The team at Urban Eats can help you with the conceptualization, branding and pre-opening development of your Restaurant Project.
We can work with you on:
- Creation of Unique Food & Beverage Concepts that spark trends and capture the imaginations of the people they serve.
- Restaurant Brand Audits & Tune Ups that energize your consumer base and jump start sales.
- Business Plans, Feasibility and Industry Trend Analysis that provide accurate information for optimal decision making.
- Interior Designs that capture the brand story and makes for a total sensory experience.
- Kitchen Designs & Equipment Specification for all sectors within the hospitality industry.
- Strategic Planning and Pre Opening Consulting that guide clients through best practices and towards profitability.
- Mixed Use & Commercial Development Consulting analyzing appropriate restaurant and retail square footage, concept type, layout, space sizing,signage, patio-scapes, waste removal, grease exhaust, noise,parking, pedestrian flows, etc.
Best Little Crawfish Shack in Texas
Just in time for the crawfish season comes C. Diddy’s Crawfish Shack. Dubbed The Best Little Crawfish Shack in Texas, C’Diddy’s uses only the best Crawfish cooked to perfection. You may have had crawfish but, oh lawd, you ‘aint never had C’ Diddy’s. By the way, you can bring your own beer to wash down these little delicacies. Next time you’re in Beaumont stop in and get your self some spicy tails!
Urban Eats Consulting Group, in cooperation with TBG Designs, developed the brand story line and visual graphics. You can just see this logo on a t-shirt, right?
Flanked by two titans of designer speed, Hapeville, GA was bound to find a sense of style. And, what better way to serve the European tastes of Delta and Porsche than to open a Wine Bistro. That is just what the Musetti family has set out to do with Volare Wine & Bistro. Inviting, relaxed and “filled with joy” is the atmosphere you’ll find at Volare. The Musetti’s are a fun loving family; they cook, they celebrate, and they eat amazing food. Join them for lunch, dinner or an artisan snack of cheese and wine. Urban Eats Consulting Group designed Volare’s open Kitchen/Bar and provided equipment specifications and health permit logistics.
Beauty & the Beast: Mixed Use Developments & Restaurants
A square peg in a round hole is how some commercial developers describe the integration of restaurants into their mixed use-residential developments. “Like a bull in a china shop”, was how one developer describe it to me recently. From the design to the operation, restaurants demand significant preparation and consume a great deal of resources in any real estate development. In a mixed use scenario the stakes are even higher because restaurants, given their super-sized infrastructures and extroverted personalities, impact the very thing we hold dear in our choice of abode; quality of life.
If you live in a mixed use community, there is nothing worse than an unwelcome odor, the impeding traffic or the other physical challenges that come with a restaurant’s girth. At the same time we love the idea of having access to a trendy menu just a short walk away. In response, developers have in recent years, implemented new technologies and design strategies to help balance a restaurant’s conveniences with the unpleasant realities of the trash and noise.
But the physicality’s are only one part of this beauty and the beast story. There is an emotional factor too. Restaurants experiment with life’s most passionate essentials. Food, atmosphere and humanity, each personified in its own right, accelerate when scripted together and make for one gregarious character. Unlike the physical impacts however, developers are in much less control of a restaurant’s emotion and the influence it has on their community. Once the fuse is lit…
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Coming soon to Atlanta will be a walk-up and drive-through only Starbucks. Todd Semrau is quoted in the Atlanta Business Chronicle article, Starbucks tests window-only-service concept, by Amy Wenk. Todd says, “It’s an idea that fits nicely with the way people are living.” Also: “No one has time anymore to go in and stand in line…the world is becoming much more mobile.”
Running a restaurant is a lot like fishing; bait the hook, drop your line and wait for the fish to bite. Simple enough, right? Well, if you have the only pole in the fishin’ hole, than “yes”, fire up the skillet because dinner is just a cast away. In reality though, the restaurant world has become a crowded and fiercely competitive place making a good day’s catch harder to come by. With so many lines in the water what’s an angler to do?
Let us ponder this question for a moment. Fish behavior, being fish, has not changed much over the last million years. Instinctively, when they’re hungry, fish eat; usually inhaling whatever wiggly, shiny thing happens upon them. They do not know the difference between a lure and a real fly. If it’s perceived as a solution to their hunger problem, fish bite. The same goes for human beings. When a solution to our need is readily accessible, we bite. Fast food chains bank millions on this theory every day, (more on that idea some other time).
Read More Post a comment (0)By Jessica Alexis – jessica@urbaneats.net
Upon my graduation from SCAD, (Savannah College of Art and Design), I moved to Atlanta for job opportunities in my field of graphic design and advertising. My job search eventually landed a great position and I settled in to a cozy apartment. I knew Atlanta had a lot to offer in general. But, I had no idea it was this vast when it came to food! I like to describe myself as a “foodie;” a person with a particular interest in food. Being new to Atlanta and a foodie, I was excited about the culinary journey that awaited me!
My goal, of course was to try the “hippest” restaurant spots in town but I wasn’t sure how to locate them. Luckily, I realized that my main and best resource for this journey was going to be my iPhone, also known as a smart phone. By now everyone knows that Apple recently released the iOS6 operating system that runs on the iPhone 4S or 5. Included in the iOS6’s newest features is an enhancement for my friend, Siri. Siri not only has the ability to find a restaurant, but she can now even make reservations. It is as easy as the push of a button. When I use Siri, I always find what I’m looking for.
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With a premier in New York, Nintendo rolled out their 10 city Wii U Tour Experience to promote the new Wii U Gaming Console over the summer. At each stop along the way avid gamers, retailers and media were invited to Nintendo’s ultra cool, VIP Wii Lounge where they had an opportunity to be the first to take the sleek, tech savvy Wii U for a spin. Urban Eats Consulting Group was a proud partner of the tour; coordinating an eclectic assortment of food and beverage in each of the 10 cities. On the menu; custom Mario cake pops, handmade chocolate mustaches, tasty Jones Sodas and a variety of gluten free and fruit focused snacks. It was a wild ride and a great success! Click here to preview the You Tube video.
Urban Eats is proud to introduce Fins Sports Lounge and Seafood Grill to the Midtown market. Opening in Fall of 2012 Fins offers a handsome, well appointed interior, large garden patio and a full accompaniment of artisan cocktails, beer and seafood focused dishes. Customers will enjoy watching their favorite sport on Fins’ state of the art AV system or winding down in the sleek subterranean speakeasy. Urban Eats was hired for concept development, interior design and permitting. See more images here.
As human beings, we often fabricate ideas, gain consensus and then mold the resulting agreement into a new reality. Political spin is a great example. This behavior develops early on in our lives. I once attended a horse riding camp as a 12 year old kid. I was the only boy in the class. As the week went on the girl majority coalesced and decided that my new name would be “turd.” What had I done to deserve such vile? What could I do now? The dye had been cast. My verbal push back was met with chants of turdness! I cowered to their evil ways. I did, however win first place in the camp horse show; stuck it to those skinny girls real good, but I am still scarred from the embarrassment of wearing the scarlet “T.” Anyway…let’s move on shall we?
The restaurant world has, in my opinion, fallen prey to this type of behavior; exploiting food into a skewed reality that has all of us titillated. The truth is that some foods needed a new reality; broccoli and kale come to mind. But the expanse of this TV driven food reality is getting out of hand. All these self proclaimed chefs jockeying for the limelight with their epicurean sorcery have complicated what should be a simple and beautiful thing. I mean really, how many more iterations of culinary fusion can be thrust upon a cow before the poor thing folds in upon itself and disappears into a black hole? Have you seen what Red Lobster has done with shrimp? They spread, skewer, butter, salt, cheese, grill, sauce and video the poor things; my goodness, its porn scampi over there.
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The big boys are getting into the food truck business. In an effort to entice students to spend their food dollars on campus, the giants of managed food service; Aramark, Compass and Levy are hopping on the food truck trend. Because off campus dining eats away at their potential profit, the higher education food service providers are always looking for ways to compete with “the street”. Food Trucks, given their innovative and free spirited make up, have been popular with the Gen Y – 20 something crowd. That is a relationship that has perked the interest of managed food services.
According to an August Wall Street Journal article, Aramark is adding nine university run food trucks this fall and Bon Appetit is rolling out five. The corporations are anxiously watching this experiment because, by their very nature the food trucks and the Millennial’s tend to embody an anti establishment attitude. Their fear is that one sniff of a corporate hand in the food truck mix could have the idealistic students running for their favorite off campus indie taco shop.
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