Readling, who has been with Texas Roadhouse for 19 years and has led the Milton location for the past five, is quick to point out that his role differs slightly from the traditional restaurant structure. “We don’t have general managers,” he said. “We have managing partners.” It’s a title that reflects both leadership and ownership in the guest experience, something he and his team take seriously.
That team is one of the restaurant’s biggest strengths. With five managers – many of whom have been with the company for nearly a decade or more – the leadership group alone brings nearly 90 years of combined Texas Roadhouse experience. Across the entire staff of about 150 employees, including more than 70 servers, longevity is a defining trait. “Our turnover is very low,” Readling said. “We have a lot of tenured employees, and that makes everything run smoother.”
That stability helps fuel the restaurant’s reputation for service. Through a system of secret shoppers who evaluate food and hospitality, the Milton location currently holds an impressive average score of 98. “We pride ourselves on our service,” Readling said. “From the moment you walk in to the moment you leave, we want it to be a great experience.”
A big part of that experience starts in the kitchen, where shortcuts are virtually nonexistent. “Everything is made from scratch,” Readling emphasized. That includes hand-cut steaks prepared daily by an in-house meat cutter, freshly made dressings, chopped salads, and even the restaurant’s fan-favorite rolls and cinnamon butter. “Nothing’s frozen, nothing comes in a bag,” he said. “We even make our own croutons.”
The Milton location also plays a larger role within the company as a training center, where future managers from other locations spend 16 weeks learning the ins and outs of operations. To date, the restaurant has trained more than 30 managers, reinforcing its reputation as a model store within the brand.
Innovation is also part of the equation. As a test location, the Milton restaurant occasionally introduces new menu items before they roll out nationwide. One current example is a chicken penne alfredo dish, made entirely from scratch, alongside a spicier take on the restaurant’s well-known appetizer, the Cactus Blossom, now topped with a seasoning called “fire dust.”
Despite the accolades, the high volume, and the evolving menu, Readling keeps his focus simple. When asked about his favorite part of the job, his answer comes without hesitation: “The people.”
That includes both the guests who fill the dining room each night and the employees who keep the operation running. “They make it fun,” he said. “When you’ve been somewhere for almost 20 years, it doesn’t really feel like a job anymore.”
In a fast-paced industry often defined by turnover and shortcuts, Texas Roadhouse in Milton stands out by doing the opposite – investing in people, sticking to scratch-made traditions, and delivering a consistent experience that keeps thousands of guests coming back week after week.