Restaurants Turnaround Management

							July 13, 2011

        Sizzler Opening Four Restaurants as Turnaround Heats Up
         Strong Sales Driven by Menu Makeover, Better Value and New Look

        Culver City, Calif. – America is again hungry for a good steak, and Sizzler is
serving up more of them. The iconic family casual chain, revered for its steak, seafood
and salad bar, is experiencing its strongest sales in four years and is about to open its first
new restaurant in more than three years. In the coming weeks it is remodeling and
reopening two closed locations. Another new unit is due later this year.
        Sizzling Platter, one of Sizzler USA’s largest and oldest franchisees, is opening a
new restaurant in suburban Salt Lake City in June. The restaurant, which is being
converted from an Irish pub, will be the franchisee’s first new Sizzler in four years.
        In May, Sizzler will return to Cathedral City, Calif. Sizzler USA is reopening a
restaurant previously owned by a franchisee but closed in 2009. Also in May, Sizzler
franchisee BMW Management, Inc. will reopen a restaurant formerly owned by another
franchisee in Oceanside, Calif. Late this year, Multi Systems Restaurants, Inc., also a
current franchisee, will open another unit in Puerto Rico.
        “Over the last few years, we have worked hard to improve every aspect of the
Sizzler experience, and it is very rewarding to have guests respond so favorably,” said
Chief Executive Kerry Kramp. “Our franchisees have worked just as hard, with many
investing significant resources in their operations, despite the extremely challenging
economic environment.”
        Kramp and his executive team devoted the last three years to examining every
nuance of the Sizzler concept. System efficiencies, improved food offerings and décor
upgrades resulted, earning Kramp the 2010 Innovation Award from UCLA Extension for
leading Sizzler's back-to-basics revival.

Fresh Thinking
        A renewed emphasis on fresh – not frozen – ingredients and value are fueling
sales increases. In the coming weeks, a nationwide transition to fresh meat and fish will
be completed. Certified meat cutters now hand-cut, fresh, U.S.D.A. Choice tri tip steaks
in house, while fresh salmon and trout have joined Sizzler's many offerings approved by
HealthyDiningFinder.com. By the end of April, fresh hamburger patties will have
replaced the frozen ones.
        Sizzler's beloved Endless Salad, Soup, Hot Appetizer and Dessert Bar now
features made-from-scratch soups, hand-tossed salads, fresh-cut fruits and vegetables,
and breads and desserts baked in-house.
        “Along with dramatically improving the quality and freshness of our food, we
have reworked our pricing to provide consumers with far greater value,” Kramp added.
Sizzler is currently offering a complete, fresh-cut Tri Tip Steak, Malibu Chicken or Fried
Shrimp with the 50+ item Salad Bar starting at $9.99 in participating locations. From
April 25 to June 26, St. Louis Style Ribs will be offered for $9.99 with all the napkins
necessary at participating locations.

Building for the Future
         Since the September 2009 unveiling of Sizzler's new building prototype, 14
locations have implemented the cozy, Americana-themed setting, resulting in sales
increases ranging from 15 to 80 percent. Seven more locations are committed to
remodels, including Lancaster, Culver City, Lake Forest and San Bernardino, Calif.
         "It’s modern and attractive to younger guests," said Murray Gast, who recently
remodeled his Medford, Ore., Sizzler, realizing 50 percent sales increases afterward.
         Gary Myers of Temecula-based BMW Management, Inc. added, "When you
invest in keeping your restaurants fresh and exciting, it pays off many times over and for
years to come." BMW Management is Sizzler’s largest franchisee and helped design the
current prototype.
         In a nod to Sizzler's reputation for innovation, several tests and pilot programs are
either underway or starting soon.
         Time-starved diners are testing Weigh to Go!, which allows them to create a meal
from Sizzler's Salad, Soup, Hot Appetizer and Dessert Bars. Guests pay by weight of
their selections, before rushing back to eat fresh food at their desks, at home or on the run.
         To further speed up service, Sizzler is the first family or casual dining chain to
test self-serve ordering kiosks. Early results in El Segundo show guests move through
the ordering queue more quickly, especially during busy lunch times. The re-opened
Cathedral City Sizzler also will test the kiosk system, in addition to the traditional
counter ordering style.
         Finally, for those unable to visit Sizzler, the Sizzler food truck will soon be hitting
Southern California roads, serving both new items and Sizzler favorites. The moveable
feast is currently feeding diners hungry for a taste of home on Camp Pendleton.
         For more than 50 years, Sizzler has served great steaks, seafood and salad –
always at a great value. Sizzler owns or franchises more than 260 restaurants worldwide.
Owned by Australia-based Pacific Equity Partners, Sizzler’s U.S. operations are based in
suburban Los Angeles. For more information, visit www.sizzler.com.

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