Global Allliances

international brands

Fresh Berry Yogurt

FreshBerry Yogurt

Frozen yogurt was fresh on Carolyn Archer's mind in late 2006 when she approached David and Camille Rutkauskas about slowly working some cool, healthy desserts into the menu of their Camille's Sidewalk Cafe chain. Archer was thinking small - just a tiny piece of the couple's hugely successful enterprise. Although she is company senior vice president and Camille's sister, Archer was stunned when they decided to trademark the FreshBerry yogurt and open an entire store around it.

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Camilles Sidee Walk Café

Camilles Sidewalk Café

Founders Camille and David Rutkauskas have expanded their offerings to include Corporate Catering and a new expanded breakfast menu. Camille's Sidewalk Cafe now has 84 cafes in 27 states. With over 900 territories in development worldwide Camille's Sidewalk Cafe continues to grow and provide their market with a fresh alternative to fast food, in an atmosphere where you can... Eat, Relax and Enjoy!

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Rex's bite size Chicken

Rex's bite size Chicken

The BIG attraction since 1951. From the day we opened at an Oklahoma gas station, diners flocked to Rex's Chicken. Word spread until travelers across the USA were mapping a route that brought them to Rex for crispy bite-size chicken, fabulous fry bread and honey sides.

We don't have a clue what makes people drive a thousand miles to see a gigantic leaping muskie or a palace of corn, but we do know what makes them stop by Rex's Chicken — food too good to pass up.

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Ludgers Bavarian Cakery

Ludgers Bavarian Cakery

From Cakes for weddings to extravagant desserts for all occasions. Ludgers Bavarian Cakery is a delight in every rite.

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CherryBerry Self-Serve Yogurt Bar

CherryBerry Self-Serve Yogurt Bar

CherryBerry Self-Serve Frozen Yogurt offers over 50 premium rotating healthy and fat-free frozen yogurt flavors and over 50 toppings. The beauty behind CherryBerry is that customers have complete control. Upon entering, they simply grab a cup and start mixing. They can then visit the topping bar to add any or all of the toppings leaving nothing to be desired. Toppings range from granola, cereals and fresh fruits, to all kinds of candies, sprinkles, and even specialty items such as a variety of nuts. After customers have filled their cups, they weigh their creation on a scale and pay for it by the ounce. At CherryBerry, the possibilities are endless. Simply swirl it, top it, weigh it, pay for it. CherryBerry gives the fun to people by allowing them to create their own frozen yogurt.

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Small Cakes

Small Cakes

Jeff Martin and his wife Brandy founded the wildly popular smallcakes that bakes and frosts 15 signature flavors every morning, fresh from scratch. Smallcakes features seasonal and special flavors created by Jeff. After appearances on the Food Network's "Cupcake Wars" seasons one and two as well as on the hit daytime talk show "The View", Smallcakes became well known and in hot demand in neighborhoods across the nation.

Smallcakes believes in its slogan of "Maybe a Cupcake Will Help?" and regularly rewards customers. Smallcakes gives free cupcakes for foursquare check-ins, routinely offers Facebook specials or giveaways and shares through Twitter as well. Giving back to the community is important and Smallcakes regularly donates daily leftover cupcakes to charitable partners as well as provides fresh Smallcakes to events and causes.

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Dixie Cream

Dixie Cream

With more than 80 years of donut-making to our name, Dixie Cream knows how to make donuts that defy comparison. Notice that our donuts are a little taller than others. Notice too, the golden band around the middle of a Dixie Cream. That's our promise of light and creamy melt-in-your-mouth goodness that just gets better by the bite.

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Sushi Freak

Sushi Freak

When the idea of Sushi Freak was first conceived, we knew we would have to offer fresh, high-quality sushi to be successful. Anything else would'nt cut it.
We knew to do this, we needed the recipes, training and support of an experienced Master Sushi Chef. And, there was the rub. We suspected a traditional chef would balk at the idea of serving "customizable, made-to-order sushi in a fast-casual setting". We were right!
And thus, the battle for Sushi Freak began. Old school vs. new school. Time-honored tradition meets 21st century contemporary. Clash of the Titans.
Enter Master Sushi Chef James "Oshi-San" Oh – challenge and solution rolled into one.
To become a Master, a traditional sushi chef undergoes years of training under the watchful eye of a skilled tutor. Learning to make sushi the right way is considered a privilege, and it takes years of hard work to be granted Master Sushi Chef Status.
Traditionally trained sushi chefs work their way up, pay their dues and take a lot of pride in their craft. Chef Oh, tells of having to work an entire year before even being able to touch the rice! He had to clean, sweep and run errands to prove his worth before he was permitted to enter the brotherhood of sushi makers.
When we initially ran our fast-casual sushi concept by Chef Oh, he scoffed. "Sushi – no rush, take time. Good sushi – not fast!" he said adamantly. He did not think high-quality fresh sushi could be served in a fast-casual restaurant setting.
After much discussion, long sleepless nights and plenty of sake to drink, we finally reached a compromise. We agreed to respect the art of sushi by following Chef Oh's strict guidelines regarding ingredient quality and his technique standards. If we were willing to follow his recipes and time-honored practices, he agreed to support our contemporary concept.
Chef Oh, enlightened us with some of his sushi-making secrets – from proper fish handling to the magic behind his famous recipes. (Let's just say a good Master Sushi Chef knows the art of making masterful sauces). Upon our meeting of the minds, we toasted the occasion with sake, looked to the future and vowed to keep Chef Oh's secrets.
That's how Sushi Freak came to be. That's why you get to savor the culinary artistry of Oshi-San's fabulous recipes in our unique setting. Enjoy!

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Roxberry Juice Co

Roxberry Juice Co

This is a fantastic Juice Concept. They are into all sorts of Juice, Smoothies, etc. With a focus on both taste and health conscious, Roxberry has a one up over all its competitors.

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Wood Fired Fresco

Wood Fired Fresco

This is an Italian Kitchen concept. With contemporary Italian food and a plush dining experience, Fresco is just the perfect dine out.

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Geisha House

Geisha House

GEISHA HOUSE is a modern Japanese Restaurant, Sushi Bar and Sake Lounge that embraces the flavor of traditional Japan while catering to the hip, sophisticated clientele of Los Angeles, Orange County.

Taking a cue from Japan's popular sake bars and traditional Geisha Houses of entertainment, GEISHA HOUSE serves Japanese cuisine as well as fresh sushi and sashimi dishes with contemporary spin. Whether it's a wrap party or a simple dinner for two, GEISHA HOUSE is a destination point for groups of all sizes.

However … Be Warned!

GEISHA HOUSE IS NOT ANOTHER SUSHI RESTAURANT

Sensual…Ethereal…Mysterious…

GEISHA HOUSE provides a sexy dining experience that titillates the senses, beginning with the palate and continuing from there...While most sushi restaurants tend to ignore or hide from Japan's rich sexual history…GEISHA HOUSE embraces it. A combination of five star sushi restaurant set in the atmosphere of surreal high-class brothel, the goal of GEISHA HOUSE is to make the client climax. GEISHA HOUSE provides the vibe, the music, and the intoxicating tones necessary to create sensuality through taste, touch, smell, and complete stimulation.

If all you want is a California roll, you're at the wrong sushi restaurant.

Geisha girls, seared albacore, Sake-Infused Martinis, Kamasutra… all lead to one thing…a happy ending.

This is sex…

This is GEISHA HOUSE

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Johnny Small

Johnny Smalls

Johnny Smalls takes a no-hassle approach to dining with no reservations, no sequence of service, no entrees and no problems. The charming new restaurant offers small plates and big fun with menu of more than fifty shareable dishes. The menu encompasses Spanish tapas, Asian dim sum, Italian antipasti, Mediterranean mezze, Mexican antojitos, classic American starters, and zesty original skewers. Che Scott Minervini spotlights the most delicious flavors on Earth at Johnny Smalls, regardless of original and cultural.

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Ketchup

Ketchup

Ketchup takes classic American cuisine and catapults the dishes into the modern age: menu inspirations based on childhood favorites, recreated with a gourmet upscale twist. The Dolce Group takes the traditional American grill: boring and predictable, and reinvents the concept to create Ketchup: youthful, innovative, and fun. Say goodbye to the tired American grill and steakhouse concept: no more oversized mahogany boots, checkerboard-tiled floors, sepia-toned photographs of yesteryear, boring background music and atmosphere on par with a senior citizen's buffet in a Midwestern shopping mall. Instead, at Ketchup, patrons step right into the midst of a white-hot party and sink down into a sleek, streamlined, and surprisingly comfortable Ludwig Mies van der Rohe-designed chair.

Tables are strategically placed close enough together to facilitate social interaction but never feel cramped or crowded. Speakers pump sounds of the new. The vibe is sexy, sophisticated and cool. Although food sometimes takes a backseat to the scene in restaurants such as this, Ketchup's cuisine is deservedly front and center. The culinary philosophy is simple: using fresh and high-quality seasonal ingredients purchased daily from the farmer's market to recreate classic American dishes with a modern twist: Barking Dogs: two mini kobe beef hot dogs, smothered in classic kobe chili with melted cheddar and homemade ketchup. The Grand Daddy: the mother of all burgers, topped with Irish Cheddar or English Stilton cheese, heirloom tomatoes, caramelized onions, all on a brioche bun. Shake N Bake: a succulent, crusted chicken breast, served with garlic smashed potatoes and seasonal veggies. Homemade Valhrona Chocolate Chunk Cookies sandwiched over vanilla bean ice cream. The innovative martini menu uses fun mixes such as Kool-Aid, and 'Lucent' Absinthe, plus an extensive wine list and service team is on-hand to assist with pairings.

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Rare 120 Degrees

Rare 120 Degrees

The focus at Rare 120º is to use the freshest seasonal ingredients, with an emphasis on organic and farm raised meats to create new twists on old steakhouse favorites. The A la carte menu was no afterthought, this was an intentional nod to encourage guests to build their ideal experience by marrying the perfect protein and sides. Prime steaks are aged 28 days, other carnivorous selections include Colorado Lamb Chops, Berkshire Pork Porterhouse, and Organic Chicken Two Ways. From the sea, you can expect Chilean Sea Bass, Alaskan King Crab Legs and Pan-seared Scallops. Additionally, there is an ample selection of starters running the gamut of cold, crisp and hot. Rice Cracker Tuna, Mini Iceberg Wedges and Kobe Meatball Lollipops are popular choices. Finally, a tempting variety of sides are available such as Mushroom Pot Pie, Grilled Corn, and a Mashed Potato Trio (lobster, truffle, and rosemary-parmesan).

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