The original "Keg" is over 30 years old, but the story doesn't really start until 1979 when Hal and Donna Larsen purchased the business. Back then it was called "The Keg Beer Lounge." The orignial building had 1400 square feet with seating for 43 (packed in). With just a few fryers and fewer employees, "The Keg" was on its way. Hal's son Neil, fresh out of high school, managed, cooked, and yes, even waited tables, putting in countless hours to make it a success.
The first few years of sales were slim. Word of mouth kept sales growing from year to year. It didn’t take long until people knew where to get the best fried chicken to satisfy their cravings. In 1989, John Cassidy started as a part-time cook for Neil. Soon the two of them realized that this pair was the combination needed to make this restaurant grow. With other options to try, such as burgers, pizza, etc., Neil and John realized that they had to focus on chicken. Neil’s philosophy was simple; “by concentrating on one thing we can do it better than anyone else.” Without any training in restaurant management they ran it by trial and error.
With both Neil and John working long hours and many times seven days a week, business began taking off. Since their seating capacity was minimal, they began focusing on take-out business. A drive-up window was lined with cars, seating was always full, and additional fryers couldn’t keep up with demand. In 1995, after much persuasion, The Keg was moved to a larger location less than two miles away, and it's name shortened to “The Keg Lounge.”
It was then that Neil and John purchased The Keg from Neil’s parents. The new location had 2,400 square feet, seating for 80, and nine fryers, but they outgrew that within the first couple of years and realized that they had to expand once again. In 1999, Neil and John started purchasing their chicken from Gold’n Plump®. It cost a little more, but Neil and John wanted the best chicken in the business to compliment their marinade and batter. Customer response was awesome; The Keg is currently one of Gold’n Plump®’s largest solo operating restaurants.
In 2000, The Keg moved to the opposite end of its present strip mall to a 5,700 square foot location. Seating capacity was nearly 200 with a separate bar and dining area. Again the name was changed, to its current name, “The Keg.” With 17 fryers, business was booming - so much so that Neil and John purchased two more fryers, hired several employees, and trained managers to help run the day-to-day business.
In 2004 they opened their second location on the west side of Sioux Falls located at the corner of 57th & Marion Rd. This store has a fryer line of 26 fryers. One of the largest in the country, which you can see in our picture gallery. This has allowed them to cater parties for over 2000 people. They provide service to several local businesses for lunches and dinners, as well as catering for weddings, graduations, and picnics.
In 2006 The Keg started an All-U-Can Eat chicken lunch buffet. Both locations serve their buffet from 11am - 2pm to accommodate those people who need a quick lunch. The buffet is simple- chicken, mashed potatoes and gravy, coleslaw, beans, stuffing and a vegetable, plus they rotate other items such as gizzards, hot legs, and shredded chicken.
If you're wondering where to take the family out for dinner tonight, or if you're looking to have an event catered or want to pick something up for your next picnic, pot luck, or family get together, give them a call. You'll be glad you did.
FAQ:
Why can it take so long to get your food?
Our food is prepared fresh every time you order, or as we like to call it "cooked to order". We don't keep any
chicken under heat lamps or in ovens waiting for someone to place their order.
How long do you cook your chicken for?
We cook our chicken for almost 20 minutes to get it up to the correct internal temperature.
What is the longest I may have to wait for my food?
Usually it will only take 20-25 minutes. Certain times it can take up to an hour or more, but that is very rare.
What do you cook your chicken in?
We use only trans fat free vegetable shortening. Better than what you can buy at any store.
I have an event coming up in a few weeks, when can I place my order?
You may place your order any time you like. We normally suggest not calling during lunch or dinner hours.
Do you deliver?
Yes, we can deliver but we like a minimum order of $100. Special cicumstances happen and we try to accomodate
all of those. We ask that all delivery orders give us a minimum of 24 hours notice. There are times that you will
want to call well ahead of your event to make sure we can take care of your needs. Some days we are booked
solid with caterings and cannot accept any more.
How far will you deliver?
That depends on how big of an order you have. We have taken orders as far as 150 miles away.
Do the owners work at your two locations?
Yes. Both owners are working in the stores almost every day.
How much chicken do you go through in a year?
On average we sell over 1,000,000 pieces per year.
Do you take reservations?
Yes we do.
If I have other questions who do I talk to?
If you can't find your answers you may contact us by email through this website or you may call one of our
stores and ask to speak to a manager or owner.
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The first few years of sales were slim. Word of mouth kept sales growing from year to year. It didn’t take long until people knew where to get the best fried chicken to satisfy their cravings. In 1989, John Cassidy started as a part-time cook for Neil. Soon the two of them realized that this pair was the combination needed to make this restaurant grow. With other options to try, such as burgers, pizza, etc., Neil and John realized that they had to focus on chicken. Neil’s philosophy was simple; “by concentrating on one thing we can do it better than anyone else.” Without any training in restaurant management they ran it by trial and error.
With both Neil and John working long hours and many times seven days a week, business began taking off. Since their seating capacity was minimal, they began focusing on take-out business. A drive-up window was lined with cars, seating was always full, and additional fryers couldn’t keep up with demand. In 1995, after much persuasion, The Keg was moved to a larger location less than two miles away, and it's name shortened to “The Keg Lounge.”
It was then that Neil and John purchased The Keg from Neil’s parents. The new location had 2,400 square feet, seating for 80, and nine fryers, but they outgrew that within the first couple of years and realized that they had to expand once again. In 1999, Neil and John started purchasing their chicken from Gold’n Plump®. It cost a little more, but Neil and John wanted the best chicken in the business to compliment their marinade and batter. Customer response was awesome; The Keg is currently one of Gold’n Plump®’s largest solo operating restaurants.
In 2000, The Keg moved to the opposite end of its present strip mall to a 5,700 square foot location. Seating capacity was nearly 200 with a separate bar and dining area. Again the name was changed, to its current name, “The Keg.” With 17 fryers, business was booming - so much so that Neil and John purchased two more fryers, hired several employees, and trained managers to help run the day-to-day business.
In 2004 they opened their second location on the west side of Sioux Falls located at the corner of 57th & Marion Rd. This store has a fryer line of 26 fryers. One of the largest in the country, which you can see in our picture gallery. This has allowed them to cater parties for over 2000 people. They provide service to several local businesses for lunches and dinners, as well as catering for weddings, graduations, and picnics.
In 2006 The Keg started an All-U-Can Eat chicken lunch buffet. Both locations serve their buffet from 11am - 2pm to accommodate those people who need a quick lunch. The buffet is simple- chicken, mashed potatoes and gravy, coleslaw, beans, stuffing and a vegetable, plus they rotate other items such as gizzards, hot legs, and shredded chicken.
If you're wondering where to take the family out for dinner tonight, or if you're looking to have an event catered or want to pick something up for your next picnic, pot luck, or family get together, give them a call. You'll be glad you did.
FAQ:
Why can it take so long to get your food?
Our food is prepared fresh every time you order, or as we like to call it "cooked to order". We don't keep any
chicken under heat lamps or in ovens waiting for someone to place their order.
How long do you cook your chicken for?
We cook our chicken for almost 20 minutes to get it up to the correct internal temperature.
What is the longest I may have to wait for my food?
Usually it will only take 20-25 minutes. Certain times it can take up to an hour or more, but that is very rare.
What do you cook your chicken in?
We use only trans fat free vegetable shortening. Better than what you can buy at any store.
I have an event coming up in a few weeks, when can I place my order?
You may place your order any time you like. We normally suggest not calling during lunch or dinner hours.
Do you deliver?
Yes, we can deliver but we like a minimum order of $100. Special cicumstances happen and we try to accomodate
all of those. We ask that all delivery orders give us a minimum of 24 hours notice. There are times that you will
want to call well ahead of your event to make sure we can take care of your needs. Some days we are booked
solid with caterings and cannot accept any more.
How far will you deliver?
That depends on how big of an order you have. We have taken orders as far as 150 miles away.
Do the owners work at your two locations?
Yes. Both owners are working in the stores almost every day.
How much chicken do you go through in a year?
On average we sell over 1,000,000 pieces per year.
Do you take reservations?
Yes we do.
If I have other questions who do I talk to?
If you can't find your answers you may contact us by email through this website or you may call one of our
stores and ask to speak to a manager or owner.
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