Saratoga News

Photograph by Robert Scheer

Thomasina Wong and her children, Cameron, 19 months, and Brandon, 6, enjoy the play area in the center of the new Carl's Jr.

Carl's Jr. is still a shining star in fast-food industry

By Suzanne Cristallo

Though Carl Karcher Sr. is long gone, his name lives on. His 80-year-old son and namesake, Carl Jr., has given the name international recognition through a chain of fast-food outlets he has created since 1942, when he first operated a hot-dog cart in Los Angeles.

Today, Carl's Jr. serves sirloin steak sandwiches and veggie burgers to satisfy modern tastes from India to Los Gatos, but all trainees over the past 50 years have known never to call a customer anything but a guest.

Mary Ellen Giangreco, shift manager at the Los Gatos restaurant that opened five months ago, claims that this semantical difference which Karcher drilled into his employees represents a philosophy that makes Carl's Jr. stand apart from its competitors. Guests can expect to have their meals served to them at their tables and their sandwiches the way they like them.

"We also have one of the biggest playgrounds around," she says, referring to the four-level multicolored tunnel slide, obstacle course and climbing contraption occupying the enclosed center atrium of the restaurant on Los Gatos Boulevard once called the Carousel.

"Kids can see out over the roof from the top level. It's almost soundproof, too. Parents come and stay for hours."

One of 18 Carl's Jr. restaurants owned by Los Angeles residents Woody DeMarco and Steve Rosenfield, the Los Gatos store is part of their By the Bay Investments in San Jose, a Northern California franchise granted in 1991. The franchise was the first departure from the corporate chain Karcher started in the 1970s.

In spite of its complicated ownership, Carl's Jr., by contract, maintains strict standards of service and food preparation. Each entrée is prepared according to a specific formula. For instance, two preparers may be involved in the production of a cheeseburger: one preparer starts with the heel side of the bun, placing on it first pickles, then lettuce, then tomatoes and onions. The second preparer builds the crown of the bun, placing first the dressing, then cheese, then meat. The two halves are then joined.

Meat patties are formed to a precise size and cooked at a specific temperature. Finished sandwiches are kept in a food warmer for no longer than five minutes. Employees prepare orders as the tags come in so that a control is maintained on the number of sandwiches in production, thus preventing waste. Any food items warmed longer than five minutes must be placed in waste bags and tallied with order tickets before entering the dumpster.

Giangreco, 35, sees to it that efficiency among her 20 employees is maintained. She recommends the newest item on the menu: the 4.4-ounce sirloin steak sandwich, along with some waffle-shaped seasoned fries. There's also a full salad bar and baked potatoes that can be topped with vegetables, cheese, bacon and sour cream. "They're really great to eat when it rains," she says.

Children favor the Chicken Stars--breaded chicken nuggets served with dipping sauce.

Carl's Jr., 15450 Los Gatos Blvd., Los Gatos. Open daily 7 a.m.-10 p.m. Breakfast is served until 10:30 a.m. 356-5165.

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