Griff's Grill: Serving it home style in China Spring

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Griff's Grill: Serving it home style in China Spring

By Jeff Osborne

Thursday February 24, 2011

Randy, Sherry and 3-year-old Jaislyn Rose Griffin take a breather after the lunch rush at Griff’s.
Photo by Jerry Larson

For more than 11 years, Griff’s Grill in China Spring has garnered a devoted customer base with its home-style cooking, large portions and daily specials.

Randy Griffin, a 1977 graduate of Midway High School, opened Griff’s at 10400 Wortham Bend (just off China Spring Highway) in October 1999.

Before that, he managed the Po Folks restaurant in Waco (which was owned by actor Burt Reynolds) and worked for the company’s corporate office in Kentucky. He spent 23 years with the chain, which still operates several locations, mostly in Florida.

Randy was living in Georgia when his brother, Rod, told him about a business opportunity in the Waco area.

“There was just a small restaurant when I bought it,” he said. “We expanded the menu quite a bit and it’s really worked out.”

Griff’s is a daily destination for many loyal customers. It opens at 5 a.m. Monday through Friday and 6 a.m. Saturday and Sunday, and closes at 8:30 p.m. daily.

The restaurant is a family business. Randy met his wife of four years, Sherry, there. She grew up in Axtell. Her mom, Bettie Cox, aunt Billie Crandell and sister, Margie Rice, also work there.

Randy and Sherry have a 3-year-old daughter, Jaislyn.

Randy said 75 percent of Griff’s employees are still with the business 11 years after it opened.

He said that’s been important to the eatery’s success.

“Our employees have been here for quite a while, and we see a lot of the same customers, too,” he said.

“It’s like an extended family,” Sherry added.

Griff’s also features a gas station and convenience store on site. But the row of cars parked outside the restaurant, even after the lunch rush, is evidence that the food is not your traditional gas station grub.

The breakfast menu is based around bacon, sausage and eggs specialties, but pork chops, chicken-fried steak and quesadillas also are available.

Specials are served all day, with prices starting at $5.99. Evening specials also are available starting at 5 p.m.

The most expensive menu item is the 12-ounce ribeye, for $11.99 (or $18.99 for two people).

Half order of chicken fried steak, mashed potatoes with brown gravy, mac & cheese and a side of white gravy.
Photo by Jerry Larson

Photo by Jerry Larson

Donna Lambert fixes a lot of burgers for Griff’s lunch crowd.
Photo by Jerry Larson

“All of our items are homemade, and our meats are cut fresh locally,” Randy said. “We’re known for big portions, and we work hard to keep the prices reasonable. Whenever we have a price increase, it’s always minimal.”

Chicken-fried steak, catfish and hamburgers are the most popular menu items.

“We also sell a ton of onion rings, which we make from scratch,” Randy said.

As for dessert, the chocolate cream pie is a top-seller.

Sherry said her favorite menu item is steak fingers, while Randy said his is the grilled pork chop.

With the China Spring location thriving, Randy said there a possibility of opening another restaurant elsewhere.

“I’ve been talked to many times about that,” Randy said. “We’ve put a lot of money into this place and have got a good crew here. I’m still fine-tuning things. But it’s possible we could open another restaurant.”

He said Hewitt, Robinson and Bellmead would be among prime contenders for another Griff’s, if he decides to expand.

The Griffins say interacting with people is a highlight of the business.

“We enjoy seeing the same customers frequently and getting to know them,” Sherry said. “We have the ‘knowledge table’ over there, and they talk about solving the world’s problems. We don’t even have to ask what they want. We have their orders down.” Griff’s once listed its weekday opening time as 6 a.m. But every day, customers would be waiting outside the door. That’s still often the case at 5 a.m

“Every morning the same ones are the first to come in,” Sherry said. “They’re ready to go.”

In addition to dine-in and carry-out orders, Griff’s also caters to special events, including sports banquets and business lunches.

Randy said he much prefers working in a locally owned restaurant.

“This is a lot easier than having to manage 2,000 to 3,000 employees,” he said. “And it’s been a lot of fun getting to know the customers.”

When he’s not at the restaurant or spending time with family, you’ll probably find Randy at the golf course.

“Golf is pretty much my hobby,” he said. “I try to play at least two to three times a week, weather premitting. I play with a group called The Hackers. We probably have about 30 people.”

Sherry, meanwhile, said her hobby is spending time with daughter Jaislyn.

“She’s at an age where we can do a lot together,” she said.

What’s next for the restaurant? Probably a lot more of the same ingredients that have already made it a success.

“A lot of people meet here for lunch, and I go from table to table asking what we should change,” Randy said. “A lot of them will tell me ‘don’t change anything.’ ”