Restaurant Development & Design

March-April 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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M A R C H / A P R I L 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 1 9 For the first DW Bistro pop-up, Krausman rented all kitchen equipment but ensured the rental company would provide on-site assistance in case of any problems. By the time of the second pop- up event, Krausman had learned a lot about kitchen equipment, he says. "We should have sought out better-quality rental equipment or bought then sold some equipment." So, he did that with the second and third pop-up ef- forts, "and it's helped us get the food out faster because it's so much more efficient. If you have equipment that breaks down in the middle of service, it's really bad." Beyond equipment, Krausman also learned about crowd control. He added a grab-and-go case for guests who couldn't wait for a table to be ready and used a no-wait app to text people when they could be seated. In the front of the house, Kraus- man altered how guests were directed in. Because there are two doors to the restaurant, people milled about a little uncertainly. By the second pop-up, the bistro had added a sign pointing to the hostess stand. Come the third pop-up, DW has taken over an adjacent space, where guests can take their coffee or dessert so the concept can turn the restaurant's tables. It creates a kind of lounge with a window that looks into the restaurant space, creating synergy between the two areas. The two rooms aren't con- nected, but there are about 10 steps from one door to the other. Over Proof at ABV San Francisco This winter, the first of four planned pop-ups launched at the upstairs bar at ABV, a neighborhood bar in San Francisco's Mission District. A second will launch this spring, with a one-week gap in between the first's ending and the second's debut. Over Proof is a reservation-only rotating pop-up, meant to be swapped out quarterly and designed to explore a single spirit. The spirit will be brought to life through cocktails and a complemen- tary food menu — and a different inte- rior design concept for each iteration. Photos by Wes Rowe

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