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Moves by Jeb Bush add to talk of 2016 candidacy

WASHINGTON — Jeb Bush's decision to release a policy-laden e-book and all his emails from his time as governor of Florida has further stoked expectations among his allies that he will launch a presidential bid.

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Ebby Halliday acquires Fort Worth’s Williams Trew

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Meridian Bank Texas parent acquired by UMB Financial for $182.5M

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Cousins Properties to sell 777 Main tower in downtown Fort Worth

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T&P Warehouse: Historic building remains in limbo as area redevelops

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La Madeleine prototype opens in Fort Worth

The new La Madeleine in southwest Fort Worth. Photo courtesy of La Madeleine. 

What do La Madeleine and Vanilla Ice, aka Robbie Van Winkle have in common?


The signage for the new La Madeleine was done by The Loomis Agency out of Dallas. La Madeleine, along with several other Le Duff brands, had experimented with digital menu boards, but decided to go back to more old-school, French café-style chalkboard menu boards, designed by Loomis.
“We found the digital menu boards were made for a different type of restaurant than La Madeleine,” said Cahill. “We might use them in our airport locations, but for most of our restaurants it doesn’t make sense.”


Loomis was founded by Paul Loomis, a composer and musician who crossed paths in 1990 with Dallas rap artist Vanilla Ice. Loomis helped produce his first album. That album, which produced the ubiquitous hit, “Ice Ice Baby” and its thumping bass line derived from David Bowie’s “Under Pressure” also gave Loomis the ability to build a world-class music production facility. In 1998, Loomis added to that group by acquiring a small creative group, renamed Loomis, which specializes in full-service advertising for consumer-oriented clients.


Clients, aside from La Madeleine, include Pier 1, Cash America, Papa John’s Pizza and Dairy Queen.
As for Vanilla Ice, he’s currently in a reality show on the TLC Network titled Vanilla Ice Goes Amish. – Robert Francis
 

 

Robert Francis
rfrancis@bizpress.net

The new La Madeleine restaurant that opened recently in 4,500 square feet of space in southwest Fort Worth at Overton Park Place drew a crowd on its first Sunday morning.
John Cahill would not have been surprised. As chief operating officer with La Madeleine, owned by Le Duff America, Cahill said the company had been looking in southwest Fort Worth for some time.


“This is a perfect spot for us,” he said a few days before the official opening. Located in what was until recently a mattress retail store, the location at the corner of the Weingarten Realty-owned power center is right in the restaurant’s educated, middle-to-upper income demographic.
The new restaurant is also the first of a new line of prototype restaurants that La Madeleine hopes to use as a springboard for an aggressive growth strategy and the brand’s move into franchising, said Paul Carolan, chief development officer of Le Duff.


La Madeleine currently has 63 locations in the Dallas-Fort Worth area, Austin, San Antonio, Houston, Baton Rouge, New Orleans, Atlanta and Washington, D.C. This is the chain’s second Fort Worth store, though it did have one in downtown Fort Worth that closed several years ago. Carolan said the restaurant is also looking for other locations in or around Fort Worth.
The new prototypes showcase the bakery more so customers can watch the pastry chefs at work.
The restaurant’s first franchised restaurant is expected to open in Lubbock early next year, Carolan said, but the company hopes to add about seven company stores and some nontraditional locations, such as one planned for Dallas/Fort Worth International Airport in 2014.


While a few things have changed, Cahill said the chain’s most popular foods remain the same – chicken la Madeleine, chicken salad, chicken friand, quiche Lorraine and tomato basil soup. The chain’s customers are about 60 percent women, he says.
Unlike some fast casual restaurants, La Madeleine is in no hurry to rush customers in and out the door.
“We’ve changed a few things, but it retains its classic La Madeleine feel,” he said. “People come in for the food and many come in and stay. That’s fine with us. We make our restaurant feel cozy for that very reason. We want them to be comfortable.”
 

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