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Eat'n Park

(Private)  
Restaurant
HQ: Pittsburgh, PA   |   5,000 - 10,000 employees  |  
Overview
Beginnings

Eat'n Park began nearly a half century ago as the first Pittsburgh-area drive-in restaurant with carhops. The carhops are gone now, and our look has changed quite a bit since then, but one thing remains the same — our commitment to great food at an exceptional value while providing outstanding service.

On June 6, 1949, Eat'n Park began with a revolutionary concept. Led by Larry Hatch, an executive of the Isaly Company of that era, a group of Pittsburghers built a tiny, two-tone yellow, 13-seat restaurant in Pittsburgh's suburban South Hills and, at 2:00 p.m., sent 10 bustling carhops out to serve customers right in their cars. And what a revolution it was. The restaurant was so busy that it caused an enormous traffic jam on Saw Mill Run Boulevard and had to close to regroup a scant six hours after it opened. But the votes were in and the die was cast. Eat'n Park, one of the area's first carhop restaurants, was a smash hit.


Through the years

Four months later, the young company opened a second Pittsburgh restaurant. Within 11 years, the chain had grown to 27 restaurants.

What had begun as a phenomenon, would become an institution. Fifty years since that memorable first day, Eat'n Park has grown to be the leading full-service restaurant chain in the tri-state area, with over 75 restaurants throughout Pennsylvania, West Virginia, and Ohio, and over 8,000 employees.

Eat'n Park has succeeded in changing with the times. New trends in customer preferences have prompted shifts in dining style, exterior and interior building designs, menu selections, and employee training programs, all with the primary objective of quality service in mind.
Culture
Eat'n Park maintains a commitment of service to the community. We're more than just a business; we're a neighbor. And as a neighbor, we're dedicated to doing our best to make the communities we serve as strong and vital as possible. It's a commitment that's more than half a century old, and it will continue to be a cornerstone of our business into the future. Our commitment to serving our communities includes making financial contributions. We start by donating five percent of our pre-tax earnings every year to local charitable organizations. We supplement this financial commitment with personal gifts of time, talent, and financial support from our team members. For example, this past year alone, dedicated and creative team members volunteered more than 1,000 hours of community service. We are happy to see that these numbers have increased every year and that, in some cases, the hours donated by Eat'n Park volunteers have doubled. In addition to donating their time, these volunteers contributed money to our company-wide fundraising events, with Eat'n Park matching their dollars. Thanks to the efforts of our team members, Eat'n Park's volunteer program was recognized by the Points of Light Foundation & Volunteer Center National Network as a Daily Point of Light Award winner, and by Pittsburgh Cares as a Corporate Partner of the year. Our success was largely due to meaningful relationships with our community partners, including local United Ways, children's hospitals, food banks, shelters, museums, libraries, schools, and many more. We also make it a part of our culture to have senior management serve on the boards of these non-profit partners.
Mission
Based on our belief that Eat’n Park guests run our business, we will strive in everything we do to satisfy our customers first. We will continue to meet and exceed their expectations and adhere to our traditions of serving good quality food at reasonable prices and providing friendly attentive service in clean, pleasant family restaurants.

To consistently support our guests’ present needs and quickly identify and adapt to their changing needs, we will work hard to retain and recruit a diverse workforce of friendly employees with a good compensation package, comfortable working conditions and excellent training and advancement opportunities, thereby helping them to realize their personal goals while working together as a team to achieve our corporate goals.

Our goal is to serve an ever increasing number of satisfied guests and achieve a growth rate in sales and earnings of 10% to 20% a year in order to ensure prosperity for our employees and shareholders. Realizing this rate of growth will depend on the character of our people, their desire to be the best at what they do, and their ability to work with others on the Eat’n Park team to successfully meet and exceed our customers’ expectations.
Diversity
Valuing Our Differences!
Creating an environment where people reach their potential

At Eat'n Park Hospitality Group we value all of the characteristics and experiences that define each of us as individuals. As our workforce evolves to reflect the growing diversity of our communities, our efforts to understand, and incorporate differences, becomes increasingly important. The innovation, creativity, and productivity gains we have experienced are directly related to effectively using the diverse talents of our team members and associates.

Mission

We are committed to recruiting, retaining, and developing a diverse workforce. We have established a number of initiatives to promote diversity within our organizations, and will demonstrate this commitment in the neighborhoods we serve.

Commitment

For over 50 years Eat'n Park has consistently provided opportunities and support to all the members of our communities. The following is a list of steps we have taken to create an environment where people can reach their potential.

For Our Employees
Provide clear, objective, standards for success.
Frequent, formal performance evaluations.
Leadership development programs including "Valuing Differences" and "Shades of Harassment" training.
A focus on building personal relationships and mentoring.
Open access to management opportunities.
For Our Communities
Support community organizations such as the Urban League, Youth Works, Inroads, and the HOPE Network.
Partner with HBCUs, like Morgan State University and the University of Maryland Eastern Shore, to provide scholarships and internships.
Support industry organizations such as the Multicultural Food Service and Hospitality Alliance, Women's Food Service Forum, and the National Society of Minorities in Hospitality.