Food and Drink International - Winter 2016 Volume 2 - 110

r

RESTAURANTS

Eddie Merlot's

>> In the first month of offering it on the menu, Eddie Merlot's
restaurants sold more than a half-million dollars of Wylarah
Wagyu filets. The company is the only exclusive steakhouse in America that can get the award-winning beef.

the competitive restaurant industry, but
Eddie Merlot's notoriety has helped
it secure talent for its back-of-house
operations. The company has a James
Beard Award-winning chef coming on
board at its Virginia locations and recently lured three new general managers - two of which are taking positions

potential employees is the extensive
support the company gives its workers. The restaurant group recently implemented a major back-of-the-house
training program aimed at increasing
consistency across locations and ensuring each dish meets the company's
highest quality standards. The train-

on the back-of-the-house, Eddie Merlot's will debut a new front-of-the-house
training program for servers, food runners and hosts. The 3.5-month-long
program will be hospitality driven with
a focus on the consumer and maximizing sales volumes.

Growing Green

"Right now we have a waiting list of
general managers who want to come to
work for us." - Bill Humphries
as assistant general managers just to be
part of Eddie Merlot's growth. "Right
now we have a waiting list of general
managers who want to come to work
for us," Humphries says. "From a management standpoint, it's very easy for
us to get great-quality people."
Part of Eddie Merlot's attraction for

110

ing process is ongoing with corporate
management teams evaluating each
restaurant on a consistent basis and
holding their staff accountable. Monthly reviews by corporate are supplemented by weekly self-assessments
within each restaurant.
Although the recent focus has been

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

Restaurants generate a lot of waste. Uneaten food, paper products and packaging all end up in disposal. At the same
time, quality food relies on a healthy
environment to grow vegetables and
feed livestock. Eddie Merlot's takes its
responsibility to the environment seriously. The company is looking for any
way it reduce its carbon footprint, from
ordering from suppliers that specialize
in sustainable seafood and grass-fed
cattle to using biodegradable products.
"We're looking at everything for how
we can go to as much green as possible," Humphries says.
Eddie Merlot's began seeking out
green products about a year ago and

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

Contents
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