Restaurant Development & Design

November-December 2016

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

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N O V E M B E R / D E C E M B E R 2 0 1 6 • 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 concept highlighting Bar Siena's signature Bomboloni was floated. "It just clicked," Stoioff says. "We'd been thinking about developing the BomboBar concept anyway, and it made sense to launch it as a side feature that could enrich the main concept. Maybe, if this first prototype turns out to be a success and we get the operations down pat, we can take BomboBar on the road in different areas where we don't need it to be part of a larger restaurant." BomboBar opened two months after Bar Siena launched, giving the staff time to get the main engine run- ning smoothly before adding on the walk-up window component. Stoioff notes that for a restaurant group that has mastered opening and operating fine- dining and casual upscale restaurants, incorporating a fast-casual element presented some operational challenges. Top among them has been handling very different guest expectations for speed of service. Not only does the staff have to be able to adjust and deliver ac- cordingly, but the BomboBar space has to be able to efficiently handle what can suddenly be high-volume demand at the window while not skipping a beat with in-restaurant orders. "We might get a Little League team walking up to celebrate a win, for in- stance. Suddenly, the person working the window is taking an order for 30 scoops of gelato, 5 Bombo Burgers and 25 Bom- boloni. That's a whole different story than what we're used to inside because they expect to have it right now, as they might at a Dairy Queen," Stoioff says. "We've learned that every tiny detail in how we're set up matters in order to be able to make that happen. Everything from cup holders to utensil dispensers has to be set just so, and we've tweaked pretty much every aspect of it since it opened based on what we've learned." Stoioff notes that the company opened BomboBar with little hype, preferring for it to grow organically in its neighborhood. Revenues have since increased steadily to the point where the concept could be self-sustaining, he says, but when it comes to spinning it off on its own, DineAmic is choosing to walk, not run. Mamnoon, Seattle Opened: November 2012 Model: One brand, one building, two expressions Walk-up for: Middle Eastern street food Hours: 11:30 a.m.-10 p.m. Mon.-Thurs.; 11:30 a.m.-11 p.m. Fri.; 2:30-11 p.m. Sat.; 2:30-10 p.m. Sun. The vision for Seattle's popular Mamnoon, opened in 2012 by Syrian immigrants Wassef and Racha Haroun, was always to provide two experiences in one venue: elevated full-service dining and fast-casual walk-up window. In fact, Mamnoon's walk-up window — offering Middle Eastern street food — drives the business and the operation, from its storefront to its overall design and dual-kitchen operations. Photography by Sarah Floated

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