We recycle and compost about 95% of what comes through our door. We’ll be just knocking on the door, or slightly over $200 million in revenue, compared to about $120 million a year now.īirzon: 1) Our ability to hire great people, that’s number one, 2) Our ability to keep the brand relevant and exciting, 3) Our ability to execute.īirzon: We spend a lot of money on sustainability. Two years from today, where will Snooze be?īirzon: We will be approaching over 60 restaurants. They can be themselves, and in return, they have to take care of our guests and deliver hospitality. The first thing you’d notice about a Snoozer is the tattoos, pink hair and fishnet stockings. We’re looking for hospitality and a sense of individuality. The website calls your employees Snoozers? What does that mean exactly?īirzon: That’s our internal nomenclature for our staff. How do you use that size and scale and become more relevant and special to your guests? Most companies, as they grow, become more ubiquitous and less special. The owners were afraid of growth it was their baby, but we had a mandate to grow. To keep the core thing we believe in and make it special.

When you were hired as CEO in 2012, what was your mandate?īirzon: It was to keep the culture alive. In today’s labor market, the biggest challenge is staffing, and we offer a better quality of life. At some point in our development, that question will be asked by outsiders and internally.

Why close at 2:30 p.m.? Aren’t you leaving money on the table?īirzon: We do one thing and do it really well. Our return on investment is so phenomenal, so that’s where we want to place our own money. We’re maniacal about control and the quality. It’s a barrier from competition because most chains can’t do exactly what we do. Why?īirzon: It’s a highly differential complex model. They love the brand, and our goal is to grow it and take it nationwide.Īll of your restaurants are company-owned. What role is Stripes Group playing in Snooze?īirzon: We sold to Stripes at the end of 2016. Their guests are dying off, and we’re bringing a whole set of new people into our restaurants. That’s what sets us apart from First Watch, Denny’s and IHOP. That’s how he came up with the name.īirzon: We appeal to a broad demographic. He always hit the snooze button three times when he woke up. Why did the Schlegel brother’s name it Snooze?īirzon: Jon was racking his brain for a clever restaurant name. It surprises me about what goes on at Snooze. We didn’t invent the idea of day drinking, but we strive to take it to a whole new level. This place is YUMMY just moved to Austin in the south Lamar area and I knew. Where does the bar fit in?īirzon: People are drinking at 6:30 a.m. Eatery We have been waiting for snooze for. They’re connecting with their family and friends and having a good time.īut you’re only open for breakfast and lunch. If you visit a Snooze, it’s the only place where people aren’t on their phones. What specifically are you doing to attract millennials?īirzon: We are experiential. We offer high energy and loud music it’s not your grandparent’s breakfast spot. We have a full bar, a chef-driven menu, and all of our food is responsibly-sourced. Why would a consumer choose Snooze?īirzon: I would argue they’re not our competitors. You face competition from First Watch, Huddle House, IHOP, and Denny’s. Ultimately, it’s the license our guests give us to grow. Many restaurants have cut back on growth. What were the key factors?īirzon: We are fortunate enough to have a brand that is popular with both developers and our guests. Absolutely delicious food, knowledgable service, and modern vintage diner decor make Snooze AM Eatery a most welcome addition to Austin's ever expanding array of GF-friendly restaurants.Snooze, A.M. Yes! The grilled cheese on GF bread with tomato soup and GF blueberry Danish pancake with lemon creme filling are recommended as well for those looking for GF comfort foods that aren't too heavy or sugary. First time in 8 years that I've had French toast that exceeded my expectations. I had no issue with the food here even though I'm highly sensitive. Like me, you've likely discovered it's a matter of degree in determining whether to dine out here or elsewhere. Their online menu doesn't include this information but it's true! As with most restaurants, cross-contamination can happen but the staff promises to keep things as GF as possible. Just let your server know and your choices will be happily accommodated. Gluten-free possibilities abound at this delightful sunny-side-up brunch spot, with almost any menu item available as a GF option.

Snooze am eatery austin