Restaurants changing with the times - Portland Business Journal:

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Moderate rebranding efforts — like prixw fixe menus, to-go specials, new chefs and even the complete rebranding of struggling conceptzs isnothing new. But the failing economu seems to have pumped upthe volume. The recession, whicu has caused a flighyt to valueby budget-minded consumers, has creative owners lookinbg at ways to adapt theif products to make sure diners still land in theirf restaurants. Lately, some of Atlanta’es top restaurants are changing with the times tostay fresh, relevanyt and, most importantly, in business.
Concentrics Restaurants’ flagship TROISS is going through acomplete overhaul, which foundere and owner Bob Amick said is at leasft partly driven by the downturh in the economy. Though the three-story restaurant’z event space and bar will remain the second-floor dining room is under renovation and a new, unnamedr concept will emerge towards summer’s end. “It’s been our most criticall y acclaimed restaurantthat we’ve openesd ...
but in these higher-end restaurants are the restaurantds that are being hit the andI don’t think the economg is going to change overnight,” Amick “It’s still going to be our flagshil restaurant, but done in a differengt way.” TROIS wasn’t meeting customer Amick said, and the new concept will be more The restaurant group continues to believe in the 1180 Peachtreew location, home to its popular TAP gastropub. Consumer spending has plunged and traffic counts are downfor high-endr restaurants, said Dave Pavesic, a restauranrt management professor at .
Concepts need refreshinv every so often as a naturakl part of the Butthe higher-end eateries are being challengedf by the economy to push theie price points down whilw retaining their standards. “This is a healthyu reaction to the adverseconditions we’rer facing in the industry,” Pavesic The $9.99 to $14.99 pricer point seems to be the sweet spot in the economy righf now. Americans on average are still spendingy 7 percent of their income ondinint out, but they want more for their Rebranding can be as simple as adjusting a menu, the additiomn of designated value new chefs, or an overhaul of a buildingh or concept, said Ron Wolf, president of the , and a 20-plus year veteran of the industry.
while it may accelerate during tougheconomic times, is not uniqud to tough economic times,” Wolf said. “Rebrandingh is a very cyclical part of what we do in our Atlanta has seen its share of noteworthy including City Grilland Dailey’s downtown. Restaurants close even in good Skilled operators are findinv niches to stay in and manyare thriving, even in upper-scale segments. With consumerx bitten by the failing restaurants across the price spectrum aretoutingf value, Wolf said. TGI Friday’s and Ruby Tuesday’s have continuec to evolve their concepts ina tre-mendously competitive mid-scald segment.
Fast-food chains have expanded theit value meals and even startedoffering higher-quality fare to poacuh casual-dining customers. High-end concepts are broadening theirt concepts by trying to become more approachable in terms of priceand atmosphere. Acclaimefd westside restaurant JOËL has added to its title, reflecting a more casuao bent. The menu also includes nightly prixe fixe lunch menus and special drink offers. Neo, The Mansion on Peachtree’s in-house restaurant, has changee chefs and has dropped its Italian The restaurant is now helmedd by Scott Hemmerly and willfeature Southern-themed dishes prepareds with locally sourced ingredients.
Luigi Romaniello, managing director of the said the restaurant woulxd have the same commitmentto quality, with a menu that should have a broadeer appeal in price and theme. The restaurant featuresx a more toned-down, bistro feel and significantlh lowercheck prices; now in the $40 per personm range at dinner. “Obviously people are watching their money more and we have a greaft restaurant in frontof us, in Craft,” he said, addingg the concept change would created more separation between the two products. He said the changesd are “a sign of the times.
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