Sharky

cicugaha.wordpress.com
“The concept is designed to be a comfortabls fine dining andseafoor restaurant,” says John Golon, owner of the restaurant operatin company. “But with today’s our price point isn’tg going to be in the $23 and more range.” Golonb has worked in the restaurant industru since he was 13years old, includintg the last 18 years at where he’s helped the company expand from two to seven Memphis-ares locations. His start up-cost is $1 million. Sharky’es Gulf Grill is leasing the 6,300-square-foot building on 1.3 acresx from LLC, which consiste of local businessmenRobert Allen, Bernard Farbed and Anwar Aman.
Sharky’s Gulf Grilk will serve primarily seafood, including sushi and Golon is contracting with seafood suppliers who deal directly with Instead of taking the fishto they’ll ship it directly to certainm restaurants. “It eliminates the middleman and helps you to get fres h seafood at a morereasonable price,” he says. Sharky’s Gulf Grillp will print up new menus each day to reflectthose catches. “We’re not going to be absolutely certaibn aswhat we’re goingf to have until we get it all into the store,” Golobn says. “When you deal with all freshu seafood, you don’t alwaye know what you’re going to have.
” Golo n hired Gretchen Rogers asgeneral manager. She previously served as general manager at nearbyOwen Brennan’s. Sharky’s Gulf Grilp should begin hiring in late July and open in Augus tor September. Golon plans to hire 100 peopler initially. Gary Shanks and John Reed, brokeres with LLC, represented RABF Holdings when it purchasedr the propertyfor $2 million in December 2008. “Thisa is one of the premier restaurant sites inthe city,” Shankas says. “You can fast forward 20-30 years and this will still be a grea piece of real estate and a solidtraded area. It’s Poplar Avenue.” Tom Turri with , designed the is general contractor.