| Type | Private |
|---|---|
| Founded | 1983 |
| Founder(s) | Willard E. Campbell |
| Headquarters | Duncansville, Pennsylvania, United States |
| Website | www.hosss.com |
Hoss's Family Steak and Sea (commonly known as Hoss's) is a restaurant chain based in Duncansville, Pennsylvania.
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The restaurant chain began in 1983 and was founded by Willard E. Campbell, who was a former Western Sizzlin' steakhouse franchisee with a restaurant in Duncansville, Pennsylvania, and later another one in Johnstown. Western Sizzlin' was a cafteria-style steakhouse. However, Campbell wanted to design a new concept, eliminating the cafeteria tray and allowing customers to place their orders at the counter and receiving full service. He wanted to diversify the menus to appeal to families and become more health-conscious, doing away with red meat. Therefore, he added seafood and a salad bar to the mix. He opened the first Hoss's at the end of 1983 in Dubois, Pennsylvania. In the beginning, only this restaurant and a second Hoss's followed this concept. He then converted his Western Sizzlin' restaurants to the Hoss's format and the chain began opening 3 to 4 new restaurants a year, growing to 21 by 1988 and 32 by 1994. Today, Campbell still serves as Chairman of the Board and Chief Executive Officer of Hoss's Steak and Sea House.
Today, Hoss's can be found in 40 locations; thirty-eight in Pennsylvania, and two in West Virginia.
The chain previously had a restaurant in Winchester, Virginia, but it closed in 2007.[1]
Unlike a typical restaurant, where orders are taken by a waiter at a table, orders are taken by greeters using computers at the entrance. A greeter than takes the party to their table while the kitchen begins to prepare meals and the waiters and waitresses get drinks.
The restaurants feature a variety of cuts of beef, seafood dishes, and chicken dishes. Vegetable side dishes are served, and a soup bar, salad bar, and dessert bars are also available and included with all dinner entrees.
The interior of a typical building is mostly exposed wood and brick. Walls are decorated with antique American advertisements and objects, especially those local to the area the restaurant is located in. The restaurants also typically feature a stone fireplace, usually lit during the evenings. Lighting is provided to each table by a makeshift chandelier made from a wagonwheel and several electric candles.