INDUSTRY NEWS
OPENINGS
Modern Mexican restaurant Leña opened this past summer in the Mount Vernon Triangle neighborhood of Washington, DC The 5,000-square-foot restaurant designed by GTM Architects features leña, or firewood, as a central theme, as well as varied wood accents in the form of sawn tree trunk rounds, rustic beams, a wooden ceiling and walnut-lined cocktail lounge. The project was a new build-out at an existing two-story shell space. GTM designed new interior walls and finishes, two kitchens, new mechanical work, lighting and plumbing, a new entry canopy and awnings, and an exterior patio café. The restaurant’s ample seating includes cozy, leather banquettes lit by handcrafted tasseled chandeliers, all providing guests with a clear view of food being cooked at the wood-burning grill. The expansive dining room accommodates 120 seated guests with an outdoor patio for approximately 80 guests. A private dining room is also available.
The most important meal of the day
According to Nextbite’s National Breakfast Day Survey, 45% of consumers ranked breakfast sandwiches as their favorite morning meal. Other favorites included waffles and French toast (18%), cooked eggs (14%) and breakfast burritos (11%). While in general 39% order breakfast for delivery once a month or more. Men are more likely (44%) than women (37%) to do so. Founded in 2019, Nextbite is a complete virtual restaurant solution for existing restaurants and kitchens, with its HQ in Denver.
Food for thought
Authors Meredith Sandland and Carl Orsbourn recently released Delivering the Digital Restaurant: Your Roadmap to the Future of Food, which explores the world of off-premise food (on-demand food, virtual brands, ghost kitchens), and the massive transformation facing American eateries. Sandland spent two decades in consulting, corporate strategy, and restaurant development and has built over 1,000 restaurants as the Chief Development Officer at Yum! Brands’ Taco Bell. Carl Orsbourn led BP-owned ampm and its billion-dollar grab-and-go food and beverage offering across the brand’s 1,000-plus convenience retail locations, and now leads operations at Kitchen United, a multi-unit shared-kitchen company.
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Expanded small business loans
The White House and the US Small Business Administration (SBA) announced an overhaul to the Economic Injury Disaster Loan (EIDL) program, increasing the loan cap and expanding the ways small business restaurants can use the funds. The changes include an increase in the loan cap amount to $2m, from $500,000, according to the National Restaurant Association. Eligible businesses already in receipt of an EIDL loan at a lower loan cap can apply to increase their loan to the maximum for which they’re eligible, based on the SBA calculation. In addition, EIDL funds can be used to pre-pay business debt, so small business restaurants carrying higher-interest commercial debt, or even credit-card debt acquired over the last year, can use an EIDL to pay outstanding balances in one lump sum.
For more go to
fcsi.org
JOHN COLE PHOTOGRAPHY
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