Mongolian Barbeque

The name is as innovative as the concept. Mongolian Barbeque borrows its name from Mongolia's Kublai Khan and his band of fierce warriors who prepared slivers of meat and vegetables by slicing them with razor sharp swords and cooking them on their overturned shields that were heated on blazing log fires.

The imagery is not metaphorical. The barbeque chain that debuted in 1992 in Michigan has now gone to Mongolia to have a more flesh and blood bonding. Meanwhile, in the US the chain continues to grow at a rapid pace, and is well on way to achieve its target of having 50 restaurants and $100 million sales by 2007.

Its other goal — of being recognized as the number one barbeque player in the Midwest – is also within handshaking distance. The company is also on the lookout of franchisees who can speed up its expansion, and make it a household name across America.

What makes Mongolian Barbeque unique is its style of cooking. The food is barbequed in the open on large, round stone grilles at temperatures that are as high as 600 degrees, and the customers have a choice to make their recipe from a great variety of meats, seafood, vegetables, salads, sauces and spices.

The concept that the restaurant calls "Create Your Own Stir-Fry" has created a wide base of loyal customers. These customers return time and again to experiment and innovate. Many just love placing the order. There are heated, animated discussions as families pick and reject ingredients. There is bonhomie, warmth and loud chatter that makes Mongolian Barbeque a very lively and enjoyable place to eat.

The company believes in providing the best interactive dining experience, and goes great lengths to make every meal an enjoyable experience.

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