Kirkland Tap and Trotter
After the vast success of Craigie on Main, James Beard Award-winning chef, Tony Maws wanted to do something more casual while maintaining same detail and attention to the food that he built his reputation on. The concept was to be based around a hard wood fire grill and incorporate the technology and advanced cooking techniques that made Craigie on Main famous. As Tony oversaw all aspects of the development of Craigie, he knew how much work would be involved in building the new project and wanted to use his time to the highest value – he made the decision to add RealFood to his team. RFC spent the time to understand how Chef Maws cooked and ran his kitchen, observing hime work, asking questions and learning what he liked – and didn’t like – about the existing Craigie on Main kitchen. RealFood was, as always, committed to delivering on the Chef’s vision.
Moving beyond the culinary operations, Kirkland was to have a strong craft cocktail offering, hand shaken, house made sodas and an extensive beer offering. RealFood lent the same attention and process analysis to the bar that it paid to the kitchen. Designing all areas for labor flexibility and the high volume modeled in the business plan, the team worked closely to maximize the limited space, designing all areas to minimize movement and maximize output. RFC worked closely with suppliers to leverage Chef Maws visibility into strong partnerships, resulting in an ability to acquire yet-to-be-released new technology and cutting edge equipment. Again, like all projects, this and the other efforts by RFC and the design team delivered maximum value within an aggressive budget. The end result was that Kirkland opened on-time and rapidly exceeded its sales targets, while garnering great acclaim.
Chef Tony Maws of The Kirkland Tap & Trotter shares his experiences working with RFC while opening KT&T.