MEDIA KIT. FOUNDED September 2011 in Issaquah, Washington

Transcription

1 MEDIA KIT FOUNDED September 2011 in Issaquah, Washington LOCATIONS Issaquah: 835 NW Gilman Blvd., Issaquah, Renton Landing: 727 North 10th Street, Renton, Tacoma: 5115 Grand Loop, Tacoma, OWNERS Attila Szabo, President and Operating Partner Chris Anderson, Partner Bob Acree, Partner RESTAURANT CONCEPT Casual, comfortable and affordable with a keen sense of Northwest style serving authentic, high quality and flavor-rich foods from Northwest waters, fields and ranches. HOURS OF OPERATION Monday through Friday Lunch is served from 11:30 a.m. to 4 p.m., Dinner is served from 4 p.m. to 10 p.m. The bar s last call is 11 p.m. Saturday and Sunday Bruch is served from 9:30 a.m. to 2 p.m. and dinner is served from 4 p.m. to 10 p.m. Saturday, 4 p.m. to 9 p.m. on Sunday. Last call in the bar is 11 p.m. Saturday and 10 p.m. on Sunday.

2 DÉCOR Comfortable Northwest feel with soft corners, 12-foot ceilings, and wood, iron and stone accents. The dining room and bar flow into one keeping with the open concept as the open kitchen contributes to the lively atmosphere. Fireplaces in both the indoor and outdoor seating areas add warmth and energy. SEATING CAPACITY 150 in the dining room, 50 in the bar. Seasonal outdoor dining adds additional seating capacity. MENU WildFin s menu features familiar, flavorful Northwest favorites with style and flare. Whenever possible WildFin s Executive Chef uses local, regional, organic, free range, wild, and sustainable ingredients including locally farmed produce, Washington poultry and beef, wild Northwest seafood, local artisan bread, and local microbrews. CREDIT CARDS Visa, MasterCard, American Express, Discover, Diner s Club INTERNET Web: WildFinAmericanGrill.com Facebook: WildFinAmericanGrill Twitter, Instagram & Pinterest: WildFinGrill YouTube: Google Plus: (Issaquah) BUSINESS PURPOSE To be the first choice of our guest and our people. RESTAURANT POSITION Neighborhood Casual - This is achieved by living these VALUES: We deliver the feeling of unexpected Hospitality to our guests and crew We deliver handcrafted quality & great value We deliver Can Do, Guest Driven service every time We have fun and it shows Management and crew have ownership for their results We are clean and safe We hire the best and make them better As a result of these values: we will carry these messages to others, and practice these principles in all our daily work.

3 PERSONALITY OF THE RESTAURANT Casual and affordable but with a keen sense of the Northwest style. A meeting place where friends and family gather to eat, drink and get a fill up of positive energy. I am a safe adventure...an escape in an uncertain world. It s a place you ve seen before only with more care and though. Food and beverage presentations are vibrant and full flavored with great value every time. Nothing about the place is fussy or trendy. I m at home in the suburbs and metro neighborhoods. I am the warm up spot on a cold Northwest day. On a hot summer day I am a frefreshing treat at the end of a long day. I can t get this experience anywhere else. We are active community members. UNIQUE WILDFIN FEATURES Local, regional, organic, free range, wild, sustainable, recycled etc. are used throughout the food, beverages and merchandising platforms of the restaurant where they support & enhance the value proposition. Examples: Locally Farmed Produce Washington Poultry Wild Northwest & Alaskan Seafood Washington Beef Local Artisan bread Northwest Wines, Spirits and Beers No trans fats Recycled paper for menus, napkins, to go packaging, paper towels.

4 WILDFIN PRESIDENT AND OPERATING PARTNER ATTILA SZABO A 25-year restaurant veteran, WildFin President and Operating Partner Attila Szabo set out with his business partners to create a shoulders down, neighborhood restaurant with WildFin American Grill. His vision included creating a comfortable, friendly place where neighbors could gather to escape the everyday pressures of life and enjoy themselves through delicious, affordable food, an uplifting atmosphere, and welcoming company. Before forming WildFin s parent company, WildFin Northwest LLC, in 2010, Attila spent 15 years with Restaurants Unlimited Inc. as chief operating officer. In this position he was responsible for operations, marketing, purchasing, human resources and product development for 60 restaurants operating under 17 different concepts in 13 states. WILDFIN EXECUTIVE CHEF CHRIS BRYANT Born and raised in Seattle, WildFin Executive Chef Chris Bryant has a strong passion for the amazing bounty available in the Pacific Northwest, from fresh seafood and shellfish to the fertile valleys and farms that produce the region s superior produce. His cooking philosophy revolves around using the best ingredients available and preparing them simply to let the characteristics of the ingredients shine. My cooking philosophy goes far beyond the food we prepare, it s about always putting the experience of the guest first, he says. Having been raised here, I have a special appreciation for the bounty of the northwest and our fragile ecosystem. I appreciate every ingredient and use them to create a passionate dish. A graduate of Washington State University s prestigious School of Hotel and Restaurant Administration, Chef Bryant has more than 20 years of restaurant business experience including training national culinary teams and developing unique menus for such prestigious establishments as Palomino Restaurant and Palisade Restaurant & Maggie Bluffs in Seattle. Chef Bryant s inspiration for cooking came from his grandmother. He grew up visiting her every holiday and special occasion and remembers being amazed over the amount of food, time, attention to detail, and passion she put into her cooking. Her dedication to good food remains his life-long inspiration to me.

5 WILDFIN CHEF AINOY VONGSY, TACOMA LOCATION Honolulu Native Ainoy Vongsy moved to Washington in 2007 for a vacation, fell in love with the Northwest and never looked back. He felt at home (just a little colder) with the wide choice of great ingredients and natural beauty of the area. He joined the Wildfin family in 2013 as our Sous Chef, bringing with him his love of Asian Fusion cuisine, and was promoted to Chef in Fusion cuisine is like the best of both worlds, Ainoy explains. You get to take a little something from here and combine it with a taste from there and create a dish that is completely new and wonderful. To Ainoy, being a chef requires more than knowing how to cook. It requires passion. He has passion for both his food and his customers, admitting that done correctly, great food makes an unforgettable impression. At the end of the day, he admits it s connecting with his guests through a memorable meal that gives him a sense of a pride in his work. Ainoy s creativity with his hands extends beyond the kitchen. When not crafting great food, he enjoys working on cars, tinkering in his yard, spending time with family and exploring the Northwest s great outdoors. WILDFIN CHEF PETER JAHNKE, ISSAQUAH LOCATION To Seattle-area native Peter Jahnke, food means family, comfort and happiness. He remembers his great grandmother s house always smelling of rich, mouthwatering flavors as she cooked batches of spaghetti sauce from scratch every Sunday. He also helped in his grandfather s store, DeLaurenti Specialty Foods in Pike Place Market, which exposed him to fine cheeses, meats and other ingredients that laid the foundation for his desire to create his own great meals. After high school Peter attended the Kitchen Academy in Tukwilla (now Le Cordon Bleu) and immediately landed an internship at Sip in Issaquah upon graduation. At the completion of his internship he was promoted to sous chef. Two years later Peter took a chef position at Fonte, just two blocks from where his inspiration began in Pike Place Market where he was excited to shop daily for the restaurant s daily menu. Looking to expand his passion for fresh local ingredients, Peter joined the Wildfin family in Issaquah in He soon moved to the new Renton location, joining the team as sous chef. In 2014, Peter was promoted to chef. When not whipping up unforgettable plates, Peter loves to hike, camp, fish and spend time with his wife, Sara. The two are looking forward to welcoming their baby daughter toward the end of 2014.

6 WILDFIN CHEF JERE SCOTT, RENTON LOCATION My love of food comes from more than just enjoying a good meal. Food is more than just sustenance it is an experience and art form. We express ourselves through our food designs, colors, smells, tastes, and appearance. Food brings people together and can create fond memories and experiences. I believe food is a culture we have created forming different regional areas and local cuisines. This is what brings us together and makes us family. During my career I have driven across the country multiple times from Washington to Florida and New York, from east coast to west coast and many places in between. I have also traveled outside the US experiencing different cultures from different countries. I have been able to fuse different cuisines and create a variety of flavors that make you want more. My family consists of my wife and three daughters. We are constantly doing new things and creating new memories. We try new things and learn new cuisines at home. Also doing fun things together as a family. Whether it is food related or fun related. Learning and doing new things is what makes life enjoyable. Memorable experiences brings us closer as a family.

7 COMMUNITY PARTNERS COPPER RIVER SEAFOODS Cordova, Alaska BORNSTEIN S SEAFOODS Bellingham, Washington WASHINGTON STATE CREAMERY Pullman, Washington HEMPLER MEATS Lynden, Washington TULLY S COFFEE Seattle, Washington JENSEN FARMS Walla Walla, Washington RASMUSSEN FARMS Pasco, Washington TILLAMOOK CREAMERY Tillamook, Oregon OSTROM FARMS Olympia, Washington CARPINITO BROTHERS FARMS Kent, Washington HERBCO FARMS Duvall, Washington PENN COVE SHELLFISH Coupeville, Washington DURIS FARMS Puyallup, Washington STERINO FARMS Puyallup, Washington WILLIE GREENS Monroe, Washington PENCE ORCHARDS Wapato, Washinton OASIS ORCHARDS Ephrata, Washington SAKUMA FARMS Burlington, Washington PENN COVE SHELLFISH Coupeville, Washington AMERISTAR MEATS Tukwila, Washington DRAPER VALLEY FARMS Mount Vernon, Washington ZENNER S SAUSAGE Portland, Oregon MOSBY FARMS Auburn, Washington DRY SODA CO. Seattle, Washington LOCAL NORTHWEST BEER AND WINE PRODUCERS Seattle to Spokane, Bellingham to Bend PLEASANT VALLEY FARMS La Conner, Washington WALLA WALLA GARDNERS Walla Walla, Washington AMERISTAR MEATS Tukwila, Washington SEAFOOD PRODUCERS COOPERATIVE Sitka, Alaska PLEASANT VALLEY FARMS Mount Vernon, Washington INABA FARMS Wapato, Washington SCHWARTZ BROTHERS BAKERY Seattle, Washington DOUBLE R RANCH Okanogan, Washington PICHA FARMS Puyallup, Washington

8 COMMUNITY CHARITIES This is a partial list of Charities, Organizations and Non-Profits it has been an honor to be associated with since WildFin s (Issaquah), inception in September Swedish Cancer Institute YWCA Open Window School Eastside Fire & Rescue The Jewish Day School Eastside Baby Corner Issaquah Schools Foundation St. Joseph s School Eastside Catholic School Washington State Patrol Troopers Association Cascade Ridge Elementary Issaquah High School Farestart The David Pettigrew Memorial Foundation Mack Strong Team-Works Charity P.E.O. Sisterhood Childrens Response Center (Harborview Medical Center/UW Medicine) Life Care Center of Kirkland Leukemia & Lymphoma Society Sunset Elementary American Cancer Society Team Geneva Seattle Children s Hospital Foundation Kiwanis International Susan G. Komen Organization The Issaquah Women s Foundation Sammamish Hills Lutheran Church Tavon Center The Children s Garden School Eastlake High School Life Enrichment Options The Grange Supply s Ladies Night Trunk Show (Suan G. Komen Puget Sound Affiliate) Skyline High School Autism Speaks Claire/Beckett Guild Broadway Center for the Performing Arts Point Defiance Zoo & Aquarium

9 PRINT ASSETS

10 MEDIA ASSETS See What s Cropping Richter Farms with WildFin s Chef Chris {Seattle Restaurant Week 2015} Farmers Market Recipe: WildFin s Summer Harvest Salad {New Day Northwest, June 2015} Become a Grill Master with WildFin Cooking Classes

11 IN THE PRESS New Restaurants at Point Ruston Point Ruston Signs a Total of 6 Restaurants Chef Chris Miller Featured on New Day Northwest Home for the holidays: Staff s chance to spend time with family WildFin American Grill to Open Third Location at Point Ruston Support Hero Miles EVENTS+PROMOTIONS Zoobilee Grape Escape Sammamish Nights - Sammamish Chamber of Commerce Seattle Restaurant Week: Snoqualmie SipFest: Wildfin Cooking Class Series: Fresh Craft Beers to Go: Blood Drives

12 MARKETING ECLUB NEWSLETTERS TRANSIT ADVERTISING PRINT AD INHOUSE MARKETING