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R. Bryan Gerrish, EVP of Weber Grill Restaurants, on the restaurant's role in the Weber brand, and his plans for the future.
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-- iconic Weber kettle Grail as in the center of more than fifty years and backyard barbecues.
But appeared Chicago Indianapolis -- -- -- that -- yourself you can watch -- shaft that statesman Sify.
Right on the Lambert Bryan Pearson executive vice president weapons restaurants please I'm Janice from Chicago Brian great to have you here.
I don't understand -- Weber grill restaurants are just a very small fraction of the overall.
Weber business so what's all the restaurants is it about earning money in an I guess that's everyone's -- nickel but it's also about.
The Weber -- and passing that along spreading -- throughout the world.
Well absolutely.
First well thanks for having a sign here it's it's halls fun to be talking about -- -- business of of grilling.
But yes absolutely it's it's a very.
If it goes very well with this very synonymous with with the manufacturer.
If you think about it Weber grill.
We sell our grills through all of our all larger retailers.
-- the big boxes and things like this and this is a real nice way for us to actually.
I get face to face with our customers.
And to really show much you can do on the -- You know Brian the Weber grill.
Hasn't really changed all that much in the last fifty years has it in you -- competition from the George Foreman Grill.
Eggs deep friars smokers.
You name Mitt and yet the the grill that I'm guessing is much like the original Weber grill.
Still remains -- standard doesn't it.
Well I think when you get something rights.
-- flattery.
In in the form of imitation is you get a lot of people that come along.
And one thing about Webber's it's it's stood the test of time.
Over some sixty years and so lot of people of coming go on.
On try to do the same thing but obviously that design works it works well and it's been there for a long period of time.
How do you what is your strategy for marketing because I know my household I can get my husband to grill anything but when it comes to coking ovens don't forget about it and I know however offers cooking classes -- -- -- 90% and it by men.
And it's really unbelievable sellers -- your advertising and marketing like specifically geared toward guys.
No not really I think I think in the restaurant were were up pretty good next.
Of male and female I I think what's interesting.
Since the statistic that you just mentioned about our cooking classes.
Is you do go to vote to cooking schools and other other classes you'll typically see probably about 75%.
Female you go to art classes and you'll see probably suddenly 5% male and sitting there there are.
Hunting gear -- their fishing here whatever so it's a lot of fun is really a lot of fun I think it's.
You know with the proliferation of all the Food Network.
And all of the shops.
In in recipes and cooking getting getting more and more prominent.
It's really a lot of fun to see.
The -- get out there who who traditionally.
Are there are the people out -- -- in the back.
And they have a lot of fun at the class I mean there there is a lot of testosterone going on there but it's.
Really when it comes right down to it they're talking about what spices and flavors it's.
It's really fun to see.
Yeah not a really a very big paprika fan myself of what -- -- that supplies half months you can't handle it all Brian I do wanna ask you about expanding the restaurants they're in Chicago and Indianapolis right now.
Is it a regional thing at least in terms of your expansion is starting with the midwest it seems like really got to have a backyard seems like a midwestern thing and -- -- you go from there.
Well I think there's a lot of backyards.
Everywhere in in the United States and beyond but.
How will follow the success of of the parent company we grew out of Chicago a lot of the midwest.
And -- follow that that's our roots and ends -- people understand and get us real well here.
I could see beyond someday but but you know we're have -- a great time here in Chicago.
Open up a wonderful story and Indianapolis and and so I see mid -- growth forests in the near future.
How -- economy PM broader challenges impacting the unique -- heard from on Monday as part of Phil -- day after day about rising commodities prices certainly been a -- is that.
Affected you and is it you know need to -- think twice about how much and system -- went to put on the rest front arm of the business.
Yeah I will certainly.
Restaurants.
Expenditures it's it's.
When you have any kind of recession or slowdown in the economy I think it's one of the things that you can pull back.
Quickly on.
But as the economy gets a little bit better I think were also the industry itself as one of the first to rebound because.
It's one of the more affordable.
Things that you can do if you're feeling good about.
The market did well today.
Let's go out and have fun dinner tonight so it's a very psychological -- Thank you so much Brian Brian -- Weber grill restaurants thank you outstanding at love you haven't.
That this is one area you.
Nobody -- -- you're missing out that's far but up next to go from.
Grilled states upscale coffee in -- is used to the finer things in life Jeff Flock has the story.
