BUSINESS HOURS:
4:00 pm - 10:00 pm
4:00 pm - 12:00 am
4:00 pm - 2:00 am
11:00 am - 2:00 am
11:00 am - 10:00 pm
represents the unsung folks police, fire, EMS,
military and we wanted to draw attention to
that.”
When McIntyre took over the lease for the
building he says there were a number of
overdue repairs he had to address including
some cosmetic changes inside. “We
upgraded the lighting to LED lighting to try
to make it more efficient, we lightened the
paint colors, new table tops new chairs, new
bar [backsplash], new counters, new TVs.”
One of the biggest upgrades for the space:
a complete kitchen overhaul. “The kitchen
was completely gutted when I came in,”
McIntyre describes. “We got everything out;
all brand new appliances.”
Feedback and comments made about the
previous restaurant pointed out some areas
for improvement that McIntyre wanted
to address. He says he “tried to use that
feedback to make it better.”
You can expect to see American Grille
favorites like burgers and wings on the
menu, but there will be some new additions
too. McIntyre and his chef, Paul LaRocca,
combed through menu items to create their
INSIGHT
Monday - Wednesday
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own, fresh menu. “We took items that I knew
were popular over the years and let the chef
look at it and make it more efficient - tweak
a few things that would help us produce
it faster so we could turn it out to the
customers faster,” McIntyre explains.
One of McIntyre’s goals for the menu was
to create consistency for the restaurant.
“I wanted an exact recipe that can be
replicated. I want you to come today and
come back a month from now and it’s
exactly the same.”
McIntyre describes himself as a bit of
a “techy” which came into play with
communication between servers and
kitchen staff. Instead of lugging round
notepads and pens, servers at Heroes are
now equipped with a digital ordering
platform. Phone-sized tablets allow servers
to enter customer orders into the system
which are immediately sent to the kitchen.
Servers will also be able to accept payment
at the table. No more waiting around for
servers to come back from “la la land”.
These changes in efficiency will help
mainstream a lot of the typical hangups in
restaurant management. As a father of five,
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