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Fast-casual Greek dining abnormality Souvla is aperture its doors — and a spiffy new takeout window — to the Marina tomorrow, January 8. The new location, at 2272 Chestnut, is the fourth in four years: The aboriginal opened in Hayes Valley in 2014.
The latest Souvla aims to accommodated the demands of Marina association — a athirst agglomeration afterwards workouts at Barry’s Bootcamp and Soulcycle — while additionally accretion the ability of Souvla’s active online commitment business. As the baby chain’s northernmost outpost, the new area will serve neighborhoods like North Beach and Russian Hill through commitment account Caviar.
While Souvla’s new dining allowance is alluringly appointed with chestnut table tops, glassy stemware, and blind plants from a high-ceilinged entrance, added than bisected of Souvla’s circadian barter won’t set bottom central the restaurant. To-go and commitment business represents about 60 percent of Souvla’s sales, architect and CEO Charles Bililies estimates.
Bililies wrote the aboriginal Souvla business plan (and advised the aboriginal Hayes Valley restaurant layout) after factoring commitment into the equation. Not this time. The Marina Souvla is congenital to aerate to-go and commitment ability — see that takeout window — after jostling barter in the cozy, 400-square-foot dining room. That’s beneath than a third of the restaurant’s footprint: The blow is accustomed over to kitchen, prep, and accumulator space, flipping a restaurant architecture maxim, that two-thirds of a business should be for dining, on its head. Out front, meanwhile, cartage has been white-zoned for quick declivity and commitment to absolute bifold parking.
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Souvla’s menu, from chef/partner Tony Cervone, is the aforementioned beyond all locations. Protein staples (served as pita sandwiches or generously-sized salads) accommodate Superior Farms lamb leg (with harissa-spiked yogurt, cucumber, radish, pickled red onion, and feta cheese) and a vegetarian advantage of broiled white candied potato (with garlic yogurt, chopped kalamata olive, broiled walnut, and pickled red onion, pea shoots, and Mizithra cheese). For dessert, there’s Greek arctic yogurt with toppings like baklava crumbles and honey.
Souvla Is Aperture in the Marina With Extra Arctic Greek Yogurt in Tow
By now, barter apperceive what to apprehend from a Souvla. For Bililies, that agency there’s no time for the Marina area to balmy up. “We don’t accept a adroitness period,” he says, “we accept to attach it appropriate out of the gate.”
Bililies has heard Souvla’s business archetypal — a counter-service bureaucracy with an accent on ample aggregate — declared abounding ways. Fast-casual, quick-service, or fine-casual — emphasizing his team’s roots in accomplished dining (he was in operations at Thomas Keller and Michael Mina’s restaurant groups, while Cervone was chef de cuisine at Greek accomplished dining admired Kokkari Estiatorio).
But ultimately, it’s not the name that matters.
“Whatever you alarm it, this is the approaching of dining — this format,” Bililies says.
Souvla’s Greek Fare Arrives in Hayes Valley Tomorrow Souvla Is Aperture in the Marina With Extra Arctic Greek Yogurt in Tow [ESF]
Souvla Chestnut 2272 Chestnut St., San Francisco, CA 94123 Visit Website