Foodservice Equipment & Supplies

JAN 2018

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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72 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 facility design p r o j e c t o f t h e m o n t h C aviar & Bananas' fifth and newest location serves as the company's flagship and its model for future restaurants, nearly 10 years after the first store opened in Charleston, S.C., in 2008. "The concept caters literally and figu- ratively to the food and beverage needs of a loyal customer base throughout varying dayparts and formats," says Kris Furniss, who co-owns the concept with his wife Margaret. The two also own the concept's parent company, Furniss & Company LLC, which solely owns Caviar & Bananas. The Nashville, Tenn., location, which sits in a residential apartment complex adjacent to a new Kimpton hotel and other office and residential buildings, offers guests a gour- met market that is sophisticated, casual and flexible. This meets the demands of today's customers who want varying foodservice of- ferings and formats to fit within their busy schedules. The Furniss duo's venture into this concept came about following Kris's experi- ence as general manager at New York City's Dean & DeLuca and Margaret's experience in brand development. "We decided to move south and start our own store, which quickly evolved into a broader concept," Kris says. "As Michael Silverstein so eloquently argued in his book Trading Up: The New American Luxury, customers are willing to pay an accessible premium for products that offer technical, functional and emotional benefits. When comparing the choice of a typical turkey sandwich to 'The Usual' from Caviar & Bananas — roasted turkey, brie, arugula, shaved red onion and house-made apricot- rosemary marmalade on a toasted multigrain bun — guests have proven they are more than willing to pay a buck or two extra for the gourmet experience." The Flagship Store The Caviar & Bananas flagship establish- ment offers more of everything: seating, small plates, wine, coffee drinks, a variety of beer and other beverages on tap and essential pantry items. Additional components that are unique to this location include a more prominent wine and charcuterie experience and table service. Changes to the concept include localized warewashing areas (one in the back of the house and the other behind the Coffee/Wine Bar station), an expanded center work station and a reconfigured salad station and cooking line. "The entire concept is based upon immersing the guest in the food and Coffee/Wine Bar features breakfast in the morning and wine and charcuterie offer- ings later in the day.

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