dining

Virtual kitchens, brands trending as off-premises dining surges

Keith Nunes 2019KANSAS CITY — The food delivery service DoorDash made a splash in late 2019 with the introduction of its first ghost kitchen in Redwood City, Calif. Nearly two years and one pandemic later, restaurant industry investment in off-premises concepts is accelerating and will create new opportunities and pressures for food and beverage product developers.

Research published by the National Restaurant Association (NRA) in 2019 found off-premises dining accounted for 60% of foodservice occasions, and nearly 80% of restaurant operators said developing an off-premises strategy was a priority. Then the COVID-19 pandemic hit, and what was a strategic priority became a necessity. Today, many operators are investing more resources in takeout/delivery capabilities than sit-down concepts.

Foodservice operators are taking notice. On Aug. 11, The Wendy’s Co. announced plans to open and operate 700 delivery kitchens over the next five years in the United States, Canada and the United Kingdom. Fifty kitchens are expected to be open this year, and the remainder will be open by 2025.

“This commitment builds on the successful test that we completed in Canada and will allow us to further develop urban markets where we are currently underpenetrated,” Todd Allan Penegor, president and chief executive officer of The Wendy’s Co., said during an Aug. 11 conference call to discuss second-quarter results. “We are still very early in our nontraditional development journey, but we are encouraged by the results that we’ve seen …”

The Wendy’s Co. expects the new kitchens to generate between $500,000 and $1 million in

… Read More

Nisei looks to usher in a new era of Japanese fine dining in S.F. Here’s a first look inside

San Francisco’s Japanese fine dining scene is entering a new era with next week’s arrival of Restaurant Nisei.

Opening Aug. 18 in the former La Folie space at 2316 Polk St., Restaurant Nisei will see chef David Yoshimura present modern Japanese dishes across 12 courses for $157. Formerly the chef de cuisine at San Francisco’s Michelin-starred Californios, Yoshimura is applying an American tasting menu format to traditional Japanese flavors. He’s also avoiding sushi, which currently dominates high-end Japanese restaurant experiences in the city.

Next door is Bar Iris, a cocktail lounge decked out with midcentury modern furniture and an emphasis on Japanese whiskey. Yoshimura hopes it’ll debut the same day as the restaurant.

Reservations for Nisei are available on Tock, and the restaurant is requiring proof of vaccination to enter.

The dining room at Restaurant Nisei in San Francisco features handmade oak tables and a black-and-white color scheme.

The dining room at Restaurant Nisei in San Francisco features handmade oak tables and a black-and-white color scheme.

Kristen Murakoshi/Special to The Chronicle

Nisei debuted as a pop-up about two years ago. Yoshimura served 10-course Japanese tasting menus and then, during the early months of the pandemic, stunning bento boxes for takeout from Mister Jiu’s. Regardless of the format, Yoshimura says his food is based on the principles of washoku cuisine, which he describes as Japanese soul food. Washoku is based on rice, soup and a variety of side dishes that altogether reflect seasonality, balanced flavors and traditional techniques.

That said, diners can expect perfectly composed bites with luxury ingredients at Nisei. Wine pairings will be designed by Yoshimura,

… Read More