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CHARLIE & JOE'S AT LOVE STREET


and a selection of regional wines. Topside, a rooftop lounge, offers tropical tiki concoctions, signature drinks, local beers and regional wines. The menu is comprised of small plates, charcuterie and a selection of skewered offerings cooked over a charcoal- fired robata grill. The cost of the foodservice portion of the


project was $825,000 for the east restaurants (Lucky Shuck Oyster Bar, Taphouse, The Tacklebox) and $720,000 for the west units (BEACON and the rooftop Topside at the BEACON bar).


Clockwise from top left: The Tacklebox boutique seafood market; The Lucky Shuck raw bar; wood-fired


cooking in the kitchen of BEACON; Topside, a rooftop lounge offering signature drinks and small plates


Focus on the solution Jeffrey J Collins, president of Collins Development Company in Jupiter, started working on Love Street in March 2013 with feasibility studies and financial analyses, followed by a four-year entitlement process for a total six years of preconstruction efforts. “We went through multiple design/layout renditions as we balanced the requirements of the various jurisdictions, the residents’ wishes, and the market,” he says. Managing four concepts in a single location is “a juggling act,” Collins explains. “We had multiple contractors and multiple deliveries every day, so the logistics of where to put everything was a challenge. I remember one day we moved everything from one restaurant to another so we could complete the floors.” Establishing the necessary infrastructure to maximize economies of scale and operational efficiencies among the multiple concepts was crucial, according to Stephen Asprinio of New York City-based SA Hospitality Enterprises, who acted as the owner’s representative. “This can be achieved through the implementation of technological platforms with regard to streamlining purchasing/procurement, labor cross- utilization, COGS analytics, integrated POS, and perpetual inventory management.” The primary challenge on the project was there are “so many concepts in such little space,” explains Stilwell. “You have a very small back-of-house and several concepts in two little buildings. It gets a bit tricky.”


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THE AMERICAS


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