Restaurant Development & Design

July-August 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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J U L Y / A U G U S T 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 5 b.good HQ: Boston Units: 54 Type: Fast-casual restaurant serving breakfast, lunch and dinner Average check: Under $10 Expanding fast-casual chain b.good recently entered a two-year partnership with the city to manage Hannah Farm on one of Boston Harbor's islands, about a mile from the city. As part of the agreement, b.good can use produce harvested from the farm for its Boston restaurants, but 75 percent is earmarked for the cafeteria at the summer camp on the island for kids in underserved neighborhoods. "We have always told the tale about how dedicated we are to local food, and we have always had relation- ships with farmers, but we were really interested in getting to the next level," says Jon Olinto, b.good's co-founder. To manage the acre-and-a-half farm, b.good uses its own employees as well as the campers and volunteers. They harvest the produce and send it back by boat to the city. Produce taken from the farm is also sold at a farmers market in the city, and the funds go toward a scholarship for ex-campers. Olinto estimates the farm will produce 20,000 pounds of produce this year from the 15 crops being planted, including kale, romaine and bibb let- tuces, strawberries, potatoes, sweet potatoes, radishes, green and yellow wax beans, and even quinoa. In the original restaurant, b.good uses a chalkboard menu detailing where seasonal ingredients come from to communicate its involvement with the farm to its customers. Other loca- tions feature a further commitment to growing their own vegetables. At one location, tomatoes, herbs and lettuces grow directly on the rooftop in kiddy pools. The Seaport Boston location fea- tures an 8-foot-by-8-foot glass-enclosed hydroponic growing room at the front of the restaurant for mint, basil and other herbs, and microgreens. "As you walk in the front door, you see a wall of fresh herbs," says Olinto, who enlisted an urban farming organi- zation to help build the system about a year ago. "You have to consider the proper lighting, pest control and water- ing needs." Throughout the dining rooms of its restaurants, b.good uses reclaimed wood. For the 20 Boston locations, wood comes from mills in Rhode Island. All the restaurant locations recycle and compost. Crushed Red HQ: St. Louis Units: 9 Average check: $11-$30 Type: Fast-casual pizza and salads Before Co-Founders Chris LaRocca and Powell Kalish make any decision, they always ask themselves, "How does this help the environment?" Crushed Red's commitment to sus- tainability starts in the kitchen, which uses as little equipment as possible to cut down on energy and water use. There are no freezers and only one mid- size walk-in cooler to hold fresh product delivered daily. For the equipment the chain does use, energy-efficient models are chosen. This includes the double-stack convection ovens used to roast chicken, corn, potatoes and other foods in- house. The chain also uses an energy- and water-efficient dishwasher and a proprietary, gas-powered stone oven to cook its signature pizzas in 90 seconds. Throughout the space, the chain uses At one b.good location, vegetables are grown directly on the roof. Photo courtesy of b.good

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