Archive for Hot Restaurant Concepts
The Daytona Yacht Club is changing hands and a new restaurant is going to be open to the public!
Continue reading for more information: http://www.news-journalonline.com/business/local-business/2012/08/03/daytona-yacht-club-changing-hands-new-restaurant-to-open-to-public.html
Check out this cool Philadelphia restaurant called Dettera Restaurant and Wine Bar:
With the turning of the year, many operators have fresh ideas and new initiatives they are rolling out to stay ahead of the competition and keep guests coming back. One of the areas that often affects guests most directly is the food that is served so here are a few expected menu trends for the coming year.
According to research compiled by Mintel Menu Insights, five of the biggest menu trends for 2012 include: “American regionalism, double-sided menus, consumer control, slow it down, and importing ideas.” Mintel states that their trends are predicted based on research done that the consumer level, areas other industries are shifting towards, and current movement within the restaurant industry.
American regionalism is described as embracing favorite cuisines of various regions around the country. People are expected to look for what is famous, well known, or recognized as the best when dining in a particular area. Double-sided menus means an expectation for more choices, including a fair representation of healthy options side by side the standard restaurant offerings. People are looking for more variety when dining out; a response to this trend will enable a restaurant to appeal to a wide array of people and allow a party with varying preferences to all have something to enjoy. Consumer control refers to options. People will be looking to customize their orders and have the ability to be in charge of what they choose to eat. While many consumers have been trading to quick service and fast casual, they will be looking for restaurants to slow it down in the coming year. While they appreciate the consistency and speed, people will be looking to get a sense that food was prepared with care just for them. There is an expectation to see an increase in descriptions referring to items being home style or hand prepared. Lastly, importing ideas will not necessarily mean a shift to global cuisine, but picking up on ideas that have taken off in other areas of the world that could translate well to what American consumers are looking for. While this trend may be harder to pinpoint, it’s a macro view approach that companies with forward thinkers could really embrace.
In the coming months there will surely be many more trends revealed for varying segments, but for those looking to get a jump on what’s expected, we hope these ideas may be helpful. http://www.qsrmagazine.com/news/five-menu-trends-2012?utm_source=jolt&utm_medium=email&utm_campaign=20111216µsite=9342
Eden South Beach
210 23rd street, Miami Beach
Lunch: 11:30 a.m. to 2:30 p.m.
Bar menu: 2:30 p.m. – 5:30 p.m.
Dinner: 5:30 p.m. – 10 p.m. (bar menu until 1 a.m.) / on Friday and Saturday 5:30 p.m. – Midnight (bar menu until 2 a.m.)
By Fred Gonzalez 10/25/2010
The hot spot that is 23rd and Collins on Miami Beach has a revamped space with a new face.
Eden South Beach takes over what was once Talula restaurant and has transformed the once tired 3,000 square-foot space into a clean and vibrant explosion of greenery (amazing what some paint and creativity can do to a place).
The green wallpaper design is inspired by vegetables. The bathrooms have snake-skin replica images. When you enter there is a dividing wall complete with fresh plants and large leaves. (You’re in a big garden – like the very first garden – get the idea?)
Interior designer Andrew Alford of Dirty Lines Design Studio created a trio of organic spaces: a bar/lounge with 10 seats at the bar, an airy dining room that seats 62 and boasts an open-theater kitchen and a “Garden of Eden” outdoor courtyard that seats 54 people, has an outdoor bar that seats 6 and is surrounded by plenty of vegetation. Also outside are arrays of fresh herbs that will provide over 20 percent of the menu. (Wait til you see the bar outside – a combination of mirrors and floral pots – should look very unique.)
The restaurant will feature seasonal American cuisine (we have seasons in Miami?) by James Beard award-winning chef Christopher Lee. A fusion of progressive technique, farm-fresh standards and Lee’s distinguished aesthetic and precision, the restaurant’s menu is highlighted by flavorful dishes with a “garden-to-table” approach.
The space is owned and operated by Kelley Jones, who recently opened PUB in Las Vegas with chef Todd English, chef Lee, nightlife magnate Chuck Schafer and local entrepreneur Lawrence Rizzo.
Looking for a restaurant that’s too good to miss? Well if you’re in the Boston area, we have the place for you. Check out “Locke-Ober” (http://www.lockeober.com/index.htm) for delicious cocktails, mouth-watering food, and a great time!
Monthly Classic Cocktail Hours will be taking place now through the holiday season. And if you join their email list, these Cocktail Hours are complimentary!
First Classic Cocktail: Wednesday, November 4th, 2009 – 5:30pm
For more information: http://www.lockeober.com/
3 Winter Place
Boston, MA 02108
After 50 years of operation, McDonald ’ s is revitalizing its products, and pushing innovation
through a variety of initiatives. This foodservice giant with more than 30,000 restaurants
in 100 countries provides food to nearly 50 million customers each day, but decades
of expansion, sales growth, and profi ts made the burger giant complacent. By focusing
on getting bigger, not better, the company stumbled in 2002, recording its fi rst losing
quarter. By 2003, U.S. sales had fl attened, as many consumers were turning to healthier
options and restaurants with more upscale menu items, a segment sometimes referred
to as “ fast – casual ” . Morgan Spurlock ’ s fi lm Super Size Me , released in 2004, also seriously
diminished the public image of the quick – service chain, as moviegoers watched Spurlock
become ill and gain 25 pounds after eating only McDonald ’ s food for one month.
With pressure to get back on track, it was time for McDonald ’ s to rethink the business.
The chain devised a recovery strategy that included new menu items, redesigned restaurants,
and a focus on the consumer experience. Through a program titled “ Plan to Win, ”
McDonald ’ s focused on making a deeper connection with customers through the fi ve
business drivers of people, products, place, price, and promotion. Using its own fi ve P ’ s,
the company is developing and refi ning new strategies to deliver value, offering product
variety, developing updated and contemporary stores, balancing the delivery of value pricing
with more expensive items, and marketing through bold and innovative promotions.
Execution of this strategy has included mystery shoppers and customer surveys, along
with grading restaurants to help the company deliver on its people goals. New menu
items like the Fruit & Walnut Salad in the United States and deli sandwiches in Australia
are part of the commitment to serve high – quality products to satisfy customer demand
for choice and variety. Restaurants are staying open longer, accepting credit and debit
cards, enabling wireless Internet access, and even providing delivery service in parts of
Asia. As part of the program, franchisees and suppliers are asked to provide their opinions
and ideas on facility design, while the company benchmarks retail leaders, such as
Crate & Barrel, to help produce cleaner and smarter restaurants. The company is testing
small handheld devices to use on what it calls “ travel paths, ” a process for checking
operational failures such as the temperature inside the refrigerators. Experiments with
a new grilling concept from Sweden, which grills burgers vertically instead of horizontally,
offers space – saving possibilities for the chain. Product offerings like the McCaf é ,
a concept developed in the Australian market that provides gourmet coffee inside 500
existing restaurants, are proving to be successful.
The trouble experienced in the early part of the millennium has abated, and executives at
McDonald ’ s have declared success after several years of progress under the Plan to Win.
Company revenues are up, and the fi rm plans to remain focused on its core business. One
indication of its commitment to fast food was the divestiture of its seven – year ownership
stake in Chipotle Mexican Grill, a highly successful fast – casual burrito chain. With the
sale of around 5 million shares of Chipotle stock, the burger maker is now refocusing on
Brand McDonald ’ s.
Attracting more customers to McDonald ’ s remains its goal for growth. In the U.S.
market, the strategy is to leverage menu innovation; in Europe, upgrading the customer
experience and enhancing local relevance have driven management efforts; and the
Asia/Pacifi c, Middle East, and Africa markets have focused on building sales through
extended hours. The question remains whether focusing on the core business will yield
maximum return. At McDonald ’ s, the executives are betting on the core brand and hoping
that this strategy will pay off.
Elevation Burger Signs Multi-Unit Agreement with Experienced Restaurant Operators
Arlington, VA, May 13, 2009— Elevation Burger, a Northern Virginia based chain known for
its tasty organic burgers and patented fresh cut fries cooked in olive oil has signed a multi-unit
franchising deal with experienced restaurant operators Fabian Rosario and John Harris for Lower
Manhattan. The innovative Elevation Burger chain is rapidly expanding its organic burger
concept throughout the United States with three locations open in Falls Church, VA, Arlington,
VA and Baltimore, MD and over forty new locations in development across Texas, Pennsylvania,
New Jersey, Maryland, Northern Virginia, Washington, D.C., New York and Florida. Fransmart,
the company that helped launch the ultra successful Five Guys Burgers & Fries chain, is leading
the franchise development plans for Elevation Burger.
Rosario and Harris are both experienced New York City restaurant operators and real estate
investors. Rosario is co-owner of the Brooklyn IHOP restaurant, which is one of the top three in
sales locations in the IHOP system. Harris owns a full service restaurant, “The Spot” American
Bistro, in Prospect Heights, Brooklyn.
“We both own full service restaurants and when we decided to do a restaurant together, we were
interested in the growing fast casual category and we wanted a hamburger concept. Elevation
Burger immediately caught our attention. First and most important was the simple menu.
Elevation Burger focuses on one thing – burgers and fries – and they do it well. Secondly, we
were drawn to the grass-fed, 100% organic beef burgers and fries cooked in Olive Oil. Living in
New York City and witnessing the success of Chipotle, Whole Foods and Trader Joes in
Manhattan we knew there was a market for an organic fast casual burger restaurant,” said
franchisee Fabian Rosario.
Elevation Burger has had an explosive amount of support from local patrons in the Washington,
DC metro area since it first opened in 2005. The concept has received recognition in prestigious
publications such as Washingtonian magazine and The Washington Post as “best shake” and “best
burger” nominees. Founder Hans Hess received the “Green Business Visionary” award in 2008
from the Washington Business Journal, and will be receiving the 2009 Green Business Award from
Washingtonian Magazine in May of 2009.
About Elevation Burger:
Elevation Burger is a rapidly growing, fast casual concept serving 100% USDA-certified organic,
100% grass-fed, 100% free-range beef burgers and a patented process for fresh-cut french fries
cooked in 100% heart-healthy olive oil. Their tasty burgers are made with fresh and never frozen
patties. Founded by husband and wife entrepreneurs Hans and April Hess in 2005, the chain
prides itself on an “elevated” experience and an organic/fresh approach that puts people and
product ahead of profit. The first location opened in 2005, offering Northern Virginia a heartfriendly
menu full of flavor. Hans and April’s belief that “Ingredients Matter” has brought the
restaurant rapid success and popularity. Driven by their passion for delicious food that’s organic,
sustainable and fresh, Elevation Burger began franchising in 2008. Restaurants feature highefficiency
equipment as well as recycled, recyclable and rapidly renewable finishes, and the
company even aims to certify newly constructed stores under the US Green Building Council’s
LEED rating system – a rarity in the restaurant industry. Restaurants are 1,800-2,500 square feet
and seat 50 to 150 guests with outdoor seating.
Congratulations to my friend Alex Ray and his organization ‘The Common Man’ family of restaurants for their continued excellence, and commitment to community and giving.
Hello all – a big CONGRATS to Tilt’n Diner, Airport Diner and CMAN Concord, taking some great categories in the Hippo Press “Best of” Poll, as well as our owner, Alex Ray, for being voted Best Gadfly! Overall, the CMAN family took 10 categories! Issue hits stands this Thursday,
3/19 – keep an eye out for it! Winning categories are:
Best Gadfly: Alex Ray
Best Diner in Concord Area: Tilt’n Diner
Best Restaurant to Take Kids to in Concord: Tilt’n Diner
Best Poutine Concord: Tilt’n Diner
Manchester: Airport Diner
Best Cheap Eats Manchester: Airport Diner
Best Late Night Eats Concord: The Common Man
Best Restaurant Overall Concord: The Common Man
Best Bathrooms Concord: The Common Man
Best Bar Menu Concord: The Common Man
Using factors such as use of healthy fats, sodium counts, availability of nutritional information and use of organic products, Health puts Panera Bread at the top of the list.
In its March issue, Health magazine named the Top 10 Healthiest Fast-Food Restaurants. It looked at the 100 largest chains based on number of locations, and scored each on factors such as use of healthy fats, sodium counts, availability of nutritional information and use of organic products.
1. Panera Bread
2. Jason’s Deli
3. Au Bon Pain
4. Noodles & Company
5. Corner Bakery Café
7. Atlanta Bread
9. Einstein Bros. Bagels
10. Taco Del Mar
3 U.S. restaurant chains beat views, but bottom elusive
LOS ANGELES (Reuters) – Three U.S. restaurant operators, including burrito chain Chipotle Mexican Grill reported quarterly earnings that topped Wall Street expectations on Wednesday, but analysts warned the hard-hit industry had not found a bottom.
Sales at restaurants have softened and even tumbled as diners grappled with vanishing personal wealth and credit, the housing crises and rising unemployment.
Operators are closing weak outlets, paring labor and other costs and slashing plans for new restaurants.
“There were positive surprises all around. It doesn’t mean the business trends are any better, but they’re doing a good job where they can,” RBC Capital Markets analyst Larry Miller said.
“Buffalo Wild Wings was outstanding. Chipotle was good relative to what a lot of us thought. P.F. Chang’s did a good job on cost controls, though they are suffering a lot worse fate on the top line.”
Shares of Buffalo Wild Wings climbed more than 25 percent, and Chipotle rose nearly 20 percent in after-hours trade and P.F. Chang’s gained almost 2 percent at the end of regular trading.
Chipotle’s fourth-quarter net income fell to 52 cents a share as price increases helped cushion eroding sales, but beat analysts’ expectations for 48 cents per share, according to Reuters Estimates.
Sports-themed Buffalo Wild Wings Inc fared better, posting a 28.7 percent rise in fourth-quarter net income to 43 cents a share versus expectations for 39 cents, helped by stepped-up promotional offers and other efforts. [nBNG433108]
Sales at the company’s established restaurants were up 4.5 percent at company-owned locations and 2.5 percent in franchised locations.
Morgan Keegan analyst Destin Tompkins said the company’s business is finding favor with diners who are shying away from higher-priced eateries.
“The value proposition is attractive there and it’s relatively affordable entertainment for the consumer,” he said.
At Chipotle, a burrito chain known for serving premium-priced, naturally raised meats, quarterly profit fell 3.2 percent to $17 million, as price increases helped cushion eroding sales.
Sales at established restaurants rose 3.5 percent at Chipotle, while operating margins declined a bit.
But Chief Financial Officer John Hartung said Chipotle’s days of raising prices without pushback from diners appear to be on the wane.
“Given the economic environment, we have seen resistance to the most recent price increases,” Hartung said.
At P.F. Chang’s China Bistro ,, which has exposure to markets hit by home foreclosures, like California and Arizona, same-store sales fell 7.1 percent during the quarter at the namesake outlets and declined 6.1 percent at Pei Wei, its newer quick-serve restaurants. [nN11526755]
The company’s decline of 22.9 percent in fourth-quarter earnings from continuing operations to 31 cents a share exceeded Wall Street’s view of 26 cents.
Executives said business at its namesake Bistro restaurants was off 10 percent in December.
Tom Forte, an analyst with Telsey Advisory Group, said some investors were hoping that same-restaurant sales may have hit bottom after industry leader Darden Restaurants Inc — owner of chains like Olive Garden and Red Lobster — said October marked the low point in its most recent quarter.
“Some people hoped that October was the bottom. The fact that Bistro (comparable same-store sales) were negative 10 (percent) in December suggests that we haven’t hit bottom,” Forte said.
Buffalo Wild Wing’s stock jumped to $27.50 from its Nasdaq close of $21.91, while shares in Chipotle rose to $52 from their close of $47.42 on the New York Stock Exchange and P.F. Chang’s stock closed up 1.9 percent to $17.92.