We are all busy these days, on the go like never before. Being as mobile as we are, who has time for a good lunch? Such a dilemma is ours. Thankfully Mighty Meatballs is here to save the day. This brotherly team, armed with grandma’s recipes, brings a whole new meaning to the term power ball. There’s no gamble here, as these cross-culturally infused meatball sliders are instant winners. Urban Eats Consulting Group provided brand positioning, visual brand direction and permitting services.

Challenge: Take an existing sports bar and create a fresh brand story for the new owner without losing the current customer base. Solution: Identify all those aspects of the current operation that appeal to the customer base and make them even better! Introduce value added design features, products and services that enhance the customer’s experience while simultaneously creating a unique brand niche for the new concept. Simmer all ingredients until done and viola! Oceans Sports Bar and Seafood Grill, a Vegas style sports room takes the traditional sports bar to a new level. Urban Eats Consulting Group created the new brand story and implemented supporting brand collateral, menu ideation and interior design revisions.  Click here to see interior design photos.

As a kid, I liked to rummage around attics and closets. Old ones in particular were the best; full of forgotten stuff and remnants from the past…seasoned by time. These nooks of vintage clutter offered escape and solace, a safe space to dream. They connected you to someone, something authentic; a life well lived. Instantly, you belonged and you felt secure knowing that, as cynical as the world was, this place provided respite. Where are they, these safe harbors, now that we are all grown up?

Bars used to be like that I thought. In their heyday, before there was a national chain on every corner, bars were gritty, eclectic and intimate. Every neighborhood had their own, each as different as the ethnic populace it housed. American bars, squared-jawed joints of Genesee Ale and Chesterfield Kings, teak wood chairs, black and white TV’s. You went there to shed the mask, to be part of a community that was familiar and real.

I guess you would call them dive bars today; disheveled and dusty, off the beaten path and forgotten by the masses.

There was a place in Detroit, called the Cloverleaf. Red, pillow tucked upholstery, wood-paneled walls, amber pendants in the corners, bingo on Friday night, looked just like a fraternity house living room. The food was basic and good; greasy New York-style pizza, big juicy burgers, hand cut French fries, and sour pickles. Friday was the fish night. This was the place where life was celebrated, where the locals hung out to commiserate, talk a little politics and watch the lottery draw. First dates, divorces, league championships all unfolded here.

Every town has a local joint. They are the cornerstones of great communities. Bankers and bums side by side in a nonjudgmental setting, it does not get much better than that.

When contrived concepts are created, the human element is tossed out the window. Trends in the Food and Beverage world all point to success for restaurants that offer transparency, variety, experiences, community and all things local. Bottom line, it’s good to be different, fly your own flag and be damn proud of it. Bars and restaurants should really be about giving people an opportunity to express themselves in ways that leave them happy. Cubicles make people sad and agitated; too many cubes in the world.

Announcing a new shared kitchen facility located in Lawrenceville, GA. 24/7 Shared Kitchen is a Department of Agriculture approved shared kitchen space for rent. Perfect for bakers, specialty food producers and dessert production. Reasonable rates are available by the hour or with a monthly membership. Convenient to GA Hwy 120 and 316. If you are interested, please send an email to todd@urbaneats.net  or call 404-484-4588. Hurry, space will go fast!

Food trucks get a makeover and become more compact. It was only a matter of time until one of the Asian car manufacturers put their spin on a food truck. Read this article to find out more!

A mixed bag of ink splot for this week’s blog, so let’s get right to it shall we?

A City Harvest

This Sunday, November 20^th, marks the 1^st of many City Harvest Events hosted by Atlanta’s own India Ramos of Urban Vines.  The eclectic four course dinner – wine pairing features labels crafted in Ms. Ramos’ micro winery located right here in the city!  Now you should be forewarned that an evening spent with India can be extremely spontaneous and adventurous.  So, if you are up for a good time, before the relatives come a knocking for Thanksgiving, get on over to her website and buy some tickets.  Rumor has it that some classy giveaways are available for ticket holders who buy online.

Generation Sell

If you missed this past Sunday New York Times there was an enlightening Op-Ed piece on the Millennial’s, (the population segment born between the late 70’s and early 90’s), and the methods they have adopted to affect social, political and economical change.  Seems those enigmatic twenty and thirty somethings, call them Generation Sell, are using the small business model as a way to define their own generation, while simultaneously transforming our stagnant political and governmental landscape.  “It’s striking,” says author William Deresiewicz, “forty years ago, even 20 years ago, a young person’s first thought, or even second or third thought, was certainly not to start a business. That was selling out — an idea that has rather tellingly disappeared from our vocabulary…The small business is the idealized social form of our time. Our culture hero is not the artist or reformer, not the saint or scientist, but the entrepreneur. (Think of Steve Jobs, our new deity.) Autonomy, adventure, imagination: entrepreneurship comprehends all this and more for us. The characteristic art form of our age may be the business plan.”  To read the whole article click here.

5,000 Mobile Food Units

Ok, I know some of you are sick and tired of food truck articles, but I wanted to quantify the growth of the industry for perspective of where this might all be going.  Some quick background; according to a 2007 U.S. Census Bureau-Statistics of Mobile Food Services report; the U.S. mobile food services industry realized a 35% decline between 2002 and end of year 2007, a $264 million loss.  Fast forward to Los Angeles circa 2008; in the midst of the worst U.S. economic recession, a perfect storm was brewing that ultimately ushered in the modern day mobile food movement.  Mass layoffs put many unemployed in search of new business ventures that could produce quick cash flow solutions without large capital investments.  Concurrently, in the culinary world, the popularity of Asian and Latin street foods were on the rise in major metropolitan areas all across the U.S.  Of the newly unemployed, many were 1^st and 2^nd generation immigrants with deep connections to authentic, ethnic cuisines.  Throw into the mix the communal Gen Y’s who were coming of age with disposable income to spare and voila, the gourmet food truck movement was born.  Where is the industry now?  A good indicator of the current health of the mobile food vending industry can be found by analyzing recent food truck and trailer sales.

According to a recent report from The Atlantic Magazine; “business is so good for food truck manufacturer Armenco that the Spring Valley, California-based company is moving to a new factory this fall, where it expects to double its annual output of the rolling kitchens that have revolutionized urban street food in many U.S. cities in the last few years.  In the last year or so, demand has been so strong that Armenco hasn’t been able to stock enough new chassis to keep up with orders from independent chefs looking to break into the mobile cuisine business.”

So many mobile food vendors are on the streets in New York that the city has exhausted available permits.  It’s estimated that over 5,000 street food vendors inhabit both New York and Los Angeles.  Portland, Oregon estimates close to 650 food carts and Austin, Texas more than 1,620.  Miami, Dallas, Nashville and Philadelphia have significant street food vendor numbers too.  And there are over 20 additional U.S. cities with populations of over 400,000 that are relaxing street vending ordinances and becoming more food truck friendly.  Do the math and strap yourself in because it’s going to be a wild food truck ride!

Check out this article from the Georgia Department of Agriculture that explains how to start a food business, including the facility, food, labels, and licensing.

chow trailers cleveland, GA

Urban Eats Consulting Group is working with Chow Trailers of Cleveland, Georgia to bring you a full service, turnkey gourmet food trailer fabrication service.  Interest in the burgeoning food truck and street food phenomenon is at an all time high, yet entry into this industry can be logistically challenging, time consuming and financially impeding.  Many entrepreneurs, eager to get their concept to market, run into permitting, branding and truck/trailer fabrication roadblocks.  The Urban Eats, Chow Trailer relationship can make the start up process easier to navigate and allow clients to focus on delivering quality products and services.  We offer the following:

• Affordable, Custom Built Food Trailers with Many Sizes and Options Available
• Trailers are Built to Order, Easy Tow Designed, Reliable and Cost Much Less than Trucks!
• Interior Layout and Design
• Equipment Sourcing and Installation
• Concept Development and Branding Direction
• Vehicle Wraps, Graphics, Logos  and Website Logistics
• Menu Ideation and Costing
• Permitting and Licensing Guidance
• Commissary Location Assistance

For a free quote please contact todd@urbaneats.net or call 404-835-7180.

I have consulted with many types of clients in the food and beverage world.  While I have had my fair share of, shall I say, misguided individuals, I have also been privy to some very sharp, smart minded entrepreneurs.  Of the later, I have come to observe some common characteristics that I believe have led all of them to a high level of success.  A person or team that embodies most, or all of the following traits, in my opinion, gives them a leg up on other suitors.

1. They have a great idea.  Notice I did not say, “They have a good idea”.  There are a million good ideas out there, only a few great ones.  A great idea to me makes sense, like a whiff of burning oak on a crisp autumn day…it belongs, dances naturally into the grand scheme. When spoken, a great idea lands with a solid thud; throw a bolder into the lake below and admire its force and impact.  The power of its potential is unquestionable.
2. They are fully committed to their vision.  It’s not if, but how!  In their own mind a successful entrepreneur has already seen how their idea manifests.  The task now is moving the universe the hell out of the way to make it happen. Successful entrepreneurs are masterful problem solvers.  Mr. Banker, stop hording all the money.  Mr. Landlord, do not be so greedy. Mrs. Naysayer, I got no time for you to rain on my parade because I am committed and intentional.
3. Successful entrepreneurs have a feverish appetite to learn, ask questions and put it all out there for everyone to see.  They make themselves vulnerable, self expressed and open minded in a way that engages other people. They research, research, research and pose a lot of what ifs.  A recent client of mine ate hundreds of tacos and got so good at profiling tastes that he could pinpoint spice ingredients in salsas.  “Too much curry, how about more cumin?”, he would say.
4. Taking action is pivotal for an up and coming entrepreneur…stop talking about it and do it!  The key here is what actions to take initially.  That is when a good strategic plan comes in handy to help chart the course.  If you have the next Twinkie then I would be nailing the recipe before I buy the store.  No sense in spending money on assets you do not need right now.  Actually, writing a business plan is a good first action because it forces restaurateurs, who usually act on gut instinct, to answer critical questions regarding their concept.
5. They look for strategic partnerships.  You came into this world solo and you will leave all by yourself too.  In between, however, you will need to build a team if you want to be successful.  How can you leverage your idea?  Who else would benefit from joining the team?  Give away pieces of the project, share the enthusiasm.  Another client of mine developed a live music/special event space in a popular college town.  He partnered with the local university’s music department to book all the music acts in his facility.  The students gained a valuable learning experience; he gained a free booking agent.

While those are some good traits to embody if you want to be a successful restaurateur, it is also important to recognize some scenarios to avoid.  Here are six sure fire ways to blow a lot of money.  If you, or someone you know, has any of the following going on, for the love of Pete, just stop;

1. “Everyone Loves my Cooking so I am Going to Open a Restaurant”
2. “Some Cash Fell out of the sky and it’s Burning a Hole in My Pocket”
3. “Just Retired and Now I need a Trophy Restaurant where I can Drink with my Buddies”
4. “Three Friends Get Together and Decide to Open a Restaurant” (you won’t be friends long)
5. “Husband and Wife Team Always Had a Dream”, (you won’t be married much longer)
6. “Culinary/Chef School Graduate with an Ego”

Nothing says comfort food quite like a home-cooked casserole. They’re quick, tasty and soooo retro…can you say Betty Crocker! Well watch out Atlanta because a group of local entrepreneurs are about to turn your aunt Betty’s casserole on its ear with their modern twist on these iconic classics. Coming to Buckhead is Half Baked Oven-Ready Casseroles. No time to cook doesn’t mean a trip through the fast food drive thru anymore. Just stop in and choose your favorite casserole, take it home, pop it in the oven and presto, it’s dinner for the whole family. Urban Eats Consulting Group provided concept develop expertise, permit logistics and menu ideation.