Twin Peaks is making it even harder for the restaurant industry to take their eyes off of our assets.
This week, Restaurant Business magazine named Twin Peaks to “The Future 50” — an independently tabulated list of the 50 fastest growing concepts with sales of $25 million to $50 million. Making the list at No. 41 in the magazine’s July 2011 issue, Twin Peaks’ crave-able food made from scratch, ice-cold draft beer, comfortable mountain lodge setting, and friendly and beautiful Twin Peaks Girls is getting noticed by just about everyone.
“With a ski lodge theme and its ‘Twin Peaks Girls’ servers, Twin Peaks quickly expanded from its original location,” the magazine states. “Twin Peaks dubs itself the ‘ultimate man cave,’ boasting that its beers are served at a frosty 29 degrees, its TVs are always tuned to the big game, portions are generous, and the servers are ever-attentive.”
Also named a “2010 Hot Concept!” by Nation’s Restaurant News, the rapidly expanding ultimate adventure lodge now has 15 restaurants in Texas, Oklahoma, Nebraska, New Mexico, and Kansas. Twin Peaks expects to open at least five new restaurants in 2011 and at least 10 more in 2012.
Twin Peaks Restaurants has brought aboard Lex Berlin to be the rapidly growing ultimate adventure lodge’s Executive Chef.
Berlin will be responsible for the development of Twin Peaks’ crave-able, made-to-order comfort food, which has always been one of the restaurant’s main attractions. He will work with John Franke, Executive Chef of Twin Peaks’ parent company, Front Burner Restaurants, to evolve the menu and its recipes, and he and Twin Peaks COO Rick Akam will ensure quality preparation at each of Twin Peaks’ 15 locations, as well as at future sites.
“I’m thrilled to be joining the Twin Peaks team,” Berlin said. “It’s great to be working in such an energizing environment with such enthusiastic and dedicated folks. I’m really excited to be charged with ensuring the creation of great quality food in our restaurants – both the ones that already exist and the new ones coming.”
Berlin’s extensive career began as a personal chef and gourmet caterer before he was named the first head chef of Romano’s Macaroni Grill – before Brinker International turned it into one of its marquee chains. He managed the kitchen operation for that concept’s expansion for eight years, then became a culinary consultant for concepts ranging from Central Market and eatZi’s to, most recently, Tacos and Tequila in Austin and Zinsky’s Deli in Dallas. In between, he founded Tio’s Tortas, a pioneer in the ethnically driven fast-casual restaurant sector that drew critical praise for its gourmet takes on traditional Mexican sandwiches.
“Lex’s specialization in high-volume, from-scratch production is a perfect fit for Twin Peaks,” said co-founder and CEO Randy DeWitt. “As we grow, the need for a culinary pro dedicated to evolving one of our cornerstones – simple, great, tasty comfort food – became apparent. Lex’s knowledge of regional food is particularly valuable; that will come in handy for regional menu additions such as the Green Chile Chicken we serve in Albuquerque.”
Everything is made fresh and in house at Twin Peaks, from the hand-cut and -breaded Mozzarella Cheese Sticks and the rich, onion- and cheese-topped Venison Chili to the gigantic Chicken-Fried Steak, which is hand pressed and topped with creamy roasted jalapeno gravy crafted from scratch.
Though offerings are anchored by uncommonly awesome home-style dishes like slow-roasted Rib Eye Pot Roast, chipotle butter-brushed Flat Iron Steak, and grilled Homestyle Meatloaf, the menu also includes next-level classics like never-frozen Buffalo wings in four flavors and the phenomenal Twin Cheeseburger with caramelized onions and a choice of five cheeses. New items such as Average Joes (mini jalapeno-cheese brats on a fresh-baked bun) and Cheesy Chili Mac (cheese-slathered cavatappi topped with Venison Chili and toasted breadcrumbs) aim to expand comfort food’s boundaries.
“A clear goal at Twin Peaks is to continuously update and improve its high-caliber standards, including the food it serves,” Berlin said. “My challenge is to streamline the many elements of food preparation so that every Twin Peaks serves the best eats possible, consistently.
“But the really exciting part of working for Twin Peaks is pretty easy to see. It’s like we host a party every day!”
Twin Peaks Restaurants is expanding into Louisiana with plans to open its first location in Baton Rouge later this year thanks to a new franchise agreement with local real estate developers Jim Clark and Cotton Lloyd.
“I’m very excited to introduce Twin Peaks to the Baton Rouge community,” said Clark, who expects to open the restaurant in November and has plans for another in New Orleans in 2012. “People love great food, cold beer, sports and the Twin Peaks Girls. There is no doubt in my mind that this restaurant will be wildly popular here.”
Named a 2010 “Hot Concept!” by Nation’s Restaurant News, Twin Peaks has 15 locations throughout Kansas, Nebraska, New Mexico, Oklahoma and Texas, and is scheduled to add at least five more by the end of 2011.
“Ever since we began franchising Twin Peaks we have had our eyes on Louisiana, because it’s a state that appreciates quality food, a great bar and attractive women,” said Twin Peaks CEO Randy DeWitt, who co-founded the concept in 2005 with Scott Gordon to meet the needs of an untapped market. “It was just a matter of finding the right franchisee, and we have found that person in Jim.”
The Dallas Business Journal gave Twin Peaks a once-over today by publishing an article on the the rapidly growing ultimate adventure lodge’s plans for the future.
DBJ‘s Steven R. Thompson spoke with Twin Peaks co-founder and CEO Randy DeWitt about the Addison-based ultimate adventure lodge’s goals, which include opening two new restaurants each month in the next year via an aggressive franchising program and hiring more management to guide Twin Peaks’ growth. Read the entire article here.
The piece comes in advance of Restaurant Business Magazine‘s inclusion of Twin Peaks on its Future 50 list as one of America’s fastest growing restaurant concepts. The full list will appear in the trade monthly’s July 2011 edition.
Even the normally stodgy business-focused media notices when Twin Peaks expands!
Twin Peaks believes that the best ideas for success come from within its seasoned ranks. So every year, its leaders assemble for a game-raising retreat like no other that ends with a golf outing like no other.
On June 8, the Twin Peaks Golf Tournament, co-sponsored by Avid Golfer magazine, was staged on the shores of Lewisville Lake at both The Tribute at The Colony and The Old American Golf Club – already two of the area’s most difficult courses. But the 200-plus participants – Twin Peaks managers, franchisees, and executives, as well as vendors for the rapidly growing ultimate adventure lodge – had to play 18 holes teeming with booby traps, awkward challenges, and over 30 of the concept’s most entertaining Twin Peaks Girls.
The pay out: a golf adventure no one could possibly forget, with proceeds destined to sponsor a team of Twin Peaks Girls in the Susan G. Komen 3-Day, a pledge-based 60-mile weekend march to raise money for breast cancer research. The Dallas-area march is November 4-6, 2011.
“It’s the most creative golf tournament in North Texas, to benefit a great charity event in North Texas,” said Twin Peaks Director of Marketing Meggie Miller. “Every year, the Twin Peaks Girls strive to come up with original challenges for the golfers. What other golf tournament requires you to tee off while getting ambushed by good-looking lifeguards with water guns?”
More of the tournament’s weapons of mass distraction: One hole required golfers to tee off while wearing a blonde blow-up doll – complete with Twin Peaks costume – tied around the waist. Another hole featured a landing area impossibly clogged with white balls (think of a driving range that hasn’t been cleared all day), but a $10 donation netted a golfer an easy-to-find pink ball to tee off with.
“It also included both a box lunch and buffet dinner of Twin Peaks’ fresh-made, crave-able food,” said co-founder and CEO Randy DeWitt. “What better way to thank our vendors – as well as gather feedback and ideas from them – than to plan an outing bursting with cornerstones of the Twin Peaks concept?”
The tournament concluded the restaurant chain’s annual Idea Exchange, a three-day series of meetings, presentations, and activities that involved management, executives, and franchisees from all of Twin Peaks’ 15 locations. The retreat is designed to mirror what Twin Peaks delivers to its customers: a fun and memorable experience where achievers are cheered, only the best will do, and ideas are shared to make the next adventure even better.
“The Idea Exchange is one of the ways we ensure that we’re built to last as a concept,” said DeWitt. “We explore and review what makes us the best, and encourage open dialogue and the sharing of ideas that will keep us there as we grow – and we have a ball doing it, because having fun is a key to what makes Twin Peaks bold, innovative, and special.”
At Twin Peaks, our Girls are family. So when one is in need, we do everything we can to perk her up.
Kalyn, a Twin Peaks Girl in Tulsa, Okla., left that job and her home town last fall to attend Florida State University. But after her father was diagnosed with a terminal case of malignant melanoma earlier this year, she moved back to Tulsa to help support her family and returned to her position as a Twin Peaks Girl.
On June 5, Twin Peaks Tulsa rallied to support Kalyn with one of its signature events: the Twin Peaks Car Wash. Nearly 20 bikini-clad Twin Peaks Girls (including Kalyn herself) cleaned more than 100 vehicles to raise more than $5,000 for her family – including a $1,200 donation by an anonymous Twin Peaks regular that was matched by the rapidly growing ultimate adventure lodge.
“I was completely speechless when I found out the incredible amount of money we raised,” Kalyn said. “I want to thank those who came out and donated; I just cannot thank you enough. And I also want to thank all of the beautiful Twin Peaks Girls that worked so hard all day. You all brought me to tears … Miracles really do happen.”
Donations, which benefit Kalyn’s family and not any fund or organization, are still being accepted. Contact Twin Peaks Tulsa at 918-250-0700 or Tulsa@TwinPeaksRestaurant.com for more information.
(Photos courtesy of J.R. Cross Photography)
ADDISON, Texas (May 24, 2011) – Twin Peaks Restaurants has announced it will honor the U.S. military this Memorial Day, May 30, by offering free entrees to active military personnel and veterans at all of its 15 locations.
Military personnel must show proper ID or paperwork to receive the free entree, up to $12.
“Many of our Girls have active or retired military in their family, and we all wanted a way to thank them for their service,” said Twin Peaks’ CEO and founder Randy DeWitt.
Twin Peaks’ support of the military includes regularly sending Twin Peaks Girls to DFW International Airport to greet soldiers returning home (see the pic above), as well as shipping Twin Peaks calendars to troops stationed overseas.
A recipient of the prestigious 2010 “Hot Concept!” award from Nation’s Restaurant News, Twin Peaks has opened 15 locations in Texas, Oklahoma, New Mexico, Kansas, and Nebraska during the past six years.
DFW AIRPORT, Texas – On May 12, a quartet of Twin Peaks’ most prized assets volunteered to help commence some rest and relaxation for some of our nation’s finest.
Mandy, Tess, Juanita, and Christina of Twin Peaks’ Lewisville and Addison locations deployed to Dallas-Fort Worth International Airport to welcome home dozens of U.S. Army troops returning from extended tours of duty in the Middle East and elsewhere. Soldiers from 1st Cavalry Division, 1 Infantry Division, and other U.S. Army groups were among the heartily greeted.
But the Twin Peaks Girls didn’t just offer up smiles and an invite to join them at Twin Peaks, where all active-duty U.S. military members can score a free entrée on Memorial Day. They bore gifts: reserve copies of the sold-out Twin Peaks 2001 Calendar, filled with coupons worth more than $200 as well as photos of 24 Twin Peaks Girls frolicking at a rural Texas resort lodge in all manner of dress.
In December, Twin Peaks committed to sending hundreds of hot-off-the-press 2011 Calendars overseas – donated by restaurant guests and matched by the company – to U.S. Armed Forces troops in Iraq and Afghanistan to help raise morale. Since then, a rotating squad of Twin Peaks Girls has been present at several military transport flights to DFW to welcome home inbound servicemen and women right alongside friends and family.
This kind of outreach is natural for Twin Peaks – where weapons of mass distraction can always be found.
ADDISON, Texas — Twin Peaks Restaurants has hired Rick Akam, the man who led Hooters of America Inc. as it emerged as one of the most popular sports restaurants of its kind, as Chief Operating Officer of Twin Peaks Restaurants.
Akam will oversee the operations and expansion of Twin Peaks into a major national chain of high-caliber sports restaurants. Akam joins an executive team that includes Twin Peaks’ co-founders, CEO Randy DeWitt and CFO Scott Gordon, and President Jack Gibbons. Akam will report to Gibbons.
“We’re extremely excited to bring Rick into the Twin Peaks family,” said DeWitt. “To execute our growth plans, it’s critical for us to attract the right people for the right positions, and Rick’s experience and pedigree make his addition to the team a no-brainer. He knows what our target market expects better than just about anyone.”