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My interview was conducted on August 1st 2011 with Justin Brophy the Executive Chef at Sonny Lubick Steakhouse We discussed the many channels of distribution that the restaurant utilizes A brief history of Sonny Lubick Steakhouse starts on Halloween 2008 The Executive Chef of the previous restaurant Nicos Catacombs Toby Sheppard partnered with Sonny Lubick Rick Callaghan and several other investors to open the steakhouse The plan was to have high quality steaks with an extensive wine list while maintaining a casual and inviting atmosphere This concept was executed with two dining room one formal and one less formal with TVs and sports showings and a bar area with a great happy hour The menu offers great steaks beef rib eye buffalo rib eye filet sirloin and prime rib Along with the steak selection there is also a wide variety of seafood including scallops shrimp lobster mussels and crab crab cakes and crab relleo The happy hour includes lower prices appetizers 6 margaritas 6 you-call-it martinis 5 wells and 1 off all beer and wine The restaurant is decorated with sports memorabilia most CSU murals and landscape photographs The staff is expected to be friendly and inviting and to encourage the return customer The uniform is formal and casual at the same time to make the customer feel comfortable no matter what they are wearing The servers wear black long-sleeve collared shirts with khaki pants black belt and shoes The target market is a little different in the bar as it is in the dining room The dining room targets more boomers and seniors that gen x or gen y The regular menu is a little expensive and more of a fine dining or special occasions destination The wine list has a wide variety of prices from 25 - 300 The target market is educated affluent people with a cultivated taste for food The bar offers lower prices and more of a laid back
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