S’MAC: MAC AND CHEESE MADE-TO-ORDER ENTERPRISE

157 E 33rd St. Between Lexington and 3 Avenues (Murray Hill) • 212.683.3900

S’MAC

Their Success…Multiple combinations drive repeat business at a single-product enterprise. This single-product, multi-unit enterprise has managed to take a simple childhood classic of mac and cheese and turn it into a thriving business.

S’MAC offers 12 different pre-selected combinations of macaroni and cheese, plus a sampler mac and cheese skillet of 8 combinations. Guests can also build their own creation, choosing from 15 cheeses and 22 mix-ins. The diverse menu items include Masala, with a tomato-based cheese sauce and Indian spices, Alpine with Gruyère and slab bacon, and Parisienne, with Brie, shiitake mushrooms, rosemary, and roasted figs. S’MAC is conscious of the varying health concerns of guests with offerings of gluten-free pasta, whole-wheat pasta, or reduced lactose sauce upon request.

S’MAC certainly draws tourists looking for a one-time experience, but the sustainability of their concept stems from their ability to become a part of their guests’ regular lunch, dinner, or late-night routines – to create a menu to which neighborhood residents and those who work near their stores will want to return time after time.

What We Learned…Single-product doesn’t have to mean single-flavor. Running a single-product enterprise can be a great way to create buzz and interest, as well as make your kitchen production and internal operations seamless for replication while offering a fun, engaging guest experience.

Take Aways…When developing a single-product enterprise, think about your target market and the target location. Innovate and expand upon your product so that it can become a part of that market’s day-to-day routine, giving you a core of regular guests.