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Char-Grill to open at New Location
The appetizing aroma of old-fashioned, charcoaled hamburgers cooking may soon be smelled in another section of Raleigh.
The appetizing aroma of old-fashioned, charcoaled hamburgers cooking may soon be smelled in another section of Raleigh.
The owners of Char-Grill restaurant on Hillsborough Street are planning to expand and open another store within eight to 10 months in north Raleigh, according to co-owner Mahlon Aycock.
Aycock said if they can successfully open a new store and “maintain quality, and I emphasize quality, then we’ll go from there into maybe some further expansion.”
“I feel like there is a need for a better quality hamburger on the market,” Aycock said. “It’s just time to do it if we were ever going to do it (expand.)”
Char-Grill has been a popular eating establishment for students, downtown businesspeople, out-of-town visitors and Raleigh citizens for over 25 years.
Co-owners Aycock and Ryan Wilder purchasing “the grill” roughly nine years ago, and business has steadily increased. High food quality standards and a loyal patronage have aided the growth of the business.
Wilder said that with a large amount of growth in the Triangle area, including increased media coverage and clientele, there seems to be a demand for expansion.
“Duplication is a very good way to make money,” Wilder said, “because you can make more at two stores than at one. The only thing holding us back is if we can overcome staggering real estate prices in Raleigh.
According to Wilder, Char-Grill serves a freshly cooked and dressed old-fashioned hamburger.
“I feel good about the food quality,” he said. “We can purchase no better produce than we do.”
Mark Taylor, a prospective assistant manager at the new store, said there is no other place like Char-Grill. “The meats are never frozen – everything is delivered fresh every day. You don’t get that at any other burger place.”
“The owners are great to work for, and it’s a working environment where everybody knows their job and how to do it,” Taylor said.
Gary Parsons, a 17-year employee and the day cook (Willard Dezurik cooks at night), said that cooking and restaurant work have always been in his family.
“I know some of my customers real good, and I know how they like their food cooked,” Parsons said.
John Bradley, an employee and a business administration major at Wake Technical Institute said that there is no better advertisement than word of mouth.
“I think our customers realize the quality of our food,” Bradley said. “We have a lot of loyal clients, and they’re due a lot of the credit for our growth and possible expansion.”
Bryan Smith, an employee and an engineering student at State, said that Char-Grill provides a motivation to continue with his career.
“I want to change as my career changes,” Smith said. “I like to look beyond the present and, with that in mind, I might as well be happy at what I’m doing – and I am.”
Wilder said they have worked out the bugs for the new store system. “We’ve come out with plans, but we’ve not finalized them yet – but that’s just a matter of time.”
The New store will be larger than the model store on Hillsborought Street and will be open seven days a week from 11 a.m. to 1 p.m.
Written By: nbdtodd
Date Posted: 7/9/2007
Number of Views: 941
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