Dinner King

Common quality standards for all establishments of the network, ranging from the design process, design development and ending with the formation of assortment and pricing policy, work with the personnel.

ABOUT US

OUR HISTORY

ADVANTAGES

1982 -

History of our network begins in New York, where the first street food has gained its popularity. Our fast food is the food of the active people who appreciate their time.

1990 -

Maklamor Everton, visiting the successful restaurants of  different chains, got acquainted with the production, the methods of manufacturing, equipment.

2006 -

In 1990 the company began to implement a new system of high-speed services in all its restaurants. At the same time the owner spends a major reorganization of the company.

Todey -

At the moment, our network is the second largest network of restaurants, but is the first in quality. Restaurants operate in all 50 US states and in 56 countries around the world.

chefs create masterpieces in the kitchen, waiters and hostesses demonstrate a professional and friendly service, administrators give it structure and form, the squirrels in the park entertain children.

OUR TEAM

WE CREATE OPPORTUNITY, NURTURE THE TALENTS, DEVELOP LEADERS AND REWARD ACHIEVEMENTS

Chef

"The dish should be descriptive, made of good products and, of course, must be delicious."

Director of restaurant

"We strive to create the best for our customers, from cuisine to atmosphere"

Banquet Manager

"We are able to turn your celebration into spectacular holiday of smiles and enjoyment."

Art Director

"We will never let you be bored in our restaurant. Our goal is to make your leisure unforgettable."

STANDARDS

PRINCIPLES

TESTIMONIALS

We are a team of like-minded, for whom customers are the highest value.

CUSTOMERS ARE OF HIGHEST VALUE

We follow the highest standards at all stages of production. Equipment used in the cooking process, is certified in accordance with all international norm.

HIGHEST STANDARDS

Common quality standards for all establishments of the network, ranging from the design process, design development and ending with the formation of assortment.

This chain is currently the most favorite one! Got here by chance, was at work and wanted to eat. The first thing that has pleased was this approach with humor and powerful advertising.

KELLY JONES