HALE AND HEARTY: SINGLE PRODUCT ENTERPRISE

May 27, 2014 by Leave a Comment

40 East 23rd Street • 212.533.8800

m-YFFo_XMTeBmy7fP2WbxZ_Ob2QxqmfVKEjvM82dsPs

Their Success…

There is no doubt that Hale and Hearty has become a mainstay fast-casual destination in New York City since opening its first location in 1995. The popular chain, known for its variety of soups, also boasts an array of sandwiches and a custom salad bar, appealing to New Yorker’s health conscious and on-the-go lifestyles.

While extremely popular, Hale and Hearty certainly doesn’t fit the mold of the most recent stars of the fast-casual world. There is no advertisement of organic and sustainable ingredients, no trendy menu, or flashy signage. Instead, the Company has made their stores and products accessible for their guests, striking just the right balance of consistency and variety.

Hale and Hearty soups are considered a focal product group. There are 6 staple items on the menu, which are available at any of their 31 NYC locations. Each location will typically offer an additional 12 rotating soup options providing guests with a different selection at every visit but a sense reliability as well. Popular menu staples include Ten Vegetable, Chicken Noodle and Tomato Basil – menu items that are recognizable and familiar to most everyone. Rotating selections include more international flavors and ingredients which give unique options for guests but also allow the company to discontinue if less than successful. Guests are encouraged to try a sample prior to ordering which facilitates even repeat guests to try new items.

The sandwich menu follows a similar model with a larger percentage of staple items and a few that rotate seasonally. The salad bar offers custom ordering with a fixed list of salad toppings and dressings. This gives guests the option for variety but allows for consistency in production. Each Hale and Hearty location is similar in size, layout and organization with consistency in ordering and service. Although rotating menu items might vary per store on any given day, the Hale and Hearty website offers a full menu for each retail location that is updated daily.

Take Aways…

Hale and Hearty successfully focuses on a single product group (soup) and offers it in many variations. When considering the product mix of your enterprise, remember who your target guest is and how can provide the most valuable offering both efficiently and effectively. There is no way to please everyone, so stay true to your concept and to your audience.

Filed Under: Retail Spotlight Tagged With:

DYLAN’S CANDY BAR: CANDY RETAIL ENTERPRISE

April 10, 2014 by Leave a Comment

1011 Third Avenue at 60th Street (Upper East Side) • 646.735.0078

DylansCandyBar

Dylan’s Candy Bar

Their Success…Dylan’s Candy Bar is much more than a typical candy shop. The candy destination is a household brand name that stretches beyond the confines of delicate candy wrappers. Even though Dylan’s Candy Bar is best known for its wide selection of both branded and commercial candy, it also sells dozens of other candy-inspired products. The sheer size of the store, three floors to be exact, and the extensive diversity of goods offered sets Dylan’s Candy Bar apart from the rest.

Dylan’s Candy Bar is always a step ahead because the competition is nonexistent. With over 7,000 types of candy, Dylan’s Candy Bar houses the largest, unmatched confectionary collection in the world. If there’s a candy a customer desires, you can bet they sell it— whether it’s blue twizzlers, skull gummies, or any flavor chocolate. Guests never need to trek to another store in search of their desired candy. Dylan’s not only carries just about every type of candy, but it is also always fully stocked. Additionally, the confectionary emporium’s music, design and presentation of candy create an unparalleled transformative experience. Each guest who steps inside the candy haven gets to feel like a golden ticket winner from Willy Wonka and the Chocolate Factory for a day. Dylan’s Candy Bar transports candy fanatics to an alternate candy-themed universe where they can leave their troubles behind while getting lost in a world of jawbreakers and gummy worms.

Notably, Dylan’s Candy Bar is a candy lifestyle brand. This lifestyle brand encompasses logoed jewelry, toys, handbags, plush, body lotions, apparel, stationery and technology. Multiple locations include an Ice Cream & Dessert Parlor, Candy Cocktail Bar, and Party Rooms that are suitable for any occasion and age. Not only is the diversification in product selection and amenities the easiest and fastest word-of-mouth marketing, but it’s also the strongest way a retail enterprise can position itself as a household lifestyle brand. As a sweet side note, candy enthusiasts who wish to continue their confectionary education may pick up a copy of “Dylan’s Candy Bar: Unwrap Your Sweet Life,” in which recipes for candy cocktails can be found.

Take Aways…Dylan’s Candy Bar capitalizes on being a lively and entertaining candy-inspired locale for all ages. Adults can lose themselves as they embrace their inner child in the Willy Wonka-esque world of candy extravagance. Similarly, children observe their sugary surroundings in disbelief at the infinite options available to them. Dylan’s Candy Bar is so much more than just a candy store; it’s a lifestyle brand.

Filed Under: Retail Spotlight

TERROIR: WINE BAR ENTERPRISE

March 11, 2014 by Leave a Comment

284 5th Avenue at First Street (Park Slope) • 718.823.9463

Terroir

Terroir

Their Success…Terroir may dub themselves “the elitist wine bar for everyone,” but their amiable service and budget-friendly menu paint a different picture. Terroir, the sister outpost to the East Village’s Hearth, currently has locations in the East Village, Tribeca, Murray Hill, Park Slope, and on the High Line. A large majority of wine bars have a reputation for being too wine-centric and not paying mind to the food, often providing only limited snack options. Contrarily, Terroir’s food impresses its guest just as much as its wine. Moreover, Terroir’s food and wine options cater to guests at all price points.

Terroir’s humble interior, reflected through rustic aesthetics and communal tables, is deceiving at first glance. Most guests would assume that a wine bar with such a casual vibe would not be capable of serving rare, exquisite grape varietals and a full-fledged Northern-Italian inspired menu comprised of small plates, main courses, and everything in between. Terroir has proven that incredible cuisine and wine can coexist at a wine bar.

Another way Terroir is thinking outside of the wine bar box is through their varied price points. Traditionally speaking, wine bars offer a handful of crowd-pleasing snacks and tapas. Instead, Terroir has designed an extensive menu that appeals to all appetites, group sizes, and spending preferences. Terroir’s flexible wine menu includes 3oz pours, traditional 6oz. pours, half bottles and full bottles. Their Happy Hour makes headlines given the low price point and high calibre of cuisine and wine. On the low end, sherry pours before 7pm are $2.50 and vins doux naturel range from $3.50 to $4.50. Each location’s menu features slight modifications in design and content, but the one common factor is the boundless possibilities of dining and “wining” experiences.

Lastly, Terroir caters to their guests’ experiences with their target demographic’s location in mind. We were excited to discover Terroir Park Slope offers a kid’s menu and brunch upon visiting. Since families comprise a large segment of Park Slope’s demographic, and Park Slope residents’ favorite weekend pastime is having brunch, this is fitting. Terroir Tribeca’s menu highlights “salads” in large font in the center where it’s impossible to miss, which is appropriate considering Tribeca’s health-conscious demographic. Terroir takes their customized menu model to another level through differentiating the font, design, layout and food categories at each location. Quirky and playful menu categories like “cool stuff you must eat” and “sugar gives you energy” position Terroir in a delightfully unexpected light.

Take Aways…Terroir is the premiere wine bar for everyone. The food consistently complements the wine in calibre. Likewise, the price point and ambiance create an environment suitable to an all-inclusive demographic.

Filed Under: Retail Spotlight Tagged With: ,

SWEETGREEN: SALAD ENTERPRISE

February 6, 2014 by Leave a Comment

1164 Broadway between 27th Street and 28th Street (NoMad) • 646.449.8884

sweetgreen

sweetgreen

Their Success… Rain or shine, sleet or snow, patrons are willing to form queues out the door for sweetgreen’s delicious and nutritious made-to-order salads and wraps. The food and interior design reflect sustainability. Sweetgreen’s fare is organic, local and sustainable, and any scraps are composted in the kitchen. Even the packaging and serviceware are 100% plant-based and compostable. Reclaimed materials comprise the store structure, and energy efficient LED and Fluorescent lights illuminate the space. Five core values, displayed on their site and in-store, echo sweetgreen’s “culture, spirit and dedication to doing what’s right.” These values speak to the importance of company-guest-community symbiosis, sustainability, authentic food and relationships, meaningful connections and making an impact. Sweetgreen, however, does not just talk about forging strong and persified community ties— they actually do it.

Sweetgreen introduced “sweetlife” in 2010, an original approach to unite fans with a meaningful cause. Sweetlife is an annual music and food festival hosted by sweetgreen that celebrates “flavorful music, wholesome food, and thoughtful living.” Sweetgreen donates all proceeds from sweetlife to “sweetgreen in schools.” “Sweetgreen in schools” is a collaborative initiative with DC Farm to School in which students learn about healthy habits, sustainability, local sourcing and food origins through an eight-lesson interactive program.

The successful salad chain lauds their local purveyors. Prominently displayed chalkboards that hang just above the communal seating pavilion illustrate the vinculum between ingredient, purveyor and region. The transparency in acknowledging those who have contributed to sweetgreen’s success through the supply of their produce resonates well with origin-concerned guests. Furthermore, the bold presentation promotes increased foot traffic and speedier lines by thwarting the “where does this ingredient come from?” dance with languid guests next-in-line.

Volunteerism and giving back to the community encompass key cornerstones in sweetgreen’s culture. Through mobile app payment, 1% of purchases are donated to City Harvest to support nutritional education and food rescue programs. The company’s internal volunteerism demonstrates an unwavering spirit. According to Head Coach Greg LaFauci, sweetgreen’s internal volunteer program with the Bowery Mission proved so successful that despite there only being a handful of spots available for staff to fill, literally dozens of employees volunteered to give up their Friday night plans without any incentives.

LaFauci said it best, “You can’t be successful in an unsuccessful community. Having staff aligned with the mission of giving back is tied in with their success”

Take Aways…Forging strong and diversified community ties extends beyond just an essential core value— it creates meaningful connections internally and externally.

Filed Under: Retail Spotlight Tagged With: , , ,

BLUE RIBBON FRIED CHICKEN: SINGLE PRODUCT ENTERPRISE

January 9, 2014 by Leave a Comment

28 East 1st Street between Extra Place and 2nd Street (East Village) • 212.228.0404

BlueRibbonFriedChicken

Blue Ribbon Fried Chicken

Their Success…For many, fried chicken is still associated with old-timey diners frequented by senior citizens in the boondocks of the Deep South. Blue Ribbon Fried Chicken is breaking this untrue stereotype. The immediate impression a customer gets upon entering is “modern” and “clean,” two unlikely culprits from a restaurant that is known for their fried chicken, an infamously greasy provision. From the sensor-based TOMRA waste bins, to the credit-card drink and ice cream ordering screen that conveniently permits customers who aren’t ordering chicken to skip the line and pay instantly, Blue Ribbon possesses all the qualities of a technologically superior enterprise. The high ceilings and bold, colorful fonts that don the printed menu display board reflect the restaurant’s avant-garde qualities.

Staff is always on the floor, constantly ensuring counters, floors and seats are immaculate, wiping down hot sauce bottles, and restocking the wet naps at the self-serve station. No section of Blue Ribbon Fried Chicken remains unkempt for longer than a couple of minutes before an attentive employee cleans it. The trash is taken out long before it overflows, and there’s a large self-serve station just a few feet away from the tables, ruling out the inconvenience of having to return to the cash wrap each time another wet nap is needed.

Now about the chicken. Blue Ribbon maintains the succulent meat and crispy skin exterior that Americans have grown so fond of, and with a few intuitive updates they have preserved the chicken’s dignity while augmenting its oomph factor. Off the bat, customers have the choice between white and dark meat. The menu’s flexibility accommodates just about any level of hunger; customers can order chicken parts a la carte (breast, thigh, wing, etc.) or meal combos/specials, party-size orders for larger groups, chicken sandwiches, burgers and salads. The only meal that doesn’t have some chicken component to it is dessert— but even if that were to change in the future, we’re confident Blue Ribbon would find a way to make it appetizing. At each table rests five hot sauces; from mild to hot they are: mustard honey, wildflower honey, chipotle honey, wasabi honey and habanero hot sauce. This accomodating table selection allows customers to skip the embarrassment of displaying their grease-covered fingers and the hassle of multiple trips to the self-serve station each time they’d like to dress their fried chicken meals with more hot sauce. The entire menu embodies “modernity,” so to speak, from the hybrid ice cream flavors like carrot & habanero to the chicken burger with caramelized pineapple.

Take Aways…Taking small steps to differentiate a mainstream food is what makes your enterprise stand out from the thousands of others that also focus on that food. Adding contemporary elements in both the menu and restaurant amenities is a recipe for segment-increasing success.

Filed Under: Retail Spotlight Tagged With: ,

GOTTA GETTA BAGEL: RETAIL BAGEL ENTERPRISE

December 10, 2013 by Leave a Comment

107-09 71st Avenue between Queens Boulevard and Austin Street (Forest Hills) • 718.793.1640

GottaGettaBagel

Gotta Getta Bagel

Their Success…It seems like every New Yorker has a bagel store they swear by; whether it’s Murray’s, Ess-A-Bagel or The Bagel Store. After all, bagels are a culinary staple of New York. This month we’re spotlighting Gotta Getta Bagel, a successful certified-kosher bagel store that’s been famous to its Forest Hills neighbors since its debut in 1997. Hopefully it will soon earn some much-deserved recognition amongst bagel fanatics in other boroughs. Gotta Getta Bagel places a high value on ingredient sourcing. Everything is made from scratch in their 24-hour operating kitchen, and the father-son owners refuse to cut corners to sacrifice quality. Nothing is ever frozen or artificial.

 The quality of the lox is a key distinguishing factor at Gotta Getta Bagel. The owners have sourced their lox, along with all of their fish products, from Service Smoked Fish in Brooklyn for fifteen years. Service Smoked Fish has been around for fifty years and is considered one of the top seafood distributors; some of their more notable clients include Russ & Daughters and Zabars. Gotta Getta Bagel’s successful relationship with one of the most reputable seafood purveyors is not the only reason behind the consistently superior lox quality. The lox is sliced paper-thin in house, as opposed to being shipped pre-sliced. This ideal combination results in sashimi-style, barely-salted sliced lox with sufficient fat striations.
J. Kings Food Service Professionals, Inc. supplies Gotta Getta Bagel with every ingredient not including seafood. Gotta Getta Bagel offers over a dozen bagel flavors, several cream cheeses, spreads, and an entire pastry selection including doughnuts, croissants, muffins and cookies. There isn’t anything that is shipped pre-packaged; all the bakers need are essentials like flour, sugar, water, chocolate et. al,, and they make everything on-premises. The cream cheeses could be considered semi-homemade since the plain cream cheese is by Philadelphia, however the additions to both savory and sweet cream cheeses are made and mixed in the kitchen. Bakers begin their shifts at 2:30am to prepare for the 6am daily opening, making everything before the sun rises. No bagels are left overnight for use the following day. Instead, any leftover bagels are donated to local synagogues weekly.

Take Aways…Sourcing ingredients from reputable companies and taking measures to ensure quality control is a strong differentiation point. Most customers have the capacity to distinguish between average and superior quality. At the end of the day it’s important to stand out from your competitors by guaranteeing the best quality; especially when your competitors are omnipresent.

Filed Under: Retail Spotlight

CHOBANI SOHO: RETAIL YOGURT ENTERPRISE

November 13, 2013 by Leave a Comment

150 Prince Street between Thompson Street and West Broadway (SoHo) • 646.998.3800

Chobani

Chobani SoHo

Their Success…Chobani SoHo, currently the only Chobani outpost in the world, transforms a notoriously healthy yet mundane food (yogurt) into something delicious and accessible. Chobani SoHo’s philosophy, “yogurt was meant to be simple— just milk and cultures,” speaks volumes. This “simplicity” is present in the store’s design, menu format and food selection. Genuinely friendly and knowledgable staff operates Chobani, guiding customers through the menu and helping them select their ideal “creation.” Chobani employees take customer service one step further by having foresight and using customers’ questions as an opportunity to make optimal yogurt recommendations. Half portions cost $4 and full portions $5.50. Although yogurt and water are the only food and beverage items sold, Chobani is far from prosaic. The nine sweet and savory creations cater to customers of all preferences, whether they’re coming from the gym, work or school. Each “creation” features three-five additions which will satisfy almost anyone’s cravings. Limiting the number of choices a customer has to make creates a more welcoming environment.

Simplicity not only embodies Chobani’s food and philosophy, but also the ordering process. The staff to customer ratio is ideal, a clear assembly line leads to seamless and efficient order-placement, and the iPad POS Ambur results in quick and efficient payment transactions.

Take Aways…Any food, no matter how it’s currently perceived by the public, can be turned into something exciting. A few additions go a long way, in Chobani’s case.

Filed Under: Retail Spotlight Tagged With: , , , ,

SCHNIPPER’S: FAST-CASUAL BURGER ENTERPRISE

October 24, 2013 by Leave a Comment

23 East 23rd Street at Madison Avenue (Flatiron District) • 212.233.1025

Schnipper’s

Their Success…creating an impeccable guest experience by serving each guest “one at a time.”  Created by founder and former owner/CEO of Hale and Hearty, Schnipper’s manages to make fast-casual feel friendly and personal with a well-trained, service-focused staff and an optimized service flow.

Staff plays a critical role in making guest experiences positive at any fast casual enterprise, where there is often high guest turnover and, frequently, a captive audience that owners mistakenly believe they do not need to court.   This attitude is nowhere to be found at Schnipper’s.  Staff greets guests enthusiastically, help them navigate the menu, and frequently offer to clear tables for guests, who would ordinarily buss their own trays.

These small touches make a huge difference in a guest’s experience in the enterprise.  Guests are often on a lunch break, or bringing their small children out for an easy bite to eat, or taking an order to-go so that they can eat while working a long day.  Being met by a friendly face and having a staff member go out of their way to make the guest’s day easier goes a long way to making the guest feel connected to the enterprise.  They remember it as a positive experience in their day, and are more likely to come back again.

While this level of service could be challenging in a fast casual enterprise such as Schnipper’s, careful planning in layout and operations, and a culture of hospitality starting from the top down, means staff can do their jobs seamlessly and focus on guest service.  In the enterprise, there are clear pathways for staff to walk between the pickup window, kitchen, and guest seating area without getting in each other’s or guests’ way.  There are also designated areas for staff to drop off collected table signs, which are then periodically returned to the cashiers so they do not run out.

These systems and design features means staff are able to focus on serving guests needs, addressing any questions or concerns, and going the extra mile to enhance guest experience without worrying about logistics.

Not only that, this attention to detail signals to the staff that the owners care about their experience as well by ensuring they have a clear, well-designed space in which to work.  Showing care and concern for employees translates into them showing that same care and concern for guests.

Take Aways…Take care of your staff and they will take care of your guests.  Make sure your enterprise has clear systems and a layout that works with your operations so that staff can accomplish tasks and do their jobs easily.  This will keep your guest experience—not operations glitches— at the forefront of staff’s minds.  Furthermore, by being hospitable to your staff with training and a thoughtful service flow, they will take ownership of your enterprise and carry your hospitality forward to your guests.

Filed Under: Retail Spotlight Tagged With: , ,

JUICE PRESS: MULTI-UNIT COLD-PRESSED JUICE ENTERPRISE

September 10, 2013 by Leave a Comment

122 Greenwich Avenue at 13th Street (West Village) • 212.777.0034

Juice Press

Their Success…With summer just behind us, many people are still trying to hold onto their healthy habits—fruit- and vegetable-filled salads, juices, and light fare—all through the year.  One way New Yorkers, and now people across the country are doing so is through cold-pressed juice.  And when it comes to juice, Juice Press is among the most notable retailers, growing rapidly amidst a frenzy of press.  Juice Press, helmed by founder Marcus Antebi, has taken New York City by storm, bringing with it not only cold-pressed juice, but also a lifestyle that has generated brand fanatics.  And with 8 locations in the city and another 7 planned within the year, Antebi is poised to take his brand to even greater heights.

What is driving the brand is not just its craveable products and prime real estate, but Antebi’s fervent belief in himself and his concept. By being his concept’s strongest supporter, both in his actions and his words, Antebi has convinced others to believe in it, as well.  His passion for healthy living and belief in his product is evident in all aspects of the enterprise.  Antebi is the consummate advocate for his concept, from his enthusiastic media interviews, to in-store marketing materials to his own lifestyle.

As the face and embodiment of the Juice Press lifestyle, Antebi empowers and motivates loyal followers and new guests alike.  Juice Press becomes more than just juice for guests—it is a feeling they crave and want to seek out again and again.

Health-conscious juice fans are not the only ones taking note of Juice Press’s success.  In 2012 Juice Press raised $7 million in funding from high-profile investors such as New York Yankee Mark Teixeira, Ken Langone of Home Depot, and billionaire Stanley Druckmiller.

With the support of these investors as well as Juice Press’s ever-increasing base of brand loyalists, Antebi has positioned his brand for strong growth in the rapidly expanding cold-pressed juice market.

Take Aways…Believe in your concept and others will follow.  As an enterprise owner, you will always be the strongest supporter of your brand and the best advocate for your concept.  By giving your brand a face, you give guests and prospective investors confidence in the value of your products and your potential for continued success.

Filed Under: Retail Spotlight Tagged With: ,

BAKERI: RETAIL BAKERY ENTERPRISE

August 15, 2013 by 1 Comment

150 Wythe Avenue at North 8th Street (Williamsburg) • 718.388.8037

bakeri 6

Bakeri

Their Success…telling a story through their guest experience.  From the artifacts in its storefront to its layout, to its passionate and dedicated staff, everything about Bakeri paints a more in-depth picture of its concept, indicating to guests what type of products they might expect to find, what type of service they will experience, and what the enterprise values.

When guests first glimpse Bakeri, they might notice the antique scales in the window, or the mid-century light fixture illuminating the lettering on its front window, or the vintage containers perched on the ledge as though someone’s grandmother had left it there for a moment.  Inside, guests will certainly notice the 1950’s-style jumpsuits that serve as staff uniforms, the handmade signs for products, and the farmhouse-style kitchen adjacent to the main counter.  Bakeri feels as though it were the central hearth plucked from a Midwestern farm, which is echoed in its products—largely comprised of updated versions of American classics.

Furthermore, each space within Bakeri builds upon the others to create an experience for guests.  Guests can linger up front, or wander towards the back of the enterprise into its garden like one would at a home. While normally we spotlight streamlined service flow, the relaxed flow at Bakeri serves to enhance the guests’ experience, rather than detract from it.  It generates a leisureliness that reinforces the feeling of being at home in the enterprise.

With its design—both spatial and interior— coming together, the experience at Bakeri feels genuine, authentic, and comforting, just like its delicious baked goods.

Take Aways…Each element of your enterprise, from your layout to your staff uniforms, should speak to something about your concept, building upon each other to create a true experience for your guests—a feeling that they have entered a space completely separate and distinct from the world around it.  Being a guest in your enterprise should feel like a story that guests are told through the atmosphere and products you have created.

Filed Under: Retail Spotlight Tagged With: , , ,
«Previous Page
Next Page»