10.7: Three Restaurants in One

Back in the late ’90s, when we first started to conceptualize STONEFIRE Grill, we had a vision of what we wanted.  We focused on three main components that would soon define STONEFIRE.  Simplified service with varied menu choices, takeout and catering, all offering delicious food and value to our guests, would set us apart from the rest.

We began with our service.  At STONEFIRE, we veer away from the traditional restaurant staff. That means no hosts or hostesses and no exclusive servers.  We decided to adopt a model that allowed our guests to pay first, collect condiments, utensils and beverages, take a seat and let us do the rest.  At the time, it was rare and usually only done by fast food restaurants, but over the course of 10 years, what is now known as ‘fast-casual’ dining, our service style, has become very popular.  We were very unique at the time we opened in 2000 and our guests, slightly confused at first, began to catch on and love it!  STONEFIRE provides an opportunity to enjoy a very fast meal without waiting for a final bill and the traditional gratuity. Any tips left are divided amongst all of our non management team evenly, which encourages them all to work together. We also designed the restaurant to feel like a comfortable extension of home, and if our guests decide to stay to enjoy our atmosphere and each other, that is welcomed, too.

Our menu was created to encourage frequent visits, offering a good variety of freshly prepared and simply delicious choices.  We were and often continue to be shocked and surprised that our idea is reality!  We regularly have guests that visit us several times per week.  Yesterday in Thousand Oaks, a wonderful older gentleman reminded me that we met our opening week.  He told me that since then, he spends more time in STONEFIRE than any of our management team!  We love it.

‘Takeout’ was a word growing up that I only identified with Chinese food.  In my home, with lots of mouths to feed, my mom gave us a very rare treat with Chinese takeout or an occasional pizza.  Today, takeout meals have become a part of our lifestyle.  Over the years, many restaurants have begun to offer meals to-go, but I still strongly insist, nobody does it as well as STONEFIRE!  Wanting our kitchen to be an extension of our guests’ kitchens, we focus on meals for families and individuals that are just what you might make at home after a visit to the grocery store.  STONEFIRE eliminates the shopping and cooking, providing exceptional meals at value prices.  Our fresh salads, grilled meats, tasty side items and more provide time-saving alternatives for our busy lives.  Our takeout continues to grow with each location we open and we are happy and proud to cook for all of you, our guests.

A catered meal was another foreign concept to me growing up.  I associated ‘catering’ with fancy meals for weddings and elegant parties that only certain people could afford.  Knowing that many of us would love to have an event or party ‘catered’ but don’t typically like the high cost associated with it, we developed a simple and delicious catering menu using our menu items.   We train our team members to cater a party for any occasion – weddings, birthdays, office events, company picnics, showers and simple gatherings.  Our catering has become so popular that it was featured on the Style Network for a great catered meal on a budget.  We never pretend to be fancy, just efficient, affordable and delicious! Last Saturday, STONEFIRE served as the caterer for 12 weddings throughout Los Angeles and Orange County along with several other celebrated events throughout the day. Whatever your need may be, we are excited to be a part of it!

The next time you are in the mood for a great meal, visit us and we’ll make it for you. Call ahead and pick it up, or for those times when you need us to come to you, let’s plan together so we can be there for you.

Three restaurants in one.  That is STONEFIRE Grill!

We look forward to seeing so many of you tomorrow in Valencia as we celebrate 10 YEARS STRONG.

Sincerely,

Mary Harrigan