ST. PETERS, MO. — Pappy’s Smokehouse is the latest business to join the tenant roster at The Shoppes at Mid Rivers in the suburban St. Louis community of St. Peters. The 2,800-square-foot restaurant is expected to open by the end of this month. This is the second location for Pappy’s, which serves signature dry-rubbed baby back ribs. GBT Realty Corp. owns The Shoppes at Mid Rivers, which opened in 2018 and is home to a mix of retailers such as Academy Sports, HomeGoods, Ulta, Marshalls and Outback Steakhouse.
STREETSBORO, OHIO — Slim Chickens, a fast-casual restaurant, has opened its newest location in Streetsboro, about 30 miles southeast of Cleveland. David Giesen is the franchisee behind the Streetsboro restaurant. He has opened 16 restaurant franchises with the Arby’s and Freddy’s brands. The Streetsboro Slim Chickens is expected to create 75 new jobs in the community. Since its founding in 2003, Slim Chickens has grown to more than 100 restaurants in 17 states with a goal of opening 600 restaurants by 2025. This is the brand’s second location in Ohio. Fayetteville, Ark.-based Slim Chickens is known for its fried chicken and Southern-inspired sides.
CHICAGO — Cheba Hut will open its first Illinois location in Chicago’s Wicker Park on Monday, Oct. 19. The marijuana-themed sandwich shop is located at 1948 W. Division St. The “toasted” sub shop offers over 30 signature sub sandwiches, as well as a variety of treats, salads and munchies and a full-service bar. Drinks like the Dirty Hippie, Hot Box and Cheba Rita are all Cheba Hut signatures. The restaurant will enforce current COVID-19 guidelines, including heightened sanitation protocols, social distancing requirements and requiring all guests and staff to wear face masks. Chicago residents Lance Frericks and Chris Custer are opening the first Illinois location. Cheba Hut was founded in 1998. Its previous Midwest representation consisted of a single shop in Madison, Wis.
NORTHFIELD, MINN. — Marcus & Millichap has brokered the $1.7 million sale of a 3,496-square-foot property occupied by Arby’s in Northfield, about 40 miles south of Minneapolis. The net-leased building is located at 2220 Gleason Court. Tom Gommels of Marcus & Millichap marketed the property on behalf of the seller, a limited liability company. Gommels also procured the buyer, an out-of-state limited liability company.
SOUTH HOLLAND, ILL. — JLL Capital Markets has arranged the $2.7 million sale of a three-tenant retail building in South Holland near Chicago. The 5,000-square-foot property is home to Chipotle, JJ Fish & Chicken and an unnamed corporate wireless provider. Alex Sharrin, Alex Geanakos and Eric Cline of JLL represented the seller, Glazier Corp., which is a local Chicago developer. A Southern California-based private investor purchased the asset.
BAY CITY AND SOUTHGATE, MICH. — Domino’s plans to open two new locations in Michigan. The Ann Arbor-based pizza chain leased 2,500 square feet at the corner of Washington Avenue and 7th Street in downtown Bay City, about 15 miles north of Saginaw. In addition, Domino’s purchased a 2,000-square-foot building formerly occupied by Radio Shack in Southgate, about 15 miles southwest of Detroit. Michael Murphy and Tjader Gerdom of Gerdom Realty & Investment represented Domino’s in both deals. The pizza chain did not provide any details on when the restaurant openings will occur.
WESTMONT, ILL. — Whiskey Hill Brewery & Kitchen has leased 3,740 square feet at Quincy Station in Westmont, about 18 miles west of Chicago. The company will operate a restaurant and bar at the new space. Whiskey Hill currently operates a production facility and tap room in Westmont. Restaurant industry veterans Matt Weil and Rob Salerno founded the company in 2018. Michael O’Connor of Holladay Properties negotiated the new lease at Quincy Station, which is a residential and retail project slated for completion in December 2021.
ANN ARBOR, MICH. — Domino’s Pizza Inc. (NYSE: DPZ) reported that its U.S. same-store sales grew 17.5 percent in the third quarter compared with the same period last year. The Ann Arbor-based pizza chain says it was positively impacted by customers ordering more takeout during the COVID-19 pandemic. Global retail sales increased 14.4 percent in the third quarter to more than $3.7 billion. Revenues increased $146.9 million or 17.9 percent, while net income increased $12.8 million or 14.8 percent. As of Oct. 5, Domino’s estimates that fewer than 300 international stores are temporarily shuttered. There are more than 17,200 Domino’s stores in over 90 markets.
COLUMBUS, OHIO — True Food Kitchen has opened its first Ohio restaurant at Easton Town Center in Columbus. The restaurant brand was founded in 2008 by Sam Fox and Dr. Andrew Weil, creator of the anti-inflammatory diet, which involves selecting foods that help fight chronic inflammation. True Food Kitchen serves a variety of vegetarian, vegan and gluten-free options. As a result of COVID-19, the restaurant is currently offering family to-go meals and carryout cocktails. The dining room includes 27 tables that are spaced six feet apart. The restaurant also includes an outdoor patio. There are 34 True Food Kitchen locations in 15 states.
MARYVILLE, TENN. — Ruby Tuesday Inc. has filed for Chapter 11 bankruptcy protection with plans to permanently close 185 restaurants that were shuttered during the COVID-19 pandemic. The company’s 236 open locations will remain operational throughout the reorganization process. The Maryville, Tennessee-based chain is the latest restaurant group to fall victim to the economic pressures caused by the coronavirus pandemic. California Pizza Kitchen filed for Chapter 11 protection in July citing similar struggles. “This announcement does not mean ‘Goodbye, Ruby Tuesday’ — this is ‘Hello, to a stronger Ruby Tuesday’,” said CEO Shawn Lederman in a statement Wednesday, playing off the lyrics to the popular Ruby Tuesday song recorded by The Rolling Stones, which was released prior to the company’s founding in 1972. In response to the pandemic, Ruby Tuesday implemented a number of new practices including an expansion of third-party delivery and off-premise services, the introduction of a virtual kitchen initiative and the launch of ‘Ruby’s Pantry,’ an option which allows customers to purchase uncooked food, groceries and other essentials for delivery through the company’s website. With in-store dining historically representing over 90 percent of the company’s total sales, these initiatives are expected to play a part in Ruby’s Tuesday’s …