History:
During the current Pandemic and social upheaval we started tracking market trends in the restaurant, entertainment and retail industries with the intent of creating concepts for a ‘new reality’ using 2nd generation real estate.
Some of the results of these efforts are listed below:
The need for ‘wide-open spaces’ and a Third Place that are more vital than ever before. We believe, that given a choice, most people would prefer to eat, drink and be entertained outside vs. inside 4-walls. Now that we don’t have much of a choice in the matter, Culinary has developed two strategies and multiple concepts which address our near-term business realities:
Strategy #1 – deploy a business model that embraces the activation of previously unused, under-utilized and in some cases non-revenue generating real estate as the new anchor tenant or new town center. The Culinary concepts that support this strategic approach are:
Park & Main – America’s New Third Place
Park & Rec – Where America Goes to Recreate
Park & Bark – Man’s Best Friend Social Club
Strategy #2 – deploy a lean, yet dynamic bar program that can be customized to each locale and each concept to take advantage of the nationwide loosening of ‘drinks to-go’ and delivery regulations for alcoholic beverages due to the Coronavirus. This strategy is best deployed at locations which have been designated as Entertainment Districts and/or have passed Common Consumption laws, which allow alcoholic beverages to be taken and consumed throughout a designated area within the larger complex. The Culinary concepts that support this strategic approach are:
B.A.D.A.S.S. – Beer All Day And Serious Spirits
Drink! – a ‘Build Your Own’ non-alcoholic and alcoholic beverage station
• The popularity of the Fast Casual segment will rebound, as will “Build Your Own” restaurants and beverage concepts resulted in the creation of the Werks concepts.
• The advent of Digital Projection and “Dinner in a Movie” concepts originally led to the creation of Epic Entertainment Complex. The advent of the Coronavirus and more streaming options has led to the demise of many independent theater operations nationwide. The repurposing of these spaces will be the goal of Epic once the restrictions on gathering en-mass are lifted
• The lessons learned from rise and fall of “Eatertainment” originally led to the creation of Players Grill and Legends concepts. The rise in awareness for social issues that have been championed by Professional Athletes will give rise to a new era of ‘player celebrity,’
• The need for more sustainable, local, home-grown products and concepts stimulated the development of the Native Table, Hornos and Úr Market & Café concepts.
The company has long been monitoring the deteriorating relationship between Franchisor’s and their Franchisee’s, as well as, the failure of national chain (cookie cutter) restaurants and retail. Our approach to a better Franchise/License model and how to make chain operations look, feel and act like independent, owner-operator businesses are addressed in the overall business plan for Culinary Construction Co. For more information, please submit your contact information.
Who We Are:
Culinary Construction Co. is a concept development company for the restaurant, bar, entertainment, and retail industries.
Philosophy:
Culinary Construction Co. is driven to differentiate itself from the rest of the industry by establishing itself as an innovative company that creates concepts which have at least one strategic element that is unique, or can’t otherwise be easily duplicated once executed. We strive for that point of difference, while providing an entertainment, retail, and food and beverage product that offers an unparalleled experience.
Core Values:
We value integrity, honesty, creativity, passion and the power of partnership with respect for our relationships with each other, our customers, and the world at large.
Brief Description:
At Culinary Construction Co., we build and develop business concepts with unique points of difference, which guarantee a competitive advantage and are carefully positioned to succeed in a Post-Covid environment.
We’ve raised the bar to a higher standard of excellence with our innovative ideas, creativity, and strategic planning. Combined with a commitment to fair business practices, we are ensuring successful outcomes for all.
Founders
Bio: Spencer Jerome Stuart is the founder, CEO and President of Culinary Construction Co., LLC.
Culinary is the culmination of a life-long journey for Mr. Stuart, who grew up in the toe of the boot of Louisiana in a small College town, Hammond, LA.
Bio: Jerome Stuart is a graduate of the University of Mississippi, where he received a degree in Journalism. He is a restaurant industry veteran, having spent over 20 years as an owner operator of multiple restaurant concepts. In 1984, Mr. Stuart started the Fat Tuesday concept in Atlanta, GA (Buckhead) under a license agreement with New Orleans Original Daiquiris. Over the years he raised the money for, built and operated 10 Fat Tuesday Units, which at one point generated over $12,000,000 in annual sales and employed over 300 personnel nationwide.
Mr. Stuart took a break from the restaurant industry from January 2003 til May of 2012. During that period he operated a general business consulting company, Strategic Growth Marketing, LLC. He had clients in industries as diversified as banking, lodging, C-stores, nightclub, alternative energy, security systems and solar power. His clients enjoyed increased sales, market share and profitability as result of his efforts.
Mr. Stuart is the proud father of Wes (30) a talented Sequential Artist and Katy (27) a graduate from the LSU Manship School ofMass Communication and an Account Manager at The Marketing Arm.