Many salad bars during the pandemic suffered, others closed entirely, as having groups of people taking food from the same containers was a concern because of a possible spread of covid-19.
One restaurant that felt the loss was Hoss’s Steak and Sea House, where the salad bar is a core menu item.
That is one reason the establishment is highlighting the salad bar to mark four decades at the company’s anniversary celebration and for a discounted price. Its signature salad bar is $5.99 — all day this Friday, dine in only — to celebrate Hoss’s Steak and Sea House’s 40th anniversary.
“Soup, salad, bread, nachoes, dessert … it will all be there,” said Kriss Hippo, director of marketing and communications for Hoss’s Steak and Sea House. “Our salad bar is our centerpiece. We wanted a way to give back and to celebrate with all of our customers. We know how important that is for our business.”
The first restaurant opened on Oct. 6, 1983, in DuBois, Pa., when founder Willard E. Campbell introduced the idea.
The second generation business has grown to 29 locations as well as one franchise restaurant in Ebensburg. Locally, there are establishments in Greensburg, Murrysville, Belle Vernon, Cranberry and Indiana.
“We are really excited about this anniversary,” Hippo said. “We did everything we could to keep going during the pandemic to keep diners safe and we have continued to do that.”
They did some takeout during the pandemic, but Hippo said their customer base was more of a dine-in business because of the salad bar, so offering special pricing on the salad bar was the perfect choice, said Hippo.
One of the most popular items on the salad bar is the fresh bread that was removed during the pandemic but has returned.
“People love slicing their own piece,” Hippo said. “Some people like the end while others prefer the middle. We have given them that choice again.”
The selection of desserts are also a favorite, she said.
Leading up to the anniversary day, they’ve been giving a souvenir cup with each kid’s meal and a commemorative glass with the 14-ounce bone in ribeye steak. They’ve also brought back nostalgic dishes like the stuffed steak and sliced steak sandwich.
The plan is to offers those menu items until Oct. 22, but Hoss’s will consider keeping them on the menu or adding others through suggestions on social media, Hippo said.
Hippo said a few of the reasons they’ve been successful for four decades is because of quality leadership and a dedicated team of employees. She said over the years generations of families have dined there.
Campbell chose the name after discussing options with friends and family members and decided it represented a western style steak house, Hippo said.
“We are so grateful for our family-owned restaurants to sustain 40 years in business,” said Hippo. “We are grateful for longevity. We have a strong commitment to our guests and our mission and passion is hospitality.”
Most restaurants are open 11 a.m. to 8:30 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday.
Details: hosss.com
