Restaurant Development & Design

SEP-OCT 2018

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

Issue link:

Contents of this Issue


Page 22 of 79

S E P T E M B E R / O C T O B E R 2 0 1 8 • 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 • 2 1 | MARRAFORNI.COM | 888.239.0575 a signature bowl or make-your-own bowl with a base of rice or greens and select from five masala sauces. Other menu favorites include chicken or veggie biryani, tandoori wraps and street snacks. A variety of house-made sauces and diced green chilies can be added for extra kick. Nesbitt says as the brand has developed, its culinary approach has evolved. It has always been committed to clean, natural, local and premium ingredients, but now a stronger focus on health and wellness has emerged. "With the first unit in Cleveland, we realized that many customers were fitness- and health-driven," Nesbitt says. "We started noticing the different com- binations they were creating, and that was a real aha moment for us. We've since developed a 2.0 version of our menu that's being deployed across all units. It gives us the ability to be more flexible with combinations that appeal directly to health-conscious diners." Central to Choolaah's design as well as to its menu, the colorful tandoor ovens add theater and transparency to the guest experience. For maximum im- pact, a glass wall showcases the ovens in each restaurant. "We brought the kitchen to the front," Nesbitt says. "The ovens and the open kitchen are very visual and help to demystify the cuisine. Every unit has a community table positioned in front of the ovens." The units average 4,000 square feet with approximately 125 seats, and while each has its own unique design elements and layout, the brand maintains a consistent appearance and ambience from one location to the next. Nesbitt describes it as contemporary, light-filled, whimsical and full of dis- tinctive art installations. Examples of the latter include a 17-foot stack of Indian books, 3,500 spice cans mounted to the wall in the shape of the word "yum," minia- ture "houses" that take the place of booths, and metal walls with 2,000 poetry magnets that encourage guests to get creative. While not necessarily art, each Choolaah also includes an automated handwashing station in the front of the house, a unique element that's also functional. Going forward, the Choolaah team expects to keep the concept privately held and to continue developing corpo- rate stores, in existing markets first and later far beyond. + R 2018 AWARD NATIONAL RESTAURANT ASSOCIATION R ESTAURANT, HOTEL-MOTEL SHOW KITCHEN INNOVATIONS | MARRAFORNI.COM | 888.239.0575 The first pass-through rotator deck oven in the world. Now two chefs can cook simultaneously. O ne can easily maneuver dishes in and out of the opening in a restaurant's bar area, while another chef operates the oven from inside the kitchen. O ur touchscreen technology gives you full control of temperature, deck rotation, speed, direction, auto on/off and the powered exhaust fan. Now enjoy continuous peace of mind with our new plug & play ventilation system. Call today to speak with one of our Business Developers! BEAST CONTROL the BEAST

Articles in this issue

Links on this page

Archives of this issue

view archives of Restaurant Development & Design - SEP-OCT 2018