Showing its Pluck
If you walk past a Boston Market restaurant and peek in the window, there’s a good chance you’ll do a double-take.
Cooks outfitted in chef whites offer a menu peppered with new entrees and side dishes. Real plates and stainless steel utensils have replaced plastic cutlery, and guests will notice a higher level of service: Dining room “ambassadors” greet guests, deliver food to tables, refill drinks and bus tables. Diners can now watch rotisserie chicken and oven-roasted turkey being carved and salads tossed fresh to order.
The national chain known for home-style meals began the process of re-vamping its restaurants last spring in West Palm Beach, Fla., and announced last month that the transformation is complete. So far the warmer, more inviting atmosphere and stepped-up menu have helped Boston Market achieve a double-digit rise in guest counts and sales at most of the locations that have been overhauled.
“It’s about more than just paint and poultry,” insists Tony Buford, senior vice president of operations at Boston Market. “We’re making an investment in Boston Market’s people and service.”
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