Bringing Bison to the Masses: The Story Behind Ted's Montana Grill

In this blog post, we'll delve into the fascinating story of Ted's Montana Grill, a restaurant chain that set out to introduce bison meat to the American mainstream. Founded by George McKerrow in partnership with Ted Turner, Ted's Montana Grill aimed to provide a unique dining experience centered around high-quality bison dishes, alongside classic American fare. We'll explore McKerrow's journey from establishing LongHorn Steakhouse to his pioneering work with Ted's, the challenges of introducing a novel protein to consumers, and the key elements of hospitality leadership that have contributed to the brand's success. Join us as we uncover the story behind this innovative restaurant concept and its enduring impact on the culinary landscape. Be sure to also listen to the related episode of the Hospitality Hangout podcast, MEAT the man who pioneered the casual dining segment | Season 11, Vol. 2, where George McKerrow himself shares his insights and experiences.

Introduction: George McKerrow's Vision

George McKerrow is a name synonymous with innovation in the restaurant industry. Before embarking on his bison-centric venture, McKerrow had already made a significant mark with LongHorn Steakhouse, a concept that revolutionized casual dining. His vision wasn't just about serving food; it was about creating an experience, a welcoming atmosphere, and a commitment to quality. This vision served as the foundation for his subsequent endeavor, Ted's Montana Grill. McKerrow saw an opportunity to introduce bison, a lean and flavorful alternative to beef, to a wider audience. He believed that bison, with its rich history and health benefits, could become a staple on American menus. His goal was not merely to open a restaurant, but to create a sustainable market for bison, supporting ranchers and promoting a healthier way of eating.

From LongHorn to Bison: Pioneering Casual Dining

McKerrow's journey to Ted's Montana Grill was paved with the success of LongHorn Steakhouse. Founded in 1981, LongHorn started as a single restaurant and quickly grew into a national chain. McKerrow's innovative approach to casual dining, focusing on quality ingredients, a lively atmosphere, and exceptional service, set LongHorn apart from its competitors. He understood the importance of creating a memorable dining experience that would keep customers coming back. This same philosophy would later be applied to Ted's Montana Grill. With LongHorn, McKerrow demonstrated his ability to identify a market need and create a concept that resonated with consumers. He proved that a restaurant could be both accessible and high-quality, a formula that would serve him well in his future ventures. His time at LongHorn provided invaluable lessons in menu development, operational efficiency, and customer engagement, all of which would contribute to the success of Ted's Montana Grill.

The Partnership with Ted Turner: Bringing Bison Mainstream

The genesis of Ted's Montana Grill lies in the unlikely but ultimately successful partnership between George McKerrow and media mogul Ted Turner. Turner, a passionate conservationist, had been raising bison on his ranches for years and recognized the potential of bison meat as a sustainable and healthy food source. McKerrow, with his extensive experience in the restaurant industry, saw the opportunity to bring Turner's bison to a wider audience. The partnership was built on a shared vision of promoting bison as a viable alternative to beef while supporting sustainable ranching practices. Turner's commitment to conservation aligned perfectly with McKerrow's desire to create a restaurant with a unique identity and a commitment to quality. Together, they combined their expertise and resources to launch Ted's Montana Grill, a concept that would not only serve delicious food but also educate consumers about the benefits of bison. This partnership was crucial in bringing bison from a niche market into the realm of mainstream dining.

Challenges and Rewards of Introducing a Novel Protein

Introducing bison to the American dining scene was not without its challenges. Many consumers were unfamiliar with bison meat and hesitant to try it. Educating the public about the nutritional benefits, flavor profile, and sustainable sourcing of bison was a key hurdle. McKerrow and Turner had to overcome misconceptions about bison being gamey or tough. They achieved this through careful menu development, highlighting the versatility of bison and showcasing it in familiar dishes like burgers, steaks, and stews. Another challenge was ensuring a consistent supply of high-quality bison. Unlike beef, bison production was not as established, requiring the development of a reliable supply chain. This involved working closely with ranchers, implementing strict quality control measures, and investing in processing facilities. Despite these challenges, the rewards of introducing bison were significant. Consumers embraced bison for its lean protein content, rich flavor, and association with sustainable practices. Ted's Montana Grill became a destination for those seeking a healthier and more environmentally conscious dining option. The success of Ted's Montana Grill paved the way for other restaurants to incorporate bison into their menus, contributing to the growth of the bison industry and promoting a more diverse culinary landscape.

Key Lessons in Hospitality Leadership

George McKerrow's success in the restaurant industry can be attributed to his strong leadership skills and his understanding of the importance of people. He believes that a successful restaurant is built on a foundation of great employees who are passionate about providing exceptional service. McKerrow emphasizes the importance of creating a positive work environment where employees feel valued and empowered. He fosters a culture of teamwork, communication, and continuous improvement. McKerrow also understands the importance of financial acumen. He stresses the need for careful planning, budgeting, and cost control. A successful restaurant must be financially sustainable to thrive in the long term. Another key lesson in hospitality leadership is adaptability. The restaurant industry is constantly evolving, and leaders must be able to anticipate and respond to changing trends and customer preferences. McKerrow encourages innovation and experimentation, always seeking new ways to enhance the dining experience and improve operational efficiency. By combining strong leadership skills with a commitment to people, financial discipline, and adaptability, George McKerrow has created a lasting legacy in the restaurant industry. In the related podcast, George also touches on the three greatest lessons that he has learned in hospitality leadership: financial input, great people, and restaurant unpredictability.

The Future of Dining: Experiential Restaurants and Technology

The restaurant industry is undergoing a rapid transformation, driven by changing consumer expectations and technological advancements. Experiential restaurants, which offer unique and immersive dining experiences, are becoming increasingly popular. Consumers are no longer content with simply eating a meal; they want to be entertained and engaged. Restaurants are responding by incorporating interactive elements, themed environments, and personalized service. Technology is also playing a major role in shaping the future of dining. Online ordering, mobile payments, and digital menus are becoming commonplace. Restaurants are leveraging data analytics to better understand customer preferences and optimize their operations. Automation is also being used to streamline tasks such as food preparation and delivery. As the industry continues to evolve, restaurants will need to embrace innovation and adapt to the changing needs of consumers. Those that can successfully blend experiential elements with technological advancements will be well-positioned to thrive in the future. Jimmy Frischling notes that you need to meet the guests where they're at, leveraging technology in labor. Schatzy believes that people want to go out more, but you need to give them a reason, the rise of experiential restaurants and smaller footprints.

Conclusion: Ted's Montana Grill's Enduring Impact

Ted's Montana Grill stands as a testament to the power of vision, partnership, and perseverance. George McKerrow's determination to bring bison meat mainstream, combined with Ted Turner's commitment to conservation, resulted in a restaurant concept that is both unique and impactful. Ted's Montana Grill has not only introduced countless diners to the flavorful and healthy benefits of bison, but it has also supported sustainable ranching practices and contributed to the growth of the bison industry. The restaurant's success demonstrates the importance of quality ingredients, exceptional service, and a commitment to creating a memorable dining experience. As the restaurant industry continues to evolve, the lessons learned from Ted's Montana Grill remain relevant. By embracing innovation, adapting to changing consumer preferences, and fostering a culture of excellence, restaurants can thrive in an increasingly competitive market. Ted's Montana Grill's enduring impact serves as an inspiration to aspiring restaurateurs and a reminder that a restaurant can be more than just a place to eat; it can be a force for positive change. For more insights into George McKerrow's remarkable career and his contributions to the restaurant industry, be sure to check out the latest episode of the Hospitality Hangout podcast: MEAT the man who pioneered the casual dining segment | Season 11, Vol. 2.