(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Charleston, SC – Dashi
Currently one of the best methods to “test the water” for restaurateurs is to begin with a food truck to gauge acceptance of their concept, no problem for this casual concepts’ plans to open late summer or early fall at 1262 Remount Road. A full bar will be available along with their mix of Asian and Latin foods.

Washington, DC – Scotts Restaurant, Bar & Cask Club
The name alone suggests there’s a lot going on with this new eatery that’s heavy on the drink menu when it opens at 927 F Street NW sometime in September. Guests will dine on brasserie-style cuisine with seating for 70, a bar area for 40 and a separate entrance for the cask club with thumbprint recognition.

Kansas City, MO – City Barrel Brewing Company
Moving forward with the idea that you can never have enough microbreweries, partners James Stutsman, Grant Waner and Joe Giammanco plan for a late 2018 opening at 1728 Holmes Road. They will offer a variety of adult beverages among their 10 taps to include barrel-aged sours in Missouri oak.

Chicago, IL – Good Fortune
While Chicago residents may be a distance from salt water they have always found a way around that and the opening of this upscale-casual concept at 2528 N. California Avenue this summer will fill that need. Look for braised octopus and scallops prepared in a wood-burning oven served al pastor.

Austin, TX – Ramen Tatsu-Ya
Fans of a “meal in a bowl” will praise the third location opening of this Japanese “soul food” fast-casual concept at 1600 E. 6th. Street East by mid-summer. Diners familiar with their traditional pork or chicken broth bowls along with their vegetable broth version will also delight in the new bar and beverage menu.

Miami, FL – La Cerveceria de Barrio
A new restaurant includes many details and potential delays, imagine you’re doing it outside of your native country! That hasn’t deterred the operators of this classic Mexican cuisine eatery opening this summer at 836 Lincoln Road. Look for fish tacos, tuna steaks, beef burritos, Margaritas and beers.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Boston, MA – Mercado Taco Bar
Manuel Rubio and Ruben Leon, of Plaza Azteca fame, will partner to open this one-off casual concept with a late summer opening at 22 Merchants Row. The menu will reflect the cuisine of beachside food stands in Mexico and New York and Los Angeles street-food of tacos, a full service bar and table service.

The Colony, TX – Burger Craft
This is the Kissimmee, Florida-based first location in Texas for this fast-casual concept that strives to marry better for your food with sustainable practices with a summer opening at 5625 TX-121. The beef is naturally raised on a 100% all-grass diet with produce and buns that are locally grown and baked.

Denver, CO – Maine Shack
What do food-weary New Englanders do when they can’t satisfy a seafood craving, they open a Maine style seafood restaurant with this one opening late summer at 1535 Central Street. The menu will offer buttery lobster rolls, fried belly-softshell clams, hot and cold roast beef sandwiches in a casual setting.

Atlanta, GA – Pho Nam
The owner-operator of Midtowns’ Anh’s Kitchen, Alex Kinjo, will continue his foray into Asian cuisine focused restaurants with the July opening of this casual eatery located at 99 Krog Street NE. While the final menu is under wraps fans of his food-stylings will find a variety of fresh rolls and warm bowls.

Brooklyn, NY – Black Rock Kitchen
Seasoned and experienced “foodies” know they can expect a true “dining experience” by following Chefs and operators with a unique style and approach to food. They will not be disappointed with Chef Eric Kupferberg offers his vision of modern America cuisine with a late summer opening at 171 Grand Street.

Milwaukee, WI – View MKE
Owner Carl Tomich is renovating the building at 1818 N. Hubbard Street with an eye to a mid-summer opening of this farm-to-table concept. Renovations include a new gazebo and outdoor patio for seasonal seating while Chef Zach Panoske crafts a menu of local foods and beverages to complement the setting.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.  Ask about our 2-week FREE TRIAL!

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Cambridge, MA – Colette
The owners of Frenchie on the south side will expand their culinary reach with the planned summer opening of their second concept at 1924 Massachusetts Avenue. The menu will offer a variety across all categories such as steak frites, lobster ravioli and French onion soup with seating up to 150 guests.

Austin, TX – Cookbook
The ELM Restaurant Group will partner with Andrew Curran and Craig Collins to open this casual eatery to be located within the Austin Central Library at 710 W. Cesar Chavez Street with the opening pushed to summer. The menu will feature recipes from their many tomes with a focus on Austin area Chefs.

Denver, CO – Famous Original Ray’s Pizza
Mrs. Rosenberg asked her husband one day, “So what do you know of Pizza?” That Mr. Rosenberg is the owner of Rosenberg’s Bagels and Delicatessen so locals will understand these “New Yorkers” know pizza. 715 E. 26th. Avenue will see a late summer opening with whole pies and slices available.

Atlanta, GA – Miso Ko
Chef Guy Wong will expand his footprint within the Ponce City Market food hall with a summer opening. Guests will order at the counter and twelve of them will be able to see their sushi creations made to order along with makimono, nigiri, sashimi and specialty rolls featuring eel, squid, spicy tuna and soft-shell crab.

Overland, KS – Big Whiskey American Restaurant & Bar
What started as a small, local family operated tavern has become an eight-unit strong operator with plans to expand their footprint again with a July opening at 9100 W. 135st. Street. Known for their expansive offerings of domestic and imported whiskey’s and flights, guests will find menu items of American fare.

Ft. Lauderdale, FL – Chops & Hops
The latest “eater-tainment” concept from north of the border is coming to 702 NE 1st. Avenue for a July opening when this Canadian-influenced Ax-Throwing beer bar opens. Guests may enjoy ax-throwing games while quaffing on local craft beers and snack on jerky, popcorn and a variety of food truck menus.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Phoenix, AZ – Mrs. Chicken
No longer satisfied with offering up his style of barbecue, George Frasher (Frasher’s Smokehouse) will open this casual eatery late summer at 4011 N. 42nd. Street. They’ll offer counter seating with a menu that revolves around the Nashville-style fiery fried chicken basted with a cayenne pepper sauce.

Washington, DC – Ministry DC
Consumers seeking that “just right” place to start and end their day may consider this casual concept with plans to open late June at 601 New Jersey Avenue NW. They offer coffee-based beverages in the morning with toasts, pastry, handheld foods and shareable plates to after work when the wine bar opens.

Bedford, NH – 1750 Taphouse
Local entrepreneur, Louis Rylant, plans to open this family-friendly restaurant sometime in June at 303 Bath Road. Lunch and Dinner will be offered with weekend breakfast to come in the future. The menu will feature casual fare such as brick-oven pizza along with 20 taps offering select area craft beers.

Kansas City, MO – Eat and Drink on 44
Joe Shirley of the restaurant group 39Bevco is sharing their vision of this casual-feel concept slated to open mid-August at 917 West 44th. Street. While a search for a Chef is ongoing, renovations will offer an open kitchen for guests. A basement level room offers a “speakeasy” with high-end crafted cocktails.

Orcutt, CA – Hapy Bistro
This casual eatery from Pismo Beach will open their second unit at the cross-roads of Stillwell Road and Clark Avenue by March of 2019. The menu will offer items sourced from organic and naturally-raised protein producers, craft beers and their “house beers”, west-coast wines and a selection of cigars.

Houston, TX – Eunice
New Orleans-based Besh Restaurant Group will bring this Cajun-Creole mash-up to life at 3737 Buffalo Speedway for a summer opening. Named for his hometown, Executive Chef and partner Drake Leonards will fashion a menu including gumbo, red fish court bouillon along with a variety of shellfish at the raw bar.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Foxboro, MA – The Kitchen
Providing a need for a scratch-cooking venue partners Jennifer Mekler and Steve Fernerjian will open their casual concept late June on Mechanic Street. A diverse menu will offer chicken, seafood, steaks and vegetarian options and house-made desserts. They’ll open for dinner first, then brunch and lunch.

Huntington, WV – Fuel Counter
Owner, Jennifer Jill, will bring her vision of healthy eating in a fast-casual format to the corner of 8th. Street and 3rd. Avenue for a late May opening. The menu will offer a variety of “build your own” salads, sandwiches and personal pizzas. As many foods that can be locally sourced will be featured as well.

Scottsdale, AZ – Fellow Osteria & Pizzeria
September will welcome another highly anticipated project from the partners at Born & Raised Hospitality as they bring their latest vision of upscale-casual to life at 1455 N. Scottsdale Road. The menu will be affordable, following the seasons and reflected in the various pasta and pizza offerings.

Minneapolis, MN – DR 49
Hector Ruiz is expanding his restaurant footprint with the opening of his fourth concept, a fine-casual eatery in July located at 4953 Xerxes Avenue S. He’s installing Le Cordon Bleu-trained Chef Gustavo Romero to provide the culinary vision for his fast-casual lunch and upscale-casual dinner menus.

Pearl River, NY – Mickey’s Tavern
Brian Shields has an affinity for casual, friendly, local spaces and with that idea in mind he plans to open this Irish-themed neighborhood pub by June at 50 East Central Avenue. The scratch-menu will feature chicken pot pies, corned beef and cabbage egg rolls and a prime rib sandwich dubbed the “King.”

Kettering, OH – Scissor Tail Sandwich Shop
Local restaurateur, Elizabeth Wiley, must have an excess of time as she plans her third “Indy” casual eatery to occupy the space at 3141 Far Hills Avenue for a July opening. The menu focus will be on breakfast standards followed by classic sandwich combinations for carry-out and counter seating.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

New Orleans, LA – Longway Tavern
The partners of LeBlanc and Smith will open this casual “neighborhood” pub at 719 Toulouse Street sometime in the first quarter of 2018. They have tapped Chef John Sinclair to helm the kitchen with menu items such as steak sandwich with caramelized onion aioli and fried calamari with blistered tomatoes.

Manchester, NH – Stewart’s All American Grill
Fans of the Stewart’s sodas will be thrilled to learn of this branded family-friendly grill concept slated to open late 2017 or early 2018 at 1500 S. Willow Street. In addition to their famous root beer and cream soda patrons will enjoy menu items such as Cheesesteaks, wraps, burgers, hot dogs and floats.

St. Louis, MO – Bloom Café by Paraquad
Paraquad, the training center for the disabled, looks to open this casual eatery by the first of 2018 located at 240 Oakland Avenue. Chef and Culinary Director Joe Wilson has the menu under development; however, guests will receive counter service while staff receives job and life skills.

Portland, OR – Poison’s Rainbow
What does a Rock Musician do for an encore, they open a bar which is the goal of Modest Mouse lead singer Isaac Brock when this edgy bar and eatery opens by mid-January at 344 NE 28th. Street. Of course there’ll be a full service bar and local pop-up pizza operator Ranch Pizza will spin the pies.

Winston-Salem, NC – Canteen Market & Bistro
Restaurateurs Claire Calvin and Eric Swaim will partner to open this modern, urban eatery spring of 2018 at 411 Fourth Street. The menu will revolve around locally available seasonal foods with counter service for the deli and many “grab-and-go” items. Lunch and dinner will be served with sandwiches and plates.

Anaheim, CA – Black Tap Craft Burgers & Beer
Michelin star Chef Joe Isidori will open his irreverent version of upscale burgers and shakes at 1580 Disneyland Drive sometime in the New Year. The menu features burgers of waygu beef, prime beef, bison and toppings such as aged cheddar cheese, truffled mayonnaise and shaved Parmesan cheese.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Andover, MA – Bueno, Malo
Partners Michael Reidy and Franco Lozano plan to open their So-Cal style Latin eatery by the end of the summer located at 89 Main Street. They will offer fresh soft-corn tacos and other handheld items for a fast-casual format for lunch and then will change the menu to tapas and full service bar for dinner.

Alexandria, LA – Ribfins Smokehouse and Seafood
Owner Spencer Marks is excited to bring this casual atmosphere concept to 5530 Jackson Street with a planned opening of early September. The décor will trend toward upscale but service will be casual and friendly with a full service bar, traditional smoked meats and gulf seafood with an eye toward expansion.

Eugene, OR – Ho Mama’s Kitchen & Bar
The husband and wife team of Michael and Angie Marzano will open their second casual concept sometime in August at 329 Oakway Road. The menu will be a departure from their first restaurant which featured wings and beer. This menu will offer gastropub style foods locally sourced as with their beers.

Mt. Pleasant, SC – Grace and Grit
Lifetime low country resident and Chef Frank Kline will open his new homage to regional cooking at 320 Wingo Way by late July or early August. He has relationships with local farms and fishmongers to offer up to eight different types of fish daily. The grits dishes will span the menu from savory to sweet.

Staten Island, NY – Violette’s Cellar
In a town where everyone is opening a “speakeasy” concept here comes one that will focus on their food and wine selections as well when they open mid-September at 2271 Hylan Blvd. There will be multiple private dining rooms, the menu will offer a seven-day brunch switching to tapas-style items for dinner.

Longmont, CO – Longmont Public House
Home town boy and Executive Chef Jerome Brown knew he’d eventually return to open a restaurant and his American Pub style eatery will open by the end of August at 1111 Francis Street. The menu will be eclectic and feature charcuterie, baked goat cheese, poutine, braised short ribs and local craft beers.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

(RestaurantNews.com)  Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.

Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time.  To see leads in your sales area click here.

Click on the map above to see how Flhip can get you in the door first of new restaurants!

Waco, TX – Magnolia Table
Publicity will not be an issue as the owners of this new casual concept are also the stars of HGTV’s “Fixer Upper” series, Husband and Wife Chip and Joanna Gaines. The opening is set for years’ end at 2132 S. Valley Mills Drive. Menu items include eggs benedict, burgers, sandwiches and homemade pies.

Ann Arbor, MI – Kosmo’s Bop Shop
The ability to do one thing and do it better than anyone else may be a winning business model as owner Don Kwon will open his second Korean rice bowl concept at 308 S. Ashley Street by late July. The menu features his signature bibimbap a rice bowl with toppings such as proteins, vegetables and spicy sauces.

Charlotte, NC – Pilot Brewing Company
Craft beer fans will need to open some additional space on their tasting calendar when this 2K sq. ft. brewery and taproom opens at 1331 Central Avenue in the spring of 2018. Their focus will be on small batch beers that change seasonally without any “flagship” or year-round available beers.

Denver, CO – Curtis Park Deli
When demand exceeds supply it might be an indication it’s time to open a second location and that will happen when this popular deli concept opens at E. 6th. Avenue and Clayton Street sometime this fall. Extra seating and parking will welcome fans of their shaved corned beef signature item “The Curtis”.

Claremore, OK – J-Farley’s
In a move to honor their friend and fellow firefighter co-owner Chris Hayes will open this Irish-theme, casual eatery sometime after Labor Day on S. Brady Street. Captain Jason Farley lost his life in 2015 rescuing victims of a flood. It will have a family-friendly atmosphere, bar, outdoor patio and game room.

Cupertino, CA – Stout Burgers & Beer
Fans of locally-brewed craft beer will have another reason to visit downtown when this casual-style brewpub opens at 19700 Vallco Parkway by the end of 2017. Owner Chris Lew will collaborate with other brewers in the area for Silicon Valley Beer Week and will entice staff at nearby Apple to try their beers.

For more information or to view the leads in your area, please visit www.flhip.com.

Contact:
Ken Roberts
772-231-5826
This e-mail address is being protected from spambots. You need JavaScript enabled to view it

           Okay “spoiler alert” we’ll be discussing the casual dining segment this month but we won’t be “beating up” on them as some industry observers have over the past year.  What we will do is review how the segment came to be and what has changed historically from that point to the present.  Along with way we hope to offer some observations of our own and suggestions on opportunities to move forward for the segment.

            Rewind to the late ‘60’s and early ‘70’s when we saw the dawn of the casual dining segment that answered the demand of consumers in family units with the emergence of two working parents who were time-pressed and had the disposable income to venture out to a new breed of restaurant that took a page from McDonald’s in presenting a clean, family-friendly operation with a variety of reasonably-priced menu options.  Please note that those “working parents” were baby-boomers with both Gen-X and Millennial offspring.

            Those aforementioned menus were also designed to appeal to the widest swath of the consuming public possible OR to avoid the veto vote of a family member if the operator didn’t menu “something for everyone!”  Let’s review wisdom from the age of Abe Lincoln, “You can please some of the people all of the time OR you can please all of the people some of the time; however, you CAN’T please all the people all of the time.”  In their effort to please everyone the casual dining menus grew to unsustainable lengths and associated costs rose as well.

            Now back to those “Millennial” kids who were dragged to restaurants by their parents, this group now out-numbers the boomers (Millennials Surpass Boomers; Washington Post, 4/26/16) and they’re seeking something different from their restaurant menu choices.  This cohort is willing to experiment with their food choices, seek new food and beverage experiences and prefer both be sustainable and freshly prepared.  By definition “frozen” is for the ice in their hand-crafted cocktail and not where their steak began its’ journey to their plate.

            This is not the first time I’ve mentioned “demographic shift” when speaking about the changes that are driving consumers choices within the restaurant business.  As changes in the consumer base will continue to happen operators need to be aware of how those changes will manifest in dining decisions.  Equally important is the change in attitude regarding what is offered on their menu’s; does it capture the diners’ interest, is it healthy, prepared in-house from scratch and are the procurement and preparation methods sustainable?  An extensive menu just isn’t in the cards anymore with most listing fewer than sixty (60) items on average.

            As a suggestion for “the fix” mentioned earlier we offer for review the recent article on Brazilian Steakhouse Fogo de Chão (NRN, 3/14/17).  No overburdened menu or staff and all menu items are easily executable.  I’m guilty myself of “over thinking” an issue or challenge sometimes; however, the easy and simple approach (think KISS) is sometimes the best.  The restaurant business isn’t that difficult, prepare the food to the best of your ability, provide prompt and courteous service and maintain a clean and inviting atmosphere.  It doesn’t hurt to keep your eye on societal changes to stay ahead of the curve but the “restaurant basics” will always apply. 

For more information click here

            As the title might suggest we’ll be speaking to the wine portion of our audience today.  Wine holds a special place in the fabric of our lives, we often drink some form of it in a toast for weddings, anniversaries, job promotions and retirement events. Wine is also used for sacramental purposes such as wedding ceremonies (not just the reception), baptisms and of course communions.

            Guests may not think about wine beyond having a glass with an entrée and usually not too far past red, white or sparkling especially if the wine is taken with food as with the majority of global wine-drinkers.  Americans are continually finding ways to make something “their own” and wine is no different.  In the past wine with dinner was often accompanied by the “wine ritual” such as the wine list presentation, choosing the wine, examining the label upon presentation, opening the bottle tableside, presenting the cork and then the four “S’s” (sight, swirl, sniff and sip) by the host then onto the pour.

            Fast forward to present day and we still observe the “wine ritual” usually in fine dining or “wine centric” restaurants.  As for “making it our own” guests are treating wine as more of a “cocktail” to be enjoyed with friends during happy hour or after the work day.  This behavior has led to the proliferation of “wine-by-the-glass” offerings and the challenge of finding a wine that is so balanced as to allow the drinker to enjoy multiple glasses.

            No mystery for those “forward looking” guests and operators is the emergence of the “wine-by-tap” service platform.  While solving the issue of a collection of open bottles it doesn’t address the problem of oxidation and eventual flatness of the wines’ flavor after opening and sitting for an extended time.  Industry statistics show that 80% of wine consumed in on premise operations is wine-by-the-glass and 60% of those pours are house wines (Shanken Media Research) suggesting the house pour as the logical choice to offer for wine-by-the-glass.

            Wine-by-tap has been offered by filling steel 1/6^th. Beer barrels and using a mixture gases such as nitrogen and carbon dioxide to push the wine out of the keg and into the guests’ wine glass. Beer barrels are the best thing to happen to beer since the introduction of barley, hops, water and yeast, but due to its’ fragile nature, not the best for wines.

This solution might appear simple enough except for one thing, the exposure of the wine to propellant gases.  Over time constant contact of the wine and gases will create a chemical reaction allowing the gases to dissolve into the wine which can result in off-flavors, aromas and a light fizz to still wines.  Wine shouldn’t come in contact with oxygen or ANY propellant gas as either oxidation or a chemical reaction will happen every time.

The challenge for the operator is how to offer wine-by-the-glass using a tap system which is more efficient and margin-friendly than opening a multitude of bottles and without exposing the wine to gases that could rob the wine of its’ flavor characteristics.  The solution would appear to remove the items at issue, the steel keg and the gases to drive the wine.  We would suggest operators seek other wine-by-tap service platforms that are both ecologically and profit-friendly.  To learn more about new wine-by-tap technologies contact us to begin a new conversation on how wine-by-the-glass moves forward.