Monthly Archives: March 2018

Las Vegan buys bankrupt Elephant Bar restaurant chain

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Las Vegas restaurateur Billy Richardson bought the Elephant Bar chain after the bankruptcy.

Richardson, founder of Gen3 Hospitality, operates The Barrymore, Flour & Barley, Haute Doggery and other restaurants. His latest addition has a District location at Green Valley Ranch in Henderson, with one in New Mexico and five in California.

Elephant Bar filed for Chapter 11 protection in October in U.S. bankruptcy court in Las Vegas. The chain also went bankrupt in 2014, albeit under different owners, and the number of its restaurants has declined significantly in recent years.

Richardson finalized the purchase about a month ago. His group did not disclose the terms.

In a telephone interview on Tuesday, he said Elephant Bar is profitable and has no plans to close or open locations.

But he plans “a little refresh,” including new fabrics, wall coverings and paint, he said.

There are no plans to change the name or menu of the restaurant chain, which includes pistachio-crusted salmon salad, shrimp and chicken jambalaya, caramelized pears and a gorgonzola burger, and desserts such as the “sticky butter cake”.

“It’s a place where everyone can go. That’s what I love about the business, ”said Richardson.

He also blamed his earlier woes on growing too fast, noting that “it was like anything” before the recession hit: rapid expansion was followed by the worst economic crisis in decades.

“They opened too many (locations) at once and just couldn’t handle it,” he said.

Elephant Bar had 45 locations shortly before its bankruptcy in 2014 under then-owner SB Restaurant Co. of Costa Mesa, Calif.

Dallas-based Chalak Mitra Group later acquired the channel, and court records show New York businessman Barry Kasoff recovered it last May.

But five months later, Kasoff – whose online biography describes him as an “expert in turnaround management” – pushed Elephant Bar into bankruptcy.

Contact Eli Segall at [email protected] or 702-383-0342. To follow @eli_segall on Twitter.



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Restaurant Chain Growth Report 03/27/18

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(RestaurantNews.com) RestaurantData.com released its latest report on Restaurant Chain Growth.

Restaurant Chain Growth Report 03/27/18Growing concepts of multi-unit operators
Concepts that have increased by at least 5% (if less than 50 units).

SMITHFIELD CHICKEN & BBQ (founded 1964) based in Cary, NC grew 2 units from 37 to 39 (5% growth). These quick and casual barbecue restaurants are open for lunch and dinner, with a check average of $ 4 to $ 12 and up per person. Seating is around 40 and catering is available. All locations are in NC.

HILLSTONE RESTAURANT GROUP (founded in 1977) based in Beverly Hills, Calif. Grew by 2 units for the Honor Bar concept, from 2 to 4 (100% concept growth) for an overall business increase of 45 at 47 (4% growth). The company’s other concepts are Bandera (5), Cherry Creek Grill (1), East Hampton Grill (1), Grill At Bal Harbor (1), Gulfstream Restaurant (1), Hillstone (9), Houston’s Grill (15 ), Los Altos Grill (1), Palm Beach Grill (1), R + d Cuisine (4), Rutherford Grill (1). South Beverly Grill (1), The White House Tavern (1) and Woodmont Grill (1). These family-friendly / casual restaurants serve American cuisine and are open for lunch and dinner. The average number of checks per person is $ 10 to $ 30 and more. A full bar service is available and the seating capacity is approximately 400. A catering service is also available. The commercial areas are AZ, CA, CO, FL, GA, IL, LA, MA, MD, MO, NJ, NY, TN and TX.

JUICE IT UP (founded 1995) based in Irvine, Calif. Grew by 4 units, from 85 to 89 (5% growth). This quick and relaxed juice / smoothie concept is open for breakfast, lunch, and dinner, with a price range of $ 4 to $ 12 and up per person. Catering is available. The locations are franchised and trade in CA, NM, OR and TX.

EMERSON BIGGINS SPORTS BAR & GRILL, based in Wichita, KS, has added a new concept called Jersey’s Bar & Grill (1). The company’s other concepts are Emerson Biggins Sports Bar & Grill (2) and Lou’s Charcuteria And Cocktails (1). The overall increase in the business has gone from 3 to 4 (33% business growth). These family-friendly / casual sports bars and grills are open for lunch and dinner, with a check average of $ 8 to $ 20 and up per person. The average unit can accommodate around 150 people. Private party rooms are available. All restaurants are located in KS.

Emerging and re-emerging concepts
Concepts with 20 units or less that have increased by at least 2 units.

Denver, CO-based SNOOZE (founded 2006) grew by 6 units, from 17 to 23 (35% growth). This family / casual concept is open for breakfast and lunch, specializing in breakfast foods. The average number of checks per person is $ 6 to $ 15 and more. Full bar service is available and seating is available for approximately 150 people. A catering service is also available. The commercial areas are AZ, CA, CO and TX.

Marietta, GA NEIGHBORHOOD DINING GROUP (founded 1991) increased from 1 unit for the Minero restaurant concept, from 1 to 2 (100% concept growth), by 2 units for the Husk concept, from 2 to 4 (100 % growth concept) and 1 unit for the Mccrady’s concept, from 1 to 2 (100% growth of the concept) for an overall increase of the company from 4 to 8 (100% growth). These upscale steakhouses are open for lunch and dinner, averaging $ 15- $ 50 + per person. Full bar service is available and seating is available for approximately 200 people. Catering and banquet services are available. The commercial areas are GA, SC and TN.

Repetitive cultivators
Concepts already written in the last 18 months.

The Memphis, TN based BB KING BLUES CLUB AND GRILL (founded 1991) grew by one unit from 4 to 5 (25% growth) and entered AL. This casual / family-friendly bar and grill is open for lunch and dinner, averaging $ 10- $ 30 + per person. The units can accommodate around 400 people and offer private party services. The shopping areas are AL, FL, LA and TN. We last presented this concept on 09/13/16 (20% growth).

Boulder, CO-based MODERN MARKET (founded in 2009) grew by 2 units, from 27 to 29 (7% growth). This quick and casual restaurant serves American cuisine, open for breakfast, lunch and dinner. The price range per person is $ 6 to $ 15 and up, serving beer and wine. The units can accommodate around 80 people and offer dining and online ordering options. Restaurants operate in CO, DC and TX. We last presented this concept on 09/27/16 (125% growth).

COTTON PATCH CAFE based in Grapevine, TX (founded 1989) grew 6 units from 47 to 53 (13% growth) and entered AR. This family / casual concept is open for lunch and dinner, with an average check of $ 6 to $ 15 and more per person. American cuisine is served and beer and wine are available. The number of places is around 100. Catering is available. The commercial areas are AR, NM, OK and TX. We last presented this company on 1/3/17 (4% growth).

About RestaurantData®.Com editor

RestaurantData®.com is an online portal comprising FoodserviceReport.com, the largest provider of leads for new restaurant openings in the United States, with an average of 850 new restaurant openings per week, RestaurantChains.net focusing on universe of multi-unit business chains and 20,000 unique contacts for decision-making. inside 7,300 multi-unit restaurants and 700,000 individual location restaurant unit locator with rock solid boundaries independent locations from multi-unit locations, size, shape, kitchen , style of service, sales, contacts, region, alcohol, seats, etc. The lists are continuously updated and revised and new data is updated daily.



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Three tools every restaurant manager should use

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By Donald Burns

Here you manage a restaurant. Is this all you hoped for? Probably not. You might even say it’s quite a challenge. Never scared. Becoming a fierce restaurant manager can be easier than you think – you just need to use the right tools.

If you had to limit yourself to a few critical things that separate good managers from great ones, here is that list:

Understanding people

You think you know people, and maybe you know them. Most likely, you see them in a very limited dimension. It’s just that human beings tend to see the world based on our own perceptions. This can be a limitation when it comes to a variety of personalities. Fortunately, there is a way to help you understand people better … behavioral inquiry.

Behavioral surveys have been around since the days of the hypocrites. The system has become more scientific, but the principle is the same. People are programmed to have natural strengths. Having a behavioral investigation is a bit like having a crystal ball in the future. They can give you insight into how a person will react to stress, communicate, lead naturally, approach tasks, and how much kinetic energy they will have over the course of a day.

Some people get their energy from people. Some get their energy from tasks. Knowing how people are going to work together is more important than you might think. We tend to hire people based on their skills and never stop thinking about how their personality will blend into our team. It’s like throwing a bunch of random ingredients into a recipe and expecting amazing results. Not a good chance.

Behavioral surveys give you a little manual for each member of your team and how they will act. Behavior predicts performance. Now the first step is to understand your strengths. You must first be prepared to be honest with yourself.

A behavioral investigation will let you know what you’re good at and what you’re not good at (okay, maybe you’re bad). The biggest hurdle many managers face is doing things that don’t showcase their strengths. If you are not the type of person who enjoys designing spreadsheets, then don’t spend hours trying to create an Excel spreadsheet from scratch. Find others who love spreadsheets and use their strength to improve your brand.

Use a budget

There are basically two approaches to running a restaurant: proactive or reactive. Eighty percent of managers use the reactive method. When you are reactionary, you always play defense. It’s hard to score points and win the game just using a reaction mindset.

Having a clear and concise budget gives you a roadmap for making better decisions every day. When you have a map and you get lost or get out of your way, you make adjustments. The same is true when you have a budget. Every day you compare where you are to where you want to be and make corrections. The worst thing you can do is have an “autopsy management” mindset. This is when you only look at the numbers at the end of the week (or day) and then get shocked at how severe they are.

This puts you directly into reaction mode and tries to cut to make up for any losses you have taken. The reaction results in reductions that can negatively impact the customer experience. You never want to take away from the customer experience. This type of management is a downward spiral so that your restaurant is on life support. Do you know what happens soon after when your business is on life support? I’ll send flowers to the funeral.

Meditate

This one might throw you for a loop. What does meditation have to do with being an exceptional manager? All.

Everything impacts everything. Your energy and your state of mind as a manager have a big influence on your team and this has an impact on the customer experience. Culture flows down, not up, and it starts with you. You are the epicenter of your restaurant culture, whether you know it or not.

Think about energy. It’s all about people. Do not believe me ? Walk into your restaurant when it’s empty and notice the energy level? Now, is that energy any different on a busy dinner service? Sure! What changed? It’s the people. People are energy. As a leader in your restaurant, your energy will flow and have a ripple effect on the experience of your guests.

Meditation is a great way to reduce stress, increase happiness, and improve your focus. All of these will have an impact on the energy you bring to your restaurant. Including only a 10 minute meditation routine in your day will improve your restaurant because it will improve you! Your restaurant will become the best, when you become your best! Again, remember how culture (energy) flows.

With the invention of the smartphone, there is no longer an excuse not to start meditating. There are many apps available that make getting started easier than ever. Some of the most popular are Headspace and Calm. Just download and get started.

The modern manager must understand that to be competitive in today’s ultra-competitive marketplace, you must take the tools available and use them. Tools are only potential. Only when you’ve picked them up and used them consistently will you see the results.

About the Author:

Donald Burns is The Coach Restaurant ™, named one of the 50 best catering experts to follow in 2018 and one of 23 inspiring hospitality experts to follow Twitter. He is the leading international authority, speaker and coach on how restaurateurs, operators and cooking professionals go from good to exceptional. Former USAF Pararescueman (PJ), restaurant owner and executive chef of Wolfgang Puck, he has the unique skills to take restaurants out of the middle and skyrocket them to peak performance. He works with restaurants who want to develop their brand, strengthen their team and increase their profits. He is the author of: Your restaurant sucks! Kiss the suck. Free up your restaurant. Become exceptional.

Tags: app, behavior, behavioral survey, budget, Donald Burns, energy, meditate, meditation, state of mind, restaurant manager, The Restaurant Coach, understanding people



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