Stanford’s Restaurant & Bar, a concept started in 1990, appeals to young professionals and young families with its lively happy hour, fire-grilled food and casual dining flexibility. Quick service is possible at lunch or dinner, as is a leisurely meal. Typically in freestanding buildings, the units have exterior green window awnings, patio seating and interiors done in dark woods with intimate lighting and a mix of tables and booths. The all-day menu has appetizers such as spinach and artichoke dip, grilled Portobello mushrooms, onion rings, classic Caesar, panzanella chicken and other entree salads, half-pound burgers, baby back ribs and fish tacos. Feature sheets list seasonal specials such as halibut and Copper River salmon. Skinny cocktails (made with sugar free Truvia, in a partnership with Stanford’s) have become a signature. Restaurants Unlimited Inc., owned by Sun Capital Partners Inc., oversees Stanford’s stores in 11 states.

LocationSeattle, Wash.
2012 Systemwide Sales ($000)$30,000,000*
YOY Sales Change20.0%
2012 U.S. Units9
2012 Average Unit Volume ($000)$3,600,000*
Future 50 Year2013
*Technomic estimate

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