Chain News & Profiles includes news on chain restaurants, operations, profiles, trend pieces and new concepts.
Farm to table? How about ranch to table — but instead of simply sourcing directly from the ranch, you actually own and operate the ranch, which raises grass-fed beef as well as goats, sheep, pigs and ducks? You also own the animal-welfare-sensitive slaughterhouse right down the road, the butcher shops where all of your meats are hand cut, and every other step in the process of getting premium-quality meats from ranch to restaurant — to the point of even providing the leather for the banquettes in your dining room.
Today’s foodservice consumer has innumerable quality food options from which to choose. What they want, however, are foodservice providers that can deliver something that relates to their lifestyles and self-images.
The Cava brand was launched in 2006 as Cava Mezze, a full-service, Greek-inspired restaurant in Washington, D.C. There are now three in operation in the D.C. area, as well as a Cava Foods division, which sells packaged dips and spreads from the restaurant’s menu in Whole Foods stores in D.C. and New York City. But the brand’s newest spinoff, and the one with which it is gaining traction in the chain restaurant arena, is Cava Grill. It’s a fast-casual operation offering healthful, scratch-made Greek and Mediterranean specialties in a modern, design-forward setting.
Seeing an opportunity to infuse the breakfast daypart with a shot of youthful innovation, brothers Jon and Adam Schlegel whipped up the concept for Snooze in 2006 and opened their first unit in Denver’s Ballpark neighborhood. Decidedly distinct from traditional breakfast chains or diners, Snooze was built on creative, farm-to-table culinary; comfortable, friendly service; an eclectic and energetic atmosphere; and a strong culture of sustainability.
With full-service and casual dining growth at one percent last year, competition for the diner’s dollar continues to escalate. Operators continue to seek new ways to entice customers to frequent their restaurants as opposed to eating in alternative locations down the street. To do this, foodservice operators keep looking for ways to satisfy the evolving demands of socially-networked, technology-savvy, issue-conscious consumers.
Foodservice operators from a variety of industry segments turn to central kitchens to achieve standardization, consistency, cost controls and scheduling efficiency. Here we look at how a pair of noncommercial foodservice operators — Corpus Christi Schools and Ohio University — achieve these goals and much more.
After retiring from a 20-year career in the healthcare industry, including as president of a pharmaceutical distribution operation with over a billion dollars in sales, John Rivers followed his true passions: Texas-style brisket and conscious capitalism. Founder and CEO of the growing 4 Rivers Smokehouse concept, as well as a new concept called The Coop, Rivers turned restaurateur by way of what he calls a “BBQ ministry,” launched in 2004 from his garage. The genesis was a fundraising event he hosted to help support a local family facing mounting cancer-related medical bills.