Exhibit 99-A

FOR IMMEDIATE RELEASE                    Contact:  David M. Findlay
- ---------------------                              Vice President Strategic
                                                   Planning & Investor Relations
                                                   (219) 271-4600


                QUALITY DINING, INC. AND BRUEGGER'S CORPORATION
                          ANNOUNCE APPROVAL OF MERGER


Mishawaka, Indiana (June 7, 1996)--Quality Dining, Inc. (Nasdaq/NM:QDIN) and
Bruegger's Corporation, the nation's largest chain of retail bagel bakeries,
jointly announced today that the shareholders of both companies have now
approved their merger.  The merger is expected to be effective by the close of
business on Friday, June 7, 1996.  Under the terms of the merger, the common
shareholders of Bruegger's Corporation will receive approximately 5,142,127
shares of Quality Dining, Inc. common stock for all shares of Bruegger's
Corporation common stock and up to 141,450 shares of Quality Dining convertible
preferred stock.  As a result of the merger, Bruegger's Corporation will become
a wholly owned subsidiary of Quality Dining, Inc.

     As of June 6, 1996, Bruegger's Corporation owned and operated 53 retail
bagel bakeries and franchised another 279 units in 31 states, and expects to
close the current year with 475 to 500 bakeries.  Quality Dining operated 21 of
the 279 franchised units.

     Nordahl L. Brue, Michael J. Dressell and Stephen A. Finn will join Quality
Dining's Board of Directors.  Messrs. Brue and Dressell are the co-founders of
Bruegger's Corporation.  In addition, Mr. Finn will continue to serve as the
President and Chief Executive Officer of Bruegger's Corporation.

     Daniel B. Fitzpatrick, Quality Dining's president and chief executive
officer, stated, "With the merger approved, we can now move forward with the
acceleration of Bruegger's development as the leading fresh bagel bakery concept
in the country.  We intend to maintain Bruegger's leadership in this segment by
aggressively increasing the development of company-owned units, working closely
with our partners in the franchise community and further enhancing operational
excellence at every level of the organization."

     Mr. Brue commented on the merger, "The combining of our two companies
should result in the new entity being more valuable and efficient than if the
two companies remained separate.  Bruegger's brings a high growth concept, while
Quality Dining supplies the operating excellence and financial capability."

     Mr. Finn stated, "I have known Dan Fitzpatrick personally and
professionally for 15 years; and in my mind, he is one of the finest restaurant
executives in the country.  All of us at Bruegger's are pleased and honored to
be associated with him and his organization."

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QDIN Completes Merger with Bruegger's
Page 2
June 7, 1996

     "We believe that we have an outstanding and experienced franchise community
to spearhead the growth of the concept.  These franchisees should play an 
important role in the success of Bruegger's.  This merger should allow our 
organization to maintain its focus on store level execution and strategic 
growth," added Finn.

     Fitzpatrick concluded, "The synergistic alliance of our two organizations 
should create a dynamic, focused restaurant company whose driving principles are
an obsession with customer satisfaction, exceptional operating execution and the
resulting creation of long-term value for our shareholders."

     Quality Dining, Inc. currently operates a total of 150 quick service and 
casual theme dining restaurants located throughout the country.  The Company 
operates 21 Bruegger's Bagel Bakeries, 63 Burger King restaurants, 42 Grady's 
American Grill restaurants, 19 Chili's Grill & Bar restaurants and 5 Spageddies 
Italian Kitchen restaurants.

     Except for the historical information contained herein, the matters
discussed in this press release are forward-looking statements that involve a
number of risks and uncertainties. Among the factors that could cause actual
results to differ materially are the following: the availability and cost of
suitable locations for new restaurants; the hiring, training and retention of
skilled management and other restaurant personnel; the ability to obtain the
necessary government approvals and third-party consents; changes in governmental
regulations, including any increase in the minimum wage; and other risk factors
listed from time to time in the Company's filings with the Securities and
Exchange Commission.

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