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WWW.TRNUSA.COM VOLUME 8 ◆ MARCH 2017
PREP – Atlanta’s shared kitchen & culinary incubator announced expansion
PREP, the shared kitchen and food business accelerator that provides production space, resources, and guidance to Atlanta’s culinary entre- preneurs, has expanded to encom- pass 68,000 square feet in what will become PREP2. The space is next door to PREP’s current location at 3300 Marjan Drive in Northeast Atlanta near Spaghetti Junction. Construction for PREP2—a $7 million development—will commence in 2017 and open to existing and new PREP members in mid-2017.
PREP currently provides commer- cial-quality shared kitchens, dedi- cated production spaces, food business growth resources, ingredient procurement, and hands-on guidance for over 110 local food companies.
“Our goal at PREP is to offer food businesses the resources they need to succeed and grow,” said Mitch Jaffe, Co- founder of PREP. “The expansion will en- able us to help more local culinary companies advance to the next level.”
PREP’s current and former members include Atlanta food companies like Queen of Cream ice cream, Refuge Coffee Company, Emerald City Bagels, Wanderlust Coffee, Verdant Kitchens,
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more than 350 jobs in Atlanta’s culi- nary industry and expects PREP2 to add another 250-400.
With a fully equipped 10-station commercial kitchen, four specialized production kitchens, and the only shared kitchen certified by the Georgia Department of Agriculture, USDA, FDA and Department of Health, PREP is as specialized as it is functional. Its current space features 36 fully certified commissaries for mobile food operators and food trucks, as well as a studio production kitchen, work stations, conference room, loading/receiving and cold and dry storage. At PREP 2, members will have 24-hour access to dedicated
kitchen and storage space.
PREP’s members also have access to
business services like marketing sup- port, aid in applying for permits and certifications, leadership training, and access to booking agents and food dis- tributors. The in-house procurement program offers centralized ingredient and equipment purchasing through its partnership with Gordon Food Services. PREP members enjoy group purchasing Based in Atlanta and opened in 2014, PREP is a food business accelerator and
unique shared kitchen facility that supports, provides resources for, and serves as the food production home to a rising class of culinary entrepreneurs in the Southeast.
◆PREP estimates it has helped create more than 350 jobs in Atlanta’s culinary industry and expects PREP2 to add another 250-400.
Capstone Foods, Tasting Maine, Loaded Burger, Sifted, Flex Fuel, Homespun ATL, Southern Paws, and many more. PREP has provided facilities and services to chefs and their culinary teams, including Ponce City Market’s Bellina Alimentari and Nine Mile Station, for training and menu testing prior to the openings of their restaurants. PREP is the largest food truck commissary in the South, offering the region’s talented chefs resources to open their own eateries on wheels as a step towards a brick-and-mortar restau- rant. PREP estimates it has helped create
Founded by Michele Jaffe, Mitchel Jaffe, Doug Marranci and JR Santos, PREP – pretatl.com - features state-of-the-art, commer- cial-quality, shared kitchen dedicated produc- tion spaces, food business growth resources, procurement, and hands-on guidance to spe- cialty food producers, chefs, bakers, caterers, food trucks, and the next generation of food artisans. An initiative from the owners of PREP that offers weekly business opportunities for food trucks, Truck & Tap – truckandtap.com - is a Woodstock, GA, restaurant serving a food menu from a rotat- ing lineup of food trucks, with a variety of local beer on tap.
Del Taco spices up SE expansion
Lake Forest, CA - Del Taco Restaurants, Inc., the nation's second leading concept in the fast-growing Mexican quick service restaurant (MQSR) cat- egory*, is continuing to build its brand presence while aggres- sively driving unit growth in the Southeastern U.S. Del Taco an- nounced plans to open both franchised and corporate loca- tions throughout the region, with new unit developments in West Palm Beach County, Florida, southern Georgia and the greater Atlanta area.
A newly signed ten-unit development deal will bring
Del Taco to West Palm Beach County, Florida with openings to begin in 2018. Development efforts will be led by veteran franchisee Angelo Freites, who brings 33 years of foodservice experience and a strong multi-unit franchising back- ground with quick service brands, including Wendy's, to his partner- ship with Del Taco.
"Del Taco's unique barbell menu strategy, featuring both premium and value options that appeal to a broad guest base, was a key selling point for us in partnering with the brand," said
Freites. "You can choose from a wide va- riety of items on the 'Buck & Under' menu at the same drive-thru that's hand-slicing fresh avocado, making beans from scratch and serving entire plated Mexican dinners and sides. There's no other brand in the Southeast that offers the same value, variety and freshness as Del Taco."
Additionally, the first location of a six- unit development agreement for south- ern Georgia, spearheaded by seasoned foodservice franchisee Nishant Patel, is slated to open in Warner Robins this
spring, followed by planned development in Macon, Albany and Tifton. This fran- chise growth will add to Del Taco's existing corporate foot- print in the Atlanta area, where the brand currently operates eight corporate-owned restau- rants, with a ninth location due to open in Kennesaw, Georgia this summer.
"We are very impressed with the concept, from opera- tions to the use of fresh ingredi- ents to marketing strategy, plus we are hooked on the food and are confident our new Georgia guests will become fast fans," said Patel. "As we work toward
opening our first location, the leader- ship team has provided us an unpar- alleled level of support and we're enthusiastic about what lies ahead as a Del Taco franchise partner."
According to Laura Tanaka, direc- tor of franchise development for Del Taco, the boom in Southeast expan- sion is due to a growing demand for Del Taco's freshly prepared food served at an unbeatable value with the convenience of a drive thru.
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