Foodservice Equipment & Supplies

JUN 2019

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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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 69 Opportunistic Opening 110 Grill actually got its start at another polished-casual opera- tion where co-founder and Chief Operating Ofcer Ryan Dion served as manager. There, Dion met his partner, real estate developer Robert Walker. The two clicked, discussed going into busi- ness together and eventually identied an opportunity that was a perfect match for their combined skill set. "There was an existing restaurant called 110 Grill in Chelmsford, Mass. It was a similar modern-American concept at the time that we saw to have great potential with some updates to the space, menu and operations," Dion says. Dion and Walker took over the restaurant in September 2014, opening their own version of 110 Grill about six months later. During that period, the two redesigned the restaurant to make it approachable and welcoming to all sorts of guests, from a business- person dining on steak during a power lunch to a guy in shorts, sandals and a T-shirt getting a craft beer and a cheeseburger. To that end, 110 Grill locations feature ve different seating areas and various design elements that appeal to different types of people in different situations. With a color palette dened by reds and browns, one of 110 Grill's signature elements is a custom mill- worked horseshoe-shaped bar with an impressive display of liquor and wine bottles at its center. The lounge, lled with hardwood high-top tables and booths, surrounds the bar. Outtted with televisions and warm lighting, this combined space brings a sense of energy and fun to the restaurant. The restaurant's outdoor patio pro- vides a similar relaxed and fun environment. Featuring re pits, tiki torches and hard and soft seating, the patio serves as a natural gathering space for guests and maintains its appeal through the cooler fall months. The restaurant's interior includes more formal areas. The main room fea- tures hardwood booths and tables, includ- ing round six-tops, along with a view into the open kitchen. 110 Grill also offers a private dining area for up to 50 people with sliding glass doors that can transition the private dining space to general seating on Friday and Saturday nights when the restaurant is at its busiest. Headquarters: Westford, Mass. Owners: Ryan Dion and Robert Walker Concept: Upscale casual Segment: Modern American Architect: Julianna Hoch Kitchen supplier: United Restaurant Equipment Kitchen design: United Restaurant Equipment Interior design: JD LaGrasse & Associates Unit count: 22 restaurant locations Size: 5,800 sq. ft.; 180 seats Average check: $25 - $30 per person Real estate: Freestanding, inline and endcap Design highlights: Signature horseshoe bar, large bar lounge, open kitchen, dining room, private dining room and outdoor patio 110 Grill at a Glance Below: The flow of work in 110 Grill sends food from the hot line against the back wall to the front middle assembly station. Opposite: The restaurant's outdoor patio extends the idea of dierent spaces for dierent occasions.

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