{Restaurant Review} THE MILL Works

The Mill opens Tampa location

A recent visit to The Mill in Tampa exposed a new and worthy dining experience in south Tampa. The Mill is housed in the space previously occupied by Ceviche and after a lengthy renovation the space is large and open, full of texture and décor drawn from nature. They have kept the large, covered dining patio but they’ve put their own stamp on it with the installation of a large, functioning water wheel where the fountain used to be.

Open for dinner and weekend brunch, The Mill offers a menu of imaginative delights that you won’t find at many other Tampa restaurants. There is a distinctive southern flair (sweet pickle brined fried chicken and apple cider sorghum braised pork belly) as well as European-inspired fare (grilled avocado panzanella, bourbon ajo dulce triggerfish and a succulent charcuterie offering). The Vegetable Charcuterie has an impressive list of delights including pastrami cauliflower and roasted turnip gratin dauphinoise to name a few.

There are many dishes that I have put on my “must try” list including the fork tender Rib-eye (grilled or Pittsburgh finished with blue cheese butter), the Dueling Duck, Diver Scallops and the cider-braised Mussels. They also offer less-obvious cuts such as ostrich and bison. Oh, yes. Please.

The Meatloaf Wellington was more of a miss than a hit due to the soggy crust and bland cheese sauce. Seemed to be a case of trying too hard. However, the Heirloom Watercress salad was fabulously satisfying and the careful preparation was spot on.

A strong craft cocktail list and half a dozen intriguing desserts round out a menu that clearly reveals a creative team with a sound instinct for unusual pairings and inventive reimaginings.

Service was attentive and our “to-go” bag was gifted with a couple of perfect oatmeal raison cookies. Aaahhh…sweet!

Find The Mill at 2500 W. Azeele St, Tampa, 33609

813.603.8786

www.themillrestaurants.com

themillst@themillrestaurants.com

Elizabeth Fendrick

{Restaurant Review} Lucky Dill – Tampa, FL

Lucky Dill - Westshore

Noah’s Eat – Lucky Dill – Get (Over) Stuffed

So, I developed my taste for deli food as a youngster being I spent my early years on the south shore of Long Island, a stones throw from The Big Apple.  To say the food was authentic would be a colossal understatement. I make my home in northern Florida now, and I’m still astonished that there isn’t even a semi-authentic deli within 100 miles! Fortunately I travel quite a bit and recently even made the pilgrimage back to NYC where I took in all my favorite cuisines….one being Ben’s Kosher Deli on 38th St. This is relevant because you need to know my standards are pretty high! I also recently took one of my frequent trips to the Tampa Bay area, slipped off of I-275 in the Westshore area and came upon The Lucky Dill Deli. Perhaps the pastrami was wafting my way! They bill themselves as “Home of the Sandwich That Ate Brooklyn,” and let me tell you the size of this sandwich did not disappoint…. every bit the three fisted size of a Katz or Carnegie Deli! The menu is very extensive, with many more items “coming soon.” It goes far beyond the usual deli fare, including burgers, wraps, chickwiches, wings and more.  More importantly, they have the core menu items that any real deli should have… giant sandwiches, noshes, soups, salads, and even the staple, Dr. Brown’s Soda!

I dug in on a straight up, hot corned beef on rye, with mustard only. With Ben’s still fresh on my mind, the competition was high, and this baby was up to the challenge. First it was massive, but more importantly it was delicious, just the right combination of lean and fat. My buddy opted for The Rachel, and The Dill has an extensive list of Reuben’s as well, even one that pays homage to the local Cuban. The Reuben was every bit as good (and big) as my corned beef.  Capped off with a Dr. Brown, this LI kid was feeling pretty satisfied!

It may not have the sights, sounds and smells of NYC deli, but The Lucky Dill puts out a mean deli sandwich!

{New Restaurant} Brass Bowl – St Petersburg, FL

St Petersburg, FL – The highly anticipated grand opening of the Brass Bowl Kitchen & Juicery at 656 Central ave, premiered on April 17 to a clamoring public. The Brass Bowl aims to bring gourmet, flavorful and healthy dishes to the community in a no-fuss take out setting. There’s also a huge emphasis on using locally sourced ingredients for their seasonal menu items. The Brass Bowl offers a creative menu full of innovative fusions such as the unrolled sushi bowl, pad thai with zucchini noodles, and 24 hr sous vide hanger steak.

The owner Robert Newhart and executive chef Jason Gordon, shared a vision to bring a high class gourmet experience with a health conscious frame of mind. Owner Newhart has had a long struggle with weight in the past and chef Gordon has specialized in crafting healthy, delicious cuisine throughout his career. These two brains are behind the vision and success at the Brass Bowl Kitchen & Juicery.

Maximizing your Restaurant Real Estate Space

coffee shop coworking

Walk into any cafe these days and you’ll most likely be greeted by the sound of patrons tapping away at laptops, creating the next big thing.  Millennials, side-hustlers, startups and freelancers are turning trendy local coffee shops into offices. But hipster coffee spots with cold brew on tap aren’t the only places that can capitalize on this trend. Almost any restaurant can hop onboard the co-working train by partnering with sites like Kettlespace and Spacious. These sites help remote employees find coworking or meeting room space to rent in their areas.

The idea is that restaurants can rent out their space to digital nomads to generate revenue after hours or at slow times.  Employees pay a monthly membership fee to the sites and participating restaurants receive a cut of those fees.

Transforming your restaurant real estate into a co-working space isn’t just a way to bring in extra revenue- it can also be a part of your marketing mix. You may become the new favorite dinner spot among employees who discover you via the co-working networks.

If you haven’t yet leased a space for your restaurant, you may want to consider looking for features that would make your eatery an ideal co-working space. Spacious offers these guidelines for their spaces:

  • Closed for lunch
  • Gorgeous interior with natural light
  • Seating for at least 100 (ideally more)
  • Street level access

For example, if you open at 5pm for dinner, you will have a good window of time for workers to come in. It also helps to have a private dining room.

The most important features are the amount of space you have and the aesthetic appeal of your restaurant. Spacious and Kettlespace take care of the rest. The companies provide coffee, tea, snacks, and even power strips for your working patrons.

So why not make the most of your space? Sign up to become the next best co-working hotspot!

 

 

 

Introduction – Rita’s Franchisee

Restaurant franchisee

We caught up with Humza Chowdhry, an entrepreneur who, along with his wife, Annie, operates several Rita’s Italian Ice units in California.  He shared their restaurant franchising journey with us:

RRE: What are your professional backgrounds?

Humza: I’m a structural engineer and general contractor. (He founded H.C. Structural Engineering). Annie is a high school counselor.

RRE: How did you find out about Rita’s?

We learned about Rita’s after trying it down in Southern California.

RRE: What got you interested in Rita’s?

The taste, quality and uniqueness of the product.

RRE: How did you decide to purchase a franchise?

We fell in love with the concept, sold our home, and dove right in.

RRE: How many units do you operate?

We operate five units across California.

RRE: Where is Rita’s currently looking to expand?

Las Vegas, Nevada and Ventura County

RRE: How do you go about finding locations? Do you use a  commercial real estate broker?

We have a mix of software and use of brokers to help identify potential markets which would follow our successful store trends.

To find out more about owning a Rita’s Italian Ice store, visit www.ownaritas.com

Fresh Kitchen {Restaurant Review}

Fresh Kitchen - Review

Noah’s Eat  Review- Fresh Kitchen- Great. Food. Fast.

Fresh Kitchen - Tampa Being that local and national restaurant icons Hugo’s and Bern’s Steak House are located on Howard Ave in Tampa, when you choose to open your first restaurant on this same hallowed street, you better have your food act together! And when you aspire to healthy food, that tastes great, and is served fast? Well usually you pick two of those three! When Fresh Kitchen bought that hip building on Howard in 2012 and set up shop, they got all three right.

For starters, the building itself is very cool! The ordering process is cafeteria like, but most cafeterias don’t have food approaching this level of variety or flavor with a staff that’s totally engaged.  You order your bowl, depending on size and how hungry you are, starting with Bases, which range from varieties of rice all the way to kale slaw.  Next are the Roasted Veggies, from a local seasonal veggie to sesame green beans. Then, choose you protein (including tofu!), all hormone and anti-biotic free, varieties of chicken, tuna, steak. Lastly, Sauce It Up, from creamy white ginger to coconut sriracha. There is also an amazing variety of Add-Ons like bean and corn salsa and pesto tomato salad, along with a great selection of homemade teas and pressed juices.

I had a Six Bowl, 2 bases, 2 proteins, 2 veggies and one sauce.  Going the lower carb route, I got the spinach salad, kale slaw, basil mushrooms, and bean and corn salsa. These all added to an amazingly complex flavor together in that bowl. The marinated herb grilled steak was both tender and delicious, and the grilled chicken had just the right amount braised BBQ flavor, complemented with the coconut sriracha sauce! My wife switched out the spinach for the Parmesan broccoli and the steak for the baked almond chicken. Halfway through we swapped bowls because they were both so off the chain delicious!

Lucky for everyone, Fresh Kitchen is now expanding through out Florida, reaching as far south as Boca now. FK really delivers on a promise of fresh, delicious, nutritious, imaginative and fast. Truly fast food re-imagined.

The Artisans of Chicken – Restaurant Opening

Sarasota, Fl. – The Daily Bird will be the top-spot for all things poultry. Their menu includes everything from scrumptious fried chicken baskets to burgers, salads, and even sandwiches. You can also indulge your sweet tooth with their daily handmade pies containing fresh, seasonal fruit.

All the chicken is locally sourced from Springer Mountain Farms, known for their top quality chicken. They are fed a nutritious diet of pesticide-free, American-grown corn. This ensures that the chickens will not contain any traces of hormones, steroids, or antibiotics.

This will be the newest addition to the successful Caragiulo restaurant family, which has brought us many notable restaurant establishments such as Caragiulo’s Italian American, Veronica Fish & Oyster, and Owen’s Fish Camp. The Daily Bird at 1534 State Street, will be set to open soon!

Business Plans are Important When Acquiring the Right Real Estate – Here’s why!

restaurant business plan for real estate

You have a phenomenal idea for a new restaurant. You’ve perfected your recipes, designed your concept  and now you’re ready to lease the perfect space in which to make your dream a reality. But it isn’t as simple as handing over cash and signing paperwork. Landlords won’t let just any new business concept set up shop in their plazas. You have to pitch your restaurant idea to them so that they can decide whether or not it appeals to the market they are reaching and whether or not it will provide value to the retail space. The best way to pitch your concept is to formulate a business plan. It is the most widely used genre in business settings and an invaluable tool to have as an entrepreneur.

Here is a comprehensive template for creating a restaurant business plan. You can create a word document or a PowerPoint to display this information.

Concept Description

Begin by describing what it is you are offering at your restaurant – what type of food will you serve? Will it be a fast-food type of establishment, a casual sit-down eatery, or a fine dining experience?

Customer Type

Think about the demographics of the customers that shop in the plaza in which you are seeking to rent.  Why are they choosing this restaurant? (i.e. to drink and socialize…experience fine food…or unique coffee)?  What is their household income level? Their age bracket?

In addition, what will be the heaviest traffic time for customers (breakfast, happy hour, lunch, etc.)?

Sample Menu

Even if it isn’t artfully created by a graphic designer yet, provide the landlord with a rough draft of what your menu will look like so they can gain an even better understanding of the type of establishment you are opening.

Management Team Bios

Give a face to the people behind the concept. Who are they? What are their professional backgrounds? What unique skills are they bringing to your team? This will help build credibility and trust.

What type of improvements will be made to the property?

Get specific about the modifications you will be making to the building so that the landlord is aware in advance. Are you installing a grease trap and hood? Implementing an elegant interior design that requires a lot of painting, light fixtures, etc.? There may be some changes you need to make that they do not approve of, so it is best to be upfront about everything.

Market overview and why your concept will work

Do some research and find out what the market for your particular offerings looks like. Is it growing? Is there a demand? Use sites like IBISWorld, Upserve and Toast  to find the trends and market information. Then, based on your findings, explain how your concept addresses a need or gap in the market and why you have a unique value proposition that will lead your business to be successful.

Other locations?If you have a franchise or are looking to open multiple locations (or already have), mention that. If your other locations or planned locations are in close proximity to the space you are trying to lease, that may create an issue.

Business structure

Explain the hierarchy of your business. Who will be signing the paperwork? Whose name will be on the lease? What are your team members’ titles? Is it a partnership?

Financials

Where is the money coming from? What are your reserves? Do you have investors? Are you investing your own personal funds into the restaurant? Have your crowd-sourced funds? Be transparent about your financials so that the landlord knows they can trust you to keep up with your payments.

For this section, you may want to seek assistance from an accountant. Include documents such as a budget and profit and loss statement for the first five years of operation.

Your business plan doesn’t have to be a ten-page essay. Keep it simple and to the point so that the landlord knows exactly what your restaurant will be and how you will make it happen. Your business plan could be the difference between landing your dream restaurant real estate space and losing out on it.

{Review} Noah’s Eat: La Teresita – Legendary Cuban

la teresita restaurant review Tampa

Around the time CB radios were reaching their peak of fame, the Capdevila family founded this taste of home from which they emigrated during the rise of Fidel Castro. Not far from “Malfunction Junction”, as CB chatter called the Intersection of 1-4 and 1-275, La Terisita was born in 1972 as a grocery store on Columbus Drive in “Cigar City,” also a reference to Tampa’s heritage with the Cuban culture. The thread of political significance has endured as the restaurant has hosted the likes of George W. Bush and Al Gore!

Politics and trucker lingo aside, La Terisita is as authentic and delicious as any restaurant can be, Cuban or otherwise.  There are three distinct aspects to the place; the full sit down experience, an old school lunch counter and even a take-out wing in the back. Full disclosure, I love Cuban food and I’ve been eating it in Tampa even before La Teresita opened, but LT does it with a real family feel. This is why I always pick up a Cuban sandwich from LT and bring it to my Mom any time I visit Tampa! Their ropa vieja and palomilla are absolutely amazing, especially when accompanied with a bowl of the Spanish bean soup and some plantains.  Made even more divine when topped off with some flan and café con leche. Oh, and did I mention the prices? Well, it reminds me of traveling in the Asturias region of Spain (who populated much of Cuba!), where the cost of the amazingly prepared meal seems to be the same as the cost of the actual ingredients! From Havana, to Miami, to Tampa, nobody does it better than the restaurant La Teresita. Do yourself a favor and take a trip to a place where tradition and flavor live.

Restaurants Can Still Earn Revenue without the Restraints of Fixed Real Estate

restaurant catering off site

If you own a restaurant or food service business that gives you the opportunity to offer catering services, there are virtually no limits to the number and types of events you can attend. You just have to be willing to think outside the box….and away from from your fixed restaurant real estate location.  

Rita’s Italian Ice of San Jose provides a stellar example of how a franchise can maximize their catering revenue. Shortly after opening the brick and mortar location, the owners sought community events at which to bring their food truck or set up a booth. But instead of limiting their options to events that were actively seeking food vendors, such as food festivals, they subscribed to the philosophy of “If you don’t ask, you’ll never know.”

The marketing team reached out to even the most unlikely events such as a dog festival and a vegan festival to see if the organizers would like to add a food truck to the event.

Here are just a few examples of events they have attended:

  • Bark in the Park

You might not think people food has any place at a festival for dogs and dog lovers, but this festival accepted a small number of vendors for the “human food” section. Numerous cities around the country host this event, so just Google “Bark in the Park” and see if you can find a festival near you.

  • Vegan festival

Many major cities host annual vegan festivals. Even if you are not an all-vegan establishment, bring what menu items you have that are vegan so that you do not miss out on the money-making opportunity. Being a vendor at a vegan festival will also help you reach a new customer segment who may not otherwise visit your restaurant.

  • Italian Festival

Is your food associated with a certain culture? Rita’s Italian Ice had no problem booking a spot at the local Italian festival (I mean, it’s in the name!), but if, for example, you are a boba tea franchise, you could look for local Taiwanese festival or partner with a Taiwanese Student Association event at a local college.

  • Night Market

Night markets are becoming increasingly more popular. They are basically farmer’s markets- only they are held at night and are usually more entertaining. There usually aren’t too many limits as to what you can sell, so they are ideal events for almost any type of restaurant concept.

  • Farmer’s Markets

Most farmers markets allow restaurant vendors, but be aware that some markets only allow you to buy a stall if you agree to commit to selling every week for several months.

  • Flea Markets

Many local flea markets also have a food section. Again, like the farmer’s markets, there may be a commitment clause when you apply to be a vendor, so be careful that you don’t sign up for something you cannot follow through with.

No matter what type of event is going on in your city, chances are they might be open to having you as a food vendor. It never hurts to ask, even if you don’t think your offerings are aligned with their event theme. For example, at the Mushroom Mardi Gras in Morgan Hill, California, not all of the vendors are mushroom-based; there is typical fair food like funnel cake and shaved ice. However, on the other hand, some very niche festivals like bacon festivals sometimes require you to sell bacon products (Can you easily modify an existing menu item to include bacon just for the event?).

To find events in your area, check out Eventbrite, your city calendar, Facebook, Eventful, Craigslist, Nextdoor, and your local newspapers.

Tips:

  • Look at past events to do a quick analysis to see what kind of vendors they have had or are missing.
  • Apply early, spots at popular events fill up fast.
  • Market your services to the event organizer by clearly explaining why having your business at the event would be beneficial- especially if there isn’t a clear connection between your product and their event.
  • Estimate your ROI. If the event doesn’t have a successful track record or is brand-new and charging high vendor fees, it may not be worth it.
  • Know what equipment you would need, such as electricity.
  • Have any necessary insurance forms/permits readily available.
  • Share the event on social media
  • Keep in touch with the event organizers after the event. You might be able to score priority sign up for the next year!