Morton’s steakhouse delivers on quality, consistency

By: Kurt Buesching | April 18, 2012

What do Morton’s, The Steakhouse, and McDonald’s have in common? Consistency, says Steve Salmon, general manager of Morton’s in Troy.

“The only way you continue to grow your business in this economy is through quality and consistency,” Salmon says. “You know exactly what to expect” when you visit Morton’s.

That consistency Salmon refers to applies to the caliber of experience guests get every time they visit the Troy restaurant, and also the quality and service they would get at any of Morton’s 77 locations across the country.

“We will never sacrifice quality,” says Salmon. “We have never made a portion size smaller.”

Morton’s clientele tends to be either wealthier than average, or perhaps not, but looking to splurge on a top-notch restaurant experience. “In that sector,” Salmon explains, “it’s about quality, value and service.”

Giving those clients a smaller steak because costs are rising is never a smart strategy, because they’ll notice the decline in value right away. If they have to, Salmon says, they’ll raise prices to cover costs rather than cut corners.

Morton’s offers high-quality steaks in generous portions, seafood and chicken entrees and a range of side dishes available a la carte. The top-selling side dish these days is, believe it or not, Brussels sprouts, Salmon says. The Brussels sprouts are sautéed in butter with shallots and bacon, and slightly blanched to the perfect consistency.

During the upcoming holidays, Morton’s is opening for lunch – something it doesn’t do year-round. There’s a special lunch menu that includes entrée salads, sandwiches and smaller steaks, as well as a prime lunch selections menu that includes a choice of soup or salad, choice of four entrees for $35 per person.

“It makes our menu and our restaurant and our fantastic food a little more approachable for the holidays,” when many people’s budgets are stretched, Salmon says.

Morton’s is open Dec. 8, 9, 14, 15, 16, 20, 21 and 22 from 11:30 a.m. to 2:30 p.m. Regular hours for the Troy restaurant are 5 to 11 p.m. every day, with the kitchen closing at 10 p.m. (the bar stays open an hour later).

Because Morton’s lends itself to special occasion dining and business meetings, the restaurant caters to this group with three board rooms that can be configured to hold some 80 guests. Morton’s can create a customized menu at specific price points for this type of group dining. Meetings can be done over breakfast, lunch or dinner.

Salmon, who’s been a Morton’s employee for 14 years, says while Morton’s is a large restaurant group, which can turn some people off, it still has plenty of heart.

“We have the best staff in the city,” he notes, adding that over a dozen of the current Troy employees opened the location in 2006, and many more are 20-year employees who worked at the Southfield location when it was open. “The name might bring you in the door, but it’s going to be the people that bring you back.”

Salmon also notes the Morton’s does plenty of charity events that benefit Detroit and the Metro Detroit area, including an annual golf outing and celebrity bartender events.

Morton’s consistent high-quality food and service keeps customers coming back, whether they come once every couple years for a milestone celebration, once a year on their birthdays or once a month for a great steak.

“If you take care of the customers, the customers will take care of you,” he says.

To make a reservation or inquire about private dining, call Morton’s of Troy at (248) 404-9845. The restaurant is located at 888 West Big Beaver Road.