Newport Beach, Calif - 21 May, 2004 -

Rockin Baja Lobster, the six unit Southern California chain of Baja Mexico-style cantinas, has formed a joint venture with Fransmart to expand the concept around the United States and select international markets. Rockin Baja Lobster has a one of a kind cuisine inspired by the unique cooking style found in Puerto Nuevo which highlights spicy, flash fried lobster served with fresh tortillas. Rockin Baja Lobster takes its own spin on the Baja style by offering "signature buckets" such as their Sombrero Bucket filled with lobster, crab, shrimp, steak, chicken and calamari steaks all cooked Baja style. Rockin Baja Lobster also has a highly successful beverage program of gourmet margaritas, specialty tequilas, and other unique drinks. All menu items come with bottomless Caesar salad, rice and beans and all the fresh hot tortillas and salsa customers can eat. Restaurants are typically 4,000 - 6,000 square feet, seat approximately 250 guests including the bar. So far all restaurants have been conversions which have allowed all Rockin Baja Lobsters to be opened for under $250,000 and this is a strategy that is expected to continue. "The DiRienzo's created an amazing concept that we think can grow into a $500 million business over the next 7-10 years" Dan Rowe, president and CEO of Fransmart stated. Among the newly created Rockin Baja Lobster team is corporate chef Kelly Mullarney, who is a graduate of the Culinary Institute of America and has been honored with several awards and accolades, including an invitation in 1996 to cook at the prestigious "James Beard House" in New York City before he went on to become the head of operations at the House of Blues in Chicago. Rick DeMarco who is currently the chief operating officer for Fransmart will also head the operational development of Rockin Baja Lobster. DeMarco was previously the head of operations for House of Blues and California Pizza Kitchen. Rockin Baja Lobster was created from a family's love of Puerto Nuevo lobster dinners. Joe DiRienzo converted his general grocery store into the first Baja style restaurant and his son Rick DiRienzo has since expanded it to six locations in Southern California before teaming up with Fransmart for expansion. For more information on Rockin Baja Lobster Cantina and Grill visit www.rockinbaja.com or contact Kathy Thombs at 949-719-3800 Ext. 312, kathyt@fransmart.com.

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