When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week, we take a trip out to surf and turf loving Chicago import Wildfire, which makes its home in Tysons Galleria. The supersized restaurant serves equally prodigious portions, so we found out just how many pounds of beef and potatoes they use every week. And since we were in the mood to decompress, we also asked how many beers, wines, and martinis they have on hand for liquid therapy sessions.
Locations: Seven, one at Tysons Galleria, five in Chicago and one in Minneapolis
Years the chain has been in business: 17
Martinis: Over 15, including Stormy Night, Mango Tini, and Blood Orange Cosmo
Wines: Approximately 100
Wine events hosted in the last year: Seven, including Bay Haven Pork and Pinot and the France vs. Italy Wine Dinner
Burgers: Six, including the Bison Burger, the Greek Stuffed Burger, and the Turkey Stuffed Burger
Pounds of beef used daily: Over 100
Local Bay Haven Farm eggs used every week: 360
Pounds of potatoes used every week: 350
Gluten-free items: 60
Wildfire Chopped Salads sold every day: 50-60
Seafood species on the menu: 11, including halibut, mussels, and calamari
Wildfire Ice Cream Sandwiches sold monthly: Approximately 360