Shea teams with Barrio on Upcoming Third Location

Shea is once again working with partners Tim McKee, Ryan Burnet and Tim Rooney on a third Barrio location. With two locations in Minneapolis and St. Paul, this new Edina outpost will have a slightly different flavor, giving the group some flexibility in the concept as they prepare to grow it beyond the Twin Cities. Read the following article by John Vomhof of the Minneapolis St. Paul Business Journal to learn more...

Barrio founders plot third restaurant location
Minneapolis / St. Paul Business Journal - by John Vomhof Jr. Staff writer

Barrio Tequila Bar plans to open a sister restaurant called Cocina del Barrio at 50th & France in Edina this summer, its third location in just two years.

The core Barrio concept will remain the same, but it will have an expanded menu, placing more emphasis on food than its bar-driven counterparts in downtown Minneapolis and St. Paul.

Barrio general partner Ryan Burnet said Cocina del Barrio is a better fit for the Edina market, and also will give the company more flexibility as it prepares to grow beyond the Twin Cities — something it plans to do shortly after the third location opens.

“I don’t have a set number of locations in mind, but I want to continue to expand,” Burnet said. “I’d like to be in a lot of the major cities across America.”

Barrio already has started scouting sites on Rush Street in Chicago, a popular nightlife area. The company also is eyeing markets including Kansas City, Mo.; Austin, Texas; and New York.
Barrio, which boasts more than 100 varieties of tequila and a menu developed by award-winning chef Tim McKee, has drawn rave reviews and big crowds since opening its first restaurant on Minneapolis’ Nicollet Mall in August 2008.

That location generated $3.2 million in sales in its first year, shattering the company’s initial forecast of about $2 million. The St. Paul location, which opened last July, also beat first-year expectations.

With the addition of Cocina del Barrio in Edina, the company should see annual sales of between $10 million and $12 million from its three Twin Cities restaurants, said Burnet, whose business partners include McKee and local real estate developer Tim Rooney.

Cocina del Barrio will be located in a 4,000-square-foot building at 5036 S. France Ave. in Edina, formerly the site of an Edina Realty office. It is next door to Parasole Restaurant Holdings Inc.’s Salut Bar Americain and two doors down from the Blue Plate Restaurant Co.’s Edina Grill.

Burnet has not yet closed on the purchase of the building, but he doesn’t expect any major hurdles; after all, the seller is his dad, Coldwell Banker Burnet founder Ralph Burnet.

Minneapolis-based Shea Inc. will design the space, which will require extensive renovations to convert it from a real estate office into a restaurant. Rooney will oversee the construction.

Ryan Burnet will finance the project with a combination of private capital and bank financing. He has verbal commitments from his investors, including KQRS-FM radio personality Tom Barnard, and he expects to finalize those agreements soon. He is targeting a July or August opening.

Cocina del Barrio will aim to generate 60 percent of its sales from food and the other 40 percent from alcohol. That’s in contrast to Barrio’s Minneapolis and St. Paul locations, which make 60 percent of their money from drink sales.

The menu will be an expanded version of those found at the other Barrio restaurants, featuring upscale Latin fair such as authentic tacos and enchiladas. Phil Roberts, co-founder of Edina-based Parasole, said Cocina del Barrio would be a welcome addition to the 50th & France neighborhood.

“Between them, us and the Edina Grill, this is becoming a dining destination,” he said.
Barrio also would help fill the void left by Tejas, a southwest-style restaurant that closed at the end of 2009, Roberts said.

Cocina del Barrio
Location: 5036 S. France Ave. in Edina (opening in July or August)

Description: A sister concept to Barrio Tequila Bar, which has locations in downtown Minneapolis and St. Paul

Menu: Latin theme with many popular items from Barrio, such as tacos, enchiladas, made-to-order guacamole and various small plates; it also will have an expanded selection of large plates, salads, ceviches and chili rellenos (stuffed peppers)

Web: barriotequila.com

Shea offers solutions for property owners and managers at monthly BOMA event

In this difficult economy, property owners and managers are faced with unique challenges that require creative answers. With increasing vacancies, a limited amount of prospective tenants and unprecedented competitive rates, the biggest challenge is finding the best way to retain current tenants (and their changing needs) and get noticed by those trying to navigate this challenging marketplace.

At the March meeting of the Building Owners and Managers Association – Greater Minneapolis Chapter, (BOMA,) Tanya Spaulding, principal at Shea gave a presentation entitled, Keeping Your Property Relevant in a Changing Marketplace. The presentation challenged the attendees to view and assess their property as a BRAND in order to give them a broader understanding of how it is perceived in the marketplace. At Shea, we help companies to focus on the entire brand—and all that supports it—which enables them to more clearly communicate messages to their tenants and prospects about who they are and why their property is the obvious choice.

The presentation, which is currently posted on the BOMA website, covers:

The multiple channels in which your BRAND exists
(including the way it looks & functions to how you communicate about it)

Assessing your brand and your property/offering across all channels

Determining the best areas to put your time and resources

How to better embrace the broker community as advocates for you

Ways to get the best ROI for your efforts

For more information on how Shea can help you assess your property as a brand, contact Tanya Spaulding or Andy McDermott at 612-339-2257 or info@shealink.com.

Shea joins forces with Catalyst Community Partners

Shea is currently working on Gullah Grub Cafe, which is slated to open at 1200 W. Broadway in August. It is part of a continued revitalization of the troubled West Broadway business district, and is being spearheaded by Catalyst Community Partners, a nonprofit group devoted to putting dilapidated historic buildings back into productive use. You can learn more about the Gullah Grub project by reading our previous blog post (click here.)

Drew Wood, of Minnesota Business magazine, published a story in the March issue of the publication, providing an in-depth look at the efforts of Catalyst Community Partners and their mission to stimulate the market in North Minneapolis. We at Shea are proud to be associated with this group and their mission, and as such David Shea has recently become a member of the Catalyst Board of Directors. We look forward to a continued synergy between Catalyst and Shea, as we work to improve the surrounding community.

Follow the link below to the full story at minnesotabusiness.com.

The Fierce Urgency of North
After 40 years of deterioration, drive-by goodwill and alienation in North Minneapolis, can Catalyst Community Partners really spark the change the area so desperately needs?
By: Drew Wood

Welcome to West Broadway
Basketball bastion. Minneapolis mainstreet.

The idea is that if we throw out a couple gentle, alliterative monikers to start the story your impression of North Minneapolis might be softened.

Sovereign slum. Crime capital.

Or not.

North Minneapolis is many problems. It’s a problem for Minneapolis: a blight. It’s a problem for Twin Citians: a shady spot of town. And, oh yeah, it’s a problem for the 60,000 souls who exist there, eat there, educate there, were born there and, inevitably, will whither there: a prison.
Its heart pulses from West Broadway, a place thoroughly annexed from the rest of town. I-94 forms the eastern flank, Plymouth Avenue traps the southern, Penn Avenue fortifies the western wall and 26th pins in the north. Save the 20,000 people who employ West Broadway as their savvy, western suburbs to downtown commuter shortcut, most wouldn’t even know where exactly North Minneapolis was.

But what did North Minneapolis do to become this black hole of drive-by goodwill and broken promises, and how, after 40 years of disinvestment, misinvestment [and everything in between], is it going to become anything else? Catalyst Community Partners think they have the answers. But can [yet another] group of upper-middle-class—mainly white—outsiders really be part of the solution?

For the rest of the article, click here.

Just published: The second edition of Successful Restaurant Design, featuring David Shea and Tanya Spaulding of Shea, Inc.

Successful Restaurant Design

by Regina S. Baraban and Joseph F. Derocher

This book provides a comprehensive, up-to-date introduction to the process of restaurant design and features insight and commentary on the process from our very own David Shea and Tanya Spaulding, principals at Shea, Inc.

The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele.

Reader reviews:

“With 27 years of restaurant experience I know the importance of design to the success of a restaurant. What is often overlooked, however, is that the kitchen and dining spaces have to work together. The authors of Successful Restaurant Design are the first to point out the importance of a holistic approach to restaurant design. Their insights into the design process are a must read for anyone planning a new restaurant or renovating an existing facility. The chapter of interviews offers readers design tips from leading designers and restaurateurs. And the case studies offer a straighforward way of understanding simple solutions to complex issues. This book belongs in the library of every restaurateur and designer interested in keeping up with front and back of the house design.”

“This book is great - it is broken down into logical sections, all with incredibly practical advice. The interviews with professionals at the rear are particularly helpful, as are the case studies. I would highly recommend this book for anyone interested in hospitality design.”

For a sneak preview or to order Successful Restaurant Design on-line, visit amazon.com by clicking here.

Two of Shea's clients showing growth in struggling economy

Shea has always been an advocate of small business, and now Kare 11 news has done a feature on two of our long-term clients; Crave and Hot Mama, who are bucking the trend and flourishing in the current economy. Shea has worked on nearly every location of both businesses as they have grown. We would like to congratulate these clients for their perseverance and look forward to working with them in the future. Read on for the full article and video feature.

Two twin cities businesses expanding, despite tough times

By Karla Hult

MINNEAPOLIS -- Two Twin Cities area businesses have announced major expansion plans, supporting economists' theory that economic recovery will begin with small business growth.

Hot Mama stores, which currently has 13 stores in total, including 5 in the Twin Cities, announced it's planning on opening three new stores: in Eden Prairie; St. Louis Park; and Madison, WI.

CRAVE Restaurants, which currently has restaurants in Edina, the Mall of America and St. Louis Park, is also expanding, beginning next month. CRAVE will open new restaurants in Orlando, FL and Omaha, NE.

"It probably makes a lot of sense that the businesses most likely to expand during an economy like this is the smaller businesses. They're closer to their customers, their supply chains are shorter so they're going to be more flexible when it comes to dealing with a recession," said Dr. David Vang, a University of St. Thomas Finance Professor.

Vang said most economists believe what starts with small businesses will eventually affect larger corporations.

"[They're] good indicators of whether the economy is turning around because they're dealing with consumer spending," Vang said.

Hot Mama's owner and CEO, Megan Tamte, said she believes the store has survived and even thrived in the difficult times because of a combination of several factors, including: convenient location; a broad range of price points for customers; and good customer service. Beyond that, Tamte said, it's about finding the right niche.

"I definitely think it's because of the niche that we have, and we really serve the specific customer and our customers love that about us," Tamte said about the store's focus on moms.

Keyvan Talebi, owner of CRAVE, agrees that finding the right concept paved the way to his restaurants' success.

"We're chic yet casual, which I think is very important in today's marketplace. We really give our customers a high-end restaurant look and feel with great energy," Talebi said.

For more about Hot Mama and its locations, just go to: http://www.shopmama.com/

For more about Crave and its locations, just go to: http://www.craveamerica.com/

Shea clients recognized for excellence

Mpls. St. Paul magazine’s March edition is the Annual Best Restaurants Issue, including Top Picks in several categories by critics as well as readers. To see the entire list, pick up the March, 2010, issue of Mpls. St. Paul magazine.

At Shea, we are very proud to be associated with so many of this year’s picks. Congratulations to our esteemed clients who made the list:

Critic’s Top Ten:
La Belle Vie

Sea Change

Reader’s Top Picks:
La Belle Vie

The Oceanaire Seafood Room

Crave

Reader’s New Favorites:
Sea Change

Critic’s Best Drinks & Eats:
La Belle Vie Lounge

Barrio

Reader’s Best Bar Menu:
Barrio

La Belle Vie

Reader’s Best Creative Cocktails:
La Belle Vie

Reader’s Best Happy Hour Scene:
Barrio

Crave

The Local

Critic’s Best Happy Hour Scene:
Barrio

Top Chef:
Solera (JP Samuelson)

Best Pork Provocateurs:
Brasa

Reader’s Best Brunch:

Crave

Reader’s Best Comfort Food:

Brasa

Reader’s Best Desserts:
La Belle Vie

Reader’s Best Salads:
Crave

Reader’s Best French:

La Belle Vie

Reader’s Best Live Music:
Dakota Jazz Club

Critic’s Best Live Music:
Dakota Jazz Club

Reader’s Best Place to Take Kids:
Crave

Reader’s Best Mexican:
Barrio

Reader’s Top Chefs:
Tim McKee (La Belle Vie, Sea Change)

Alex Roberts (Brasa)

Caribou Coffee works with Shea on new concept

Caribou Coffee, based in Minneapolis with more than 500 retail sites worldwide, is continually working to evolve its product and environment to better meet customer needs. Shea is proud to have partnered with Caribou on the creation and development of two new sites that updated the operations and the customer environment. Shea is continuing to work with Caribou as they move into the next phase of development. Read on to learn more about the company's new strategy:

Why the New Caribou Coffee Logo Features Less Caribou
- Noreen O'Leary

Caribou Coffee, a distant No. 2 in the coffee chain category next to Starbucks, is attempting to bolster its appeal as a branded coffee company by playing down the ski lodge imagery and, yes, the caribou, with a sweeping rebranding.

The push, which includes a new logo and print work, comes as the brand attempts to foster a more contemporary, less regional image. With locations in 15 Midwestern and Eastern states, Caribou doesn’t have the national retail footprint of Starbucks and has a fraction of the marketing budget. But it is known for its quality—Consumer Reports ranked it No.1 among java purveyors—and a new management team wants to expand upon that and build a national presence. One way to do that is by rolling out branded ground coffee on other retailers’ shelves. Such sales rose 77 percent in the fourth quarter of 2009, per the company. Caribou is now in 7,000 U.S. grocery stores.

The rebranding is being driven by CEO Mike Tattersfield, a former Yum exec who joined Caribou in 2008. Tattersfield brought in a former Yum colleague Alfredo Martel as svp, marketing, 14 months ago. Martel inherited nine marketing communications partners and a “schizophrenic brand image” when it came to things like Caribou’s consumer products packaging, point of purchase and collateral. Martel launched an agency review and selected Minneapolis shop Colle+McVoy, creator of the new logo, color palette and advertising. Caribou, which aired its first-ever TV ads last fall, will have more on-air spots, launch its largest out-of-home pitch to date and debut a new Web site.

“We wanted to re-energize Caribou’s existing values and strategic pillars in a more contemporary articulation,” said Martel. “What galvanizes the brand is ‘a higher state of bean.’ It’s about an elevation of spirit and non-negotiable quality. We’ve always had a quirky tone.”

In reworking the leaping caribou logo, Colle+McVoy softened its northwoods look, adding more fluid graphics and stylizing the deer’s legs to look like a coffee bean. The team considered more than 500 concepts for a new tag but wound up retaining its existing one: “Life is short. Stay awake for it.” New emphasis was given through “Bou-isms” like “max out your passport” and “be the first to apologize.”
“We were looking for more mass appeal. Our customers in the north could relate to the ski lodge, but those in southern states, not so much,” said Mike Caguin, ecd, Colle+McVoy. “The original tag was more about staying awake. Now we’re making it into a social movement, with a ‘seize the day’ message.”

Over the past year, Caribou’s new management team, which includes senior execs from Starbucks, has introduced new menu offerings like chocolate-based drinks and oatmeal. “The company used to have a promotional calendar 30 days out,” Martel said. "Now with our new product pipeline, it’s eight to 12 months out which gives us the time for process, creativity and discipline in launching new products.”

While Caribou has increased its marketing spending, Martel said it’s probably equivalent to what larger competitors like Starbucks spend on PR alone. In 2009, Caribou spent $1 million compared to the $43 million spent by Starbucks, per the Nielsen Co.

Given that discrepancy, can Caribou take on larger entrenched rivals like Starbucks? “Caribou is more of a Midwestern brand, but retail sales is a great way to expand their national presence,” said Darren Tristano, svp at food service consultancy Technomic.

Caribou’s attempts for more mass appeal is the first indication of the company’s ambitions to replicate its niche success on a larger scale—something that may well be in its reach. Caribou consistently scored higher in customer satisfaction than Starbucks last year, according to YouGov’s BrandIndex, and is on the rise.