THE SUCCESS SECRETS OF CHOP’D
BURGERS & KEBABS
HOW TO..
PACKAGING
MARKETING
A look at this market, including
new product ideas
Make the most of your business
using the Internet
Focusing on packaging and
disposables within the food
industry
Digital signage - is this the
way forward for food-to-go
businesses?
www.quickbitemagazine.co.uk
Contents
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Issue 6 March 2014
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5
Design inspirations
Photos: Daniel Krieger
The Little Beet –
a personality-driven
fast casual restaurant
Midtown Manhattan has a new fast casual
lunch spot open on 50th Street, The Little
Beet. Designed by ICRAVE, a New York-based
with natural elements and a mostly
neutral color scheme to showcase the
“A handmade grid system
suspends lush plants and
herbs along the walls and on
the ceiling, highlighting the
authenticity of the menu and
ingredients”
concrete and wood reminiscent of a
into the space. In addition to the use
Beet offers wholesome, seasonal ingredient-driven
dishes under the helm of former EMM Group chef
and Top Chef Masters star Franklin Becker and
owners of Five Guys and Melt Shop
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Issue 6 March 2014
manufactured or stale environment.
Design inspirations
own attitude toward localism, with less of
a systematic approach typically seen in
customers will see a wall made of hand
painted wood, chalkboard and butcher
be ordered at the open-style kitchen.
level of transparency to the consumer,
menu options and be educated on where
Guests on the move will also be able to
choose from a selection of freshly made
“Polished concrete and wood
reminiscent of a garden path
bring clean, subtle textures
into the space”
restaurant.
Issue 6 March 2014
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Design inspirations
at home.
is that people will want to come in daily
“Each of the five special
boards... are made from
galvanized steel with
magnets, so the specials can
be switched up from day to
day”
especially prides his health-friendly
created his menu with care and
consideration of those with not just diet,
but also health restrictions. Franklin
and a son with celiac disease, so he
often diners with little time must choose
takeout or fast-food options, often made
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Issue 6 March 2014