The top-five specials on today’s plate include a new venture in Atlanta from a noted chef, a New Jersey landmark keeps innovating and how McDonald’s celebrates Canada. Send news items of interest to Modern Restaurant Management (MRM) magazine’s Barbara Castiglia at email@example.com.
Hugh Acheson Plans New Atlanta Concept
James Beard Foundation Award-winning chef and author Hugh Acheson will open his eighth restaurant – Achie’s – within The Omni Hotel at The Battery Atlanta. Achie’s will provide Southern-inspired fare featuring breakfast, lunch and dinner menus that offer a variety of dishes that emphasize quality-sourced ingredients.
“Chef Acheson is one of the best in the business and we know his storied career, inventive mix of culinary style and fresh approach to Southern food will produce an unforgettable dining experience at Achie’s,” said Ramon Reyes, general manager of the Omni Hotel at The Battery Atlanta. “Together, we worked to purposefully develop a restaurant that we know our guests will enjoy – a fine dining culinary feast that still feels decidedly down-home, served with the sophistication and southern hospitality both Hugh and Omni are known for.”
“Achie’s will offer two things very dear to my heart – delicious coffee and spectacular views of some fine baseball, so fans will feel like they are right in the action,” said Acheson. “I am thrilled to be at The Battery Atlanta with Achie’s, which will serve as a great place for guests and locals to visit from early morning to late night to enjoy exceptional service, and fresh, seasonal food.”
Achie’s will be Acheson’s third concept at The Battery Atlanta, joining First & Third Hot Dog and Sausage Shack, as well as his consultation on the opening of Punch Bowl Social, which will open late 2017. Additional culinary offerings at the hotel will include a lobby wine bar and café, along with the hotel’s sophisticated rooftop pool bar and grill, complete with spectacular views of SunTrust Park.
Opening in early 2018, the Omni Hotel at The Battery Atlanta will serve as a cornerstone of the mixed-use community adjacent to SunTrust Park, home of the Atlanta Braves. The property will feature 16 floors, 264 guest rooms inclusive of 28 suites, more than 20,000 square feet of indoor and outdoor meeting space, and Achie’s, the hotel’s signature restaurant.
Chef Acheson is chef/partner of Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurants Empire State South, First & Third Hot Dog & Sausage Stand, and coffee shop Spiller Park Coffee.
Artisanal Baking Art Film
As part of its 10th anniversary celebration, Boulart produced a video to capture their transparent and innovative approach to artisanal baking. The industrial artisanal bakery, takes pride in the investment they have made in their state-of-the-art, automated production facility, as showcased in the video, said Michel Saillant, President and Founder of Boulart.
As part of the “new industrial generation,” Boulart uses custom machines to replicate the hand-made work of an artisan.
When developing the concept for the company video, Saillant wanted to extend this dedication to visual innovation and approached fashion photographer, John Londoño, to shoot the video.
“In order to stay true to a vision, you have to be able to say no,” Saillant said. “And as Boulart is privately owned, we have the freedom to do so. We don’t conform to industry standards, we set new ones. By doing less and mastering a specific craft, we’re the best at what we do. We are committed to providing quality products and standing by our unique business model, all by saying No. No compromise, no cutting corners.”
Boulart was the first in North America to make the Ciabatta Baguette. This innovation, also demonstrated in the new corporate video, has led Boulart to win three FABI Awards this year by the National Restaurant Association.
Left Turn for Stage Left Steak
On the occasion of Stage Left’s 25th anniversary, owners Francis Schott and Mark Pascal have taken their restaurant in a new direction: redefining the brand as Stage Left Steak: A Contemporary American Steakhouse.
“In May of 1992, Stage Left: An American Cafe began serving market driven, contemporary American cuisine,” noted Pascal. “In 2000, following an expansion and renovation, the name evolved into Stage Left Restaurant. In 2017, after another renovation, we continue to evolve.”
Added Schott, “We’re changing the focus, but not making a sharp turn. Because we have always focused on the best of the best — and because our wood-burning grill is so fantastic — we’ve been selling a huge amount of steak for years. And of course, our famous Stage Left Burger is legendary.”
Pascal calls the rebrand “a steakhouse with 2017 sensibilities.”
“We believe that all the philosophies of running an ingredient-driven, seasonal restaurant are ready to take over the last bastion of ‘old-school’ venues, the steakhouse,” he said. “We’ve been planning these moves for a long time. We did renovations in summer 2016 with this in mind.”
In addition, a new online wine shop, StageLeftWineShop.com, went live last month.
While the wine list at Stage Left offers close to 1,000 selections, the online retail store will present a well-curated list of unusual wines and exceptional values, fewer than a hundred selections.
“We’re not looking to be encyclopedic,” explained Schott. “We’re selling gems that may not be so easy to find. That doesn’t necessarily mean expensive. But at whatever price point, these are wines that will make you say, ‘Wow!'”
Carol Dover Honored with Beacon Award
Carol Dover, President and Chief Executive Officer of the Florida Restaurant and Lodging Association, was selected as the 2017 Florida Restaurant & Lodging Show Beacon Award Honoree. The award was created to recognize a woman leader who has truly served as a Beacon to the industry through their leadership, contributions and inspiration.
Dover has served as President/CEO of the more than 10,000 member Florida Restaurant and Lodging Association (FRLA) since July of 1995. She is a professional association manager, a lobbyist, a former government insider, and a Florida State University Dedman School of Hospitality graduate with a degree in Hotel and Restaurant Management.
“The Foodservice Council for Women is dedicated to recognizing the talented women in this industry. Women like Carol Dover bring innovation and exceptional leadership to the field,” said Kathleen Wood, Founder, The Foodservice Council for Women. “We are proud to present Carol Dover the Beacon Award.”
As the FRLA’s President/CEO, Dover works to protect, educate, and promote the diverse interests of Florida’s hospitality industry before the Florida Legislature and lobbying against unfair government regulation. The industry represents a $108.8 billion industry, $11.3 billion in local and state tax revenue, and nearly 1.4 million employees, making it the state’s number one industry. Dover also serves as a member of the Board of Directors for the National Restaurant Association, Council of State Restaurant Associations, International Society of Hotel Association Executives, VISIT FLORIDA, Florida State University College of Business Board of Governors, Florida TaxWatch and the Florida Agriculture Center and Horse Park.
“The Beacon Award presentation is an important part of the Florida Restaurant & Lodging Show, recognizing and celebrating the outstanding achievements of our colleagues is our opportunity to promote diversity and ingenuity in the industry,” added Tom Loughran, Event Director. “Carol’s efforts to advocate for the hospitality and tourism industries in Florida are unmatched and deliver far-reaching benefits to restaurant and lodging owners and operators across the state. We whole-heartedly agree with the Foodservice Council for Women’s nomination — there was no better leader to honor this year.”
Next month, the Florida Restaurant & Lodging Show will offer dozens of special events, world class culinary competitions, 30 free education sessions which are part of the Ferdinand Foodservice Forum and over 450 exhibiting companies offering the news products and services as well as the Food Trend Experience; Beer, Wine & Spirits Pavilion; Rapid Fire Challenge, ACF Culinary Arts Competitions, and much more. For additional information about the Show, click here.
Unique Golden Anniversary Present
This year marks McDonald’s Canada’s 50th anniversary and to celebrate the iconic brand is offering Canadians a special gift: 67¢ hamburgers. On Wednesday, Aug. 16 from 11 a.m. to 7 p.m. specially priced hamburgers will be available in McDonald’s® restaurants across the country.
McDonald’s Canada is hosting special events in three restaurants across the country to celebrate brand excitement from coast to coast. The restaurants are located in Calgary (the first restaurant in Alberta), London (the first restaurant in Eastern Canada) and Dartmouth (the first restaurant in Nova Scotia). These events will feature nostalgic decorations, classic images over the past 50 years, as well as attendance by local dignitaries and special VIPs – potentially Ronald McDonald® himself.
“It’s amazing to think that a single BC location that started in 1967 has grown to over 1,400 restaurants across Canada,” said John Betts, President and CEO, McDonald’s Canada. “This is a true testament to what the passion, spirit and support of guests, franchisees and employees can do. Looking ahead, we’re excited about our future and continuing to share special moments, like today, with Canadians from coast to coast.”
- McDonald’s Canada serves close to three million guests every day
- McDonald’s Canada is the second market to open after the U.S.
- 1977, the first Canadian Drive-Thru opened in Regina
- 1977, the first McHappy Day® was held by Founder George Cohon
- 1995, the first McFlurry® was created by franchisee Ron McLellan in Bathurst, New Brunswick
- 2011, the launch of McCafé®
- 2017, McDonald’s has served more than 177 million cups of coffee
Guests are encouraged to share their favorite McDonald’s moments online from the past 50 years using #McDonalds50th.