Leading Edge
In this edition, we learn more about the famous sizzle at Ruth’s Chris Steak House from Tim Ruys, Operating Partner and Regional Beverage Manager for Prime Hospitality Group. Full disclosure: We got the inside scoop, as Diane Doyne, our VP of Client Services, is married to Tim.
Q: What led you to Ruth’s Chris and your roles there?
Tim: I grew up in the Bay Area and my father was a wine collector, so I started learning about wine at an early age. He was a bit of a task master, always testing us on our knowledge as we grew up. It really bothered me as a kid, because I was too young to really understand it all, but later it became a huge passion – so I forgive him!
I’ve been in the restaurant business my entire career – it’s what I do. I’ve had the luxury and good fortune to work with five-star hotels, down-home barbeque restaurants and everything in between: fast casual, casual, upscale casual, fine dining and fine dining steak houses. Through a friend and former employee, I learned about an opportunity with Ruth’s Chris on West Coast and joined their team as General Manager in Sacramento. Fast forward, I fell in love, moved to Chicago, and then was offered the position in here South Bend. I love the company’s leadership and I love the Ruth’s Chris brand. I think it’s one of the best examples of a classic American steak house. I’m all about that.
Q: Congratulations on Ruth’s Chris 56th anniversary. How has Ruth’s Chris changed over the years?
Tim: That’s a good question, because you sometimes hear rumblings about the decline of steak houses…yet sales at Ruth’s Chris continue to climb every single year. Part of that is due to a core menu of about 30 items that guests know and love, and haven’t changed in 56 years. But we’ve also added many things that appeal to guests’ changing tastes, like fun appetizers and lots of fresh seafood, which keeps us relevant.
One thing that won’t change is our Southern hospitality, which we’re rooted in. I’m happy that hasn’t gone out of style and that guests still appreciate being taken care of graciously.
Q: What new things are on the horizon for Ruth’s Chris?
Tim: Our restaurants are always changing – architecturally, every Ruth’s Chris is different. There’s no cookie cutter and every location is a unique environment. The style of the restaurants is being refocused and reimagined, including new plateware and tabletop set up. And we’re getting ready to start an 18-month, $2.5 million, multi-facet renovation to change the style, colors and feeling of the restaurant, to keep Ruth’s current and take us another 50 years. Our franchise group, Prime Hospitality Group, is always at the forefront of style, building and renovating – we keep our units really fresh.
Q: What are you really proud of (besides your wife)?
First and foremost: our employees and guests, especially for weathering the Covid-19 storm. Our employees are committed to learning their craft and they are the best in the business. And our guests have enthusiastically supported us for 14 years here; their loyalty means everything to all of us.
Second: our organization, Prime Hospitality Group, and its unwavering dedication to the community, our employees and our guests. We have been consistently active and generous in the community, and we strive to have best in industry benefits for our people. PHG took special measures during the pandemic to directly help employees and their families, because we consider them part of our family.
Q: Last question: what do you do when you’re not working?
Tim: I cook, I drink wine and have glorious time traveling with my wife! I might also be addicted to video golf.