Good Lifestyle

As more and more pandemic restrictions are lifted, the Americans areBack to restaurants in Droves. And it seems that they are particularly eager to enjoy a first order steak. The steakhouse chains from different price points and sizes areReport a considerable increase in sales This year. And Manny Hilario, CEO of the group's hospitality that holds high-end dinner franchises Stk and Kona Grill, sees similar demand for both restaurant chains under his leadership.

"Consumers more than ever, because they become entirely vaccinated seek a fun and differentiated social time outside their home and atmosphere dinner concepts are well placed to deliver," said Hilario at a conference call, According to a conference call, according to a conference call, according to a conference call.FSR magazine. "Our teams effectively offer all operational and culinary marketing strategies. The results are really remarkable and I could not be more prone to our teams."

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And there is a lot to be proud of. STK, chic steakhouse with 13 locations in large cities like New York and Los Angeles, has established a new record in weekly sales in April. The sales of the chain increased by 47% compared to its best quarter in 2019. The Kona Grill of 24 units reported a similar ascending trajectory, with sales in April increasing by more than 18% compared to the same period. two years ago.

The only problem removes the super popular Kona Grill? Its patios are usually booked on weekends. Hilario says the company seeks to expand its patio capabilities this year to host the overvoltage of the date nights and social events taking place in their locations.

But chains do not come to see traffic during dinner. There is also an important demand for their new DayPart: Brunch. Stk and Kona Grill are now serving weekend menu items such as the Benedict smoked pork belly and a toxic eggs and lawyers, with a background mimosas offer or Bloody Marys.

"Even for a good type of business room like STK, where, in the past, we may have considered brunch as a non-essential company, we are now looking at brunch as a main activity, because it now allows us to 'Use less seats. On a Sunday and a Saturday, which are days of very high demand, "says Hilario." So, I think this brunch now plays a key role in the extent that we think long-term business. "

For more, discover:

• One of the oldest chains of America Steakhouse is in legal action for its survival
• The best steakhouse in each state
• America's largest barbecue chain now sells construction hamburgers

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