News, Marketing & PR

Restaurant Business, January 14, 2021 - Confusion, Uncertainty Mount as Restaurants Consider COVID Vaccine

Restaurant reopening strategies from the leaders at Marlow's Tavern, Lazy Dog Restaurants and True Food Kitchen

Reopened restaurants reveal dining's 'new normal':

masked waiters, e-menus and booth dividers

We sincerely thank you, our valued guest, for your loyalty, and for trusting us to serve you great food in a safe environment.

As of today, we have a dedicated team in our taverns focused on our to-go business. We understand that many of you may not feel comfortable dining in right now, so picking up your favorite food to enjoy in the comfort of your home is a great alternative. We'll even deliver it to your car when you arrive at the tavern if you prefer. Our teams are ready to take your to-go order by phone or email. Please find your preferred tavern here.

For those of you who want to dine in with us, we will be open and positively delighted to see you. In an effort to make your dining experience safer and more comfortable, we will be:

-Temporarily transitioning to paper menus for single use

-Rolling out a QR code so guests can scan and pull the menu up on their phones

-Making Salt & Pepper available by request to minimize touching

-Putting buffet brunch on hold in those taverns and offering an a la carte menu for now

During this uncertain time, I want you to know that the health and safety of our guests and team members is our number one priority. Now more than ever, it is important that all guests are assured that we are taking necessary precautions to maintain the highest standards of sanitation and cleanliness.

-Along with the increased measures we have already instituted, we are being even more diligent about frequent sanitation procedures in high touch surfaces as outlined by the CDC standards

-We are further mandating more frequent hand washing and eliminating handshakes

-We are implementing social distancing with regards to gathering places, server interaction and guest seating

-We have also asked all employees to be extremely vigilant with regards to their personal interactions, hygiene, and monitor their own health

In addition, we would like to extend an additional 20% to every gift card you purchase, from now through April 15, tax day, should you wish to purchase one for a friend or loved one as an act of kindness. If you have any questions at all, please email us directly at info@marlowstavern.com.

Cheers and we look forward to serving you any way we can, in your home or ours. After all, hospitality is at the heart of everything we do, and nothing will stop us from giving you our best.

John C. Metz

CEO/Executive Chef/Co-Founder

Marlow's Tavern

MARLOW'S TAVERN AND STERLING CULINARY MANAGEMENT GOLF CLASSIC SWINGS INTO TPC SUGARLOAF OCT. 14
Annual Tournament Has Raised More Than $1 Million for Special Olympics Georgia Since 1999

WHAT: Marlow's Tavern and Sterling Culinary Management executive chef, CEO and co-founder John C. Metz invites golfers to participate in the 21st Annual Golf Classic to benefit Special Olympics Georgia on Oct. 14. The tournament returns to TPC Sugarloaf for a second year with golfers engaging in fun-filled competition with contests, prizes and classic American tavern fare. The afternoon culminates with a festive after-party, awards dinner and silent auction. Since 1999 and following last year's record-breaking tournament, Marlow's Tavern and Sterling Culinary Management have raised more than $1 million for Special Olympics Georgia through the tournament and restaurant openings. Donations have funded athletic competitions and provided life-changing experiences to some 9,800 athletes, their families and the community. Those interested in signing up for the golf tournament or sponsorship opportunities (beginning at $350) can contact Mariel Hicks at 770-414-9390 x113 or Mariel.Hicks@specialolympicsga.org.

WHO: The event is hosted by John C. Metz, executive chef, CEO and co-founder of Marlow's Tavern and Sterling Culinary Management.

WHEN: Monday, Oct. 14, 2019 8:30 a.m. (registration)

WHERE: TPC Sugarloaf 2595 Sugarloaf Club Drive Duluth, Georgia 30097
770-418-1113
tpc.com/sugarloaf

MEDIA CONTACTS: Morgan Lanier or Valerie Miller Melissa Libby & Associates
morgan@melissalibbypr.com
valerie@melissalibbypr.com
404-816-3068

August 16, 2018
Marietta Daily Journal

Hosting a successful golf fundraiser benefitting Special Olympics Georgia (SOGA) for 20 years is cause enough for Marlow’s Tavern and Sterling Spoon Culinary Management executive chef, CEO and co-founder John C. Metz to celebrate. The fact that his business partner Thomas H. DiGiorgio has agreed to serve as chair of the 2018 event makes the tournament even more momentous.

DiGiorgio, who designed the first Marlow’s Tavern, has partnered with Metz on the successful restaurant venture for close to 23 years. Formerly president of DK Group, a Florida-based architectural development and contract firm, DiGiorgio currently heads up Sterling Hospitality Group’s real estate and development arm.

“I am thrilled to confirm that Tommy has accepted my request to be our chairman for this year’s Golf Classic,” Metz said. “I can’t think of a better way to ring in the event’s 20th anniversary than with my business partner of over two decades heading up this incredible event.”

DiGiorgio, who’s played in 16 of the 20 tourneys, is honored to be responsible for raising awareness and hopefully record-breaking funds for the organization that impacts so many lives.

“For me, the best part of this event has been meeting these Special Olympians,” DiGiorgio said. “Listening to athletes talk about what the organization has meant to them makes me even more appreciative of what SOGA does.”

The 20th Annual Golf Classic will take place at TPC Sugarloaf on Oct. 15. Registration begins at 8:30 a.m.

The event will be a fun-filled competition with contests, prizes and classic American tavern fare for all involved. The companies also aim to top $1 million in donations over the 20-year-old fundraiser. The tournament will be followed by a festive after-party complete with awards dinner and silent auction.

Marlow’s Tavern has three Cobb County locations at 745 Chastain Road NW, Suite 1160 in Kennesaw; 1311 Johnson Ferry Road, Suite 208 in the Merchant's Walk Shopping Center in Marietta; and 2355 Cumberland Parkway, Suite 10 in Vinings.

For more information about sponsoring the golf tournament, contact Susan Skolnick at 770-414- 9390 x111 or [email protected].

Atlanta, Ga. (November, 2017) – Sterling Hospitality CEO, executive chef & co-founder John C. Metz has been named Alumni of the Year by The Penn State Hotel and Restaurant Society. 

The Penn State Hotel and Restaurant Society and Penn State School of Hospitality Management honored Metz during the 2017 Alumni Awards Reception in conjunction with the school’s annual Alumni in the Classroom event. 

“I am humbled and overwhelmed by this tremendous honor from the place that has played such a big part in my life,” said Metz. “Penn State helped mold my career and shape who I am as a person and I am forever grateful for those experiences.”

"Our alumni award recipients are great examples for our students who aspire to be future leaders in our dynamic industry," said Brian Black, director of hospitality industry relations.

Under the umbrella of Sterling Hospitality, Metz created, and currently operates a number of original restaurant brands, including Marlow’s Tavern, an upscale neighborhood gathering place. He also co-founded and operates an upscale contract foodservice company, Sterling Spoon Culinary Management, which specializes in on-site restaurant management in the Georgia market.

Metz began his career at some of the finest restaurants in New York City, including The 21 Club, Tribeca Grill, Park Avenue Café and Montrachet. He served as executive chef and executive director of research and development for Carlson Restaurants Worldwide, the franchisor for T.G.I. Friday’s and sister restaurants.

Metz serves on the Industry Advisory Board for the Penn State School of Hospitality Management. He is also on the board of directors for the National Restaurant Association, Culinary Institute of America, Atlanta Visitors and Convention Bureau and Atlanta Metro Chamber. 

After graduating from Penn State, Metz earned a degree from the Culinary Institute of America. And in 2013, he received the prestigious Gold Plate Award for Operator of the Year, from the International Foodservice Manufacturers Association.

 

The Citizen's Voice

By: Denise Allabaugh

Date: June 25, 2017

Please click here for article. 

DALLAS — For John C. Metz Sr., his golden rule in business is treat people how you want to be treated.

“The more successful we make people, the more successful we’re going to be,” Metz said. “We have a really easy philosophy about how we treat people and it works. If you treat people right, they’ll work hard for you.”

Since Metz founded Metz Culinary Management Inc. 24 years ago, the family-driven food service management company based in Dallas has grown and now operates in 19 states from Maine to Florida with nearly 7,000 employees.

Does Metz have a secret to his success?

“There isn’t really a secret,” he said. “We just work hard.”

Metz spoke during an interview at his company’s corporate headquarters in Dallas.

“It’s a business of relationships,” he said. “You’ve got to have a good reputation and your reputation sells you.”

Metz said the company’s value is in it’s workers.

“When you’re a service organization, all your assets are your people,” he said. “You own some buildings, but that’s not where your assets really lie. Your assets are the people who run your business and take care of your business. We just work hard to protect those assets and help them grow and help them develop into bigger and better things in their lives. The more successful we make people, the more successful we’re going to be.”

Before Metz served as chairman of Metz Culinary Management, he began his career in the food service management industry by founding Custom Management Corp., where he served as president and chief executive officer from 1967 to 1987.

When he sold that company in 1987, he said it was the largest privately held food services company in the country.

“We were in 37 states and we had 12,000 employees,” he said.

Metz, a Harveys Lake resident, said he is blessed to have three “great kids” in the business.

His daughter Maureen is Metz Culinary Management’s executive vice president of merchandising.

His son, Jeff Metz, who serves as president and CEO, recently was honored in Chicago as a 2017 Silver Plate Award recipient by the International Facility Management Association.

Metz was the third member of his family to receive the prestigious honor.

His brother John Metz Jr., CEO, executive chef and co-founder of Marlow’s Tavern and Sterling Spoon Culinary Management based in Atlanta, won the Gold Plate Award in 2013 after being named the Silver Plate Award recipient.

He started Sterling Spoon Culinary Management in 2004 and it has grown into two states: Georgia and Florida. He operates 22 restaurants.

John Sr. received the Silver Plate Award in 1979 and it still hangs in his office in Dallas.

The Marriotts are the only other family with three Silver Plate Award recipients.

“It really was a recognition of all the work that all of our team members do every day,” Jeff Metz said. “I was very fortunate to go up and accept that on their behalf.”

Jeff Metz said he believes one of the company’s key ingredients is the “great people working for us and with us.”

“We treat them like they are part of the family and part of the team and we really feel that way,” he said.

Metz Culinary Management also was recently named the 14th best contract company in the nation by Food Management Magazine.

The company provides dining services for clients in a variety of settings, including schools such as Crestwood, Dallas, Nanticoke, Hanover Area, Holy Redeemer, Wyoming Seminary, Scranton Prep and soon Lake-Lehman; colleges and universities including Misericordia University, Commonwealth Medical College and Johnson College in Scranton; hospitals such as Wilkes-Barre General Hospital and Tyler Memorial Hospital in Tunkhannock; corporate offices and manufacturing facilities.

Metz brought Chick-fil-A, Proudly Brewed By Starbucks and a Chopping Block salad bar to Misericordia University.

“We feel that food service can be good in institutions. We’ve always felt that way,” John C. Metz Sr. said. “The key is having good food and people want choices and they’re attracted to brands. We try to put well-known good quality brands in our operations and the students like it.”

Metz also owns 11 TGI Friday’s franchise locations in Pennsylvania and New Jersey, including restaurants in Wilkes-Barre and Dickson City; Ruth’s Chris Steak House, Wolfgang Puck Express and Elixir Bar and Bistro in Mohegan Sun Pocono in Plains Twp., Lucky’s Sporthouse in Wilkes-Barre Twp., Lucky’s Craft Food & Drink and Dunkin’ Donuts in Wilkes-Barre/Scranton Airport and two Krispy Kreme locations in western Pennsylvania.

In the future, John C. Metz Sr. said he believes the company will continue to grow.

“Last year, we had probably one of the best growth years we’ve had in a long time. We grew at a tremendous rate,” he said. “We grow fast enough to keep creating opportunities for people to grow. People have the opportunities to advance to higher positions.”