Quaker Steak & Lube Opens in Carrollton, Texas

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The casual-dining concept Quaker Steak & Lube®, known for its Best Wings USA and over 20 sauce varieties, brought a new restaurant to Carrollton, Texas. The Lube® opened to the public September 5 at 3 p.m. The restaurant will create close to 200 jobs for the area and will be the first Quaker Steak & Lube® location in Texas. The new Lube will be located at 4109 Hwy 121 at Hebron, Carrollton, Texas.

The new Lube will be the first free-standing Power Lube. Modeled from the first Power Lube in Boardman, Ohio, this design features all the elements of the larger restaurants. It will encompass a 7,800 square-foot design while accommodating seating for over 260 people including the brickyard patio and two bars. Unlike its conversion predecessor, the Carrollton Lube’s free-standing design allowed for flexibility in build, an expanded kitchen and has the ability to maximize volume sales. “It’s a prototype design that will reduce costs and increase functionality,” says David Miller, vice president of facilities and development for Quaker Steak & Lube®.

“The opening of our first Texas restaurant is an exciting new venture for The Lube®, and a testament to our dedicated franchisees and our top tier management team who are committed to the brands’ success,” says John Longstreet, president and chief executive officer of Quaker Steak & Lube®. “We know the Carrollton community will enjoy our award-winning food and beverages, real motorcycles, authentic cars and be a welcome addition to the great state of Texas!” 

Highlights of the Carrollton Lube restaurant are two motorcycles hung from the ceiling, a 1978 Anniversary Edition StingRay Corvette and two NASCARs, one formerly driven by Jeff Burton. The brickyard patio has its own bar. Guests can watch their favorite teams on the state of the art 70” LEDs and 50” Plasmas throughout the restaurant. The lobby area in the entrance will feature two seats from the original Texas Stadium.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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