Texas Restaurateur Edd Hendee Celebrates how CAB has Kept Him Selling Excellence for 34 YearsTue, 06 Feb 2018 11:38:16 CST
The mediocrity business is available everywhere. It’s not one that restaurant owner Edd Hendee wanted any part of, so he built a business based on the best…..featuring the best beef possible.
“We wanted to have excellence and I think, in fact I remember my wife’s birthday, we had two kids at the time and we went out to dinner and she said, I want a great steak, and I thought, we have two children and I wanted to find something casual enough that we could take a couple kids to and we found one. It should have been a great place, but the meal was horrible. I remember thinking there is a market here for restaurants to serve an excellent meal where families can go in and be casual and celebrate mom’s birthday and that literally is the beginning of who we are today and how we have transformed ourselves.”
To watch a video clip featuring restaurant owner Edd Hendee talk about his business, Taste of Texas in Houston, which has served more than 6.5 million pounds of Certified Angus Beef® brand products during a 34-year partnership, click or tap the PLAYBOX in the window below.
Now the Houston-based business is the largest independent steakhouse in Texas.
For the majority of their 40 years, they’ve used the Certified Angus Beef brand, selling more than 6 million pounds over their history.
"Any small business is in pressure squeeze on profits, cost of labor in this business is astronomical and the cost of food goes up and down. There is a temptation to buy cheaper to try to save money. Once you buy cheaper you buy less quality, and less quality the customer can tell a difference. That is why I say, anybody with taste buds and can count to five can tell what a delicious steak is and tell how tender it is. That is why we have got to buy the very best product.”
Last year, Taste of Texas spent more than $3 million with their meat supplier. It’s easy to see why they want to cut food costs, but instead of buying cheaper, they try to make smart buys.
“The customer comes in to celebrate an event be it and anniversary, it could be a birthday, it could be a family occasion, it could be the first child going off to college, birth of a new child, whatever it is and they want to have a meal in excellence. If I save them $1-$2 off the price but the meal wasn’t great, they are not coming back, and we are not going to do that. “
Hendee wants ranchers to know that he’s doing all he can to sell more of the high-quality beef they raise, and he’s not going to waver from that.
“It takes two years from the time the bull and the cow get together in the pasture until I get a t-bone out of the deal. That is a long pipeline of supply and I want to make sure that they know that we are going to be there and that demand is going to be there and that demand is growing.”
Even though increasing demand means increasing prices, it’s still a net positive for everyone, he says.
Source - Certified Angus Beef
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