This is the restaurant technology guys podcast, helping you run your restaurant better.
Before we move forward with the show, I wanted to share about a product that I came across recently. We're in the middle of the summertime. And so you're going through dads and grads. And I know the holidays are just as bad. But it's a product that's trying to become the OpenTable. for large parties. The name is restaurant rent. Nick and his team have created a online booking solution to allow restaurants to book large parties and do them online in such an easy way. It's
a brilliant solution. And having just gone through graduation for my son, I would have loved to have had a solution like this, check out Nick and his solution restaurant, when you get a few minutes after the show. Welcome back to the restaurant technology guys podcast. Thank you audience out there for joining us. As I say each and every time I know you guys have got lots of choices in the world
of streaming media. So I appreciate you guys spending time with each each and every week when we come on the air. Today is one of my favorite kind of episodes because I am talking to a restaurant operator who happens to be a kitchen guy. And so I'm going to let Jim introduce himself, Jim, Jim little Why don't you introduce yourself to our audience who is Jim Liddell, and then we can talk a little bit about what you get the privilege of doing in your day job. Instead of my
kitchen guy. I know, I'm actually 25. But this is what working in the kitchen makes you look like. So yeah, I so I was talking to somebody I was talking to a previous guests, and I think this will probably resonate with you a little bit is I do think there needs to be a full like psychological deal for former restaurant operators and when they get when they're dealing with these things, because it's it can mess with your brain in a good way and in
a bad way from time to time. So there's a certain pain that we deal with in the restaurant industry, for sure. Yeah, absolutely. So yeah, I'm Jim Liddell, the culinary Director of Innovation. With Black Angus, we are a 32 unit steakhouse across the west coast and one island location on the island of Hawaii. That also locations New Mexico and Arizona as well. But mostly mostly California Pacific
Northwest. And what I guess talk, talk a little bit about your background, where you've been at like Angus for, you know, 18 months or so a little over a year, where were you at before could you know, talk to me a little bit about your background, because as you said, you're only 25. So just
graduated college, but that it sounds like you've you've done a couple of different things in the in the US. So I went to culinary school right out right out of high school once I graduated from Johnson and Wales University, got a degree there a bachelor's degree there actually went back to school, about two years ago finished up and got my MBA and supply chain and operations. So I had my left brain started talking to my right brain and
vice versa. So we could we could all get along and make some progress. I've you know, traveled quite a bit. You know, the beauty of working in restaurants is you do get to travel. So I've lived in South Carolina working in restaurants in Charleston with in San Francisco worked in some restaurants there. For the last 20 years I've lived in San Diego previously was with Jack in the Box for a couple years doing product development with them, which is a great
experience. And prior to that I was with a company called burger Lounge, which is a West Coast fast casual burger chain helped start that company from one restaurant to 25. So it kind of watched you know what, what to do and what not to do as you grow an organization mostly what not to do. But you know, gathered all those experiences, from operations to food knowledge, and you know, been able to implement here in this current role.
I love it. I love it. I am a huge fan of the burger lounge concept. There was one there was one that was close to our office, or Irvine office, the one in the US right across the street from the Irvine spectrum. So that was a frequent spot for us when it when it opened and when I was still living there and so familiar with that. And then we've had with Jack in the box on a while back. Ryan from the marketing team, I think was on the show a while back talking about their
loyalty push and such. So Jack in the Box because I was a former San Diego State guy, so I got to go to the jacket. There's there's a Jack in the Box on campus there. But I frequented when I was still in school that was you know, only a couple years ago because me like you I'm only 25 You know there.
Yeah, yeah, but it's right next to the 711 I'm here there's, you know, you can buy a beverage sort of, you know, adult beverage at 711. Then you go to the jack in the box and you know, finish it off, I guess you could say so
that absolutely might may have happened once or twice when I was in college for sure. Yeah, and underage drinking probably probably wasn't was a thing back then too, but we're not gonna talk about that.
Yeah, I mean, Jack and bucking has kind of share, you know, some of those same similarities, just those two iconic brands that have been around for so long. So it's, you know, pretty, pretty fortunate to be a part of both of those.
Yeah, so talk to me a little bit about for the Those that are less familiar, we've got to, I mean, mostly national audience, but we do get some downloads from from, you know, Australia and Europe and Asia. So for those that are not familiar with the Black Angus group, I happen to grew up in Southern California, so very familiar with it, saw it, you know, saw it at its highs and saw a little bit of a decline. And every time I've ever been there, it's been a fantastic
experience. So what is Black Angus for those that are less familiar, and then we can talk a little bit about kind of, kind of where you guys are at and what you guys are looking to do?
Yeah, I mean, we're, we're really founded on just being that steak house for the working class. So you know, you're gonna get a great quality
steak. I always say you're, you're coming in for two meals, because you're 100% Bringing leftovers home, there's just no way you're not finishing at all, except, especially with some of our you know, our campfire fees, which includes, you know, a ton of courses, dessert, and our desserts are just, you know, they're, they're, they're giant pieces of cake, or whatever we have. So I mean, that's really
what we're founded on. So it's scratch made, great steak, very casual atmosphere, but you know, kind of that upscale feeling of the quality of food you're getting. And obviously you're getting, you know, items that you expect to have at a steakhouse, traditional side salads, you know, and then also great cocktails, we've really upped our cocktail list and have some really, really cool craft cocktails that we've been been putting out.
Yeah, and again, for those that are less familiar, having been to the brand quite a few times, as you
know, throughout the years. To me, one of the things that that I find about your brain, and a lot of steak houses, I would say are not approachable, they're date night places, they're places where you're not going to be able to go with a family or you know, whereas your guyses brain you can frequented that way, you know, you can use it as an anniversary dinner place, you can use it as a birthday dinner celebration place. But you can also go on a Tuesday night and go enjoy a fantastic meal at an
affordable price. That's a little bit about how you guys consider that, especially as you're dealing with menu innovation and the approachability because, you know, Ruth's Chris is amazing. But you're probably not going to go there, just on a basic Tuesday night, unless you're, you know, unless you've got some significant disposable income
kind of thing. Whereas your guyses brand I feel like is in a place that it can be approachable, and you can have it on a semi regular basis, as opposed to some of those higher end places.
Yeah, sure. I mean, it's like you said, you can bring the kids with you or leave them home, it's just kind of, you know, we've created that opportunity to have either experience. So and I think, on the menu, we have such a large variation of price point where we have some experience dinners on the menu that are a little higher price that you can do or order if you know you're going there on a day on, like you said on a Tuesday night or a special
occasion. If you're going there with your family of four, there's There's steak, we have a steak under 20, that would be a great option as well, too. So I think it's kind of like a good balance of you know, what you're trying to achieve when you're going out. If it's a special occasion of 20 people, then you know, we have opportunity for that as well, too. So I think we really can encompass every event that you're you need to do when you're out there looking for selections.
Yeah, and I guess dig a little bit deeper, Jim, and to independent innovation as you're dealing with that, because that's, that's hard to execute against. I mean, it's hard to execute against those different levels of price points, you know, when again, taking nothing against, you know, some of the brands that are value brands, you know, it's kind of consistent and
everything's value. And then you get those brands that are super high end, whereas you've got you've kind of straddle that, yeah, have something for that date night, you could have something for that anniversary dinner, that 50th wedding anniversary, because they really wanted to go into like, Angus, because they've been going there for years. And, you know, that
kind of thing? Well on to my family, that's a family of six that might need to be able to feed them more affordably and I can't go afford $250 For six of us to go have dinner.
Yeah, sure. I think, you know, for me, at least with my mindset of innovation is if you're creating a dish you have majority of the ingredients are familiar so it gets knows what it is. But maybe there's one or two items on there that are kind of unique that maybe you've never heard of, and that kind of adds more value to it. So it's like well, that's interesting.
So for example we have right now we're doing a filet with Charlotte bacon butter, which you know, all sounds pretty similar, but we're grilling it and finishing it on a cedar plank. So a little, just a little bit of innovation in there. That's, you know, kind of intriguing that you wouldn't get if you just ordered a standard ribeye, you know, with mashed potatoes. So I think that's kind of how we can balance it and kind of incrementally innovate
throughout the menu. And then of course, we you know, keeping those standard items on you that on the menu that have been there forever our grilled or fried zucchini has been you know, it's a staple that came off the menu there'd be you know, my, my face would be up in the post office if there's any left out there. But I mean,
maybe like we're looking for new culinary director.
Exactly. And I was told that when I started to so that's that is a fact but then I 100% agree but I think you can take that item and include it in another dish somehow and kind of you know break off and make a line extension of it this way. It's Oh, hey, I love this zucchini. Oh, now it's on this item. Well, that might be pretty good. Uh, let me try that. And that's kind of the way we can kind of incorporate, you know, kind of branching out and adding in some innovation.
Yeah. Yeah, the things I remember about your guys's brand gym, and I guess talk to me a little bit about kind of the grilled nature of things, because I know a lot of steak houses, they, you know, they throw grill marks on it, but it's not a really a grilled
steak. And, you know, from that perspective, that that always seemed to play a part in your guys's experience, you know, getting those grillwork getting that almost outdoor barbecue feel but in a restaurant, whereas a lot of places don't talk to me again, how do you think about that, as you're going through and hearing guests sentiments and watching product come out of the out of the kitchen, this document a little bit about that experience?
Because I, I do find it to be somewhat unique The way you guys do it, you know, feels like a it doesn't feel like a chain restaurant type experience when when I go in that's, I guess part of my, my reasoning behind asking that question.
Yeah, absolutely. Yeah, I mean, we use open flame grills, we seize in every state steak with our steak, seasoning, a proprietary blend. So we're brushing with garlic butter. So those are just those touches. It's like, this steak is really good. But I don't know why they're doing something to it, but I can't figure it out. It's like, it's like when you get a hamburger, like, oh, this hamburger is pretty good. But it hasn't really good crops and a really good sear on you're like,
Wow, this is really good. But I'm not sure why. But that's the difference. So I think, you know, our chefs, which are amazing in the kitchen are able to achieve that. And again, like you said, just using that, if I was in my backyard, on my Weber grilling a steak, it's really the same thing we're doing, we're just doing it in a commercial setting,
and doing it at scale. And I mean, the one thing that I know we talked also about is just how do you keep that consistent? You know, talk to me a little bit about because you're creating products that you know that you've got 30 Some restaurants, which you know, are going to have anywhere between two and you know, six, you know, cooks cooking that steak, but they've got to be able to execute, because if not, then you know, kind of like you were joking about taking the zucchini
off the menu. You know, it's actually a little bit about how you guys manage that and how you guys deal with it.
Yeah, a lot of it just it comes down to communication, it comes down to training. And I think, you know, we, as a brand are fortunate where we've our chefs has been there for a long time. I mean, they were and they were just they are dialed in and exactly what the expectation is. And they're dialed in to what our guests want to so I mean, they know I mean, they, you know, there's everyone has an opinion about steak temperatures and
eggs, right? Exactly what a scrambled egg is there an overeasy egg is or is take temperature, but I think our grill cooks and chefs are so season that they you know, they know exactly how to deliver that.
That's awesome. That's awesome. So I'm assuming a little bit of research before the show, and you talked about it earlier, you guys have come up with some pretty unique, you know, I guess some larger portion sizes, shared plates and those kinds of things. Talk to me a little bit about what that means and kind of what what's
resonating with guests. You know, as it relates to that, you know, you've got the, you know, you see on on tick tock or on, you know, YouTube these these bone in rib eyes that you know, everybody's grilling over open flame talk to me a little bit about how you guys consider that and, and what's resonating with the consumer in that in that setting, as it relates to the larger portion sizes that are going to create that memorable
experience. Because I have a I have a strong belief that there's multiple types of restaurants, and multiple types of restaurant experiences. You've got the restaurant experience, which is really I'm going to feed my family. And then there's the experience but to me, those larger portion sizes are experiential and and they create a different different vibe.
Yeah, and they do and they they definitely add some drama to the table as well to into the dining room. So I mean, our Tomic Tomahawk right now for two I mean, that's, that's fantastic. And it comes with four sides. And like you said, it's a memorable experience. So you know, that's, and that's like one of those items were, if you saw it at the grocery store, you're not sure if you just want to spend $150 on a steak to bring home and cook for your family. So let us
do it. And we'll take care of it for you. And you can come in and remember instead of stressing about, I just spent all this money on this steak and I'm not sure if I know how to cook it. So I mean, that's that's kind of the one thing about it. But I think the larger portions is just and I think it's back to
hospitality one on one. And I think that's something that's really important too, is just our guests coming in and gathering and we're inviting them and we're showing them a great time we're engaging in them, we're, you know, taking care of what they need. If you know we're walking by a table and napkin falls, we pick it up for him or replace it. Like I think those touches where we can add, you know, are just those
foundations of hospitality. I think that you know, I think if everyone can get back to you, and I think it's really important to get back to that. It really creates you know, a great experience and you know, going going out to eat has become more expensive. So I think you know, where you can add in those great touches, to dining is is is super important and just kind of having that clairvoyance to know what the guests needs, I think is is really critical right now.
Yeah. And we talk about it all the time on the show as guests experience ultimately Trumps almost everything. Not even almost everything you trumps everything. Because at the end of the day, they're going for an experience. And that experience may be just to feed their
family. And you got to figure out if that's the type of brand that you are figuring out how to feed their family, be efficient, have the menu items that are on the, on the menu that they want, you know, the fried zucchini, because every Tuesday night, I come in, and I want my fried zucchini or whatever that might be. And then there's the people that want the guest experience that's I want to be served, I want to be catered to, I want the wine that's on the list, I want that ribeye and I want it
to be cooked properly. And I want my sides, my mashed potatoes to show up the way that I want, or my big potato, just show up the way that I want. So we talked a lot about that. You know, he talks about the cooks
and the kitchen staff. How do you guys think about and you know, how do you think about even the front house because you've got a counterpart, I'm assuming on the operation side that you've got to work closely with and make sure that they're executing against your vision, not just that the food's coming out of the kitchen properly, but then that you're that they're getting the product to the guests, and you're getting feedback.
Yeah, and I think a lot of that is, is culture and buy into and again, much like our chefs, we have a lot of services and servers. And we always say our best servers in Burbank are umberg but are in Burbank just because, you know, they probably want to be after Sunday or close to it or something. But we all know that about LA but I think you know, I think it's just really believing in what what they're doing. And they're in in pride and what
they're serving. So they know when they grab that plate from the window and bring it to the tables. It's it's exactly right. It's exactly what it tended to be. And they know there's no there's nothing better than a server feeling when you bring food to a table and the guests is gonna love it. And the complaint and there's not an issue. So I think, you know, when we we achieved that and looked at achieving that. And then that's that's success.
All right, I'm gonna pivot a little bit here. Talk to me about new menu rollouts. You know, you got your you talked about new menu rollouts. Talk to me about the process and what you go through, because some of our audience members haven't had the experience that you've had, some of the people are in this place where you know, they may want on one restaurant, they may dream of owning a restaurant one day, you've got to constantly be innovating so that you're in
front of the guests. And you're you're hearing what they're saying you're going out and talking to your purveyors about what are the products that may be resonating with the guests. And you've got to come up with something, you got to make sure that it's consistent. You got to make sure that there's a recipe there, you got to make sure that you've got you know, 60 different cooks that can or chefs that can cook it. How do you think about that, you know, what happens in those I was just
watching. I've told a couple of guests this recently, my daughter is in a culinary program here in high school in Dallas, which is really, really cool. She's a sophomore in high school. And one of the things that they made that they made them watch is the food that built America on the History Channel. And I don't know if you've checked any of that out, but but I was just watching the episode where McDonald's the
French chef came over. And they he introduced ultimately, after 15 different iterations, the chicken nugget, you know, the Chicken McNugget. But it took him almost 10 years of innovation to continue to try and for them to fail. Because he tried multiple different chicken things before he ultimately came up with a chicken nugget.
Ultimately, to do that. I can't, I mean, I can imagine that's your world, you've got to be constantly creating, you've got to constantly be innovating and then putting it out in front of people. And then you've got to figure out how to get them to execute it in the kitchen. How to get them to talk about it in front of the house. Talk to me about what is the process that you guys go through, I can get so sorry for that long interlude. But ya
know, there's, there's a lot to it, there is and I and then you touched on a point with, you know, with vendors, and it does start there and see, you know, if it's produce any of our other vendors, how can they support us? And how can they help us you know, what's what's in season right now? And even what's a what's a good value? What's a good buy right now because the more work we do on the supply chain side to keep our our costs down, we can deliver that to the guests and keep our costs down
as well too. So you know that it definitely starts with there. For myself, it's it's social media, obviously, at this point, it's a lot. It's, it's hours of scrolling. You know, it's
how do you stay thin then because I sit and watch this stuff. My wife was watching over my shoulder the other day, she's like, No, what do you want smash burgers every day, because you see them on your frickin thing all day long. And I'm like, shut up, stop. Leave me alone. So sorry.
to interject. Yeah, no. And if I'm thinking of new ideas and testing things, if it's, you know, if it was Sam and I, my family would be eating salmon for a week, and they'd be very frustrated after, you know, after seven days. So there's a lot of that too. But yeah, I mean, definitely utilizing social media. I think for myself too. As far as execution is I've it my first job was a
dishwasher. You know, I was 17 Washing dishes prepping went to culinary school, which is a grill cook or fry, cook, prep cook. Tattoo Jobs used to go to the wrong job sometimes because I can't remember which one it was supposed to go to. So I mean, I think, you know, I understand the mindset of what's going on in the kitchen and what you know, what it means to execute a product. So I think
that's a big part of it. And then it's also just, you know, my past experiences or you know, maybe I used magical Have some sort of mashed potatoes somewhere. But how can I make that on brand with Black Angus. So that's, that's a big part of it, it's really taking things that I've done and you know, what fits the guests and keeping them on brand. So but it's constant innovation doesn't, it
doesn't stop. I mean, you could see a commercial for Wendy's and say, Oh, that actually, I could put that on a steak or that might work for mac and cheese, you know, so it's just, it's just kind of always being in that mindset, you know, is really a big part of it. And it's usually utilizing our staff, our cooks, sometimes I look what they made for lunch, and my PA, that's what that looks really good. We, I bet you we can, we can use that somehow. So you know, it comes from
everywhere. And it comes from you know, I think, you know, the, the culinary opinion is a great opinion, but so is our guest opinion, you know, so there's two different mindsets of how you think about food. And you know, I think we have to always cater to our guests and what they want. So it's but yeah, it's it's all cookbooks I have, it's, it's, it's locking myself in a room till 3am. Sometimes they're just waking up at 2am. And oh, that's a good idea that might work and then
start thinking about it. So it just kind of, you know, kind of just keeps keeps going.
I love that. I love that idea, and how you how you come up with stuff. Because I think, to your point, and we talked about a little bit pre show, it's like, we got to make sure that we're constantly in front of the guests, giving them what they want, what they need, and being able to execute it at
a high level. Because without it, you end up being you know, and we talked about one of our clients that Cheesecake Factory earlier, like one of the things that our CEO says is he wants to make sure that there's not a veto. Part of why he's got such a broad menu is he doesn't want to be told when a family of four is ready to go out to eat. He wants to know that everybody can get something they want. And you have to constantly be innovating
and being something new. Because there's always one of those people in the family that's like, I'm not going to try something that I've always tried, because they don't feel like a ribeye today. And that's the only thing they've ever had. They've got to know that their salmon, they've got to know that there's, you know, grilled Tremper. Or there's Keanu on the menu, and it was never there before. So when they show up, they see something new and
innovative. You guys recently I think recently, maybe it's been a little ways you guys have launched loyalty. Talk to me a little bit about why what? You know, we've had a few loyalty providers. Come on, we've had some customers come on at a restaurant brands talk about loyalty. How does Black Angus think about loyalty because to me, I think of the brand as as a lot of people are really, really loyal. Because they're their
constant guests. So to me, the people that go to Black Angus are the people that go to Black Angus, they're there. They're there on the regular. So, you know, talk to me a little bit about how you guys think about think about loyalty and what is it given to you?
Yeah, I mean, I think that I think we need to be loyal to those loyalty guests. Right. So I mean, I think that's a big part of it, and taking care of them. So you know, when, when they download our app, they have different promotions that we're offering that are available to them and discounts.
And, you know, there's I mean, there's a million ways as you know, we can leverage that if we want or secret menu stuff, or you know, some other things, but I think it's just like, it's like paying respect to those guests that have been coming in for 30 years. And here's how we're going to treat you because, you know, we owe that to you. So I think that's, I think that's a good foundation of it, and then obviously using it to grow new guests too, as
well. So I think you know, it's a little bit of maintaining it all.
So in that I had a very interesting experience for me, because I'm in restaurants. I'm in restaurant tech, and I had not experienced this yet. I went into one of companies that apps that that I happen to frequent for lunch. And I was I was short on time. You know, this is a true statement. I was short on time, I only had 30 minutes for lunch. And it was a 10 minute drive to the place and 10 minute drive back. So I only really had 10 minutes to get in and out. So it's like, you know, maybe I'll
just jump on the app. Probably shouldn't have done this while I was driving a stoplight, jumped on the app. And I found a half a dozen items that said Apple only. And I thought it was a very interesting concept. And it was through their loyalty app. But it was they were only available. And I went in and tried to order that because that that that it happened to be a sandwich place. And that sandwich sounded good. And I
walked into the property. They said unfortunately, sir, we can't serve it to you, you have to order it on the app. If you want, you can go there and on the app. While I don't agree with that guest experience side, that was part of them trying to drive that behavior that says, you're thinking about this brand, you're on the app, have you guys considered doing any of those things? You talked about special menu items, my wife and you know, my wife grew up and she we used to work it in and
out, in and out. So he's had a, you know, secret, you know, you're a Southern California guy, they you know, they've got this secret menu of these different items that you can order, you know, with all the code names, have you guys considered doing any of that for your loyalty? Low guess? Yeah, so
we do have we do have some online promotions that are only online right now. And I'm Yes, I agree if if someone came in and wanted to order that we would 100% Give that to them. You very
much should but that's a different. That's a different topic for a different day. That's another grant. I'm not gonna bring brand names into it.
No, but yeah, no, and I think yeah, so we are we are definitely definitely offering that and you know, and again to just to grow that side of the business is just so critical in that digital experience. So yeah, that's something we've we've started doing and will continue to do is just, you know, online, or app opportunities for our guests to order
Yeah, so in that gym, talk to me a little bit about how you consider food traveling. You know, to me, one of the biggest challenges that I have with certain products is certain products travel really well. Pizza and Chinese food have always traveled Well, you guys got the privilege. I mean, you were checking the box during the beginning of the pandemic, and then have been there for a
little while. And but now more and more people are driven to order on an app and either pick it up or have it delivered to them. And at the same time, steak doesn't taste the same, you know, 20 minutes later, as it does, right when it comes off the grill. And it's been sitting for two or three minutes resting before it hits your your table. Yeah, how have you guys overcome that? Have you? Has it changed menu innovation has changed even
what you guys offer online? Talk to me a little bit about that.
Yeah, I think it's, this is something we're continuing to work on. So we are looking at some new containers right now. So just again, innovation, more innovation just isn't food, right? It's yeah, Knology it's, it's paper goods, it's it's all that so I you know, we're looking at a new container that's a little more durable, where if I took a knife to it and cutters taken it would it would hold up, it wouldn't cut into my leg if I was sitting at the stoplight, you know,
eating my fillet. So that's one thing that we're doing. We're we also, you know, encourage our guests if if someone loves their steak medium rare, we encourage them to order it rare. And we do we do note that with with the online ordering, just know if it does arrive by the time they get it home, as you know, third party delivery can be anywhere from 15 minutes to four days, depending on what depending on your dress, you ever get your food or we ever get your food.
So you know, that's one thing we can combat that as well too. And we have some other ideas and you know, maybe some reheating instructions or some different things that we can do to just to help create that in house experience at your home as much as possible. So definitely working progress. We know it's important and yeah, that's that's definitely something on our radar to keep growing.
Yeah, as I had a previous guests who was a breakfast concept. He's like, nobody wants cold eggs, you know, and at the end of the day, that was kind of his thing. And you know, he was struggling to kind of figure out how to how to get a breakfast you know, pancakes and French toast and waffles are probably fine. And yeah, pretty delivery in a
clamshell. But even that even he had to change some of his stuff because the condensation coming off of it would end up making the waffle soggy that was supposed to be crispy or whatever else.
Yeah, sure. Yeah.
So you know, packaging is a critical part. And, and I think Have you guys had to take anything off of your online menu. I guess I'd love to understand. Have you guys considered that? Are you guys still serve everything? You know, again? I don't know. I'm looking you know, the fried zucchini is probably fantastic in property. But fried foods don't carry as well as they do. Sitting right out of the fryer two or three minutes after the after they got done frying.
Yeah, I mean, one thing one house with fried food is just to give it that, that maybe two minutes to vent. Before you close, just let the let the action finish. And before we close the lid that does help with fried food. We have not and I think we haven't seen the need to but I think it's also we wouldn't want a guest to go order something they love and they can't find it. So if it's if it's there, and you know, maybe we can improve their experience. We'll continue to
work on that. But I think it's just having everything available, I think is critical.
Okay, so this is gonna go I don't say personal because it's not really that personal. But what is your go to? When you're a Black Angus? What do you go, you know, typically restaurant people, and I love asking this question. And I promise you, it's probably not on the menu as a standard menu item, you're gonna make some things up. Again, like I said, my wife, my wife, you know, worked it in and out and the way she orders your cheeseburger I'm like, I've never seen that
anywhere. And she's like, nobody else does it this way. But you know, the way she has her fries are very different. And but as you're living in the in the brand, and I'm sure if I went back to burger lounge or, or Jack, Jack in the Box, you probably had certain things you're like, Oh, I mix this plus this plus this, and I get what I want. So what is your go to? What is your go to, to suggest to a guest if they were to ask you what you what you want? And then what do you actually eat?
I might regret suggesting things. I feel some server calls coming at me.
You're gonna have such high guest satisfaction scores. They're gonna give you five stars on Yelp and on Google. So that'll be perfect.
Yeah, one thing that's really simple, and we kind of stumbled on it, and it was through we actually just launched a very small breakfast slots kind of brunch menu to Albuquerque location just as a test. So we're opening an hour earlier just to kind of see what you know what we can do there. We've never really done brunch, but we have bar we have screens
we have football. So that's like maybe there's something here so we're kind of slow rolling it out just kind of quietly but RMLs is bread which again another staple with our guacamole on it is app's grilled. So if you just grill it, get it a little black kind of charred and then spread that clock on it. It's fantastic. I think I ate two loaves of it.
One day I ate one was four slices then I went back and I'm like this was so good and I will I will for the record say did not eat That day was it was like three o'clock I was starving. But it was it's it's really fantastic. So it's like it's like this steakhouse Black Angus version of avocado toast.
California avocado toast first. Yeah.
But it's like so simple. And those two ingredients are right there. And then I'm, like started thinking like, Oh, I could probably like slice in New York and put it on there and be fantastic too. So, I think that that is really good. Or, you know, I sometimes I just just have a ribeye, because they're good. And you know, oh, yes, no, I don't need aside, you know, just steak and our garlic butter. And it's, it's fantastic. So, so that's yeah, that's, that's, that's it
for right now. But, you know, again, like I said that the prep cook tomorrow could be doing something with a baked potato. And that might be my next go to so
I'm gonna say, and I hope that if you get a bunch of server complaints, I get a text from me or an email from you saying, darn it, why did you put that out on the internet? Because now all these people are asking me about the stupid avocado toast that I don't really want to make. Or you're taking up girl space for from me that that should have stakes on it to grow up red dragon, you know, less margin than we should or whatever. Yeah, absolutely. That's funny.
I'm gonna ask one more set of questions that I'm gonna ask you to wrap up because we're getting closer to time, he talks about the Bar. Bar has always played a big part, in my opinion and your guys's brand. Talk to me a little bit about what the bar scene is like? And kind of how do you consider innovation even on the bar side, because I think that is a reason not only great food, but but some unique experience on the bar side. You know, I know you guys have your
standards. But you guys also are relatively innovative on that side, you guys are coming up with stuff. You know, that's different. That's your standard barman, you want to on a consistent basis. So talk to me a little bit about that as well.
Yeah, and there's, you know, again, I think the bar is again gets experienced in a great gathering place. Our bars are so big, and there's so much room in there to really you could have a large party in the bar and not feel you know, cramped. But yeah, the innovation, I think, I would say our beverage director has done a great job with with cocktails. I think that's a really a big
driver. We've done some some great innovation with our cocktails, really appealing to our guests needs a lot of a lot of maybe some stuff a little too funky, where we had to like reel it in, but still good. But you know, not too a little polarizing. Maybe. But you know, I think we've done a great job with really, our drinks and then our food. On the other hand, we have some great specials with that to pair with those
cocktails. So yeah, I mean, it's, it's, there's that standard opportunity of food that you get there, but I think it's also just, you know, a great gathering place to be. Yeah, I I, the bar is awesome.
Oh, no. And it's, it's an experience. It's one of those places that if I'm going and I'm traveling, you know, with coworkers, and I see a Black Angus, it's like a place to go hang and get a couple co workers after work and you go you go hit it up, because you can get a fantastic meal and everybody can have something different. I was poking around a little bit on the website prior Tarish our show, talk to me about the bourbon experience.
What is the bourbon experience you you know, Can you can you educate our listeners a little bit to that before we before we we close for the day?
Yeah, sure. So we've done kind of a series of experienced dinners. We just did a martini one. So which was was really cool. We kind of went for like an old school James Bond, kind of double oh seven field with steak, Diane. So some classic, classic items that you would expect what a dirty martini. The next one coming up is going to be a bourbon dinner. So I'm still I'm working on that menu. It was jotting some notes on actually my phone last night
at like 1am. So but we you know got getting that figured out. And then it's basically a three course dinner that's paired with different cocktails with with bourbon. So it's it's an entree, a starter and then a dessert. And you know, we've tried to incorporate that bourbon or whatever drink we're doing into the food as well, too. We did a beer one over the summer,
utilizing salmon, Sam Adams. And again, another way to partner with our vendors to display display some of their new items they have coming out and how can we make you know our we did some funky cocktails with beer not just a beer dinner with a pint of beer so and then incorporating that into the food as well. We did some we did a beer cheese for the appetizer. So those are again, information that is sent out through our loyalty app as well too, which is fantastic. But it's just a
great way to come in. Have a unique night typically held on a Thursday can come in get a three course dinner for $50 and a really healthy drink and have a drink
healthy for something unique and something memorable. I mean, that's the thing that I love that you've continued to talk about because it it really goes back to what we've continued to say which is guest experience creating a unique guest experience where they're going to talk about it.
They're going to tell their friends they're going to have a fantastic experience and they're going to get something that's different because nothing nothing against the standard ribeye and just going and getting big potato and a ribeye because those are also awesome or a fillet or whatever you know, a sterling steak and At the same time, those other those other opportunities to have something different and unique, that create memorable moments that you can talk to. And it's,
I mean, it's affordable. Like who gets a three course meal for 50 bucks with a drink?
It's yeah. And it's it is and it allows us to do, you know, some cool innovation on those on those one night experience as well, too. And it's, it's a good way for us to just interact with our guests to kind of slow down the the dinner experience, you know, we're usually it's usually tables of two, sometimes four, but you know, really allows our service interact with the guests and just, you know, get to know them a little bit, and then talk
about our food. And you know, what we can do with bourbon, what we can do with steak, then, like you said, a ribeye, so it's yeah, there have been great, really, really been enjoying doing them innovating against them.
Yeah, it's, I mean, it sounds like a pretty cool experience that I would encourage our listeners to go check out. So Jeff, if people want to learn more about how to engage with loyalty program, come into the brand, connect with you how, you know, how would they get connected? You know, where are you guys at? And he just talked about Hawaii. I'm sure lots of people have volunteered to go check your store out. And, you know, but But with that, how would they
engage with you? How would they engaged with the Black Angus brand to learn more?
Sure, so obviously, we're on every social media platform. And then also our website, black angus.com. And then you can download as we spoke about our loyalty app as well too, so that Apple, deliver all the experiences that we're doing some of our upcoming events, and then all those perks you get with a loyalty program. So that's, that's definitely a good start. avocado toast will be coming to you. So I'll direct those those emails to you. Okay, perfect.
All I want to know is are there videos are you dancing on Tik Tok? Because I'll go follow. I'll go follow Black Angus on Tik Tok. If, if for whatever reason you're gonna show up dancing on Tik Tok?
Not Yeah, I'm hoping and I used to do it a while back and didn't have time, obviously, because of family and, you know, kids playing sports and all that. But I'm hoping to get back into playing banjo again. So if I can start my banjo lessons back up again. Then, you know, that'll maybe that'll be me dancing with a banjo cooking a steak. On tick tock.
Sounds perfect. Sounds perfect. Well, Jim, I, I can't thank you enough for sharing a little bit about your experience, both personally, professionally, and kind of what you guys are doing at Black Angus. I know that it holds a special place in those people's hearts that have been there and been going but it's not your it's not your grandfather's or your father's Black Angus anymore. And I love that you guys are continuing to innovate. And so I want I want our audience to hear that to your
audience. Guys. I know I said it at the onset. You guys got lots of choices. So if you haven't already subscribed to the show, on YouTube, on whatever your favorite podcast player is, please do so. If you guys have got guests that you guys want me to have on, please send them my way. We'd love to talk with them about it. If you want to know about avocado toast, you know, feel free. Jim, thank you so much for taking the time and to our audience. Make it a great day.
Thank you likewise.
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