What Great Falls craves (Part 2, independent restaurants)

Last Friday we asked the Great Falls Facebook community what restaurants they would love to see here. Four days later we received over 200 responses. We already reported your most wanted restaurant chains, so let's move on to suggestions for individual cuisines or independent restaurants.

Seventeen comments focused on the need for more good Mom and Pop shops; local ingredients, both produce and meats; and uniqueness and originality:

Amy G.:"We have a tremendous resource of food in our backyard, and restaurants don't utilize it. There's beef, chicken (I think if the market was there we'd have more smaller operations willing to supply them), lamb, and it looks like pork is finally coming around to being more available around here (...)"

Amy M. C.:"(...) Something fusion mixing modern elements with good ol' home cookin' (think steak meets exotic mushrooms in a gorgeous stack.) "

Bill S.: "I'd like to see the restaurants we have try to do a better job sourcing ingredients here in Montana and promoting it on their menus. Most of the time you can't even get a "Made in Montana" steak or burger in a steakhouse."

Brian N.: "(...) Good and local with a unique flair bring it on. (...)"


The most popular cuisines were:

1. Thai (8)
2. Italian (7)       // over 40 if we count Olive Garden votes.
3. Fresh Seafood (6)  // 28 if we count Red Lobster votes.
4. Indian (4)
5. Japanese (3)
6. Authentic BBQ (3)
7. Middle Eastern / Mediterranean (3)
8. Soup& Salad (2)
9. Raw / Organic/ Healthy (2)
10. Soul Food (2)

Other requests included fresh Mexican food, a juice bar, Moroccan, and Vietnamese food.

Share your comments on https://www.facebook.com/SparkArchitecture


Spark Architecture

What Great Falls craves (Part 1, Chains)

Last Friday we asked our local Facebook community what restaurants they would love to see in Great Falls. Four days later we received over 200 responses, and so far Olive Garden (OG) is the overwhelming winner (36 votes and counting). Red Lobster (RL), currently holding 22 votes as the close second.

The striking popularity (in absence) caused us to look a little closer: Darden Restaurants, the parent of both chains describes the Red Lobster brand as "the promise of a refreshing seaside dining experience", and Olive Garden, as "an idealized Italian family meal".  The strategy seems to pay off. While the dining sector as a whole was struggling in recent years, Darden Restaurant stock keeps growing.

http://investor.darden.com/investors/stock-information/default.aspx

The bad news for fans of both brands is that they generally require trade areas between 100,000 (OG) and  125,000 (RL) people, so it may be worth considering a local seafood and Italian dining alternative. Consider that a much larger portion of local business profits stays in the community. But before we look at the local food wishlist, check out the remaining Top-Ten of chains:

3. Famous Dave's	15
4. Texas Road House	12
5. Chipotle	10
6. Buffalo Wild Wings	10
7. Chick-fil-A	9
8. Dave'n'Busters	8
9. Hooters	8
10. Chuckecheese	8

Brittany B. commented that Famous Dave's (#3) and Five Guys (#16) will be here soon.

Other chains in order of popularity included:

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Cracker Barrel	7
Red Robin	6
Burger Master	6
Outback	5
Johnny Carino's	5
5 Guys Burgers and Fries	4
Pf Changs	4
Joe's Crab Shack	3
Ihop	3
Cheesecake Factory	3
Zandy	3
Jack Box	3
White Castles	3
Panera Bread	3
Outback	3
Waffle House	2
Bubba Gump's	2
Dicks Hamburgers	2
Pizza Ranch	2
Souplantation	2

 Make sure to check out our next post on local food requests, and share your comments on https://www.facebook.com/SparkArchitecture


 Spark Architecture

Is Great Falls a good place to open a restaurant?

You may not be interested in running a restaurant, but found yourself saying "I wish we had a (fill in the blank) restaurant". Both individually owned local restaurants and chain restaurants have to feel confident about profitability within a local market. In 2012 Great Falls ranked #246 nationally, 12.44 points above average.

Source: http://www.monkeydish.com/towns-with-potential/home; captured 1/25/2013

In other words, if you wondered why national chain X isn't here yet, they have 245 other cities to go first. Amongst them are Missoula, Bozeman, Billings (which just saw a series of restaurants open), and Kalispell. Of course those chains have additional criteria such as special markets, available sites, traffic counts, and available liquor licenses.

The good news for local restaurants is that we still have 12.44 points of "untapped" potential. If our economy grows, we will see our ranking improve. If more restaurants come onto the market, it may drop, unless we start tapping into the Glacier-Yellowstone tourist flow, and increase local demand dramatically.

How do they come up with those ratings? The Journal "Restaurant Business" explains it in their April 2012 edition. In a few words, our local average income, existing number of restaurants, and population are compared to US averages. One-hundred is average, and the higher above 100 the more promising the market is to new restaurants.

Curious about the best towns to open up shop? Corbin, KY (the origin of KFC), and Key West, FL are top contenders! Go to http://www.monkeydish.com/ for more information.

"Restaurant Business" Journal, April 2012, p.22

Provided by Spark Architecture

Great Falls, Montana Restaurant Makeover?

Instead of trying to import more great dining options, how about focusing on helping our local restaurants to become that great option?

The idea is not new, and TV shows like "Restaurant Impossible" by Food Network, and Fox "Kitchen Nightmares" suggest a trend. The Great Falls tribune already prominently features successful local "Ugly Bathroom Makeovers".

Google Plus rates restaurants with equal points for service, quality, and atmosphere. As laid out in previous posts, social Media and cellphone based cameras enable dining customers to share their experience with the world.  Similar to the TV series and local bathroom makeovers, a team of local businesses and organization could form a strike force, including marketing, design, building, and management assistance. Carefully documented into case studies, these projects could provide similar businesses (and their banks) with information and inspiration to decide on their own next moves.

Which local restaurant business do you nominate for a "makeover"?

Spark Architecture

It smells... delicious: Applied Phenomenology

Architects study objective and subjective aspects of the built environment. Objective subjects are easily observed and quantified. A bridge structure collapses when subjected to a certain amount of load. Phenomenology is a philosophical approach to more subtle qualities of our surroundings, and has been adopted by architects as a useful framework. It acknowledges that we experience our environment with all senses, and explores conscious and subconscious reactions to various inputs. We may have strong reactions to a place that subconsciously triggers certain associations.

The sense of smell can transport us back to long forgotten memories. It is directly connected with the sense of taste, and it comes to no surprise that it should be of special concern when designing a dining facility.

Fresh bread comes out of the oven at Model Bakery,  Oxbow CA Public Market.

First impressions when approaching the front door of a restaurant are affected by smells reaching from old liquor, burnt fryer oil, chlorine bleach, artificial air freshener, or neutral, to subtle smells of wood, caramelizing onions, baked apple, fresh baked bread, roasted garlic, and fresh croutons  fried in butter.  Careful planning of food preparation locations, as well as air supply and exhaust systems make a big difference. Conscious distribution of "smells" during opening hours such as serving baskets of fresh bread, accompanied by some herbed butter can make all the difference.



Provided by Spark Architecture

The range - sentimental relict, or essential equipment?

Of all commercial kitchen equipment, the gas fired range strikes a tender chord. Our archetypes embrace the image of hearth and fire.  However attached we are to this piece of equipment, it is important to re-analyze its role when planning revisions or new food preparation areas. John Birchfield observes in Design and Layout of Foodservice Facilities that "most food facilities would be better designed if the kitchen did not include open-top or hot-top ranges."

Are you silently screaming "NO"? Exceptions are noted below, but first consider:

Open top ranges have the worst heat to food transfer rate (~90% waste) compared to other cooking equipment. They require more sophisticated exhaust systems, automatic fire suppressant systems, gas lines (if not present), and may cause other more efficient equipment to be underutilized. More efficient commercial cooking equipment includes steamers, steam-jacketed kettles, and convection ovens, which benefit from enclosed heat chambers, facilitating rapid heat transfer, and minimized volume loss. 

Sample griddle/grill

Further, grills or griddles can be efficient alternatives when the equipment is turned off when not used. They are available with smooth and grooved surfaces, and precise temperature control options in 12" increments.






Mechanical system cost for exhaust and general air conditioning load can be dramatically increased by open top ranges. If left "on" when not used exponentially higher operating costs result.  Manufacturers often offer a restaurant line and an institutional/heavy duty line. When foreseeing constant heavy use of the range, restaurant owners should consider specifying "institutional" grade, which offers higher durability and more configuration options.

Exceptions that justify open top ranges are restaurants specializing on sauteed foods and omelets, although many of those could be prepared on a flat grill surface. Small food operations rely on the versatility of a range, which also offers the ability to prepare small orders on demand. A range can encourage Chef's to engage in additional experimental research and menu development. Further, new concepts of "show kitchens", with glazing proudly displaying the inner workings of a commercial kitchens, may be able to befit from the visual merchandising effect range cooking offers. A successful example for this concept is Liberty Market in Gilbert, AZ.

Shiny Spec's and Artifacts

Special finishes, elegant lighting and sleek graphic design can support your business, but may still be replicable anywhere in the world. Your food and your service make your restaurant unique, but don't miss out on making the location itself a one-of-a-kind, and letting that uniqueness shine.  Maybe it is the old building you're in, or the view from the windows, patio, or courtyard that makes your place special.

Alternatively, and in addition to, you could enter the quest for an artifact. A unique object, that supports your story and vision. Don't limit yourself by scale. While small objects may be easier to display, large objects could be integrated to your counters, walls, lighting, or roof. Chances are, you've owned this object for many years, not quite knowing what to do with it, yet somehow emotionally attached to it.

But what if you're a hoarder, and your restaurant already competes with the local antique store? Pick your artifact, and possibly a few closely related supporting items, and give them a special role in your decor. A spot light can do wonders, and they will be appreciated so much more without the surrounding clutter. As for the rest of your cherished belongings, a special area of your restaurant could become a "store" or "museum", or it may be time to pack them up.

Spark Architecture created a Pinterest board with a variety of unique dining environments. What are your favorite restaurants, beer gardens, cafes, and bars?