Food and Drink International - Winter 2016 Volume 2 - 108

r

RESTAURANTS

Eddie Merlot's

Steaking a Claim

Eddie Merlot's brings one of the world's finest beef filets and a new prototype
design to its growing restaurant brand. By Tim O'Connor
company profile
Eddie Merlot's
www.eddiemerlots.com
HQ: Fort Wayne, Ind.
Employees: 980
Specialty: Steakhouse
Bill Humphries, founder and CEO:
"From a management standpoint,
it's very easy for us to get greatquality people."

S

uccessful restaurateurs know

>> The original vision for Eddie Merlot's restaurant and menu blends elegant design, exquisite cuisine and impeccable hospitality.

108

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

that the only way to move forward is to constantly change.
A restaurant that stays content risks becoming irrelevant.
After 15 years, Eddie Merlot's is
introducing a prototype design that
caters to the modern sensibilities and
needs of its diners. When it opens in
February 2017, the company's newest steakhouse, in Ashburn, Va., will
forgo the Mediterranean exterior of
its existing restaurants in favor of a
contemporary look. The interior dining room will be smaller with three
enclosed areas for business functions
or private events and the lounge area
will the twice the size of other Eddie
Merlot's restaurants.
The prototype restaurant is being
designed to better support Eddie
Merlot's three buckets of business:
private functions, lounge and à la
carte dining. The large lounge area,
for example, is a direct response to
changing dining habits. "We're seeing our lounges so busy, especially on
Thursday, Friday and Saturday night,"
founder and CEO Bill Humphries
says. "People wear jeans and maybe
a sport coat."


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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