22 Nov 14th-Nov 20th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Carlson adds that business operations remained so close to normal, many diners never suspected a change. “I have customers that still don’t know we have new owners,” she says. The McGuires share a similar senti- ment. While they are aware of the new ownership, they say both the food quality and familial environment have stayed the same, noting the Deanes’ eagerness to earn the trust of old and new patrons alike. “They go out of their way to be friendly with customers,” Joe says. Bradley notes that owning a restaurant is vastly different from working in one, but that he and Amber’s passion for connecting with people has made the journey worthwhile. “It’s not for the faint of heart, but I love breaking bread with people,” he says. “Food brings everyone together.” Adding some fresh menu items Although they enacted minimal changes elsewhere, Bradley notes there was room to tweak the menu. Instead of removing items, he and Amber reorganized how dishes are presented. “The menu had daily specials, but they’ve been the same daily specials for 20 years. They didn’t really change. It’s just the special all the time,” Bradley says. Many of those daily specials have made it to the permanent menu, leaving room to try out some new items, much to the delight of their frequent customer base. “Our guests love our comfort food, but they want new things, too, because some of them eat here three times a day,” Bradley says. The Deanes plan to create multiple specials every few months, aiming to rotate them on a quarterly basis. Currently, they’re offering items like chicken pot pie, red velvet waffles and some barbecue meat dishes. The new Boss Hog sandwich is a standout dish for Bradley. It starts with pulled pork slowly braised in a blend of herbs and spices, served on a toasted bun with a sweet-and-spicy coleslaw and an extra kick from some fresh jalapenos. There’s also a new prime rib dinner, available only on Fridays. A 14-ounce slab of USDA Choice Prime rib is slow-cooked “all day” to a medium-rare consistency and covered in a house-made compound butter with shallots, rosemary and garlic. It’s served with a salad, soup and a drink for around $40. “It’s an extraordinary value,” Bradley says. With the rising cost of food, menu prices are something the Deanes keep in mind, considering a large part of Randy’s appeal is the affordable prices. While Bradley says he can’t promise there won’t be “modest” price increases — there’s already been a 25-cent increase, plus a convenience fee for all card transactions — he’s hopeful that driving business through new revenue streams can help move food quicker, offsetting food waste costs. “We’re looking at catering options and are appealing to a larger crowd with credit cards. It’s all to increase top-line sales,” Bradley says. Part of the hope with credit card payments is to attract a new, younger crowd into the restaurant. He estimates that approximately 20% of his new customers are in the Gen Z or millennial age range. However, he notes that commu- nity involvement and nostalgia might have a larger hand in attracting new demographics. Aside from supporting many of Chaparral High School’s sports teams, who often come in after practices, there’s a decent amount of teens and 20-somethings with a past connection to the restaurant. “I just had a conversation with a young lady and her mother about how coming to Randy’s reminds her of her grandmother,” Bradley says. The nostalgia factor isn’t just for the younger crowd. Carlson notes that she’s grown up with a lot of the same customers who still frequent the restaurant. “We have some really special regulars here,” Bradley says. “They’re very much part of this restaurant, just as much as the restaurant is part of them.” Randy’s Restaurant 7904 E. Chaparral Road, Scottsdale The Boss Hog is one of the new menu items featured at Randy’s. (Courtesy of Randy’s Restaurant) Taking the Reins from p 20
