Every diner who tries Stonegrill loves it and are returning for more.

My chefs, although at first skeptical, became very fast and firm fans of both the system and the quality of meals that they could produce at speed. As far as the actual food was concerned there was a unanimous cheer from the ranks of ‘this tastes awesome!” – a sentiment echoed by our customers without exception.

I have had some very interesting feedback from our restaurant patrons – the most common are – very healthy, not expensive, able to dine out more frequently, fast service, no waiting for meal to be cooked in kitchen, cooked the way they like it and adds a new taste to food.

In the 11 completed months to March 31, our Restaurant has experienced a growth of (specifically growth in the following months were achieved compared to the previous year.)

MAY 21%
JUNE 18%
JULY 26%
AUGUST 46%
SEPTEMBER 44%
OCTOBER 25%
NOVEMBER 28%
DECEMBER 21%
JANUARY 20%
FEBRUARY 49%
MARCH 44%

Perhaps the best testimony we can offer is that having initially purchased a 72 stone oven in April demand forced us to purchase another 72 stone oven only 2 months later.

Stonegrill gave our Restaurant the rejuvenation it needed after trading for 10 years. We enjoy the fact we offer a unique product which is easy to manage.

Since the inception of Stonegrill, our Restaurant turnover has increased by 50%. Already w have had to buy a larger oven to meet the enormous demand.

The speed and service is unbelievable. We had a group of eight dining and one arrived very late as the others started their mains. It took us thirty seconds to serve him with his steak. This kind of top quality service would not be possible without the Stonegrill method”. ”Chefs who have had a look at my kitchen can’t believe what they see, both how little space the Stonegrill oven takes and how easily Stonegrill dishes are prepared…

Stonegrill has contributed to increasing annual turnover by around 60%. We planned to gently ease Stonegrill in to complement the a la carte’ menu. But it took off immediately and since that time, Stonegrill has consistently continued to comprise 75%-90% of all restaurant meals…

As Maddisons is situated within a licensed club our price structure has to be very competitive and most of our customers are club members. We have established a group of clientele who come especially for Stonegrill only on a regular basis, for some it is their regular dine out treat. We have purchased another system 72 within the first six months of the first unit.

Prior to taking up the Stonegrill franchise our trade was very irregular due to us being a little way out of town and relying too much on local support. Thanks mainly to Stonegrill our business has nearly doubled and our quality is easier to control. The kitchen works easier and quicker and kitchen costs have been reduced. Better still is the satisfaction of the Diner with the product.

This was the best decision we could have made and our business has gone from strength to strength. We have a huge regular customer base who return time again because they know the steak or fish they ate last time will be just the same. We have found Stonegrill International an exceptionally good company to deal with and the continuing service and help they are prepared to give is first class.
“If you want to have a successful restaurant don’t hesitate.”

I’m pleased to say with Stonegrill any trained member of the staff can step in and serve a quality Stonegrill meal without the assistance of the Chef at anytime. Without Stonegrill we would have lost customers because the waiting time for other A-la-carte or Bistro meals would have been too great for some customers.

I was introduced to this healthy style of cooking in Australia. When I visited my sister three years ago, she took me to a Stonegrill restaurant. At first I was sceptical about the product. I mean, cooking on a stone?

The following year when I went back, I realised that they had expanded from two outlets to 20. I figured this was a good business venture, and bought the Stonegrill franchise for Malaysia and Singapore.

We opened the first Stonegrill Restaurant at one of the most difficult times in the history of Hong Kong’s economy. But we started to become profitable since the second month of operation. We surprised the industry. We became famous for our immediate success. We are going to open the second shop in December 99, and the third and fourth one are under planning.