Chain Leader Mobile
Log In  |  Register          Free Newsletter Subscription
Zibb
FREE subscription
Email
Print
Reprint
Learn RSS

Restauratour: Photographic tour of Olive Garden

Scroll down for a photo tour of Olive Garden.

By Lisa Bertagnoli, Contributing Editor -- Chain Leader, 4/1/2003

.
1. Sophisticated elements such as darker wood and wrought iron distinguish Olive Garden's Chelsea restaurant from the chain's "Tuscan Farmhouse" prototype.
2. The urban unit's foyer and waiting area are bigger than most Manhattan restaurants.
3. Grotto-type seating makes efficient use of a long, wide corridor linking Olive Garden's front and back dining rooms.
4. Communal tables in the bar accommodate the "meet-for-a-drink-and-a-bite" urbanstyle of dining.
5. The restaurant's smaller dining spaces lend a more intimate and urban feeling.
6. In the back room, columns are not only functional, but they evoke classical Italian architecture.
7. A corner booth in the bar area offers sit-down seating with a view of Sixth Avenue.
8. The bar's granite top is an elegant feature.
9. Metal-wrapped, blown-glass lighting fixtures hang in each dining area.
10. Semi-private niches, such as the "family room," allow different types of dining experiences under one roof.

Read the full story:
Bright Lights, Big Garden
Olive Garden designs a sleek, but not small, prototype for dense urban locales.

Email
Print
Reprint
Learn RSS

Talkback

We would love your feedback!

Post a comment

» VIEW ALL TALKBACK THREADS

Related Content

Related Content

 

By This Author

Reed Business Information Resource Center

Featured Company


Most Recent Resources


Sponsored Links

 
Advertisement

More Content

  • Blogs
  • Podcasts

Blogs


Sorry, no blogs are active for this topic.

View All Blogs RSS

Podcasts

  • Blake Rohrabaugh
    Bottoms Up: Drink Menu Trends at Bar Louie
    When Beverage Director Blake Rohrabaugh joined Bar Louie, in 2003, the Glenview, Ill.-based chain had just nine units. It has since added 43 and now totals 52 restaurants in 17 states. Rohrabaugh, who describes the concept as a "hip, laid-back neighborhood bar" with a 50-50 food and beverage sales mix, talks about blunting the recession with promotions, getting help from vendors and winter drink trends. Hear It Now

    Sign up for the VIP Radio Podcast RSS feed

    View All Podcasts Subscribe Now to VIP Radio and never miss an episode
Advertisements





NEWSLETTERS

Get restaurant industry news, trends and business-critical information delivered directly to your inbox!

Chain Leader Executive Briefing
Quick Service Reporter
Newsfeed
Recipes & Ideas
eBurger, eBurger
Beverage Briefing
Regional Cuisines
Noncom Niche
In Balance
R&I and Chain Leader eMarketplace
Flashnews
Service Insights
The Specifier
When to Replace
FE&S eMarketplace
HOTELS' Daily News Service
HOTELS' eMarketplace

Please read our Privacy Policy
About Us   |   Advertising Info   |   Site Map   |   Contact Us   |   FREE Subscription   |   Useful Sites   |   RSS   |   Help
© 2009 Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Use of this Web site is subject to its Terms of Use | Privacy Policy
Please visit these other Reed Business sites