Sizzler Announces Further Franchise Expansion throughout San Francisco Bay Area

 

Sizzler, the 55-year-old family-casual steakhouse, has announced its second multi-unit franchise agreement for the San Francisco Bay Area. Restaurant developer Anil Yadav will open six new Sizzler restaurants in the market and remodel six existing restaurants in Concord, Albany, Colma, San Jose, Redwood City, and Daly City. 

With the purchase of six Sizzler restaurants in Northern California, Yadav now owns and operates 255 restaurants, including 110 Jack in the Box restaurants in the San Francisco Bay Area, Stockton, Sacramento, and Monterey and an additional 109 throughout Dallas and Houston, making him the largest Jack in the Box franchisee in the United States. He is also the largest Denny’s franchisee in California with 30 locations throughout the Stockton and Sacramento markets.

“The unit economics of the remodeled Sizzler restaurants that feature our updated décor and made from scratch menu speak for themselves and have allowed us to generate interest from accomplished developers like Anil,” says Kerry Kramp, Sizzler’s CEO. “Anil embodies all the qualities we look for in our franchise partners; he is passionate about giving back to his community and enthusiastic about taking Sizzler into its next 50 years of prosperity.”

Since 2008, Sizzler’s system wide sales have surged, and Sizzler restaurants that feature the new prototype design are experiencing year over year sales increases. The agreement with Yadav follows Sizzler’s first multi-unit expansion deal in three years with another proven restaurateur, Tony Lutfi, who will develop five new restaurants in the San Francisco Bay Area. 

Sizzler looks to continue its development in California and across the nation in a strategic expansion plan to add 40 new restaurants in the next five years in markets like Chicago, Minneapolis, Denver, Kansas City, and St. Louis.

“A brand can only be as successful as its leadership team, and after meeting with the Sizzler executives, I see that they truly understand today’s economic climate and know what it takes for a restaurant to be relevant to consumers,” Yadav says. “Sizzler has had ups and downs throughout its long history, but I’m confident about the growth plan and brand vision set forth by Kerry and his team. I want to be on the ground floor as Sizzler climbs to the top of the casual dining scene once again.” 

The refreshed Sizzler prototype features vibrant lighting, brighter colors, contemporary furniture, and guest-directed dining. The menu, which has a renowned emphasis on variety, fresh healthful menu offerings, and the launch of in house fresh hand-cut steak and fresh fish, is motivating customers to visit Sizzler restaurants more often. It features made-from-scratch soup, a salad bar with more than 50 offerings, choice aged steaks, fresh shrimp and salmon, countless sandwiches and burgers, and a hot dessert bar. 

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

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