SCV grill adapts to veggie customer base

As the second generation of Stonefire Grill owners came of age, and became involved in the Harrigan family’s management of its seven restaurants, the youngest members made a daring move.

Justin and Kyle, sons of the founders Mary and Maureen Harrigan, began reshaping a menu well known for its tri tips and ribs by adding dishes geared toward vegetarian and vegan diners.

The risky move could have resulted in the loss of Stonefire’s core customers, but the opposite happened.

Sales of the new items quickly outpaced many of the favorite items that had been on the menu for years, and the restaurants now are attracting a broader market share, including many vegetarians and vegans.

“By offering both types of food, there is really something for everyone now,” said Justin Lopez, a vegetarian himself and the son of Mary Harrigan.

While it’s too early to know the final sales numbers, Lopez says, the new dishes are contributing to the overall success of the family business.

“We’re seeing more and more people come in as a result,” he said. “We’re attracting people that before would have considered us a meat-and-potatoes-type business. We’re just thrilled to have these items on the menu for everyone to enjoy.”

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