Linda Giger vice president of O’kim’s Steak & Seafood House; became a 50% partner of the restaurant in December 2005. Since then O’kim’s has revamped its menu and made some slight renovations to the restaurant.
Giger said that before the changes O’kim’s served only Teppanyaki. Now the restaurant offers a Teppanyaki buffet steak Korean food as well as Chinese dishes. Other changes made to the restaurant include the extension of its business hours from 11 a.m. through 11 p.m. daily to 11 a.m. to 2 a.m. Giger said that after 9 p.m. the restaurant caters to the after-hours crowd by serving draft beer snacks and finger foods.
O’Kim’s is open for lunch from 11 a.m. through 3 p.m. when customers can partake in a $9.99 Teppanyaki buffet for lunch. If customers wish to order from the menu they can order dishes ranging in price from $12.99 to $15.99 with the buffet included. Dinner is served from 5 p.m. through 2 a.m. The dinner menu choices range in price from $22 to $48 with an all- you-can-eat buffet included.
O’kim’s menu changes every couple of days alternating between Chinese and Korean food but the buffet is open daily. The restaurant will have a few minor renovations done to the kitchen and dining area.” More than $400 000 was invested to become a partner in the restaurant and into the renovations she said. Renovations included upgrading the kitchen equipment the addition of a buffet and the addition of six more tables.
The restaurant can still seat 72 people but the addition of six separate tables allows for smaller groups to enjoy a more private meal instead of having multiple groups sitting at one large table.
“”I just want customers to know that we work very hard at delivering them the best customer experience possible. Our Asian fusion menu is made from the highest quality ingredients and the freshest seafood and vegetables that I can get my hands on. We try to use local ingredients from local markets when available balanced with the right amount of spices to get a great final product. Giger said she enjoys cooking. "About 75% of the items we serve at the restaurant are things I make at home. I have the best time sharing these dishes with customers and asking them to sample this or try that. Our customers have actually helped me refine our offerings to what they are today.”” MBJ