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Mediterranean Goes Organic

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CONCEPT2WATCH

 

Nanoosh
New York
Co-founders: David Kostman and Zwika Pres
Locations: 4
www.nanoosh.com

 

Strong growth in consumer packaged organic and Mediterranean foods, together with an untapped marketing opportunity in the fast-casual segment, inspired a unique restaurant chain.

Nanoosh, says co-founder and CEO David Kostman, was designed to give customers a dining experience in a “modern, chic environment,” enjoying a menu featuring about 80 percent organic products, as well as all-natural beef and chicken and organic wine and beer. An average check is $14 for table service and $11 for food served at the counter or to-go.

There are two designs for Nanoosh restaurants: Those located in high-traffic areas use bright colors and have more graphics on the wall and only have counter seating; larger locations feature table and counter seating, use greens and grays to create the feeling of a warm, neighborhood place and enjoy strong dinner and weekend business.

Kostman plans to open at least 40 company-owned and franchised locations in the next four years; the chain is also developing a thriving catering business that focuses on office meetings and private parties.

“We think the concept travels very well,” Kostman says. “It’s a very simple operation and we think it fits very well demographically in big cosmopolitan cities around the world.”

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