Leaders from six of Nation’s Restaurant News’ 2018 Breakout Brands came together on Twitter this week to discuss their emerging restaurant concepts. Editor-in-chief Jenna Telesca moderated the discussion.
See the highlights of the conversations below, and read the rest at #NRNChats on Twitter.
We have six Breakout Brands joining us: @canerosso, @SnowdaysNYC, @TTWDenver, @CurryUpNow, @empanada_maria and @souvla. You can read more about everyone here: https://t.co/8cHK5hgAaL #NRNChats #NRNBreakoutBrands pic.twitter.com/llmuG8e9FZ
— Restaurant News (@NRNonline) April 18, 2018
Our concentration is street tacos! We take traditional ingredients and cooking styles and put a modern twist on it for today's industry. Although, food is our foundation it is our goal to exceed our guest (and staff expectations)! #NRNChats
— TacosTequilaWhiskey (@TTWDenver) April 18, 2018
A#To begin with, we consider that we were the first to market --first to the craft casual market-- with our chain of #artisanal #empanadas. We also credit our secret sauce –our culture of #Buena #Onda ( “Good Vibe”). That is the core of our corporate culture and brand #NRNchats
— MARIA EMPANADA (@empanada_maria) April 18, 2018
#A We do something truly unique and special. All of our recipes were personally developed and are proprietary to Snowdays. Other brands in this space use powdered milk and syrups. Snowdays uses fresh local dairy with quality ingredients for all of our shaved cream. #NRNchats
— Snowdays (@SnowdaysNYC) April 18, 2018
We didn’t want to bastardize #IndianFood. The food at its core has to be authentic. Had to be different to what people were used to. #NRNChats
— Curry Up Now (@CurryUpNow) April 18, 2018
A#First of all, we make 100% traditional empanadas --made by hand, folded by hand, and with traditional ingredients. We're among the few #empanada makers who have not industrialized the production of our empanadas. We do everything to maintain the art form.#NRNchats
— MARIA EMPANADA (@empanada_maria) April 18, 2018
Hi all. It sounds like authenticity is important to many of your restaurant brands, but so is having a unique customer experience. How do you balance the two?@canerosso, @SnowdaysNYC, @TTWDenver, @CurryUpNow, @empanada_maria and @souvla #nrnchats
— Jenna Telesca (@JennaTelesca) April 18, 2018
I think that can come naturally as long as you're laser focused on your brand and what makes it special. It's easy to get distracted, but having the discipline to stay true to your brand and the experience is key. #nrnchats
— Souvla (@souvla) April 18, 2018
With our food, branding & interiors, we try and cover all sensory bases with our guests. Yes, authenticity is important as I stated earlier, but we had to figure out how to get people to buy into burritos and tacos #NRNChats
— Curry Up Now (@CurryUpNow) April 18, 2018
Our niche is putting a modern twist on the 'street taco'. That being said we utilize that twist to keep our guest engaged and coming back to see what we'll do next. Our approach is attentive but in a casual way. #NRNChats
— TacosTequilaWhiskey (@TTWDenver) April 18, 2018
We are VERY active on social media - facebook, twitter and Instagram (go follow us for food porn and comedy gold). We try to give people a glimpse into the day in the life of a restaurant. #NRNChats
— Cane Rosso (@canerosso) April 18, 2018
