Food & Drink International - Winter 2017, Volume 2 - 74
Harris Ranch Inn & Restaurant
>> Harris Ranch Express BBQ serves Harris Ranch beef, including tri-tip, brisket and beef back ribs. The authentic barbecue is
made on a 17-foot custom pit. To better serve its take-out customers, Express BBQ is about to launch a family-style meal
that will pack an entire tri-tip, two quart-sized sides and four cornbreads in a box, which should feed about five people.
The meals are targeted at Harris Ranch fans who want to bring home a hot dinner.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
typical diners, which are usually staying
at the inn or looking for a upscale sitdown experience.
Although it targets a different market, Harris Ranch Express BBQ still
highlights Harris Ranch beef, including tri-tip, brisket and beef back ribs.
It is authentic barbecue, made on a 17foot custom pit manufactured by Texas-based Johnson Custom Smokers.
Everything is made fresh in front of
the guest. Guests can either take their
orders to go or enjoy them in a small
patio section at the convenience store.
"We're using our own beef," Executive
Chef Reagan Roach says. "We're sourcing our own product locally."
The restaurant has been an overwhelming hit after only eight months in
operation, the company reports. Harris
Ranch originally expected the Express
BBQ to draw about as many customers
as the Subway it replaced, but it has actually tripled the Subway's headcount.
The early success of the restaurant has
Harris Ranch thinking about how to
build on the concept. "We're already
considering what we can do to expand
the current menu to offer more items,"
Chef Reagan says.
The physical ambiance of the Express BBQ has already received a substantial makeover to better reflect the
Harris Ranch added bar-top seating
and high-top tables made of glazed
pinewood that had been marked for
destruction by the United States Forest Service. Rustic panels, heaters and
patio shade covers were also added to
make the area more inviting for diners.
"This reaches out to a different type of
guest that might not be coming over to
our restaurant or retail environment,"
General Manager Brad Reynolds says.
Having improved the dining experience, Harris Ranch is now focusing
on Express BBQ's take-out customers.