Restaurant Development & Design

January-February 2017

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 46 of 79

Customers are looking for fresh beverage choices today. We understand the importance of delivering reliable, high-quality, yet cost-effective dispensing solutions for beer, wine and cocktails. Micro Matic thinks long-term when providing solutions and support services to help grow a business. From a single kegerator, to 12 beers on tap to 100 kegs in a remote location. is what's on tap CHOICE TAP INTO A BETTER EXPERIENCE! 866.327.4159 // power players in the coffee segment as well. JAB Holdings Company, which has amassed an impressive portfolio of top specialty coffee brands, this fall added Chicago-based retailer and cafe opera- tor Argo Tea to its mix through a licens- ing agreement. The parent company of Caribou Coffee, Einstein Noah Restaurant Group and Peet's Coffee & Tea, JAB also has acquired, under the Peet's umbrella, premium wholesale tea brand Mighty Leaf Tea; Intelligentsia Coffee, a roaster and retailer with coffee bars in Chicago, Los Angeles and New York; and Stumptown Coffee Roasters, a roaster and retailer with cafes in New York, Seattle, Los Angeles, New Orleans and Portland, Ore. It all bodes well for consumers, who can count on having even broader access to increasingly higher-quality coffee and tea served in increasingly pleasant sur- roundings — as long as they're willing to pay increasingly higher prices for them. Jesse Jacobs opened his first Samovar Tea Lounge in San Francisco 14 years ago, sensing that the time was right to introduce a tea-focused concept in the wake of the specialty coffee boom. He now operates two locations. The original, 2,000-square-foot unit in the downtown Yerba Buena Gardens neighborhood offers a full tea and cafe menu in a comfortable space. A sister concept, Samovar Tea Bar, opened in 2014 in the Mission district. That 500-square-foot unit provides a much more streamlined tea menu, limited food options and an experience that, while elevated, is geared to takeout sales. A third unit, a full-service, 5,000-square-foot Samovar Tea Lounge, is slated to open in February in the interna- tional terminal at San Francisco Interna- tional Airport, and additional units, likely Samovar Reads the Tea Leaves The smaller, takeout-oriented Samovar Tea Bar com- bines salvaged wood, stone, plaster, metal and glass to create what founder Jesse Jacobs calls a "future craft" aesthetic and a beautiful backdrop for tea. Photo courtesy of Cesar Rubio

Articles in this issue

Links on this page

Archives of this issue

view archives of Restaurant Development & Design - January-February 2017