Overview
So, if you're looking for a great opportunity look no further than Sizzler.
-Todd Peterson
Vice President of Franchise Development
Products & Services
Dwight D. Eisenhower was in his second term as the 34th President of the United States. A 14-year-old Bobby Fischer took the United States Chess Championship. “Gigi” won the Academy Award for Best Picture. The American girl group The Shirelles began.
And finally, everyone could enjoy a great steak dinner at an affordable price. ($1.19 back then)
Our Concept: Mid-scale, casual dining restaurant emphasizing value, comfort and convenience. Sizzler introduced the "fast casual" service style more than 40 years ago. Today, guests order upon arriving, with their grilled-to-perfection meals delivered by servers who refill beverages, clear tableware and tend to other needs. Sizzler, which is phasing out its all-you-can-eat buffet, serves lunch and dinner.
Training & Support
- Assist in site selection for the franchisee's first and all subsequent restaurant locations
- Comprehensive site approval process
- Trade area analysis, site plan analysis, and demographic modeling
- General Contractor suggestions, assistance with budgeting and bid review; review furniture, fixtures and equipment specifications and approved vendor lists
- Periodic site visits
Operations & Training
- Your Franchise Business Consultant (FBC) is your key contact with Sizzler USA
- The FBC's responsibilities include consulting, coaching and assisting you and your restaurant teams in all facets of your business, on an on-going basis through restaurant visits, written communication and weekly dialogue
- The FBC's are accountable to Sizzler USA to maintain the integrity of the brand and to assist the Franchisee in running a successful restaurant
- Every quarter your FBC will review the overall status of your operations
- Quarterly cleanliness and sanitation inspections
- Conduct regional operations & training workshops in a effort to education and develop your restaurant operations staff
- FBC's conduct annual operations & facilities evaluations
- Mindshare Guest Feedback Information (Survey Detail Report)
- Local restaurant marketing manual
- Consultation on corporate and local restaurant marketing programs and tactics
- Local restaurant marketing seasonal promotional kits
- Assistance with advertising proposals and media placement
- Creative development of marketing materials for system-wide promotions
- Creative development of system-wide television and radio spots
- Creative development of marketing materials for system-wide promotions
- Facilitate the franchise marketing committee
- Facilitate and manage quarterly co-op meetings
- Website
- Creative development and production of marketing materials for system-wide promotions
- Creative development and production of system-wide television and radio ads
- Research
- Public Relations Efforts
Why Sizzler?
Product Development
- New product development staying current with today's trends and technology
- Improve and evaluation existing products, recipes and presentations to maximize quality, taste, value and labor savings
- In conjunction with vendor contract renewals, evaluate alternative suppliers of existing products to match or improve quality, pricing and consistency
- Conduct regular (four days, monthly) Back of the House "Focus on Food" training classes at the Sizzler USA test kitchen
- Assure that all "Sizzler Specifications" are followed by our manufactures
- Negotiate contract purchases
- Manage all forward commodity buying programs to maintain below market pricing
- Manage all aspects of food, non-food, and allowance distribution programs, including the following:
- Pricing structure
- Delivery requirements
- Payment terms
- Service levels
- All the latest news releases and announcements
- Online meeting reservations
- Searchable Training Manuals
- Local Store Marketing Manual and all current advertising
- Key Operations Information
Are You a Good Fit for Sizzler?
Site Criteria:
- 5870 square foot prototype building (approximately 195 seats)
- 1.25 to 1.5 acres depending on set-backs and building orientation
- Minimum of 115 to 120 parking stalls
- Target 30,000 cars per day, as a combination of primary (frontage) and secondary (cross street) roadway traffic with high visibility (strong preference for a cross street or "hard-corner", with visibility from both primary & secondary roadways via direct line of sight or signage)
- Convenient ingress & egress (signalized intersection and/or right turn access to and from site or left turn access)
- Minimum residential population of 30,000 within a 3-mile radius, 50,000 within a 5-mile radius and 100,000 within a 7-mile radius of site
- Preferred day-time population of 20,000+ within 1-mile of site (key factor: accessibility to employment areas and close proximity to a mix of lunchtime specific restaurants such as fast casual concepts)
- Availability and extent of exterior signage (building, monument, pole & freeway pole)
- Ideal co-tenants and/or neighbors (within 1 to 2 miles): active mid price & discount retailers (Wal-Mart, Target, Kohl's - ideally situated on an out-parcel or pad of these discount retailers' shopping centers), limited service hotels, family attractions (theme parks etc.)
- Building exterior to allow for Sizzler standard design and signage
- Zoning to accommodate restaurant use and allow for liquor license (beer & wine)
- Household average income in the $50,000 range (variable depending on region/cost of living)
- Competition, ideally less than 7 competitors per 1,000 HHs (households)
- High distribution of HHs with children (more than 34%)
- Population under the age of 18 years old (more than 25%)
- Few senior citizens - population over the age of 65 years old (less than 11%)
- Higher distribution of "Blue Collar" workers (more than 22%)
- Lower distribution of "White Collar" workers (less than 61%)