Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana – The “Crossroads of America”



Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"

Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"Bonanza Steak & BBQ, a new modern, full-service, casual steakhouse concept developed by Homestyle Dining LLC, has opened a franchise location just off Interstate 65 in Seymour, Indiana, 50 miles north of Louisville, Kentucky. Bonanza Steak & BBQ celebrates the rich heritage of the iconic 50-year old Bonanza Steakhouse brand, with a relevant, contemporary facility and an elevated menu featuring steaks, pork, chicken, seafood, and BBQ offerings — all at prices the American family can afford.

“This newest Bonanza Steak & BBQ showcases the best of our new dining concept with design elements that underscore and complement the quality and breadth of our menu,” said Tom Sacco, CEO, Homestyle Dining LLC. “Guests already are responding quite positively to our menu, which features popular American favorites, a new savory selection of authentic BBQ entrees that are slow-smoked in-house, and a fresh, farm-to-restaurant salad table.”

Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"

The menu at Bonanza Steak & BBQ offers friendly, full-service with traditional and modern menu variety, featuring culinary flavor twists that appeal to today’s guests. Steak entree selections include Hand-cut Ribeyes, Center Cut Sirloin, Bone-in NY Strip, Pork Porterhouse, Black Angus Chopped Steak, T-Bone, and a Country Fried Pork Tenderloin option. For BBQ lovers, an in-house smoker saturates entrees and sides with a true authentic smoked BBQ flavor. Slowed cooked on-site for at least eight hours, offerings include Baby Back Ribs, a Hickory Smoked Pork Platter, Slowed Smoked Prime Rib, and Cold Smoked Cheddar Cheese. Guests can also enjoy a host of additional entrees ranging from Angus burgers and handcrafted sandwiches to Salt Creek Beer Can Chicken and Citrus Lime Salmon.

At the farm-to-restaurant salad table, guests create their salads choosing from myriad of ingredients, including a variety of greens, fresh vegetables, super foods such as Quinoa, Edamame and Kale, along with traditional and unique toppings, cheeses and signature housemade salads. Appetizers and sides at the restaurant run the culinary gamut from sweet and spicy Brown Sugar Candied Bacon, hand-breaded thick-cut Onion Rings and Smoked Chicken Wings to Rock Candy Crusted Sweet Potato, and housemade Russet Potato Pulled Pork Nachos.

Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"

To reflect the restaurant’s focus on fresh and flavorful ingredients and five decades of steakhouse expertise, the interiors have been designed around a retro-butcher shop theme. The restaurant offers a distinct bar area, where guests can enjoy Margaritas and Sangrias made with freshly squeezed juices, craft beers and a wide variety of premium wines. The dining room features a functional bakery, exuding aromas of freshly baked rolls and delicious desserts all day long.

The new Bonanza Steak & BBQ is owned and operated by Mike Everhart, a Homestyle Dining Area Developer for the southern part of Indiana. “With Bonanza Steak & BBQ’s focus on offering the most popular American foods and beverages, it’s quite fitting that we have opened in Seymour – known as the ‘Crossroads of America’,” said Everhart, President of SCR Franchising, Inc. “We look forward to bringing a more contemporary, full service, casual dining experience to Seymour, but one that hasn’t forgotten its roots in delicious food, great value and family friendly service.”

Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"

Tom Sacco, CEO, Homestyle Dining LLC with owner and operator Mike Everhart.

Everhart plans to open and franchise additional Bonanza Steak & BBQ and Ponderosa Steakhouse restaurants in his Area Developer territory in coming years. He was the recipient of Homestyle Dining’s U.S. Franchise Operator of the Year award in 2014, based on exemplary operations and enduring community involvement at each of his existing restaurants. Everhart also serves as a Vice President on the Franchise Association Board, is the former Co-Chairman of the Operations Committee, and now serves on the purchasing committee.

“Mike Everhart is an exceptional restaurant operator with a proven track record in our company,” said Tom Sacco, CEO, Homestyle Dining LLC. “Mike is becoming a progressive leader and a significant contributor to the evolution of our Ponderosa and Bonanza brands. He will take our Bonanza Steak & BBQ concept to whole new level. We are delighted that he has decided to be our franchisee for Bonanza Steak & BBQ in Indiana.”

Bonanza Steak & BBQ Opens Another Location, This Time in Seymour, Indiana - The "Crossroads of America"

Dallas, Texas-based Homestyle Dining LLC owns, operates and franchises family-focused restaurants throughout the United States and internationally under the Ponderosa Steakhouse and Bonanza Steakhouse brands, where guests enjoy flame-grilled steaks and entrees along with a high-quality buffet featuring an endless selection of salads, soups, appetizers, vegetables, and desserts at affordable prices. Homestyle Dining recently introduced Cole’s Backyard Grill, a truly unique experience around a rich, flavorful and creative American menu at fast casual pricing in an eclectic and comfortable environment. The first Cole’s Backyard Grill opened in 2014, with plans to open up to 250 restaurants in the next five years. The new Bonanza Steak & BBQ, launched in late 2015, is modern casual dining concept that celebrates Bonanza’s American steakhouse heritage and modernizes it with an updated menu including new authentic, Southern-style BBQ offerings, an interior redesign around a butcher house theme, and full-service dining. Plans call for 100 franchised locations in the next five years.