Overview
Stockade Companies started as a single Sirloin Stockade in Oklahoma City in 1966. Since then, we have grown into a multi-concept chain adding Montana Mike’s Steakhouse in 1998 and Coyote Canyon in 1999. We currently operate over 80 restaurants in 9 states and Mexico. Today, Stockade Companies is owned by a management group. The management group led by Tom Ford, a lifelong franchisee, includes Terry Harstad - COO, Steve Schmidt - CFO, and Doug Frieling, Franchisee. Mr. Ford's vision, energy and experience will continue to influence our commitment to providing guests great value and variety.
Products & Services
The original Sirloin Stockade steakhouse and buffet concept has been satisfying guests since 1966. Today Sirloin Stockade offers an all-you-can-eat hot and cold buffet which includes hot entrees, vegetables and salads. The full-service bakery offers fresh rolls, pies, cakes and soft serve ice cream with a variety of toppings. Sirloin Stockade still provides guests good food at a great value!
Training & Support
Initial assistance
We will review your proposed site and share our years of experience with all three concepts with you. If you are planning on ground up construction, we will provide you with prototypical architectural drawings and specifications for construction. If your location is a conversion, you may receive copies of previously completed conversion drawings for your review. These drawing are provided at no charge to you; however you will be responsible for obtaining all certifications, modifying or adapting to meet local codes, conditions and the specific site. An operational training program is provided for you and your management staff. Managers are required to complete our standard eight-week training program. There is no additional charge for this training; however, those costs associated with travel, lodging, meals and payroll for your employees while in training will be at your expense. We will also assist you with the pre-opening training of your staff and work with you during and immediately after the opening of your restaurant.
Ongoing assistance
The Franchise Field Consultant will be a familiar face in your restaurant. There will be a schedule of regular visitations to evaluate your facility and operations. We are there to assist you with operational problems and take a consultative approach to improving sales and profits. Our standards, policies, procedures and specifications are evaluated in every restaurant to assure consistency. Our volume purchasing and direct contracting with manufacturers and suppliers of food items ensures top quality food and paper products at the best price for all franchisees. Products are delivered directly to your door through our custom distribution from a national supplier. Our ongoing research and development tests and prepares new products, recipes and preparation procedures and sources alternate products. These efforts result in keeping our restaurants competitive and responsive to consumer trends and trends in the food service industry. The Marketing department will assist you with the planning of your grand opening activities and provide subsequent advertising and promotional programs.
We will review your proposed site and share our years of experience with all three concepts with you. If you are planning on ground up construction, we will provide you with prototypical architectural drawings and specifications for construction. If your location is a conversion, you may receive copies of previously completed conversion drawings for your review. These drawing are provided at no charge to you; however you will be responsible for obtaining all certifications, modifying or adapting to meet local codes, conditions and the specific site. An operational training program is provided for you and your management staff. Managers are required to complete our standard eight-week training program. There is no additional charge for this training; however, those costs associated with travel, lodging, meals and payroll for your employees while in training will be at your expense. We will also assist you with the pre-opening training of your staff and work with you during and immediately after the opening of your restaurant.
Ongoing assistance
The Franchise Field Consultant will be a familiar face in your restaurant. There will be a schedule of regular visitations to evaluate your facility and operations. We are there to assist you with operational problems and take a consultative approach to improving sales and profits. Our standards, policies, procedures and specifications are evaluated in every restaurant to assure consistency. Our volume purchasing and direct contracting with manufacturers and suppliers of food items ensures top quality food and paper products at the best price for all franchisees. Products are delivered directly to your door through our custom distribution from a national supplier. Our ongoing research and development tests and prepares new products, recipes and preparation procedures and sources alternate products. These efforts result in keeping our restaurants competitive and responsive to consumer trends and trends in the food service industry. The Marketing department will assist you with the planning of your grand opening activities and provide subsequent advertising and promotional programs.
Why Sirloin Stockade?
A Classic Franchise Opportunity
- Sirloin Stockade brand equity since 1966
- Initial capital investment that is competitive or lower than any similar buffet concept
- Franchise and royalty fees that are the lowest in the buffet segment
- Prototypical plans for ground up construction opportunities
- Marketing materials and promotional support that communicate quality and value
- An unwavering commitment from the Stockade Companies to help franchisees succeed
