- Jun 27, 2003
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GRANDYS RESTAURANTS
Our goal is to please the customer, and everything we do is designed for that purpose.
Bill Shaw, president of Grandys
Over forty years ago, two teenagers worked busing tables in a Dallas cafeteria. Their American Dream was to someday own their own restaurant. Ed Johnson and Rex Sanders paid attention to what worked and what didnt work in the food industry. In 1973 they believed they had devised the formula for a restaurant that would fit in a niche between fast-food hamburger outlets and expensive restaurants. Their Grandys restaurant was based on their three-part goal of providing better food, better service, and a better dining experience. Instead of burgers and fries, they offered a plate lunch with meat and vegetables. Their sinnamon roll desserts were baked from scratch.
The Grandys philosophy concentrated not only on matching fast-food restaurants speed of service, but on being different. The owners originally targeted those in the twenty-five-and-older age group who were looking for a family restaurant. To provide that kind of ambience, Grandys often used a friendly Grandys hostess, dressed up like the grandmotherly Grandy, to make customers feel at home by giving them individual attention, refilling tea glasses, and chatting. The Grandy hostess is a part of the relaxed, neighborly atmosphere that makes eating a more enjoyable experience. The initial years of careful planning and plain hard work made Grandys one of the fastest growing restaurant chains in America.
CONSIDER THIS: Even when it appears the big corporations have a market sewn up, there may still be successful niches that can be carved out.
Submitted by Richard
Our goal is to please the customer, and everything we do is designed for that purpose.
Bill Shaw, president of Grandys
Over forty years ago, two teenagers worked busing tables in a Dallas cafeteria. Their American Dream was to someday own their own restaurant. Ed Johnson and Rex Sanders paid attention to what worked and what didnt work in the food industry. In 1973 they believed they had devised the formula for a restaurant that would fit in a niche between fast-food hamburger outlets and expensive restaurants. Their Grandys restaurant was based on their three-part goal of providing better food, better service, and a better dining experience. Instead of burgers and fries, they offered a plate lunch with meat and vegetables. Their sinnamon roll desserts were baked from scratch.
The Grandys philosophy concentrated not only on matching fast-food restaurants speed of service, but on being different. The owners originally targeted those in the twenty-five-and-older age group who were looking for a family restaurant. To provide that kind of ambience, Grandys often used a friendly Grandys hostess, dressed up like the grandmotherly Grandy, to make customers feel at home by giving them individual attention, refilling tea glasses, and chatting. The Grandy hostess is a part of the relaxed, neighborly atmosphere that makes eating a more enjoyable experience. The initial years of careful planning and plain hard work made Grandys one of the fastest growing restaurant chains in America.
CONSIDER THIS: Even when it appears the big corporations have a market sewn up, there may still be successful niches that can be carved out.
Submitted by Richard
