TED'S MONTANA GRILL by Studio 2108 LLC

Standing under the Big Sky, I feel free. A.B. GUTHRIE JR.

T E D ’ S M O N TA N A G R I L L

Our co-founders Ted Turner and George McKerrow Jr. imagined a restaurant where friends and family could sit down to an experience founded on the ideals that have made our country great. Where important ingredients like simplicity, honesty and authenticity would create classic American dishes.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

W E ’ V E C R E AT E D A C U LT U R E O F F O O D A N D H O S P I TA L I T Y I NSPIR ED BY CEN T U R IES AG O A N D A DI N I NG E X PER IENCE T H A T I S M O R E R E L E VA N T T O D A Y T H A N E V E R B E F O R E . T E D ’ S MON TA NA GR I L L I S A R EF R E SH I NG T E S TA M EN T T O W H E R E W E H AV E C O M E F R O M , W H O W E A R E A N D W H A T W E CA N ACH IEV E A S I N DI V I DUA LS A N D COM M U N I T IES.

BI S ON

Hospitality

We’ve re-introduced bison to America’s table

We take great pride in ensuring all guests

and in doing so created a market for this

receive a warm and memorable experience

protein-rich, nutrient-dense meat. As demand

leaving them feeling better than when they

has grown, so has the number of farmers and

came in. From a bowl of half sours to our

ranchers committed to helping the herds

two-dollar bills, we empower each team

thrive. That’s why it’s the cornerstone of our

member to deliver Big Sky Moments in

menu and why we serve more bison than any

ways that are natural and effortless to

other restaurant in the world.

Ted’s and our guests.

TH E

EXPERIENCE

SUSTAINABILITY

Our restaurants represent classic saloons of

We believe in leaving a better world for

the 19th century where cattlemen and land

future generations. You’ll see this in our

barons found a little relaxation after a hard

commitment to local growers, the paper

day’s work. We’ve recreated a time and place

straws, the Boraxo soap in our restrooms

that provides the same experience for our

and sustainable choices in our kitchen

guests. You’ll see it in the attention to detail

operations. We hope to inspire our team

found in our wood-paneled walls, tin-pressed

members and guests to work toward caring

ceilings and the mosaic-tiled floors.

for the environment we all share.

A F T E R OV E R H U N T I N G N E A R LY F ORCE D T H E S P E C I E S INTO EXTINCTION, TED TURNER PIONEERED A CHARGE T O R E S T O R E T H E H E R D S T O T H E I R F O R M E R G L O R Y.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

MORE THAN

A MATTER OF TASTE B I S O N I S T H E N E W H E A LT H F O O D . A S D E M A N D C O N T I N U E S T O G R O W, S O H A S T H E AWA R E N E S S T H A T B I S O N I S B E T T E R F O R YOU T H A N O T H ER PRO T EI NS . A NO T H ER GR E AT R E A SON TO OR DER I T F R O M O U R M E N U I S T H E T R E M E N D O U S F L AV O R .

NUTRIENT RICH

FLAVOR

Bison is higher in iron and

Rich, tender, mildly sweeter than beef

protein than any other meat,

and never gamey. That’s the remarkable

making it one of the healthiest

taste profile of bison, making it ideal

diet choices you can make.

for everything from burgers to steaks.

LEAN

NATURAL

Bison is the leanest protein

Bison are processed as little as

you can find including beef,

possible. They are never subjected

pork, chicken and salmon.

to hormones or steroids.

TED’S RANCHES The majority of our all-natural bison are raised on Ted’s 14 privately owned ranches. We’ve made a commitment to share the market for raising bison with other ranchers and farmers in order to support the growth of their own herds.

Snowcrest Ranch Red Rock Ranch Flying D Ranch

Ladder Ranch Armendaris Ranch Vermejo Ranch

Bad River Ranch Standing Butte Ranch

Blue Creek Ranch Spikebox Ranch McGinley Ranch Fawn Lake Ranch Deer Creek Ranch

Z Bar Ranch

The inspiration for our menu is derived from uniquely American favorites that have stood the test of time. We’ve gathered classics from across the continent in search of those familiar favorites that have been enjoyed for more than a hundred years. That’s why we call it Authentic American Dining. T E D ’ S M O N TA N A G R I L L

Bison & Burgers

NO STANDARD TOO HIGH O U R AT T E N T I O N T O D E TA I L I S E V I D E N T I N E V E R Y T H I N G O N T H E M E N U.

We know when we deliver Big Sky Moments, every time our guests join us for a meal, we’re winning their hearts along with their appetites.

DISHES MADE THE WAY THEY SHOULD BE TIMELESS RECIPES

HONEST INGREDIENTS

CAREFUL PREPARATIONS

Each recipe has been carefully

We believe the ingredients that go

The little things are the big things

selected from American favorites,

into our dishes must be pure and

in our kitchens. Each of our menu

found in the best places to eat from

clean. That’s how we define honest

items is made in small batches

coast to coast. Each dish has been

ingredients. Our produce, proteins

throughout the day to ensure the

reimagined and elevated while still

and grains are simple, fresh from

premium freshness of our flavors.

remaining true to the American

the best purveyors and sourced

None of our food is ever microwaved

culinary tradition.

locally whenever possible. It’s the

or comes out of a freezer. We know

way food was intended to be

this requires considerable effort

centuries ago.

and commitment from our team members. But we know it’s a difference you can taste.

We have an on-premise butcher shop in the cooler at every Ted’s location. Our purveyors select the primal cuts from the rib, short loin and sirloin because these muscles get the least amount of exercise, resulting in tender, flavorful meat. Our team hand carves and grinds daily to ensure the peak freshness and premium flavor of all our beef and bison.

TED’S FILET

The leanest of all cuts, the filet contains a tender, velvety texture when prepared at any temperature.

N E W YO R K S T R I P

Thick and hearty, the strip of fat that runs along one side provides the defining f lavor.

DELMONICO RIBEYE

Characterized by its consistent marbling, the Ribeye is ideally served medium rare and noted for unmatched f lavor.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

A good steak is satisfying, but a great steak is an occasion. The process to achieve a great steak isn’t easy, it requires the finest cuts of beef and bison, proper aging and consistent cooking methods. Our process is as unique and defining as an experience that costs twice as much.

STEP 1

We properly age our steaks up to 35 days to achieve a more intense flavor and tender bite.

STEP 2

STEP 3

Our steaks are seasoned three times to enhance their natural flavor.

We cook on a 425° flattop grill to caramelize the meat, seal in juices and increase temperature control.

STEP 4

We finish each steak with a lemon compound butter for a rich, slightly sweet taste.

ALTHOUGH A GREAT STEAK CAN STAND ALONE,

we offer premium steak accompaniments that allow our guests to enhance and customize the flavor.

WE RECOMMEND OUR STEAKS BE PREPARED T O MEDIUM RARE FOR PEAK JUICINESS AND FL AVOR.

RARE

MEDIUM RARE

Cool, red center.

Warm, red center.

T O ENSURE ACCURACY, ALWA YS REPEAT THE STEAK TEMPERATURE ORDERED BY EVERY GUEST.

MEDIUM

Warm, pink with minimally red center.

MEDIUM WELL

Hot, slightly pink center.

WELL

Hot, brown center. No pink.

S T E P

GRIND

WEIGH

Every burger is freshly ground in our butcher

Our burger weight is 7 oz. for both

shop twice daily, falling naturally into a

beef and bison, which produces

chilled pan and then wrapped and kept cool

peak tenderness on the inside while

until grilled. Bison is put through our grinder

withstanding the intense heat

once while our beef arrives as chuck and is

of the grill on the exterior.

ground twice to reach the ideal consistency.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

S T E P

PACK

DOME

Perhaps the most defining characteristic

Each burger undergoes a rain of seasoning prior

of our burgers is that we loosely hand pack

to being grilled under a dome. This intensifies

each to order. This means pushing the grind

the grilled flavor in the overall taste experience

together to form a patty that barely clings

of all our burgers. It locks in more juiciness and

together. This evenly renders the fat while

decreases the cook time while achieving

the surface is seared to a crispy texture.

the perfect melt on the cheese.

BURGER

GEORGE’S CLASSIC CADILLAC DESCRIPTION

Featuring a mild melt of cheddar cheese, the flavors of a classic cheeseburger are accented with tangy BBQ sauce. Crisp, smoky bacon, lends a hint of the outdoor grill. Served with a side of mustard.

Burgers are at the heart of American culinary tradition and our menu. Each begins with a vision that is executed with bold imagination. You’ll taste it in unique ingredient pairings like raspberry jam and jalapeño, or cheddar and mushroom, each one the calculated result of hundreds of different combinations. Because while we believe there are plenty of “really good burgers” out there, there are very few that can make you rethink what a burger can be.

BURGER

GREEN & HOT DESCRIPTION

A Southwestern-influenced flavor profile derived from fresh guacamole, accented with the subtle bite of grilled jalapeños. The spiciness of the jalapeño is tamed slightly during the grill process and further enhanced with hand-grated pepper jack cheese. It’s finished with scratch-made Sriracha aioli.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

BURGER

DELICIOUS DUO DESCRIPTION

The best of both worlds, beef and bison burgers are enhanced with mild American cheese on a mini brioche bun. With crisp iceberg lettuce and vine-ripened tomatoes, these bite-sized classics are finished with fresh pickles and a tangy mustard sauce.

BURGER

KNIFE & FORK CHILI CHEESE DESCRIPTION

Our only burger served open-faced takes on the flavor profile of the famous chili served at Ted’s Flying D Ranch in Montana. A layer of pepper jack cheese is topped with the heat of our Flying D chili and contrasted with the coolness of fresh chopped tomato, jalapeño, and onion and then finished with sour cream and grated cheddar.

BURGER

HOUSE-MADE VEGAN VEGGIE DESCRIPTION

Our veggie burger blends vegetables, oats, garbanzo beans and mushrooms for a lighter alternative to a traditional burger. Served on a cracked wheat bun with crisp iceberg lettuce and fresh vine-ripened tomatoes, complemented by our garlic aioli.

BURGER

AVALON DESCRIPTION

A blend of sweet and salty with a hint of crisp natural pepper describes our Avalon burger. The sweetness comes from onions that have been caramelized with bacon and layered with blue cheese blended with melted Gruyère cheese. And finally finished with house-made roasted garlic aioli and crisp arugula for a fresh peppery taste and crispy texture.

CHEESE Our cheese is delivered in blocks. We freshly grate our cheese in small batches throughout the day. This preserves the moisture content and enhances the flavor and melt.

TOPPINGS MATTER When paired with one of our carefully handcrafted burgers, our toppings become the exclamation point to a unique flavor profile in every bite. We pioneered flavor combinations from our range of freshly prepared ingredients and established a distinctly Ted’s taste experience along the way.

VINE-RIPENED TOMATOES Each tomato is sliced to order to ensure peak flavor and juiciness.

T E D ’ S M O N TA N A G R I L L

Bison & Burgers

Every delicious bite of a burger or sandwich at Ted’s is made even better when accentuated with the bite of a crispy fry or the crunch of a salt-and-pepper onion ring.

GLUTEN-FREE

FRESH-CUT FRIES PRIMARY INGREDIENT

Ted’s Proprietary Potatoes

PROCESS

• Delivered fresh and hand-washed • Hand cut in small batches to order • Warm-water rinsed and spun to remove the starches and enhance the crispness • Small-batch fried to golden crispy crunch • Tossed in kosher salt

ONION RINGS PRIMARY INGREDIENT

Colossal Sweet Onions

PROCESS

• Delivered fresh and hand-washed • Hand cut and battered in our uniquely seasoned blend • Air-cured to achieve the peak crispness • Flash fried to crispy golden perfection • Served with horseradish cream sauce

T E D ’ S M O N TA N A G R I L L

Drinks & Desserts

A memorable cocktail is an art form that goes well beyond a recipe book.

It’s a thoughtful combination of skilled craftsmanship and quality ingredients to create the kind of cocktail that feels more like a celebration than a formula. Then we add in an experienced bartender trained not only in the nuances of classic mixing techniques, but also in the art of conversation that is just as refreshing as the drinks themselves.

T H E “ O N LY A T T E D ’ S ” B A R E X P E R I E N C E • Early 1900s-era-inspired bar

• Garnishes sliced to order

• Vested bartenders

• Wooden stir sticks

• Sour mix hand-squeezed daily

• Top-shelf spirits only

• Three kinds of specialty ice -

• No soda gun or blenders

cubed, crushed and ice spheres

WINE ELEVATES THE SOUL OF THE MEAL. Each palate is different, but everyone shares an appreciation for balanced flavor. And nothing can do this better than wine.

A PREMIUM WINE EXPERIENCE IS ENHANCED THROUGH A POLISHED AND P R O F E S S I O N A L P R E S E N TA T I O N O F T H E B O T T L E T O T H E H O S T O F T H E TA B L E .

A well-delivered presentation indicates deep respect and demonstrates genuine hospitality. 1. PRESENT Every bottle of wine is presented to the host who ordered. By stating the name of the wine and its vintage, vintner and varietal, we confirm the host’s choice of wine. 2. OPEN Before opening, we cleanly cut the foil just below the second lip. We proceed to carefully open the bottle. The cork is presented on the table for the host to inspect.

T TE ED D ’’ SS M MO ON NT TA AN NA A G GR R II L LL L

Drinks & Desserts

3. TASTE A 1 oz. taste of wine is poured for the host. We allow the host a moment to savor the wine and give a nod of approval. 4. POUR Wine is always poured clockwise around the table, starting with ladies first. We end with the host to ensure that his or her guests are served first. 5. MONITOR We continue to pour wine for our guests throughout their entire experience to make sure their glasses are never empty.

18 20

America may not have invented beer, but we sure learned quickly. Whether it’s a hard-to-find local craft beer or a popular import, we proudly serve dozens of draughts and bottles that perfectly complement the flavors from our menu. After all, there are only a few things in life better than a handcrafted burger paired with an ice-cold ale or lager.

LAGER

PILSNER

ALE

From the German word meaning “to store,” lagers are crisp and refreshing with a smooth finish from longer aging.

A type of lager, pilsners are golden in color with a dry, crisp finish. They stand out from other lagers due to their hop-forward taste.

A fuller-bodied beer, ales are typically fruit forward with a malt aroma and are often darker in color than lagers.

LIGHT BEER

STOUT

PALE ALE

Very pale in color and with an easier flavor, light beers have fewer calories and less alcohol content.

Rich and creamy, stouts are flavored by barley. They tend to have a coffee-like character.

Pale ales are lighter in color than ales, with a heavy fruit flavor.

Our St. Phillip’s Island Crab Cakes pair well with a glass of buttery Chardonnay. The creamy richness of the wine enhances the sweet flavors of the crab, resulting in a rare combination of light and indulgent. O T H E R PA I R I N G S U G G E S T I O N S

Snowcrest Sandwich, Chopped Salad

C H A R D O N N AY

With the proper pairing, the flavors of your food are complemented, released and enhanced. Each one has the potential to punctuate the natural flavors of your dish.

T E D ’ S M O N TA N A G R I L L

Drinks & Desserts

CABERNET SAUVIGNON

Our New York Strip is seamlessly balanced by a full-bodied, fruit-forward Cabernet Sauvignon. The plum and cherry notes of Cabernet work effortlessly with the rich flavors of a hearty steak or burger. O T H E R PA I R I N G S U G G E S T I O N S

George’s Classic Cadillac, Bison Brisket, Knife & Fork Chili Cheeseburger, Beef and Bison Delmonico

P I N OT N O I R

Earthiness is often found in reds such as Pinot Noir, making them great pairs for equally earthy ingredients like the arugula and bison in the Avalon. Being a lighter red, it pairs well with our lighter burger and meat options. O T H E R PA I R I N G S U G G E S T I O N S

Green & Hot, Red Rock, Skinny Dip, Beef and Bison Filet

P I N OT G R I G I O

Cedar Plank Salmon is the lightest seafood option on our menu, pairing well with a crisp white wine like Pinot Grigio. This zesty and refreshing white balances the delicate flavor of the salmon. O T H E R PA I R I N G S U G G E S T I O N S

Chips & Dip, Roasted Chicken Feature, Red Rock Chicken Sandwich

History repeats itself. Our shakes and malts are inspired by the early “milkshake” of the late 1800s. At that time, milkshakes were an alcoholic whiskey drink made with eggs and served as a tonic as well as a treat. By the early 1900s, people began asking for a new treat, often with ice cream.

THE SLIDE

S A LT E D C A R A M E L

The creaminess of vanilla

A tribute to the classic shake

premium ice cream and half-and-half

of the late 1800s. The smoky

is enhanced with smooth Absolut

flavor of Jack Daniel’s®

Vodka and rich Baileys®

Whiskey is cut with the

and Kahlúa . Blended with

sweetness of hand-dipped

chocolate syrup, the result is a

vanilla ice cream. Blended

delicious and indulgent mocha-

with salted caramel sauce for

flavored milkshake.

the perfect combination of

sweet and salty.

T E D ’ S M O N TA N A G R I L L

Drinks & Desserts

SHAKES/MALTS PRIMARY INGREDIENT

Premium Ice Cream

FLOATS PRIMARY INGREDIENT

PROCESS

• Hand-dipped scoops of ice cream • Ice-cold half and half

Premium Ice Cream and Coca-Cola® or Root Beer

• Chocolate or vanilla syrup or fresh strawberry sauce

PROCESS

• Handcrafted on a vintage malt mixer

• Ice-cold Coca-Cola® or Root Beer poured into ice cream

• Served in a vintage malt tin with a twisty spoon

• Served in a glass with a twisty spoon

• Hand-dipped scoops of ice cream

MALT Malts are made with a scoop of malted milk powder, which contains dried milk, malted barley and wheat flour.

What makes lemonade the American summer classic? The details. Every day at Ted’s, we hand-squeeze each of the 200 lemons that go into every batch we serve. Prepared with pure cane sugar and served over crushed ice, not only is the taste refreshing, but so is our dedication to quality.

T E D ’ S M O N TA N A G R I L L

Drinks & Desserts

Let’s raise a toast to the bottle. After 150 years, it’s still the preferred way to keep a soda colder longer without diluting the flavor with ice. It’s also easier on the environment when recycled. Finally, soda feels premium again.

Coca-Cola® was invented in 1886 by pharmacist John Stith Pemberton in Columbus, Georgia. We proudly serve Coca-Cola® products in the classic bottle that is unique to the brand’s heritage. CO C A- CO L A ®

Since 1891, Boylan® Bottling has been perfecting its handcrafted natural sugar cane sodas in iconic flavors like Root Beer, Black Cherry, Creme and Orange. Ted’s proudly supports this unique American institution. B OY L A N ® S O D A

STRAWBERRY SHORTCAKE S E A S O N A L AVA I L A B I L I T Y

A timeless indulgence elevated with the creaminess of premium vanilla ice cream and accented with the sweet fruitiness of fresh sliced strawberries. The sweetness is balanced with the shortbread flavor of our house-baked sweet drop biscuits.

An exceptional dessert can take a meal from good to memorable.

APPLE PECAN CRISP S E A S O N A L AVA I L A B I L I T Y

Centuries of culinary tradition have inspired our selection of American classics like chocolate chip cookies and apple crisp. Each is prepared by hand and baked in small batches, including seasonal treats that make the most of berries and fruits while they’re at their peak flavor.

Sliced Granny Smith apples provide a tartness that harmonizes with the buttery cinnamon sugar and nutty crunch of the oat-and-pecan topping. Served hot from the oven with a scoop T E D ’ S M O N TA N A G R I L L

Drinks & Desserts

of vanilla ice cream for a warm-your-soul treat. 28

KAHLÚA® FUDGE BROWNIE

WILDBERRY CHEESECAKE

The richness of our chocolate brownie is enhanced with the bitter notes of coffee icing and the smooth texture of Kahlúa

The light, creamy flavor of our cheesecake is contrasted ®

with the texture of our buttery graham cracker crust. The

fudge sauce. The result is a mocha flavor cut with the

finish is a tart sweetness from fresh wild berries mellowed

creaminess of premium vanilla ice cream and caramel sauce.

with hand-whipped cream.

COOKIE & ICE CREAM

FRESH-BAKED COOKIE OF THE DAY

The taste of a favorite cookie paired with a scoop of

Our classic American cookies are hand-mixed and baked

premium vanilla ice cream, which melts to create a sweet, smooth

in small batches throughout the day to achieve just the

complement to the chewy cookie bite.

right balance of soft chewiness and expected sweetness.

T E D ’ S M O N TA N A G R I L L

Classics

A saloon crafted for the 21st century. A visit to Ted’s is to embrace the essence of the classic American saloon, where an honest day of work is rewarded with an opportunity to relax. Our guests seek an escape from their busy life and a place where drinks are shared, stories are told and the spirit of freedom is poured liberally between friends.

A Frontier Icon The early frontier saloons were elaborately decorated with hand-carved wood and brass rails and dimly lit with candles or oil lamps for both lighting and atmosphere. The bars at Ted’s are heavily inspired by early saloons in Montana dating back to the early 1900s; some are still in operation to this day.

TIN CEILINGS Inspired by the intricate plaster ceilings of European homes, pressed tin ceiling tiles gained popularity in America in the late 1800s.

V I N TAGE TEL EPHON E Even a gentleman has to take the occasional call. Our telephones are available for the convenience of all guests.

H I C KO R Y F L O O R S Known for its strength and durability in resisting wear, hickory wood is the best choice for any trail-hardened traveler.

It is all the small touches at Ted’s that make the difference.

T IFFA N Y L AMPS Inspired by the work of Louis Comfort Tiffany, our stained leaded lamps celebrate great American art, with design influences traced back to 1893.

T E D ’ S M O N TA N A G R I L L

Classics

MOS A IC T I L ES Every Ted’s features the hexagonal mosaic tile flooring popular in turn-of-the-century Craftsman-style architecture.

POLISHED BR ASS There’s a sophistication and elegance to brass, so it’s used throughout our bar for an atmosphere that is forever timeless.

Each visit begins with a cool drink and a complimentary dish of Half Sours. This gesture sets the tone for a great dining experience, where introducing your guests to something special means treating them to genuine hospitality.

H A L F S O U R , T O TA L LY IR R ESIST IBL E .

T H E N EW YOR K P IC K L E F RO M J AC K S O N H OL E .

These small cucumbers

After spending days at sea,

are minimally cured in

our co-founder George

all-natural pickling

McKerrow Jr. craved a good

spices and crushed

cheeseburger. He finally

fresh garlic before

got one at a New York

being soaked in brine.

restaurant called “Jackson

We never add vinegar.

Hole.” It was here he was

They’re cut fresh

introduced to the Half

throughout the day

Sours and immediately

to keep them crisp.

acquired the taste.

passion begins with the heart Through a balance of discipline and creativity, we elevate the Big Sky experience and ensure that each visit is better than the last. We are committed to culinary excellence because what good is a fancy interior and genuine service without food that overdelivers with every bite?

PRECISION KITCHEN Chris Ledbetter Atlanta, GA "OUR APPROACH IS VERY SIMPLE WITH HONEST INGREDIENTS AND CLASSIC RECIPES. IT ’S REALLY

Hot food is served hot. Cold food is served cold. It’s that simple.

LINE CHECKS

Our line check ensures that everything – food, equipment, supplies – is ready prior to service.

THE METHOD BY WHICH WE PREPARE OUR FOOD THAT MAKES ALL THE DIFFERENCE. SMALL BATCHES MADE THROUGHOU T THE DAY ENSURES THE QUALITY AND FRESHNESS THAT EVERY

SMALL BATCHES

There is more thought and care put into small batches. This results in a better appearance and flavor for our dishes. It’s a difference that our guests can taste.

Classics

We are driven by the careful craft and preparation that go into every one of our dishes. Every item is cooked and fired to order. Sure, it takes more work and effort, but the result is well worth it.

BEAUTIFUL FOOD

A significant element of today’s dining experience is the food presentation. Precision in plate presentation enhances our guests’ experience and elevates their perception of Ted’s.

“THE PERFECT 10”

Our fries are cut and blanched in small batches throughout the day and then cooked to order. Our burgers are properly weighed, loose packed, seasoned, domed and cooked to correct temperature. Handcrafted burgers and hot, crisp fries make "The Perfect 10" at Ted’s.

GUEST DESERVES."

T E D ’ S M O N TA N A G R I L L

MADE-TO-ORDER

always Serving better memories There are countless ways to provide memorable moments to our guests, but here we’ve listed ten that you’ ll see almost every day. Sometimes we create a first impression, but it is always a lasting impression.

3PC TEAM MEMBERS & UNIFORMS

Smile, be positive, have fun. When you enjoy your time at Ted’s, so will our guests. Our team members should always appear premium, polished, professional and cool because self-respect is key to who we are.

3PC VERBAL FEATURES

Show a genuine interest in our guests, from seating preferences to the occasion for their visit and then present menu offerings and features with well-spoken confidence. This personalizes the experience and creates a relationship.

ELEVATED WINE KNOWLEDGE Ted’s offers a wide variety of wine at each location. Know your wine, it’s knowledge that enhances the guest experience and creates repeat business.

PREMIUM VERBIAGE

We are a premium brand and want to communicate with our guests in a premium way. Never stuffy, but always respectful.

BEVERAGE PRESENTATIONS

Premium spirits deserve premium service. That is why we always present polished glasses, handle the stemware properly and fill each glass with an accurate pour.

3PC TABLE MANICURING

Treat the plate of food like a piece of art. All of the items surrounding the food is the frame for the art. Continuously observe each table to make sure plates and trash are cleared in a timely manner, never disturbing the guests.

CONDIMENTS

Always ask guests what condiments they would like with their meal. Ensure that these are placed on the table before each course.

Sophie Seltzer Atlanta, GA "I T ’S EA SY TO LIVE THE BIG S KY SP I RI T AT T ED ’S. THE HEART OF HOU SE TA KES CARE OF THE SCRATCH-MA D E FO OD, AND WE I N T HE FRONT O F HOUS E FO CUS ON BOND I NG WI TH OUR GUES TS

PRESENTATION OF DESSERT & AFTER-DINNER DRINKS

Read your guests on when may be the ideal time to present dessert and after-dinner drinks. Be prepared to verbally feature an item you recommend.

PERSONALIZED GUEST EXPERIENCE

We all like to feel valued. So take the opportunity to personally thank each guest by using their name when returning their credit card.

“ONLY AT TED’S” TAKE-AWAY

With complimentary Half Sours, triple-checked orders, and a “thank you” call from our servers, nothing beats the “Only At Ted’s” take-away experience.

A ND CREAT I NG A GENUINE, HOSP I TA BLE EX P ERIENCE."

through a classic American icon. B I S O N M E AT L O A F THE STORY

The original classic American comfort food, meatloaf gained its popularity in the Depression of the 1930s, when cooks used bread loaves to stretch the small amount of meat, creating a filling and f lavorful meal during hard times. T H E TA S T E

Our rich, mildly sweet ground bison is enhanced with the savory hints of the slow-cooked onions, peppers and earthy herbs and seasonings and then roasted and basted with a combination of brown sugar, chili sauce and aged balsamic vinegar for a subtly sweet richness and depth of f lavor. A slight crunch is achieved on the outside edge during the cooking process.

T E D ’ S M O N TA N A G R I L L

Classics

BISON BRISKET

A WARM INVITATION. T H E TA S T E

The f lavors of an American classic are prominent in our bison brisket braised in a hearty broth of carrots, celery and fresh garlic. A rich, savory brown gravy enhances the comfort.

B U T T E R E D C A R R OTS

Fresh, sweet carrots are hand cut on a bias and blanched with whole butter for an added rich finish. THE STORY

Prized for its rich flavor achieved through slow-cooking, brisket has been an American icon since the early 1900’s.

BISON SHORT RIBS

SLOW-BRAISED PERFECTION. T H E TA S T E

Slow braised for four hours in beef stock and barbecue sauce, a blend of smoky and sweet describes our Bison Short Ribs. Finished with a sauce made with the braising liquid, which balances the sweet f lavor of the barbecue sauce.

G A R L I C M A S H E D P O TAT O E S

Made from our own proprietary potatoes, we boil each potato in garlic-infused water and mash them together with the cloves of garlic.

THE STORY

A classic story of revival, short ribs were once referred to as the poor man’s meat because of the tough cut of meat. But with heat and time, the short rib transforms into an incredibly flavorful and tender fall-off-the-bone dish.

Discover our daily catch.

Every new day brings a new opportunity with our Fresh Fish Feature. We source the freshest fish available from Mahi Mahi and Swordfish to favorites like Grouper and our Salt-and-Pepper Trout.

S A LT- A N D - P E P P E R T R O U T F E AT U R E

Known for its mild flavor and delicate texture, we prefer to use salt and pepper sparingly, allowing the simple, natural flavor to be the hero. This dish is complemented by our fresh-roasted corn and tomato salsa, with hints of citrus.

T E D ’ S M O N TA N A G R I L L

Classics

C E DA R P L A N K SA L M O N

APPROPRIATELY WOODSY. T H E TA S T E

Fresh salmon is seasoned with salt and pepper and roasted at high heat – 600° – on a cedar plank. The plank steams the fish gently in the heat of the oven and infuses it with slightly smoky and woodsy f lavors, resulting in a perfectly f laky and f lavorful piece of fish.

THE STORY

Early cooks utilized wood plank cooking over open flames to capture the flavor essence of wood as a seasoning in fish and other meats, creating a simple yet elegant cooking technique.

S T. P H I L L I P ’ S I S L A N D CRAB CAKES

NORTHEAST MEETS THE SOUTHWEST. T H E TA S T E

The sweetness of the jumbo lump crab is combined with cumin and spicy f lavors from chili powder, Old Bay® and fresh jalapeño and cooked on the f lattop grill for a crispy exterior. Served with handmade fresh guacamole to finish the Southwestern-inf luenced f lavor profile.

KALE SALAD

Fresh, crisp kale is tossed with sweet roasted corn and vine-ripened tomatoes. Grilled jalapeños add a smoky element, which is contrasted by the tart basil vinaigrette.

THE STORY

Named after Ted Turner’s former private island off the shores of South Carolina, our executive chef created a crab cake recipe with very little filler so the true flavor of Blue Crab is prominent.

R O A S T C H I C K E N F E AT U R E T H E TA S T E

We use the vertical roaster to infuse the all-natural half chicken with seasonal Sam Adams® beer, garlic and rosemary, which steams up into the chicken, keeping it moist and adding f lavor. Sweetness is added to the herb-filled chicken with our house-made cranberry glaze. THE STORY

Our co-founder George McKerrow Jr. was determined to create the perfect roasted chicken, both crispy on the outside and juicy on the inside. With that, he invented the now patented Weber Roaster®, a vertical infusion roaster that is able to f lavor a chicken from the inside.

HOME-STYLE TURKEY AND CHICKEN R O A S T T U R K E Y F E AT U R E T H E TA S T E

A whole roasted turkey is seasoned with a savory blend of garlic and salt and pepper which brings out the natural poultry f lavor of this uniquely American favorite. The seasoned turkey drippings f lavor the rich gravy that balances the herbed dressing and enhances the garlic mashed potatoes. THE STORY

Although historians cannot accurately say what kind of fowl was consumed on the first Thanksgiving, a letter written by a pilgrim mentions a turkey hunting trip sometime before that first meal.

T E D ’ S M O N TA N A G R I L L

Classics

S A LT & P E P P E R O N I O N R I N G S

Our colossal sweet onions are delivered fresh daily and hand cut

Experimenting with different tastes and flavors should be at the start of every meal.

to order. With a mild, sweet flavor,

Genuine hospitality means helping guests discover new favorites

before frying to golden brown and

we prepare our onions with seasoned flour and buttermilk and hand bread with cracker meal for a Southern flair

each time they visit our restaurant, and Starters make it simple.

crispy perfection. Served with a cool

They’re the ideal way to help people explore f lavors and share

horseradish sauce for an added bite.

them with family and friends. From Bar None Sliders inspired by our burgers to crab cakes that are a great sampler of our entrée version, round out your meal with a taste of Ted’s favorites.

GRILLED SHRIMP ON C I A B AT TA T O A S T

Our jumbo shrimp are grilled until slightly charred and accompanied with a fresh lemon compound butter and bright arugula salad tossed in a lemon vinaigrette. Served on garlic butter ciabatta toast, topped with Parmesan cheese and grilled on the flattop until caramelized for a perfect crispy bite.

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

BAR NONE SLIDERS T H E TA S T E

Our sliders are named after Ted’s Bar None Ranch in southwest Montana. Served in fours and bite-sized make them the best introduction to our menu. Choice of fresh-ground bison or beef, topped with American cheese and served on a warm roll for added flavor and texture, served with our homemade chips.

HOMEMADE CHIPS T H E TA S T E

A homemade potato chip is a crunchy bite of American history. Starting with our proprietary potatoes, known for their dense texture and superior flavor, our chips are freshly cut, fried-to-order and served with our house-made ranch onion dip.

BISON NACHOS T H E TA S T E

Warm, hearty and full of kick, our nachos start with corn tortillas that are hand cut, fried in-house and topped with Kosher salt. We layer on spicy pepper jack cheese, Karen’s “Flying-D” bison chili and top with crisp and freshly sliced jalapeños for an added kick, green onions, vine-ripened tomatoes and a dollop of sour cream to cool things down.

C R E A M O F T O M AT O

With a subtle sweetness from the tomatoes, our tomato soup has a luxurious and creamy finish. Served with a dollop of fresh sour cream and green onions.

B A K E D P O TAT O

Home-style cuts of potatoes simmered in a rich stock with basil, Ted’s seasoning and a touch of Tabasco®. Garnished with bacon for an added smoky flavor, cheddar cheese and green onions.

CHICKEN NOODLE

The definition of a classic American comfort food. Roasted chicken simmered with hearty vegetables and served with home-style egg noodles for a soup that warms from the inside out.

Each bowl begins with a proven recipe, prepared daily using

Our gumbo combines tomatoes, green peppers, onions and okra with spices for a mildly spicy cajun flavor. Grilled chicken, Andouille sausage and Tasso ham complement the rich broth. Finished with white rice.

fresh ingredients. But it’s the cook that can make a good soup, great. Through experience and creativity, Ted’s recipes are brought to life in ways that are memorable, nutritious and, most importantly, authentic to our homemade values.

CHICKEN & SAUSAG E G U M BO

CHICKEN TORTILL A

Thickened with corn tortillas and balanced with chili powder and cumin with freshness from peppers and cilantro. Garnished with cheddar cheese and freshly fried tortilla strips.

NEW ENGL AND CL AM CHOWDER

Rich, creamy and full of flavor, our chowder combines delicate clams, smoky bacon and potatoes with hearty vegetables, finished with a dash of Worcestershire and Tabasco® for added depth.

RED BEANS & RICE

Our spicy recipe is prepared with Tasso ham, Andouille sausage, “Blue Runner” beans, fresh celery and green peppers for an authentic take on the Cajun classic. Finished with white rice.

K A R E N ’ S F LY I N G D C H I L I

Named after Ted’s personal chef, Karen, our bison chili goes back to our first restaurant. The hearty flavors of slow-cooked bison, tangy tomatoes, ranch-style beans and original spices create a chili that works as a starter or as a meal in itself.

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

1 8

4 5

Every item on our menu, from our bison burgers to our chocolate chip cookies, deserves to be treated with respect. For us, that means wasting as little as possible from prep to presentation. That’s the idea behind “Small Batches Made Often.” Our kitchen is constantly prepping throughout the day because when you don’t overestimate the food needed, it allows for greater conservation, fresher meals and higher quality.

PRESERVES FOOD QUALITY Helps make all of our dishes as fresh as possible so that premade food isn’t waiting to be served.

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

PREVENTS WASTE

IMPROVES CONSISTENCY

Allows us to make the

Helps us keep the taste,

right amount of food so

texture and appearance of

there’s no overproduction.

every dish consistent.

Sandwiches inspired by tradition and crafted by hand. There’s a bigger story here than bold flavors and generous portions, because each sandwich is inspired by an American tradition and honest ingredients. It’s an experience that unites our hunger for something better, something authentic. From our hand-chopped produce to inventive tastes and textures, every sandwich we craft tells a story of its own. Because if you’re going to put sandwiches on the same menu as our signature steaks and legendary burgers, they have to be very special indeed.

ABSOLUTE BEST FISH

ENTRÉE SALAD

C H E F ’ S F E AT U R E E N T R É E S A L A D

T H E TA S T E

A fully loaded, protein-packed salad that starts

Inspired by the American farms that grow our

with a signature protein, from grilled chicken

produce, the Farmhouse salad combines crisp

or cedar plank salmon to a beef or bison burger.

kale and romaine greens with our grilled chicken.

We then create a bed of hand-washed, organic

Bright flavors of produce, like hand-chopped

spring mix, vine-ripened tomato and fresh

cucumber, vine-ripened tomato, roasted corn and

avocado, and top it with bacon, egg, cheddar

sweet basil are rounded out with earthy Gruyère

cheese and house-made croutons. By the time

cheese, pecans and smoky bacon for added texture.

we’re done, there’s no room left in the bowl.

Tossed with a vibrant lemon vinaigrette.

BIG SKY GRILLED

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

FARMHOUSE

FRESH ONLY BEGINS TO DESCRIBE OUR GREENS. A renowned salad requires craft and the freshest ingredients available, with produce that’s locally sourced whenever possible, delivered fresh, hand-washed and hand cut to order.

ENTRÉE SALAD

CAESAR SIDE SALAD

T H E TA S T E

CAESAR

Simple, full-bodied and flavorful, our Caesar combines

The perfect side portion of our large Caesar salad, and a great complement to any meal.

hand-chopped Romaine lettuce for a crisp bite, as well as fresh grated Parmesan and house-made croutons for added texture. Topped with our “eggless” Caesar dressing, which emphasizes the bright lemon flavor.

ENTRÉE SALAD

CHICKEN CHOPPED

ENTRÉE SALAD

BALSAMIC BLUE STEAK

T H E TA S T E

Our chopped salad perfectly blends sweet,

T H E TA S T E

salty and zesty with the perfect “chop” so

Featuring hand-cut steak prepared to order,

that each bite can be well balanced.

the flavors of this salad are accented with

Crunchy iceberg meets roasted corn for

creamy blue cheese. Crisp, smoky bacon

sweetness, garbanzo beans for texture, and

and flash-fried onion straws provide a depth

crisp green pepper, red onion, cucumber and

of texture, which combines with cool,

vine-ripened tomato for a refreshing

fresh cucumbers and vine-ripened tomatoes

vegetable combination. We then add smoked

to create this signature salad. Topped with

bacon and flattop-grilled chicken for a

a drizzle of balsamic reduction for an

hearty bite. Tossed with basil vinaigrette

added sweetness.

dressing and served with Parmesan ciabatta.

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

SIDE SALAD

CHOPPED A smaller portion of our large chopped without the chicken. A great, lighter starter for a big meal to follow. Or the perfect pair for a bowl of chili.

Fresh produce and premium quality mean a better experience every time, that’s why we proudly source from local farms in our communities.

SIDE SALAD

KALE SIDE SALAD

HOUSE We base our house salad on fresh, organic spring mix that is hand-washed alongside vine-ripened tomatoes, cucumbers and red onions. House-made croutons create the texture to make this salad memorable.

A lemony green salad with a crispier texture. We roast our corn and grilled jalapeño in-house for a slightly smoky flavor and combine them with vine-ripened tomatoes and fresh herbs tossed in house-made basil vinaigrette.

SIDE SALAD

WEDGE An icon since the 1920s, the wedge salad remains a crisp and refreshing side to a hearty meal. The simple recipe includes hand-washed iceberg lettuce, vine-ripened tomatos and thick, smoky bacon. Excellent with our house-made blue cheese or ranch dressing.

TO CALL IT A SPECIAL WOULD BE AN UNDERSTATEMENT.

Daily, every restaurant has the opportunity to select a feature to provide our guests with specials to enhance their dining experience. Our managers take pride in hand selecting offerings based on the seasonality of local products.

T E D ’ S M O N TA N A G R I L L

Starters, Salads & Sandwiches

B&B BURGER

A STEADFAST COMMITMENT TO QUALITY DOESN’T END WITH THE LAST PAGE OF A MENU, it’s tried and perfected in the kitchen every day. Over the years, our menu has been finely tuned and crafted by the tastes and

preferences of our guests. So, if there’s a fresh ingredient to consider or better way to prepare it, our chefs explore it with passion.

R OAST E D C AU L I F LOW E R

SALMON BURGER

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

MORE THAN SERVICE, IT’S A CULTURE OF CARING. At Ted’s, hospitality goes well beyond good service. We believe that the very definition of Genuine Hospitality is going above and beyond every guest’s need and want. It is ingrained in our culture and can be seen with every interaction at the table, every small detail behind the bar and every plate that leaves the kitchen with “The Perfect 10” presentation. You’re invited to learn the things that make Ted’s different, practice them and perfect them. Because we know that when we deliver Big Sky Moments every time our guests join us, we’re not only winning their appetites, we’re also winning their hearts.

“Ted’s represents the strong, basic values that remain constant regardless of the mood of the moment. Our guests like the sense of comfort and certainty of these values when they visit. When they’re here, we remind them of where we came from, who we still are, and what anyone with a dream, passion, and purpose can achieve. In the end, they feel totally accepted and welcomed here and leave feeling better about themselves having spent time with us.” – G E O R G E M CK E R R O W J R .

O U R G O A L I S T O M A K E E V E R Y P E R S O N I N O U R R E S TA U R A N T S F E E L L I K E T H E Y A R E O U R O N L Y G U E S T. A F T E R A L L , I T I S T H E L I T T L E T H I N G S AT T E D ’ S T H AT C R E AT E T H E B I G M E M O R I E S .

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

GENUINE HOSPITALITY

IS AN OPEN-DOOR POLICY.

So leave your worries outside. HOSPI TA L I T Y G OES W EL L BE YON D G O OD SERV ICE , I T ’ S A N T I C I PAT I N G O U R G U E S T S ’ N E E D S F R O M T H E M O M E N T T H E Y A R R I V E U N T I L T H E Y L E AV E F O R T H E E V E N I N G . A M B I T I O U S H O S P I TA L I T Y I S I N G R A I N E D I N O U R C U LT U R E A N D C A N BE SEEN I N T H E M E A N I NGF U L DE TA I L S A N D PER SONA L TOUCH ES E X P E R I E N C E D D U R I N G E A C H V I S I T. G O O D S E R V I C E I S T O H E L P, G R E AT H O S P I TA L I T Y I S T O T RU LY C A R E .

BOLD

ownership

Delight in the unexpected.

The pleasure is ours.

We live by bold: our flavors,

We take personal responsibility for and

our ingredients and our hospitality.

pride in making every guest feel valued.

We have the courage to deliver

Because when you feel empowered to

the unexpected every day.

make a difference, you often do.

Spirited

steadfast

There’s more to work than work.

An exceptional time, every time.

Every shift consists of one part passion

Visit after visit, we provide an experience

and two parts enthusiasm. This simple

that’s satisfying, personal and unique.

recipe fosters spirited interaction

You could call it steadfast dedication

between us and our guests.

or just another day on the job.

With each guest comes the opportunity to present our story and our purpose. By starting their visit with a Tour of the Menu, we can introduce them to Authentic American Dining and what it means to Ted’s. The anticipation of a good meal has been part of the joy of sharing time with others. With colorful descriptions and rich storytelling, you can build value and interest around our scratch recipes and handcrafted drinks. We invite you to guide their menu journey and proudly recommend the best we have to give.

SALESMANSHIP GUIDELINES SELL WI TH THE HEART AND THE GUESTS WILL FOLLOW. LEAD WITH SUGGESTIONS

T E L L T H E STO R I E S

Help guide what guests want.

Every dish and recipe has a background, tell it.

ROMANCE DESCRIPTIONS

S U G G E ST B E V E R AG E S

When it sounds amazing, it’s more appealing.

Share the history and craftsmanship behind our drinks.

SELL WITH THE SENSES

OFFER BRAIN STICKERS

Describe items by smell, taste and sight.

Share the bite-sized stories that create value and interest.

O F F E R I N D U LG E N C E

P E R S O N A L FAV O R I T E S

Guide your guests to premium choices through premium descriptions.

Share what makes our menu special to you.

Authentic American Dining We are proud to offer a complete scratch kitchen, taking no shortcuts to make things easier. Our ranch-raised bison has become America’s #1 superfood. Our burgers are ground in-house twice daily, and our premium steaks are hand cut in our on-premise butcher shop. We offer the freshest ingredients, locally sourced whenever possible.

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

3PC VERBAL FEATURES U S E EV ERY G U E S T I N T ER AC T I O N T O C R E AT E A S EN S O RY E X P ER I EN C E A R O U N D O U R F O O D A N D D R I N K S - A N D B U I L D T R U S T I N YO U A S T H E E X P ER T.

Food

Share honest recommendations.

A great appetizer for the table to share is our Bison Nachos. It is one of my favorites.

Be descriptive. Be charming.

All of our soups are made from scratch, and today we are featuring our creamy and sweet Tomato Soup.

Suggest a complementary green.

A house or Caesar salad would go nicely with your Cedar Plank Salmon.

Confidently present our features.

Our Bison Short Ribs are slow braised for four hours in beef stock and barbecue sauce, creating a nice blend of smoky and sweet.

Know the benefits of Bison.

Beverages

Make it personal.

Our bartender, (Bob), makes a fabulous Ultimate Dirty Martini with hand-stuffed blue cheese olives.

Promote the handmade process every time.

Our lemonade is fresh-squeezed with more than 200 lemons daily.

Suggest perfect pairings.

If you are interested in Bison, our rich and dry J. Lohr Cabernet goes perfectly with the heartiness of our Delmonico Ribeye.

Suggest premium additions.

Kahlùa, Baileys and Frangelico can also be added to your coffee.

Our Bison is rich, tender and mildly sweeter than beef. It is the leanest protein you can find, and I highly recommend our Bison Filet.

Dessert

Always present the Chef ’s Featured Vegetable & Entrée

If you have a passion for chocolate, you don’t want to miss our Kahlùa Fudge Brownie.

Our chef ’s featured vegetable today is our locally grown Southwestern Corn from L&M Farms in Moultrie, GA. We are also featuring Wild-Caught Alaskan Salmon grilled on a cedar plank.

Create crave.

Promote pairings.

Our sweet Moscato goes perfectly with all of our desserts.

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

W E H A V E C R E A T E D A C U LT U R E O F F O O D A N D H O S P I TA L I T Y W H E R E S U C C E S S I S O W E D T O G R O U P E F F O R T, A N D E V E R Y O N E TA K E S O W N E R S H I P. T H I S T E A M W O R K I S M O R E I M P O R TA N T T O D A Y T H A N E V E R B E F O R E . I T ’ S A R E F R E S H I N G T E S TA M E N T T O W H E R E W E ’ V E C O M E F R O M , W H O W E A R E A N D W H AT W E C A N A C H I E V E A S A C O M M U N I T Y .

BEING A TEAM PLAYER

ROLES & RESPONSIBILITIES

you can see people helping one another at every phase

work, knowing that a job isn’t done until it is done

of the experience. We cultivate an environment of

right. When all team members know what their

teamwork and communication. By supporting each

role and responsibility is within the restaurant, we

other and keeping open lines of communication, we

can be sure that everything runs flawlessly, even if

create a less stressful environment and enhance our

that means stepping outside our specified role.

Our restaurants run fluidly through organization –

Our team shares the values of ownership and hard

guests’ experience. “We are so big on helping each other – it is not about coming in, serving, making money and leaving. It is about coming in, helping out where you can, sharing

BUILDING OUR CULTURE OF SERVICE

The values and ideals shared at Ted’s are not the

a little bit of history of Ted’s and creating experiences,

founders’ alone. Every team member past and present

and with that, you can make people happy.”

has built the proud culture you see today.

– Jennifer Smith, Mill Creek

We invite you to contribute to this legacy through your unique talents and personality.

RELATIONSHIP BUILDING

Be bold, be yourself, but always work as a unified team for a consistent and far-reaching guest experience that’s infused with Big Sky Spirit. Building meaningful relationships will have a positive impact on you and on our guests. These emotional connections create an environment where guests leave feeling better than when they arrived.

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

SUSTAINABILITY BEGINS WITH PRESERVING FREEDOM More than a dream to build a restaurant, Ted Turner had a dream to save a species. With bison numbers nearing endangered status, Ted had a novel idea: create interest in the animal through a menu that specializes in it. Since the beginning, we have worked with ranchers across North America to increase the bison population to over 500,000 with an innovative sustainability program. From water preservation and aggressive recycling to limiting waste through our small-batch cooking, our commitment to preserving the natural world can be seen in every decision we make.

FROM OUR

PL AT E S

BY OUR

PE OPL E

FOR OUR

PL A N E T

Our dedication to going

Every sustainability story

The decisions we make every

green begins with our food.

needs a good cast. Our

day have a potential impact on

We strive to create less waste

people ensure that our core

our environmental footprint.

with every meal and source

values and culture reflect our

From packaging to energy, we’re

locally whenever possible.

passion for doing good.

making a difference.

EAT GREAT. DO GOOD.

“Do the right things for our people and planet.” - Ted Turner

Our entire sustainability story summed up in four short words.

our company today. As passionate ambassadors, we take pride in

It seems like a simple-enough mission, but the implications run deep. We consider the environment in every decision and proactively preserve what we can. This has been our approach since our first restaurant in 2002 and remains the backbone of upholding these ideals and do what we can to make a difference.

T E D ’ S M O N TA N A G R I L L - E A S T O N G AT E WAY COLUMBUS, OHIO

Where we work inspires the work we do.

T E D ’ S M O N TA N A G R I L L

Each of our restaurants host

and water-efficient toilets, to

innovative ways to preserve

bigger initiatives today in solar

and support the communities

power, water conservation and

they call “home.” From early

material recycling, our story

innovations like paper straws

grows more important every year.

Genuine Hospitality & Sustainability

GREEN BUILDINGS We use energy-efficient, low voltage lighting in all our restaurants to reduce energy consumption. We strive to use sustainable materials in all our buildings.

Our Avalon location in Alpharetta, GA, proudly earned a LEED Gold Certification for its leading scores in energy consumption and indoor environment quality.

T E D ’ S M O N TA N A G R I L L - AVA L O N A L P H A R E T TA , G E O R G I A

T H E TA K E - AWAY

B O R AXO S OA P

TA B L E C O V E R I N G S

SIP EASY

Our cups and cutlery are made from corn starch and are 100% compostable, and containers are reuseable and made from recycled material.

Suprisingly, nearly all hand soap negatively impacts the planet except Boraxo powdered soap because it’s 100% biodegradable.

Recycled brown butcher paper covers the tables, reducing detergent-water waste used in laundries, saving over 1 million gallons of water each year.

We are credited with bringing back demand for eco-friendly, polymer-coated paper straws by using them in all our restaurants.

As a responsible company faithful to our environmental stance and a friend in our communities, there are a host of sustainability practices ingrained in the foods we serve – from how our ingredients are produced, processed and transported to how our meals are prepared. The company is charged with understanding and managing these practices across the full supply chain.

LOCALLY SOURCED PRODUCE

FOOD WASTE PREVENTION

Small batches throughout the day reduce the amount of waste we create.

We source from local farms as often as possible.

NO ADDED HORMONES

SUPPLY CHAIN

We selected distribution centers strategically located to limit the number of miles required to transport food.

Our chicken and bison are free of steroids and added hormones.

Annual Food Waste in Full-Service Restaurants: 3-4% Annual Food Waste at Ted ’s: 1.62%

T E D ’ S M O N TA N A G R I L L

Genuine Hospitality & Sustainability

WHEN YOU DO GOOD YOU FEEL GOOD.

A steadfast commitment to details that make a difference.

PLATE • The restaurants use griddle cooktops, which lowers the level of grease particulates released into the air compared to grilling.

Over 100K lbs of food organics diverted from local landfills.

Over 250,000 gallons of grease converted into biodiesel each year.

• Coca-Cola® is served in recyclable bottles.

PEOPLE

Core Values

Steadfast • Spirited • Ownership Bold • Genuine Hospitality

• Over $1 million contributed to No Kid Hungry® to help end childhood hunger.

• Ted’s Montana Grill “Green Team,” helping improve sustainabilty in our operations.

PLANET • The Turner Building, HQ for Ted’s, is the first building to install a large Solar Array on Georgia Power’s downtown grid.

Water-efficient toilets and waterless urinals save more than 40K gallons of water per year in many of our restaurants.

• Ted’s Montana Grill in Tallahassee, FL, became the city’s first restaurant to use solar power to conserve energy when it installed 66 solar panels.

250 tons of recyclables each year and all our materials are printed on recycled paper.

All restaurants operate Energy Star® rated appliances.

• 100% biodegradable and recyclable beverage coasters, made only with timber from reforestation programs. • Mixed-drink wooden stir sticks instead of industry-standard plastic. • Pan and basket liners made with 100% unbleached, chlorine-free natural paper.

We strive to be 100% plastic free.

Around here, we embrace the spirit of the American West in everything we do, from classic recipes handcrafted from scratch to a warm, welcoming staff. We do things a little different because it’s the little differences that matter.

Thank you for helping lead the way.

T E D S M O N TA N A G R I L L . C O M