RISE - Menu Monitor

Promotion Plans |
Stuart Anderson’s offered Glazed Honey-Baked Ham on Easter Sunday, April 8. The entrée was served with choice of garden
salad or soup, fresh vegetable and choice of side. The dish was available for $14.99 for adults and $4.99 for children.
(Company Website 4/4/07)
Black Angus Steakhouse is offering a four-course dinner for two that includes filet mignon, prime rib, New York strip, top
sirloin, grilled salmon, flame-grilled chicken and full-flavored ribeye steak. In addition to the entrées, customers receive a
choice of appetizer, soup or garden salad and dessert. (Company Website 10/4/07)
Menu Development |
Stuart Anderson’s introduced its new Grilled Filet Mignon & Bleu Cheese Flatbread. The item features grilled flatbread with
garlic butter, caramelized onions, chopped filet mignon and Jack, bleu and Cheddar cheeses. It is priced at 7.99. (Company
Website 1/2/07)
Black Angus Steakhouse is using all-natural Black Angus beef. The corn-finished beef does not contain any added hormones
or antibiotics. (Nation’s Restaurant News p20 3/12/07)
Black Angus Steakhouse added a new flavor to its Hand Shaken Cocktails. Raspberry Lemon Drop combines fresh lemon with
Blue Ice vodka and a dash of Chambord liqueur. (Company Website)
Black Angus Steakhouse debuted its Taste of Summer menu. Guests can order a Summer Grill with 7-oz. Mesquite Top
Sirloin, BBQ Baby Back Ribs, Lemon Garlic Prawns and Fire-Roasted Corn on the Cob paired with a soup or garden salad,
fresh vegetables and a choice of side. Also on the summer menu are Crab Cakes, lumps of crab coated in crunchy panko
breadcrumbs and cooked until crisp, paired with housemade tartar sauce and a wedge of lemon, and Prime Trio, slow-roasted
all-natural Black Angus half-pound prime rib served with petite lobster tail and flame-grilled lemon garlic prawns. (Company
Website)
Black Angus Steakhouse is offering a Four-Course Dinner for Two for $20 per person. For the first course, guests choose any
appetizer. Course two is a fresh garden salad or soup. For the third course, patronschoose from 8-oz. Slow-Roasted Prime
Rib, 10-oz. New York Center Cut, 6-oz. Filet Mignon Center Cut, 9-oz. Top Sirloin Center Cut, 8-oz. Grilled Fresh Salmon and
10-oz. Flame-Grilled Chicken Breast. Dessert options include Shortbread Apple Cobbler, New York Cheesecake, Big
Mountain Chocolate Fudge Cake, Chocolate Baked Alaska, Crème Brûlée and Sky-High Mud Pie. (Company Website)
Personnel |
Bruce MacDirmid, CEO
Ronald (Ron) Maccarone, CFO
Bruce MacDirmid, Marketing Manager
Black Angus Steakhouse named Bruce MacDiarmid as president and CEO. MacDiarmid, who has been the chain’s chief
operating officer for the last two years, succeeds Ralph Roberts, who is retiring after 20 years. (NRN.com 11/14/07)
News & Other |
Black Angus Steakhouse is the new name of Stuart Anderson’s. In the company’s Pearl City, HI, and Anchorage, AK,
locations, where the restaurant was named “Stuart Anderson’s Cattle City,” that name has been changed to only “Cattle City.”
(Company Release 4/16/07)
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published.
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