Rubio's(R) Restaurants, Inc. Announces Executive Appointment

Rubio's Promotes Marc S. Simon to Chief Operating Officer

CARLSBAD, Calif. // GLOBE NEWSWIRE // -- Rubio's Restaurants, Inc. (Nasdaq:RUBO) announced today the promotion of Marc S. Simon to the newly-created position of Chief Operating Officer, reporting to President and Chief Executive Officer Daniel E. Pittard. In his new role, Mr. Simon will oversee all operational aspects of Rubio's Fresh Mexican Grill restaurants, including field operations, operations services, field training, total quality management, and supply chain management.

Mr. Simon joined Rubio's in November 2007 as Senior Vice President of Operations, bringing an extensive business and operations background to Rubio's. Prior to joining the Company, he served as CEO for America's Incredible Pizza Company in Tulsa, Oklahoma. From 1994 to 1998, Mr. Simon worked for McDonald's Corporation as Vice President for Corporate Development. He led the team that brought Chipotle Mexican Grill into McDonald's and later served as Regional Director for Chipotle. In addition, Mr. Simon spent 17 years with Ernst & Young's consulting arm where his practice focused on strategic issues across the restaurant, distribution, manufacturing and service industries. Mr. Simon has a Master's degree in Fine Arts and a Master's degree in Library and Informational Science from Case Western Reserve University and a Bachelor of Arts degree from Ohio University.

"This well-deserved promotion recognizes the significant impact Marc has made in leading our operations team and is a reflection of his passion for continuous improvement in all aspects of the business," said Daniel E. Pittard, President and Chief Executive Officer of Rubio's.

About Rubio's(R) Restaurants, Inc. (Nasdaq:RUBO)

Bold, distinctive, Baja-inspired food is the hallmark of Rubio's Fresh Mexican Grill(R). The first Rubio's was opened in 1983 in the Mission Bay community of San Diego by Ralph Rubio and his father, Ray Rubio. Rubio's is credited with introducing fish tacos to Southern California and starting a phenomenon that has spread coast to coast. In addition to its signature wild Alaska Pollock fish tacos and other seafood items including grilled mahi mahi and shrimp, Rubio's features chargrilled marinated chicken, lean carne asada steak, and slow-roasted pork carnitas. Guacamole and a variety of salsas and proprietary sauces are made from scratch daily, and Rubio's cooks using canola oil with zero grams trans fat per serving. The menu, highlighting an assortment of Beach Mex(R) fare, includes tacos and Grilled Gourmet Tacos, burritos, salads, wrapsaladas, and bowls, quesadillas, HealthMex(R) offerings which are lower in fat and calories, and domestic and imported beer in most locations. Each restaurant design is reminiscent of the relaxed, warm and inviting atmosphere of Baja California, a coastal state of Mexico. Headquartered in Carlsbad, California, Rubio's operates, licenses or franchises more than 195 restaurants in California, Arizona, Colorado, Utah and Nevada.

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