Ruby Tuesday Expands Its Training Program With A World-class Culinary Arts Center
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Ruby Tuesday Expands Its Training Program With A World-class Culinary Arts Center

(Wednesday, March 14, 2007) - Ruby Tuesday, Inc. (NYSE: RI), one of the nation's leading casual dining restaurant chains, announces the grand opening of its new Culinary Arts Center, which is an expansion of its on-site training program, located at the Ruby Tuesday Restaurant Support Center in Maryville, Tennessee. The new facility was created at a cost of more than $4 million and will greatly enhance hands-on culinary training for employees at all levels of the organization, from hourly team members to restaurant managers to the company's senior leadership. It is one of the most advanced and well-equipped of any in the industry.

The custom-designed, 6,300-square-foot space includes a classroom with multiple learning stations, all of which incorporate the equipment and supplies found in a typical Ruby Tuesday restaurant. Attendees will participate in interactive, instructor-led culinary classes. The Center features advanced audio and video equipment, computer-driven displays, and an elaborate refrigeration and ventilation system.

"The addition of our new Culinary Arts Center is the latest example of Ruby Tuesday's commitment to continually improving the skills and performance of all our team members," said Jim Domanic, Director of Training and Development. "It will provide training that will enable team members to prepare food and beverages with uncompromising freshness and quality in our restaurants," he added. Ruby Tuesday team members attend development classes year-round at the company's Maryville training center. In addition, they are treated to deluxe overnight accommodations and four-star meals at the nearby Ruby Tuesday Lodge(TM), where they share ideas and best practices with their teammates as well as the company's leadership.

"Few if any restaurant companies invest the resources we do in learning programs and facilities," Domanic said. "Our new Culinary Arts Center is another example of our on-going commitment to the development and success of our people."

About Ruby Tuesday
The Ruby Tuesday concept was born more than 30 years ago, when current Chairman and CEO Sandy Beall opened the first restaurant near the University of Tennessee in Knoxville. Since then, the company has grown to over 900 company-owned and franchised restaurants in 43 states and 15 countries around the world. Ruby Tuesday is aggressively franchising territories in the western United States and in international locations. Ruby Tuesday, Inc. is traded on the New York Stock Exchange (NYSE: RI). More information about the company can be found at

Special Note Regarding Forward-Looking Information
This press release contains various "forward-looking statements," which represent the Company's expectations or beliefs concerning future events, including one or more of the following: future financial performance and restaurant growth (both Company-owned and franchised), future capital expenditures, future borrowings and repayment of debt, payment of dividends, stock repurchase, and restaurant and franchise acquisitions. The Company cautions the reader that a number of important factors and uncertainties could, individually or in the aggregate, cause actual results to differ materially from those included in the forward-looking statements, including, without limitation, the following: changes in promotional, couponing and advertising strategies; guests' acceptance of changes in menu items; changes in our guests' disposable income; consumer spending trends and habits; mall-traffic trends; increased competition in the restaurant market; weather conditions in the regions in which Company-owned and franchised restaurants are operated; guests' acceptance of the Company's development prototypes; laws and regulations affecting labor and employee benefit costs, including potential increases in federally mandated minimum wage; costs and availability of food and beverage inventory; the Company's ability to attract qualified managers, franchisees and team members; changes in the availability and cost of capital; impact of adoption of new accounting standards; impact of food-borne illnesses resulting from an outbreak at either Ruby Tuesday or other restaurant concepts; effects of actual or threatened future terrorist attacks in the United States; significant fluctuations in energy prices; and general economic conditions.


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