ipl-logo

Steak 48 Business Analysis

1265 Words6 Pages

(-- removed HTML --) About Us Part 1 (-- removed HTML --) (-- removed HTML --) Established by the Mastro Family (-- removed HTML --) When brothers Jefferey and Michael Mastro, their father Dennis and partner Scott Trolio established Steak 48 in 2014, they sought to create a unique steakhouse that went beyond the traditional stereotype. The group currently owns several fine-dining steakhouses including, Dominick's Steakhouse and Steak 44 in Phoenix, AZ, and Steak 48 in Houston, TX. The group has a track record of developing successful steakhouse franchises with the Mastro Steakhouses and Ocean Club restaurants in Arizona and California before selling the brand in 2007. With their new offerings in the culinary landscape, the Mastro's …show more content…

Visitors will be welcomed in the entryway with a view of our 3,000-bottle wine vault and decor that features natural wood materials and contrasting white, grey and brown tones. Interior decor has been carefully designed by Testani Design Group, and our dining rooms display original artwork, antique cleavers and unique light fixtures. All of our furniture from dining room tables to barstools have been carefully selected to add to the vibrant ambiance of each dining area. With over 12,000 square feet available, our two-level dining space has been carefully planned to provide an aesthetic for any occasion. Quiet nooks offer intimate and romantic settings and larger dining areas give large groups and parties a chance to engage in an energetic …show more content…

Executive Chef Brian Key, formerly of Gibson's and Weber Grill, and Corporate Executive Chef Marc Lupino source as many local ingredients as possible. If any ingredient does not meet their rigid quality standards it never makes its way onto the menu. Many patrons come to Steak 48 for choice cuts of prime beef. In an effort to serve the finest steaks, we operate an on-site butcher shop which is kept at 40-degrees. In our in-house butcher shop, steaks undergo our wet aging process for 28 days before being expertly cut by masters of their craft. The benefits of our in-house butcher shop our enormous. We custom cut steaks to meet any individual preference, and the steaks feature on our menu are fabricated on a daily basis to produce incredible results. Once cutting is complete, our prime steaks are delivered to our kitchen's 1800-degree broiler for our culinary team to cook to perfection. We serve other locally sources meat items on our menu such as tender pork from White Marble Farms and succulent veal from Markham

Show More
Related

Pete Tarantino's Marketing Strategy

804 Words | 4 Pages

Pete Tarantino owns the business that was started by his father, Pete Sr. in 1960. For over 56 years they have been family owned and operated. Tarantino’s started as a Meat Jobber and morphed into a wholesale food distribution company, servicing

Read More

Case Study Of Jim's Fallbrook Market

365 Words | 2 Pages

Jim’s Fallbrook Market Ask any of the Woodland Hills residents which business has been open the longest and you can be sure that Jim’s Fallbrook Market is going to be the most popular answer. Jim McQuaid started out by renting space for a meat counter in the local market in 1951, but by 1958, he was not just the local butcher; he was the owner of Jim’s Fallbrook Market. The store has since passed down to his son and now, grandson, but you can be sure that this place is here to stay and is keeping up with Jim’s promise to offer quality meat and, just as important, quality service. In Woodland Hills, Jim’s Fallbrook Market is the place to go when you need fresh meat.

Read More

Tyson Foods Sustainability Report

161 Words | 1 Pages

Tyson offers many different forms of meats including chicken, beef, and pork products. These products are either frozen, case-ready, or fully cooked. Tyson has

Read More

How Old Is Pan-Frying In America

743 Words | 3 Pages

First of all, the meat should be practically free of capillary ruptures and there is no dark cutters on the meat to ensures the most visually appealing

Read More

Joe's Crab Shack Research Paper

149 Words | 1 Pages

Those who prefer land-based meals can choose from mainland options, such as the ribeye, chicken tenders, Joe's top sirloin, herb

Read More

Analysis Of Chipotle's Sensitivity Analysis

1385 Words | 6 Pages

It is firmly committed to its clean food policy, meaning that the company only uses fresh and high-quality ingredients with no artificial preservatives. Furthermore, as 2016, Panera operated and franchised over two thousand stores throughout the U.S. as well as few stores in Canada (Panera Bread Company [PBC], 2017). Panera is similar to Chipotle with regards to their alike business philosophy and their strong presence in the U.S market. • The Wendy’s Company: Wendy’s highly values food quality, claiming to use fresh and never frozen ground beef in its food items. The U.S. is probably the most relevant market for Wendy’s, considering that there were 6,098 Wendy’s restaurants in the North America and only 439 restaurants outside of this territory as the end of 2016 (TWC, 2017).

Read More

Fox Games Visual Analysis

1014 Words | 5 Pages

The tables have a long gray, flowing tablecloths to make the scene look fabulous. I notice that each table contains a woven, wooden basket full of thick breadsticks, bentwood chairs. The shape of the chair curves into a heart in the middle, which brings elegance to the room. The windows and the tablecloths have a repetition of vertical lines; I can see curving lines on the chair backs. There is a chandelier in the middle hang from the ceiling and eight lighted candles on it.

Read More

Houston Restaurant Case Study

846 Words | 4 Pages

Enjoy the best steak anywhere, fresh seafood and decadent desserts. Quattro 0.2 miles

Read More

Descriptive Essay On Jeffrey's Of Westfield

147 Words | 1 Pages

Jeffrey’s of Westfield serves some of the finest selection of classic American fare in its welcoming and casual Westfield eatery. For the ultimate start to your meal, enjoy the crisp and juicy teriyaki chicken wings and the sumptuous warm spinach, artichoke and fontina cheese dip. Some of Jeffrey’s of Westfield’s specialty entrées include the sesame crusted salmon with soy ginger sauce and wakame salad, the hearty chicken pot pie in the flaky crust and the grilled rib eye steak topped with gruyere cheese and a red onion and smoked bacon confit, all of which are prepared to perfection. Diners also adore Jeffrey’s of Westfield’s sandwich options, such as the crispy Cajun classic shrimp po’boy on French baguette, the grilled chicken pesto wrap

Read More

Alex And Alex Steakhouse Paper

490 Words | 2 Pages

All food will be prepared fresh right in the restaurant when ordered, to insure the freshness. Alex and Alex Steakhouse aims to re-create traditional foods in in different ways that has lower calories and less fat, to keep up with the health trend. Alex and Alex Steakhouse will promote healthy, high quality food, which is prepared with locally grown and produced products.

Read More

Comparison Of El Toro Mexican Bar And Grill

610 Words | 3 Pages

It has a longer description than the other appetizers to ensure that the customer knows exactly what he or she is getting. It can be observed that the longer descriptions are only under the most expensive items, this approach makes the more expensive dish seem more appealing and worth the money. The descriptions commonly use words such as ‘perfect’ and ‘tempting’ in the direct description (El Toro), this suggests that the restaurant is cheaper because it has to include extra information to convince the consumer to buy it. Despite the long descriptions, there is no direct description of how the dishes are made nor a mention of calorie count. However the menu uses adjectives such as ‘sizzling’ and ‘grilled’ and some dishes include a spice warning for spicy food, revealing a hint of how the dishes are prepared (El

Read More

Smithfield History

772 Words | 4 Pages

With Smithfield meat market right on the doorstep, from field to plate, patrons can be guaranteed the best British cuts. The in-house team of trained butchers will help you choose from the SMITHS meat fridge, cut and cooked to your specifications. From 28 day aged Scotch sirloin to 50 day aged Chateaubriand, this is a steak lovers paradise. Fancy a little bit of everything? Look no further than the ultimate mixed grill, combining hanger steak, butchers sausages and smoked pork loin, topped off with a fresh fried hens egg.

Read More

What Is Arby's Last Laugh Campaign?

1156 Words | 5 Pages

They also offer drinks and desserts along with a kid’s menu. Founded in 1964 by Leroy and Forrest Raffel, the small sandwich shop in Ohio has since then expanded into a restaurant

Read More

Personal Narrative: Lake House

491 Words | 2 Pages

The wooden designs have let our customers completely breathless, and they have walked out of this fantastic building burden-free and happy. Inside the kitchen, a large wine cellar awaits that can hold a dragon’s stomachful of alcoholic beverages. We’ve found that the living room is even enough to hold 12 dwarves, a hobbit and a wizard in the past! Our windows are circular, so that you can watch the sunset like no other sunset you’ve ever seen! What about bedrooms, you may be asking.

Read More

Personal Narrative: My First Deer Hunt

770 Words | 4 Pages

I love that place I always switch between the 1/2 pound burger or the 1/4 pound burger depending how hungry I’am that day, where as my dad and grandpa usually get the steak. But after a great dinner and a well needed rest we set out again to do some more hunting and hopefully get me a deer. But instead of me getting one my dad got one and it was a nice one.

Read More

More about Steak 48 Business Analysis

Related Topics

Open Document