{"id":4932,"date":"2019-02-08T16:31:00","date_gmt":"2019-02-08T22:31:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/success-story-out-steaking-steakhouses\/"},"modified":"2023-02-01T14:14:44","modified_gmt":"2023-02-01T20:14:44","slug":"success-story-out-steaking-steakhouses","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/success-story-out-steaking-steakhouses\/","title":{"rendered":"Success Story: Out-Steaking the Steakhouses"},"content":{"rendered":"

If anyone asks \u201cWhere\u2019s the beef?\u201d on the I-75 corridor in Southern Kentucky, look no further than Old Town Grill. Halperns\u2019 Angus Beef<\/a> is turning heads for people who turn off the highway in London, a burg of about 8,000 people on the edge of the Daniel Boone National Forest.<\/p>\n

The operation\u2019s recent conversion to Halperns\u2019 Angus Beef at all four of its locations\u2014London, Corbin and Somerset in Kentucky, and Tazewell in northern Tennessee\u2014has made Old Town Grill\u2019s steak menu the talk of each town\u2019s restaurant selection. And they don\u2019t consider themselves a steakhouse.<\/p>\n

\u201cSome national chains are coming to London, and they sell a lot of steaks,\u201d says Old Town Grill co-owner Mike Caffery. \u201cThey are going to tell you they have good steaks, but they don\u2019t have GREAT steaks.\u201d<\/p>\n

His plan is to out-steak the steakhouses using the consistent marbling, flavor and texture of perfectly aged Halperns\u2019 Angus Beef. \u201cI like the fact that no matter what steaks we buy, they are aged a minimum of 21 days. Every time I pull a steak out of the cooler and put it on the grill, I know it\u2019s going to come out just right.\u201d<\/p>\n

That\u2019s important, especially when you are trying to maintain quality across four kitchens, each with varying degrees of staffing skills. \u201cWe made a decision to buy the best product we could,\u201d Caffery says \u201cThat way we could count on even our most inexperienced cook preparing nothing less than a superior steak.\u201d<\/p>\n

Quality pays off in flavor<\/h3>\n

Caffery\u2019s restaurants used other steaks in the past, but he knew of Halperns\u2019 reputation for quality from a previous job. When Gordon Food Service began selling Halperns\u2019 Angus Beef, he knew it was time to climb on board. <\/p>\n

Halperns\u2019 Business Development Specialist Jared King explained the quality proposition. Instead of buying USDA Select grade, Old Town Grill was shown how using Halperns\u2019 Angus Beef, which is upper two-thirds Choice and higher, was a winner. \u201cAnyone can sell select steaks, but with Halperns\u2019 he learned he would be the only one in the area selling this kind of quality,\u201d King says. \u201cWhen you break steaks down to the portion cost, the cents per ounce is minimal, but the difference in flavor is tremendous.\u201d<\/p>\n

Now, Old Town Grill has customers coming in and having the best steak experience they\u2019ve ever had in town, something you cannot put a price on. \u201cPrime rib is our biggest success story,\u201d Caffery notes. \u201cSales are up 20 percent since we went to the Angus program.\u201d<\/p>\n

His servers notice the difference, too, and have been selling the steaks with confidence. This means higher check averages and better tips. \u201cThey\u2019re tickled to death.\u201d<\/p>\n

One source, abundant satisfaction<\/h3>\n

Old Town Grill has now crafted a story around it\u2019s steaks, explaining that the consistency comes from buying beef that comes from a single source in Greeley, Colorado. \u201cThe steaks we used to get were either Select or Choice and came from Charlotte (North Carolina) or Birmingham (Alabama). With Halperns\u2019, we\u2019re getting the same cuts of meat, but they are just better quality\u2014there\u2019s no other way to describe it when it comes to the tenderness of the steaks.\u201d<\/p>\n

Each Old Town Grill location takes pride in making everything fresh. Caffery says that\u2019s why Halperns\u2019 Angus Beef is such a good fit. He estimates his red meat\u2014steaks<\/a>, ribs, tips<\/a> and burgers\u2014account for 30 percent of his sales, so he can\u2019t afford to sacrifice quality.<\/p>\n

At the same time steak sales are up, steak sauce usage is down, telling Caffery that customers recognize they are getting a product that tastes great without any embellishment. \u201cWe do the same thing the other places are doing,\u201d Caffery says. \u201cWe put a steak on the char-grill and use Montreal seasoning \u2026 it doesn\u2019t get any more simple than that. The difference is Halperns\u2019.\u2019\u201d<\/p>\n

Restaurant Snapshot<\/h3>\n

Operation:<\/strong> Old Town Grill<\/a>
Ubicaci\u00f3n:<\/strong> Four locations: Tazewell, Tennessee (original location), London, Corbin and Somerset in Kentucky
Classification: <\/strong>Bar and Grill
Number of seats: <\/strong>Tazewell 200; London 300; Corbin 145; Somerset 250
Dayparts served:<\/strong> Lunch and dinner
Check average: <\/strong>$10 lunch; $15 dinner
Owners:<\/strong> Mike Caffery and Brian Carpenter
Total staff: <\/strong>160 companywide
Guiding philosophy:<\/strong> The answer is yes; what\u2019s the question?  <\/p>","protected":false},"excerpt":{"rendered":"

Halperns\u2019 Angus Beef lights a spark for bar and grill operation\u2019s steak sales.<\/p>","protected":false},"author":19,"featured_media":4933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\nOut-Steaking the Steakhouses with Halperns' beef cuts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/success-story-out-steaking-steakhouses\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Success Story: Out-Steaking the Steakhouses\" \/>\n<meta property=\"og:description\" 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