Business Case Study: Rube's Steakhouse And Lounge

Rube's Steakhouse and Lounge A flourishing and successful business started in a tavern in a small town, Montour Iowa. Glen Rubenbaur, which “Rube’s” is named after, started the business in 1973. He created the idea and experience for people to grill steaks inside over an open-hearth grill (Burchard). Although it was located in a small town area, Rube’s very quickly started to become a successful business. By 1991 Rube’s was extremely successful and well known. People were not only coming to the steakhouse, but also ordering steaks to grill themselves at home and even as gifts for others. This is what caused Rube’s ultimately to open an official Rube’s Meat Company where their steak gets shipped nationwide (Burchard). Throughout the years

Nothing brought business into town before like Rube’s Steakhouse. It is located at 118 Elm Street, which is Montours “Main Street” (Burchard). After so much success Rube’s decided to branch out and become a two restaurant franchise adding another location in Waukee, Iowa. This opened in 1999 after the huge success of the Montour location. They are located at 3309 Ute Avenue (Mackenzie). The Andersons opened this location in hopes of reaching a larger market-share. Rube’s hours include five to nine pm Monday through Saturday, and five to eight pm on Sunday. Mondays are exclusive for private parties, although reservations are recommended for each day. Since Rube’s became such a hit they created a blog where there are lessons, recipes, techniques, and new updates for customers (Burchard). This is used so customers can more easily grill their own at home and learn new techniques and recipes for times to come. This keeps customers coming back and more satisfied with their food, creating better business all

In 1993, when Rubenbauer was ready to retire, Michelle Anderson's family purchased the business and she became Rube’s general manager. Later on she bought out her family's shares and is now the operator alongside her husband. Michelle has had ties to Rube’s since she was a child. Her parents often ate there, and the few times they would take her along, she loved and enjoyed it everytime. After having full ownership they made very few changes to the concept of Rube’s. Few additions were made including new menu items to make the menu have more variety. The fact of taking over a business with little experience was a major challenge the Anderson’s faced. Along with this they had high debt, difficult cash flow, and both faculty and building issues. All together this required additional loans. Through all the difficulties Michelle said “We have learned to expect the unexpected, and be prepared the best we can!” Rube’s takes a big toll on Anderson's life, both good and bad. They have been operators of Rube’s for thirty years, so it is their normal. Michelle painted the picture perfectly stating “We wake up to them and go to bed thinking about them. As a business owner, there are very few days off in a year, there is always something to be working on! But we’ve learned how to make it work for us and our family.” When asked if they were satisfied with the restaurant, they clearly felt extremely