| About Locations Go to the Roadhouse Portions are about 25% larger than those offered by competitors for the same price | 
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The Original Roadhouse Grill concept was first developed in the early 1990s and is built around premium quality grilled food priced to deliver excellent value and presented in the casual, nostalgic setting of a 1950s family-operated roadside restaurant. The ORG concept is designed to appeal to a broad range of customers but the main target market is middle-income families and blue-collar workers.  ORG offers a diverse, moderately priced lunch and dinner menu featuring aged steaks, pork chops, ribs and other entrees cooked over an open mesquite grill. Signature items include mesquite grilled steaks, oven-roasted prime rib, baby back ribs, freshly baked yeast rolls, Texas Egg Roll appetizers and homemade ice cream. Value is created through a strategic combination of food quality, portion sizes, menu structure and pricing. Existing management believes that portions are approximately 25% larger than those offered by the main competitors for the same price. Entrees include soup or salad, while most competitors’ menus are strictly a la carte. The average check is approximately $15.71.
The restaurants average 7,400 square feet of floor space, with industrial and rustic themes such as weathered soft-drink signs and old gas pumps appropriate to the roadside-dining theme. Exteriors are a combination of brick, corrugated steel and wood sidings. There is prominent signage on each side of the building. All restaurants are in freestanding buildings, most are located in the pads of regional shopping centers. Each unit has a full bar that is separated from the main dining area. Alcoholic beverage sales average 16% of total sales volume. |
