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 91 of 143

90 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 BURTONS GRILL & BAR Boomer-Friendly Concept Kicks Casual Dining Up a Notch B urtons Grill & Bar has been quietly positioning itself for growth over the past few years. It's now poised to make some noise. Armed with a new design prototype, a strong focus on customization and allergen awareness, and a commit- ment to hitting just the right note of culinary innovation to satisfy its Baby Boomer base, the upscale-casual chain is growing its sales and its footprint. President and CEO Kevin Harron, a casual-dining veteran who co-founded the Andover, Mass.-based chain in 2005, says 2018 and 2019 will be pivotal years for the brand as it works to expand in markets from New Hampshire to Florida. Currently at 12 units — 5 in Massachusetts, 3 in Virgin- ia, and 1 each in Connecticut, North Carolina, South Caro- lina and New Hampshire — Burtons will grow to 15 by year's end. New units are opening soon in Boca Raton, Fla.; Shrewsbury, Mass.; and Riverdale Park, Md. "Burtons is going to continue expanding out- side of the Northeast and following a strategy similar to that of a Houston's or a Capital Grille, not putting multiple units in a particular area," Harron says. "We're establishing a base in Florida, opening a unit in Boca Raton in September and we're in negotiations for sites in Naples and Tampa, as well. We feel North Carolina is a good place for us, too. We recently opened in Charlotte and we're looking at sites in the Raleigh-Durham area." Targeting Baby Boomers with a taste for the finer things — and the money to pay for them — Burtons occupies a niche between casual and fine dining. The brand specializes in American cuisine, from classic burgers and hand-cut steaks to fresh seafood, pasta dishes and seasonally inspired chef-driven fare. While a few of the original items remain, Burtons' menu strategy has changed as dining BURTONS GRILL & BAR SNAPSHOT HQ: Andover, Mass. Concept: Upscale casual dining Founded: 2005 No. of Units: 12 Ownership: Burtons Grill LLC Expansion Markets: Mas- sachusetts, New Hampshire, North and South Carolina, Florida Franchising: No Services: Lunch, dinner, takeout, Sunday brunch at some locations Average Unit Size: 6,200 square feet Average Kitchen Size: 2,000 square feet Average Check: $55 Average Unit Volume: $4.1 million Average Unit Cost: $2.7 million Average Kitchen Equipment Package: $340,000 Mission-Critical Equipment: Stone-hearth oven, charbroil- ers, fryers, ranges, refrigera- tion equipment 7 EMERGING CHAINS Burtons specializes in fresh, seasonally inspired food. Photos courtesy of Burtons Grill & Bar

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - SEP 2017