Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/865419

Contents of this Issue

Navigation

Page 75 of 143

74 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 110 GRILL Polished Casual Upstart Plays Nicely in Suburbia F ounded in 2014 in a rehabbed restaurant space on Route 110 in Chelmsford, Mass., 110 Grill will introduce its version of casual-meets-fine dining throughout Massa- chusetts and New Hampshire — possibly beyond — over the new few years. The con- cept's sharply focused vision centers on delivering what the company describes as "modern American cuisine in a trendy, casual atmosphere." The concept's success to date serves as a bit of a thumb in the eye to those who maintain that casual- dining restaurants are a dying breed. 110 Grill's average unit volumes approach $4 million, and the company remains primed for aggres- sive growth. What's more, its upstart success storyline fo- cuses exclusively on suburban and secondary markets. Currently at nine units, four of which opened in 2016, the privately held chain has now hit an expansion stride of one new unit per month. It's a rate that Co- Founder and Chief Operat- ing Officer Ryan Dion feels the company can sustain, at least through much of 2018. New openings for the balance of this year include Massachusetts locations in Fall River, Marlborough and Athol, as well as a Stratum, N.H., site. Additional Mas- sachusetts sites confirmed to open next year include units in Worcester, Maynard and Wrentham. While nothing's definite yet, Dion and his business partner, commercial real estate developer Robert 110 GRILL SNAPSHOT HQ: Westford, Mass. Concept: Polished casual Founded: 2014 No. of Units: 9 Ownership: 110 Grill Management Expansion Markets: Massachusetts, New Hampshire Franchising: No Dayparts: Lunch, dinner, Sunday brunch at some units Average Unit Size: 5,800 square feet, plus 50-seat patio Average Kitchen Size: 1,500-1,700 square feet Average Check: $30 per person Average Unit Volume: $3.8-$4 million Average Unit Cost: $2-$2.5 million ($350,000 for front of the house and equipment) Mission-Critical Equipment: Flattop, charbroiler, fryers 7 EMERGING CHAINS Founded in 2014, 110 Grill's casual- dining concept promises "modern American cuisine in a trendy, casual atmosphere." The chain targets secondary, suburban markets in Massachusetts and New Hampshire. Photos courtesy of 110 Grill

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - SEP 2017