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Arcoroc is setting the table at the The Vanderbilt! |
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Go Ahead, Make Your Restaurant
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Opening a new concept? You’ll need lots and lots of resources, including tabletop supplies. That’s the idea behind Making Your Restaurant™, an exciting new program designed to help foodservice operators who are opening a new hotel, bar or restaurant.
We'll select a total of four “Arcoroc Originals” between 2009-2010 (one per quarter); these are operators who are taking on the ultimate challenge of opening an innovative new hotel, nightclub/bar or restaurant project. Arcoroc will share its extensive expertise, and also provide them with up to $15,000 (list price) worth of tableware. And the Arcoroc Originals will share their experiences via Twitter, Facebook, Blog and other social media tools through our new microsite www.makingyourrestaurant.com.
“Opening a new location is one of the most challenging projects a foodservice operator can undertake,” says Bryan O’Rourke, President and CEO of Cardinal International, marketers of the Arcoroc brand. “As the acknowledged experts in total tabletop solutions for foodservice, Arcoroc is in a unique position to provide expertise and resources.”
With Making Your Restaurant™, Arcoroc has also created a special community of experts who will blog about the unique challenges of opening a new foodservice business—and provide solutions on everything from site selection and menu development, to purchasing, staffing and day-to-day operations. “There will be something of value for everyone in the foodservice industry, whether or not they are involved in or planning a new opening,” says Jeanette Brick, Sr. Director of Marketing at Cardinal.
Arcoroc is partnering up with Restaurant Start Up & Growth Magazine to help new restaurants. All who register at www.makingyourrestaurant.com will receive a free 6 month subscription to the magazine.
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Tell Us Your Story on Facebook!
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 If you’re a foodservice operator who’s been involved in an opening or getting ready for a new opening, you’ve experienced plenty of challenges—and we want to hear about them. Whether it’s a funny story about a rookie mistake you made, a problem you’ve solved, before-and-after photos, or something you’ve learned in the process of opening, share it with us, and your peers in the foodservice industry, on the Arcoroc Facebook Page.
Become a member of our facebook family between September and December, and you will automatically be entered to win a free round trip airfare for two to anywhere in the United States*. Please send us a picture of your restaurant-in-the-making and post 100 words or less about a success or challenge you have faced in the process of opening on our facebook page. Please be sure to include the name of your operation, a brief description of your concept and the location when you post, and send us your picture via email at makingyourrestaurant@gmail.com. We’ll post your pictures to our facebook page and you’ll become a valuable part of our new-restaurant community. Commenting is welcome on ALL posts!
Remember, this is also an excellent way to spread the word about yourself and your operation.
*Only contiguous 48 states
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October 05, 2009
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Meet Our First Arcoroc Originals
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TMP
Saul Bolton and Ben Daitz
The Vanderbilt, Brooklyn, NY
Saul Bolton is a chef, and the owner of Saul Restaurant, one of only three restaurants in Brooklyn, NY to be awarded a coveted Michelin Star. Ben Daitz opened Num Pang Sandwich Shop, a wildly successful takeout shop featuring Cambodian-style sandwiches. Ben worked in the kitchen six years ago at Saul Restaurant, and now he’s teaming up with his old mentor again to open The Vanderbilt, a market-driven small-plates restaurant and bar in Brooklyn.
 Saul has created a straightforward, ingredient-driven menu that focuses on charcuterie, meats and fish, and seasonal salads and legumes. Ben, after a foray into the New York City real estate world, has designed a new space that is both rustic and refined, evoking the simplicity and charm of the surrounding historic Brooklyn neighborhood.
For Saul, the experience of opening a new restaurant is something like having a new child, at the same time that his original restaurant (now 10 years old) will still need his guidance: “I’m focusing on the new project on the horizon while simultaneously preparing my first restaurant and myself for my absence.”
You can follow these entrepreneurs and their challenging journey by following their posts on Twitter, Facebook and on our Blog. While you’re at it, register to see if you can be our next Arcoroc Original—we will be interviewing for the next Arcoroc Original in November 2009.
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Are You an Arcoroc Orginial?
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Operators who are interested in becoming an Arcoroc Original can log on to
makingyourrestaurant. We'll also have Arcoroc product giveaways throughout the year, as our way of saying thank you to participants. And, of course, the website is loaded with valuable features and resources, providing a growing library of success-oriented information.
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