62 | Business World Magazine |
February 2014
and are designed to appeal to a variety of
tastes. The online offering, in fact, is bro-
ken into 15 subsections and includes spe-
cialty items like Boston Lager steamed
shrimp on the “Starting Line-Up” sec-
tion, barbecued pork bellies on the “Main
Event” section and house-made NewYork
cheesecake on the “Desserts” section.
Managers and chefs gather weekly to
discuss successful approaches and share
techniques on how to generate new-item
buzz with staff and guests. Arooga’s was
recently certified by the National Founda-
tion for Celiac Awareness for the signifi-
cant number of gluten-free options avail-
able to diners, which Huether expects to
be a particularly distinguishing character-
istic going forward.
“We saw that as a trend, and you
wouldn’t think of that as a sports bar typi-
cally,” he says. “But we thought it was
important and said let’s pursue it and get
ahead of the curve and offer this to our
guests. Our employees went through the
training and certification processes to
make sure that we were not only saying
it, but we were doing it, too.”
Speaking of trends, a trend toward ex-
pansion is the next item on the business
agenda.
