Logan’s Roadhouse is launching a new Grill Master Certification program. The program, started and led by Senior Director of Culinary Luis Haro, will offer certifications to Logan’s Heart of House team members. The initiative includes mandatory on-site training for all grill cooks and restaurant managers and aims to provide a consistent and premier dining experience nationwide for Logan’s Roadhouse guests. Once completed with the program, grill cooks will become a Master of the Flame and be able to further enhance the already superb Logan’s dining experience. 

“Nobody does mesquite wood-grilled perfection like we do. We take pride in our butcher-selected steaks and always grill over an open flame with real mesquite wood for a distinctly bold and smoky flavor you won’t find anywhere else,” says SPB Hospitality’s Senior Director of Culinary Luis Haro. 

Logan’s grill cooks will be graded on their ability to cook at different temperatures – rare to well done – grill a perfectly seasoned 6 oz. Sirloin, a fillet of salmon, and other grilled entrées. They will also be tested on basic grill operational knowledge, including cleaning, setting up the line, and communication skills with the managers and other team members. 

After the grill cooks have been certified, Haro will bring a version of the program to the front of house staff so servers can better articulate the different flavor profiles, cuts of beef and grilling techniques to guests, resulting in a better overall dining experience. 

“The new Grill Masters certification program is designed to not only serve the highest quality and perfectly prepared food for our guests, but it will also inspire our cooks to have pride in what they do and set them up for success in the future,” continues Haro. “This program is part of our company’s commitment to excellence in our restaurants and our employees’ professional development.”

Rooted in American tradition, Logan’s Roadhouse is a rest stop for the hardworking. Logan’s is a laidback, “come as you are” kind of place to crack open a cold one and enjoy steakhouse quality cuts in the comfort of jeans and a t-shirt. The atmosphere is lively, the beer is served ice cold in big barrels, rolls are made-from-scratch, and the steaks are grilled over real mesquite wood, all served with genuine hospitality. There are no strangers at Logan’s, only friends.

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