RISE - Menu Monitor

Menu Development |
Shari’s Restaurants will eliminate trans fats in its cooking and deep fryer oils in all of its 98 locations. The conversion is
expected to be completed by April 1. (Bizjournals.com 3/12/07)
Skillet breakfasts are popular morning options which offer customers a variety of flavors and combinations to choose from. At
Shari’s Restaurant & Pie Bakery locations, diners can start their day with the Steak Skillet, fried potato nuggets, diced bacon,
sautéed peppers and onions, grilled top sirloin and pepper Jack and Cheddar cheeses topped with scrambled eggs and sour
cream. The Cherry Valley Country Club in Skillman, NJ, menus Tasso Ham-and-Potato Hash, featuring tasso ham, red
peppers, a squash blossom, scrambled eggs, Taleggio cheese and fried green tomatoes topped with crisp speck. At Old Ebbitt
Grill in Washington, D.C., the Breakfast Strata includes chunks of ham, diced egg bread, Cheddar cheese and eggs mixed
with heavy cream, nutmeg and cinnamon served in a cast-iron skillet. Students at Purchase College in Purchase, NY, can dine
on Texas Sunrise, consisting of white, wheat or rye bread stuffed with a choice of scrambled eggs, vegetarian bacon and/or
Cheddar cheese which is then cooked in a skillet. (Restaurants & Institutions 3/01/07 p47)
Shari’s Restaurants added a Classic Quiche Breakfast, a slice of quiche with hollandaise sauce paired with fresh fruit and a
toasted English muffin. (Company Website)
Shari’s Restaurants added a Southern Fried Chicken Strips entrée to its Legendary Dinners lineup. The meal come with
tender strips of golden fried chicken paired with a country biscuit and choice of potato and vegetable. (Company Website)
Shari’s Family Restaurants is using Angus beef for all of its burgers. The chain also introduced two new burger options: Wild
West Angus Burger, topped with onion rings, bacon, Cheddar and barbecue sauce, and the Philly Steak Angus Burger, thinly
sliced steak, grilled onions, mushrooms and provolone. The burgers are paired with Shari’s New Burger/Fry Sauce 66,
reminiscent of burger toppings from “days gone by.” (NRN Daily NewsFax 4/20/07)
Personnel |
Lary Curtis, CEO
Ray Damron, CFO
Kevin Bechtel, V.P. of Purchasing
David Archer, V.P. of Marketing
Kevin Bechtel, V.P. Research & Development
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