“ Games are important, but ‘you have to create an equally strong dining experience,’ Puttshack CEO Joe Vrankin said.”
chef to compete on “Top Chef.” Joe Vrankin, CEO of Puttshack describes his brand as “tech- infused eatertainment,” bringing mini golf to a new level with a ball that has a computer processor, battery system, GPS and is blue tooth enabled, so it keeps score. Puttshack holds a content patent on the technology. Games are important, said Vrankin, but “you have to create an equally strong dining experi- ence.” At Puttshack, for example, diners might find Mediterranean lamb skewers or grilled octo- pus on the menu, which he de- scribed as upscale casual with global flavors. Vrankin said he expects first timers to say the experience was fun, “but I love to hear people say the food was so good, I would come back just to eat.” With 18 units and anoth- er eight under construction, Puttshack also has won a $150 million investment from funds managed by BlackRock. Units are averaging about $13 million in annual sales, with some per- forming close to $20 million, he said. Pinstripes, meanwhile, has
been offering bowling, bocce and elevated Italian American fare for 18 years, and the com- pany went public through a spe- cial purpose acquisition compa- ny earlier this year. Dale Schwartz, Pinstripes founder and CEO, said the plan is to open six to eight new units per year with the goal of reach- ing 100 to 150 within the next 15 years. The venues are large, between 25,000- and 30,000-square feet, and almost half of the business comes from corporate and pri- vate events, he said. Food and beverage account for about 75% of sales, and people do come for lunch just for the food. “We’re a dining destination, unlike our peers, which is hard to do but generally speaking we have done that well,” said Schwartz.
Of these four chains, Alamo Drafthouse is somewhat differ- ent in that it is more a restau- rant disguised as a movie the- ater. The chain has 41 units. Chief information officer Dan- isa Tumbusch said, “It doesn’t feel like a restaurant because we’re so focused on film and the film aspects of our business.” It’s a tech-forward movie theater where guests can order food and drink that is delivered to their seats. Alamo is also known for spe- cial events and “rolling road shows,” like taking a giant in- flatable screen to a place where the film was set. For example, they showed the movie “Jaws” on the inflatable screen while viewers floated in inner tubes on a lake—not knowing that Alamo had hired scuba divers to tickle or yank their feet underwater.
‘The experiential generation’ Nation’s Restaurant News’ Sam Oches talks with Robert Thompson of Joy Trade about why eatertainment concepts resonate so strongly with younger consumers.
Maintaining the magic
Dale Schwartz of Pinstripes talks with Restaurant Business’ Jonathan Maze about preserving the brand’s core identity as it grows.
https://www.youtube.com/ watch?v=Jy_RpAlEsY0
https://vimeo.com/944226014
Restaurant Leadership Conference 2024 17
Powered by FlippingBook