Restaurant

At Preferred Restaurant Services, one of our goals is to help raise dining to an entirely new level in terms of quality, service and design. PRS client Stephan Pyles is doing just that. A fifth generation Texan and a pioneer of new American cuisine, Mr. Pyles has created 14 restaurants over the past 22 years. He was the first Texan inducted into The James Beard Foundation’s Who’s Who of Food and Beverage in America. Bon Appétit has credited him with "almost single–handedly changing the cooking scene in Texas." In Dallas, the Stephan Pyles restaurant offers a highly stylized dining experience, unlike anything the city has ever seen. Diners who expect the unexpected will be delighted.

The restaurant is located within the Dallas Arts District on Ross Avenue at St. Paul Street in Southwest Plaza, originally built in 1963 and designed by noted architect George Dahl. Just steps away – the Dallas Museum of Art, the Nasher Sculpture Center and the Meyerson Symphony Center.

The 160–seat restaurant employs architecture and design that salutes the arts of fine cooking and dining. It sensually melds ultra–modern geometric shapes in metal and wood with vivid regional accents – Southwestern sunset and desert colors, stacked Texas flagstone and terra-cotta brick.

Every element of the Stephan Pyles restaurant contributes to the dining experience in its entirety. Artwork plays an integral role in the mix, balancing the majesty that represents "Texas of the mind" with the tastes of New Millennium Southwestern Cuisine.

And then there’s the cuisine – a global tapestry of tastes, flavors, aromas and textures from Texas, South America, Spain, the Middle East, and the Mediterranean. All foods, including breads, are prepared on–site with an emphasis on organics and freshness.

Working alongside Mr. Pyles, Michael Welch is the chief financial officer/partner at Stephan Pyles and coordinates all the business aspects of the restaurant. George Majdalani serves as managing partner, directing the overall restaurant operations and maintaining highest service standards attributable to the 5–star dining experience.

Says Mr. Welch: “At Stephan Pyles, we understand the importance of focusing attention toward the things we know. PRS is a valuable asset to our restaurant in sourcing multiple services, from property and casualty, health benefits, to employee accident insurance, all at economies not available to a single–unit operator. By bundling our services with PRS and allowing them to do what they know, we have been able to get to the core of our business: taking care of our guests. Thanks to PRS, we have become active members of TRA and GDRA. We continually grow our business by networking in the restaurant community and we appreciate PRS’s partnership in those efforts.”

PRS is honored to include Stephan Pyles Dallas in our client family.

What’s Preferred and Not Preferred
Top food and beverage trends from VP of Marketing Eva Mangas

As we wrap up the year, we couldn‘t be more excited about sharing some of the counter–chic movements of our client‘s top chefs – honest–to–goodness, good old–fashioned favorites making a comeback! With 2008 fast approaching, stay tuned for next month‘s “Off The Menu” which will take a look at upcoming hot marketing ideas, from changes taking place among consumer audiences to what to watch in traditional and online marketing. We will continue to give you the info you need on important trends and how to make the most of them to increase sales and grow your business in the New Year.

Now for the November 2007 Preferred List – it’s amazing what flavor and cuisine can accomplish!

Top 5 Benchmark Trends

Trend #1 Dessert Downsizing ...
... in size only. Never in flavor! A tapas–style dessert menu is the trend. Who can possibly say ’no’ to bite size desserts – especially when they are bursting with flavor and cost only a buck or two per morsel per tasting?

Trend #2 America Goes Latin!
Or at least Latin American. Mediterranean, Spanish and Portuguese cuisine are still in vogue, but look out because America has fallen hard for Latin cuisine.

Trend #3 Grow Naturally, Harvest Locally
Interest in organic foods and ingredients isn’t new... but today’s consumers and restaurants are demanding food that is grown organically and that doesn’t cost next month’s mortgage payment.

Trend #4 Here’s to the Memories
Cooking seasonally aside for a moment, more chefs create based on memories of mom’s, dad’s and grandma’s cooking than anything else ~ Home–style cooking – Southern cooking with a Creole twist.

Trend #5 Food & Beverage, Quite Literally!
Lemon Verbena Cosmopolitans, Purple Basil, Mint Juleps, MarTeaNis. Truffles and chocolate flavored cocktails, add super fruits like Goji Berries and good old fashioned drinks (whisky’s, scotches and tequila’s) straight up! These drinks are all making their way onto the beverage list.

Testimonial: Dolce Group, Los Angeles

The Dolce Group is a Los Angeles based restaurant team that ranks amongst the leading hospitality groups in the country. The Dolce Group has begun expand their restaurant empire across the country.

“Preferred Restaurant Services provided our management staff with an upgraded health plan at better economies, and the entire team at PRS had provided outstanding customer service to our group. We look forward to working with PRS as we continue our national growth strategy.”
~ Joe Artle, Director of Operations, Dolce Group

Dear Dean: I am hearing a lot about Health Savings Accounts. What are they and does PRS provide them?
Yes, we do offer them! A Health Savings Account (HSA) is an alternative to traditional health insurance. In short, it is a savings product that offers a different way for consumers to pay for their health care. HSAs enable you to pay for current health expenses and save for future qualified medical and retiree health expenses on a tax–free basis. Preferred Restaurant Services does offer HSAs and the many benefits that come with such a plan. If you are interested in this benefit please contact Dave Hovey at 972–764–3110.

Welcome, New Clients!

• Georgetown Saloon, Connecticut
• The Greek Olive, Connecticut
• Doc Greens Salad and Grill, Texas
• Novrozsky’s, Texas

Team Members in the Spotlight
Meet Dave Hovey, Director of Sales Operations and 2007 Team Member of The Year, and new Team Member Zach Hopkins.

Dave Hovey – Director of Sales Operations
Last month, Dave was in the spotlight and many clients were able to read about his contribution to PRS. We are proud to announce Dave Hovey as 2007 Team Member of the Year! Congratulations Dave! Dave brings great leadership and knowledge of our business to PRS. When it comes to a balanced approach on service, sales and teamwork Dave is sure to get it done. Congratulations Dave on being selected as this month’s Employee Spotlight. Thank you for all that you do.

Zach Hopkins – Director of Operations – Preferred Restaurant Management Group
Please join us in welcoming restaurateur Zach Hopkins. Zach comes to Preferred Restaurant Services with 16 years in food and beverage, during which he successfully managed and operated half a dozen restaurants and owned one himself. Zach also has a background in the entertainment industry – most recently completing a supporting role in the new Cohen Brothers film, No Country for Old Men with Tommy Lee Jones and Woody Harrelson. Zach’s comprehensive background in both hospitality and entertainment sets him up nicely to lead the charge for one of our new entertainment venues. Stay tuned for next month’s Off The Menu for more details.