MARCH 2016 In addition to great steaks, the
menu at Sizzler offers something for everyone from fresh hand-crafted Sal- ads, house-made dressings to many made-from-scratch soups to hearty sandwiches, fresh cedar plank salmon, Baby Back Ribs and lobster dinners; from soft serve ice cream complete with sprinkles to tangy, tasty apple crisp. I have to mention the hand-crafted salads because that is my love and they are healthy, fresh and flavorful whether you choose the Superfood Salad, the Cali- fornia Kale and Mint, Sweet Potato Pomegranate, Spinach Cranberry or the Asian Chopped Salad. And, since we are talking about salad, there is a mixing station for those who create their own salad from the amply stocked salad bar and want it mixed. There are hot appe- tizers available also on the salad bar: tacos, pasta, onion rings, chicken wings and lots more. “At Sizzler we are especially proud
of our staff,” said Gary. “We look for friendly, energetic people to serve our customers. We want them to be suc- cessful so our training centers on disci- ple and consistency in their work. I remind them often that our most important asset is them.” Employees reflect the philosophy and attitude of the owners. Gary and Sally are hard working people who value their customers, their business and their employees and it is evident in the behavior of all of the employees.
The Salad Bar offers ample amounts of fresh hand-crafted Salads, house-made dressings to many made-from-scratch soups to hearty sandwiches. 5 fresh, hand-crafted salads to choose from.
their own: Bryce – a consultant in the Real Estate industry who handles their real es- tate, lease negotiations and development; Britney, an active volunteer and a pre- school aide in Christian schools, and Brenna, the Catering Event Manager for Estancia Resort & Spa in La Jolla. Sally began the Student of the Month program 24 years
ago. High school students from Elsinore, Temecula, Murrieta and Perris/Menifee are honored each month at a breakfast for their passion to make a difference. Student of the Month, Inc. also provides scholarships to help these exemplary stu- dents go to college. The program receives donations from local businesses and organizations who believe that invest- ing in the lives of our local college-bound high schools stu- dents will promote the importance of “paying it forward”. Sally’s program has honored over 8,000 students since its inception in 1992. The program is supported by local, state and federal dignitaries and is blessed with over 30 volun- teers.
With a wonderful family and a successful business, Gary
and Sally are truly living the American dream. They have worked hard, developed strong disciplines, dedicated them- selves to excellence and made a huge contribution to the communities they serve. What’s next? “We are still actively remodeling our Siz-
zler restaurants with Gary’s award winning dose of innovation and renovation. We
are
presently under an extreme re- model
in
Moreno Valley and plan to re- open in mid-
After hearing about the steaks and seeing the beautiful salads, I was delighted
when the Myers’ graciously invited my husband and me to come back for dinner. What a treat. We each ordered a Rib Eye, mine medium-rare and his medium. They were cooked to perfection. My Rib Eye was wonderful, just as the brand asserts: tender, juicy and full of flavor. It was big, too, so I took a doggie-bag (but the dog never got a bite). The affordability and the quality of a steak dinner at Sizzler will bring us back, often. While we were at the restaurant we met people who had been in for lunch or dinner multiple times during the week. That is a testimony in itself. The three Myers children all began their work careers working at Sizzler where they developed the same work ethic as their parents. All have gone on to careers of
March. We recently broke ground on a brand new Sizzler in Manteca in Central California. Our goal is to have all 22 of our locations re-branded, re-vitalized and enhanced to what we have coined, “The New Generation Sizzler” that ap- peals to all generations.” So stop in at the Sizzler in Murrieta
or Hemet and enjoy a great steak! That is an order.
Dining
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