RISE - Menu Monitor

Menu Positioning |
Smith & Wollensky features a full-service menu and is open for lunch and dinner. Smith & Wollensky classic items include
USDA Prime dry-aged steaks, S&W Vealchop Ribeye, Roast Prime Rib, Marinated Cajun Ribeye, American Lamb Chops and
Whole Free-Range Lemon Pepper Chicken. Side items include asparagus, creamed spinach, onion rings, whipped potatoes,
hashed browns, seasonal vegetables, French fries, truffled macaroni and cheese and baked potato. For dinner, the menu also
features a variety of appetizers, shellfish, salads and seafood. An extensive wine list is available. The restaurants also offer
banquet dining rooms available for private dining. Menu prices are between $5.50-$34.50 for lunch and $7.00-$99. Checks
average $46.
Promotion Plans |
Smith & Wollensky will host its 41st National Wine Week event September 17–21. The restaurant will offer 10 wines for $10.
(Company Website 9/4/07)
Personnel |
Eugene Zuriff, COO/President
Allen Stilman, CEO
Sam Goldfinger, CFO
Kieran Fahey, V.P. of Purchasing
Alison Good, V.P. of Marketing
News & Other |
Smith & Wollensky reported for the third quarter ended October 2 a net loss of $1.9 million from a loss of $3.2 million for the
same period last year. Same-store sales increased 2.9%. (Company Release 11/15/06)
Smith & Wollensky reported for the third quarter ended October 2 a net loss of $1.9 million from a loss of $3.2 million for the
same period last year. Same-store sales increased 2.9%. (Company Release 11/15/06)
Prime Blue Grill is a new concept from Smith & Wollensky Restaurant Group veterans Jim Dunn and Dave Terry. The first unit
is slated to open by March 2007 on Miami’s South Bayshore Drive. Dunn and Terry expect to spend $15 million to open four
similar 8,000-sq.ft. upscale steak and seafood units over the next five years. Prime Blue’s menu features organic hormonefree
beef. Its interior seats 250 guests in a “soft” contemporary setting. (NRN Daily NewsFax 12/05/06)
Smith & Wollensky reported December same-store sales increased 9%. (Company Release 1/5/07)
Landry’s Restaurants Inc. increased its per-share offer to acquire Smith & Wollensky Restaurant Group from $9.25 to $9.75,
which would total $84 million. The bid is higher than the $79.6 million that Smith & Wollensky received from Patina Restaurant
Group last month. Landry’s also wants to purchase all of the publicly held SWRG restaurants, including the New York
properties that Patina agreed to let the chain’s founder buy back for $5.3 million. In other news, Smith & Wollensky plans to
open three to four outlets in 2008 despite recent financial woes. The company reported a fourth quarter net loss of $3.46
million. Smith & Wollensky recently closed Cité, a New York City Parisian-style café. (NRN Daily NewsFax 3/19/07; New York
Observer 4/16/07)
Smith & Wollensky reported for the second quarter ended July 2 a net loss of $8.1 million compared to a profit of $5.7 million
for the same period last year. Same-store sales declined 1.5%. (Company Release 8/16/07)
Smith & Wollensky stockholders approved the merger between the company and Project Grill LLC. The merger will be
completed as soon as possible after the companies agree on several issues, including liquor licensing authority approval. The
Smith & Wollensky stockholders will receive $11 in cash for each share of common stock held when the merger is complete.
(Company Release 8/20/07)
The joining of Smith & Wollensky and Bunker Hill Capital was completed on August 28. Bunker Hill Capital acquired Smith &
Wollensky Restaurant Group for $98 million. The transaction calls for the sale of two Manhattan restaurants and management
contracts for three other restaurants in the area for $6.9 million to a new company formed by Alan Stillman, Smith & Wollensky
founder and former chief executive officer. (NRN Daily NewsFax 8/30/07)
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