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.

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80 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 and convenient to help them feed their families. That got us brainstorming on a structure for a restaurant model that could bring healthy food to these areas, and the key was to be able to do it at a price point comparable to or even better than fast food." HARMONIOUS PHILOSOPHIES The Everytable concept is unique on several levels, all of which work in concert to achieve the mission of mak- ing good, wholesome food available to everyone. For starters, each loca- tion's menu pricing reflects the neighborhood in which it operates. An entree that sells for $4 in economically depressed South LA might cost $7 or $8 in Santa Monica. "We wanted to price as af- fordably as possible to serve those food deserts, but we also wanted to open in more affluent areas. So we have this beautiful variable-price model where every store is meant to be profitable, just differently profitable," Polk says. "That's the real power and innovation of the model. We're selling delicious, healthy foods and offering an incredible alterna- tive to the usual fast-food or fast-casual meal, and it's faster and costs less. The average meal cooked at home is about $4, so all of a sudden, not only is this a great option versus All menu items, which are prepared and packaged in a remote com- missary kitchen, are displayed in refrigerated cases. Customers who choose to dine in can use microwaves positioned in the front of the house to heat hot plate dishes. 7 EMERGING CHAINS

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