Burgers, custard and some additional bid during Robert’s Frozen Custard in Germantown

GERMANTOWN – “Care and effort.”

Robert’s Frozen Custard owners Darren Stamm is utterly austere that he doesn’t wish that word to turn a cliché during his restaurant, yet during a same time it should indeed be an adage.

“We evangelise caring and effort. There are many, many pillars to what we do here, yet those would be dual of a many poignant pillars,” Stamm said. “If we unequivocally caring and we unequivocally try hard, what’s not doable?”

Stamm got his start in a grill attention interjection to his father, Robert. The father-son partnership non-stop Robert’s Frozen Custard in Milwaukee in 1983. Eventually, in 2003, a Stamms brought their business to Germantown.

“I’ve been here a whole time solely for about a six-year interregnum when we followed veteran golf out in California,” Stamm said. “Even when we was out there, though, we was in a grill business. My whole life has been in food and patron service.”

Robert Stamm died of pancreatic cancer in 2004, yet Darren has continued to try to keep Robert’s Frozen Custard adult to his father’s standards in a years since.

“I consider if somebody with reasonable comprehension opens adult a restaurant, can they make good food? Sure. we don’t know if good food is that tough to do. we consider good food takes some special meditative and caring and a small bit some-more effort,” Stamm said. “We have some sandwiches here that are pain to make. (But) we don’t caring if it’s a pain to make; it’s delicious.”

Robert’s Frozen Custard’s many renouned equipment are a burgers and, as a name would suggest, custard, yet that hasn’t stopped a business from expanding a menu over a years.

“About five years ago we introduced what we call a deli menu with a series of signature sandwiches and deli wraps,” Stamm said. “When people consider of custard or burger places, we don’t indispensably consider they’ll have a croissant bar or a grilled duck on focaccia.”

That form of farrago is what has helped attract guest such as Mike Powell of Mequon.

“I always get a burger when we go there, yet we’ve got a teenage daughter, and she’s all about eating salads and wraps and things like that now,” Powell said. “It’s been a good find for us since my son, my mother and my daughter will all eat there.”

Robert’s offers a series of specialty burgers, including a Buffalo and Bleu Cheese Burger, with Frank’s Red Hot salsa and bleu cheese crumbles, a Western Barbecue Burger and a many new addition, a Big Greek, with gyro beef and tzatziki sauce.

“As a grill we are constantly elaborating and looking to see that there’s a change with being stream on your menu yet also not compromising what we do well,” Stamm said. “We’re going to be a good burger and custard place, yet we also wish adequate options on a menu for everyone.”

As for a custard, Robert’s stays open an hour after during a summer since of the many guest looking for a late-night honeyed treat. The grill has 3 flavors on any given day: vanilla, chocolate and a rotating season of a day, selected from scarcely 70 choices.

To keep Robert’s Frozen Custard among a internal favorite burger and custard spots, Stamm focuses mostly on patron use and, therefore, his staff.

“Everything rests on patron service, generally in today’s universe of present information, present feedback and present reviews. It’s not only about somebody entrance in, carrying a good dish and withdrawal satisfied,” Stamm said. “It’s about them withdrawal feeling special. I’m not articulate about a discernible burger, a discernible sundae. I’m articulate about someone carrying a good feeling when they leave.”

Stamm has endeavored to keep staff members for longer tenures and safeguard that he is providing a peculiarity work sourroundings to accommodate that end.

“You have to get on a belligerent turn in a business and get to know your staff. we had some family and aged friends who used to contend ‘don’t get too tighten to your staff.’ At a same time, we don’t know if we can means not to now. Your best possibility during maintaining good assistance is to know them personally,” Stamm said. “You wish to try to emanate a right kind of work sourroundings that will make them wish to stay. It creates a difference. People wish to come in and see a same staff who remember them.”

Perhaps many demonstrative of Stamm’s joining to patron use is his shutting policy. During a winter, Robert’s closes during 9 p.m. on weeknights and 10 p.m. Fridays and Saturdays. But those shutting times are entirely flexible.

“I don’t know if there is a some-more frustrating thing to a profitable guest than if we lift on a doorway and it’s sealed and we demeanour during your watch and it’s 8:59 p.m. or right during 9. Or if there’s somebody locking a doorway right where you’re walking up,” Stamm said. “It shows that their priority isn’t holding caring of you; their priority is ‘I wish to get out of here.’”

In suitability with that philosophy, Robert’s is happy to offer business over unchanging shutting times.

“I’ve coined it a customer-first policy. We keep those doors open,” Stamm said. “If we have a line of cars in my drive-thru and it’s 12 to 15 mins after, we’ll take caring of everyone. we only don’t feel gentle revelation a patron ‘Sorry, we wish to go home.’”

Up until about seven years ago, Stamm operated dual Robert’s Frozen Custard locations. The Milwaukee grill closed, and a father of 3 has been some-more than happy to connect his time and efforts into one operation.

“I have 3 kids, and I’m happily married. I’m a dance father and a conduct manager for baseball. It’s unequivocally formidable to consider that there will ever be a time when we would wish to skip out on all a things that my family has going on,” Stamm said. “Some people open adult some-more restaurants since they wish to make some-more money. If we didn’t make another cent some-more than what we make now, yet could have all a time with my kids, that’s what we want. I’m not peaceful to make that sacrifice.”

The staff during Robert’s Frozen Custard have listened their owners evangelise a proverb many times, yet it seems also apparent that those difference request during home too.

Care and effort.

Robert’s Frozen Custard

ADDRESS: N112 W16040 Mequon Road, Germantown

PHONE: 262-250-1683

WEBSITE: www.RobertsFrozenCustard.com

PRICE RANGE: From $3.29 for grilled cheese or $3.49 for a prohibited dog adult to $10.29 for a double specialty burger or $12.99 for wings

HOURS: 10:30 a.m. to 9 p.m. Sunday through Thursday, 10:30 a.m. to 10 p.m. Friday and Saturday (One hour after shutting time during a summer)

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