Yes. Third-party from over 40 of the nation's leading lenders
A 10-week training program covering all aspects of restaurant management and operations. The program consists of 8 weeks in certified training restaurants and 2 weeks in Corporate Center for Training & Development at Raleigh, NC.
Golden Corral's first 175-seat, 4,800 sq.ft. family steakhouse opened in Fayetteville, NC in 1973. The chain grew steadily during the next decade, principally in small cities from Virginia to Texas. In the mid-1980's, guests' requests for additional entrees and an expanded salad bar prompted Golden Corral to "reinvent" itself by introducing the 450-seat "Buffet & Grill" 11,518 sq.ft. GC-10 Metro design, with food preparation performed in full view of the dining area to emphasize freshness and quality. The focal point is the Golden Choice Buffet with 160 hot and cold items, a carving station for roast beef, roast pork, ham, sausage and turkey, plus The Brass Bell Bakery and Dessert Cafe that features rolls, muffins, cookies, pies and cakes made from scratch every 15 minutes with strawberries hand-dipped in chocolate and other treats at the Chocolate Fixation Station.
The buffet was expanded by adding flame-broiled, cooked-to-order USDA sirloin steaks cut fresh daily. The weekend-only breakfast features steak and eggs, omelets cooked-to-order, pancakes, waffles and fresh cinnamon rolls.
There are three Golden Corral building designs to match the building size and land needed to the market potential. The smallest is the GC-11S design with 248-300 seats; the GC-11M seats 360-400; and the largest GC-10 design seats 420-460.