There are several groundbreaking concepts that have been challenging the status quo. Restaurant owners have seen how consumers are shifting their spending priorities by choosing an experience over a single meal. Here are 5 groundbreaking restaurant concepts doing just that!
The latest expansion of the Reserve Roastery by Starbucks has received a lot of success. On their first day alone, Starbucks became the highest-grossing Starbucks in the world and during the location’s first eight weeks, the Roastery generated $64,000 a day—twice the sales a typical Starbucks generates in a week.
Starbucks has seen how consumers have been shifting their purchases in recent years. They have been focusing more on convenience as well as an experience! This Reserve Roastery was designed with experience in mind, while also giving Starbucks the opportunity to try out new products!
This Next Door American Eatery has found the way to automate their kitchen. Kimbal Musk, co-founder and chairman of Next Door American Eatery, uses BOH automation to serve upscale food at a low price!
Musk has been working on hiring a skilled culinary team among a small labor market where trained chefs aren’t easy to find. There are currently 6 locations with a 7th opening in Indianapolis which will have automated technology working behind the scenes! Next Door wants to keep their ‘back-of-house equipment out of sight of guests to fill in the missing skilled chef positions.
With fresh fruit ready to be grabbed off the shelves and a tavern inspired coffee draft bar, Dunkin’ Donuts is ready to streamline their operations. Above all, Dunkin’ is ready to aim for convenience. The bar-like cold-brew area allows orders to be filled faster! Additionally, Dunkin’ has a streamlined menu that allows the customer service to be completed faster. More concept stores are set to be testing around the West Coast this year.
Executive Chef, Jason Stude has been working to make Local and Seasonal ingredients a staple for his restaurant, Boiler Nine! It’s a multilevel eatery placed in a power station in Austin, TX. Stude works closely with Beverage Director, Jason Stevens to put sustainability front and center of the kitchen and bar.
Additionally, by further reducing its carbon footprint, Boiler Nine trains their staff to challenge themselves on maximizing every piece of food while minimizing waste.