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 | SizzlerGreat Steaks, Seafood, and Salad |
Business Type
FranchiseMin Liquid Capital
$933,000 to $1,787,000Total Investment
$2,078,000 to $3,057,000Required Net Worth
$40,000,000Number of Units
311In Business Since
1958* For Current Info See:
Franchise Disclosure Document
Overview
Sizzler's good food and great value began with one location in 1958.
Now there are more than 300 restaurants in 11 countries and 15 U.S.
states and territories. And new products, attractive new store designs
and an energized
team are the driving forces behind the continued growth of the Sizzler franchise.
So, if you're looking for a great opportunity look no further than Sizzler.
-Todd Peterson
Vice President of Franchise Development
So, if you're looking for a great opportunity look no further than Sizzler.
-Todd Peterson
Vice President of Franchise Development
Products & Services
It all began on January 27, 1958. With fifty dollars in the
cash register, Del and Helen Johnson opened "Sizzler Family Steak
House" in Culver City, California.
Dwight D. Eisenhower was in his second term as the 34th President of the United States. A 14-year-old Bobby Fischer took the United States Chess Championship. “Gigi” won the Academy Award for Best Picture. The American girl group The Shirelles began.
And finally, everyone could enjoy a great steak dinner at an affordable price. ($1.19 back then)
Our Concept: Mid-scale, casual dining restaurant emphasizing value, comfort and convenience. Sizzler introduced the "fast casual" service style more than 40 years ago. Today, guests order upon arriving, with their grilled-to-perfection meals delivered by servers who refill beverages, clear tableware and tend to other needs. Sizzler, which is phasing out its all-you-can-eat buffet, serves lunch and dinner.
Dwight D. Eisenhower was in his second term as the 34th President of the United States. A 14-year-old Bobby Fischer took the United States Chess Championship. “Gigi” won the Academy Award for Best Picture. The American girl group The Shirelles began.
And finally, everyone could enjoy a great steak dinner at an affordable price. ($1.19 back then)
Our Concept: Mid-scale, casual dining restaurant emphasizing value, comfort and convenience. Sizzler introduced the "fast casual" service style more than 40 years ago. Today, guests order upon arriving, with their grilled-to-perfection meals delivered by servers who refill beverages, clear tableware and tend to other needs. Sizzler, which is phasing out its all-you-can-eat buffet, serves lunch and dinner.
Training & Support
Restaurant Development
Operations & Training
Marketing
- Assist in site selection for the franchisee's first and all subsequent restaurant locations
- Comprehensive site approval process
- Trade area analysis, site plan analysis, and demographic modeling
- General Contractor suggestions, assistance with budgeting and bid review; review furniture, fixtures and equipment specifications and approved vendor lists
- Periodic site visits
Operations & Training
- Your Franchise Business Consultant (FBC) is your key contact with Sizzler USA
- The FBC's responsibilities include consulting, coaching and assisting you and your restaurant teams in all facets of your business, on an on-going basis through restaurant visits, written communication and weekly dialogue
- The FBC's are accountable to Sizzler USA to maintain the integrity of the brand and to assist the Franchisee in running a successful restaurant
- Every quarter your FBC will review the overall status of your operations
- Quarterly cleanliness and sanitation inspections
- Conduct regional operations & training workshops in a effort to education and develop your restaurant operations staff
- FBC's conduct annual operations & facilities evaluations
- Mindshare Guest Feedback Information (Survey Detail Report)
Marketing
- Local restaurant marketing manual
- Consultation on corporate and local restaurant marketing programs and tactics
- Local restaurant marketing seasonal promotional kits
- Assistance with advertising proposals and media placement
- Creative development of marketing materials for system-wide promotions
- Creative development of system-wide television and radio spots
- Creative development of marketing materials for system-wide promotions
- Facilitate the franchise marketing committee
- Facilitate and manage quarterly co-op meetings
- Website
- Creative development and production of marketing materials for system-wide promotions
- Creative development and production of system-wide television and radio ads
- Research
- Public Relations Efforts
Why Sizzler?
Product Development- New product development staying current with today's trends and technology
- Improve and evaluation existing products, recipes and presentations to maximize quality, taste, value and labor savings
- In conjunction with vendor contract renewals, evaluate alternative suppliers of existing products to match or improve quality, pricing and consistency
- Conduct regular (four days, monthly) Back of the House "Focus on Food" training classes at the Sizzler USA test kitchen
- Assure that all "Sizzler Specifications" are followed by our manufactures
Purchasing
- Negotiate contract purchases
- Manage all forward commodity buying programs to maintain below market pricing
- Manage all aspects of food, non-food, and allowance distribution programs, including the following:
- Pricing structure
- Delivery requirements
- Payment terms
- Service levels
Extranet: As a Sizzler Franchisee, you will have access to a fully secure website that will keep you in touch with everything you need to grow your business. This includes:
- All the latest news releases and announcements
- Online meeting reservations
- Searchable Training Manuals
- Local Store Marketing Manual and all current advertising
- Key Operations Information
Are You a Good Fit for Sizzler?
Sizzler Target Site CriteriaSite Criteria:
- 5870 square foot prototype building (approximately 195 seats)
- 1.25 to 1.5 acres depending on set-backs and building orientation
- Minimum of 115 to 120 parking stalls
- Target 30,000 cars per day, as a combination of primary (frontage) and secondary (cross street) roadway traffic with high visibility (strong preference for a cross street or "hard-corner", with visibility from both primary & secondary roadways via direct line of sight or signage)
- Convenient ingress & egress (signalized intersection and/or right turn access to and from site or left turn access)
- Minimum residential population of 30,000 within a 3-mile radius, 50,000 within a 5-mile radius and 100,000 within a 7-mile radius of site
- Preferred day-time population of 20,000+ within 1-mile of site (key factor: accessibility to employment areas and close proximity to a mix of lunchtime specific restaurants such as fast casual concepts)
- Availability and extent of exterior signage (building, monument, pole & freeway pole)
- Ideal co-tenants and/or neighbors (within 1 to 2 miles): active mid price & discount retailers (Wal-Mart, Target, Kohl's - ideally situated on an out-parcel or pad of these discount retailers' shopping centers), limited service hotels, family attractions (theme parks etc.)
- Building exterior to allow for Sizzler standard design and signage
- Zoning to accommodate restaurant use and allow for liquor license (beer & wine)
General Demographics:
- Household average income in the $50,000 range (variable depending on region/cost of living)
- Competition, ideally less than 7 competitors per 1,000 HHs (households)
- High distribution of HHs with children (more than 34%)
- Population under the age of 18 years old (more than 25%)
- Few senior citizens - population over the age of 65 years old (less than 11%)
- Higher distribution of "Blue Collar" workers (more than 22%)
- Lower distribution of "White Collar" workers (less than 61%)
