Breakfast omelets at a Sizzler?
It’s a possibility.
That’s because the 8,600-square-foot restaurant being built by Gary and Sally Myers — the owners of BMW Management — at Airport Way and Daniels Street isn’t your typical Sizzler.
It is being designed from the ground up to be a versatile dining experience complete with three kitchens capable of enhancing and adding to the menu in ways you never would think possible at a steakhouse or a Sizzler.
The flexibility is something the 270-plus restaurant chain headquartered in Mission Viejo encourages the Myers to do given their track record and setting new standards in customer satisfaction and revenue.
“This (the Manteca location) will resemble our flagship Sizzler in Temecula,” Gary said Saturday.
The couple was in Manteca helping oversee the hiring of upwards of 120 employees for their 23rd Sizzler that is targeting an opening between Christmas and New Year’s Day.
The ambiance needs to be right, the staff congenial and helpful, and the menu appealing to multiple generations.
But at the top of the list is steak from how it is raised, processed, and cut fresh to how it is grilled.
Their tireless drive to assure quality is the reason why they are able to offer something that few restaurants can — Certified Angus Beef.
Certified Angus Beef is a commitment — from the rancher to the restaurant — to adhere to 10 strict requirements aimed at uncompromising standards for taste to make sure enjoying a great steak dining out or at home isn’t a hit or miss.
So exacting are the standards that the Myers initially were rebuffed when they first approached the Wooter, Ohio-based firm established by ranchers in 1978. The organization doesn’t sell steaks per se but licenses ranchers that consistently meet their high standards for taste and quality.
“They didn’t initially want to deal with us because they didn’t see Sizzler as the right place (that would adhere to their strict standards),” Sally said.
The Myers persisted and even traveled to Ohio to make their case. The result are the 22 Sizzlers locations that the Myers own are entrusted to serve Certified Angus Beef that means guests get beef that is more flavorable, juicy, and tender.

Certified Angus
Beef shipped fresh
directly to restaurant
Unlike many restaurants that have a personal relationship only with the delivery driver that drops off packages of frozen steaks, the Myers know the ranchers they have entrusted their reputation to them on a one-on-one basis— the Del Prapo family in Oakley and the Five Star Land and Livestock Ranch in Wilton owned by Mark, Abbie, and Ryan Nelson. 
Both practice sustainable ranching to meet and exceed the high bar established by the Certified Angus Beef brand.
Gary noted guests entering the Sizzler foyer will see a DVD played that introduces them to the people who essentially raised their steaks.
“They have exactly requirements such as the cattle must be between 9 and 18 months and weigh in at 1,050 pounds,” Gary noted.
Three different cuts — New York, rib-eye, and tri-tip — are shipped fresh to the BMW Management locations that include Sizzlers they have acquired in Modesto, Stockton, Tracy, and Turlock. Once it arrives in Manteca, Sizzler meat cutters cut fresh steaks to exact standards every day. The Manteca restaurant will include a meat case displaying the fresh cuts so guests can see exactly how their steaks are prepared.
Gary recalled a recent trip they took to Las Vegas where they ordered $80 steaks at a high end steak house.
“It was disappointing,” he said.
So on their way home they stopped at their Murrieta Sizzler where they spent $10.99 for a steak they said was juicier and more flavorable than the $80 Vegas version.
The attention to quality and details doesn’t end with the steaks. The salad bar is definitely new generation with cutting edge healthier choices, traditional prepared salads, and the signature Sizzler salad bar. But unlike most other salad bars there is a twist — or actually a toss.
A Sizzler attendant mans a station where — after you load your salad bar with various selections — will thoroughly toss the salad for you.
“I prefer to have my salad tossed when I dine out so the dressing (and ingredients) are thoroughly mixed,” Gary noted.
In addition to their basic steak and seafood selections the Manteca Sizzler will have a taco bar, all-you-can-eat chicken wing appetizers and the popular soft-serve dessert.
And since the parent company likes how the Myers have enhanced the Sizzler brand, down the road thanks to the design of the Manteca restaurant you will see other options such as the potential for breakfast omelets.
The Manteca Sizzler will be complete with an outdoor grill where guests can smell the aroma of tri-tip and a new offering of pork sliders being barbecued as they enter the restaurant.
The 290-seat Manteca Sizzler will include a banquet area primarily for morning gatherings. It is part of the open floor design and can seat 90 in an area that will be equipped with audio visual and sound equipment.
Gary said similar banquet rooms at some of their other locations are heavily booked by service clubs, hospitals, corporations, and government agencies.
The “new generation Sizzler” experience starts from the outside.
The Myers — who own the land and building — have made it as inviting as possible with earthen tones enhanced by stone work as well as murals of an American flag boots and a cowboy hat.
The Americana theme is carried on inside as well. Various wall murals will depict outdoor activities throughout Northern California amid TV screens.
The couple takes great pride in exceeding American with Disabilities Act standards whether it is wider aisles between tables or a design for booths that allows elderly guests to slide out with ease.
The restaurant will be the highest profile Sizzler in the Northern San Joaquin Valley with freeway exposure along the 120 Bypass that sees upwards of 90,000 vehicles on weekdays as well as heavy Bay Area to the Sierra traffic on weekends. It’s been more than 24 years since Manteca has had a Sizzler. That restaurant was located at East Highway 120/East Yosemite Avenue and the Highway 99 interchange where the Black Bear Diner is now located.

To contact Dennis Wyatt, email dwyatt@mantecabulletin.com