![]() ![]() ![]() A four-sided, floor to ceiling, stacked stone fireplace surrounded by leather chairs is the centerpiece surrounded by art-like structures and murals of Lake Tahoe. The restaurant is expanding on the look of its predecessors by incorporating more metal and stone elements with weathered wood features and warm, glowing light fixtures. The Chino restaurant will also boast the look and feel of a ski lodge, but with a modern twist. The Tahoe Joe’s décor replicates a first-rate ski lodge with warm colors, authentic log elements, and Lake Tahoe-inspired art. The Chino Tahoe Joe’s will unveil a modernized look that showcases the evolution of the brand. “We are positioned for growth, and are excited to bring to Southern California our one of a kind scratch-made menu offerings and ‘Enlightened Hospitality’ that have made us a Northern and Central California favorite.” “Tahoe Joe’s has experienced much success in the Central Valley with our nine existing locations,” said David Glennon, Vice President for Tahoe Joe’s. The restaurant will be open weekdays for dinner starting at 4 p.m. on Tuesday, Jat 3968 Grand Avenue in the Chino Spectrum Marketplace. The first Southern California restaurant opened in Chino, Calif. Tahoe Joe’s Famous Steakhouse, a popular polished casual dining restaurant from the Northern and Central Valley of California known for its scratch-made creations and steaks, chops, seafood and ribs grilled over an authentic almond wood fire, is expanding south into San Bernardino County with its first new restaurant opening in three years. Old Country Buffet’s corporate parent descended into bankruptcy twice between 20.David Glennon, Vice President for Tahoe Joe’s Its corner of the restaurant industry, the all-you-can-eat buffet, has been a backwater.īut Buffets Inc., re-christened Ovation Brands last fall, is mounting a comeback. The company, which has $900 million in revenue, is retooling its restaurants in a major way, from recipes to decor. The makeover has already occurred at about 40 Old Country Buffets, including all 14 in Minnesota, as well as in Denver and San Diego. Ovation’s 337 restaurants, which operate under six brands including Old Country, are all eventually slated for renovation. Since it exited bankruptcy in July 2012, Buffets - now owned by its former creditors - has moved its headquarters from Eagan to Greer, S.C. But it still employs 125 back office workers in Eagan. The effort to revive the company has been led by Anthony Wedo, a veteran restaurant industry executive and consultant who signed on in December 2012. He spoke recently at the Old Country Buffet in Maplewood. Q: What drove the changes at Old Country Buffet?Ī: I believed that if we could create a new, contemporary offering that matched the needs of today’s young families, there would be a stampede to the door. Think about it, if you didn’t change your clothing style for 30 years, you’d look a little out of date. This brand hadn’t changed its style and approach with guests for 30 years. It didn’t remain contemporary with food offerings. It didn’t remain contemporary with hospitality levels.Ī: You will see all the food up now on a flat surface, on what we call the “blue bars”. If you were going to host a dinner party at your house and you were going to use your own pots and pans, you would set them on a platform like I am doing. Customers are now getting sit-down-quality portions in individual stainless steel containers. Ī: It is me presenting to you your own portion. It’s plated for you, so it is certainly more sanitary. No one else has sort of eaten out of that container. It is certainly more eye-appealing, and I can now give you recipes that are more contemporary like asiago ravioli and shrimp and grits.Ī: We have added a job called hospitality manager. This person’s sole role in the dining room is to ensure that the guest is completely satisfied. We have added game rooms, which is incredibly important for families. Also, we have branded, individual serving stations now. So you see Fire Mountain Roasters Coffee. Q: How much do the store conversions cost?Ī: We’ve spent about $300,000 per store. Q: When did you start the new store rollout in the Twin Cities?Ī: We started in late 2013 with construction. I had originally targeted to go on television with advertising in March. We actually went on television in May, due to sustained bad weather (which can keep people from dining out). Q: Are sales growing again, and is the company profitable?Ī: The company is very profitable. Sales in markets where stores have been converted are all up double digits. The old concept - that market is flat to declining. ![]()
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