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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100 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 because, as Denis puts it, "we're paranoid about food quality." But, she adds, "We are looking into several op- tions. We realize that demand for delivery is a reality so we're working toward that." Takeout business, how- ever, is robust. honeygrow's new mobile app allows customers to order ahead and select a pickup time and location. The app offers functionality that's compa- rable to self-serve kiosks in its restaurants. "It's the same level of customization, the same number of options," Denis says. "It also includes a video game that allows you to collect loyalty points that can be redeemed later for a monetary value toward your meal. And you can save your previous orders, which is helpful given the very high level of customization that we offer. It helps you to recall a go-to stir-fry com- bination or a modified salad order, which helps to speed up the ordering process." In the stores, customers place orders via touchscreen kiosks. Ambassadors are always available to help. "If you're not sure about the technology or if you have a specific question or dietary restriction that you want us to accommodate, they're there to help," Denis says. "And our format is such that you could be placing your order right in front of the person making it. There's sometimes a misperception that ordering on a kiosk is impersonal, but the fact that you have so much access to our team throughout the process brings it back to a personalized level." The concept's average store footprint totals around 2,000 square feet. The proto- type is highly adaptable, but key elements always include easily accessible order kiosks at the service counter and an open kitchen. Most prep and cooking happens in direct view of customers. "People can see their salads and hon- eybar items being created and the wok stoves are in full view. They add a lot of energy and a bit of theater to the entire experience," Denis says. The honeygrow team remains confident that the unique experience the brand offers will continue to fuel its growth, which, at least for the foreseeable future, will be entirely organic. "This is a concept with a lot of room to grow. It's all about immediacy — everyone wants everything on demand — but it's also about quality. Consumers' palates are more discerning and their expectations for food quality are higher than ever," Denis says. "We really pride ourselves on the ultra- high quality of our ingre- dients but also the culinary expertise that goes into our recipe development and train- ing programs to ensure that our food is handled properly and prepared and presented perfectly. We're also really proud of our focus on provid- ing genuine hospitality and our obsession with meeting guests' needs, whether it's al- lergy- or diet-related or just a request for extra sauce on the side. The whole package takes us outside of the traditional fast-casual world and more toward fine dining in terms of service level and food quality." FE&S Proprietary technology platforms are key components of the honeygrow fast-casual experience. All guests input their orders via touchscreen kiosks, with staff ambassadors at the ready to assist if needed. Photo courtesy of honeygrow CUSTOM SALAD OPTIONS START WITH CUSTOM- ERS CHOOSING EITHER LETTUCE, NOODLES OR WHEAT BERRIES AS A BASE, THEN SELECTING FROM A WIDE VARIETY OF ORGANIC AND SEASONAL PRO- DUCE TOPPINGS AND HOUSE- MADE DRESSINGS. 7 EMERGING CHAINS

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