Foodservice Equipment & Supplies

JUL 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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TREND 18 FOODSERVICE EQUIPMENT & SUPPLIES JULY 2019 Dog-Friendly Sites As the pet industry explodes across the country and dog owners pamper their pooches, restaurateurs, hoteliers and more respond by offering dog-friendly patios, complete with water bowls, treats and even pet-focused menus. Dog-Friendly E&S In accordance with health department regulations, dogs must remain outside in venues that serve food, although some bars that do not serve food allow dogs inside. Patio dining serviceware and breakable consider- ations drive the E&S for this category. O Stainless-steel water bowls O Closed-lid contain- ers for treats O Sturdy tables and chairs O Durable glassware or eco-friendly, biodegradable plasticware O Baskets and paper liners for sandwiches | By Amelia Levin | 70% The percentage of U.S. households that include a pet 60% The percentage of U.S. households with at least one dog $72 billion The dollar amount Americans spent on their dogs last year Source: 2017-2018 National Pet Owners Survey, American Pet Products Association Dog-Friendly Chains O Applebee's Some locations go so far as to host periodic Yappy Hours on the patio O Shake Shack Every location oers a dog- friendly menu O Starbucks Dog owners com- monly request a Puppuccino, a little cup of whipped cream, for their pets Source: Concept Close-up: MUTTS Canine Cantina The rst of its kind, the growing multiunit concept MUTTS Canine Cantina in Dallas features not only a dog-friendly, open-air restaurant and (on-leash) patio, but also an on-site, members-only dog park where owners can grab a beer from the side window while watching their pets play. Created in 2013 by Kyle Noonan and Joshua Sepkowitz, MUTTS has been on a more aggressive growth plan since 2017 when Michelle Boggs came on board as managing partner. This growing pet entertain- ment brand recently partnered with Fransmart, a franchise development company that has worked with Five Guys Burgers & Fries and QDOBA Mexican Grill, to expand within Texas. The original two locations are in Dallas and Fort Worth, Texas. The expansion plan includes ve additional locations over the next three years. The assemble-and-ship design of the restaurant makes it easier on franchisees to open up shop. Built in Georgia, the prefab units ship with standard kitchen line equipment. "Even the paper towel dispensers are already hooked on the wall," Boggs says. Patio furniture — picnic tables — are also prespecied. In designing this new prototype, the MUTTS team changed the direction of the restaurant counter and window to face the street in order to encourage more general street trafc. A dog-specic menu features the Doggie Dog — all-beef frank- furter bites — and Pupcicles — bone broth and peanut butter pop- sicles. Though the pupsicles are currently made off-site, Boggs says the team is considering ways to make them on-site. The restaurant uses no glass, instead opting to serve beverages in eco- friendly plastic cups and sandwiches in compostable paper and boats. "We don't want any broken glass when there are dogs around," Boggs says.

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