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Whiskey Creek currently operates 12 stores in four states, including seven in Nebraska. In 2003, Whiskey Creek opened its new prototype and first restaurant built from the ground up in Lincoln. Five new stores are planned for 2007, with three of those locations already announced. The first new franchise in 2007 will open Monday in The Villages, Fla., followed by the April 30 opening of a store in Joplin, Mo., and the Sept. 17 opening of a restaurant in Gardner, Kan. Finding personnel and land are among the biggest challenges to restaurant expansion, Gardner said. "Our basic criteria is that we like locations near interstates or major highways that are surrounded by hotels," Gardner said, "and we're drawn to cities with a college or university that can provide a solid labor force. Finding good help is one of our top challenges." Another challenge is finding affordable land to develop, especially in metro markets where all of the chains are after the same piece of ground, Gardner said. "In the outskirts of Denver, people aren't even selling land," he said. "They want land leases and are charging $100,000 a year just to build on their dirt." In the past, Gardner headed up site selection for Whiskey Creek's new stores. But last year, he decided to hire an outside firm - KMO Development Group of Tulsa, Okla., - to handle market research, site selection and site acquisition. "I learned that picking a successful location is not an exact science," Gardner said. "I've picked some winners, and I've picked some losers. I used to think I was good at finding sites that would succeed, but I've wisened up and decided to let somebody that specializes in that do it for us. "Our economic model remains strong because we focus is on finding good locations on reasonably priced land," Gardner said. Florida, Wyoming and some Midwest markets are currently on Whiskey Creek's watch list for expansion, Gardner said. "I am excited and terrified at the same time," Gardner said of his company's growth. "We are excited because we've spent a long time building this thing, and it's neat to see people who believe in the product and are willing to invest in the company. "The terrifying part is that we have to grow the infrastructure of the company to match the growth of the concept," he said. "We can't grow too fast or we'll be in trouble." In addition to its steaks, Whiskey Creek's menu includes an extensive barbecue selection, burgers, fajitas, chicken, pasta, soups and salads. The restaurant's wood fire grill uses logs of oak and ash to give meals a unique flavor. RJ Fraser, Whiskey Creek's regional vice president for the western zone, said the restaurant's menu is what keeps customers coming back. "We've added some new items, but we haven't changed much over the years," said Fraser, noting the store's core recipes and spices are the same today as when the chain started in 1995. "People know our menu has good barbecue and steaks, and that will never change. "We've stuck with the things that have been successful," Fraser continued. "I think the quality of our food is what keeps people coming back. Every restaurant says that, but quality is truly our focus. Great-tasting food is as important to us as anything we do."