Montana Mike’s Steakhouse in Winfield doesn’t officially open for business until Tuesday, but staff spent the weekend preparing and serving meals to invitation-only crowds.
Montana Mike’s has hired about 130 employees ? at least 500 people applied for positions ? in anticipation of the opening. Another 20 workers, from various other of the restaurant chain’s Kansas locations, are in Winfield to help with training.
"We’re more than ready," says Chris Gaines, the restaurant’s general manager. "We’re going to be opening 11 o’clock sharp Tuesday morning. We’re looking forward to it."
Gaines comes to Winfield from Branson, Mo., where he worked in the restaurant business. Mostly in "steaks and barbecue," he says.
Staff served their families Friday, and three other VIP sessions were held over the weekend. Tips and other donations were collected to benefit the Winfield Food Pantry.
At least 150 people were served during the practice runs.
The restaurant building, land and equipment at 3727 Quail Ridge Rd., near the city’s public golf course, were purchased earlier this year by Hutchinson-based restaurant group LL&G Inc. The group operates nine other Montana Mike’s in Kansas and the Sirloin Stockade in Ark City.
Gale Premer, LL&G’s CEO, says a brief career stop in Winfield years ago formed a familiarity with the community that helped bring Montana Mike’s here.
From 1974 to 1975, Premer worked for Gene Branscum ? who died in 2006 ? at the former Gott Corp. Premer got to know Branscum and his wife, Helen Branscum, who took sole ownership of The Ridge Restaurant when Gene Branscum died.
Montana Mike’s replaces The Ridge, which closed earlier this year.
Those expecting to find a fully remodeled restaurant that resembles other Montana Mike’s, won’t get that. LL&G skipped adding a lot the chain’s usual log-cabin themed d?cor ? including the chain’s signature tables and chairs ? so that the restaurant could open more quickly and with less expense.
Most of the enhancements made were in the area of kitchen equipment and outdoor signs. The dining area looks mostly as it did when The Ridge was there.
"Obviously, there’s an economic advantage to buying an existing building," Premer said. "And we need to take advantage of that to get the return on investment that we need."