Food and Drink - Spring 2011 - (Page 194)

>r RESTAURANTS sizzler usa Staging the Sizzle Sizzler USA believes remodeled restaurants have boosted sales. By Russ Gager >> Sizzler throughout the country has implemented a new eye-catching, modern decor and significantly improved food quality. The company says sales have jumped dramatically as a result. f clothes make the man, a restaurant’s décor can draw attention and new business to it. Sizzler USA franchisee Murray Gast, co-owner of 11 Sizzler locations in Oregon, emphasizes that his customers are attracted by the extensive makeover of his restaurant in Medford, Ore. “I think it’s very exciting,” he says about the remodeling. “It’s modern and attractive to younger guests. It’s bright, and it adds lots of color.” company profile He recently remodeled his restaurant using Sizzler Sizzler USA USA’s new prototype design and included a lot of ferred maintenance, too. This involved removing an old Sales: $31 million 1 Headquarters: Culver City, Calif. greenhouse addition; resurfacing the parking lot and putEmployees: 7 ,200 ting in new sidewalks; converting the space previously Specialty: Family casual restaurants serving steaks, seafood and salads occupied by a walk-in freezer to dining room space; Kerry Kramp, CEO: “The new look is adding handicapped accessibility to washrooms; removthe perfect stage to showcase all of these great consumer offerings.” ing a unisex handicapped washroom, the space for which was converted to dining room space; and moving the en- I trance from the east to the south side of the building. The extreme makeover included new tile, carpet, upholstery, lighting, trim, menu boards and interior and exterior paint. Much of the exterior work could be performed while the restaurant was open, but it had to be closed for four weeks to complete the extensive interior work. Gast credits the ambitious makeover for an increase in business of 50 to 60 percent during November and December 2010 over the same period in 2009. He also credits the addition of the 194 food and drink • spring 2011 •

Table of Contents for the Digital Edition of Food and Drink - Spring 2011

Food and Drink - Spring 2011
Tableside Chat
Table of Contents
News a la Carte
Current Events
FAD Exclusive
A Ripening Field
History in the Making
New Wine Paradigm
Don Sebastiani & Sons/ The Other Guys
St. Julian Winery
Ste. Genevieve Winery
Herzog Wine Cellars
Meier’s Wine Cellar
Oak Ridge Winery
Producers: Keeping Trade Secrets
MaMa Rosa’s Pizza
Gel Spice Co. LLC
Vegetable Juices Inc.
Royal Caribbean Bakery/Caribbean Food Delights
Red Stripe Beer
Robertet Flavors
Annabelle Candy
Andrea Foods
Anchor Brewing
F&F Foods
Santa Sweets Inc.
Hillside Candy
Ricos Products
Sethness Greenleaf Inc.
Wunder-Bar: Automatic Bar Controls
Antigua Distillery
AMES International
Amato’s Bakery
Charlie’s Pride Meats
Citromax Group of Companies
Diamond Bakery
Grindmaster- Cecilware Corp.
Heartland Mill
Kirschenman Enterprises
Rakhra Mushroom Farm
FAME Food Management
Schneider Packaging Equipment Co. Inc.
Sea Harvest Corporation (Pty) Ltd.
Sparrer Sausage Co. Inc.
Jamaican Teas Ltd.
Westminster Cracker Co.
Distributors: Don’t Risk It
The Fricks Company
U.S. Foodservice – Milwaukee Division
Arizona Select Distribution
Fairway Packing Co.
Ingredient Innovations
J.J. Taylor Distributing Co. of Minnesota Inc.
Mastronardi Produce
Milne Fruit Products Inc.
Pellerito Foods
Albion Fisheries Ltd.
RPE Inc.
Retailers: Savoring the Moment
Roadtown Wholesale Trading Ltd.
Orange Leaf Frozen Yogurt
Quick Chek
Rocky Mountain Chocolate Factory
Sendik’s Fine Foods Inc.
Zaro’s Bakery
Balboa Brands
Restaurants: Toss Around Ideas
Sizzler USA
Dick’s Last Resort
Granite City Food & Brewery Ltd.
Liberty Entertainment Group
Roly Poly Franchise Systems
Santa Fe Cattle Co.
Winger’s USA Inc.
Bensi Restaurant Group Inc.
Leo’s Coney Island
Three Things

Food and Drink - Spring 2011