RISE - Menu Monitor

Expansion Plans |
Sizzler plans to re-enter the Houston market with 10 restaurants slated to open over the next several years. The units will
feature the chain’s new prototype, which eliminates the single ordering line, as well as a revamped menu. (Houston Business
Journal 2/27/07; Foodservice Equipment & Supplies 3/07/07)
Sizzler is planning to re-enter the Houston market with a steak and seafood concept that emphasized value and quality.
Sizzler left Houston 17 years ago. The new concept is expected to open in June in the Spring area. The company has
abandoned its steak-and-all-you-can-eat concept in Houston because of a tarnished image of decline in quality. It opened its
new prototype in Antioch, CA, in 2004 with dishes such as its 8-oz. Signature Steak, Malibu Chicken, Steak & Endless Shrimp
and Hibachi Chicken, which it is now bringing to the Houston area. (Chron.com 4/12/07)
Promotion Plans |
Sizzler USA hired Ground Zero as its new ad agency, replacing Kovell-Fuller, which held the account for five years. The first
branding and promotional campaigns are expected to debut in January. (Nation’s Restaurant News 8/27/07)
Menu Development |
Sizzler has revamped its salad bar by adding at least 50 new items. Rebranded as Fresh & Tasty, the salad bar’s new
selections include a Thai noodle salad with fresh chopped vegetables with toasted sesame seeds in a sesame dressing and a
rotini pasta salad with fresh vegetables and Italian dressing. (NRN Daily NewsFax 1/26/07)
Sizzler introduced two new Lemonade combinations for a limited time, Mango and Raspberry. Also available is the chain’s
Classic Strawberry Lemonade prepared with real strawberries. (Company Website)
Sizzler is offering guests the opportunity to order a Half Rack of St. Louis-style Ribs for $4.99 during its Summer Grill
promotion. The entrée comes with a side of fries and the use of the chain’s Fresh ’n Tasty Salad Bar, featuring over 50 items
such as soups and appetizers. (Company Website)
Sizzler introduced Steak Burgers and seasonal salads to its menu for a limited time. Burgers include the Blue Cheese burger,
a 1/3 lb. beef patty with crumbled blue cheese and sautéed onions on a potato bun, and the Bacon Mushroom Swiss burger,
with mushrooms, Swiss cheese, and bacon on a potato bun. Salads include a red, white and blue potato salad and a BBQ
corn pasta salad. The Blue Cheese burger is priced at $6.49 and the Bacon Mushroom Swiss burger costs $6.99.
(Lexisnexis.com 7/26/07)
Sizzler is offering three $8.99 USDA Choice steaks for a limited time. The 8-oz. steaks are available with garlic butter, blue
cheese sauce or peppercorn sauce. The steaks are served with a potato and a Caesar salad. (NRN Daily NewsFax 10/3/07)
International Activities |
Sizzler USA signed a franchise agreement with Grupo Payger calling for four Mexico locations, in Mexico City and the
Acapulco area, within the next 12 months. (NRN Daily NewsFax 8/8/07)
Personnel |
Ken Cole, CEO
John Bayley, CFO
John Burns, V.P. of Purchasing
Michael Branigan, V.P. of Marketing
Audrey Baldwin, Senior Director of Menu Development & Product Innovation
Sizzler hired Audrey Baldwin as Senior Director of Menu Development and Product Innovation. Previously, Baldwin served as
Senior Food Technologist for CKE Restaurants and was an instructor at Orange Coast College in Costa Mesa, CA. Baldwin
replaces Dudley McMahon, who left to explore other interests. (Nation’s Restaurant News p 52 4/16/07)
©Technomic Information Services 2007, CIS profiles may not be copied or distributed in any print or electronic format without a license or written consent.
Technomic believes that its sources of information are reliable, but does not assume any responsibility or liability for the accuracy of the information
published.
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