RISE - Menu Monitor

Menu Positioning |
Old Country Buffet/HomeTown Buffet units are open for breakfast, lunch and dinenr, featuring a variety of breakfast items,
meats, seafood, vegetables, breads, sides and beverages. Entrées include carved roasted beef, ham, turkey, salmon, baked
mostaccioli, spaghetti, enchiladas, chicken & dumplings, teriyaki wings, orange chicken, peppered pork loin, meatloaf, deepdish
pizza, hamburgers, Italian sausage. Soups include potato cheese and cream of broccoli soup. Other highlights include
wild rice pilaf and Spinach Marie, Lunch selections are limited and generally include chicken and two or three other dishes.
HomeTown Buffet offers a broad selection of traditional American items with eight to 10 hot entrées at dinner or six to eight
entrées at lunch, along with two soups and an extensive salad bar. Selections include fried and baked chicken and fish, carved
roast beef, turkey, pork and baked ham, assorted vegetables and potato dishes, hot rolls and fresh-baked muffins and
desserts. The salad bar has fresh fruit, pasta, seafood, vegetable and fruit salads Some entrée sections change daily;
offerings include ethnic dishes, lasagna and barbecue ribs. Menu prices range from $7.50–$10.50. Checks average $8.
Expansion Plans |
Hometown Buffets is discussing plans with potential franchisees to open at least two of its restaurants in Boise, ID, next year.
The chain plans to open at least seven locations in the area by 2012 but has not identified potential locations.
(Idahostatesman.com 8/30/07)
Menu Development |
Old Country Buffet added 3 From the Sea on Thursday, Friday and Saturday evenings. The meal allows customers to choose
from Butter Crumb Alaska Pollock, Orange Shrimp and Crab Cakes, as well as Clam Strips and Golden Fried Shrimp
appetizers. (Company Website)
Buffets, Inc. will convert all of its restaurants to zero trans fat frying oils by the end of 2007. The company operates 644
restaurants in 39 states, including HomeTown Buffet, Old Country Buffet, Ryan’s, Tahoe Joe’s Famous Steakhouse and Fire
Mountain. (Smart Brief Online 9/4/07; Company Release 9/4/07)
Personnel |
Mike Andrews, CEO
Rick Sieradzki, CFO
Paul Dubowski, V.P. of Purchasing
Rich Kirk, V.P. of Operations
Joni Bloom, V.P. of Marketing
Joey Basso, V.P. of R&D
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published.
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